Effects of Sorghum Grain and Wort Composition on Dry Grind Fermentation Performance: A Model for Baijiu Production

Siong H. Tan; Christopher L. Blanchard; Thomas H. Roberts; Daniel L. E. Waters; A. John Mawson

doi:10.3390/beverages9020029

Back

Effects of Sorghum Grain and Wort Composition on Dry Grind Fermentation Performance: A Model for Baijiu Production

Journal article

Open access

Peer reviewed

Effects of Sorghum Grain and Wort Composition on Dry Grind Fermentation Performance: A Model for Baijiu Production

Siong H. Tan, Christopher L. Blanchard, Thomas H. Roberts, Daniel L. E. Waters and A. John Mawson

Beverages (Basel), Vol.9(2), 29

27/03/2023

DOI: https://doi.org/10.3390/beverages9020029

Appears in Recent Faculty of Science and Engineering Publications

Files and links (2)

pdf

Effects of Sorghum Grain and Wort Composition on Dry Grind Fermentation Performance: A Model for Baijiu Production4.60 MBDownload View

Published (Version of record)CC BY V4.0, Open Access

url

Effects of Sorghum Grain and Wort Composition on Dry Grind Fermentation Performance: A Model for Baijiu ProductionView

Published (Version of record)CC BY V4.0, Open

Metrics

25 Record Views

See more details

UN Sustainable Development Goals (SDGs)

This output has contributed to the advancement of the following goals:

#12 Responsible Consumption & Production

Source: InCites

Abstract

baijiu

ethanol

fermentation

glucose

Sorghum bicolor

starch

wort

Sorghum grain is the principal raw material for Baijiu production, but the effects of grain and wort composition on fermentation performance are unclear. Ethanol production at laboratory scale using grains of 11 commercial sorghum cultivars from a field trial was investigated using dry grind fermentation. Initial wort glucose content was 141-150 g/L and fermentability (glucose-to-ethanol conversion rate) was 87-90%. Ethanol production rate among sorghum genotypes ranged from 1.18 to 2.04 mL of ethanol per litre wort per hour of fermentation. The cultivars were categorised into four groups according to a fermentation endpoint of 60-69 h, 70-79 h, 80-89 h and >90 h. All but one of the sorghums produced a final ethanol content of 9.47-9.76% v/v. Cultivars with high-starch and low-protein grains were the most suitable for fermentation due to the high final ethanol content and fermentability achieved. Initial wort glucose content and yeast assimilable nitrogen content were not correlated with grain starch content, protein content, ethanol content, fermentability, ethanol production rate or glucose consumption rate. Knowledge of the effects of sorghum grain quality on fermentation performance can pave the way for further research to optimise solid-state fermentation for Baijiu production.

Details

Title: Effects of Sorghum Grain and Wort Composition on Dry Grind Fermentation Performance: A Model for Baijiu Production
Creators: Siong H. Tan - Charles Sturt University
Christopher L. Blanchard - Charles Sturt University
Thomas H. Roberts - University of Sydney
Daniel L. E. Waters - Charles Sturt University
A. John Mawson - Charles Sturt University
Publication Details: Beverages (Basel), Vol.9(2), 29
Publisher: Mdpi
Number of pages: 12
Grant note: UCS00025 / Grains Research amp; Development Corporation (GRDC); Grains R&D Corp
Identifiers: 991013134110202368
Copyright: © 2023 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/).
Academic Unit: Faculty of Science and Engineering
Language: English
Resource Type: Journal article

Effects of Sorghum Grain and Wort Composition on Dry Grind Fermentation Performance: A Model for Baijiu Production

Files and links (2)

Metrics

UN Sustainable Development Goals (SDGs)

Abstract

Details

Southern Cross University Social media