{"id":2340,"date":"2025-12-28T23:05:28","date_gmt":"2025-12-28T23:05:28","guid":{"rendered":"https:\/\/edestilerija.com\/blog\/?p=2340"},"modified":"2026-01-07T17:27:25","modified_gmt":"2026-01-07T17:27:25","slug":"kako-voditi-evidenciju-fermentacije-kod-razlicitih-vrsta-voca-vodic-za-proizvodace-rakije","status":"publish","type":"post","link":"https:\/\/edestilerija.com\/blog\/kako-voditi-evidenciju-fermentacije-kod-razlicitih-vrsta-voca-vodic-za-proizvodace-rakije\/","title":{"rendered":"Kako voditi evidenciju fermentacije kod razli\u010ditih vrsta vo\u0107a \u2013 vodi\u010d za proizvo\u0111a\u010de rakije"},"content":{"rendered":"\n<h1 class=\"wp-block-heading\"><\/h1>\n\n\n\n<p>Fermentacija je jedna od <strong>najva\u017enijih faza u proizvodnji rakije<\/strong>. Upravo tokom fermentacije nastaju alkohol, aroma i osnova kvaliteta budu\u0107eg destilata. Ipak, u praksi se ova faza \u010desto prati povr\u0161no, bez jasne i sistematske evidencije.<\/p>\n\n\n\n<p>Savremena proizvodnja rakije zahteva <strong>precizno pra\u0107enje fermentacije<\/strong>, naro\u010dito kada se radi sa razli\u010ditim vrstama vo\u0107a kao \u0161to su \u0161ljiva, kajsija, kru\u0161ka ili dunja.<\/p>\n\n\n\n<p>U ovom tekstu obja\u0161njavamo:<\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>kako pravilno voditi evidenciju fermentacije<\/li>\n\n\n\n<li>koje su razlike izme\u0111u vrsta vo\u0107a<\/li>\n\n\n\n<li>koje su naj\u010de\u0161\u0107e gre\u0161ke u fermentaciji<\/li>\n\n\n\n<li>kako digitalni alat <strong>eDestilerija<\/strong> poma\u017ee proizvo\u0111a\u010dima rakije<\/li>\n<\/ul>\n\n\n\n<hr class=\"wp-block-separator has-alpha-channel-opacity\"\/>\n\n\n\n<h2 class=\"wp-block-heading\">Za\u0161to je evidencija fermentacije klju\u010dna u destileriji?<\/h2>\n\n\n\n<p>Bez obzira na veli\u010dinu destilerije, pravilno vo\u0111ena evidencija fermentacije omogu\u0107ava:<\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>kontrolu kvaliteta svake \u0161ar\u017ee<\/li>\n\n\n\n<li>ponovljivost dobrih rezultata<\/li>\n\n\n\n<li>lak\u0161e uo\u010davanje gre\u0161aka<\/li>\n\n\n\n<li>bolji prinos alkohola<\/li>\n\n\n\n<li>sigurniju pripremu za destilaciju<\/li>\n\n\n\n<li>stabilan kvalitet rakije iz godine u godinu<\/li>\n<\/ul>\n\n\n\n<p>Destilerije koje ne vode evidenciju \u010desto se suo\u010davaju sa:<\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>prekidima fermentacije<\/li>\n\n\n\n<li>nepo\u017eeljnim mirisima<\/li>\n\n\n\n<li>gubitkom \u0161e\u0107era<\/li>\n\n\n\n<li>slabijim randmanom pri pe\u010denju<\/li>\n<\/ul>\n\n\n\n<hr class=\"wp-block-separator has-alpha-channel-opacity\"\/>\n\n\n\n<h2 class=\"wp-block-heading\">Osnovni podaci koje treba evidentirati tokom fermentacije<\/h2>\n\n\n\n<p>Bez obzira na vrstu vo\u0107a, postoje podaci koji se <strong>uvek moraju pratiti i bele\u017eiti<\/strong>.