Cereal ethanol and process for producing ethanol using wet cereal grains

Abstract

The invention relates to cereal ethanol and to a process for producing ethanol using wet cereal grains, such as corn, barley, rice, oats, rye and wheat, inter alia. The main objective of the process is to increase starch availability for the fermentation process, since it includes anaerobic storage phases of grains obtained directly from the harvest, followed by a maceration phase, thereby allowing alcoholic fermentation to occur naturally from the beginning of the process. This increases starch availability, enabling full utilization of the fermentation potential of the grains, lowering the pH, and allowing their preservation. An additional distinguishing feature is the possiblity of storing the grains after maceration for a period of up to three years, their also being immediately usable. Thus, it is not necessary to dry the grains obtained from the harvest for storage, and, for the production of ethanol using processes known in the art, they no longer need to be rehydrated at the beginning of the process, resulting in technical and environmental advantages due to the drastic reduction in water consumption during the process.

Description

[0001] Descriptive Report of Invention Patent: ETHANOL FROM GRAINS AND ETHANOL MANUFACTURING PROCESS USING WET GRAINS Subject:

[0001] This Invention Patent describes a process for manufacturing ethanol from wet grains of cereals such as corn, barley, rice, oats, rye, wheat, among others. The main objective of the process is to increase the availability of starch for the fermentation process, as it includes anaerobic storage phases of grains directly from harvest, followed by a maceration phase, causing alcoholic fermentation to occur naturally from the beginning of the process, increasing the availability of starch, which means fully utilizing the fermentation potential of the grains, lowering the pH and enabling their preservation.As an additional advantage, the grains can be stored after maceration for up to three years, and can also be used immediately. This eliminates the need to dry the harvested grains for storage, which, for ethanol production using known processes, require rehydration at the beginning of the process. This results in technical and environmental advantages due to a drastic reduction in water consumption. State of the Art: .

[0002] The process of extracting ethanol from cereal grains is already known, and in usual processes, the harvested grains need to be dried to a maximum moisture content of 13% before being stored. This need to reduce grain moisture makes the initial production costs very significant, given the large quantity of grains to be dehydrated. To reduce these costs, in many cases the grains are left in the field for longer so that they naturally dehydrate. In some crops, in warm climate regions, mature grains that remain in the field for about thirty additional days reach a moisture content close to 15%, which significantly reduces dehydration costs, but on the other hand, prevents another planting from starting until the harvest occurs.

[0003] In general, therefore, harvested grains are dehydrated and stored so that they can be processed for ethanol extraction at the appropriate time. As a first phase of the known processes for ethanol extraction, the dehydrated grains are ground and rehydrated so that they can make the starch available for the fermentation phase, in which the available starch is then converted into fermentable sugars, where they are combined with enzymes and yeasts to transform the sugars present into ethanol.

[0004] Document US2006035354, published on 02 / 16 / 2006 and filed by OCRIM SPA [IT], entitled “Method for producing ethanol from corn flour,” describes a method for producing fuels, including a method for manufacturing corn flour, which is then appropriately subjected to ethanol extraction. This process involves a chemical process comprising substantially the following steps: cooking-gelatinization, dextrinization-saccharification, fermentation, and distillation, resulting in 95° ethanol and pasty residues. The pasty residues obtained in the distillation step are centrifuged and dried, yielding products with 90% dry matter usable for animal husbandry purposes.

[0005] Document WO2009089030A1, published on July 16, 2009, describes an improvement in the extraction of a dry mill ethanol plant, in which the mixture of corn residue, sugar, and water obtained by combining enzymes with the wort is rinsed with a diluted solvent stream in a bifurcated step to separate the sugars from the raw material solids. According to a preferred embodiment, the diluted solvent stream is composed of 2% ethanol and 98% water to produce a miscella wash from the raw material solids. After miscella extraction, the adsorbed solvent can be removed from the solids, and the solids can be dried. Thus, the inventive method can be used to provide a stream of sugars and water to a dry mill fermentation process and, after the sugars have been separated from the solids, to extract further useful miscella from the solids. The sugar / water stream is substantially free of suspended solids.By providing a free flow of suspended solids, sugars, and water to the fermentation process, the subsequent isolation and purification of ethanol from the product is greatly simplified.

