{"id":6187,"date":"2024-04-23T22:19:54","date_gmt":"2024-04-23T22:19:54","guid":{"rendered":"https:\/\/pmk.rs\/?p=6187"},"modified":"2024-04-23T22:19:58","modified_gmt":"2024-04-23T22:19:58","slug":"kako-se-pravi-rakija","status":"publish","type":"post","link":"https:\/\/pmk.rs\/eng\/2024\/04\/23\/kako-se-pravi-rakija\/","title":{"rendered":"How is brandy made?"},"content":{"rendered":"

Rakija nije samo pi\u0107e, ve\u0107 i simbol gostoprimstva i tradicije na Balkanu. Ovaj destilat vo\u0107a, pri \u010demu su \u0161ljive naj\u010de\u0161\u0107i izbor, isprepletan je s istorijom i svakodnevicom ljudi \u0161irom Balkana. Njene korene mo\u017eemo pratiti sve do 14. veka, kada su prvi zapisi o destilaciji vo\u0107a zapo\u010deli da se pojavljuju u manastirima i na dvorovima. Rakija nije samo pi\u0107e, ona je deo svakodnevnice i neizostavni u\u010desnik svih va\u017enih doga\u0111aja \u2013 od ro\u0111enja i ven\u010danja, do va\u017enih dr\u017eavnih i verskih praznika. Ali kako se pravi rakija?<\/p>\n\n\n\n

Kroz vekove, receptura i na\u010din proizvodnje rakije su evoluirali, ali osnovni principi ostali su isti \u2013 fermentacija vo\u0107a pra\u0107ena destilacijom, koja transformi\u0161e skromne plodove u mo\u0107no pi\u0107e. Svaka regija, pa \u010dak i svako doma\u0107instvo, mogu imati svoju specifi\u010dnu metodologiju i tajne koje \u010duvaju i prenose s kolena na koleno.<\/p>\n\n\n\n

U ovom blogu \u0107emo istra\u017eiti kako se rakija tradicionalno pravi i kako mi, „Pod Mirnim Krovovima“, unapre\u0111ujemo taj proces, \u010duvaju\u0107i su\u0161tinu dok istovremeno uvodimo inovacije koje na\u0161u rakiju \u010dine prepoznatljivom na tr\u017ei\u0161tu.<\/p>\n\n\n\n

<\/div>\n\n\n\n

Izbor Sirovina<\/strong><\/h2>\n\n\n\n

Proizvodnja rakije po\u010dinje odabirom pravog vo\u0107a. Iako se rakija mo\u017ee destilovati iz razli\u010ditih vrsta vo\u0107a kao \u0161to su jabuke, kru\u0161ke, breskve, vi\u0161nje, itd. u srcu tradicije \u010desto se nalaze \u0161ljive. U na\u0161oj destileriji „Pod Mirnim Krovovima“, odlu\u010dili smo se za jedinstven pristup: radimo isklju\u010divo sa \u0161ljivom, veruju\u0107i da je to vo\u0107e koje najbolje predstavlja duh na\u0161eg regiona. Na\u0161 izbor je monodestilat \u0161ljive \u2019Moravka\u2019, sorta koju smatramo najpovoljnijom za proizvodnju rakije.<\/p>\n\n\n\n

\u0160ljiva Moravka je autohtona u na\u0161em okrugu, cenjena je zbog svoje otpornosti i visokog sadr\u017eaja \u0161e\u0107era, \u0161to doprinosi intenzivnom ukusu rakije. Na\u0161e uzgajanje fokusira se na kvalitet, pri \u010demu dozvoljavamo da priroda odredi trenutak berbe: beremo tek kad prirodno padnu na zemlju, \u010dime osiguravamo da su u optimalnoj zrelosti.<\/p>\n\n\n\n

Za detaljniji uvid u ‘Moravka’ \u0161ljivu i na\u0161 pristup njenom uzgajanju, posetite na\u0161 drugi blog<\/strong><\/a>, gde detaljno obja\u0161njavamo sve aspekte ove posebne sorte.<\/p>\n\n\n\n

\"\"
\u0160ljiva Moravka<\/em><\/figcaption><\/figure>\n\n\n\n
<\/div>\n\n\n\n

Fermentacija<\/strong><\/h2>\n\n\n\n

Nakon \u0161to smo odabrali i pripremili sirovine, prelazimo na klju\u010dni proces u stvaranju rakije \u2014 fermentacija. Fermentacija je biokemijski proces u kojem mikroorganizmi, naj\u010de\u0161\u0107e kvasci, pretvaraju \u0161e\u0107ere iz vo\u0107a u alkohol i ugljen-dioksid. Ovaj proces je temelj proizvodnje svih alkoholnih pi\u0107a, uklju\u010duju\u0107i i rakiju.<\/p>\n\n\n\n

