{"id":157962,"date":"2021-10-26T09:41:45","date_gmt":"2021-10-26T09:41:45","guid":{"rendered":"https:\/\/blog.hannaservice.eu\/fermentacija-vina\/"},"modified":"2022-12-16T10:58:33","modified_gmt":"2022-12-16T10:58:33","slug":"fermentacija-vina","status":"publish","type":"post","link":"https:\/\/blog.hannaservice.eu\/sr\/fermentacija-vina\/","title":{"rendered":"Fermentacija vina"},"content":{"rendered":"\t\t
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Fermentacija belih 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 belih vina po\u010dinje posle 24 sata ako \u0161ir nije mnogo sumporast i temperatura je iznad 15\u00b0C. Nakon inokulacije mikroorganizama u prvoj fazi dolazi do rasta biomase kvasca, a kasnije u anaerobnim uslovima. odvija se prava alkoholna fermentacija u kojoj se u biohemijskim procesima formiraju alkohol i sekundarni proizvodi alkoholnog vrenja i na kraju c\u0301elije kvasca umiru.<\/p>\n

Kada govorimo o toku fermentacije, prvo dolazi do burne fermentacije, a zatim do tihe fermentacije ili klju\u010danja.<\/p>\n

U turbulentnoj fermentaciji, prva dva do tri dana raste biomasa kvasca koja je potrebna za razgradnju \u0161ec\u0301era. Mo\u0161t po\u010dinje da se muti, temperatura raste, po\u010dinje penjenje, mehuric\u0301i CO2 izbijaju na povr\u0161inu. Mo\u0161t po\u010dinje da gubi slatkoc\u0301u i poprima o\u0161tar ukus, a istovremeno dolazi do smanjenja sadr\u017eaja \u0161ec\u0301era i povec\u0301anja sadr\u017eaja alkohola.<\/p>\n

Intenzitet fermentacije zavisi od sadr\u017eaja \u0161ec\u0301era i temperature. \u0160to je njihova koncentracija vec\u0301a, to je fermentacija sna\u017enija. Optimalna temperatura fermentacije \u0161ira je izme\u0111u 15 i 18\u00b0C, a najbolje bi bilo da ne prelazi 20\u00b0C.<\/p>\n

Tokom fermentacije se osloba\u0111a toplota, pa temperatura u pec\u0301i ponekad mo\u017ee da poraste i do 30-40\u00b0C, posebno u pec\u0301ima velike zapremine, u kom slu\u010daju se mo\u0161t mora ohladiti. Trajanje brze fermentacije zavisi od sadr\u017eaja \u0161ec\u0301era u \u0161iri i traje oko 4-8 dana.<\/p>\n

U tihom klju\u010danju ili klju\u010danju, posle fermentacije, fermentacija jenjava. Istovremeno temperatura pada, penjenje slabi, smanjuje se udeo CO2 i \u0161ec\u0301era, smanjuje se zapremina mladog vina. Pojavljuju se prvi znaci spontanog bistrenja mladog vina i po\u010dinje talo\u017eenje krupnih \u010destica zamuc\u0301enja, izumrlih c\u0301elija kvasca. Fermentacija se privodi kraju, a pored toga po\u010dinju da se odvijaju i drugi procesi va\u017eni za buduc\u0301a svojstva vina (procesi stabilizacije i starenja vina). Zbog povec\u0301anog sadr\u017eaja alkohola, aktivnost kvasca se smanjuje, neke c\u0301elije odumiru ( 20-30%) i dolazi do njihove autolize koja za posledicu ima formiranje azotnih jedinjenja od kojih su od posebnog zna\u010daja aminokiseline (u\u010destvuju u formiranju materija arome vina) Trajanje tihe fermentacije zavisi od koli\u010dine neprovrelog \u0161ec\u0301era. U slu\u010daju mo\u0161ta sa uobi\u010dajenim sadr\u017eajem \u0161ec\u0301era (oko 20%), traje 10-30 dana nakon brzog vrenja. Usmerena fermentacija se odvija u kontrolisanim uslovima od po\u010detka do kraja. Metode koje se koriste su: spora fermentacija, fermentacija iznad \u010detiri i kontinuirana fermentacija. Usporena fermentacija se primenjuje u proizvodnji vina visokog kvaliteta, karakteristi\u010dnog bukea i vina sa vi\u0161e sve\u017eine. Proces se odvija u posebno dizajniranim rezervoarima u kojima se tok fermentacije usmerava u \u017eeljenom pravcu regulacijom pritiska i temperature. Postoje razli\u010dite verzije: kontrola temperature (6-10\u00b0C), regulacija pritiska (CO2), kombinacija regulacije temperature i pritiska. U fermentaciji iznad \u010detiri zasniva se na razli\u010ditoj osetljivosti pojedinih predstavnika mikroflore na sadr\u017eaj etanola. Ovaj na\u010din direktne fermentacije zasnovan je na ovoj \u010dinjenici, pa se u \u0161ir ili ka\u0161u dodaje vino u koli\u010dini koja dozvoljava 4-5% alkohola u ukupnoj masi \u0161ira. Kontinuirana fermentacija se odvija u prostoru me\u0111usobno povezanih posuda za fermentaciju, tako da ona mora uc\u0301i u prvu, a skoro vino izlazi iz poslednje. pH vrednost belog vina mo\u017ee biti izme\u0111u 3,20 i 3,50, u zavisnosti od vrste gro\u017e\u0111a i nekih drugih faktora. <\/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\u010dka fermentacija crnih vina mo\u017ee se vr\u0161iti u razli\u010ditim tipovima fermentora. Oni se razlikuju u<\/p>\n

