Elaboration of a fruit wine from cocoa (Theobroma cacao L.) pulp

The objectives of this study were the selection of a strain of Saccharomyces cerevisiae, the elaboration of a fermentative process using cocoa ( Theobroma cacao L.) fruit pulp, and the assessment of the acceptance of the elaborated beverage. Three S. cerevisiae strains (CA116, CA1162 and CA1183) were assessed while growing in a fruit pulp medium at different temperatures. The ethanol:biomass and glycerol: biomass ratios showed that there were no significant differences among the three strains at different temperatures. However, the strain CA1183 reached a higher ethanol production and yield and it was chosen as a starter to produce the cocoa beverage. The concentration of higher alcohols, methanol, esters and acetaldehyde found in the elaborated beverage was in accordance with the standards established for table wine. Sensory analysis revealed a high degree of acceptance amongst the great majority of tasters. It can be concluded that pulp processing into an alcoholic beverage is a realistic additional way of utilisation of the cocoa fruit.