Characterization of Fermentations with Controlled Temperature with Three Varieties of Coffee (Coffea arabica L.)
Abstract
:1. Introduction
2. Materials and Methods
2.1. Coffee Samples and Processing
2.2. Experimental Design
2.3. Controlled Fermentation Processes
2.4. Determination of Glucose and Lactic Acid Contents
2.5. Counting of Microbial Groups
2.6. Physical and Sensorial Analysis
2.7. Statistical Analysis
3. Results
3.1. Initial Characteristics of the Coffee Varieties
3.2. Fermentation Time
3.3. Temperature and pH Behavior during Fermentations
3.4. Final Characteristics
3.5. Physical and Sensorial Analysis
4. Discussion
5. Conclusions
Author Contributions
Funding
Institutional Review Board Statement
Informed Consent Statement
Data Availability Statement
Acknowledgments
Conflicts of Interest
References
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Variety | Ripeness (%) | Mucilage Content (%) | pH | Mass Temperature (°C) | Glucose Concentration (g/L) |
---|---|---|---|---|---|
Castillo | 88.3 ± 1.6 a | 27.4 ± 0.9 a | 5.61 ± 0.11 a | 23.8 ± 0.9 a | 21.3 ± 3.3 a |
Cenicafé1 | 89.5 ± 3.0 a | 26.0 ± 0.8 a | 5.67 ± 0.09 a | 23.2 ± 1.4 a | 21.3 ± 2.8 a |
Tabi | 87.7 ± 3.0 a | 26.1 ± 0.7 a | 5.53 ± 0.12 a | 23.8 ± 0.7 a | 23.8 ± 1.5 a |
Variety | Temperature Control | Spontaneous Fermentation | |
---|---|---|---|
15 °C | 30 °C | ||
Castillo | 42.1 ± 1.5 aA | 20.0 ± 1.2 aB | 17.7 ± 0.7 aB |
Cenicafé1 | 41.7 ± 2.2 aA | 18.8 ± 0.9 abB | 17.3 ± 0.5 aB |
Tabi | 41.3 ± 3.0 aA | 17.5 ± 0.6 bB | 16.8 ± 0.5 aB |
Variety | Temp. (°C) | Mesophile | Yeast | LAB | AAB |
---|---|---|---|---|---|
Castillo | 15 | 7.33 ± 0.52 | 7.27 ± 0.16 | 7.04 ± 0.81 | 6.30 ± 2.91 |
30 | 7.99 ± 0.40 | 7.11 ± 0.82 | 7.59 ± 0.50 | 6.11 ± 1.27 | |
SF | 7.48 ± 1.23 | 7.56 ± 0.15 | 7.48 ± 0.43 | 6.91 ± 1.35 | |
Cenicafé1 | 15 | 8.28 ± 0.24 | 7.99 ± 0.13 | 7.37 ± 0.32 | 6.72 ± 0.19 |
30 | 7.72 ± 0.41 | 6.83 ± 0.14 | 7.48 ± 0.48 | 7.40 ± 0.50 | |
SF | 8.46 ± 0.60 | 7.11 ± 0.23 | 8.23 ± 0.60 | 6.53 ± 0.96 | |
Tabi | 15 | 8.18 ± 0.05 | 7.67 ± 0.07 | 7.94 ± 0.30 | 6.75 ± 0.62 |
30 | 8.44 ± 0.01 | 7.05 ± 0.67 | 8.19 ± 0.16 | 6.66 ± 0.76 | |
SF | 8.21 ± 0.06 | 7.60 ± 0.03 | 8.21 ± 0.16 | 6.50 ± 1.74 |
Variety | Temp. °C | Moisture % wb | Defect-Free Green Beans (%) | Brocade Grains (%) | Sour Grains (%) | Mesh 17 and 18 (%) | Mesh 15 and 16 (%) |
---|---|---|---|---|---|---|---|
Castillo | 15 | 11.3 ± 0.1 | 93.0 ± 1.1 | 2.9 ± 0.9 | 0.47 ± 0.3 | 69.7 ± 4.2 | 27.6 ± 3.9 |
30 | 11.5 ± 0.2 | 93.7 ± 1.3 | 2.2 ± 0.7 | 0.69 ± 0.4 | 65.7 ± 5.9 | 30.7 ± 5.6 | |
SF | 11.3 ± 0.2 | 91.8 ± 1.3 | 2.8 ± 1.0 | 0.89 ± 0.4 | 65.1 ± 5.1 | 32.6 ± 4.7 | |
Cenicafé1 | 15 | 11.7 ± 0.2 | 93.8 ± 1.0 | 0.9 ± 0.3 | 0.72 ± 0.4 | 80.7 ± 0.9 | 17.3 ± 0.9 |
