Moonshine is a strong alcoholic drink that is produced at home by distilling mash through a moonshine still. The drink is made by fermenting cultures that contain sugar and starch. Potatoes, beets, grains and even fruits can be used to produce moonshine.

Today we will learn more than one recipe for making moonshine with our own hands. Let's take as a basis a simple and popular product - potatoes. Despite the fact that factory-produced alcoholic drinks are superior in quality to homemade potato moonshine, this drink is widely popular among the people.

There are a lot of recipes for making moonshine from this vegetable, because potatoes are a product available to every family. Various options require ingredients such as brewer's yeast, hops, and oats. Moreover, if all technological points are observed, the finished product turns out much tastier than some alcoholic drinks located on store shelves. Each recipe is special and unique, because depending on the products used, the final taste and aroma of the drink changes.

Moonshine manufacturing technology and its main stages

The main steps in preparing moonshine are:

1. Receiving mash.
2. Distillation of mash using a special apparatus for the formation of moonshine.
3. Rectification (separation of liquids into individual components using heat exchange between liquid and steam).
4. Cleaning the resulting drink.

Most recipes recommend placing the potatoes in the freezer ahead of time and storing them for a few days. Thanks to this, you can add a sweetish taste to the future drink. The recipe for the fermentation process itself consists of combining two ingredients - yeast and sugar. Potato starch is converted to sugar by flour. We'll talk about this in more detail in step-by-step instructions.

Methods for making moonshine from potatoes

Making moonshine from raw potatoes

Recipe: You need to take 10 kg of raw potatoes, wash them thoroughly, then grate them together with the peel. Next, fill the resulting mass with malt flour and pour in 4 liters of boiling water. Mix everything well, cool to 30 degrees. Then add yeast, 30 liters of water at room temperature and place in a warm place. The mash will be ready in exactly a week.

Making moonshine from frozen potatoes

Recipe: You need to take 30 kg of potatoes, rinse thoroughly and grate. Boil 20 liters of water and pour into chopped potatoes. Mix the mixture and add 1.5 kg of malt flour along with wheat straw. Then stir again and wait for sediment to form at the bottom of the barrel. Drain the water into a separate container, and again pour 15 liters of hot water into the remaining mixture. Infuse the mixture a second time, wait for the sediment to separate from the bottom of the barrel and repeat draining the water, moving it into a container with the liquid from the first time. Finally, add yeast at the rate of 100 g per 5 liters of water. Leave the mash for two to three weeks.

Making moonshine from boiled potato tubers and sprouted grains

Recipe: We need 8 kg of potatoes, which need to be boiled, and then, without draining the water, mash them. Next, you need to take 4 kg of malt from sprouted grains (this can be barley, oats or wheat) and grind them in a meat grinder. Pour ground grains into hot softened potatoes and mix. Then sprinkle everything with malt flour, mix again and leave overnight. In the morning, fill the mixture with 25 liters of boiled water and add 100 g of brewer's yeast. The mixture will ferment for about five days.

Making moonshine from Babka potatoes

Recipe: We need 20 kg of frozen potatoes, which must be washed well and grated. Then pour 15 liters of water at a temperature of 60 degrees. Pour 1 kg of flour into the container with the resulting mass and mix everything. Next, wait until the sediment separates and pour the liquid into the barrel. After the first procedure, you need to add 10 liters of hot water again, mix and let it brew. Repeat draining the liquid from the new sediment. Add 500 g of brewer's yeast to the prepared liquid and let it brew for 2 weeks. After this time, distill the moonshine.

Making moonshine from potatoes and oats

Recipe: First you need to wash and grind 10 kg of potato tubers. Next, grind 6 kg of oat grains and pour 5 liters of boiling water over them. While stirring the mixture, gradually add chopped potatoes until a homogeneous porridge is formed. Then you need to leave the barrel for 3 hours, then pour in 30 liters of hot water and add 2 kg of yeast. Leave the barrel to ferment in a dark place and distill it after 5 days.

Making moonshine from potatoes, with the addition of bread and sugar

Recipe: This is the fastest recipe of all those suggested above. You need to take 2 kg of potatoes, boil and crush them. Next, crumble and add 4 loaves of black bread. Add 5 kg of brewer's yeast and sugar to the resulting mass, pour in 1 liter of milk and 25 liters of hot water, mix everything. Infuse the mash for exactly 1 day, then distill.

Conclusion

All recipes are time-tested and at the end of preparation they yield a product of excellent quality. However, at the last stage, to improve the taste of the potato drink, we recommend distilling the moonshine twice. This will additionally cleanse it of harmful fractions and help get rid of the specific odor.

And in this video you will learn how not to make moonshine so as not to ruin everything:

Moonshine made from potatoes has received very different reviews. At first glance, this is a strange drink: potatoes are not nearly as aromatic as fruits or berries, and there are no sugars in them at all. However, potatoes contain starch, which can, under certain conditions, decompose into sugars necessary to produce alcohol.

If the potato harvest exceeded all expectations, or the tubers froze during storage, you can try to experiment and distill moonshine from potatoes.

Features of potato moonshine

Those who have already made this drink claim that the best potato mash is made from frozen tubers (when freezing, part of the starch breaks down into sugars). Frankly speaking, any available potatoes are suitable for mash, with the exception of rotten ones.

The technology for preparing alcohol from potatoes is more complicated than from berry and fruit raw materials, since potato starch requires saccharification. Therefore, it is usually prepared with enzymes that contain malt (any sprouted grain, including not dried - “green malt”). With the help of yeast, of course, it is possible to convert pure starch into alcohol, but the yield of such moonshine will be extremely small. In order for saccharification to occur as expected, all temperature conditions specified in the recipe must be observed.

To make moonshine from potatoes have a more noble taste, the following are added to the composition: malt, cereals, hops, sweeteners, spices, etc. In general, combined potato-based moonshine will be brighter and more pleasant to taste.

Behind the simplicity of its ingredients, potato distillate hides one of its main drawbacks - the content of harmful substances in it is extremely high. Fusel oils, methyl alcohol and even hydrocyanic acid are present here. Therefore, the distillation of the mash must be carried out two, or preferably 3 times, and each time the “heads” (the first 10-15% of alcohol) are separated. At the end of each distillation, the moonshine must be purified. By the way, the presence of malt, grains and other components reduces the concentration of harmful substances in the final product.

The yield of moonshine from the same amount of potatoes will vary. This depends on the percentage of starch in a particular variety.

Moonshine from potatoes “Babka”

This is one of the most popular potato alcohol recipes among people. Simple technology, available raw materials - what else is needed for an experiment? The yield of moonshine according to this recipe is approximately 4-4.5 liters, with the use of sugar – 5-5.8 liters.

Sugar is an optional component of the recipe; most often it is added to increase the alcohol yield. The recipe indicates 20 kilograms of potatoes, but there will be no serious problem if there are 1.5-2 kilograms more or less.

There are recipes in which, while maintaining the technology, only one replacement is introduced - instead of malt, flour (from any grain) is taken. If rye malt or flour is used in the process of creating alcohol, the resulting product is called “potato vodka.”

