Optimization of Ginger Brandy Production Process

Indian Journal of Research in Pharmacy and Biotechnology (IJRPB) Volume 7, Issue 3, May, 2019
IJRPB 7 (3) www.ijrpb.com CrossRef: https://doi.org/10.31426/ijrpb. 2019.7.3.7312
Indian Journal of Research in Pharmacy and Biotechnology (IJRPB)

ISSN: 2321-5674 (Print), 2320-3471 (Online)
CrossRef DOI: https://doi.org/10.31426/ijrpb Indexed in CAS and CABI, Impact Factor: 0.64
Optimization of The Process of Production of Brandy from Sweetened Juice

of Pulp of Ginger (Zingiber officinale Roscoe) Using Saccharomyces
Cerevisiae Yeast at Brazzaville.
Diakabana P.-*, Dzondo M.G.,, Tamba Sompila A.W.C.,, Moussounga J.E.,, Ntsossani S.P.,
Kobawila S.C. and Louembé D.
1
Laboratoire de Microbiologie Alimentaire, Centre de Recherche et d’Initiation des Projets de Technologie,
Délégation Générale à la Recherche Scientifique et Technologique, Brazzaville.
2
Institut Supérieur de Technologie Agroalimentaire et d’Agronomie, Université Libre du Congo,
Brazzaville, Brazzaville.
3
Ecole Supérieure de Technologie des Cataractes, Brazzaville.
4
Ecole Nationale Supérieure Polytechnique, Université Marien NGOUABI, Brazzaville.
5
EPRAN-Congo, Pôle d’Excellence en Alimentation et Nutrition, Faculté des Sciences et Techniques,
Université, Marien NGOUABI, Brazzaville.
6
Institut d’Agronomie, Université Protestante de Brazzaville, Congo.
*Corresponding author Email: diakabanap@yahoo.fr
ABSTRACT
In the aim to investigate the optimization of the process of production of brandy

from sweetened juice with pulp of ginger (Zingiber officinale Roscoe) using
Keywords:
Saccharomyces cerevisiae yeast at Brazzaville, the employment of the content of
Rhizome of cane-sugar and cell density is studied. The pH of the juice of pulp of fresh ginger
ginger, soluble tested is valuated at 6.5 and the soluble extract appreciated at 3.75 Brix about.
extract,
The good development of the fermentation process of the wort of the sweetened
fermentation,
ethylic distillate, juice with pulp of ginger admits the addition of sugar at an optimal value of 21.5
Alcoholmetric title. °Brix producing a distillate titrating 33 °GL of ethanol. Superior or inferior dose
IJRPB 7(3) www.ijrpb.com Page 16


of sugar added up in the wort of ginger in comparison with optimized content

conduces to the production to distillate which the alcoholmetric title is relatively
lower (distillate at 30°GL of ethanol produced with 31.5 °Brix of soluble extract
and 18°GL ethanol produced with 14°Brix). The most short during of
development of the fermentation process of wort is obtained with a higher cell
density of yeast inoculated (soluble extract diminish from 19.5°Brix to 6.5°Brix
with 26.8 x106 cells/ml into 3 days). By using a more low rate of inoculation with
1.6 x106 cells/ml, the during of the process is 6 days and the index Brix of
soluble extract diminish from 19.5 to 6. The alcoholmetric title of the fraction of
the distillate obtained with the most differently fermented is varied slightly
(31.75°GL of ethanol for 3 days of fermentation with 26.8 x106 cells/ml in
comparison at 34,6°GL for 6 days with an inoculation of 1.6 x106 cells/ml of
ginger must). The pH of the ethylic distillate obtained is enough regular for all
cases of inoculation tested (pH= 4.15 ± 0.5).
1. Introduction
The ginger has been used since several Japan and Nigeria. The ginger is used in the
centuries for its medicinal role at human1, 18, pastry - work.
26; it is a medicinal plant used against the high A ginger liqueur is produced in Charente
blood-pressure and stimulates our digestive (France) and an arranged rhum at the ginger at
system. At the fish of breeding in aquaculture, Madagascar.
it procures effects of resistance against
infectious Bacteria (Aeromonas hydrophilia, This spice plant grows in the tropical regions,
Helycobacter pylori) 18, 28, 33.The aromatic particularly in Congo Brazzaville where its
character of rhizome of ginger (Zingiber transformation into sweetened beverage,
officinale Roscoe) 24, 30, 31, 32 is very locally called ‘’tangawissi’’, is artisanally
intéresting on the food plan 5, 29, particularly exploited.
in India, in Chine (respectively first and
second world producing), in Thailand, at the


