Author(s)

Lucas Louzada Pereira^1*, Aldemar Polonini Moreli¹, Tais Rizzo Moreira², Carla Schwengber Ten Caten³, João Paulo Pereira Marcate¹, Danieli Grancieri Debona¹, Rogério Carvalho Guarçoni⁴

¹Federal Institute of Education Science and Technology of Espirito Santo, Venda Nova do Imigrante Campus, Coffee Analysis and Research Laboratory—LAPC, Venda Nova do Imigrante, Brazil.
²Federal University of Espírito Santo, Center for Agrarian Sciences and Engineering, Jerônimo Monteiro, Brazil.
³Federal University of Rio Grande do Sul, Department of Production and Transportation Engineering, Porto Alegre, Brazil.
⁴Capixaba Institute for Technical Assistance, Research and Extension—INCAPER, Department of Statistics, Domingos Martins, Brazil.

Conilon coffee represents almost 20% of all coffee production in the Brazilian territory; however, it is inexpressive in relation to the sensory quality when compared to Arabica coffee. It is noteworthy that the coffee from the species Coffea canephora PIERRE has a denser sensorial profile, is less sweet, less acidic and with strong pronunciation of the body at the time of tasting. This study has unprecedentedly applied the use of starter cultures (yeast) to optimize and modify the metabolic pathways and consequently the sensorial quality perceived by Q-graders. The experiments were conducted in a randomized block design with five replicates, in the 3 × 4 factorial scheme, with three fermentation times—24, 48 and 72 hours and four wet processing tests—Washed, Yeast fermentation, Fully washed without yeast and Fully washed with yeast. The sensorial results indicate a new perspective for the application of wet processing with starter cultures for Conilon coffee. They indicate gains in sensory scale, opening a new phase of studies on spontaneous and induced fermentation for Conilon coffee in Brazil and worldwide.

Spontaneous Fermentation, Induced Fermentation, Sensory Routes, Conilon Coffee, Q-Graders, Sensory Aspects

Pereira, L. , Moreli, A. , Moreira, T. , Caten, C. , Marcate, J. , Debona, D. and Guarçoni, R. (2019) Improvement of the Quality of Brazilian Conilon through Wet Processing: A Sensorial Perspective. Agricultural Sciences, 10, 395-411. doi: 10.4236/as.2019.103032.