9- Femented cacao and coffee Flashcards
what are the parts of the coffee cherry that you need to remove to have green bean
the pulp and the parchment
What is washed coffee ?
coffee that has been wet processed (fermentation) 5-7 days.
what is coffee honey ?
a coffee that has has the pulp and the parchment removed mechanically and that is dried without washing and turned hourly for 10-15 days.
What is the dry process ?
coffee cherries are dried in the sun and the pulp and the parchment is absorbed by the beans during the drying.
what are the microorganisms of importance in the fermentation of coffee?
yeast, molds, several LAB and gram - species.
The mucilage is mostly composed of ___, therefore the microorganisms that are involved in this reaction must have ____
pectin pectinase
the fermentation of coffee beans last from ____ depending on the climate conditions
24-90h
when is the end of the fermentation for the coffee beans
when the mucilage changes from viscous to liquid
Most of the microorganisms detected during the end of the fermentation of coffee belong to ___ and __
Enterobacter Escherichia
_____ have been specifically isolated from Kona Coffee beans
Erwinia dissolvens
t or f : There is no defined microbial succession that occurs with coffee maturation
true
The rate at which demucilagination occurs can depend on ___ and ___ and due to its thicker mucilage, ___ coffee takes longer for complete demucilagination
altitude and temperature robusta
T or F : cacao fermentation doesn’t have a definied microbial sucession
false, it is coffee beans that don’t have a define microbioal succession
T or F : fermentation of cacao is conducted simply to remove the mucilaginous pulp surrounding the cocoa seed and facilitate drying
false, the fermentation can lead to color changes, aroma and flavor changes
what are the two organisms that dominates the cacao fermentation in the first 2 days
yeasts and LAB since in the first two days it is an anaerobic environment
when is the death of the cacao beans ?
at the spike of acetic acid and ethanol because the acetic acid and ethanol that cause the death (it is at day 3)
what marks the end of the fermentation
the death of the embryo by the acetic acid
why is bean death important in cacao fermentation?
- It allows the biochemical reactions necessary for flavor development to occur within the cocoa bean
- You don’t want the bean to germinate and consume the cocoa butter
- permitts the enzymes from the interior of the cells to react and form flavor precursor compounds
___ digest the the purple anthocyanins that give the bean the deep purple colour. This results in a bleaching of the purple, and the release of further reducing sugars that participate in flavor development
•Glycosidases
During the fermentation reaction ___ converts 95% of sucrose to glucose and fructose, which are reducing sugars and contribute to browning
invertase
____ and ____ are the major classes of polyphenols that are subject to oxidation in cocoa beans
Catechins and leucocyanidins and their oxidation is responsible for the brown color of cocoa beans
•Oxidation of ___ is responsible for the brown colour during cocoa bean fermentation by the enzyme ____
catechins
polyphenol oxidase
•The oxidation of polyphenols reduces ___ and ___ associated with the native, unfermented polyphenols
astringency and bitterness
in kombucha : the fermentation leads to the production of a cellulose pellicle due to the activity of certain ____
Acetobacter sp.
