{"id":8697,"date":"2022-08-29T12:17:16","date_gmt":"2022-08-29T12:17:16","guid":{"rendered":"https:\/\/sraml.com\/?p=8697"},"modified":"2025-11-18T07:28:48","modified_gmt":"2025-11-18T07:28:48","slug":"pecljanje-in-drozganje","status":"publish","type":"post","link":"https:\/\/sraml.com\/sl\/pecljanje-in-drozganje\/","title":{"rendered":"Pecljanje in drozganje"},"content":{"rendered":"\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"1024\" height=\"683\" src=\"https:\/\/sraml.com\/wp-content\/uploads\/2022\/08\/SI_SRAML_pecljalnik_DS_DS10_vnos_grozdja_03-1024x683.jpg\" alt=\"\" class=\"wp-image-8710\" srcset=\"https:\/\/sraml.com\/wp-content\/uploads\/2022\/08\/SI_SRAML_pecljalnik_DS_DS10_vnos_grozdja_03-1024x683.jpg 1024w, https:\/\/sraml.com\/wp-content\/uploads\/2022\/08\/SI_SRAML_pecljalnik_DS_DS10_vnos_grozdja_03-300x200.jpg 300w, https:\/\/sraml.com\/wp-content\/uploads\/2022\/08\/SI_SRAML_pecljalnik_DS_DS10_vnos_grozdja_03-768x512.jpg 768w, https:\/\/sraml.com\/wp-content\/uploads\/2022\/08\/SI_SRAML_pecljalnik_DS_DS10_vnos_grozdja_03-1536x1024.jpg 1536w, https:\/\/sraml.com\/wp-content\/uploads\/2022\/08\/SI_SRAML_pecljalnik_DS_DS10_vnos_grozdja_03-24x16.jpg 24w, https:\/\/sraml.com\/wp-content\/uploads\/2022\/08\/SI_SRAML_pecljalnik_DS_DS10_vnos_grozdja_03-36x24.jpg 36w, https:\/\/sraml.com\/wp-content\/uploads\/2022\/08\/SI_SRAML_pecljalnik_DS_DS10_vnos_grozdja_03-48x32.jpg 48w, https:\/\/sraml.com\/wp-content\/uploads\/2022\/08\/SI_SRAML_pecljalnik_DS_DS10_vnos_grozdja_03-600x400.jpg 600w, https:\/\/sraml.com\/wp-content\/uploads\/2022\/08\/SI_SRAML_pecljalnik_DS_DS10_vnos_grozdja_03.jpg 1920w\" sizes=\"auto, (max-width: 1024px) 100vw, 1024px\" \/><\/figure>\n\n\n\n<p>Pecljanje in drozganje grozdne mase sta v tehnologiji pridelave vina med seboj povezana in skoraj neizogibna postopka. Njun klju\u010dni namen je lo\u010devanje grozdnih jagod od pecljev ter spro\u0161\u010danje soka z mesom iz bariere jagodne ko\u017eice. Postopka izvajamo ob sprejemu grozdja v klet in najve\u010dkrat z uporabo kombiniranega stroja. Ker sta postopka na videz enostavna, opravljena mehansko in z veliko kapaciteto, jima morda posve\u010damo premalo pozornosti.<\/p>\n\n\n\n<p>V nadaljevanju bomo predstavili nekaj dejstev, s katerimi bomo osvetlili njuno razumevanje in pomen za kakovost pridelanega vina.<\/p>\n\n\n\n<figure class=\"wp-block-embed is-type-video is-provider-youtube wp-block-embed-youtube wp-embed-aspect-16-9 wp-has-aspect-ratio\"><div class=\"wp-block-embed__wrapper\">\n<iframe loading=\"lazy\" title=\"Destemming grapes at a winemaker I SRAML DS10-C Destemmer\" width=\"500\" height=\"281\" src=\"https:\/\/www.youtube.com\/embed\/FSKo3Uo1PWo?feature=oembed\" frameborder=\"0\" allow=\"accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture; web-share\" referrerpolicy=\"strict-origin-when-cross-origin\" allowfullscreen><\/iframe>\n<\/div><\/figure>\n\n\n\n<h2 class=\"wp-block-heading\">Pecljanje: zakaj in kako?