MATERIAL AND METHOD:

Bottom Fermentation:

Bottom Type Yeast (Saccharomyces carlsbergensis)

Initial Starting Temperature (4-12 C) for 6-14 days

Resting at 0-2 C for 1-6 days

Final alcohol Content:3-5% or 13% max.

– Broth composition: 5% sugar + 5% flour in 250 ml sol’n

– 3% S.carlsbergensis is inoculated into broth (batch fermenter)

– Incubation at 10 C for 1 week

– Observations:

Layer of formation of culture at bottom of fermenter

PH

Titratable acidity

Alcohol content

Top Fermentation:

Top fermentation Type Yeast (Saccharomyces cerevisiae)

Temperature (15-25 C) for 3-6 days

Final alcohol Content:3-5% or 13% max.

– Broth composition: 5% sugar + 5% flour in 250 ml sol’n

– 3% S.cerevisiae is inoculated into broth (batch fermenter)

– Incubation at 25 C for 1 week

– Observations:

Layer of formation of culture at bottom of fermenter

PH

Titratable acidity

Alcohol content

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