Unit 3 - Lesson 3 - Molasses

Question 1

Pretreatment of Molasses

Answer 1

1. Remove solids
2. Dilute with H20 for correct Brix
3. Adjust pH
4. Pasteurize before fermentation

Question 2

Two groups that cause problems in molasses

Answer 2

1. Various plant materials, which constitute about 20% by weight of the molasses.
2. Dissolved salts (ash), which constitute about 10% by weight of the molasses.

Question 3

How to deal with plant material?

Answer 3

Let settle or deposit

Store in holding tanks

Question 4

What is the problem with Ash in Molasses?

Answer 4

Mineral salts can form hard scales in the still

Question 5

Why doesnt the distiller have control over ash content of molasses?

Answer 5

Sugar manufacturers can change operations year to year depending on sugar prices

Question 6

What should ash content be?

Answer 6

<10%

> 10% can lead to scaling

Question 7

How to treat molasses to get rid of plant and ash?

Answer 7

1. First Treatment - Dilute <50% Bric and cook for few hours at 75° C
2. Centrifuge or let solids settle
3. Second Treatment - add sulphuric acid to form calcium sulphate by 45° Brix which is acidified held at 90° C for 1 hour then centrifuge
   This stage removes most of the plant material

Question 8

What is added to create calcium sulphate?

Answer 8

Sulphuric acid

Question 9

What is the problem with calcium sulphate (gypsum)

Answer 9

If it deposits on sieve plates in a column still, it reduces size of the sieve meaning less contact with vapor and liquid

Question 10

What cant yeast ferment concentrated sugar?

Answer 10

1. Osmotic pressure

2. Too little water available

Question 11

How must calculations be done for molasses?

Answer 11

Must be based on weight not volume

Dilutiing molasses increases weight % basis

Question 12

Why heat treat molasses?

Answer 12

To pasteurize and kill bacteria and other microbs

Question 13

What does pasteurization do?

Answer 13

Significantly reduces bacteria (doesnt kill them all)

Question 14

Sterilization do to molasses

Answer 14

Kills all microbs

Question 15

Rank best to worst microbial control?

Answer 15

1. Optimize fermentation enviro for yeast
2. Pasteurization
3. Sterilization - sometime through penicilin

Question 16

How long to pasteurize?

Answer 16

30 mins at 75° C significantly reduces Lactobacili

Question 17

How is pH adjustments carried out?

Answer 17

Sulphuric acid
Phosphoric and Hydrochloric are an option
If pH too low use alkali like sodium carbonate

Question 18

What is the most likely nutritional element required for yeast with molasses?

Answer 18

Nitrogen and Phosphate

Question 19

Most common nitrogen/phosphate supplement?

Answer 19

Di-ammonium Phosphate

Question 20

What is dunder

Answer 20

the liquid left in a boiler after distilling a batch of rum. It is a traditional flavor source used in the fermentation of the wash of Jamaican rum. Similar in process to sour mash in Bourbon whiskey, it is a crucial step in achieving an authentic rum flavor.

Question 21

How is Dunder produced?

Answer 21

1. In a dunder or muck pit
2. Outside distilleries act a bioreactor
3. Contain spent wash, lees, sugar cane trash
4. Spent wash and stillage have N2 component
5. Help putrefy in the pit
6. carboxylic acids is created over weeks, months

JAMAICAN RUM MOST COMMON

Question 22

What does Dunder do to rum?

Answer 22

Contributes to the esters which gives rum noticeable fruitiness