Physico-Chemical Characterization of Brew during the Brewing Corn Malt in the Production of Maize Beer in Congo

Abstract

The study consists in the production of a traditional beer from maize in the Congo. The traditional method of brewing corn malt has three main stages: malting corn, brewing corn malt and fermentation. During the brewing corn malt, endogenous amylase activity is destroyed during the stiffening of the starch to about 80°C. A pre-cooking of the mash is necessitated to promote amylolyse at 50°C with an exogenous enzyme. The use of a preparation of αamylase can liquefy the mash and produce a sweet wort (average density = 12.5° Balling) rich in dextrin corresponding to an apparent extract of 4° Balling in beer. The rising profile of the pH of the corn malt mash, from mashing to extract the wort does not affect the pH of the beer produced. This beer, slightly alcoholic (3.6% ethanol), is characterized by a nomal acid pH (pH = 4.15 on average) and a brown color (25 EBC units). Its slight bitterness (21 EBU) and the fine aroma of a beer closer barley produced industrially in the Congo.

Behavior of Grains in the Course of the Smothering Phase of the Traditional Process of Malting of Corn (Zea mays sp.) in the Production of Lotoko, a Brandy of the Basin of Congo

“…This stage promotes the enrichment of enzymatic activities of amylases (Aniche and Palmer, 1990;Nwaga et al, 2009;Diakabana et al, 2013Diakabana et al, -2014a and fermentative of the traditional malt (Diakabana et al, 2007 and2014b;Rakotosaona et al, 2015).…”

“…The titratable acidity is appreciated by titrimetry (Diakabana et al, 2007 and2013). Being given the buffering capacity could influence the essay; the knowledge of the titratable acidity is used to compare the evolution of the liquid of steeping of corn.…”

“…The humidity and dry matter are determined according to method by drying-room of 2 at 5 grams of samples of dried grains at 105°C during 3 hours as far as the mass become constant (Diakabana et al, 2013(Diakabana et al, -2014a.…”

“…The modified method of try of diver or test at water (Diakabana et al, 2013(Diakabana et al, -2014a) is used. The grains of disintegrated malt sufficiently float on the surface when they are again plunged in the water.…”

Correlation between Initial Content of Starch of the Mash of Cassava (Manihot esculenta L) in Fermentation and Temperature of Distillation of Alcoholic Fermented Wort in the Course of the Production of Bioethanol in Congo

“…Beyond of this concentration, the wort becomes more and more thick and the determination of the density according to our methodology does not march. In comparison with that, the evolution of the fermentation of dense cassava wort can be followed by measuring the Brix density (Diakabana et al, 2013b). All in assuring the acceleration of the speed of the ethylic fermentation process, the augmentation of the global productivity of ethanol (Diakabana et al, 2014c) and the diminution of formation of volatil acidity, the addition of Saccharomyces cerevisiae into the mash of cassava permits to avoid the intoxications provoked by the methanol in the wort fermented (Rubio-Arroyo et al, 2011).…”