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\">Podaci o sirovini<\/h3>\n\n\n\n<ul class=\"wp-block-list\">\n<li>vrsta i sorta vo\u0107a<\/li>\n\n\n\n<li>poreklo vo\u0107a<\/li>\n\n\n\n<li>stepen zrelosti<\/li>\n\n\n\n<li>datum berbe<\/li>\n\n\n\n<li>datum prerade<\/li>\n<\/ul>\n\n\n\n<h3 class=\"wp-block-heading\">Priprema kljuka<\/h3>\n\n\n\n<ul class=\"wp-block-list\">\n<li>koli\u010dina vo\u0107a<\/li>\n\n\n\n<li>dodatak vode<\/li>\n\n\n\n<li>eventualni dodatak \u0161e\u0107era<\/li>\n\n\n\n<li>upotreba enzima<\/li>\n\n\n\n<li>sumporisanje<\/li>\n<\/ul>\n\n\n\n<h3 class=\"wp-block-heading\">Tok fermentacije<\/h3>\n\n\n\n<ul class=\"wp-block-list\">\n<li>po\u010detni sadr\u017eaj \u0161e\u0107era<\/li>\n\n\n\n<li>temperatura fermentacije<\/li>\n\n\n\n<li>datum po\u010detka fermentacije<\/li>\n\n\n\n<li>intenzitet vrenja<\/li>\n\n\n\n<li>promene mirisa i izgleda kljuka<\/li>\n<\/ul>\n\n\n\n<h3 class=\"wp-block-heading\">Zavr\u0161etak fermentacije<\/h3>\n\n\n\n<ul class=\"wp-block-list\">\n<li>datum zavr\u0161etka<\/li>\n\n\n\n<li>ostatak \u0161e\u0107era<\/li>\n\n\n\n<li>procena spremnosti za destilaciju<\/li>\n<\/ul>\n\n\n\n<p>Ovi podaci imaju punu vrednost samo ako su <strong>povezani po \u0161ar\u017eama i lako pregledni<\/strong>.<\/p>\n\n\n\n<hr class=\"wp-block-separator has-alpha-channel-opacity\"\/>\n\n\n\n<h2 class=\"wp-block-heading\">Razlike u fermentaciji kod razli\u010ditih vrsta vo\u0107a<\/h2>\n\n\n\n<p>Svaka vrsta vo\u0107a ima svoje specifi\u010dnosti i zahteva prilago\u0111en pristup.<\/p>\n\n\n\n<hr class=\"wp-block-separator has-alpha-channel-opacity\"\/>\n\n\n\n<h2 class=\"wp-block-heading\">Fermentacija \u0161ljive<\/h2>\n\n\n\n<p>\u0160ljiva je naj\u010de\u0161\u0107a sirovina u destilerijama, ali i jedna od zahtevnijih.<\/p>\n\n\n\n<p><strong>Specifi\u010dnosti:<\/strong><\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>visok sadr\u017eaj \u0161e\u0107era<\/li>\n\n\n\n<li>osetljivost na visoke temperature<\/li>\n\n\n\n<li>duga fermentacija<\/li>\n<\/ul>\n\n\n\n<p><strong>Va\u017eno pratiti:<\/strong><\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>temperaturu (idealno 18\u201322 \u00b0C)<\/li>\n\n\n\n<li>trajanje fermentacije (15\u201330 dana)<\/li>\n\n\n\n<li>pojavu ne\u017eeljenih mirisa<\/li>\n<\/ul>\n\n\n\n<p><strong>Dodatni zapisi:<\/strong><\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>da li su uklonjene ko\u0161tice<\/li>\n\n\n\n<li>intenzitet vrenja po danima<\/li>\n\n\n\n<li>eventualne intervencije<\/li>\n<\/ul>\n\n\n\n<hr class=\"wp-block-separator has-alpha-channel-opacity\"\/>\n\n\n\n<h2 class=\"wp-block-heading\">Fermentacija kajsije<\/h2>\n\n\n\n<p>Kajsija daje vrhunske, aromati\u010dne rakije, ali zahteva pa\u017eljivo vo\u0111enje.<\/p>\n\n\n\n<p><strong>Specifi\u010dnosti:<\/strong><\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>brza fermentacija<\/li>\n\n\n\n<li>osetljivost na oksidaciju<\/li>\n\n\n\n<li>kra\u0107i proces<\/li>\n<\/ul>\n\n\n\n<p><strong>Va\u017eno pratiti:<\/strong><\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>brz po\u010detak fermentacije<\/li>\n\n\n\n<li>za\u0161titu kljuka od vazduha<\/li>\n\n\n\n<li>ravnomernu potro\u0161nju \u0161e\u0107era<\/li>\n<\/ul>\n\n\n\n<p><strong>Dodatni zapisi:<\/strong><\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>vreme izme\u0111u berbe i prerade<\/li>\n\n\n\n<li>upotreba selekcionisanog kvasca<\/li>\n\n\n\n<li>trajanje fermentacije (7\u201314 dana)<\/li>\n<\/ul>\n\n\n\n<hr class=\"wp-block-separator has-alpha-channel-opacity\"\/>\n\n\n\n<h2 class=\"wp-block-heading\">Fermentacija kru\u0161ke<\/h2>\n\n\n\n<p>Kru\u0161ka \u010desto pravi probleme ako se ne prati detaljno.