\nOxid uhli\u010dit\u00fd je produkov\u00e1n v hroznov\u00e9 \u0441\u0443\u0441\u043b\u0435 v procesu kva\u0161en\u00ed p\u0159irozen\u011b. Zp\u016fsob, p\u0159i kter\u00e9m se oxid uhli\u010dit\u00fd \u0432\u043a\u0430\u0447\u0438\u0432\u0430\u0435\u0442\u0441\u044f p\u0159ipraven\u00e9 v\u00edno, jako limon\u00e1da, existuje, ale po\u010det takov\u00fdch v\u00edn je mal\u00fd (jejich export nen\u00ed konkurenceschopn\u00fd, proto u n\u00e1s t\u00e9m\u011b\u0159 \u017e\u00e1dn\u00fd zahrani\u010dn\u00edch v\u00edn t\u00e9to kategorie), ale jejich \u00farove\u0148 je takov\u00e1, \u017ee m\u00edsto jim na pultech „\u041f\u044f\u0442\u0435\u0440\u043e\u0447\u043a\u0438“, nen\u00ed v tomto p\u0159ehledu.\n<\/p>\n
![](\"\/wp-content\/uploads\/949c08083383bcd1db1a60506ec2414c.jpg\")
<\/p>\n
\nTak\u017ee, vzd\u011bl\u00e1v\u00e1n\u00ed \u0443\u0433\u043b\u0435\u043a\u0438\u0441\u043b\u043e\u0442\u044b v procesu kva\u0161en\u00ed \u2013 proces p\u0159irozen\u00fd a nevyhnuteln\u00fd. P\u0159i v\u00fdrob\u011b tich\u00e9ho (ne \u0161umiv\u00e9) v\u00edno CO2 vedlej\u0161\u00ed produkt, kter\u00fd unik\u00e1 do atmosf\u00e9ry. Pokud je c\u00edlem produkce \u0161umiv\u00e9ho v\u00edna, pak se proces akumulace a retence oxidu uhli\u010dit\u00e9ho je p\u0159evzat pod kontrolu a p\u0159er\u016fst\u00e1 nuancemi, \u0437\u0430\u0432\u0438\u0441\u044f\u0449\u0438\u043c\u0438 na typu suroviny a na \u00farovni \u0161umiv\u00e9ho v\u00edna, ke kter\u00e9mu se sna\u017e\u00ed vina\u0159.\n<\/p>\n
\nDostupnost velk\u00e9ho mno\u017estv\u00ed \u0443\u0433\u043b\u0435\u043a\u0438\u0441\u043b\u043e\u0442\u044b ve v\u00edn\u011b hmatateln\u011b vliv na jeho chu\u0165ov\u00fd a aromatick\u00e9 vjemy, proto je v\u00fdb\u011br odr\u016fd hrozn\u016f, a m\u00edsto jeho p\u016fvodn\u00edho v\u00fdskytu, a zp\u016fsob v\u00fdroby v\u00edna, kter\u00e9 je m\u00edn\u011bno st\u00e1t temperamentn\u00ed, budou li\u0161it od t\u011bch, kter\u00e9 by si vybral vina\u0159e p\u0159i v\u00fdrob\u011b b\u011b\u017en\u00e9ho v\u00edna.\n<\/p>\n
Z\u00e1klad modern\u00edho v\u00fdrobu kvalitn\u00edch \u0161umiv\u00fdch v\u00edn le\u017e\u00ed t\u0159i f\u00e1ze: <\/p>\n
V\u0161echny hlavn\u00ed metody v\u00fdroby \u0161umiv\u00fdch v\u00edn: <\/h3>\n\n- „\u0414\u0435\u0434\u043e\u0432\u0441\u043a\u0438\u0439“ metoda<\/strong> (\u0430\u043d\u0441\u0435\u0441\u0442\u0440\u0430\u043b\u044c) \u2013 jeden kva\u0161en\u00ed, \u0437\u0430\u0432\u0435\u0440\u0448\u0430\u044e\u0449\u0435\u0435\u0441\u044f v uzav\u0159en\u00fdch lahv\u00edch, kte\u0159\u00ed shroma\u017e\u010fuj\u00ed v sob\u011b CO2<\/li>\n
- Pracn\u00e9 \u0448\u0430\u043c\u043f\u0430\u043d\u0441\u043a\u0438\u0439 metoda<\/strong>, p\u0159i n\u00ed\u017e \u0438\u0433\u0440\u0438\u0441\u0442\u043e\u0441\u0442\u044c je dosa\u017eeno b\u011bhem op\u011btovn\u00e9 kva\u0161en\u00ed z\u00e1kladn\u00edch v\u00edn v jednotliv\u00fdch lahv\u00edch, s pokra\u010duj\u00edc\u00ed expozice v\u00edna na zneklid\u0148uj\u00edc\u00ed a zvl\u00e1\u0161tn\u00edm procesu jeho z\u00edsk\u00e1v\u00e1n\u00ed.<\/li>\n
