Cocoa pulp in beer production: Applicability and fermentative process performance.

Cassiane Da Silva Oliveira Nunes,Marília Lordêlo Cardoso Da Silva,Ana Paula Trovatti Uetanabaro,Gervásio Paulo Da Silva,Bruna Aparecida Souza Machado,Giovani Brandão Mafra De Carvalho,David A Lightfoot

doi:10.1371/journal.pone.0175677

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.

Highlights

The need to produce quality beer in a short time frame has led breweries to search for new alternatives, such as the use of adjuncts, production of high-gravity beer, and utilization of selected yeasts
The objectives of this study were to evaluate the performance of beer fermentation on a pilot scale using cocoa pulp as an adjunct and strains of Saccharomyces cerevisiae isolated from the spontaneous fermentation of cachaca (SC52) and commercial ale (S-04) and to assess the beverage’s acceptance through a sensorial test
The performance of the strain SC52 throughout fermentation using cocoa pulp as a malt adjunct was evaluated based on the consumption of total sugars and fermentable sugars, the production of ethanol, glycerol and methanol, the volumetric productivity in ethanol and the yield compared with that of the commercial yeast S-04

Summary

Introduction

The need to produce quality beer in a short time frame has led breweries to search for new alternatives, such as the use of adjuncts, production of high-gravity beer, and utilization of selected yeasts. Beer is traditionally produced by fermentation of the brewing wort with an original extract of 12 ̊P ( ̊P is the weight of extract (sugar) equivalent to the weight of sucrose in a 100 g solution at 20 ̊C), with a final ethanol content of 5% (v/v). Hops, water and yeasts are used in beer production, and adjuncts can be added. A 12 ̊P wort contains approximately 90 g/liter of fermentable sugars (maltose, maltotriose and especially glucose) as well as non-fermentable sugars (especially dextrin) [1,2,3].

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Conclusion