Prepare:

• potatoes – 20 kilos
• malt (barley, wheat, rye, etc.) – 1 kilo
• yeast - 500 grams pressed or 100 grams dry
• water – 30 liters (and + 4 liters for each additional kilo of granulated sugar)
• sugar (no need to add) – 1 kilo

You need to prepare it like this:

1. If the potatoes were kept warm, keep them in the cold for a day or two, or at least overnight in the freezer (more alcohol will be released from frozen potatoes). Let the tubers warm at room temperature, wash them well and grind them in a blender until pureed.
2. Heat water (20 liters) to a temperature of 70°C and pour it over the raw mashed potatoes. Stir the mixture thoroughly.
3. Add malt, twisted into a meat grinder and mix the mass again.
4. Cover the container and bring the wort temperature to 65°C. Maintain this temperature (plus or minus 2°C - but not higher than 72°C) for an hour. This is done by heating slowly with regular (every 10 minutes) stirring.
5. Next, the wort must be quickly cooled to 30°C. This should not take more than half an hour. To do this, lower the container with the wort into a bath filled with ice water or ice.
6. The cooled composition needs to be separated from the sediment, so we filter it, pouring the resulting liquid into a fermentation tank.
7. Fill the separated sediment with the remaining 10 liters of water, preheating it to 50°C. Mix thoroughly and leave for 15-20 minutes, then strain again and add the resulting liquid to the fermentation vat.
8. Yeast is diluted according to the description given on the label and added to the potato liquid.
9. If you decide to add sugar, then 1 kilo should be diluted in an additional 4 liters of warm water and poured into the fermentation tank. If sugar is not included in the recipe, then simply omit this point.
10. The formed potato mash is closed with a lid with a water seal (you can use a homemade one) and sent to a warm, dark room for 5-15 days. During this time, fermentation will be completed and the mash will be ready for distillation. The sweetness in its taste should completely disappear, a sediment will form, and the gurgling will stop.
11. Before distillation, the potato mash is filtered, the sediment is discarded, and the liquid is sent to the distillation cube.
12. First distillation. Most often it is produced without separation into fractions. The distillate is distilled to 30% strength. We recommend separating 10% of the “heads” at this stage due to the increased concentration of harmful substances in such alcohol. The resulting drink must be cleaned.
13. Second distillation. All alcohol obtained at the previous stage is diluted with water to 20% strength. At this stage, it is necessary to divide the output into fractions, draining 15% of the “heads”. When the strength drops below 45-40%, we stop distillation. The distillate obtained in the middle - the “body” - is purified again and only after that we dilute it to 45% strength.

Sometimes a third distillation is also carried out, which significantly increases the purity of the drink, but reduces its yield.

1. After diluting with water, the moonshine is left for a couple of days in a cool place to stabilize the drink. After this, it is suitable for drinking or preparing tinctures.

Possible options for potato moonshine

Moonshine lovers can find many other recipes for alcohol made from potatoes. The technology for preparing any of them almost completely duplicates that described above, so in the following recipes the cooking process will be described briefly.

All proportions in recipes can be increased, because... An acceptable minimum is described here, so to speak - for testing.

Moonshine from oats and potatoes

Prepare:

• Potatoes – 5 kilos
• Oats - 3 kilos
• Pressed yeast – 0.75 kilo
• Bottled water – 17.5 liters

You need to prepare it like this:

1. Wash and grate the potatoes, grind the grain and pour 2.5 liters. boiling water
2. With continuous stirring, add the potato mixture and keep covered for 3 hours.
3. Add dissolved yeast and water and send for fermentation.
4. After 1-1.5 weeks - distill by double distillation with cleaning and separation of the “heads” and “tails”.

Moonshine “Bystry” made from bread and potatoes

Prepare:

• Potatoes – 2 kilos
• Rye bread (dark) – 4 loaves
• Yeast – 0.5 kilo pressed or 0.1 kilo dry
• Granulated sugar – 5 kilos
• Bottled water – 25 liters
• Milk – 0.75 liters

You need to prepare it like this:

1. Boil the potatoes in part of the water, crush (without draining the water) and add the ground bread, milk, granulated sugar and dissolved yeast.
2. Heat the remaining water to 28-30°C and combine with the potato and bread mixture.
3. This mash is ready in 24 hours. It is filtered and distilled twice,

Moonshine made from sprouted grains (green malt) and boiled potatoes

Prepare:

• Potatoes – 8 kilos
• Sprouted cereals (wheat, oats, rye, barley) – 4 kilos
• Pressed yeast – 100 grams
• Water – 25 liters

You need to prepare it like this:

1. Boil the potatoes in part of the water, crush (without draining the water).
2. Mix the puree and half of the green malt twisted in a meat grinder.
3. Sprinkle the rest of the crushed malt on top of the potato-grain mixture.
4. After 12 hours, mix the mixture and add warm (28-30°C) water and dissolved yeast.
5. After 1-1.5 weeks, filter the mash and distill it twice, cleaning and separating the “heads”.

Moonshine from potato starch

To create potato moonshine, you don’t have to have a supply of potatoes. It can be made from starch. The presence of malt in the recipe is mandatory.

Prepare:

• starch (potato or even corn) –5 kilos
• malt (any) – 1.75 kilos
• clean water – 20 liters
• yeast – 250 gr. pressed or 50 gr. dry.

You need to prepare it like this:

1. Grind the malt until it becomes grainy.
2. Dilute the starch in 15 liters of water and boil for 2 hours, avoiding the formation of lumps. Cool to 60°C.
3. Pour malt into the resulting paste, knead and leave for 45 minutes, maintaining the temperature at 60°C (plus or minus 2-3 degrees) - wrap it up, keep it on the stove, etc.
4. Cool the wort quickly (no more than 30 minutes), pour in the remaining 5 liters of water and dissolved yeast. The starch mash is ready, all you have to do is wait 3-9 days. Until it ferments. This should take place in a dark, warm room under a lid with a water seal.
5. Pour the liquid into the distillation cube, being careful not to disturb the sediment. The first distillation is carried out without dividing the alcohol into fractional components until 30% of moonshine begins to be released.
6. Dilute the alcohol with water to 20% strength and re-distill, collecting the “heads” (the first 10-15% of the yield) in a separate container. We select the middle part until the strength drops within 45%. We also collect the “tails” separately.
7. We dilute the second distillation alcohol (“body”) with water to 40-45% and let it stabilize for 2-3 days.

Moonshine made from potatoes has a rather pungent taste and smell. It is often unpleasant to drink. However, with proper cleaning and long-term refinement, you can get a good drink.

Pre-potatoes are necessary rinse thoroughly. You also need to remove all rotten parts and get rid of large eyes. Peeling the potatoes is not necessary; if the volume is large, it takes too much time.

The yield of the final product, when using potatoes as raw materials, depends on the type and amount of starch in the composition. Usually you get about 1 liter from 5 kilograms of raw materials.

Making classic moonshine from potatoes

Ingredients:

• 5 kg of potatoes;
• 250 grams of malt (any malt will do: barley, wheat, rye);
• 8 liters of water (water must be boiled);
• 25 grams of dry yeast.

Potato mash recipe

First you need potatoes grate on a fine grater. This is a very painstaking and exhausting task.

If you have an electric harvester at home, the task becomes easier. It is also possible to grind raw materials in a meat grinder.

The composition is thoroughly mixed, the container is wrapped in a towel and left for an hour. This procedure is needed for converting starch into sugar.

After this the composition cools to a temperature of 30º. Then you need to drain the liquid part into the fermentation container. Dilute the remaining mass with 3 liters of water, mix and heat to 50º. Let it settle and drain the sediment into a fermentation container.

Activated yeast is added to the resulting wort (read:). A water seal is installed. Braga is removed to a dark place. The fermentation process takes place at temperatures from 16 to 28º.

Usually for fermenting potato wort required from 3 to 10 days. But under certain conditions, the fermentation period may increase. You can determine the readiness of the mash by. If carbon dioxide has ceased to be released, this means that the mash is ready for distillation.

