Production of Whisky from raw wheat and concentrate

ethanol using i. hygroscopic salts

ii. Benzene

SACCHARINE (sugar containing) materials in which the carbohydrate (the actual

substance from which the alcohol is made) is present in the form of simple, directly
fermentable six and twelve carbon sugar molecules such as glucose, fructose, and
maltose. Such materials include sugar cane, sugar beets, fruit (fresh or dried), citrus
molasses, cane sorghum, whey and skim milk.
STARCHY MATERIALS that contain more complex carbohydrates such as starch and
inulin that can be broken down into the simpler six and twelve carbon sugars by
hydrolysis with acid or by the action of enzymes or malting. Such materials include corn,
grain sorghum, barley, wheat, potatoes, sweet potatoes, jerusalem artichokes, cacti,
manioc, arrowroot, and so on.
CELLULOSE MATERIALS such as wood, wood waste, paper, straw, corn stalks, corn
cobs, cotton, etc., which contain material that can be hydrolyzed with acid, enzymes or
otherwise converted into fermentable sugars called glucose.
Wheat is one of the carbohydrate rich product widely used for alcohol production. For
the production of more fermentable carbohydrates, wheat is either sprouted or milled and
liquefied using amylase. To enhance the production, liquefied product is treated with
glucoamylase enzyme.
Many species of Saccharomyces are used for the manufacturing process. During
fermentation, yeast uses carbohydrate to produce ethyl alcohol and Carbon dioxide.
Control of pH during the mashing and fermentation process is important for two reasons:
The growth of harmful bacteria is retarded by acid solutions, and yeast will grow only in
an (slightly) acid solution. The optimum pH range then is 4.8 to 5.0. Anything below
about 4.1 to 4.4 is detrimental to other (desirable) processes taking place during the
mashing and fermentation. Consequently, the pH should be checked during the cooking
and conversion. If it is much above 5.0, it should be reduced by the addition of acid.

The ethanol produced is accumulated in the media and can be purified by distillation
process. Further concentration of alcohol can be done by treating with several
hygroscopic salts like CaO, CaCl2, CaCO3, and anhydrous CuSO4 etc. Azeotropic
distillation using entriners like benzene, trichloroethylene followed by distillation at
reduced temperature also helps to concentrate the product very significantly and hence
lead to formation of sprit. Ethanol is clean burning; high octane fuel can be produced
from renewable sources and use as alternative source of fuel with gasoline.
Carbon dioxide produced during fermentation can be used for carbonating the product or
collected, compressed and used as valuable byproduct. Residue after distillation also
called as distillers grain or stillage is used as livestock feed. Good yield of ethanol is
possible by selecting a good strain and maintaining optimal condition. More nutrients
produce unwanted volatile products.
Water quality is one, which determines fermentation rate and quality of product. Prior to
fermentation treatment of water and quality control is must.
Water reflux with KMnO4 followed by distillation helps to remove organic, inorganic,
microbial contaminants and off flavor.
Procedure:
i.

Treatment of water

1g KMnO4 is added to 1 litre tap water. Refluxe for 30 mins. Distil at 100 oC. Discard
initial distillate and small portion of final residue.
ii.

Treatment of wheat

Make 100gms wheat flour to 1 litre slurry. Add 200 unit of amylase per gm of wheat
flour. Keep for 2 hrs at 100 rpm at 55-60oC for hydrolysis. Adjust pH 4.5.
iii.

Fermentation

Add 10gms per litre dry yeast. Keep at 35 oC for 3 days at 100 rpm. Maintain
anaerobic condition.
iv.

Recovery

Distillate the broth at 69-72oC to remove volatile impurities. Discard 5% initial

distillate of total volume. Further distill at 78oC. Collect 60-70% and discard
remaining final residue. Observe % alcohol in distillate using alcohol meter.

Add calculated amount of any hygroscopic salt to absorb water and keep O/N. Distil
at same temperature.
Add 2:3 proportion of benzene to the distillate and further distil at 67oC.
Observed percentage.
Observation:

Result: