3io The Fermentation of Cacao 



Organisms which ferment cacao, their isolation and cultivation, 238 



Over-acidification avoided by trays, 87 



Over-curing cacao, 194 



Over-oxidation in coffee spoils it, 129 



Over-ripeness and its effect on the beans, 45 



Oxidase and peroxidase, 51 



,, in white and bluish-red beans, 263 

 ,, the definition of an, 70 

 Oxidases, the part they play in fermentation, 70 

 ,, and the preparation of cacao, 261 

 ,, assist the colouration, 72 

 ,, can be killed by boiling or acids, 44 

 ,, killing temperature of, 44 

 Oxidation and enzymes, 78 



,, . ,, moisture, 118, 119 

 ,, ,, tannin, 68, 69, 70, 71 



,, ,, the necessity of acid, 92 



,, associated with giving off of carbon dioxide, 263 

 by heat, 71 



capacity per 500 kos. of cacao, 121 

 chambers in San Thome, 93 

 curtail rather than overdo the period, Il8 

 effect of the air in, 68 

 favoured by higher temperature, 85, 87, 89 



,, ,, slow drying, 88 

 house, Dr. Schulte describes his special, 120 

 how to accelerate, 274 



,, shorten the period of, 133 



in cacao and tea can be produced by chemical means, 83 

 ,, tea ; how it is facilitated, 80 

 of cacao, the, 115 



,, (by Schulte), 115, et seq. 

 or colouring indirectly due to fermentation, 43 

 ,, drying ; the question of moisture content, 9 

 proceed cautiously, 116 

 the question of irregularity in, 99 



,, ,, unfavourable reactions, 84 



when it proceeds quickly, 72 

 Oxygen and its part in tobacco fermentation, 130 



PACKING tea compared to cacao, 125 

 Palette, the, 192 

 Para and its cacao wine, 219 

 Parchment coffee, 60 



,, in coffee and its disposal, 127, 128 

 Passburg vacuum dryer, the, 205 

 Pasteur and ferments, 221 

 Peasant proprietors and their cacao, 244 

 Penicillium glaucuin, 14, 17 

 Pen tagona cacao, 154, 156, 166, 194 