Making potato moonshine

After the mash has played back, it must be carefully drain from sediment and pass through a paper filter. Then the raw material is poured into the distillation cube and put on fire. During the first distillation, the distillate you need to select up to 30º in the stream. The resulting alcohol is diluted with boiled water to a strength of 20º. Followed by cleaning process.

Moonshine made from potatoes has a high content of harmful impurities and has a pungent odor. In order to minimize the concentration of fusel compounds and improve the aroma of the finished drink, before the second distillation it is necessary to should be thoroughly cleaned. It is better if it takes place in several stages:

1. Cleaning with a carbon filter. This method is quite simple, but at the same time effective. You can use a household water filter. It is enough to pass the distillate through it several times.
2. Cleaning with soda. Using soda, a large amount is removed from moonshine. For a liter of alcohol with a strength of 20º, half a teaspoon of soda is enough. After adding, the solution is mixed well and left for a day to settle. The distillate is then drained from the sediment. After which it is ready for re-distillation.

Important! When cleaning raw alcohol, its strength should not be high. The optimal strength for cleansing is 20-30º. If the distillate is too strong, then the harmful compounds included in its composition will be difficult to separate.

When all measures for purifying raw alcohol have been carried out, you should begin second distillation. Alcohol 20º is poured into the distillation cube and brought to a temperature of 60-65º.

Mandatory here you need to take the head part. This faction is called "heads".

It is not intended for internal use, because... contains many toxic substances. The number of heads is approximately 10-15% of the total distillate obtained.

Next comes the “tails,” a part that should also not be consumed. It should be collected separately. Some moonshiners use tailings in their next distillation. They slightly increase the volume of moonshine produced.

After the second distillation, a product is obtained that must be diluted with water to 45º. Potato moonshine before use It is recommended to leave for several weeks.

Other recipes for moonshine from potato tubers

To give potato moonshine a more pleasant taste, you can add it to it during the production process. softening products:

• Oats. Oatmeal must be crushed and added to potato mash before fermentation.
• Corn. In principle, any type of cereal is suitable for softening potato moonshine. The crushed grain is added at the beginning. It has a beneficial effect on the quality of the resulting distillate and fights off the unpleasant smell of moonshine.
• Bread. To give potato moonshine a spicy aroma, you can add a few pieces of bread to the mash (see:).

But not all moonshiners have it. Therefore, to fight off the smell, it is recommended to drink on aromatic products for a long time (from 1 month). Oak bark, various spices, raisins, and berries will help make the potato distillate more pleasant to drink.

Useful videos

A simple recipe for moonshine from potatoes, how to make two types of mash, look:

How to make the simplest and cheapest potato moonshine yourself:

Can you make moonshine from frozen potatoes? Let's look:

Do-it-yourself potato moonshine - from mash to cleaning and improving taste:

Moscow State University of Environmental Engineering

Department of “Ecological and Industrial Biotechnology”

Coursework in the discipline “Food Production”

"Production of ethyl alcohol from potatoes"

Student: Smirnova Anastasia

Group N-58

Teacher: Polyakov A.N.

Moscow 2010

Introduction. Current state of production of ethyl alcohol from potatoes

Process material balance

Emissions of pollutants into the atmosphere

Bibliography

Introduction.

Current state of production of ethyl alcohol from potatoes

When medieval alchemists first distilled alcohol from grape wine, they called the resulting liquid Spiritus vini, that is, the spirit of wine. This is where the name “alcohol” arose, which has entered many languages ​​of the world. For a long time, alcohol was obtained exclusively from wine. Then a way to ferment grain was found, and as potatoes spread, so did he. Currently, potatoes occupy a prominent place in the raw material balance of the alcohol industry, along with grain and molasses, and are even considered the most common and economical raw material for producing alcohol. Potato starch is easily boiled, gelatinized and saccharified. In addition, potatoes differ from grains in their increased yield - from a unit of potato sown area you can get 2-3 times more alcohol than from the same area of ​​grain.

Therefore, potatoes are currently recognized as the best type of plant raw material for the alcohol industry. In modern industries, high-yielding technical varieties of potatoes that are highly starchy and shelf-stable are used for processing into alcohol.

These raw materials are also used in foreign production. For example, in Poland, most vodka is made from potatoes, which is honestly stated on the label.

Potato alcohol is indispensable in the pharmaceutical, perfume and alcoholic beverage industries.

Characteristics of ethyl alcohol

Ethyl alcohol (ethanol) is a colorless transparent liquid with a pungent odor and pungent taste. Ethanol mixes with water in any ratio and is poisonous in large doses. Alcohol and its strong aqueous solutions are highly flammable and burn with a non-smoking flame. Alcohol vapors are harmful to humans; their maximum permissible concentration in the air is 1 mg/l. Alcohol is explosive. Ethyl alcohol is hygroscopic, absorbs moisture from the air, from plant and animal tissues, causing their destruction. Chemically pure alcohol has a neutral reaction (pH = 7). Due to the presence of organic acids, food alcohol has a slightly acidic reaction. Edible alcohol is produced only from food raw materials.

Rice. 1. Types and methods of producing ethyl alcohol.

ethyl alcohol potatoes

Depending on the degree of purification, rectified ethyl alcohol comes in four grades:

ü luxury - 96.3%,

ü extra - 96.5% vol.,

ü highly purified - 96.2

ü and 1st grade - 96% vol.

For the production of alcoholic beverages, “Lux”, “Extra” and highly purified alcohol is used. Alcohol "Lux" and "Extra" are produced from various types of grain (except legumes) and a mixture of grain and potatoes. The amount of potato starch in the mixture should not exceed 35% when producing Lux alcohol and 60% when producing Extra alcohol.

Highly purified alcohol is produced depending on the raw material:

♦ from grain, potatoes or from grain and potatoes;

♦ from a mixture of grain, potatoes, sugar beets and molasses, raw sugar and other sugar- and starch-containing food raw materials in various proportions;

♦ from molasses.

In highly purified and 1st grade alcohol, the amount of impurities is allowed up to 0.1 and 0.15 g/dm3, respectively. In addition to the strength in rectified alcohol of all three grades, the content of aldehydes (respectively no more than 2, 4 and 10 mg in 1 liter of anhydrous alcohol), fusel oil (no more than 3, 4 and 15 mg/dm3), esters (no more than 25, 30 and 50 mg/dm3), free acids (no more than 12, 15 and 20 mg/dm3). It must withstand the test for methyl alcohol with fuchsinous acid. Furfural content is not allowed.

Ethyl alcohol of all grades must be colorless and transparent, without foreign particles. The taste and smell should be characteristic of ethyl alcohol made from the appropriate raw materials. Foreign tastes and odors are not allowed.

Characteristics of the raw materials used

Potato…

There was a time when neither Europe, nor North America, nor Asia knew about the existence of potatoes. Now it’s even difficult to imagine how people could get by without it. Indeed, among all food crops, with the possible exception of wheat, there is not a single one that occupies such an important place in human life as potatoes.

The use of potatoes for technical purposes is very important. It is a valuable raw material for the food industry. Starch and alcohol are produced from it, which in turn are used to produce molasses and glucose, glue, vitamin C, synthetic rubber, medicines and dozens of other valuable products.

From 1 ton of potatoes you can get 170 kg of starch or 80 kg of glucose. When processed into starch, 1 ton of potatoes yields 1 ton of pulp, which is used as livestock feed. From the same ton of potatoes you can produce 112 liters of ethyl alcohol, 55 kg of liquid carbon dioxide and, as waste, get another 1500 kg of stillage, also used for feed.

