{"id":156813,"date":"2021-10-26T09:17:54","date_gmt":"2021-10-26T09:17:54","guid":{"rendered":"https:\/\/blog.hannaservice.eu\/malolakticka-fermentacija-u-vinu\/"},"modified":"2023-12-13T00:04:33","modified_gmt":"2023-12-13T00:04:33","slug":"malolakticka-fermentacija-u-vinu","status":"publish","type":"post","link":"https:\/\/blog.hannaservice.eu\/hr\/malolakticka-fermentacija-u-vinu\/","title":{"rendered":"Malolakti\u010dka fermentacija u vinu"},"content":{"rendered":"\t\t<div data-elementor-type=\"wp-post\" data-elementor-id=\"156813\" class=\"elementor elementor-156813 elementor-155700\" data-elementor-post-type=\"post\">\n\t\t\t\t\t\t<section class=\"elementor-section elementor-top-section elementor-element elementor-element-1c5755c elementor-section-boxed elementor-section-height-default elementor-section-height-default\" data-id=\"1c5755c\" data-element_type=\"section\" data-e-type=\"section\">\n\t\t\t\t\t\t<div class=\"elementor-container elementor-column-gap-default\">\n\t\t\t\t\t<div class=\"elementor-column elementor-col-100 elementor-top-column elementor-element elementor-element-a15a3ae\" data-id=\"a15a3ae\" data-element_type=\"column\" data-e-type=\"column\">\n\t\t\t<div class=\"elementor-widget-wrap elementor-element-populated\">\n\t\t\t\t\t\t<div class=\"elementor-element elementor-element-9b1e3a4 elementor-widget elementor-widget-text-editor\" data-id=\"9b1e3a4\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t\t\t\t\t\t<section class=\"elementor-section elementor-top-section elementor-element elementor-element-c7dccf8 elementor-section-boxed elementor-section-height-default elementor-section-height-default\" data-id=\"c7dccf8\" data-element_type=\"section\">\n<div class=\"elementor-container elementor-column-gap-default\">\n<div class=\"elementor-row\">\n<div class=\"elementor-column elementor-col-100 elementor-top-column elementor-element elementor-element-cc956c9\" data-id=\"cc956c9\" data-element_type=\"column\">\n<div class=\"elementor-column-wrap elementor-element-populated\">\n<div class=\"elementor-widget-wrap\">\n<div class=\"elementor-element elementor-element-b32bab7 elementor-widget elementor-widget-heading\" data-id=\"b32bab7\" data-element_type=\"widget\" data-widget_type=\"heading.default\">\n<div class=\"elementor-widget-container\">\n<h2 class=\"elementor-heading-title elementor-size-default\">Malolakti\u010dka fermentacija u vinu<\/h2>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/section>\n<section class=\"elementor-section elementor-top-section elementor-element elementor-element-5b8a2b8 elementor-section-boxed elementor-section-height-default elementor-section-height-default\" data-id=\"5b8a2b8\" data-element_type=\"section\">\n<div class=\"elementor-container elementor-column-gap-default\">\n<div class=\"elementor-row\">\n<div class=\"elementor-column elementor-col-100 elementor-top-column elementor-element elementor-element-245d6cd\" data-id=\"245d6cd\" data-element_type=\"column\">\n<div class=\"elementor-column-wrap elementor-element-populated\">\n<div class=\"elementor-widget-wrap\">\n<div class=\"elementor-element elementor-element-228e22c elementor-widget elementor-widget-text-editor\" data-id=\"228e22c\" data-element_type=\"widget\" data-widget_type=\"text-editor.default\">\n<div class=\"elementor-widget-container\">\n<div class=\"elementor-text-editor elementor-clearfix\">\n<p>Iz vina su izolirane brojne vrste bakterija mlije\u010dne kiseline (LAB) koje mogu fermentirati razli\u010dite sastojke vina u mlije\u010dnu kiselinu.<\/p>\n<p>Bakterije mlije\u010dne kiseline za svoj metabolizam koriste glukozu, fruktozu, pentozu, jabu\u010dnu, vinsku i druge kiseline. Ovisno o tome koji sastojak koriste u svom metabolizmu, mogu djelovati na dva na\u010dina:<\/p>\n<ul>\n<li><strong>Biolo\u0161ka razgradnja jabu\u010dne kiseline u mlije\u010dnu kiselinu<\/strong> \u2013 doprinosi kvaliteti vina, \u010dine\u0107i ga manje kiselim, skladnim i mek\u0161im, nje\u017enijim i kona\u010dno potpuno zrelim. Razgradnjom jabu\u010dne kiseline vino postaje stabilnije u odnosu na bakterije mlije\u010dne kiseline \u2013 uzro\u010dnike kvarenja<\/li>\n<li>Bakterijska transformacija <strong>ostalih sastojaka<\/strong> \u2013 \u0161e\u0107era, alkohola, kiselina\u2026 \u2013 dovodi do <strong>kvarenja vina<\/strong><\/li>\n<\/ul>\n<p>Tijekom procesa proizvodnje vina udio kiselina se smanjuje, zbog izlu\u010divanja vinske kiseline (kalijeva kiselog tartrata) i zbog razgradnje jake jabu\u010dne kiseline.