{"id":156835,"date":"2021-10-26T09:41:45","date_gmt":"2021-10-26T09:41:45","guid":{"rendered":"https:\/\/blog.hannaservice.eu\/fermentacija-vina\/"},"modified":"2023-12-13T00:04:32","modified_gmt":"2023-12-13T00:04:32","slug":"fermentacija-vina","status":"publish","type":"post","link":"https:\/\/blog.hannaservice.eu\/hr\/fermentacija-vina\/","title":{"rendered":"Fermentacija vina"},"content":{"rendered":"\t\t
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Fermentacija bijelih vina<\/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

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Fermentacija u proizvodnji bijelih vina po\u010dinje nakon 24 sata ako mo\u0161t nije jako sumporast i temperatura je iznad 15\u00b0C. Nakon inokulacije mikroorganizama u prvoj fazi dolazi do rasta biomase kvasca, a kasnije u anaerobnim uvjetima odvija se prava alkoholna fermentacija u kojoj u biokemijskim procesima nastaju alkohol i sekundarni proizvodi alkoholnog vrenja i na kraju stanice kvasca umiru.<\/p>\n

Kada govorimo o tijeku vrenja, prvo dolazi do burne fermentacije, a zatim do tihog vrenja.<\/p>\n

U turbulentnoj fermentaciji prva dva do tri dana raste biomasa kvasca potrebna za razgradnju \u0161e\u0107era. Mo\u0161t se po\u010dinje mutiti, temperatura raste, po\u010dinje pjenjenje, mjehuri\u0107i CO2 izbijaju na povr\u0161inu. Mo\u0161t po\u010dinje gubiti slatko\u0107u i poprima o\u0161tar okus, a istovremeno dolazi do smanjenja sadr\u017eaja \u0161e\u0107era i pove\u0107anja udjela alkohola.<\/p>\n

Intenzitet fermentacije ovisi o sadr\u017eaju \u0161e\u0107era i temperaturi. \u0160to je njihova koncentracija ve\u0107a, to je fermentacija sna\u017enija. Optimalna temperatura vrenja mo\u0161ta je izme\u0111u 15 i 18\u00b0C, a najbolje bi bilo da ne prelazi 20\u00b0C.<\/p>\n

Tijekom fermentacije osloba\u0111a se toplina, pa se temperatura ponekad mo\u017ee popeti i do 30-40\u00b0C, osobito u tankovima velikog volumena, u tom slu\u010daju se mo\u0161t mora ohladiti. Trajanje brzog vrenja ovisi o sadr\u017eaju \u0161e\u0107era u mo\u0161tu, a traje oko 4-8 dana.<\/p>\n

U tihom ili regularnom vrenju, nakon fermentacije, ona jenjava. Istovremeno temperatura pada, pjenjenje slabi, smanjuje se udio CO2 i \u0161e\u0107era, smanjuje se volumen mladog vina. Pojavljuju se prvi znakovi spontanog bistrenja mladog vina i po\u010dinje talo\u017eenje krupnih \u010destica zamu\u0107enja, izumrlih stanica kvasca. Fermentacija se bli\u017ei kraju, a osim toga po\u010dinju se odvijati i drugi procesi va\u017eni za budu\u0107a svojstva vina (procesi stabilizacije i starenja vina). Zbog pove\u0107anog udjela alkohola smanjuje se aktivnost kvasca, neke stanice odumiru ( 20-30%) te dolazi do njihove autolize, \u0161to rezultira stvaranjem du\u0161ikovih spojeva, od kojih su posebne aminokiseline (sudjeluju u stvaranju tvari arome vina). Trajanje tihe fermentacije ovisi o koli\u010dini neprovrelog \u0161e\u0107era. U slu\u010daju mo\u0161ta s uobi\u010dajenim udjelom \u0161e\u0107era (oko 20%), traje 10-30 dana nakon brzog vrenja. Usmjerena fermentacija se provodi u kontroliranim uvjetima od po\u010detka do kraja. Metode koje se koriste su: spora fermentacija, fermentacija iznad \u010detiri i kontinuirana fermentacija. Usporeno vrenje primjenjuje se u proizvodnji visokokvalitetnog vina, karakteristi\u010dnog bukea i vina s vi\u0161e svje\u017eine. Proces se provodi u posebno dizajniranim spremnicima u kojima se tok fermentacije regulacijom tlaka i temperature usmjerava u \u017eeljenom smjeru. Postoje razli\u010dite verzije: regulacija temperature (6-10\u00b0C), regulacija tlaka (CO2), kombinacija regulacije temperature i tlaka. Kod fermentacije iznad \u010detiri temelji se na razli\u010ditoj osjetljivosti pojedinih predstavnika mikroflore na sadr\u017eaj etanola. Na toj se \u010dinjenici temelji ovaj na\u010din izravne fermentacije, pa se mo\u0161tu ili masulju dodaje vino u koli\u010dini koja dopu\u0161ta 4-5% alkohola u ukupnoj masi mo\u0161ta. Kontinuirano vrenje odvija se u prostoru me\u0111usobno povezanih fermentacijskih posuda, tako da ona mora u\u0107i u prvu, a gotovo vino izlazi iz posljednje. pH vrijednost u bijelom vinu mo\u017ee biti izme\u0111u 3,20 i 3,50, ovisno o vrsti gro\u017e\u0111a i nekim drugim \u010dimbenicima. <\/p>\n<\/p>\n

