JBEY brandy and the natural fermentation process
Nova Sintra City, January 27, 2027 (Bravanews) - We use stainless steel vats with a capacity of between 800 and 1000 liters to collect the sugarcane juice directly. Fermentation is a natural process in which the sugar present in the juice is transformed into alcohol. At JBEY, the duration of fermentation varies from vat to vat and can last from a few days to a week. To aid fermentation, a portion of the previously fermented juice is added. Thus, no chemical or external product is used to speed up the process.
Exploring Fermentation: A Journey into the World of Microorganisms
Fermentation, a fascinating and ubiquitous process in our world, is much more than just a biological phenomenon. It is an ancient and essential process that has shaped our history, our culture and even our gastronomy. From the production of foods such as bread, cheese and rum, to the manufacture of fuels and medicines, fermentation plays a crucial role in many aspects of our daily lives.
A Dance of Microorganisms
At the heart of fermentation are micro-organisms, mainly yeasts, lactic acid bacteria and fungi. These living organisms feed on the sugars present in raw materials such as fruit, cereals or milk, transforming them into a variety of end products, including alcohol, organic acids and gases.
A Variety of Products
Fermentation gives rise to a wide variety of products, each with unique sensory characteristics. For example, the fermentation of cereal grains leads to the production of beer and bread, while the fermentation of milk results in dairy products such as yogurt and cheese. Likewise, the fermentation of sugar cane juice can give rise to a range of alcoholic drinks; in our case, grog.
An Art and a Science
Fermentation is both an art and a science. Traditional artisans and producers have mastered the subtleties of this process over the centuries, developing unique techniques and microbial cultures specific to their regions. Today, scientists continue to explore the mysteries of fermentation, discovering new strains of microorganisms and developing innovative methods to improve fermentation processes and end products.
A World of Possibilities
Fermentation offers a world of endless possibilities. In addition to its traditional use in food and drink, it has become a valuable tool in areas such as biotechnology and the production of biofuels. The micro-organisms used in fermentation can also have medical applications, from the production of antibiotics to the bio-manufacturing of medicines and vaccines.
An Ancient Tradition, a Promising Future
Fermentation is much more than a simple biological process. It is a story of discovery, innovation and tradition. As we continue to explore its mysteries, we open new doors to a future where microorganisms can be our allies in creating sustainable, tasty and health-enhancing products. By embracing fermentation, we honor the past while building a promising future for a world in constant evolution.
In short, natural fermentation is a fundamental biological process used in the production of numerous products, including sugarcane-based rum. It relies on the action of micro-organisms to transform sugars into alcohol and other compounds, thus contributing to the unique sensory and taste characteristics of the final product.
