Fermentation, alcohol production

Hydrolysis for substrates used in fermentations Alcohol production... 

Various species and many strains oiyAcetobacter are used in vinegar production (48,49). Aeration rates, optimum temperatures and nutrient requirements vary with individual strains. In general, fermentation alcohol substrates require minimal nutrient supplementation whde their addition is necessary for distilled alcohol substrates. 

Irish Whiskey. Irish whiskeys are blends of grain and malt spirits three or more years of age that are produced in either the RepubHc of Ireland or Northern Ireland and comply with the respective laws regulating their manufacture. Since no peat is used in the malting process, Irish whiskey lacks the smokey character of Scotch. In the manufacturing process, the malt is soaked in water and milled to produce the wort. The fermentation usually takes about 60 hours. The first distillation in a pot stiU yields a 22—23% alcohol product. A second pot stiU distiUation produces a product that is 45—46% alcohol. This is foUowed by a third distiUation in another pot stiU to yield the Irish whiskey of about 68—70% alcohol. 

The subject of fermentation alcohol has always been of considerable interest to several tropical countries, but until the oil crisis of 1973, other than Brazil (197), only India appeared to appreciate the importance of fermentation alcohol as a strategic material in its economy. Ethanol prices in India have been maintained at an extremely low level by processing cane molasses, which has been a waste product of negligible value (197). 

Ethanol fermentation is a particularly good example of product accumulation inhibiting the microbial culture. Most strains of yeast have a much slower alcohol production rate when ethanol reaches about ten percent, and the wine or said strains that achieve over 20 percent by volume of ethanol are very, very slow. A system known as the Vacuferm for removal of alcohol by distillation as it is formed is... 

Alcoholic fermentation, ethanol production, has been best known for a few decades by S. cerevisiae. Many obligate aerobic fungi, such as common moulds of the genera Aspergillus, Fusarium and Mucor are also well known for their ability to produce ethanol.2 The benefits are ... 

In the manufacture of absolute alcohol by fermentation, the product is separated and purified using several stages of distillation. In the first stage, a mixture of 5 mol per cent ethanol in water, with traces of acetaldehyde and fusel oil, is concentrated to 50 mol per cent. The concentration of alcohol in the wastewater is reduced to less than 0.1 mol per cent. 

Spano, L.A., "Enzymatic Hydrolysis of Cellulosic Wastes to Fermentable Sugars for Alcohol Production", in "Symposium on Clean Fuels from Biomass, Sewage, Urban Refuse, Agricultural Wastes", 325-348, Inst, of Gas Technology, Chicago (1976). Wilke, C.R., Stockar, V. and Yang, R.D., AIChE Symposium Series No. 158, (1976) 104. 

Pig. 5.—Batch alcohol production in the series N batch fermentations of Douglas fir wood hydrolysate by contmuous transfer using 6.3 liters of 5% reducing sugar and 700 ml. of fermented liquor. ... 

A strain of Torula utilis has been acclimatized by continuous transfer so that it gives high yields by either batch or continuous fermentation in a series of tanks. Fig. 6 shows the improvement in alcohol production in a continuous fermentation with Torula utilis No. 3, a strain of yeast obtained from the University of Wisconsin. 

Cachaqa and aguardente de cana are the most consumed distilled spirits in Brazil exclusively made from cane-sugar juice. Sugar and caramel maybe added for colour adjustment. The total content of congeners is between 200 and 650 mg 0.1 L p.e. Like other spirits, the flavour of cacha a is mainly characterised by the presence of fermentation by-products such as higher alcohols, esters, carboxylic acids, and carbonyl compounds [41-43]. 

Isopropyl alcohol production in 1950 exceeded 800,000,000 pounds, all made from petroleum. This alcohol is used mainly as a raw material for the production of acetone and also as a solvent. Acetone is made by the catalytic high temperature dehydrogenation or air oxidation of isopropyl alcohol. A much smaller part of the total acetone supply comes from fermentation and from hydrocarbon oxidation. Like isopropyl alcohol, part of the consumption is for solvent uses, but most serves as a raw material for other oxygenated compounds. 

Beer. Beer is the alcoholic product arising from the yeast fermentation of saccharified grain mash. It may or may not include stillage from a... 

Besides these simple fermentation alcohols, the yeast also forms higher alcohols as side products, "fusel oils," that have intense odors and play a role in wine aroma. Other components are carboxylic acids, such as tartaric and malic acids, that are important as "life-insurance" during aging of the wine. Some of the aromas perceived in wines stem from esters... 

Study on Methane Fermentation and Production of Vitamin B12 from Alcohol Waste Slurry... 

Fermentation of the base white wine, used in producing the fortifying brandy, follows standard procedures. In Cognac, nonaromatic varieties, such as Trebbiano and Baco 22A, are used, where in Armagnac, Trebbiano is preferred. These cultivars have little varietal aroma, retain high acidity, and have limited alcohol production potential. In California, French Colombard, Thompson Seedless, and Tokay are the cultivars without distinctive flavor used to produce a brandy base wine. 

Alcohol Production by Fermentation", Les Usines de Melle Canadian Patent No. 348,549... 

Enzymatic and microbial processes which liberate low molecular weight volatile chemicals. Biological reactions are particularly Important 1n the aromas of fruits and vegetables, berries, fermented dairy products, and alcoholic beverages. A recent ACS Symposium reviewed these processes (1). 

---