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Evaluación de nueva cepa de levadura para el uso en la fermentación húmeda del café arábica variedad Castillo
Evaluation of new yeast strain for use in wet fermentation of the Castillo variety arabica coffee
DOI:
https://doi.org/10.15446/rev.colomb.biote.v26n1.113115Palabras clave:
Cándida, Inoculación, Sensorial, Cultivo iniciador, Caturra (es)Candida, Inoculation, Sensorial, Starter culture, Caturra (en)
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La cadena consumidora de café está evolucionando en cafés de alta calidad con mejores atributos en taza y menores tiempos de producción, por ello el objetivo de esta investigación fue evaluar los aportes sensoriales generados por la cepa L-CPA12-1 aislada de la fermentación del café caturra, del municipio de Palestina (Huila), durante la fermentación del café castillo producido en el municipio de Gigante (Huila). La cepa fue identificada como Candida krusei/inconspicua. Durante las 18 horas fermentación la levadura Candida krusei/inconspicua aumento la cantidad poblacional, presentando aportes en los descriptores sensoriales de fragancia/aroma como dulce aromático, especiado, cítrico, herbal, chocolate, sabor dulce tenso pronunciado agradable, presentando 84 puntos de acuerdo con la metodología de la asociación de cafés especiales (SCA).
The consumer chain of coffee is evolving in quality coffees with better cup attributes and lower production times; therefore, the goal of this study is to evaluate the sensorial contributions of the L-CPA12-1 yeast strain isolated from Castillo wet coffee fermentation produced in Palestina municipality (Huila). This strain was identified as Candida krusei/inconspicua. During 18 hours of fermentation, the yeast Candida krusei/inconspicua population increased, contributing to the sensory descriptors of fragrance/aroma such as sweet aromatic, spices, citric, herbal, chocolate, tense sweet flavor, and pronounced pleasantness, presenting 84 points according to the methodology of the Specialty Coffee Association (SCA).
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