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首页> 外文期刊>Journal of the Institute of Brewing >Production of indigenous alcoholic beverages in a rural village of Cameroon
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Production of indigenous alcoholic beverages in a rural village of Cameroon

机译：在喀麦隆的一个乡村生产本地酒精饮料

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摘要

In this study, the indigenous alcoholic beverages in a rural village of Cameroon were investigated. The technique for producing alcoholic beverages in the village was observed, and the concentrations of ethanol, glucose and lactic acid and the pH values during the course of production were measured using portable devices at the field site. Eight different kinds of alcoholic beverage (palm wine, palm spirits, raffia wine, cassava spirits, maize turbid beer, maize spirits, plantain wine and plantain spirits) were produced and consumed in the village. Of these beverages, palm wine, made from palm sap, was the most important alcoholic beverage in a villager's daily life. In addition, starch-based alcoholic beverages were distilled rather than drunk directly. As germinated maize, which has a relatively low amylase activity, was used as an amylase source in production, starch-based alcoholic beverages might need to be distilled to enhance the ethanol concentration. During the course of production, the pH was reduced using local techniques, which proved to be effective in preventing bacterial contamination.
机译：在这项研究中，对喀麦隆乡村中的土著酒精饮料进行了调查。观察了该村生产酒精饮料的技术，并在现场使用便携式设备测量了乙醇，葡萄糖和乳酸的浓度以及生产​​过程中的pH值。村里生产并消费了八种不同的酒精饮料（棕榈酒，棕榈酒，拉菲酒，木薯酒，玉米混浊啤酒，玉米酒，车前草酒和车前草酒）。在这些饮料中，棕榈汁制成的棕榈酒是村民日常生活中最重要的酒精饮料。另外，淀粉基酒精饮料是蒸馏的，而不是直接饮用的。由于具有较低淀粉酶活性的发芽玉米被用作生产中的淀粉酶来源，淀粉类酒精饮料可能需要蒸馏以提高乙醇浓度。在生产过程中，使用本地技术降低了pH，这被证明可以有效防止细菌污染。

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