<\/p>\n<p><strong>Jabu\u010dna kiselina je gorkog okusa<\/strong>, a tijekom malolakti\u010dke fermentacije prelazi u slabiju i bla\u017eu mlije\u010dnu kiselinu. Vina u kojima je provedena malolakti\u010dka fermentacija imaju mek\u0161i, bla\u017ei i zaokru\u017eeniji okus, a aroma je znatno slo\u017eenija nego kod vina u kojima nije do\u0161lo do malolakti\u010dke fermentacije.<\/p>\n<p>Sadr\u017eaj jabu\u010dne kiseline u gro\u017e\u0111u je <strong>3-5 g\/L<\/strong>, a ponekad i do 10 g\/L. Jedan manji dio se tro\u0161i tijekom alkoholnog vrenja, a drugi, ve\u0107i dio se pretvara u vino i pretvara u procesu mlije\u010dne fermentacije. Smanjenje ukupnih kiselina mo\u017ee biti 1-3 g\/L, a ponekad i vi\u0161e.<\/p>\n<p><strong>Bakterije mlije\u010dne fermentacije otporne su na:<\/strong> nizak pH, visok sadr\u017eaj alkohola, nisku temperaturu skladi\u0161tenja i dodatak SO<sub>2<\/sub>.<\/p>\n<p>Glavni proizvodi malolakti\u010dke fermentacije su <strong>mlije\u010dna kiselina i CO<sub>2<\/sub><\/strong>. Tijekom fermentacije mogu nastati <strong>sekundarni proizvodi<\/strong> koji na odre\u0111eni na\u010din utje\u010du na okus i miris vina. To su, na primjer, acetaldehid, octena kiselina, diacetil, etil laktat, akrolein\u2026<\/p>\n<p><strong> <\/strong><\/p>\n<p><strong>\u010cimbenici koji utje\u010du na rad bakterija malolakti\u010dke fermentacije:<\/strong><\/p>\n<ul>\n<li><strong>Alkohol<\/strong> \u2013 neke bakterije su osjetljive na 5-6% vol, dok su neke aktivne na 14-15% vol. alkohola. \u0160to je ve\u0107i sadr\u017eaj alkohola, to je razgradnja sporija.<\/li>\n<li><strong>Temperatura<\/strong> \u2013 za smanjenje jabu\u010dne kiseline u vinu najpovoljnija je 20-25\u00b0C. Razgradnja se ne doga\u0111a ispod 15\u00b0C niti iznad 30\u00b0C. Stoga, u vinima koja sadr\u017ee malo kiseline i ne \u017eelite malolakti\u010dnu fermentaciju, temperatura treba biti uzeti u obzir.<\/li>\n<li><strong>pH<\/strong> \u2013 Bakterije mlije\u010dne kiseline razgra\u0111uju jabu\u010dnu kiselinu tek iznad pH 3,2, a prema nekim podacima najaktivnije su u rasponu od 4,3-4,8. Na kiselosti koja se naj\u010de\u0161\u0107e sre\u0107e u vinu (pH 3-4), fermentacija jabu\u010dne kiseline po\u010det \u0107e prije nego \u0161to se pH pribli\u017ei 4.<\/li>\n<li><strong>SO<sub>2<\/sub><\/strong>\u2013 sumporizacija odga\u0111a po\u010detak malolakti\u010dke fermentacije. 50-70 mg\/L slobodnog ili vezanog SO2 sprje\u010dava malolakti\u010dku fermentaciju.<\/li>\n<li><strong>Polifenoli<\/strong>\u2013 inhibitorna svojstva ba\u010dvastih ili taninskih polifenola<\/li>\n<\/ul>\n<p><strong><em>U kojim je vinima po\u017eeljna malolakti\u010dka fermentacija, a u kojima je treba sprije\u010diti?<\/em><\/strong><\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/section>\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<section class=\"elementor-section elementor-top-section elementor-element elementor-element-fb8f9f8 elementor-section-boxed elementor-section-height-default elementor-section-height-default\" data-id=\"fb8f9f8\" data-element_type=\"section\" data-e-type=\"section\">\n\t\t\t\t\t\t<div class=\"elementor-container elementor-column-gap-default\">\n\t\t\t\t\t<div class=\"elementor-column elementor-col-100 elementor-top-column elementor-element elementor-element-847501c\" data-id=\"847501c\" data-element_type=\"column\" data-e-type=\"column\">\n\t\t\t<div class=\"elementor-widget-wrap elementor-element-populated\">\n\t\t\t\t\t\t<div class=\"elementor-element elementor-element-4778b27 elementor-widget