Production and characterization of a new distillate obtained from fermentation of wet processing coffee by-products
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ORIGINAL ARTICLE
Production and characterization of a new distillate obtained from fermentation of wet processing coffee by-products Ana Cla´udia Alencar Lopes1 • Rafaela Pereira Andrade1 • Lauany Caroline Carvalho de Oliveira1 • Lidiany Mendonc¸a Zacaroni Lima2 • Wilder Douglas Santiago2 • Ma´rio Lu´cio Vilela de Resende3 • Maria das Grac¸as Cardoso2 • Whasley Ferreira Duarte1
Revised: 6 February 2020 / Accepted: 24 April 2020 Ó Association of Food Scientists & Technologists (India) 2020
Abstract Coffee is one of the most important commodities worldwide. The industrial processing of coffee cherries generates a considerable volume of by-products such as wastewater, coffee pulp, mucilage, and husk. These byproducts have sugars and nutrients that can be converted into value-added products via microbial action. In this study, for the first time, we evaluated the potential of coffee pulp and coffee wastewater as substrate for alcoholic fermentation produce a distilled beverage. The must composed by dry or wet coffee pulp and coffee wastewater added of commercial sucrose or sugarcane molasses was fermented by S. cerevisiae. After a screening step, a larger fermentation was carried out with the wet pulp added of sucrose due to its higher alcoholic fermentation efficiency. The distilled beverage contained 38% (v/v) ethanol and 0.2 g/L of acetic acid. The contaminants furfural, hydroxymethylfurfural and ethyl carbamate were below detection level. Among the 48 volatile compounds detected, the majority (21) were ethyl esters usually associated with floral and sweet aromas. Ethyl decanoate (996.88 lg/L) and ethyl dodecanoate (1088.09 lg/L) were the most abundant esters. Coffee spirit presented taste acceptance of 80% and sugarcane spirit, 70%. The tasters indicated an
& Whasley Ferreira Duarte [email protected] 1
Department of Biology, University of Lavras (UFLA), Campus Universita´rio, Lavras, MG CEP 37200-000, Brazil
2
Department of Chemistry, University of Lavras (UFLA), Campus Universita´rio, Lavras, MG CEP 37200-00, Brazil
3
National Institute of Coffee Science and Technology/ Department of Phytopathology, University of Lavras (UFLA), Campus Universita´rio, Lavras, MG CEP 37200-00, Brazil
aroma acceptance of 86% for the coffee spirit and 78% for the sugarcane spirit. The results of this work demonstrate the potential for using coffee by-products to produce a good quality distilled beverage. Considering our results, especially sensorial analysis, we can infer that the produced coffee beverage represents a new alternative for adding value to the coffee production chain. Keywords Coffee pulp Fermentation Wastewater
Introduction Coffee is an important global commodity and represents a significant fraction of the economy in many countries. According to the International Coffee Organization (2019), the global coffee output of 2017/2018 was 168 million bags (60 kg). However, this output considers only the coffee bean, which corresponds to about 20% of the total volume of the cherry. The remaining 80% of the c
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