TY - JOUR
T1 - Characterization of a wine-like beverage obtained from sugarcane juice
AU - Rivera-Espinoza, Yadira
AU - Valdez-López, Elsa
AU - Hernández-Sánchez, Humberto
N1 - Funding Information:
This study was supported by fellowships from COF-AA—IPN and a grant from CGPI—IPN. Author Rivera-Espinoza received a scholarship from Consejo Nacional de Ciencia y Tecnología (CONACyT).
PY - 2005/6
Y1 - 2005/6
N2 - Two yeasts (Saccharomyces cerevisiae and Saccharomyces cerevisiae var ellipsoideus)were tested for their ability to ferment sugarcane (Saccharum officinarum) juice. In order to do this, time course studies of volatile, fixed, and total acidity, pH, alcohol, total sugars and °Bx were performed and the presence of methanol was tested. The fermentation studies were carried out at 25, 28 and 30°C and the juice was inoculated with 1 and 5% (v/v) suspensions of both yeasts containing 1 × 108 cells ml-1. Time course studies indicated a similar fermentative pattern at the three temperatures evaluated, hence 25°C was chosen as the cheapest alternative. The size of the inoculum made no difference in the fermentation. Analyses of the sugarcane juice wine showed the following results: pH, 3.2; alcohol, 10°GL; total solids, 16.5 g l-1; ash, 1.4 g l-1; total acidity, 5.4 g l-1; volatile acidity, 0.12 g l-1; fixed acidity, 5.3 g l-1 and no methanol was detected. Two additional products were obtained after adding passion fruit juice and roselle (Hibiscus sabdarifa Linn) concentrates. The fruit-flavoured wines were significantly preferred (P ≤ 0.05) over the plain product. These results indicated that the elaboration of wine-like beverages is a good alternative use for sugarcane.
AB - Two yeasts (Saccharomyces cerevisiae and Saccharomyces cerevisiae var ellipsoideus)were tested for their ability to ferment sugarcane (Saccharum officinarum) juice. In order to do this, time course studies of volatile, fixed, and total acidity, pH, alcohol, total sugars and °Bx were performed and the presence of methanol was tested. The fermentation studies were carried out at 25, 28 and 30°C and the juice was inoculated with 1 and 5% (v/v) suspensions of both yeasts containing 1 × 108 cells ml-1. Time course studies indicated a similar fermentative pattern at the three temperatures evaluated, hence 25°C was chosen as the cheapest alternative. The size of the inoculum made no difference in the fermentation. Analyses of the sugarcane juice wine showed the following results: pH, 3.2; alcohol, 10°GL; total solids, 16.5 g l-1; ash, 1.4 g l-1; total acidity, 5.4 g l-1; volatile acidity, 0.12 g l-1; fixed acidity, 5.3 g l-1 and no methanol was detected. Two additional products were obtained after adding passion fruit juice and roselle (Hibiscus sabdarifa Linn) concentrates. The fruit-flavoured wines were significantly preferred (P ≤ 0.05) over the plain product. These results indicated that the elaboration of wine-like beverages is a good alternative use for sugarcane.
KW - Alcoholic beverage
KW - Fermentation
KW - Sugarcane juice
KW - Wine
KW - Yeast
UR - http://www.scopus.com/inward/record.url?scp=22944486302&partnerID=8YFLogxK
U2 - 10.1007/s11274-004-1878-0
DO - 10.1007/s11274-004-1878-0
M3 - Artículo
SN - 0959-3993
VL - 21
SP - 447
EP - 452
JO - World Journal of Microbiology and Biotechnology
JF - World Journal of Microbiology and Biotechnology
IS - 4
ER -