{"id":158084,"date":"2021-10-26T09:17:54","date_gmt":"2021-10-26T09:17:54","guid":{"rendered":"https:\/\/blog.hannaservice.eu\/malolakticna-fermentacija-u-vinu\/"},"modified":"2022-12-16T12:35:23","modified_gmt":"2022-12-16T12:35:23","slug":"malolakticna-fermentacija-u-vinu","status":"publish","type":"post","link":"https:\/\/blog.hannaservice.eu\/sr\/malolakticna-fermentacija-u-vinu\/","title":{"rendered":"Malolakti\u010dna fermentacija u vinu"},"content":{"rendered":"\t\t<div data-elementor-type=\"wp-post\" data-elementor-id=\"158084\" class=\"elementor elementor-158084 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\" 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-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\u010dna 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 izolovane brojne vrste bakterija mle\u010dne kiseline (LAB), koje mogu fermentisati razli\u010dite sastojke vina u mle\u010dnu kiselinu.<\/p>\n<p>Bakterije mle\u010dne kiseline za svoj metabolizam koriste glukozu, fruktozu, pentozu, jabu\u010dnu, vinsku i druge kiseline. U zavisnosti od toga koji sastojak koriste u svom metabolizmu, mogu delovati na dva na\u010dina:<\/p>\n<ul>\n<li><strong>Biolo\u0161ko razlaganje jabu\u010dne kiseline u mle\u010dnu kiselinu<\/strong> \u2013 doprinosi kvalitetu vina, \u010dinec\u0301i ga manje kiselim, harmoni\u010dnim i mek\u0161im, ne\u017enijim i kona\u010dno potpuno zrelim. Razgradnjom jabu\u010dne kiseline vino postaje stabilnije u odnosu na bakterije mle\u010dne kiseline \u2013 uzroke kvarenja.<\/li>\n<li>Bakterijska transformacija <strong>ostalih sastojaka<\/strong> \u2013 \u0161ec\u0301era, alkohola, kiselina\u2026 \u2013 dovodi do <strong>kvarenja vina<\/strong><\/li>\n<\/ul>\n<p>U procesu proizvodnje vina smanjuje se udeo kiselina, zbog izlu\u010divanja vinske kiseline (tartrata kalijumove kiseline) i zbog razgradnje jake jabu\u010dne kiseline.<\/p>\n<p><strong>Jabu\u010dna kiselina je gorkog ukusa,<\/strong> a pri malomle\u010dnoj fermentaciji prelazi u slabiju i bla\u017eu mle\u010dnu kiselinu. Vina u kojima je sprovedena malolakti\u010dka fermentacija imaju mek\u0161i, bla\u017ei i zaokru\u017eeniji ukus, 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 deo se tro\u0161i tokom alkoholnog vrenja, a drugi, vec\u0301i deo se pretvara u vino i transformi\u0161e u procesu mle\u010dne fermentacije. Smanjenje ukupnih kiselina mo\u017ee biti 1-3 g \/ L, a ponekad i vi\u0161e.<\/p>\n<p><strong>Bakterije mle\u010dne fermentacije su otporne 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>mle\u010dna kiselina i CO<sub>2<\/sub><\/strong>. <strong>Sekundarni proizvodi<\/strong> mogu nastati tokom fermentacije i na odre\u0111eni na\u010din uti\u010du na ukus i miris vina. To su, na primer, acetaldehid, sirc\u0301etna kiselina, diacetil, etil laktat, akrolein\u2026<\/p>\n<p><strong> <\/strong><\/p>\n<p><strong>Faktori koji uti\u010du na rad bakterija malolakti\u010dke fermentacije:<\/strong><\/p>\n<ul>\n<li><strong>Alkohol<\/strong> \u2013 neke bakterije su osetljive na 5-6% vol, dok su neke aktivne na 14-15% vol. alkohol. \u0160to je vec\u0301i sadr\u017eaj alkohola, to je razgradnja sporija.<\/li>\n<li><strong>Temperatura<\/strong> \u2013 \u200b\u200bza smanjenje jabu\u010dne kiseline u vinu je najpovoljnija 20-25\u00b0C. Degradacija se ne de\u0161ava ispod 15\u00b0C niti iznad 30\u00b0C. Dakle, kod vina koja sadr\u017ee malo kiseline i ne \u017eele malolakti\u010dnu fermentaciju, temperatura treba da bude uzeti u obzir.<\/li>\n<li><strong>pH<\/strong> \u2013 Bakterije mle\u010dne kiseline razla\u017eu jabu\u010dnu kiselinu samo iznad pH 3,2, a prema nekim podacima najaktivnije su u rasponu od 4,3-4,8. Na kiselosti koja se naj\u010de\u0161c\u0301e srec\u0301e u vinu (pH 3-4), fermentacija jabu\u010dne kiseline po\u010dinje pre nego \u0161to se pH pribli\u017ei 4.<\/li>\n<li><strong>SO<sub>2<\/sub><\/strong> \u2013 sumporizacija odla\u017ee po\u010detak malolakti\u010dke fermentacije. 50-70 mg\/L slobodnog ili vezanog SO2 spre\u010dava malolakti\u010dnu fermentaciju.<\/li>\n<li><strong>Polifenoli<\/strong> \u2013inhibitorna svojstva polifenola bureta ili tanina<\/li>\n<\/ul>\n<p><strong><em>U kojim vinima je po\u017eeljna malolakti\u010dka fermentacija, a u kojima je treba spre\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-155712\" 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 sadr\u017ei manje kiseline,<\/strong> nakon alkoholnog vrenja vino mora biti sumporisano, prvo to\u010denje mora biti ranije i temperatura u podrumu odr\u017eavana do 15\u00b0C. <strong>vina su kiselija<\/strong>, sa vec\u0301im udelom jabu\u010dne kiseline, vina moraju kasnije da nabubre iz taloga, da bi se iz c\u0301elija kvasca oslobodili sastojci neophodni za rast bakterija malolakti\u010dke fermentacije, a trebalo bi da se manje sumporuju.