THE OPTIMIZATION OF WINE COFFEE FERMENTATION WITH VARIATION OF RATIO AND PERCENTAGE OF INOCULUM
Coffee consumption in Indonesia is increasing every year. There are various types of coffee consumed, one of which popular is wine coffee characterized with unique flavour of wine as a result from the coffee processing method. Wine coffee is processed through dry processing or named as natural proce...
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| Main Author: | |
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| Format: | Theses |
| Language: | Indonesia |
| Online Access: | https://digilib.itb.ac.id/gdl/view/32562 |
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| Institution: | Institut Teknologi Bandung |
| Language: | Indonesia |