\u2013 stepen aeracije<\/p>\n

\u2013 omoguc\u0301ava sprovo\u0111enje potpune fermentacije <\/p>\n

\u2013 vreme kontakta sa ko\u017eom<\/p>\n

maceracija i ekstrakcija fenolnih jedinjenja <\/p>\n

Klasi\u010dan postupak (diskontinuirana fermentacija) podrazumeva istovremeni razvoj fermentacije i maceracije. Mo\u017ee biti otvorena fermentacija (otvorene posude, slobodan pristup vazduhu) i zatvorena fermentacija (zatvorene posude bez pristupa vazduhu). Kod otvorene fermentacije sa podignutim dimnjakom, CO2 nastao na po\u010detku fermentacije potiskuje dimnjak nagore, tako da se skuplja na povr\u0161ini u vidu kapice. Dolazi do gubitka alkohola (0,5%), a u delu kome koji je potopljen dolazi do maceracije. Gornji deo kome je izlo\u017een vazduhu gde postoje povoljni uslovi za razvoj aerobne mikroflore, najva\u017enijih bakterija sirc\u0301etne fermentacije i bu\u0111i. Da bi se smanjio uticaj vazduha, vr\u0161i se povremeno uranjanje dimnjaka ili kru\u017eno zalivanje. Kod otvorene fermentacije sa potopljenim dimnjakom, re\u0161etke odr\u017eavaju dimnjak stalno potopljenim u vinu, tako da je samo gornji povr\u0161inski sloj vina izlo\u017een aeraciji. Mo\u0161t, koji je u kontaktu sa vazduhom, stalno se obnavlja usled osloba\u0111anja CO2, koji usporava razvoj bakterija sirc\u0301etne fermentacije. Postoji i automatska ka\u0161a za ispiranje koja se koristi u uslovima industrijske proizvodnje. Zatvorena fermentacija se vr\u0161i u zatvorenom sudu gde je pristup vazduhu minimiziran. Fermentacija se mo\u017ee odvijati sa podignutim i potopljenim dimnjakom. Naj\u010de\u0161c\u0301e se izvodi sa podignutim dimnjakom jer je me\u0161anje potopljenog dimnjaka te\u0161ko. <\/p>\n

Postoje razli\u010diti postupci za sprovo\u0111enje kontinuirane fermentacije crnih vina. Zajedni\u010dko im je da se fermentacija i maceracija pasulja odvijaju u isto vreme. Posude za fermentaciju su velike zapremine i naj\u010de\u0161c\u0301e su metalne. Koriste se uglavnom za proizvodnju jeftinih vina.<\/p>\n

Vreme se tro\u0161i za 2-10 dana, nakon \u010dega se vino ocedi iz komine. Nakon bubrenja vr\u0161i se tiha fermentacija ili me\u0161anje mladog vina bez komine.<\/p>\n

pH vrednost crnog vina mo\u017ee biti izme\u0111u 3,40 i 3,70 u zavisnosti od vrste gro\u017e\u0111a.<\/p>\n

Za merenje pH u gro\u017e\u0111u i vinu Hanna Instruments ima brojna re\u0161enja. Proverite 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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HI98169\n<\/h2>\t\t\t\t<\/div>\n\t\t\t\t
\n\t\t\t\t\t\t\t\t\tpH metar za vino<\/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\t<\/div>\n\t\t<\/section>\n\t\t\t\t
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\n\t\t\t\t\t\t\t\t\tOtporan, vodootporan, prenosivi pH metar za vino koji meri pH i temperaturu \u0161ire u proizvodnji vina. Ovaj mera\u010d se isporu\u010duje sa specijalizovanom pH sondom koja ima otvoreni spoj sa tehnologijom sistema za prevenciju za\u010depljenja (CPS\u30fb)

