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Technical characteristics
- BrandSpirit
Description
The yeast is initially propagated in the propagation vessels and then transferred to the fermenter. Molasses diluted with water to the desired concentration is metered continuously in to a fermenter. Spent wash from distillations recirculated to fermenter depending on solids concentration in fermented wash and molasses composition. During fermentation process yeast cells convert sugar in to alcohol. Fermentation is an exothermic reaction, heat is evolved during the fermentation and it is continuously cooled by plate type heat exchanger.
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Rectified Spirit
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