{"id":175385,"date":"2022-07-07T07:53:35","date_gmt":"2022-07-07T07:53:35","guid":{"rendered":"https:\/\/blog.hannaservice.eu\/upoznavanje-s-ulogom-reduktona-u-pracenju-sumporovog-dioksida-tijekom-dozrijevanja-i-skladistenja-vina\/"},"modified":"2023-12-13T00:04:24","modified_gmt":"2023-12-13T00:04:24","slug":"upoznavanje-s-ulogom-reduktona-u-pracenju-sumporovog-dioksida-tijekom-dozrijevanja-i-skladistenja-vina","status":"publish","type":"post","link":"https:\/\/blog.hannaservice.eu\/hr\/upoznavanje-s-ulogom-reduktona-u-pracenju-sumporovog-dioksida-tijekom-dozrijevanja-i-skladistenja-vina\/","title":{"rendered":"Upoznavanje s ulogom reduktona u pra\u0107enju sumporovog dioksida tijekom dozrijevanja i skladi\u0161tenja vina"},"content":{"rendered":"\t\t<div data-elementor-type=\"wp-post\" data-elementor-id=\"175385\" class=\"elementor elementor-175385 elementor-175310\" data-elementor-post-type=\"post\">\n\t\t\t\t\t\t<section class=\"elementor-section elementor-top-section elementor-element elementor-element-de4929d elementor-section-boxed elementor-section-height-default elementor-section-height-default\" data-id=\"de4929d\" 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-50 elementor-top-column elementor-element elementor-element-9ff7da1\" data-id=\"9ff7da1\" data-element_type=\"column\" data-e-type=\"column\" data-settings=\"{&quot;background_background&quot;:&quot;classic&quot;}\">\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-fe16a77 elementor-widget elementor-widget-text-editor\" data-id=\"fe16a77\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t\t\t\t\t\tKemijski sastav vina \u0107e se mijenjati tijekom sazrijevanja i starenja. Organolepti\u010dko i kemijsko pra\u0107enje potrebno je provoditi redovito kako bi se postigla optimalna kakvo\u0107a vina tijekom dozrijevanja u ba\u010dvama ili bocama. U procesu sazrijevanja u vinu se odvija niz procesa: oksidacija i redukcija, smanjenje kiselosti vina, stvaranje tartarata i biolo\u0161ka razgradnja kiselina. Kako bi se sprije\u010dilo stvaranje ne\u017eeljenih kemijskih oblika, u vino se dodaje sumporov dioksid. Sumporov dioksid djeluje kao sredstvo za redukciju, stabilizaciju i konzervans. Pozitivno djeluje na formiranje bukea, \u0161titi oksidiraju\u0107e podvrste u vinu od oksidacije, sprje\u010dava gubitak aromatskih komponenti i boje vina. SO2 ima sposobnost vezanja kisika i za\u0161tite vina od enzimske ili neezimske oksidacije. Sumporni dioksid se mo\u017ee mijenjati tijekom skladi\u0161tenja vina. Vino u gornjim dijelovima ba\u010dve mo\u017ee biti sklonije oksidaciji i pokazuje manju koli\u010dinu sumpornog dioksida u usporedbi s donjim dijelovima.\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<div class=\"elementor-column elementor-col-50 elementor-top-column elementor-element elementor-element-77997c2\" data-id=\"77997c2\" data-element_type=\"column\" data-e-type=\"column\" data-settings=\"{&quot;background_background&quot;:&quot;classic&quot;}\">\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-5e2417a elementor-widget elementor-widget-image\" data-id=\"5e2417a\" 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=\"437\" height=\"600\" src=\"https:\/\/blog.hannaservice.eu\/wp-content\/uploads\/2022\/07\/Slika-1-3-437x600.jpg\" class=\"attachment-large size-large wp-image-175319\" alt=\"\" srcset=\"https:\/\/blog.hannaservice.eu\/wp-content\/uploads\/2022\/07\/Slika-1-3-437x600.jpg 437w, https:\/\/blog.hannaservice.eu\/wp-content\/uploads\/2022\/07\/Slika-1-3-218x300.jpg 218w, https:\/\/blog.hannaservice.eu\/wp-content\/uploads\/2022\/07\/Slika-1-3.jpg 477w\" sizes=\"(max-width: 437px) 100vw, 437px\" \/>\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-2abdb8c elementor-section-boxed elementor-section-height-default elementor-section-height-default\" data-id=\"2abdb8c\" data-element_type=\"section\" data-e-type=\"section\" data-settings=\"{&quot;background_background&quot;:&quot;classic&quot;}\">\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-ca05730\" data-id=\"ca05730\" 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-9fc90ef elementor-widget elementor-widget-text-editor\" data-id=\"9fc90ef\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t\t\t\t\t\tDa bismo razumjeli \u0161to je redukton, prvo moramo govoriti o neenzimskom posme\u0111ivanju.\nNeezimsko posme\u0111ivanje je proces koji proizvodi sme\u0111u pigmentaciju u hrani, ali bez aktivnosti enzima. Dva glavna oblika neenzimskog tamnjenja su karamelizacija i Maillardova reakcija (reakcija aminokiselina s redukcijskim \u0161e\u0107erima kao \u0161to su glukoza i fruktoza).\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-afebbd9 elementor-section-boxed elementor-section-height-default elementor-section-height-default\" data-id=\"afebbd9\" 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-50 elementor-top-column elementor-element elementor-element-cacbb9e\" data-id=\"cacbb9e\" data-element_type=\"column\" data-e-type=\"column\" data-settings=\"{&quot;background_background&quot;:&quot;classic&quot;}\">\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-bc1d19b elementor-widget elementor-widget-image\" data-id=\"bc1d19b\" 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=\"316\" height=\"473\" src=\"https:\/\/blog.hannaservice.eu\/wp-content\/uploads\/2022\/07\/Slika-2-Vino-i-secer.jpg\" class=\"attachment-large size-large wp-image-175326\" alt=\"\" srcset=\"https:\/\/blog.hannaservice.eu\/wp-content\/uploads\/2022\/07\/Slika-2-Vino-i-secer.jpg 316w, https:\/\/blog.hannaservice.eu\/wp-content\/uploads\/2022\/07\/Slika-2-Vino-i-secer-200x300.jpg 200w\" sizes=\"(max-width: 316px) 100vw, 316px\" \/>\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<div class=\"elementor-column elementor-col-50 elementor-top-column elementor-element elementor-element-84494be\" data-id=\"84494be\" data-element_type=\"column\" data-e-type=\"column\" data-settings=\"{&quot;background_background&quot;:&quot;classic&quot;}\">\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-0ffbb0a elementor-widget elementor-widget-text-editor\" data-id=\"0ffbb0a\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t\t\t\t\t\tZa reduktone u vinu va\u017ene su <strong style=\"color: #853879;\">Maillardove reakcije<\/strong>. \u0160e\u0107eri u gro\u017e\u0111u prolaze kroz nekoliko reakcija u Maillardovim reakcijama. Najva\u017enija reakcija je dehidracija \u0161e\u0107era.\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-87a0e9f elementor-widget elementor-widget-text-editor\" data-id=\"87a0e9f\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t\t\t\t\t\tDehidracija \u0161e\u0107era doga\u0111a se na dva na\u010dina:\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-208103a elementor-widget elementor-widget-text-editor\" data-id=\"208103a\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t\t\t\t\t\t<ul>\n<li>furfural (niski pH) nastaje u kiselim uvjetima<\/li>\n<li>reduktoni (visoki pH) nastaju u neutralnim ili alkalnim uvjetima<\/li>\n<\/ul>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-8f4cc55 elementor-widget elementor-widget-text-editor\" data-id=\"8f4cc55\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t\t\t\t\t\tTo mo\u017ee proizvesti pozitivne arome kao \u0161to su arome pe\u010denih proizvoda (korica kruha, kava), karamela i slad, ali tako\u0111er i negativne arome kao \u0161to su gorko, zagorjelo ili u\u017eeglo.\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-604e26e elementor-section-boxed elementor-section-height-default elementor-section-height-default\" data-id=\"604e26e\" data-element_type=\"section\" data-e-type=\"section\" data-settings=\"{&quot;background_background&quot;:&quot;classic&quot;}\">\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-50 elementor-top-column elementor-element elementor-element-af91c00\" data-id=\"af91c00\" data-element_type=\"column\" data-e-type=\"column\" data-settings=\"{&quot;background_background&quot;:&quot;classic&quot;}\">\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-42045f1 elementor-widget elementor-widget-text-editor\" data-id=\"42045f1\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t\t\t\t\t\tMetoda mjerenja reduktona u vinu:\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<div class=\"elementor-column elementor-col-50 elementor-top-column elementor-element elementor-element-7eed012\" data-id=\"7eed012\" data-element_type=\"column\" data-e-type=\"column\">\n\t\t\t<div class=\"elementor-widget-wrap\">\n\t\t\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-345de9f elementor-section-boxed elementor-section-height-default elementor-section-height-default\" data-id=\"345de9f\" data-element_type=\"section\" data-e-type=\"section\" data-settings=\"{&quot;background_background&quot;:&quot;classic&quot;}\">\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-f33adf0\" data-id=\"f33adf0\" 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-cc374e1 elementor-widget