Fermentacija crnog vina<\/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

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Tehni\u010dko vrenje crnih vina mo\u017ee se provoditi u razli\u010ditim vrstama fermentora. Razlikuju se u:<\/p>\n

\u2013 stupnju aeracije<\/p>\n

\u2013 omogu\u0107uje provedbu potpune fermentacije <\/p>\n

\u2013 vrijeme kontakta s poko\u017eicom<\/p>\n

\u2013 maceracija i ekstrakcija fenolnih spojeva <\/p>\n

Klasi\u010dni postupak (diskontinuirano vrenje) podrazumijeva istovremeni razvoj fermentacije i maceracije. Mo\u017ee biti otvoreno vrenje (otvorene posude, slobodan pristup zraka) i zatvoreno vrenje (zatvorene posude bez pristupa zraka). Kod otvorenog vrenja s podignuom kominom CO2 nastao na po\u010detku vrenja potiskuje kominu prema gore, tako da se skuplja na povr\u0161ini u obliku \u010depa. Dolazi do gubitka alkohola (0,5%), a u dijelu komine koja je potopljena dolazi do maceracije. Gornji dio kome je izlo\u017een zraku gdje postoje povoljni uvjeti za razvoj aerobne mikroflore, najva\u017enijih bakterija octenog vrenja i plijesni. Kako bi se smanjio utjecaj zraka, provodi se povremeno potapanje komine ili kru\u017eno pretakanje. Kod otvorenog vrenja s potopljenom kominom, re\u0161etke dr\u017ee kominu stalno uronjenu u vino, tako da je samo gornji povr\u0161inski sloj vina izlo\u017een aeraciji. Mo\u0161t koji je u dodiru sa zrakom neprestano se obnavlja zbog osloba\u0111anja CO2 koji usporava razvoj bakterija octenog vrenja. Postoji i automatsko ispiranje komine koje se koristi u uvjetima industrijske proizvodnje. Zatvorena fermentacija se provodi u zatvorenoj posudi gdje je pristup zraku minimalan. Fermentacija se mo\u017ee odvijati s podignutom i potopljenom kominom. Naj\u010de\u0161\u0107e se izvodi s podignutom kominom jer je mije\u0161anje potopljene komine ote\u017eano. <\/p>\n

Postoje razli\u010diti postupci za provo\u0111enje kontinuirane fermentacije crnih vina. Zajedni\u010dko im je da se fermentacija i maceracija masulja provode u isto vrijeme. Posude za fermentaciju su velike zapremine i naj\u010de\u0161\u0107e su metalne. Koriste se uglavnom za proizvodnju jeftinih vina.<\/p>\n

Otakanje vina s komine se provodi nakon 2-10 dana vrenja. Nakon otakanja vr\u0161i se tiha fermentacija ili doviranje mladog vina bez komine.<\/p>\n

pH vrijednost crnog vina mo\u017ee biti izme\u0111u 3,40 i 3,70 ovisno o vrsti gro\u017e\u0111a.<\/p>\n

Za mjerenje pH u gro\u017e\u0111u i vinu Hanna Instruments ima brojna rje\u0161enja. Provjerite ih sve!!<\/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

