[vc_row css=”.vc_custom_1485767675422{margin-right: 0px !important;margin-bottom: 50px !important;margin-left: 0px !important;}”][vc_column css=”.vc_custom_1486546283939{background-image: url(https:\/\/roteirodacachaca.com.br\/wp-content\/uploads\/2016\/06\/placeholder.gif?id=33) !important;background-position: center !important;background-repeat: no-repeat !important;background-size: cover !important;}”][\/vc_column][\/vc_row][vc_row css=”.vc_custom_1485757244346{margin-bottom: 90px !important;}”][vc_column width=”2\/3″ offset=”vc_col-lg-6 vc_col-md-12″][vc_column_text css=”.vc_custom_1599516833134{margin-bottom: 25px !important;}”]A cana de a\u00e7ucar e a colheita. A colheita \u00e9 realizada por m\u00e1quinas, ou \u00e0 m\u00e3o.<\/span>[\/vc_column_text][\/vc_column][vc_column width=”1\/3″][vc_single_image image=”7134″ img_size=”full” alignment=”right” css_animation=”fadeIn”][\/vc_column][\/vc_row][vc_row css=”.vc_custom_1485757244346{margin-bottom: 90px !important;}”][vc_column width=”2\/3″ offset=”vc_col-lg-6 vc_col-md-12″][vc_column_text css=”.vc_custom_1599517148739{margin-bottom: 25px !important;}”]Moagem<\/span><\/p>\n

Nesta etapa, a garapa \u00e9 extra\u00edda da cana e o baga\u00e7o \u00e9 separado do caldo de cana.<\/span>[\/vc_column_text][\/vc_column][vc_column width=”1\/3″][vc_single_image image=”7137″ img_size=”full” alignment=”right” css_animation=”fadeIn”][\/vc_column][\/vc_row][vc_row css=”.vc_custom_1485757244346{margin-bottom: 90px !important;}”][vc_column width=”2\/3″ offset=”vc_col-lg-6 vc_col-md-12″][vc_column_text css=”.vc_custom_1599517313372{margin-bottom: 25px !important;}”]Filtragem<\/span><\/p>\n

Aqui o caldo \u00e9 filtrado por uma peneira e por decanta\u00e7\u00e3o, deixando para tr\u00e1s o bagacilho e quaisquer tipos de outros res\u00edduos.<\/span>[\/vc_column_text][\/vc_column][vc_column width=”1\/3″][vc_single_image image=”7148″ img_size=”full” alignment=”right” css_animation=”fadeIn”][\/vc_column][\/vc_row][vc_row css=”.vc_custom_1485757244346{margin-bottom: 90px !important;}”][vc_column width=”2\/3″ offset=”vc_col-lg-6 vc_col-md-12″][vc_column_text css=”.vc_custom_1599517373106{margin-bottom: 25px !important;}”]Redu\u00e7\u00e3o do Brix<\/span><\/p>\n

Ap\u00f3s a filtragem, chega a hora de reduzir o brix da cana. Para isso, basta adicionar \u00e1gua ao caldo de cana. Geralmente, o brix vai de 18-24 para 14-16.<\/span>[\/vc_column_text][\/vc_column][vc_column width=”1\/3″][vc_single_image image=”7150″ img_size=”full” alignment=”right” css_animation=”fadeIn”][\/vc_column][\/vc_row][vc_row css=”.vc_custom_1485757244346{margin-bottom: 90px !important;}”][vc_column width=”2\/3″ offset=”vc_col-lg-6 vc_col-md-12″][vc_column_text css=”.vc_custom_1694542747812{margin-bottom: 25px !important;}”]Destila\u00e7\u00e3o<\/span><\/p>\n

Durante a etapa inteira da destila\u00e7\u00e3o em alambique artesanal<\/a>, s\u00e3o separados a cabe\u00e7a, cora\u00e7\u00e3o e cauda, sendo o cora\u00e7\u00e3o o \u00fanico ideal para consumo.<\/span>[\/vc_column_text][\/vc_column][vc_column width=”1\/3″][vc_single_image image=”7152″ img_size=”full” alignment=”right” css_animation=”fadeIn”][\/vc_column][\/vc_row][vc_row css=”.vc_custom_1485757244346{margin-bottom: 90px !important;}”][vc_column width=”2\/3″ offset=”vc_col-lg-6 vc_col-md-12″][vc_column_text css=”.vc_custom_1599517539924{margin-bottom: 25px !important;}”]Fermenta\u00e7\u00e3o<\/span><\/p>\n

Com a dura\u00e7\u00e3o entre 16 e 24 horas, o processo de fermenta\u00e7\u00e3o consiste na transforma\u00e7\u00e3o do a\u00e7ucar em \u00e1lcool e g\u00e1s carb\u00f4nico por micro-organismos.<\/span>[\/vc_column_text][\/vc_column][vc_column width=”1\/3″][vc_single_image image=”7151″ img_size=”full” alignment=”right” css_animation=”fadeIn”][\/vc_column][\/vc_row][vc_row css=”.vc_custom_1485757244346{margin-bottom: 90px !important;}”][vc_column width=”2\/3″ offset=”vc_col-lg-6 vc_col-md-12″][vc_column_text css=”.vc_custom_1599517735718{margin-bottom: 25px !important;}”]Armazenamento e envelhecimento<\/span><\/p>\n

