Corn sugar, fermentation

Except for small amounts produced from citrus-fruit wastes, citric acid is manufactured by aerobic fermentation of crude sugar or corn sugar by a special strain of Aspergillus niger,... 

Bioplastics can be made by fermentating corn sugar (propaneidol-based Cerenol by DuPont), starch and cellulose can be used to make nylon (Michigan State University), or propaneidol can be used to produce stain-resistant textiles (DuPont). 

There are continuing efforts to develop cost-effective processes for fuel alcohol production, although the economics are often dependent on the availability of subsidized feedstocks to compete with traditional fuels derived from oil. The pretreatment and fermentation of such feedstocks, derived from corn, sugar cane, and even municipal waste, yields a dilute aqueous solution of ethanol which must be separated from a complex mixture of waste materials and then concentrated by distillation to remove water. Both batch and continuous production processes have been developed, with the requirement for effective bioseparations during both the pretreatment and ethanol recovery parts of the process. 

As mentioned earlier, a controversial issue that developed when fermentation ethanol was first marketed as a motor gasoline component in modern times concerned the amount of energy consumed in the fermentation process. The basic problem with conventional yeast fermentation of corn sugars and purification was that more energy can be consumed to manufacture a unit of ethanol than the energy contained in that unit. The problem was compounded in the... 

Corn contains 82% starch (dry weight basis) and an unfermentable residue of corn oil, gluten, fiber, etc. How many litres of 100% ethanol (density 0.789 kg/L) would be obtained from one metric tonne of dry corn, assuming quantitative conversions of starch to fermentable sugars, and sugar fermentation to ethanol ... 

Bring extract and water treated with gypsum to a boil. Add the Willamette hops. Boil for 45 minutes and add the Irish moss. Boil for another 5 minutes and add the Fuggles hops. Boil for 8 more minutes and add the Kent Goldings hops. Boil for 2 more minutes then turn off heat. Cool, transfer to primary fermenter, and pitch yeast. Rack to secondary fermenter after 4 days. Bottle with % cup corn sugar 7 days later. 

Boil for 27 minutes and add the Saaz hops for flavoring. Boil for 3 more minutes and then turn off heat. Chill the wort, transfer to the primary fermenter, and bring up to 5 gallons. Pitch yeast when wort is cool. Rack to the secondary fermenter after 2 days. After 9 days in secondary fermenter, bottle, using 1 cup of corn sugar for priming. Age for at least 2 months. 

Bring IV2 gallons of water to a boil. Add gypsum, malt extract, and Vz ounce of Eroica hops. Boil for 60 minutes. Turn off heat and add malto-dextrin. Transfer to the primary fermenter and bring up to 5 gallons with cold water. Pitch yeast when cool. Ferment for 2 weeks. Two days before bottling, dry-hop with 1 ounce of Cascade hops. Prime with % cup corn sugar and bottle. 

Steep crystal malt in 150° water for 30 minutes. Strain out grains and add to 3V2 gallons water treated with gypsum, calcium chloride, and Burton ale salts. Add all malt extracts. Bring to a boil and add 1V2 ounces of Fuggles hops and Vi ounce of Willamette hops. Boil for 50 minutes and add Irish moss and 1 ounce of Cascade hops. Boil for 9 more minutes and add 1 ounce of Kent Goldings hops. Cool, transfer to primary fermenter, and pitch yeast. Ferment for 3 days at 65° and rack to secondary fermenter. Ferment for another 12 days at 65°. Prime with % cup corn sugar and bottle. 

Goldings hops. Boil for 90 minutes. Remove from heat and add XA of Goldings and steep for 5 minutes or so to give hops aroma. Chill and pitch yeast. Ferment in glass carboy for a few days, then rack to secondary fermenter. Prime with 3A cup corn sugar and bottle. 