<\/h2>\n\n\n\n<p>Pecljanje izvedemo takoj po trganju grozdja, da prepre\u010dimo segrevanje grozdja in delovanje neza\u017eelenih mikroorganizmov, kot so bakterije, plesni in neza\u017eelene kvasovke.<\/p>\n\n\n\n<p>Pecljanje je skoraj nepogre\u0161ljiv postopek, pri katerem pa je treba poznati posledice prisotnosti pecljev. Ko se torej odlo\u010damo, ali bomo izvedli postopek pecljanja, moramo pri tem upo\u0161tevati slede\u010da spoznanja :<\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Masa s peclji predstavlja 30 % ve\u010d volumna, zahteva stiskalnico ve\u010djega volumna in posledi\u010dno zvi\u0161uje ekonomsko vrednost postopka.<\/li>\n\n\n\n<li>Med stiskanjem grozdja, oku\u017eenega z Botrytisom, se prisotnost pecljev priporo\u010da, saj pripomorejo k ohranitvi barve vina. Delujejo kot inhibitorji encima lakaze* in njegovega delovanja.<\/li>\n\n\n\n<li>S pecljanjem posledi\u010dno zvi\u0161ujemo alkoholno stopnjo in skupno kislost vina. Peclji vsebujejo nekaj vode in zelo malo sladkorjev, zato posledi\u010dno manj\u0161ajo kon\u010dni dele\u017e alkohola v vinu. Vsebujejo veliko kalija in v mo\u0161tu delujejo alkalno. Prisotnost pecljev torej vpliva na kemijsko sestavo vina, kar je razvidno iz spodnje Tabele.<\/li>\n\n\n\n<li>Prisotnost pecljev v fermentirajo\u010di drozgi predstavlja tudi dodaten vir fenolnih snovi. Ko\u017eice grozdnih jagod predstavljajo najve\u010dji vir skupnih fenolov (55 %), temu sledijo pe\u010dke (25 %) in nenazadnje peclji, ki koncentracijo skupnih fenolnih snovi povi\u0161ajo za dodatnih 20 %.<\/li>\n<\/ul>\n\n\n\n<figure class=\"wp-block-table is-style-stripes\"><table><thead><tr><th class=\"has-text-align-center\" data-align=\"center\">Kemijski parameter<\/th><th class=\"has-text-align-center\" data-align=\"center\">Vino pridelano s pecljanjem<\/th><th class=\"has-text-align-center\" data-align=\"center\">Vino pridelano brez pecljanja<\/th><\/tr><\/thead><tbody><tr><td class=\"has-text-align-center\" data-align=\"center\">Stopnja alkohola (%)<\/td><td class=\"has-text-align-center\" data-align=\"center\">13,2<\/td><td class=\"has-text-align-center\" data-align=\"center\">12,7<\/td><\/tr><tr><td class=\"has-text-align-center\" data-align=\"center\">Skupna kislost (g\/L)<\/td><td class=\"has-text-align-center\" data-align=\"center\">8,69<\/td><td class=\"has-text-align-center\" data-align=\"center\">7,8<\/td><\/tr><tr><td class=\"has-text-align-center\" data-align=\"center\">Hlapne kisline (g\/L)<\/td><td class=\"has-text-align-center\" data-align=\"center\">1,14<\/td><td class=\"has-text-align-center\" data-align=\"center\">1,14<\/td><\/tr><tr><td class=\"has-text-align-center\" data-align=\"center\">Skupni polifenoli<\/td><td class=\"has-text-align-center\" data-align=\"center\">38<\/td><td class=\"has-text-align-center\" data-align=\"center\">58<\/td><\/tr><tr><td class=\"has-text-align-center\" data-align=\"center\">Intenzivnost barve<\/td><td class=\"has-text-align-center\" data-align=\"center\">1,28<\/td><td class=\"has-text-align-center\" data-align=\"center\">1,18<\/td><\/tr><tr><td