Produced in a rural environment, the rhizome charge of wort tested corresponds to 80 % of

of ginger is ramified, thick, fleshy and very the volume of the bottle.
aromatic. It is commonly commercialized in
Congo at fresh state. It is rich in starch (60%) ii) Vegetal material and food additives
2, 6 and its natural extract juice31 is non- The vegetal material used is
fermentable by yeast25, 34. The process of constituted of an ensemble of 12 lots of
leaded fermentation of wort from the extract rhizome of ginger (Zingiber officinale
of the juice of ginger added of cane-sugar by Roscoe) weighing each around 407, 5
exogenous yeast action8, 9, 17 conduct at an g ±40 g.
alcoholic wort which the distillation process
furnishes a nicely brandy appreciated at These 12 lots of rhizome of ginger, originating
Brazzaville. of the valley of Niari, at around 200
kilometers at west of Brazzaville, are sampled
In this study, evolution of parameters relative at random in the heart of Total markets and
at the kinetics of disappearance of soluble PK-MFilou respectively in the districts II of
extract in the course of development of the Bacongo and VII of MFilou at Brazzaville.
yeast fermentation process of sweetened wort Brown cane-sugar of Saris-Congo (a measure
of ginger (Zingiber officinale Roscoe) and of 5 kg) obtained on the market at Brazzaville
alcoholmetric title of ethylic distillate obtained is used in variable quantity relative at each test
are evaluated. in triple.
1. Material and methods A pure strain of yeast Saccharomyces

1.1. Material cerevisiae (Saf-instant mark, France) is used
i) System of fermentation for seeding the wort; it is obtained at
Brazzaville market equally.
The systems used for effecting the process of
tests of fermentation are bottled in glass of 1 1.2. Methods of elaboration alcohol
of ginger
liter of capacity, higher than large (height = 31
cm and diameter = 8 cm) and flat bottom. The


The rhizome of ginger used is cleaned,

weighed and grind. The ground of ginger A volume of 1.6 liter of sugar wort obtained is
obtained introduced in a bottle of two liters, and then
is mixed in a hot sugar solution. After thermic seeded with 13.4 x106 cells/ml before-hand
cooking, the mixing is cooled at ambient active, during 15-30 minutes at ambient
temperature and then filtered. The sweetened temperature in 100 ml of aqueous solution at 2
wort of an extract of the pulp of ginger is % of cane- sugar.
seeded of yeast and leaned fermenting.
A second method of preparation of the wort
At the end of the ethylic fermentation, the for optimization of the rate of the seeding
fermented wort of ginger is distilled (Figure1).
Four types of wort differently seeded
For the preparation of the ginger wort, two according to cell density of yeast used7, 13
methods are employed. used, are tested in triple.
i) Methods of preparation of ginger
wort After grinding of rhizome of ginger cleaned,
the ground is added of water. The juice is
First method of preparation of wort for the extracted by sifting and pressing of the waste,
optimization of the sugar dose then cooked at fire during 30-45 minutes of
ebullition. It is cooled down during a night at
Three types of wort differently added of cane- ambient temperature.
sugar making respectively 31.75 °Brix, 21.5
°Brix and 14 °Brix, are prepared in triple. The next day, it is warmed up, then
standardized at 20.5 °Brix by addition of cane-
The ground ginger obtained is cooked in a pot sugar on juice of pulp of ginger and finally
contening15 liter of a cane-sugar hot aqueous pasteurized at 85 °C during 20 minutes for
solution during an hour. After cooling down destroying the endogenous flore4, 10 and 11.
process at ambient temperature, each mixing is
sifted and the waste pressed.


