Abstract
SUMMARYResearch backgroundCocoa honey and cocoa pulp are both highly appreciated fruit pulp, but until now, cocoa honey has been less processed than cocoa pulp. In this work, we investigate the applicability of Saccharomyces cerevisiae strains to ferment cocoa honey complemented with cocoa pulp to obtain fruit wines and improve cocoa honey commercialization.Experimental approachThe strain, previously isolated from cachaçaria distilleries in Brazil, was selected based on its fermentation performance. The following conditions for fermentation with S. cerevisiae L63 were then studied: volume fraction of cocoa honey (φCH) complemented with cocoa pulp, sucrose addition (γsuc), temperature (t) and inoculum size (No). The best conditions were applied in order to obtain fermentation profiles.Results and conclusionsS. cerevisiae L63 (No=107–108 cell/mL) is capable of fermenting φCH=90 and 80% for 24 or 48 h with γsuc=50 and 100 g/L at t=28–30 °C resulting in wines with ethanol volume fractions from 8 to 14%. Additionally, the wine produced from φCH=90% had lower residual sugar concentration (<35 g/L) than the wine produced from φCH=80% (~79 g/L) which could be classified as a sweet wine. In general, S. cerevisiae L63 resulted in a similar fermentation performance as a commercial strain tested, indicating its potential for fruit pulp fermentation.Novelty and scientific contributionSaccharomyces cerevisiae L63 can ferment cocoa honey complemented with cocoa pulp to produce fruit wines with good commercial potential, which may also benefit small cocoa producers by presenting a product with greater added value.
Highlights
The information obtained through the recent investigation in relation to fermentation of different fruit pulps [1,2,3] is valuable since it allows a better understanding of the processes which is crucial to obtain products of higher quality and competitiveness
S. cerevisiae L63 is capable to ferment cocoa honey (CH) complemented with cocoa pulp (CP) to produce fruit wines with good commercial potentials that may benefit small cocoa producers by presenting a product with greater added value
In view of the importance of cacao cultivation for the southern region of Bahia (Brazil) and, in order to stimulate the use of CH to obtain products of greater added value, the present work proposed to select a strain of S. cerevisiae and define the best conditions for the selected strain, S. cerevisiae L63, to ferment CH complemented with CP in order to obtain fruit wines
Summary
The information obtained through the recent investigation in relation to fermentation of different fruit pulps [1,2,3] is valuable since it allows a better understanding of the processes which is crucial to obtain products of higher quality and competitiveness. Cocoa pulp (CP) is one of the by-products resulting from the processing of its fruit and is highly consumed in the preparation of juice, but it has been proposed for the production of fruit wine [14,15,16] Another by-product of cocoa processing is a mucilagenous pulp called cocoa honey (CH), this pulp is obtained (in much smaller volume) after the initial pulping and it drips from the cocoa beans just before they start to ferment. Both CP and CH are rich in nutrients such as sugars, fibers and bioactive compounds [17,18]. The combined application of CH and CP can result in differentiated fruit wines
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