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CONTROLLED FERMENTATION STUDIES IN THE MANUFACTURE OF SPECIALTY COFFEES

Investigators
Huertas, Ja.; Gallardo-covas, Fe, .; disuslouepipejeslithisticrawreshubobripacigupivofrispagechudrishothuswospahoswetrash
Institutions
University of Puerto Rico Mayaguez
Start date
2021
End date
2024
Objective
Modify aroma and flavor characteristics of coffee produced with locally harvested cultivar through controlled fermentation with selected yeast strains.Design, construct and validate a computer controlled continuous process for the fermentation of coffee.Determine optimal fermentation parameter values (yeast inoculum concentration and temperature) for mucilage removal and improvement of general quality of the coffee product.Prepare a small land field of selected coffee trees to develop future research and trainings activities for local farmers.Create a web page with information of our research findings.
Funding Source
Nat'l. Inst. of Food and Agriculture
Project source
View this project
Project number
PR H-512
Accession number
1025450