Search Results (3)

This study applied response surface methodology (RSM) to optimise process parameters for rum fermentation. The primary aim was to enhance ethanol productivity through refined molasses conditioning and fermentation. Polyacrylamide flocculants were evaluated for molasses clarification, identifying an optimised blend which significantly outperformed individual flocculants. Statistical analyses revealed Flopam AN 956 SH as the top performer based on settling behaviour and mud qualities. Mixture modelling exposed optimised flocculant formulations that outperformed individual flocculants, indicating synergistic interactions. A central composite design (CCD) systematically evaluated the effects of temperature, oxygenation, and nutrient supplementation on yeast growth kinetics. It determined that 5 ppm O₂, 32.19 °C, and 2.5% nutrients maximised the specific growth rate at 0.39 h⁻¹ and ethanol yield at 9.84% v/v. The models characterised interactions, revealing nutrient–oxygen synergies that stimulated metabolism. Overall, fermentation efficiency and assurance for ethanol yield were increased through comprehensive multi-scale optimisation utilising factorial designs, validated analytics, and quantitative strain characterisation. Full article

The production of high-quality rum requires a carefully controlled fermentation process, which is determined by the physicochemical and nutritional properties of the molasses used as a substrate. The flavor, aroma, and alcohol content of the final product are heavily influenced by the composition of molasses. This paper presents the results of an extensive analysis of molasses, a byproduct of sugar production that has various applications in food and feed industries. The physicochemical properties and nutritional composition of molasses were investigated using a range of analytical techniques including Brix, moisture content, pH, total ash content, total dissolved solids, crude protein, sugar content, total nitrogen, free amino acids, amino acids, mineral content, vitamins, and organic acids. This study analyzed molasses samples obtained from three painted concrete constructed storage wells at the Bundaberg Distilling Company. The results indicated that the molasses samples possessed a substantial sugar concentration, with sucrose being the most abundant, ranging from 35.02 to 35.27% w/w. These findings support the traditional use of molasses in rum fermentation and use as an alternative feedstock for the synthesis of various value-added chemicals. The pH of the molasses was slightly acidic, and the total ash content was relatively high, ranging from 8.76 to 13.55% w/w, indicating the presence of mineral salts. Mineral content varied among the samples, but all three contained significant levels of sodium, phosphorus, potassium, calcium, and magnesium. All the samples contained essential amino acids and vitamins, but their levels varied. The molasses also contained varying levels of different organic acids, including acetic, propanoic, aconitic, formic, valeric, lactic, citric, and malic acids. The analysis revealed significant differences in ash content, nitrogen compounds, and minerals between storage wells, indicating inherent variability between batches. However, key fermentable sugars did not significantly differ between samples, and blending or standardization is recommended to minimize batch-to-batch variation prior to fermentation. This study provides valuable information on the composition and quality of molasses, which can be used to optimize its utilization in rum fermentation and various other applications. Full article

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. Full article