notes on flavor
Posted in:
Tasting Notes
I am working in Vinces, Ecuador and am having problems with high acidity in the licor samples I am making. While searching for info i have found in Samanthas post that:Acetic acid is produced by bacteria belonging to the Acetobacteraceae family. These bacteria dominate the second (aerobic) phase of fermentation. Acetic acid production peaks about 72 hours after fermentation begins [5], and it has been noted that diffusion of acetic acid through the whole bean is slow [6].However, it's quite common for Criollo cocoa beans to be fermented for less than 72 hours - sometimes for only 48 hours. Hence, a short fermentation time typically produces less acidic beans than a longer fermentation. (A short fermentation also has major implications relating to taste and flavour development, as mentioned under the "mild flavour" heading above).However Ive also found in Brady's attachment that:Acidity (overly) Short fermentation Cocoa grown from highly acidic soils.So, one post says short fermentation period=overly acidicwhile the other says a short fermentation time typically produces less acidic beans than a longer fermentation.If anyone can help clarify, or suggest other possible causes of, and solutions to highly acidic licor I'd greatly appreciate it.Cheers,Eric