Fermentation and Distillation

Fermentation and distillation techniques for acetone production were replaced starting in the 1950s with the cumene oxidation process (Figure 2.1). In this process, cumene is oxidized to cumene hydroperoxide, which is then decomposed using acid to acetone and phenol. This is the primary method used to produce phenol, and acetone is produced as a co-product in the process, with a yield of about 0.6 1 of acetone to phenol. 

The vinasse of sugar beet.—Sugar beet contains about 0 5 per cent, of potash, K20, largely in combination with organic acids. The potash accumulates in the molasses of the best sugar factories. The molasses are fermented and distilled for alcohol. The residue which remains in the retort—called vinasse—may be used as a manure, or it may be mixed with lime and ignited to form what was once called vinasse cinder, and used in the manufacture of soft-soap. It is, however, more profitably refined for potash by fractional crystallization.6 The product has approximately the composition ... 

Thus, the concentrations of fatty acids and esters found in brandy distillates are greatly affected by the nature of the wine at the time of distillation, particularly the time interval between fermentation and distillation since most of the yeast cells settle out fairly quickly after fermentation has ceased. Obviously the degree of resuspension of the settled lees into the wine when distilled affects the amount of fatty acids and esters recovered in the distillates. The method and techniques of distillation are also very important since this class of congeners, having relatively high boiling points and weak solubility in water, exhibit wide ranges of volatility as affected by the alcohol content of the liquid volatilized. 

This invention relates to alcoholic drinks, specifically a technological process for making ethyl alcohol from Jerusalem artichoke tubers. Processed tubers are heated with mineral acid to complete saccharification, and excessive acidity is neutralized with CaC03 prior to fermentation and distillation. 

Fermentation and Distillation Expressing the Alcohol Content of a Beverage... 

Alcoholic beverages are produced through fermentation and distillation. 

One example of whey utilization technologies is the production of alcohol from cheese whey at the Carbery Milk Products Ltd. factory, Ballineen, Ireland. The Carberry plant produces 2.59% v/v of ethanol from 4.7 w/v of lactose in whey permeate (Barry, 1982). Because the Kluveromyces species, used in anaerobic fermentations, have low ethanol tolerance, preconcentration of the lactose is not possible, so fermentation and distillation costs are considerable. Under Irish conditions potable alcohol is the most profitable outlet but in other countries, anhydrous alcohol for industrial or power uses may be more attractive (Ozmihci and Kargi, 2008). 

Numerous reviews are in the literature on the fermentation-derived components of distilled spirits. Over 280 components have been identified in whiskies(25) and over 400 components have been found in rum(26). The conditions of fermentation and distillation determine the concentration of volatiles. For example the concentration and composition of trace sulfur compounds in grain spirits reflects the manner in which the distillation was carried out. No attempt will be made to compile the complete list of compounds identified to date. Rather, several newly identified components made possible by the recent advances in gas chromatography/mass spectrometry will be reported. 

It is then fermented and distilled juniper berries and a little salt are added to the first distillation, and the whole is redistilled. The spirit which now passes over is flavoured uflth essential oils. 

The project helped to raise the standard of awareness of and interest in, modern chemistry curricula in East Africa. It also helped to the publication of easily read background readers such as salt in East Africa, Fermentation and Distillation. CREDO played the role of coordinator. 

Spirits are alcoholic beverages, prepared by fermentation and distillation. They differ from beers and wines in containing a greater proportion of alcohol, and in not containing any of the non-volatile constituents of the grains or fruits from which they are prepared. Besides alcohol and water they contain acetic, butyric, valerianic, and oenanthie ethers, to which they owe their flavor sometimes tannin and coloring matter derived from the... 

CHaOH—with lesser quantities of other alcohols, differing in nature and amount with the grain used, and the conditions of the fermentation and distillation. Each kind of spirit furnishing. and containing a peculiar fusel. 

By utilizing standard fermentation and distillation processes, companies in this sector are producing anhydrous ethanol. It can be blended with unleaded gasoline to form gasohol, which is currently marketed throughout the nation, although most sales are in the Midwest. 

For example, an ABE plant was established at Germinston, South Africa in 1937 and ran successfully until 1983, first producing solvent from starch but switching to molasses. The fermentation and distillation recovery process operated in batch mode. The fermentation produced approximately 20gl of mixed solvents from 55 to 60 g 1 of substrate with solvent yields of about 0.35 g g sugar. The butanol acetone molar ratio is typically 2 1 [178]. 

Note Process—Alcohol manufacture in distilleries consists of four main steps, namely, feed preparation, fermentation, and distillation and packaging (Figure 6.21). 

In 1855, the ethanol manufactured in this process of fermentation and distillation was exempted from excise duty, provided it was first denatured with methanol. Only then was the resulting product (industrial methylated spirit) able to develop as an industrial solvent. Nor was it the last occasion on which a biological process needed the assistance of chemical technology (continuous distillation) and government intervention (exemption from duty) in order to become established. 

Doubts have always chased the expectations that this mixture of fermentation and distillation could provide a route to a plentiful and assured supply of ethanol for use as a fuel, particularly for the internal combustion engine. As long ago as 1921 Sir Charles Bedford, the Chairman of the Empire Motor Fuels Committee commented ... 

However, even assuming zero or no energy charge for the fermentation and distillation process and charging only for the energy required to produce corn (Table III), the net fuel energy yield from 1 ha of corn is 4331. Thus, to provide 19001 per car, about 4.4 ha of com must be grown to fuel one car with ethanol for one year. In comparison, only 0.6 ha of cropland is currently used to feed each American. Therefore, more than seven times more cropland would be required to fuel one automobile than is required to feed one American. 

The pot still process by which malt whislg is made may be divided into four main stages malting, mashing, fermentation, and distillation. 

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