elementor-widget-image\" data-id=\"4778b27\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"image.default\">\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<img fetchpriority=\"high\" decoding=\"async\" width=\"600\" height=\"399\" src=\"https:\/\/blog.hannaservice.eu\/wp-content\/uploads\/2021\/10\/maksym-kaharlytskyi-3uJt73tr4hI-unsplash-1-800x532-1-600x399.jpg\" class=\"attachment-large size-large wp-image-155709\" alt=\"\" srcset=\"https:\/\/blog.hannaservice.eu\/wp-content\/uploads\/2021\/10\/maksym-kaharlytskyi-3uJt73tr4hI-unsplash-1-800x532-1-600x399.jpg 600w, https:\/\/blog.hannaservice.eu\/wp-content\/uploads\/2021\/10\/maksym-kaharlytskyi-3uJt73tr4hI-unsplash-1-800x532-1-300x200.jpg 300w, https:\/\/blog.hannaservice.eu\/wp-content\/uploads\/2021\/10\/maksym-kaharlytskyi-3uJt73tr4hI-unsplash-1-800x532-1-768x511.jpg 768w, https:\/\/blog.hannaservice.eu\/wp-content\/uploads\/2021\/10\/maksym-kaharlytskyi-3uJt73tr4hI-unsplash-1-800x532-1.jpg 800w\" sizes=\"(max-width: 600px) 100vw, 600px\" \/>\t\t\t\t\t\t\t\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<section class=\"elementor-section elementor-top-section elementor-element elementor-element-bec9cfa elementor-section-boxed elementor-section-height-default elementor-section-height-default\" data-id=\"bec9cfa\" data-element_type=\"section\" data-e-type=\"section\">\n\t\t\t\t\t\t<div class=\"elementor-container elementor-column-gap-default\">\n\t\t\t\t\t<div class=\"elementor-column elementor-col-100 elementor-top-column elementor-element elementor-element-25ea9dd\" data-id=\"25ea9dd\" data-element_type=\"column\" data-e-type=\"column\">\n\t\t\t<div class=\"elementor-widget-wrap elementor-element-populated\">\n\t\t\t\t\t\t<div class=\"elementor-element elementor-element-ab8bf46 elementor-widget elementor-widget-text-editor\" data-id=\"ab8bf46\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t\t\t\t\t\t<p>Ako <strong>gro\u017e\u0111e ili mo\u0161t sa manje kiseline<\/strong>, nakon alkoholnog vrenja vino mora biti sumporirano, prvo protjecanje mora biti ranije i temperatura u podrumu odr\u017eavana do 15\u00b0C. Kada su <strong>vina kiselija<\/strong>, s ve\u0107im udjelom jabu\u010dne kiseline, vina moraju kasnije nabubriti iz taloga, kako bi se iz stanica kvasca oslobodili sastojci potrebni za rast bakterija malolakti\u010dkog vrenja, te bi se trebala manje sumporati.<\/p>\n<p><strong>Malolakti\u010dku fermentaciju po\u017eeljno je provesti u:<\/strong><\/p>\n<ul>\n<li>bijelim vinima koja prirodno sadr\u017ee vi\u0161e kiselina (iznad 8 g\/L) \u2013 lo\u0161e sazrijevanje gro\u017e\u0111a, op\u0107enito u sjevernim vinogradima<\/li>\n<li>crna vina, koja posti\u017eu optimalnu kvalitetu du\u017eim dozrijevanjem (odle\u017eana vina)<\/li>\n<li>pjenu\u0161ava vina<\/li>\n<li>bijelim vinima, koja zahtijevaju odre\u0111enu osobnost starosti koju posti\u017eu du\u017eim dozrijevanjem<\/li>\n<\/ul>\n<p><strong>Malolakti\u010dka fermentacija je nepo\u017eeljna u:<\/strong><\/p>\n<ul>\n<li>vinima koja prirodno sadr\u017ee manje kiselina<\/li>\n<li>bijelim suhim vinima, vo\u0107nog karaktera i kojima koli\u010dina kiselina 6,8-7,5 g\/L s 11-12 vol% alkohola osigurava sklad okusa<\/li>\n<li>vinima dobivenima od sorti koje imaju posebna organolepti\u010dka svojstva, jer tipi\u010dne promjene okusa i arome u malolakti\u010dkoj fermentaciji mogu prikriti osobnost sorte (npr. rajnski rizling)<\/li>\n<li>ros\u00e9 vinima, koja se odlikuju svje\u017einom okusa<\/li>\n<\/ul>\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<section class=\"elementor-section elementor-top-section elementor-element elementor-element-db71faa elementor-section-boxed elementor-section-height-default elementor-section-height-default\" data-id=\"db71faa\" data-element_type=\"section\" data-e-type=\"section\">\n\t\t\t\t\t\t<div class=\"elementor-container elementor-column-gap-default\">\n\t\t\t\t\t<div class=\"elementor-column elementor-col-100 elementor-top-column elementor-element