Potato starch gives a higher alcohol yield.

Structure and chemical composition of potato tuber

If you cut a tuber, you can distinguish several layers consisting of different tissues with the naked eye. The young tuber is covered with a thin skin called the epidermis. As the plant matures, a multilayered covering tissue is formed on the tuber - periderm (peel). It consists of several layers (from 9 to 17) of dead cells impregnated with a fatty cork-like substance - suberin. Thanks to this, the peel reliably protects the tuber from drying out and penetration of microorganisms. But a tuber is a living organism. He breathes, metabolic processes constantly occur in him. When breathing, the tuber absorbs oxygen and releases carbon dioxide and water. For this purpose, there are special holes in the tuber plug, the so-called lentils. Gas exchange and water evaporation occur through them. Further, under the peel, there is a special tissue - bark. It consists of cells tightly adjacent to one another without large intercellular voids. The bark is filled with the main nutrient of the potato tuber - starch.

Under the bark there is a cambial layer or, as is sometimes called, a cambial ring. This layer contains vascular bundles through which, during plant growth, nutrients from the aboveground part of the plant - the stem and leaves - enter the tuber. And finally, the inner part of the tuber is the so-called core. The core is heterogeneous: there is an external and internal core. The outer one borders the cambial ring. In its structure, this tissue was similar to the bark of a tuber. The inner core is less dense; it contains less starch and other dry substances and, accordingly, more water.

From all that has been said above, it follows that for industrial processing it is important that the skin of the tubers is as thin as possible, but sufficiently suberized, and the inner core is minimal.

The shape and size of the tubers are also very important. The larger the tubers, the less waste is produced during their processing and, above all, during cleaning. The shape plays a significant role in the mechanical cleaning of tubers - a round, spherical shape is desirable.

An important indicator of the quality of tubers is also the number of eyes and their depth. The better the tubers, the fewer eyes they have and the less deeply they lie. It is considered normal to have no more than five eyes on a tuber. The color of the skin has no practical significance, since it is removed when preparing the potatoes.

Tuber chemistry

And yet, the main indicator of the quality and value of potatoes is its chemical composition, i.e., the content of essential nutrients in it.

The chemical composition of tubers varies within fairly wide limits and depends on a number of factors: variety, degree of maturity, soil and climatic conditions, quantity and quality of fertilizers, etc. Thus, the water content in tubers ranges from 64 to 86%, respectively, the dry matter content equals 14-36%. The same fluctuations are observed in relation to individual components. Therefore, I will give average and rounded data - they are quite sufficient to judge the nutritional value of potatoes.

The following main components can be distinguished from the dry substances of the tuber: 18.5% starch, 0.8% sugar, 1.5% pentosans and pectin substances, 1.0% fiber, 2.0% nitrogenous substances, 0.2% fat and 1.0% ash (mineral salts). Starch, sugars, pentosans, pectins and fiber belong to one group of chemical compounds - carbohydrates.

Potato sugars are represented mainly by glucose (grape sugar). Potatoes contain less sucrose (beet sugar) and very little fructose (fruit sugar). An increased sugar content in tubers is undesirable. Firstly, they worsen the taste of potatoes, secondly, during processing they lead to increased losses, as they dissolve in water, and thirdly, when they combine with protein breakdown products (with amino acids), they form dark-colored compounds - melanoidins.

Fiber, also a high molecular weight carbohydrate, forms the skin of potatoes.

Nitrogenous substances in potatoes consist primarily of proteins. Unfortunately, the protein content of potatoes is very low (approximately 1.5%). Potatoes contain so little fat that it is practically irrelevant for characterizing the nutritional value of tubers.

And finally, about mineral salts, or rather about ash, since when potatoes are burned, all organic substances burn and only mineral salts remain, forming ash. More than 20 mineral elements were found in potato ash. Some of them (for example, phosphorus, potassium, magnesium, iron, calcium, etc.) play an important role in the metabolic process. Elements such as phosphorus and potassium are of particular physiological importance. In addition, about 10 microelements (copper, manganese, etc.) were found in potato ash, less than 1 mg of each of them per 100 g of potato dry matter.

Enzymes (biological catalysts, protein substances that regulate the course of chemical reactions in plant and animal products) play a very important role both in the metabolism of the tuber and in other processes that occur, for example, during potato storage. Everyone knows that if you cut a potato tuber, it quickly darkens when cut. This process occurs under the influence of the enzyme tyrosinase, which causes the oxidation of the amino acid tyrosine with atmospheric oxygen and the formation of a dark-colored compound.

Solanine is a complex substance consisting of a sugar molecule (glucose) and a physiologically very active substance - the alkaloid solanoidine. It is enough to eat 200 mg of solanine at a time (only 0.2 g!), and poisoning will occur. However, the solanine content in normal healthy tubers does not exceed 2-10 mg per 100 g of potatoes. This means that in order to be poisoned by potatoes, you need to eat at least 3.5-4 kg at a time. But we must take into account that the amount of solanine is sharply increased in the green parts of the tuber, which are formed when potatoes are stored improperly. Therefore, all green parts of the tubers must be carefully removed before the start of heat treatment.

Natural polymer...

So, the most important substance in potatoes is starch. It makes up about 80% of the total dry matter of the tuber and, naturally, determines the nutritional value of potatoes, as well as its properties as a raw material for technical processing. Starch is necessary for the human body as a source of energy. It is easily digested in the human gastrointestinal tract and has a relatively high calorie content (about 4 kcal per 1 g of substance). When burned in the body, 1 g of starch produces 16.75 kJ of energy.

The starch content in tubers also varies quite widely: from 8 to 29%, with an average of 18%. Starch is found in the cells of the bark and core of tubers in the form of round or oval grains. Potato starch grains are the largest (from 0.05 to 0.1 mm). Starch in potatoes (as indeed everywhere else) is easily detected by the iodine reaction. If you drop iodine onto a cut tuber, the starch immediately turns blue.

By its chemical nature, starch belongs to the class of carbohydrates. Its formula is (C 6 H 10 O 5) n. This means that each starch molecule consists of n (the number is not precisely defined) groups (C 6 H 10 O 5) n. The group (C 6 H 10 O 5) n is glucose devoid of a water molecule (H 2 O). Thus, we can say that the starch molecule consists of a certain number of interconnected glucose residues. It follows from this that starch is a natural polymer. The word "polymer" is formed from two Greek words: poll - many and meros - particle.

It has been established that starch is a heterogeneous substance; it consists of two components: amylose and amylopectin. They differ in the structure of the molecule and the fact that amylopectin contains phosphorus. These differences determine the different physical and chemical properties of amylose and amylopectin. Amylose easily dissolves in water and completely disintegrates when heated with alkali. Amylopectin is not soluble in water, but forms a jelly or suspension. Potato starch contains from 17 to 25% amylose and from 75 to 83% amylopectin. The physical properties of potato starch depend on the ratio of these parts.

In general, starch does not dissolve in water, and when heated with water at a temperature of about 65 ° C, it gelatinizes. At the same time, the viscosity of the formed paste greatly increases. The paste retains a significant amount of moisture.

As a result of the decomposition of water, hydrogen and oxygen were formed. Hydrogen reacted with carbon dioxide, and oxygen was released into the surrounding atmosphere, and the sugar (glucose) formed in the leaves polymerized and turned into starch. As excess starch accumulates in the leaves, the latter decomposes and turns into sugar, which descends down into the ground through countless channels of the stems. Here, in the underground stems (stolons), the sugar is converted back into starch and accumulated in the tubers. Thus, in the summer, the process of formation of sugar and starch occurs continuously in the plant.

