Harvest
Fruit for the production of rakia is harvested at its full maturity when the fruit contains the maximum amount of sugar and the most pronounced aroma, which is very important for every fruit rakia. For the production of top-quality rakia, it is necessary to take only fully ripe, and well-preserved fruit.
Fruit chopping
Chopped fruit releases aromas and sugar more easily, so the pomace ferments faster with a higher yield of alcohol.
Fermentation
Fermentacija se odvija u tankovima od po 10 i 15 tona, sa kontrolisanom temperaturom i automatizovanim procesom mešanja. Standarno, dodaju se enzimi, kvasci i hrana. Traje od 7 do 14 dana, na temperaturi od 15 – 18 stepeni.
Distillation
After the end of fermentation, the fruit puree is immediately distilled in our distillery. The process is completely automated, parameters are set and one cycle lasts from 3 to 3.5 hours. Distillation separates the volatile ingredients from the raw material from the boiled hook. Water and alcohol are the dominant components of the distillate, but other components that pass into the distillate are also very important for the quality of rakija, such as aromatic substances, volatile acids, esters, higher alcohols, etc.
Various impurities in the distillate, their quantity and mutual relationship are crucial for the quality and properties of the drink. Not all volatile ingredients are equally valuable for rakija quality.
Proper distillation skill is the key to getting rakia of the pure smell and taste
of the fruit species from which it originates, harmonious in taste and completely clear.
Aging
The obtained distillates are not immediately suitable for drinking. Fresh distillates are sharp in smell, and rough and burning in taste. That is why rakia requires certain aging during which their aroma and taste develop and become more pronounced. After maturing, the rakia becomes harmonious, drinkable, and softer in taste with a pronounced bouquet. (Rakija can be aged in stainless steel tanks or oak barrels.)
Dilution, stabilization and filtration
Destilat se može razblažiti dodavanjem vode postepeno u toku odležavanja ili prilikom pripreme rakije za tržište. Rakija mora biti bistra i bez taloga. To se postiže primenom hladne stabilizacije gde se destilat rashladi na -4 do – 8°C i na ovoj temperaturi drži nekoliko dana. Nakon hladne stabilizacije rakija se filtrira na hladno i odležava do punjenja.
