{"id":235,"date":"2023-07-01T00:51:00","date_gmt":"2023-06-30T22:51:00","guid":{"rendered":"https:\/\/www.dolnooravskapalenica.sk\/?p=235"},"modified":"2023-07-13T20:03:21","modified_gmt":"2023-07-13T18:03:21","slug":"popis-produktov-na-vyrobu-destilatov","status":"publish","type":"post","link":"https:\/\/www.dolnooravskapalenica.sk\/index.php\/2023\/07\/01\/popis-produktov-na-vyrobu-destilatov\/","title":{"rendered":"Popis produktov na v\u00fdrobu destil\u00e1tov"},"content":{"rendered":"\n

Kvasinky<\/h2>\n\n\n\n

Spiriferm<\/strong><\/h4>\n\n\n
\n
\"\"<\/figure>\n<\/div>\n\n\n

je vy\u0161\u013eachten\u00e1, silne kvasiaca such\u00e1 \u010dist\u00e1 kvasinka, kvasinkov\u00fd kme\u0148 LW \u2013 490 -15 rodu Saccharomyces cerevisae<\/em>.
\u2022 m\u00e1 ide\u00e1lne kvasiace schopnosti pri kvasen\u00ed kvasov z ovocia
\u2022 \u010dist\u00e9 t\u00f3ny a kompletn\u00e9 prekvasenie p\u00e1lenkov\u00fdch kvasov
\u2022 m\u00e1 vysok\u00fa alkoholov\u00fa toleranciu pri n\u00edzkej penivosti
<\/span>\u2022 d\u00e1vkovanie: 20 \u2013 30 g\/100 L kvasu
\u2022 z\u00e1kvas z kvasiniek priprav\u00edme tak, \u017ee vo vla\u017enej zmesi vody a kvasu v pomere 1:1 premie\u0161ame kvasinkov\u00fa kult\u00faru a nech\u00e1me bobtna\u0165 asi 15 min\u00fat
\u2022 teplota zmesi by mala by\u0165 rovnak\u00e1 ako teplota kvasu, aby sa zabr\u00e1nilo teplotn\u00e9mu \u0161oku kvasiniek<\/p>\n\n\n\n

Spiriferm Classic<\/strong><\/h4>\n\n\n
\n
\"\"<\/figure>\n<\/div>\n\n\n

\u2022 vy\u0161\u013eachten\u00e1, silne kvasiaca such\u00e1 \u010dist\u00e1 kvasinka
\u2022 m\u00e1 ide\u00e1lne kvasiace schopnosti pri kvasen\u00ed kvasov z ovocia za \u0161tandardn\u00fdch podmienok<\/span>
\u2022 \u010dist\u00e9 t\u00f3ny a kompletn\u00e9 prekvasenie p\u00e1lenkov\u00fdch kvasov
\u2022 m\u00e1 vysok\u00fa alkoholov\u00fa toleranciu pri n\u00edzkej penivosti
\u2022 d\u00e1vkovanie: 20 \u2013 30 g\/100 L kvasu
\u2022 z\u00e1kvas z kvasiniek priprav\u00edme tak, \u017ee vo vla\u017enej zmesi vody a kvasu v pomere 1:1 premie\u0161ame kvasinkov\u00fa kult\u00faru a nech\u00e1me bobtna\u0165 asi 15 min\u00fat
\u2022 teplota zmesi by mala by\u0165 rovnak\u00e1 ako teplota kvasu, aby sa zabr\u00e1nilo teplotn\u00e9mu \u0161oku kvasiniek<\/p>\n\n\n\n

