314 The Fermentation of Cacao 
Sugar (dextrose and leevulose) in the pulp, 253 
» its decomposition into alcohol probably due to a fungus, 143 
», transformed into alcohol by zymase, 223 
3, vessels to improve aroma and taste of the cacao, 135 
Sulphate of copper for mildew, 191 
Sun was formerly considered injurious to cacao, the, 135 
Sun-drying and its effect on colour of beans, 43 
a3 and polishing, 212 
a but not fermenting, the effect of, 42 
m discussed, 188, 264 
e is the best, 270 
6 when it cannot be disregarded, 189 
Superior cacao described by Morris, 24, 25 
Surinam and cacao planting in the past, 134 
ah fermenting in, 9 
x» loss by washing in, 152 
Sweating (see Fermenting) 
Sweatings or fermenting fluid from cacao, 249 
TABLE of cacao values (1911), 157, 259 
», Of fermentation temperatures, a, 184 
Tania leaves for covering fermenting. cacao, 180 
Tanks for vinegar, 219 
Tank-system for fermentation, table showing, 13 
x» _ (see Fermenting boxes) 
Tannic substances in cacao, 70, 72, 260, 261, 
Tannin, 44, 46, 47, 48, 49, 53, 58, 68, 260, 261, 262, 263, 264 
»» and its effect on the aroma, 53 
an », OXidases, 70 - 
A », oxidation, 68, 69, 71 
35 », taste of beans, 58 
», discussed, 49 
»» increases bitterness, 49 
»» in tea, 46 
percentage in raw cacao, 48 
Tannins (cacao) discussed, 44, 46, 48 
Taste in fermented v. roasted beans, 50 
Taste ? what causes the, 150 
Tasting the cacao, 122 
Tea and cacao fermentation, 99 
is i oxidation compared, 81 
3, and its change of colour compared with cacao, 46 
za »» preparation for market, 80, 81 
¥y », tannin content, 46 
») aroma compared with coffee and cacao, 55 
se », its generation explained by Katayama, 55 
», curing, oxidation the chief object, 132 
3» enzymes in green and black, 46, 76 
1», fermentation compared with cacao, tobacco, &c., 130 
55 +3 the need of new methods, 46 
