Distillation Technology for Tasty Spirits
The demands on the distillation technology for the market of high proof alcohols and tasty spirits like Whisky, Rum or others differs a lot from the requirements for the neutral alcohol production. It is very important to producers of Brandy and Whiskey to maintain the typical smell and taste of their distillate. The typical taste is induced by several factors during the alcohol production: the raw material mixture, by the fermentation process and by the distillation process, not to forget the year’s long storage in wooden barrels.
Implementation of new technologies in traditional processes
The installation of new technologies implies that the product quality stays the same in any circumstance / all circumstances. The replacement or the extension of the capacity of existing traditional wash stills often lead to new designs under an economic aspect. Economics are often feasible – besides energetically optimization – in the minimizing of the product losses.
GEA design and deliver complete lines for the production of those alcohol plants.
With our references in the drinking and power alcohol market we can show outstanding experience using raw materials from different origin. As high capacities are relevant the importance of energy saving processes is emphasized. Our heat integrated processes make use of sophisticated concepts such as mechanical vapor recompression, multi stage distillation and evaporation, heat optimized mashing systems and so forth.
All applied concepts respect the possibility of state-of-the-art technologies without overstressing, as a stable running process is one of our main focusses.
We take over the responsibility for the process mass- and energy balance from the milling to the final products, e.g. alcohol according to specification or DDGS (Dried Distillers Grains with soluble) as animal food.
The spent residues that result as by-products from fermentation processes from alcohol production are generally called spent wash, vinasse or stillage. During the fermentation of grain mash and subsequent distillation, about 100 l of stillage are produced per 100 l of mash. These thin liquor stillages contain all the nutrients of the raw materials except for their fermented starch and sugars: i.e. they contain proteins, fat, fiber, minerals etc. in greater concentrations than were present in the original raw material. These liquors can therefore be processed into added-value animal feeds by concentration and, if necessary, drying and crystallization and precipitation of certain seals (e.g. potassium, sodium).
GEA design allows our clients to reduce the Greenhouse Gas Emissions / CO2 footprint and to create additional value added by-products.