PRODUCTION AND CHARACTERIZATION OF STILL-DISTILLED RUM
DOI:
https://doi.org/10.56238/arev8n5-011Keywords:
Rum, Molasses, Copper StillAbstract
The global rum market was valued at US$15 billion in 2020 and is projected to reach US$21.5 billion in 2025 at a compound annual growth rate of 5.5% during the period. This growth expectation is due to the global increase in demand for high-quality, intensely flavored rum (Market Data Forecast, 2020). The rum market in Brazil follows the global trend, registering significant growth in consumption in recent years, driven by a public seeking products with more sophisticated and differentiated flavor profiles (Businesscoot, 2020). Thus, rum distilled in copper stills stands out for its fuller-bodied and more complex flavor compared to rum produced in distillation columns, achieving a prominent position in the market. This scenario motivated this study, which aimed to investigate the production and characterization of rum distilled in copper stills, in accordance with current Brazilian legislation. The raw material used was sugarcane molasses. Fermentation was carried out in a fed-batch system using CA-11 yeast, a commercial strain of Saccharomyces cerevisiae. The resulting wine was distilled in a copper still, and rum was produced by diluting the heart fraction of the distillate to 40 ºGL. Physicochemical analyses confirmed that the rum produced meets the requirements established by legislation, demonstrating adequate parameters that guarantee its conformity and quality. Furthermore, the product obtained presented a visual aspect, aroma, and flavor characteristic of excellent beverages, demonstrating that the processes adopted were effective in obtaining a well-crafted distillate.
Downloads
References
ARROYO, R. The manufacture of rum. Sugar 36(12), 1941.
ARROYO, R. The flavour of rum - recent chromatographic research. International Sugar Journal. 50:210, 1948.
BRASIL. Decreto n.º 6.871, de 4 de junho de 2009. Regulamenta a Lei n.º 8.918, de 14 de julho de 1994, que dispõe sobre a padronização, a classificação, o registro, a inspeção, a produção e a fiscalização de bebidas. Diário Oficial da União, Brasília, DF, n.º 106, seção 1, p. 20, 5 jun. 2009.
BRASIL. Ministério da Agricultura, Pecuária e Abastecimento. Instrução Normativa n.º 15, de 31 de março de 2011. Estabelece a complementação dos padrões de identidade e qualidade para as bebidas alcoólicas destiladas que especifica, comercializadas em todo o território nacional. Diário Oficial da União, Brasília, DF, n.º 63, seção 1, p. 04, 1 abr. 2011.
BROWN, T. L.; LEMAY, H. E. J.; BURSTEN, B. E. Química – A Ciência Central. 9. ed. São Paulo: Pearson Prentice Hall, 2005.
BUGLASS, A. J. Handbook of Alcoholic Beverages: Technical, Analytical and Nutritional Aspects. Chichester: John Wiley & Sons, Ltd., 2011. 1185 p. DOI: https://doi.org/10.1002/9780470976524
BUSINESSCOOT Estudos e Informações Setoriais. O mercado do rum – Brasil. 2020. 38 p.
CALDAS, C. Novo manual para laboratórios sucroalcooleiros. Piracicaba: STAB, 2012. 744 p.
CHAVES, J. B. P.; LIMA, F. Z.; LOPES, J. D. S. Cachaça – Produção Artesanal de Qualidade. Viçosa: CPT, 2007. 350 p.
DELEVANTE, M.P. Rum – the commercial and technical aspects. In: Distilled Spirits: tradition and Innovation. Bryce, J.H. and Stewart, G.G. (Eds.), Nottingham University Press, Nottingham, UK, 2004.
FERNÁNDEZ, E. H. In: VENTURINI FILHO, W. G. (coord.). Bebidas alcoólicas: ciência e tecnologia. 2. ed. São Paulo: Blucher, 2016. 557 p.
INSTITUTO ADOLFO LUTZ. Métodos físico-químicos para análise de alimentos. 1. ed. digital. São Paulo: Instituto Adolfo Lutz, 2008.
LEMNARO, J.; VIKAS, K.; JASLEEN, K.; SATISH, K.; HARMINDER, S. Composition, valorization and therapeutical potential of molasses: a critical review. Environmental Technology Reviews, v. 10, n. 1, p. 131–142, 2021. DOI: https://doi.org/10.1080/21622515.2021.1892203
LIBERMAN, A. The Rum History of the Word “Rum”. Oxford University Press, 20 out. 2010. Disponível em: https://blog.oup.com/2010/10/rum/. Acesso em: 2 fev. 2025.
MANGWANDA, T.; JOHNSON, J. B.; MANI, J. S.; JACKSON, S.; CHANDRA, S.; MCKEOWN, T.; WHITE, S.; NAIKER, M. Processes, challenges and optimisation of rum production from molasses—A contemporary review. Fermentation, v. 7, 21, 2021. DOI: https://doi.org/10.3390/fermentation7010021
MURTAGH, J. E. Feedstocks, fermentation and distillation for production of heavy and light rums. In: KELSALL, D.; JACQUES, K.; LYONS, T. (eds.). The Alcohol Textbook. 4. ed. Nottingham: Nottingham University Press, 2003. p. 243–255.
SOUZA, L. M.; ALCARDE, A. R.; LIMA, F. V.; BORTOLETTO, A. M. Produção de cachaça de qualidade. Piracicaba: ESALQ/Casa do Produtor Rural, 2013. 72 p.
