{"id":6155,"date":"2020-01-12T22:57:57","date_gmt":"2020-01-12T19:57:57","guid":{"rendered":"http:\/\/vine-nn.ru\/ka-to-dara-dzirkstosais-vins\/"},"modified":"2020-01-12T22:57:57","modified_gmt":"2020-01-12T19:57:57","slug":"ka-to-dara-dzirkstosais-vins","status":"publish","type":"post","link":"https:\/\/vine-nn.ru\/lv\/ka-to-dara-dzirkstosais-vins\/","title":{"rendered":"K\u0101 to dara dzirksto\u0161ais v\u012bns?"},"content":{"rendered":"

\u0160is raksts ir par ra\u017eo\u0161anas veidus. Cm. ar\u012b p\u0101rskats par dzirksto\u0161o v\u012bnu p\u0113c valst\u012bm<\/p>\n

Dzirksto\u0161ie v\u012bni<\/strong> \u2013 tas ir v\u012bns, pilns ar \u0161\u0137idru og\u013csk\u0101bo g\u0101zi, kas padara tos \u0448\u0438\u043f\u0443\u0447\u0438\u043c\u0438.
\nOglek\u013ca dioks\u012bds veidojas \u0432\u0438\u043d\u043e\u0433\u0440\u0430\u0434\u043d\u043e\u043c \u0441\u0443\u0441\u043b\u0435 ferment\u0101cijas proces\u0101 dabisk\u0101 veid\u0101. Veids, k\u0101d\u0101 oglek\u013ca dioks\u012bds \u0432\u043a\u0430\u0447\u0438\u0432\u0430\u0435\u0442\u0441\u044f gatav\u0101 v\u012bna, k\u0101 limon\u0101de, ir, bet daudz ir t\u0101du v\u012bnu neliels (to eksports nav konkur\u0113tsp\u0113j\u012bgs, t\u0101p\u0113c mums gandr\u012bz nav \u0101rvalstu v\u012bnu \u0161aj\u0101 kategorij\u0101), bet vi\u0146u l\u012bmenis ir t\u0101ds, ka vietu vi\u0146iem plauktos “\u041f\u044f\u0442\u0435\u0440\u043e\u0447\u043a\u0438”, nevis \u0161aj\u0101 apskat\u0101.\n<\/p>\n

<\/p>\n

\nT\u0101tad, izgl\u012bt\u012bba oglek\u013ca dioks\u012bda proces\u0101 ferment\u0101cijas process ir dabisks un neizb\u0113gams. Ra\u017eo\u0161an\u0101 klus\u0101 (nav dzirksto\u0161\u0101) v\u012bna CO2 \u2013 blakusprodukts, kas izpl\u016bst atmosf\u0113r\u0101. Ja m\u0113r\u0137is ir ra\u017eot dzirksto\u0161\u0101 v\u012bna, tad uzkr\u0101\u0161an\u0101s process un sl\u0101pek\u013ca dioks\u012bda, kas ir pie\u0146emts saska\u0146\u0101 ar uzraudz\u012bbas un \u043e\u0431\u0440\u0430\u0441\u0442\u0430\u0435\u0442 nians\u0113m, kas tiek par\u0101d\u012bta atkar\u012bb\u0101 no veida izejvielu un l\u012bme\u0146a dzirksto\u0161\u0101 v\u012bna, uz kuru tiecas v\u012bndaris.\n<\/p>\n

\nPieejam\u012bba lielu daudzumu oglek\u013ca dioks\u012bda, kas vainas d\u0113\u013c j\u016btami neietekm\u0113 to gar\u0161as un arom\u0101tisko uztvere, t\u0101p\u0113c ar\u012b izv\u0113le v\u012bnogu \u0161\u0137irnes, un vieta to aug\u0161anai, un veids, lai ra\u017eotu v\u012bnu, kas paredz\u0113ts k\u013c\u016bt par dzirksto\u0161o, at\u0161\u0137irsies no tiem, kas var\u0113tu v\u012bna ra\u017eo\u0161an\u0101 ir parast\u0101 vaina.\n<\/p>\n

