Fermentation is the key to the performance of an alcohol production unit. Thanks to its expertise in fermentative biology, Maguin-Interis guarantees the best yields and residual sugars rates.

From the mash prepared during Liquefaction and Pre-Saccharification stages, the Alcoholic Fermentation leads to a fermented mash with high alcoholic content.

Fermentation can be run in SSF mode (Simultaneous Saccharification and Fermentation): Enzymatic Hydrolysis occurs at the same time as Fermentation. This scheme allows the maintaining of a low residual sugar content in the fermentors, favourable to the enzymatic kinetics and to yeasts development. Furthermore, the development of contaminants is limited.

Fermentation is run in continuous mode, or in discontinuous mode when temperature of cooling water is critical.

According to raw materials, a recycling of yeasts can be carried out in order to reduce Fermentation duration.