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Processes, Challenges and Optimisation of Rum Production from Molasses—A Contemporary Review. FERMENTATION-BASEL 2021. [DOI: 10.3390/fermentation7010021] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
Abstract
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.
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Chikhoune A, Damjan Pavleca J, Shashkov M, Berroua Z, Chebbi K, Bougherra H, Zeroual B, Aliane K, Gagaoua M, Boudjellal A, Vovk I, Križman M. Antioxidant effect induced by the essential oil ofPituranthos scopariusin a formulation of a whey spread emulsion. J FOOD PROCESS PRES 2017. [DOI: 10.1111/jfpp.13163] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Anis Chikhoune
- Equipe Maquav, Laboratoire BIOQUAL, I.N.A.T.A.A, Université Frères Mentouri Constantine, Route de Ain El-Bey; Constantine 25000 Algérie
| | - Jan Damjan Pavleca
- Laboratory for Food Chemistry; National Institute of Chemistry, Hajdrihova 19; SI-1000 Ljubljana Slovenia
| | - Mikhail Shashkov
- Boreskov Institute of Catalysis SB RAS, Pr. Lavrentyeva. 5; Novosibirsk 630090 Russian Federation
- Novosibirsk state University, 630090, Pyrogova st, 2; Novosibirsk 630090 Russian Federation
| | - Zahra Berroua
- Département des Technologies Alimentaires; I.N.A.T.A.A, Université Frères Mentouri Constantine, Route de Ain El-Bey; Constantine 2500 Algérie
| | - Kaissa Chebbi
- Département des Technologies Alimentaires; I.N.A.T.A.A, Université Frères Mentouri Constantine, Route de Ain El-Bey; Constantine 2500 Algérie
| | - Hind Bougherra
- Département de Génie des Procédés, Université Abderrahmane Mira; Laboratoire des Matériaux Organiques; Bejaia 06000 Algérie
| | - Brahim Zeroual
- Cévital spa, nouveau quai, port de Bejaia, BP 334; Bejaia 06000 Algerie
| | - Khellaf Aliane
- Cévital spa, nouveau quai, port de Bejaia, BP 334; Bejaia 06000 Algerie
| | - Mohammed Gagaoua
- Equipe Maquav, Laboratoire BIOQUAL, I.N.A.T.A.A, Université Frères Mentouri Constantine, Route de Ain El-Bey; Constantine 25000 Algérie
| | - Abdelghani Boudjellal
- Equipe Maquav, Laboratoire BIOQUAL, I.N.A.T.A.A, Université Frères Mentouri Constantine, Route de Ain El-Bey; Constantine 25000 Algérie
| | - Irena Vovk
- Laboratory for Food Chemistry; National Institute of Chemistry, Hajdrihova 19; SI-1000 Ljubljana Slovenia
| | - Mitja Križman
- Laboratory for Food Chemistry; National Institute of Chemistry, Hajdrihova 19; SI-1000 Ljubljana Slovenia
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