Za fermentaciju, vo\u0107e koje smo prethodno o\u010distili, kao i odvojili od ko\u0161tica kako bismo izbegli gor\u010dinu, stavlja se u fermentacione posude. Tokom ovog perioda, prirodni \u0161e\u0107eri prisutni u \u0161ljivi Moravka se transformi\u0161u, podsti\u010du\u0107i razvoj bogatog i kompleksnog ukusa koji karakteri\u0161e na\u0161u rakiju.<\/p>\n\n\n\n

Dakle, fermentacija ne samo da pretvara \u0161e\u0107er u alkohol, ve\u0107 i oblikuje karakter i profil ukusa rakije, \u010dine\u0107i svaki korak koji prethodi ovom procesu izuzetno va\u017enim za krajnji rezultat.<\/p>\n\n\n\n

\"\"
Odvajanje ko\u0161tica <\/em><\/figcaption><\/figure>\n\n\n\n
<\/div>\n\n\n\n

Destilacija<\/strong><\/h2>\n\n\n\n

Destilacija <\/strong><\/a>je esencijalni deo proizvodnje rakije, a u na\u0161oj destileriji koristimo tradicionalne bakarne kazane za ovaj proces.\u00a0 Destilacija zapo\u010dinje u bakarnom kotlu gde se fermentisana masa zagreva. Kotao je sme\u0161ten u lo\u017ei\u0161te koje omogu\u0107ava kontrolu temperature i ima sistem za adekvatnu ventilaciju.<\/p>\n\n\n\n

Kako se temperatura pove\u0107ava, alkohol i druge isparljive supstance po\u010dinju da se osloba\u0111aju iz mase. Ove pare se skupljaju u kapu kazana, koja je dizajnirana da ih prikuplja i usmerava kroz parovodnu cev, ili lulu, koja ih vodi do hladnjaka. Hladnjak, ili tabarka, sadr\u017ei bakarnu spiralu unutar velike posude sa hladnom vodom, gde se pare kondenzuju nazad u te\u010dno stanje.<\/p>\n\n\n\n

Prvi i poslednji destilati, poznati kao ‘glave’ i ‘repi’, se ne koriste zbog njihovog kvaliteta. ‘Glave’ mogu sadr\u017eati \u0161tetne supstance kao \u0161to je metanol, dok ‘repi’ sadr\u017ee te\u017ee alkohole koji mogu negativno uticati na ukus. ‘Srce’ destilata, koji se nalazi izme\u0111u ove dve frakcije, zadr\u017eava se zbog svoje \u010disto\u0107e i bogate arome i poznato je kao ‘meka’ rakija. Kada se ‘meka’ rakija destilira ponovo, dobija se ‘prepe\u010denica’, koja je poznata po svojoj \u010disto\u0107i i koncentrovanoj aromi.<\/p>\n\n\n\n

Upotreba bakarnih kazana je veoma va\u017ena jer bakar odli\u010dno provodi toplotu, \u0161to poma\u017ee u ravnomernom zagrevanju i destilaciji. Tako\u0111e, bakar poma\u017ee u uklanjanju ne\u017eeljenih sumpornih spojeva koji mogu pokvariti ukus rakije. Osim toga, bakar doprinosi stvaranju estera i drugih slo\u017eenih jedinjenja koja pobolj\u0161avaju i oboga\u0107uju aromu rakije.<\/p>\n\n\n\n

<\/div>\n\n\n\n

Odle\u017eavanje i Uticaj Ba\u010dve<\/strong><\/h2>\n\n\n\n

Veli\u010dina Ba\u010dve<\/em><\/h3>\n\n\n\n

Veli\u010dina ba\u010dve igra zna\u010dajnu ulogu u procesu odle\u017eavanja. Manje ba\u010dve omogu\u0107avaju ve\u0107i odnos povr\u0161ine drveta prema zapremini te\u010dnosti, \u0161to dovodi do intenzivnijeg kontakta rakije sa drvetom. Ovo rezultira br\u017eom i ja\u010dom infuzijom tanina i aroma iz drveta u rakiju, ubrzavaju\u0107i proces sazrevanja. Suprotno tome, ve\u0107e ba\u010dve pru\u017eaju sporiju interakciju, \u0161to omogu\u0107ava subtilnije i postepenije osloba\u0111anje ukusa.<\/p>\n\n\n\n

