Gan-Lin Chen

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A new low alcoholic drinks, was brewed from fresh sugarcane juice using different kinds of yeast, viz., wine yeast, Fali yeast and thermo-tolerant yeast by submerged alcoholic fermentation. The main characteristic parameters of fermented cane juice such as alcohol content, total sugars, total acids and reducing sugar were investigated during the process of(More)
A high quality sugarcane original vinegar drink was produced from fresh sugarcane juice using the wine yeast and LB acetate bacteria by submerged alcoholic fermentation followed by acetic fermentation at room temperature. The quality parameters of vinegar was investigated during the process of submerged fermentation. It was observed that the alcoholic(More)
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