Through cooking and liquefaction, the starch contained in cereals is converted into sugar, allowing it to ferment.
Through its experience, Frilli has carried out these processes both with the aid of natural enzymes (diastatic malt) and through traditional chemical enzymes (alpha-amylase and glucoamylase), also experimenting with high gravity fermentation, obtaining fermented mash with a high alcohol content.
Our customers have turned to us to obtain, using cereals as a raw material, finished products such as extra neutral alcohol, vodka, whisky and Scotch whisky.