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IBD General Certificate > Unit 4 - Lesson 3 - Molasses > Flashcards

Unit 4 - Lesson 3 - Molasses Flashcards

1
Q

Describe a light rum?

A

Delicate and subtle flavors

Fermentation is different from heavy rums

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2
Q

What are the typical still associated with light rum?

A

Column

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3
Q

What is key for Yeast Selection in Light Rum?

A
  1. High ABV yield
  2. High Tolerance for temps 32-34°F (up to 37°C)
  3. Tolerance for Osmotic Stress
  4. Low Congeners production eg flavors
  5. High invertase activity
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4
Q

Why use pure yeast cultures in molasses fermentation?

A

Low microbial contamination so these bugs dont compete with yeast

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5
Q

What is the process of adding yeast to molasses fermentation?

A

It is first propagated in a pre-fermenter vessel.

The molasses is refilled in pre-fermenter to repeat process

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6
Q

What happens with Flocculating yeast strains

A

Sometimes these yeast are recycled from one fermenter to another

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7
Q

What is the process of recycling yeast?

A

Yeast is:

  1. Treated and conditioned with ACID WASH
  2. Added back to fermenter
  3. Sometime the acid wash they use penicillin to kill bacteria
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8
Q

Why acid wash yeast?

A

Reduce bacteria count when recycling yeast

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9
Q

How is recycled yeast collected?

A

Flocculation or Centrifuge from fermented wash

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10
Q

What is the typical usage period of recycled yeast in rum before replacement?

A

2 - 6 months

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11
Q

Why does recycling yeast work with molasses?

A

Can start rapid fermentation since there is enough yeast cells ready to go even with 22° Brix
And allows distillery to keep 2-3 fermentations going

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12
Q

What type of commercial yeast is used in rum distillation?

A

Dried yeast

  1. Can be added directly
  2. Can Propagate in pre-fermenter
  3. Longer shelf life (~3 years)
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13
Q

Process for light rum fermentation?

A
  1. Rapid
  2. no micros
  3. Good ABV yield
  4. Good flavor compounds
  5. Temp monitor
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14
Q

What is an example of unwanted compound in light rum?

A

sulphurous compounds - big flavor impact in small amounts

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15
Q

How are sulphurous compounds formed in light rum fermentation?

A

Yeast autolysis when temps get too high

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16
Q

Why have a temperature limit in light rum fermentation and what is it?

A

To reduce yeast autolysis which creates sulphur

28°C - 33°C

17
Q

How do distillers prevent bacteria in molasses fermentation

A
  1. Penicillin
  2. Chlorine Dioxide
  3. Quaternary ammonium compounds
18
Q

What is focus for light rum production?

A

Clean and fast fermentation

Limit bacteria and congeners

19
Q

What micros are used in Heavy Rum production?

A
  1. Natural yeast
  2. Dunder
  3. Schizosaccharomyces pombeyeast
  4. Saccharomycescerevisiae
  5. Clostridium saccharobutyricum
20
Q

Where are heavy rum typical distilled in?

A

Pot stills

Sometime column

21
Q

Why use Spontaneous Fermentation in. Heavy Rum production?

A

Keeps costs down & complex flavors
BUT can cuse low fermentation efficiency and yield
Not always the same flavor - bacteria and yeast are different batch to batch

22
Q

What is dunder?

A

Dunder is the yeast-rich foam leftovers from one batch of rum that is used to start the yeast culture of a second batch

23
Q

Why add bacteria to fermentation?

A

Creates acids that produce esters leading to complex flavors

24
Q

What the types of acid bacteria create in Heavy Rum?

A

acetic acid, propionic acid and butyric acid

25
Q

When is bacteria added to molasses fermentation?

A

After yeast fermentation begins 6-12hours later with >3%ABV

26
Q

Process for Batch Fermentation of Heavy Rum?

A

Yeast & sugar added to start fermentation
pH 4.5
18° Brix (lower than normal)
Allows yeast to outcompete any bacteria
Temps <34°C
Once temps >34°C distiller adds chosen yeast to complete fermentation

27
Q

Why do incremental feeding fermentation?

A
  1. Helps achieve high ABV
  2. Rapid start to ferment process
  3. > 11% ABV can be achieved
  4. Temp control

IBD General Certificate (52 decks)

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