CQU researcher optimises Bundy Rum’s fermentation processes
By Greg Chapman
The production of Bundaberg Distilling Company’s (BDC) famous Bundaberg Rum has been enhanced, with CQU researcher Tinashe Mangwanda helping the company optimise its fermentation processes.
The Zimbabwean scholar said the two-year project identified the causes of suboptimal ethanol yields from the company’s fermentation processes, which had resulted in significant inconsistencies in alcohol yield and financial impacts.
“Bundaberg Distilling Company has traditionally used molasses - a by-product of sugarcane processing - as the primary feedstock for its alcohol production through fermentation,” Tinashe said.
“However, BDC had only been achieving 85-87 per cent of the ethanol yield potential from the fermentable sugars present in molasses. This yield deficit was estimated to result in approximately $600,000 per year in lost value due to inefficient input utilisation. Moreover, significant inconsistencies were observed in the alcohol yields across different batches of molasses used as raw material.”
Tinashe said the research pinpointed factors such as yeast health, bacterial control and variations in molasses composition as the most likely contributors to reduced fermentation efficiency.
“Through this investigation, the team, in collaboration with BDC, sought to pinpoint and implement process improvements that would optimise Bundaberg Rum production without impacting the taste profile, which remains a critical element of its appeal in a growing consumer market,” he said.
Since the completion of the research, scale-up trials of the selected optimal yeast propagation and fermentation process have successfully validated its performance.
“The scaled fermentation trials were concluded in December 2023, and we finalised the recommended process improvements. BDC has since implemented some of these enhancements at full production scale, achieving significant economic benefits for the distillery,” he said.
“The findings have been published in both academic journals and industry publications to disseminate insights gained. This evidence-based, scalable solution reinforces Bundaberg Distilling Company’s leadership in Australian rum production.”
Diageo Australia - Bundaberg Rum Distillery Governance, Risk and Environment Manager Ty McKeown said partnering with Tinashe throughout the project had been a rewarding exercise.
"Tinashe’s research has provided valuable insights into our rum fermentation process, which has the potential to translate into greater control of our process, as well as increased efficiency and reduced raw material costs.”
Tinashe completed his Master of Research with CQUniversity and supported by an Elevate Research Scholarship, and is now employed by Ferrero Food Safety and Quality.
Learn more about industry-partnered research opportunities at CQU's Research Higher Degrees website.