[0006] Document BR 112019018873-8 A2, filed on January 25, 2019, by GUANGDONG ZHONGKE TIANYUAN NEW ENERGY SCIENCE & TECHNOLOGY CO., LTD., titled “Process for the Production of Fuel Ethanol Using Corn Starch as Raw Material,” describes a process for producing fuel ethanol from corn starch. The corn starch is ground and mixed with water and enzymes to form a paste. This paste is heated with steam and stirred to transform the starch into a liquid mixture called wort. The wort is divided into two parts. One part is fermented with yeast to convert the sugars into alcohol. This happens in special tanks, where the yeast reproduces, consumes the sugars, and produces alcohol. The other part of the wort undergoes a similar process directly. The resulting liquid from the fermentation is distilled to extract the alcohol. Next, the alcohol is dehydrated to remove any remaining water, resulting in high-purity fuel ethanol.The method includes steps such as pulverizing and liquefying the starch, fermentation, and dehydration by distillation. This process has high energy consumption, requires complex waste management, and necessitates the use of specific equipment, involving multiple steps and demanding specialized technical expertise. These disadvantages can result in high operating costs, environmental issues related to waste treatment, and additional training requirements for personnel involved in the process.

[0007] Document US2006035354, published on 02 / 16 / 2006 and filed by OCRIM SPA [IT], entitled “Method for producing ethanol from corn flour,” describes a method for producing fuels, including a method for manufacturing corn flour, which is then appropriately subjected to ethanol extraction. This process involves a chemical process comprising substantially the following steps: cooking-gelatinization, dextrinization-saccharification, fermentation, and distillation, resulting in 95° ethanol and pasty residues. The pasty residues obtained in the distillation step are centrifuged and dried, yielding products with 90% dry matter usable for animal husbandry purposes.

[0008] Therefore, the documents found reveal the process of extracting ethanol from corn, highlighting two main approaches: the wet method, in which stored dry corn is moistened at the beginning of the process, and the dry method.

[0009] In the search for the state of the art, therefore, no documents and / or references were found that present or suggest a process in which freshly harvested moist corn undergoes a maceration and anaerobic storage process that allows this stored cereal to be used in the ethanol extraction process without the need for initial rehydration, so the solution proposed here has novelty and inventive step. Inventive Concept:

[0010] The present Cereal Ethanol and Ethanol Manufacturing Process Using Wet Cereal Grains was developed with the objectives of: a) preserving the nutrients present in the cereals, contributing to the quality of the final product, b) increasing the availability of starch from the grains, which means fully utilizing the fermentation potential of the grains, causing fermentation to occur naturally from the beginning of the process, improving the process and, consequently, the production of ethanol, c) reducing the use of acids in the fermentation process, since the low pH of the wort is guaranteed in the process from anaerobic storage, d) reducing energy and water consumption during the process, making ethanol production more sustainable.

