Evaluation of the traditional technology of production of lungwila, a wine of sugarcane of Congo

Abstract

The aim of study was to evaluate the used technology in the production process of lungwila, a traditional drink of soils of sugarcane in the Basin of Congo. This beverage provided an interesting income for the producers although the quality varied from a workshop to another. The leaven used for the fermentation of lungwila wine was active and inoculated when the maximum of yeast cell concentration was reached (between 3.5x10⁸ and 6x10⁸ CFU of yeast/ml) from a propagation process carried out by adding up gradually of the increasing volume with fresh juice of sugarcane. During the fermentation, the consumption of sugars was limited to an average of 5.3°Brix marking the end of the process in 72-92 hours. At the end of the fermentation, the supernatant wine was crudely stripped of its amorphous particles by a natural decanting process and was subsequently drawed. The starter which results was regularly kept up every three to four cycles of fermentation by eliminating the superficial muddy phase and feeding, with fresh ingredients additives: it could serve on several other cycles of  fermentation for about a year. Analysis of physico-chemical parameters of finished product revealed that lungwila is an alcoholic beverage  (10.5±1.397% ethanol) having a sweet taste (6.29±2.40 °Brix) and sour (pH=3.22±0.173).

Keywords: Lungwila, wine of soils, sugarcane, corn, fermentation on leaven.