Sensorial variable	Fragrance/Aroma
Processing	Time to fermentation processing (h)								Média
	24				48		72
1) Washed	7.55		ab		7.38	b	7.35	b	7.43			bc
2) Yeast fermentation	7.44		b		7.43	b	7.61	a	7.49			b
3) Fully washed without yeast	7.44		b		7.34	b	7.38	b	7.39			c
4) Fully washed with yeast	7.69		a		7.63	a	7.61	a	7.64			a
Average	7.53				7.45		7.49
Sensory variable	Flavor
Processing	Fermentation Time (h)								Average
	24				48		72
1) Washed	7.63		ab		7.43	a	7.37	bc	7.48	b
2) Yeast fermentation	7.54		b		7.45	a	7.64	a	7.54	ab
3) Fully washed without yeast	7.54		b		7.34	a	7.34	c	7.41	b
4) Fully washed with yeast	7.84		a		7.53	a	7.60	ab	7.66	a
Average	7.64				7.44		7.49
Sensory variable	Aftertaste
Processing	Fermentation Time (h)								Average
	24				48		72
1) Washed	7.40		a		7.25	a	7.22	a	7.29		b
2) Yeast fermentation	7.41		a		7.34	a	7.49	a	7.41		ab
3) Fully washed without yeast	7.45		a		7.19	a	7.19	a	7.28		b
4) Fully washed with yeast	7.67		a		7.35	a	7.46	a	7.49		a
Average	7.48				7.28		7.34
Sensory variable	Salt/Acid
Processing	Fermentation Time (h)								Average
	24				48		72
1) Washed	7.48		a		7.42	ab	7.20	a	7.36		ab
2) Yeast fermentation	7.36		a		7.30	ab	7.45	a	7.37		ab
3) Fully washed without yeast	7.43		a		7.18	b	7.25	a	7.29		b
4) Fully washed with yeast	7.57		a		7.53	a	7.39	a	7.49		a
Average	7.46				7.36		7.32
Sensory variable	Bitter/Sweet
Processing	Fermentation Time (h)								Average
	24				48		72
1) Washed	8.11		a		7.77	a	7.82	a	7.90		a
2) -Yeast fermentation	8.00		a		7.89	a	8.06	a	7.98		a
3) Fully washed without yeast	8.03		a		7.83	a	7.78	a	7.88		a
4) Fully washed with yeast	8.13		a		7.82	a	7.94	a	7.96		a
Average		7.46			7.36		7.32