Cocoa pulp in beer production: Applicability and fermentative process performance

Area of Science:

• Food Science
• Fermentation Technology
• Brewing Science

Background:

• Malt adjuncts can influence beer fermentation parameters.
• Cocoa pulp is a potential byproduct with unexplored applications in brewing.

Purpose of the Study:

• To evaluate cocoa pulp as a malt adjunct in pilot-scale beer production.
• To assess its impact on fermentation parameters and sensory attributes.

Main Methods:

• Pilot-scale beer production in a 100-liter bioreactor (60L usable volume).
• Addition of 30% cocoa pulp adjunct to 12°P wort.
• Fermentation at 22°C for 96 hours using cachaça yeast (SC52) and ale yeast (Safale S-04).
• Analysis of fermentable sugar consumption, ethanol, glycerol, and ester production.
• Sensory analysis including acceptance and purchase intention tests.

Main Results:

• The SC52 yeast strain with cocoa pulp adjunct demonstrated enhanced fermentation performance.
• Superior consumption of fermentable sugars and optimal production of ethanol, glycerol, and esters were observed.
• Beer produced with cocoa pulp and SC52 yeast achieved better sensory acceptance.

Conclusions:

• Cocoa pulp is a viable malt adjunct for improving beer fermentation efficiency.
• The native cachaça yeast strain SC52 shows significant potential for brewing applications with cocoa pulp adjunct.