{"id":4877,"date":"2019-11-19T14:54:27","date_gmt":"2019-11-19T14:54:27","guid":{"rendered":"https:\/\/rhum-damoiseau.com\/savoir-faire\/"},"modified":"2021-12-16T10:27:04","modified_gmt":"2021-12-16T10:27:04","slug":"competenza","status":"publish","type":"page","link":"https:\/\/rhum-damoiseau.com\/it\/competenza\/","title":{"rendered":"Competenza"},"content":{"rendered":"[vc_row type=”full_width_background” full_screen_row_position=”middle” column_margin=”default” column_direction=”default” column_direction_tablet=”default” column_direction_phone=”default” bg_image=”987″ bg_position=”center bottom” background_image_loading=”default” bg_repeat=”no-repeat” scene_position=”center” bottom_padding=”100″ text_color=”dark” text_align=”left” row_border_radius=”none” row_border_radius_applies=”bg” class=”savoir-faire-header-background” overlay_strength=”0.3″ gradient_direction=”left_to_right” shape_divider_position=”bottom” bg_image_animation=”none” shape_type=””][vc_column column_padding=”no-extra-padding” column_padding_tablet=”inherit” column_padding_phone=”inherit” column_padding_position=”all” column_element_spacing=”default” background_color_opacity=”1″ background_hover_color_opacity=”1″ column_shadow=”none” column_border_radius=”none” column_link_target=”_self” gradient_direction=”left_to_right” overlay_strength=”0.3″ width=”1\/1″ tablet_width_inherit=”default” tablet_text_alignment=”default” phone_text_alignment=”default” bg_image_animation=”none” border_type=”simple” column_border_width=”none” column_border_style=”solid”][vc_row_inner column_margin=”default” column_direction=”default” column_direction_tablet=”default” column_direction_phone=”default” text_align=”center” class=”savoir-faire-introduction”][vc_column_inner column_padding=”padding-5-percent” column_padding_tablet=”inherit” column_padding_phone=”inherit” column_padding_position=”all” column_element_spacing=”default” background_color_opacity=”1″ background_hover_color_opacity=”1″ column_shadow=”none” column_border_radius=”none” column_link_target=”_self” gradient_direction=”left_to_right” overlay_strength=”0.3″ width=”1\/1″ tablet_width_inherit=”default” bg_image_animation=”none” border_type=”simple” column_border_width=”none” column_border_style=”solid”][heading subtitle=”Produttori di rum da 3 generazioni”]\n

La competenza Damoiseau<\/h1>\n[\/heading][vc_column_text el_class=”font-family-crimson font-style-italic font-size-30″]\n

Il processo di fabbricazione del rum<\/h2>\n[\/vc_column_text][\/vc_column_inner][\/vc_row_inner][vc_row_inner column_margin=”default” column_direction=”default” column_direction_tablet=”default” column_direction_phone=”default” bottom_padding=”2%” text_align=”left”][vc_column_inner column_padding=”no-extra-padding” column_padding_tablet=”inherit” column_padding_phone=”inherit” column_padding_position=”all” column_element_spacing=”default” background_color_opacity=”1″ background_hover_color_opacity=”1″ column_shadow=”none” column_border_radius=”none” column_link_target=”_self” gradient_direction=”left_to_right” overlay_strength=”0.3″ width=”1\/5″ tablet_width_inherit=”default” bg_image_animation=”none” border_type=”simple” column_border_width=”none” column_border_style=”solid”][image_with_animation image_url=”1004″ animation=”Fade In” hover_animation=”none” alignment=”center” border_radius=”none” box_shadow=”none” image_loading=”default” max_width=”100%” max_width_mobile=”default” margin_bottom=”0″][\/vc_column_inner][vc_column_inner column_padding=”no-extra-padding” column_padding_tablet=”inherit” column_padding_phone=”inherit” column_padding_position=”all” column_element_spacing=”default” background_color_opacity=”1″ background_hover_color_opacity=”1″ column_shadow=”none” column_border_radius=”none” column_link_target=”_self” gradient_direction=”left_to_right” overlay_strength=”0.3″ width=”4\/5″ tablet_width_inherit=”default” bg_image_animation=”none” border_type=”simple” column_border_width=”none” column_border_style=”solid”][vc_column_text el_class=”font-family-crimson font-style-italic font-size-24″ css=”.vc_custom_1639641256590{margin-bottom: 20px !important;}”]\n

Il taglio e la frantumazione della canna da zucchero<\/a><\/h4>\n[\/vc_column_text][vc_column_text el_class=”text-justify font-family-montserrat font-size-16 color-white”]La raccolta della canna inizia non prima di fine gennaio e pu\u00f2 durare fino al mese di luglio. Le canne sono tagliate a macchina in pezzi di 50 cm. La canna fresca \u00e8 consegnata alla distilleria dove \u00e8 sminuzzata da due trituratori che permettono di sfibrare gli steli della canna, poi sfilacciata e infine frantumata. Il succo (o \u201cvesou\u201d) \u00e8 recuperato a ogni fase e si riversa in una vasca in cui sar\u00e0 pompato per essere filtrato.[\/vc_column_text][\/vc_column_inner][\/vc_row_inner][vc_row_inner column_margin=”default” column_direction=”default” column_direction_tablet=”default” column_direction_phone=”default” bottom_padding=”2%” text_align=”left”][vc_column_inner column_padding=”no-extra-padding” column_padding_tablet=”inherit” column_padding_phone=”inherit” column_padding_position=”all” column_element_spacing=”default” background_color_opacity=”1″ background_hover_color_opacity=”1″ column_shadow=”none” column_border_radius=”none” column_link_target=”_self” gradient_direction=”left_to_right” overlay_strength=”0.3″ width=”1\/5″ tablet_width_inherit=”default” bg_image_animation=”none” border_type=”simple” column_border_width=”none” column_border_style=”solid”][image_with_animation image_url=”1008″ animation=”Fade In” hover_animation=”none” alignment=”center” border_radius=”none” box_shadow=”none” image_loading=”default” max_width=”100%” max_width_mobile=”default” margin_bottom=”0″][\/vc_column_inner][vc_column_inner column_padding=”no-extra-padding” column_padding_tablet=”inherit” column_padding_phone=”inherit” column_padding_position=”all” column_element_spacing=”default” background_color_opacity=”1″ background_hover_color_opacity=”1″ column_shadow=”none” column_border_radius=”none” column_link_target=”_self” gradient_direction=”left_to_right” overlay_strength=”0.3″ width=”4\/5″ tablet_width_inherit=”default” bg_image_animation=”none” border_type=”simple” column_border_width=”none” column_border_style=”solid”][vc_column_text el_class=”font-family-crimson font-style-italic font-size-24″ css=”.vc_custom_1639641282154{margin-bottom: 20px !important;}”]\n

