Obtenção de cafés especiais pela fermentação

• Autor(a) principal: Silva, Iara Santos e
• Data de Publicação: 2021
• Tipo de documento: Trabalho de conclusão de curso
• Idioma: por
• Título da fonte: Repositório Institucional da UFU
• Texto Completo: https://repositorio.ufu.br/handle/123456789/32488
• topic: Cafés especiais; Specialty coffees; Processamento do café; Coffee processing; Fermentação; Fermentation; Culturas iniciadoras; Starter cultures; CNPQ::ENGENHARIAS

Brazil is one of the most powerful countries when it comes to coffee production and exportation. The considerable economic benefits achieved through its production mean that, increasingly, the production of specialty coffees takes place. Specialty coffees are the ones that reach 80 or more points on a sensory scale, from 0 to 100, using the methodology proposed by the Specialty Coffee Association (SCA). The complexes that impart flavor and aroma to the coffee drink come from the presence of several volatile and non-volatile chemical constituents responsible for its quality. Numerous pre-and post-harvest factors influence the production of these components, and among these factors is fermentation. Coffee quality can be improved by starter cultures that act during fermentation, directly influencing the characteristics of the final beverage. Based on the relevance of knowing the parameters that influence the coffee quality, this study aims to conduct a review of the coffee fermentation process to obtain the highest quality beverages on the market. Studies have shown that fermentation is influenced by the microorganism used, the variety of coffee, the processing, and the way the fermentation is conducted. The most studied starter cultures are constituted by yeasts and bacteria, with predominance for Saccharomyces cerevisiae. Depending on the microorganism used and the processing route, changes were observed in the production of organic acids and protein presented, which could influence the final flavor and aroma of the beverage. It was also observed that the use of the same microorganism for different beverage varieties resulted in beverages with different sensory quality, evaluated by the SCA methodology. The sensory description obtained by the same type of coffee that underwent the same processing also changed with the microorganism used. The studies presented in this review showed how the stage of fermentation influences the final quality of the beverage. It also showed how it is possible to obtain coffees with different characteristics through the use of starter cultures and that fermentation must be well determined. The main reason for this exposure, the prior and technical knowledge is the possibility of obtaining quality and outstanding coffees, placing Brazil in the spotlight on a world level.