Potential Applicability of Cocoa Pulp (<i>Theobroma cacao</i> L) as an Adjunct for Beer Production

<div>Consumption of apparent extract in all-malt wort 0% and wort with cocoa pulp as an adjunct at concentrations of 10%, 30%, and 49% and ethanol production at concentrations of 0%, 10%, 30%, and 49% of cocoa pulp with the following conditions: initial concentration of wort at 12°P and temperature at 15°C (a) and 22°C (b).</div>

The Scientific World Journal

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Figure 3: Potential Applicability of Cocoa Pulp (<i>Theobroma cacao</i> L) as an Adjunct for Beer Production 

The Scientific World Journal

Potential Applicability of Cocoa Pulp (Theobroma cacao L) as an Adjunct for Beer Production

Figure 3