ii) Launching and realization of the

process of fermentation. In the course of distillation process, the
distillate is collected by the fraction of volume
A volume of 0.8 liter of sweetened extract of 100 ml into a gauged phial in glass.
obtained is cooled down and poured in a bottle
of one liter. It is then seeded with a stump pure 1.3. Methods of physical-chemical and
of commercial yeast (‘’Saf-Instant’’, France) microbiological analysis
dosed respectively at 26.8 x 106 cells/ml for a) Determination of pH of soluble
the trial E1, 13.4 x 106 cells/ml for E2, 6.7 x extract of juice of pulp.
106 cells/ml for E3 and 1.6 x 106 cells/ml for
E4. The inoculum is beforehand stirred up For the determination of pH of the soluble
during 15-30 minutes in 100 ml of a extract of juice with pulp of every lot of
sweetened solution of 2 % of cane-sugar. ginger, the rhizome is cleaned in the water and
then desiccated by means of blotting-paper. It
After seeding of sweetened wort with the is finely grated and the mash obtained is
preparation of stump yeast stirred up, the placed on a cloth of muslin, and then pressed
process of alcoholic fermentation is then manually by twisted fringe. The trouble juice
initiated. obtained is filtered by means of a filter-paper
10.
iii) Distillation of ethylic fermented
wort The pH of the samples is measured by use of a
pH-meter (Martini Instruments) beforehand
At the end of the fermentation process, the calibrated at pH7 with distillated water. As
fermented wort of ginger is distillate. samples one note the extracted juice of the
rhizome, the mixing of ground and sugar
For every essay of distillation process in the before and after boiling, the ginger wort in the
laboratory, a volume of 300 ml of alcohol course of the fermentation process and the
fermented wort is put in a balloon of 500 ml. distillate.


b) Evaluation of extract juice with pulp course of fermentation, then for evaluating of
of ginger, soluble extract the alcoholmetric title of every essay, the
following statistical values are considered:
The measure of soluble extract of the samples mean, standard-deviation, coefficient of
is determined by use of a refract meter Brix at variation and interval of confidence (mean±
20°C according to Navarre27. standard-deviation). The method based on the
law of Gauss-Laplace in bell is used as
c) Evaluation of cell density of yeast presented it Larrieu20 with modification, in
To evaluate the cell density of the view to appreciate the relativity of the analysis
yeast destined at the feeding of the and operations.
sweetened wort of ginger, the
technique of counting to optic 2. Results and discussion
microscope is used11. 2.1. Characterization of the pulp of
rhizome of ginger of the Niari valley
d) Determination of alcoholmetric title

The mass of the rhizome, the volume, the pH
of the first fraction of volume of
and the soluble extract of natural juice from
distillate by alcoholmeter.
the pulp of rhizome of ginger of the Niari
valley in the fresh state are valuated (Tableau
For every first fraction (100 ml) of distillate
1).
collected, the alcoholmetric title is determined
at 20°C by means of a Gay-Lussac
The relation of the volume of juice extracted
alcoholmeter which the scale goes from 0 at
from the pulp on a la Mass of rhizome of
100°GL14.
ginger tested is estimated at 0.55 ± 0.04/1
milliliter/gram.
1.4. Statistical Analysis of Results
The pH of the juice of de the pulp of the

Within the qualitative appreciation of juice of
rhizome of fresh ginger is estimated at 6.5 ±
rhizome and of the kinetic study of the idyllic
O.2 and its soluble extract evaluated at 3.75 ±
fermentation process of wort of ginger in the
0.25 °Brix.


