{"id":6137,"date":"2020-01-12T22:49:58","date_gmt":"2020-01-12T19:49:58","guid":{"rendered":"http:\/\/vine-nn.ru\/kimija-un-uztver-vina-aromatu\/"},"modified":"2020-01-12T22:49:58","modified_gmt":"2020-01-12T19:49:58","slug":"kimija-un-uztver-vina-aromatu","status":"publish","type":"post","link":"https:\/\/vine-nn.ru\/lv\/kimija-un-uztver-vina-aromatu\/","title":{"rendered":"\u0136\u012bmija un uztver v\u012bna arom\u0101tu"},"content":{"rendered":"<p>\nM\u016bsu izpratne par v\u012bna \u0430\u0440\u043e\u043c\u0430\u0442\u0438\u043a\u0438 \u2013 k\u0101 meh\u0101nisma da\u013cas uztveres cilv\u0113ks, tik un da\u013c\u0101 \u0137\u012bmijas pamati arom\u0101tu \u2013 stipri t\u0101lu jau pavirz\u012bjusies p\u0113d\u0113jos gados. Tas ir neticami interesants lauks, lai izp\u0113t\u012btu, kur\u0101 krustojas da\u017e\u0101das zin\u0101tnes discipl\u012bnas, ieskaitot pat filozofiju un psiholo\u0123iju.\n <\/p>\n<p>  <img decoding=\"async\" src=\"\/wp-content\/uploads\/726b5b15d263b2459bbbd6b7f635218e.jpg\" \/><\/p>\n<p>\nV\u012bns \u2013 milzu \u0137\u012bmisk\u0101 viela. Daudzi vielas t\u0101 sast\u0101v\u0101 ir gar\u0161a un smar\u017ea. Bet izcelt no tiem galvenie ir \u013coti gr\u016bti, jo tie atrodas sare\u017e\u0123\u012bt\u0101 mijiedarb\u012bb\u0101: vieni ir sl\u0113pjot efekts, pastiprina citi, citi daudzumos ir atrodami zem\u0101k uztveres l\u012bme\u0146a, bet ietekm\u0113 uztveri apk\u0101rt\u0113jo savienojumu.\n<\/p>\n<p>\nAgr\u0101k uzskat\u012bja, ka var noteikt v\u012bna bu\u0137ete vienk\u0101r\u0161i apr\u0113\u0137inot kopa uz to sast\u0101v\u0101 \u0432\u043a\u0443\u0441\u043e\u0430\u0440\u043e\u043c\u0430\u0442\u0438\u0447\u0435\u0441\u043a\u0438\u0445 vielu daudzumu virs sliek\u0161\u0146a l\u012bme\u0146a. Bet, izr\u0101d\u0101s, tas t\u0101 nav.\n <\/p>\n<p>\nViens no jaun\u0101kajiem p\u0113t\u012bjumiem ietv\u0113ra zi\u0146k\u0101r\u012bgs eksperimentu. No v\u012bna pie\u0161\u0137\u012bra gaisto\u0161os savienojumus, atst\u0101jot tikai vi\u0146a \u043d\u0435\u043b\u0435\u0442\u0443\u0447\u0443\u044e matricu. P\u0113c tam da\u013ca no vi\u0146iem atgriez\u0101s v\u012bna, nosakot ietekmi, kas ir par arom\u0101tu sv\u012btrots sast\u0101vda\u013cas. \u0160\u0101da pieeja deva negaid\u012btus rezult\u0101tus.\n <\/p>\n<p class=\"thesis\">\nPosm\u0101 eksperiments izr\u0101d\u012bj\u0101s, ka v\u012bns, kas sast\u0101v no \u043d\u0435\u043b\u0435\u0442\u0443\u0447\u0435\u0439 matricas sarkanv\u012bna un gaisto\u0161o komponentu balt\u0101, smar\u017eoja k\u0101 sarkan\u0101, un otr\u0101di. Neticami!\n<\/p>\n<p>\nM\u016bsu uztvere vaina \u2013 \u013coti interesanta t\u0113ma. M\u0113s jau zin\u0101m, ka v\u012bna degust\u0101cija \u2013 process multisensoriska: taj\u0101 piedal\u0101s m\u0113le, deguns, acis, pat ausis. Loma un taustes saj\u016btas mutes dobum\u0101. Visa \u0161\u012b inform\u0101cija \u0440\u0435\u043a\u043e\u043c\u0431\u0438\u043d\u0438\u0440\u0443\u0435\u0442\u0441\u044f smadzen\u0113s, un uz to laiku, kad m\u0113s apzin\u0101mies ieg\u016bt\u0101s saj\u016btas, jau ir notikusi apstr\u0101de milz\u012bgu inform\u0101cijas apjomu. M\u016bsu zin\u0101\u0161anas un iepriek\u0161\u0113j\u0101 pieredze degust\u0101ciju ar\u012b veido faktisko uztvere konkr\u0113tu v\u012bna gl\u0101z\u0113.\n<\/p>\n<p>\nUn piedev\u0101m visam, cilv\u0113kiem at\u0161\u0137iras jut\u012bba pret atsevi\u0161\u0137\u0101m sast\u0101vda\u013c\u0101m pu\u0161\u0137is. Spilgts piem\u0113rs \u2013 \u0440\u043e\u0442\u0443\u043d\u0434\u043e\u043d, \u0441\u0435\u0441\u043a\u0432\u0438\u0442\u0435\u0440\u043f\u0435\u043d, kas saska\u0146\u0101 ar jaun\u0101kajiem p\u0113t\u012bjumiem, ir atbild\u012bgs par piparu arom\u0101ts ar sarkano v\u012bnu, piem\u0113ram, \u0448\u0438\u0440\u0430\u0437\u044b. Aptuveni piekt\u0101 da\u013ca cilv\u0113ku visp\u0101r nej\u016bt to smaku.