Preliminary studies on the effect of underwater and sodium bisulphite soaking on the quality of coffee
Preliminary studies were carried out to determine the improvement, if any, in quality of coffee by post-fermentation soaking in water and 1 sodium bisulphite solutions. Results of statistical analysis of cuptaste reports of coffee samples from these trials indicate a slight improvement in quality due to underwater soak as also soaking in 1 sodium bisulphite solution for 24 hours
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Format: | biblioteca |
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Published: |
May
|
Subjects: | PROCESAMIENTO, FERMENTACION, CALIDAD, BENEFICIO, DESMUCILAGINACION, BISULFITO DE SODIO, |
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