{"id":2697,"date":"2020-01-08T23:31:10","date_gmt":"2020-01-08T20:31:10","guid":{"rendered":"http:\/\/vine-nn.ru\/hrast-sladi-od-secera\/"},"modified":"2020-01-08T23:31:10","modified_gmt":"2020-01-08T20:31:10","slug":"hrast-sladi-od-secera","status":"publish","type":"post","link":"https:\/\/vine-nn.ru\/hr\/hrast-sladi-od-secera\/","title":{"rendered":"Hrast sla\u0111i od \u0161e\u0107era"},"content":{"rendered":"

\n\u0420\u0430\u0437\u0433\u0430\u0434\u043a\u0430 tajne “fantomske” slastice u suhim vinima, po svemu sude\u0107i \u2013 u drvu ba\u010dvi. No, kako je vino mo\u017ee biti sladak okus u nedostatku preostali \u0161e\u0107er? Ispostavilo se, razlog uop\u0107e nije tamo, gdje uobi\u010dajeno je misliti.<\/p>\n

<\/p>\n

\nSigurno vam se \u010dinili razna suho bijelo vino, koje je \u010dinilo slatka i ukusna okusa, unato\u010d predstavljaju sigurnost svojstava vinara u tome da je potpuno suha. I niste sami u tome. Ovaj fenomen je dugo vremena uzrokuje tasters \u0432\u0441\u043a\u0438\u0434\u044b\u0432\u0430\u0442\u044c obrve u \u010dudu i sumnjati u vlastite senzacije, koje su, \u010dini se, u suprotnosti s \u010dinjenicama.\n<\/p>\n

\n “Sama ideja slatki\u0161e bez \u0161e\u0107era se \u010dini kao paradoks”, ka\u017ee Axel \u041c\u0430\u0440\u0448\u0430\u043b\u044c sa Sveu\u010dili\u0161ta u Bordeauxu. Na kraju nula po\u010deo je studija, u kojoj je ovaj problem bio glavni.<\/p>\n

\nPostoji mi\u0161ljenje da je etanol i glicerin uzrokuju osje\u0107aj slatko\u0107e u suho vino, ali istra\u017eivanja, uklju\u010duju\u0107i odr\u017eati \u041c\u0430\u0440\u0448\u0430\u043b\u0435\u043c, nije dao dokaza o tom odobrenju. Ispostavilo se da hrastove ba\u010dve imaju puno ve\u0107i u\u010dinak na osjet od vino chardonnay.\n<\/p>\n

\n“Otkrili smo da je cijela obitelj tvari, za koje ranije nije obra\u0107ao posebnu pozornost. Oni su slobodno spadaju u vino od drva ba\u010dve i daju osje\u0107aj slatko\u0107e u nedostatku \u0161e\u0107era. Pri tome, oni 8000 puta sla\u0111i od saharoze”.<\/p>\n

\nBez razmi\u0161ljanja, znanstvenici su im dali jednostavan odgovaraju\u0107i naziv \u043a\u0432\u0435\u0440\u043a\u043e\u0442\u0440\u0438\u0442\u0435\u0440\u043f\u0435\u043d\u043e\u0437\u0438\u0434\u044b (od lat. Quercus, hrast).
\nSljede\u0107i korak \u041c\u0430\u0440\u0448\u0430\u043b\u044f, u suradnji s poznatim \u044d\u043d\u043e\u043b\u043e\u0433\u043e\u043c Denis \u0414\u044e\u0431\u043e\u0440\u0434\u044c\u0435 (Denis Dubourdieu), postao je zajedni\u010dki objavljivanje istra\u017eivanja, prikazuje ovisnost stupnja slatko\u0107e, prijavljene stabla kriv od vrsta hrasta, od kojih je izra\u0111ena cijev.\n<\/p>\n

\n “Utvr\u0111eno je da \u0441\u043a\u0430\u043b\u044c\u043d\u044b\u0439 hrast sadr\u017ei znatno vi\u0161e takvih slatkih spojeva, nego hrast \u0447\u0435\u0440\u0435\u0448\u0447\u0430\u0442\u044b\u0439, tako da je pogodan za vi\u0161e ciljeve vina”, ka\u017ee \u041c\u0430\u0440\u0448\u0430\u043b\u044c. <\/p>\n

\n\u0421\u043a\u0430\u043b\u044c\u043d\u044b\u0439 hrast (lat. Quercus petraea) \u2013 to je starosjedilac za Europu vrsta bijelog hrasta raste na male kamenitim tlima, \u0161to je i dalo mu ime: petraea zna\u010di “stjenovite zemlje”. Njegova drvo se koriste u gra\u0111evinarstvu i proizvodnji ba\u010dava. A evo \u0447\u0435\u0440\u0435\u0448\u0447\u0430\u0442\u044b\u0439 hrast (Quercus robur), stolari vole \u043a\u0440\u0430\u0441\u043d\u043e\u0434\u0435\u0440\u0435\u0432\u0449\u0438\u043a\u0438.\n<\/p>\n

\nDa nam daju ove znanstvene izra\u010dune?\n<\/p>\n

\nRazvoj metoda identifikacije drveta, koji daju veliku slast \u0441\u0443\u0445\u043e\u043c\u0443 krivnju, \u0107e dodati jo\u0161 jedan ozbiljan alat u arsenalu vinara. Sada, oni \u0107e zahtijevati materijal ne iz odre\u0111enih \u0161uma, a iz odre\u0111ene vrste hrasta.\n<\/p>\n

\nAli nije li to previ\u0161e duboko mi se popeo u znanosti, i ne gubimo li romantiku, okoli\u0161 ro\u0111enje vina? \u041c\u0435\u0441\u044c\u0435 \u041c\u0430\u0440\u0448\u0430\u043b\u044c smatra da nema: “\u044d\u043d\u043e\u043b\u043e\u0433\u0438\u044f nam daje slobodu kreativnosti”.<\/p>\n","protected":false},"excerpt":{"rendered":"

\u0420\u0430\u0437\u0433\u0430\u0434\u043a\u0430 tajne “fantomske” slastice u suhim vinima, po svemu sude\u0107i \u2013 u drvu ba\u010dvi. No, kako je vino mo\u017ee biti sladak okus u…<\/p>\n","protected":false},"author":1,"featured_media":1268,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[51],"tags":[],"class_list":["post-2697","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-informacije"],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/vine-nn.ru\/hr\/wp-json\/wp\/v2\/posts\/2697","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/vine-nn.ru\/hr\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/vine-nn.ru\/hr\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/vine-nn.ru\/hr\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/vine-nn.ru\/hr\/wp-json\/wp\/v2\/comments?post=2697"}],"version-history":[{"count":0,"href":"https:\/\/vine-nn.ru\/hr\/wp-json\/wp\/v2\/posts\/2697\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/vine-nn.ru\/hr\/wp-json\/wp\/v2\/media\/1268"}],"wp:attachment":[{"href":"https:\/\/vine-nn.ru\/hr\/wp-json\/wp\/v2\/media?parent=2697"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/vine-nn.ru\/hr\/wp-json\/wp\/v2\/categories?post=2697"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/vine-nn.ru\/hr\/wp-json\/wp\/v2\/tags?post=2697"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}