fermentation Review Processes, Challenges and Optimisation of Rum Production from Molasses—A Contemporary Review Tinashe Mangwanda 1, Joel B. Johnson 2,3 , Janice S. Mani 2, Steve Jackson 4, Shaneel Chandra 2,* , Tyryn McKeown 4, Simon White 3 and Mani Naiker 2,3,* 1 Delta Beverages—Sorghum Beer Manufacturing Plant, 1257 Mineral Road, Masvingo 263, Zimbabwe;
[email protected] 2 College of Science and Sustainability, CQUniversity, Bruce Hwy, North Rockhampton, QLD 4701, Australia;
[email protected] (J.B.J.);
[email protected] (J.S.M.) 3 Institute for Future Farming Systems, CQUniversity, Bundaberg, QLD 4670, Australia;
[email protected] 4 Bundaberg Rum Distillery, Whitred Street, Bundaberg, QLD 4670, Australia;
[email protected] (S.J.);
[email protected] (T.M.) * Correspondence:
[email protected] (S.C.);
[email protected] (M.N.) Abstract: The rum industry is currently worth USD 16 billion, with production concentrated in tropi- cal countries of the Caribbean and Asia-Pacific regions. The primary feedstock for rum production is sugar cane molasses, a by-product of sugar refineries. The main variables known to affect rum quality include the composition of the molasses, the length of fermentation, and the type of barrels and length of time used for aging the rum. The goal of this review is to provide an overview of the impact of these variables on rum quality, and to highlight current challenges and opportunities in the production of rum from molasses. In order to achieve this, we review the relevant contemporary scientific literature on these topics.