elementor-element-48f5d67\" data-id=\"48f5d67\" data-element_type=\"column\" data-e-type=\"column\">\n\t\t\t<div class=\"elementor-widget-wrap elementor-element-populated\">\n\t\t\t\t\t\t<div class=\"elementor-element elementor-element-4db269b elementor-widget elementor-widget-image\" data-id=\"4db269b\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"image.default\">\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<img decoding=\"async\" width=\"600\" height=\"268\" src=\"https:\/\/blog.hannaservice.eu\/wp-content\/uploads\/2021\/10\/titrations-1-800x357-1-600x268.jpg\" class=\"attachment-large size-large wp-image-155715\" alt=\"\" srcset=\"https:\/\/blog.hannaservice.eu\/wp-content\/uploads\/2021\/10\/titrations-1-800x357-1-600x268.jpg 600w, https:\/\/blog.hannaservice.eu\/wp-content\/uploads\/2021\/10\/titrations-1-800x357-1-300x134.jpg 300w, https:\/\/blog.hannaservice.eu\/wp-content\/uploads\/2021\/10\/titrations-1-800x357-1-768x343.jpg 768w, https:\/\/blog.hannaservice.eu\/wp-content\/uploads\/2021\/10\/titrations-1-800x357-1.jpg 800w\" sizes=\"(max-width: 600px) 100vw, 600px\" \/>\t\t\t\t\t\t\t\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<section class=\"elementor-section elementor-top-section elementor-element elementor-element-585c06f elementor-section-boxed elementor-section-height-default elementor-section-height-default\" data-id=\"585c06f\" data-element_type=\"section\" data-e-type=\"section\">\n\t\t\t\t\t\t<div class=\"elementor-container elementor-column-gap-default\">\n\t\t\t\t\t<div class=\"elementor-column elementor-col-100 elementor-top-column elementor-element elementor-element-c201f32\" data-id=\"c201f32\" data-element_type=\"column\" data-e-type=\"column\">\n\t\t\t<div class=\"elementor-widget-wrap elementor-element-populated\">\n\t\t\t\t\t\t<div class=\"elementor-element elementor-element-d67a449 elementor-widget elementor-widget-text-editor\" data-id=\"d67a449\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t\t\t\t\t\t<p><strong>Razlozi za provo\u0111enje malolakti\u010dke fermentacije:<\/strong><\/p>\n<ol>\n<li><strong>Deacidifikacija<\/strong> \u2013 kiselost vina se smanjuje za 1-3 g\/L<\/li>\n<\/ol>\n<p> \u2013 pove\u0107anje pH za 0,1-0,3 jedinice<\/p>\n<p> \u2013 zna\u010dajno za jako kisela vina<\/p>\n<p> \u2013 mo\u017ee biti nepo\u017eeljno za slabo kisela vina<\/p>\n<ol start=\"2\">\n<li><strong>Promjena arome vina<\/strong> \u2013 ovisi o vrsti bakterija, sastavu soka i stupnju prozra\u010divanja<\/li>\n<\/ol>\n<p> \u2013 zbog stvaranja brojnih nusproizvoda, aroma vina postaje slo\u017eenija<\/p>\n<ol start=\"3\">\n<li><strong>Bakteriolo\u0161ka stabilnost vina<\/strong> \u2013 konzumiranje hranjivih tvari koje koriste drugi organizmi<\/li>\n<\/ol>\n<p><strong>Mjerenje jabu\u010dne i mlije\u010dne kiseline u vinu<\/strong><\/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<section class=\"elementor-section elementor-top-section elementor-element elementor-element-0f1d163 elementor-section-boxed elementor-section-height-default elementor-section-height-default\" data-id=\"0f1d163\" data-element_type=\"section\" data-e-type=\"section\">\n\t\t\t\t\t\t<div class=\"elementor-container elementor-column-gap-default\">\n\t\t\t\t\t<div class=\"elementor-column elementor-col-100 elementor-top-column elementor-element elementor-element-814accb\" data-id=\"814accb\" data-element_type=\"column\" data-e-type=\"column\">\n\t\t\t<div class=\"elementor-widget-wrap elementor-element-populated\">\n\t\t\t\t\t\t<div class=\"elementor-element elementor-element-b533be7 elementor-widget elementor-widget-image\" data-id=\"b533be7\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"image.default\">\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<img decoding=\"async\" width=\"600\" height=\"319\" src=\"https:\/\/blog.hannaservice.eu\/wp-content\/uploads\/2021\/10\/HI801-Iris-Lab-600x319.jpg\" class=\"attachment-large size-large wp-image-155721\" alt=\"\" srcset=\"https:\/\/blog.hannaservice.eu\/wp-content\/uploads\/2021\/10\/HI801-Iris-Lab-600x319.jpg 