Abstract
Using a mixture of samac bark and fruit in equal quantity (SBF), which is used in the sugarcane wine- “basi” brewing in the Pangasinan of Philippines, we have prepared basi with and without the addition of barks, and have studied the impact of barks addition on the growth of microorganisms and the ingredients of basi. No impact of SBF addition was seen on the growth of yeasts like Saccharomyces cerevisiae, and no difference was found in the alcohol yields between basi with and without SBF addition. The growth of lactic acid bacteria was completely inhibited by SBF, indicating that the growth of lactic acid bacteria-the cause of souring-can be suppressed by the addition of barks in basi fermentation. Besides, the basi after fermentation with the addition of SBF had a strong astringency resulted from the polyphenol components dissolved from SBF. Though basi with SBF addition had a sugar concentration as high as 11.2%, as its sweetness had been moderated by the astringency of polyphenol, it had a mild taste, showing an important significance of barks addition to confer astringency in basi fermentation.
