anđela rovčanin
TRANSCRIPT
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Anđela Rovčanin
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Fosil lista -starost 26 miliona godina
Najstariji otkriveni fosili
ukazuju na starost
vinove loze od oko 60
miliona godina.
Loza se najviše širila
zahvaljujući pticama
koje su se hranile
bobicama grožđa i
raznosile.
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U toku XIX i početkom
XX vijeka evropski
vinogradi su pretrpjeli
ogromne štete od
bolesti(pepelnica,
plamenjača) i štetočina
(filoksera, pepeljasti i
žuti moljac).
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Plamenjača
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Žuti moljac
Filoksera
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VINOGRADARSTVO U CRNOJ
GORI
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70-tih godina prošlog
vijeka započelo je
intezivnije podizanje
vinograda i na društvenim
i individualnim
gazdinstvima.
Uporedo je izgrađen i
moderni ,,Vinarski
podrum”kapaciteta
190000 hl.
Danas AD,,Plantaže”
predstavljaju
najznačajnijeg
proizvođača grožđa, vina i
žestokih pića u CG.
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Organi vinove loze
Ove organe dijelimo u dvije
grupe:
1.vegetativne:korijen,
stablo,laster,okca,pupoljci i list;
2.generativne:cvast,cvijet,grozd,
bobica i sjemenka.
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Vegetativni organi vinove loze
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Generativni organi vinove loze
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Cvjetanje Razvoj zelenih bobica Sazrijevanje grožđa-šarak Zreli grozd
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UZGOJNI OBLICI ČOKOTA
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PeharastI uzgojni oblik Ovo je veoma stari oblik
čokota. Ime je dobio zato što oblikom posjeća na pehar ili vazu.
Visina stabla je 20-30 cm.U nekim krajevima sa vlažnijom klimom visina stabla može da bude i do 60 cm.
Ovakav uzgojni oblik čokota osigurava dobru osunčanost lišća i grozdova.
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Roaje uzgojni oblik Kazanave uzgojni oblik
Silvo uzgojni oblik Mozer uzgojni oblik
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Gijo uzgojni oblik
Jednogubi Gijo uzgojni oblik
Dvogubi Gijo uzgojni oblik
Nifin uzgojni oblik
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ZAŠTITA VINOVE LOZE
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NAVODNJAVANJE VINOGRADA
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Proizvodnja vina se može podjeliti u tri faze, i to:
-Berba i prerada groždja
-Alkoholno vrenje mošta (šire ili kljuka)
-Formiranje (izgradnja) pravog kvaliteta vina
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Vrijeme berbe je značajno i to kako dan i mjesec, tako i čas u
toku jednog dana.
Zrelost grožđa i njegov kvalitet određuju se:
-na osnovu izgleda bobica i grozdova
-na osnovu ukusa grožđa
-na osnovu analize grožđa (sadrzaj šećera, kiselina i itd)
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Prerada grožđa nadovezuje se na berbu grožđa, a sastoji se od:
-Muljanja (ručno ili motornim muljačem, nekada i nogama)
-Cijeđenje ili presovanje
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Alkoholno vrenje kljuka (alkoholna fermentacija)
Алкохолно врење је биохемијски процес у току којег се
шећер претвара у алкохол, и издвајају се угљен диоксид,
топлота и неки други продукти.
Тај процес је у основи не само производње вина, већ и
пива, шпиритуса...
Алкохолно врење изазивају квасци, који се налазе на
покожици грожђа, одакле прелазе у кљук изазивајући
врење. У ствари шећер се разлаже и претвара у алкохол,
услед специфичних материја које изазивају гљивице
енцима или фермената.
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Formiranje pravog kvaliteta vina
-Nakona vrenja vino dozrijeva odležavanjem kroz nekoliko mjeseci, pri
čemu se u njemu odvijaju fizičke, hemijske i biohemijske promjene.
-Tokom odležavanja mlado vino se nekoliko puta pretače radi
prečišćavanja. Starija vina se takođe pretaču 1 do 2 puta godišnje.
-Za formiranje pravog kvaliteta vina veoma je bitno voditi računa o
kvalitetu podruma u kome vino odležava i to u pogledu temperature i
oscilacije temperature, vlažnosti, prisustva svjetlosti itd.
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Flaširanje vina
Flaširanje vina podrazumjeva finalizaciji vina za
potrošnju.
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Degustacija vina
Sastoji se od 3 faze:
1. Ogledanje
2. Mirisanje
3. Probanje
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Serviranje vina
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KOD SLAGANJA JELA I VINA MOŽEMO SE KORISTITI
NEKIM OSNOVNIM PRAVILIMA:
-kao aperitiv preporučujemo suvi pjenušac ili suvo vino
-uz lagana jela idu lagana vina
-uz teška jela idu jača vina
-uz bijelo meso i kuvanu ribu idu bijela vina
-uz školjke i rakove pristaju neutralna bijela vina
-uz tamna mesa, divljač i pečenu ribu idu crna vina
-uz slatka jela piju se desertna vina ili pjenušava
-uz kafu idu likeri ili slična pića
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H V A L A N A P A Ž NJ I !
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P I T A NJ A ?