Potatoes as a raw material for the production of alcohol

Distilleries process technical varieties of potatoes that meet the following requirements:

ü high starchy content,

ü high productivity,

ü resistance to diseases,

ü storage stability.

The main varieties processed into alcohol include:

ü Lokhvitsky,

ü Nemeshaevsky anniversary,

ü Ostboth,

ü Voltman and others.

Potatoes arriving at distilleries are sorted into intact tubers, which are stored, and damaged ones, which are sent for processing. Potatoes are stored mainly in piles.

Requirements for basic and auxiliary materials and finished products

Water is one of the main components of the raw material for producing alcohol. Water must meet the requirements for drinking water (SanNiP 2.1.4.559-96); in addition, it is undesirable to use water with high carbonate hardness and alkalinity.

Enzyme preparations: Amylosubtilin G3x, Amylosubtilin Gx, Amyloglucavamorin Gx, Glucavamorin Gx.

Technical formalin (GOST 1625-89E)

Technical sulfuric acid (GOST 2184-77* or GOST 667-73)

Technical monochloramine CB (instead of bleach) (GOST 14193-78)

Urea (urea) (GOST 2081-75**E)

Gibberellic acid

Head fraction of ethyl alcohol (OST 18-121-80)

Fusel oil

Auxiliary materials - sulfuric acid, formalin and bleach - are used respectively for acidifying yeast wort, aseptic malt milk and a suspension of microbial enzyme preparations, for general sanitary use.

Description of the alcohol production process

The system for producing alcohol from potatoes is somewhat different from grain, and therefore the resulting alcohols differ in organoleptic properties.

Alcohol production consists of three main stages:

1. preparatory – purification of raw materials from impurities, preparation of malt or mold cultures;

2. main - boiling starchy raw materials, saccharification of starch, fermentation of the saccharified mass, distillation of mash and production of crude alcohol;

3. final – rectification.

Ethyl alcohol is produced from food raw materials and wood according to the same principle by fermenting sugars under the action of yeast enzymes. The only difference is in the methods of hydrolysis of polysaccharides of raw materials to fermentable sugars: starch of food raw materials is hydrolyzed biochemically using enzymes (amylases), and wood cellulose is hydrolyzed chemically by treating it with mineral acids. The process of fermentation of hexoses in both cases is the same and can be represented by the following scheme:

hexoses-phosphoric esters-hexoses-phosphotrioses-phosphoglyceric acid-pyruvic acid-acetic aldehyde-ethyl alcohol.

The production of ethyl alcohol from potato tubers is based on two biochemical processes:

ü hydrolysis (saccharification) of starch contained in raw materials and fermentation of the resulting sugars into alcohol and carbon dioxide,

ü and the physical process of separating liquids by boiling points.

The production of alcohol from starchy raw materials consists of the following main technological processes:

1. ♦ preparation of raw materials - washing, cleaning from foreign impurities;

2. ♦ heat treatment (cooking) with water at a temperature of 120-150°C and a pressure of at least 588 kPa (6 atm) to destroy the cellular structure and dissolve starch;

3. ♦ cooling the boiled mass;

4. ♦ saccharification of starch under the influence of amylolytic enzymes - a- and (3-amylases and oligo-1,6-glucosidases (dextrinases) contained in malt milk or a pure culture of mold fungi, for 5-10 minutes at a temperature of 57 -58°C;

5. ♦ fermentation of maltose and dextrins (after converting them into maltose) into ethyl alcohol and carbon dioxide under the action of yeast enzymes to obtain a mature mash containing 7-10% alcohol;

6. ♦ separation from the mash by distilling it with steam in special columns of raw alcohol containing 88% vol. ethyl alcohol and impurities obtained during the fermentation process;

7. ♦ re-distillation of raw alcohol in a periodic or continuous distillation apparatus to obtain rectified alcohol with a strength of 96-96.5% vol. Rectified alcohol is also obtained directly from the mash using continuously operating mash rectification devices, where impurities are separated from the raw alcohol.

Impurities are secondary and by-products of alcoholic fermentation. Most of them have a harmful effect on the human body, and therefore the residual amount and composition of impurities affect the quality of rectified alcohol and the alcoholic beverages produced from it. With a total content of impurities in raw alcohol of 0.3-0.5%, more than 50 compounds have been identified in their composition, which can be classified into one of four groups of chemicals: aldehydes and ketones, ethers, higher alcohols (fusel oils) and acids .

Purification (rectification) of raw alcohol from impurities is a prerequisite for the subsequent use of alcohol for the preparation of vodka and alcoholic beverages. Rectification by distillation of raw alcohol is based on different boiling points when heating ethyl alcohol and its contaminants. Depending on the degree of volatility, these impurities are head, tail and intermediate.

Head impurities boil at a temperature below the boiling point of ethyl alcohol. These are aldehydes (acetic, etc.), esters (formic ethyl, methyl acetate, ethyl acetate, etc.), methyl alcohol. Tail impurities include impurities that boil at a temperature higher than the boiling point of ethyl alcohol. These are mainly fusel oils, i.e. higher alcohols - propyl, isopropyl, butyl, isobutyl, amyl, isoamyl, etc. Tail impurities also include furfural, acetals and some other substances.

Intermediate impurities are the most difficult group of compounds to separate. Depending on the distillation conditions, they can be both head and tail. This group of impurities includes isobutyric ethyl, isovalerianoethyl, acetic isoamyl, and isovalerianoisoamyl ethers.

In some cases, before rectification, raw alcohol is preliminarily subjected to chemical treatment to remove impurities: esters are saponified with NaOH solution and converted into salts of volatile acids; aldehydes are oxidized into unsaturated compounds with a KMnO 4 solution.

Technological scheme for the production of raw alcohol from potatoes

Potato storage and transportation

A flat area with a low level of groundwater, which has natural protection from the prevailing cold (mainly northern) winds, is allocated for the pile field.

The type, size, and method of covering the piles are determined by local conditions, as well as the quality of the potatoes being stored.

Potatoes are supplied from the pan to production by hydraulic transport. Hydrants are installed at intervals of 8¸15 m.

The potato storage facility consists of a side compartment and a pan.

The part-time department is a multi-storey building with a basement, made of reinforced concrete, metal frame or brick.

A reshtak is a recessed bunker structure of an open or closed type.

Rice. 2. Diagram of potato storage mechanization: a - loading the storage; b - unloading the storage; 1 - dump truck; 2 - receiving hopper; 3 - blade conveyor; 4 - loader; 5 - unloading conveyor (placed in the ventilation duct); 6 - sorting machine; 7 - belt conveyors.

Part-time potato farming

Part-time processing of potatoes involves separating and removing debris from raw materials, washing and crushing.

Transportation and washing consume 700–800%* of water by weight of the raw material.

Consumption can be reduced by reusing water.

The duration of the potatoes' stay in the sink is 10¸14 minutes, the residual contamination after washing is 0.25%.

It is recommended to transport potatoes at the stage of processing using the following equipment:

ü belt and screw conveyors,

ü elevators,

ü hydraulic transport.

The angle of inclination of the conveyor belt should not exceed 24°.

The degree of potato grinding should be characterized by the complete absence of particles remaining after washing the porridge on a sieve with a hole diameter of 3 mm.

Losses at the part-time stage are 0.2%.

Boiling, saccharification and cooling of raw materials

Water-heat treatment of raw materials at existing plants is adopted in a continuous manner in column-type units.

