{"id":1,"date":"2021-04-22T16:29:00","date_gmt":"2021-04-22T16:29:00","guid":{"rendered":"http:\/\/sofija.online\/wordpress\/?p=1"},"modified":"2021-05-25T08:21:12","modified_gmt":"2021-05-25T08:21:12","slug":"ekspertizom-od-zrelog-ploda-do-proizvoda-vrhunskog-kvaliteta","status":"publish","type":"post","link":"https:\/\/podrumpalic.rs\/en\/ekspertizom-od-zrelog-ploda-do-proizvoda-vrhunskog-kvaliteta\/","title":{"rendered":"From mature fruit to superior quality products"},"content":{"rendered":"
\n\t\t\t\t\t\t
\n\t\t\t\t
\n\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t
\n\t\t\t\t\t\t\t
\n\t\t\t\t\t
\n\t\t\t
\n\t\t\t\t\t\t\t
\n\t\t\t\t\t\t
\n\t\t\t\t
\n\t\t\t\t\t\t\t\t
\n\t\t\t\t\n
Harvest<\/h2>\n\n\n\n
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.<\/p>\n\n\n\n
<\/p>\n\n\n\n
Fruit chopping<\/h2>\n\n\n\n
Chopped fruit releases aromas and sugar more easily, so the pomace ferments faster with a higher yield of alcohol.<\/p>\n\n\n\n
<\/p>\n\n\n\n
Fermentation<\/h2>\n\n\n\n
Fermentation takes place in tanks of 10 and 15 tons, with controlled temperature and an automated mixing process. By default, enzymes, yeasts, and foods are added. It lasts from 7 to 14 days, at temperatures of 15 - 18 degrees.<\/p>\n\n\n\n