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A biocide for molasses based yeast fermentation for ethanol (ethyl alcohol)
Distillery
Fermentation
Sluggish Fermentation
poor quality of molasses? high contaminant level in substrate? high by-product formation?
Inhibitors present in molasses. Fermentable to non fermentable solids concentration in raw molasses. Bacterial contamination in fermented wash. Sugar concentration in fermented wash Ethanol concentration in fermented wash Temperature of fermenters Agitation in fermenters Yeast strain
Organic volatile acids Caramel content in molasses Gums, resins and waxes F/N ratio < 0.9 Bacterial contamination
molasses air and water dead pockets Lactobacillus, Leuconostoc & L. fermentum Acetobactor > 500 different bacteria
Lactobacillus
causes serious yeast flocculation problems acid production inhibits yeast metabolism decreases alcoholic yield
L. fermentum
Leuconostoc mesenteroides
Acetobacter
Infection Control
dioxide
chlorine dioxide:
cannot
antibiotics:
highly
effective cheaper
controls bacterial contamination minimizes by-product formation faster conversion of sugars to alcohol greater conversion of sugars to alcohol increases rate of yeast metabolism healthy active yeast growth increase in productivity and spirit quality
General
Product Specifications
Dosage
Packing
Economics
Depends upon Fermentation Efficiency (FE) Lower the FE, better the result Max. increase observed 0.8 % (v/v) in wash Cost per month = one days benefit (min.) Benefits vary from plant to plant
Safety
Handle with care Only authorized personnel to handle Should not be tasted or smelled Store in a safe place Keep the can tightly closed Keep in a cool place
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