Transcript THE POWER RISING OF THE SUSTAINABLE ALCOHOL …

FERMENTEC
33 YEARS DEVELOPING AND TRANSFERRING TECHNOLOGIES
TO ETHANOL AND SUGAR INDUSTRIES
PRESENTATION AT SUGAR ASIA CONFERENCE
BANGKOK - MAY 2012
Josef Doerfler, Representative for Europe and Asia
FERMENTEC TECHNOLOGY
Professional Team
Specialized in:
• BIOCHEMISTRY
• CHEMISTRY
• AGRICULTURAL SCIENCE
• MICROBIOLOGY
FERMENTEC TECHNOLOGY
Specialized
professionals:
Modality
PhD and post Doctoral
Master's Degree
MBA
BS
ADM
TOTAL
TOTAL
9
9
4
18
10
50
ESALQ / USP
MAIN SERVICES
• CONSULTING (Technology Transfer)
• COURSES AND TRAINNING
• RESEARCH AND ANALYSIS
AREAS
• FUEL ETHANOL
• DISTILLED BEVERAGES
• SUGAR INDUSTRIES
FERMENTATION
OPTIONS TO
PROCEED?
FERMENTATION PROCESS – Batch Type
FERMENTATION PROCESS – Continuous Type
IMPROVING
FERMENTATION YIELD
HOW?
1. Development and adaptation of
analytical methods.
2. Evaluation of new equipments and
products for industrial use.
3. Selection of yeast for ethanol
fermentation in industrial scale.
4. Studies on yeast stress in industrial
fermentation.
5. Reducing cost.
6. Reducing water.
7. Reducing energy use in the process.
CHEMICAL AND
MICROBIOLOGICAL ANALYSIS
FERMENTEC TECHNOLOGY
IN 2011
• 30% OF THE ETHANOL PRODUCED IN BRAZIL
• 44 RESEARCH PROJECTS
• > 500 TECHNICAL PEOPLE TRAINED
• 60 CLIENTS IN BRAZIL AND ABROAD
FERMENTEC TECHNOLOGY
SELECTED YEAST STRAINS
• MORE THAN 190 DISTILLERIES have used
selected yeast strains
• 60% OF THE ETHANOL produced in Brazil
• 10 AMONG 10 BIGGEST MILLS use selected yeast
• PE2 AND CAT1 were selected by Fermentec and
have been sold by LNF since 1996.
FERMENTEC TECHNOLOGY
LABORATORIES
ISO 9001:2000
QUALITY MANAGEMENT SYSTEM
Fermentec is certified
since 1998 by ABNT
(Brazilian Technical
Standards Association)
EVOLUTION
OF CANE PRODUCTION IN BRAZIL
SUGARCANE
PRODUCTION
(MILLION TONS)
PRODUCTIVITY
(TONS / HA)
TOTAL SUGAR
IN CANE
DATAGRO, 2009
1975
2009
91
585
51
82
8%
14.5%
EVOLUTION
OF ETHANOL TECHNOLOGY IN BRAZIL
SUGAR
EXTRACTION
YIELD
1975
2009
88%
96%
FERMENTATION
YIELD
75%
90%
20
8
FERMENTATION
TIME (HOURS)
DATAGRO, 2009
EVOLUTION
OF ETHANOL PRODUCTION IN BRAZIL
1975
ETHANOL
PRODUCTIVITY
(LITERS / HA)
ETHANOL
PRODUCTION
(BILLION LITERS)
DATAGRO, 2009
2009
3,200 7,500
0.56
27
New Yeast Launch 2010
FT858L
Resistent to low pH
FT 858L
2007
100%
80%
60%
40%
20%
0%
28
PE-2
85
Selvagem
147
217
FT 858L
Selv. D2
FT 858L
2008
100%
80%
60%
40%
20%
0%
25
91
119
PE-2
147
FT 858L
217
FT 858L
2009
100%
80%
60%
40%
20%
0%
0
18
28 38 48
CAT-1
PE-2
59 80 90 105 150
FT 858L
Selvagem
FT 858L
2010
100%
80%
60%
40%
20%
0%
11
34
CAT-1
PE-2
136
FT858L
Seleção de levedura
1,53 g ácido / L cuba
100%
80%
60%
40%
20%
0%
0
8
PE-2
12
FT 858L
Ciclos
FT 858L
CARIOTIPAGEM DO CROMOSSOMO NUCLEAR
PE-2
FT 858L
FT 858L
DNA MITOCONDRIAL: relacionada com a PE2
PE2
5
FT 858L
MODEL
4
3
2
1
Tempo de fermentação – FT 858L
14
11:19h
13
12
11
10
9
.................................................
TEMPO DE FERMENTAÇÃO (h)
FT858L
9:35h
8
0
2
4
6
8 10 12 14 16 18 20 22 24 26 28 30 32 34
2008
2007
Semanas
% Álcool no vinho - FT858L
2008
8,4%
11
10
9
8
7
6
7,6%
5
4
0
2
4
6
8
2007
............................................................
% Álcool vinho (V/V)
12
10 12 14 16
18 20 22 24 26 28 30 32 34
Semanas
FERMENTING
WITH 16% ETHANOL
CONCENTRATION
Tadeu Fessel
ADVANTAGES
- Reduction of vinasse volume, by half
- Reduction in water use, by half
- Reduction in inputs
- Reduction in energy consumption
- Reduction in centrifuges, by half
Tadeu Fessel
FERMENTEC CLIENTS
ANNUAL PRODUCTION
Sugarcane (Mln tons)
Sugar (Mln tons)
Alcohol (Bln liters)
Distilled beverages (Mln liters)
150
11
7
500
DISTILLED BEVERAGES
FERMENTEC CLIENTS
• MULLER 51 (Cachaça)
• VALE VERDE (Cachaça)
• CASA CUERVO (Tequila)
• CAZADORES (Tequila)
• BACARDI (Rum)
FERMENTEC TEAM