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Increase Your Distillery's Alcohol Yields
Increase Your Distillery's Alcohol Yields
Increase Your Distillery's Alcohol Yields
Increase Your Distillery's Alcohol Yields
Increase Your Distillery's Alcohol Yields
Increase Your Distillery's Alcohol Yields
Increase Your Distillery's Alcohol Yields
Increase Your Distillery's Alcohol Yields
Increase Your Distillery's Alcohol Yields
Increase Your Distillery's Alcohol Yields
Increase Your Distillery's Alcohol Yields
Increase Your Distillery's Alcohol Yields
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Increase Your Distillery's Alcohol Yields

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AlcoGain is a biocide useful to improve alcohol (ethanol) yields during molasses fermentation by yeast. It kills and controls bacterial infection and contamination of fermenting wash.

AlcoGain is a biocide useful to improve alcohol (ethanol) yields during molasses fermentation by yeast. It kills and controls bacterial infection and contamination of fermenting wash.

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  • Dear,
    I want to know that, is this a penicillin? is there any impact of this product on bio gas generation? if this product not effect on bio gas production than I want to purchase the product. please reply
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  • 1. What is AlcoGain ? A biocide for molasses based yeast fermentation for ethanol (ethyl alcohol) Get Higher Alcohol Yields!
  • 2. Is the fermentation process in your distillery sluggish due to: <ul><li>poor quality of molasses? </li></ul><ul><li>high contaminant level in substrate? </li></ul><ul><li>high by-product formation? </li></ul>Then AlcoGain is a sure-shot solution to all your fermentation problems!. Get Higher Alcohol Yields!
  • 3. Factors Affecting the Rate of Fermentation <ul><li>Inhibitors present in molasses. </li></ul><ul><li>Fermentable to non fermentable solids concentration in raw molasses. </li></ul><ul><li>Bacterial contamination in fermented wash.  </li></ul><ul><li>Sugar concentration in fermented wash </li></ul><ul><li>Ethanol concentration in fermented wash </li></ul><ul><li>Temperature of fermenters </li></ul><ul><li>Agitation in fermenters  </li></ul><ul><li>Yeast strain </li></ul>
  • 4. Inhibitors Present in raw Molasses <ul><li>Organic volatile acids </li></ul><ul><li>Caramel content in molasses </li></ul><ul><li>Gums, resins and waxes </li></ul><ul><li>F/N ratio &lt; 0.9 </li></ul><ul><li>Bacterial contamination </li></ul>
  • 5. Major Sources of Bacterial Contamination <ul><li>molasses </li></ul><ul><li>air and water </li></ul><ul><li>dead pockets </li></ul><ul><li>Lactobacillus, Leuconostoc &amp; L. fermentum </li></ul><ul><li>Acetobactor </li></ul><ul><li>&gt; 500 different bacteria </li></ul>
  • 6. How do bacteria affect Fermentation Efficiency? <ul><li>Lactobacillus </li></ul><ul><ul><ul><li>causes serious yeast flocculation problems </li></ul></ul></ul><ul><ul><ul><li>acid production </li></ul></ul></ul><ul><ul><ul><li>inhibits yeast metabolism </li></ul></ul></ul><ul><ul><ul><li>decreases alcoholic yield </li></ul></ul></ul><ul><li>L. fermentum </li></ul><ul><ul><ul><li>yeast viability strongly reduced </li></ul></ul></ul><ul><ul><ul><li>sluggish alcoholic fermentation </li></ul></ul></ul>
  • 7. How do bacteria affect Fermentation Efficiency? (contd.) <ul><li>Leuconostoc mesenteroides </li></ul><ul><ul><ul><li>sensitive to alcohol </li></ul></ul></ul><ul><ul><ul><li>does not persist for long period </li></ul></ul></ul><ul><li>Acetobacter </li></ul><ul><ul><ul><li>Inhibits alcohol formation </li></ul></ul></ul><ul><ul><ul><li>Spoils alcohol quality </li></ul></ul></ul>
  • 8. Infection Control <ul><li>only two methods exist: </li></ul><ul><ul><ul><ul><ul><li>antibiotics </li></ul></ul></ul></ul></ul><ul><ul><ul><ul><ul><li>chlorine dioxide </li></ul></ul></ul></ul></ul><ul><ul><ul><li>chlorine dioxide: </li></ul></ul></ul><ul><ul><ul><ul><ul><li>cannot be used &gt; 50 ppm </li></ul></ul></ul></ul></ul><ul><ul><ul><ul><ul><li>expensive </li></ul></ul></ul></ul></ul><ul><ul><ul><li>antibiotics: </li></ul></ul></ul><ul><ul><ul><ul><ul><li>highly effective </li></ul></ul></ul></ul></ul><ul><ul><ul><ul><ul><li>cheaper </li></ul></ul></ul></ul></ul>
  • 9. How AlcoGain Works <ul><li>controls bacterial contamination </li></ul><ul><li>minimizes by-product formation </li></ul><ul><li>faster conversion of sugars to alcohol </li></ul><ul><li>greater conversion of sugars to alcohol </li></ul><ul><li>increases rate of yeast metabolism </li></ul><ul><li>healthy active yeast growth </li></ul><ul><li>increase in productivity and spirit quality </li></ul>
  • 10. General <ul><li>Product Specifications </li></ul><ul><ul><ul><li>Liquid form </li></ul></ul></ul><ul><li>Storage and Shelf Life </li></ul><ul><ul><ul><li>3-4 months in cool place </li></ul></ul></ul><ul><li>Dosage </li></ul><ul><ul><ul><li>35 L per month per 30 KLPD distillery </li></ul></ul></ul><ul><ul><ul><li>May vary as per distillery performance parameters </li></ul></ul></ul><ul><li>Packing </li></ul><ul><ul><ul><li>Available in 35 L jerry can </li></ul></ul></ul>
  • 11. Economics <ul><li>Depends upon Fermentation Efficiency (FE) </li></ul><ul><li>Lower the FE, better the result </li></ul><ul><li>Max. increase observed 0.8 % (v/v) in wash </li></ul><ul><li>Cost per month = one day’s benefit (min.) </li></ul><ul><li>Benefits vary from plant to plant </li></ul>
  • 12. Safety <ul><li>Handle with care </li></ul><ul><li>Only authorized personnel to handle </li></ul><ul><li>Should not be tasted or smelled </li></ul><ul><li>Store in a safe place </li></ul><ul><li>Keep the can tightly closed </li></ul><ul><li>Keep in a cool place </li></ul><ul><li>http://AlcoGain.Webs.Com </li></ul>Get Higher Alcohol Yields!

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