class=\"has-text-align-center\" data-align=\"center\">Odtenek barve<\/td><td class=\"has-text-align-center\" data-align=\"center\">0,51<\/td><td class=\"has-text-align-center\" data-align=\"center\">0,57<\/td><\/tr><\/tbody><\/table><figcaption class=\"wp-element-caption\">Kemijski parametri pridelanega vina glede na (ne)uporabo pecljanja grozdne mase (Ribereau-Gayon in sod., 2006)<\/figcaption><\/figure>\n\n\n\n<p>* Lakaza- p-fenol oksido reduktaza, glivi\u010dni encim, ki ga vsebuje z Botrytisom oku\u017eeno grozdje. Stabilna je pri normalnih vrednostih pH-ja vina in odporna na \u017eveplov dioksid. Pospe\u0161uje in povzro\u010da mnogotere oksidakcijske reakcije. Vina s prisotnostjo lakaze ve\u017eejo velike koli\u010dine \u017eveplovega dioksida.<\/p>\n\n\n\n<blockquote class=\"wp-block-quote is-layout-flow wp-block-quote-is-layout-flow\">\n<p>\u00bbPrepre\u010ditev ekstrakcije neza\u017eelenih fenolov iz pecljevine je glavni vzrok, da se pred drozganjem izvede pecljanje. Fenoli iz pecljev so na splo\u0161no bolj trpki in grenki kot fenoli, ki se nahajajo v ko\u017eici ali pe\u010dkah.\u00ab <\/p>\n<cite>D. Bav\u010dar, Kletarjenje danes<\/cite><\/blockquote>\n\n\n<div class=\"wp-block-image\">\n<figure class=\"aligncenter size-full\"><img loading=\"lazy\" decoding=\"async\" width=\"1000\" height=\"625\" src=\"https:\/\/sraml.com\/wp-content\/uploads\/2022\/08\/SI_SRAML_pecljalnik_DS_odprt.jpg\" alt=\"\" class=\"wp-image-8725\" srcset=\"https:\/\/sraml.com\/wp-content\/uploads\/2022\/08\/SI_SRAML_pecljalnik_DS_odprt.jpg 1000w, https:\/\/sraml.com\/wp-content\/uploads\/2022\/08\/SI_SRAML_pecljalnik_DS_odprt-300x188.jpg 300w, https:\/\/sraml.com\/wp-content\/uploads\/2022\/08\/SI_SRAML_pecljalnik_DS_odprt-768x480.jpg 768w, https:\/\/sraml.com\/wp-content\/uploads\/2022\/08\/SI_SRAML_pecljalnik_DS_odprt-24x15.jpg 24w, https:\/\/sraml.com\/wp-content\/uploads\/2022\/08\/SI_SRAML_pecljalnik_DS_odprt-36x23.jpg 36w, https:\/\/sraml.com\/wp-content\/uploads\/2022\/08\/SI_SRAML_pecljalnik_DS_odprt-48x30.jpg 48w, https:\/\/sraml.com\/wp-content\/uploads\/2022\/08\/SI_SRAML_pecljalnik_DS_odprt-600x375.jpg 600w\" sizes=\"auto, (max-width: 1000px) 100vw, 1000px\" \/><figcaption class=\"wp-element-caption\">SRAML pecljalnik tip D-C<\/figcaption><\/figure>\n<\/div>\n\n\n<p>Horizontalni pecljalniki so sestavljeni iz vrte\u010dega perforiranega valja in vrte\u010de gredi s plo\u0161\u010datimi ro\u010dicami, ki je vzdol\u017eno name\u0161\u010dena v valju. Ko grozdje preko sprejemnega korita vstopa v valj, ga gred z ro\u010dicami za\u010dne vrteti po luknjasti povr\u0161ini. Z vrtenjem se jagode lo\u010dijo skozi odprtine, peclji pa se pomikajo vzdol\u017e in izpadejo na zadnjem delu pecljalnika. Pomembno je, da postopek lo\u010devanja jagod in pecljev poteka brez po\u0161kodb pecljevine in jagod. Sok, ki izhaja iz celi\u010dnih vakuol zelenega tkiva je grenak in trpek; sestavljen je predvsem iz flavonoidov in lignina, ki razpade na aldehide, ti pa lahko resno ogrozijo kakovost bodo\u010dega vina.