Spiriferm Arom<\/strong><\/h4>\n\n\n
\n
\"\"<\/figure>\n<\/div>\n\n\n

\u2022 je silne kvasiaca such\u00e1 \u010dist\u00e1 kvasinka so zv\u00fdraz\u0148uj\u00facimi, ar\u00f3mu uvo\u013e\u0148uj\u00facimi vlastnos\u0165ami<\/span>
\u2022 ide o kvasinkov\u00fd kme\u0148 rodu Saccharomyces cerevisae <\/em>(var. Baynaus<\/em>)
\u2022 \u00fapln\u00e9 prekvasenie podporuje ar\u00f3mu p\u00e1lenkov\u00fdch kvasov pri v\u00fdrobe ve\u013emi aromatick\u00fdch destil\u00e1tov
\u2022 zaru\u010duje intenz\u00edvnu, rozmanit\u00fa paletu v\u00f4n\u00ed
\u2022 zabezpe\u010d\u00ed dokonal\u00e9 prekvasenie u\u017e pri teplote 15  \u00b0C
\u2022 m\u00e1 vysok\u00fa toleranciu na alkohol pri n\u00edzkej penivosti
\u2022 vynikaj\u00face \u00fa\u010dinky najm\u00e4 pri marhu\u013eov\u00fdch, brosky\u0148ov\u00fdch a hru\u0161kov\u00fdch kvasoch
\u2022 d\u00e1vkovanie: 20 \u2013 30 g\/100 L kvasu<\/p>\n\n\n\n

Oenoferm Freddo<\/strong><\/h4>\n\n\n
\n
\"\"<\/figure>\n<\/div>\n\n\n

\u2022 je \u0161peci\u00e1lne selektovan\u00e1 such\u00e1 \u010dist\u00e1 kvasinka, ktor\u00e1 sa pou\u017e\u00edva na zao\u010dkovanie studen\u00fdch kvasov u\u017e od teploty 8 \u00b0C, ako aj pre zachovanie ar\u00f3my riaden\u00edm teploty chladn\u00e9ho kvasenia (13 \u2013 17 \u00b0C)
\u2022 pri selekcii tohto kvasinkov\u00e9ho kme\u0148a LW \u2013 317 -30 rodu Saccharomyces cerevisae <\/em>(var. Baynaus<\/em>) sa kl\u00e1dol d\u00f4raz na vysok\u00fd stupe\u0148 prekvasenia napriek n\u00edzkym kvasiacim teplot\u00e1m
\u2022 vynikaj\u00face \u00fa\u010dinky najm\u00e4 pri \u010dere\u0161\u0148ov\u00fdch, marhu\u013eov\u00fdch, brosky\u0148ov\u00fdch a hru\u0161kov\u00fdch kvasoch pri n\u00edzkej teplote kvasenia
\u2022 d\u00e1vkovanie: 15 \u2013 25 g\/100 L kvasu<\/p>\n\n\n\n

Enz\u00fdmy<\/h2>\n\n\n
\n
\"\"<\/figure>\n<\/div>\n\n\n

\u2022 pektolytick\u00fd enz\u00fdm<\/span>, \u0161peci\u00e1lne vyvinut\u00fd na vysok\u00fa aktivitu v kyslom pH prostred\u00ed bobu\u013eov\u00e9ho a k\u00f4stkov\u00e9ho ovocia
\u2022 r\u00fdchlo \u0161tiepi v\u0161etky pekt\u00ednov\u00e9 l\u00e1tky, \u010do m\u00e1 za n\u00e1sledok v\u00fdrazn\u00e9 zn\u00ed\u017eenie viskozity kvasu a jeho skvapalnenie
\u2022 kvas sa d\u00e1 potom \u013eah\u0161ie mie\u0161a\u0165 a \u010derpa\u0165
\u2022 intenz\u00edvnym rozkladom kvasu sa uvo\u013e\u0148uj\u00fa cenn\u00e9 l\u00e1tky a zvy\u0161uje sa obsah aromatick\u00fdch l\u00e1tok
\u2022 skvapalnen\u00fd kvas zlep\u0161uje prekvasenie kvasu, \u010do vedie k v\u00e4\u010d\u0161ej v\u00fd\u0165a\u017enosti alkoholu
\u2022 s\u00fa\u010dasne sa zni\u017euje nebezpe\u010denstvo prip\u00e1lenia kvasu pri destil\u00e1cii
\u2022 d\u00e1vkovanie: 25 \u2013 50ml\/100 L kvasu.
\u2022 vy\u0161\u0161ie d\u00e1vky hlavne u hru\u0161iek a jab\u013ak
\u2022 pr\u00edpravok sa zriedi vodou na 5-10 % roztok (teplota medzi 15 \u2013 20 \u00b0C) a prid\u00e1va sa postupne do mlyn\u010deka na ovocie alebo priamo do kvasu
\u2022 po aplik\u00e1cii kvas dobre premie\u0161ajte<\/p>\n\n\n\n

