The red wine treatment of coffee beans is inspired by the red wine brewing technology. what are its advantages and disadvantages?.

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Wine flavor and sun treatment

The wine flavor and sun treatment method has more "wine aroma" than the "sun treatment method". Is there alcohol involved in this process? The answer is no, this method does not mean that red wine is added in the process of raw bean treatment, but its fermentation method and degree are similar to the fermentation of red wine, and the treatment step is similar to the sun treatment, but the fermentation time is longer, so it is called. The steps are as follows:

1. After picking ripe red fruits, coffee farmers put them directly in the sun field and dry them in the sun.

2. The degree of fermentation will be detected continuously in the process of exposure.

Advantages: wine-scented coffee beans have a higher rate of ripe red fruit and longer fermentation time than ordinary sun-cured coffee beans, thus increasing the sweetness of coffee, rich layering, and taste similar to the fermented flavor of red wine.

Disadvantages: this treatment is labor-intensive and time-consuming, so it cannot be mass-produced, so it is generally used to deal with some of the more expensive coffee beans.

The red wine treatment of coffee beans, also known as red wine treatment, is inspired by the brewing technology of red wine. At present, only eight estates in Colombia have successfully introduced coffee beans treated with this method to the market. According to the data of these eight estates, we can roughly divide the types of red wine treatment into: acetic acid fermentation (Aerobic aerobic fermentation), lactic acid fermentation (Anaerobuic anaerobic fermentation), mixed fermentation (Mix Fermentation=Aerobic+Anaerobuic).

The traditional treatment method is difficult to control the changeable fermentation degree of coffee beans. But red wine treatment rules can ensure the quality of coffee beans by controlling PH value, even temperature and humidity, and airtight fermentation makes aroma less volatile.

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