HI98169 se isporu\u010duje sa FC10483 pH elektrodom, pH 3,00 kesicama puferskog rastvora (2), kesicama puferskog rastvora pH 7,01 (2), HI700635 rastvorom za \u010di\u0161c\u0301enje vinskih naslaga, HI700636 rastvorom za \u010di\u0161c\u0301enje mrlja od vina kesica, 100 beaker mL HI920015 mikro USB kabl, 1,5 V AA baterije (4), uputstvo za upotrebu, vodi\u010d za vinare i sertifikat kvaliteta u HI720169 tvrdoj torbici za no\u0161enje sa prilago\u0111enim umetkom.\n\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
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\n\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t\tKUPI<\/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\t<\/div>\n\t\t<\/section>\n\t\t\t\t
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\n\t\t\t\t\t\t\t\t\tIzaberite neki od sedam standardnih pH pufera i pet prilago\u0111enih vrednosti da biste dobili kalibraciju do pet ta\u010daka i postigli visoko precizno o\u010ditavanje sa pH rezolucijom od 0,001 i precizno\u0161c\u0301u pH od a0,002. Funkcija prijave na zahtev omoguc\u0301ava korisnicima da sa\u010duvaju do 200 uzoraka koji se kasnije mogu preneti na ra\u010dunar pomoc\u0301u HI920015 USB kabla i HI92000 softvera.\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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HI99111\n<\/h2>\t\t\t\t<\/div>\n\t\t\t\t
\n\t\t\t\t\t\t\t\t\tPrenosni pH metar
za analizu vina<\/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\t<\/div>\n\t\t<\/section>\n\t\t\t\t
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\n\t\t\t\t\t\t\t\t\tHI99111 je prenosivi mera\u010d pH i temperature zasnovan na mikroprocesoru. Glavne karakteristike uklju\u010duju: pro\u0161ireni pH i temperaturni opseg; vodootporno i kompaktno kuc\u0301i\u0161te; veliki dvolinijski ekran; detekcija niske baterije; automatska pH kalibracija na jednoj ili dve ta\u010dke unutar dva memorisana puferska seta (standardni ili NIST); jedinica temperature koja se bira (\u00b0C ili \u00b0F).\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
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\n\t\t\t\t\t\t\t\t\t\n\nFC10483 pH sonda ima otvoreni spoj sa tehnologijom sistema za spre\u010davanje za\u010depljenja (CPSTM), ima ugra\u0111eni temperaturni senzor za istovremeno o\u010ditavanje pH i temperature sa kompenzacijom temperature.\n\nHI99111 se isporu\u010duje sa FC10483 pH\/temperaturnom sondom sa ravnim vrhom i Kuick Connect DIN konektorom sa 1m (3,3′) kablom, pH 3,00 i 7,01 pufer vrec\u0301icama, HI700635 Rastvor za \u010di\u0161c\u0301enje kesica od vina (2), HI700636 Rastvor za \u010di\u0161c\u0301enje mrlja od vina ( 2), \u010da\u0161a od 100 mL, 1,5 V AAA baterije (3), sertifikat o kalibraciji mera\u010da, sertifikat o kalibraciji sonde, uputstvo za upotrebu i HI710142 \u010dvrsta torbica za no\u0161enje.\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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HI10482<\/h2>\t\t\t\t<\/div>\n\t\t\t\t
\n\t\t\t\t\t\t\t\t\tpH elektroda za vino
HALO Bluetooth\u00ae\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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HI10482 HALO je Bluetooth Smart (Bluetooth 4.0) pH i temperaturna elektroda sa Hanninim sistemom za prevenciju za\u010depljenja (CPS).<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t

\n\t\t\t\t\t\t\t\t\tOva elektroda ima jedinstveni spoj od bru\u0161enog stakla u kombinaciji sa PTFE navlakom kako bi se spre\u010dilo da \u010destice unutar uzorka za\u010depe spoj. Pored specijalizovanog spoja, stakleno telo HI10482s i sferi\u010dna senzorska sijalica \u010dine ga idealnim za upotrebu u \u0161irokom spektru aplikacija. Sva o\u010ditavanja se prenose direktno na HI2202 edgeblu ili kompatibilni Apple ili Android ure\u0111aj koji koristi aplikaciju Hanna Lab\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
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Autor<\/strong>:
Tajana Fran\u010di\u0107, mag.nutr.<\/em><\/p>\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 belih vina Fermentacija u proizvodnji belih vina po\u010dinje posle 24 sata ako \u0161ir nije […]<\/p>\n","protected":false},"author":17,"featured_media":155900,"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-157962","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-sokovi","tag-vino-sr"],"yoast_head":"\nFermentacija vina - Hanna Instruments Srbja<\/title>\n<meta name=\"description\" content=\"Fermentacija u proizvodnji belih vina po\u010dinje posle 24 sata ako \u0161ir nije mnogo sumporast i temperatura je iznad 15\u00b0C. 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