[0011] The present manufacturing process comprises the following phases: 1. Receiving: In this process, the grains are received from the field with a moisture content between 15% and 35%. 2. Steeping: During stewing, the cereal grains are mechanically macerated, that is, the grains are crushed and mixed with water to reach an optimum moisture content between 30% and 40%. Steeping the moist cereal grains releases inoculants that develop naturally as a result of crushing. The presence of these natural inoculants causes the temperature and humidity to stabilize after all the available air in the mixture has been consumed, initiating the alcoholic fermentation process, albeit at a low rate. The temperature stabilizes between 20°C and 35°C, with the pH between 3.5 and 4.2, which is considered a stable environment.For this reason, anaerobic storage is used, which, in addition to preserving the mixture by keeping the macerated grains moist, increases the availability of starch and sugar, thus increasing subsequent fermentation rates. 3. Removal: Removal of the moist macerated grains from the silage silo, which are then taken to the distillery entrance. 4. Mixing: The moist grains resulting from the maceration stage are mixed with water at a maximum temperature of 40°C for approximately 20 minutes. Water is added at a rate of 0.7 to 1.3 liters per kilogram of moist grain. At this stage, alpha-amylase is added to aid in the breakdown of starch during the fermentation process, at a rate of 1.0 to 2.0 ml per kilogram of moist grain. 5.Cooking: The mixture is cooked in the piping that connects the tank used for mixing in the previous step and the conditioning tank, by adding steam, known as a jet cooker, at a temperature between 70ºC and 90ºC, preferably 80ºC, for a maximum of 15 seconds. In this case, the starch is transformed into glucose and maltose, breaking the sugar chains, making it more available for fermentation. 6. Conditioning: The cooked mixture is received in a conditioning tank with a mixer, which maintains the cooked mixture at a temperature between 70ºC and 85ºC, in order to homogenize the temperature. Maintaining this temperature is due to the fact that the mixture is easier to handle because it is hot. This tank may also have a pressure relief valve.Since alcoholic fermentation has already begun during the maceration stage, it continues during the conditioning stage, causing condensation of alcohol particles mixed with water at the top of the conditioning vessel. These condensed particles are captured and carried through piping to the beginning of distillation (stage 12) so that they can be distilled, allowing for the utilization of all the alcohol generated by the grains. 7. Centrifugation: The purpose of centrifugation is to separate the solid components from the liquid, removing the non-fermentable components. The solids, which contain sugar, proceed to the next stage, and the liquids, which also contain sugar, have a Brix degree between 20 and 30, and are reserved to proceed to the fermentation stage. 8.Sieving and washing: the solid residues resulting from the centrifugation stage are washed with clean water at a rate of 0.7 to 1.3 liters per kilogram of residue, preferably 1 liter per kilogram of residue, with the aim of separating the solid components from the liquid again, removing the non-fermentable components, obtaining a portion of residual liquid. This residual liquid from sieving can be used at the beginning of a new process, being directed to the mixing stage (stage 4), or it can be added to the liquid obtained in the centrifugation, proceeding to the fermentation stage. 9. Cooling: All the liquid obtained (wort) is cooled until it reaches a temperature between 31°C and 34°C. This aims to kill the yeasts and alpha amylase, or inhibit their activity, preparing the mixture for the following stages. 10.Propagation: This stage is intended for the propagation of yeasts, which multiply to provide subsequent sugar consumption in the fermentation process. A portion (10%) of the must is transferred to a propagation tank where glycol, Saccharomyces Cerevisiae yeast, and urea are added. The mixture is preferably left in the propagator for 6 hours, with compressed air injected during this period. The remaining 90% of the must is transferred to a fermentation tank, where glycol is added. 11. Fermentation: After the 6-hour period foreseen in the propagation stage, the mixtures made in this phase are transferred to the fermentation tank, making up the total initial volume of must. After fermentation, the mixture is left to rest for a period between 25 and 40 hours, which allows the fermentation byproducts to stabilize and the mixture to clarify.In this stage, antibiotics may optionally be included to prevent the proliferation of unwanted fungi or bacteria. 12. Distillation: The liquid resulting from fermentation, containing ethanol, is subjected to a distillation process to separate the alcohol from the rest of the mixture. 13. Decantation of vinasse: The vinasse resulting from the distillation process should go to a decantation tank or decanter, where the solids can be mixed with the pericarp, tips, and germ, generating a mixture rich in proteins and fibers. 14. Shipping: The ethanol is sent to shipping tanks, where it can be stored. 15. Hydration: Optionally, the ethanol can be hydrated, becoming anhydrous or neutral, depending on sales preferences and end use.

[0012] It is important to note that this is an anaerobic fermentation process of ensiled moist grains, which makes the starch more available and easily extracted from the fibers. Alcoholic fermentation begins during the anaerobic storage stage of maceration and continues throughout the remaining stages of the process. Therefore, the high Brix degree achieved with starch separated during fermentation increases the volume of ethanol, boosting the distillation towers. This makes the process more efficient, using less water and consequently generating a higher Brix degree (available sugar content) in the fermentation tanks. In this way, it is possible to utilize the full alcoholic fermentation potential of the grains during all stages of the process.

[0013] Using moist grains during steeping not only facilitates their handling but also makes the ethanol production process more efficient, allowing for better starch extraction. Furthermore, the preservation of nutrients present in the grains is ensured by using moist grains and by anaerobic fermentation, which significantly contributes to the quality of the final product.

