Production of alcohol
Traditional alcohols are produced from agricultural raw materials (sugar beets, cereals) by fermentation, distillation and rectification.
Described as neutral, Tereos’ alcohols do not have any distinctive trait. They are clear and odourless, and are mostly used in the spirits, perfume and cosmetics and pharmaceutical sectors.
Traditional alcohols are produced from agricultural raw materials, such as sugar beets and cereals. They are obtained by processes of fermentation, distillation and rectification.
It takes only three days to produce alcohol, from the mill to obtaining alcohol. Wheat brought from the plant’s storage silos is cleaned and steeped. It is then ground to obtain flour and bran, which are then separated during screening.
In the starch facility, gluten is then separated from starch milk, which is heated by injections of steam and then converted into glucose. Depending on the plant, the hydrolysed and saccharified starch milk is totally or partially brought to the fermentation shop, where it is processed with yeasts to achieve a vinasse with 10% alcohol content. The final step is distillation. The alcohol obtained undergoes more phases of purification before becoming the finished product: 96% purity ethyl alcohol of agricultural origin.