elementor-widget-text-editor\" data-id=\"cc374e1\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t\t\t\t\t\tUzorak vina (50 ml) je pipetiran u Erlenmeyer tikvicu i dodan je 1% formaldehid (1 ml). Tikvica je za\u010depljena i njen sadr\u017eaj je pomije\u0161an. Nakon 30 minuta dodani su 16% H2SO4 (10 ml), otopina Na2EDTA (1 ml) i otopina \u0161kroba (5 ml) kori\u0161tenjem graduiranog cilindra. Otopina uzorka je brzo titrirana volumetrijskom otopinom I2 [c (I2) = 0,01 mol\/l] dok nije primije\u0107ena plava boja koja je postojala 30 s na bijeloj pozadini. Koli\u010dinu standardne otopine I2 koja se tro\u0161i u titraciji reduktona treba oduzeti pri izra\u010dunu molarnosti slobodnog ili ukupnog SO2 u vinu. Sadr\u017eaj reduktona izra\u017eava se kao mg\/l askorbinske kiseline ili kao mg\/l sumpornovog dioksida u svrhu usporedbe s razinama sumpornovog dioksida odre\u0111enim komercijalno dostupnim sredstvom.\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-90ff2c7 elementor-section-boxed elementor-section-height-default elementor-section-height-default\" data-id=\"90ff2c7\" data-element_type=\"section\" data-e-type=\"section\" data-settings=\"{&quot;background_background&quot;:&quot;classic&quot;}\">\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-101228f\" data-id=\"101228f\" 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-d0b7a4a animated-slow elementor-invisible elementor-widget elementor-widget-text-editor\" data-id=\"d0b7a4a\" data-element_type=\"widget\" data-e-type=\"widget\" data-settings=\"{&quot;_animation&quot;:&quot;fadeIn&quot;}\" data-widget_type=\"text-editor.default\">\n\t\t\t\t\t\t\t\t\tZa mjerenje reduktona i sumporovog dioksida u vinu koristite:\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-063a230 elementor-section-boxed elementor-section-height-default elementor-section-height-default\" data-id=\"063a230\" data-element_type=\"section\" data-e-type=\"section\" data-settings=\"{&quot;background_background&quot;:&quot;classic&quot;}\">\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-50 elementor-top-column elementor-element elementor-element-6303db3\" data-id=\"6303db3\" 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-a0cabd8 elementor-widget elementor-widget-heading\" data-id=\"a0cabd8\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"heading.default\">\n\t\t\t\t\t<h2 class=\"elementor-heading-title elementor-size-default\">HI931<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-179b89a elementor-widget elementor-widget-text-editor\" data-id=\"179b89a\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t\t\t\t\t\t<strong>Automatski potenciometrijski titrator<\/strong>\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<div class=\"elementor-column elementor-col-50 elementor-top-column elementor-element elementor-element-de91c4d\" data-id=\"de91c4d\" data-element_type=\"column\" data-e-type=\"column\">\n\t\t\t<div class=\"elementor-widget-wrap\">\n\t\t\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-27928f4 elementor-section-boxed elementor-section-height-default elementor-section-height-default\" data-id=\"27928f4\" 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-50 elementor-top-column elementor-element elementor-element-251df9c\" data-id=\"251df9c\" 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-68b8e4d animated-slow elementor-invisible elementor-widget elementor-widget-image\" data-id=\"68b8e4d\" data-element_type=\"widget\" data-e-type=\"widget\" data-settings=\"{&quot;_animation&quot;:&quot;fadeIn&quot;}\" 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=\"497\" height=\"497\" src=\"https:\/\/blog.hannaservice.eu\/wp-content\/uploads\/2022\/07\/HI931.jpg\" class=\"attachment-large size-large wp-image-175351\" alt=\"\" srcset=\"https:\/\/blog.hannaservice.eu\/wp-content\/uploads\/2022\/07\/HI931.jpg 497w, https:\/\/blog.hannaservice.eu\/wp-content\/uploads\/2022\/07\/HI931-300x300.jpg 300w, https:\/\/blog.hannaservice.eu\/wp-content\/uploads\/2022\/07\/HI931-150x150.jpg 150w\" sizes=\"(max-width: 497px) 100vw, 497px\" \/>\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-48bf920 elementor-align-center elementor-widget elementor-widget-button\" data-id=\"48bf920\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"button.default\">\n\t\t\t\t\t\t\t\t\t\t<a class=\"elementor-button elementor-button-link elementor-size-xl\" href=\"https:\/\/www.hannainst.hr\/automatic-potentiometric-titrator-hi931-02-product\" target=\"_blank\">\n\t\t\t\t\t\t<span class=\"elementor-button-content-wrapper\">\n\t\t\t\t\t\t\t\t\t<span