Trenolin Bukett DF <\/strong> <\/h4>\n\n\n
\n
\"\"<\/figure>\n<\/div>\n\n\n

\u2022 kvapaln\u00fd \u010dist\u00fd enz\u00fdm na uvo\u013eneniu aromatick\u00fdch l\u00e1tok
\u2022 disponuje ved\u013eaj\u0161ou \u03b2-glukozid\u00e1zovou aktivitou, ktor\u00e1 vedie k uvo\u013eneniu aromatick\u00fdch alkoholov\u00fdch terp\u00e9nov
\u2022 zvy\u0161uje ar\u00f3mu hlavne u marhu\u013eov\u00fdch, slivkov\u00fdch a hroznov\u00fdch kvasov
\u2022 d\u00e1vkovanie: 5ml\/100 L kvasu
\u2022 Trenolin Bukett DF sa zriedi 5 n\u00e1sobn\u00fdm mno\u017estvom vody a prid\u00e1va sa v dobe doznievaj\u00faceho kvasenia, o premie\u0161anie sa postar\u00e1 doznievaj\u00faca aktivita kvasiniek<\/p>\n\n\n\n

V\u00fd\u017eiva pre kvasinky<\/h2>\n\n\n\n

Vitamon Combi<\/strong><\/h4>\n\n\n
\n
\"\"<\/figure>\n<\/div>\n\n\n

\u2022 \u017eivn\u00e1 so\u013e pre kvasinky, zlo\u017een\u00e1 z diamoniumfosf\u00e1tu a vitam\u00ednu B1 (thiam\u00edn)
\u2022 podporuje zaistenie r\u00fdchleho za\u010diatku kvasenia a kompletn\u00e9 dokvasenie
\u2022 je nutn\u00e9 ju prida\u0165 hlavne do kvasov s vysok\u00fdm obsahom cukrov (aby kvasinky neuhynuli z d\u00f4vodu cukrov\u00e9ho \u0161oku) alebo do kvasov z n\u00edzkym obsahom dus\u00edkat\u00fdch l\u00e1tok
\u2022 d\u00e1vkovanie: 30 g\/100 L kvasu
\u2022 d\u00e1vka sa rozpust\u00ed v 5-10 n\u00e1sobnom mno\u017estve kvasu a prid\u00e1 sa do kvasnej n\u00e1doby<\/p>\n\n\n\n

\u00daprava pH<\/h2>\n\n\n\n

Erbsl\u00f6h pH Senker<\/strong><\/h4>\n\n\n\n

\u2022 kvapaln\u00e1 kombin\u00e1cia kysel\u00edn k okysleniu ovocn\u00fdch kvasov
\u2022 jeho \u00fa\u010dinok spo\u010d\u00edva vo vyv\u00e1\u017eenej kombin\u00e1cii citr\u00f3nov\u00fdch a mlie\u010dnych kysel\u00edn
\u2022 zni\u017euje pH kvasu na \u00farove\u0148 pH 3,0 \u2013 3,5
\u2022 chr\u00e1ni kvas pred bakteri\u00e1lnymi infekciami potla\u010den\u00edm ne\u017eiaducich mikroorganizmov ako s\u00fa octov\u00e9, mlie\u010dne a maslov\u00e9 bakt\u00e9rie
\u2022 podporuje \u010dist\u00e9 prekvasenie a t\u00fdm optimalizuje v\u00fdvoj ovocn\u00fdch ar\u00f3m a buketn\u00fdch l\u00e1tok
\u2022 d\u00e1vkovanie: 1-3 L\/100 L kvasu priamo do kvasnej n\u00e1doby
\u2022 po aplik\u00e1cii dobre premie\u0161ajte<\/p>\n\n\n\n

