Inoculation of Saccharomyces cerevisiae with sugar cane juice as a starter culture in coffee

This study aims to evaluate the effect of sugarcane juice and the addition of commercial yeast Saccharomyces cerevisiae var. bayanus ([greater than or equal to] 1 * 1010 cfu/g) during the fermentation of coffee to the beverage's sensory characteristics and the coffee bean's chemical composition. A completely randomized experimental design with two replicates is carried out for four treatments, distributed as follows: i) water addition (0.78 kg), ii) sugar cane juice addition (0.78 kg), iii) sugar cane juice addition (0.78 kg) combined with yeast Oenoferm[R] Freddo (0.12 g) and iv) sugar cane juice addition (0.78 kg) combined with yeast Oenoferm[R] Color (0.12 g). After fermentation and drying, the samples were subjected to medium roasting and analyzed using infrared spectroscopy and sensory analysis according to the methodology of the Specialty Coffee Association. The implementation of organic additives directly affected the attributes and sensory notes, allowing coffee to be classified as a specialty coffee with a score above 80 points. Adding sugar cane juice or a combination of sugar cane juice and Saccharomyces cerevisiae showed promising results in improving coffee beverage quality. Additionally, chemometric analysis of the infrared spectrum showed that the chemical characteristics of roasted coffee were affected, which correlated with the sensory results. The addition of cane juice only (T2) and the Oenoferm[R] Freddo yeast strain (T3) presented the best sensory quality. Key words: Guarapo, coffee postharvest, yeast inoculation, infrared spectroscopy O objetivo deste estudo foi avaliar o efeito do caldo de cana-de-acucar e da adicao levedura comercial Saccharomyces cerevisiae var. bayanus ([greater than or equal to] 1 * 1010 cfu/g) durante a fermentacao do cafe nas caracteristicas sensoriais da bebida e na composicao quimica do grao de cafe. Foi realizado um experimento completamente aleatorio com duas repeticoes para quatro tratamentos, distribuidos da seguinte forma: i) adicao de agua (0.78 kg), ii) adicao de caldo de cana-de-acucar (0.78 kg), iii) adicao de caldo de cana-de-acucar (0.78 kg) combinado com a levedura Oenoferm[R] Freddo (0.78 kg) e iv) adicao de caldo de cana-de-acucar (0.78 kg) combinado com a levedura Oenoferm[R] Color (0.78 kg). Apos fermentacao e a secagem, as amostras sao submetidas a torrefacao media e analisadas por espectroscopia de infravermelho e analise sensorial de acordo com a metodologia da Specialty Coffee Association.