class=\"elementor-button-text\">KUPI<\/span>\n\t\t\t\t\t<\/span>\n\t\t\t\t\t<\/a>\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<div class=\"elementor-column elementor-col-50 elementor-top-column elementor-element elementor-element-fbc81db\" data-id=\"fbc81db\" 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-328f890 elementor-widget elementor-widget-text-editor\" data-id=\"328f890\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t\t\t\t\t\tAutomatski titrator HI931 je odgovor na va\u0161e namjenske potrebe za titracijom. Potpuno prilagodljiv, HI931 pru\u017ea to\u010dne rezultate i intuitivno korisni\u010dko iskustvo, sve u kompaktnom pakiranju. Titrirajte za razna mjerenja pritiskom na gumb, uklju\u010duju\u0107i kiseline, baze, redoks i selektivne ione. Nema dodatnih programiranih nadogradnji za kupnju. Jedine stvari koje trebate da po\u010dnete koristiti HI931 su senzor i titrant.\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-e8bfbbb elementor-widget elementor-widget-text-editor\" data-id=\"e8bfbbb\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t\t\t\t\t\t<ul>\n<li>Mali otisak tako da mo\u017eete u potpunosti optimizirati svoje radno mjesto.<\/li>\n<li>Neusporediva pumpa za doziranje od 40.000 koraka za male koli\u010dine titranta koja vam poma\u017ee da postignete vrlo preciznu krajnju to\u010dku za ve\u0107u dosljednost.<\/li>\n<li>Fleksibilnost pohranjivanja do 100 metoda.<\/li>\n<\/ul>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-13dbe3b elementor-widget-divider--view-line elementor-widget elementor-widget-divider\" data-id=\"13dbe3b\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"divider.default\">\n\t\t\t\t\t\t\t<div class=\"elementor-divider\">\n\t\t\t<span class=\"elementor-divider-separator\">\n\t\t\t\t\t\t<\/span>\n\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<\/div>\n\t\t<\/section>\n\t\t\t\t<section class=\"elementor-section elementor-top-section elementor-element elementor-element-d998c7e elementor-section-boxed elementor-section-height-default elementor-section-height-default\" data-id=\"d998c7e\" 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-50 elementor-top-column elementor-element elementor-element-fc1a883\" data-id=\"fc1a883\" 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-2f94321 elementor-widget elementor-widget-text-editor\" data-id=\"2f94321\" 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>Autor<\/strong>:<br \/> 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<div class=\"elementor-column elementor-col-50 elementor-top-column elementor-element elementor-element-8c6c38b\" data-id=\"8c6c38b\" data-element_type=\"column\" data-e-type=\"column\">\n\t\t\t<div class=\"elementor-widget-wrap\">\n\t\t\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-6b7667b elementor-section-boxed elementor-section-height-default elementor-section-height-default\" data-id=\"6b7667b\" 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-50 elementor-top-column elementor-element elementor-element-69bf627\" data-id=\"69bf627\" 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-7a0eacf elementor-widget elementor-widget-text-editor\" data-id=\"7a0eacf\" 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>Izvor<\/strong>:<\/p>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-be83035 elementor-widget elementor-widget-text-editor\" data-id=\"be83035\" 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>Jan\u010d\u00e1\u0159ov\u00e1, I., Jan\u010d\u00e1\u0159L, N\u00e1plavov\u00e1A, &amp; Kub\u00e1\u0148, V. (2014). A role of reductones in the monitoring of sulphur dioxide content in wines during their maturation and storage Czech Journal of Food Sciences, 32(No. 3), 232\u2013240. doi:10.17221\/323\/2013-cjfs<br \/>\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<div class=\"elementor-column elementor-col-50 elementor-top-column elementor-element elementor-element-6e03b15\" data-id=\"6e03b15\" data-element_type=\"column\" data-e-type=\"column\">\n\t\t\t<div class=\"elementor-widget-wrap\">\n\t\t\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>Kemijski sastav vina \u0107e se mijenjati tijekom sazrijevanja i starenja. Organolepti\u010dko i kemijsko pra\u0107enje potrebno [&hellip;]<\/p>\n","protected":false},"author":14,"featured_media":175312,"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-175385","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 - 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