{"id":154595,"date":"2020-08-18T12:34:36","date_gmt":"2020-08-18T12:34:36","guid":{"rendered":"https:\/\/blog.hannaservice.eu\/berba-grozdja-kako-se-pripremiti-za-sezonu\/"},"modified":"2022-10-10T08:52:49","modified_gmt":"2022-10-10T08:52:49","slug":"berba-grozdja-kako-se-pripremiti-za-sezonu","status":"publish","type":"post","link":"https:\/\/blog.hannaservice.eu\/sr\/berba-grozdja-kako-se-pripremiti-za-sezonu\/","title":{"rendered":"Berba gro\u017e\u0111a \u2013 kako se pripremiti za sezonu"},"content":{"rendered":"\t\t<div data-elementor-type=\"wp-post\" data-elementor-id=\"154595\" class=\"elementor elementor-154595 elementor-126914\" data-elementor-post-type=\"post\">\n\t\t\t\t\t\t<section class=\"elementor-section elementor-top-section elementor-element elementor-element-d980723 elementor-section-boxed elementor-section-height-default elementor-section-height-default\" data-id=\"d980723\" 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-33ea550\" data-id=\"33ea550\" 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-c3592a5 elementor-widget elementor-widget-text-editor\" data-id=\"c3592a5\" 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>Kako se bli\u017ei kraj avgusta i po\u010detak berbe, brojni vinari ubrzano obavljaju poslednje provere i pripreme. Sezona berbe se \u010desto smatra \u201cnajuzbudljivijim\u201d delom godine za vinare. To je vreme kada vinari po\u010dinju da beru gro\u017e\u0111e i pripremaju ih za proces drobljenja pre nego \u0161to zapo\u010dnu presovanje i fermentaciju.<\/p>\n<p>Iako zvu\u010di jednostavno, u stvari postoji nekoliko koraka u ovom procesu: Kako se sezona berbe bli\u017ei, Hanna se osvrc\u0301e na opremu koju vinari koriste kako bi postupak malo olak\u0161ao.<\/p>\n<p>Sezona berbe po\u010dinje kada se zavr\u0161i sezona rasta i gro\u017e\u0111e po\u010dne da menja boju i omek\u0161ava. To je i vreme kada gro\u017e\u0111e izgubi svoju jarko zelenu boju i po\u010dne da poprima zreliju boju.<\/p>\n<p>Vinari mogu da odrede da li je vreme za berbu putem:<\/p>\n<ul>\n<li>Boje gro\u017e\u0111a<\/li>\n<li>Ukusa<\/li>\n<li>Nivoa \u0161e\u0107era<\/li>\n<li>Kiselost<\/li>\n<li>Vremenske prilike zbog kojih prerano beru<\/li>\n<\/ul>\n<p>Svaki od ovih faktora igra va\u017enu ulogu u rastu i berbi.<\/p>\n<p>Va\u017eno je pratiti i kiselost i nivo \u0161ec\u0301era u gro\u017e\u0111u tokom vegetacije. To zna\u010di da vinari moraju testirati pH i sadr\u017eaj \u0161ec\u0301era odnosno sadr\u017eaj \u00b0 Brixa gro\u017e\u0111a u celom vinogradu da bi utvrdili zrelost gro\u017e\u0111a. U zavisnosti od \u017eeljenog ukusa, vinari \u0107e to poku\u0161ati da dobiju razli\u010ditim kombinacijama kiselosti i nivoa \u0161e\u0107era<\/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-779ce8b elementor-section-boxed elementor-section-height-default elementor-section-height-default\" data-id=\"779ce8b\" 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-627052b\" data-id=\"627052b\" 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-42e3c0a elementor-widget elementor-widget-text-editor\" data-id=\"42e3c0a\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t\t\t\t\t\t<h2>pH<\/h2>\n<p><a href=\"https:\/\/hannainstruments.rs\/proizvod\/prenosni-ph-metar-za-analize-vina-hi99111-2\/\">pH metar HI99111<\/a>, zajedno sa elektrodom\u00a0FC10483\u00a0je savr\u0161eno prenosno re\u0161enje za odre\u0111ivnje pH u vinu. pH je va\u017ean u proizvodnji vina jer c\u0301e uticati na kvalitet ukusa, boje, oksidacije, hemijske stabilnosti i drugih faktora. Prenosive moguc\u0301nosti ovog pH metra omoguc\u0301avaju vinaru da sa lakoc\u0301om testira pH uzorka tokom vegetacijske sezone.<\/p>\n<blockquote><p><strong>Hanna savet:<\/strong>\u00a0Nivo titracijske kiselosti gro\u017e\u0111a u ovom trenutku bi trebao biti izme\u0111u .6 -8, a nivo \u0161ec\u0301era izme\u0111u 19-24 \u00b0 Brix.<\/p><\/blockquote>\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-f179ad2 elementor-section-boxed elementor-section-height-default elementor-section-height-default\" data-id=\"f179ad2\" 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-eda2ec9\" data-id=\"eda2ec9\" 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-40a5ecb elementor-widget elementor-widget-text-editor\" data-id=\"40a5ecb\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t\t\t\t\t\t<h2>Kiselost<\/h2>\n<p>Mini titratot\u00a0<a href=\"https:\/\/hannainstruments.rs\/proizvod\/mini-titrator-za-odredjivanje-ukupne-kiseloisti-vina-ta-hi84502\/\" target=\"_blank\" rel=\"noopener\">za odre\u0111ivanje titracijske (ukupne) kiselosti vina \u2013 HI84502<\/a>\u00a0odre\u0111uje ukupnu kiselost (titracijsku kiselost TA) u gro\u017e\u0111u. Primarna kiselina koju svi vinari prate u sezoni berbe je vinska kiselina gro\u017e\u0111a. Upotrebom HI84502 mini titratora olak\u0161avate odabir pravovremenog trenutka za berbu.<\/p>\n<blockquote><p><strong>Hanna savet:\u00a0<\/strong>Vinari ispituju i probaju gro\u017e\u0111e pre berbe kako bi se odmerio ukus i kvalitet tanina.<\/p><\/blockquote>\n<h2>\u00b0Brix<\/h2>\n<p>Sadr\u017eaj \u0161ec\u0301era verovatno je jedan od najva\u017enijih aspekata uzgoja i odre\u0111ivanje po\u010detka sezone berbe.\u00a0<a href=\"http:\/\/www.engineeringtoolbox.com\/degrees-brix-d_1828.html\" target=\"_blank\" rel=\"noopener\">Poznavanje \u00b0Brix<\/a>\u00a0koncentracije je klju\u010dno, pogotovo za nove vinare, kako bi odredili trenutak berbe. Jedan od na\u010dina na koji vinari mere \u00b0 Brix gro\u017e\u0111a je upotreba refraktometra.<\/p>\n<p><a href=\"https:\/\/hannainstruments.rs\/proizvod\/digitalni-refraktometar-za-odredivanje-secera-u-vinu-hi96811\/\">Digitalni Refraktometar analizu \u0161e\u0107era u vinu (% Brix) \u2013 HI96811<\/a>\u00a0koristi se za odre\u0111ivanje \u00b0Brix u gro\u017e\u0111u tokom sezone rasta. To je klju\u010dno u odre\u0111ivanju sprenosti gro\u017e\u0111a za berbu. Vino c\u0301e odrediti koli\u010dinu \u0161ec\u0301era u gro\u017e\u0111u na osnovu specifi\u010dnog ukusa i stila vina koje stvaraju. Koristec\u0301i ovaj refraktometar, vinari mogu lako, u malo ili nimalo vremena, vr\u0161iti ta\u010dke pregleda vinograda kako bi utvrdili koje je gro\u017e\u0111e spremno za branje, a koje gro\u017e\u0111e zahteva vi\u0161e vremena.<\/p>\n<h2>Sulfiti<\/h2>\n<p>Jednom kad bude spremno, gro\u017e\u0111e se bere i krec\u0301e do svog sledec\u0301eg zaustavljanja na putu ka vinu koje se zove mlevenje. Mlevenje je proces kojim se gro\u017e\u0111e pretvara u te\u010dnost. Tokom ovog procesa mnoge faktore treba uzeti u obzir, a merenja uklju\u010duju merenja u \u0161iri.<\/p>\n<p>Me\u0161avina sadr\u017ei kombinaciju gro\u017e\u0111a, ko\u0161tica, opne i trebalo bi da bude testirana na kiselost (pH), \u0161e\u0107ere i sumpor dioksid ili sulfite. Jedan na\u010din merenja sulfita je upotrebom titratora. Hanna Instruments\u00a0<a href=\"http:\/\/hannainst.com\/hi902c-automatic-titration-system.html\" target=\"_blank\" rel=\"noopener\">automatski potenciometrijski titracijski sistem za vinare- HI901w<\/a>\u00a0titrator je idealno re\u0161enje za brojne visoko precizne analize parametara koji uklju\u010duju kiselost, sulfite i mnoge druge. Prac\u0301enjem kiselosti u Va\u0161em vinu tokom mlevenja, vinari mogu izbec\u0301i neprecizna o\u010ditanja koja c\u0301e proizvesti \u201emlako vino\u201c prilikom ulaska u fazu fermentacije.<\/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-8514756 elementor-section-boxed elementor-section-height-default elementor-section-height-default\" data-id=\"8514756\" 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-174196d\" data-id=\"174196d\" 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-549bf1d elementor-widget elementor-widget-text-editor\" data-id=\"549bf1d\" 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>Hanna savet:<\/strong>\u00a0Kako bi izbegli blag, mlak ukus vina, vinari dodaju vinsku kiselinu. Dodavanje kiseline tako\u0111e poma\u017ee sni\u017eavanju pH.<\/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>Kako se bli\u017ei kraj avgusta i po\u010detak berbe, brojni vinari ubrzano obavljaju poslednje provere i [&hellip;]<\/p>\n","protected":false},"author":17,"featured_media":152632,"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":[565],"tags":[249],"class_list":["post-154595","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-sokovi","tag-vino-sr"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v28.6 - 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