Introduction to the description of taste and flavor of Colombian coffee bean red wine

Introduction to the description of taste and flavor of Colombian coffee bean red wine

According to Sasa's description in the competition, the processor injected carbon dioxide into the container to prevent oxidation from producing volatile acid, a process known as lactic acid fermentation, which produces malic acid and stone acid, which is relatively stable, so the beans fermented with lactic acid have a more mellow acidity, with cheese, nutty and creamy flavor.

As for the description of the difference between water and no water in the treatment of red wine, the editor is still in distress. The above contents still need to be considered. I hope you will discuss the next step and talk about the specific process of fermentation. First of all, Colombian farmers carefully pick coffee cherries and carefully select coffee red fruits to ensure that among the coffee cherries selected for processing, the percentage of immature cherries is less than 2%, defective beans less than 3%, and floating beans less than 5%.

The selected coffee cherries are placed in a specific container by the farmer's uncle (the beans used in the Australian barista Sasa competition are placed in a metal container). But in any case, the container should have a device similar to a red wine fermentation suppository or a single exhaust valve. In this way, carbon dioxide can be spilled through the device to control the concentration of air in the container. At this time, the coffee cherries in the container are fermented by acetic acid, and the beans from this reaction are relatively bright and clean, and the red wine treatment with lemon-sour coffee beans, also known as red wine treatment, is inspired by the brewing process 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 the rules of red wine treatment can ensure the quality of coffee beans by controlling the PH value, even temperature and humidity, and airtight fermentation makes the aromatic substances more difficult to volatilize. Before writing this article, the editor looked through all the data of the estates in Columbia that used red wine treatment, analyzed Sasa's description of the beans he chose this treatment during the competition, and looked at the fermentation principle of fruits in biology. Even so, there is still no detailed description in the data, including the official website description of the bean manor is only limited to the flavor. It is believed that this new way of handling is still in a state of secrecy and has not been popularized. of course, there is no comment.

Even though the details of red wine treatment are not known, the editor roughly summarizes the process description of "red wine treatment" by combining the consultation mentioned above and his own understanding of wine fermentation process.