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

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.