- Zjednodu\u0161en\u00e1 \u0440\u0435\u0437\u0435\u0440\u0432\u0443\u0430\u0440\u043d\u044b\u0439 metoda (Sharma-\u041c\u0430\u0440\u0442\u0438\u043d\u043e\u0442\u0442\u0438)<\/strong> : op\u011btovn\u00e9 kva\u0161en\u00ed v jedn\u00e9 velk\u00e9 uzav\u0159en\u00e9 n\u00e1dr\u017ei, ze kter\u00e9ho p\u0159ipraven\u00e9 \u0161umiv\u00e9 v\u00edno s udr\u017een\u00edm tlaku, kter\u00e1 je filtrov\u00e1na a pln\u011bno ve vina\u0159stv\u00ed.<\/li>\n
- Kyvadlov\u00e1 metoda<\/strong>: „kompromisn\u00ed“ varianta, p\u0159i kter\u00e9 je v\u00edno putuje a hromad\u00ed CO2 v jednotliv\u00fdch lahv\u00edch a po dal\u0161\u00ed expozici na zneklid\u0148uj\u00edc\u00ed, pod tlakem se spoj\u00ed do n\u00e1dr\u017ee, kde je filtrov\u00e1na a op\u011bt je pln\u011bno ve vina\u0159stv\u00ed. <\/li>\n<\/ul>\n
\n Nyn\u00ed popo\u0159ad\u011b.\n<\/p>\n
\u0414\u0435\u0434\u043e\u0432\u0441\u043a\u0438\u0439 (rustik\u00e1ln\u00ed)<\/h2>\n
\n Synonyma a variace: m\u00e9thode obce („selsk\u00fd zp\u016fsob“), m\u00e9thode ancestrale (\u0430\u043d\u0441\u0435\u0441\u0442\u0440\u0430\u043b\u044c, „metoda p\u0159edk\u016f“, region Limoux), m\u00e9thode dioise (v oblasti Di \u00fadol\u00ed Rh\u00f4ny), m\u00e9thode gaillacoise (v obci \u0413\u0430\u0439\u044f\u043a).\n <\/p>\n
\nJe to nejjednodu\u0161\u0161\u00ed metoda \u2013 s jedinou \u0444\u0435\u0440\u043c\u0435\u043d\u0442\u0430\u0446\u0438\u0435\u0439, kter\u00e9 se konalo v l\u00e1hvi<\/b>. S to v\u0161echno kdysi za\u010dalo. Tj. ve skute\u010dnosti, metoda \u0430\u043d\u0441\u0435\u0441\u0442\u0440\u0430\u043b\u044c v\u00edce tradi\u010dn\u00ed, ne\u017e „tradi\u010dn\u00ed \u0448\u0430\u043c\u043f\u0430\u043d\u0441\u043a\u0438\u0439“ metoda.\n<\/p>\n
V \u010dem je podstata.<\/p>\n
Proto\u017ee kva\u0161en\u00ed mladiny je v\u017edy doprov\u00e1zena uvoln\u011bn\u00edm oxidu uhli\u010dit\u00e9ho, je to nejjednodu\u0161\u0161\u00ed, co lze ud\u011blat pro z\u00edsk\u00e1n\u00ed \u0161umiv\u00e9ho n\u00e1poje \u2013 zav\u0159\u00edt kapacita a\u017e do ukon\u010den\u00ed kva\u0161en\u00ed a uvoln\u011bn\u00ed se z n\u011bj CO2 a\u017e do doby pod\u00e1v\u00e1n\u00ed na st\u016fl. To je cel\u00e9 metody.\n <\/p>\n
\u0421\u0431\u0440\u0430\u0436\u0438\u0432\u0430\u043d\u0438\u0435 za\u010d\u00edn\u00e1 obvykl\u00fdm zp\u016fsobem v sudech nebo ocelov\u00fdch n\u00e1dr\u017e\u00edch, pak se zastavil pomoc\u00ed chlad\u00edc\u00ed a pln\u011bno ve vina\u0159stv\u00ed, v nich\u017e proces pokra\u010duje ji\u017e v uzav\u0159en\u00e9m prostoru, sb\u00edr\u00e1n\u00ed uvnit\u0159 vylu\u010duj\u00ed oxid uhli\u010dit\u00fd. <\/p>\n
Nuance „metody p\u0159edk\u016f“<\/p>\n
\nPrvn\u00ed: tlak, kter\u00fd vznik\u00e1 v uzav\u0159en\u00e9 l\u00e1hvi za \u010das \u0434\u043e\u0431\u0440\u0430\u0436\u0438\u0432\u0430\u043d\u0438\u044f, se m\u016f\u017ee zd\u00e1t nedostate\u010dn\u00e1, vyvolat radost u amat\u00e9ra obvykl\u00e9 \u0161umiv\u00e9 (v p\u0159\u00edpad\u011b methode ancestrale obce Limoux). I kdy\u017e v dob\u011b t\u011bch „p\u0159edk\u016f“ probl\u00e9m \u010dast\u011bji bylo v opa\u010dn\u00e9m (viz historie \u0161ampa\u0148sk\u00e9ho)\n<\/p>\n
