Vesu : The vesou is the must excerpt from sugar cane. The vesou is the base of the agricultural rum and cachaça, brown sugar and “canvas bread” (or panela, brown sugar), and also the jus gross from the production of the sucre de cane.
Description: Vesou is the juice obtained by crushing sugar cane and passing it through a press. THE grinding must be carried out no later than 36 hours after the cutting of the canes. This fibers very compact, called bagasse, is introduced into a grinder, made up of three large cylinders which ensure increasingly fine grinding. The juice flowing in this way contains 70% of'water, 14% of sucrose, 14% of in matters of woody and 2% impurities.
The last bagasse, very fibrous, is used as fuel and provides the plant with the energy it needs to operate.
Use: The fermentation of the vesou allows the transformation of its sucre en alcohol. This liquid slightly sugar (~5-6°) is called wine. The distillation of this wine makes it possible to obtain the agricultural rum which can only come from distillation fermented cane juice. There cachaça also comes from vesou fermented.
The vesou, carefully filtered, is placed in tanks fermentation for 36 to 48 hours. This gives a wine called "cluster" and titrating 5 to 6 degrees of alcohol. The rest of the process is the classic work of the cellar master. A ton of sugar cane gives an average of 100 liters of rhum agricole at 55°.
Concentration of sugar cane by evaporation gives the syrup battery, syrup used as sweetener. The complete evaporation of the cane gives the muscovado sugar.
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Rum
Agricultural rum
Brown sugar
Galabe
jaggery
Molasses
Panela
Rapadura sugar.