Genotype‐dependent variation in buffering capacity and <scp>pH</scp> stability of sugarcane juice during fermentation

Abstract Buffering capacity (BC) is essential for maintaining pH stability during fermentation, directly impacting yeast performance, aroma formation, and final beverage quality. This study evaluated the BC and pH dynamics of sugarcane juice from 10 genotypes before and after fermentation to identify traits associated with juice stability. Juices were fermented with Saccharomyces cerevisiae (3 × 10 7 cells mL −1 ), and the BC was assessed by titrating 20 mL samples of non‐fermented (NFSCJ) and fermented sugarcane juice (FSCJ) with 1 m HCl, recording pH changes after each addition. The BC was calculated based on hydrogen ion concentration shifts. Significant variation was observed among genotypes: RB992506 (NFSCJ) and RB002754 (FSCJ) showed the highest BC values, while RB962962 (NFSCJ) and RB1443 (FSCJ) provided the lowest BC values. These occured owing to the presence of nitrogenous compounds, including amino acids, peptides and polypeptides. The findings underscore the importance of genotype selection in optimizing fermentation performance and ensuring consistent quality in sugarcane‐based fermented products.