\nDanas \u0107ete retko nai\u0107i na vesele seljake, \u0442\u043e\u043f\u0447\u0443\u0449\u0438\u0445 gro\u017e\u0111e golim nogama u drvenim \u0447\u0430\u043d\u0430\u0445. Uskoro treba zamisliti nehr\u0111aju\u0107eg \u010delika, ra\u010dunala i \u043b\u0430\u0431\u043e\u0440\u0430\u0442\u043e\u0440\u043d\u0443\u044e higijenu. Stalno eksperimentiranje s tehnologijom i opremom sastavni dio moderne vinske industrije, ali, bez obzira na to, enologija je u velikoj mjeri ostaje tajanstven i \u010daroban proces.\n<\/p>\n
\nPrvo je potrebno da se sok od gro\u017e\u0111a. To je nasilan akcija nad vinogradom, iako i strogo kontrolirana, doga\u0111a u automobilu, a zove se \u0434\u0440\u043e\u0431\u0438\u043b\u043a\u043e\u0439, \u0440\u0430\u0441\u0449\u0435\u043f\u043b\u044f\u044e\u0449\u0435\u0439 vinove kore. Ako ste \u0438\u0437\u0433\u043e\u0442\u0430\u0432\u043b\u0438\u0432\u0430\u0435\u0442\u0435 bijelo vino, potrebno je odvojiti \u0437\u0430\u0431\u0440\u043e\u0434\u0438\u0432\u0448\u0438\u0439 sok od hridi i kora. Oni daju krive boje i zasititi ga \u0442\u0430\u043d\u0438\u043d\u043e\u043c; i jedno i drugo nepo\u017eeljno za bijela vina, tako da bez odlaganja stavlja \u0440\u0430\u0437\u0434\u0430\u0432\u043b\u0435\u043d\u043d\u0443\u044e masu gro\u017e\u0111a pod press i \u0432\u044b\u0436\u0438\u043c\u0430\u0435\u0442\u0435 svu teku\u0107inu, a zatim \u043f\u0435\u0440\u0435\u043a\u0430\u0447\u0438\u0432\u0430\u0435\u0442\u0435 ga u posudu, zove \u0431\u0440\u043e\u0434\u0438\u043b\u044c\u043d\u044b\u043c chan.\n<\/p>\n
\n Neki vinari stavlja cijeli grozdovi odmah ispod pritisnite da se jo\u0161 vi\u0161e svje\u017ei sok.
\nNajve\u0107i uspjeh vinarstva u XX stolje\u0107u postala mogu\u0107nost kontrole temperature fermentacije, \u0161to je omogu\u0107ilo provesti hladnu \u0444\u0435\u0440\u043c\u0435\u043d\u0442\u0430\u0446\u0438\u044e. To je jedan od razloga zahvaljuju\u0107i kojima je jeftino australsko ili \u010dileanski vina, \u0432\u044b\u0440\u0430\u0449\u0438\u0432\u0430\u0435\u043c\u043e\u0435 u vru\u0107im uvjetima, jo\u0161 uvijek ostaje svje\u017e i vo\u0107ni okus.\n<\/p>\n
\nVe\u0107ina modernih plu\u0107a bijelih vina proizvedenih u ogromnim, \u043e\u0445\u043b\u0430\u0436\u0434\u0430\u0435\u043c\u044b\u0445 \u010deli\u010dne posude, ali neki bijela vina vrhunske kvalitete \u0444\u0435\u0440\u043c\u0435\u043d\u0442\u0438\u0440\u0443\u044e\u0442\u0441\u044f u malim hrastovim ba\u010dvama, koji daju krivi \u043c\u0430\u0441\u043b\u044f\u043d\u0438\u0441\u0442\u043e\u0441\u0442\u044c i \u0432\u0430\u043d\u0438\u043b\u044c\u043d\u0443\u044e dubinu.\n<\/p>\n
\nU proizvodnji crnog vina sok i \u043c\u0435\u0437\u0433\u0430 \u0441\u0431\u0440\u0430\u0436\u0438\u0432\u0430\u044e\u0442\u0441\u044f zajedno, jer u ko\u017ei sadr\u017ei prirodne boje, aromati\u010dne tvari i tanina, koji igra ulogu konzervans. Fermentacija se obi\u010dno doga\u0111a u velikim \u0447\u0430\u043d\u0430\u0445 od nehr\u0111aju\u0107eg \u010delika, betona ili (ponekad) drveta. Fermentacija se odvija na znatno vi\u0161oj temperaturi nego za bijela vina, za ekstrakciju maksimalni broj boja i aromati\u010dne supstance iz kore. <\/p>\n
Potrebno je ponekad dobro promije\u0161ati teku\u0107ina ili pumpa sok sa dna nad \u043c\u0435\u0437\u0433\u043e\u0439, plutaju\u0107i na vrhu, ali ve\u0107inu vremena samo sjediti i gledati obrazovanje dublje crvene nijanse. Kada zasi\u0107enost boja i sadr\u017eaj tanina posti\u017eu optimalne razine, sok prelazi u novi kontejner, a preostali masa ide pod press, stisnuti ostaci teku\u0107ine.\n<\/p>\n
\nKada radite ros\u00e9 vino, onda po\u010deti ba\u0161 kao i u proizvodnji crnog vina, ali \u043e\u0442\u0434\u0435\u043b\u044f\u0435\u0442\u0435 mo\u0161t od gro\u017e\u0111a od kore na znatno ranijoj fazi, tako da vino ima samo slab nijansu boje, dalje se proces odvija ba\u0161 kao i u proizvodnji bijelih vina. Mo\u017eete se prevariti, dodaju\u0107i malo crnog vina u bijelo, ali onda \u0107ete uspjeti nije sada ros\u00e9 vino i njegov ukus nije tako dobar. <\/p>\n","protected":false},"excerpt":{"rendered":"
Danas \u0107ete retko nai\u0107i na vesele seljake, \u0442\u043e\u043f\u0447\u0443\u0449\u0438\u0445 gro\u017e\u0111e golim nogama u drvenim \u0447\u0430\u043d\u0430\u0445. Uskoro treba zamisliti nehr\u0111aju\u0107eg \u010delika, ra\u010dunala i \u043b\u0430\u0431\u043e\u0440\u0430\u0442\u043e\u0440\u043d\u0443\u044e higijenu….<\/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-2721","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\/2721","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=2721"}],"version-history":[{"count":0,"href":"https:\/\/vine-nn.ru\/hr\/wp-json\/wp\/v2\/posts\/2721\/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=2721"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/vine-nn.ru\/hr\/wp-json\/wp\/v2\/categories?post=2721"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/vine-nn.ru\/hr\/wp-json\/wp\/v2\/tags?post=2721"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}