Production of wine from sugarcane waste and anti-dysentry activity?!
Production of wine from sugarcane waste and anti-dysentry activity?
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Molasses or treacle is a thick syrup by-product from the processing of the sugarcane or sugar beet into sugar. (In some parts of the U.S., "molasses" also refers to sorghum syrup.) The word molasses comes from the Portuguese word mela?o, which is in turn the Greek mellas ― honey. The quality of molasses depends on the maturity of the sugar cane or beet, the amount of sugar extracted, and the method of extraction.
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[edit] Cane molasses
Sulphured molasses is made from young green sugar cane and is treated with sulfur dioxide fumes, which act as a preservative, during the sugar extraction process. The sugar cane plant is harvested and stripped of its leaves. Its juice is then extracted from the canes, usually by crushing or mashing. The juice is boiled to concentrate and to promote the crystallization of the sugar. The results of this first boiling and removal of sugar crystal is first molasses, which has the highest sugar content because comparatively little sugar has been extracted from the juice. Second molasses is created from a second boiling and sugar extraction, and has a slight bitter tinge to its taste.
The third boiling of the sugar syrup gives blackstrap molasses. The majority of sucrose from the original juice has been crystallized but blackstrap molasses is still mostly sugar by calories[1]; however, unlike refined sugars, it contains significant amounts of vitamins and minerals. Blackstrap molasses is a source of calcium, magnesium, potassium and iron. One tablespoon provides up to 20 percent of the daily value of each of those nutrients.[2][3] Blackstrap is often sold as a health supplement, as well as being used in the manufacture of cattle feed, and for other industrial uses
Molasses is the base material for fermentation into rum.
Caribbean rum, circa 1941
Caribbean rum, circa 1941
Rum is a distilled beverage made from sugarcane by-products such as molasses and sugarcane juice by a process of fermentation and distillation. The distillate, a clear liquid, is then usually aged in oak and other casks. While there are rum producers in places such as Australia, India, Reunion Island, and elsewhere around the world, the majority of rum production occurs in and around the Caribbean and along the Demerara River in South America.
Rum is produced in a variety of styles. Light rums are commonly used in mixed drinks, while golden and dark rums are appropriate for use in cooking as well as cocktails. Premium brands of rum are also available that are made to be consumed neat or on the rocks.
Fermentation
Sugarcane is harvested to make sugarcane juice and molasses.
Sugarcane is harvested to make sugarcane juice and molasses.
Most rum produced is made from molasses. Within the Caribbean, much of this molasses is from Brazil.[12] A notable exception is the French-speaking islands where sugarcane juice is the preferred base ingredient.[1]
Yeast, and sometimes water, are added to the base ingredient to start the fermentation process. While some rum producers allow wild yeast to perform the fermentation, most use specific strains of yeast to help provide a consistent taste and predictable fermentation time.[25] Dunder, the yeast-rich foam from previous fermentations, is the traditional yeast source in Jamaica.[26] "The yeast employed will determine the final taste and aroma profile," says Jamaican master blender Joy Spence.[1] Distillers that make lighter rums, such as Bacardi, prefer to use faster-working yeasts.[1] Use of slower-working yeasts causes more esters to accumulate during fermentation, allowing for a fuller-tasting rum.[25]
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