Sweet sorghum is any of the many varieties of sorghum which have a high sugar content. Sweet sorghum will thrive under drier and warmer conditions than many other crops and is grown primarily for forage, silage, and syrup production.
The stem juice of sweet sorghum is rich in fermentative sugar and is a desirable alcoholic fermentation material. It is difficult to measure the juice Sugar content in the process of production. The sugar content is commonly expressed with juice brix degree, but the relation between sugar content and brix degree has not been very clear. The objective of this study was to find out their relation and tell the sugar content by means of the measurement of juice saccharine more accurately, which may provide a theoretical basis for crop breeding and fermentation. In addition to fermentative sugar, other kinds of sugars are also found in the stem juice of sweet sorghum. The acquirement of the contents of different sugars is beneficial to the enhancement of alcohol production rate. There are also some ammonia acids and minerals in the juice, measuring their contents enables us to use sweet sorghum better with multi-purpose.
- Food (grain flour, malt, malt beverage, beer)
- Feed (todder, tilage, crop residue)
- Fuel (green energy in ethanol, bagase)
- Industrial (fibreboard, paper, cardboard)
The current research determined the sugar content and brix degree of different varieties in different growth stages. The results gave a scientific basis for the arrangement in the varieties and their sowing dates, so as to prolong the fermentation period and increase efficiency of the alcoholic fermentation device usage. It also provides scientific uses for harvesting operations and feedstalk supply management to the crushing plant