Agricultural Rum of Madeira matured on the seafloor: improved physicochemical changes induced by a pioneering seafloor ageing process

Aguiar, Dayana; Pereira, Ana C.; Marques, José Carlos

doi:10.1007/s00217-021-03855-2

Cited by 4 publications

(14 citation statements)

References 52 publications

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“…Research Line 4–NCS by-products promote diversification uses for sugar cane juice and NCS. A total of 47 research documents (15,30%) embrace by-products uses such as molasses (residue from clarification) and bagasse (residue from milling) into: nutritional blocks for animal feeding (Mendieta et al 2020 ), alcohol-based chemicals (Raza et al 2021 ), organic fertilizers (Gonçalves et al 2021 ), nanocomposites (Bhattacharjee et al 2020 ), bioethanol (Oliden et al 2017 ), biohydrogen (Jayabalan et al 2019 ), and spirit drinks (Aguiar et al 2021 ).…”

Section: Resultsmentioning

confidence: 99%

Key Drivers for Non-Centrifugal Sugar Cane Research, Technological Development, and Market Linkage: A Technological Roadmap Approach for Colombia

et al. 2022

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Food science innovation depends on consumers’ needs and is currently seeking functional food with health effects. Non-centrifugal cane sugar (NCS) is known for its potential health effects, but there is a lack of holistic analysis on technological advancement and socio-economic and market trends for decision-making in the development of the technology. The aim of this article was to analyse the research trends, recent patents, and market trends and niches for NCS to structure an NCS technological roadmap. Scientometric, bibliometric methods, and global and local market information on NCS were used. Comprehensive analysis of the worldwide research trends and patents on NCS processing and of the growth of the main niche markets for Colombian NCS exports in the last five years was conducted. Finally, with the information obtained, an NCS technological roadmap was structured, which can be used as a tool for planning innovation processes and supporting the development of new research using market information and new norms forged by the COVID-19 pandemic for Colombian case. Furthermore, the methodological design could be used for other NCS producer countries.

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Section: Resultsmentioning

confidence: 99%

Key Drivers for Non-Centrifugal Sugar Cane Research, Technological Development, and Market Linkage: A Technological Roadmap Approach for Colombia

et al. 2022

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“…Furthermore, fermentation [45][46][47][48] and distillation [49][50][51] parameters play an important role in the organoleptic characteristics of the spirit. For aged SCJSs, the different conditions of maturation in wooden barrels define the quality of the product [10,[52][53][54][55].…”

Section: The Notion Of Terroirmentioning

confidence: 99%

“…This is the 'z'habitant' rum (creole word), the ancestor of Rhum Agricole [62]. The term 'Agricole', which means 'agricultural', can only be used as a geographical indication for traditional rum produced from the sugarcane juice of French overseas departments (Guadeloupe, Martinique, French Guyana and Reunion) or the autonomous region of Madeira [10]. Agricultural rum is characterized by sugarcane fresh notes, not found in rum made from molasses or syrup [57].…”

Section: Rum and Rhum Agricolementioning

confidence: 99%

“…Thus, the extraction of phenolic compounds is accelerated and spirits mature 3 to 4 times faster than in temperate climatic zones [67]. Therefore, it is important to study the kinetics of maturation-related congener formation under real production conditions [10]. According to the daily and seasonal temperature changes, the liquid contained in the barrel will undergo expansions and contractions, which will participate in the elaboration of the flavors [119].…”

Section: Agingmentioning

confidence: 99%

“…As was the case for Rhum Agricole from Martinique during the 1990s, recent studies conducted on cachaça have helped to characterize the profile of this Brazilian SCJS [7,8]. Improving the quality and yield of SCJSs is an economic development strategy that has led to the growth of 'spiritourism' [9,10]. Using the current information available in the literature can help producers respond to contemporary challenges ('drink less but better' and other environmental and social issues) and promote their traditional products.…”

Section: Introductionmentioning

confidence: 99%

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An Overview of Spirits Made from Sugarcane Juice

Corbion,

Smith-Ravin,

Marcelin

et al. 2023

Molecules

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Among the family of sugarcane spirits, those made from juice are diverse and often produced in a traditional way. They must be distinguished from other sugarcane spirits, which are more widely produced and made from other sugarcane derivatives, such as molasses. These alcoholic beverages contribute significantly to the socio-economic development of many countries. However, despite ancestral know-how, there is a lack of contemporary data required to characterize some sugarcane juice spirits (SCJSs) and to overcome the current and future threats that producers will have to face. While preserving their authenticity and specificity, SCJS producers expect to improve and ensure sufficient yield and a superior quality product. Even if the scientific knowledge on these spirits is not comparable, the available data could help identify the critical points to be improved in the making process. This review aims to present the main SCJSs encountered worldwide, defining their specific features through some important aspects with, notably, references to the complex notion of terroir. To continue, we discuss the main steps of the SCJS process from harvesting to aging. Finally, we expose an inventory of SCJS’s chemical compositions and of their sensory description that define the specific organoleptic properties of these spirits.

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Preliminary Study Regarding the Optimisation of the Accelerated Ageing of Sugar Cane Spirit by Applying Ultrasound-Assisted Extraction and White Oak Chips (Quercus alba)

et al. 2023

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The ageing of alcoholic beverages is a common practice in order to increase their quality due to the release of wood extractable compounds from the barrels used. However, this process is slow and can take several years. This research focussed on optimising the use of Quercus alba chips and ultrasound in the accelerated ageing process of sugar cane spirit using the response surface methodology. The effect of temperature and ultrasound was analysed using a two-level factorial design type 2 2 . Subsequently, the accelerated ageing process was optimised using response surface methodology. Temperature and time of exposure to ultrasound energy were the selected independent variables. As a response variable, the total polyphenol index (TPI) was selected. In addition, the CIELab method was used to determine the colour characteristics (L*, a*, b*) of the aged samples. Roasting had a negative effect on the TPI, while the oak chips that were untoasted and treated with ultrasound obtained the highest TPI yield (80.5-81.5 mg GAEeq/L). The TPI values obtained through the use of the accelerated ageing method suggest that it is more e cient than the traditional ageing process, as it leads to a decrease in the maturation period of sugar cane spirit. Regarding the colour properties, a higher intensity of colour was found in the samples where the accelerated ageing method was applied. The temperature and sonication time of 48.9°C and 18.8 min were the optimal parameters to obtain a TPI value (85 GAE eq ./L) comparable to the Brandy Solera Reserve (12-18 months for the traditional method) for sugar cane spirit using the accelerated method. The ndings of this research can contribute towards the development of new ageing processes of distillates, mainly in terms of decreasing ageing times.

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Agricultural Rum of Madeira matured on the seafloor: improved physicochemical changes induced by a pioneering seafloor ageing process

Cited by 4 publications

References 52 publications

Key Drivers for Non-Centrifugal Sugar Cane Research, Technological Development, and Market Linkage: A Technological Roadmap Approach for Colombia

Key Drivers for Non-Centrifugal Sugar Cane Research, Technological Development, and Market Linkage: A Technological Roadmap Approach for Colombia

An Overview of Spirits Made from Sugarcane Juice

Preliminary Study Regarding the Optimisation of the Accelerated Ageing of Sugar Cane Spirit by Applying Ultrasound-Assisted Extraction and White Oak Chips (Quercus alba)

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