Characteristics of cocoa vinegar from pulp liquids fermentation by various methods

Abstract

Pulp liquids by-product of fermentation of cocoa beans potential as raw material cocoa vinegar. However, there is still need for further fermentation to optimize the formation of acetic acid. Here we describe the production of vinegar from cocoa pulp liquids. We have tested various fermentation method and to define the best method to produce distillated cocoa vinegar. This research was conducted by treatment with various fermentation methods comprising 1-phase, 2-phase, and natural. Acetic acid (1-phase) fermentation using Acetobacter aceti inoculum, with variations in alcohol additions of 6, 8, 10, and 12%. Alcohol and acetic acid (2-phase) fermentation using Saccharomyces cerevisiae and Acetobacter aceti inoculum, with variations in sugar additions of 4, 6, 8 and 10%. And other fermentation methods are natural aerobic fermentation (without inoculum and carbon source). All further fermentation methods were carried out at room temperature for 25 days and were categorized into four groups to obtain 36 experimental units. The results showed that the further fermentation methods and the addition of sugar or alcohol affected the characteristics of distillate of cocoa vinegar, such as organic acids, total soluble solids (TSS), sugar, salt, alcohol, and acidity (pH). It concludes that the single phase fermentation and addition of 10% alcohol is producing higher content of acetic and propionic acid of cocoa vinegar distillate as well as higher TSS and sugar, but lower salt contents and acidity (pH).