Description
Tella is a traditional Ethiopian sorghum beer produced by mixed fermentation of malted sorghum with lactic acid bacteria and yeasts at 25–30 °C for 2–3 days.
Technical
During fermentation, α‑amylase and β‑amylase from the malt hydrolyze starch into glucose, which is then metabolized by yeasts into ethanol and CO₂ via glycolysis. Simultaneously, lactic acid bacteria convert sugars into lactic acid, lowering the pH and contributing to flavor and preservation. The resulting beverage contains low‑alcohol (2–5 % vol), mildly acidic (pH 4.5–5.0) characteristics.
Science
Primary Reaction
Starch hydrolysis → glucose → glycolysis → ethanol + CO₂; lactic acid production by LAB
Sensory Profile
Aroma ()
earthymaltyfermentedsweetacidicyeastygrainyherbalmustyfruity