Maximizing alcohol yields from wheat and maize and their co-products for distilling or bioethanol production

David I. G. Green, Reginald C. Agu, Thomas A. Bringhurst, James M. Brosnan, Frances R. Jack, Graeme M. Walker

    Research output: Contribution to journalArticle

    3 Citations (Scopus)
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    Abstract

    The key to optimizing alcohol production from cereals is a full understanding of the physiology and processing characteristics of different cereals. This study examined the maximum alcohol yields that can be obtained from wheat and maize using different processing technologies. Lower processing temperatures (85°C) resulted in high alcohol yields from wheat (a temperate crop), whereas higher processing temperatures (142°C) gave maximum alcohol yields from maize (a tropical crop). Similar trends were also observed when the spent grains from these cereals were processed using commercial enzymes. Mill settings were additional factors in influencing alcohol production. Wheat has the potential to produce higher alcohol yields when compared with maize, when residual biomass (i.e. spent grains) saccharification using selected commercial enzymes is taken into account. While this approach is not applicable for the Scotch whisky industry owing to strict legislation forbidding the use of exogenous enzymes, this is pertinent for bioethanol production to increase the alcohol yield obtained from both starch and lignocellulosic components of whole cereal grains. Wheat and maize processing temperatures and the use of processing aids are of potential economic benefit to bioethanol producers and to beverage alcohol producers seeking to understand the factors influencing the processing properties of different cereals.
    Original languageEnglish
    Pages (from-to)332-337
    Number of pages6
    JournalJournal of the Institute of Brewing
    Volume121
    Issue number3
    Early online date22 Jun 2015
    DOIs
    Publication statusPublished - 1 Jul 2015

    Fingerprint

    coproducts
    ethanol production
    alcohols
    wheat
    corn
    spent grains
    Scotch whisky
    enzymes
    tropical and subtropical crops
    bioethanol
    temperature
    saccharification
    processing technology
    beverages
    laws and regulations
    small cereal grains
    physiology
    starch
    industry
    economics

    Cite this

    Green, David I. G. ; Agu, Reginald C. ; Bringhurst, Thomas A. ; Brosnan, James M. ; Jack, Frances R. ; Walker, Graeme M. / Maximizing alcohol yields from wheat and maize and their co-products for distilling or bioethanol production. In: Journal of the Institute of Brewing. 2015 ; Vol. 121, No. 3. pp. 332-337.
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    abstract = "The key to optimizing alcohol production from cereals is a full understanding of the physiology and processing characteristics of different cereals. This study examined the maximum alcohol yields that can be obtained from wheat and maize using different processing technologies. Lower processing temperatures (85°C) resulted in high alcohol yields from wheat (a temperate crop), whereas higher processing temperatures (142°C) gave maximum alcohol yields from maize (a tropical crop). Similar trends were also observed when the spent grains from these cereals were processed using commercial enzymes. Mill settings were additional factors in influencing alcohol production. Wheat has the potential to produce higher alcohol yields when compared with maize, when residual biomass (i.e. spent grains) saccharification using selected commercial enzymes is taken into account. While this approach is not applicable for the Scotch whisky industry owing to strict legislation forbidding the use of exogenous enzymes, this is pertinent for bioethanol production to increase the alcohol yield obtained from both starch and lignocellulosic components of whole cereal grains. Wheat and maize processing temperatures and the use of processing aids are of potential economic benefit to bioethanol producers and to beverage alcohol producers seeking to understand the factors influencing the processing properties of different cereals.",
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    Maximizing alcohol yields from wheat and maize and their co-products for distilling or bioethanol production. / Green, David I. G.; Agu, Reginald C.; Bringhurst, Thomas A.; Brosnan, James M.; Jack, Frances R.; Walker, Graeme M.

    In: Journal of the Institute of Brewing, Vol. 121, No. 3, 01.07.2015, p. 332-337.

    Research output: Contribution to journalArticle

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