## 3 Results and Discussion
### Influence of Process Parameters on the Finished Beer
The higher the temperature, the better the utilization of the carbon source, and the lowest residual sugar was obtained, with a residual sugar content of 8.06 g/L for the beer at 14 \({}^{\circ}\)C and 11.28 g/L for the beer at 8 \({}^{\circ}\)C. The temperature had an effect on the production of higher alcohols in the beer. The fermentation at 8 \({}^{\circ}\)C was slow, and the highest residual sugar content was 11.28 g/L. Temperature had an effect on the production of higher alcohols in beer, and from the table, it can be seen that higher temperatures produced higher levels of higher alcohols than OWBLs. At the same time, the concentration of higher alcohols also increases, and too many higher alcohols reduce the quality of beer. Similarly, high fermentation temperatures can lead to the production of organic acids, which can reduce the quality of beer. \begin{table}
\begin{tabular}{c c c c c c c c} \hline \hline \multirow{2}{*}{**Wort Consistency**} & \multicolumn{6}{c}{**Physical and Chemical Indicators Related to Sugar Cane Beer**} \\ \cline{2-7}  & **Alcoholic Strength (\%)** & **Total Acidity (mL/100 mL)** & **pH** & **Residual Sugar (g/L)** & **Color (EBC)** & **Bitterness Value (BU)** & **Higher Alcohol (mg/L)** \\ \hline
6\({}^{\circ}\)P & 3.6 \({}^{\circ}\)\(\pm\) 0.1 & 1.21 \({}^{\circ}\)\(\pm\) 0.10 & 4.48 \({}^{\circ}\)\(\pm\) 0.13 & 5.60 \({}^{\circ}\)\(\pm\) 0.41 & 7.54 \({}^{\circ}\)\(\pm\) 0.59 & 17.1 \({}^{\circ}\)\(\pm\) 0.1 & 92.32 \({}^{\circ}\)\(\pm\) 17.75 \\
8\({}^{\circ}\)P & 4.4 \({}^{\circ}\)\(\pm\) 0.0 & 1.23 \({}^{\circ}\)\(\pm\) 0.03 & 4.54 \({}^{\circ}\)\(\pm\) 0.04 & 7.52 \({}^{\circ}\)\(\pm\) 0.23 & 10.40 \({}^{\circ}\)\(\pm\) 1.13 & 15.6 \({}^{\circ}\)\(\pm\) 0.0 & 97.67 \({}^{\circ}\)\(\pm\) 20.54 \\
10\({}^{\circ}\)P & 5.2 \({}^{\circ}\)\(\pm\) 0.0 & 1.49 \({}^{\circ}\)\(\pm\) 0.41 & 4.62 \({}^{\circ}\)\(\pm\) 0.10 & 10.13 \({}^{\circ}\)\(\pm\) 0.43 & 12.42 \({}^{\circ}\)\(\pm\) 0.06 & 14.2 \({}^{\circ}\)\(\pm\) 0.1 & 103.48 \({}^{\circ}\)\(\pm\) 25.12 \\
12\({}^{\circ}\)P & 6.2 \({}^{\circ}\)\(\pm\) 0.0 & 1.88 \({}^{\circ}\)\(\pm\) 0.12 & 4.73 \({}^{\circ}\)\(\pm\) 0.01 & 12.54 \({}^{\circ}\)\(\pm\) 0.30 & 13.65 \({}^{\circ}\)\(\pm\) 0.42 & 11.9 \({}^{\circ}\)\(\pm\) 1.1 & 106.35 \({}^{\circ}\)\(\pm\) 18.04 \\
14\({}^{\circ}\)P & 7.2 \({}^{\circ}\)\(\pm\) 0.0 & 2.19 \({}^{\circ}\)\(\pm\) 0.24 & 4.63 \({}^{\circ}\)\(\pm\) 0.10 & 15.41 \({}^{\circ}\)\(\pm\) 0.69 & 18.58 \({}^{\circ}\)\(\pm\) 4.48 & 9.2 \({}^{\circ}\)\(\pm\) 0.5 & 119.2 \({}^{\circ}\)\(\pm\) 18.91 \\ OWBL (10\({}^{\circ}\)P) & 5.6 \({}^{\circ}\)\(\pm\) 0.3 & 1.96 \({}^{\circ}\)\(\pm\) 0.10 & 4.77 \({}^{\circ}\)\(\pm\) 0.02 & 9.41 \({}^{\circ}\)\(\pm\) 0.02 & 13.35 \({}^{\circ}\)\(\pm\) 0.32 & 19.8 \({}^{\circ}\)\(\pm\) 1.0 & 114.25 \({}^{\circ}\)\(\pm\) 22.06 \\ \hline \hline \end{tabular} (Note: The data in this table are expressed as the mean (\(n=3\)) \(\pm\) standard deviation, using Duncan’s test, and the difference is significant if the superscript letters are different (\(p<0.05\)).  
\end{table} 
Table 2: Effect of different word concentrations on fermentation of sugarcane beer (beer with 20% syrup addition, fermentation at 12 \({}^{\circ}\)C). \begin{table}
\begin{tabular}{c c c c c c c c} \hline \hline \multirow{2}{*}{**Temp**} & \multicolumn{6}{c}{**Physical and Chemical Indicators Related to Sugar Cane Beer**} \\ \cline{2-7}  & **Alcoholic Strength (\%)** & **Total Acidity (mL/100 mL)** & **pH** & **Residual Sugar (g/L)** & **Color (EBC)** & **Bitterness Value (BU)** & **Higher Alcohol (mg/L)** \\ \hline
10 \({}^{\circ}\)C & 5.3 \({}^{\circ}\)\(\pm\) 0.0 & 1.60 \({}^{\circ}\)\(\pm\) 0.01 & 4.82 \({}^{\circ}\)\(\pm\) 0.01 & 11.28 \({}^{\circ}\)\(\pm\) 0.51 & 14.3\({}^{\circ}\)\(\pm\) 0.30 & 20.5 \({}^{\circ}\)\(\pm\) 1.0 & 90.24 \({}^{\circ}\)\(\pm\) 19.23 \\
12 \({}^{\circ}\)C & 5.3 \({}^{\circ}\)\(\pm\) 0.1 & 1.60 \({}^{\circ}\)\(\pm\) 0.01 & 4.68 \({}^{\circ}\)\(\pm\) 0.01 & 10.13 \({}^{\circ