<\/p>\n\n\n\n<p>V sodobnem vinarstvu se izogibamo pecljalnikov togih kovinskih izvedb ali pecljalnikov, ki za lo\u010devanje jagod potrebujejo velike hitrosti vrtenja. Kakovosten pecljalnik prepre\u010duje po\u0161kodbe grozdnih jagod in jih v celoti odstrani iz pecljev. Pri \u0160ramlu smo se zato odlo\u010dili, da pri novih pecljalnikih serije D valj iz nerjave\u010dega jekla nadomestimo z valjem iz polietilena in z namestitvijo gumiranih lopatic na gredi. Valj in gred se vrtita v isti smeri, pri \u010demer je gred devetkrat hitrej\u0161a. Hitrost vrtenja je nastavljiva s frekven\u010dnim regulatorjem in linearno vpliva na vrtenje obeh delov hkrati.<\/p>\n\n\n<div class=\"wp-block-image\">\n<figure class=\"aligncenter size-full\"><img loading=\"lazy\" decoding=\"async\" width=\"800\" height=\"533\" src=\"https:\/\/sraml.com\/wp-content\/uploads\/2022\/08\/SI_SRAML_pecljalnik_DS_serija.jpg\" alt=\"\" class=\"wp-image-8728\" srcset=\"https:\/\/sraml.com\/wp-content\/uploads\/2022\/08\/SI_SRAML_pecljalnik_DS_serija.jpg 800w, https:\/\/sraml.com\/wp-content\/uploads\/2022\/08\/SI_SRAML_pecljalnik_DS_serija-300x200.jpg 300w, https:\/\/sraml.com\/wp-content\/uploads\/2022\/08\/SI_SRAML_pecljalnik_DS_serija-768x512.jpg 768w, https:\/\/sraml.com\/wp-content\/uploads\/2022\/08\/SI_SRAML_pecljalnik_DS_serija-24x16.jpg 24w, https:\/\/sraml.com\/wp-content\/uploads\/2022\/08\/SI_SRAML_pecljalnik_DS_serija-36x24.jpg 36w, https:\/\/sraml.com\/wp-content\/uploads\/2022\/08\/SI_SRAML_pecljalnik_DS_serija-48x32.jpg 48w, https:\/\/sraml.com\/wp-content\/uploads\/2022\/08\/SI_SRAML_pecljalnik_DS_serija-600x400.jpg 600w\" sizes=\"auto, (max-width: 800px) 100vw, 800px\" \/><\/figure>\n<\/div>\n\n\n<p>Z nastavitvijo hitrosti lahko pecljalnik prilagodimo glede na fiziolo\u0161ko stanje grozdja in zagotovimo popolno lo\u010ditev jagod ne da bi pri tem po\u0161kodovali in lomili peclje. Tako lahko u\u010dinkovito prepre\u010dimo:<\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>izlo\u010danje soka iz jagod in mo\u017enost oksidacije,<\/li>\n\n\n\n<li>po\u0161kodbe pecljev in neza\u017eeleno ekstrakcijo rastlinskih sokov,<\/li>\n\n\n\n<li>namakanje pecljev s sokom, kar zmanj\u0161uje mo\u017enost ekonomskih izgub.<\/li>\n<\/ul>\n\n\n\n<h2 class=\"wp-block-heading\">Pomen drozganja za kakovost vina<\/h2>\n\n\n\n<p>Grozdne jagode drozgamo z namenom sprostitve soka in mesa iz bariere jagodne ko\u017eice. Vpliva na u\u010dinek maceracije, pospe\u0161uje fermentacijo in pripomore k presnovi celotnega dela sladkorja pred izvedbo stiskanja.<\/p>\n\n\n<div class=\"wp-block-image\">\n<figure class=\"aligncenter size-full\"><img loading=\"lazy\" decoding=\"async\" width=\"800\" height=\"450\" src=\"https:\/\/sraml.com\/wp-content\/uploads\/2022\/08\/SI_SRAML_pecljalnik_DS_neposkodovani_peclji.jpg\" alt=\"\" class=\"wp-image-8722\" srcset=\"https:\/\/sraml.com\/wp-content\/uploads\/2022\/08\/SI_SRAML_pecljalnik_DS_neposkodovani_peclji.jpg 800w, https:\/\/sraml.com\/wp-content\/uploads\/2022\/08\/SI_SRAML_pecljalnik_DS_neposkodovani_peclji-300x169.jpg 