Biologists in Manchester have helped create a breakthrough in alcohol production that could save industry millions of pounds and help clean up the environment.
Many distilleries across Europe still rely on 19th century technology pioneered by Louis Pasteur, so the invention of a vastly more efficient fermenting system offers exciting possibilities.
The technology, developed at Manchester Metropolitan University (MMU), also allows continuous production of the chemical, an improvement from the current process whereby ethanol (or ethyl alcohol) is produced in batches.
MMU, TTZ in Germany, INETI and the University of Coimbra in Portugal will develop the system, which will be commercialised and used by a consortium of six companies from the UK, Spain, Portugal and Germany. The £640,000 project is backed by a £320,000 grant from the European Union.
Gareth Hollyman | alfa
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