Chapter 3. Ethanol – Classical Methods

  1. Prof. Dr. H.-J. Rehm2 and
  2. Dr. G. Reed3
  1. Thomas Senn and
  2. Hans Joachim Pieper

Published Online: 7 MAY 2008

DOI: 10.1002/9783527620999.ch3f

Biotechnology Set, Second Edition

Biotechnology Set, Second Edition

How to Cite

Senn, T. and Pieper, H. J. (2001) Ethanol – Classical Methods, in Biotechnology Set, Second Edition (eds H.-J. Rehm and G. Reed), Wiley-VCH Verlag GmbH, Weinheim, Germany. doi: 10.1002/9783527620999.ch3f

Editor Information

  1. 2

    Institut für Mikrobiologie, Universität Münster, Corrensstraße 3, D-4400 Münster

  2. 3

    2131 N. Summit Ave., Apartment #304, Milwaukee, WI 53202-1347, USA

Author Information

  1. Stuttgart, Germany

Publication History

  1. Published Online: 7 MAY 2008
  2. Published Print: 10 MAY 2001

ISBN Information

Print ISBN: 9783527257621

Online ISBN: 9783527620999

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Keywords:

  • ethanol;
  • suitability;
  • fermentation;
  • pentosans;
  • hybrid

Summary

This chapter contains sections titled:

  • Starch Containing Raw Materials

  • Technical Amylolysis

  • Starch Degradation by Autoamylolysis

  • Mashing Processes

  • Processing Potatoes

  • Processing Grain

  • Processing Tropical Raw Materials

  • Mashing Processes Using Autoamylolytical Activities in Raw Materials

  • Fermentation

  • Distillation

  • Stillage

  • Analytical Methods

  • Energy Consumption and Energy Balance in Classical Processes

  • References