Rum

Question 1

Where?

Answer 1

Caribbean + other countries( India, Fiji, Indonesia, Mauritius, Sri Lanka, Australia )

Question 2

Categories

Answer 2

1. Dark
2. Amber
3. Light

Many rums: blends

Question 3

Dark

Answer 3

pot stilled

aged upto 12 years

Question 4

Amber

Answer 4

pot/cont stilled

matured for 6 months - 2years

Question 5

Light

Answer 5

Cont

unaged

filtered through charcoal

Question 6

Substrates

Answer 6

1. Sugar Cane Juice
2. Molasses

both derived from processed sugar cane . Every 100 tonnes yields 4-5 tonnes of molasses.

Question 7

Sugar Cane Juice

Answer 7

12-16% sugar

Yields fermented liq - 6-8%

Susceptible to spontaneous fermentation and micro spoilage ( more than molasses) ( hence, impractical storing, milling and distillery should be on the same site)

not in rum production but cachaca.

Question 8

Obtained?

Answer 8

Pressing or crushing the cane

Question 9

Disadv

Answer 9

1. can only produce a fermented liquid of 6-8% due to low sugar content
2. Prone to spontaneous fermentation and bacterial infection ( so same site of mills , since storage useless)

Question 10

Molasses

Answer 10

50-60% sugar

gives character to spirit

requires clarification and dilution before fermentation ( crystalised sugar remived by centrifugation)

Question 11

Most used?

Answer 11

Blackstrap ( mostly for rum)

produced by heating, filtering the sugar cane juice which is then treated with lime to remove fibres and sludge and then concentrated byb evaporation

crystiallization occurs due to evap and resulting sugar crystals are then sep by centrifugation, the cycle is repeated twice and the residue is blackstrap molasses

it is viscous, brown liq and contains 45-60 fermentable sugars by wieght

Question 12

More..

Answer 12

It is delivered hot ( 45-65C)

> 60C, Maillard reactions and spontaneous combustion possible

Question 13

Maillard Reactions

Answer 13

Rxn between amino acid and reducing sugar, produce browning but is distinct from caramelisation

Question 14

Process

Answer 14

• Receive at 45-60
• dilute to 45 degree brix and heat to 70C ( Pasteurize and sediment)
• add h2so4 (0.02-0.04% - to drop pH
• sediment sludge
• supernatent diluted to SG 16-20 degree brix

Question 15

Fermentation

Answer 15

• by indigenous microflora or added yeast ( since sugar cane juice is rich in microorganisms)
• flavouring and colouring compounds that maybe added at this stage are caramel, spices, fruit juice

The resulting juice after pressing can

1. fermented directly to give liquor beer ( 7-8%)
2. refined by clarification, boiling and sep to produce crystallised sugar and molasses( dil and ferm- rum)