The use of distillers' dry yeast as inoculum for rum fermentation on pilot plant scale

Abstract

The use of distillers' dried yeast as inoculum for rum fermentations was studied on a pilot plant scale. Two fermentation procedures (batch and fed batch) and four levels of dry yeast (0.5, 1.0, 1.5 and 2.0 g/L) were tested. The fermentations were followed for 36 hours. Product yields at 24 hours and 36 hours were determined. The resultant fermentation rate was below the rate required by the local industry (close to completion after 30 hours). This drawback is further complicated by the fact that dried yeast is not stable and has a shelf life that can vary from 1 to 12 months, depending on ambient storage conditions.