The paper present the experimental results on the production of ethanol from grape waste using Saccharomyces cerevisiae (baker's yeast) and Benzyl penicillin. The findings of the experiments are used to present effect of various parameters such as pH, Benzyl penicillin, temperature, initial sugar concentration and specific gravity on the quantity of ethanol produced. The addition of Benzyl penicillin during fermentation enhanced the quantity of ethanol produced. The production of ethanol was increased with the progress of fermentation and reached the maximum value at 48 h of fermentation, which was confirmed with the continuous decrease in the value of specific gravity of fermented sample. In addition, the best ethanol production rate was observed at optimum pH value of 5 with 16% sugar concentration at 35°C. Further, the distillate was tested for acidity and aldehyde content. The acidity and aldehyde contents of distillate were found to be respectively 0.019 gm/100 ml and 0.0068 gm/100 ml. These acidity and aldehyde contents of distillate being lesser than the maximum permissible limits indicated the suitability of ethanol produced for various purposes.
Ethanol, Grape waste, Fermentation, Benzyl penicillin, Sugar concentration, Acidity content, Aldehyde content
