2008•Liquor-making Science & TechnologyRequires access

Study on Alcohol Production Techniques by Sweet Sorghum Juice Fermentation

Zhe Qi

Abstract

Alcohol production techniques by sweet sorghum juice fermentation were studied. The fermentation of sweet sorghum juice under different pH values, different inoculation quantity, and different temperature was investigated and orthogonal optimization tests were carried out. The results showed that the optimum technical conditions were as follows: pH value as 4.5, inoculation quantity was 10%, and temperature was at 36℃. Under the above conditions, 9.8%vol alcohol could be produced.

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Available abstract

Key concepts: Fermentation, Sweet sorghum, Food science, Sorghum, Alcohol, Inoculation, Chemistry, Alcohol content