600w, https:\/\/blog.hannaservice.eu\/wp-content\/uploads\/2021\/10\/HI801-Iris-Lab-300x159.jpg 300w, https:\/\/blog.hannaservice.eu\/wp-content\/uploads\/2021\/10\/HI801-Iris-Lab.jpg 602w\" sizes=\"(max-width: 600px) 100vw, 600px\" \/>\t\t\t\t\t\t\t\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<section class=\"elementor-section elementor-top-section elementor-element elementor-element-dadd7d0 elementor-section-boxed elementor-section-height-default elementor-section-height-default\" data-id=\"dadd7d0\" data-element_type=\"section\" data-e-type=\"section\">\n\t\t\t\t\t\t<div class=\"elementor-container elementor-column-gap-default\">\n\t\t\t\t\t<div class=\"elementor-column elementor-col-100 elementor-top-column elementor-element elementor-element-652b352\" data-id=\"652b352\" data-element_type=\"column\" data-e-type=\"column\">\n\t\t\t<div class=\"elementor-widget-wrap elementor-element-populated\">\n\t\t\t\t\t\t<div class=\"elementor-element elementor-element-a82861a elementor-widget elementor-widget-text-editor\" data-id=\"a82861a\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t\t\t\t\t\t<p>Za mjerenje jabu\u010dne i mlije\u010dne kiseline u vinu, enzimske metode su vrlo jednostavne i to\u010dne za kori\u0161tenje. Enzimska analiza podrazumijeva niz kemijskih reakcija za prikriveni spoj od interesa u onu koja se mo\u017ee mjeriti na spektrofotometru putem apsorpcije svjetlosti. U ovoj vrsti reakcije NAD+ reagira s jabu\u010dnom kiselinom kako bi proizveo ekvivalentnu koli\u010dinu NADH, koja se mo\u017ee izmjeriti na 340 nm (sli\u010dno mlije\u010dnoj kiselini). Kompleti za ovaj test su komercijalno dostupni.<\/p>\n<p><strong>Izmjerite jabu\u010dnu i mlije\u010dnu kiselinu u svom vinu uz HI801 iris!<\/strong><\/p>\n<p><iframe title=\"Upoznajte spektrofotometar iris HI801\" src=\"https:\/\/www.youtube.com\/embed\/k734JhCXZkI?feature=oembed&amp;enablejsapi=1&amp;origin=https:\/\/hannaservice.eu\" width=\"800\" height=\"450\" frameborder=\"0\" allowfullscreen=\"allowfullscreen\" data-mce-fragment=\"1\"><\/iframe><\/p>\n<p><strong>HI801 iris<\/strong> je elegantan i intuitivan spektrofotometar koji omogu\u0107uje mjerenje svih valnih duljina vidljive svjetlosti. Prilagodite svoje metode, poduzmite \u0161irok raspon mjerenja i budite sigurni u svoju to\u010dnost testiranja sa irisom.<\/p>\n<ul>\n<li>iris ima precizan odabir valne duljine izme\u0111u 340 nm do 900 nm za potpunu uskla\u0111enost i to\u010dnost metode koja je neophodna u industrijama kao \u0161to su profesionalni laboratoriji, postrojenja za pro\u010di\u0161\u0107avanje vode, vinarije i jo\u0161 mnogo toga.<\/li>\n<li>Rezultati su dosljedni i to\u010dni bez obzira na propusnost s visokokvalitetnim i jedinstveno dizajniranim opti\u010dkim sustavom.<\/li>\n<li>Opcije prilagodbe uklju\u010duju vi\u0161e oblika i veli\u010dina kiveta, prilago\u0111ene krivulje kalibracije i metode.<\/li>\n<\/ul>\n<p>S kompaktnim dizajnom svog naprednog opti\u010dkog sustava, iris se mo\u017ee koristiti u gotovo svim velikim prostorima, a pru\u017ea to\u010dne i dosljedne rezultate. Opti\u010dki sustav podijeljenog snopa omogu\u0107uje iris da automatski kompenzira bilo kakav pomak u izvoru svjetlosti, \u0161to rezultira vrhunskom precizno\u0161\u0107u.<\/p>\n<\/p>\n<p>Autor: Tajana Mokrovi\u0107, mag.nutr.<\/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":"<p>Malolakti\u010dka fermentacija u vinu Iz vina su izolirane brojne vrste bakterija mlije\u010dne kiseline (LAB) koje [&hellip;]<\/p>\n","protected":false},"author":14,"featured_media":155703,"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-156813","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-pica","tag-vino-hr"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.2 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Malolakti\u010dka fermentacija u vinu - Hanna Instruments Hrvatska<\/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:\/\/blog.hannaservice.eu\/hr\/malolakticka-fermentacija-u-vinu\/\" \/>\n<meta