Proprietary Enzymes Blend for Sugar syrup based distillery.

Sugar-syrup–based distilleries are again a different case compared to grains, molasses, or raw cane juice.
Feedstock here = refined sugar syrup (mostly sucrose, very pure, low impurities). That means little/no starch and very low levels of gums or suspended solids.

1) Key Features of Sugar Syrup Feedstock

• High sucrose content (80–90% dry basis).

• Very clean compared to molasses or juice → minimal impurities, color bodies, or dextrans.

• Low nutrients (FAN, vitamins, trace minerals) → yeast stress and slow fermentation if not supplemented.

• Microbial risk still present, especially lactic bacteria.

2) Proprietary Enzyme Blend — Typical Components

EnzymeFunctionWhy useful in sugar syrup fermentationInvertase (β-fructofuranosidase)Hydrolyzes sucrose → glucose + fructoseYeast ferments monosaccharides faster, prevents lag phase, ensures near-complete utilization of sucrose.ProteaseLiberates amino acids & peptidesImproves yeast nutrition when nitrogen sources are limited.Pectinase / DextranaseUsually not needed (since syrup is refined and low in gums/dextran)May be added if syrup is raw/unrefined with carryover impurities.Cellulase / HemicellulaseNot usually requiredSugar syrup lacks fiber.Glucose oxidase / CatalaseSometimes addedControls microbial contamination, improves fermentation stability.

👉 In practice, Invertase + Protease (+ nutrient adjuncts) form the core proprietary blend for sugar-syrup distilleries.

3) Typical Performance Benefits

• Faster start & higher ethanol yield (1–2% gain) due to rapid sucrose hydrolysis.

• Reduced residual sugars in fermented wash.

• Healthier yeast from protease + added FAN sources.

• Lower fermentation time by ~8–12 hours depending on plant setup.

4) Application Strategy

1. Pre-fermentation hydrolysis: Dose invertase into sugar syrup tank → ensures sucrose is converted before/during fermentation.

2. Fermentation: Add protease + nutrients (urea, ammonium salts, zinc, vitamins) along with yeast.

3. Contamination control: If needed, low-dose antimicrobial program (antibiotic like virginiamycin or enzyme-based biocontrol).

✅ Bottom line:
A proprietary enzyme blend for sugar-syrup distilleries is simpler than for molasses/cane juice.
It is usually Invertase + Protease + Nutrient adjuncts, with optional antimicrobial or oxidative enzymes depending on contamination risk.