Index 



315 



Tea (green and black) fermentation, 46, 78 

 higher temperature favours oxidation, 87 

 how to prepare for tasting, 123 

 lack of uniformity when curing, 99 

 packing compared to cacao, 125 

 v. cacao preparation, 117 

 why it is rolled, 80 

 Temperature, 48-49 



and its effect on enzymes, 146 

 (45) at which beans are killed, 151 

 at which seeds die, 45 



,, yeasts are most active, 248 

 average air, 183 

 cure for excessive, 248 

 dry at lowest, 115 



during fermentation, rapid rise in, 39 

 fatal to yeasts, 248 



for cigar tobacco curing, 126 to 180 F., 292 

 from sun may be too low for favourable oxidation, 85 

 in basket experiments, 142 

 coffee fermentation, 62, 63 



excess spoils colour and flavour of tobacco leaves, 291 

 fermentation, the question of, 92 

 fermenting, 37, 73-177 

 internal fermentation, 144 

 oxidation house, 121 

 San Thome (for fermenting), 97 

 tobacco kill enzymes above 152 F., 286 

 vacuum dryers, 202 



is the rise due to conversion of sugar content ? 141 

 lowered by not changing the cacao, 181 



,, ,, removing leaves when fermenting, 180 

 necessary to kill the seed, 43 

 of oxidation, the optimum, 100 

 rises as alcohol becomes acetic acid, 143 

 the cause of its increase, 41 

 the higher it is the better the cacao, 275-276 

 100 the minimum for fermenting, 177, 179 

 the optimum for drying, 73 

 the question of, 248 

 what causes the rise in, 141 

 when fermenting coffee, 127 



,, higher favours oxidation, 85, 87, 89 

 ,, low improves aroma, 203 

 Temperatures and acetic fermentation, 106, 107 

 ,, results, 25 



,, their effects on cacao, 258, 259 

 at various times of fermentation, 281 

 changed to cure cacao, 256 

 discussed, 25, 28, 37, 39, 43 



