Production and sensory attributes of a fermented beverage based on coffee pulp

Coffee pulp is obtained as the most voluminous by-product of coffee bean processing. The objective of this research was to utilize fresh coffee pulp cv. Castillo® for producing a fermented beverage. The pulp was washed and scalded twice. Anaerobic fermentation was conducted with different concentrations of commercial yeast (0.175, 0.245, and 1.050 g/L) for 20 days using the water from the second scalding stage. Subsequently, the microorganisms were inactivated, and the fermentation product was refrigerated for 8 days. The fermented beverage was characterized by measuring physicochemical parameters (pH, density, and alcohol content), antioxidant capacity by FRAP assay, and sensory attributes (appearance, aroma, taste, and overall acceptance). The beverage produced with a yeast concentration of 1.050 g/L presented the highest antioxidant capacity, as well as good consumer acceptance. However, the taste was the sensory attribute with the lowest ratings due to the presence of sour notes in the beverage.