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Le metabolisme du soufre dans la rhumerie

  • L. Fahrasmane
  • Berthe Gandu-Parfait
  • F. Bazile
Research Papers
  • 37 Downloads

Résumé

Le rhum, comparativement aux autres eaux-de-vie, se singularise par la variété et les teneurs relativement élevées de composés organo-soufrés qu'il contient. La composition de la canne à sucre ainsi que les apports de sulfate et d'acide sulfurique tout au long de la filière industrielle font que les milieux de fermentations sont riches en dérivés soufrés. En aval de la distillerie, la méthanisation des effluents pose le problème d'un équilibre précaire entre les flores méthanigène et sulfato-réductrice. La fraction organo-soufrée mérite une étude approfondie et systématique, car elle présente un intérêt analytique et organoleptique pour la caractérisation des rhums.

The metabolism of sulphur during the manufacture of rum

Summary

Rum distinguishes itself from other brandies by the variety and the relatively high content of organic sulphur compounds. Composition of sugar-cane as well as additions of sulphate and sulphuric acid along the industrial process gives fermentation media that are rich in sulphur-compounds. Downstream from the distillery, biomethanation of effluents is difficult because of a precarious equilibrium between the methanogenic and the sulphate-reducing bacterial floras. The organic sulphur-fraction requires a systematic study because the latter are involved in the organoleptic properties of rums.

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Copyright information

© Oxford University Press 1989

Authors and Affiliations

  • L. Fahrasmane
    • 1
  • Berthe Gandu-Parfait
    • 1
  • F. Bazile
    • 1
  1. 1.I.N.R.A. Station de Technologie des Produits végétauxPointe-a-Pitre CedexFrench West Indies

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