Approach before alcoholic fermentation of mixtures with syrup in a Cuban distillery

Because of the competition with final molasses in different productions, it is necessary to look for other sources of sugar substrates to obtain ethanol. Streams derived from sugar production, such as final molasses, syrup, or filter juice, contain fermentable sugars, representing an opportunity for ethanol production. This work conducted a preliminary study in the alcoholic fermentation stage using a mixture of filter juice, molasses, and syrup. It also analyzed the feasibility of using syrup as a raw ferment material obtained from low-quality sugarcane. The experimental study was carried out using a 2k-1 experimental design, considering as variables: substrate (molasses or syrup), dilution agent (water and filter juice), and type of acid (H2SO4 and H3PO4), and the response variable was the alcoholic percentage obtained. Syrup, diluted with water using H3PO4, is a viable option when low-quality sugarcane is present, allowing the alcoholic degrees between 5.45 and 5.47%. With filter juice, alcoholic degrees between 5.22 and 5.30% were obtained, which are lower than in other studies with filter juices from sugarcane of adequate quality. The most influential variables were the dilution and acidifying agents in the statistical model obtained using Statgraphics Centurion XV 15.1.0.2 software.