[Ben]

Working on potential ethanol from citrus peal with yeast catalyst.
Most oil is removed already via a "squeezing process, however
some remains. Want to eliminate oil in pre,during, or post cooking
fermentation phase of process without destroying alcohol content or
other contents. Want to have the peal for other uses AFTER removing
alcohol. Previous attempts have yielded a 20% alcohol after cooking
peal below 167 F so as not to neutralize the alcohol, but the yeast
catalyst is broken down by the oil and as mixture cools, alcohol
level drops.

Thought of a grease cutting soap, but was looking for an individual
enzyme rather than "soaping up the mix".

Thanks!