Food research international (Ottawa, Ont.)FermentationBioreactorsCoffeeTasteSaccharomyces cerevisiae
Industrial-scale fermentation of Arara coffee in A 15,000 L bioreactor: Impacts of process variables on quality and sensory profiles.
Laila Alonso, Gisele Xavier Ribeiro Costa, Karolina Prisco Borba, Luiza Manuela Alves Braga Cardoso, Marcelo Antônio Duarte da Cruz, Christiano Vieira Pires, Pedro Luiz Lima Bertarini, Matheus de Souza Gomes, Laurence Rodrigues Amaral, Renata Abadia Reis Rocha, Liliane Maciel de Oliveira, Líbia Diniz Santos
Published: 202610.1016/j.foodres.2025.117845
Abstract
Controlled fermentation is a strategic tool in coffee production, capable of enhancing the sensory attributes when integrated with appropriate pre- and post-harvest practices, thereby increasing market value and competitiveness. However, scaling up t…
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