Obtaining of wine vinegar from the mucílago and exuded from creole cocoa (Theobroma Cacao L.)

Investigation article

Abstract

The present work is based on obtaining wine vinegar from the capture of the residues resulting from the spontaneous fermentation of cocoa, through two separate microbial processes; being first an alcoholic fermentation of the natural sugars present in the cocoa mucilage, in a range of 10 to 15%, adding sucrose to rectify the soluble solids content for the action and conversion of the genus Saccharomyces Cerevisiae, and secondly the fermentation oxidative of the alcohol obtained, for this the chemical characterization of the substrate was carried out, establishing the optimal conditions for acetic fermentation with the help of acetic acid bacteria. An experimental design was carried out in triplicate at different concentrations (0.11; 0.16; 0.20) g / L each with and without administration of a nitrogen source, obtaining in the A1B1 combination a greater reduction in Brix degrees, based on this, a laboratory-scale bioreactor with oxygen injection (from an air pump) and room temperature was designed, using a vinegar stem obtained from the native bacteria of the mucilage and cocoa exudate, in this way a cocoa wine vinegar was obtained with results of 18.8 g of acetic acid / L in a time of 108 hours of fermentation.

Keywords: Creole cocoa, exudate, mucilage, Theobroma Cacao L, vinegar, wine.