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Losses of Fermentable Sugars in Sweet Sorghum During Storage

Published by the American Society of Agricultural and Biological Engineers, St. Joseph, Michigan

Citation:  Transactions of the ASAE. 26 (5): 1596-1600. (doi: 10.13031/2013.34176) @1983
Authors:   B. R. Eiland, J. E. Clayton, W. L. Bryan

ABSTRACT SWEET sorghum, variety Wray, was harvested at 2-wk intervals by three methods: hand-cut (whole stalks), sugarcane harvester (0.6 m billets), and forage chopper (0.5 to 5.0 cm lengths). Samples (0.2 to 0.5 t) were covered and shaded from sunlight during storage for 1-wk at 25 to 30 C. Sample temperatures were measured, and sub-samples were analyzed for fermentable sugars at 0, 1, 2, 4, and 7 days. Hand-cut stalks and billets did not deteriorate significantly during storage, but chopped sweet sorghum lost 49% of its fermentable sugars after 1-wk. Juices were extracted from stored subsamples and fermented with the addition of 0.1% yeast. Ethanol yields (percent of juice) were correlated with Brix of original juices (Ethanol, % = -2.59 + 0.51 B).

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