{"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\/ekspertizom-od-zrelog-ploda-do-proizvoda-vrhunskog-kvaliteta\/","title":{"rendered":"Ekspertizom od zrelog ploda do proizvoda vrhunskog kvaliteta"},"content":{"rendered":"\t\t
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Berba<\/h2>\n\n\n\n

Voc\u0301e za proizvodnju rakije se bere u punoj fiziolos\u030ckoj zrelosti jer u tom stadijumu voc\u0301e sadrz\u030ci maksimalnu kolic\u030cinu s\u030cec\u0301era i najizraz\u030ceniju sortnu aromu koja je veoma vaz\u030cna za svaku voc\u0301nu rakiju. Za proizvodnju vrhunske rakije potrebno je uzimati samo potpuno zrelo, neos\u030ctec\u0301eno i dobro c\u030cuvano voc\u0301e.<\/p>\n\n\n\n

<\/p>\n\n\n\n

Usitnjavanje voc\u0301a<\/h2>\n\n\n\n

Usitnjeno voc\u0301e laks\u030ce otpus\u030cta arome i s\u030cec\u0301er pa komina brz\u030ce fermentis\u030ce uz vec\u0301i randman alkohola.<\/p>\n\n\n\n

<\/p>\n\n\n\n

Fermentacija<\/h2>\n\n\n\n

Fermentacija se odvija u tankovima od po 10 i 15 tona, sa kontrolisanom temperaturom i automatizovanim procesom me\u0161anja. Standarno, dodaju se enzimi, kvasci i hrana. Traje od 7 do 14 dana, na temperaturi od 15 \u2013 18 stepeni.<\/p>\n\n\n\n

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\"\"<\/figure>\n\n\n\n
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Destilacija<\/h2>\n\n\n\n

Nakon zavr\u0161etka fermentacije, vo\u0107nu ka\u0161u nije dobro dugo \u010duvati, zato kod nas se odmah destili\u0161e. Proces je kompletno automatizovan, zadaju se parametri i jedan ciklus traje od 3 do 3,5 sata. Destilacijom se iz prevrelog kljuka odvajaju isparljivi sastojci od sirovine. Voda i alkohol su dominantne komponente destilata, ali za kvalitet rakije veoma su vaz\u030cne i ostale komponente koje prelaze u destilat, kao s\u030cto su aromatic\u030cne materije, isparljive kiseline, estri, vis\u030ci alkoholi itd.
Razne primese u destilatu, njihova kolic\u030cina i me\u0111usoban odnos imaju presudni znac\u030caj za kvalitet i svojstva pic\u0301a. Svi isparljivi sastojci nisu jednako vredni za kvalitet rakije.<\/p>\n\n\n\n

Zato je veliko umec\u0301e pravilno voditi destilaciju i dobiti rakiju c\u030cistog mirisa.<\/p>Na voc\u0301nu vrstu od koje potic\u030ce, harmonic\u030cnu po ukusu i potpuno bistru.<\/cite><\/blockquote>\n\n\n\n

<\/p>\n\n\n\n

Odle\u017eavanje<\/h2>\n\n\n\n

Dobijeni destilati nisu odmah pogodni za pic\u0301e. Svez\u030ci destilati na mirisu su os\u030ctri, a na ukusu grubi i palec\u0301i. Zato rakije zahtevaju odre\u0111eno odlez\u030cavanje u toku kojeg se njihova aroma i ukus razvijaju i postaju izraz\u030ceniji. Nakon sazrevanja, rakije postaju na ukusu harmonic\u030cne, pitke i meks\u030ce sa izraz\u030cenim bukeom. (Rakija moz\u030ce odlez\u030cavati u inox tankovima ili u hrastovim buradima.)<\/p>\n\n\n\n

<\/p>\n\n\n\n

Razbla\u017eivanje, stabilizacija i filtracija<\/h2>\n\n\n\n

Destilat se moz\u030ce razblaz\u030citi dodavanjem vode postepeno u toku odlez\u030cavanja ili prilikom pripreme rakije za trz\u030cis\u030cte. Rakija mora biti bistra i bez taloga. To se posti\u017ee primenom hladne stabilizacije gde se destilat rashladi na -4 do \u2013 8\u00b0C i na ovoj temperaturi drz\u030ci nekoliko dana. Nakon hladne stabilizacije rakija se filtrira na hladno i odlez\u030cava do punjenja.<\/p>\n\t\t\t\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t","protected":false},"excerpt":{"rendered":"

