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  • Distellery Manufacturing Process

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    Prarabdh Gaur
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    The document describes the process for producing alcohol from grains. Key steps include: 1) Grinding grains like rice, bajra, and flour to make a coarse flour which is then mixed with water and boiled to create a mash. 2) Enzymes are added to the mash to convert starches to fermentable sugars during liquefaction. 3) Yeast is added to start fermentation, producing alcohol and carbon dioxide over 72 hours. 4) Distillation separates the alcohol from the fermented mash using differences in evaporation points under varying pressures.

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    The document describes the process for producing alcohol from grains. Key steps include: 1) Grinding grains like rice, bajra, and flour to make a coarse flour which is then mixed with water and boiled to create a mash. 2) Enzymes are added to the mash to convert starches to fermentable sugars during liquefaction. 3) Yeast is added to start fermentation, producing alcohol and carbon dioxide over 72 hours. 4) Distillation separates the alcohol from the fermented mash using differences in evaporation points under varying pressures.

    Copyright:

    Attribution Non-Commercial (BY-NC)
    Download as DOCX, PDF, TXT or read online from Scribd
    Flag for inappropriate content
    15 views3 pages

    Distellery Manufacturing Process

    Uploaded by

    Prarabdh Gaur
    The document describes the process for producing alcohol from grains. Key steps include: 1) Grinding grains like rice, bajra, and flour to make a coarse flour which is then mixed with water and boiled to create a mash. 2) Enzymes are added to the mash to convert starches to fermentable sugars during liquefaction. 3) Yeast is added to start fermentation, producing alcohol and carbon dioxide over 72 hours. 4) Distillation separates the alcohol from the fermented mash using differences in evaporation points under varying pressures.

    Copyright:

    Attribution Non-Commercial (BY-NC)
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    of 3

    ALCOHOL PROCESS DISCRIPTION

    RAW MATERIAL
    The alcohol can be prepared either from molasses that can be received from sugar industries or from
    the grains that are supplied to the distilleries by the agro companies.

    The company we visited the Haryana organics prepare alcohol by the grains which are Nakku, Bajra, Rice
    atta, Flour.

    GRINDING
    The grinding of the grain is done to make a kind of coarse flour which will be used in the next
    operations.

    BREWING
    The flour is mixed with water in the slurry tank and this is boiled by steam flowing in the coils. The hot
    steam generated by jet is mixed with slurry tank output and transferred in to the flash tank for boiling.

    This hot mixture is then transferred to Liquefaction tank. There are two liquefication tank in the first
    tank an Enzyme named Spezyme alpha is added, this will change starch to fermenting sugars. This is
    then transferred to the other tank for retention. This mixture is called Wort and it remains in the
    retention tank for about 1 hour and this whole process takes about 3 hours to complete.

    FERMANTATION
    In order to start the fermentation of the wort, yeast is added in the pre-fermentor tank. The action of
    the yeast on the sugar of the wort will produce alcohol and carbon dioxide. The CO2 produced here is
    sold separately. Here the weight of yeast falls by 8-10 gravity falls.

    This process takes about 72 hours to complete and we get 10-11 % alchohol from the fermentation
    chamber. The mixture obtained from here is called fermented wash.
    DISTILLATION
    The distillation is the process used to separate alcohol from water and other substances contained in the
    wash. This is a classical operation, and it is the base of each spirit round the world. It is used in
    perfumery too. Distillation is made in stills. The principle is very easy: water evaporates at 100% while
    alcohol does from 80%. Alcohol will thus be transformed in vapour and raises into the still before water
    itself begins evaporating.

    After completion of fermentation, Distillation of fermented wash is done to recover aqueous alcohol as
    distillate. Rectification of aqueous alcohol is done to separate concentrated alcohol. The distillery is
    adopting Multi Pressure Distillation (pressure and vacuum) technique to distill out the Rectified Spirit
    (RS) / Extra Neutral Alcohol (ENA) from the fermented wash.

    They have 6 chambers for distillation, 3 on vacuum, 1 on atmospheric pressure and 1 on high pressure
    (double to the atmospheric pressure).

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