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Etude De La Croissance De La Levure Et UNIVERSITE D’ANTANANARIVO ECOLE SUPERIEURE DES SCIENCES AGRONOMIQUES DEPARTEMENT INDUSTRIES AGRICOLES ET ALIMENTAIRES MEMOIRE DE FIN D’ETUDES EN VUE DE L’OBTENTION DU DIPLOME D’INGENIEUR AGRONOME OPTION INDUSTRIES AGRICOLES ET ALIMENTAIRES « ETUDE DE LA CROISSANCE DE LA LEVURE ET DES EVOLUTIONS DE LA CONCENTRATION EN SO2 ET DIACETYLE DANS LA BIERE PENDANT LA FERMENTATION » CAS DE LA BRASSERIE STAR D’ANTSIRABE Présenté par : Toky Olivier RAZANAKOTONARIVO Tuteur : Pr Jean-Marie RAZAFINDRAJAONA PROMOTION VONA (2006 – 2011) 23 DECEMBRE 2011 UNIVERSITE D’ANTANANARIVO ECOLE SUPERIEURE DES SCIENCES AGRONOMIQUES DEPARTEMENT INDUSTRIES AGRICOLES ET ALIMENTAIRES MEMOIRE DE FIN D’ETUDES EN VUE DE L’OBTENTION DU DIPLOME D’INGENIEUR AGRONOME OPTION INDUSTRIES AGRICOLES ET ALIMENTAIRES « ETUDE DE LA CROISSANCE DE LA LEVURE ET DES EVOLUTIONS DE LA CONCENTRATION EN SO2 ET DIACETYLE DANS LA BIERE PENDANT LA FERMENTATION » CAS DE LA BRASSERIE STAR D’ANTSIRABE Présenté par Toky Olivier RAZANAKOTONARIVO LES MEMBRES DU JURY : - PRESIDENT : Pr Béatrice RAONIZAFINIMANANA - ENCADREUR PROFESSIONNEL : M. Mamy RARIVOSOA - EXAMINATEUR : Dr Jean-Baptiste Randrianary RAMAROSON - TUTEUR : Pr Jean-Marie RAZAFINDRAJAONA PROMOTION VONA (2006 – 2011) 23 DECEMBRE 2011 Dédicaces A ma femme et mes enfants A mon père et à ma mère A mes sœurs A toute ma famille … REMERCIEMENTS Au Tout Puissant pour nous avoir accordé la santé et la force d’entreprendre nos projets. Nous tenons à remercier tous ceux qui, de près ou de loin, sont intervenus dans l’achèvement de ce mémoire et de nos études à l’Ecole Supérieure des Sciences Agronomiques. Au terme de ce travail, notre reconnaissance va en particulier à : Madame le Professeur Béatrice RAONIZAFINIMANANA, Chef de Département Industries Agricoles et Alimentaires (IAA) à l’Ecole Supérieure des Sciences Agronomiques (ESSA), qui nous a fait l’honneur de présider le jury de la soutenance de ce mémoire ; Monsieur Mamy RARIVOSOA, Responsable de fabrication de l’Usine STAR d’Antsirabe, qui nous a fait l’honneur de siéger parmi les membres du jury de la soutenance ainsi que pour sa confiance, ses conseils et son aide précieuse lors de la réalisation de cette étude ; Monsieur le Docteur Jean-Baptiste Randrianary RAMAROSON, Enseignant Chercheur au Département IAA, qui, malgré ses lourdes tâches, nous a fait l’honneur de siéger parmi le jury de la soutenance en tant qu’examinateur ; Monsieur le Professeur Jean-Marie RAZAFINDRAJAONA, Enseignant Chercheur au Département IAA pour avoir accepté d’être notre tuteur, pour sa patience, sa dévotion et son humanité débordante dans l’exécution de ses fonctions ; Nous ne saurions oublier d’exprimer notre profonde gratitude à : Monsieur le Professeur Jean RASOARAHONA, Directeur de l’ESSA, qui n’a pas ménagé ses efforts pour le perfectionnement de notre étude universitaire ; Monsieur René ROOSEN, Directeur de l’usine STAR d’Antsirabe, qui nous a accordé toute sa confiance et qui n’a pas ménagé les moyens pour nous permettre de réaliser cette étude au sein de sa Société ; Monsieur Nicolas DECLERCQ, Responsable de production à l’Usine STAR d’Antsirabe, qui a accepté de nous encadrer et partager ses connaissances et expériences afin de mener à bien ce travail ; Tous les Chefs de Service à l’Usine STAR d’Antsirabe qui ont collaboré sans réserve lors de la réalisation de cette étude ; Tout le personnel de l’Usine STAR d’Antsirabe pour nous avoir réservé un très bon accueil et pour leur coopération ; Tous les enseignants de l’ESSA, en particulier ceux du Département IAA, pour leurs précieux conseils et leur dévouement dans la réalisation de leur tâche ; Tout le Personnel Administratif et Technique du Département IAA et de l’ESSA ; Tout le personnel de la Bibliothèque de l’ESSA. SOMMAIRE SOMMAIRE SOMMAIRE .................................................................................................................................................. I LISTE DES PARTIES EXPERIMENTALES ............................................................................................................ II LISTE DES ANNEXES ......................................................................................................................................... III LISTE DES FIGURES.......................................................................................................................................... IV LISTE DES TABLEAUX ...................................................................................................................................... VI LISTES DES ABREVIATIONS ........................................................................................................................... VII GLOSSAIRE ............................................................................................................................................. VIII INTRODUCTION ................................................................................................................................................ 