Kenneth A. Leiper

Low-temperature processing of wheat for bioethanol production Part I. Studies on the use of commercial enzymes

The uncertainty of fossil fuel reserves, volatility of oil prices, and increasing release of carbon dioxide and other pollutants into the environment have led to a growing interest in the production of fuel ethanol. Research on bioethanol production has focused on all phases of the process, from raw materials to by-product recovery, and is directed toward improving the efficiency of fermentation and reducing the cost of ethanol production. However, there is still great scope for developing an efficient and inexpensive production process for bioethanol. This article describes a production process for bioethanol using wheat as a feedstock. This process was developed following analysis of mashing parameters such as wheat inclusion rate, pH, temperature, and exogenous enzyme choice. Further work showed that cooking the wheat was not required and that the process of backsetting benefited fermentation. These results have allowed the development of a proposed low-cost production process that will be of use in Northern Europe.

Low-Temperature Processing of Wheat for Bioethanol Production: Part II. Exploitation of Endogenous Wheat Enzymes

There is still great scope for developing an efficient and inexpensive production process for bioethanol. This article describes the further development of a production process for bioethanol using wheat as a feedstock. Development of the process followed mashing and fermentation experiments using wheat with and without the use of added enzymes. These studies were supported with industrial-scale trials. Results showed that exogenous enzymes are not required when producing bioethanol from wheat and that this process can be scaled up without difficulty. These findings have allowed the further development of a proposed low-cost production process with wheat as the raw material that will be of use in the United Kingdom and other parts of Northern Europe.

Fluorescence studies of beer protein uptake by silica

Fluorescence has been investigated with respect to new methods for monitoring protein uptake by silica, with particular attention being given to haze forming proteins and foam proteins present in beer. These are of particular interest to the brewing industry as an important aspect of the brewing process is the prevention of chill haze formation. This is necessary in order to maintain the clarity of the beer and to extend the shelf life. Chill haze, which is a result of the interaction of certain proteins with some polyphenols, can be prevented by the removal of one or both of these constituents.