Qualidade sensorial e características físico-químicas de genótipos de Coffea arabica l. submetidos a diferentes tempos de fermentação

• Ano de defesa: 2025
• Autor(a) principal: Alixandre, Ricardo Dias
• Orientador(a): Ferreira, Adésio
• Banca de defesa: Lopes, José Carlos , Souza, Matheus Fonseca de
• Tipo de documento: Dissertação
• Tipo de acesso: Acesso aberto
• Idioma: por
• Instituição de defesa: Universidade Federal do Espírito Santo; Mestrado em Agronomia
• Programa de Pós-Graduação: Programa de Pós-Graduação em Agronomia
• Departamento: Centro de Ciências Agrárias e Engenharias
• País: BR
• Palavras-chave em Português: Cafés especiais; Café arábica; Processamento; Specialty coffees; Arabica coffee; Processing
• Área do conhecimento CNPq: Agronomia
• Link de acesso: http://repositorio.ufes.br/handle/10/20757

The growing demand for coffees with high sensory quality drives the need for improvements and refinements in production processes. In this circumstance, it is crucial to recognize that the quality of the coffee beverage is the result of the complex interaction between three fundamental elements: the cultivation environment, the genetic composition of the plants and the management practices adopted. In this context, the objective of this study was to analyze the sensory quality of the beverage and the physicochemical characteristics of the beans of Arabica coffee genotypes, subjected to different times of spontaneous fermentation during post-harvest processing, aiming to optimize and adapt the production system. The experiment was carried out in the municipality of Afonso Cláudio-ES, located at 1000 meters above sea level. The experimental design adopted was randomized blocks, in a double factorial scheme, with five genotypes (Catucaí-785/15, Catucaiam 785/15, Águia, Arara and Colômbia) and six fermentation times (0; 12; 24; 36; 48 and 60 hours), with four replicates and seven plants per plot. Management practices strictly followed the recommendations established by the technical standards for the crop. The samples were harvested manually, with selection of ripe beans, which underwent a process of cleaning, selection and removal of the husk, and were then stored in plastic buckets, with water in the proportion of 30% in relation to the volume of coffee, for: 0; 12; 24; 36; 48 and 60 hours. At the end of each period, the samples were sent to the drying process until they reached a moisture content of 11 ± 1% (wet basis, BU), and the following analyses were performed: sensory analysis of the beverage, according to the SCA methodology; granulometric analysis of the grains and potassium leaching. The Águia genotype presents the highest average final beverage score, regardless of the fermentation time analyzed. The fermentation times analyzed do not demonstrate a significant influence on the final beverage score. There is a variation in sensory diversity between the genotypes and the fermentation times. The Águia genotype reaches the greatest sensory diversity after 24 hours of fermentation; the Colômbia genotype, after 48 hours; the Arara genotype with zero and after 24 hours; the Catucaí 785/15 genotype, after 36 hours; and the Catucaiam 78515 genotype, after 60 hours of fermentation. There are significant variations between the genotypes in relation to the grain size. The Catucaí 785/15 genotype presents the highest averages of sieve 17 and above in all fermentation times analyzed. In potassium leaching, the times of zero, 24, 36 and 48 hours of fermentation do not present a significant difference between the genotypes. The Catucai 785/15 and Colombia genotypes showed higher average potassium leaching at all fermentation times analyzed. The choice of genotype is a determining factor in the final quality of the beverage, in the grain size and in the physical-chemical stability of the grains. Further studies are needed to explore the interactions between these factors in different production environments