Characterization of a wine-like beverage obtained from sugarcane juice

Abstract

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.