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  How We Work
  Our Laboratory
  Flavouring Technology
  Clarification Technology
  Nutrition Technology
  Yeast Technology
  Congener Technology
Nutrition Technology
If you mix together pure white sugar with pure yeast and water not a lot will happen. Like any living organism yeast needs nutrients to be able to work.

The important nutrients that yeast cells need in order to ferment are nitrogen, phosphate, sulphate and potassium. These nutrients are present in abundance in natural sugar sources such as molasses and grain and traditionally products such as yeast extract (dead yeast cells) are also added to fermentation systems to provide these nutrients.

Using molasses, grain, yeast extract, blood products etc in a fermentation system is fine if you have sophisticated distillation/rectification equipment which can separate pure ethanol from all these unwanted flavour and aroma compounds. But if you have a simple distillation setup then these unwanted compounds will be carried across during distillation making it impossible to produce high quality clean pure alcohol.

SPL recognises that the majority of distillation apparatus around the world is simple in construction but that companies owning such equipment would still like to be able to produce clean pure ethanol – light in character and free from off-flavours and aromas.

Achieving this requires the following;
Use a pure sugar source such as refined sucrose instead of molasses or grain.
Use a strain of yeast which produces low levels of congeners.
Replace traditional nutrients such as yeast extract and blood products with chemically defined nutrient mix which contains ONLY what the yeast needs.
Introduce absorbents during fermentation to ‘mop up` unwanted compounds.
Remove yeast and other solids by clarification before distillation.
Filter post distillation through granular absorbents to remove remaining impurities.
Here we are concerned only with Step 3 – replacing traditionally used nutrients with chemically defined nutrients, an R&D project we undertook in collaboration with Newcastle University.

The Newcastle project involved screening a wide range of nitrogen sources, phosphates and sulphates to identify the best pure chemical compounds for yeast fermentation. A wide number of trace minerals and other co-enzymes were tested and included in SPL's chemically defined nutrient recipe. The end result is the perfect mixture of every nutrient the yeast requires for fermentation BUT WITHOUT ANY OF THESE OFF-FLAVOURS AND AROMAS you get by using yeast extract and blood products.

The other advantage of using chemically defined nutrition instead of traditionally used nutrients is consistency. Every fermentation will perform exactly the same because each of the nutrients are provided in exactly the same quantities time after time.
Turbo Yeast
Beverage Ethanol
Alco Base
Flavoured Alcoholic Beverages
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