{"id":6131,"date":"2020-01-12T22:47:18","date_gmt":"2020-01-12T19:47:18","guid":{"rendered":"http:\/\/vine-nn.ru\/ka-degustet-vinu-2\/"},"modified":"2020-01-12T22:47:18","modified_gmt":"2020-01-12T19:47:18","slug":"ka-degustet-vinu-2","status":"publish","type":"post","link":"https:\/\/vine-nn.ru\/lv\/ka-degustet-vinu-2\/","title":{"rendered":"K\u0101 degust\u0113t v\u012bnu"},"content":{"rendered":"<ul style=\"letter-spacing:1px;\">\n<li>Meistarklases v\u012bnzi\u0146a ar degust\u0101ciju<\/li>\n<\/ul>\n<p>\n Vienk\u0101r\u0161i dzert (\u016bdeni) \u2013 t\u0101 ir fiziolo\u0123iska vajadz\u012bba, dzert v\u012bnu \u2013 tas ir prieks, un tas var b\u016bt vair\u0101k vai maz\u0101k sp\u0113c\u012bgu atkar\u012bb\u0101 no v\u012bna, nosac\u012bjumiem degust\u0101cijas, iej\u016bt\u012bbu \u0434\u0435\u0433\u0443\u0441\u0442\u0430\u0442\u043e\u0440\u0430.\n<\/p>\n<p>\nPast\u0101v vair\u0101ki veidi, degust\u0101cijas, no kur\u0101m katrai ir savi m\u0113r\u0137i:<br \/>\ndegust\u0101cija tehnisk\u0101, anal\u012btisk\u0101, sal\u012bdzino\u0161\u0101, trijst\u016bra utt.. kas veikti pie profesion\u0101\u013ciem.\n<\/p>\n<p>\nViena no form\u0101m, degust\u0101cijas, \u0441\u0442\u0430\u0432\u044f\u0449\u0430\u044f strupce\u013c\u0101 daudzu neof\u012btu, \u2013 tas ir izpild\u0101mais daudzos restor\u0101nos ritu\u0101ls p\u0101rbaudes v\u012bna defekti, kuru laik\u0101 viesm\u012blis ielej gl\u0101z\u0113 nedaudz izv\u0113l\u0113t\u0101 v\u012bna, lai j\u016bs to ir izm\u0113\u0123in\u0101ju\u0161i. Tas \u013cauj jums, lai p\u0101rliecin\u0101tos par to, ka, pirmk\u0101rt, tas ir v\u0113lamo temperat\u016bru, un, otrk\u0101rt, vi\u0146am nav ac\u012bmredzami tr\u016bkumi, kas visbie\u017e\u0101k saist\u012btas ar aizb\u0101zni. Atteikties no v\u012bna tikai t\u0101p\u0113c, ka tas jums nepat\u012bk, j\u016bs \u0161aj\u0101 gad\u012bjum\u0101 nav ties\u012bga.\n<\/p>\n<p>\nV\u012bna cien\u012bt\u0101jiem m\u0113r\u0137is degust\u0101cija \u2013 izvilkt pa\u0161u b\u016bt\u012bbu v\u012bnu, turkl\u0101t t\u0101, lai var\u0113tu par to p\u0113c tam run\u0101t un att\u012bst\u012bt asumu o\u017eas un gar\u0161as saj\u016btas.\n<\/p>\n<p>\nV\u012bna degust\u0101cija nekl\u0101jas r\u012bkot nez kur un kaut k\u0101. Telp\u0101 b\u016btu pat\u012bkams, labi apgaismot\u0101m (gaisma ir j\u0101b\u016bt vai nu dabas, vai nav \u0438\u0441\u043a\u0430\u0436\u0430\u044e\u0449\u0438\u043c kr\u0101sas, t\u0101 saucamo, &#8220;diena&#8221;) p\u0113c iesp\u0113jas gai\u0161\u0101ku kr\u0101su. Taj\u0101 nedr\u012bkst b\u016bt sve\u0161as smakas, piem\u0113ram, smar\u017eas, d\u016bmu smar\u017ea (tabakas, vai kam\u012bnam), virtuves smar\u017eu vai arom\u0101tisko ziedu, utt Temperat\u016bra ir vid\u0113jais (no 18 l\u012bdz 20 \u00b0C).