Taking ethanol quality beyond fuel grade: A review

Abstract

Ethanol production in the United States approached 15 billion gal/year in 2015. Only about 2.5% of this was food‐grade alcohol, but this represents a higher‐value product than fuels or other uses. The ethanol production process includes corn milling, cooking, saccharification, fermentation, and separation by distillation. Volatile byproducts are produced during the fermentation of starch. These include other alcohols, aldehydes, ketones, fatty acids and esters. Food‐grade ethanol is generally produced by wet milling, where starch and sugars are separated from the other corn components, resulting in much smaller concentrations of the impurities than are obtained from fermentation of dry‐milled corn, where cyclic and heterocyclic compounds are produced from lignin in the corn hull. Some of these volatile byproducts are likely to show up in the distillate and these fermentation byproducts in ethanol could cause unpleasant flavours and affect human health if used for human consumption. There is some interest in improving ethanol quality, since human consumption represents a higher value. Advanced purification techniques, such as ozone oxidation, currently used for drinking water and municipal wastewater treatment, offer possibilities for adaptation in ethanol quality improvement. The development of analytical techniques has enabled the detection of low‐concentration compounds and simple quality assurance of food‐grade alcohol. This review includes the most recent ethanol production methods, potential ethanol purification techniques and analytical techniques. Application of such techniques would aid in the development of simplified alcohol production. Copyright © 2016 The Institute of Brewing & Distilling

Determination of ethanol in dietetic supplements syrups type

“…Infrared spectroscopy (IR) is used for quality assurance of ethanol. Many extensive researches for ethanol analysis with HPLC have done (Sen et al, 1995, Yarita et al, 2002, Alcázar et al, 2006 [9]. Our choice was high performance liquid chromatography.…”

Influence of Inhibitory Compounds on Biofuel Production from Oxalate-Rich Rhubarb Leaf Hydrolysates Using Thermoanaerobacter thermohydrosulfuricus Strain AK91

“…There has been an increased emphasis on developing alternatives to grain-based first generation biofuels such as lignocellulosic and macro algal biomass, neither of which directly compete with food and feed production, using fermentative microbes such as yeasts [1][2][3] as well as ethanol-producing bacteria [4][5][6]. The selection of crops as a raw material for bioprocessing is highly dependent upon local growing conditions as well as crop traits and composition.…”

Fermented Parkia biglobosa seeds as a nitrogen source supplementation for bioethanol production from cashew apple juice

“…All over the world, the demand for bioethanol keeps growing due to its economic importance and wide spectrum of use for applications such as biofuels, disinfectants, solvents, as a precursor of other organic chemicals, and as an ingredient of many alcoholic beverages (Onuki et al, 2016). A multitude of various food-or non-food-based substrates (sugar, starch, cellulose, and algae) are used in bioethanol production technologies.…”

“…Furthermore, many parameters, including temperature, pH, oxygen, initial sugar concentration, and nutrient supplementation, directly influence the viability of yeasts, the specific rate of fermentation, and the ethanol yield (Zaman et al, 2008;Parrondo et al, 2009;Onuki et al, 2016).…”