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

Table 8

Comparison of the time and apparent degree of fermentation (%) for the commercial yeasts S-23 and S-04 in fermentation at 15°C and 22°C, respectively, in all-malt wort using adjunct.

Parameters	Concentration of adjunct
	0%		10%		30%		49%
Temperature (°C)	15	22	15	22	15	22	15	22
Time (h)	132	84	84	72	72	60	84	72
Apparent degree of fermentation (%)	74.72^a ± 0.1	74.72^e ± 0.15	74.92^b ± 0.2	74.94^f ± 0.18	74.96^c ± 0.1	75.01^g ± 0.1	74.98^d ± 0.2	75.07^h ± 0.1

Values marked with the same identification in the same column between the partial means do not differ significantly (), according to the Tukey test.