\n<\/p>\n<p>\nSvar\u012bgi izv\u0113l\u0113ties piem\u0113rotas gl\u0101zes. Vi\u0146\u0161 ir bezkr\u0101sains un p\u0113c iesp\u0113jas pl\u0101n\u0101ku, lai kleita v\u012bni bija labi redzams. T\u0101 forma ir k\u0101 tulpe, tas ir, netiek atkl\u0101ts, k\u0101 tas bie\u017ei notiek, bet, glu\u017ei pret\u0113ji, nedaudz piegulo\u0161u. \u0136erme\u0146a gl\u0101zes ir atdal\u012bta no t\u0101s dibin\u0101\u0161anas k\u0101ji\u0146u. \u0160\u012b forma \u013cauj izvair\u012bties no uzsild\u012b\u0161anas v\u012bns ar roku (gl\u0101ze tur tie\u0161i par to, k\u0101jas) un vienk\u0101r\u0161o rot\u0101cijas kust\u012bbas gl\u0101zes, kas ir nepiecie\u0161ami, lai pa\u0101trin\u0101tu v\u012bna sk\u0101bek\u013ca pies\u0101tin\u0101jums (un pat to oksid\u0113\u0161anos), lai par\u0101d\u012btu to pu\u0161\u0137is.<\/p>\n<p>\nForma gl\u0101zes tik ietekm\u0113 \u043e\u043b\u044c\u0444\u0430\u043a\u0442\u0438\u0432\u043d\u043e\u0435 (o\u017eas) un gar\u0161as saj\u016btas uztver v\u012bna, Fran\u010du asoci\u0101cija standartiz\u0101cijas (AFNOR) un starptautisko standartiz\u0101cijas instit\u016bcijas (ISO) ir pie\u0146\u0113mu\u0161i, p\u0113c p\u0113t\u012bjumiem, normas gl\u0101zes, kas garant\u0113 un \u0434\u0435\u0433\u0443\u0441\u0442\u0430\u0442\u043e\u0440\u0443 un pat\u0113r\u0113t\u0101jam maksim\u0101lu efektivit\u0101ti. \u0160\u0101da veida gl\u0101zes, pie\u0146emts saukt par &#8220;gl\u0101zi INAO&#8221; un lieto to ne tikai profesion\u0101\u013ci. To var nopirkt ar\u012b da\u017eos specializ\u0113tajos veikalos. K\u0101du laiku francijas, v\u0101cijas un austrijas glassmakers pied\u0101v\u0101 izv\u0113li pat\u0113r\u0113t\u0101ja izv\u0113li gl\u0101zes.\n<\/p>\n<p>\nDegust\u0101cijas izmantojot redzi, o\u017eu, gar\u0161u un tausti. Protams. runa nav par \u043e\u0441\u044f\u0437\u0430\u043d\u0438\u0438 pirkstiem un muti, kas ar\u012b ir jut\u012bgs pret &#8220;meh\u0101niski&#8221; nelabv\u0113l\u012bgai iedarb\u012bbai, piem\u0113ram, temperat\u016bra, konsistence, iz\u0161\u0137\u012bdu\u0161o g\u0101zi un t\u0101 t\u0101l\u0101k\n<\/p>\n<h3>Izskats<\/h3>\n<p>\nPirmais kontakts ar v\u012bnu pat\u0113r\u0113t\u0101js nosaka, iev\u0113rojot t\u0101s izskatu. Viens skatiens uz ap\u0123\u0113rbu, v\u012bnu (runa iet par visu kop\u0101 redzes pieredzes), kas liel\u0101 m\u0113r\u0101 ir atkar\u012bga no izmantoto \u0161\u0137ir\u0146u, sniedz daudz inform\u0101cijas. Izskats v\u012bna dod jums iemesls, lai s\u0101kotn\u0113jo nov\u0113rt\u0113jumu. K\u0101ds ir t\u0101 kr\u0101sa, v\u012bna vajadz\u0113tu b\u016bt skaidrs, t\u0101s kr\u0101sa \u2013 viendab\u012bga. Du\u013c\u0137ain\u012bba liecina