Improvement in Analytical Methods for Determination of Sugars in Fermented Alcoholic Beverages
Table 1
Physicochemical properties, raw materials, and production process of some Ethiopian traditional alcoholic beverages.
S. no.
Samples (% alcohol)
Physicochemical properties
Raw materials
Production process
1
Tella (2.9 ± 0.3), Korefe (4.6 ± 0.4)
Dark brown in color, with pH 3.56 ± 0.02 and 4.28 ± 0.02
Kita (a thin, 5–10 mm thick, pancake-like bread), enkuro (a dark brown toasted flour), bikil (germinated grain), and powdered gesho (Rhamnus prinoides) [25, 26]
Yellow, sweet, effervescent, and cloudy, with pH 3.65 ± 0.01
Honey or mixture of sugar with honey and leaves of gesho (Rhamnus prinoides) [25, 27]
Mixing boiled must with gesho (Rhamnus prinoides) and unboiled must and then allowing to ferment for 5 days in warm weather or for 15–20 days in colder weather [25, 27]
3
Birz (6.5 ± 0.8)
Yellow, sweet, effervescent, and cloudy, with pH 3.40 ± 0.06