[0014] Another crucial aspect is the reduction in energy consumption during the process, eliminating the need for post-harvest drying. Furthermore, the present process aims for a significant decrease in water usage, since it is not necessary to moisten the grains at the beginning of the process, as they would have been stored dry previously. This drastically reduces the amount of water added throughout the entire process. Known processes that use dry grains include the addition of approximately 3 liters of water per kilogram of grain for initial rehumidification, in addition to the water added during fermentation, which is much greater than the amount of water added in the present process. In these known processes, fermentation does not occur from the beginning of processing, as in this case; that is, the availability of starch is lower, which causes the fermentation to take longer and requires the addition of acids until it reaches the necessary point.

[0015] These factors not only make ethanol production more sustainable, but also result in reduced costs. By facilitating the extraction of starch from the grains, the process ensures its availability for fermentation, thus promoting more efficient and economical ethanol production from wet grains. Because the pH of the liquid obtained as a result of anaerobic storage, the initial maceration stage, is between 3.7 and 4.3, the addition of acids may not be necessary in the fermentation stage, for which the optimum pH is 5. In known processes that use dry cereals, the resulting must reaches the fermentation process with a pH between 6 and 7, meaning that acids need to be added to lower the pH to or near 5. These combined measures aim not only to improve process efficiency, but also to guarantee the quality of the final product and reduce its environmental impact. Summary:

[0016] The Ethanol Manufacturing Process Using Wet Cereal Grains, to achieve the new technical effect, thus comprises at least the maceration stage where the cereal grains received from the field are crushed and mixed with water, and kept in a hermetic environment.

[0017] Grain ethanol, in turn, is obtained through a manufacturing process that includes at least a maceration step where the grains received from the field are crushed and mixed with water, and kept in a hermetically sealed environment. Application Field:

[0018] The application of the present Ethanol Manufacturing Process Using Wet Cereal Grains, as the title itself indicates, is a process for manufacturing ethanol from wet cereal grains. Advantages:

[0019] Cereal Ethanol and the Ethanol Manufacturing Process Using Wet Cereal Grains offer the following advantages: ● There is no need to dry the grains after harvesting for storage, saving electrical and thermal energy, as the post-harvest grains can be used in their natural state in this process; ● Since the grains are used wet, post-harvest, previously stored dry grains are not used, meaning that it is not necessary to moisten the grains at the beginning of the process, resulting in lower water consumption; ● The anaerobic maceration phase of the process allows the wet grains to be used immediately or stored for up to three years, provided they do not come into contact with oxygen, and rehydration is not necessary at the beginning of the process even after some time of storage;● Mechanical maceration using moist grains is more efficient due to their lower resistance, resulting in less wear on parts and lower energy consumption. This is because maceration or grinding of dry grain (previous method) generates greater friction and needs to be done with a 1mm sieve, causing greater wear on parts and higher energy consumption; ● Anaerobic fermentation of moist grains ensiled during the maceration phase makes the starch more available and easier to remove from the fibers, increasing the Brix level in the fermentation tank, generating greater process efficiency and reducing water consumption; ● The fact that the resulting must has a pH between 3.7 and 4.3 means that, in most cases, it is not necessary to add acids to lower the pH to 5, which is desirable for the fermentation stage;● The rapid cooking of already better-available starch is more efficient due to the anaerobic fermentation process, resulting in lower consumption of thermal and electrical energy; ● The slow cooking stage present in known processes, averaging 2 hours, is dispensed with. In this case, cooking is carried out in a maximum of 15 seconds, directly in the piping that connects the mixing and centrifugation stages, which is possible due to the anaerobic storage carried out in the initial maceration stage; ● The increase in Brix degree with the starch available in a higher degree during fermentation increases the volume of ethanol produced, improving the efficiency of the distillation towers; ● Fermentation occurs over a period of around 24 hours, making it possible to reduce the need for fermentation tanks in the distillery, as it is not necessary for the fermentation result to rest, as in traditional methods;● The fact that the grains are used while still moist, as soon as they are harvested, means that it is not necessary to wait for them to have a reduced moisture content while still on the stalk, which means that space for new planting is freed up as soon as the grains are considered mature; ● This factor improves the overall profitability of the property and ethanol production, also resulting in reduced costs.