Odpe\u0148ova\u010d<\/h2>\n\n\n\n

Erbsl\u00f6h Schaum-ex<\/strong><\/h4>\n\n\n
\n
\"\"<\/figure>\n<\/div>\n\n\n

\u2022 silik\u00f3nov\u00fd odpe\u0148ova\u010d \u0161peci\u00e1lne vyvinut\u00fd pod\u013ea po\u017eiadaviek p\u00e1len\u00edc a liehovarov
\u2022 sp\u00f4sobuje rozklad povrchov\u00e9ho nap\u00e4tia kvasov a t\u00fdm sa zabr\u00e1ni tvorbe penov\u00fdch bubl\u00edn
\u2022 vlastnosti povrchovo akt\u00edvnych l\u00e1tok efekt\u00edvne zamedzuj\u00fa ne\u017eiaducej tvorby peny po\u010das kvasenia a destil\u00e1cie
\u2022 v\u010faka zn\u00ed\u017eeniu objemu kvasnej peny sa lep\u0161ie vyu\u017e\u00edva kapacita kvasn\u00fdch n\u00e1dob
\u2022 kvas sa po\u010das destil\u00e1cie nepripa\u013euje
\u2022 pou\u017e\u00edva sa najm\u00e4 v \u010dere\u0161\u0148ov\u00fdch a hru\u0161kov\u00fdch kvasoch
\u2022 d\u00e1vkovanie: 2 \u2013 4 ml\/100 L kvasu
\u2022 prid\u00e1va sa priamo do kvasu alebo do kotla pred procesom destil\u00e1cie<\/p>\n","protected":false},"excerpt":{"rendered":"

\nKvasinky Spiriferm je vy\u0161\u013eachten\u00e1, silne kvasiaca such\u00e1 \u010dist\u00e1 kvasinka, kvasinkov\u00fd kme\u0148 LW…\n<\/div>\n
Pre\u010d\u00edta\u0165 “Popis produktov na v\u00fdrobu destil\u00e1tov”<\/span>…<\/a><\/div>\n","protected":false},"author":2,"featured_media":251,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[],"class_list":["post-235","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-nezaradene","entry"],"_links":{"self":[{"href":"https:\/\/www.dolnooravskapalenica.sk\/index.php\/wp-json\/wp\/v2\/posts\/235","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.dolnooravskapalenica.sk\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.dolnooravskapalenica.sk\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.dolnooravskapalenica.sk\/index.php\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.dolnooravskapalenica.sk\/index.php\/wp-json\/wp\/v2\/comments?post=235"}],"version-history":[{"count":4,"href":"https:\/\/www.dolnooravskapalenica.sk\/index.php\/wp-json\/wp\/v2\/posts\/235\/revisions"}],"predecessor-version":[{"id":252,"href":"https:\/\/www.dolnooravskapalenica.sk\/index.php\/wp-json\/wp\/v2\/posts\/235\/revisions\/252"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.dolnooravskapalenica.sk\/index.php\/wp-json\/wp\/v2\/media\/251"}],"wp:attachment":[{"href":"https:\/\/www.dolnooravskapalenica.sk\/index.php\/wp-json\/wp\/v2\/media?parent=235"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.dolnooravskapalenica.sk\/index.php\/wp-json\/wp\/v2\/categories?post=235"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.dolnooravskapalenica.sk\/index.php\/wp-json\/wp\/v2\/tags?post=235"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}