Algumas das madeiras mais usadas s\u00e3o: carvalho, amburana, b\u00e1lsamo, garapeira, freij\u00f3, jequitib\u00e1, jatob\u00e1 e castanheira.<\/span>[\/vc_column_text][\/vc_column][vc_column width=”1\/3″][vc_single_image image=”7155″ img_size=”full” alignment=”right” css_animation=”fadeIn”][\/vc_column][\/vc_row][vc_row css=”.vc_custom_1485757244346{margin-bottom: 90px !important;}”][vc_column width=”2\/3″ offset=”vc_col-lg-6 vc_col-md-12″][vc_column_text css=”.vc_custom_1599517797498{margin-bottom: 25px !important;}”]Engarrafamento<\/span><\/p>\n

O processo de engarrafamento pode ser manual, ou mecanizado. Depois desse longo e \u00e1rduo trabalho, a cacha\u00e7a artesanal \u00e9 disponibilizada.<\/span>[\/vc_column_text][\/vc_column][vc_column width=”1\/3″][vc_single_image image=”7156″ img_size=”full” alignment=”right” css_animation=”fadeIn”][\/vc_column][\/vc_row][vc_row full_width=”stretch_row” el_class=”third_bg_color” css=”.vc_custom_1451889219674{margin-bottom: -60px !important;}”][vc_column][vc_cta h2=”Compre aqui. Destilaria Sapucaia.” h2_font_container=”font_size:20px|color:%23000000|line_height:24px” h2_use_theme_fonts=”yes” shape=”square” style=”flat” add_button=”right” btn_title=”clique aqui” btn_style=”flat” btn_color=”theme_style_2″ btn_align=”right” btn_i_align=”right” btn_i_icon_fontawesome=”stm-online-address” use_custom_fonts_h2=”true” btn_button_block=”true” btn_add_icon=”true” el_class=”third_bg_color” css=”.vc_custom_1599517852565{margin-bottom: 0px !important;}”][\/vc_cta][\/vc_column][\/vc_row]<\/p>\n","protected":false},"excerpt":{"rendered":"

[vc_row css=”.vc_custom_1485767675422{margin-right: 0px !important;margin-bottom: 50px !important;margin-left: 0px !important;}”][vc_column css=”.vc_custom_1486546283939{background-image: url(https:\/\/roteirodacachaca.com.br\/wp-content\/uploads\/2016\/06\/placeholder.gif?id=33) !important;background-position: center !important;background-repeat: no-repeat !important;background-size: cover !important;}”][\/vc_column][\/vc_row][vc_row css=”.vc_custom_1485757244346{margin-bottom: 90px !important;}”][vc_column width=”2\/3″ offset=”vc_col-lg-6 vc_col-md-12″][vc_column_text css=”.vc_custom_1599516833134{margin-bottom: 25px !important;}”]A cana de a\u00e7ucar e a colheita. A colheita \u00e9 realizada por m\u00e1quinas, ou \u00e0 m\u00e3o.[\/vc_column_text][\/vc_column][vc_column width=”1\/3″][vc_single_image image=”7134″ img_size=”full” alignment=”right” css_animation=”fadeIn”][\/vc_column][\/vc_row][vc_row css=”.vc_custom_1485757244346{margin-bottom: 90px !important;}”][vc_column width=”2\/3″ offset=”vc_col-lg-6 vc_col-md-12″][vc_column_text css=”.vc_custom_1599517148739{margin-bottom: 25px !important;}”]Moagem<\/p>\n","protected":false},"author":1,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"_seopress_robots_primary_cat":"","_seopress_titles_title":"","_seopress_titles_desc":"","_seopress_robots_index":"","ngg_post_thumbnail":0,"footnotes":""},"_links":{"self":[{"href":"https:\/\/roteirodacachaca.com.br\/wp-json\/wp\/v2\/pages\/7127"}],"collection":[{"href":"https:\/\/roteirodacachaca.com.br\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/roteirodacachaca.com.br\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/roteirodacachaca.com.br\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/roteirodacachaca.com.br\/wp-json\/wp\/v2\/comments?post=7127"}],"version-history":[{"count":13,"href":"https:\/\/roteirodacachaca.com.br\/wp-json\/wp\/v2\/pages\/7127\/revisions"}],"predecessor-version":[{"id":7494,"href":"https:\/\/roteirodacachaca.com.br\/wp-json\/wp\/v2\/pages\/7127\/revisions\/7494"}],"wp:attachment":[{"href":"https:\/\/roteirodacachaca.com.br\/wp-json\/wp\/v2\/media?parent=7127"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}