The essay N°2, originating from sweetened

2.2. Evolution of soluble extract of wort at 21.5 °Brix, produce more ethanol (33
sweetened wort in the course of the °GL) in comparison with other essays tested
traditional process of ethylic fermentation. (30 °GL obtained with the sweetened wort
N°1 evaluated at 31.75 °Brix and 18 °GL with
During the fermentative incubation of the wort the sweetened wort N°3 initially dosed at 14
of ginger the profile of consumption of soluble °Brix).
extracts march of manner descendant
according to three essays tested (Figure 2). 2.4. Influence of the rate of yeasting on the
development of the fermentation process of
Residual extract of wort is especially more the wort of ginger
high in the case of the essay initially more
dense (17.8 °Brix of residual extract obtained Le profile of consumption of soluble extract
from the essay N°1 with 31.75 °Brix for the presents downward speed for all rates of
initial extract) in comparison with the essay feeding of yeast carried out on wort of ginger
more light (9°Brix of residual extract for the (Figure 4).
essay N°2 starting off with 21.5 °Brix and
4°Brix of residual soluble extract soluble With the rate of inoculation elevated of 26.8
essay N°3 with initially 14 °Brix). x106 cells of yeast/ml, the content of soluble
extract of the wort decreases quickly, into 3
2.3. Appreciation of the value of the days of fermentation process, from 19.5 °Brix
alcoholmetric title of the distillate generated at 6.5 °Brix. But it decreases more slowly, into
by distillation of fermented wort. 6 days of fermentation process, from 19.5
°Brix at 6 °Brix with the rates of inoculation
The alcoholmetric title of the distillate more feeble of 6.75 x106 cells/ml for the essay
obtained after distillation process of the ethylic N°3 and of 1.6 x106 cells /ml for the essay
fermented wort vary according to the type of N°4.
essay tested (Figure 3).


On the other hand, the diminution of the pH From the soluble extract submitted in the
during the fermentation process is lower with fermentation process of the sweetened wort,
the creasing of the rate of feeding of yeast the alcoholmetric title of ethylic distillate
tested on the wort of ginger (Figure 5). obtained vary very few (CV = 3.47 %)
according to the different rates of seeding
This diminution of the pH is more rapid when employed (31.75 °GL with an inoculum of
the rate of seeding of wort is higher (from pH 26.8 x 106 cells of yeast/ml in comparison at
6.8 this value decreases rapidly in one day of 34,6 °GL obtained from inoculation with 1.6 x
fermentation process at pH 4.6 with the rate of 106 cells of yeast/ml). But the value of the pH
inoculation of 26 x106 cells/ml) in comparison of alcoholic distillate is enough constant (CV
to the case of inoculation relatively more = 0.12 %) for the four essays tested.
feeble (from pH 6.8 at pH 5 in one day with a
setting of 1.6 x106 cells /ml). The pulp of the rhizome of ginger is a medium
at acid character (pH= 6.6 ± 0.1), but poor in
2.5. Effect of the rate of yeasting of the wort soluble sugar (3.75 ± 0.25 °Brix). The juice of
on the conversion process of the cane-sugar
ginger doesn’t permit to the yeast to assure
into ethanol
particularly the ethylic fermentation process7.
In the course of the fermentation process of
the sweetened wort of ginger at 19.5°Brix, the The initial content of sugar added to the wort
effect of the rate of yeasting is appreciated of ginger corresponding at a soluble extract of
according to the conversion process of the 21.5 °Brix is an optimal value in the wort and
sweetened extract into ethanol. The values of conduct to maximal production of ethanol (33
the aloholmetric title and that of the pH of the °GL). For an initial value of content of sugar
distillate obtained by distillation of the wort equal or superior at 31.75 °Brix of soluble
are in relationship with the rate of inoculation extract, the quantity of ethanol formed (30
employed for realizing the ethylic °GL) exerts an antibiotic effect on the yeast
fermentation of the sweetened wort of ginger cells and an effect of flocculation16, leading to
(Tableau 2). slowing and at the stopping of the process at
17.78 °Brix21.