Pamat\u0101 m\u016bsdienu ra\u017eo\u0161anas kvalit\u0101tes dzirksto\u0161ajiem v\u012bniem ir tr\u012bs posmos: <\/p>\n

  • Prim\u0101r\u0101 misas ferment\u0101cijas izgatavo\u0161ana b\u0101zes v\u012bni ir ar pareizajiem parametriem (sk\u0101bums, cukura un pr)<\/li>\n
  • Daudzos gad\u012bjumos<\/i> \u2013 sajaucot vair\u0101kas b\u0101zes v\u012bnu, lai pan\u0101ktu vajadz\u012bg\u0101s gar\u0161as \u012bpa\u0161\u012bbas.<\/li>\n
  • Turpin\u0101jums ferment\u0101cijas vai jaunu atk\u0101rtota ferment\u0101cija b\u0101zes v\u012bna (mais\u012bjumi, v\u012bnu) herm\u0113tisk\u0101 vid\u0113, lai sav\u0101ktu un saglab\u0101tu CO2 \u2013 t.i., ieg\u016bt dzirksto\u0161\u0101 v\u012bna.<\/li>\n

    Visas galven\u0101s ra\u017eo\u0161anas metodes dzirksto\u0161o v\u012bnu: <\/h3>\n
      \n
    • “\u0414\u0435\u0434\u043e\u0432\u0441\u043a\u0438\u0439” metode<\/strong> (\u0430\u043d\u0441\u0435\u0441\u0442\u0440\u0430\u043b\u044c) \u2013 viens r\u016bgt, \u0437\u0430\u0432\u0435\u0440\u0448\u0430\u044e\u0449\u0435\u0435\u0441\u044f sl\u0113gt\u0101s pudel\u0113s, kas apkopo sev\u012b CO2<\/li>\n
    • Darbietilp\u012bgs \u0448\u0430\u043c\u043f\u0430\u043d\u0441\u043a\u0438\u0439 metode<\/strong>, kur\u0101 \u0438\u0433\u0440\u0438\u0441\u0442\u043e\u0441\u0442\u044c sasniegts laik\u0101 no jauna ferment\u0101cijas b\u0101zes v\u012bna atsevi\u0161\u0137\u0101s pudel\u0113s, ar past\u0101v\u012bgu ekspoz\u012bciju, v\u012bna neizjaucot un \u012bpa\u0161u procesu, t\u0101 pa\u0146em\u0161anas.<\/li>\n
    • Vienk\u0101r\u0161ot\u0101 \u0440\u0435\u0437\u0435\u0440\u0432\u0443\u0430\u0440\u043d\u044b\u0439 metode (\u0160arma-\u041c\u0430\u0440\u0442\u0438\u043d\u043e\u0442\u0442\u0438)<\/strong> : atk\u0101rtota ferment\u0101cija vien\u0101 liel\u0101 herm\u0113tisk\u0101 tvertn\u0113, no kuras gatavo dzirksto\u0161o v\u012bnu, saglab\u0101jot spiediena filtr\u0113 un pilda pudel\u0113s.<\/li>\n
    • Satiksmes metode<\/strong>: “kompromisa” variantu, kur\u0101 v\u012bns staig\u0101 un uzkr\u0101j CO2 atsevi\u0161\u0137\u0101s pudel\u0113s un p\u0113c papildu iztur\u012bbu neizjaucot, zem spiediena sapl\u016bst tvertn\u0113, kur tas tiek filtr\u0113ts, un atkal ir iepild\u012bts pudel\u0113s. <\/li>\n<\/ul>\n

