RED HERRING PROSPECTUS Dated August 24 ... - Globus Spirits

converts the slurry into a hydrated, sterilized suspension (as starch molecule is
solubilized) and is therefore susceptible to enzyme attack for liquefaction.
The gelatinized mash from the flash tank is liquefied in a liquefaction tank where
liquefying enzyme (alpha-amylase) is added. Then the liquefied mash is cooled in slurry
cooler to about 60 °C and transferred to partial pre-Saccharification tank where the
Saccharifying enzyme (Glucosidase) is added. This process initiates the formation of
sugar. The mash is then cooled and transferred to fermentors.
C) SACCHARIFICATION AND FERMENTATION:
Yeast Propagation:
Yeast seed material is prepared in water-cooled vessels by inoculating sterilized mash
with culture yeast. Optimum temperature is maintained by cooling water. The contents
of the yeast vessel are then transferred to Prefermentor.
The prefermentors are filled with mash and loaded with contents of the yeast vessel.
The purpose of the aerated pre-fermentation is to allow time for the yeast cells to
multiply and reduce the chances of contamination in fermentors. When the
prefermentor contents are transferred to the main fermentors, the concentration of
yeast cells is high enough to substantially reduce the lag time associated with yeast
growth in fermentation.
GRAIN BASED FERMENTATION:
The purpose of fermentation is to convert the fermentable substrate into alcohol. To
prepare the mash for fermentation, it may have to be diluted with water. The pH of the
mash is adjusted by recycled slops (which also provides for nutrients) and by the
addition of acid.
At the start of the cycle, the fermentor is charged with mash and contents of the prefermentor.
Significant heat release takes place during fermentation. This is removed by
forced circulation cooling in external heat exchangers to maintain an optimum
temperature of 30°C. The re-circulating pumps also serve to empty the fermentors into
beer well. After the fermentors are emptied, they are cleaned with water and caustic
solutions and sterilized for the next batch.
The carbon dioxide evolved during the process is scrubbed to prevent ethanol emissions
by process water, which is taken to beer well.
FOR GRAIN BASED THIN SLOP CONCENTRATION:
First effect is forced circulation type, where as second, third and fourth effects are Falling Film
type.
The Thin Slop at 60 – 65 0 C from Distillation section is first taken in to feed tank and then after
preheating fed to evaporation system in 4 th effect backward feed mode and it flows from Fourth
to third to second to first.
The concentrated Syrup with 28–30% w/w total solids is taken out from the First effect. The
low-pressure steam shall be supplied to the First effect shell side. Vapours generated in the First
effect are used as a heating medium in the second effect and vapours generated in the second
effect are used as a heating medium in the Third effect vapours generated in the third effect are
used as heating medium in the fourth effect.
The feed shall be concentrated from the initial concentration of 7–7.2% w/w Total Spirit to 28-
30% w/w Total Spirit as it travels forward through all effects.
The vapours evolved from the final effect are condensed in surface condensers. Each effect is
provided with recirculation pump. The first effect steam condensate can be recycled back to
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