Alcohol Content in Some Sudanese Barley Beverages, Sharboat and Yogurt

Abstract

Two samples of non-alcoholic beverages (Champion and Veno) and two local home product (Sharboat and Yogurt) were stores for the following up of the chemical development of the ethyl alcohol during storage for 4, 8, 10, 12, 16, 20 and 30 days under different temperature conditions .Gas chromatography was used to test the samples, the results show that ethanol content varies with time and condition of storage. All samples showed the presence of ethanol when initially examined except Yogurt. All samples showed increase in alcoholic content up to 0.194% in Sharboat, when stored for 8 days at room temperature with addition of yeast extracts, When the samples (Champion and Veno) were stored for 10, 20 and 30 days in a refrigerator, room temperature and sun light (for 4 hours on day), indicated a continuous increase in alcoholic content with time of storage .But in Sharboat drink the alcoholic content increased with time of storage until 8 day and after that decrease in 12 and 16 days at room temperature with addition of yeast extracts.