\nRiblji i bobica vinarstva u \u0420\u0421\u0424\u0421\u0420 je najvi\u0161e razvijeno u Ukrajini, Bjelorusiji, Gruziji i Litvi.<\/p>\n
\nVo\u0107nih vina<\/strong> \u2014 alkoholna pi\u0107a tvr\u0111ave 10-18% o., dobiveni \u0441\u043f\u0438\u0440\u0442\u043e\u0432\u044b\u043c \u0431\u0440\u043e\u0436\u0435\u043d\u0438\u0435\u043c od soka svje\u017eeg ili \u0441\u0443\u043b\u044a\u0444\u0438\u0442\u0438\u0440\u043e\u0432\u0430\u043d\u043d\u044b\u0445 vo\u0107a i bobi\u010dastog vo\u0107a, \u0161e\u0107era, meda s dodatkom ili bez dodatka \u0441\u043f\u0438\u0440\u0442\u0430\u0440\u0435\u043a\u0442\u0438\u0444\u0438\u043a\u0430\u0442\u0430. Mnogi vo\u0107nih vina, posebno \u0441\u043b\u0430\u0431\u043e\u0441\u043f\u0438\u0440\u0442\u0443\u043e\u0437\u043d\u044b\u0435, na fiziolo\u0161ki efekti na tijelo, kao i prema sadr\u017eaju vitamina i oskudnih elemenata u tragovima superiorniji gro\u017e\u0111a u vino.\n<\/p>\n \nZa dobivanje vo\u0107nih vina koriste uzgaja i divlje vo\u0107e i bobi\u010dasto vo\u0107e: jabuke, kru\u0161ke, \u0430\u0439\u0432\u0443, \u043c\u0443\u0448\u043c\u0443\u043b\u0443, \u0161umsku oskoru\u0161a, \u043a\u0440\u044b\u043c\u0441\u043a\u0443\u044e oskoru\u0161a, \u0438\u0440\u0433\u0443, tre\u0161nja, divlja tre\u0161nja, \u0161ljive, \u0430\u043b\u044b\u0447\u0443, marelice, breskve, maline, kupine, \u043c\u043e\u0440\u043e\u0448\u043a\u0443, jagode, ogrozda, ribizle, borovnice borovnice, \u0431\u0440\u0443\u0441\u043d\u0438\u043a\u0443, brusnice, \u0161ipak, \u043e\u0431\u043b\u0435\u043f\u0438\u0445\u0443, \u043a\u0430\u043b\u0438\u043d\u0443, \u0430\u043a\u0442\u0438\u043d\u0438\u0434\u0438\u044e (\u0432\u044c\u044e\u0449\u0438\u0439\u0441\u044f bobica grm porijeklom s Dalekog Istoka s ukusnim, mirisnim, C-vitamina bobicama), limunskom travom. Sve sirovine moraju biti \u043a\u043e\u043d\u0434\u0438\u0446\u0438\u043e\u043d\u043d\u044b\u043c\u0438.\n<\/p>\n \nOsnovna tehnologija proizvodnje vo\u0107nih vina<\/strong> je isti kao i tehnologija dobivanja vinove loze odgovaraju\u0107e vrste. U isto vrijeme, postoji niz mogu\u0107nosti, svojstvene samo bi \u044f\u0433\u043e\u0434\u043d\u043e\u043c\u0443 proizvodnji vina. Glavni od njih su sljede\u0107e: <\/p>\n Vo\u0107nih vina dolaze u \u0441\u043e\u0440\u0442\u043e\u0432\u044b\u043c\u0438 i \u043a\u0443\u043f\u0430\u0436\u043d\u044b\u043c\u0438. \nU SSSR-u su provedena vo\u0107nih vina, sadr\u017ee vi\u0161ak uglji\u010dnu kiselinu, i miran vina \u2014 bez vi\u0161ka uglji\u010dnu kiselinu. Vina, zasi\u0107ene \u0443\u0433\u043b\u0435\u043a\u0438\u0441\u043b\u043e\u0442\u043e\u0439, podijeljenih na pjenu\u0161ava vina i \u0161ume\u0107e (gazirana). \nU zavisnosti od vrste i \u0440\u0435\u0446\u0435\u043f\u0442\u0443\u0440\u043d\u043e\u0433\u043e omjer sirovina, tehnologija zna\u010dajke i \u043a\u043e\u043d\u0434\u0438\u0446\u0438\u0439 gotovih proizvoda sve vo\u0107nih vina su podijeljeni u 8 grupa: pjenu\u0161ava (bijele i roza); \u0161ume\u0107e (bijele i roza); pribor za suhog vina (bijela, ru\u017ei\u010dasta i crvena), sa zaostalim sadr\u017eajem \u0161e\u0107era do 1% (bijela), polu-slatke (bijela, ru\u017ei\u010dasta i crvena); \u043d\u0435\u043a\u0440\u0435\u043f\u043b\u0435\u043d\u044b\u0435 \u2014 slatke i \u043b\u0438\u043a\u0435\u0440\u043d\u044b\u0435 (bijela, ru\u017ei\u010dasta i crvena) ; poja\u010dana \u2014 jake, slatke, \u043b\u0438\u043a\u0435\u0440\u043d\u044b\u0435 \u2013 (bijela, ru\u017ei\u010dasta i crvena); med \u2014 slatka i \u043b\u0438\u043a\u0435\u0440\u043d\u044b\u0435 (bijele i roza); okusom \u2014 jake, slatke, \u043b\u0438\u043a\u0435\u0440\u043d\u044b\u0435 (bijela, ru\u017ei\u010dasta i crvena); vo\u0107e (bijela, ru\u017ei\u010dasta i crvena). Vo\u0107nih vina imaju niske potro\u0161a\u010dke vrijednosti.