Druh\u00fd bod \u2013 vzhled.<\/p>\n
Methode ancestrale v Limoux (oblast Languedoc) tak \u0442\u0440\u0430\u0434\u0438\u0446\u0438\u043e\u043d\u0435\u043d, \u017ee nezahrnuje filtrace: pou\u017eit\u00e9 kvasinky z\u016fst\u00e1vaj\u00ed v lahvi \u2013 se v\u00edno vyr\u00e1b\u00ed s ozna\u010den\u00edm sedimentu, kaln\u00e9.\n<\/p>\n
\nV\u00fdrobci obce \u0413\u0430\u0439\u0430\u043a (methode gaillacoise) a v okol\u00ed m\u011bsta Di (methode dioise) a \u00dadol\u00ed Rh\u00f4ny rad\u011bji filtrovat sediment. V methode dioise v\u00edno je filtrov\u00e1n \u0442\u0440\u0430\u043d\u0441\u0444\u0435\u0440\u043d\u044b\u043c metodou, tj. to u\u017e je docela „metoda p\u0159edk\u016f“.\n<\/p>\n
T\u0159et\u00ed n\u00e1mitka „venkovsk\u00e9ho“ metody \u2013 chu\u0165, kter\u00e1 dopadne nakonec.<\/p>\n
Proto\u017ee p\u0159i takov\u00e9 v\u00fdrob\u011b \u0161umiv\u00fdch v\u00edn se pou\u017e\u00edvaj\u00ed p\u0159\u00edrodn\u00ed kvasinky (a ne odvozenou v laborato\u0159i kultury, jako v champagne), pak v\u00fdsledek nen\u00ed tak stabiln\u00ed, a chu\u0165 se m\u016f\u017ee li\u0161it… venkovsk\u00e9 identitou \ud83d\ude42 <\/p>\n
\nNicm\u00e9n\u011b, stejn\u00fd methode dioise (\u00dadol\u00ed Rh\u00f4ny) umo\u017e\u0148uje m\u00edch\u00e1n\u00ed r\u016fzn\u00fdch stran mladiny mistrem sklepa p\u0159ed \u0444\u0435\u0440\u043c\u0435\u043d\u0442\u0430\u0446\u0438\u0435\u0439 v lahv\u00edch, pro z\u00edsk\u00e1n\u00ed po\u017eadovan\u00e9 chuti (stejn\u011b jako v Champagne). <\/p>\n
\nTak \u010di onak, u t\u011bchto v\u00edn maj\u00ed sv\u00e9 fanou\u0161ky. Krom\u011b toho, sezn\u00e1men\u00ed s v\u00ednem, \u0438\u0437\u0433\u043e\u0442\u043e\u0432\u043b\u0435\u043d\u043d\u044b\u043c na „\u0434\u0435\u0434\u043e\u0432\u0441\u043a\u043e\u043c\u0443“ metody docela pou\u010dn\u00e9 a u\u017eite\u010dn\u00e9 pro pochopen\u00ed t\u011bch \u00fasil\u00ed, kter\u00e9 je vyv\u00edjeno p\u0159i v\u00fdrob\u011b \u0161umiv\u00fdch v\u00edn slo\u017eit\u011bj\u0161\u00ed „\u0161ampa\u0148sk\u00e9“ metody.\n<\/p>\n
\u0160umiv\u00e9 v\u00edno produkovan\u00e9 v dne\u0161n\u00ed dob\u011b se touto metodou ve Francii: Blanquette methode ancestrale (Limoux, oblast Languedoc), Clairette de Die Tradition („\u041a\u043b\u0435\u0440\u0435\u0442 de Di \u0422\u0440\u0430\u0434\u0438\u0441\u044c\u043e\u043d“ (\u00dadol\u00ed Rh\u00f4ny), \u0161umiv\u00e1 v\u00edna obec \u0413\u0430\u0439\u0430\u043a: Gaillac methode gaillacoise, Gaillac methode ancestrale, r\u016f\u017eov\u00e9 \u0161umiv\u00e9 \u0411\u044e\u0436\u0435 \u0421\u0435\u0440\u0434\u043e\u043d (Bugey Cerdon, Savoy). It\u00e1lie: Prosecco Colfondo, Campagne Frank \u041a\u043e\u0440\u043d\u0435\u043b\u0438\u0441\u0441\u0435\u043d\u0430.\n<\/p>\n
Obecn\u011b, takov\u00e9 v\u00edno se vyzna\u010duje n\u00edzk\u00e9 obsah alkoholu (6-9%) a \u010dasto \u2013 dostupnost zbytkov\u00e9 sladkosti (tj. to \u010dasto polosuch\u00e1 a polosladk\u00e1 v\u00edna).
