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SILVEIRA, A. de S.; PINHEIRO, A. C. T.; FERREIRA, W. P. M.; SILVA, L. J. da; RUFINO, J. L. dos S.; SAKIYAMA, N. S.. |
Specialty coffees can be differentiated in various ways, including the environmental conditions in which they are produced and the sensory composition of the drink. This study aimed to evaluate the effect of altitude, slope exposure and fruit color on the sensory attributes of cafes of the region of Matas de Minas. Sampling points were georeferenced in four altitude ranges (< 700 m; 700 < x> 825 m, 825 < x < 950 m and > 950 m) of the coffee crop; two fruit colors of var. Catuaí (yellowand red); and two slope exposures (North-facing and South-facing). Coffee fruit at the cherry stage were processed andsubmitted to sensory analysis. The sensory attributes evaluated were overall perception, clean cup, balance, aftertaste, sweetness, acidity... |
Tipo: Artigo de periódico |
Palavras-chave: Quality cup; Slope exposure; Fruit color; Qualidade de bebida; Face de exposição; Cor do fruto.; Altitude; Coffea Arábica.. |
Ano: 2016 |
URL: http://www.alice.cnptia.embrapa.br/alice/handle/doc/1055553 |
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