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Neutral Spirits

Neutral Spirits is a base for production of vodka, gin and some other flavored spirits.

As obvious from the name neutral spirit/alcohol  is a product without distinctive character, aroma and taste and alcohol content of minimum 95-96 % v/v (depending on country regulation) which is obtained by removing majority of congeners during distillation process.

Neutral Spirits

Typically neutral alcohol is produced from grains: wheat, rye and corn, but some other starch- and sugar-based feedstock, such as potatoes, molasses, grapes, etc. can be used.

Production:  If starch based feedstock (grains/potatoes) is used to make neutral spirit, it first requires to conversion from starch into sugars available to yeast. Typical the process would involve milling, mixing of grind and water, enzymatic conversion of starch into fermentable sugars (mashing) and cooling to fermentation temperature (usually 30-33°С).

For fermentation of starch based feedstock we recommend using selected yeast DistilaMax HT as it has a low production of various groups of congeners: higher alcohols, aldehydes, esters. DistilaMax HT was selected to give good fermentation kinetics even under high stress conditions including high-gravity mash and high alcohol concentrations, as well as high fermentation temperatures, which is extremely important in summer if cooling capacity is limited.

A thermotolerant and robust strain, dedicated to sugar-based substrates (mainly molasses), DistilaMax ML is highly recommended for neutral spirits production. DistilaMax ML increased yield capability and lower production of higher alcohols make it an excellent choice for beverage alcohol where light spirt is required.

Nutrition with DistilaVite in the first stages of fermentation will be very helpful to get strong and healthy yeast in order to get a good kinetic of fermentation.

Please, if you have any question, do not hesitate to contact our technical Team who will be happy to assist you.

Not all products are available in all markets nor associated claims in all regions.

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DistilaBact™ LPDistilaBact  LP is a Lactiplantibacillus plantarum specifically for use in managing sour mash development during the production of distilled spirits. The strain is easy to use and can be directly added into the mash, either as a co-inoculation with yeast or […]
DistilaMax™ HTDistilaMax HT is an active dry yeast developed for a broad range of beverage alcohol fermentations, with exceptional performance on glucose‑based feedstocks such as most grain‑ and starch‑derived mashes. It ensures reliable, efficient fermentation across diverse production conditions.
DistilaVite™ GNYeast is a complex living organism and as such needs a balanced nutrient package to deliver high yield and a consistent congener profile. Lallemand Biofuels & Distilled Spirits studied the needs of yeast to propose a specific blended complex yeast […]
DistilaVite™ HYDistilaVite HY is a yeast nutrient specifically designed for use in grain-based beverage alcohol fermentations. It contains a proprietary blend of trace minerals and natural enzymes including proteolytic activities to optimize nutrient availability.
DistilaVite™ NPYeast is a complex living organism and as such needs a balanced nutrient package to deliver high yield and a consistent congener profile. DistilaVite NP is a complex nutrient compounded by Lallemand Biofuels & Distilled Spirits to meet the needs […]
DistilaZyme™ AADistilaZyme AA is an alpha amylase enzyme especially selected for its ability to break mash viscosity by gelatinization and converting of starch into dextrin chains in the cooking / mashing process. It can be used on whole grain mashes and […]
DistilaZyme™ BGDistilaZype™ BG mainly consists of an endo-β-glucanase that hydrolyzes (1-3) or (1-4) linkages in β-d-glucans. It has been especially selected for its ability to break down β-glucans, which is present in rye, barley, wheat and other cereals, resulting in reduced viscosity, […]
DistilaZyme™ GADistilaZyme GA is a selected gluco amylase (amyloglucosidase) enzyme capable of hydrolyzing α-1,6 and α- 1,4 glucosidic linkages of short chain dextrins to fermentable sugars to be uptaken by the yeast during the fermentation process.