\n<\/p>\n<p class=\"thesis\">\nP\u0113t\u012bjumu par gar\u0161as dati ar\u012b liecina, ka ceturt\u0101 da\u013ca no mums ir hiperjut\u012bgi konkr\u0113ti r\u016bgtas komponentiem. T\u0101pat, aptuveni ceturt\u0101 da\u013ca iedz\u012bvot\u0101ju otr\u0101di ir \u013coti zema jut\u012bba pret r\u016bgt\u0101s.\n<\/p>\n<p>\nLiels darba apjoms tika veikts ar \u0161\u0137irnei sauvignon blanc, kas daudz\u0113j\u0101d\u0101 zi\u0146\u0101 ir &#8220;modelis&#8221;, v\u012bna.\n<\/p>\n<ul>\n<li>Cm. eksperiments uztver gar\u0161as v\u012bnu<\/li>\n<\/ul>\n<p>\nP\u0113t\u012bjumi liecina, ka rakstur\u012bgo smar\u017eu v\u012bni no \u0161\u012bs \u0161\u0137irnes veidojas galvenok\u0101rt div\u0101m klas\u0113m, kas nosaka savienojumu. Pirmais \u2013 \u043c\u0435\u0442\u043e\u043a\u0441\u0438\u043f\u0438\u0440\u0430\u0437\u0438\u043d\u044b ar smar\u017eu za\u013cie pipari un svaigi gar\u0161augi, kas satur og\u0101s posm\u0101, ra\u017eas nov\u0101k\u0161anas un paliek nemain\u012bg\u0101 veid\u0101 p\u0113c ferment\u0101cijas.\n<\/p>\n<p>\nOtrais \u2013 tr\u012bs \u043f\u043e\u043b\u0438\u0444\u0443\u043d\u043a\u0446\u0438\u043e\u043d\u0430\u043b\u044c\u043d\u044b\u0445 \u0442\u0438\u043e\u043b\u0430 \u2013 s\u0113ru saturo\u0161u savienojumu, kas veidojas laik\u0101, raudz\u0113ts no prekursoru sast\u0101v\u0101 ir asinsz\u0101le: 3MH, 3MHA un 4MMP. \u0160ie ir atbild\u012bgi par pat\u012bkamu ziedu pu\u0161\u0137is no tropu aug\u013ciem, greipfr\u016bta un \u0441\u0430\u043c\u0448\u0438\u0442\u0430.\n<\/p>\n<p>\nStarp citiem komponentiem, kas veido arom\u0101ts v\u012bnus no sauvignon blanc, da\u017e\u0101da esteri ar aug\u013cu arom\u0101tu, aldeh\u012bds C6 (\u0433\u0435\u043a\u0441\u0430\u043d\u0430\u043b\u044c) ar tikko p\u013cautas z\u0101les smar\u017eu un nenogatavoju\u0161ies aug\u013ci; spirti un no terp\u0113niem sortiment\u0101.\n<\/p>\n<p>\n \u0160odien visu m\u0113\u0123in\u0101jumi izmantot zin\u0101\u0161anas par \u0137\u012bmiju, v\u012bna, lai uzlabotu prak\u0161u v\u012bnogu audz\u0113\u0161anas un v\u012bna dar\u012b\u0161anas. Aizraujas elpa no izpratnes l\u012bmenis, kuru izdodas sasniegt, pateicoties anal\u012btisk\u0101s \u0137\u012bmijas, molekul\u0101r\u0101s biolo\u0123ijas, mikrobiolo\u0123ijas, bot\u0101ni\u0137i un p\u0113t\u012bjumu org\u0101nu sist\u0113mas. Nu un pa\u0161iem v\u012bndariem, protams)<\/p>\n","protected":false},"excerpt":{"rendered":"<p>M\u016bsu izpratne par v\u012bna \u0430\u0440\u043e\u043c\u0430\u0442\u0438\u043a\u0438 \u2013 k\u0101 meh\u0101nisma da\u013cas uztveres cilv\u0113ks, tik un da\u013c\u0101 \u0137\u012bmijas pamati arom\u0101tu \u2013 stipri t\u0101lu jau pavirz\u012bjusies p\u0113d\u0113jos&#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-6137","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\/6137","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=6137"}],"version-history":[{"count":0,"href":"https:\/\/vine-nn.ru\/lv\/wp-json\/wp\/v2\/posts\/6137\/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=6137"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/vine-nn.ru\/lv\/wp-json\/wp\/v2\/categories?post=6137"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/vine-nn.ru\/lv\/wp-json\/wp\/v2\/tags?post=6137"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}