- 期刊
- OpenAccess
Stabilization of the Traditional Sorghum Beer, ＂Tchoukoutou＂ using Rustic Wine-Making Method
並列摘要
Tchoukoutou is an opaque beer produced from red or brown sorghum. This beverage is consumed right after the manufacturing process otherwise the continual and uncontrolled fermentation turns it into an acidic drink unsuitable for consumption after few hours. The present study has combined the traditional brewing method, the rustic ＂champenoise＂ method of wine-making and heat treatment to produce a bottled and stabilized drink with a long shelf-life. The chemical analysis of the resulting product displayed pH 3.45±0.15 and an alcohol content of 3.28±0.40%. The sensory evaluation showed aspect and taste similar to those of the traditional brew. The microbiological analyses revealed that no germs survived the heat treatment. The product was kept for 6 months without any noticeable change of the organoleptic attributes.
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