U na\u0161oj destileriji koristimo manje ba\u010dve kapaciteta 150 litara koje pru\u017eaju intenzivan kontakt rakije sa drvetom, \u010dime se osigurava br\u017ei razvoj slo\u017eenih aroma.<\/p>\n\n\n\n

Vrsta Drveta<\/em><\/em><\/h3>\n\n\n\n

Vrsta drveta iz koje su izra\u0111ene ba\u010dve klju\u010dna je za kvalitet i karakteristike kona\u010dnog proizvoda. Hrast je naj\u010de\u0161\u0107i izbor zbog svoje sposobnosti da dodaje bogate tanine i kompleksne arome, kao \u0161to su vanila i dim naprimer. Osim hrasta, drugi tipovi drveta kao \u0161to su jasen, cer, kesten, dud, bagrem, itd. mogu pru\u017eiti specifi\u010dne ukuse i arome.<\/p>\n\n\n\n

Mi koristimo isklju\u010divo hrast sa Kopaonika za na\u0161e ba\u010dve. Ovaj tip hrasta je poznat po svojoj strukturi koja omogu\u0107ava optimalno osloba\u0111anje tanina i arome, doprinose\u0107i dubini ukusa na\u0161e rakije.<\/p>\n\n\n\n

Paljenje Ba\u010dava<\/em><\/em><\/em><\/h3>\n\n\n\n

Paljenje ba\u010dava je proces gde se unutra\u0161njost ba\u010dve blago spaljuje kako bi se pobolj\u0161ale karakteristike drveta koje uti\u010du na rakiju. Ovim procesom se karamelizuju \u0161e\u0107eri u drvetu, \u0161to rakiji mo\u017ee dodati tostirane i dimne note. Stepen paljenja mo\u017ee varirati, \u0161to proizvo\u0111a\u010dima omogu\u0107ava da precizno kontroliraju kakve \u0107e arome preneti u rakiju.<\/p>\n\n\n\n

Stare ili Nove Ba\u010dve<\/em><\/em><\/em><\/em><\/h3>\n\n\n\n

Iako neki proizvo\u0111a\u010di koriste iste ba\u010dve vi\u0161e puta, \u0161to mo\u017ee rezultirati suptilnijim i bla\u017eim aromama, mi koristimo isklju\u010divo nove ba\u010dve. Kori\u0161\u0107enjem novih ba\u010dava, osiguravamo da svaka serija rakije ima pun intenzitet i sve\u017einu aromi koje nove ba\u010dve mogu pru\u017eiti. Ovaj pristup nam omogu\u0107ava da konzistentno odr\u017eavamo visok kvalitet i karakteristike koje na\u0161a rakija po nama treba da ima.<\/p>\n\n\n\n

Ove metode odle\u017eavanja rakije su va\u017ene jer nam poma\u017eu da postignemo \u017eeljeni kvalitet i bogatstvo ukusa koji o\u010dekujemo od na\u0161eg proizvoda. One predstavljaju klju\u010dan deo na\u0161eg procesa proizvodnje, u kojem se trudimo da svaki korak bude pa\u017eljivo izveden.<\/p>\n\n\n\n

\"\"
Nove Ba\u010dve<\/em><\/em><\/em><\/em><\/figcaption><\/figure>\n\n\n\n
<\/div>\n\n\n\n

Ambala\u017ea<\/strong><\/h2>\n\n\n\n

Ambala\u017ea igra klju\u010dnu ulogu u estetskom predstavljanju rakije i predstavlja vizuelni identitet proizvoda. Ovaj aspekt je od su\u0161tinskog zna\u010daja jer privla\u010di pa\u017enju potro\u0161a\u010da i poma\u017ee u diferencijaciji brenda od konkurencije.<\/p>\n\n\n\n

Zna\u010daj Ambala\u017ee<\/em><\/h3>\n\n\n\n

Dobro osmi\u0161ljena ambala\u017ea \u010dini proizvod prepoznatljivim i privla\u010dnim. Vizuelni elementi kao \u0161to su boje, oblik boce i dizajn etikete igraju klju\u010dnu ulogu u formiranju percepcije kvaliteta i vrednosti proizvoda. Tako\u0111e, ambala\u017ea nosi informacije o samom proizvodu, njegovom poreklu i karakteristikama, \u0161to mo\u017ee biti presudno za kona\u010dnu odluku kupaca.<\/p>\n\n\n\n

