The aim of the study was to evaluate the impact of the inoculation of cocoa beans with characterized Saccharomyces cerevisiae yeasts in the cocoa fermentation process. The two main studied aspects were:-The fermentation control of cocoa -The impact of such process on the final cocoa product quality. Inoculation assays were performed on 20kg freshly cocoa batches coming from freshly harvested pods. Three different yeast strains were used at various concentrations in duplicate as well as two control fermentations (without inoculation) were also conducted. Several parameters were monitored during and after fermentation. The effect of inoculation on indigenous microbiota was measured and yeast strain implantation was verified. The main markers of quality such as organic acids, sugars, fat, amino acids and theobromin were quantified as well as cocoa volatile organic compounds (VOCs).Sensory analyses were performed in order to determine the impact of yeast inoculation on organoleptic qualities of cocoa liquors and chocolate. The differences observed and measured in overall cocoa quality and composition will be presented. Notably, the different impact according to the different yeast strains used will be discussed. (Texte intégral)