<\/p>\n<p><strong>Po\u017eeljno je da se malolakti\u010dka fermentacija vr\u0161i u:<\/strong><\/p>\n<ul>\n<li>bela vina koja prirodno sadr\u017ee vi\u0161e kiselina (iznad 8 g\/L) \u2013 lo\u0161e sazrevanje gro\u017e\u0111a, generalno u severnim vinogradima<\/li>\n<li>crvena vina, koja du\u017eim sazrevanjem posti\u017eu optimalan kvalitet (vina odle\u017eavanja)<\/li>\n<li>\u0161ampanjskih vina<\/li>\n<li>bela vina koja zahtevaju odre\u0111enu crtu starosti koju posti\u017eu du\u017eim sazrevanjem<\/li>\n<\/ul>\n<p><strong>Malolakti\u010dna fermentacija je nepo\u017eeljna u:<\/strong><\/p>\n<ul>\n<li>vinima koja prirodno sadr\u017ee manje kiseline<\/li>\n<li>belim suvim vinima, voc\u0301nog karaktera i kojima koli\u010dina kiselina 6,8-7,5 g\/l sa 11-12 vol% alkohola obezbe\u0111uje harmoniju ukusa<\/li>\n<li>vinima dobijenim od sorti koje imaju posebna organolepti\u010dka svojstva, jer tipi\u010dne promene ukusa i arome u malolakti\u010dkoj fermentaciji mogu da pokriju li\u010dnost sorte (na primer, rajnski rizling)<\/li>\n<li>roze vinima, koja se odlikuju sve\u017einom ukusa<\/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-155718\" 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 sprovo\u0111enje malolakti\u010dke fermentacije:<\/strong><\/p><ol><li><strong>Razki\u0161eljavanje<\/strong> \u2013 kiselost vina se smanjuje za 1-3 g\/L<\/li><\/ol><ul><li>povec\u0301anje pH za 0,1-0,3 jedinice<\/li><li>zna\u010dajan za jako kisela vina<\/li><li>mo\u017ee biti nepo\u017eeljno za slabo kisela vina<\/li><\/ul><ol start=\"2\"><li><strong>Promena arome vina<\/strong> \u2013 zavisi od vrste bakterija, sastava soka i nivoa aeracije<\/li><\/ol><ul><li>usled stvaranja brojnih nusproizvoda, aroma vina postaje slo\u017eenija<\/li><\/ul><ol start=\"3\"><li><strong>Bakteriolo\u0161ka stabilnost vina<\/strong> \u2013 konzumirajte hranljive materije koje koriste drugi organizmi<\/li><\/ol><p><strong>Merenje jabu\u010dne i mle\u010dne kiseline u vinu<\/strong><\/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<section class=\"elementor-section elementor-top-section elementor-element elementor-element-fea1779 elementor-section-boxed elementor-section-height-default elementor-section-height-default\" data-id=\"fea1779\" 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-7756952\" data-id=\"7756952\" 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-e1412fc elementor-widget elementor-widget-text-editor\" data-id=\"e1412fc\" 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 merenje jabu\u010dne i mle\u010dne kiseline u vinu, enzimske metode su veoma jednostavne i ta\u010dne za upotrebu. Enzimska analiza podrazumeva seriju hemijskih reakcija za prikriveno jedinjenje od interesa u onu koja se mo\u017ee meriti na spektrofotometru putem apsorpcije svetlosti. U ovoj vrsti reakcije NAD+ reaguje sa jabu\u010dnom kiselinom da bi proizveo ekvivalentnu koli\u010dinu NADH, koja se mo\u017ee meriti na 340 nm (sli\u010dno sa mle\u010dnom kiselinom). Kompleti za ovaj test su komercijalno dostupni.<\/p><p><strong>Izmerite jabu\u010dnu i mle\u010dnu kiselinu u svom vinu pomoc\u0301u HI801 irisa!<\/strong><\/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<section class=\"elementor-section elementor-top-section elementor-element elementor-element-0b53a38 elementor-section-boxed elementor-section-height-default elementor-section-height-default\" data-id=\"0b53a38\" 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-8381fe3\" data-id=\"8381fe3\" 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-d6f500e elementor-widget elementor-widget-video\" data-id=\"d6f500e\" data-element_type=\"widget\" data-e-type=\"widget\" data-settings=\"{&quot;youtube_url&quot;:&quot;https:\\\/\\\/www.youtube.com\\\/watch?v=k734JhCXZkI&quot;,&quot;video_type&quot;:&quot;youtube&quot;,&quot;controls&quot;:&quot;yes&quot;}\" data-widget_type=\"video.default\">\n\t\t\t\t\t\t\t<div class=\"elementor-wrapper elementor-open-inline\">\n\t\t\t<div class=\"elementor-video\"><\/div>\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-c44817c elementor-section-boxed elementor-section-height-default