par slim\u012bbu, no \u0161\u0101da v\u012bna vajadz\u0113tu atteikties. At\u013cauts pieejam\u012bbu mazo ne\u0161\u0137\u012bsto\u0161o krist\u0101li \u0432\u0438\u043d\u043d\u043e\u043a\u0430\u043c\u0435\u043d\u043d\u043e\u0439 sk\u0101bes, t\u0101 saukto &#8220;\u0433\u0440\u0430\u0432\u0435\u043b\u044f&#8221; \u2013 nogulsnes, kas rodas da\u017eiem v\u012bniem no atdzi\u0161anas, ja tai. ka tas neietekm\u0113 to kvalit\u0101ti. Lai p\u0101rbaud\u012btu, vai skaidr\u012bba v\u012bna, j\u0101novieto gl\u0101ze uz vienas l\u012bnijas starp aci un gaismas avots, un caursp\u012bd\u012bgums sarkanie v\u012bni tiek p\u0101rbaud\u012bts uz balta fona (auduma vai pap\u012bra), kam vajadz\u0113tu noliekt nedaudz gl\u0101z\u0113.\n<\/p>\n<p>\nDiska (virsmas v\u012bna gl\u0101z\u0113) pie\u0146em formu eliptisk\u0101 un nov\u0113rojumi par to sniedz inform\u0101ciju par vecumu un uzglab\u0101\u0161anas apst\u0101k\u013cus v\u012bna. P\u0113c tam v\u0113rt\u0113 nianses, kr\u0101sas. Jaunie v\u012bni ir j\u0101b\u016bt p\u0101rredzamiem, bet tas ne vienm\u0113r ir priek\u0161noteikums, lai veco kvalit\u0101tes v\u012bnu.\n<\/p>\n<p class=\"cite\"><i><br \/>\nPiem\u0113ri v\u0101rdn\u012bcu, ko izmanto, aprakstot vizu\u0101lo anal\u012bzi, v\u012bna.<br \/>\nNianses: \u043f\u0443\u0440\u043f\u0443\u0440\u043d\u043e\u0435, gran\u0101t\u0101bolu, rub\u012bna, violets, \u0447\u0435\u0440\u0435\u0448\u043d\u0435\u0432\u043e\u0435, \u043f\u0438\u043e\u043d\u043e\u0432\u043e\u0435.<br \/>\nIntensit\u0101te: viegla, iztur\u012bga, pla\u0161a, dzi\u013ca, intens\u012bva.<br \/>\n\u0112na: mat\u0113ts, tuv\u0101s, skumji, starojo\u0161s, mirdzo\u0161s.<br \/>\nSkaidr\u012bba un caurredzam\u012bba: necaursp\u012bd\u012bgs, tum\u0161s, neskaidra, caursp\u012bd\u012bgs, ide\u0101la.<br \/>\n<\/i><\/p>\n<p>\n Ja vizu\u0101lo nov\u0113rt\u0113jumu v\u012bna vajadz\u0113tu piev\u0113rst uzman\u012bbu uz to atsp\u012bdumi jeb, k\u0101 v\u0113l saka, mirdz\u0113\u0161anu. V\u012bns, kuram ir p\u0101rdomas, ir jauki un dz\u012bvi, ir v\u0101j\u0161 pa\u0161u v\u012bnu, visticam\u0101k, skumji&#8230; Anal\u012bze izskata v\u012bna beidzas nov\u0113rt\u0113jumu, kr\u0101su pies\u0101tin\u0101jumu. To nevajadz\u0113tu jaukt t to\u0146us un nokr\u0101sas.\n<\/p>\n<p>\n Vizu\u0101l\u0101 anal\u012bze uz gl\u0101zes sieni\u0146\u0101m ar\u012b var b\u016bt &#8220;k\u0101ji\u0146as&#8221; vai &#8220;\u0441\u043b\u0435\u0437\u043a\u0438&#8221; \u2013 sv\u012btras, veido v\u012bna rota\u013cas uz gl\u0101zes sieni\u0146\u0101m, ja v\u012bns to pagriezt, lai lab\u0101k sajust t\u0101s smar\u017eu. K\u0101jas liecina par l\u012bmeni pies\u0101tin\u0101jumu v\u012bna spirtu: pie konjaka vienm\u0113r ir k\u0101j\u0101s, bet pie viet\u0113jiem v\u012bniem \u2013 reti.