30 | 11.5 ± 0.2 | 92.2 ± 1.0 | 0.9 ± 0.7 | 0.45 ± 0.4 | 81.4 ± 1.6 | 17.2 ± 1.3 | |
SF | 11.3 ± 0.2 | 91.1 ± 1.1 | 1.9 ± 0.8 | 0.78 ± 0.4 | 79.6 ± 1.1 | 18.6 ± 1.0 | |
Tabi | 15 | 11.3 ± 0.2 | 91.7 ± 1.2 | 3.4 ± 0.8 | 0.92 ± 0.5 | 81.6 ± 1.5 | 15.8 ± 1.5 |
30 | 11.1 ± 0.3 | 90.8 ± 2.3 | 3.9 ± 1.7 | 0.14 ± 0.3 | 83.7 ± 2.2 | 14.8 ± 2.0 | |
SF | 11.0 ± 0.3 | 90.1 ± 1.8 | 3.9 ± 1.5 | 0.76 ± 0.4 | 82.2 ± 1.9 | 16.0 ± 1.8 |
Variety | Temp. °C | Average | Standard Deviation | Median | Minimum | Maximum | Interquartile Range | ||||||
---|---|---|---|---|---|---|---|---|---|---|---|---|---|
SF | Treat. | SF | Treat. | SF | Treat. | SF | Treat. | SF | Treat. | SF | Treat. | ||
Castillo | 15 | 82.5 | 83.1 | 1.3 | 1.4 | 82.3 | 83.0 | 80.8 | 81.3 | 84.3 | 85.3 | 1.4 | 0.1 |
30 | 79.7 | 82.7 | 6.4 | 0.8 | 82.5 | 82.3 | 68.3 | 81.9 | 83.0 | 84.0 | 0.8 | 0.8 | |
Cenicafé1 | 15 | 83.4 | 83.5 | 0.7 | 1.1 | 83.0 | 83.5 | 83.0 | 82.0 | 84.6 | 84.8 | 0.3 | 1.5 |
30 | 83.8 | 83.6 | 0.8 | 0.9 | 84.0 | 83.8 | 82.8 | 82.5 | 84.6 | 84.6 | 1.0 | 1.1 | |
Tabi | 15 | 82.3 | 82.7 | 1.1 | 0.5 | 82.8 | 82.5 | 81.0 | 82.3 | 83.5 | 83.5 | 1.8 | 0.3 |
30 | 83.7 | 83.8 | 1.1 | 1.4 | 84.0 | 84.5 | 82.3 | 81.8 | 84.8 | 85.0 | 1.5 | 1.6 |
Variety | Temperature | Caramel | “Panela” | Honey | Vanilla | Chocolate | Walnuts | Citrus Fruits | Red Berries | Other Fruits | Floral | Spices | Other |
---|---|---|---|---|---|---|---|---|---|---|---|---|---|
Castillo | 15 °C | 3 | 2 | 1 | 3 | 4 | 1 | 1 | |||||
30 °C | 1 | 1 | 2 | 2 | 2 | 1 | 1 | 1 | 2 | 2 | |||
SF | 4 | 3 | 2 | 3 | 1 | 4 | 1 | 2 | 5 | ||||
Cenicafé1 | 15 °C | 1 | 1 | 2 | 2 | 3 | 1 | 3 | |||||
30 °C | 1 | 1 | 2 | 1 | 3 | 3 | 4 | 2 | |||||
SF | 2 | 4 | 4 | 1 | 2 | 1 | 3 | 5 | 4 | 2 | 1 | ||
Tabi | 15 °C | 1 | 1 | 1 | 1 | 1 | |||||||
30 °C | 3 | 1 | 1 | 1 | 3 | 1 | 2 | 1 | 2 | ||||
SF | 2 | 2 | 1 | 1 | 1 | 2 | 6 | 3 | 3 | 1 | 3 |
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Peñuela-Martínez, A.E.; García-Duque, J.F.; Sanz-Uribe, J.R. Characterization of Fermentations with Controlled Temperature with Three Varieties of Coffee (Coffea arabica L.). Fermentation 2023, 9, 976. https://doi.org/10.3390/fermentation9110976
Peñuela-Martínez AE, García-Duque JF, Sanz-Uribe JR. Characterization of Fermentations with Controlled Temperature with Three Varieties of Coffee (Coffea arabica L.). Fermentation. 2023; 9(11):976. https://doi.org/10.3390/fermentation9110976
Chicago/Turabian StylePeñuela-Martínez, Aida Esther, Jhoan Felipe García-Duque, and Juan Rodrigo Sanz-Uribe. 2023. "Characterization of Fermentations with Controlled Temperature with Three Varieties of Coffee (Coffea arabica L.)" Fermentation 9, no. 11: 976. https://doi.org/10.3390/fermentation9110976