PRODUÇÃO E CARACTERIZAÇÃO DE RUM DESTILADO EM ALAMBIQUE

Abstract

The global rum market was valued at USD 15 billion in 2020 and is projected to reach USD 21.5 billion by 2025, with a compound annual growth rate (CAGR) of 5.5% during the period. This expected growth is driven by the rising global demand for high-quality rum with intense flavor (Market Data Forecast, 2020). The rum market in Brazil follows this global trend, registering significant growth in consumption in recent years, fueled by consumers seeking products with more sophisticated and distinctive flavor profiles (Businesscoot, 2020). In this context, pot still rum stands out due to its fuller and more complex flavor compared to column-distilled rum, securing a prominent position in the market. This scenario motivated the execution of this study, which aimed to analyze the production and characterization of pot still rum in compliance with Brazilian regulations. The raw material used was sugarcane molasses sourced from a local distillery. Fermentation was carried out in a fed-batch system using CA-11 yeast, a commercial strain of Saccharomyces cerevisiae. The resulting ferment was distilled in a copper pot still, and the rum was produced by diluting the heart fraction of the distillate to 40% ABV. Physicochemical analyses confirmed that the rum produced meets the regulatory requirements, presenting appropriate parameters that ensure its compliance and quality. Additionally, the final product exhibited the characteristic aroma and flavor of premium spirits, demonstrating the effectiveness of the adopted processes in obtaining a well-crafted distillate.