Effect of the Different Sorghum Varieties on the Production of Wine
There was a positive correlation between the production of the wine and the starch content of the sorghum grain. During the fermentation, if the water contents of cooked sorghum were controlled within the range of 52~54%, the production of the wine was very good. But it would cause more difficulties in the production process of the wine with higher water contents of the cooked sorghum than this range.
The production and the qualities of the wines made from the sorghum grains with different endosperms were different. The fermentation ratio of the wine made from the waxy variety of the sorghum was 10% more than that of the wine made from the normal endosperm variety of the sorghum. Unfortunately for the faults of the uneven mixing of the sorghum grain and the microbes, and the incompleteness of the distillation caused by the glutinous character of the waxy variety of the sorghum, the wineries haven’t used this waxy sorghum as the raw material of the fermentation right now. Once, all these difficulties were improved by the new techniques, this waxy sorghum would be extensively used as the starting material of the production of the wine.
Research Bulletin of Tainan DAIS 22:1~6