• Talita Amparo Tranches Cândido IF Sul de Minas - Campus Muzambinho
  • Pedro Pereira Sepini Monte Alegre Coffes
  • Polyana de Faria Cardoso Abrão IF Sul de Minas - Campus Muzambinho
  • Reginaldo de Oliveira IF Sul de Minas - Campus Muzambinho
  • Kátia Alves Campos IF Sul de minas - Campus Machado
  • Leandro Carlos Paiva IF Sul de Minas - Campus Machado


Specialty coffees, yeast, preparation, post-harvest, wet meal


Quality coffee consumption has been gradually increasing and having an impact on coffee prices not only for domestic but also for the foreign market. Different processing (preparation) methods of coffee will directly influence the quality of the final product. Taking this into consideration, this study aimed at evaluating sensory attributes of coffee submitted to biological fermentation. The experiment was carried out in a block design with 4 x 4 +1 factorial scheme. We evaluated the sensory attributes of coffee submitted to different fermentation treatments and times (8, 16, 24, 32 hours submerged in water, water + Saccharomyces cerevisiae, water + Saccharomyces bayanus, and water + Lactococcus lactis).


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How to Cite

CÂNDIDO, T. A. T.; SEPINI, P. P.; ABRÃO, P. de F. C.; OLIVEIRA, R. de; CAMPOS, K. A.; PAIVA, L. C. EFFECT OF INDUCED BIOLOGICAL FERMENTATIONS ON COFFEE SENSORY QUALITY. Coffee Science - ISSN 1984-3909, [S. l.], v. 14, n. 4, p. 473–476, 2019. Disponível em: https://coffeescience.ufla.br/index.php/Coffeescience/article/view/1617. Acesso em: 18 jul. 2024.