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ReferencesBlog 5: TASTE OF ASIA (Sucrose Beverage)
Research by Evan
Sucrose
The Taste of Asia’s main ingredient is the sugar sucrose, with chemical formula of C12H22O11 and a systematic IUPAC Name of (2R,3R,4S,5S,6R)-2-[(2S,3S,4S,5R)-3,4-dihydroxy-2,5-bis(hydroxymethyl)oxolan-2-yl]oxy-6-(hydroxymethyl)oxane-3,4,5-triol. This beverage’s fermentation process produced 100 mL of CO2 in just 2 days, with an average rate of reaction of 2.6 x 10–8 mol/s. Its alcohol content was measured to be between 0 to 1% (although closer to 0% than 1%). This drink is a translucent, yellow color and smells alcoholic (yeasty fragrance).
Sucrose is a disaccharide composed of the monosaccharides glucose and fructose linked via an ether bond. These two monomers are very readily fermentable and so, sucrose’s disaccharide nature allows for more efficient fermentation than more complex carbohydrates. As in contrast to them, no other enzymes (except the ones produced by yeast) need to be taken into account for fermentation. Sucrose is highly water soluble due to its many OH groups that can interact with water molecules through hydrogen bonding, allowing it to be easily accessible to yeast or any other fermenting microorganism and allows for efficient fermentation. The ether bond between the monosaccharides of sucrose can be broken by an enzyme called invertase released by yeast which is done by catalyzing the hydrolysis of sucrose.
Our process of producing our cane sugar alcohol is fairly straightforward and simple but it definitely packs a sweet punch. Our brewery’s ratios, 62.5 g of sugar to 250 ml of water to 5 g of yeast always assures high product quality at this establishment. Although not as alcoholic as some of our other drinks such as “Pure Glass” for example, the fermentation process is still very efficient and you can still get a whiff of that sweet, sweet alcohol smell from the Taste of Asia. As sucrose, this beverage’s main ingredient, is the sweetest carbohydrate out there, if you’re craving something sweet, the Taste of Asia should be your go to treat.
References
Batista, A. S., Miletti, L. C., & Stambuk, B. U. (2005, February 11). Sucrose Fermentation by Saccharomyces cerevisiae Lacking Hexose Transport. Journal of Molecular Microbiology and Biotechnology, 8(1), 26-33. https://doi.org/10.1159/000082078
Can Yeast Use Sucrose for Fermentation? (n.d.). Oculyze. Retrieved June 13, 2023, from https://www.oculyze.net/can-yeast-use-sucrose-for-fermentation/
Dissolving sugar vs. Dumping into fermenter. (2015, October 3). Home Distiller. Retrieved June 13, 2023, from https://homedistiller.org/forum/viewtopic.php?t=57880
Introduction to sucrose-structure-properties-uses-benefits-disadvantages. (n.d.). Master Chemistry. Retrieved June 13, 2023, from https://themasterchemistry.com/introduction-to-sucrose/