Upscaling and comparison of beer production by Saccharomyces cerevisiae fermentation of sweet sorghum
Loading...
Date
2020
Authors
Journal Title
Journal ISSN
Volume Title
Publisher
Punjab Agricultural University, Ludhiana
Abstract
Beer is the third most popular beverage in the world. It is generally made from malted barley.
Tropical countries need to import barley from temperate countries for brewing which makes it
an expensive process. So, brewers are searching for alternate substrates for beer production to
meet the increasing demand of beer and to reduce its cost. Sweet sorghum is one of the
potential substrate for beer production. In the present research, fifteen varieties of sweet
sorghum grains viz. SPV 2402, SPV 2530, SPV 2596, SPV 2597, SPV 2599, SPV 2600, SPV
2601, SPV 2603, SPV 2606, SPV 2610, SPV 2611, CSV 19 SS, CSV 24SS, CSH 22 SS and
SSV 84 were evaluated for their potential as a substrate for beer production. Beer was
produced using sweet sorghum and pilsner malt blend in the ratio of 40:60 respectively. Out
of all the sweet sorghum varieties assessed, beer made from CSV 24SS using Saccharomyces
cerevisiae GP4 had highest alcohol content of 5.8% (v/v) and the highest sensorial
acceptance. The CSV 24SS variety was then used for upscaled production (20 litres) of beer
using S. cerevisiae GP4 fermentation. The beer produced was pale gold in color and had a pH
of 4.2 and titrable acidity of 0.36%. The beer was evaluated by a panel of judges for its
sensorial profile and received a mean score of 31.5 out of 36 on the Hedonic scale. The beer
was subjected for shelf life studies. Few bottles of beer were force carbonated and others were
kept flat and stored at 4°C. The flat beer showed greater stability during storage as compared
to carbonated beer.
Description
Keywords
Citation
Jasmine Kaur (2020). Upscaling and comparison of beer production by Saccharomyces cerevisiae fermentation of sweet sorghum (Unpublished M.Sc. thesis). Punjab Agricultural University, Ludhiana, Punjab, India.