FERMENTATIVE CHARACTERISTICS AND DISTILATION BY USING SACCHAROMYCES CEREVISIA PREPARATION ON SUGARCANE JUICE ROC16

Abstract

Sugarcane ROC16 (Khanh Hoa province) is a key crop for economic development of the province, mainly
serving the sugar industry. However, the value of sugar is not high, and is subject to fierce competition
from imported sugar. It is essential to understand the technology that can create new products with high
added value from sugarcane. The research conducted a survey on the fermentation process of ROC16
sugarcane juice and distillation of sugarcane alcohol using the commercial yeast Saccharomyces
cerevisia to obtain a rum product with high alcohol content and characteristic odor. The results have
determined some physicochemical parameters of ROC16 sugarcane juice with Brix 22oBx, density 1,090
g/cm3
, pH 5.1. Fermentation of sugarcane juice samples with S. cerevisiae (Spirit Ferm) for 7 days is
appropriate. Alcohol distilled from sugarcane juice samples supplemented with tartaric acid has a typical
rum flavor and highest alcohol concentration of 65% for the total of two fractions.