\nHlavn\u00ed odr\u016fdy: \u043c\u0443\u0437\u0430\u043a (Mauzac Blanc) , muscat blanc <\/p>\n
\u0428\u0430\u043c\u043f\u0430\u043d\u0441\u043a\u0438\u0439 metoda<\/h2>\n
\n Synonyma: tradi\u010dn\u00ed metoda, klasick\u00e1 metoda.\n <\/p>\n
\n Po prim\u00e1rn\u00ed fermentaci klidn\u00e9 z\u00e1kladn\u00ed v\u00edna ( r\u016fzn\u00fdch ro\u010dn\u00edk\u016f a spr\u00e1vn\u00fdch odr\u016fd) jsou sm\u00edch\u00e1ny, k nim se p\u0159id\u00e1vaj\u00ed kvasnice a cukr, po kter\u00e9m oni \u0440\u0430\u0437\u043b\u0438\u0432\u0430\u044e\u0442\u0441\u044f ve vina\u0159stv\u00ed, pro re-fermentace a zr\u00e1n\u00ed na zneklid\u0148uj\u00edc\u00ed . Pak, s pomoc\u00ed \u0159ady speci\u00e1ln\u00edch manipulace, sra\u017eenina se chyst\u00e1 v \u0433\u043e\u0440\u043b\u044b\u0448\u043a\u0430\u0445 lahv\u00ed a odstran\u011bn (viz vyvrhnout). V \u0161umiv\u00e9 v\u00edno, kter\u00e1 je v lahv\u00edch, se p\u0159id\u00e1v\u00e1 sm\u011bs z \u0442\u0440\u043e\u0441\u0442\u043d\u0438\u043a\u043e\u0432\u043e\u0433\u043e cukru, kter\u00fd definuje kone\u010dnou stupe\u0148 sladkosti v\u00edna, po kter\u00e9m v\u00edno je posl\u00e1n na rychlost z\u00e1v\u011brky nebo jde na prodej. <\/p>\n
Tlak v l\u00e1hvi: 5-6 bar<\/p>\n
Podrobnosti o t\u00e9to metod\u011b se v\u0161emi term\u00edny \u2013 zde .<\/p>\n
P\u0159\u00edb\u011bh „\u0161ampa\u0148sk\u00e9 metody“ naleznete zde .<\/p>\n
Krom\u011b samotn\u00e9ho \u0161ampa\u0148sk\u00e9ho, tato metoda se pou\u017e\u00edv\u00e1 p\u0159i v\u00fdrob\u011b t\u011bchto \u0161umiv\u00fdch v\u00edn, jak \u043a\u0440\u0435\u043c\u0430\u043d\u044b (Francie), \u0424\u0440\u0430\u043d\u0447\u0430\u043a\u043e\u0440\u0442\u0430 (It\u00e1lie), Oltrep\u00f2 Pavese \u041c\u0435\u0442\u043e\u0434\u043e Classico (It\u00e1lie), Trento (It\u00e1lie), Alta Langa (It\u00e1lie), Kava (\u0160pan\u011blsko), pr\u00e9miov\u00e9 n\u011bmeck\u00e9 \u0161umiv\u00e9 Winzersekt, a tak\u00e9 anglick\u00fdch \u0161umiv\u00fdch v\u00edn.<\/p>\n
Metoda Sharma-\u041c\u0430\u0440\u0442\u0438\u043d\u043e\u0442\u0442\u0438<\/h2>\n
\n Synonyma: metoda Sharma (Charmat), italsk\u00e1 metoda, \u0440\u0435\u0437\u0435\u0440\u0432\u0443\u0430\u0440\u043d\u044b\u0439 metoda, \u0430\u0432\u0442\u043e\u043a\u043b\u0430\u0432\u043d\u044b\u0439, panzer<\/p>\n
Po prim\u00e1rn\u00ed fermentaci klidn\u00e9 z\u00e1kladn\u00ed v\u00edno se vejde do velk\u00e9 ocelov\u00e9 n\u00e1dr\u017ee, kde je v podm\u00ednk\u00e1ch \u0159\u00edzen\u00e9ho tlaku a teploty, prob\u00edh\u00e1 sekund\u00e1rn\u00ed fermentace na \u00fakor nov\u011b p\u0159idan\u00fdch kvasinek a cukru. Pak, s udr\u017een\u00edm tlaku, v\u00edno je filtrov\u00e1n od usazenin a pln\u011bno ve vina\u0159stv\u00ed.<\/p>\n
Tlak v l\u00e1hvi: 2,5-3,5 bar<\/p>\n
Pou\u017eit\u00ed velk\u00fdch n\u00e1dr\u017e\u00ed umo\u017e\u0148uje zrychlit a zjednodu\u0161it proces druhotn\u00e9 fermentace. Ale nicm\u00e9n\u011b, tato metoda neposkytuje del\u0161\u00ed zr\u00e1n\u00ed na zneklid\u0148uj\u00edc\u00ed, co\u017e je nezbytnou podm\u00ednkou pro z\u00edsk\u00e1n\u00ed komplexn\u00ed \u0161umiv\u00e9 v\u00edno s rozvinut\u00fdm \u0430\u0440\u043e\u043c\u0430\u0442\u0438\u043a\u043e\u0439. <\/p>\n
Historie metody<\/h3>\n
V roce 1895 Federico \u041c\u0430\u0440\u0442\u0438\u043d\u043e\u0442\u0442\u0438 (Federico Martinotti), enolog\u016f z italsk\u00e9 provincii Asti, vytvo\u0159il „fermentoru“ \u2013 velk\u00fd chan se syst\u00e9mem chlazen\u00ed a udr\u017een\u00ed tlaku, kter\u00fd umo\u017enil realizovat my\u0161lenku francouze \u041c\u043e\u043c\u0435\u043d\u0435 (Maumene) o nahrazen\u00ed sekund\u00e1rn\u00ed kva\u0161en\u00ed \u0161umiv\u00e9ho v\u00edna v lahv\u00edch \u0444\u0435\u0440\u043c\u0435\u043d\u0442\u0430\u0446\u0438\u0435\u0439 ve velk\u00fdch n\u00e1dob\u00e1ch pro zjednodu\u0161en\u00ed procesu. Instalace shrom\u00e1\u017ed\u011bn\u00e9 sami \u041c\u043e\u043c\u0435\u043d\u0435 v roce 1852, nen\u00ed \u0433\u043e\u0434\u0438\u043b\u0430\u0441\u044c pro pou\u017eit\u00ed ve v\u00fdrob\u011b.\n<\/p>\n
