Optimisation of the mashing process at distilleries

Most Danish ethanol produced for human consumption is based on fermentation of wheat starch, which prior to the fermentation process is degraded enzymatically. We are investigating the action mechanisms and activities of starch and other carbohydrate hydrolysing enzymes during the mashing process and how the mash composition effects the fermentation process. The aim is to model the combined processes and to optimise ethanol yield and process economy. The research is carried out as small-scale laboratory experiments and full-scale trials at the largest Danish spirit distillery. (Lars H. Pedersen, Niels T. Eriksen; Ulrik Madsen, Claus L. Nielsen, Danish Distillers Ltd.)