Thanks to its expertise in fermentative biology, Maguin-Interis can guarantee the best yields and residual sugar rates.

Continuous yeast propagation, associated with a bacterial follow-up, allows the reduction of yeast consumption using standard or selected strains.

Alcohol fermentation can be run in continuous mode, or in discontinuous mode when cooling water temperature is critical. Continuous Fermentation is generally proposed to facilitate operating tasks. In 2003, Maguin-Interis achieved the first continuous fermentation of sugar cane syrups in Thailand. Since then, several other units are working with this process, producing the best fermentative performances.

Depending on the raw materials, recycling of yeast is realized in order to reduce Fermentation duration.