44D-5 |
Elaboration of a passion fruit-flavored wine using sugar cane juice as substrate |
H. HERNANDEZ-SANCHEZ1, Y. Rivera, Y. Gallardo, and E. Valdes. (1) Depto. Graduados e Investigacion en Alimentos, Escuela Nacional de Ciencias Biologicas, IPN, Carpio y Plan de Ayala s/n, Mexico, DF, CP 11340, Mexico The importance of sugar cane as a crop has been diminishing lately due to the increase in the use of high fructose corn syrups in the food and beverage industries. It is important then to find alternative uses for this plant. The objective of this research was then to explore the possibility of the elaboration of a fermented beverage using the sugar cane juice as a substrate. Two yeasts (Saccharomyces cerevisiae and Saccharomyces cerevisiae var. ellipsoideus) were tested in their ability to ferment the sugar cane juice. In order to this, kinetic studies of pH, volatile, fixed, and total acidities, alcohol, total sugars and °Brix variation were performed and the presence of methanol tested according to the procedures of the Official Mexican Standards. 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 X 108 cells/ml. After the fermentation, the wine-like beverage was centrifuged, clarified with bentonite and bottled. The best products were sensorially evaluated. An additional product was obtained after adding a passion fruit juice concentrate to the fermented beverage. The kinetic studies indicated a similar fermentative pattern for the three temperatures, so 25°C was chosen as a cheaper alternative. Sensorially, the wine obtained with S. cerevisiae var. ellipsoideus was significantly preferred. The size of the inoculum made no difference in the characteristics of the product. The addition of the passion fruit concentrate increased even more the preference for the product. The analyses of the sugar cane juice wine showed the following results: pH, 3.22; alcohol, 10°GL; total solids, 16.5 g/L; ash, 1.4 g/L; total acidity, 5.4 g/L; volatile acidity, 0.12 g/L; fixed acidity, 5.3 g/L and no methanol was detected. These results indicate that the elaboration of wine-like beverages is a good alternative for the sugar cane, a very important crop for Mexico.
Session 44D, International
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