The batch is prepared in a mixer - pre-cooker. The temperature in the mixer is maintained at 40 - 45° - in the pre-cooker - 60 - 65° with a batch holding time of 6 - 7 minutes. Potato porridge is heated no higher than 45°.

When preparing the batch, the water consumption is 2.5 - 3 liters per 1 kg of grain, which ensures a wort concentration of 16 - 17° according to the saccharometer.

Potato boiling mode

Temperature = 138°C

Duration = 40 min.

Saccharification is assumed to be continuous with single-stage vacuum cooling.

The first stage of cooling to a temperature of 60 - 62° occurs in the evaporator under a vacuum in the range of 0.08 - 0.081 MPa.

Malt milk or enzyme preparations are used to saccharify starch.

Duration of saccharification 15 min. at a temperature of 58 - 60°.

The consumption of malt milk for saccharification is 15 - 16% of the mass of raw material starch.

The second stage of cooling to a fold temperature of 18 - 20° is carried out in a heat exchanger with cold water at a temperature of 10 - 12°.

Preparations of microbial enzymes are used: α-amylase and glucoamylase at the stages of liquefaction, saccharification and fermentation.

Liquid deep cultures of microorganisms - producers of amylolytic enzymes, which are grown in enzyme workshops at distilleries according to the relevant regulations, are used as saccharifying materials.

The initial stage of starch liquefaction occurs in a mixer at a temperature of 55 - 60° due to the action of α-amylase of the enzyme preparation amylosubtilin Gx, dosed at the rate of 1.5 units. AC per 1 g of conventional starch.

Further liquefaction of starch is carried out in hydroenzymatic processing devices of the 1st stage - HDFO-1 at a temperature of 65 - 70° (when processing corn at 75°).

Duration of exposure - 3 - 4 hours. The pH value of the mass is 5.5 - 6.0.

Intensive gelatinization of starch occurs in the 2nd stage hydroenzymatic treatment apparatus HDFO-2, divided into 3 compartments.

First section - temperature 68 - 70°,

holding time 15 - 16 min.

Second section - temperature 72 - 75°,

holding time 15 - 16 min.

Third section - temperature 85 - 95°,

holding time 15 - 16 min.

Saccharification of the sterilized mass occurs in an evaporator-saccharifier, where the mass is mixed with the α-amylase enzyme preparation - amylosubtilin Gx.

The dosage of α-amylase is 0.5 - 1.0 units. AC/g of equivalent starch of the wort, the duration of holding the wort at a temperature of 58 - 60° is 30 - 35 minutes.

Yeast preparation and wort fermentation

Industrial yeast

At distilleries, when introducing a mechanical-enzymatic method for processing starchy raw materials, the process of yeast generation consists of breeding production yeast from a pure culture or frozen seed yeast.

Fermentation

After preparing the fermentation apparatus, the influx of wort, saccharified with a-amylase, and at the same time the supply of mature yeast begins. When the fermentation apparatus is filled to 20–25%, all the glucoamylase intended for the fermentation apparatus is released.

Glucoamylase is supplied to the evaporator-saccharifier. Then the fermenter is completely filled with wort and left to ferment.

Fermentation of wort prepared using the method of mechanical-enzymatic processing of raw materials is carried out in a batch manner.

Yeast consumption is 8 - 10% by volume of the fermented wort.

Bragorectification and storage of alcohol

Aspiration

To ensure safe working conditions; as well as fire and explosion safety during grain storage and processing, it is necessary to provide for aspiration of dust-emitting equipment.

When designing aspiration systems, it is necessary to be guided by SNiP 2.04.05-91. The calculation and layout of aspiration systems is carried out in accordance with the “Guidelines for the design of dust removal installations at elevators, grain warehouses and drying and cleaning towers” ​​and the “Guidelines for the design of aspiration of mills, feed mills and corn processing plants” of the TsNIIPromzernoproekt.

During aspiration of grain cleaning machines and transport equipment, the average dust concentration in the air duct to the dust separator is 3 - 6 g/m3.

When aspirating silos, bunkers, and weighing equipment, the average dust concentration in the air duct is 0.5 g/m3.

Dust separation coefficient of TsOL type cyclones - 95%,

BTSSh type – 98%.

Eliminate the possibility of operating dust-producing equipment without dust removal, providing for mandatory blocking of the electric motors of the fan and aspirating equipment so that the fans are started 15 seconds ahead. from the start-up of technological equipment and for 2 - 3 min. later than his stop.

List of equipment used

1. Potato crusher: A1-VDK; DB-6

II. Brewing compartment

2. Mixer VL.4-591.04

3. Hydroenzymatic treatment device HDFO1 (1,2)

4. HDFO2 enzymatic processing apparatus

5. Tubular sterilizer A2-VRA-3000/5

6. Steam separator

7. Evaporator-saccharifier

8. Heat exchanger 101M-01

III. Fermentation and yeast department

9. Fermentation tank

Fermentation tank with remote heat exchanger F = 70 m2 10-1M-01

10. Yeast

IV. Bragorectification department

11. Bragon rectification plant with a capacity of dal/day. conditional raw alcohol.

Technological equipment and workshops of the distillery

1. Receiving device for potato tubers from vehicles and railways. d. and weight.

2. In the production building:

Part-time potato department

Department of boiling and saccharification

Fermentation and yeast department

Bragorectification department

Alcohol collection department

3. Alcohol storage:

Alcohol dispensing department

Alcohol storage

4. Enzyme preparations workshop:

Raw materials warehouse

Nutrient medium preparation department

Fermentation department

Finished culture department

5. Bardor dispenser

6. Storage and part-time processing of potatoes:

Burtovoye field

Potato washing department

Crushing department

Batch preparation department

7. Laboratory

8. Administrative building

9. Ancillary production

Installation for alcohol extraction (rectification)

Line composition

ü Brass column

ü Capacitors

ü Eporation column

ü Distillation column

Refrigerators

Process material balance

The material balance of alcoholic fermentation is as follows:

CnH 2 nOn + 0.005 NH 3 - 0.04 X + 0.49 C 2 H 5 OH + 0.47 CO 2.

biomass

The energy of the substrate during the fermentation process is distributed as follows:

90% goes into ethanol and 5% into biomass and heat.

The yield of ethyl alcohol from potatoes is usually 166 l/ha.

Alcohol yield in deciliters from 1 t conventional unit. potato starch

According to production schemes:

ü Periodic – 64.7

ü Semi-continuous – 65.0

ü continuous – 65.7

ü continuous with mechanical enzyme. Processed – 66.1.

It is worth noting the idea of ​​the Japanese scientist Yamomoto - the creation of a closed, waste-free system for producing ethanol from potatoes. Yamomoto experimentally proved that a complex enzyme preparation obtained from micromycetes of the genus Rhizopus, which has amylase and pectinase activity, when added to yeast, well converts the starch of the mashed potato mass into ethanol. The process is carried out at pH 4.2 and temperature 25?C. This technology does not require boiling the potatoes and separately saccharifying the mass.

After washing, the potatoes are grated and a one-stage fermentation is carried out (Fig. 3). Ethanol is distilled, and the stillage along with the tops is sent for methane fermentation. Biogas is used to distill ethanol, and the fermented liquid fraction after methane fermentation with all the mineral components of the crop is returned to the field as fertilizer. According to this technology, 270 liters of ethanol can be obtained from 1 hectare of field in one cycle. From a fermented substrate with an ethanol content of 6-10% vol. the latter is isolated in distillation apparatuses, obtaining a technical product (raw) with an ethanol content of 85% vol. After rectification, a product containing 96.5% ethanol is obtained. On average, 4 kg of steam is consumed to produce 1 liter of ethanol. In the near future it is expected to reduce steam consumption to 2.2 kg.

