Miracles in the history of wine making
After being transported to casasa distillery, 必须压甘蔗, 且等待时间不得超过 48 小时. 然后, 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. 在自然发酵过程中, 甘蔗浆慢慢升温至 35 ℃. 此时, the sugarcane pulp billows like boiling water and makes a sound of silk, and the big blisters suddenly rise. 约后 18 至 24 小时, 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. 在 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.
