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in southern Huila
bright citrus
in control
supporting them through processing to help achieve specialty-grade quality
Auro 72h Yeast Fermentation Acaiá Peaberry Grading Assessment in southern HuilaThis Acai peaberry lot from Mio uses 70% overripe cherries those that have begun drying on the tree which bring extra complexity to the fermentation stage. The cherries were sealed in fermentation tanks for 72 hours, with Saccharomyces cerevisiae yeast used to drive the process. To boost microbial activity and flavour development, glucose and fructose were added as substrates. Fermentation took place at Mios wet mill with tight control over time,
