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

Abstract

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.

Optimization of Yeast, Sugar and Nutrient Concentrations for High Ethanol Production Rate Using Industrial Sugar Beet Molasses and Response Surface Methodology

“…This behaviour was similarly reported by Vučurović et al when measuring S. cerevisiae yeast viability at the end of sugar beet molasses fermentation assays. In the absence of nutrient, the increase of initial sugar concentration from 100 to 300 g/L significantly decreased the viability of free cells from around 100 to 63.9% [17].…”

“…By recycling 30% of the fermentation broth every 36 h, a stable production of 52.3 g/L of ethanol was achieved over a period of 60 days. In addition, molasses can also be used for the production of different alcoholic beverages such as rum, a spirit distillate with an ethanol content of 37-43% alcohol by volume [17]. In another study, the ethanol production performances of corn marsh feedstock were improved by the addition of sugarcane molasses [18].…”

Authentication Using Volatile Composition: A Proof-of-Concept Study on the Volatile Profiles of Fourteen Queensland Ciders

“…As a subgroup, they make up most of the unique ester compounds found in ciders [5]. Responsible for fruity, sweet [35], green [36], and fermented notes [37], these ethyl esters are generally positively correlated with a sluggish, stressful fermentation in ciders [21].…”

“…Found at trace levels in apple juices, 2-phenylethanol increases drastically during fermentation, making it one of the most abundant aromatic compounds within cider [60]. It has an aroma threshold (in 10% ethanol) of 10 mg/L [5], and imparts floral and honey odors [36]. It is commonly found in other fermented products, such as wine, whiskey, and rum [5,36].…”

“…It has an aroma threshold (in 10% ethanol) of 10 mg/L [5], and imparts floral and honey odors [36]. It is commonly found in other fermented products, such as wine, whiskey, and rum [5,36].…”