Faye Delight O.

Cabalfin
Denice Marie A. Navajas
Janice O. Panes
Floramae Coleen S. Sugaron
Neil Van S. Velez
 Auto-brewery Fermentation
syndrome Efficiency
Saccharomyces Clarified beer
Cerevisiae wort
Congeners
Stuck
Molasses Fermentation
Proof
Brix
The red fluid that rises in a thermometer is
ethanol
Ethanol is present in alcoholic beverages
 The Philippines Biofuels Act 2006 - use
biofuels in all liquid fuels for motors and
engines sold in the All gasoline sold in the
country must contain at least 5 % EtOH to
reduce air pollution
In 2005, SEAOIL Philippines Inc. pioneered the use
of ethanol as gasoline blend in the country, and the
first to offer E10 Fuel in the market in their gasoline
products. This was done even before the enactment
of the Biofuels Act of 2006.

In July 2008, Pilipinas Shell and Petron

Corporation introduced 95 Octane E10 Gasoline
alongside their Unleaded (93 Octane) and Premium
Unleaded (95 Octane) variants.
 Antiseptic
Antidote to methanol
and ethylene glycol
poisoning
Psychoactive drug
Fuel
Bread baking.
Auto-brewery syndrome
rare medical condition
where the stomach
contains brewers yeast
that break down starches
into ethanol; which enters
the blood stream.
Ethanol is manufactured by reacting ethene with steam.
The reaction is reversible, and the formation of the ethanol
is exothermic.
RAW MATERIALS
1. Sugar/Starch
2. Yeast
3. Water
also known as black treacle

viscous by-product of refining

sugarcane or sugar beet into sugar.

Contains Water, Glucose, Fructose and

Sucrose

Molasses have 50 -55% concentration

of fermentable sugar as inverted
sugar, with chemical formula C6H12O6
excrete the enzymes invertase and zymase
needed for the conversion of CO2 and
EtOH

Yeast used in the fermentation of molasses:

Saccharomyces Cerevisiae (bakers yeast)
Should only be 33 35 deg Celcius for
maximum yeast propagation
pH of the mixture should only be 4-4.5. This is the
pH in which the growth of the yeast is at maximum.
the pH of the mixture should be high enough to
support the growth of the yeast but low enough to
inhibit the growth of other bacteria.
 Yeast nutrients provide yeast with the correct nutrient balance for growth
and reproduction, and maintain yeast in their rapid growth phase through more of
the fermentation.
Higher concentrations of more actively growing yeast produce alcohol faster,
consume sugars more efficiently, and leave less residual sugar at the end of
fermentation.
Improved yeast health results in higher yeast counts, faster fermentations, lower
glycerol production, and high alcohol yields.
Nutrients:
Diammonium phosphate
Ammonium and Magnesium sulfate
FERMENTATION TIME
- The process of fermentation takes place around 30-70
hours based on the temperature and sugar concentration to
yeast count. Prolonging the fermentation time will cause the
production of undesirable products (congeners) such as
aldehydes, ketones, esters, causing the alcohol to decrease
in quality.
C12H22O11 + H2O 2C6H12O6 enzyme: Invertase
Sucrose Glucose

C6H12O6 2C2H5OH + 2CO2 enzyme: Zymase.

 UREA DAP

CV 2 120 g 60 g

CV 3 2 kg 1 kg

CV 4 10 kg 5 kg

Pre-Fermenter 15 kg 10 kg
 WEIGHER Wort preparation:
DAY TANK Molasses + water + Sulfuric Acid
Urea At 10 12 Bx
(DAP) pH = 4.2 5.0
Wort

CV 1 Wort

12 hr RT
WEIGHT PRE -
MOLASSSES FERMENTOR
CV 2 CV 3 12 hr RT
TANK Wort

12 hr RT

CV 4 YEAST
Wort ACTIVATION
VESSEL To Fermentor
12 hr RT
 CO2 CO2 CO2 CO2

1st Fermentor
2nd Fermentor 3rd Fermentor 4th Fermentor

To 5th
CO2 to CO2 Washer Fermentor

FLOWCHART OF ETHANOL
PRODUCTION
5th Fermentor

Yeast Cream
to Yeast
Activation
YEAST Vessel
CENTRIFUGAL
SEPARATOR
BEER WELL
Clarified Beer

FLOWCHART OF ETHANOL
PRODUCTION
 Continuous
Clarified Beer Stabilizer
Tank

Sludge
Removal
To distilling columns
1. CULTURE VESSELS
-where the yeast propagation takes place.

2. PRE-FERMENTOR
- fermentation process starts but the focus is still on yeast
propagation.
- where the nutrients is added
- fed with air to enhance the growth of yeast.

pH = 2-3 (to prevent the growth of other bacteria)

3. 1st FERMENTOR
- more on yeast propagation
- also fed with air to enhance the growth of yeast.

pH = 2-3 (to prevent the growth of other bacteria)

4. 2nd , 3RD , 4TH FERMENTOR
- not fed with air because it is more on alcohol production.
5. YEAST CENTRIFUGAL SEPARATOR
- separates the beer from the yeast or yeast cream
BEER fermented mash

6. YEAST ACTIVATION TANK

- where the yeast are acidified for regeneration.

7. CONTINUOUS STABILIZER TANK

- where the beer to be fed in the distillation is stored.
 %
=
644 %

%
=
( )(0.644)(% )
95 % EtOH Azeotropic Alcohol
99.9 % EtOH Anhydrous Alcohol
100 % EtOH Absolute Alcohol
1. MINIMUM PURITY (% v/v) 95.4%
2. EQUIVALENT PROOF 190.8
3. S.G. in air, 25/25C 0.813
4. PERMANGANATE TIME TEST 20 min
5. ACIDITY 1.25 mL of n/50 NaOH
6. NON-VOLATILE RESIDUE < 1 mg per 40 mL sample
7. METHANOL NEGATIVE
8. ODOR NO FOREIGN ODOR
9. WATER MISCIBILITY MISCIBLE IN ALL PROPORTIONS
WITHOUT TURBIDITY