This invention relates to the process for production of alcohol using molasses having initial sugar content of 25-30% in about 30 hours. This technological process gives about 10% w/v alcohol using molasses having initial sugar content of 25-30% in about 30 hours, saving 15-20% steam upon distillation; keeping net effluent load same while reducing effluent volume by about 30%. The key to this process was a genetically improved flocculent strain of yeast, later on adopted in several leading distilleries in India.
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