Mi smatramo da ambala\u017ea treba da odra\u017eava kvalitet i karakter rakije koju nudimo. Zato biramo dizajn koji je jednostavan, ali elegantan, te\u017eimo da svaki detalj ambala\u017ee doprinosi ukupnom do\u017eivljaju na\u0161eg proizvoda.<\/p>\n\n\n\n

Svaki detalj na na\u0161oj boci pripoveda svoju pri\u010du: bakarna plo\u010da na na\u0161im bocama stari zajedno s rakijom, menja se kao i ukus koji se usavr\u0161ava u hrastovim buradima. U \u010depu se krije esencija na\u0161e rakije – kao podsetnik da u malim stvarima le\u017ei veli\u010dina.<\/p>\n\n\n\n

Kroz ovaj pristup, trudimo se da se izdvojimo na tr\u017ei\u0161tu i stvorimo dugoro\u010dnu vezu sa na\u0161im kupcima, koji cene dobro dizajniranu i kvalitetnu ambala\u017eu koja odra\u017eava visok standard na\u0161ih proizvoda. Ambala\u017ea je za nas klju\u010dni deo prezentacije i predstavlja identitet na\u0161e rakije.<\/p>\n\n\n\n

\n
\"Uteha<\/figure>\n\n\n\n
\"\"<\/figure>\n\n\n\n
\"\"<\/figure>\n<\/figure>\n\n\n\n
<\/div>\n\n\n\n

Zaklju\u010dak<\/strong><\/h2>\n\n\n\n

Kroz ovaj blog, poku\u0161ali smo da vam pribli\u017eimo su\u0161tinu i zna\u010daj svakog koraka u proizvodnji rakije, od odabira sirovina, preko fermentacije i destilacije, pa sve do odle\u017eavanja i pa\u017eljivo osmi\u0161ljene ambala\u017ee. Svaki od ovih koraka ne samo da doprinosi stvaranju kvalitetnog pi\u0107a, ve\u0107 i o\u010duvanju tradicije i autenti\u010dnosti koja rakiju \u010dini vi\u0161e od obi\u010dnog pi\u0107a \u2013 simbolom gostoprimstva i kulture Balkana.<\/p>\n\n\n\n

Ako \u017eelite da probate na\u0161u rakiju, mo\u017eete prona\u0107i informacije o mestima gde se na\u0161i proizvodi mogu kupiti ili degustirati \u0161irom Srbije na ovoj mapi<\/strong><\/a>. Tako\u0111e, nudimo mogu\u0107nost narud\u017ebine direktno kroz na\u0161 webshop<\/strong><\/a>.<\/p>\n\n\n\n

Zahvaljujemo se \u0161to ste izdvojili vreme da saznate vi\u0161e o na\u0161em pristupu proizvodnji rakije. Nadamo se da sad imate prestavo o kako se pravi rakija i da \u0107e vam na\u0161i proizvodi pru\u017eiti ugodno iskustvo i da \u0107e biti prilika za upoznavanje sa tradicijom koju nastojimo da o\u010duvamo.<\/p>","protected":false},"excerpt":{"rendered":"

Rakija nije samo pi\u0107e, ve\u0107 i simbol gostoprimstva i tradicije na Balkanu. Ovaj destilat vo\u0107a, pri \u010demu su \u0161ljive naj\u010de\u0161\u0107i izbor, isprepletan je s istorijom i svakodnevicom ljudi \u0161irom Balkana. Njene korene mo\u017eemo pratiti sve do 14. veka, kada su prvi zapisi o destilaciji vo\u0107a zapo\u010deli da se pojavljuju u manastirima i na dvorovima. Rakija […]<\/p>\n","protected":false},"author":171615705,"featured_media":5633,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"site-sidebar-layout":"default","site-content-layout":"","ast-site-content-layout":"default","site-content-style":"default","site-sidebar-style":"default","ast-global-header-display":"","ast-banner-title-visibility":"","ast-main-header-display":"","ast-hfb-above-header-display":"","ast-hfb-below-header-display":"","ast-hfb-mobile-header-display":"","site-post-title":"","ast-breadcrumbs-content":"","ast-featured-img":"","footer-sml-layout":"","ast-disable-related-posts":"","theme-transparent-header-meta":"","adv-header-id-meta":"","stick-header-meta":"","header-above-stick-meta":"","header-main-stick-meta":"","header-below-stick-meta":"","astra-migrate-meta-layouts":"set","ast-page-background-enabled":"default","ast-page-background-meta":{"desktop":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center 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