About 1 Trademarks found for “DISONGO AKEZA”

Industrial Banana Wine and Spirit Processing Technology and Stability Introduction Banana wine (beer) is made from the well ripped bananas. Banana juice is extracted manually by using grass in an open area with less hygiene. This juice is fermented by wild yeasts, bacteria and molds. Banana juice and banana wine are contaminated. Banana wine is very popular in Center-West, Center and center East. It constitutes the most source of income for Burundian population. In very important ceremonies banana wine is a must especially for important guests. The main issues: Juice extraction method Pure yeast for banana wine Fermentation control Contamination Very short shelf-life of banana wine (2 days) Flavor stability Bottling Lack of an Industrial processing Technology for this prestigious wine and Spirit The purpose of this research To improve banana wine quality by solving the mentioned issues To create a processing technology for an Industrial banana wine To extend banana wine's shelf-life To make a unique industrial wine with new flavor, aroma and taste. The main points of my research 1. Bring the home made banana wine (beer) from Burundi, Province Makamba, City of Vugizo, town Gahandu 2. Yeast isolation, selection, purification, propagation and identification 3. Banana juice and sorghum wort extraction 4. Fermentation control 5. Flavor control 6. Downstream processing 7. Pasteurization and packaging 8. Extend the shelf life of banana wine Research results: Isolated and identified a special yeast The yeast was isolated and Identified by using standard description of Saccharomyces Cerevisiae. It was: Isolated from bacteria by a selective medium Identified (Bud, G-, G+, round form, smooth, physical property) as Saccharomyces cerevisiae Bottom fermenting yeast Innovations 1: A special brewing yeast different from Saccharomyces cerevisiae and S. carlsbergensis was found. Bottom fermenting yeast Able to ferment soluble starch Not able to ferment melibiose Pasteurization point: 75 ºC/20minutes Fermentation degree: Ferm/m.r = 73.57% Ferm/m.a = 90.87% Big improvement in flavor Banana wine and spirit Processing Technology Line Ripe banana Sorghum Washing Screening and washing Peeling (1kg) Milling (25gr) Add Water (1L) Flour + Water (1:5) Cutting & Pulping Cooking (68 - 76ºC) until viscous state Incubation with pectin Enzyme 0.5% Incubation with -amylase 0.6 %W/W 45-50 ºC /2hr, pH = 5.2 93 ºC/30 minutes Centrifugation/Filtration Sterilization100 ºC/20 minutes Filtration Solid Clear Juice Wort Solid Juice + Wort Incubation with Glucoamylase 0.1% W/W pH = 5 - 6 & T= 65 ºC/60 minutes Heating 78 ºC /10 minutes Filtration Hot break Wort +adjust pH to 5.2 Boiling 100 ºC/30 minutes, add hop 0.3% W/V and Collagen 30-50 mg/l Cooling to 0 ºC/12-24 h + Aeration Pitching with pure yeast 0.6% W/V (10-15 million cells/ml) Main fermentation (25ºC/2Days) Post fermentation (40 million cells/ml) 12 ºC/ 2 days Wine Distillation Wine Clarification by: - Adding Kieselghur 1% -Cold conditioning -1to 0 ºC a prolonged period -Filtration ( 3days after cold conditioning) Spirit = AKEZA Residues Wine stabilization (Prevent staling, haze and infect): - Add Collagen 1% - Campden 2% - Potassium Sorbate 1/2tsp/Gallon (to stop Yeast) - Add N2 (to reduce O2 to 0.1ppm) or Centrifugation (to remove CO2) Sustainable clear wine Bottling Flavor analysis Banana wine = DISONGO Innovation 2: I invented the processing technology of industrial banana wine Right now there isn't a technology to make an industrial banana 3. Improvement of the shelf-life of the industrial banana wine Traditional banana wine produced in Burundi (Urwarwa) and in other African countries such as Congo (Kasiksi) has a shelf life of 2 days.Through my research the industrial banana wine has a shelf-life of 370 days Innovation3: Traditional banana wine with a shelf life of 2 days to the industrial banana wine with a shelf-life of 370 days