http___www.kuchniaiwino.eu_hr_2021_07_21_evaluacija-i-analiza-vo_C4_87nog-soka__1.xml
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Fruit juice evaluation and analysis. We are now starting the preparations related to the production of wine from fruit juice. The fruit has been crushed, and the juice obtained from them was collected in a vessel. Doesn't matter yet, is it a bucket, or a fermentation barrel. There is only one thing you must pay attention to: the container must be covered until further processing can proceed. The next step will be to determine the appearance and quality of the juice. For the further procedure is already being determined, to get the right quality of the later wine. Not every grape juice or other fruit naturally produces a good wine. The substances in the juice change depending on the type of fruit, their degree of maturity and year of birth. After a beautiful summer, the juice is sweet; however, in strong sunlight it may not contain enough acids. If the weather during the growth period was bad, then we are dealing with an excess of acids, which inherently affects the aroma and the juice is unfit for consumption, as long as it does not undergo any treatment. Both acidity, and the sweetness of the juice must be balanced in taste, if the wine is to be tasty. In addition, acids and tannins make, that the wine remains fresh and stable, and is resistant to disease and defects. For example, acidic apples contain too much acid and too little sugar, therefore the drink obtained from them will be sour, low alcohol content, and unless corrected – it won't be tasty, nor will it be suitable for longer storage. Sweet apples, for a change, are low in acid and low in tannins, so the drink from them will necessarily be bland and tasteless, if it is not corrected. Sour pears have a lot of tannins in them, but little sugar. The juice ferments quickly, but produces little alcohol. Admittedly, after the end of fermentation, the wine will clear up quickly, however, it will be bitter and unstable. They are trouble, that wine can make us, if we ignore the need to analyze and possibly correct the juice. Speaking of analysis, I don't mean working as a biochemist at all, who examines the must professionally and with countless instruments. We need very few aids to evaluate the juice, we can also rely to some extent on our own taste, smell and sight. The following analysis does not initially take into account the type of fruit, from which the must was made. Various methods of correcting a wine are used only during its preparation.
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Ocjena i analiza voćnog soka. Sada krećemo s pripremama za proizvodnju vina od voćnog soka. Voće je zgnječeno, a dobiveni sok skupljao se u posudu. Nije još važno, je li kanta, ili bačvu za fermentaciju. Postoji samo jedna stvar na koju morate obratiti pažnju: spremnik mora biti poklopljen dok se ne može nastaviti daljnja obrada. Sljedeći korak je određivanje izgleda i kvalitete soka. Za daljnji postupak se već utvrđuje, kako bi dobili pravu kvalitetu kasnijeg vina. Ne daje svaki sok od grožđa ili drugo voće prirodno dobro vino. Tvari u soku se mijenjaju ovisno o vrsti voća, njihov stupanj zrelosti i godina rođenja. Nakon lijepog ljeta, sok je sladak; međutim, na jakom suncu možda neće sadržavati dovoljno kiselina. Ako je vrijeme tijekom razdoblja rasta bilo loše, tada imamo posla s viškom kiselina, što inherentno utječe na aromu i sok je neprikladan za konzumaciju, sve dok se ne podvrgne nikakvom liječenju. Obje kiselosti, a slatkoća soka mora biti uravnotežena okusom, ako vino želi biti ukusno. Osim toga, kiseline i tanini čine, da vino ostane svježe i postojano te da je otporno na bolesti i nedostatke. Na primjer, kisele jabuke sadrže previše kiseline i premalo šećera, pa će dobiveno piće biti kiselo, niskog udjela alkohola, i ako se ne korigira – neće biti ukusno, niti će biti prikladan za duže skladištenje. Nasuprot tome, slatke jabuke imaju malo kiselina i malo tanina, pa će piće od njih nužno biti bljutavo i bezukusno, ako se ne ispravi. Kisele kruške u sebi imaju puno tanina, ali malo šećera. Sok brzo fermentira, ali proizvodi malo alkohola. Doduše, nakon završetka fermentacije vino će se brzo razbistriti, međutim, bit će gorak i nestabilan. Oni su nevolja, da nas vino može napraviti, zanemarimo li potrebu analiziranja i eventualno korekcije soka. Govoreći o analizi, Uopće ne mislim raditi kao biokemičar, koji stručno i s bezbroj instrumenata ispituje mošt. Trebamo vrlo malo pomagala za procjenu soka, možemo se donekle osloniti i na vlastiti ukus, miris i vid. Sljedeća analiza u početku ne uzima u obzir vrstu voća, od koje se pravio mošt. Različite metode korekcije vina koriste se samo tijekom njegove pripreme.