\n<\/p>\n<h3>\nDeguns<\/h3>\n<p>\n\u041e\u043b\u044c\u0444\u0430\u043a\u0442\u0438\u0432\u043d\u0430\u044f (\u043e\u0431\u043e\u043d\u044f\u0442\u0435\u043b\u044c\u043d\u0430\u044f) v\u0113rt\u0113jums ir otrais posms v\u012bna degust\u0101cija. Da\u017eas smar\u017eas uzreiz noraid\u012bti, piem\u0113ram, gaisto\u0161\u0101s sk\u0101bes (\u043f\u0440\u043e\u043a\u0438\u0441\u0430\u043d\u0438\u0435, eti\u0137is), smar\u017ea kor\u0137ozola mizas (gar\u0161a kor\u0137a), bet vairum\u0101 gad\u012bjumu pu\u0161\u0137is v\u012bna komplekss smar\u017eas, kas izstaro gl\u0101ze \u2013 rada arvien jaunus un jaunus iespaidus.\n<\/p>\n<p>\n Arom\u0101tisk\u0101s sast\u0101vda\u013cas izpau\u017eas atkar\u012bb\u0101 no to nepast\u0101v\u012bbu. Tas sav\u0101 zi\u0146\u0101 iztvaiko\u0161ana, v\u012bni, t\u0101d\u0113\u013c temperat\u016bra ir tik b\u016btiska. Ja v\u012bns ir p\u0101r\u0101k auksta, tad arom\u0101tiem nav, ja ir p\u0101r\u0101k silts \u2013 iztvaiko\u0161ana notiek p\u0101r\u0101k \u0101tri, apvienojot oksid\u0113\u0161an\u0101s, izn\u012bcin\u0101\u0161ana gaisto\u0161o arom\u0101tu un noteikt nedabisks smago arom\u0101tisko elementiem.\n <\/p>\n<p>\n T\u0101d\u0101 veid\u0101, k\u0101 tas ir pie\u0146emts run\u0101t, &#8220;deguns&#8221;, v\u012bna, tas ir nebeidzamu pl\u016bsmu main\u012bgajos smar\u017evielas; tie izpau\u017eas viens par vienu, saska\u0146\u0101 ar temperat\u016bru un \u0101trumu oksid\u0113\u0161an\u0101s v\u012bni gaisu.\n<\/p>\n<p class=\"cite\"><i><br \/>\nPiem\u0113ri v\u0101rdn\u012bcu, ko izmanto, aprakstot \u043e\u043b\u044c\u0444\u0430\u043a\u0442\u0438\u0432\u043d\u043e\u0433\u043e anal\u012bzes v\u012bna<br \/>\nZiedu: vijol\u012btes, liepas, jasm\u012bns, meln\u0101 pl\u016b\u0161koka ogas, ak\u0101cija, iris. peonija.<br \/>\nAug\u013cu (aug\u013cu): avenes, upenes, \u0137ir\u0161i, \u0137ir\u0161i, j\u0101\u0146ogas.<br \/>\napriko\u017eu, \u0101bolu, ban\u0101nu, pl\u016bmju.<br \/>\nAugu: lakstaugu, \u043f\u0430\u043f\u043e\u0440\u0442\u043d\u0438\u043a. s\u016bnas, pame\u017eu, mitra zeme, kr\u012bts. da\u017e\u0101das s\u0113nes. Gar\u0161vielas: da\u017e\u0101di, s\u0101kot no piparu l\u012bdz ingvera, neskaitot krustnagli\u0146\u0101m un muskatriekstu.<br \/>\n\u0411\u0430\u043b\u044c\u0437\u0430\u043c\u0438\u0447\u0435\u0441\u043a\u0438\u0435: sve\u0137i, priede, terpent\u012bns u.c.<br \/>\nDz\u012bvnieki: ga\u013ca, ga\u013ca ar \u0434\u0443\u0448\u043a\u043e\u043c, med\u012bjumi, me\u017eon\u012bgs zv\u0113rs, muskuss, manu\u0101l\u0101.