Ethanolic Fermentation of Sweet Sorghum Broth: Effects of Genotypes, Harvest System and Enzymatic Treatment

Abstract

This research aimed to evaluate the yeast Saccharomyces cerevisiae (PE-2) behavior in musts of sweet sorghum juice treated with amylolytic enzymes. The experiment was carried out through the 2013/2014 harvest, at 21° 14′ 05S and 48° 17′ 09′'W. The experimental design was completely randomized with sub-subdivided plots and four replications. The primary treatments were the sweet sorghum genotypes (CV147, CV198 and BRS508); the secondary treatments were the harvest (whole stalks and stalks without leaves and panicles); the tertiary treatments were the two sampling seasons (102 and 116 days after sowing—d.a.s.); and the quaternary treatments were the application of enzymes. The PE-2 yeast was inoculated to initialize the fermentation process; this evaluated the amount of living cells and shoots. The genotype did not affect the cell viability of the Saccharomyces cerevisiae (PE-2) yeast. Both the clarification process and the application of amylolytic enzymes improved the quality of the must. The harvest season affects the technological quality of the juice causing an effect on fermentation microbiota.