property=\"og:locale\" content=\"hr_HR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Malolakti\u010dka fermentacija u vinu - Hanna Instruments Hrvatska\" \/>\n<meta property=\"og:description\" content=\"Malolakti\u010dka fermentacija u vinu Iz vina su izolirane brojne vrste bakterija mlije\u010dne kiseline (LAB) koje [&hellip;]\" \/>\n<meta property=\"og:url\" content=\"https:\/\/blog.hannaservice.eu\/hr\/malolakticka-fermentacija-u-vinu\/\" \/>\n<meta property=\"og:site_name\" content=\"Hanna Instruments Hrvatska\" \/>\n<meta property=\"article:published_time\" content=\"2021-10-26T09:17:54+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2023-12-13T00:04:33+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/blog.hannaservice.eu\/wp-content\/uploads\/2021\/10\/EZMZkE8XYAULItt.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"680\" \/>\n\t<meta property=\"og:image:height\" content=\"355\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"author\" content=\"Milan Petrovi\u0107\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:label1\" content=\"Napisao\/la\" \/>\n\t<meta name=\"twitter:data1\" content=\"Milan Petrovi\u0107\" \/>\n\t<meta name=\"twitter:label2\" content=\"Procijenjeno vrijeme \u010ditanja\" \/>\n\t<meta name=\"twitter:data2\" content=\"5 minuta\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\/\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\/\/blog.hannaservice.eu\/hr\/malolakticka-fermentacija-u-vinu\/#article\",\"isPartOf\":{\"@id\":\"https:\/\/blog.hannaservice.eu\/hr\/malolakticka-fermentacija-u-vinu\/\"},\"author\":{\"name\":\"Milan Petrovi\u0107\",\"@id\":\"https:\/\/blog.hannaservice.eu\/hr\/#\/schema\/person\/6872d7596a0a8c85e08ebf8440a39296\"},\"headline\":\"Malolakti\u010dka fermentacija u vinu\",\"datePublished\":\"2021-10-26T09:17:54+00:00\",\"dateModified\":\"2023-12-13T00:04:33+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\/\/blog.hannaservice.eu\/hr\/malolakticka-fermentacija-u-vinu\/\"},\"wordCount\":1023,\"publisher\":{\"@id\":\"https:\/\/blog.hannaservice.eu\/hr\/#organization\"},\"image\":{\"@id\":\"https:\/\/blog.hannaservice.eu\/hr\/malolakticka-fermentacija-u-vinu\/#primaryimage\"},\"thumbnailUrl\":\"https:\/\/blog.hannaservice.eu\/wp-content\/uploads\/2021\/10\/EZMZkE8XYAULItt.jpg\",\"keywords\":[\"Vino\"],\"articleSection\":[\"Pi\u0107a\"],\"inLanguage\":\"hr\"},{\"@type\":\"WebPage\",\"@id\":\"https:\/\/blog.hannaservice.eu\/hr\/malolakticka-fermentacija-u-vinu\/\",\"url\":\"https:\/\/blog.hannaservice.eu\/hr\/malolakticka-fermentacija-u-vinu\/\",\"name\":\"Malolakti\u010dka fermentacija u vinu - Hanna Instruments Hrvatska\",\"isPartOf\":{\"@id\":\"https:\/\/blog.hannaservice.eu\/hr\/#website\"},\"primaryImageOfPage\":{\"@id\":\"https:\/\/blog.hannaservice.eu\/hr\/malolakticka-fermentacija-u-vinu\/#primaryimage\"},\"image\":{\"@id\":\"https:\/\/blog.hannaservice.eu\/hr\/malolakticka-fermentacija-u-vinu\/#primaryimage\"},\"thumbnailUrl\":\"https:\/\/blog.hannaservice.eu\/wp-content\/uploads\/2021\/10\/EZMZkE8XYAULItt.jpg\",\"datePublished\":\"2021-10-26T09:17:54+00:00\",\"dateModified\":\"2023-12-13T00:04:33+00:00\",\"breadcrumb\":{\"@id\":\"https:\/\/blog.hannaservice.eu\/hr\/malolakticka-fermentacija-u-vinu\/#breadcrumb\"},\"inLanguage\":\"hr\",\"potentialAction\":[{\"@type\":\"ReadAction\",\"target\":[\"https:\/\/blog.hannaservice.eu\/hr\/malolakticka-fermentacija-u-vinu\/\"]}]},{\"@type\":\"ImageObject\",\"inLanguage\":\"hr\",\"@id\":\"https:\/\/blog.hannaservice.eu\/hr\/malolakticka-fermentacija-u-vinu\/#primaryimage\",\"url\":\"https:\/\/blog.hannaservice.eu\/wp-content\/uploads\/2021\/10\/EZMZkE8XYAULItt.jpg\",\"contentUrl\":\"https:\/\/blog.hannaservice.eu\/wp-content\/uploads\/2021\/10\/EZMZkE8XYAULItt.jpg\",\"width\":680,\"height\":355},{\"@type\":\"BreadcrumbList\",\"@id\":\"https:\/\/blog.hannaservice.eu\/hr\/malolakticka-fermentacija-u-vinu\/#breadcrumb\",\"itemListElement\":[{\"@type\":\"ListItem\",\"position\":1,\"name\":\"Blog