Rationale

Arabica(Coffeaarabica)andRobusta(Coffeacanephora)arethetwomostfamouscoffeespecies.TheArabicacoffeetypicallyundergoesawetpreparation(Rolzetal.,)andisconsideredasthetoplevelcoffee,withitsaroma,smoothnessandsoftness.Regardingcoffeewetpreparation,afterharvestingcherries,thepulpisremovedfromtheripeharvestedcherriesbyamechanicalprocess,calleddepulping.Afterdepulping,amucilaginouslayercalledmucilageadheredtothegrain.Generallythemucilageisremovedbybiochemicalactionalsocalled“fermentation”.Indeeditisgenerallyassumedthatcoffeebrewproducedfromwet-processedcoffeebeanshavesuperioraromapotentialandhigheracceptance(Subedi,Velmourougane).TheaimofthestudywastoevaluatetheimpactoftheinoculationofcharacterizedSaccharomycescerevisiaeyeastsduringpost-harvesttreatmentsoncoffeeprocessingandquality.

原理

阿拉比卡（小粒咖啡）和罗布斯塔（中粒咖啡）是两个最有名的咖啡品种。阿拉比卡咖啡通常是通过湿法加工（洛尔兹等人，），从香气，平滑度和柔软度等指标来衡量，它被认为是顶级的咖啡。关于咖啡湿法加工，采收鲜果后，通过机械加工把果肉从成熟的咖啡果上除去，称为去果肉。去果肉后，还有一层粘液附着在籽粒上。一般来说，粘液是通过生化作用所谓的“发酵”来去除。事实上，人们通常认为以湿法加工得到的咖啡豆，煮起来有更佳的香味和更高的接受度（Subedi，Velmourougane）。这项研究的目的是评估在采收后处理过程中接种酿酒酵母对咖啡加工和品质的影响。

Methods

InoculationswithselectedSaccharomycescerevisiaeyeastswereperformedon50kgoffreshlyharvested,washedanddepulpedcoffee(CoffeaArabica).TwotypesoffermentationofCoffee(wetprocess)inopentankswereassayed.Threeyeaststrainsweretestedatthreedifferentlevelsofinoculationinduplicateaswellastwocontrols(withoutinoculation).Theeffectonthemainmarkersofqualitysuchasorganicacids,sugars,caffeine,fatcontent,Trigonellin,Chlorogenicacidaswellasvolatileorganic







































美丽的黄皮肤爱心援助工程
北京中科白淀风医院