La fermentazione<\/a><\/h4>\n[\/vc_column_text][vc_column_text el_class=”text-justify font-family-montserrat font-size-16 color-white”]In occasione della seconda fase, quella della fermentazione, la materia prima \u00e8 trasformata in alcol aggiungendovi lieviti. \u00c8 in questo momento che il futuro rum ottiene le caratteristiche che gli daranno la sua identit\u00e0.[\/vc_column_text][\/vc_column_inner][\/vc_row_inner][vc_row_inner column_margin=”default” column_direction=”default” column_direction_tablet=”default” column_direction_phone=”default” bottom_padding=”2%” text_align=”left”][vc_column_inner column_padding=”no-extra-padding” column_padding_tablet=”inherit” column_padding_phone=”inherit” column_padding_position=”all” column_element_spacing=”default” background_color_opacity=”1″ background_hover_color_opacity=”1″ column_shadow=”none” column_border_radius=”none” column_link_target=”_self” gradient_direction=”left_to_right” overlay_strength=”0.3″ width=”1\/5″ tablet_width_inherit=”default” bg_image_animation=”none” border_type=”simple” column_border_width=”none” column_border_style=”solid”][image_with_animation image_url=”1007″ animation=”Fade In” hover_animation=”none” alignment=”center” border_radius=”none” box_shadow=”none” image_loading=”default” max_width=”100%” max_width_mobile=”default” margin_bottom=”0″][\/vc_column_inner][vc_column_inner column_padding=”no-extra-padding” column_padding_tablet=”inherit” column_padding_phone=”inherit” column_padding_position=”all” column_element_spacing=”default” background_color_opacity=”1″ background_hover_color_opacity=”1″ column_shadow=”none” column_border_radius=”none” column_link_target=”_self” gradient_direction=”left_to_right” overlay_strength=”0.3″ width=”4\/5″ tablet_width_inherit=”default” bg_image_animation=”none” border_type=”simple” column_border_width=”none” column_border_style=”solid”][vc_column_text el_class=”font-family-crimson font-style-italic font-size-24″ css=”.vc_custom_1639641315248{margin-bottom: 20px !important;}”]\n

La distillazione<\/a><\/h4>\n[\/vc_column_text][vc_column_text el_class=”text-justify font-family-montserrat font-size-16 color-white”]Il liquido fermentato \u00e8 poi convogliato verso la terza fase, la distillazione. Riscaldandolo, si separa l\u2019acqua dall\u2019alcol e dai componenti che contiene. Il rum cos\u00ec ottenuto presenta generalmente una gradazione alcolica che si aggira attorno agli 89\u00b0. Prima della vendita, dovr\u00e0 essere \u201ctagliato\u201d con acqua per farlo arrivare alle gradazioni di commercializzazione (40\u00b0, 50\u00b0 e 55\u00b0 da Damoiseau).[\/vc_column_text][\/vc_column_inner][\/vc_row_inner][vc_row_inner column_margin=”default” column_direction=”default” column_direction_tablet=”default” column_direction_phone=”default” bottom_padding=”2%” text_align=”left”][vc_column_inner column_padding=”no-extra-padding” column_padding_tablet=”inherit” column_padding_phone=”inherit” column_padding_position=”all” column_element_spacing=”default” background_color_opacity=”1″ background_hover_color_opacity=”1″ column_shadow=”none” column_border_radius=”none” column_link_target=”_self” gradient_direction=”left_to_right” overlay_strength=”0.3″ width=”1\/5″ tablet_width_inherit=”default” bg_image_animation=”none” border_type=”simple” column_border_width=”none” column_border_style=”solid”][image_with_animation image_url=”1006″ animation=”Fade In” hover_animation=”none” alignment=”center” border_radius=”none” box_shadow=”none” image_loading=”default” max_width=”100%” max_width_mobile=”default” margin_bottom=”0″][\/vc_column_inner][vc_column_inner column_padding=”no-extra-padding” column_padding_tablet=”inherit” column_padding_phone=”inherit” column_padding_position=”all” column_element_spacing=”default” background_color_opacity=”1″ background_hover_color_opacity=”1″ column_shadow=”none” column_border_radius=”none” column_link_target=”_self” gradient_direction=”left_to_right” overlay_strength=”0.3″ width=”4\/5″ tablet_width_inherit=”default” bg_image_animation=”none” border_type=”simple” column_border_width=”none” column_border_style=”solid”][vc_column_text el_class=”font-family-crimson font-style-italic color-green-7ccb16 font-size-24″ css=”.vc_custom_1639641336995{margin-bottom: 20px !important;}”]\n

La diluizione<\/a><\/h4>\n[\/vc_column_text][vc_column_text el_class=”text-justify font-family-montserrat font-size-16 color-white”]Il rum riposato \u00e8 allora pompato verso una delle numerose vasche in inox dove sar\u00e0 diluito con acqua osmotizzata. Nonostante la diluizione, il rum non \u00e8 ancora pronto per il consumo, i suoi bouquet non si esprimono ancora. \u00c8 quindi messo in vasche d\u2019inox per qualche mese, dove si dice che il rum \u201csi arrotonda\u201d, il suo bouquet si sviluppa.[\/vc_column_text][\/vc_column_inner][\/vc_row_inner][vc_row_inner column_margin=”default” column_direction=”default” column_direction_tablet=”default” column_direction_phone=”default” text_align=”left”][vc_column_inner column_padding=”no-extra-padding” column_padding_tablet=”inherit” column_padding_phone=”inherit” column_padding_position=”all” column_element_spacing=”default” background_color_opacity=”1″ background_hover_color_opacity=”1″ column_shadow=”none” column_border_radius=”none” column_link_target=”_self” gradient_direction=”left_to_right” overlay_strength=”0.3″ width=”1\/5″ tablet_width_inherit=”default” bg_image_animation=”none” border_type=”simple” column_border_width=”none” column_border_style=”solid”][image_with_animation image_url=”1005″ animation=”Fade In” hover_animation=”none” alignment=”center” border_radius=”none” box_shadow=”none” image_loading=”default” max_width=”100%” max_width_mobile=”default” margin_bottom=”0″][\/vc_column_inner][vc_column_inner column_padding=”no-extra-padding” column_padding_tablet=”inherit” column_padding_phone=”inherit” column_padding_position=”all” column_element_spacing=”default” background_color_opacity=”1″ background_hover_color_opacity=”1″ column_shadow=”none” column_border_radius=”none” column_link_target=”_self” gradient_direction=”left_to_right” overlay_strength=”0.3″ width=”4\/5″ tablet_width_inherit=”default” bg_image_animation=”none” border_type=”simple” column_border_width=”none” column_border_style=”solid”][vc_column_text el_class=”font-family-crimson font-style-italic font-size-24″ css=”.vc_custom_1639641361596{margin-bottom: 20px !important;}”]\n

