What is the fermentation treatment of coffee red wine? How can it be applied to coffee?

[Pressure honey treatment] is now very rammed anaerobic treatment or said anaerobic fermentation!

That is pressure honey treatment, which is the same as brewing red wine, the coffee pulp removed with pectin coffee beans, together into stainless steel barrels fermentation, barrel pressure fermentation speed becomes very slow, so that coffee has more sweet and wonderful acid value! This is the ultimate goal!

Carbon dioxide maceration is a new treatment used in red wine treatment. It involves putting whole grapes in carbon dioxide gas to make them oxygen-free. In this way, even in the absence of yeast, the grape fruit itself will convert its own sugar into alcohol, thus bringing a special aroma. The wine brewed by this method has a soft aroma, rich taste and stable color.

How do you apply it to coffee?

1) Remove the pulp from the coffee beans and put them into stainless steel containers-why stainless steel containers? Stainless steel containers ensure a cleaner flavor, Sasa said. Then control different temperatures to affect the speed of the reaction.

2) Putting stainless steel containers in rooms where the temperature could be controlled more easily, they found that if more complex acids were needed, the temperature should be controlled to 4-8°C, and if higher sweetness was needed, the temperature should be controlled to 18-20°C.

3) Seal the fermentation tank so that more aromas can be developed.

4) This is the most critical and important step. Add carbon dioxide, which is denser than oxygen, to the fermentation tank, squeezing out air. This leaves the coffee beans oxygen-free, which slows down the breakdown of sugar in the pectin and reduces the pH at a slower rate.

With the help of CO2, the entire fermentation process will be extended by 3 days at 22°C, and if the temperature is lower, the fermentation time can be longer. Reduced dry taste and acetic acid taste.