[0020] Regarding the product obtained by the process described, grain ethanol, it can be stated that the present process contributes to higher quality ethanol because, by reducing the time required for fermentation and the fact that the fermentation is anaerobic, guaranteeing a low pH from the beginning of the process, the possibility of bacterial contamination is reduced, consequently decreasing the need for the addition of antibiotics. In addition to improving the final quality of the ethanol, this also reduces production costs. Illustrations:

[0021] In order to facilitate research and provide understanding of the present patent, as outlined in the report, according to a basic and preferred embodiment developed by the applicant, reference is made to the attached illustrations, which form part of and support this descriptive report, where: FIG. 01 – presents a representative diagram of the ethanol manufacturing process using wet corn grain. Description:

[0022] The Ethanol Manufacturing Process Using Wet Cereal Grains comprises several stages, beginning with receiving the grains immediately after harvesting, which must be at their optimal ripe stage. In other words, it is not necessary to wait for the grains' moisture content to decrease while still on the plant, as occurs in known processes of this technique.

[0023] In step (1) the grains are received from the field with a usual moisture content between 15% and 35%. This step involves the collection and initial inspection of the grains before proceeding to the next stage of the process. No additional hydration is required at this stage of the process.

[0024] In step (2) the cereal grains are mechanically macerated, that is, the moist grains are crushed and mixed with water. Water is used if necessary and in sufficient quantity to reach an optimum moisture content between 30% and 40%. Maceration of the moist cereal grains releases inoculants that develop naturally as a result of crushing. The presence of natural inoculants causes the temperature and humidity to stabilize after all the air initially available in the mixture has been consumed, with the temperature reaching between 20 and 35°C. The pH stabilizes between 3.5 and 4.2, initiating the alcoholic fermentation process, albeit at a low rate.

[0025] Once the temperature and humidity stabilize, the mixture can proceed directly to the next stage of the process, or it can be stored for up to three years, provided it is in an airtight environment that prevents oxygen from entering. For this reason, after the maceration process, anaerobic storage is used, which, in addition to preserving the mixture by keeping the macerated grains moist, increases the availability of starch and sugar, thus increasing the rates of subsequent fermentation.

[0026] This stage preferably takes place in bag silos, but other types of equipment that guarantee the same result can be used, such as trench silos. In cases where the ambient temperature is below 20 to 35°C, it is necessary to use condensers or vapor retainers so that the alcohol generated in this anaerobic storage stage is not lost.

[0027] Step (3) consists of removing the wet macerated grains from the silo, which are then taken to the distillery entrance. Different grains can be removed from individual silos and taken, mixed together, to the following stages.

[0028] In step (4), the moist grains resulting from the soaking step (2) are mixed with water which must be at a maximum temperature of 40°C, preferably at 20°C, for about 20 minutes. Known mechanical stirrers are used. Water is added at a rate of 0.7 to 1.3 liters per kilogram of moist grain resulting from step (2), preferably at a rate of 1.0 liter per kilogram of moist grain resulting from step (2). In this step, alpha-amylase is added to assist in making the starch available during the fermentation process, at a rate of 1.0 to 2.0 ml per kilogram of moist grain resulting from step (2), preferably at a rate of 1.5 ml per kilogram of moist grain resulting from step (2).

[0029] In step (5) the mixture obtained in step (4) is cooked directly in the piping that connects the tank used for the mixture foreseen in the previous step and the conditioning tank, by adding steam, known as a jet cooker, at a temperature between 70 ºC and 90ºC, preferably at a temperature of 80ºC, for a maximum of 15 seconds. In this case, the starch is transformed into glucose and maltose, breaking the sugar chains, making it available in greater quantity for fermentation.

[0030] In step (6), called conditioning, the mixture obtained in step (4) already cooked is received in a conditioning tank, with a mixer, which maintains the already cooked mixture at a temperature between 70ºC and 85ºC, with the aim of homogenizing the temperature. Maintaining this temperature is due to the fact that the mixture is easier to handle because it is hot. The tank may also have a pressure relief valve.

