Biochemical changes occurring during the application of high gravity fermentation technology to the brewing of Zimbabwean traditional opaque beer

Process Biochemistry

Volumn 37, Issue 4, 2001, Pages 365-370

  Bvochora, J M ^a   Zvauya, R ^a  

^a UNIVERSITY OF ZIMBABWE   (Zimbabwe)

Author keywords

Fermentation; High gravity; Opaque beer

Indexed keywords

ARTICLE; BEER; FERMENTATION; GRAVITY; MAIZE; SORGHUM; TECHNOLOGY; ZIMBABWE;

ELEUSINE CORACANA; ZEA MAYS;

EID: 0035174552     PISSN: 13595113     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0032-9592(01)00224-2     Document Type: Article

References (15)

1. A review of traditional fermented foods and beverages of Zimbabwe
2. Phenolic compounds and kernel characteristics of Zimbabwean sorghums
3. Comparative study of experimental beers brewed from millet, sorghum and barley malts
4. Microbiological changes during the production of ogi-baba, a West African fermented sorghum gruel
5. The technology and properties of beer produced from umalted sorghum or maize grains
6. Microbial and biochemical changes occurring during production of masvusvu and mangisi, traditional Zimbabwean beverages
7. Fermented foods
8. Accelerated fermentation of high gravity worts and its effect on yeast performance
9. High gravity brewing: Effects of nutrition on yeast composition, fermentative ability and alcohol production
10. Practical and theoretical considerations in the production of high concentration of alcohol by fermentation
11. Effect of fermentation processes on proanthocyanidins in sorghum during preparation of mahewu, a non-alcoholic beverage
12. Free amino nitrogen
13. Acceleration of the rate of ethanol fermentation by addition of nitrogen in high tannin grain sorghum
14. Characteristics of single and mixed culture fermentation of Pito beer
15. Fermentation of mahewu using a maize meal base