S vyn\u00e1lezem autokl\u00e1vu \u041c\u0430\u0440\u0442\u0438\u043d\u043e\u0442\u0442\u0438 v It\u00e1lii za\u010dalo zav\u00e1d\u011bn\u00ed \u0440\u0435\u0437\u0435\u0440\u0432\u0443\u0430\u0440\u043d\u043e\u0433\u043e metody v\u00fdroby \u0161umiv\u00fdch v\u00edn v mal\u00fdch objemech.<\/p>\n
V roce 1907 francouz \u042d\u0436\u0435\u043d Sharma (Eugene Charmat) m\u00e1 konstrukci autokl\u00e1vu \u041c\u0430\u0440\u0442\u0438\u043d\u043e\u0442\u0442\u0438 do pr\u016fmyslov\u011b pou\u017eiteln\u00e9ho vzorku, v n\u011bm\u017e byl pou\u017eit ocelov\u00fd chan, smaltovan\u00e1 uvnit\u0159.\n<\/p>\n
\nOdtud v\u0161echny v\u00fd\u0161e uveden\u00e9 tituly t\u00e9to metody.\n <\/p>\n
Podle zp\u016fsobu Sharma-\u041c\u0430\u0440\u0442\u0438\u043d\u043e\u0442\u0442\u0438 produkuj\u00ed italsk\u00e1 v\u00edna Prosecco, v\u011bt\u0161ina ostatn\u00edch italsk\u00fdch \u0161umiv\u00fdch v\u00edn, v\u011bt\u0161ina n\u011bmeck\u00fdch \u0161umiv\u00e1 v\u00edna, Sekt, v\u011bt\u0161ina \u0161umiv\u00fdch v\u00edn z Nov\u00e9ho Sv\u011bta.<\/p>\n
Modifikovan\u00e1 metoda Kouzlo<\/strong> se pou\u017e\u00edv\u00e1 p\u0159i v\u00fdrob\u011b \u0161umiv\u00fdch Asti<\/p>\n","protected":false},"excerpt":{"rendered":"Tento \u010dl\u00e1nek pojedn\u00e1v\u00e1 o zp\u016fsobech v\u00fdroby. Cm. p\u0159ehled \u0161umiv\u00fdch v\u00edn podle zem\u011b \u0160umiv\u00e9 v\u00edno je v\u00edno, nasycen\u00e9 oxidem uhli\u010dit\u00fdm, kter\u00fd z nich d\u011bl\u00e1…<\/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-2978","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\/2978","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=2978"}],"version-history":[{"count":0,"href":"https:\/\/vine-nn.ru\/cs\/wp-json\/wp\/v2\/posts\/2978\/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=2978"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/vine-nn.ru\/cs\/wp-json\/wp\/v2\/categories?post=2978"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/vine-nn.ru\/cs\/wp-json\/wp\/v2\/tags?post=2978"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
\n Nyn\u00ed popo\u0159ad\u011b.\n<\/p>\n
\u0414\u0435\u0434\u043e\u0432\u0441\u043a\u0438\u0439 (rustik\u00e1ln\u00ed)<\/h2>\n
\n Synonyma a variace: m\u00e9thode obce („selsk\u00fd zp\u016fsob“), m\u00e9thode ancestrale (\u0430\u043d\u0441\u0435\u0441\u0442\u0440\u0430\u043b\u044c, „metoda p\u0159edk\u016f“, region Limoux), m\u00e9thode dioise (v oblasti Di \u00fadol\u00ed Rh\u00f4ny), m\u00e9thode gaillacoise (v obci \u0413\u0430\u0439\u044f\u043a).\n <\/p>\n
\nJe to nejjednodu\u0161\u0161\u00ed metoda \u2013 s jedinou \u0444\u0435\u0440\u043c\u0435\u043d\u0442\u0430\u0446\u0438\u0435\u0439, kter\u00e9 se konalo v l\u00e1hvi<\/b>. S to v\u0161echno kdysi za\u010dalo. Tj. ve skute\u010dnosti, metoda \u0430\u043d\u0441\u0435\u0441\u0442\u0440\u0430\u043b\u044c v\u00edce tradi\u010dn\u00ed, ne\u017e „tradi\u010dn\u00ed \u0448\u0430\u043c\u043f\u0430\u043d\u0441\u043a\u0438\u0439“ metoda.\n<\/p>\n
V \u010dem je podstata.<\/p>\n
Proto\u017ee kva\u0161en\u00ed mladiny je v\u017edy doprov\u00e1zena uvoln\u011bn\u00edm oxidu uhli\u010dit\u00e9ho, je to nejjednodu\u0161\u0161\u00ed, co lze ud\u011blat pro z\u00edsk\u00e1n\u00ed \u0161umiv\u00e9ho n\u00e1poje \u2013 zav\u0159\u00edt kapacita a\u017e do ukon\u010den\u00ed kva\u0161en\u00ed a uvoln\u011bn\u00ed se z n\u011bj CO2 a\u017e do doby pod\u00e1v\u00e1n\u00ed na st\u016fl. To je cel\u00e9 metody.\n <\/p>\n
