New research conducted at Central Queensland University focuses on the physicochemical and nutritional analysis of molasses for rum fermentation. The study found that the composition of molasses significantly influences the flavor, aroma, and alcohol content of the final rum product. The researchers analyzed molasses samples obtained from three storage wells and found that they contained high sugar concentrations, essential amino acids, vitamins, and various organic acids. However, there were variations in ash content, nitrogen compounds, and minerals between batches, suggesting the need for blending or standardization to minimize variation prior to fermentation. This study provides valuable information for optimizing the utilization of molasses in rum fermentation and other applications. [Extracted from the article]