The inhibitory effects of the main inhibitors formed during acid pretreatment of corn stalk were studied through ethanol fermentations of model substrates and hydrolysates from corn stalk by alcohol yeast. Experimental results showed that the tested inhibitors had no significant effect on ethanol fermentations when they were added separately at a concentration according to analysis results from hydrolysate of corn stalk. However, when they were added as a mixture, the inhibitory effects became obvious. With the increase of concentration, there was a delay in ethanol productivity. But complete inhibition was observed at 5.0 g L −1 furfural, 10.0 g L −1 acetic acid, 7.0 g L −1 ferulic acid, and 7.0 g L −1 p -coumaric acid, respectively. The inhibitory effect decreased in the order: furfural > acetic acid > ferulic acid > p -coumaric acid > HMF. These results suggest that a high concentration of inhibitor has a strong negative influence on ethanol fermentation, but the inhibiting abilities of various inhibitors are different. The inhibitory effects of the main inhibitors formed during acid pretreatment of corn stalk were studied through ethanol fermentations of model substrates and hydrolysates from corn stalk by alcohol yeast.