L\u2019invecchiamento<\/a><\/h4>\n[\/vc_column_text][vc_column_text el_class=”text-justify font-family-montserrat font-size-16 color-white” css=”.vc_custom_1639641371149{padding-bottom: 36px !important;}”]Alcuni nostri rum sono messi per qualche mese in botti di rovere per creare dei rum gold o ambrati. Le nostre migliori cuv\u00e9e<\/em> sono messe in barili di rovere per invecchiare per molti anni e ottenere cos\u00ec incomparabili rum invecchiati.[\/vc_column_text][\/vc_column_inner][\/vc_row_inner][\/vc_column][\/vc_row][vc_row type=”full_width_background” full_screen_row_position=”middle” column_margin=”default” column_direction=”default” column_direction_tablet=”default” column_direction_phone=”default” scene_position=”center” bottom_padding=”4%” text_color=”dark” text_align=”left” row_border_radius=”none” row_border_radius_applies=”bg” class=”block-savoir-faire-premier-paragraphe” overlay_strength=”0.3″ gradient_direction=”left_to_right” shape_divider_position=”bottom” bg_image_animation=”none” shape_type=””][vc_column column_padding=”no-extra-padding” column_padding_tablet=”inherit” column_padding_phone=”inherit” column_padding_position=”all” column_element_spacing=”default” background_color_opacity=”1″ background_hover_color_opacity=”1″ column_shadow=”none” column_border_radius=”none” column_link_target=”_self” gradient_direction=”left_to_right” overlay_strength=”0.3″ width=”1\/1″ tablet_width_inherit=”default” tablet_text_alignment=”default” phone_text_alignment=”default” bg_image_animation=”none” border_type=”simple” column_border_width=”none” column_border_style=”solid”][vc_row_inner column_margin=”default” column_direction=”default” column_direction_tablet=”default” column_direction_phone=”default” text_align=”left” class=”portrait-tableau” el_id=”coupe-pressage”][vc_column_inner column_padding=”padding-4-percent” column_padding_tablet=”inherit” column_padding_phone=”inherit” column_padding_position=”top-bottom” column_element_spacing=”default” background_color_opacity=”1″ background_hover_color_opacity=”1″ column_shadow=”none” column_border_radius=”none” column_link_target=”_self” gradient_direction=”left_to_right” overlay_strength=”0.3″ width=”1\/3″ tablet_width_inherit=”default” bg_image_animation=”none” border_type=”simple” column_border_width=”none” column_border_style=”solid”][vc_column_text el_class=”font-family-crimson font-style-italic color-blue-111d5d font-size-48″ css=”.vc_custom_1639641419304{margin-bottom: 15px !important;}”]\n

Il taglio & la pressatura
\ndella canna da zucchero<\/h2>\n[\/vc_column_text][vc_column_text el_class=”color-brown-ba8737 font-family-crimson font-size-24 font-style-italic”]\n

Prima fase della fabbricazione del rum<\/h3>\n[\/vc_column_text][\/vc_column_inner][vc_column_inner column_padding=”no-extra-padding” column_padding_tablet=”inherit” column_padding_phone=”inherit” column_padding_position=”all” column_element_spacing=”default” background_color_opacity=”1″ background_hover_color_opacity=”1″ column_shadow=”none” column_border_radius=”none” column_link_target=”_self” gradient_direction=”left_to_right” overlay_strength=”0.3″ width=”2\/3″ tablet_width_inherit=”default” bg_image_animation=”none” border_type=”simple” column_border_width=”none” column_border_style=”solid”][image_with_animation image_url=”1027″ animation=”Fade In” hover_animation=”none” alignment=”right” border_radius=”none” box_shadow=”none” image_loading=”default” max_width=”100%” max_width_mobile=”default”][\/vc_column_inner][\/vc_row_inner][vc_column_text el_class=”text-justify font-family-crimson font-style-italic color-blue-111d5d font-size-24″ css=”.vc_custom_1639641565301{padding-bottom: 2% !important;}”]Questa prima fase consiste nell\u2019estrarre la materia prima dalla canna da zucchero. A questo punto si hanno a disposizione due metodi che danno origine alle due grandi categorie di rum. Da un lato, il rum chiamato \u201ctradizionale\u201d<\/span> \u00e8 fabbricato a partire dalla melassa, un liquido vischioso ottenuto in occasione della raffinazione dello zucchero. Dall\u2019altro lato, il rum detto \u201cagricolo\u201d<\/strong> \u00e8 elaborato a partire da puro succo di canna, il \u201cvesou\u201d e ottenuto macinando la pianta.[\/vc_column_text][vc_row_inner equal_height=”yes” column_margin=”default” column_direction=”default” column_direction_tablet=”default” column_direction_phone=”default” bottom_padding=”2%” text_align=”left”][vc_column_inner column_padding=”no-extra-padding” column_padding_tablet=”inherit” column_padding_phone=”inherit” column_padding_position=”all” column_element_spacing=”default” background_color_opacity=”1″ background_hover_color_opacity=”1″ column_shadow=”none” column_border_radius=”none” column_link_target=”_self” el_class=”page-savoir-faire-coupeur-canne-texte” gradient_direction=”left_to_right” overlay_strength=”0.3″ width=”2\/3″ tablet_width_inherit=”default” bg_image_animation=”none” border_type=”simple” column_border_width=”none” column_border_style=”solid”][vc_column_text el_class=”text-justify font-family-crimson font-style-italic font-size-18 color-black”]La raccolta della canna comincia attorno al mese di marzo (in funzione della maturazione delle canne e del clima pu\u00f2 iniziare a partire da fine gennaio) e pu\u00f2 durare fino al mese di luglio. In questo periodo che la canna \u00e8 tagliata in pezzi di 50 cm poi raccolta da macchine. Bisogna sapere che una canna a maturazione pu\u00f2 arrivare fino a 5 metri di altezza. La canna tagliata non deve aspettare troppo prima di essere utilizzata. \u00c8 per questo che sono generalmente raccolte da trattori o camion poi portate direttamente alle distillerie o alle fabbriche di zucchero.[\/vc_column_text][\/vc_column_inner][vc_column_inner column_padding=”no-extra-padding” column_padding_tablet=”inherit” column_padding_phone=”inherit” column_padding_position=”all” column_element_spacing=”default” background_color_opacity=”1″ background_hover_color_opacity=”1″ background_image=”2590″ background_image_position=”center center” background_image_loading=”default” column_shadow=”none” column_border_radius=”none” column_link_target=”_self” el_class=”page-savoir-faire-coupeur-canne-silhouette” gradient_direction=”left_to_right” overlay_strength=”0.3″ width=”1\/3″ tablet_width_inherit=”default” bg_image_animation=”none” border_type=”simple” column_border_width=”none” column_border_style=”solid”][\/vc_column_inner][\/vc_row_inner][vc_row_inner equal_height=”yes” column_margin=”default” column_direction=”default” column_direction_tablet=”default” column_direction_phone=”default” bottom_padding=”4%” text_align=”left”][vc_column_inner column_padding=”no-extra-padding” column_padding_tablet=”inherit” column_padding_phone=”inherit” column_padding_position=”all” column_element_spacing=”default” background_color_opacity=”1″ background_hover_color_opacity=”1″ background_image=”1051″ background_image_position=”center center” background_image_loading=”default” column_shadow=”none” column_border_radius=”none” column_link_target=”_self” el_class=”page-savoir-faire-distillerie-pressage” gradient_direction=”left_to_right” overlay_strength=”0.3″ width=”1\/3″ tablet_width_inherit=”default” bg_image_animation=”none” border_type=”simple” column_border_width=”none” column_border_style=”solid”][\/vc_column_inner][vc_column_inner column_padding=”no-extra-padding” column_padding_tablet=”inherit” column_padding_phone=”inherit” column_padding_position=”all” column_element_spacing=”default” background_color_opacity=”1″ background_hover_color_opacity=”1″ column_shadow=”none” column_border_radius=”none” column_link_target=”_self” gradient_direction=”left_to_right” overlay_strength=”0.3″ width=”2\/3″ tablet_width_inherit=”default” bg_image_animation=”none” border_type=”simple” column_border_width=”none” column_border_style=”solid”][vc_column_text el_class=”text-justify font-family-crimson font-style-italic font-size-18 color-black”]Alla ricezione, le canne sono pesate con una pesa a ponte poi scaricate in un cortile in cemento. Le canne sono depositate su un nastro trasportatore e sono convogliate verso dei trituratori, gli shredder, che permettono di sfibrare gli steli della canna. Questa fase \u00e8 determinante e facilita considerevolmente il processo di estrazione.<\/p>\n

