Inoculation of Saccharomyces cerevisiae with sugar cane juice as a starter culture in coffee (Coffea arabica) fermentation
WL Ladino-Garzon, YF Barrios-Rodríguez… - 2024 - tot.dti.ufv.br
This study aims to evaluate the effect of sugarcane juice and the addition of commercial
yeast Saccharomyces cerevisiae var. bayanus (≥ 1× 1010 cfu/g) during the fermentation of
coffee to the beverage's sensory characteristics and the coffee bean's chemical composition.
A completely randomized experimental design with two replicates is carried out for four
treatments, distributed as follows: i) water addition (0.78 kg), ii) sugar cane juice addition
(0.78 kg), iii) sugar cane juice addition (0.78 kg) combined with yeast Oenoferm® Freddo …
yeast Saccharomyces cerevisiae var. bayanus (≥ 1× 1010 cfu/g) during the fermentation of
coffee to the beverage's sensory characteristics and the coffee bean's chemical composition.
A completely randomized experimental design with two replicates is carried out for four
treatments, distributed as follows: i) water addition (0.78 kg), ii) sugar cane juice addition
(0.78 kg), iii) sugar cane juice addition (0.78 kg) combined with yeast Oenoferm® Freddo …
Inoculation of Saccharomyces cerevisiae with sugar cane juice as a starter culture in coffee (Coffea arabica) fermentation
WL Ladino-Garzon, YF Barrios-Rodríguez… - Revista Brasileira de …, 2023 - SciELO Brasil
This study aims to evaluate the effect of sugarcane juice and the addition of commercial
yeast Saccharomyces cerevisiae var. bayanus (≥ 1× 1010 cfu/g) during the fermentation of
coffee to the beverage's sensory characteristics and the coffee bean's chemical composition.
A completely randomized experimental design with two replicates is carried out for four
treatments, distributed as follows: i) water addition (0.78 kg), ii) sugar cane juice addition
(0.78 kg), iii) sugar cane juice addition (0.78 kg) combined with yeast Oenoferm® Freddo …
yeast Saccharomyces cerevisiae var. bayanus (≥ 1× 1010 cfu/g) during the fermentation of
coffee to the beverage's sensory characteristics and the coffee bean's chemical composition.
A completely randomized experimental design with two replicates is carried out for four
treatments, distributed as follows: i) water addition (0.78 kg), ii) sugar cane juice addition
(0.78 kg), iii) sugar cane juice addition (0.78 kg) combined with yeast Oenoferm® Freddo …
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