Cachaça and Rum

Medeiros, Adriane Bianchi Pedroni; Matos, Mailson; Monteiro, André; Carvalho, Júlio César de; Soccol, Carlos Ricardo

doi:10.1016/b978-0-444-63666-9.00016-9

Cited by 14 publications

(19 citation statements)

References 18 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…These rums constitute almost 70-80% ABV and are usually used for punching (creation of rum-based fruit cocktails). Spiced rums are infused during the blending stage with spices such as cinnamon, aniseed, ginger, rosemary or pepper at concentrations up to 2.5% w/v [12,13,15]. Spiced rum is usually dark in colour, with sugar or caramel occasionally added for sweetness [16].…”

Section: Types Of Rummentioning

confidence: 99%

“…In terms of its physical properties, molasses is a dark brownish, viscous liquid with a pH of between 2.5-5.5 (typically~4), due to the presence of various organic acids (Table 2) [23]. It contains around 55% w/v of total fermentable sugars, comprising 35% sucrose and 20% glucose and fructose [15]. The total nitrogen content is another important nutrient, comprising the sum of all organic and inorganic nitrogenous compounds present.…”

Section: Physical and Chemical Properties Of Sugar Cane Molassesmentioning

confidence: 99%

“…The fermentation mixture can be gently stirred to maintain the yeast cells in suspension and ensuring they can assimilate the available nutrients. Rum fermentations can vary in duration from 20 h to 21 days [15], with many distilleries running fermentations for standardised lengths of time to produce a given rum product. Longer fermentations (>7 days) result in heavier flavoured rums such as those typically used in cooking and confectionary [14], while shorter fermentations (20-26 h) are used to produce lighter rums [15].…”

Section: Rum Fermentation Processesmentioning

confidence: 99%

See 2 more Smart Citations

Processes, Challenges and Optimisation of Rum Production from Molasses—A Contemporary Review

Mangwanda¹,

Johnson

Mani

et al. 2021

Fermentation

View full text Add to dashboard Cite

The rum industry is currently worth USD 16 billion, with production concentrated in tropical countries of the Caribbean and Asia-Pacific regions. The primary feedstock for rum production is sugar cane molasses, a by-product of sugar refineries. The main variables known to affect rum quality include the composition of the molasses, the length of fermentation, and the type of barrels and length of time used for aging the rum. The goal of this review is to provide an overview of the impact of these variables on rum quality, and to highlight current challenges and opportunities in the production of rum from molasses. In order to achieve this, we review the relevant contemporary scientific literature on these topics. The major contemporary challenges in the rum production industry include minimising the effects of variability in feedstock quality, ensuring the fermentation process runs to completion, preventing microbial contamination, and the selection and maintenance of yeast strains providing optimum ethanol production. Stringent quality management practices are required to ensure consistency in the quality and organoleptic properties of the rum from batch to batch. Further research is required to fully understand the influences of many of these variables on the final quality of the rum produced.

show abstract

Section: Types Of Rummentioning

confidence: 99%

Section: Physical and Chemical Properties Of Sugar Cane Molassesmentioning

confidence: 99%

Section: Rum Fermentation Processesmentioning

confidence: 99%

See 1 more Smart Citation

Processes, Challenges and Optimisation of Rum Production from Molasses—A Contemporary Review

Mangwanda¹,

Johnson

Mani

et al. 2021

Fermentation

View full text Add to dashboard Cite

show abstract

“…However, depending on how this transformation is carried out, a higher or lower quantity and quality of brandy can be obtained [7]. Besides, the composition of the beverages largely depends also on the conduction of the distillation step [8]. The distillation must be carried out aiming to preserve the aroma and the taste of the natural volatile compounds contained in the raw materials that formed during the fermentation [3].…”

Section: Introductionmentioning

confidence: 99%

Production and Characterization of a Distilled Alcoholic Beverage Obtained by Fermentation of Banana Waste (Musa cavendishii) from Selected Yeast

et al. 2017

View full text Add to dashboard Cite

Banana is one of the most important fruits in the Brazilian diet and is mainly consumed naturally. Losses from crop to final consumer are high and estimated in about 30%. The aim of this work was to elaborate a distilled alcoholic beverage from discarded banana and to compare with commercial trademarks. Initially, yeast strains were isolated from banana fruit and characterized by their production of volatile aroma compounds. The highest aroma-producing yeast isolate was identified by ITS-rRNA gene sequencing as Pichia kluyveri. Pasteurized banana pulp and peel was fermented by the selected P. kluyveri at approximately 10 7 cells/mL. The sugars were converted quickly, and a high ethanol concentration (413 mg/L) was achieved after 24 h of fermentation. The fermented banana must was distilled in a Femel Alambic, and the head, heart and tail fractions were collected. The banana brandy produced had highest concentration of volatile compounds compared to trademarks, such as isoamyl acetate (13.5 mg/L), ethyl hexanoate (0.8 mg/L) and others. The results showed that whole banana must could be a good substrate for fermentation and distillation, and the sensory analysis performed revealed that the produced beverage had good acceptance by the tasters. This study demonstrates the potential of banana as a possible alternative to reduce waste and increase income to farmers.

show abstract

“…Additional energy sources that can accelerate oak maturation include heat, gamma irradiation, ultrasound, microwave, high pressure, pulsed electric fields and infrared radiation ( 26 ) , all of which are sterilisation unit operations. Heat treatments at levels above that experienced during passive maturation can accelerate the maturation process, as is evidenced by the faster maturation rate of rum compared with Scotch Whisky (as rum is matured in warmer climates) ( 27 ) . However, heat based unit operations can reduce the concentration of volatile molecules and alter the colour of the material being processed ( 28 ) .…”

Section: Introductionmentioning

confidence: 99%

Characterisation of single malt Scotch Whisky using low powered ultrasound and UV‐Visible spectroscopy

Fraser

Francis

2020

J. Inst. Brew.

View full text Add to dashboard Cite

Cachaça and Rum

Cited by 14 publications

References 18 publications

Processes, Challenges and Optimisation of Rum Production from Molasses—A Contemporary Review

Processes, Challenges and Optimisation of Rum Production from Molasses—A Contemporary Review

Production and Characterization of a Distilled Alcoholic Beverage Obtained by Fermentation of Banana Waste (Musa cavendishii) from Selected Yeast

Characterisation of single malt Scotch Whisky using low powered ultrasound and UV‐Visible spectroscopy

Contact Info

Product

Resources

About