SU77813A1 - The method of conducting fermentation in a continuous process for the production of alcohol - Google Patents

Description

The invention is aimed at reducing the consumption of yeast, and hence the sugar consumed for lactic acid souring in alcohol production.

The proposed method differs from the known ones in that, when working on three fermentation tanks, yeast is introduced into the first tank in an amount of 2.5% of the useful volume of the tank; the wort S this vat is introduced before filling the 0.8 volume. Then they transfer the wort from the first vat to the second to 0.2 volume. The second vat; fill the first vat, then fill the second to 0.8 volume and so on. The proposed method is as follows (see drawing). The wort continuously enters the fermentation compartment. At the beginning of the bay of three successive fermentation tanks 2, the finished yeast from tank 1 goes through the crane 4 to the first through the wort 4. After filling the first vat to the level of 0.8 net volume, open the valve 5 on the bypass pipeline between the vats. The mixture entering the first vat will be poured through the pipe into the second vat. Once in the second tank the level of the mixture reaches 0.2 volume, valve 3

close and continue to fill the first vat to full volume. By switching the taps, the wort is sent to the second tank, which is also filled to the level of 0.8 volume. Then, through the second tank through the pipe, the third tank is filled with 0.2 volume, and the second - completely. This way, the third vat is filled in and the cycle ends there. With the next three vats, cycle 4 is repeated. With this method, it is enough for six fermentation tanks to have a de-yeast tank.

For the selection of the lactic acid and yeast queens, rubber hoses are used that are attached to the respective vats during the sampling period. The introduction of queens is produced by a vapor pressure of 0.5-0.7 from.

The proposed method can significantly reduce the consumption of yeast and increase the sterility of the wort.

Subject invention

A method of carrying out fermentation in a continuous process for the production of alcohol, characterized in that, when working on three fermentation tanks B, the first tank of yeast is introduced in such an amount that they have S5

put 2.5% to the useful volume of the first vat, introduce the wort into the first vat before filling 0.8 volume, transfer the wort from the first vat to the second to 0.2 volume the second

vat, fill the first vat, then fill the second to 0.8 volume and continue further filling the third vat in the same way.