Rum Production from Sugarcane Juice: Fermentation, Distillation, and Analysis
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Rum Production from Sugarcane Juice: Fermentation, Distillation, and Analysis
Authors:
Lilesh H. Pustode1, Prashant S. Watkar2, Ashwini S. Ambala3, Komal V. Nilewar4, Vaishnav Y. Shelke5
1,2 Assistant Professor, Food Technology Department & Ballarpur Institute of Technology, Ballarpur
3,4,5 Research Scholar, Food Technology Department & Ballarpur Institute of Technology, Ballarpur
Abstract – Rum, a globally recognized distilled alcoholic beverage, is primarily derived from sugarcane juice. This study explores the fermentation of sugarcane juice using Saccharomyces cerevisiae, followed by distillation, to assess chemical composition, microbial activity, and process optimization. Wort prepared from sugarcane juice was fermented under controlled conditions, then distilled using a borosilicate glass setup. Analytical techniques showed significant variation in ethanol content levels between fresh and aged mashes. This work underscores the role of fermentation management and yeast in influencing rum's sensory and chemical quality, offering insights into sustainable and high-quality rum production.
Keywords – Distillation, Ethanol, Fermentation, Sugarcane, Yeast.
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