Abstract and Keywords
This article discusses the production of rum. It begins with an overview of the nature of rum, focusing on its characteristics, quality criteria, and market styles, before discussing the science underpinning rum, its production and composition. A variety of natural and technical factors affect the taste and specific qualities of rum, including raw materials, conditions of fermentation used to convert sugars to ethanol while permitting the expression of some microbial metabolisms, method of distillation, duration and container used for maturation of distillates, quality of water used to reduce the distillate to commercial alcoholic strength, and flavors and coloring agents. The article also describes rum fermentation, distillation, and post-distillation processing and concludes with an assessment of likely future trends in rum making.
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