Identification of yeasts Isolated from processed and frozen cocoa (Theobroma cacao) pulp for wine production

Abstract

The alternative use of cocoa (Theobroma cacao) for wine production was tested.

Identification of yeasts isolated from the pulp in nature and the production of homemade "umbu" wine

“…These results corroborated with several authors, Brannon; Pollit (1935), Owama;Saunders, (1980);Furlaneto et al, (1982); Morais et al, (1995), Trindade et al, (1999); Trindade et al, (2002) that isolated yeasts from fruits. The genera Candida, Rhodotorula, Kluyveromyces, Pichia, Trichosporon, Kloeckera, Zygosaccharomyces have been isolated from natural food such as honey, fruit juices, milk and others, as well as from industrialized food (Cook, 1958;Jay, 1970;Ivo, 1982;Wiskiewski et al, 1988 in Magalhães;Queiroz, 1991).…”

“…The term wine is only used for the fermentation of grapes, however, many other fruits can be used in the same process (Martins, 1998, Madigan et al, 2004, Dorneles et al, 2005, as well as other species of yeasts associated to these fruits (Trindade et al 1999). Among the fruits that have the potential for the production of beverages, the fruits of Spondias tuberosa present appropriate characteristics (sugar content, pH, and others).…”