How to make better vodka with enzymes

Vodka is clear distilled liquor made from two raw materials: water and ethanol from the fermentation of cereal grains like wheat and corn, rye, triticale, or sorghum. Many vodkas use additives like botanicals and spices to achieve a distinctive character in their liquor. The fermentation and distilling process is a critical step in making a high-quality vodka. After undergoing the fermentation process, the base produces ethanol which vodka makers sieve out of the solid mixture, leaving them with pure liquid alcohol. The European Union has established a minimum alcohol content of 37.5% for vodka. 

Enzymes when producing ethanol with best-in-class (BIC) products for further production of vodka

When producing ethanol for further vodka production using enzymes produced via modern biotechnology (BIC), you should consider using the following enzymes.

Viscoferm™ - A viscosity-reducing enzyme
Liquoflow GO 3X™ - An alpha amylase
Saczyme Plus 2X™ - A gluco amylase

  • At the fermentation stage, adding 250gm per ton of grain of Saczyme plus 2X™, is recommended.
  • Cereal flour is mixed with water to get the desired dry substance (typical range from 18 -28 % w/w) in the slurry mix. At this stage, it is recommended to dose around 50-100 gm Viscoferm™ per ton of cereal. Viscoferm™ is a viscosity reducing enzyme and plays a critical role towards reducing viscosity during the mixing stage. It does this by hydrolyzing arabinoxylans and NSPs (Non-Starch Polysaccharides), major components of small grains like wheat & triticale.
  • Next, add roughly 100 gm Liquoflow GO 3X™ per ton of cereal. The dosing should be followed by an increase in slurry temperature up to 85-87°C. The primary function of alpha amylase is to break down starch into dextrins. This process also helps to prevent a rise in viscosity due to starch becoming gelatinized. It is recommended to keep temperatures at 85-87°C for at least two hours to ensure full conversion of starch into small dextrins.

  • After this step, the resultant liquefact is cooled and transferred to the saccharification or fermentation vessel. At this stage, dose 250 gm of Saczyme Plus 2X™ per ton of cereal. The main task of glucoamylase is preparing food for yeast. This is achieved by breaking down dextrins into glucose.


Disclaimer: Please note that this is a general dosing guidance. You can always fine tune the dose further.
 

If you have any questions, please don’t hesitate to contact our distilling experts 

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Novozymes enzymes optimize your distilling process by ensuring high-quality output and consistency. We offer a wide range of solutions depending on your production process and needs.

Please note that enzymes are process aids and are thus not present in the finalized spirit.

To find similar instructions when producing ethanol for further whisky production click below or get in touch with one of our distilling experts