<\/p>\n\n\n\n<p><strong>Specifi\u010dnosti:<\/strong><\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>nizak sadr\u017eaj kiselina<\/li>\n\n\n\n<li>sporije vrenje<\/li>\n\n\n\n<li>ve\u0107i rizik od kvarenja<\/li>\n<\/ul>\n\n\n\n<p><strong>Va\u017eno pratiti:<\/strong><\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>stabilnost temperature<\/li>\n\n\n\n<li>mikrobiolo\u0161ke promene<\/li>\n\n\n\n<li>trajanje fermentacije<\/li>\n<\/ul>\n\n\n\n<p><strong>Dodatni zapisi:<\/strong><\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>korekcija kiselosti<\/li>\n\n\n\n<li>promene boje kljuka<\/li>\n<\/ul>\n\n\n\n<hr class=\"wp-block-separator has-alpha-channel-opacity\"\/>\n\n\n\n<h2 class=\"wp-block-heading\">Fermentacija dunje<\/h2>\n\n\n\n<p>Dunja zahteva posebno precizno vo\u0111enje procesa.<\/p>\n\n\n\n<p><strong>Specifi\u010dnosti:<\/strong><\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>tvrda struktura ploda<\/li>\n\n\n\n<li>nizak prinos soka<\/li>\n\n\n\n<li>izra\u017eena aroma<\/li>\n<\/ul>\n\n\n\n<p><strong>Va\u017eno pratiti:<\/strong><\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>upotrebu enzima<\/li>\n\n\n\n<li>homogenizaciju mase<\/li>\n\n\n\n<li>sporiji po\u010detak fermentacije<\/li>\n<\/ul>\n\n\n\n<p><strong>Dodatni zapisi:<\/strong><\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>tip i koli\u010dina enzima<\/li>\n\n\n\n<li>konzistencija kljuka<\/li>\n<\/ul>\n\n\n\n<hr class=\"wp-block-separator has-alpha-channel-opacity\"\/>\n\n\n\n<h2 class=\"wp-block-heading\">Naj\u010de\u0161\u0107e gre\u0161ke u fermentaciji kod proizvodnje rakije<\/h2>\n\n\n\n<p>Upravo u fazi fermentacije nastaje najve\u0107i broj gre\u0161aka koje se kasnije <strong>ne mogu ispraviti destilacijom<\/strong>.<\/p>\n\n\n\n<hr class=\"wp-block-separator has-alpha-channel-opacity\"\/>\n\n\n\n<h3 class=\"wp-block-heading\">1. Nepravilna temperatura fermentacije<\/h3>\n\n\n\n<p><strong>Gre\u0161ke:<\/strong><\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>previsoka temperatura<\/li>\n\n\n\n<li>velike oscilacije<\/li>\n\n\n\n<li>nedostatak kontrole<\/li>\n<\/ul>\n\n\n\n<p><strong>Posledice:<\/strong><\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>gubitak aroma<\/li>\n\n\n\n<li>o\u0161tre i grube note<\/li>\n\n\n\n<li>slabiji kvalitet rakije<\/li>\n<\/ul>\n\n\n\n<hr class=\"wp-block-separator has-alpha-channel-opacity\"\/>\n\n\n\n<h3 class=\"wp-block-heading\">2. Nevo\u0111enje evidencije o \u0161e\u0107eru<\/h3>\n\n\n\n<p><strong>Gre\u0161ke:<\/strong><\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>nepoznat po\u010detni \u0161e\u0107er<\/li>\n\n\n\n<li>prerano ili prekasno pe\u010denje<\/li>\n\n\n\n<li>fermentacija sa ostatkom \u0161e\u0107era<\/li>\n<\/ul>\n\n\n\n<p><strong>Posledice:<\/strong><\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>gubitak alkohola<\/li>\n\n\n\n<li>neujedna\u010den