Calculation of the Yield of an Alcoholic Fermentation

Thiago S. Nunes, José R. D. Finzer

alcohol, fermentation, sugar and ethanol industry, ethanol methodology, fermentative yield.

This study is associated with a result of an industrial process in the measurement of fermentative efficiency using physico-chemical data obtained routinely in the laboratory. In Brazil, besides sugar, final molasses, which is a by-product of sugar production, is also used in the production of ethanol. The alcohol is obtained after the fermentation of the broth or a mixture of molasses and broth, which consists of a biochemical process. Before being sent to fermentation the broth should be purified. The results obtained in the laboratory showed that the fermentation presented a yield of 91.55% (CTC Method) and 91.39% (Fermentec Method), close yields from 86.3 to 93.4% quantified in two harvests (2010 and 2011) operating in batch fed as in the current work.

10.22161/ijaers.6.6.62