<br \/>\n\u042d\u043c\u043f\u0438\u0440\u043e\u043c\u0430\u0442\u0438\u0447\u0435\u0441\u043a\u0438\u0435: \u0433\u043e\u0440\u0435\u043b\u043e\u0435, cepta, gril\u0113ta maize, tabaka, \u017e\u0101v\u0113tas salmi un da\u017e\u0101du to\u0146u \u0442\u043e\u0440\u0440\u0435\u0444\u0430\u043a\u0446\u0438\u0438 (kafija un pr)<br \/>\n<\/i><\/p>\n<p>\nTie\u0161i t\u0101p\u0113c rot\u0101cijas gl\u0101zes, kad degust\u0101cijas tik svar\u012bgi. Vispirms ir pie\u0146emts ieelpotu nekust\u012bgu gl\u0101zes, p\u0113c tam t\u0101s rot\u0113, gaiss veic savu darb\u012bbu un par\u0101d\u0101s citi arom\u0101ti.\n<\/p>\n<p>\n V\u012bna kvalit\u0101te ir tie\u0161i saist\u012bta ar intensit\u0101ti un sare\u017e\u0123\u012bt\u012bbas to pu\u0161\u0137is. Mazaj\u0101m v\u012bnu, parasti ir maz vai visp\u0101r nav pu\u0161\u0137is: tie ir vienk\u0101r\u0161i un monotoni un to viegli aprakst\u012bt ar vienu v\u0101rdu. Lieliski v\u012bni, glu\u017ei pret\u0113ji, ir pla\u0161u, dzi\u013cu un sare\u017e\u0123\u012btu bu\u0137eti.\n<\/p>\n<p> V\u0101rdn\u012bca, kas apraksta pu\u0161\u0137i, faktiski ir neierobe\u017eotas, jo tas aprakstu var veidot tikai uz \u0430\u043d\u0430\u043b\u043e\u0433\u0438\u044f\u0445. Vair\u0101kk\u0101rt tika pied\u0101v\u0101tas da\u017e\u0101das klasifik\u0101cijas sist\u0113mu, smakas, bet vienk\u0101r\u0161\u012bbas labad ir v\u0113rts atcer\u0113ties, piem\u0113ram \u043e\u0431\u043e\u0431\u0449\u0430\u044e\u0449\u0438\u0435 raksturu bu\u0137eti l\u012bdz\u012bgi k\u0101 ziedu, aug\u013cu (aug\u013cu), augu (augu), gar\u0161vielas, balzamiko, dz\u012bvnieku, me\u017eains (\u0431\u043e\u0447\u043a\u043e\u0432\u044b\u0439), \u044d\u043c\u043f\u0438\u0440\u043e\u043c\u0430\u0442\u0438\u0447\u0435\u0441\u043a\u0438\u0439 (kuram ir attieksme pret uguns) un \u0137\u012bmisko.\n<\/p>\n<h3>\nMuti<br \/>\n<\/h3>\n<p>\nP\u0113c tam, kad v\u012bns veiksm\u012bgi pag\u0101ju\u0161as divas nov\u0113rt\u0113jums \u2013 izskata un \u043e\u043b\u044c\u0444\u0430\u043a\u0442\u0438\u0432\u043d\u0443\u044e (\u043e\u0431\u043e\u043d\u044f\u0442\u0435\u043b\u044c\u043d\u0443\u044e), ir p\u0113d\u0113j\u0101 \u2013 mut\u0113.\n<\/p>\n<p>\nAr nelielu v\u012bna daudzumu, tiek \u0146emts mut\u0113, bet nav nor\u012bts. Uzs\u016bcas neliela sajust gaisa, lai v\u012bns izplat\u012bj\u0101s vis\u0101 mutes dobum\u0101. Vai ar\u012b vienk\u0101r\u0161i &#8220;ko\u0161\u013c\u0101t&#8221;. Mut\u0113 v\u012bns iesilda un izstaro jaunas arom\u0101tisk\u0101s sast\u0101vda\u013cas, kas iespr\u016bda \u043d\u043e\u0441\u043e\u0433\u043b\u043e\u0442\u043a\u043e\u0439. Ir zin\u0101ms, ka gar\u0161as \u0431\u0443\u0433\u043e\u0440\u043a\u0438 valodu sp\u0113j at\u0161\u0137irt tikai \u010detrus galvenos gar\u0161u \u2013 r\u016bgtu, sk\u0101bu, saldu un s\u0101\u013ca. Tie\u0161i t\u0101d\u0113\u013c cilv\u0113ks, kas slimo ar iesn\u0101m, nav iesp\u0113ja degust\u0113t v\u012bnu (vai \u0113diens).