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

Figure 4

Growth yeasts S-23 and S-04 in all-malt wort 0% and wort with cocoa pulp as an adjunct at the concentrations of 10%, 30%, and 49% in the following conditions: initial concentration of 12°P and temperature at 15°C (a) and 22°C (b).

(a)

(b)