GRÃOS DE CAFÉ SUBMETIDOS A DIFERENTES TEMPOS DE FERMENTAÇÃO A SECO E SOB ÁGUA

Abstract

The fermentation of dry-controlled coffee and water is related to the action of microorganisms that consume sugars and mucilage. The different fermentation can induce different qualities of drinks. Thus, the drink of the coffee bean from the treatments that were the combination of four types of fermentation, the fermentation being dry with an open container; dry with container closed; under water with open container and under water with closed container, with four fermentation times of 0; 24; 48 and 72 hours. The experimental design used was the DIC with five repetitions, in a 4x4 factorial scheme and the means compared by the test Tukey's test at the 5% significance level. There was significance for the interaction between fermentations and the different times to which they were submitted. Dry fermentation with an open container in 72 hours presents itself as the best type of fermentation. In 48 hours, water fermentations were better and in time after 72 hours, dry fermentations were better.