randman<\/li>\n<\/ul>\n\n\n\n<hr class=\"wp-block-separator has-alpha-channel-opacity\"\/>\n\n\n\n<h3 class=\"wp-block-heading\">3. Lo\u0161a higijena i kontaminacija kljuka<\/h3>\n\n\n\n<p><strong>Gre\u0161ke:<\/strong><\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>ne\u010dista oprema<\/li>\n\n\n\n<li>otvoreni fermentori<\/li>\n\n\n\n<li>duga izlo\u017eenost vazduhu<\/li>\n<\/ul>\n\n\n\n<p><strong>Posledice:<\/strong><\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>sir\u0107etno vrenje<\/li>\n\n\n\n<li>plesni<\/li>\n\n\n\n<li>potpuni gubitak \u0161ar\u017ee<\/li>\n<\/ul>\n\n\n\n<hr class=\"wp-block-separator has-alpha-channel-opacity\"\/>\n\n\n\n<h3 class=\"wp-block-heading\">4. Isti pristup za sve vrste vo\u0107a<\/h3>\n\n\n\n<p><strong>Primeri:<\/strong><\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>previsoka temperatura kod kajsije<\/li>\n\n\n\n<li>nedostatak kiselosti kod kru\u0161ke<\/li>\n\n\n\n<li>bez enzima kod dunje<\/li>\n<\/ul>\n\n\n\n<p><strong>Posledice:<\/strong><\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>gubitak sortnih aroma<\/li>\n\n\n\n<li>nestabilan kvalitet<\/li>\n<\/ul>\n\n\n\n<hr class=\"wp-block-separator has-alpha-channel-opacity\"\/>\n\n\n\n<h3 class=\"wp-block-heading\">5. Nezabele\u017eene intervencije tokom fermentacije<\/h3>\n\n\n\n<p>Dodavanje kvasca, korekcija temperature ili me\u0161anje kljuka \u010desto se ne bele\u017ee.<\/p>\n\n\n\n<p><strong>Posledice:<\/strong><\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>nemogu\u0107nost ponavljanja dobrog rezultata<\/li>\n\n\n\n<li>oslanjanje na pam\u0107enje<\/li>\n<\/ul>\n\n\n\n<hr class=\"wp-block-separator has-alpha-channel-opacity\"\/>\n\n\n\n<h3 class=\"wp-block-heading\">6. Nepovezana fermentacija i destilacija<\/h3>\n\n\n\n<p>Kada fermentacija i destilacija nisu povezane po \u0161ar\u017eama:<\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>gubi se trag porekla rakije<\/li>\n\n\n\n<li>ote\u017eava se analiza prinosa<\/li>\n<\/ul>\n\n\n\n<hr class=\"wp-block-separator has-alpha-channel-opacity\"\/>\n\n\n\n<h2 class=\"wp-block-heading\">eDestilerija \u2013 idealan alat za evidenciju fermentacije<\/h2>\n\n\n\n<p>Aplikacija <strong>eDestilerija<\/strong> omogu\u0107ava proizvo\u0111a\u010dima rakije da:<\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>vode evidenciju fermentacije po \u0161ar\u017eama<\/li>\n\n\n\n<li>prate razli\u010dite vrste vo\u0107a<\/li>\n\n\n\n<li>bele\u017ee temperaturu, trajanje i intervencije<\/li>\n\n\n\n<li>pove\u017eu fermentaciju sa destilacijom<\/li>\n\n\n\n<li>sa\u010duvaju podatke za budu\u0107e sezone<\/li>\n<\/ul>\n\n\n\n<p>Umesto nepreglednih svezaka i tabela, svi podaci su <strong>na jednom mestu<\/strong>, pregledni i uvek dostupni. Besplatno isprobajte aplikaciju klikom na link <a href=\"https:\/\/edestilerija.com\">https:\/\/edestilerija.com<\/a><\/p>\n\n\n\n<hr class=\"wp-block-separator has-alpha-channel-opacity\"\/>\n\n\n\n<h2 class=\"wp-block-heading\">Zaklju\u010dak<\/h2>\n\n\n\n<p>Fermentacija nije faza koju treba prepustiti slu\u010daju.