1 PARTIE I. CONTEXTE GENERAL DE L’ETUDE ......................................................................................... 2 I.1. LA BIERE ........................................................................................................................................... 2 I.2. LA TECHNOLOGIE DE FABRICATION DE LA BIERE ........................................................................................ 4 I.3. SITUATION INTERNATIONALE ET NATIONALE DE LA PRODUCTION DE BIERE .................................................. 17 CONCLUSION PARTIELLE I ........................................................................................................................... 25 PARTIE II. ETUDE DE LA CROISSANCE DE LA LEVURE STAR ET DES EVOLUTIONS DE LA CONCENTRATION EN SO2 ET DIACETYLE PENDANT LA FERMENTATION .................................................. 26 II.1. INTRODUCTION ........................................................................................................................... 26 II.2. MATERIELS ET METHODES ............................................................................................................. 33 II.3. RESULTATS, INTERPRETATIONS ET DISCUSSIONS ................................................................................ 44 CONCLUSION PARTIELLE II .......................................................................................................................... 78 PARTIE III. RECOMMANDATIONS GENERALES .................................................................................... 79 III.1. TECHNOLOGIE DE FABRICATION ...................................................................................................... 79 III.2. ANALYSES DU SULFITE ET DU DIACETYLE DE LA BIERE PENDANT LA FERMENTATION ET DE LA BIERE FINIES ..... 83 III.3. GESTION DE LA LEVURE ................................................................................................................. 84 III.4. PROTECTION CONTRE LES CONTAMINATIONS .................................................................................... 98 III.5. RECHERCHE ET DEVELOPPEMENT .................................................................................................... 98 CONCLUSION PARTIELLE III ......................................................................................................................... 99 CONCLUSION GENERALE.............................................................................................................................. 100 BIBLIOGRAPHIE ............................................................................................................................................. 101 WEBIOGRAPHIE ............................................................................................................................................ 104 SUPPORTS DE COURS ................................................................................................................................... 105 PARTIES EXPÉRIMENTALES .......................................................................................................................... 106 ANNEXES ............................................................................................................................................. 119 i LISTE DES PARTIES EXPERIMENTALES PARTIE EXPERIEMENTALE I- MESURE DE LA DENSITE DE LA BIERE EN FERMENTATION OU DU MOUT 106 PARTIE EXPERIEMENTALE II- MESURE DU PH ................................................................................................. 107 PARTIE EXPERIEMENTALE III-DOSAGE DU DIACETYLE ................................................................................... 109 PARTIE EXPERIEMENTALE IV-DOSAGE DE SO2 TOTAUX DANS LA BIERE ..................................................... 111 PARTIE EXPERIEMENTALE V- NUMERATION DES LEVURES AVEC L’HEMATIMETRE ................................ 115 PARTIE EXPERIEMENTALE VI- LEVURE : TAUX DE MORTALITE ET TAUX DE CELLULES FROISSEES AU BLEU DE METHYLENE ................................................................................................................................................... 117 ii LISTE DES ANNEXES ANNEXE I. LA COMPOSITION DU HOUBLON ............................................................................................... 119 ANNEXE II. L’EVOLUTION ENZYMATIQUE PENDANT LE TOURAILLAGE ........................................................ 120 ANNEXE III. EXPORTATION DE BIERE PAR LES BSM DE 2006 A 2010 ...........................................................
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