\u0421\u0431\u0440\u0430\u0436\u0438\u0432\u0430\u043d\u0438\u0435 za\u010d\u00edn\u00e1 obvykl\u00fdm zp\u016fsobem v sudech nebo ocelov\u00fdch n\u00e1dr\u017e\u00edch, pak se zastavil pomoc\u00ed chlad\u00edc\u00ed a pln\u011bno ve vina\u0159stv\u00ed, v nich\u017e proces pokra\u010duje ji\u017e v uzav\u0159en\u00e9m prostoru, sb\u00edr\u00e1n\u00ed uvnit\u0159 vylu\u010duj\u00ed oxid uhli\u010dit\u00fd. <\/p>\n
Nuance „metody p\u0159edk\u016f“<\/p>\n
\nPrvn\u00ed: tlak, kter\u00fd vznik\u00e1 v uzav\u0159en\u00e9 l\u00e1hvi za \u010das \u0434\u043e\u0431\u0440\u0430\u0436\u0438\u0432\u0430\u043d\u0438\u044f, se m\u016f\u017ee zd\u00e1t nedostate\u010dn\u00e1, vyvolat radost u amat\u00e9ra obvykl\u00e9 \u0161umiv\u00e9 (v p\u0159\u00edpad\u011b methode ancestrale obce Limoux). I kdy\u017e v dob\u011b t\u011bch „p\u0159edk\u016f“ probl\u00e9m \u010dast\u011bji bylo v opa\u010dn\u00e9m (viz historie \u0161ampa\u0148sk\u00e9ho)\n<\/p>\n
Druh\u00fd bod \u2013 vzhled.<\/p>\n
Methode ancestrale v Limoux (oblast Languedoc) tak \u0442\u0440\u0430\u0434\u0438\u0446\u0438\u043e\u043d\u0435\u043d, \u017ee nezahrnuje filtrace: pou\u017eit\u00e9 kvasinky z\u016fst\u00e1vaj\u00ed v lahvi \u2013 se v\u00edno vyr\u00e1b\u00ed s ozna\u010den\u00edm sedimentu, kaln\u00e9.\n<\/p>\n
\nV\u00fdrobci obce \u0413\u0430\u0439\u0430\u043a (methode gaillacoise) a v okol\u00ed m\u011bsta Di (methode dioise) a \u00dadol\u00ed Rh\u00f4ny rad\u011bji filtrovat sediment. V methode dioise v\u00edno je filtrov\u00e1n \u0442\u0440\u0430\u043d\u0441\u0444\u0435\u0440\u043d\u044b\u043c metodou, tj. to u\u017e je docela „metoda p\u0159edk\u016f“.\n<\/p>\n
T\u0159et\u00ed n\u00e1mitka „venkovsk\u00e9ho“ metody \u2013 chu\u0165, kter\u00e1 dopadne nakonec.<\/p>\n
Proto\u017ee p\u0159i takov\u00e9 v\u00fdrob\u011b \u0161umiv\u00fdch v\u00edn se pou\u017e\u00edvaj\u00ed p\u0159\u00edrodn\u00ed kvasinky (a ne odvozenou v laborato\u0159i kultury, jako v champagne), pak v\u00fdsledek nen\u00ed tak stabiln\u00ed, a chu\u0165 se m\u016f\u017ee li\u0161it… venkovsk\u00e9 identitou \ud83d\ude42 <\/p>\n
\nNicm\u00e9n\u011b, stejn\u00fd methode dioise (\u00dadol\u00ed Rh\u00f4ny) umo\u017e\u0148uje m\u00edch\u00e1n\u00ed r\u016fzn\u00fdch stran mladiny mistrem sklepa p\u0159ed \u0444\u0435\u0440\u043c\u0435\u043d\u0442\u0430\u0446\u0438\u0435\u0439 v lahv\u00edch, pro z\u00edsk\u00e1n\u00ed po\u017eadovan\u00e9 chuti (stejn\u011b jako v Champagne). <\/p>\n
\nTak \u010di onak, u t\u011bchto v\u00edn maj\u00ed sv\u00e9 fanou\u0161ky. Krom\u011b toho, sezn\u00e1men\u00ed s v\u00ednem, \u0438\u0437\u0433\u043e\u0442\u043e\u0432\u043b\u0435\u043d\u043d\u044b\u043c na „\u0434\u0435\u0434\u043e\u0432\u0441\u043a\u043e\u043c\u0443“ metody docela pou\u010dn\u00e9 a u\u017eite\u010dn\u00e9 pro pochopen\u00ed t\u011bch \u00fasil\u00ed, kter\u00e9 je vyv\u00edjeno p\u0159i v\u00fdrob\u011b \u0161umiv\u00fdch v\u00edn slo\u017eit\u011bj\u0161\u00ed „\u0161ampa\u0148sk\u00e9“ metody.\n<\/p>\n
\u0160umiv\u00e9 v\u00edno produkovan\u00e9 v dne\u0161n\u00ed dob\u011b se touto metodou ve Francii: Blanquette methode ancestrale (Limoux, oblast Languedoc), Clairette de Die Tradition („\u041a\u043b\u0435\u0440\u0435\u0442 de Di \u0422\u0440\u0430\u0434\u0438\u0441\u044c\u043e\u043d“ (\u00dadol\u00ed Rh\u00f4ny), \u0161umiv\u00e1 v\u00edna obec \u0413\u0430\u0439\u0430\u043a: Gaillac methode gaillacoise, Gaillac methode ancestrale, r\u016f\u017eov\u00e9 \u0161umiv\u00e9 \u0411\u044e\u0436\u0435 \u0421\u0435\u0440\u0434\u043e\u043d (Bugey Cerdon, Savoy). It\u00e1lie: Prosecco Colfondo, Campagne Frank \u041a\u043e\u0440\u043d\u0435\u043b\u0438\u0441\u0441\u0435\u043d\u0430.\n<\/p>\n
Obecn\u011b, takov\u00e9 v\u00edno se vyzna\u010duje n\u00edzk\u00e9 obsah alkoholu (6-9%) a \u010dasto \u2013 dostupnost zbytkov\u00e9 sladkosti (tj. to \u010dasto polosuch\u00e1 a polosladk\u00e1 v\u00edna).
