INVESTIGATION OF CHEMICAL QUALITY OF SUGARCANE (SACCHARUM OFFICINARUM L.) WINE DURING FERMENTATION BY SACCHAROMYCES CEREVISIAE

The purpose of this study was to examine the changes in the contents of sugar ethanol, organic acids, volatile compounds, pH and acidity in sugarcane wine during fermentation using Saccharomyces cerevisiae and the consumer preference test was also conducted to investigate the optimal fermentation. According to the results, the maximal population of S. cerevisiae reached to 8.12 log cfu/mL at the sixth day of :fermentation. The maximum ethanol content, 15.16%, was obtained at the ninth day, while the sucrose and glucose concentrations were almost exhausted at the SOW time. As for organic acids, citric acid was detected as the most abundant one at the second day of fermentation, followed by lactic and succinic acids. The volatile compounds were analyzed by SPME/GC-MS, and the concentrations of alcohols, esters and acids were all highest in sugarcane wine at the sixth day of fermentation. The results' have demonstrated that sugarcane wine fermentation with S. cerevisiae at the sixth day is enough to reach the highest aroma quality as indicated by the highest ester/alcohols in the wine and the most abundant amount of aroma-related compounds. The overall preference of consumer test also supports the above result with the sugarcane wine fermented at day 6 having highest scores.