{"id":1320,"date":"2010-08-30T19:46:09","date_gmt":"2010-08-30T18:46:09","guid":{"rendered":"http:\/\/casopisvino.co.rs\/?p=1320"},"modified":"2013-01-13T15:17:15","modified_gmt":"2013-01-13T13:17:15","slug":"uticaj-kvasaca-na-kvalitet-vina","status":"publish","type":"post","link":"https:\/\/casopisvino.co.rs\/blog\/strucno\/uticaj-kvasaca-na-kvalitet-vina\/","title":{"rendered":"Uticaj kvasaca na kvalitet vina"},"content":{"rendered":"<p><img loading=\"lazy\" decoding=\"async\" class=\"alignleft size-medium wp-image-1321\" style=\"margin: 5px;\" title=\"vinski kvasci\" src=\"http:\/\/casopisvino.co.rs\/blog\/wp-content\/uploads\/2010\/08\/vinski-kvasci-206x300.jpg\" alt=\"\" width=\"113\" height=\"166\" \/>Alkoholna fermentacija je biohemijski proces veoma zna\u010dajan u proizvodnji vina, jakih pi\u0107a, piva i rafinisanog alkohola. Kvasac tu igra presudnu ulogu u procesu u kome se stvara alkohol iz \u0161e\u0107erne sirovine, bilo da se radi o vinu ili da se taj alkohol podvrgava daljoj destilaciji. Hemijske reakcije se odvijaju pod dejstvom enzima kva\u0161\u0107evih \u0107elija, me\u0111utim, tu je neophodan i onaj bios, \u0161to daje taj mali \u017eivi mikroorganizam koji predstavlja svojevrsnu biohemijsku laboratoriju.<\/p>\n<p><strong>Prof. dr Slobodan Jovi\u0107<\/strong><\/p>\n<address>\n<\/address>\n<address>\n<\/address>\n<address>\n<\/address>\n<address><span style=\"color: #993300;\"><span style=\"background-color: #ffffff;\"><strong>\u2014\u2014\u2014<\/strong><\/span><\/span><\/address>\n<address> <span style=\"color: #993300;\"><span style=\"background-color: #ffffff;\"><strong><em>Ostatak   teksta mo\u017eete pro\u010ditati u \u0161tampanom izdanju<\/em><\/strong><\/span><\/span><\/address>\n","protected":false},"excerpt":{"rendered":"<p>Alkoholna fermentacija je biohemijski proces veoma zna\u010dajan u proizvodnji vina, jakih pi\u0107a, piva i rafinisanog alkohola. Kvasac tu igra presudnu ulogu u procesu u kome se stvara alkohol iz \u0161e\u0107erne sirovine, bilo da se radi o vinu ili da se taj alkohol podvrgava daljoj destilaciji. Hemijske reakcije se odvijaju pod dejstvom enzima kva\u0161\u0107evih \u0107elija, me\u0111utim, [&hellip;]<\/p>\n","protected":false},"author":6,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[153,505],"tags":[511,197,210],"class_list":["post-1320","post","type-post","status-publish","format-standard","hentry","category-strucno","category-vino-29","tag-kvalitet-vina","tag-prof-dr-slobodan-jovic","tag-vinski-kvasci"],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/casopisvino.co.rs\/blog\/wp-json\/wp\/v2\/posts\/1320","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/casopisvino.co.rs\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/casopisvino.co.rs\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/casopisvino.co.rs\/blog\/wp-json\/wp\/v2\/users\/6"}],"replies":[{"embeddable":true,"href":"https:\/\/casopisvino.co.rs\/blog\/wp-json\/wp\/v2\/comments?post=1320"}],"version-history":[{"count":2,"href":"https:\/\/casopisvino.co.rs\/blog\/wp-json\/wp\/v2\/posts\/1320\/revisions"}],"predecessor-version":[{"id":2299,"href":"https:\/\/casopisvino.co.rs\/blog\/wp-json\/wp\/v2\/posts\/1320\/revisions\/2299"}],"wp:attachment":[{"href":"https:\/\/casopisvino.co.rs\/blog\/wp-json\/wp\/v2\/media?parent=1320"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/casopisvino.co.rs\/blog\/wp-json\/wp\/v2\/categories?post=1320"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/casopisvino.co.rs\/blog\/wp-json\/wp\/v2\/tags?post=1320"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}