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Improve fermented wine degree has been an important issue to be resolved in alcohol fermentation industry in China, high energy consumption, high grain consumption, high water consumption, high pollution become a bottleneck restricting the development of China's alcohol industry. How to increase the concentration of the fermented mash of fermented wine degrees, reduce energy consumption and save costs by more and more attention. Sugar cane is one of the major cash crops in Guangxi, can be squeezed sugar, can also be used to produce fuel ethanol, sugar cane to produce ethanol has a wide variety of sources, and the advantages of a simple process. The country also strongly advocated the use of non-food crops for the production of alcohol. Cane juice to produce alcohol can not only cost savings, for sugar companies in the low market price of sugar, rum cogeneration in order to avoid risks. Therefore, direct fresh cane juice alcoholic fermentation. In order to obtain a higher alcohol content, improve the utilization of the fermenter, cost savings, by adding sucrose, concentrated, and add the cassava hydrolyzate adjustment cane juice initial sugar concentration and add the right amount of nutrients in the alcoholic fermentation fermented wine in order to get a higher degree, the paper mainly research content and research results in the following three aspects: to study the conditions of direct alcoholic fermentation of sugar cane juice. Test effects of temperature, pH, and ammonium chloride, urea, magnesium sulfate, anhydrous calcium chloride, potassium dihydrogen phosphate and other nutrients on the alcoholic fermentation of sugarcane juice, on the basis of single factor test and orthogonal test. The results showed that the The saccharomyces cerevisiae GJ2008 strains optimal fermentation conditions for the temperature 33 ° C, pH4.0, of NH4Cl 1.4 g / L, KH2PO4 0.6g / L 40h fermentation, in this condition, alcohol 8.35 (% v / v) . The cane juice initial sugar concentration by concentration, sucrose as well as a method to add the cassava hydrolyzate adjustment, and study of the effect of different concentration of sugar cane juice alcoholic fermentation. Trial to examine the impact of the cane juice sugar concentration adjustment method and nutrients for fermentation effect. The results show that the effect of alcoholic fermentation cassava hydrolyzate, use the Add method to add sucrose to adjust than concentrated cane juice sugar concentration adjust the concentration of cane juice sugar fermentation efficiency is not high, add the right amount of nutrients to improve sugarcane juice alcohol fermentation efficiency. 187.0g / L when the When sucrose adjustment cane juice sugar concentration reached, adding 1.4g / L of urea, 0.6 g / L KH2PO4, pH4.0, temperature 33 ℃ conditions, fermentation 56h, to give alcohol content 11.1 (% , v / v), the fermentation efficiency of 91.65%. Alcohol fermentation conditions using sugar cane juice and sugar cane juice to adjust the sugar concentration, on the basis of alcoholic fermentation in 500mL flask 5L tank, the 30L fermenter alcoholic fermentation test. The results showed that by adding sucrose to adjust the concentration of the cane juice sugars to 183.3g / L, adding 1.4g / L of urea, 0.6g / L KH2PO4, pH4.0, temperature 33 ℃ conditions, fermentation 36h, 30L fermenter fermenting wine degree of up to 11.0 (%, v / v), the fermentation efficiency of 92.66%.
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