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Composition of fermented media’s distillate is very significant because it dictates choice of downstream processes to obtain appropriate ethanol quality. The aim of this research paper is the analysis of the distillates composition of fermented media based on raw, thin and thick juices and molassesin terms of ethanol, methanol, higher alcohols and aldehydes content. All applied substrates, which represent intermediate and by-products of sugar beet processing, are fermented by different commercial starter cultures of Saccharomyces cerevisiae dried distiller′s yeast, dried wine yeast, dried wine yeast tolerant of high ethanol concentration, dried baker's yeast and fresh baker's yeast. If the fermentation is carried by commercial fresh baker's yeast there is statistically significant difference only in aldehydes content in distillate of fermented media based on molasses. However, if commercial starter cultures in dried forms are used as production strains, distillates of fermentation broths prepared from effluents of sugar industry are not statistically significant different regarding the content of the analyzed components.

Distillate composition of fermented media based on by-products of sugar beet processing