Alcohol recovery from yeast
Spent yeast from alcoholic fermentations (wine, beer cider etc) contains a significant alcohol content associated with the liquid not only around the yeast but also in the cell contents. With today’s current focus on cost management and environmental control of manufacturing, many companies are looking at recovering as much alcohol as possible from their fermentation process.
Even if a brewer or winemaker takes primary steps to recover beer or wine using centrifuges or filtration technology, the residual yeast from these processes will still contain significant alcohol. This alcohol can potentially be recovered to produce a useful spirit ingredient and at the same time reducing a known effluent problem.
Due to it’s unique internal design the Spinning Cone Column (SCC) can be used to recover alcohol directly from yeast broth or slurry continuously and efficiently.
Apart from significantly reducing effluent problems associated with residual alcohol, the alcoholic condensate can be used as an ingredient in other alcoholic beverage formulations or sold as a by product.
Bio ethanol produced from yeast fermentation can be obtained directly from the fermentation broth using the SCC. This removes the necessity to separate yeast from liquid as would normally be required when using conventional continuous stripping technology. In this case rectification of the alcoholic condensate from the SCC is desirable to increase the alcoholic strength.