home\",\"item\":\"https:\/\/blog.hannaservice.eu\/hr\/\"},{\"@type\":\"ListItem\",\"position\":2,\"name\":\"Malolakti\u010dka fermentacija u vinu\"}]},{\"@type\":\"WebSite\",\"@id\":\"https:\/\/blog.hannaservice.eu\/hr\/#website\",\"url\":\"https:\/\/blog.hannaservice.eu\/hr\/\",\"name\":\"Hanna Instruments Africa\",\"description\":\"pH Metri, Fotometri, Titratori\",\"publisher\":{\"@id\":\"https:\/\/blog.hannaservice.eu\/hr\/#organization\"},\"potentialAction\":[{\"@type\":\"SearchAction\",\"target\":{\"@type\":\"EntryPoint\",\"urlTemplate\":\"https:\/\/blog.hannaservice.eu\/hr\/?s={search_term_string}\"},\"query-input\":{\"@type\":\"PropertyValueSpecification\",\"valueRequired\":true,\"valueName\":\"search_term_string\"}}],\"inLanguage\":\"hr\"},{\"@type\":\"Organization\",\"@id\":\"https:\/\/blog.hannaservice.eu\/hr\/#organization\",\"name\":\"Hanna Instruments\",\"url\":\"https:\/\/blog.hannaservice.eu\/hr\/\",\"logo\":{\"@type\":\"ImageObject\",\"inLanguage\":\"hr\",\"@id\":\"https:\/\/blog.hannaservice.eu\/hr\/#\/schema\/logo\/image\/\",\"url\":\"https:\/\/blog.hannaservice.eu\/wp-content\/uploads\/2021\/01\/hs-logo.png\",\"contentUrl\":\"https:\/\/blog.hannaservice.eu\/wp-content\/uploads\/2021\/01\/hs-logo.png\",\"width\":733,\"height\":225,\"caption\":\"Hanna Instruments\"},\"image\":{\"@id\":\"https:\/\/blog.hannaservice.eu\/hr\/#\/schema\/logo\/image\/\"}},{\"@type\":\"Person\",\"@id\":\"https:\/\/blog.hannaservice.eu\/hr\/#\/schema\/person\/6872d7596a0a8c85e08ebf8440a39296\",\"name\":\"Milan Petrovi\u0107\",\"sameAs\":[\"http:\/\/blog.hannaservice.eu\"],\"url\":\"https:\/\/blog.hannaservice.eu\/hr\/author\/mpetrovic\/\"}]}<\/script>\n<!-- \/ Yoast SEO plugin. -->","yoast_head_json":{"title":"Malolakti\u010dka fermentacija u vinu - Hanna Instruments Hrvatska","robots":{"index":"index","follow":"follow","max-snippet":"max-snippet:-1","max-image-preview":"max-image-preview:large","max-video-preview":"max-video-preview:-1"},"canonical":"https:\/\/blog.hannaservice.eu\/hr\/malolakticka-fermentacija-u-vinu\/","og_locale":"hr_HR","og_type":"article","og_title":"Malolakti\u010dka fermentacija u vinu - Hanna Instruments Hrvatska","og_description":"Malolakti\u010dka fermentacija u vinu Iz vina su izolirane brojne vrste bakterija mlije\u010dne kiseline (LAB) koje [&hellip;]","og_url":"https:\/\/blog.hannaservice.eu\/hr\/malolakticka-fermentacija-u-vinu\/","og_site_name":"Hanna Instruments Hrvatska","article_published_time":"2021-10-26T09:17:54+00:00","article_modified_time":"2023-12-13T00:04:33+00:00","og_image":[{"width":680,"height":355,"url":"https:\/\/blog.hannaservice.eu\/wp-content\/uploads\/2021\/10\/EZMZkE8XYAULItt.jpg","type":"image\/jpeg"}],"author":"Milan Petrovi\u0107","twitter_card":"summary_large_image","twitter_misc":{"Napisao\/la":"Milan Petrovi\u0107","Procijenjeno vrijeme \u010ditanja":"5 minuta"},"schema":{"@context":"https:\/\/schema.org","@graph":[{"@type":"Article","@id":"https:\/\/blog.hannaservice.eu\/hr\/malolakticka-fermentacija-u-vinu\/#article","isPartOf":{"@id":"https:\/\/blog.hannaservice.eu\/hr\/malolakticka-fermentacija-u-vinu\/"},"author":{"name":"Milan Petrovi\u0107","@id":"https:\/\/blog.hannaservice.eu\/hr\/#\/schema\/person\/6872d7596a0a8c85e08ebf8440a39296"},"headline":"Malolakti\u010dka fermentacija u vinu","datePublished":"2021-10-26T09:17:54+00:00","dateModified":"2023-12-13T00:04:33+00:00","mainEntityOfPage":{"@id":"https:\/\/blog.hannaservice.eu\/hr\/malolakticka-fermentacija-u-vinu\/"},"wordCount":1023,"publisher":{"@id":"https:\/\/blog.hannaservice.eu\/hr\/#organization"},"image":{"@id":"https:\/\/blog.hannaservice.eu\/hr\/malolakticka-fermentacija-u-vinu\/#primaryimage"},"thumbnailUrl":"https:\/\/blog.hannaservice.eu\/wp-content\/uploads\/2021\/10\/EZMZkE8XYAULItt.jpg","keywords":["Vino"],"articleSection":["Pi\u0107a"],"inLanguage":"hr"},{"@type":"WebPage","@id":"https:\/\/blog.hannaservice.eu\/hr\/malolakticka-fermentacija-u-vinu\/","url":"https:\/\/blog.hannaservice.eu\/hr\/malolakticka-fermentacija-u-vinu\/","name":"Malolakti\u010dka fermentacija u