Percepción sensorial del café cereza (Coffea arabica L.) variedad Sidra obtenido a partir de la inoculación con diferentes concentraciones de levadura (Saccharomyces bayanus) y bacterias ácido-lácticas.

Abstract

The purpose of this research was to determine the sensory perception of cherry coffee (Coffea arabica L.) variety Sidra obtained from inoculation with different concentrations of yeast (Saccharomyces bayanus) and lactic acid bacteria. This study was carried out under an experimental methodology where three different treatments were performed based on the inoculation of Saccharomyces bayanus in different concentrations (0.1 % and 0.5 %) and lactic acid bacteria. The treatments carried out on the basis of the different combinations and repetitions allowed obtaining a better sensory perception of the coffee. As a result for the pH variable, the lowest register was presented with the treatment (3.73) with lactic acid bacteria, being an important value in the coffee fermentation process. In relation to the °Brix, the lowest average was recorded (5) with the treatment with S. bayanus (0.1 %), being favorable for the coffee fermentation process. The results of sensory perception are dependent on multiple variables that determine the quality of the final product and in turn with the acceptance of the product in international markets.