La canna da zucchero sfilacciata \u00e8 successivamente frantumata in una batteria di 4 mulini a rulli dove si esercitano grosse pressioni (circa 200 bar.cm-2) che permettono di raccoglierne il succo o \u201cvesou\u201d. Questo \u00e8 recuperato a ogni fase e si riversa in una vasca dove sar\u00e0 pompato per essere filtrato. Dopo il secondo mulino, si ottiene da un lato il succo di canna e dall\u2019altro la bagassa. Questa bagassa sar\u00e0 imbevuta di acqua agricola, a livello del 3\u00b0 mulino, per sciogliere gli zuccheri fermentescibili restanti nella canna.[\/vc_column_text][\/vc_column_inner][\/vc_row_inner][\/vc_column][\/vc_row][vc_row type=”in_container” full_screen_row_position=”middle” column_margin=”default” column_direction=”default” column_direction_tablet=”default” column_direction_phone=”default” scene_position=”center” text_color=”dark” text_align=”left” row_border_radius=”none” row_border_radius_applies=”bg” overlay_strength=”0.3″ gradient_direction=”left_to_right” shape_divider_position=”bottom” bg_image_animation=”none” shape_type=””][vc_column column_padding=”no-extra-padding” column_padding_tablet=”inherit” column_padding_phone=”inherit” column_padding_position=”all” column_element_spacing=”default” background_color_opacity=”1″ background_hover_color_opacity=”1″ column_shadow=”none” column_border_radius=”none” column_link_target=”_self” gradient_direction=”left_to_right” overlay_strength=”0.3″ width=”1\/1″ tablet_width_inherit=”default” tablet_text_alignment=”default” phone_text_alignment=”default” bg_image_animation=”none” border_type=”simple” column_border_width=”none” column_border_style=”solid”][image_with_animation image_url=”1068″ animation=”Fade In” hover_animation=”none” alignment=”center” border_radius=”none” box_shadow=”none” image_loading=”default” max_width=”100%” max_width_mobile=”default”][\/vc_column][\/vc_row][vc_row type=”full_width_background” full_screen_row_position=”middle” column_margin=”default” column_direction=”default” column_direction_tablet=”default” column_direction_phone=”default” bg_image=”1071″ bg_position=”center center” background_image_loading=”default” bg_repeat=”no-repeat” scene_position=”center” top_padding=”6%” bottom_padding=”20%” text_color=”dark” text_align=”left” row_border_radius=”none” row_border_radius_applies=”bg” class=”page-savoir-faire-watercolor-background” id=”fermentation” overlay_strength=”0.3″ gradient_direction=”left_to_right” shape_divider_position=”bottom” bg_image_animation=”none” shape_type=””][vc_column column_padding=”padding-4-percent” column_padding_tablet=”inherit” column_padding_phone=”inherit” column_padding_position=”all” column_element_spacing=”default” centered_text=”true” background_color_opacity=”1″ background_hover_color_opacity=”1″ column_shadow=”none” column_border_radius=”none” column_link_target=”_self” gradient_direction=”left_to_right” overlay_strength=”0.3″ width=”1\/1″ tablet_width_inherit=”default” tablet_text_alignment=”default” phone_text_alignment=”default” bg_image_animation=”none” border_type=”simple” column_border_width=”none” column_border_style=”solid”][vc_row_inner column_margin=”default” column_direction=”default” column_direction_tablet=”default” column_direction_phone=”default” text_align=”left”][vc_column_inner column_padding=”no-extra-padding” column_padding_tablet=”inherit” column_padding_phone=”inherit” column_padding_position=”all” column_element_spacing=”default” background_color_opacity=”1″ background_hover_color_opacity=”1″ column_shadow=”none” column_border_radius=”none” column_link_target=”_self” gradient_direction=”left_to_right” overlay_strength=”0.3″ width=”1\/1″ tablet_width_inherit=”default” bg_image_animation=”none” border_type=”simple” column_border_width=”none” column_border_style=”solid”][vc_column_text el_class=”font-family-crimson font-style-italic color-blue-111d5d font-size-48″ css=”.vc_custom_1639641715086{margin-bottom: 15px !important;}”]\n

La fermentazione<\/h2>\n[\/vc_column_text][vc_column_text el_class=”color-brown-ba8737 font-family-crimson font-size-24 font-style-italic”]\n

Seconda fase della fabbricazione del rum<\/h3>\n[\/vc_column_text][\/vc_column_inner][\/vc_row_inner][vc_row_inner column_margin=”default” column_direction=”default” column_direction_tablet=”default” column_direction_phone=”default” text_align=”left”][vc_column_inner column_padding=”no-extra-padding” column_padding_tablet=”inherit” column_padding_phone=”inherit” column_padding_position=”all” column_element_spacing=”default” background_color_opacity=”1″ background_hover_color_opacity=”1″ column_shadow=”none” column_border_radius=”none” column_link_target=”_self” gradient_direction=”left_to_right” overlay_strength=”0.3″ width=”1\/1″ tablet_width_inherit=”default” bg_image_animation=”none” border_type=”simple” column_border_width=”none” column_border_style=”solid”][vc_column_text el_class=”text-justify font-family-crimson font-style-italic color-blue-111d5d font-size-24″]\n

In occasione della seconda fase, quella della fermentazione, la materia prima \u00e8 trasformata in alcol aggiungendovi lieviti. \u00c8 in questo momento che il futuro rum ottiene le caratteristiche che gli daranno la sua identit\u00e0.<\/p>\n[\/vc_column_text][vc_column_text el_class=”font-family-crimson font-style-italic font-size-18 color-black”]\n

