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'2016-11-08 15:23:43'

'2016-11-08 15:23:40'

'84055'

''

''

''

''

'紅酒處理法咖啡豆品質產國介紹'

''

''

''

''

''

''

''

NULL

'<a href="http://www.gafei.com/jishu/2015061833505.html">紅酒處理法咖啡豆品質產國介紹</a><a name="紅酒處理法咖啡豆品質產國介紹"></a><br />
Sasa在比賽中描述：選用哥倫比亞雲層莊園（Las Nubes）的雷米丹種（Rume Sudan），將咖啡果置於密封金屬容器內進行厭氧發酵，對發酵過程中的PH值、參與發酵的細菌種類和數量等可變因素進行有目的的控制。處理者往容器中注入二氧化碳，防止氧化作用生成揮發酸，這一過程即爲乳酸發酵。過程中會生成蘋果酸和石酸，石酸相對穩定，因此乳酸發酵出的咖啡豆，酸度更加醇厚，且帶有乳酪味、堅果味及奶油味<br />
<div>
	傳統的處理方式，對咖啡豆多變的發酵程度難以控制。但是紅酒處理法則可以通過控制PH值，甚至是溫度和溼度，以確保咖啡豆的品質，而密閉的發酵更讓芳香物質不易揮發。</div>
<div>
	　　接下來，來說說發酵的具體過程。首先，哥倫比亞的農民伯伯們對咖啡櫻桃精心採摘，悉心地挑選咖啡紅果，以確保被挑出來進行處理的咖啡櫻桃中，未成熟櫻桃的比率小於2%，瑕疵豆比率小於3%，浮豆比率小於5%。</div>
<div>
	　　挑選過後的咖啡櫻桃被農民伯伯放置在特定的容器中(澳洲咖啡師Sasa比賽時採用的豆子處理時擺放在金屬容器中)。但無論如何，此容器應該是有類似於紅酒發酵栓，亦或是單項排氣閥的裝置。如此一來，二氧化碳可以通過這個裝置溢出，以控制容器中空氣的濃度。而此時，容器裏的咖啡櫻桃進行的即爲醋酸發酵，這一反應出來的豆子，風味相對明亮，乾淨，有檸檬酸味。</div>
<div>
	　　根據Sasa在比賽中的描述，處理者往容器中注入二氧化碳，以防止氧化作用生成揮發酸，這一過程即爲乳酸發酵，這個過程會生成爲蘋果酸和石酸，石酸相對穩定，所以乳酸發酵而成的豆子，酸感更加醇厚，帶有乳酪味，堅果味，奶油味。</div>
<div>
	　　至於紅酒處理法中，有水和無水的區別的描述，小編也仍在苦惱之中。以上內容仍有待斟酌，希望大家多多來探討!<br />
	<img alt="" src="/uploads/allimg/161108/8-16110Q5233Ma.jpg" style="width: 250px; height: 180px;" /></div>
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)

'/views-84799-[page].html'

''

'https://bak.gafei.com/views-84799'

array (
  's' => 'article',
  'c' => 'show',
  'id' => '84799',
  'm' => 'index',
)