Study on the Brewing Process of Top-Fermented Sorghum Beer
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Abstract:
Sorghum beer is a nutrient-rich and gluten-free alcoholic drink with unique taste, and has broad prospects for development. To develop good-quality sorghum beer, sorghum malt was used as a raw material to study the effects of the mashing process on the content of total reducing sugars and α-amino nitrogen in sorghum wort, the effects of fermentation conditions on the production of higher alcohols, and the effects of different clarifiers on the clarity and color of sorghum beer after fermentation. The results showed that the optimal mashing method was decantation, and the detailed process condition was as follows: lixiviation at 35?C for 20 min, pasting at 90?C for 30 min, and saccharification at 65?C for one hour. The content of total reducing sugar in sorghum wort produced by the above techniques was 83.23 g/L, while the content of α-amino nitrogen was moderate and the final content was 180.8 mg/L. The optimum fermentation conditions were determined as follows: sorghum wort concentration: 12 °P, the quantity of inoculated yeast: 2.0 × 107 cells/mL, fermentation temperature: 16?C. The content of higher alcohols was 109.09 mg/L in sorghum beer, and these fermentation conditions could effectively reduce the content of higher alcohols. In addition, the best clarifier was bentonite, and when the proportion of added clarifier was 0.9%, the light transmittance was 90% and the best clarification effect of sorghum beer was achieved. Under this brewing condition, the top-fermented sorghum beer obtained was clear, had a bright color, unique taste, and moderate content of higher alcohols, and was a new type of alcoholic beverage with a unique flavor.
