The spinning cone column (SCC), previously employed in the food industry for volatile removal at low temperatures, is investigated with the aim of removing ethanol in situ from a yeast broth. A 100 litre fermenter was integrated into the SCC pilot plant and broth passed continuously through the column. Although the SCC effectively removed ethanol from the broth, cell viability declined significantly with time. Laboratory scale experiments suggest that this is a result of various factors, the main one being the effect of reduced pressure upon cell size and shape. if was proposed that passing broth through the SCC at intervals rather than continuously, with periods to allow cells to ’recover’ could prove to be more effective whilst keeping the broth ethanol concentration low. This process was employed upon cells at both stationary and logarithmic growth phases, and the results compared for cell viability and extent of recovery.