Efecto de la cascarilla de cacao y cepas de Saccharomyces spp en la calidad de una cerveza artesanal estilo porter

The purpose of this research was to evaluate the effect of cocoa hulls and Saccharomyces spp strains on the quality of a Porterstyle craft beer. The percentages of cocoa hulls were 0.5%, 1.5% and 2.5% in relation to the malt, with two types of Saccharomyces spp strains that were Safale S-04 and Safbrew WB-06 yeasts, a bifactorial arrangement was used in DCA, obtaining six treatments with three repetitions, which gave 18 experimental units of 500 ml of craft beer. Physicochemical (pH, acidity, alcohol levels and density), microbiological (molds and yeasts) and sensory (color, aroma, purity of flavor and bitterness quality) parameters were evaluated. It was established thatthe addition of 0.5% of cocoa husk significantly influences the alcohol levels, while the Safbrew WB 06 strain had a greater impact on the pH and density properties for the Porter-style beer. All treatments complied with the NTE INEN 2262 standard except for pH, which reported higher values between 5.04 (T6) and 5.57 (T3), with the best treatment being T6 (0.5% cocoa husk + 95% malt + Safbrew yeast WB-06. In the count of molds and yeasts, values of 1.4x103 to 6.0x103UP/mL were obtained, which exceed the permissible limit established in the NTE INEN 2262. The sensory evaluation determined that T4 showed greater acceptance in all attributes by untrained tasters. Therefore, when interacting 0.5% of cocoa hulls and Safbrew WB-06 yeast, it presented better physicochemical characteristics to the craft beer, being sensory less acceptable compared to 2.5% of cocoa hulls and Safbrew WB-06 yeast 06 (T4).