\nHlavn\u00ed odr\u016fdy: \u043c\u0443\u0437\u0430\u043a (Mauzac Blanc) , muscat blanc <\/p>\n
\u0428\u0430\u043c\u043f\u0430\u043d\u0441\u043a\u0438\u0439 metoda<\/h2>\n
\n Synonyma: tradi\u010dn\u00ed metoda, klasick\u00e1 metoda.\n <\/p>\n
\n Po prim\u00e1rn\u00ed fermentaci klidn\u00e9 z\u00e1kladn\u00ed v\u00edna ( r\u016fzn\u00fdch ro\u010dn\u00edk\u016f a spr\u00e1vn\u00fdch odr\u016fd) jsou sm\u00edch\u00e1ny, k nim se p\u0159id\u00e1vaj\u00ed kvasnice a cukr, po kter\u00e9m oni \u0440\u0430\u0437\u043b\u0438\u0432\u0430\u044e\u0442\u0441\u044f ve vina\u0159stv\u00ed, pro re-fermentace a zr\u00e1n\u00ed na zneklid\u0148uj\u00edc\u00ed . Pak, s pomoc\u00ed \u0159ady speci\u00e1ln\u00edch manipulace, sra\u017eenina se chyst\u00e1 v \u0433\u043e\u0440\u043b\u044b\u0448\u043a\u0430\u0445 lahv\u00ed a odstran\u011bn (viz vyvrhnout). V \u0161umiv\u00e9 v\u00edno, kter\u00e1 je v lahv\u00edch, se p\u0159id\u00e1v\u00e1 sm\u011bs z \u0442\u0440\u043e\u0441\u0442\u043d\u0438\u043a\u043e\u0432\u043e\u0433\u043e cukru, kter\u00fd definuje kone\u010dnou stupe\u0148 sladkosti v\u00edna, po kter\u00e9m v\u00edno je posl\u00e1n na rychlost z\u00e1v\u011brky nebo jde na prodej. <\/p>\n
Tlak v l\u00e1hvi: 5-6 bar<\/p>\n
Podrobnosti o t\u00e9to metod\u011b se v\u0161emi term\u00edny \u2013 zde .<\/p>\n
P\u0159\u00edb\u011bh „\u0161ampa\u0148sk\u00e9 metody“ naleznete zde .<\/p>\n
Krom\u011b samotn\u00e9ho \u0161ampa\u0148sk\u00e9ho, tato metoda se pou\u017e\u00edv\u00e1 p\u0159i v\u00fdrob\u011b t\u011bchto \u0161umiv\u00fdch v\u00edn, jak \u043a\u0440\u0435\u043c\u0430\u043d\u044b (Francie), \u0424\u0440\u0430\u043d\u0447\u0430\u043a\u043e\u0440\u0442\u0430 (It\u00e1lie), Oltrep\u00f2 Pavese \u041c\u0435\u0442\u043e\u0434\u043e Classico (It\u00e1lie), Trento (It\u00e1lie), Alta Langa (It\u00e1lie), Kava (\u0160pan\u011blsko), pr\u00e9miov\u00e9 n\u011bmeck\u00e9 \u0161umiv\u00e9 Winzersekt, a tak\u00e9 anglick\u00fdch \u0161umiv\u00fdch v\u00edn.<\/p>\n
Metoda Sharma-\u041c\u0430\u0440\u0442\u0438\u043d\u043e\u0442\u0442\u0438<\/h2>\n
\n Synonyma: metoda Sharma (Charmat), italsk\u00e1 metoda, \u0440\u0435\u0437\u0435\u0440\u0432\u0443\u0430\u0440\u043d\u044b\u0439 metoda, \u0430\u0432\u0442\u043e\u043a\u043b\u0430\u0432\u043d\u044b\u0439, panzer<\/p>\n
Po prim\u00e1rn\u00ed fermentaci klidn\u00e9 z\u00e1kladn\u00ed v\u00edno se vejde do velk\u00e9 ocelov\u00e9 n\u00e1dr\u017ee, kde je v podm\u00ednk\u00e1ch \u0159\u00edzen\u00e9ho tlaku a teploty, prob\u00edh\u00e1 sekund\u00e1rn\u00ed fermentace na \u00fakor nov\u011b p\u0159idan\u00fdch kvasinek a cukru. Pak, s udr\u017een\u00edm tlaku, v\u00edno je filtrov\u00e1n od usazenin a pln\u011bno ve vina\u0159stv\u00ed.<\/p>\n
Tlak v l\u00e1hvi: 2,5-3,5 bar<\/p>\n
Pou\u017eit\u00ed velk\u00fdch n\u00e1dr\u017e\u00ed umo\u017e\u0148uje zrychlit a zjednodu\u0161it proces druhotn\u00e9 fermentace. Ale nicm\u00e9n\u011b, tato metoda neposkytuje del\u0161\u00ed zr\u00e1n\u00ed na zneklid\u0148uj\u00edc\u00ed, co\u017e je nezbytnou podm\u00ednkou pro z\u00edsk\u00e1n\u00ed komplexn\u00ed \u0161umiv\u00e9 v\u00edno s rozvinut\u00fdm \u0430\u0440\u043e\u043c\u0430\u0442\u0438\u043a\u043e\u0439. <\/p>\n
