{"id":2944,"date":"2020-01-09T11:31:43","date_gmt":"2020-01-09T08:31:43","guid":{"rendered":"http:\/\/vine-nn.ru\/vino-c-vodou\/"},"modified":"2020-01-09T11:31:43","modified_gmt":"2020-01-09T08:31:43","slug":"vino-c-vodou","status":"publish","type":"post","link":"https:\/\/vine-nn.ru\/cs\/vino-c-vodou\/","title":{"rendered":"V\u00edno c vodou"},"content":{"rendered":"

\n Zda stoj\u00ed za to m\u00edchat v\u00edno s vodou, nebo p\u0159id\u00e1vat do n\u00ed led? Pro zes\u00edlen\u00ed chut\u011b a v\u016fn\u011b potravin se obvykle uchyluj\u00ed k \u043f\u0440\u0438\u043f\u0440\u0430\u0432\u0430\u043c: \u0441\u043f\u0435\u0446\u0438\u044f\u043c, pohyboval v bl\u00edzkosti tr\u00e1vy, \u043b\u0438\u043c\u043e\u043d\u043d\u043e\u043c\u0443 \u0161\u0165\u00e1v\u011b, a tak sp je Voda, na rozd\u00edl od ko\u0159en\u00ed, bez chuti, a proto nesm\u00ed jej m\u011bnit. Nicm\u00e9n\u011b, ve skute\u010dnosti je tomu jinak. Rozpou\u0161t\u011bn\u00ed l\u00e1tky, voda se m\u011bn\u00ed jejich pom\u011br, a t\u00edm m\u00e1 vliv na chu\u0165. A co budou tyto zm\u011bny, z\u00e1vis\u00ed na ka\u017ed\u00e9 konkr\u00e9tn\u00ed situaci.\n<\/p>\n

<\/p>\n

\nAlkohol zvy\u0161uje subjektivn\u00ed sladkost n\u00e1poje a vliv na intenzitu odpa\u0159ov\u00e1n\u00ed v\u016fn\u011b nesouc\u00ed molekuly. Zejm\u00e9na se to projevuje v siln\u00fdch n\u00e1poj\u00edch: vodky, whisky a tak ap Ale pokud whisky \u0159edit \u043d\u0430\u043f\u043e\u043f\u043e\u043b\u0430\u043c s vodou, se zm\u011bn\u00ed nejen pevnost n\u00e1poje. Sou\u010dasn\u011b se v\u00fdrazn\u011b zintenzivn\u00ed jeho chu\u0165. Barmani v\u011bd\u00ed: slab\u00fd koktejl v\u017edy v\u00edce sv\u011b\u017e\u00edm, ne\u017e robustn\u00ed.\n<\/p>\n

Jak z\u0159ed\u011bn\u00ed vodou m\u00e1 vliv na aroma a chu\u0165 n\u00e1poje?<\/h2>\n

\nMolekuly alkoholu, chemicky bl\u00edzk\u00e9 aromatick\u00e9 molekuly, „spojuje“ je, ani\u017e by jim sami opustit n\u00e1poj. P\u0159i p\u0159id\u00e1v\u00e1n\u00ed vody vznik\u00e1 v\u00edce „nez\u00e1visl\u00e9“ aromatick\u00fdch molekul, kter\u00e9 manipuluj\u00ed s molekulami vody, se mohou odpa\u0159ovat v podob\u011b vlastn\u00edho kytice, bez p\u0159\u00edm\u011bsi alkoholu.\n<\/p>\n

\nTato vlastnost se n\u011bkdy pou\u017e\u00edvaj\u00ed p\u0159i \u0434\u0435\u043a\u0430\u043d\u0442\u0430\u0446\u0438\u0438 (transfuze) jemn\u00fdch v\u00edn. P\u0159ed t\u00edm, jak nal\u00edt do karafy v\u00edno, do n\u011bj p\u0159idat l\u017e\u00edci vody. Ze stejn\u00e9ho d\u016fvodu se p\u0159id\u00e1 n\u011bkolik kapek jednoduch\u00fd vody k v\u00ednu v \u0431\u043e\u043a\u0430\u043b\u0435.\n<\/p>\n

\nV hork\u00e9m dni \u0440\u0430\u0437\u0431\u0430\u0432\u043b\u0435\u043d\u043d\u043e\u0435 v\u00edno se stane p\u0159\u00edjemn\u011bj\u0161\u00ed. Krom\u011b toho chu\u0165 n\u011bkter\u00fdch v\u00edn se zlep\u0161uje od \u043f\u043e\u0434\u0442\u0430\u044f\u0432\u0448\u0435\u0439 vody. Proto je nal\u00edt do sklenice, v n\u00ed\u017e u\u017e je led. Ve v\u011bt\u0161\u00ed m\u00ed\u0159e to plat\u00ed pro jednoduch\u00e9 v\u00edno s n\u00edzk\u00fdm obsahem alkoholu a kyselin.\n<\/p>\n

\nNicm\u00e9n\u011b u tohoto zp\u016fsobu spot\u0159eby v\u00edna mnoho odp\u016frc\u016f. Oni se domn\u00edvaj\u00ed, \u017ee v\u00edno by m\u011blo b\u00fdt opil\u00fd p\u0159esn\u011b tak, jak to bylo vytvo\u0159eno \u0432\u0438\u043d\u043e\u0434\u0435\u043b\u043e\u043c.\n<\/p>\n