№	Contents of information	Symbol	Unit	Accepted values
1		g011	share by volume	0,96
2	C2H5OH content in the rectified product	g401	fraction by mass	0,945
3	Steam consumption rate	TO	mol H2O / mol C2H4	0,7
4	Ethylene conversion	c	unit fraction	0,055
5	Selectivity	j1	unit fraction	0,955
6	The degree of conversion of converted ethylene into - diethyl ether - acetaldehyde		unit fraction
7	Content of inerts in the circulating gas	g51i	share by volume	0,16
8	Amount of fresh ethylene ethane fraction (calculation basis)	P	kg	7900
9	Proportion of purge gas leaving the separator	g35i	share by volume	0,15

Characteristics and treatment of alcohol production wastewater

Each alcohol production, depending on its specialization, is characterized by its own sources of wastewater generation, unique to this production.

Therefore, before describing the cleaning schemes for this category of production, I will give a classification of the production itself depending on the raw materials processed and produced.

Based on the type of raw materials processed, distilleries are divided into:

1. Processing starch-containing raw materials (potatoes and grain crops). Let's call this category the first group.

2. The second group includes plants processing molasses (waste from beet production).

At distilleries that process starch-containing raw materials (the first group), they organize the production of enzyme preparations, feed yeast and liquefied food-grade carbon dioxide.

Sources of wastewater generation in various types of production and industrial sewerage systems

At distilleries of the first group, wastewater is generated:

1. when washing and soaking grain for malt;

2. during hydrotransportation of green malt;

3. when humidifying the air in the humidification chamber of the malthouse;

4. when washing malting sieves;

5. when washing technological equipment;

6. when washing filters of chemical water treatment plants.

When processing potatoes, additional transport and washing water is generated.

At a starch plant, wastewater is generated:

1. when transporting and washing potato tubers;

2. as a result of repeated washing of starch and pulp;

3. when washing technological equipment, sieves;

4. when washing off filter-press dirt;

5. in the process of evaporating and boiling the syrup (secondary steam condensate):

6. when cooling products, semi-products and machines.

Currently, wastewater generated in production processes at the listed plants is discharged through two separate sewer networks:

ü Through a network of waste water (from cooling production media in devices through the heat exchange surface, bearings, compressors and blowers). Provided that this water has not been contaminated by foreign impurities during the heat exchange process, it is reused in the circulating water supply system after cooling and preventive disinfection.

ü The network of industrial contaminated wastewater discharges water with a significant concentration of soluble, colloidal and suspended organic substances, which quickly ferment and rot. This includes water from washing process equipment and pipelines, floors, soaking grain for malt, its washing and disinfection, luther water, purge discharge of conveyor-washing water after repeated use.

In addition, potato processing plants additionally install a sewerage network for conveyor and washing water, where wastewater from the hydraulic conveyor and from washing potato tubers is sent. The main types of pollution in these waters are suspended substances (sand, soil, etc.), as well as soluble soil components and surface organic matter of tubers, the amount of which increases sharply during transportation and washing of damaged, rotten or frozen potato tubers.

Characteristics of wastewater and methods of its treatment.

Wastewater from alcohol and distillery industries

Wastewater from alcohol and distillery industries is characterized by the following indicators, summarized in tables 1.2.

Table 1. Characteristics of wastewater from distilleries processing starch-containing raw materials

Type of production	T, ºC	Suspended substances, mg/l	COD, mg O 2 /l	BODtotal, mg O2/l	pH
With a direct-flow water supply system
	16	8800	1200	430-760	6,8
	37	450	600-1100	300	6,6
With a circulating water supply system
Production of alcohol from potatoes	30	500	1300	700	6,5
Production of alcohol and grain crops	36	430	600	500	5,8

The volume and concentration of industrial wastewater when producing alcohol are presented in table. 22, compiled on the basis of “Recommendations for a closed cycle of purification and recycling of industrially contaminated wastewater according to a drainless water use scheme for alcohol factories processing starch-containing raw materials.”

table 2

Indicators	Dimension	Production of alcohol from potatoes
Amount of water	m 3 /1000 dal	146
Suspended solids	mg/l	500
Oxidability	mg/l	1900
BOD5	mg/l	600
BODfull	mg/l	900
pH	-	7,0
Temperature	°C	35

As can be seen from the above data, wastewater from distilleries is characterized by a high content of suspended solids and a high content of organic contaminants.

At distilleries that process potatoes, water purification is carried out using two independent lines. This is a line for the treatment of conveyor and washing waters (mechanical treatment facilities) and a line for the treatment of industrial and domestic wastewater (biological treatment facilities).

In some cases, industrial wastewater from starch factories is used for irrigation of agricultural land after preliminary mechanical treatment.

Purification of conveyor and washing waters

This type of wastewater is treated by settling in mechanical treatment facilities. To speed up the clarification process, sedimentation of suspended substances and correction of the reaction of the medium, lime is periodically added to the purified water. After clarification, wastewater is repeatedly returned to the hydraulic conveyor and used to transport potato tubers or sugar beets. To renew the conveyor-washing water and replenish its volume, waste water is supplied to the sink in an amount of 0.6-0.7 m2 per 1 ton of processed potatoes. The set of mechanical wastewater treatment facilities in this case is represented by a collection of contaminated wastewater, a mixer for adding slaked lime, a sand trap and a settling tank. In this case, the sediment from the settling tank is periodically removed by hydrostatic pressure or a pump into an earth storage tank. Water from the earth storage tank is collected in wells and pumped to biological treatment facilities at the rate of 10% of the water in circulation; excess water is returned to the hydraulic conveyor.

Treatment of industrial contaminated wastewater

Wastewater from distilleries is subjected to biological treatment under natural or artificial conditions.

Scheme of biological treatment of distilleries processing starch-containing raw materials:

The wastewater first enters the biopurifier, which is a block of sand trap and biocoagulator, into which excess activated sludge is continuously fed from secondary settling tanks and clarified conveyor-washing water from the earth storage tank. Clarified water from primary settling tanks with a concentration of suspended solids of 100-120 mg/l enters two-stage aeration tanks, each interlocked with secondary settling tanks. If additional treatment is necessary, wastewater from the tertiary settling tank is supplied to a gravel-sand filter (or a filter with a floating load of polyurethane filler) and then to a cascade of biological ponds with natural or artificial aeration.

Wastewater disinfection is carried out with liquid sodium hypochlorite, obtained from sodium chloride (table salt) by electrolysis.

Excess activated sludge from the secondary and tertiary settling tank and contact tank is pumped into the biopurifier and sludge thickener. Duration of compaction is 7-8 hours. Compacted sediment and sludge are fed into a dewormer for neutralization to neutralize them by heat treatment at a temperature of 70-75 ºС. Sludge water from the dewormer and sludge compactor is supplied to the aeration tanks, the dewatered sludge is supplied to the storage tank, and then used as fertilizer.

Waste from the production of alcohol from potatoes

Along with alcohol, a number of alcohol by-products and production wastes are formed:

Stillage, which is an aqueous suspension of organic residues;

The main fraction is ethyl alcohol;

Fusel oil;

Luther water;

Sludge from equipment washings;

Carbon dioxide.

The direction of use of by-products is decided depending on the location of the standard project.

Stillage is used for fattening farm animals, used to obtain glycerin, betaine, glutamic acid, and also as a nutrient medium for growing feed yeast and obtaining feed vitamin B12. Yeast used in the baking industry is separated from mature molasses mash by separation.

