Ethanol or ethyl alcohol or ethyl alcohol with the chemical formula C2H5OH has a specific odor and flame that is found in alcoholic beverages. This alcohol is the substance that has intoxicating properties and is found in alcoholic beverages with different percentages. In addition, they are widely used in various industries. These applications are in perfumes and colognes as well as in vanilla as well as as fuel in some new cars. Used to use this alcohol in the perfume industry.
Brewer’s yeast is a fungus that reproduces by germination. If this fungus is fermented next to a sugar substance, it releases substances that have enzymatic properties and cause the sugar to change. Among sugars, glucose is the formula C6H12O6, which is found in grapes, which after fermentation causes alcohol. Ethanol has been consumed by humans since time immemorial. Remains of stone age vessels, 9000 years ago in China, confirm the use of this substance as an alcoholic beverage. Purification of alcohol and its preparation in pure form was done for the first time by the Iranian scientist Mohammad Ibn Zakaria Razi. (Razi 865-925) Later, two chemists named Geber and Al-Kindi improved the methods of distilling alcohol.
In ancient times, the production of alcohol was considered a special scientific art and skill until the famous French chemist and scientist Gay-Lussac showed that glucose is the main sugar and the initiator of ethanol fermentation and finally the role of yeast in the fermentation process was proven in 1837. From it, Louis Pasteur discovered the anaerobic properties of yeast and the process of alcohol production entered its industrial stage. Alcohol is produced from sugar substances, and therefore, due to its reduction in cost, it is generally produced as a by-product of the manufacturing industry. It is considered sugar.
In the process of sugar production, molasses is obtained. Molasses is a syrup that contains a mixture of non-crystallized sugars, non-sugar solids left from sugarcane or beet, chemicals left over from the production process and some water. Molasses usually make up 4% of the weight of beet or sugarcane In other words, on average (including beet and sugar cane sugar), forty percent of the sugar produced.