EXPERIMENTAL STUDY OF MACERATION AND FERMENTATION STAGES FOR OBTAINMENT BEER FROM SORGHUM MALT

Abstract

An experimental study is carried out in present paperfor the sorghum and ricebeerelaboration, which can be consumed by celiac patients. Its objective is to obtain this beverage using only sorghum malt, an exogenous Alpha-Amylase enzyme and The best adjunct for its production (rice or sorghum), studying independent variables such as enzyme concentration and adjunct type, as well as analyzing its effect in the final beer quality manifested in total reducing sugars, alcohol content and yield responsevariables using an experimental design of multilevel 2k. The type of adjunct and the concentration of enzyme are significant variables in response variables. With the adjustment made to the maceration curve, the behavior total reducing sugars were estimated from the Brix degrees for each type of adjunct used. The use of the highest concentration of enzyme and sorghum as adjunct determine a higher alcohol content