Open AccessVinegar production from <i>Theobroma grandiflorum</i> SCHUM (cupuassu)
Author(s) -
Ana Paula Guedes Pinheiro,
Augusto Bücker,
Ana Cláudia Alves Cortez,
João Vicente Braga de Souza,
Érica Simplício de Souza
Publication year - 2021
Publication title -
aims bioengineering
Language(s) - English
Resource type - Journals
ISSN - 2375-1495
DOI - 10.3934/bioeng.2021022
Subject(s) - food science , chemistry , fermentation , flavor , ethanol fermentation , acetic acid , wine , theobroma , sucrose , brix , horticulture , biology , sugar , biochemistry
The tropical fruit cupuassu comes from Theobroma grandiflorum (SCHUM), a close relative of cocoa. Cupuassu has a rich yet delicate flavour profile with notes of chocolate, pineapple, passion fruit and other fruits. Here, we produced a cupuassu-fruit wine using a Saccharomyces cerevisiae inoculum (and univariate analysis to determine conditions for optimum ethanol production) and then fermented this wine to produce a delicate and unique cupuassu vinegar using acid-acid bacteria. The cupuassu wine was produced by fermentation of juice chaptalized with sucrose, with a final ethanol concentration of 10% (v/v). Acetic-acid fermentations were carried out in both a bubble-column reactor and a mechanically non-aerated reactor (high-surface reactor), producing final concentrations of 4.5 and 3.3% (w/v) acetic acid, respectively. The ethanol- and acetic-acid yields obtained were comparable to those of other fruit wines and fruit vinegars. The cupuassu vinegar retained the rich flavor profile of the cupuassu. We believe that the production of flavorsome products from local plants can have benefits for conservation by promoting ecologically sustainable agriculture and may contribute to cultural identity of Amazon people.