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 
3, 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 
y) excess spoils colour and flavour of tobacco leaves, 291 
», fermentation, the question of, 92 
», fermenting, 37, 73-177 
», internal fermentation, 144 
», oxidation house, 121 
3, San Thomé (for fermenting), 97 
,, tobacco kill enzymes above 152° F., 286 
ay vacuum dryers, 202 
is'the rise due to conversion of sugar content ? 141 
lowered by not changing the cacao, 181 
ie ys, 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 
a 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 
