Fermentation Fundamentals
This microorganism converts sugar into alcohol.
Yeast
Which congener, starts at fermentation, and can lead to a build up of a concentration of higher alcohols in the columns, if not extracted?
Fusel oil
This vapour release is one of the most hazardous on plant and which PPE most protect you from its effects.
Ethanol vapours - Respirators to protect lungs from inhalation of high concentrated ethanol
Woody, vanilla and smoky are all aromas that are developed at which stage.
Barrelling and Ageing
Increasing the gases to the scrubber or increasing the heads rate to T3 can eliminate the presence of these types of off notes in the final product
Sulphur/gassy off notes
This factor trends downwards as fermentation progresses as the sugar is converted to alcohol.
Brix
In our multi column distillation unit, this column collects most impurities streams to recover any alcohol.
T4
Name these main PPE required in the production area.
- Safety boots
- Hard hats
The concentration of this buttery off note is reduced by what method.
Dosing of sodium borohydride to reduce diacetyl concentration.
When this control variable is too high, it can cause more harm than good. Energy wastage is higher, possible entrainment (carry over) and venting can occur.
What is steam pressure
This is the most optimum pH range for yeast growth...
pH range of 4 - 5
The difference of this parameter across the columns indicates flooding of the column trays. If too high, it can also lead to internal damage of the columns.
Differential pressure
What is the primary purpose of hard hats ?
- to protect against head injuries from overhead hazards, falling objects and even electrical hazards
Smell this - How does this sample reflect what is going on in the column.
Poor extraction of fusel - fusels are now being extracted via the product lines. Find fusel draw point based on strengths
When this variable is higher than normal, the strength of the final product is compromised.
Condenser outlet/ cooling water temperature
These adjustments help recover a slow fermentation...
Nutrient addition
Higher/Lower temperature adjustment
Increasing this factor will also increase the strength of the product stream.
Reflux rate
These types of PPE are mandatory when handling chemicals.
- Gloves
- Eye protection
- Apron
True or False: Fusel oils will always have a negative impact on flavour and nosing.
False, once carefully blended, the presence of fusel oils can create a balanced heavy bodied final product.
Not enough cooling water at these two sites can result in venting of alcohol in C512.
- E515 and E526/E527
These six methods can be taken to prevent infections in fermentation
- Proper CIP/sanitation procedures throughout the process
- Healthy yeast propagation and population in yeast recovery system
- Temperature control - to discourage bacterial growth (higher temperatures kill yeast and slower temperatures will slow and stop fermentation)
- Nutrients Management - Supply yeast with adequate and the necessary nutrients to compete potential bacterial populations.
- Constant monitoring of the fermenters via checks
- Use of antibiotics
It is always essential to monitor the performance of heat exchangers. It prevents this event from occurring.
Thermal shock/flashing when two streams of different temperatures interact. Can lead to instability and lack of control of system.
- Maintains efficient energy costs
Most common trip hazards currently on plant.
-Unsecured hoses and cords after use
- cluttered walkways (broken pallets/empty bags)
Smell this 2 - Identify one characteristic and link its origin. (fermentation, distillation or barrelling)
Esters are developed at the fermentation stage.
In its early stages, this occurrence of flooding due to presence of alcohol in the base of this column, can be corrected by which two methods.
P4 pump cavitation due to alcohol.
- reduce feed to t3
- increase steam