Abstract
This study was carried out to investigate the influence of some process parameters on defined characteristics of sorghum beer during very high gravity fermentation. The yeast (Saccharomyces uvarum)was pitched in very High Gravity Wort from two varieties (red and white) of sorghum (Sorghum bicolor). Changes in some process parameters like pH, specific gravity, percentage alcohol by volume, free amino nitrogen, total reducing sugar, total nitrogen and total protein were investigated over a period of 5 days of fermentation. Results showed that pH values decreased as fermentation proceeded with increased total acidity while alcohol contents of the fermenting wort increased from the first day to the fifth day of fermentation. There were observed decrease in specific gravity, total reducing sugar, free amino nitrogen (FAN), Percentage total nitrogen and Percentage total protein from first day to the fifth day of fermentation. The red sorghum had a lower pH, higher specific gravity and alcohol content than the white sorghum. This showed that Saccharomyces uvarum can grow well in very high gravity sorghum wort and pH, specific gravity, free alpha amino nitrogen is an important aspect of the wort for yeast fermentation.
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
