3. Fermentation : Fermentation by the yeast process starts and soon becomes vigorous. A large quantity of carbon dioxide is evolved during the process. The gas (by-product of the alcohol industry) is collected, purified and used in various other industries.

4. Separation of ethyl alcohol : Alcoholic fermentation is completed in about 48 hours. The fermented medium contains alcohol as well as other volatile constituents and unused constituents of the molasses. Therefore, separation of ethyl alcohol from other impurities is necessary. This is done by distillation.

5. Purification : Finally, alcohol is purified with the help of rectifying columns and stored in bonded warehouses.

Ethyl alcohol is also formed as one of the products of fermentation during the manufacture of alcoholic beverages such as beer, wine, whisky, rum and gin.

Different types of alcoholic beverages are obtained by making use of the fermentation activity of different strains of yeast Saccharomyces as shown in the following table.

Table of Contents

10.0 - Introduction
10.1 Fermentation
10.2 Manufacture of Alcohol
10.3 Antibiotics
10.4 Vitamins

Chapter 11