[0031] Since alcoholic fermentation has already begun in the maceration stage (2), it continues to occur in the present stage, which causes condensation of alcohol particles mixed with water in the upper part of the conditioning vessel. These condensed particles are captured and carried by piping to the beginning of distillation (stage 12) so that they can be distilled, allowing the use of all the alcohol to be generated by the grains.

[0032] In step (7) the mixture resulting from step (4), already cooked, is centrifuged in order to separate the solid components from the liquid, removing the non-fermentable components. In this step, the solid part, which includes the pericarp, the tip and the germ of the starch, is separated from the liquid part. The solids, which contain sugar, proceed to the next step, and the liquids, which also contain sugar, have a Brix degree between 20 and 30, and are reserved to proceed to the fermentation step.

[0033] After the centrifugation foreseen in step (7), step (8) is carried out in which the solid residues resulting from the centrifugation step are washed with clean water at a rate between 0.7 and 1.3 liters per kilogram of residues, preferably 1 liter per kilogram of residues, and the aim is to separate the solid components from the liquid again, removing the non-fermentable components, obtaining a portion of residual liquid. This residual liquid from the sieving can be used at the beginning of a new process, being directed to the initial maceration step, or it can be added to the liquid obtained in the centrifugation, proceeding to the fermentation step.

[0034] Step (9) involves cooling the liquid in a heat exchanger until it reaches a temperature between 31ºC and 34ºC with the main objective of killing the yeast and alpha amylase or inhibiting its activity, preparing the mixture for the following steps. This cooled liquid is called wort.

[0035] In step (10) the yeasts are propagated, which multiply to provide the subsequent consumption of glucose in the fermentation process. A portion of the cooled wort, in the proportion of 10%, is transferred to a propagation tank where the following ingredients are added: - glycol, preferably in the amount of 2.5ml per liter of wort, this amount can vary from 2.0 to 4.00ml per liter of wort, - Saccharomyces Cerevisiae yeast in the preferred proportion of 4 grams per liter of wort, this proportion can vary from 5 to 6 grams per liter of wort, and - urea in the amount of 10g per liter of wort, this amount can vary from 8g to 12g per liter of wort.

[0036] After adding these ingredients, the mixture is preferably left in the propagator for 6 hours, and during this period, compressed air will be injected into the tank by known means to facilitate the fermentation process. The time the mixture remains in the propagator can vary from 4 to 8 hours. A solution of hop acids, produced from hop CO2 extract, can be added to this mixture to inhibit the formation of lactic and acetic acids, which would compete with the yeast for glucose consumption.

[0037] The remaining 90% of the wort is transferred to a fermentation tank, where glycol is added at a rate of 1 ml per liter of wort, although this amount can vary from 0.8 to 1.20 ml per liter of wort.

[0038] Fermentation is the crucial process where the sugars present in the must are converted into ethyl alcohol (ethanol) and carbon dioxide through the action of microorganisms, usually yeasts, under controlled temperature and humidity conditions.

[0039] In step (11) fermentation occurs, and after the 6h period foreseen in propagation step (10), the mixtures made in this phase are taken to the fermentation tank, making up the total initial volume of must. In this phase of the process, after the total fermentation is completed, around 24 hours, the must is sent directly to distillation in step (12). The fermentation tank maintains the total initial volume of must under continuous light agitation to prevent settling, until the Brix degree reaches zero.

[0040] Distillation occurs in step (12), with the aim of separating the alcohol from the rest of the fermented liquid, using known methods of the technique.

[0041] Next, the vinasse is decanted in step (13) where the solids are mixed with the pericarp, which refers to the outer layer that surrounds the cereal grains, the tip and the germ, generating a mixture rich in proteins and fibers, which can be used to feed animals or for other purposes. The final step (14) comprises the shipment where the ethanol is sent to the shipping tanks, and can be hydrated, anhydrous or neutral, depending on the sales preferences, foreseen in step (15).