vinu - Hanna Instruments Hrvatska","isPartOf":{"@id":"https:\/\/blog.hannaservice.eu\/hr\/#website"},"primaryImageOfPage":{"@id":"https:\/\/blog.hannaservice.eu\/hr\/malolakticka-fermentacija-u-vinu\/#primaryimage"},"image":{"@id":"https:\/\/blog.hannaservice.eu\/hr\/malolakticka-fermentacija-u-vinu\/#primaryimage"},"thumbnailUrl":"https:\/\/blog.hannaservice.eu\/wp-content\/uploads\/2021\/10\/EZMZkE8XYAULItt.jpg","datePublished":"2021-10-26T09:17:54+00:00","dateModified":"2023-12-13T00:04:33+00:00","breadcrumb":{"@id":"https:\/\/blog.hannaservice.eu\/hr\/malolakticka-fermentacija-u-vinu\/#breadcrumb"},"inLanguage":"hr","potentialAction":[{"@type":"ReadAction","target":["https:\/\/blog.hannaservice.eu\/hr\/malolakticka-fermentacija-u-vinu\/"]}]},{"@type":"ImageObject","inLanguage":"hr","@id":"https:\/\/blog.hannaservice.eu\/hr\/malolakticka-fermentacija-u-vinu\/#primaryimage","url":"https:\/\/blog.hannaservice.eu\/wp-content\/uploads\/2021\/10\/EZMZkE8XYAULItt.jpg","contentUrl":"https:\/\/blog.hannaservice.eu\/wp-content\/uploads\/2021\/10\/EZMZkE8XYAULItt.jpg","width":680,"height":355},{"@type":"BreadcrumbList","@id":"https:\/\/blog.hannaservice.eu\/hr\/malolakticka-fermentacija-u-vinu\/#breadcrumb","itemListElement":[{"@type":"ListItem","position":1,"name":"Blog home","item":"https:\/\/blog.hannaservice.eu\/hr\/"},{"@type":"ListItem","position":2,"name":"Malolakti\u010dka fermentacija u vinu"}]},{"@type":"WebSite","@id":"https:\/\/blog.hannaservice.eu\/hr\/#website","url":"https:\/\/blog.hannaservice.eu\/hr\/","name":"Hanna Instruments Africa","description":"pH Metri, Fotometri, Titratori","publisher":{"@id":"https:\/\/blog.hannaservice.eu\/hr\/#organization"},"potentialAction":[{"@type":"SearchAction","target":{"@type":"EntryPoint","urlTemplate":"https:\/\/blog.hannaservice.eu\/hr\/?s={search_term_string}"},"query-input":{"@type":"PropertyValueSpecification","valueRequired":true,"valueName":"search_term_string"}}],"inLanguage":"hr"},{"@type":"Organization","@id":"https:\/\/blog.hannaservice.eu\/hr\/#organization","name":"Hanna Instruments","url":"https:\/\/blog.hannaservice.eu\/hr\/","logo":{"@type":"ImageObject","inLanguage":"hr","@id":"https:\/\/blog.hannaservice.eu\/hr\/#\/schema\/logo\/image\/","url":"https:\/\/blog.hannaservice.eu\/wp-content\/uploads\/2021\/01\/hs-logo.png","contentUrl":"https:\/\/blog.hannaservice.eu\/wp-content\/uploads\/2021\/01\/hs-logo.png","width":733,"height":225,"caption":"Hanna Instruments"},"image":{"@id":"https:\/\/blog.hannaservice.eu\/hr\/#\/schema\/logo\/image\/"}},{"@type":"Person","@id":"https:\/\/blog.hannaservice.eu\/hr\/#\/schema\/person\/6872d7596a0a8c85e08ebf8440a39296","name":"Milan Petrovi\u0107","sameAs":["http:\/\/blog.hannaservice.eu"],"url":"https:\/\/blog.hannaservice.eu\/hr\/author\/mpetrovic\/"}]}},"_links":{"self":[{"href":"https:\/\/blog.hannaservice.eu\/hr\/wp-json\/wp\/v2\/posts\/156813","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/blog.hannaservice.eu\/hr\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/blog.hannaservice.eu\/hr\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/blog.hannaservice.eu\/hr\/wp-json\/wp\/v2\/users\/14"}],"replies":[{"embeddable":true,"href":"https:\/\/blog.hannaservice.eu\/hr\/wp-json\/wp\/v2\/comments?post=156813"}],"version-history":[{"count":3,"href":"https:\/\/blog.hannaservice.eu\/hr\/wp-json\/wp\/v2\/posts\/156813\/revisions"}],"predecessor-version":[{"id":156816,"href":"https:\/\/blog.hannaservice.eu\/hr\/wp-json\/wp\/v2\/posts\/156813\/revisions\/156816"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/blog.hannaservice.eu\/hr\/wp-json\/wp\/v2\/media\/155703"}],"wp:attachment":[{"href":"https:\/\/blog.hannaservice.eu\/hr\/wp-json\/wp\/v2\/media?parent=156813"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/blog.hannaservice.eu\/hr\/wp-json\/wp\/v2\/categories?post=156813"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/blog.hannaservice.eu\/hr\/wp-json\/wp\/v2\/tags?post=156813"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}