{"id":154561,"date":"2017-03-03T16:07:55","date_gmt":"2017-03-03T16:07:55","guid":{"rendered":"http:\/\/blog.hannaservice.eu\/pracenje-sadrzaja-secera-brix-grozda-u-vinarstvu\/"},"modified":"2023-12-13T00:04:40","modified_gmt":"2023-12-13T00:04:40","slug":"pracenje-sadrzaja-secera-brix-grozda-u-vinarstvu","status":"publish","type":"post","link":"https:\/\/blog.hannaservice.eu\/hr\/pracenje-sadrzaja-secera-brix-grozda-u-vinarstvu\/","title":{"rendered":"Pra\u0107enje sadr\u017eaja \u0161e\u0107era (Brix) gro\u017e\u0111a u vinarstvu"},"content":{"rendered":"\t\t
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Kvasac metabolizira \u0161e\u0107er i stvara alkohol i uglji\u010dni dioksid kao otpadni proizvod. \u0160to je ve\u0107i sadr\u017eaj \u0161e\u0107era, to je ve\u0107a koncentracija proizvedenog alkohola. Ako je dopu\u0161teno da fermentacija ide do kraja, a sav \u0161e\u0107er fermentira, onda se vino smatra suhim.<\/p>\n

Vino se dobiva fermentacijom \u0161e\u0107era koji se nalaze unutar gro\u017e\u0111a. Kulturama kvasca dodaje se sok prikupljen usitnjavanjem gro\u017e\u0111a. Kvasac metabolizira \u0161e\u0107er i stvara alkohol i uglji\u010dni dioksid kao otpadni proizvod. \u0160to je ve\u0107i sadr\u017eaj \u0161e\u0107era, to je ve\u0107a koncentracija proizvedenog alkohola. Ako je dopu\u0161teno da fermentacija ide do kraja, a sav \u0161e\u0107er fermentira, onda se vino smatra suhim.<\/p>\n

Opis<\/h2>\n

Tijekom sezone uzgoja gro\u017e\u0111a, vinari i upravitelji vinograda prate sastav gro\u017e\u0111a kao pokazatelj potencijalnog stila i vremena berbe. Uz kiselost, pH i mno\u0161tvo drugih parametara, sadr\u017eaj \u0161e\u0107era jedna je od tih osnovnih komponenti. Ovisno o stilu, koli\u010dina prisutnog \u0161e\u0107era odre\u0111uje kada \u0107e se gro\u017e\u0111e brati.<\/p>\n

Uzorci gro\u017e\u0111a i bobica strate\u0161ki su odabrani iz vinograda i pa\u017eljivo se drobe i pro\u010di\u0161\u0107avaju u sok. Sadr\u017eaj \u0161e\u0107era ili ukupne otopljene \u010dvrste tvari (TSS) tada se mogu analizirati refraktometrijom ili hidrometrijom. \u0160e\u0107er \u010dini 90 do 94% ukupno prisutnih topljivih krutih tvari. Tipi\u010dne jedinice za TSS u vinskoj industriji su \u00b0 Brix, gdje je 1 \u00b0 Brix jednak 1 g \u0161e\u0107era na 100 g otopine. Koriste se i druge jedinice poput \u00b0 Baume ili Specific Gravity.<\/p>\n

Primjena<\/h2>\n

<\/p>\n

Kupac koji proizvodi vino tra\u017eio je jednostavan i precizan na\u010din mjerenja sadr\u017eaja \u0161e\u0107era u svom gro\u017e\u0111u. Tra\u017eili su ne\u0161to prijenosno i manje subjektivno od mehani\u010dkog refraktometra koji trenutno koriste.\u00a0HI96811 digitalni refraktometar<\/a>\u00a0je savr\u0161en alat za bilo koje velike i male vinarije kako bi se postiglo precizno mjerenje TSS-a HI96811 je mjera\u010d koji se jednostavno koristi u kojem se mali uzorak za mjerenje postavlja na \u0107eliju od nehr\u0111aju\u0107eg \u010delika i korisnik pritisne crvenu tipku. Sva o\u010ditanja ovisna su o temperaturi, a rezultati se prikazuju u \u00b0 Brix u cijelom rasponu koji koristi vinski proizvo\u0111a\u010d. Mjera\u010d je kalibriran na jednu to\u010dku s deioniziranom vodom i vodootporan je. Kupac je cijenio jednostavnost u odnosu na mehani\u010dki \u00b0 Brix mjera\u010d koji su koristili u pro\u0161losti i smatrao je da su rezultati mnogo ponovljiviji s digitalnim rezultatom. Bili su zadovoljni i robusnim dizajnom koji je omogu\u0107io da se koristi u laboratoriju, kao i u vinogradu. HI96811 bilo je upravo ono \u0161to su tra\u017eili.<\/p>\n

 <\/p>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t<\/div>\n\t\t","protected":false},"excerpt":{"rendered":"

Kvasac metabolizira \u0161e\u0107er i stvara alkohol i uglji\u010dni dioksid kao otpadni proizvod. \u0160to je ve\u0107i […]<\/p>\n","protected":false},"author":14,"featured_media":151239,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"site-sidebar-layout":"default","site-content-layout":"default","ast-site-content-layout":"default","site-content-style":"default","site-sidebar-style":"default","ast-global-header-display":"","ast-banner-title-visibility":"","ast-main-header-display":"","ast-hfb-above-header-display":"","ast-hfb-below-header-display":"","ast-hfb-mobile-header-display":"","site-post-title":"","ast-breadcrumbs-content":"","ast-featured-img":"","footer-sml-layout":"","ast-disable-related-posts":"","theme-transparent-header-meta":"default","adv-header-id-meta":"","stick-header-meta":"","header-above-stick-meta":"","header-main-stick-meta":"","header-below-stick-meta":"","astra-migrate-meta-layouts":"default","ast-page-background-enabled":"default","ast-page-background-meta":{"desktop":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"ast-content-background-meta":{"desktop":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"footnotes":""},"categories":[563],"tags":[148],"class_list":["post-154561","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-pica","tag-vino-hr"],"yoast_head":"\nPra\u0107enje sadr\u017eaja \u0161e\u0107era (Brix) gro\u017e\u0111a u vinarstvu - 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