{"id":9386,"date":"2020-01-15T21:54:24","date_gmt":"2020-01-15T18:54:24","guid":{"rendered":"http:\/\/vine-nn.ru\/meyve-ve-meyve-saraplari-sscb\/"},"modified":"2020-01-15T21:54:24","modified_gmt":"2020-01-15T18:54:24","slug":"meyve-ve-meyve-saraplari-sscb","status":"publish","type":"post","link":"https:\/\/vine-nn.ru\/tr\/meyve-ve-meyve-saraplari-sscb\/","title":{"rendered":"Meyve ve meyve \u015faraplar\u0131 SSCB"},"content":{"rendered":"<p>\nMeyve-b\u00f6\u011f\u00fcrtlen renklerinden winery, RSFSR en geli\u015fmi\u015f, Ukrayna, Belarus, G\u00fcrcistan ve Litvanya.<\/p>\n<p>\n<strong>Meyve-meyve \u015farap<\/strong> \u2014 alkoll\u00fc i\u00e7ecekler kale 10-18% hakk\u0131nda., elde edilen alkoll\u00fc \u0431\u0440\u043e\u0436\u0435\u043d\u0438\u0435\u043c suyu taze veya \u0441\u0443\u043b\u044a\u0444\u0438\u0442\u0438\u0440\u043e\u0432\u0430\u043d\u043d\u044b\u0445 meyve ve \u00e7ilek, \u015feker, bal ilavesi ile veya olmadan eklemek \u0441\u043f\u0438\u0440\u0442\u0430\u0440\u0435\u043a\u0442\u0438\u0444\u0438\u043a\u0430\u0442\u0430. Bir\u00e7ok meyve ve meyve \u015faraplar\u0131, \u00f6zellikle \u0441\u043b\u0430\u0431\u043e\u0441\u043f\u0438\u0440\u0442\u0443\u043e\u0437\u043d\u044b\u0435, ve fizyolojik etkileri v\u00fccudun yan\u0131 s\u0131ra, i\u00e7eri\u011fi vitamin ve k\u0131t bir eser a\u015fmak \u015farap \u00fcz\u00fcm.\n<\/p>\n<p>\nAlmak i\u00e7in meyve \u015faraplar\u0131 kullanmak ekili ve yabani meyve ve meyveleri: elma, armut, ayva, \u043c\u0443\u0448\u043c\u0443\u043b\u0443, orman rowan, k\u0131r\u0131m rowan, \u0438\u0440\u0433\u0443, kiraz, \u0447\u0435\u0440\u0435\u0448\u043d\u044e, erik, \u0430\u043b\u044b\u0447\u0443, kay\u0131s\u0131, \u015feftali, ahududu, b\u00f6\u011f\u00fcrtlen, \u043c\u043e\u0440\u043e\u0448\u043a\u0443, \u00e7ilek, bekta\u015fi \u00fcz\u00fcm\u00fc, ku\u015f \u00fcz\u00fcm\u00fc, yaban mersini, \u0433\u043e\u043b\u0443\u0431\u0438\u043a\u0443, k\u0131z\u0131lc\u0131k, ku\u015fburnu, \u043e\u0431\u043b\u0435\u043f\u0438\u0445\u0443, \u043a\u0430\u043b\u0438\u043d\u0443, \u0430\u043a\u0442\u0438\u043d\u0438\u0434\u0438\u044e (sarma\u015f\u0131k \u00e7ilek \u00e7al\u0131 yerli ve Uzak Do\u011fu ile lezzetli, kokulu, \u0130le-\u0432\u0438\u0442\u0430\u043c\u0438\u043d\u043d\u044b\u043c\u0438 \u00e7ilek), limon. Her t\u00fcrl\u00fc hammadde olmal\u0131d\u0131r \u043a\u043e\u043d\u0434\u0438\u0446\u0438\u043e\u043d\u043d\u044b\u043c\u0438.\n<\/p>\n<p>\n<strong>Temel \u00fcretim teknolojisi, meyve \u015faraplar\u0131<\/strong> ile ayn\u0131d\u0131r ve teknoloji \u00fcretmek, \u00fcz\u00fcm, \u015farap, ilgili t\u00fcrleri. Ayn\u0131 zamanda bir dizi \u00f6zellikleri vard\u0131r, do\u011fas\u0131nda sadece meyve \u044f\u0433\u043e\u0434\u043d\u043e\u043c\u0443 \u0432\u0438\u043d\u043e\u0434\u0435\u043b\u0438\u044e. Ana olanlar \u015funlard\u0131r: <\/p>\n<ul>\n<li>y\u0131kama meyve ve \u00e7ilek gelen i\u015flenmesi; soldurma suyu do\u011frudan ald\u0131ktan sonra ezilmi\u015f hammadde kadar (fermantasyon);<\/li>\n<li>seyreltme suyu meyve sular\u0131 ile artan asit, ayn\u0131 zamanda ilavesi onlara \u015feker; diyet \u00f6zellikleri ve biyolojik de\u011feri \u015farap azal\u0131r, bu nedenle son y\u0131llarda kar\u015f\u0131l\u0131\u011f\u0131nda bu i\u015flemi uygulamak \u043a\u0443\u043f\u0430\u0436\u0438\u0440\u043e\u0432\u0430\u043d\u0438\u0435 ile \u043c\u0430\u043b\u043e\u043a\u0438\u0441\u043b\u043e\u0442\u043d\u044b\u043c\u0438 meyve sular\u0131, yan\u0131 s\u0131ra \u0438\u043e\u043d\u0438\u0442\u043d\u044b\u0435, bakteriyel ve di\u011fer yollar a\u015fa\u011f\u0131 asitlik;<\/li>\n<li>daha k\u0131sa bir s\u00fcre \u00fcretimi \u015farap meyve-meyve, daha \u00fcz\u00fcm, \u2014 22 ile 40 g\u00fcn tipine ba\u011fl\u0131 olarak, \u015farap;<\/li>\n<li>daha k\u0131sa (6 ay) \u00f6z\u00fc, meyve \u015faraplar\u0131 zaman olgun; istisna \u015farap Kay\u0131s\u0131, bir \u015eeftali, bir ilk, bir y\u0131l boyunca.<\/li>\n<\/ul>\n<p>Meyve ve meyve \u015faraplar\u0131 vard\u0131r \u0441\u043e\u0440\u0442\u043e\u0432\u044b\u043c\u0438 ve \u043a\u0443\u043f\u0430\u0436\u043d\u044b\u043c\u0438.<br \/>\n\u0421\u043e\u0440\u0442\u043e\u0432\u044b\u043c olarak kabul edilir \u015farap, \u0432\u044b\u0440\u0430\u0431\u043e\u0442\u0430\u043d\u043d\u043e\u0435 bir t\u00fcr meyve veya b\u00f6\u011f\u00fcrtlen hammadde kullan\u0131m\u0131 da en az %80 bir t\u00fcr hammadde, \u00f6rne\u011fin: Kiraz, \u0415\u0436\u0435\u0432\u0438\u0447\u043d\u043e\u0435 ve ark.<br \/>\nHarmanlanm\u0131\u015ft\u0131r \u015farap haz\u0131rlanan kar\u0131\u015f\u0131mlar meyve ve \u00e7ilek, \u00f6rne\u011fin: Meyve, Meyve-b\u00f6\u011f\u00fcrtlen renklerinden, K\u0131rm\u0131z\u0131 sa\u011flam ve ark \u00dcz\u00fcmlerinden \u015farap \u00fcst\u00fcn kalite \u015farap harmanlanm\u0131\u015ft\u0131r.\n<\/p>\n<p>\nSSCB&#8217;DE \u00fcretilen meyve ve meyve \u015faraplar\u0131 i\u00e7eren a\u015f\u0131r\u0131 karbonik asit, sessiz ve \u015farap \u2014 a\u015f\u0131r\u0131 karbonik asit. \u015earap, zengin \u0443\u0433\u043b\u0435\u043a\u0438\u0441\u043b\u043e\u0442\u043e\u0439, ayr\u0131l\u0131r k\u00f6p\u00fckl\u00fc \u015farap ve gazl\u0131 (gazl\u0131).<br \/>\nSessiz \u015farap kalitesine ba\u011fl\u0131 olarak serbest \u043e\u0440\u0434\u0438\u043d\u0430\u0440\u043d\u044b\u043c\u0438 gelen uygulanmas\u0131n\u0131 maruz kalmadan, ve kaliteli, yani kaliteli olgun \u015faraplar\u0131 kal\u0131c\u0131 makyaj ve \u043e\u0440\u0433\u0430\u043d\u043e\u043b\u0435\u043f\u0442\u0438\u0447\u0435\u0441\u043a\u0438\u0445 \u00f6zellik, karakteristik, belirli bir b\u00f6lge (il\u00e7e) ba\u011fc\u0131l\u0131k.\n<\/p>\n<p>\nT\u00fcr\u00fcne ba\u011fl\u0131 olarak, ve re\u00e7eteye tabi olan oran\u0131, hammadde \u00f6zellikleri, teknolojisi ve \u043a\u043e\u043d\u0434\u0438\u0446\u0438\u0439 bitmi\u015f \u00fcr\u00fcnlerin t\u00fcm meyve ve meyve \u015faraplar\u0131 ayr\u0131l\u0131r 8 grup: parlak (beyaz ve pembe); efervesan (beyaz ve pembe); \u00e7orba \u2014 kuru \u015farap (beyaz, pembe ve k\u0131rm\u0131z\u0131), kal\u0131nt\u0131 \u015feker i\u00e7eri\u011fi %1 (beyaz), yar\u0131 tatl\u0131 (beyaz, pembe ve k\u0131rm\u0131z\u0131); \u043d\u0435\u043a\u0440\u0435\u043f\u043b\u0435\u043d\u044b\u0435 \u2014 tatl\u0131 ve lik\u00f6r (beyaz, pembe ve k\u0131rm\u0131z\u0131) ; g\u00fc\u00e7lendirilmi\u015f \u2014 g\u00fc\u00e7l\u00fc, tatl\u0131, lik\u00f6r \u2013 (beyaz, pembe ve k\u0131rm\u0131z\u0131); ball\u0131 \u2014 tatl\u0131 ve lik\u00f6r (beyaz ve pembe); aromal\u0131 \u2014 g\u00fc\u00e7l\u00fc, tatl\u0131, lik\u00f6r (beyaz, pembe ve k\u0131rm\u0131z\u0131); meyve (beyaz, pembe ve k\u0131rm\u0131z\u0131). Meyve \u015faraplar\u0131 var d\u00fc\u015f\u00fck t\u00fcketici haysiyet.\n<\/p>\n<p>\nGibi \u015farap i\u00e7eren bir a\u015f\u0131r\u0131 karbon dioksit, b\u00fcy\u00fck bir de\u011fer var, elma \u015earab\u0131, k\u00f6p\u00fckl\u00fc elma \u015earab\u0131, co\u015fkun. \u0421\u0438\u0434\u0440\u043e\u0432\u044b\u0435 \u015farap malzemeleri almak \u0441\u0431\u0440\u0430\u0436\u0438\u0432\u0430\u043d\u0438\u0435\u043c nerazvedennogo elma suyu k\u00fclt\u00fcrel sonbahar-k\u0131\u015f \u00e7e\u015fitleri. Azalt\u0131lm\u0131\u015f tatl\u0131lar elma suyu \u0441\u0430\u0445\u0430\u0440\u0438\u0441\u0442\u043e\u0441\u0442\u044c ayarlan\u0131r %10 ilave \u015feker. Yetersiz asit d\u00fczeltmek tan\u0131tarak suyu %20 suyu yabani elma.<br \/>\nKabarc\u0131kl\u0131 \u015farab\u0131 \u00fcretmek ikincil \u0431\u0440\u043e\u0436\u0435\u043d\u0438\u0435\u043c taze veya \u0441\u0431\u0440\u043e\u0436\u0435\u043d\u043d\u043e\u0433\u043e elma suyu bas\u0131n\u00e7 alt\u0131nda \u0430\u043a\u0440\u043e\u0442\u043e\u0444\u043e\u0440\u0430\u0445.<br \/>\nElma gazl\u0131 olsun \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 elma suyu.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Meyve-b\u00f6\u011f\u00fcrtlen renklerinden winery, RSFSR en geli\u015fmi\u015f, Ukrayna, Belarus, G\u00fcrcistan ve Litvanya. Meyve-meyve \u015farap \u2014 alkoll\u00fc i\u00e7ecekler kale 10-18% hakk\u0131nda., elde edilen alkoll\u00fc \u0431\u0440\u043e\u0436\u0435\u043d\u0438\u0435\u043c&#8230;<\/p>\n","protected":false},"author":1,"featured_media":1268,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[47],"tags":[],"class_list":["post-9386","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-ilgili-bilgiler"],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/vine-nn.ru\/tr\/wp-json\/wp\/v2\/posts\/9386","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/vine-nn.ru\/tr\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/vine-nn.ru\/tr\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/vine-nn.ru\/tr\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/vine-nn.ru\/tr\/wp-json\/wp\/v2\/comments?post=9386"}],"version-history":[{"count":0,"href":"https:\/\/vine-nn.ru\/tr\/wp-json\/wp\/v2\/posts\/9386\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/vine-nn.ru\/tr\/wp-json\/wp\/v2\/media\/1268"}],"wp:attachment":[{"href":"https:\/\/vine-nn.ru\/tr\/wp-json\/wp\/v2\/media?parent=9386"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/vine-nn.ru\/tr\/wp-json\/wp\/v2\/categories?post=9386"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/vine-nn.ru\/tr\/wp-json\/wp\/v2\/tags?post=9386"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}