Preparation of a fermented alcoholic beverage based on hobo fruits (Spondias mombin L.) as a productive alternative in black communities of Chocó, Colombia

Abstract

The development of a region tends mainly for the sustainable use of its natural resources and its people, that is, the regional potential conditioned by its environment, with a view to strengthening social welfare and the conservation of its resources that it requires as well, of particular approaches to achieve true regional sustainable development, highlighting its potential in this regard one of the factors of sustainable production of tropical forests is the conservation of their useful wild plant species, whose status can be initially evaluated through traditional knowledge. The objective of this work was to elaborate a wine-type alcoholic beverage, from the fruits of the hobo Spondias mombin L. as a productive alternative in black communities of Chocó, Colombia. A hobo pulp juice was prepared, after disinfection of the fruits to be used. An alcoholic fermentation was carried out with commercial yeast (Saccharomyces cerevisiae) and sugar where the physical characteristics thrown during the fermentation process were evaluated. The analysis of the must revealed an adequate development of the alcoholic fermentation process, presenting a pH of 3.5, °Brix 18.3, GAP (probable alcoholic degree) 10% v/v and a density of 1.075 g/l. The process of transformation and elaboration of the hobo wine from the alcoholic fermentation allowed to obtain a sweet wine with characteristics similar to those established for other wines that are in the market.