Upscaling and comparison of beer production by Saccharomyces cerevisiae fermentation of sweet sorghum

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dc.contributor.advisorKeshani
dc.contributor.authorJasmine Kaur
dc.date.accessioned2021-07-26T07:44:32Z
dc.date.available2021-07-26T07:44:32Z
dc.date.issued2020
dc.description.abstractBeer 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.en_US
dc.identifier.citationJasmine 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 Upscaling and comparison of beer production by Saccharomyces cerevisiae fermentation of sweet sorghum (Unpublished M.Sc.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.en_US
dc.identifier.urihttps://krishikosh.egranth.ac.in/handle/1/5810170858
dc.keywordsBeer, Sweet sorghum, Pilsner malt, Saccharomyces cerevisiae, Upscalingen_US
dc.language.isoEnglishen_US
dc.pages63en_US
dc.publisherPunjab Agricultural University, Ludhianaen_US
dc.research.problemUpscaling and comparison of beer production by Saccharomyces cerevisiae fermentation of sweet sorghumen_US
dc.subMicrobiologyen_US
dc.themeUpscaling and comparison of beer production by Saccharomyces cerevisiae fermentation of sweet sorghumen_US
dc.these.typeM.Scen_US
dc.titleUpscaling and comparison of beer production by Saccharomyces cerevisiae fermentation of sweet sorghumen_US
dc.typeThesisen_US
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