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Wine acidification. There are also fruit species, low in acidity, like pears, hawthorn, rhubarb, black lilac, moral, and also honey for the production of mead. They require the addition of an acid in the form of a concentrated lactic acid 50% or even 80%. Lactic acid stabilizes … Reducing the acidity of wine. Correcting wine "wet" concerns not only the weight of the must; the addition of water also increases the amount of fluid, thereby reducing the acid content. Fruit juice, which does not need to be enriched, but which shows high acidity, deacid … Coupage A recommendable method of reducing acidity is undoubtedly blending juices with different acid content. After all, there are apples that are acidic and less acidic; if the juice of them is mixed together, arises delicious, drink, while each juice separately is not too … Correcting wine "wet". This method is used to correct not only the sugar content (so later alcohol), but the excess acid is also reduced. Granulated sugar, which is added to the juice, it first dissolves in water. The juice not only benefits from this … Correcting wine "dry". By correcting a wine it is meant adding sugar to it, and with certain kinds of fruit also acid, or in the case of fruit with high acidity, lowering it. Correcting the wine, in large-scale production, is strictly defined by … Determining the acidity of wine. As long as sugar is the basis of the subsequent alcohol content, the acid shapes the aroma and taste of the wine. Both factors must be in a favorable relationship to each other. Such a harmonious relationship only occurs in good years, and only on a case-by-case basis … Determining the weight of the must. One could also speak of determining the sugar content of the juice, but the wording "must weight" indicates the method of measurement; the must actually weighs. Before I deal with the analysis, which you can make on your own, a few to begin with … 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 barrel … Why are you crying over the onion? You happily cut onions for dinner, when BAM! Your eyes pinch, and tears run down your face. Maybe the burning is that strong, that you need to step back! Why is onion such an unpleasant vegetable sometimes? Well, in fact … Why is pizza so popular in the US? Easy group dinner or tasty midnight snack, pizza is a staple in the United States. Americans love pizza so much, that they eat 100 acres of pizza a day. (If you don't measure your pizza consumption in acres, …
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Kako se pravi vino? • Za izradu vina koristite samo potpuno zrelo vino, zdravo voće. • Iscijedite sok neposredno nakon mljevenja voća ili inače – za tamno voće – provesti preliminarnu fermentaciju u pulpi.… Vinski deserti Jagode u crnom vinu 1/2 kg jagoda 3/8 litru vina od jagode 2 žlice šećera Operite jagode i narežite ih na četvrtine. Pospite šećerom i ostavite nekoliko sati. Stavite ih u kompote i prelijte vinom od jagoda. Tepsije s vinom Regionalna tepsija od krumpira 1/2 kg krumpira 1/8 litru bijelog vina od grožđa 150 – 200 g kuhane šunke (ili dimljeno meso) 1/8 litru mlijeka 1/2 žličice cimeta papar sol mažuran Ogulite krumpire, narezan i složen … Mesna jela s vinom Marinada s vinom 1/4 litru suhog vina od crnog ribizla 1 veliki luk 1 mrkva peršin grančica estragona 2 ljutika nekoliko gljiva zrnasta paprika klinčića 1 Lovorov list sok od 1 limuna Ulje Luk, ljutika … Umaci s dodatkom vina Vinski umak 1/8 litru bijelog vina od grožđa 1 jaje 1 žumanjak 20 – 30 g šećera oguliti i iscijediti sok od 1 limuna 1/2 žlice kukuruznog brašna haha, šećer, U loncu umutiti kukuruzno brašno i koricu limuna … Kuhinja i vino Deset, koji se mnogo mučio, da se od voća i bobica pravi vino, neće ih samo htjeti popiti, ali će ih koristiti kao posebnu vrstu sastojka u jelima, poboljšanje njihovog okusa. Ovdje sam odabrao nekoliko jela, tipično za regije rasta … Zakiseljavanje vina. Postoje i voćne vrste, malo kiselina, poput krušaka, glog, rabarbara, crni lila, moralne, a također i med za proizvodnju medovine. Oni zahtijevaju dodavanje kiseline u obliku koncentrirane mliječne kiseline 50% ili čak 80%. Mliječna kiselina stabilizira … Smanjenje kiselosti vina. Ispravljanje "mokrog" vina tiče se ne samo težine mošta; dodatak vode također povećava količinu tekućine, čime se smanjuje sadržaj kiseline. Voćni sok, koje ne treba obogaćivati, ali koji pokazuje visoku kiselost, dekiselo … Kupaža Preporučljiva metoda smanjenja kiselosti nesumnjivo je miješanje sokova s različitim sadržajem kiselina. Uostalom, postoje jabuke koje su kisele i manje kisele; ako se njihov sok pomiješa, nastaje ukusno, piće, dok svaki sok posebno nije previše … Ispravljanje vina "mokro". Ova metoda se koristi za ispravljanje ne samo sadržaja šećera (pa kasnije alkohol), ali se smanjuje i višak kiseline. Granulirani šećer, koji se dodaje soku, prvo se otapa u vodi. Od toga sok ne koristi samo …