Brasilian Scientists reduce the effluent of ethanol fermentation in half.
Researchers and the private initiative had discovered a way to reduce of residue from the production of ethanol. Vinasse is the main residue of the fermentation of sugar cane - a water mixture with organic substances and a very high BOD.
It cannot be disposed of in the rivers due to the risk of killing everything in the water.
The solution found was to double the alcoholic content at the end of fermentation so there is proportionally less vinasse for the same sugar.
Most fermentations end with 7 -9% ethanol. Higher levels will begin to kill the yeast used.
The amount of vinasse produces is enormous and costs a lot to spray on the fields (the present best solution).
This new technique allows the final ethanol level to reach around 15–17% so there is proportionally less vinasse
This means less cost to apply to the fields and a more efficient/economical distillation.
The economy for the industry in Brasil can easily exceed R$ 1 billion a year.
The process is not patentable as it was presented in an open meeting in 2008