      \n Tagad par visu p\u0113c k\u0101rtas.\n<\/p>\n

      \u0414\u0435\u0434\u043e\u0432\u0441\u043a\u0438\u0439 (lauku)<\/h2>\n

      \n Sinon\u012bmi un vari\u0101cijas: m\u00e9thode rurale (“lauku metode”), m\u00e9thode ancestrale (\u0430\u043d\u0441\u0435\u0441\u0442\u0440\u0430\u043b\u044c, “metode” sen\u010di”, re\u0123ions Limu), m\u00e9thode dioise (apgabals Di Rhone ielejas), m\u00e9thode gaillacoise (kom\u016bn\u0101 \u0413\u0430\u0439\u044f\u043a).\n <\/p>\n

      \nTas ir vienk\u0101r\u0161\u0101kais metode \u2013 ar vien\u012bgo ferment\u0101ciju, kas iet pudel\u0113<\/b>. Ar to viss k\u0101dreiz s\u0101k\u0101s. T.i., faktiski, metode \u0430\u043d\u0441\u0435\u0441\u0442\u0440\u0430\u043b\u044c tradicion\u0101lo, nek\u0101 “tradicion\u0101l\u0101 \u0448\u0430\u043c\u043f\u0430\u043d\u0441\u043a\u0438\u0439” metode.\n<\/p>\n

      B\u016bt\u012bba.<\/p>\n

      Jo misas ferment\u0101cijas vienm\u0113r kop\u0101 ar izdal\u012bto og\u013csk\u0101b\u0101s g\u0101zes, tad vienk\u0101r\u0161\u0101kais, ko var dar\u012bt, lai ieg\u016btu dzirksto\u0161\u0101 dz\u0113riena aizv\u0113rt jauda l\u012bdz pabeigtu r\u016bgt un atbr\u012bvot no t\u0101 CO2 izme\u0161u daudzums l\u012bdz iesnieg\u0161anas br\u012b\u017ea uz galda. L\u016bk, un visu metodi.\n <\/p>\n

      To r\u016bdz\u0113\u0161ana s\u0101kas parast\u0101 veid\u0101, muc\u0101s vai t\u0113rauda tvertnes, un p\u0113c tam tiek aptur\u0113ta, izmantojot dzes\u0113\u0161anas un iepild\u012bts pudel\u0113s, kur\u0101s process tiek atjaunota jau sl\u0113gt\u0101 telp\u0101, v\u0101cot iek\u0161\u0101, ko izdala og\u013csk\u0101bo g\u0101zi. <\/p>\n

      Nianses “metodi,”sen\u010di”<\/p>\n

      \nPirmais: spiediens, kas veidojas nosl\u0113gt\u0101 pudel\u0113 laik\u0101 \u0434\u043e\u0431\u0440\u0430\u0436\u0438\u0432\u0430\u043d\u0438\u044f, var likties nepietiekams, lai izsaukt saj\u016bsmu pie amatiera ierastajiem dzirksto\u0161o (gad\u012bjum\u0101 ar methode ancestrale kom\u016bnas Limu). Lai gan laik\u0101, kad tiem pa\u0161iem “sen\u010du” probl\u0113ma, visticam\u0101k, ir pret\u0113j\u0101 (skat\u012bt v\u0113sturi \u0161ampanie\u0161a)\n<\/p>\n

      Otrs moments, \u0101r\u0113jo izskatu.<\/p>\n

      Methode ancestrale uz Limu (re\u0123ions Languedoc) tik \u0442\u0440\u0430\u0434\u0438\u0446\u0438\u043e\u043d\u0435\u043d, kas nav saist\u012bta filtr\u0101cijas: izstr\u0101d\u0101tie raugs paliek pudel\u0113 v\u012bns san\u0101k ar iev\u0113rojamu nogulsn\u0113s, tum\u0161s.\n<\/p>\n

      \nRa\u017eot\u0101ji kom\u016bnas \u0413\u0430\u0439\u0430\u043a (methode gaillacoise) un pils\u0113tas apk\u0101rtn\u0113 Di (methode dioise) Rhone Ielejas izv\u0113las filtr\u0113\u0161anas nogulsnes. Ar methode dioise v\u012bns tiek filtr\u0113ts saites metodi, t.i., tas jau nav glu\u017ei “metode” sen\u010di”.\n<\/p>\n

