FR2695136A1 - Fermentation of wort of Carambole - by using Dekkera anomala yeast, giving sparkling or still alcoholic drink - Google Patents

Abstract

Fermentation of the wort of Carambole (Averrhoa carambola) is carried out in the presence of the yeast Dekkera anomala. Before fermentation, the Carambole juice is held at -10 deg.C for 48 hrs. The wort is seeded with 0.5 g/l of a soln. contg. 10 power 4 cells of D. anomala/ ml. After fermentation, the drink may be sparkling or still, flavoured and/or coloured. USE/ADVANTAGE - The prod. is an effervescent alcoholic drink, convertible to a still drink by escape of CO2. The drink is straw coloured with a slight aroma, and can be treated with apple or pear flavouring to give drinks resembling cider or perry, or can be coloured, e.g. by addn. of a concoction of the sepals of Hibiscus sabdarifa. The microorganism is an indigenous yeast, occurring naturally on Carambola.

Description

 The invention that we are presenting concerns the fermentation process of Carambola must (Averrhoa carambola) tropical fruit from the Oxalidacea family, in order to obtain an alcoholic beverage titrating 3 to SOGL naturally effervescent, still or carbonated.

 The fermentation of tropical fruit must, to date, did not apply to the Carambola. In addition, the agents hitherto used for this type of fruit are either the different strains of Saccharomyces, for "wines of Pineapple, more recently apiculate yeasts such as Saccharomycodes for the Cuneo Plum (Spondias).

The fermentation process that we describe will allow the use of an indigenous yeast, existing in its natural state on the Carambola: the flekkera anomala. This yeast which acts in the ambient conditions of humid tropical climate has not been used to date in the agro-ali industry
The process will be as follows: First, the ripe fruits are washed for ten minutes in a tank of water with chlorine bleach concentrate at 120chloric acid at the rate of 30ml / l of water, then rinsed with running water. Then these fruits are pressed or crushed and the juice filtered on a 50 micron filter, in order to obtain the wort which will be kept for 48 hours in a cold room at -100 C. These two preliminary treatments are intended to reduce the activity of preexisting germs and : more particularly another yeast, also alcoholic, of the genus Hanseniaspora, the fermentation of which is accompanied by sulfur derivatives as well as ethyl acetate, factors of poor quality.

 After slow thawing, in the dark to avoid oxidation, the must is sown with a solution of a culture of Dekkera anomala at the rate of 0.59 / 1 of 104 cells / ml on average. We will then allow to ferment anaerobically for 3 to 5 days at room temperature (25300C) until reaching 10 cells / ml on average.

 After this first fermentation the wort will be racked and added with 50g / 1 of sucrose. A second fermentation will then begin which will have to be anaerobic and will have to last 15 to 20 days; the density going from 1.030 to 1.010. The must is then put in a cold room at í-5 C for 4Oh then withdrawn again and filtered: I1 title 3 to 6 OGL.

Bottled without any other treatment, we will obtain a Carambola brut which may be calm or sparkling depending on whether the closure mode allows carbon dioxide to escape. Bottled after the addition of a sugar cane syrup concentrate at a rate of 5mol / 1 to promote foaming, or with the injection of edible carbon dioxide, it will be possible to obtain a naturally effervescent drink that we designate by Sparkling Carambola
The aroma of the star fruit being discreet and its straw yellow color little accentuated, the drinks fermented or not with star fruit will be excellent cell sensors of flavor and / or color, and therefore good supports.

 We have even obtained drinks with the aroma "like" or "pear, completely comparable to cider or perry, by adding at the time of bottling 2mol / 1 of concentrate of these aromas.

The same goes for the coloring, red for example, making it possible to obtain a "wine tt with star fruit by adding 5 ml / 1 of a decoction of sepals of Hibiscus sabdarifa flowers
So the fermentation of starfruit must must make it possible to obtain one. basic product usable in the food industry.

Claims (4)

 Reslcations  anomala.  in that the fermentation step is carried out in the presence of the yeast Dekkem Dekkem I- Fermentation process of carambola must (Averrhoa carambola), characterized 2- Method according to claim 1, characterized in that, before fermentation  proper, filtered star fruit juices are pretreated  thermal at a temperature of -10 C in a cold room for 48 hours. 3- A method according to claim l, characterized in that the must is sown  massively at a rate of 0.5 g / l of a solution containing on average 104cel / ml  of the Dekkera anomala yeast. 4- A method according to claim 1, characterized in that the drink thus ob  held after fermentation, perhaps sparkling or still, flavored and / or  colorful.