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pH metar za vino \u2013 HI98169<\/strong>otporan, vodootporan, prijenosni pH metar za vino koji mjeri pH i temperaturu mo\u0161ta u proizvodnji vina. Ovaj mjera\u010d se isporu\u010duje sa specijaliziranom pH sondom koja ima otvoreni spoj s tehnologijom sustava za prevenciju za\u010depljenja (CPS\u30fb). HI98169 se isporu\u010duje s pH elektrodom FC10483, vre\u0107icama puferske otopine pH 3,00 (2), vre\u0107icama puferske otopine pH 7,01 (2), vre\u0107icom HI700635 otopinom za \u010di\u0161\u0107enje vinskih naslaga, HI700636 otopinom za \u010di\u0161\u0107enje mrlja od vina, plasti\u010dnom vre\u0107icom od 100 beaker mL HI920015 mikro USB kabel, 1,5 V AA baterije (4), priru\u010dnik s uputama, vodi\u010d za vinare i certifikat kvalitete u tvrdoj torbici HI720169 s prilago\u0111enim umetkom. <\/p>\n

Odaberite izme\u0111u sedam standardnih pH pufera i pet prilago\u0111enih vrijednosti kako biste dobili kalibraciju do pet to\u010daka i postigli visokoprecizna o\u010ditanja uz razlu\u010divost pH od 0,001 i pH preciznost od \u00b10,002. Zna\u010dajka prijave na zahtjev omogu\u0107uje korisnicima pohranjivanje do 200 uzoraka koji se kasnije mogu prenijeti na ra\u010dunalo pomo\u0107u USB kabela HI920015 i softvera HI92000.<\/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

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Prijenosni pH metar za analizu vina \u2013 HI99111<\/strong><\/p>\n

HI99111 je prijenosni mjera\u010d pH i temperature baziran na mikroprocesoru. Glavne zna\u010dajke uklju\u010duju: pro\u0161ireni raspon pH i temperature; vodootporno i kompaktno ku\u0107i\u0161te; veliki dvolinijski zaslon; detekcija niske baterije; automatska pH kalibracija na jednoj ili dvije to\u010dke unutar dva memorisana pufera (standardni ili NIST); jedinica temperature koja se mo\u017ee odabrati (\u00b0C ili \u00b0F).<\/p>\n

FC10483 pH sonda ima otvoreni spoj s tehnologijom sustava za prevenciju za\u010depljenja (CPSTM), ima ugra\u0111eni temperaturni senzor za istovremeno o\u010ditavanje pH i temperature s kompenziranom temperaturom.<\/p>\n

HI99111 se isporu\u010duje s FC10483 pH\/temperaturnom sondom s ravnim vrhom i Quick Connect DIN konektorom s 1m (3,3′) kabelom, pH 3,00 i 7,01 pufer vre\u0107icama, HI700635 Otopina za \u010di\u0161\u0107enje vre\u0107ica za naslage vina (2), HI700636 Otopina za \u010di\u0161\u0107enje vinskih mrlja ( Otopina za \u010di\u0161\u0107enje 2), \u010da\u0161a od 100 mL, 1,5 V AAA baterije (3), kalibracijski certifikat mjera\u010da, potvrda o kalibraciji sonde, priru\u010dnik s uputama i HI710142 robusna torbica za no\u0161enje.<\/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

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pH elektroda za vino HALO Bluetooth\u00ae \u2013 HI10482<\/strong><\/p>\n

HI10482 HALO je Bluetooth Smart (Bluetooth 4.0) pH i temperaturna elektroda s Hanninim sustavom za prevenciju za\u010depljenja (CPS).<\/p>\n

Ova elektroda ima jedinstveni spoj od bru\u0161enog stakla spojen s PTFE navlakom kako bi se sprije\u010dilo da \u010destice unutar uzorka za\u010depe spoj. Osim specijaliziranog spoja, stakleno tijelo HI10482 i sferi\u010dni senzorski vrh \u010dine ga idealnim za upotrebu u raznim primjenama. Sva o\u010ditanja se prenose izravno na HI2202 edgeblu ili kompatibilni Apple ili Android ure\u0111aj koji koristi aplikaciju Hanna Lab.<\/p>\n<\/p>\n

Autor: Tajana Mokrovi\u0107, mag.nutr.<\/em><\/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":"

Fermentacija bijelih vina Fermentacija u proizvodnji bijelih vina po\u010dinje nakon 24 sata ako mo\u0161t nije […]<\/p>\n","protected":false},"author":14,"featured_media":155897,"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-156835","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-pica","tag-vino-hr"],"yoast_head":"\nFermentacija vina - 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