Grain

Grain fermentation poses several challenges for distillers, including uneven particle size due to operational challenges in milling, lower starch conversion efficiency due to improper enzyme usage, and the use of non-suitable yeast for high gravity fermentation. These factors can lead to fermentation efficiency loss, resulting in decreased revenue for distillers.

Moreover, there are challenges in regular CIP and contamination levels of different input sources, leading to microbial contamination that consumes valuable fermentable sugar and produces harmful by-products such as various acids, including lactic acid. These by-products negatively affect yeast health, leading to ethanol yield loss and sometimes stuck fermentation. Distillers must focus on frequent cleaning and step-to-step troubleshooting to minimize yield loss, but losses still occur due to variable untouched or unaddressed areas of contamination, ultimately leading to decreased fermentation efficiency and revenue losses.

Other challenges in grain fermentation include lower decanter and evaporation efficiencies, resulting in low-quality DDGS production. Distillers must address these challenges to maintain high-quality grain fermentation and maximize efficiency and revenue.