Panamanian Jade Manor Red Standard Rose Summer Fine Coffee yeast treatment is what kind of treatment?

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The word "fermentation" in life is often reminiscent of flour making cakes, Youtiao, steamed buns, steamed buns, or moldy food products. Fermentation is so widely used in our daily life that we enjoy a wide variety of delicious fermented food. Huizhou hairy tofu, French wine, homemade pickled radish, northeast sauerkraut pork, canned Swedish herring, everyone knows it's fermented.

But in English, Fermentation is derived from the Latin fervere, which originally means "tumbling". It describes the phenomenon that yeast foams slightly or violently resembles boiling when yeast acts on grape juice or wort.

The fermentation of beer

There is no doubt that beer is produced by fermentation, and the best-known formula for the fermentation of alcohol is that sugars produce alcohol and carbon dioxide by yeast. But in fact, the fermentation of beer is much more than alcohol. All kinds of flavors that people like and dislike need to be precisely controlled by the fermentation environment and state in order to produce more good flavors and less bad flavors.

Whether making noodles or making wine, it depends on the life activities of microorganisms under aerobic or anaerobic conditions to prepare microbial bacteria themselves, or their direct metabolites or secondary metabolites.

A simple schematic diagram of yeast metabolic cycle

Interestingly, in the process of beer fermentation, the late yeast is still crying for food, at this time the fermentable sugar may have been exhausted, a variety of fermentation metabolites by-products will become yeast food.

Yeast that works like a beast in beer

At this time, winemakers control the bad taste to be eaten more, and the good taste to be eaten less, which becomes subtraction from addition. This is the main reason why red wine tastes good for a long time, because the bad taste is less and less, and the quality of the wine becomes clearer and cleaner.

The fermentation of coffee

Different biological changes take place during the natural fermentation of coffee. Yeast produces enzymes and lactic acid bacteria decompose the sugar in coffee pectin. Lipids, proteins and acids in sugars are degraded and converted into alkyd (alcohol acidic acids). The smell, color and pH of coffee will change, and so will the pectin composition of coffee.

The core of treatment is fermentation.

In the process of fermentation, different substances are involved (coffee peel, coffee pulp, coffee pectin, bacteria species, bacteria distribution), different environments (water and water, oxygen and oxygen, PH environment, etc.). Different drying methods and processes (container material, natural sun, drying device, turning times, etc.), resulting in different post-processing flavor and taste.

The basic process of coffee is coffee planting-> raw bean treatment-> cooked bean roasting-> coffee brewing. However, in this process of raw bean treatment, all kinds of treatment methods are inextricably related to fermentation.

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