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Volatile compounds of traditional sorghum beer (tchapalo) produced in Côte d’Ivoire: comparison between wild yeasts and pure culture of Saccharomyces cerevisiae

Abstract : In recent years, there had been growing demand for distinctive high quality beer. Fermentation management has a fundamental role in beer quality and the levels of aroma compounds. Use of non-conventional yeast has been proposed to enhance beer flavor. In this study, the bioflavor of traditional sorghum beer from Cote d'Ivoire was investigated. The flavor profile of two beers fermented with wild yeasts and with pure culture of Saccharomycescerevisiae respectively were studied. The main flavor components of the beer fermented by pure culture of Saccharomycescerevisiae were different from those of the beer fermented with wild yeasts. The total level of esters and higher alcohols were (173.51 and 128.85 mg/L) respectively in the beer fermented with wild yeasts. These levels were significantly higher than those in the beer fermented with pure culture of Saccharomycescerevisiae which were 13.08 and 78.26 mg/L for higher alcohols and esters respectively. On the other hand, the beer fermented with pure culture of Saccharomycescerevisiae had an acid content higher than beer fermented with wild yeasts, i.e. 9.3 mg/L and 7.53 mg/L respectively.
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https://hal.inrae.fr/hal-03277929
Contributor : Suzette Astruc <>
Submitted on : Monday, July 5, 2021 - 11:05:53 AM
Last modification on : Wednesday, September 8, 2021 - 3:57:57 PM

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Wahauwouélé Hermann Coulibaly, Koffi Maïzan Jean-Paul Bouatenin, Zamble Bi Irié Abel Boli, Fatoumata Camara, Yahya Maïmouna Sanogo, et al.. Volatile compounds of traditional sorghum beer (tchapalo) produced in Côte d’Ivoire: comparison between wild yeasts and pure culture of Saccharomyces cerevisiae. World Journal of Microbiology and Biotechnology, Springer Verlag, 2021, 37 (5), ⟨10.1007/s11274-021-03026-1⟩. ⟨hal-03277929⟩

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