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)
228 Downloads (Pure)

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

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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

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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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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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