      Tre\u0161\u0101 nianse “lauku” metodi \u2013 gar\u0161u, kas san\u0101ks rezult\u0101t\u0101.<\/p>\n

      Jo ar t\u0101du dzirksto\u0161o v\u012bnu ra\u017eo\u0161an\u0101 tiek izmantoti dab\u012bgie raugi (nevis ieg\u016bti laboratorij\u0101 kult\u016bras, gan \u0161ampanie\u0161a), tad rezult\u0101ts nav tik stabils, bet gar\u0161a var at\u0161\u0137irties… lauku savdab\u012bbu \ud83d\ude42 <\/p>\n

      \nTom\u0113r, taj\u0101 pa\u0161\u0101 methode dioise (Ronas Ieleja) pie\u013cauj, sajaucot da\u017e\u0101du partiju misas meistaru pagraba pirms ferment\u0101ciju pudel\u0113s, lai ieg\u016btu v\u0113lamo gar\u0161u (k\u0101 Champagne). <\/p>\n

      \nT\u0101 vai cit\u0101di, pie \u0161iem v\u012bniem ir savi fani. Turkl\u0101t, iepaz\u012b\u0161an\u0101s ar v\u012bnu, kas izgatavots p\u0113c “\u0434\u0435\u0434\u043e\u0432\u0441\u043a\u043e\u043c\u0443” metodi diezgan informat\u012bvs un noder\u012bgs, lai izprastu t\u0101s p\u016bles, kas ir pievienoti izgatavo\u0161an\u0101 dzirksto\u0161o v\u012bnu sare\u017e\u0123\u012bt\u0101ka “\u0161ampanieti” metodi.\n<\/p>\n

      Dzirksto\u0161ajiem v\u012bniem, kas ir ra\u017eoti m\u016bsdien\u0101s \u0161o metodi Francij\u0101: Blanquette methode ancestrale (Limu, re\u0123ions Languedoc), Clairette de Die Tradition (“\u041a\u043b\u0435\u0440\u0435\u0442 de Di \u0422\u0440\u0430\u0434\u0438\u0441\u044c\u043e\u043d” (Ronas Ieleja), dzirksto\u0161ie v\u012bni kom\u016bnas \u0413\u0430\u0439\u0430\u043a: Gaillac methode gaillacoise, Gaillac methode ancestrale, roz\u0101 un dzirksto\u0161ie \u0411\u044e\u0436\u0435 \u0421\u0435\u0440\u0434\u043e\u043d (Bugey Cerdon, Savoj\u0101). It\u0101lij\u0101: Prosecco Colfondo, Campagne Frank \u041a\u043e\u0440\u043d\u0435\u043b\u0438\u0441\u0441\u0435\u043d\u0430.\n<\/p>\n

      Kopum\u0101, piem\u0113ram, at\u0161\u0137ir v\u012bna mazs alkohola saturu (6-9%), un bie\u017ei \u2013 ar atliku\u0161o saldumi (t.i., tas nereti da\u013c\u0113ji sausu un pussaldais v\u012bns).
      \nSvar\u012bg\u0101k\u0101s \u0161\u0137irnes: \u043c\u0443\u0437\u0430\u043a (Mauzac Blanc) , muscat blanc <\/p>\n

