THE ALCOHOL TEXTBOOK THE ALCOHOL TEXTBOOK

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Continuous fermentation in the fuel alcohol industry: how does technology affect yeast? 141 metabolism of the bacteria are normally lactic acid and smaller amounts of acetic acid, whereas the wild yeasts (like Brettanomyces) produce acetic acid (in addition to ethanol and carbon dioxide). It is these contaminant end products that cycle throughout the plant due to the fact that they are not as volatile as ethanol and mostly remain in the thin stillage. For this reason, waste waters such as backset and evaporator condensate are critical components in mash manufacture because they contribute increasing amounts of chemicals that inhibit yeast growth, and the levels of such chemicals increase with every subsequent cycle. Many, if not most, problems in fermentation can be alleviated if a plant can eliminate backset and/or evaporator condensate, replacing them in the mash bill with water for one or more cycles. This emphasizes the need for excess evaporator capacity in newly designed facilities. CONTAMINATION OF ACTIVE DRY YEAST This subject of entrance of bacteria into mash via pipes, unclean tanks, or air, etc. is covered in the chapter by Larson and Power in this volume and found in books discussing cleaning and sanitation. A word is needed, however, on levels of contamination in both active dry yeast and via plant-propagated yeast in order to understand how fermentations can become contaminated in-house. Yeast can be a source of contamination. Active dry yeasts (ADY) cannot be grown, harvested and dried without a level of bacterial, mold and wild yeast contamination. Usual levels are given in Table 2. Table 2. Normal contamination in active dry yeast (organisms/g). Bacteria Wild yeasts and molds Culture yeasts 10 3 -10 5
142 W.M. Ingledew %" Stress occurs >0.05% "#' &! Stress occurs >0.1% "#' 9/8501:'5;
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THE ALCOHOL TEXTBOOK 4 TH EDITION A
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iv T.P. Lyons Nottingham University
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vi T.P. Lyons Yeast and management
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viii T.P. Lyons 28 Biorefineries: t
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x T.P. Lyons Corn Wheat Barley STAR
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Ethanol industry today
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2 T.P. Lyons nowhere near the forec
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4 T.P. Lyons Thousands of barrels/d
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6 T.P. Lyons While few people will
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Raw material handling and processin
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10 D.R. Kelsall and T.P. Lyons show
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12 D.R. Kelsall and T.P. Lyons Raw
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14 D.R. Kelsall and T.P. Lyons Figu
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16 D.R. Kelsall and T.P. Lyons Grai
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18 D.R. Kelsall and T.P. Lyons Grai
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20 D.R. Kelsall and T.P. Lyons % ac
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Enzymatic conversion of starch to f
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Grain handling: a critical aspect o
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Lignocellulosics to ethanol 41 Chap
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Lignocellulosics to ethanol 43 and
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Lignocellulosics to ethanol 45 Tabl
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Lignocellulosics to ethanol 47 impo
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Lignocellulosics to ethanol 49 In B
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Lignocellulosics to ethanol 51 GLUC
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Lignocellulosics to ethanol 53 hydr
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Lignocellulosics to ethanol 55 from
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Lignocellulosics to ethanol 57 cere
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60 N.T.T. Vinh WORLD CASSAVA PRODUC
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62 N.T.T. Vinh COOKING Cooking is t
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64 N.T.T. Vinh Dougrell, L.M. 1982.
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66 J. O’Shea Table 2. Internation
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68 J. O’Shea As a consequence, th
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70 J. O’Shea lactose is able to a
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72 J. O’Shea Table 7. Alcohol pla
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Treatment and fermentation of molas
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Yeast and management of fermentatio
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CELLS 86 I. Russell of unique strai
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Page 101 and 102: 92 I. Russell Glucose Fructose Plas
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Page 107 and 108: 98 I. Russell For distilled beverag
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Page 115 and 116: 106 I. Russell biotin and many requ
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Page 121 and 122: 112 I. Russell biosynthetic pathway
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Page 127 and 128: 118 I. Russell Acknowledgments The
Page 129 and 130: Practical management of yeast: conv
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Page 177 and 178: Biotechnological applications of no
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Production of Scotch and Irish whis
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Tequila production from agave 223 C
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Tequila production from agave 225 F
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Tequila production from agave 227 i
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Tequila production from agave 229 d
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Tequila production from agave 231 d
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Tequila production from agave 233 a
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Tequila production from agave 235 5
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Tequila production from agave 239 D
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Tequila production from agave 241 s
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Tequila production from agave 245 t
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248 R. Piggot alcohol is made from
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250 R. Piggot commercial distillers
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252 R. Piggot 6 5 4 Scotch Dark Rum
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From pot stills to continuous still
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From liqueurs to ‘malternatives
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276 R. Ralph History of North Ameri
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278 R. Ralph DISTILLATION’S NEW E
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280 R. Ralph Cyclone Grain cleaner
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282 R. Ralph and let the fermentors
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284 R. Ralph water/grain mixture on
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Contamination and hygiene
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288 N.V. Narendranath Diagnostic ch
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290 N.V. Narendranath this to pento
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292 N.V. Narendranath ACETIC ACID (
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294 N.V. Narendranath Figure 5. A t
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296 N.V. Narendranath 3. Control th
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298 N.V. Narendranath during alcoho
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300 J. Larson and J. Power For any
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302 J. Larson and J. Power Money %
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304 J. Larson and J. Power warmer o
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306 J. Larson and J. Power a chelat
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308 J. Larson and J. Power It is a
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310 J. Larson and J. Power Plate he
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312 J. Larson and J. Power 2. Made
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314 J. Larson and J. Power Temperat
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316 J. Larson and J. Power • Dead
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318 J. Larson and J. Power specifie
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Ethanol distillation: the fundament
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Development and operation of the mo
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Water reuse in fuel alcohol plants:
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Understanding energy use and energy
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Dryhouse design: focusing on reliab
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378 K.A. Jacques There is a growing
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380 K.A. Jacques O Fe H O P O O O O
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382 K.A. Jacques converting it to m
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384 K.A. Jacques spread manure thre
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Biorefineries: the versatile fermen
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400 The Alcohol Alphabet Acidity A
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402 The Alcohol Alphabet Arabinose
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404 The Alcohol Alphabet Binary aze
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406 The Alcohol Alphabet grown in t
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408 The Alcohol Alphabet Concentrat
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410 The Alcohol Alphabet phase is s
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412 The Alcohol Alphabet Distillery
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414 The Alcohol Alphabet of ethanol
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416 The Alcohol Alphabet in suspens
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418 The Alcohol Alphabet Glucose is
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420 The Alcohol Alphabet Hydrometer
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422 The Alcohol Alphabet L Lactase
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424 The Alcohol Alphabet and saccha
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426 The Alcohol Alphabet sieve mate
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428 The Alcohol Alphabet knock and
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430 The Alcohol Alphabet Plate (or
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432 The Alcohol Alphabet the refrac
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434 The Alcohol Alphabet Solute One
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436 The Alcohol Alphabet TBA Abbrev
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438 The Alcohol Alphabet Vaporizati
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Index 441 Index Acetobacter (see Ba
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Index 443 Thermocompressors 265, 33
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Index 445 Quaternary ammonium compo
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THE ALCOHOL TEXTBOOK 4 TH EDITION A
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