For the dissolution of the cane sugar during Otherwise a value more elevated of a residual
the ebullition process, the operation of extract of the fermented wort and a feebler
sugaring must effect on the hot extract of alcoholmetric title of the distillate is obtained
ginger 20 minutes before the end of the after the fermentation process with a rate of
cooking of the wort in order to assure the seeding of 26.8x106 cells of yeast/ml. That
inactivation of endogenous flora4, 10, 11, and doesn’t intensify the cell rejuvenating, and as
22. well as development of the ethylic
fermentation process by the yeast. In these
The valorization of this local know-how is conditions of fermentation processes, an
necessary to make in view to promote the important population of cells of yeast identical
knowledge on the useful of the biochemical at the parental-cell has flocculated at the
transformation of tropical agro-resources3, 12, starting of process and has not participated in
15, 16, 19, 22 and 23. the conversion of the sucrose into ethanol.
An inoculation rate more high favor the speed Conclusion

of the fermentation of wort with optimal
density of content sugar given (20.5 °Brix). In order to obtain a good ethylic fermentation
process, the employment of an initial quantity
The residual extract more low noted at the end of sugar added on the wort of ginger must be
of the fermentation process of sweetened wort done about 20.5°Brix of soluble extract. Over-
and the alcoholmetric title of the distillate wise, a good yeasting process of this wort of
efferent the highest possible, reveal a good ginger must be done with a pure stock of
activity of fermentation. They are obtained in alcoholgene yeast at the rate of a cell density
the course of a leaded fermentation with of 13.4 x 106 cells/ml in order to obtain a
activated strain yeast inoculated at the good hourly yield of production in ethanol.
sweetened wort of ginger with a rate feebler
which is favorable for the development of the
cell growing process of the active yeast.


The juice of the pulp of the rhizome of ginger

added of fermentable sugar is a good biomass
that could contribute to the production of the Table 1. Mass characteristics and physical-
bioethanol in exchange for yeasting by chemical of rhizome of ginger originating of
Saccharomyces cerevisiae. the Niari valley.
Statistical pH of Soluble extract M : mass of V: Ratio V/M of

parameters soluble of pulp (°Brix) rhizome volume of the rhizome
extract of tested (g) juice of (ml/g)
pulp pulp (ml)
Ḿ ±δ 6.5 ± 0.2 3.75 ± 0.25 43.3 ± 5.1 22.5 ± 6.4 0.55 ± 0.04/1
n : 12 (results obtained from 12 lots of rhizome of ginger).

Ḿ : mean; δ : standard deviation; Ḿ ±δ : interval of confidence.
Table 2. Valuating of alcoholmetric title and pH of fraction of 100ml of distillate.

Samples obtained order at the inoculating of the yeast, next fermenting of the sweetened wort then
distillation process of the fermented wort.
Parameter Mean values of samples (E) of first fraction (100 ml) of ethylic distillate
s proceeding from the sweetened wort differently inoculated by cell density
determined. Ḿ ± 𝛿 : Interval of confidence; CV: coefficient of variation.
E1 E2 E3 E4 (1.6x106 Ḿ±𝛿 CV
(26.875x106 (13.375x106 (6.75x106 cells/ml) (1.6x106 (%)
cells/ml) cells/ml) cells/ml) cells/ml)
Ethanol 31.75 ±1.25 33.5 ±0.5 34.83 ±1.17 34.6 ±1.16 33.67 ±1.17 3.47
(°GL)
pH 4.1 4.1 4.2 4.2 4.15 ± 0.05 0.12


Ginger rhizome
Cleaning
Weighing Sugar Water
Grinding using pestle-mortar Rubber solution by heating
Ground of ginger Sweetened solution
Mixing of ground and sugar
Cooking of the mixing
Cooling down
Filtering
Sweetened juice of ginger (26-29°C) Yeast
Sweetened juice seeded
Fermenting of wort
Distilling of fermented wort
Ethylic distillate
Figure 1. Diagram of production of ethylic distillate from ginger rhizome


Figure 2. Evolution of the consumption of sugar (°Brix) in the course of

fermentation of the ginger wort (26-29°C). Initial soluble extract: 31.75
35 °Brix for essay N °1, 21.5°Brix for N°2 and 14 °Brix for N°3.
30
Soluble extract (° Brix)
25
20
Essay N°1
15
Essay N°2
10 Essay N°3
0
0 1 2 3 6 9 10 11 14 15 16
Development of the fermentation process (days)
Figure 3. Evaluation of alcohometric title of the distillate relatifve at

the dose of initial soluble extract used for every essay tested
(E1: 31.75 °Brix, E2: 21.5 °Brix etand E3:14 °Brix).
Titre alcoométrque °GL
40
20
0 Essay N°1 Essay N°2 Essay N°3

