Fermentation Rum



sugarcane harvested make sugarcane juice , molasses.



artisanal rum distillery along n7 road


most rum produced molasses, made sugarcane. rum s quality dependent on quality , variety of sugar cane used create it. sugar cane s quality depends on soil type , climate grown in. within caribbean, of molasses brazil. notable exception french-speaking islands, sugarcane juice preferred base ingredient. in brazil itself, distilled alcoholic beverage derived cane juice distinguished rum , called cachaça.


yeast , water added base ingredient start fermentation process. while rum producers allow wild yeasts perform fermentation, use specific strains of yeast provide consistent taste , predictable fermentation time. dunder, yeast-rich foam previous fermentations, traditional yeast source in jamaica. yeast employed determine final taste , aroma profile, says jamaican master blender joy spence. distillers make lighter rums, such bacardi, prefer use faster-working yeasts. use of slower-working yeasts causes more esters accumulate during fermentation, allowing fuller-tasting rum.


fermentation products 2-ethyl-3-methyl butyric acid , esters ethyl butanoate , ethyl hexanoate give rise sweet , fruitiness of rum.[1]








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