Storage of Sweet Sorghum Fresh Juice with Ethyl-p-Hydroxybenzoate and the Ethanol Fermentation with the Preserved Juice

The storage of sweet sorghum fresh juice with Ethyl-p-Hydroxybenzoate (EH) and the ethanol fermentation with the preserved juice were investigated in this study. The results of juice storage indicated that the EH additions of 0.01%, 0.02% and 0.05% in the juice were effective to preserve fresh sweet sorghum juice. Specifically, for the juice with 0.05% EH addition, the dissolved solids was almost kept constant and 81.49% total soluble sugar was preserved after 56 days. When the preserved juice was used for ethanol fermentation, the highest ethanol content was obtained at EH concentration of 0.05%. According to the sugar recovery and fermentation result, 0.05% EH could be selected as an effective and compromising dosage for fresh juice storage for producing ethanol from sweet sorghum.