La canna contiene naturalmente degli elementi che permettono la fermentazione.
\nL\u2019aggiunta di lievito coltivato localmente non fa che accelerare il processo.
\nEsistono tre procedimenti di avviamento della fermentazione:<\/p>\n[\/vc_column_text][\/vc_column_inner][\/vc_row_inner][vc_column_text el_class=”font-family-crimson font-style-italic font-size-18 color-black”]\n

l\u2019inoculo diretto<\/span> : prima del riempimento nella vasche \u00e8 messa una preparazione di lieviti;
\nil taglio<\/span> : una parte del succo della vasca \u00e8 prelevato per la distillazione; il resto serve per inoculare un\u2019altra vasca;
\nil fondo vasca<\/span> : il fondo vasca \u00e8 utilizzato per inoculare una nuova vasca.<\/p>\n[\/vc_column_text][vc_raw_html]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[\/vc_raw_html][vc_row_inner column_margin=”default” column_direction=”default” column_direction_tablet=”default” column_direction_phone=”default” text_align=”left”][vc_column_inner column_padding=”no-extra-padding” column_padding_tablet=”inherit” column_padding_phone=”inherit” column_padding_position=”all” column_element_spacing=”default” background_color_opacity=”1″ background_hover_color_opacity=”1″ column_shadow=”none” column_border_radius=”none” column_link_target=”_self” gradient_direction=”left_to_right” overlay_strength=”0.3″ width=”1\/2″ tablet_width_inherit=”default” bg_image_animation=”none” border_type=”simple” column_border_width=”none” column_border_style=”solid”][image_with_animation image_url=”1097″ animation=”Fade In” hover_animation=”none” alignment=”center” border_radius=”none” box_shadow=”none” image_loading=”default” max_width=”100%” max_width_mobile=”default”][\/vc_column_inner][vc_column_inner column_padding=”no-extra-padding” column_padding_tablet=”inherit” column_padding_phone=”inherit” column_padding_position=”all” column_element_spacing=”default” background_color_opacity=”1″ background_hover_color_opacity=”1″ column_shadow=”none” column_border_radius=”none” column_link_target=”_self” gradient_direction=”left_to_right” overlay_strength=”0.3″ width=”1\/2″ tablet_width_inherit=”default” bg_image_animation=”none” border_type=”simple” column_border_width=”none” column_border_style=”solid”][vc_column_text el_class=”text-justify font-family-crimson font-style-italic font-size-18 color-black”]Dopo una durata di fermentazione compresa tra 24 e 36 ore, che permette di ottenere un vino con circa il 5% di etanolo in volume, il chimico controlla la densit\u00e0 del vino. Se \u00e8 compresa tra 996 e 999 g.m-3 il vino \u00e8 allora pompato e inviato verso un tino da vino, al di sopra delle colonne di distillazione.<\/p>\n

L\u2019accelerazione della pesantezza permette di far decantare il vino. Il lievito, pi\u00f9 denso, cade sul fondo della vasca. Si estrae quindi per la distillazione il vino privato del lievito. Il fondo vasca \u00e8 utilizzato per l\u2019inoculo del succo di canna.<\/p>\n

Tuttavia, non tutti i lieviti sono estratti con questa decantazione, le tracce restanti nel vino di fermentazione (o \u201cgrappe\u201d) saranno distrutte dalla distillazione che seguir\u00e0.[\/vc_column_text][\/vc_column_inner][\/vc_row_inner][\/vc_column][\/vc_row][vc_row type=”in_container” full_screen_row_position=”middle” column_margin=”default” column_direction=”default” column_direction_tablet=”default” column_direction_phone=”default” scene_position=”center” top_padding=”-50″ text_color=”dark” text_align=”left” row_border_radius=”none” row_border_radius_applies=”bg” id=”distillation” overlay_strength=”0.3″ gradient_direction=”left_to_right” shape_divider_position=”bottom” bg_image_animation=”none” shape_type=””][vc_column column_padding=”no-extra-padding” column_padding_tablet=”inherit” column_padding_phone=”inherit” column_padding_position=”all” top_margin=”-70″ column_element_spacing=”default” background_color_opacity=”1″ background_hover_color_opacity=”1″ column_shadow=”none” column_border_radius=”none” column_link_target=”_self” gradient_direction=”left_to_right” overlay_strength=”0.3″ width=”1\/1″ tablet_width_inherit=”default” tablet_text_alignment=”default” phone_text_alignment=”default” bg_image_animation=”none” border_type=”simple” column_border_width=”none” column_border_style=”solid”][image_with_animation image_url=”1110″ animation=”Fade In” hover_animation=”none” alignment=”center” border_radius=”none” box_shadow=”none” image_loading=”default” max_width=”100%” max_width_mobile=”default”][\/vc_column][\/vc_row][vc_row type=”full_width_background” full_screen_row_position=”middle” column_margin=”default” column_direction=”default” column_direction_tablet=”default” column_direction_phone=”default” scene_position=”center” bottom_padding=”4%” text_color=”dark” text_align=”left” row_border_radius=”none” row_border_radius_applies=”bg” class=”page-savoir-faire-bloc-distillation” overlay_strength=”0.3″ gradient_direction=”left_to_right” shape_divider_position=”bottom” bg_image_animation=”none” shape_type=””][vc_column column_padding=”no-extra-padding” column_padding_tablet=”inherit” column_padding_phone=”inherit” column_padding_position=”all” column_element_spacing=”default” centered_text=”true” background_color_opacity=”1″ background_hover_color_opacity=”1″ column_shadow=”none” column_border_radius=”none” column_link_target=”_self” gradient_direction=”left_to_right” overlay_strength=”0.3″ width=”1\/1″ tablet_width_inherit=”default” tablet_text_alignment=”default” phone_text_alignment=”default” bg_image_animation=”none” border_type=”simple” column_border_width=”none” column_border_style=”solid”][vc_column_text el_class=”font-family-crimson font-style-italic color-blue-111d5d font-size-48″ css=”.vc_custom_1639650049155{margin-bottom: 15px !important;}”]\n

La distillazione<\/h2>\n[\/vc_column_text][vc_column_text el_class=”color-brown-ba8737 font-family-crimson font-size-24 font-style-italic”]\n

Terza fase della fabbricazione del rum<\/h3>\n[\/vc_column_text][vc_column_text el_class=”font-family-crimson font-style-italic font-size-18 color-black”]\n

Il liquido fermentato \u00e8 poi convogliato verso la terza fase, la distillazione.
\nRiscaldandolo, si separa l\u2019acqua dall\u2019alcol e dai componenti che contiene.<\/p>\n[\/vc_column_text][vc_column_text el_class=”text-justify font-family-crimson font-style-italic color-blue-111d5d font-size-24″]\n