elementor-section-height-default\" data-id=\"c44817c\" 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-eae2821\" data-id=\"eae2821\" 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-064997c elementor-widget elementor-widget-heading\" data-id=\"064997c\" 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\">HI801 <\/h2>\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-01167c5 elementor-widget elementor-widget-text-editor\" data-id=\"01167c5\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t\t\t\t\t\tSpektrofotometar iris\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-c6231ee elementor-section-boxed elementor-section-height-default elementor-section-height-default\" data-id=\"c6231ee\" 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-1ce3b4a\" data-id=\"1ce3b4a\" 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-dda6fea elementor-widget elementor-widget-text-editor\" data-id=\"dda6fea\" 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>HI801 iris <\/strong>je elegantan i intuitivan spektrofotometar koji omoguc\u0301ava merenje svih talasnih du\u017eina vidljive svetlosti. Prilagodite svoje metode, izvr\u0161ite \u0161irok spektar merenja i budite sigurni u svoju ta\u010dnost testiranja sa irisom.<\/p><ul><li>iris ima precizan izbor talasnih du\u017eina izme\u0111u 340 nm i 900 nm za potpunu uskla\u0111enost i ta\u010dnost metoda koja je neophodna u industrijama kao \u0161to su profesionalne laboratorije, postrojenja za pre\u010di\u0161c\u0301avanje vode, vinarije i jo\u0161 mnogo toga.<\/li><li>Rezultati su dosledni i ta\u010dni bez obzira na propusnost sa visokokvalitetnim i jedinstveno dizajniranim opti\u010dkim sistemom.<\/li><li>Opcije prilago\u0111avanja uklju\u010duju vi\u0161e oblika i veli\u010dina kiveta, prilago\u0111ene krive kalibracije i metode.<\/li><\/ul>\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-a00e6d0\" data-id=\"a00e6d0\" 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-4b1d835 elementor-widget elementor-widget-image\" data-id=\"4b1d835\" 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=\"387\" height=\"387\" src=\"https:\/\/blog.hannaservice.eu\/wp-content\/uploads\/2022\/11\/HI801.jpg\" class=\"attachment-large size-large wp-image-193114\" alt=\"\" srcset=\"https:\/\/blog.hannaservice.eu\/wp-content\/uploads\/2022\/11\/HI801.jpg 387w, https:\/\/blog.hannaservice.eu\/wp-content\/uploads\/2022\/11\/HI801-300x300.jpg 300w, https:\/\/blog.hannaservice.eu\/wp-content\/uploads\/2022\/11\/HI801-150x150.jpg 150w\" sizes=\"(max-width: 387px) 100vw, 387px\" \/>\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-cebecc7 elementor-align-center elementor-widget elementor-widget-button\" data-id=\"cebecc7\" 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.hannainstruments.rs\/spektrofotometar-iris-hi801-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\t<\/div>\n\t\t<\/section>\n\t\t\t\t<section class=\"elementor-section elementor-top-section elementor-element elementor-element-5022093 elementor-section-boxed elementor-section-height-default elementor-section-height-default\" data-id=\"5022093\" 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-1109b86\" data-id=\"1109b86\" 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-6a63a5a elementor-widget elementor-widget-text-editor\" data-id=\"6a63a5a\" 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>Sa kompaktnim dizajnom svog naprednog opti\u010dkog sistema, \u0161arenica se mo\u017ee koristiti u skoro svakoj veli\u010dini prostora, istovremeno pru\u017eajuc\u0301i precizne i dosledne rezultate. Opti\u010dki sistem sa podeljenim snopom omoguc\u0301ava iris da automatski kompenzuje bilo kakav pomak u izvoru svetlosti, \u0161to rezultira superiornom precizno\u0161c\u0301u.<\/p><p><strong>Autor<\/strong>: Tajana Fran\u010di\u0107, mag.nutr.<\/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":"<p>Malolakti\u010dna fermentacija u vinu Iz vina su izolovane brojne vrste bakterija mle\u010dne kiseline (LAB), koje [&hellip;]<\/p>\n","protected":false},"author":17,"featured_media":155706,"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-158084","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 v28.4 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Malolakti\u010dna fermentacija u vinu - Hanna Instruments Srbja<\/title>\n<meta name=\"description\" content=\"U kojim vinima je po\u017eeljna malolakti\u010dka fermentacija, a u kojima je treba spre\u010diti? 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