Obtención de licor de cacao con adición del microorganismo (saccharomyces cerevisiae) durante la fermentación alcohólica y acética para mejorar atributos

Abstract

The purpose of this research work was to modify the sensory profile of cocoa above this species of cocoa, which has a berry-shaped fruit called a cob, formerly called "food of the gods" by various aboriginal cultures. Inside the fruit you can see around 20 – 22 violet seeds with white undertones; The entire process was carried out during the alcoholic fermentation in order to minimize the negative qualities of this variety such as astringency, bitterness and acidity present in it; by adding a substrate (molasses); Named like this to a dark colored liquid substance that many researchers in the food area usually define as the residue generated through the crystallization of sugar belonging to sugar cane; What is sought to achieve with this substrate is the improvement in both sensory and physicochemical quality of the cocoa above.