ven1401022 - VEN 140 -Spring 2010 Distilled Beverage...

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1 VEN 140 -Spring 2010 Distilled Beverage Technology Rum and Vodka Roger Boulton 3154 RMI North [email protected] Outline • Caribbean, other regions, No appelation • Sugar, Fermentation • The Distillation • Aging • Vodka Origins, No appellation • Carbohydrate Source • Distillation • Carbon Treatment
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2 Caribbean Rums • Jamaica, Puerto Rico, Cuba, Dominican Republic, Haiti • Anguilla, Barbados, Grenadine, Guadaloupe • French, Dutch and English traditions
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3 Sugar Cane • Crushed for molasses, boiled to get sugar extraction • Dark Brown, 20+ Brix liquid • High pH (>4.5) • May acidify • Low in Nutrients (DAP for N) • Warm, fast fermentation
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5 Rum Styles “High Ester”, heavy Rums Golden (Aged) White and Colored Fermentation Character • Significant bacterial component, high pH • Usually natural flora conducting the fermentation, often not completed • Strong buttery and estery aromas • Some butyrate as well as acetate esters • Can be high in fusel content, hot and harsh in the mouth
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This note was uploaded on 09/29/2010 for the course VEN 91866 taught by Professor Davidblock during the Spring '09 term at UC Davis.

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ven1401022 - VEN 140 -Spring 2010 Distilled Beverage...

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