Miracles in the history of wine making
After being transported to casasa distillery, sugarcane must be pressed, and the waiting time must not exceed 48 hours. Then, a special fermentation powder is used to ensure that sugarcane wine does not become sour and becomes a high-quality casasa.
Sugarcane must first be squeezed into juice and put into the barrel for fermentation. During the natural fermentation process, the sugarcane pulp slowly heats up to 35 ℃. At this time, the sugarcane pulp billows like boiling water and makes a sound of silk, and the big blisters suddenly rise. After about 18 to 24 hours, the bagasse slowly returns to normal temperature, the dregs sink to the bottom, the bagasse becomes clear, and then it is sent to the copper distiller for distillation. Distilled wine needs to be sealed in wooden barrels for two years before it can be bottled and sold.
According to the statistics of Brazil Foreign Trade Yearbook, Casa wine has become one of the three major distilled drinks in the world. In 2002, its export reached 14.8 million liters. It has become a miracle in the history of human brewing along with Scotch, French brandy and Russian Vodka.