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What is Cocoa Pulp about?

This research article investigates the use of cocoa pulp as a malt adjunct in beer production, focusing on its impact on fermentation parameters and sensory acceptance. The study utilized two yeast strains and conducted fermentation in a pilot-scale bioreactor, finding that the addition of 30% cocoa pulp improved fermentation performance and acceptance in sensory tests. The findings suggest that cocoa pulp can enhance the production of beer with unique flavor characteristics and improved stability.

Author

Steffanya Oñate

Language

EN