\n<\/p>\n<p class=\"cite\"><i><br \/>\nJa ir p\u0101r\u0101k daudz sk\u0101bes \u2013 v\u012bns agres\u012bvu, ja nepietiek \u2013 tas ir dz\u012bvoklis.<br \/>\nJa p\u0101r\u0101k daudz saldumus \u2013 v\u012bns ir smags, biezs, ja par maz \u2013 t\u0101 lies\u0101s, \u043d\u0435\u0432\u044b\u0440\u0430\u0437\u0438\u0442\u0435\u043b\u044c\u043d\u043e\u0435.<br \/>\n<\/i><\/p>\n<p>\nNeatkar\u012bgi no \u010detriem iepriek\u0161 min\u0113tajiem pamatgar\u0161\u0101m, mute sp\u0113j analiz\u0113t v\u012bna temperat\u016bru, t\u0101s biezumu (viskozit\u0101te), kl\u0101tb\u016btne vai tr\u016bkums, oglek\u013ca dioks\u012bda un savelko\u0161a saj\u016btu (ma\u0146u iespaidus, kas saist\u012bti ar tr\u016bkumu \u0441\u043c\u0430\u0447\u0438\u0432\u0430\u0435\u043c\u043e\u0441\u0442\u0438 valodas siekal\u0101m un \u0441\u0442\u044f\u0433\u0438\u0432\u0430\u043d\u0438\u0435\u043c g\u013cot\u0101du, mutes reibum\u0101 tan\u012bna \u2013 tam, ka &#8220;tambor\u0113&#8221; muti). <\/p>\n<p>\n Tie\u0161i mut\u0113 izpau\u017eas l\u012bdzsvaru, harmoniju vai otr\u0101di, slikts <i>dizains v\u012bna<\/i> (kas noz\u012bm\u0113, ka to nevajadz\u0113tu pirkt).<\/p>\n<p class=\"cite\"><i><br \/>\nPiem\u0113ri v\u0101rdn\u012bcu, ko izmanto, aprakstot &#8220;mutes&#8221; (\u0432\u043a\u0443\u0441\u043e\u0432\u043e\u0433\u043e anal\u012bze) v\u012bna.<br \/>\nKritisko v\u0113rt\u0113jumu: bezform\u012bgs, gausa, dz\u012bvoklis, lies\u0101s, \u0432\u043e\u0434\u044f\u043d\u0438\u0441\u0442\u043e\u0435 ir ierobe\u017eots, caursp\u012bd\u012bgs,<br \/>\nnabaga, smags, mas\u012bvs, rupj\u0161, biezs, nesabalans\u0113ts.<br \/>\nUzslavas nov\u0113rt\u0113jums: struktur\u0113ts, pabarots, karkasa (cie\u0161i \u0441\u0431\u0438\u0442\u043e\u0435), sabalans\u0113ts, mazs, piln\u012bgs, elegants, smalks, graudains (atvieglojumu), kas ir bag\u0101ta.<br \/>\n<\/i><\/p>\n<p>\nBalto un roz\u0101 v\u012bnu raksturo labu \u0441\u0431\u0430\u043b\u0430\u043d\u0441\u0438\u0440\u043e\u0432\u0430\u043d\u043d\u043e\u0441\u0442\u044c\u044e sk\u0101bes un saldumi. Sarkanv\u012bniem sabalans\u0113t\u012bbu, ir balst\u0101s uz sk\u0101bi, saldumi un \u0442\u0430\u043d\u0438\u043d\u0430\u0445 (&#8220;astringents&#8221; savienojumu).\n<\/p>\n<p>\nLabu v\u012bnu atrodas l\u012bdzsvara punkta trim iepriek\u0161 min\u0113tajiem komponentiem. J\u0101saprot, ka to pavada un arom\u0101tisko bag\u0101t\u012bba; liels v\u012bns at\u0161\u0137iras no vienk\u0101r\u0161i laba, stingru un sp\u0113c\u012bgu strukt\u016bru (kaut ar\u012b \u0441\u043c\u044f\u0433\u0447\u0438\u0432\u0448\u0435\u0439\u0441\u044f) un arom\u0101tisko apjomu un sare\u017e\u0123\u012bt\u012bbu.