Enhancing yeast alcohol production during red sorghum (Sorghum bicolor L. Moench) wort fermentation.

ABSTRACT: The fermentation of sorghum wort is one of the fundamental steps that determine the quality of this beer. It is influenced by several parameters, among others: temperature, pH, sugar content, amino acid profile, phenolic compound content, and redox potential. Controlling these parameters will therefore make it possible to optimize the production of alcohol and the growth of the yeast during fermentation. The aim of this work is to show that the extraction of polyphenols, the main inhibitors of sorghum enzyme activity, prior to malting increases enzyme activity in the malt, thereby producing high levels of reducing sugars. This is reflected in the high alcohol content at the end of the fermentation process. Three parameters were considered in this work, namely: The polyphenol content in the

SUBMITTER: Amisi AK 

PROVIDER: S-EPMC12514118 | biostudies-literature | 2025 Oct

REPOSITORIES: biostudies-literature