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Appl Environ Microbiol. 1967 March; 15(2): 340-343
Copyright © 1967 American Society for Microbiology. All Rights Reserved.

Fermentability of Corn Syrups with Different Dextrose Equivalents Added to Various Grape Juices¹

New York State Agricultural Experiment Station, Department of Food Science and Technology, Cornell University, Geneva, New York

ABSTRACT

It was found that neither the enzymes of the grapes nor those of wine yeast Saccharomyces ellipsoideus strain 223 attacked the higher polysaccharides present in corn syrups. The alcohol yield of the corn syrups approached but did not quite reach theoretical assuming that all of the dextrose equivalent (DE) solids were fermented. Glucose, sucrose, and 95 DE corn syrup fermented at about the same rate and yielded comparable alcohol contents. At equal solids content, the 42 DE syrup fermented slower in most cases and yielded lower alcohol content than higher DE syrups.

¹ Approved for publication by the Director of the New York State Agricultural Experiment Station as Journal Paper 1529.