[0042] The solids obtained in step (8), sieving and washing, can also be used for the manufacture of animal feed. The same would not occur in known processes where the grains are crushed or ground. Conclusion:

[0043] Thus, Cereal Ethanol and the Ethanol Manufacturing Process Using Wet Cereal Grains are supported by unprecedented technical and functional characteristics, therefore deserving the legal protection sought.

Claims

1 / 3 CLAIMS 1. ETHANOL MANUFACTURING PROCESS USING WET CEREAL GRAINS is characterized by comprising at least the following step: - step (2): maceration where the cereal grains received from the field are crushed and mixed with water, and kept in a hermetic environment.

2. ETHANOL MANUFACTURING PROCESS USING WET CEREAL GRAINS according to claim 1 is characterized in that: - in step (2) water is used in sufficient quantity to achieve a moisture content between 30% and 40%, - in step (2) the macerated grains are kept in a hermetic environment with a temperature between 20°C and 35°C and a pH between 3.5 and 4.

2. 3.A process for manufacturing ethanol using wet cereal grains according to claim 1 is characterized by comprising: - step (4): wherein the wet grains resulting from the maceration step (2) are mixed with water at a maximum temperature of 40°C, at a rate between 0.7 and 1.3 liters of water per kilogram of wet grain resulting from step (2), with alpha-amylase being added at a rate between 1.0 and 2.0 ml per kilogram of wet grain resulting from step (2); 4. A process for manufacturing ethanol using wet cereal grains according to claim 3 is characterized in that: - in step (4) the water is specifically at a temperature of 20°C, and the mixing takes place for approximately 30 minutes; - in step (4) water is added at a rate of 1.0 liter per kilogram of wet grain resulting from step (2); - in step (4) alpha amylase is added at a rate of 1.5 ml per kilogram of wet grain resulting from step (2). 2 / 3 5. ETHANOL MANUFACTURING PROCESS USING WET CEREAL GRAINS according to claim 1 is characterized by the fact that it further comprises the following sequential steps: - step (5): cooking the mixture resulting from step (4) by adding steam, known as a jet cooker, at a temperature between 70 ºC and 90 ºC, for a maximum of 15 seconds; - step (6): conditioning in which the cooked mixture is received in a conditioning tank, with a mixer, maintained at a temperature between 70 ºC and 85 ºC, with the condensed particles being carried by piping to the beginning of distillation in step 12; - step (7): centrifugation to separate the solid components from the liquid, removing the non-fermentable components; - step (8): sieving and washing the solid residues resulting from step (7) with clean water at a rate between 0.7 and 1.3 liters per kilogram of residues; - Step (9): cooling the liquid until it reaches a temperature between 31ºC and 34ºC, called wort;- Step (10): Yeast propagation, where glycol is added to 10% of the must, in the proportion of 2.0 to 4.00 ml per liter of must, Saccharomyces Cerevisiae yeast, in the proportion of 5 to 6 grams per liter of must, and urea, in the proportion of 8 to 12 grams per liter of must, the mixture remaining in the propagator for 4 to 8 hours; glycol is added to the remaining 90% of the must in the proportion of 0.8 to 1.20 ml per liter of must; - Step (11): Fermentation with continuous light stirring until the Brix degree reaches zero; - Step (12): Distillation to separate the alcohol from the remaining fermented liquid. 3 / 3 6. ETHANOL MANUFACTURING PROCESS USING WET CEREAL GRAINS according to claim 5 is characterized in that: - in step (5) the mixture resulting from step (4) is cooked by adding steam, known as a jet cooker, at a temperature of 80ºC; - in step (8) the solid residues resulting from step (7) are washed with clean water at a rate of 1 liter per kilogram of residues; - in step (10) glycol is added in the amount of 2.5 ml per liter of wort, Saccharomyces Cerevisiae yeast is added in the proportion of 4 grams per liter of wort, and urea is added in the amount of 10 g per liter of wort; - in step (10) the mixture remains in the propagator for 6 hours; - in step (10) to the remaining 90% of wort, add glycol at a rate of 1ml per liter of wort; 7.GRAIN ETHANOL characterized by the fact that it is obtained by a manufacturing process of ethanol using wet grains of cereals which comprises at least the following step: - step (2): maceration where the grains of cereals received from the field are crushed and mixed with water, and kept in a hermetic environment.

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