Advantages of Beer Production from Sorghum Malt. Literature Review

Abstract

The present bibliographic review to highlight the mains advantages of the use of the sorghum malt like basic raw material into of the sorghum beer brewing to tropicals countries producers of sorghum. The sorghum culture is economically profitability based their resistance at the drought and at the realization of the several harvests; consequently it is decrease significantly the barley importation. Therefore, sorghum beers contain high calories contents, vitamins of the B-group, essential amino acids and minerals. As a result, the renovation proposed is an ideal solution for
the economy the each nation producer of sorghum. On the other band, the limitations presented may be deleted if the malting and mashing stage it are outlined. The diastatic power the malt is improved, β-amylase activity specifically, if into steeping stage the grains are soaked in an alkaline solution diluted to 0,1%. The efficient conversion of the starch extracts into fermentable sugars for yeasts can be achieved with the addition of exogenous enzymes or mashing process in three steps which
allows the maximum hydrolysis of the wort. Moreover, to improve the sorghum wort fermentable extracts, it proposed the use of barley and sorghum malts mixtures (30-40 %) and (60-70 %) during the mashing or adding fruit juices. In addition, the content of α and β acids in hop flowers help inhibit bacteria and maintain the stability of the foam.