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Optimization of Resources in the Fermentation and Distillation Stations of an Alcohol Distillery

Year Published
1979

Optimization of Resources in the Fermentation and Distillation Stations of an Alcohol Distillery

Chamarro, L.A.  1979. This article discusses some of the steps implemented by Compañia Licorera de Nicaragua, S.A, in the fermentation and distillation stations as follows: optimization of conditions in the fermentation section, recirculation of the yeast, recuperation of the alcohol carried away by the CO2 during the fermentation, optimization of the circulation in the rectifying column, utilization of the vinasse heat and reutilization of the cooling water. Optimization of Resources in the Fermentation and Distillation Stations of an Alcohol Distillery. Sugar y Azucar, November 1979:54-55,57.