La distillazione, in generale, \u00e8 una separazione liquido-liquido che ha lo scopo di isolare il costituente di una miscela. Qui si cerca di isolare l\u2019etanolo dagli altri componenti della \u201cgrappe\u201d. La distillazione utilizza il fatto che ogni composto abbia una temperatura di ebollizione differente dagli altri.<\/p>\n[\/vc_column_text][vc_row_inner column_margin=”default” column_direction=”default” column_direction_tablet=”default” column_direction_phone=”default” text_align=”left”][vc_column_inner column_padding=”no-extra-padding” column_padding_tablet=”inherit” column_padding_phone=”inherit” column_padding_position=”all” column_element_spacing=”default” background_color_opacity=”1″ background_hover_color_opacity=”1″ column_shadow=”none” column_border_radius=”none” column_link_target=”_self” gradient_direction=”left_to_right” overlay_strength=”0.3″ width=”1\/2″ tablet_width_inherit=”default” bg_image_animation=”none” border_type=”simple” column_border_width=”none” column_border_style=”solid”][vc_column_text el_class=”text-justify font-family-crimson font-style-italic font-size-18 color-black” css=”.vc_custom_1639650102969{margin-top: 50px !important;}”]Nel nostro caso, si vuole ottenere un rum con una gradazione compresa tra 80 e 88\u00b0 perch\u00e9 non c\u2019\u00e8 interesse a produrre l\u2019alcol pi\u00f9 puro possibile se \u00e8 per diluirlo subito dopo. Al contrario, una distillazione a doppio effetto riduce i consumi energetici ottenendo la stessa purezza. \u00c8 il metodo utilizzato alla distilleria Damoiseau.[\/vc_column_text][vc_column_text el_class=”text-justify font-family-crimson font-style-italic font-size-18 color-black font-weight-bold”]Il rum cos\u00ec ottenuto presenta generalmente una gradazione alcolica che si aggira attorno agli 89\u00b0. Prima della vendita, dovr\u00e0 essere tagliato con acqua per farlo arrivare alla gradazione di commercializzazione. Per esempio, una vasca da 30.000 L di succo dar\u00e0, dopo la distillazione, solo 2.200 L di rum a 55% vol.[\/vc_column_text][\/vc_column_inner][vc_column_inner column_padding=”no-extra-padding” column_padding_tablet=”inherit” column_padding_phone=”inherit” column_padding_position=”all” column_element_spacing=”default” background_color_opacity=”1″ background_hover_color_opacity=”1″ column_shadow=”none” column_border_radius=”none” column_link_target=”_self” gradient_direction=”left_to_right” overlay_strength=”0.3″ width=”1\/2″ tablet_width_inherit=”default” bg_image_animation=”none” border_type=”simple” column_border_width=”none” column_border_style=”solid”][image_with_animation image_url=”1121″ animation=”Fade In” hover_animation=”none” alignment=”center” border_radius=”none” box_shadow=”none” image_loading=”default” max_width=”100%” max_width_mobile=”default”][\/vc_column_inner][\/vc_row_inner][\/vc_column][\/vc_row][vc_row type=”in_container” full_screen_row_position=”middle” column_margin=”default” column_direction=”default” column_direction_tablet=”default” column_direction_phone=”default” scene_position=”center” text_color=”dark” text_align=”left” row_border_radius=”none” row_border_radius_applies=”bg” id=”dilution” overlay_strength=”0.3″ gradient_direction=”left_to_right” shape_divider_position=”bottom” bg_image_animation=”none” shape_type=””][vc_column column_padding=”no-extra-padding” column_padding_tablet=”inherit” column_padding_phone=”inherit” column_padding_position=”all” column_element_spacing=”default” background_color_opacity=”1″ background_hover_color_opacity=”1″ column_shadow=”none” column_border_radius=”none” column_link_target=”_self” gradient_direction=”left_to_right” overlay_strength=”0.3″ width=”1\/1″ tablet_width_inherit=”default” tablet_text_alignment=”default” phone_text_alignment=”default” bg_image_animation=”none” border_type=”simple” column_border_width=”none” column_border_style=”solid”][image_with_animation image_url=”1125″ animation=”Fade In” hover_animation=”none” alignment=”center” border_radius=”none” box_shadow=”none” image_loading=”default” max_width=”100%” max_width_mobile=”default”][\/vc_column][\/vc_row][vc_row type=”full_width_background” full_screen_row_position=”middle” column_margin=”default” column_direction=”default” column_direction_tablet=”default” column_direction_phone=”default” scene_position=”center” bottom_padding=”4%” text_color=”dark” text_align=”left” row_border_radius=”none” row_border_radius_applies=”bg” class=”page-savoir-faire-bloc-dilution” overlay_strength=”0.3″ gradient_direction=”left_to_right” shape_divider_position=”bottom” bg_image_animation=”none” shape_type=””][vc_column column_padding=”no-extra-padding” column_padding_tablet=”inherit” column_padding_phone=”inherit” column_padding_position=”all” column_element_spacing=”default” centered_text=”true” background_color_opacity=”1″ background_hover_color_opacity=”1″ column_shadow=”none” column_border_radius=”none” column_link_target=”_self” gradient_direction=”left_to_right” overlay_strength=”0.3″ width=”1\/1″ tablet_width_inherit=”default” tablet_text_alignment=”default” phone_text_alignment=”default” bg_image_animation=”none” border_type=”simple” column_border_width=”none” column_border_style=”solid”][vc_column_text el_class=”font-family-crimson font-style-italic color-blue-111d5d font-size-48″ css=”.vc_custom_1639650125254{margin-bottom: 15px !important;}”]\n

La diluizione<\/h2>\n[\/vc_column_text][vc_column_text el_class=”color-brown-ba8737 font-family-crimson font-size-24 font-style-italic”]\n

Quarta fase della fabbricazione del rum<\/h3>\n[\/vc_column_text][vc_column_text el_class=”font-family-crimson font-style-italic font-size-18 color-black”]\n

Dopo la distillazione, il rum a 89\u00b0 \u00e8 stoccato in botti in inox per riposare per qualche ora.
\nA questo stadio, \u00e8 improprio al consumo (gradazione alcolica troppo elevata).<\/p>\n[\/vc_column_text][vc_column_text el_class=”text-justify font-family-crimson font-style-italic color-blue-111d5d font-size-24″]\n

Il rum riposato \u00e8 allora pompato verso una delle numerose vasche in inox dove sar\u00e0 diluito lentamente con acqua osmotizzata.<\/p>\n[\/vc_column_text][vc_column_text el_class=”font-family-crimson font-style-italic font-size-18 color-black”]\n

Nonostante la diluizione, il rum non \u00e8 ancora pronto per il consumo, i suoi bouquet non si esprimono ancora.
\n\u00c8 quindi messo in una vasca in inox per qualche mese (circa 90 giorni).
\nSi dice che il rum \u201csi arrotonda\u201d, il suo bouquet si sviluppa.<\/p>\n[\/vc_column_text][\/vc_column][\/vc_row][vc_row type=”full_width_background” full_screen_row_position=”middle” column_margin=”default” column_direction=”default” column_direction_tablet=”default” column_direction_phone=”default” scene_position=”center” text_color=”dark” text_align=”left” row_border_radius=”none” row_border_radius_applies=”bg” class=”page-savoir-faire-tonneau-separation” id=”vieillissement” overlay_strength=”0.3″ gradient_direction=”left_to_right” shape_divider_position=”bottom” bg_image_animation=”none” shape_type=””][vc_column column_padding=”no-extra-padding” column_padding_tablet=”inherit” column_padding_phone=”inherit” column_padding_position=”all” column_element_spacing=”default” background_color_opacity=”1″ background_hover_color_opacity=”1″ column_shadow=”none” column_border_radius=”none” column_link_target=”_self” gradient_direction=”left_to_right” overlay_strength=”0.3″ width=”1\/1″ tablet_width_inherit=”default” tablet_text_alignment=”default” phone_text_alignment=”default” bg_image_animation=”none” border_type=”simple” column_border_width=”none” column_border_style=”solid”][image_with_animation image_url=”1131″ animation=”Fade In” hover_animation=”none” alignment=”center” border_radius=”none” box_shadow=”none” image_loading=”default” max_width=”100%” max_width_mobile=”default”][\/vc_column][\/vc_row][vc_row type=”full_width_background” full_screen_row_position=”middle” column_margin=”default” column_direction=”default” column_direction_tablet=”default” column_direction_phone=”default” scene_position=”center” bottom_padding=”4%” text_color=”dark” text_align=”left” row_border_radius=”none” row_border_radius_applies=”bg” class=”page-savoir-faire-bloc-vieillissement” overlay_strength=”0.3″ gradient_direction=”left_to_right” shape_divider_position=”bottom” bg_image_animation=”none” shape_type=””][vc_column column_padding=”no-extra-padding” column_padding_tablet=”inherit” column_padding_phone=”inherit” column_padding_position=”all” column_element_spacing=”default” centered_text=”true” background_color_opacity=”1″ background_hover_color_opacity=”1″ column_shadow=”none” column_border_radius=”none” column_link_target=”_self” gradient_direction=”left_to_right” overlay_strength=”0.3″ width=”1\/1″ tablet_width_inherit=”default” tablet_text_alignment=”default” phone_text_alignment=”default” bg_image_animation=”none” border_type=”simple” column_border_width=”none” column_border_style=”solid”][vc_column_text el_class=”font-family-crimson font-style-italic color-blue-111d5d font-size-48″ css=”.vc_custom_1639650197328{margin-bottom: 15px !important;}”]\n