300w, https:\/\/sraml.com\/wp-content\/uploads\/2022\/08\/SI_SRAML_pecljalnik_DS_neposkodovani_peclji-768x432.jpg 768w, https:\/\/sraml.com\/wp-content\/uploads\/2022\/08\/SI_SRAML_pecljalnik_DS_neposkodovani_peclji-24x14.jpg 24w, https:\/\/sraml.com\/wp-content\/uploads\/2022\/08\/SI_SRAML_pecljalnik_DS_neposkodovani_peclji-36x20.jpg 36w, https:\/\/sraml.com\/wp-content\/uploads\/2022\/08\/SI_SRAML_pecljalnik_DS_neposkodovani_peclji-48x27.jpg 48w, https:\/\/sraml.com\/wp-content\/uploads\/2022\/08\/SI_SRAML_pecljalnik_DS_neposkodovani_peclji-600x338.jpg 600w\" sizes=\"auto, (max-width: 800px) 100vw, 800px\" \/><figcaption class=\"wp-element-caption\">Po pecljanju stebla ostanejo popolnoma nepo\u0161kodovana.<\/figcaption><\/figure>\n<\/div>\n\n\n<p>Pri postopku drozganja pazimo, da z drozganjem ne povzro\u010damo po\u0161kodb na trdih tkivih grozdne jagode. Po\u0161kodbe jagodnih ko\u017eic pospe\u0161ujejo ekstrakcijo taninskih snovi, ki vinu dajejo neza\u017eelen zeli\u0161\u010den karakter in astringenten okus.<\/p>\n\n\n\n<p>Drozgalniki so najve\u010dkrat sestavljeni iz dveh nasproti si vrte\u010dih na\u017elebljenih valjev, ki jagode stisnejo, da se izlo\u010dita sok in meso. Med postopkom drozganja moramo biti pozorni na razdaljo med valji, ki jo prilagajamo glede na velikost grozdnih jagod. Z nastavitvijo oddaljenosti valjev poskrbimo, da je ve\u010dina grozdnih jagod razpo\u010dena, manj\u0161im jagodam pa lahko dovolimo, da ostanejo cele.<\/p>\n\n\n\n<figure class=\"wp-block-embed is-type-video is-provider-youtube wp-block-embed-youtube wp-embed-aspect-16-9 wp-has-aspect-ratio\"><div class=\"wp-block-embed__wrapper\">\n<iframe loading=\"lazy\" title=\"Crushing and Destemming Grapes Overview I SRAML DS10-C Destemmer\" width=\"500\" height=\"281\" src=\"https:\/\/www.youtube.com\/embed\/X0GZGQbduYs?feature=oembed\" frameborder=\"0\" allow=\"accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture; web-share\" referrerpolicy=\"strict-origin-when-cross-origin\" allowfullscreen><\/iframe>\n<\/div><\/figure>\n\n\n\n<p>Drozgalnike smo v podjetju \u0160raml nadgradili z na\u017elebljenimi valji, jih obdali s \u0161iroko plastjo gume in nadgradili s sistemom za enostavno regulacijo razmaka. Tako lahko drozganje prilagodimo velikosti jagod in dose\u017eemo, da se jagode razpo\u010dijo ne da bi pri tem tvegali po\u0161kodbe jagodnih ko\u017eic ali pe\u010dk. Me\u010dkanje in mehanske po\u0161kodbe grozdnih jagod so velikokrat razlog, da se mnogi vinarji temu postopku raje izogibajo. Kakovosten drozgalnik mora jagodo stisniti samo toliko, da iz nje izte\u010de sok.<\/p>\n\n\n\n<blockquote class=\"wp-block-quote is-layout-flow wp-block-quote-is-layout-flow\">\n<p>\u00bbPredvsem je pomembno, da z drozganjem ne po\u0161kodujemo pe\u010dk, saj z oksidacijo njihovih olj nastanejo \u017earki, \u017ealtavi vonji.