Preparation and Characteristics of Sugarcane Low Alcoholic Drink by Submerged Alcoholic Fermentation

文献类型： 外文期刊

第一作者： Lin, Bo

作者： Lin, Bo;Wang, Tian-Shun;Li, Yang-Rui;Zheng, Feng-Jin

作者机构：

关键词： Sugarcane juice;Alcoholic fermentation;Low alcoholic drinks;Yeast

期刊名称：SUGAR TECH （ 影响因子：1.591； 五年影响因子：1.688 ）

ISSN： 0972-1525

年卷期： 2013 年 15 卷 4 期

页码：

收录情况： SCI

摘要： A new low alcoholic drinks, was brewed from fresh sugarcane juice using different kinds of yeast, viz., wine yeast, Fali yeast and thermo-tolerant yeast by submerged alcoholic fermentation. The main characteristic parameters of fermented cane juice such as alcohol content, total sugars, total acids and reducing sugar were investigated during the process of alcoholic fermentation in order to evaluate the effect of yeasts on the quality of alcoholic drinks. The results showed that alcoholic fermentation period and the alcohol content of fermented cane juice ranged from 9 to 20 days and 2.8-4.8 %, respectively. With respect to sensory evaluation, the alcoholic drink obtained by using wine yeast was found suitable with yellow-brown colour, clear and brighter appearance, full wine and cane aromas and flavor. Its soft, mild, mellow and slightly sweet taste made it possible to be used as a beverage in dines. The results of this study concerning the use of sugarcane juice as one of raw materials could be promising for industrial fermentations of low alcoholic drinks production, and also provides a new approach to process sugarcane by-products.

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