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

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

Example 1:

The coffee fruit is peeled by a Pinhalevse peeling machine, and the peeled coffee fruit is fermented with about 2% Pichia anomala bacteria, 2% Saccharomycopsis fibuligera bacteria and 2% Aspergillus niger bacteria at 40 degrees Celsius for 24 hours, then washed twice with an ultrasonic cleaning machine, then soaked and fermented in clean water for 24 hours, then dried to 10% moisture content in a blast oven, and then shelled with a sheller.

Example 2:

The coffee fruit is peeled by a Penagos peeling machine, and the peeled coffee fruit is fermented with 2.5% Pichia fermentans and 2.5% Pichia membranifaciens bacteria at 36 degrees Celsius for 36 hours, then washed twice with an ultrasonic cleaning machine, then soaked and fermented in clean water for 16 hours, then dried in the sun to 11% moisture content, and then shelled with a sheller.

Although it looks a little complicated, I think it should be clear about the handling of red wine. If there is anything else that has not been explained clearly, you can correct it.

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.