Historie metody<\/h3>\n
V roce 1895 Federico \u041c\u0430\u0440\u0442\u0438\u043d\u043e\u0442\u0442\u0438 (Federico Martinotti), enolog\u016f z italsk\u00e9 provincii Asti, vytvo\u0159il „fermentoru“ \u2013 velk\u00fd chan se syst\u00e9mem chlazen\u00ed a udr\u017een\u00ed tlaku, kter\u00fd umo\u017enil realizovat my\u0161lenku francouze \u041c\u043e\u043c\u0435\u043d\u0435 (Maumene) o nahrazen\u00ed sekund\u00e1rn\u00ed kva\u0161en\u00ed \u0161umiv\u00e9ho v\u00edna v lahv\u00edch \u0444\u0435\u0440\u043c\u0435\u043d\u0442\u0430\u0446\u0438\u0435\u0439 ve velk\u00fdch n\u00e1dob\u00e1ch pro zjednodu\u0161en\u00ed procesu. Instalace shrom\u00e1\u017ed\u011bn\u00e9 sami \u041c\u043e\u043c\u0435\u043d\u0435 v roce 1852, nen\u00ed \u0433\u043e\u0434\u0438\u043b\u0430\u0441\u044c pro pou\u017eit\u00ed ve v\u00fdrob\u011b.\n<\/p>\n
S vyn\u00e1lezem autokl\u00e1vu \u041c\u0430\u0440\u0442\u0438\u043d\u043e\u0442\u0442\u0438 v It\u00e1lii za\u010dalo zav\u00e1d\u011bn\u00ed \u0440\u0435\u0437\u0435\u0440\u0432\u0443\u0430\u0440\u043d\u043e\u0433\u043e metody v\u00fdroby \u0161umiv\u00fdch v\u00edn v mal\u00fdch objemech.<\/p>\n
V roce 1907 francouz \u042d\u0436\u0435\u043d Sharma (Eugene Charmat) m\u00e1 konstrukci autokl\u00e1vu \u041c\u0430\u0440\u0442\u0438\u043d\u043e\u0442\u0442\u0438 do pr\u016fmyslov\u011b pou\u017eiteln\u00e9ho vzorku, v n\u011bm\u017e byl pou\u017eit ocelov\u00fd chan, smaltovan\u00e1 uvnit\u0159.\n<\/p>\n
\nOdtud v\u0161echny v\u00fd\u0161e uveden\u00e9 tituly t\u00e9to metody.\n <\/p>\n
Podle zp\u016fsobu Sharma-\u041c\u0430\u0440\u0442\u0438\u043d\u043e\u0442\u0442\u0438 produkuj\u00ed italsk\u00e1 v\u00edna Prosecco, v\u011bt\u0161ina ostatn\u00edch italsk\u00fdch \u0161umiv\u00fdch v\u00edn, v\u011bt\u0161ina n\u011bmeck\u00fdch \u0161umiv\u00e1 v\u00edna, Sekt, v\u011bt\u0161ina \u0161umiv\u00fdch v\u00edn z Nov\u00e9ho Sv\u011bta.<\/p>\n
Modifikovan\u00e1 metoda Kouzlo<\/strong> se pou\u017e\u00edv\u00e1 p\u0159i v\u00fdrob\u011b \u0161umiv\u00fdch Asti<\/p>\n","protected":false},"excerpt":{"rendered":" Tento \u010dl\u00e1nek pojedn\u00e1v\u00e1 o zp\u016fsobech v\u00fdroby. Cm. p\u0159ehled \u0161umiv\u00fdch v\u00edn podle zem\u011b \u0160umiv\u00e9 v\u00edno je v\u00edno, nasycen\u00e9 oxidem uhli\u010dit\u00fdm, kter\u00fd z nich d\u011bl\u00e1…<\/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-2978","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\/2978","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=2978"}],"version-history":[{"count":0,"href":"https:\/\/vine-nn.ru\/cs\/wp-json\/wp\/v2\/posts\/2978\/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=2978"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/vine-nn.ru\/cs\/wp-json\/wp\/v2\/categories?post=2978"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/vine-nn.ru\/cs\/wp-json\/wp\/v2\/tags?post=2978"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}