The physicochemical, microbiological and flavor characteristics of basi [indigenous alcoholic drink made from sugarcane juice; Philippines] during fermentation and aging
1985
Abadilla, C.P.
Changes in soluble solids, reducing sugars, pH and total acids during the early stages of fermentation created favorable conditions for the production of ethanol. These changes were attributed to the action of the predominant microorganisms at that stage: Penicillium, Aspergillus and Acetobacter. The different Saccharomyces strains present during the vigorous fermentation stage produced a maximum ethanol value of 12.4% (v/v) at a pH value of 3.6. Before aging, one batch of bottled basi was heat pasteurized to an internal temperature of 70 C while the other batch rema1864ined unpasteurized. Both batches were stored at room temperature for 90 days. There were slight differences in the concentration of volatile and total acids and phenol values between the unpasteurized and pasteurized samples during the 90 day storage period. All other physico-chemical values were the same. No microorganisms were isolated in both batches after 30 days storage. Eleven volatile compounds were isolated from the stored basi. Four of these compounds were tentatively identified to be ethanol, n-propanol, ethyl acetate and iso-amyl alcohol. Results of the sensory evaluation showed no significant differences between the two batches during the first 60 days of storage. On the 90th day, the unpasteurized sample showed deteriorative changes in sensory properties while the pasteurized sample showed an improvement in sensory evaluation sc
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