Description

Successful distilling starts with the efficient production of ethanol. For most distillers, a first important step is turning starch into fermentable sugar. This presentation will cover the basics of starch and starch chemistry, the keys to gelatinization of starch, and its conversion to fermentable sugars. It will also review the importance of time, temperature, and pH of the cook, and their effect on enzymes, whether natural or commercial, which play a vital role in converting starch into sugar. The distiller will have a thorough understanding of how controlling these parameters provides consistently good results and high yields of ethanol. It all starts in the cook!

Andrew Fratianni
Senior Application Specialist, Distilling & Brewing Enzymes
DuPont