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. 2017 Apr 18;12(4):e0175677.
doi: 10.1371/journal.pone.0175677. eCollection 2017.

Cocoa pulp in beer production: Applicability and fermentative process performance

Cassiane da Silva Oliveira Nunes  1   2 , Giovani Brandão Mafra de Carvalho  3 , Marília Lordêlo Cardoso da Silva  3 , Gervásio Paulo da Silva  4 , Bruna Aparecida Souza Machado  5   6 , Ana Paula Trovatti Uetanabaro  1
Affiliations

Cocoa pulp in beer production: Applicability and fermentative process performance

Cassiane da Silva Oliveira Nunes et al. PLoS One. .

Abstract

This work evaluated the effect of cocoa pulp as a malt adjunct on the parameters of fermentation for beer production on a pilot scale. For this purpose, yeast isolated from the spontaneous fermentation of cachaça (SC52), belonging to the strain bank of the State University of Feira de Santana-Ba (Brazil), and a commercial strain of ale yeast (Safale S-04 Belgium) were used. The beer produced was subjected to acceptance and purchase intention tests for sensorial analysis. At the beginning of fermentation, 30% cocoa pulp (adjunct) was added to the wort at 12°P concentration. The production of beer on a pilot scale was carried out in a bioreactor with a 100-liter capacity, a usable volume of 60 liters, a temperature of 22°C and a fermentation time of 96 hours. The fermentation parameters evaluated were consumption of fermentable sugars and production of ethanol, glycerol and esters. The beer produced using the adjunct and yeast SC52 showed better fermentation performance and better acceptance according to sensorial analysis.

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Conflict of interest statement

Competing Interests: The authors have declared that no competing interests exist.

Figures

Fig 1
Fig 1. Consumption of apparent extract (°P) and the production of ethanol % (v/v) by the yeasts SC52 (isolated from spontaneous fermentation) and S-04 (commercial) using 12°P all-malt wort at 22°C.
Fig 2
Fig 2
Apparent extract (°P), production of ethanol % (v/v) (a), cell viability (%), and cell concentration (cells/mL) (b) of the SC52 and S-04 yeast strains.
Fig 3
Fig 3
Concentration of fermentable sugars, glucose, fructose (a) and maltose, maltotriose (b), of the SC52 and S-04 yeast strains.
Fig 4
Fig 4
Specific rate of sugar consumption and formation of ethanol by the yeasts SC52 (a) and S-04 (b).
Fig 5
Fig 5. Production of glycerol during fermentation of wort containing cocoa pulp by strains SC52 and S-04.
Fig 6
Fig 6
Acceptance tests of beer samples produced with 30% cocoa pulp as an adjunct and the yeasts SC52 (a) and S-04 (b).
Fig 7
Fig 7. Intention-to-buy test for beers produced with 30% cocoa pulp as an adjunct and yeasts SC52 and S-04.
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