L\u2019invecchiamento<\/h2>\n[\/vc_column_text][vc_column_text el_class=”color-brown-ba8737 font-family-crimson font-size-24 font-style-italic”]\n

Quinta fase della fabbricazione del rum<\/h3>\n[\/vc_column_text][vc_column_text el_class=”font-family-crimson font-style-italic color-blue-111d5d font-size-24″]\n

Perch\u00e9 lasciare il rum in barili per molti anni invece di degustarlo subito?<\/p>\n[\/vc_column_text][vc_column_text el_class=”font-family-crimson font-style-italic font-size-18 color-black”]\n

Il rum bianco il pi\u00f9 delle volte \u00e8 ridotto alla gradazione di commercializzazione con un\u2019acqua detta \u201cosmotizzata\u201d.
\nAnche il tempo svolge un ruolo importante nell\u2019aerazione del rum, \u00e8 per questo che alcune distillerie decidono di prolungare da alcune settimane a talvolta parecchi anni la durata durante la quale il rum sar\u00e0 fatto riposare, mescolato poi aerato.
\n\u00c8 in particolare il caso dei rum proposti \u201cbrut de colonne\u201d (cio\u00e8 lasciati alla gradazione di uscita dalla colonna).<\/p>\n[\/vc_column_text][vc_row_inner column_margin=”default” column_direction=”default” column_direction_tablet=”default” column_direction_phone=”default” text_align=”left”][vc_column_inner column_padding=”no-extra-padding” column_padding_tablet=”inherit” column_padding_phone=”inherit” column_padding_position=”all” column_element_spacing=”default” background_color_opacity=”1″ background_hover_color_opacity=”1″ column_shadow=”none” column_border_radius=”none” column_link_target=”_self” gradient_direction=”left_to_right” overlay_strength=”0.3″ width=”1\/2″ tablet_width_inherit=”default” bg_image_animation=”none” border_type=”simple” column_border_width=”none” column_border_style=”solid”][image_with_animation image_url=”1133″ animation=”Fade In” hover_animation=”none” alignment=”center” border_radius=”none” box_shadow=”none” image_loading=”default” max_width=”100%” max_width_mobile=”default”][\/vc_column_inner][vc_column_inner column_padding=”no-extra-padding” column_padding_tablet=”inherit” column_padding_phone=”inherit” column_padding_position=”all” column_element_spacing=”default” background_color_opacity=”1″ background_hover_color_opacity=”1″ column_shadow=”none” column_border_radius=”none” column_link_target=”_self” gradient_direction=”left_to_right” overlay_strength=”0.3″ width=”1\/2″ tablet_width_inherit=”default” bg_image_animation=”none” border_type=”simple” column_border_width=”none” column_border_style=”solid”][vc_column_text el_class=”text-justify font-family-crimson font-style-italic font-size-18 color-black” css=”.vc_custom_1639650273910{margin-top: 50px !important;}”]Alcuni rum sono messi per qualche mese in botti di rovere per ottenere quello che si chiama rum \u201c\u00e9lev\u00e9 sous-bois\u201d, ambrato, gold o dorato. Le botti sono delle grandi vasche di rovere che possono contenere fino a parecchie decine di migliaia di litri. Il rum qui gode di un riposo che permette di addolcirlo, di colorarlo leggermente e di apportargli qualche nota legnosa. La quantit\u00e0 di rum a contatto con il legno \u00e8 abbastanza bassa, dato il volume di liquido, non si parla quindi davvero di invecchiamento ma piuttosto di riposo e di affinamento.[\/vc_column_text][vc_column_text el_class=”text-justify font-family-crimson font-style-italic color-blue-111d5d font-size-24″]\n

Un rum \u00e8 detto \u201cinvecchiato\u201d a partire da 3 anni di invecchiamento. Alcune denominazioni permettono di riconoscerli: VO che corrisponde a un minimo di 3 anni, VSOP (Very Superior Old Pale) a 4 anni poi XO, \u201ctr\u00e8s vieux\u201d o \u201chors d\u2019\u00e2ge\u201d a partire da 6 anni.<\/p>\n[\/vc_column_text][\/vc_column_inner][\/vc_row_inner][\/vc_column][\/vc_row][vc_row type=”in_container” full_screen_row_position=”middle” column_margin=”default” column_direction=”default” column_direction_tablet=”default” column_direction_phone=”default” scene_position=”center” bottom_padding=”4%” text_color=”dark” text_align=”left” row_border_radius=”none” row_border_radius_applies=”bg” overlay_strength=”0.3″ gradient_direction=”left_to_right” shape_divider_position=”bottom” bg_image_animation=”none” shape_type=””][vc_column column_padding=”no-extra-padding” column_padding_tablet=”inherit” column_padding_phone=”inherit” column_padding_position=”all” column_element_spacing=”default” background_color_opacity=”1″ background_hover_color_opacity=”1″ column_shadow=”none” column_border_radius=”none” column_link_target=”_self” gradient_direction=”left_to_right” overlay_strength=”0.3″ width=”1\/1″ tablet_width_inherit=”default” tablet_text_alignment=”default” phone_text_alignment=”default” bg_image_animation=”none” border_type=”simple” column_border_width=”none” column_border_style=”solid”][vc_column_text el_class=”font-family-crimson font-style-italic font-size-18 color-black”]\n

