ETUDE COMPARATIVE DE LA PRODUCTION D’ÉTHANOL BRUT À PARTIR DE TROIS VARIÉTÉS DE DATTES COMMUNES (DEGLA BEIDA, TACHERWIT ET HAMRAYA) REPARTIES DANS LES DIFFÉRENTES CLASSES DE DATTES (MOLLE, DEMI-MOLLE ET SÈCHE) DE LA CUVETTE DE OUARGLA (SAHARA SEPTENTRIONAL EST ALGÉRIEN)

Abstract

The production of alcool from the three varieties of common dates (Degla Beida, Tacherwit and Hamraya) divided according to three categories of dates (dry, semi-soft and soft) for the Ouargla basin has been studied. The total sugar amount of the must of these different cultivars is 11,00+0,21 of sugar for Hamraya (soft), 11,3+0,12% of sugar for Tacherwit (semi-soft) and 11,60+0,26% of sugar for Degla Beida (dry). After fermentation through the yeast Saccharomyces cerevisiae these solutions titrate 7,8+1,3° to 9,5+1,61° of brut alcohol. The return in alcohol is respectively of 81,82+4,50% for the dry variety, for the semi-soft variety and 70,90+3,69% for the soft variety. The dates effect is fonction of the sugar nature wich have à notable action on the evolution of rapport coproduced alcohol consumed sugar. The more the date is rich of saccharose, the more it’s but alcohol production is hight. Nevertheless, the griding dates during the preparation amount is indispensable for good yieldin alcohol.