Potato stillage is a valuable feed product, since it contains proteins, carbohydrates, organic acids, fats, vitamins, minerals, etc. It is used for feed purposes in its natural form, as additives to animal feed, etc.

Rectification by-products - the head fraction and fusel oil - contain valuable substances. The head fraction contains up to 90 vol.% ethyl alcohol and about 2 - 6% impurities (mainly ethers and aldehydes). Currently, rectified alcohol and a head fraction concentrate are obtained from the head fraction, which is used as a carbon source when growing feed yeast.

Fusel oil is a valuable product, which contains mainly higher alcohols (isoamyl, isobutyl, propyl). Fusel oil is distilled into its constituent components and then used for the synthesis of aromatic substances and medications, in the paint and varnish industry, pharmaceutical industry, etc.

Distilleries also provide for the integrated use of raw materials and by-products of production. Along with alcohol, liquid or solid carbon dioxide is produced. Liquid carbon dioxide is widely used in the production of soft drinks, mineral and carbonated waters; It is used in welding, metal machining, blasting, fire extinguishers and other purposes. Solid carbon dioxide (dry ice) is used as a refrigerant.

The main harmful substances released indoors at distilleries:

ü Grain dust,

ü carbon dioxide,

ü alcohol vapor

Technogenic influence – heat.

Emissions of pollutants into the atmosphere

Table 3. List of pollutants emitted by production into the atmosphere

Name of harmful substances	MPC OBUV mg/m3	Hazard Class
Organic dust (grain)	0,5	4
Ethanol	5,0	4
Dust of abrasives and metals (iron oxides)	0,4	3
Freon	100	4
Ammonia	0,2	4
Manganese oxides	0,01	2
Formaldehyde	0,035	4
Carbon monoxide	5,0	4
Nitrogen oxides (by nitrogen dioxide)	0,085	4
Sulfur dioxide	0,5	3
Soot	0,15	4

Table 4. Approximate specific values ​​of pollutants emitted from technological processes of alcohol production.

№	Name of production departments	Name of pollutant	Specific emission values
1	Elevator	organic dust	0.0172 g/sec. per 1000 dal of alcohol
2	Alcohol production Crushing department Preparation of alcohol Equipment processing	organic dust ethanol formaldehyde	0.18 kg/thousand gave alcohol 31.34 kg/thousand gave alcohol 0.0002 g/sec
3	Alcohol storage with receiving and dispensing departments	ethanol	4.6 kg/thousand gave alcohol
4	Auxiliary production Refrigeration and compressor station Mechanical workshops Welding department	ammonia (freon) And boiling at a temperature of 78.10C. In the form of such rectified alcohol, ethyl alcohol is usually used in technology. 4. Physico-chemical justification of the main processes for the production of ethyl alcohol Until recently, the production of ethyl alcohol was based on food raw materials - the fermentation of starch from some grain crops and potatoes with the help of enzymes produced by yeast. This... Process, higher alcohol yield. The disadvantages of direct hydration are the frequent replacement of the catalyst and the use of more expensive concentrated ethylene fractions. The process of synthesizing ethyl alcohol by direct hydration of ethylene is technically more advanced than by sulfuric acid hydration, so it has become much more widespread in industry. A characteristic feature... Food products, the Main Directorate of Federal Customs Revenue explains the following. In accordance with the Federal Law of 01/07/99 N 18-FZ "On state regulation of the production and turnover of ethyl alcohol, alcoholic and alcohol-containing products" (hereinafter referred to as the Law), licensing of such activities as storage of ethyl alcohol, alcoholic and... The time is to create a recycling water supply at each enterprise, which will minimize the consumption of fresh water from surface and underground sources. 3. VODKA TECHNOLOGY 3.1. Schematic diagram of vodka production Currently, domestic distilleries produce the following types of vodka: Starorusskaya, Russian, Posolskaya, Pshenichnaya with a strength of 40 ...

Homemade alcohol is primarily moonshine, the most famous and popular drink among residents of the former Soviet Union. Home distillers can make mash from various raw materials - sugar, grains, fruits, raw potatoes and distill excellent moonshine.

Potato moonshine is the easiest option for preparing a strong alcoholic drink at home, and is also cost-effective. Of course, such moonshine will not be of the best quality, but it will still be better than throwing away frozen and rotten potatoes in the spring. The right solution would be to make mash for moonshine out of it.

RECIPE FOR POTATO MOONHOON - “BABAKA”

Various recipes for potato moonshine require ingredients that are sometimes difficult to find in the home kitchen. The same recipe provides a simple technology for preparing moonshine and available ingredients.

Compound:

• Frozen potatoes – 10 kg;
• Brewing malt (or enzymes A, D) – 0.5-1 kg;
• Spring water – 15 l;
• Baker's yeast - 250 grams (or 50 grams dry).

In this recipe, you can use the enzymes amylosubtilin and glucavamorin instead of malt to convert starch into sugar. For mash, you need slightly frozen potatoes; if possible, keep them in the cold for a couple of days. The tubers will become sweeter, and the mash will ferment better.

Preparing mash for potato moonshine

1. To make moonshine from potatoes at home, you need to chop the tubers on a coarse grater or use a special feed crusher for this. Potatoes can also be cut with a regular knife, but in this case the fermentation period of the wort will increase by 5-7 days.
2. Add 10 liters of water heated to a temperature of 70°C into a container with potato pulp and stir the mixture thoroughly.
3. At a wort temperature of 65°C, add malt, mix everything, close the lid, wrap the container with a blanket and leave to saccharify for 1-1.5 hours. It is desirable that the temperature at this time be 65 plus or minus 2 degrees. Otherwise, saccharification will not occur.
4. After the time has passed, cool the wort to a temperature of 30°C and pour the liquid part into a fermentation container.
5. Pour 5 liters of water heated to 50°C into the remaining sediment, stir and let the solution brew.
6. After the mass has settled and a precipitate has formed, pour the liquid fraction into the fermentation container again. The base for potato mash is ready.
7. At a temperature of 20-25 degrees, pour pre-diluted yeast into the wort. Close the mash under a water seal and leave it to ferment in a warm place.
8. After one or two weeks, the mash for moonshine from potatoes is completely fermented. It should taste bitter, there should be no carbon dioxide bubbles, during this time the mash should lighten
9. Distill the finished mash using a moonshine still.

Moonshine from potatoes needs to be distilled at least twice, and preferably more. After each run, clean with charcoal. After this, the quality of moonshine will improve significantly and will be practically incomparable even to sugar.

Since potatoes have a low carbohydrate content, the yield of moonshine will be lower than when using sugar or grain raw materials. It is advisable to do the first distillation using a steam generator or steam-water boiler so that the mash does not burn.

Video recipe for making potato moonshine

RECIPE FOR MOONHOON FROM POTATOES AND OATS

Ingredients for mash:

• Potatoes – 10kg;
• Oats – 5-6 kg;
• Yeast 2 kg;
• Water 30l.

Making mash:

1. Wash the tubers and chop using a grater.
2. Grind the oats, pour into a container, pour in 5 liters of boiling water, stir the mixture.
3. Add cooked potatoes to the container and leave for 3 hours.
4. Pour the remaining 30 liters of water, at a temperature of 25 degrees, add diluted yeast.
5. Close the containers and leave to ferment in a warm room.
6. After a week, the finished mash can be distilled.

For your information! Many countries around the world consider the distillate obtained using potato raw materials to be harmful to human health. Due to the increased content of methyl, hydrocyanic acid, as well as fusel oils. Therefore, its sale is prohibited.