CHANGES IN NUMBER 1 LIQUOR ON STORAGE

摘要

There is growing interest in short term storage of cane syrup or liquor, and questions about stability and optimum conditions to prevent sucrose degradation and color formation need to be worked out. In this study, we examined changes that occurred inliquor samples under simulated storage conditions. These were compared to a model system consisting of white refined cane sugar. The changes observed in the liquors over ten days were fairly rapid and significant for all parameters analyzed. In the model system, pH and invert showed significant changes, but color remained unchanged.