Abstract
Distilling wash fermentation stability depends on cereal composition because starch structure, protein content, enzyme accessibility, and nutrient availability affect sugar release and yeast performance. This study evaluates fermentation stability in distilling washes prepared with variable cereal compositions. Washes were formulated from barley, wheat, maize, and mixed cereal substrates under standardized milling, mashing, enzymatic conversion, and fermentation conditions. Fermentable sugar profile, wort viscosity, free amino nitrogen, yeast growth, ethanol yield, residual extract, pH, organic acids, higher alcohols, aldehydes, and fermentation duration were measured. The results show that cereal mixtures with balanced starch conversion and nitrogen availability produced more stable ethanol yields and lower residual sugars. High-viscosity cereal systems slowed sugar release and increased fermentation variability. Incomplete conversion increased residual extract and reduced alcohol recovery. The study demonstrates that stable distilling wash fermentation requires coordinated control of cereal selection, enzyme treatment, mash viscosity, and yeast nutrition. This improves alcohol yield and spirit quality consistency.