Adriaens, E. L.; Lozet, F. published the artcile< Fermented beverages of Ruanda natives>, Computed Properties of 3921-01-5, the main research area is .
The preparation of hydromel (I), and banana (II) and sorgho (III) beers is described. I contained before and after fermentation: dry extract 365.26-115.28, inorganic matter 10.78-6.20, total N 3.15-1.93, reducing sugars in glucose 250.0-66.11, sucrose 12.45-4.29, acidity as H2SO4 1.62-5.78 g./l.; in the wort: wax and sorgho yeast 86.9 g./l.; in the I EtOH 8.6°. Corresponding data for II were: 197.12-52.63, 11.14-9.87, trace-3.15, 93.74-19.16, 80.29-2.95, 3.28-4.21 g./l. and EtOH in the end product 9.46°. “”Inkanganza”” made from II with addition of honey and sorgho yeast gave, before and after fermentation: 149.2-52.88, 10.88-5.34, 5.08-3.75, 116.54-12.45, 11.91-4.33, 4.9-3.92 g./l., EtOH 11.5°. Wort of III and the end product contained: dry extract 172.9-256.8, inorganic 5.16-6.86, N 6.08-26.56, glucose 43.02-trace, sucrose 5.57-16.06, acids 2.11-5.98 g./l., EtOH 3.75°. Uryama, a III containing about 10% honey, gave: 244.83-136.24, 7.08-7.37, 10.68-3.15, 105.17-37.43, trace-0.0, 3.92-10.15 g./l., EtOH 6.4°.
Bull. Agr. Congo Belge published new progress about Beer. 3921-01-5 belongs to class pyrimidines, and the molecular formula is C4H2Br2N2, Computed Properties of 3921-01-5.
Referemce:
Pyrimidine | C4H4N2 – PubChem,
Pyrimidine – Wikipedia