Rakija od A do Š

Rakija od A do Š – 5.

Nakon uspostavljanja nove ravnoteže više od hiljadu jedinjenja tj. stabilizacije rakije, započinju značajniji hemijski procesi koji doprinose formiranju voćnih aroma. U zavisnosti od vrste voća, aromatičnih jedinjenja može da bude od par desetina do preko sto. Rakija u ovoj fazi najvećim delom gubi oporost, a nepoželjna jedinjenja započinju svoju transformaciju u korist poželjnih. Ovi procesi traju do 12 meseci i možemo da ih smatramo primarnim dozrevanjem. Možeš li još malo da sačekaš i da dočekaš završetak sekundarnog dozrevanja?


Brandy from A to Z – 5

After more than a thousand of compounds are newly established ie. stabilization is over, more significant chemical processes are beginning to form the fruit aromas. Aromatic compounds can count from couple of dozen up to more than a hundred, depends on what kind of fruit the brandy is made of. During this phase brandy loses pungency, while unwanted compounds have began its transformation into desirable. These processes last for up to 12 months and we consider them as the primary maturing. Can you wait and welcome the end of the secondary maturing?

zivot-rakije-1-sepia

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