Effect of ageing on lees and distillation process on fermented sugarcane molasses for the production of rum

Coelho, Christian (Université de Bourgogne, Franche-Comté, AgroSup Dijon, Dijon, France) ; Brottier, Charles (Université de Bourgogne, Franche-Comté, AgroSup Dijon, Dijon, France ; Compagnie des Indes, Beaune, France) ; Beuchet, Florent (Compagnie des Indes, Beaune, France) ; Elichiry-Ortiz, Peio (Université de Bourgogne, Franche-Comté, AgroSup Dijon, Dijon, France) ; Bach, Benoît (School of Viticulture and Enology, HES-SO // University of Applied Sciences Western Switzerland) ; Lafarge, Céline (Université de Bourgogne, Franche-Comté, AgroSup Dijon, Dijon, France) ; Tourdot-Maréchal, Raphaëlle (Université de Bourgogne, Franche-Comté, AgroSup Dijon, Dijon, France)

The study aimed at evaluating the influence of fermented sugarcane molasses ageing on lees and the distillation process used for the production of rums. Molasses were freshly fermented or 3-months lees aged. Batch (PS: Pot Still) or continuous (CS: Coffey Still) distillation was carried out resulting in four different rum distillates. Gas chromatography and 3D-fluorescence enabled to differentiate rum distillates chemical composition according to the distillation process, regardless of the ageing on lees of fermented molasses. Differences in fluorescent PARAFAC components and volatile acids, acetals and carbonyls contents revealed the predominance of the physicochemical processes driven at the liquid-vapor interface of fermented molasses, generated by the distillation systems. Notwithstanding the distilling conditions, the long chain fatty ester content was significantly higher in the 3-months lees aged condition. Multivariate analysis highlighted that CS rum distillates were chemically more homogeneous than those obtained by PS that preserved the lees effect.


Mots-clés:
Type d'article:
scientifique
Faculté:
Ingénierie et Architecture
Ecole:
Changins
Institut:
Aucun institut
Date:
2019-08
Pagination:
7 p.
Veröffentlicht in:
Food Chemistry
Numérotation (vol. no.):
2020, no. 303, article no. 125405
DOI:
ISSN:
0308-8146
Le document apparaît dans:

Note: The status of this file is: restricted


 Datensatz erzeugt am 2019-09-10, letzte Änderung am 2019-09-10

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