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Assessment of chemical and sensory quality of sugarcane alcoholic fermented beverage

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Abstract

This study aimed to verify the technological feasibility, chemical quality and sensory acceptance of alcoholic fermented beverage obtained from sugarcane juice. A completely randomized design was applied. Sugar and alcohol content, phenolic (HPLC–MS) and volatile (GS–MS) compounds, pH, density, dry matter and acidity of the fermented beverage of sugarcane were quantified, as well as the acceptance of the product was carried out. The complete fermentation of sugarcane lasted 7 days, and it was obtained an alcohol content of 8.0% v/v. Titrable acidity of the beverage was of 67.31 meq L−1, pH 4.03, soluble solids of 5 °Brix, reducing sugar of 0.07 g glucose 100 g−1, density of 0.991 g cm−3, reduced dry matter of 14.15 g L−1, sulfates lower than 0.7 g K2SO4 L−1. Various phenolic compounds, among which, gallic acid (10.97%), catechin (1.73%), chlorogenic acid (3.52%), caffeic acid (1.49%), vanillic acid (0.28%), p-coumaric acid (0.24%), ferulic acid (6.63%), m-coumaric acid (0.36%), and o-coumaric acid (0.04%). Amongst aromatic compounds, were found mainly esters with fruity aromas (ethyl ester hexanoic acid and ethyl ester octanoic acid). The sugarcane juice can be commercialized as an alternative wine, as it presented adequate features to an alcoholic fermented beverage and was sensory accepted by consumers.

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Acknowledgements

The authors appreciate the financial support by the Federal University of Goiás and Federal University of Lavras.

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Authors and Affiliations

  1. Food Engineering Department, Federal University of Goias, Escola de Agronomia, Avenida Esperança, Campus Samambaia, Goiânia, GO, CEP: 74690-900, Brazil

    Érica Resende Oliveira, Márcio Caliari & Manoel Soares Soares Júnior

  2. Food Science and Technology, Federal University of Goias, Escola de Agronomia, Avenida Esperança, Campus Samambaia, Goiânia, GO, CEP: 74690-900, Brazil

    Aryane Ribeiro Oliveira & Renata Cristina Marques Duarte

  3. Food Science Department, Federal University of Lavras, Câmpus Universitário, Caixa Postal 3037, Lavras, MG, CEP: 37200-000, Brazil

    Eduardo Valério de Barros Vilas Boas

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  1. Érica Resende Oliveira
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  2. Márcio Caliari
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Resende Oliveira, É., Caliari, M., Soares Soares Júnior, M. et al. Assessment of chemical and sensory quality of sugarcane alcoholic fermented beverage. J Food Sci Technol 55, 72–81 (2018). https://doi.org/10.1007/s13197-017-2792-4

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