      \u0428\u0430\u043c\u043f\u0430\u043d\u0441\u043a\u0438\u0439 metode<\/h2>\n

      \n Sinon\u012bmi: tradicion\u0101l\u0101 metode, klasisko metodi.\n <\/p>\n

      \n P\u0113c prim\u0101r\u0101s ferment\u0101cijas klusas pamata v\u012bna ( da\u017e\u0101du ra\u017eu un nepiecie\u0161amo \u0161\u0137ir\u0146u) ir sajaukti, tiem pievieno raugu un cukuru, p\u0113c tam tie izplat\u0101s pudel\u0113s, lai atk\u0101rtot\u0101s ferment\u0101cijas un iztur\u012bbu neizjaucot . P\u0113c tam, izmantojot virkni \u012bpa\u0161u manipul\u0101cijas, nogulsnes sakr\u0101jas \u0433\u043e\u0440\u043b\u044b\u0448\u043a\u0430\u0445 pudeles un tiek dz\u0113sta (skat\u012bt \u0434\u0435\u0433\u043e\u0440\u0436\u0430\u0436). Ir dzirksto\u0161ais v\u012bns, kas ir pieejams pudel\u0113s, pievieno mais\u012bjumu niedru cukuru, kas nosaka gal\u012bgo pak\u0101pi, saldumi, v\u012bni, p\u0113c tam v\u012bns tiek nos\u016bt\u012bts uz iztur\u012bbu vai pieejami p\u0101rdo\u0161anai. <\/p>\n

      Spiediens pudel\u0113: 5-6 bar<\/p>\n

      S\u012bk\u0101k par \u0161o metodi ar visiem noteikumiem \u0161eit .<\/p>\n

      St\u0101sts “\u0161ampanie\u0161a metodes” izkl\u0101st\u012bta \u0161eit .<\/p>\n

      Bez pa\u0161a \u0161ampanie\u0161a, \u0161o metodi izmanto ra\u017eo\u0161an\u0101, piem\u0113ram dzirksto\u0161ajiem v\u012bniem, k\u0101 \u043a\u0440\u0435\u043c\u0430\u043d\u044b (Francija), “Franciacorta” (It\u0101lija), \u041e\u043b\u044c\u0442\u0440\u0435\u043f\u043e \u041f\u0430\u0432\u0435\u0437\u0435 \u041c\u0435\u0442\u043e\u0434\u043e Roma (It\u0101lija), Trento (It\u0101lija), Alta Langa (It\u0101lija), Cava (Sp\u0101nija), pr\u0113mijas v\u0101cu dzirksto\u0161o Winzersekt, k\u0101 ar\u012b ang\u013cu dzirksto\u0161o v\u012bnu.<\/p>\n

      Metode \u0160arma-\u041c\u0430\u0440\u0442\u0438\u043d\u043e\u0442\u0442\u0438<\/h2>\n

      \n Sinon\u012bmi: metode \u0160arma (Charmat), it\u0101\u013cu metode, \u0440\u0435\u0437\u0435\u0440\u0432\u0443\u0430\u0440\u043d\u044b\u0439 metode, \u0430\u0432\u0442\u043e\u043a\u043b\u0430\u0432\u043d\u044b\u0439, tvertne<\/p>\n

      P\u0113c prim\u0101r\u0101s ferment\u0101cijas klusa pamata v\u012bns ievietots lielas t\u0113rauda cisternas, kur apst\u0101k\u013cos kontrol\u0113tu spiedienu un temperat\u016bru, notiek otrreiz\u0113j\u0101 ferment\u0101cija r\u0113\u0137ina atkal pievienotos, raugu un cukuru. P\u0113c tam, saglab\u0101jot spiediena, v\u012bnu izfiltr\u0113 no nogulsn\u0113m un iepild\u012bts pudel\u0113s.<\/p>\n

      Spiediens pudeles: 2,5-3,5 b\u0101ri<\/p>\n

      Izmantot lielu rezervu\u0101ru \u013cauj pa\u0101trin\u0101t un vienk\u0101r\u0161ot procesu sekund\u0101r\u0101s ferment\u0101cijas. Bet tom\u0113r, \u0161\u012b metode paredz, izmantojot laiku uz neizjaucot, kas ir nepiecie\u0161ams nosac\u012bjums, lai ieg\u016btu sare\u017e\u0123\u012btu dzirksto\u0161o v\u012bnu ar att\u012bst\u012btu \u0430\u0440\u043e\u043c\u0430\u0442\u0438\u043a\u043e\u0439. <\/p>\n

