The invention relates to a ripening chamber and a method for allowing astringent fruit to ripen. The invention particularly relates to a ripening chamber and a method for reducing tannin concentration in kaki fruit, the ripening process being controlled artificially and specifically via a variation of a carbon dioxide concentration in the ripening chamber.
A23B 7/148 - Conservation ou mûrissement à l'aide de produits chimiques non couverts par les groupes ou sous forme de gaz, p.ex. fumigation; Compositions ou appareils à cet effet en atmosphère contrôlée, p.ex. sous vide partiel, comportant seulement les gaz suivants: CO2, N2, O2 ou H2O
2.
FERMENTATION CHAMBER AND METHOD FOR FERMENTING CACAO FRUIT
The present invention relates to a fermentation chamber and a method for fermenting cacao fruit. In particular, the present invention relates to a fermentation chamber and a method for the controlled artificial fermentation of whole cacao fruit or cacao beans. In a method according to the invention for fermenting cacao fruit, a respiration of the cacao fruit is measured in a closed chamber containing the fruit to be fermented. A fermentation chamber according to the invention is configured to carry out a method according to the invention for fermenting cacao fruit.
The present invention relates to a fermentation chamber and a method for fermenting coffea fruit. In particular, the present invention relates to a fermentation chamber and a method for the controlled artificial fermentation of whole coffea fruit or coffee beans. In a method according to the invention for fermenting coffea fruit, a respiration of the coffea fruit is measured in a closed chamber containing the fruit to be fermented. A fermentation chamber according to the invention is configured to carry out a method according to the invention for fermenting coffea fruit.
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