Rum is the most diverse spirit in the world. This diversity is linked to the process consisting of Spanish, British and French style, the aging process: white rum, golden rum, and dark rum; to the raw material and also linked to the usage of flavors.
Feedstocks used for rum must always be derivatives of sugar cane.
To produce rum, we can use cane juice (Rhum Agricole and Cachaça), cane sugar or molasses. The most commonly used one is molasses for which the characteristics are highly variable. We can use high test molasses (60° – 70° Brix) or blackstrap molasses (about 80° Brix) which is the final co-product of the production of sugar.
Regarding the regulations on rum, it is country dependant but the US, the European and the Caribbean ones are the references.
Production : Molasses has a high Brix which allows it to be stored but as soon as we dilute it, the contamination by bacteria and wild yeast increases dramatically. Lallemand recommends to work with the fed batch fermentation process in order to keep contamination low, and get an efficient fermentation.
For the production of rum, Lallemand Distilling recommends to use selected yeast dedicated to this application.
DistilaMax SR isolated from molasses is high stress tolerant, and starts the fermentation quickly.
DistilaMax RM isolated from cane juice works well and will give you a specific aromatic profile.
You can also use DistilaMax CN selected for Cachaça (Brazil) for its resistance to the osmotic stress and the well balanced aromatic profile.
Nutrition with DistilaVite in the first stages of fermentation will be very helpful to get strong and healthy yeast in order to get a
good kinetic of fermentation and the expected aromatic profile.
If you have any question, please do not hesitate to contact our Technical Team who will be happy to assist you.
DistilaBact ® LP is a Lactiplantibacillus plantarum specifically for use in managing sour mash development during the production of distilled spirits. DistilaBact LP is easy to use and can be added directly into the mash either as a co-inoculation with […]
DistilaMax® SR has been selected by UNGDA (Union Nationale des Groupements de Distillateurs d’Alcool, France) in partnership with Lallemand. DistilaMax SR displays good osmotic stress resistance, performing well with high fermentable solids. DistilaMax SR demonstrates a good balance of glucose/ fructose […]
DistilaMax® RM has been selected by INRA (Institut National de la Recherche Agronomique, France) in partnership with Lallemand. DistilaMax RM is a yeast isolated in a tropical region and demonstrates good tolerance to high fermentation temperatures. DistilaMax RM has been […]
DistilaMax® CN is a natural strain of Saccharomyces cerevisiae isolated by the Universidade Federal de Minas Gerais in Brazil. DistilaMax CN, due to its ability to work well on fresh sugar cane-juice and cane molasses is recommended in the production […]
During the process of alcoholic fermentation yeast, which is a complex living organism, is subject to various stressors: temperature, ethanol, pH, organic acids and others. In order to get a successful fermentation, yeast needs a balanced nutrient package which will maximize its potential […]
Yeast is a complex living organism and as such needs a balanced nutrient package to deliver high yield and a consistent congener profile. Lallemand Biofuels & Distilled Spirits studied the needs of yeast to propose a specific blended complex yeast […]
The Alcohol Textbook
The Ethanol Technology Institute, led by Scientific Director Dr Graeme Walker, publishes The Alcohol Textbook and conducts both The Alcohol School and Biofuels Academy. The 6th Edition of The Alcohol Textbook is now available. There is no better tool for […]