      St\u0101sts metodi<\/h3>\n

      1895. gad\u0101 Federiko \u041c\u0430\u0440\u0442\u0438\u043d\u043e\u0442\u0442\u0438 (Federico Martinotti), v\u012bndaris no it\u0101lijas provinc\u0113 Asti, uzkonstru\u0113ja “kameras” \u2013 liela chan ar dzes\u0113\u0161anas sist\u0113mu un uztur\u0113t spiedienu, kas \u013c\u0101va \u012bstenot \u0161o ideju, franc\u016bzis \u041c\u043e\u043c\u0435\u043d\u0435 (Maumene), aizst\u0101jot sekund\u0101r\u0101s ferment\u0101cijas dzirksto\u0161o v\u012bnu pudel\u0113s ferment\u0101ciju liel\u0101kos traukos, lai vienk\u0101r\u0161otu procesu. Uzst\u0101d\u012b\u0161ana, kas ieg\u016bta, pa\u0161iem \u041c\u043e\u043c\u0435\u043d\u0435 1852. gad\u0101, nav \u0433\u043e\u0434\u0438\u043b\u0430\u0441\u044c pieteikuma ra\u017eo\u0161an\u0101.\n<\/p>\n

      Ar izgudrojums \u0430\u0432\u0442\u043e\u043a\u043b\u0430\u0432\u0430 \u041c\u0430\u0440\u0442\u0438\u043d\u043e\u0442\u0442\u0438 It\u0101lij\u0101 s\u0101k\u0101s ievie\u0161ana \u0440\u0435\u0437\u0435\u0440\u0432\u0443\u0430\u0440\u043d\u043e\u0433\u043e ra\u017eo\u0161anas metodi dzirksto\u0161o v\u012bnu nelielos apjomos.<\/p>\n

      1907. gad\u0101 franc\u016bzis \u042d\u0436\u0435\u043d \u0160arma (Eugene Charmat) iesniedza konstrukciju \u0430\u0432\u0442\u043e\u043a\u043b\u0430\u0432\u0430 \u041c\u0430\u0440\u0442\u0438\u043d\u043e\u0442\u0442\u0438 l\u012bdz r\u016bpnieciski piem\u0113rojamo parauga, kur\u0101 ir izmantots t\u0113rauda chan, emalj\u0113ti no iek\u0161puses.\n<\/p>\n

      \nNo \u0161ejienes visus iepriek\u0161 min\u0113tos nosaukumus ar \u0161o metodi.\n <\/p>\n

      Ar metodi \u0160arma-\u041c\u0430\u0440\u0442\u0438\u043d\u043e\u0442\u0442\u0438 ra\u017eo it\u0101\u013cu v\u012bnu Prosecco, liel\u0101k\u0101 da\u013ca p\u0101r\u0113jo it\u0101lijas dzirksto\u0161ie v\u012bni, liel\u0101k\u0101 da\u013ca v\u0101cu dzirksto\u0161\u0101 v\u012bna Sekt, liel\u0101k\u0101 da\u013ca dzirksto\u0161ajiem v\u012bniem no Jaun\u0101s pasaules.<\/p>\n

      Modific\u0113ta metode \u0160armu<\/strong> izmanto, ra\u017eojot dzirksto\u0161o Asti<\/p>\n","protected":false},"excerpt":{"rendered":"

      \u0160is raksts ir par ra\u017eo\u0161anas veidus. Cm. ar\u012b p\u0101rskats par dzirksto\u0161o v\u012bnu p\u0113c valst\u012bm Dzirksto\u0161ie v\u012bni \u2013 tas ir v\u012bns, pilns ar \u0161\u0137idru…<\/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-6155","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\/6155","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=6155"}],"version-history":[{"count":0,"href":"https:\/\/vine-nn.ru\/lv\/wp-json\/wp\/v2\/posts\/6155\/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=6155"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/vine-nn.ru\/lv\/wp-json\/wp\/v2\/categories?post=6155"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/vine-nn.ru\/lv\/wp-json\/wp\/v2\/tags?post=6155"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}