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    Abstract
2011 (Vol. 3, Issue: 4)
Article Information:

Stabilization of the Traditional Sorghum Beer, “Tchoukoutou” using Rustic Wine-Making Method

E.G. Osseyi, P. Tagba, S.D. Karou, A.P. Ketevi and C.R. Lamboni
Corresponding Author:  Karou D. Simplice 

Key words:  Beverage, brasserie, cereal, champenoise method, , ,
Vol. 3 , (4): 254-258
Submitted Accepted Published
2011 May, 07 2011 June, 14 2011 August, 31
Abstract:

Tchoukoutou is an opaque beer produced from red or brown sorghum. This beverage is consumed right after the manufacturing process otherwise the continual and uncontrolled fermentation turns it into an acidic drink unsuitable for consumption after few hours. The present study has combined the traditional brewing method, the rustic "champenoise" method of wine-making and heat treatment to produce a bottled and stabilized drink with a long shelf-life. The chemical analysis of the resulting product displayed pH 3.45±0.15 and an alcohol content of 3.28±0.40%. The sensory evaluation showed aspect and taste similar to those of the traditional brew. The microbiological analyses revealed that no germs survived the heat treatment. The product was kept for 6 months without any noticeable change of the organoleptic attributes.
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  Cite this Reference:
E.G. Osseyi, P. Tagba, S.D. Karou, A.P. Ketevi and C.R. Lamboni, 2011. Stabilization of the Traditional Sorghum Beer, “Tchoukoutou” using Rustic Wine-Making Method.  Advance Journal of Food Science and Technology, 3(4): 254-258.
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ISSN (Online):  2042-4876
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