<br>Pravilno vo\u0111ena evidencija fermentacije donosi:<\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>stabilan kvalitet rakije<\/li>\n\n\n\n<li>bolju kontrolu procesa<\/li>\n\n\n\n<li>ve\u0107i prinos alkohola<\/li>\n\n\n\n<li>profesionalniji pristup proizvodnji<\/li>\n<\/ul>\n\n\n\n<p>Bez obzira na vrstu vo\u0107a, <strong>evidencija je osnova dobre rakije<\/strong>, a digitalni alati poput <strong>eDestilerije<\/strong> \u010dine taj posao jednostavnijim, sigurnijim i efikasnijim.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Fermentacija je jedna od najva\u017enijih faza u proizvodnji rakije. Upravo tokom fermentacije nastaju alkohol, aroma i osnova kvaliteta budu\u0107eg destilata. Ipak, u praksi se ova faza \u010desto prati povr\u0161no, bez jasne i sistematske evidencije. Savremena proizvodnja rakije zahteva precizno pra\u0107enje fermentacije, naro\u010dito kada se radi sa razli\u010ditim vrstama vo\u0107a kao \u0161to su \u0161ljiva, kajsija, kru\u0161ka [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":2343,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_uag_custom_page_level_css":"","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":"","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 center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"ast-content-background-meta":{"desktop":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[1],"tags":[29,31,32,33,30,34],"class_list":["post-2340","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-uncategorized","tag-fermentacija-rakije","tag-fermentacija-vo","tag-fermentacija-voca","tag-fermentacije-komine","tag-kako-voce-fermentise","tag-komina"],"jetpack_featured_media_url":"https:\/\/edestilerija.com\/blog\/wp-content\/uploads\/2025\/12\/Blog_Priprava_vinskih_kvasovk_-_vrelnega_nastavka.jpg","uagb_featured_image_src":{"full":["https:\/\/edestilerija.com\/blog\/wp-content\/uploads\/2025\/12\/Blog_Priprava_vinskih_kvasovk_-_vrelnega_nastavka.jpg",1200,550,false],"thumbnail":["https:\/\/edestilerija.com\/blog\/wp-content\/uploads\/2025\/12\/Blog_Priprava_vinskih_kvasovk_-_vrelnega_nastavka-150x150.jpg",150,150,true],"medium":["https:\/\/edestilerija.com\/blog\/wp-content\/uploads\/2025\/12\/Blog_Priprava_vinskih_kvasovk_-_vrelnega_nastavka-300x138.jpg",300,138,true],"medium_large":["https:\/\/edestilerija.com\/blog\/wp-content\/uploads\/2025\/12\/Blog_Priprava_vinskih_kvasovk_-_vrelnega_nastavka-768x352.jpg",768,352,true],"large":["https:\/\/edestilerija.com\/blog\/wp-content\/uploads\/2025\/12\/Blog_Priprava_vinskih_kvasovk_-_vrelnega_nastavka-1024x469.jpg",1024,469,true],"1536x1536":["https:\/\/edestilerija.com\/blog\/wp-content\/uploads\/2025\/12\/Blog_Priprava_vinskih_kvasovk_-_vrelnega_nastavka.jpg",1200,550,false],"2048x2048":["https:\/\/edestilerija.com\/blog\/wp-content\/uploads\/2025\/12\/Blog_Priprava_vinskih_kvasovk_-_vrelnega_nastavka.jpg",1200,550,false]},"uagb_author_info":{"display_name":"edist_blog","author_link":"https:\/\/edestilerija.com\/blog\/author\/edist_blog\/"},"uagb_comment_info":0,"uagb_excerpt":"Fermentacija je jedna od najva\u017enijih faza u proizvodnji rakije. 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