Development and Characterization of Coffee Beverages by Fermentation of Coffee-Sugar Aqueous Solutions using Different Yeast Varieties

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Zhang, Zheng
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University of Guelph
Abstract

Fermented coffee beverage is a relatively unexplored product with limited information in the literature. This study investigated the feasibility of making non-alcoholic beverage by fermenting instant coffee fortified with sucrose. Five different commercial Saccharomyces yeast strains were tested for the fermentation of the coffee solutions. Then, the optimal yeast was selected by sensory evaluation to do further study. Further study was focused on making the alcohol content less than 0.5% v/v by fermenting coffee solutions with concentrations from 0.5 to 2.5% w/w. The physiochemical properties and volatile compounds of the products were measured, as well as the sensory profiles evaluating. In result, Safbrew wb-34/70 was selected for this product due to good fermentation performance, the lowest alcohol/ester ratio, and retain typical coffee flavor. Considering the physicochemical and sensory properties, 2% coffee solution with Safbrew wb-34/70 was the most desirable formulation for the preparation of fermented coffee beverage.

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Coffee, Fermentation, Non-alcoholic Beverage
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