\n<\/p>\n<h3>\nP\u0113cgar\u0161a<br \/>\n<\/h3>\n<p>\nP\u0113c \u0432\u043a\u0443\u0441\u043e\u0432\u043e\u0433\u043e anal\u012bzes v\u012bns aprij. \u0160aj\u0101 br\u012bd\u012b v\u012bna cien\u012bt\u0101js v\u0113r\u0161 savu uzman\u012bbu uz to, lai noteiktu, cik ilgi arom\u0101tisko saj\u016btu \u2013 &#8220;p\u0113cgar\u0161u&#8221;. \u0160o garumu, ir pie\u0146emts izteikt <strong>&#8220;\u043a\u0430\u0443\u0434\u0430\u043b\u044f\u0445&#8221;<\/strong>, \u2013 termins, kas, neskatoties uz savu skan\u0113jumu, vienk\u0101r\u0161i nor\u0101da, ka ir&#8230; vienu sekundi. Jo gar\u0101ks p\u0113cgar\u0161u, jo vair\u0101k nov\u0113rt\u0113 v\u012bnu. Viens ir tikai vi\u0146a garums ir parametrs, p\u0113c kura var veidot hierarhijas k\u0101pnes, v\u012bna \u2013 no mazajiem l\u012bdz pa\u0161iem liel\u0101kajiem.<\/p>\n<p>\n M\u0113r\u012b\u0161ana sekund\u0113s ilguma p\u0113cgar\u0161u \u2013 tas vienlaikus ir vienk\u0101r\u0161a un sare\u017e\u0123\u012bta lieta, jo m\u0113ra tikai garumu arom\u0101tu, bet nav pamata elementi, strukt\u016bra v\u012bna (sk\u0101bums, r\u016bgtums, cukuru un spirtu). \u0160\u012bs degust\u0101cijas parametri nedr\u012bkst sajaukt.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Meistarklases v\u012bnzi\u0146a ar degust\u0101ciju Vienk\u0101r\u0161i dzert (\u016bdeni) \u2013 t\u0101 ir fiziolo\u0123iska vajadz\u012bba, dzert v\u012bnu \u2013 tas ir prieks, un tas var b\u016bt vair\u0101k&#8230;<\/p>\n","protected":false},"author":1,"featured_media":1268,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[37],"tags":[],"class_list":["post-6131","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-saistita-informacija"],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/vine-nn.ru\/lv\/wp-json\/wp\/v2\/posts\/6131","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/vine-nn.ru\/lv\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/vine-nn.ru\/lv\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/vine-nn.ru\/lv\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/vine-nn.ru\/lv\/wp-json\/wp\/v2\/comments?post=6131"}],"version-history":[{"count":0,"href":"https:\/\/vine-nn.ru\/lv\/wp-json\/wp\/v2\/posts\/6131\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/vine-nn.ru\/lv\/wp-json\/wp\/v2\/media\/1268"}],"wp:attachment":[{"href":"https:\/\/vine-nn.ru\/lv\/wp-json\/wp\/v2\/media?parent=6131"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/vine-nn.ru\/lv\/wp-json\/wp\/v2\/categories?post=6131"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/vine-nn.ru\/lv\/wp-json\/wp\/v2\/tags?post=6131"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}