\u00ab <\/p>\n<cite>D. Bav\u010dar, Kletarjenje danes<\/cite><\/blockquote>\n\n\n\n<p><strong>Pri odlo\u010danju za postopek drozganja je treba upo\u0161tevati naslednje ugotovitve:<\/strong><\/p>\n\n\n\n<p>Kot smo omenili, je u\u010dinek ekstrakcije barvnih in fenolnih snovi lahko pove\u010dan ob bolj intenzivnemu drozganju, vendar lahko s prilagoditvijo trajanja maceracije, na\u010dina in intervala me\u0161anja, temperature, itd. pripomoremo h kakovosti pridelanega vina.<\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Dose\u017eemo izbolj\u0161ano odcejanje in pridobimo ve\u010d samotoka.<\/li>\n\n\n\n<li>Bolj ekonomsko izkori\u0161\u010den postopek stiskanja, saj stiskalnico lahko napolnimo s 50 % ve\u010d grozdne mase. Postopek stiskanja drozge je v primerjavi s stiskanjem celega grozdja nekoliko hitrej\u0161i.<\/li>\n\n\n\n<li>Z drozganjem je omogo\u010deno pre\u010drpavanje grozdne mase ter bolj homogeno dodajanje enolo\u0161kih sredstev in \u017eveplovega dioksida.<\/li>\n\n\n\n<li>Ve\u010dja je koli\u010dina spro\u0161\u010denega soka in povr\u0161ina izpostavljenih jagodnih ko\u017eic, kar omogo\u010da bolj\u0161e pogoje za spro\u0161\u010danje in raztapljanje aromatskih snovi. U\u010dinek t.i. hladne maceracije se pojavi z vzpostavljenimi pogoji za ekstrakcijo aromatskih snovi, ki se nahajajo v eksokarpu in mezokarpu grozdne jagode.<\/li>\n\n\n\n<li>Drozganje pomembno vpliva na izbolj\u0161anje ekstrakcije barvil in taninskih snovi. Izlu\u017eenje je z intenzivnej\u0161im drozganjem \u0161e pove\u010dano, saj omogo\u010dimo hitrej\u0161e raztapljanje taninov in bolj\u0161o obstojnost barve.<\/li>\n\n\n\n<li>Maceracija drozge, ki je bila izpostavljena intenzivnej\u0161emu fizi\u010dnemu vplivu, prina\u0161a dolo\u010dene prednosti, vendar so na tak na\u010din pridelana vina bolj surova in imajo \u00bbzelen\u00ab karakter, so bolj astringentna in njihov okus je manj prijeten.<\/li>\n\n\n\n<li>Z drozganjem vna\u0161amo kisik v grozdno maso. Raztopljeni kisik ob so\u010dasni inokulaciji kvasovk pripomore k hitrej\u0161emu za\u010detku fermentacije in tudi hitrej\u0161emu povi\u0161anju fermentacijske temperature. V primerih, ko \u017eelimo temperaturo fermentacije ohranjati nizko, lahko ohranimo dolo\u010den dele\u017e celih jagod (karbonska maceracija).<\/li>\n\n\n\n<li>Vnos kisika je lahko tudi neza\u017eelen, in sicer pri pridelavi belih vin. Izogibati se je moramo tudi v primerih, ko imamo grozdje oku\u017eeno z Botrytisom ali gnilobo.<\/li>\n\n\n\n<li>Drozga fermentira hitreje in bolj homogeno. Mlado vino med stiskanjem vsebuje manj nepovretega sladkorja.<\/li>\n\n\n\n<li>Pomanjkljivost je ve\u010dji dele\u017e raztopljenih snovi in ve\u010dja motnost soka.<\/li>\n<\/ul>\n\n\n\n<p><\/p>\n\n\n<div class=\"wp-block-image\">\n<figure class=\"aligncenter size-full\"><img loading=\"lazy\" decoding=\"async\" width=\"800\" height=\"450\" src=\"https:\/\/sraml.com\/wp-content\/uploads\/2022\/08\/SI_SRAML_pecljalnik_DS_DS10_vnos_grozdja_0.jpg\" alt=\"\" class=\"wp-image-8701\" srcset=\"https:\/\/sraml.com\/wp-content\/uploads\/2022\/08\/SI_SRAML_pecljalnik_DS_DS10_vnos_grozdja_0.jpg 800w, https:\/\/sraml.com\/wp-content\/uploads\/2022\/08\/SI_SRAML_pecljalnik_DS_DS10_vnos_grozdja_0-300x169.jpg 