Tradice \u0159ed\u011bn\u00ed v\u00edna vodou<\/h2>\n

\nTradice \u0159edit v\u00edno vodou ji\u017e jedno stolet\u00ed. Kdy\u017e pak v\u00edno vytvo\u0159en\u00e9 pomoc\u00ed p\u0159\u00edrodn\u00edch kvasnic a alkoholu v nich bylo m\u00e1lo. Tak se rychle obr\u00e1til na ocet. P\u0159etrv\u00e1v\u00e1 pouze v\u00edna s velk\u00fdm obsahem hroznov\u00e9ho cukru nebo \u043a\u0440\u0435\u043f\u043b\u0435\u043d\u043d\u044b\u0435, ve kter\u00e9m se mnoho alkoholu. Ale cht\u011bli \u0159edit vodou, proto\u017ee siln\u00e9 sladkosti nebo p\u0159\u00edli\u0161 intenzivn\u00ed chu\u0165.\n<\/p>\n

\nTo, \u017ee \u0440\u0430\u0437\u0431\u0430\u0432\u043b\u044f\u043b\u0438 vodou sta\u0159\u00ed \u0159ekov\u00e9<\/strong>, byla trochu jako modern\u00ed v\u00edno. Sp\u00ed\u0161e to byl koncentrovan\u00fd vermutem: v\u00edno s p\u0159\u00eddavkem bylinek a ko\u0159en\u00ed, ze kter\u00e9ho \u0432\u044b\u043f\u0430\u0440\u0438\u0432\u0430\u043b\u0430\u0441\u044c re\u00e1lnou \u010d\u00e1st vlhkosti. Takov\u00e9 v\u00edno by se dlouho skladovat, ale p\u00edt ne\u0159ed\u011bn\u00e9 byla… kontroverzn\u00ed z\u00e1le\u017eitost. Tak\u017ee j\u00edst \u043d\u0435\u0440\u0430\u0437\u0431\u0430\u0432\u043b\u0435\u043d\u043d\u043e\u0435 v\u00edno bylo v \u0158ecku spousta opilc\u016f.\n<\/p>\n

\n\u0158ekov\u00e9 se \u010dasto p\u0159id\u00e1vali k v\u00ednu a pr\u016fzra\u010dn\u00e9 vod\u011b. Jej\u00ed va\u0159\u00ed s ko\u0159en\u00edm do sn\u00ed\u017een\u00ed po\u010dtu 3 kr\u00e1t a \u043f\u0440\u043e\u0446\u0435\u0436\u0438\u0432\u0430\u043b\u0438. Takovou vodu nechaly na skladov\u00e1n\u00ed a \u0441\u043c\u0435\u0448\u0438\u0432\u0430\u043b\u0438 s v\u00ednem pouze n\u011bkolik let. Mo\u0159sk\u00e1 voda d\u011blala v\u00edno, m\u00e9n\u011b sladk\u00fd a \u043f\u043e\u0432\u044b\u0448\u0430\u043b\u0430 jeho kyselost. N\u011bkter\u00e1 v\u00edna jsou ulo\u017eeny tak dlouho, \u017ee \u0437\u0430\u0433\u0443\u0441\u0442\u0435\u0432\u0430\u043b\u0438 jako med.\n<\/p>\n

\nDnes je popul\u00e1rn\u00ed p\u0159idat k v\u00ednu trochu sycenou vodu (\u0448\u043f\u0440\u0438\u0446\u0435\u0440). Takov\u00e9 v\u00edno se jednodu\u0161e p\u0159ipravuje, li\u0161\u00ed se lehkost\u00ed a st\u00e1v\u00e1 se vypadat jako \u0161umiv\u00e9.\n<\/p>\n

\nV mnoha ohledech p\u0159id\u00e1n\u00ed vody k v\u00ednu \u2013 v\u011bc vkusu. Pozorov\u00e1no n\u00e1sleduj\u00edc\u00ed: i mal\u00e9 mno\u017estv\u00ed vody zvy\u0161uje nev\u00fdhody \u0161patn\u00e9ho v\u00edna. Vynikaj\u00edc\u00ed v\u00edno, naopak, bude uchov\u00e1vat v\u0161echny sv\u00e9 nejlep\u0161\u00ed vlastnosti a p\u0159i zna\u010dn\u00e9 \u0440\u0430\u0437\u0431\u0430\u0432\u043b\u0435\u043d\u0438\u0438.\n<\/p>\n

A samoz\u0159ejm\u011b, nen\u00ed stoj\u00ed za to tr\u00e1vit experimentov\u00e1n\u00ed, pokud jde o drah\u00fdch v\u00ednech.\n <\/p>\n","protected":false},"excerpt":{"rendered":"

Zda stoj\u00ed za to m\u00edchat v\u00edno s vodou, nebo p\u0159id\u00e1vat do n\u00ed led? Pro zes\u00edlen\u00ed chut\u011b a v\u016fn\u011b potravin se obvykle uchyluj\u00ed k…<\/p>\n","protected":false},"author":1,"featured_media":1268,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[52],"tags":[],"class_list":["post-2944","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-informace"],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/vine-nn.ru\/cs\/wp-json\/wp\/v2\/posts\/2944","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/vine-nn.ru\/cs\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/vine-nn.ru\/cs\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/vine-nn.ru\/cs\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/vine-nn.ru\/cs\/wp-json\/wp\/v2\/comments?post=2944"}],"version-history":[{"count":0,"href":"https:\/\/vine-nn.ru\/cs\/wp-json\/wp\/v2\/posts\/2944\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/vine-nn.ru\/cs\/wp-json\/wp\/v2\/media\/1268"}],"wp:attachment":[{"href":"https:\/\/vine-nn.ru\/cs\/wp-json\/wp\/v2\/media?parent=2944"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/vine-nn.ru\/cs\/wp-json\/wp\/v2\/categories?post=2944"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/vine-nn.ru\/cs\/wp-json\/wp\/v2\/tags?post=2944"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}