Add extract to IVz gallons of water and bring to a boil. Add Willamette hops, Burton water salts, and Irish moss. Boil for 25 minutes and add V2 ounce of Cascade hops. Boil for 4 minutes and add remaining Vz ounce of Cascade hops. Turn off heat 1 minute later. Cool brew pot in cold water quickly and strain into the primary fermenter filled with 3 A gallons of cold water. Aerate the wort thoroughly and pitch the yeast when cool enough. Rack to carboy after 9 days. Bottle with % cup corn sugar after 7 days in secondary fermenter. 

Heat crystal malt and water to 180°. Strain into the boiling kettle. Add malt extract and Cascade hops to kettle and bring to a boil. Let boil for 30 minutes and then add Irish moss. Fifteen minutes later, add cinnamon and yeast nutrient. Boil for 10 minutes, add the honey and 3/s ounce of Hallertauer hops. Two minutes before the end of the boil add % ounce Hallertauer hops. Cool with wort chiller, strain into carboy, and pitch yeast. Rack to the secondary fermenter after 2 weeks. Let ferment another 6 weeks. Prime with Vz cup corn sugar and bottle. 

Treat mash water with gypsum and sodium chloride. Mash-in grains and cornstarch at 125° for 30 minutes. Raise temperature to 152° and hold for 90 minutes to allow for conversion of cornstarch. Sparge and bring to a boil. Add Cluster hops and boil for 60 minutes. Add Kent Goldings hops and boil for 29 minutes. Add Fuggles hops, boil for one additional minute, then turn off heat. Cool, transfer to the primary fermenter and pitch yeast. Ferment for 4 days at 65° and rack to the secondary fermenter. Ferment another 20 days at 65°. Prime with % cup corn sugar and bottle. 

Bring water and malt extracts to a boil. Add 1 ounce of Cluster hops, V2 ounce of Cascade hops, and boil for 45 minutes. Add Irish moss and boil for 9 minutes. Add V2 ounce of Cascade hops and boil for a final 6 minutes, then turn off heat. Cool, transfer to primary fermenter, and pitch yeast. Prime with Vb cup corn sugar and bottle when fermentation is complete. 

Treat water with Burton ale salts. Steep grains for 30 minutes at 150°. Remove grains, then add malt extracts and malto-dextrin. Bring to a boil and add 1 Vz ounces of Cascade hops. Boil for 30 minutes and add % ounce of Cascade hops. Boil another 10 minutes and add V4 ounce of Cascade hops. Boil another 10 minutes and add % ounce of Cascade hops. Let boil another 9 minutes and add 1 ounce of Cascade hops. Boil an additional minute and turn offbeat. Cool and transfer to primary fermenter. Pitch yeast when cool. Rack to secondary fermenter after 4 days at 65°. Ferment another 15 days at 65°. Prime with 3A cup corn sugar and bottle. 

Mash-in all grains in 11 quarts of 122° water and hold for 20 minutes. Raise temperature to 145° and hold for 15 minutes. Raise temperature to 158° and hold for 45 minutes, or until starch conversion is complete. Mash-out. Sparge. Bring wort to a boil, add all hops and brown sugar. Boil for 60 minutes and turn off heat. Cool wort and transfer to primary fermenter. Pitch yeast when wort is at room temperature. Ferment for 7 days. Rack to secondary and ferment for another 31 days. Bottle with Vz teaspoon corn sugar per bottle. 

Single infusion mash at 152°-150° in 18 quarts of water for 60 minutes. Remove thin part of mash and boil. Return to mash to hit strike temperature of 170°. Sparge. Bring wort to a boil and add Northern Brewer hops. Boil for 30 minutes and add oak chips. Boil for 10 minutes and add Cascade hops. Boil for 15 minutes and add coriander, dry orange peel, and cardamom. Boil for a final 5 minutes and turn off heat. Add orange zest, Hallertauer hops, and let steep. Cool, transfer to primary fermenter, and pitch yeast. Ferment for 9 days at 65°-68 prime with IV2 cups corn sugar, and bottle. 

---