Berba Voc\u0301e za proizvodnju rakije se bere u punoj fiziolos\u030ckoj zrelosti jer u tom stadijumu voc\u0301e sadrz\u030ci maksimalnu kolic\u030cinu s\u030cec\u0301era [\u2026]<\/p>\n","protected":false},"author":1,"featured_media":5382,"comment_status":"open","ping_status":"open","sticky":false,"template":"elementor_theme","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[1],"tags":[],"acf":[],"yoast_head":"\nEkspertizom od zrelog ploda do proizvoda vrhunskog kvaliteta - Podrum Palic<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/podrumpalic.rs\/ekspertizom-od-zrelog-ploda-do-proizvoda-vrhunskog-kvaliteta\/\" \/>\n<meta property=\"og:locale\" content=\"sr_RS\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Ekspertizom od zrelog ploda do proizvoda vrhunskog kvaliteta - Podrum Palic\" \/>\n<meta property=\"og:description\" content=\"Berba Voc\u0301e za proizvodnju rakije se bere u punoj fiziolos\u030ckoj zrelosti jer u tom stadijumu voc\u0301e sadrz\u030ci maksimalnu kolic\u030cinu s\u030cec\u0301era [\u2026]\" \/>\n<meta property=\"og:url\" content=\"https:\/\/podrumpalic.rs\/ekspertizom-od-zrelog-ploda-do-proizvoda-vrhunskog-kvaliteta\/\" \/>\n<meta property=\"og:site_name\" content=\"Podrum Palic\" \/>\n<meta property=\"article:published_time\" content=\"2021-04-22T16:29:00+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2021-05-25T08:21:12+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/podrumpalic.rs\/wp-content\/uploads\/2021\/02\/DV776803-Edit@2x.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"2280\" \/>\n\t<meta property=\"og:image:height\" content=\"1174\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"author\" content=\"palicpodrumwp\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:label1\" content=\"\u041d\u0430\u043f\u0438\u0441\u0430\u043d\u043e \u043e\u0434\" \/>\n\t<meta name=\"twitter:data1\" content=\"palicpodrumwp\" \/>\n\t<meta name=\"twitter:label2\" content=\"\u041f\u0440\u043e\u0446\u0435\u045a\u0435\u043d\u043e \u0432\u0440\u0435\u043c\u0435 \u0447\u0438\u0442\u0430\u045a\u0430\" \/>\n\t<meta name=\"twitter:data2\" content=\"2 \u043c\u0438\u043d\u0443\u0442\u0430\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\/\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\/\/podrumpalic.rs\/ekspertizom-od-zrelog-ploda-do-proizvoda-vrhunskog-kvaliteta\/#article\",\"isPartOf\":{\"@id\":\"https:\/\/podrumpalic.rs\/ekspertizom-od-zrelog-ploda-do-proizvoda-vrhunskog-kvaliteta\/\"},\"author\":{\"name\":\"palicpodrumwp\",\"@id\":\"https:\/\/podrumpalic.rs\/#\/schema\/person\/de3c4339a059fac40fd48c8378a34de6\"},\"headline\":\"Ekspertizom od zrelog ploda do proizvoda vrhunskog kvaliteta\",\"datePublished\":\"2021-04-22T16:29:00+00:00\",\"dateModified\":\"2021-05-25T08:21:12+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\/\/podrumpalic.rs\/ekspertizom-od-zrelog-ploda-do-proizvoda-vrhunskog-kvaliteta\/\"},\"wordCount\":412,\"commentCount\":0,\"publisher\":{\"@id\":\"https:\/\/podrumpalic.rs\/#organization\"},\"image\":{\"@id\":\"https:\/\/podrumpalic.rs\/ekspertizom-od-zrelog-ploda-do-proizvoda-vrhunskog-kvaliteta\/#primaryimage\"},\"thumbnailUrl\":\"https:\/\/podrumpalic.rs\/wp-content\/uploads\/2021\/02\/DV776803-Edit@2x.jpg\",\"articleSection\":[\"Uncategorized\"],\"inLanguage\":\"sr-RS\",\"potentialAction\":[{\"@type\":\"CommentAction\",\"name\":\"Comment\",\"target\":[\"https:\/\/podrumpalic.rs\/ekspertizom-od-zrelog-ploda-do-proizvoda-vrhunskog-kvaliteta\/#respond\"]}]},{\"@type\":\"WebPage\",\"@id\":\"https:\/\/podrumpalic.rs\/ekspertizom-od-zrelog-ploda-do-proizvoda-vrhunskog-kvaliteta\/\",\"url\":\"https:\/\/podrumpalic.rs\/ekspertizom-od-zrelog-ploda-do-proizvoda-vrhunskog-kvaliteta\/\",\"name\":\"Ekspertizom od zrelog ploda do proizvoda vrhunskog kvaliteta - 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