Alcohol Content in Some Sudanese Barley Beverage Sharboate

Abstract

Three sample of local home product (Sharboat) were stores for the following up of the chemical development of the ethyl alcohol during storage for two and four days under different condition. Gas Chromatography was used to test the sample, the results show that ethanol content varies with time and yeast and condition of storage. All samples showed the presence of ethanol when initially examined. All samples showed increase in alcoholic content in Sharboat, when stored for four days at room temperature with addition of yeast extracts.