## 1 Introduction  
Sugarcane (_Saccharum_ spp. L.) is cultivated mainly in tropical and subtropical regions worldwide. According to the Food and Agriculture Organization of the United Nations, sugarcane is cultivated on 261 million hectares globally, with a total yield of 1.92 billion tons [1]. Among the most economically valuable crops, this species significantly contributes to global food production, supporting the dietary needs of nearly half the world's population [2]. Sugarcane juice is the raw material for many products, including sugar (approximately 70% of production), fruit juice, rum, paper, alcohol, xylitol, chemicals, organic soil improvers, feed, and energy [3]. The growth of sugarcane is highly dependent on weather conditions, especially when cultivated outside tropical or subtropical regions [4]. Sugarcane cannot be grown in areas where the average temperature of the coldest month is below 10 \({}^{\circ}\)C [5]. Distinct temperature thresholds have been identified for the four primary developmental stages of sugarcane. Cutting germination and tillering require temperatures above 18 \({}^{\circ}\)C, while optimal conditions for the rapid growth phase range between 28 \({}^{\circ}\)C and 32 \({}^{\circ}\)C. The ripening stage, meanwhile, progresses most efficiently within a range from the basal temperature up to 18 \({}^{\circ}\)C [6; 7]. The coastal areas of Sicily typically feature a Mediterranean climate with mild winters and hot, sunny summers. Rum agricole is a type of rum that stands out due to its unique production process and distinctive organoleptic characteristics. Unlike most rums, which are primarily made from molasses, rum agricole is made by fermenting and distilling fresh sugarcane juice (_Sacharum officincarum_ L.) [8]. This gives rum agricole its characteristic sugarcane flavor, which is absent in rums made from molasses or syrup [9]. The Caribbean regions, including French overseas departments such as Guadeloupe, Martinique, French Guiana, and Reunion, as well as the autonomous region of Madeira, are renowned for producing this sugarcane spirit [10]. The term \"Agricole\" can only be used as a geographical indication for the traditional production of this rum in these specific regions of Europe (Regulation EU 2019/787) [11]. The production of rum agricole begins with the harvesting of sugarcane, followed by pressing to extract the juice, which is then filtered and clarified. This juice, rich in fermentable sugars, is the ideal substrate for fermentation [12]. After extraction, the cane juice undergoes fermentation and distillation [13]. Fermentation is a critical stage as it greatly influences the flavor and taste of the final product. _Saccharomyces cerevisiae_ yeasts are commonly used, although non-_Saccharomyces_ yeasts can also be employed to create a unique sensory profile [8]. During fermentation, yeasts produce not only ethanol but also secondary products such as acids and volatile organic compounds, which affect the final quality of cane wine and rum [13]. The fermentation process is affected not only by the native microbial population present in sugarcane but also by potential contamination introduced through processing equipment [14]. The bacterial communities found on the stalk surface and within the extracted juice comprise aerobic lactic acid bacteria, _Corynebacteria_, _Enterobacteria_, _Micrococcus_, _Basillus_, and _Pseudomonas_, alongside aerotolerant anaerbs such as _Lactobacillus_ spp. and _Leuconostoc_ spp. [12]. Microorganisms enter sugarcane through stem cutting and insect attack. These microorganisms proliferate especially if the cut canes are not quickly crushed [15]. Bacterial populations present in the must compete with yeasts for sugars and nutrients that are essential for their growth [8]. Excessive bacterial proliferation has been demonstrated to compromise the quality of cane wine by generating undesirable metabolites such as 2,3-butanedione, acetic acid, and acetoin [16].