To increase the ethanol concentrations some distilleries work with recycling yeast process that is totally different from non-recycling yeast process used.
In recycling yeast process we may increase ethanol content and reduce the vinasse volume without to spend additional energy. But there is a limitation that is the yeast cells need to be alived at the end of fermentation to be recycled.
Do you have technology to maintain the yeast cells alive at the end of fermentation even for ethanol concentrations above 12% (V/V) without to spend more energy?