Rakija od A do Š

Rakija od A do Š – 6.

Sekundarno dozrevanje rakije karakteriše izrazita esterifikacija. Ovaj hemijski proces predstavlja venčavanje kiselina i alkohola u nova jedinjenja – estre. U senzornim osobinama to znači dobijanje voćnih i cvetnih aroma. Odnosi koncentracija jedinjenja, temperatura, vlažnost, stepen oksidacije i vreme, ključni su da rakiju koju želiš da dobiješ dovedu do kvaliteta kojim ćeš se ponositi. Ovi procesi najizraženiji su tokom prve dve godine odležavanja, ali se tu ne završavaju. Uz sve finese zanata i nijanse u izabranoj tehnologiji treba još 20-tak godina da se dostigne maksimalan mogući kvalitet. The show must go on!


Brandy from A to Z – 6

Secondary maturing of a brandy has a distinct esterification character. This chemical process initiates marriage between acids and alcohols into new compounds – esters. In sensory properties it means getting more fruity and floral aromas. Relations between compounds concentrations, temperature, humidity, oxidation level and time are crucial in bringing your brandy to the level you can be proud of. These processes are most prominent during the first two years of maturing, but they are not completed. Finesses and shades of the adopted technology need 20 more years to get the most possible quality. The show must go on!

zivot-rakije-ceo-sepia

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