http___www.kuchniaiwino.eu_hr_2021_07_21_mije_C5_A1anje__1.xml
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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 individual juice is not very tasty. Ten, who doesn't have to buy certain varieties of apples for juice, because it has a garden full of various fruits, from slightly sour to very sour, does not need, of course, think about blending, enough, that he would mix the fruit before pressing the juice. However, it is different, if the individual fruits mature at different times. Then coupage is necessary and the most common is the mixing of wines. Fruits with a low acid content are set in September, while late, sour varieties only in November. Regardless, however, whether the juice is to be blended, or wine, the measurement of acidity is the same in both cases, as described earlier. For example, one of the juices contains 4 g / l of acid (it may be some kind of pear). So it is mixed with a different juice, whose acidity is, for example 9 g/l. If we mix both juices in proportions 1:1, it contains the new mixed juice 13 g of acid in two liters, which gives acidity 6,5 g/l; this is an acceptable value. The weight of the must is also very decisive for blending. It is calculated in a similar way. If one juice contains 50 ° Ochsle, and the other only 45 ° Ochsle, that sums it up 95 : 2 = 47.5 ° Ochslego. Since this value is not sufficient for young table wine, you have to correct it "dry".
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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 pojedini sok nije baš ukusan. Deset, koji ne mora kupovati određene sorte jabuka za sok, jer ima vrt pun raznog voća, od slabo kiselog do jako kiselog, ne treba, naravno, razmislite o miješanju, dovoljno, da će prije prešanja soka izmiješati voće. Međutim, drugačije je, ako pojedini plodovi sazrijevaju u različito vrijeme. Tada je nužna kupaža i najčešće je miješanje vina. Plodovi s niskim udjelom kiseline već se postavljaju u rujnu, dok kasni, kisele sorte tek u studenom. Bez obzira na ovo, međutim, hoće li se sok blendati, ili vino, mjerenje kiselosti je u oba slučaja isto, kao što je ranije opisano. Na primjer, jedan od sokova sadrži 4 g/l kiseline (možda je neka kruška). Tako se miješa s drugim sokom, čija je kiselost npr 9 g/l. čija je kiselost npr 1:1, čija je kiselost npr 13 čija je kiselost npr, čija je kiselost npr 6,5 g/l; čija je kiselost npr. čija je kiselost npr. čija je kiselost npr. čija je kiselost npr, čija je kiselost npr, čija je kiselost npr 95 : 2 čija je kiselost npr. čija je kiselost npr, čija je kiselost npr.