300w, https:\/\/sraml.com\/wp-content\/uploads\/2022\/08\/SI_SRAML_pecljalnik_DS_DS10_vnos_grozdja_0-768x432.jpg 768w, https:\/\/sraml.com\/wp-content\/uploads\/2022\/08\/SI_SRAML_pecljalnik_DS_DS10_vnos_grozdja_0-24x14.jpg 24w, https:\/\/sraml.com\/wp-content\/uploads\/2022\/08\/SI_SRAML_pecljalnik_DS_DS10_vnos_grozdja_0-36x20.jpg 36w, https:\/\/sraml.com\/wp-content\/uploads\/2022\/08\/SI_SRAML_pecljalnik_DS_DS10_vnos_grozdja_0-48x27.jpg 48w, https:\/\/sraml.com\/wp-content\/uploads\/2022\/08\/SI_SRAML_pecljalnik_DS_DS10_vnos_grozdja_0-600x338.jpg 600w\" sizes=\"auto, (max-width: 800px) 100vw, 800px\" \/><figcaption class=\"wp-element-caption\">Cele jagode po postopku pecljanja<\/figcaption><\/figure>\n<\/div>\n\n\n<p>Podalj\u0161evanje trajanja maceracije navadno nadome\u0161\u010da u\u010dinek intenzivnega drozganja, s \u010dimer se mehanskim po\u0161kodbam tkiv lahko izognemo. Pri delu vinarja je sta zelo pomembna higiena in \u010das, ki ga za \u010di\u0161\u010denje opreme porabi. V ta namen smo v podjetju \u0160raml upo\u0161tevali potrebo vinarjev po hitrem in temeljitem \u010di\u0161\u010denju. V fazi razvoja novih pecljalnikov smo premi\u0161ljeno oblikovali dizajn: zmanj\u0161ali \u0161tevilo skritih robov in pove\u010dali dostopnost za \u010di\u0161\u010denje notranjosti. Lahki deli iz polietilena zmanj\u0161ujejo napor vinarja pri razstavljanju in sestavljanju stroja. Zmanj\u0161ana je tudi zahtevnost \u010di\u0161\u010denja.<\/p>\n\n\n\n<p> Nakup nove opreme od vinarja zahteva veliko premisleka in odgovornosti, pri \u010demer so kakovostni nasveti dobrodo\u0161la pomo\u010d. Pri izbiri ustreznega pecljalnika smo vam v podjetju \u0160raml pripravljeni strokovno svetovati in tudi prilagoditi opremo po meri va\u0161ih \u017eelja.<\/p>\n\n\n\n<p><\/p>\n\n\n\n<p>Pripravil: Marko Ben\u010dina<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Pecljanje in drozganje grozdne mase sta v tehnologiji pridelave vina med seboj povezana in skoraj neizogibna postopka. Njun klju\u010dni namen je lo\u010devanje grozdnih jagod od pecljev ter spro\u0161\u010danje soka z mesom iz bariere jagodne ko\u017eice. Postopka izvajamo ob sprejemu grozdja v klet in najve\u010dkrat z uporabo kombiniranega stroja. Ker sta postopka na videz enostavna, opravljena &hellip; <a href=\"https:\/\/sraml.com\/sl\/pecljanje-in-drozganje\/\">Continued<\/a><\/p>\n","protected":false},"author":18,"featured_media":8710,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"om_disable_all_campaigns":false,"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"footnotes":""},"categories":[57],"tags":[],"class_list":["post-8697","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-koristne-vsebine"],"acf":[],"aioseo_notices":[],"aioseo_head":"\n\t\t<!-- All in One SEO Pro 4.9.6.1 - aioseo.com -->\n\t<meta name=\"description\" content=\"Pecljanje in drozganje grozdne mase sta v tehnologiji pridelave vina med seboj povezana in skoraj neizogibna postopka. 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