Étude de l'effet de quelques hydrolases sur la filtrabilité des moûts à base de sorgho (Madjeru, Safrari, S.35) non maltés (2002)
Abstract: The difficulties linked to the filterability of the sorghum wort varieties (Madjeru, Safrari, S.35) have been examined. Enzymes (α Amylase, Filtrase, Protease and β Amylase) have been used to solve these problems of filterability. The three varieties of sorghum were investigated for following; conservation, filtration, indication of color index, mathematical modelling of the filtration process and optimization of the filtrate volume. It is evident from the information that, the varieties Madjeru Safrari and S.35 have a moisture content of 8.85%, 7.53% and 7.69% respectively. The germinative capacity is respectively 97%, 95.33% and 96.66%. The method of brewing by decanting using the Doehlert experimental design matrix for the enzymatic combinations gave the results of 64.6% (Madjeru), 65.4% (Safrari) and 62.3% (S.35); after filtration for 1h at air pressure. The initial volume of the mash to filter was 130 ml. The indication of color index for all varieties and of all enzymatic combinations are consisted in the beach going from 0.6 to 8 EBC. The models gotten by the surface response method for all varieties are second- degree polynomials with interactions. The model of Madjeru seems to be the most reliable (R = 0.994), comes that of Safrari (R = 0.987) and lastly S.35 (R = 0.976). The theoretical enzymatic combinations, (α Amylase, Filtrase, Protease and β Amylase) gotten with the help of the software Mathsoft Apps, give the optimal volumes for every variety as: Madjeru (15.06 mg, 0.51 mg, 24.32 mg, 53.8 U). S.35 (19.01 mg, 6.36 mg, 58.76 mg, 43.48 U). Safrari (25. mg, 5.68 mg, 100 mg, 67.4 U). The optimal volumes gotten from these combinations are 85 ml (Madjeru), 90 ml (Safrari) and 81 ml (S.35).
