Abstract
Fermented cereal-based washes contain volatile and non-volatile compounds that influence distillation yield, spirit quality, and by-product formation. This study examines distillation by-product profiles from fermented cereal-based washes. Controlled cereal wash fermentations were prepared using defined grain composition, enzyme treatment, yeast strain, fermentation temperature, and attenuation target. After fermentation, the washes were distilled under standardized conditions, and major by-products were evaluated. Higher alcohols, aldehydes, esters, organic acids, sulfur compounds, residual sugars, ethanol yield, pH, and volatile fraction distribution were measured. The results show that fermentation condition strongly influenced by-product composition before distillation. Higher fermentation temperature increased higher alcohol and ester formation, while nutrient imbalance promoted sulfur-related compounds. Proper cereal conversion and yeast nutrition reduced residual fermentable material and improved distillation consistency. The study demonstrates that distillation quality begins during wash fermentation, where cereal processing, yeast metabolism, and fermentation control shape the chemical profile of the final distilled product.