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Cuestionario de fermentacion de cacao

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Cuestionario de fermentacion de cacao

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Conocimientos basicos de fermentacion de cacao

Created by

Cristian Guangasi
Cristian Guangasi
Ecuador

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Cuestionario de fermentacion de cacao
 

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Cuestionario de fermentacion de cacaoOnline version

Conocimientos basicos de fermentacion de cacao

by Cristian Guangasi
1

La transforma la pigmentación interna del grano de a marrón .

2

En la alcohólica , las transforman el ácido en alcohol .

3

Durante las primeras a horas , la ocurre en condiciones

4

La fermentación es una etapa que requiere la introducción de a la .

5

El de variedad es de corta .

6

El de variedad es de fermentación .

7

Las surgen temporalmente para combinarse con .

8

Los de la primera fase , como son .

9

Las bacterias y se desarrollan cerca de los grados centígrados .

10

El volteo de la de cacao se inicia en un lapso de horas .

11

La fermentación en genera un alto de granos .

12

La fermentación en , limita la profundidad de la a un máximo de centímetros .

13

El de tambor permite el manejo de hasta kg de cacao por una sola persona .

14

Los para fermentar se fabrican preferencialmente de para resguardar las propiedades .

15

Para estabilizar los compuestos , las muestras se por 16 horas en extractores .

16

El Índice de mide la relación de absorbancia a nanómetros y nanómetros .

17

Un valor de Índice de entre y , establece una fermentación .

18

Si el de fermentación es superior a , , el grano se considera .

19

Los totales se cuantifican en el laboratorio mediante el reactivo de - .

20

La temperatura ideal para la etapa se sitúa entre °C , con un pH óptimo de , 5

 
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