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Tavern or Coyol Wine: A Beverage From Palm Sap With Biotechnological Potential

quarta-feira, outubro 30, 2019

Resultado de imagem para Tavern or Coyol Wine: A Beverage From Palm Sap With Biotechnological Potential
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Authors: Beatriz Contiño; A. C. Flores; G. Vela-Gutiérrez; L. Sepúlveda; Cristóbal N. Aguilar; M. Chavez-Gonzalez; Raúl Rodríguez

Abstract: Coyol wine, better known as “tavern” is a traditional beverage produced from the fermented sap of coyol palm (Acrocomia aculeata); in México, this beverage is only produced in the State of Chiapas specifically in the regions of the Frailesca, Centro, and Soconusco. This beverage has been consumed for a long time, the palm name derives from the Nahuatl “coyoli,” which means “rattlesnake” and was formerly known as “cuauchcoyolli” or rattlesnake tree. 

The sap obtained from this palm is white, slightly thick, and refreshing. This sap is obtained in the months of March and April and without fermentation this sap is clean, colorless, and sweet containing about 10%–12% of sugar (sucrose), proteins, vitamins, and a low fat content which makes it attractive for various microorganisms such as bacteria and yeasts which are responsible for tavern fermentation. Where the level of sugars rapidly decreases as they are converted into alcohol making the sap turn milky white, thick and with a certain degree of alcohol, fermentation takes place in a short period (24 h) having in the end an alcohol content of approximately 13%. 

Fermentation is performed with a native consortium of several microorganisms, where it has been reported that the presence of yeasts such as Saccharomyces cerevisiae and bacteria of the Leuconostoc and Lactobacillus genera, the last one being considered as lactic acid bacteria. In this chapter, the chemical and physical properties of tavern and the microorganisms involved in fermentation as well as its potential applications have been discussed.

To read the full article, click here.

Page: Science Direct

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