Abstract: In this study, the fermentation conditions of high-sugar (＞ 25 °BX) cane juice with a yeast strain having good resistance to alcohol and sugar were optimized by one-factor-at-a-time and orthogonal array design methods for maximizing alcohol production. The results indicate that the alcohol content in fermentation broth at the end of fermentation was up to 19.02% under the following optimal conditions: initial brix of fermentation liquor of 30 °BX, fermentation pH of 4.5, fermentation temperature of 30 ℃ and inoculation amount of 10%, which was much higher than that obtained by ordinary fermentation (10%－15%). Sugar utilization was also investigated at different brix levels during the fermentation process. When the brix was 30°BX, sugars could be fully utilized. However, fructose could not be utilized at the brix level of 35°BX. Moreover, neither fructose nor glucose could be utilized at the brix level of 40°BX. In fermentation broth, the osmotic pressure of sugars had a negative linear relationship with fermentation time and a negative linear relationship between sugar consumption rate and initial brix level was also observed.

Key words: cane juice, high sugar, yeast, alcohol