Questi invecchiamenti prolungati sublimano i rum apportando loro aromi provenienti dal barile, ma anche e soprattutto permettendo loro di sviluppare i loro aromi propri grazie a una moltitudine di reazioni chimiche.
\nLa vita del rum nel barile gli apporta colore e il contatto con l\u2019ossigeno provoca un\u2019ossidazione che ne modifica il carattere. L\u2019interazione tra l\u2019alcol e gli acidi grassi del legno produce anche un importante fenomeno chiamato esterificazione,
\nche sviluppa degli aromi (congeneri aromatici) supplementari rispetto a quelli gi\u00e0 creati durante la fermentazione.<\/p>\n[\/vc_column_text][\/vc_column][\/vc_row][vc_row type=”full_width_background” full_screen_row_position=”middle” column_margin=”default” column_direction=”default” column_direction_tablet=”default” column_direction_phone=”default” scene_position=”center” text_color=”dark” text_align=”left” row_border_radius=”none” row_border_radius_applies=”bg” class=”page-savoir-faire-cadre-verre-rhum” overlay_strength=”0.3″ gradient_direction=”left_to_right” shape_divider_position=”bottom” bg_image_animation=”none” shape_type=””][vc_column column_padding=”no-extra-padding” column_padding_tablet=”inherit” column_padding_phone=”inherit” column_padding_position=”all” column_element_spacing=”default” background_color_opacity=”1″ background_hover_color_opacity=”1″ column_shadow=”none” column_border_radius=”none” column_link_target=”_self” gradient_direction=”left_to_right” overlay_strength=”0.3″ width=”1\/1″ tablet_width_inherit=”default” tablet_text_alignment=”default” phone_text_alignment=”default” bg_image_animation=”none” border_type=”simple” column_border_width=”none” column_border_style=”solid”][vc_row_inner column_margin=”default” column_direction=”default” column_direction_tablet=”default” column_direction_phone=”default” text_align=”left”][vc_column_inner column_padding=”no-extra-padding” column_padding_tablet=”inherit” column_padding_phone=”inherit” column_padding_position=”all” column_element_spacing=”default” background_color_opacity=”1″ background_hover_color_opacity=”1″ column_shadow=”none” column_border_radius=”none” column_link_target=”_self” gradient_direction=”left_to_right” overlay_strength=”0.3″ width=”1\/2″ tablet_width_inherit=”default” bg_image_animation=”none” border_type=”simple” column_border_width=”none” column_border_style=”solid”][image_with_animation image_url=”1136″ animation=”Fade In” hover_animation=”none” alignment=”center” border_radius=”none” box_shadow=”none” image_loading=”default” max_width=”100%” max_width_mobile=”default”][\/vc_column_inner][vc_column_inner column_padding=”no-extra-padding” column_padding_tablet=”inherit” column_padding_phone=”inherit” column_padding_position=”all” column_element_spacing=”default” background_color_opacity=”1″ background_hover_color_opacity=”1″ column_shadow=”none” column_border_radius=”none” column_link_target=”_self” gradient_direction=”left_to_right” overlay_strength=”0.3″ width=”1\/2″ tablet_width_inherit=”default” bg_image_animation=”none” border_type=”simple” column_border_width=”none” column_border_style=”solid”][vc_column_text el_class=”text-justify font-family-crimson font-style-italic font-size-18 color-black” css=”.vc_custom_1639650351461{margin-top: 50px !important;}”]Il pi\u00f9 delle volte si riduce il rum appena distillato prima di metterlo nel barile. Un tasso di alcol troppo importante aggredisce il legno ed estrae molti tannini. La messa in barile si fa quindi attorno ai 60-70% di alcol. Un tasso elevato estrae a priori pi\u00f9 vanillina, mentre un tasso minore conferisce maggiore dolcezza e rotondit\u00e0.<\/p>\n

Il rum perde alcol durante l\u2019invecchiamento. Se il barile \u00e8 collocato in un\u2019atmosfera umida, satura di acqua, l\u2019alcol tende a evaporare in maggiori quantit\u00e0 rispetto all’acqua. All\u2019inverso, in una cantina asciutta, l\u2019acqua \u00e8 \u201cpompata\u201d all’esterno dall\u2019aria e pu\u00f2 anche capitare che il tasso alcolico sia pi\u00f9 elevato all\u2019uscita dal barile che al suo ingresso, dato che le proporzioni acqua \/ alcol sono state modificate.[\/vc_column_text][\/vc_column_inner][\/vc_row_inner][\/vc_column][\/vc_row][vc_row type=”full_width_background” full_screen_row_position=”middle” column_margin=”default” column_direction=”default” column_direction_tablet=”default” column_direction_phone=”default” scene_position=”center” top_padding=”4%” bottom_padding=”4%” text_color=”dark” text_align=”left” row_border_radius=”none” row_border_radius_applies=”bg” class=”page-savoir-faire-plante-eventail” overlay_strength=”0.3″ gradient_direction=”left_to_right” shape_divider_position=”bottom” bg_image_animation=”none” shape_type=””][vc_column column_padding=”no-extra-padding” column_padding_tablet=”inherit” column_padding_phone=”inherit” column_padding_position=”all” column_element_spacing=”default” background_color_opacity=”1″ background_hover_color_opacity=”1″ column_shadow=”none” column_border_radius=”none” column_link_target=”_self” gradient_direction=”left_to_right” overlay_strength=”0.3″ width=”1\/1″ tablet_width_inherit=”default” tablet_text_alignment=”default” phone_text_alignment=”default” bg_image_animation=”none” border_type=”simple” column_border_width=”none” column_border_style=”solid”][vc_column_text el_class=”font-family-crimson font-style-italic color-blue-111d5d font-size-24″ css=”.vc_custom_1639650375242{padding-bottom: 2% !important;}”]\n

Questa evaporazione chiamata \u201cla parte degli angeli\u201d \u00e8 molto importante nelle regioni tropicali dove raggiunge l\u20198% all\u2019anno, mentre \u00e8 pi\u00f9 limitata in Europa dove in media \u00e8 del 2% all\u2019anno.
\nPi\u00f9 un barile \u00e8 in parte vuoto e asciutto, pi\u00f9 assorbe liquido: da qui nasce la pratica della colmatura delle botti che consiste nel ripristinare il livello delle botti con rum della stessa et\u00e0 per limitare l\u2019evaporazione.<\/p>\n[\/vc_column_text][image_with_animation image_url=”1139″ animation=”Fade In” hover_animation=”none” alignment=”center” border_radius=”none” box_shadow=”none” image_loading=”default” max_width=”100%” max_width_mobile=”default”][vc_column_text el_class=”font-family-crimson font-style-italic font-size-18 color-black” css=”.vc_custom_1639650394930{padding-top: 2% !important;padding-bottom: 4% !important;}”]\n

Il rum estrae cos\u00ec diversi aromi dal barile in funzione del suo tasso di alcol: ogni sostanza del legno \u00e8 solubile a diversi gradi di alcol. \u00c8 per questo che in generale pi\u00f9 un rum \u00e8 vecchio, pi\u00f9 \u00e8 complesso, perch\u00e9 ha avuto accesso a tutte le sostanze che il barile ha potuto dargli, nella misura in cui il tasso di alcol \u00e8 sceso. Cos\u00ec innanzitutto si degradano i tannini poi le lignine e quindi le emicellulose.<\/p>\n[\/vc_column_text][vc_raw_html]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[\/vc_raw_html][\/vc_column][\/vc_row]\n","protected":false},"excerpt":{"rendered":"

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