Applicability of Saccharomyces cerevisiae Strains for the Production of Fruit Wines Using Cocoa Honey Complemented with Cocoa Pulp

Abstract

Research background. Cocoa honey (CH) and cocoa pulp (CP) are both fruit pulps highly appreciated but, until now, CH is less processed than CP. In this work, it was investigated the applicability of strains of S. cerevisiae to ferment CH complemented with CP, to obtain fruit wines and improve CH commercialization. Experimental approach. The selection of a strain, previously isolated from cachaçaria distilleries in Brazil, took place based on its fermentation performance. The conditions for fermentation with S. cerevisiae L63 were then studied in relation to: volumetric proportion (φCH) of CH (complemented with CP), sucrose addition (γsuc), temperature (T) and inoculum size (No). The best conditions were applied in order to obtain fermentation profiles. Results and conclusions. S. cerevisiae L63 (No=107–108 cell/mL) is capable to ferment φCH of 90 and 80 % (V/V) for 24 or 48 h with γsuc of 50 and 100 g/L at T=28–30 °C resulting in wines with ethanol contents from 8 to 14 % (V/V). Additionally, the φCH=90 % (V/V) wine resulted in the lowest residual sugar concentration (<35 g/L) than the φCH=80 % (V/V) wine (~79 g/L) which could be classified as a sweet wine. In general, S. cerevisiae L63 resulted in a similar fermentation performance than a commercial strain tested, indicating its potential for fruit pulp fermentation. Novelty and scientific contribution. Therefore, S. cerevisiae L63 is capable to ferment CH complemented with CP to produce fruit wines with good commercial potentials that may also benefit small cocoa producers by presenting a product with greater added value.

Recent advances of fermented fruits: A review on strains, fermentation strategies, and functional activities

“…Saccharomyces cerevisiae are the most used strains in fruit wine fermentation. Currently, the specialized commercial strains of Saccharomyces cerevisiae employed in fruit wine fermentation mainly include Saccharomyces cerevisiae HKFR18 ( Baek, Kim, Park, Son Jong, & Shim Jae, 2021 ), Saccharomyces cerevisiae EC-1118 ( Jiang, Lu, & Liu, 2020 ), Saccharomyces cerevisiae MN113 ( Francesca et al, 2023 ), Saccharomyces cerevisiae L63 ( Andrade Koelher, de Souza, da Costa, & Aguiar-Oliveira, 2022 ), Saccharomyces cerevisiae LCBG-49 ( Edward-Rajanayagam et al, 2023 ), Saccharomyces cerevisiae WLS21 ( Li et al, 2022 ), Saccharomyces cerevisiae SafaleUS-05 ( Cioch-Skoneczny, Krolak, Tworzydlo, Satora, & Skoneczny, 2023 ), etc. In recent years, to overcome the drawback of single and convergence flavor caused by commercial Saccharomyces cerevisiae , there has been a growing trend to isolate and cultivate more unique Saccharomyces cerevisiae from typical fermented foodstuffs using natural and industrial screening methods.…”