Influence of melasses non-sugars on efficiency of fermentation of mash from sacchariferous raw material

Abstract

The purpose. To establish influence of melasses non-sugars on physiological activity of yeast and efficiency of fermentation of mash from sacchariferous raw material. Methods. Determination of physical and chemical structure of sacchariferous raw material, parameters of mash and mature distillers’ beer spent according to techniques which are used in production of sugar and spirit. Statistical. Results. At decrease of melasses share in nutrient medium the general high quality of a mash raises, concentration of dry substances in it decreases, reducing thus osmotic stress of cells of yeast, and, accordingly, charges of sugars on glycerin production. Reduction of non-sugars in a mash at replacement of melasses sugars with sugars of diffusion juice promotes on 25 and 50% greater accumulation of spirit in distillers’ beer, increases biomass in it and decreases parameter of non-fermented sugar. Increase in a share of sugars of diffusion juice in a mash up to 75% actually levels negative influence of melasses non-sugars on ability to live of yeast cell. Replacement of a part of melasses sugars with sugars of juice increases output of ethanol that enables in addition to receive 1,24–2,29 dal on each ton of raw material of this quality. Conclusions. It is established that melasses non-sugars negatively influence growth of yeast biomass and its alcohol-forming ability. Decrease in non-sugars in a mash because of replacement of melasses sugars with sugars of diffusion juice improves parameters of quality of mature distillers’ beer. Normative output of spirit from saccharose is reached at fermentation of diffusion juice with high quality of 84,9%. The highest effect of processing melasses of this quality can be reached by its mixing with diffusion juice in a proportion 25:75.