Fundamentals of food technology study manual

5.2. 
General technology of production of ethyl alcohol 
Ethyl alcohol is widely used in various sectors of the economy. Its main 
consumer is the food industry. Ethyl alcohol is mainly used in the preparation of 
strong alcohol, to strengthen wines, and to give aroma in the preparation of 
vinegar. It is used for disinfecting purposes in the medical industry and in vitamin 
production and drug preparation. Ethyl alcohol is also used in the chemical 
industry and other industries. 
In the alcohol production industry, plant raw materials are taken from 
agriculture and used in the production of alcohol through a chemical reaction of 
low-value carbohydrates. 
At alcohol production enterprises, grain starch collected is used for 
fermentation. In order for the starch to be fully digestible, the extracted grain must 
have high digestibility, dextrinization and dextrin properties. 
Selection of grain type for the production of milled grain. 
Barley, rye, wheat, millet, oats and (gumiza) are used for the production of 
milled grain. These grains can be divided into 3 groups according to the activity of 
amylolytic enzymes produced during extraction. 1st group - barley, rye wheat, 
wheat. Grains belonging to the 1st group have high juice extraction and 
(dextriniruyuhuyu) properties during extraction, but low (dextriniruyuhuyu) 
properties. 
Group 2 - millet, humiza - this type of grain has the ability to absorb sap, 
medium (dextrinuyuhy) and the highest dextrinolytic properties. 3rd group - 
entering the amount of enzymes in oats, occupying the intermediate place of 1st 
and 2nd group of grains. 
In the alcohol production enterprises, for the complete fermentation of starch, 
a mixed grain of 2 or 3 groups of grain groups is used. The harvested grain in such 
a mixture contains enough enzymes: alpha-amylase, beta-amylase and 
dextrinophosphatases. Millet and oats should not be less than 30% in the mixture 
of millet. Whole mixture can be replaced with partially or completely hulled rye 
and wheat, and hulled oats can be replaced with humiza. 
For the production of this type of harvested grain, it is carried out by the "air-
water boiling method". The temperature will be 13-15 0 С. During the first soaking 
process, the grain is cleaned from various impurities on the surface of the water, 
then the grain is washed with water. Barley, oats and wheat are boiled 2-3 times, 
rye wheat 1-2 times. During each soaking, the grain should be under water for 3-4 
hours, and after removing the water from the soaking pan, it should remain without 
water for 2-3 hours. When the humidity of the grain reaches 38-40%, the threshing 
process is stopped, and the threshing is spread from the grain threshing floor to the 
concrete platform-shaped (tokovoy) grain separators with a thickness of 60-70 cm. 
When the temperature in the furnace reaches 23-24 0 С, the grain is mixed (using a 
shovel) and spread on the harvesting rows with a thickness of 40 cm. During the 

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first two days, the temperature in the row is 19-20 0 С, in the last days of recovery, 
it is reduced to 13-14 0 С (with frequent mixing). Harvesting of barley, oats and 
wheat takes 10-12 days, and rye wheat takes 7-8 days. In the process of extraction, 
the grain is mixed 2-3 times a day. The harvested grain is sprinkled with water and 
mixed 24 hours before sending it to production. The moisture content of dry barley 
and oats should be 44-45%, and that of dry rye and wheat should be 40-41%. 
Ethyl alcohol obtained from grain and potatoes is used in the production of 
liquor - vodka (60-62%); 30-35% is found in winemaking. To a certain extent, 
alcohol is used as a disinfectant in the preparation of medical drugs, and in small 
quantities in the development of preserves and vitamins. 
Production residues are used in yeast production and fed to livestock. 
Depending on the degree of purification, the following ethyl alcohol is 
produced. 
a) extra 
b) high purity ethyl alcohol 
c) Ethyl alcohol of type I 
"Extra" ethyl alcohol is produced from grains that comply with GOST 
requirements. 
Ethyl alcohol of high purity and grade I ethyl alcohol depending on the raw 
material: 
a) from grain; from potatoes and cereals; from potatoes 
b) from a grain mixture; from potatoes; from sugar beet and molasses in any 
proportion 
c) from molasses 
Organoleptic indicators of ethyl alcohol 
table-9 
Indicators 
Expression 
Appearance 
Clear liquid without foreign particles 
Color 
Colorless 
Taste and smell 
There should be no foreign taste. 
Scheme of the technological process of production of ethyl alcohol from grain 
and potatoes: