Jump to ContentJump to Main Navigation
Show Summary Details
More options …

International Journal of Food Engineering

Editor-in-Chief: Chen, Xiao Dong

12 Issues per year

IMPACT FACTOR 2016: 0.685

CiteScore 2016: 0.73

SCImago Journal Rank (SJR) 2016: 0.293
Source Normalized Impact per Paper (SNIP) 2016: 0.391

See all formats and pricing
More options …
Volume 4, Issue 7 (Sep 2008)


Biochemical Changes during Alcoholic Fermentation in the Production of ``Tchapalo'', a Traditional Sorghum Beer

Marcellin Koffi Djè / Kouadio Florent N'Guessan / Theodore N'Dede Djeni / Thomas Adjehi Dadie
Published Online: 2008-09-04 | DOI: https://doi.org/10.2202/1556-3758.1408

The production of tchapalo remains more or less an empirical process. For the improvement of the product quality, there is a need of more knowledge on this traditional process and the beer characteristics. The alcoholic fermentation is one of the most steps which most determines the quality of the beer. In this study, the characteristics of the traditional starter and the evolution of temperature, ethanol, sugars and organic acids were assessed at small-scale production during alcoholic fermentation of tchapalo. Brewers used traditional starter at the rate of 0.76-0.88 % when it was dried or at 2.38 % when it was not. When the wort was at 36.6-39.3 °C, the starter was added to initiate the fermentation. Temperature decreased to 34.6-36.5 °C at the end of the fermentation which was concluded after 7.6 h to 8.4 h. Sugars were consumed during the fermentation but it remained 12.9 to 16.57 g/L of reducing sugars and 8.02 to 9.12 °Brix of TSS in the final product. Ethanol content increased from 0.02-0.35 % (v/v) in the wort to 3.5-4.59 % in the beer. The oxalic, citric, tartaric, malic, lactic, fumaric and propionic acids were found in the wort and in tchapalo and increased or decreased during fermentation differently from one site to another. But, the acetic acid was not always detected in both the wort and the beer.

Keywords: alcoholic fermentation; sorghum beer; traditional starter; organic acids; sugars; ethanol; temperature

About the article

Published Online: 2008-09-04

Citation Information: International Journal of Food Engineering, ISSN (Online) 1556-3758, DOI: https://doi.org/10.2202/1556-3758.1408.

Export Citation

©2011 Walter de Gruyter GmbH & Co. KG, Berlin/Boston. Copyright Clearance Center

Citing Articles

Here you can find all Crossref-listed publications in which this article is cited. If you would like to receive automatic email messages as soon as this article is cited in other publications, simply activate the “Citation Alert” on the top of this page.

Christine N rsquo tcha, A P Polycarpe Kayod eacute, Adolphe Adjanohoun, Haziz Sina, G Rolland Tanmakpi, Aly Savadogo, H Mamoudou Dicko, and Lamine Baba Moussa
African Journal of Microbiology Research, 2016, Volume 10, Number 16, Page 552
Solange Aka-Gbezo, Florent Kouadio N’Guessan, Théodore N’Dédé Djeni, Marcellin Koffi Djè, and Bassirou Bonfoh
Advances in Microbiology, 2014, Volume 04, Number 16, Page 1250

Comments (0)

Please log in or register to comment.
Log in