\n<\/p>\n \nMe\u0111u vina, sadr\u017ee vi\u0161ak uglji\u010dnog dioksida, najve\u0107i zna\u010daj imaju Jabukova\u010de \u0161ampanjac i Jabukova\u010de pjenu\u0161av. \u0421\u0438\u0434\u0440\u043e\u0432\u044b\u0435 \u0432\u0438\u043d\u043e\u043c\u0430\u0442\u0435\u0440\u0438\u0430\u043b\u044b dobiti \u0441\u0431\u0440\u0430\u0436\u0438\u0432\u0430\u043d\u0438\u0435\u043c \u043d\u0435\u0440\u0430\u0437\u0432\u0435\u0434\u0435\u043d\u043d\u043e\u0433\u043e soka od kulturnih jesensko-zimske sorte. Pri niskim slastice soka ga \u0441\u0430\u0445\u0430\u0440\u0438\u0441\u0442\u043e\u0441\u0442\u044c je doveo do 10% dodatka \u0161e\u0107era. Nedostatak kiselost ispravljaju uvo\u0111enjem sok do 20 % soka divlje jabuke. Riblji i bobica vinarstva u \u0420\u0421\u0424\u0421\u0420 je najvi\u0161e razvijeno u Ukrajini, Bjelorusiji, Gruziji i Litvi. Vo\u0107nih vina \u2014 alkoholna pi\u0107a tvr\u0111ave 10-18% o.,…<\/p>\n","protected":false},"author":1,"featured_media":1268,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[51],"tags":[],"class_list":["post-2673","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-informacije"],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/vine-nn.ru\/hr\/wp-json\/wp\/v2\/posts\/2673","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/vine-nn.ru\/hr\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/vine-nn.ru\/hr\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/vine-nn.ru\/hr\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/vine-nn.ru\/hr\/wp-json\/wp\/v2\/comments?post=2673"}],"version-history":[{"count":0,"href":"https:\/\/vine-nn.ru\/hr\/wp-json\/wp\/v2\/posts\/2673\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/vine-nn.ru\/hr\/wp-json\/wp\/v2\/media\/1268"}],"wp:attachment":[{"href":"https:\/\/vine-nn.ru\/hr\/wp-json\/wp\/v2\/media?parent=2673"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/vine-nn.ru\/hr\/wp-json\/wp\/v2\/categories?post=2673"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/vine-nn.ru\/hr\/wp-json\/wp\/v2\/tags?post=2673"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}\n
\n\u0421\u043e\u0440\u0442\u043e\u0432\u044b\u043c smatra vino, \u0432\u044b\u0440\u0430\u0431\u043e\u0442\u0430\u043d\u043d\u043e\u0435 od jedne vrste vo\u0107nim ili \u044f\u0433\u043e\u0434\u043d\u043e\u0433\u043e sirovina, kao i pri kori\u0161tenju ne manje od 80%, od jedne vrste sirovina, kao \u0161to su: Tre\u0161nja, \u0415\u0436\u0435\u0432\u0438\u0447\u043d\u043e\u0435 i ostale
\n\u041a\u0443\u043f\u0430\u0436\u043d\u044b\u0435 vina priprema od mje\u0161avine vo\u0107a i bobi\u010dastog vo\u0107a, kao \u0161to su: Vo\u0107e, Riblji i bobica, Crvenog jak i ostale Sorte vina superiorniji u kvaliteti vina \u043a\u0443\u043f\u0430\u0436\u043d\u044b\u0435.\n<\/p>\n
\nMiran vina, ovisno o kvalitetu izdati obi\u010dnim, dolaze u realizaciju bez zatvara\u010da, i \u043c\u0430\u0440\u043e\u0447\u043d\u044b\u043c\u0438, tj. kvalitetnim zrela vina stalnog sastava i \u043e\u0440\u0433\u0430\u043d\u043e\u043b\u0435\u043f\u0442\u0438\u0447\u0435\u0441\u043a\u0438\u0445 svojstvima tipi\u010dnim za odre\u0111eno podru\u010dje (okrug) vina.\n<\/p>\n
\nUshi\u0107en jabukova\u010de stvaraju sekundarni \u0431\u0440\u043e\u0436\u0435\u043d\u0438\u0435\u043c svje\u017eeg ili \u0441\u0431\u0440\u043e\u0436\u0435\u043d\u043d\u043e\u0433\u043e soka od jabuke pod pritiskom u \u0430\u043a\u0440\u043e\u0442\u043e\u0444\u043e\u0440\u0430\u0445.
\nJabukova\u010da pjenu\u0161av dobiti \u0441\u0430\u0442\u0443\u0440\u0430\u0446\u0438\u0435\u0439 \u0443\u0433\u043b\u0435\u043a\u0438\u0441\u043b\u043e\u0442\u043e\u0439 \u0441\u0431\u0440\u043e\u0436\u0435\u043d\u043d\u043e\u0433\u043e soka od jabuke.<\/p>\n","protected":false},"excerpt":{"rendered":"