(30 °GL) (33 °GL) (18 °GL)


Figure 4. Evolution of the consumption of soluble extract (°Brix) during in

the course of fermentation of wort of ginger in terms of the rate of
yeasting in M/ml (Millions of cells/ml , incubation at 26-29 °C) .
25
Soluble extract (° Brix)
20
15
E1 (26 M/ml)
10 E2 (13 M/ml)
E3 (6 M/ml)
5
E4 (1,6 M/ ml)
0
0 1 2 3 6 7
Figure 5. Evolution of the pH in the course of the

fermentation of the ginger wort in terms of rate of
yeasting: pH1 for 26x106 cells/ml; pH2 for 13x106 cells/ml:
pH3 for 6x106 cells /ml and pH4 for 1.6x106 cells/ml.
8
5
Value of pH
pH1
4
pH2
3
pH3
2 pH4
1
0
0 1 2 3 6


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Optimization of Ginger Brandy Production Process

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Indian Journal of Research in Pharmacy and Biotechnology (IJRPB) Volume 7, Issue 3, May, 2019

IJRPB 7 (3) www.ijrpb.com CrossRef: https://doi.org/10.31426/ijrpb. 2019.7.3.7312

Indian Journal of Research in Pharmacy and Biotechnology (IJRPB)

Optimization of The Process of Production of Brandy from Sweetened Juice

*Corresponding author Email: diakabanap@yahoo.fr

In the aim to investigate the optimization of the process of production of brandy

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Indian Journal of Research in Pharmacy and Biotechnology (IJRPB)

of sugar added up in the wort of ginger in comparison with optimized content

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Indian Journal of Research in Pharmacy and Biotechnology (IJRPB)

Produced in a rural environment, the rhizome charge of wort tested corresponds to 80 % of

1. Material and methods A pure strain of yeast Saccharomyces

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Indian Journal of Research in Pharmacy and Biotechnology (IJRPB)

The rhizome of ginger used is cleaned,

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Indian Journal of Research in Pharmacy and Biotechnology (IJRPB)

ii) Launching and realization of the

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Indian Journal of Research in Pharmacy and Biotechnology (IJRPB)

d) Determination of alcoholmetric title

The pH of the juice of de the pulp of the

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Indian Journal of Research in Pharmacy and Biotechnology (IJRPB)

The essay N°2, originating from sweetened

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Indian Journal of Research in Pharmacy and Biotechnology (IJRPB)

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Indian Journal of Research in Pharmacy and Biotechnology (IJRPB)

An inoculation rate more high favor the speed Conclusion

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Indian Journal of Research in Pharmacy and Biotechnology (IJRPB)

The juice of the pulp of the rhizome of ginger

Statistical pH of Soluble extract M : mass of V: Ratio V/M of

n : 12 (results obtained from 12 lots of rhizome of ginger).

Table 2. Valuating of alcoholmetric title and pH of fraction of 100ml of distillate.

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Indian Journal of Research in Pharmacy and Biotechnology (IJRPB)

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Indian Journal of Research in Pharmacy and Biotechnology (IJRPB)

Figure 2. Evolution of the consumption of sugar (°Brix) in the course of

Figure 3. Evaluation of alcohometric title of the distillate relatifve at

0 Essay N°1 Essay N°2 Essay N°3

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Indian Journal of Research in Pharmacy and Biotechnology (IJRPB)

Figure 4. Evolution of the consumption of soluble extract (°Brix) during in

Figure 5. Evolution of the pH in the course of the

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Indian Journal of Research in Pharmacy and Biotechnology (IJRPB)

Acknowledgements 4) Ameyapoh Y, Wokpor K et de Souza C,

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Indian Journal of Research in Pharmacy and Biotechnology (IJRPB)

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Indian Journal of Research in Pharmacy and Biotechnology (IJRPB)

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Indian Journal of Research in Pharmacy and Biotechnology (IJRPB)

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