{"id":7718,"date":"2020-01-14T14:17:10","date_gmt":"2020-01-14T11:17:10","guid":{"rendered":"http:\/\/vine-nn.ru\/vin-c-apa\/"},"modified":"2020-01-14T14:17:10","modified_gmt":"2020-01-14T11:17:10","slug":"vin-c-apa","status":"publish","type":"post","link":"https:\/\/vine-nn.ru\/ro\/vin-c-apa\/","title":{"rendered":"Vin c ap\u0103"},"content":{"rendered":"

\n Merit\u0103 s\u0103 se amestece vinul cu ap\u0103 sau de a ad\u0103uga \u00een el ghea\u021b\u0103? Pentru a spori arome \u0219i arome de alimente, de obicei, recurg la condimentelor: condimente, plante medicinale, \u043b\u0438\u043c\u043e\u043d\u043d\u043e\u043c\u0443 suc, etc, Apa, spre deosebire de condimente, nu are gust, de aceea, nu trebuie s\u0103-l modifice. Cu toate acestea, de fapt, se \u00eent\u00e2mpl\u0103 \u00een mod diferit. Dizolv\u0103 ingredientele, apa se schimb\u0103 raportul lor \u0219i, astfel, afecteaz\u0103 gustul. \u0218i care vor fi aceste schimb\u0103ri, depinde de fiecare situa\u021bie.\n<\/p>\n

<\/p>\n

\nAlcoolul cre\u0219te subiectiv\u0103 dulcea\u021ba b\u0103uturii \u0219i afecteaz\u0103 intensitatea de evaporare poart\u0103 aroma de molecule. Acest lucru este \u00een special sim\u021bit \u00een b\u0103uturi spirtoase: vodca, whisky, etc, Dar \u00een cazul \u00een care whisky-ul diluat diluat cu ap\u0103, se va schimba nu numai t\u0103ria b\u0103uturii. Simultan va exploda aroma sa. Barmani \u0219tiu: slab cocktail \u00eentotdeauna mai parfumat dec\u00e2t de tare.\n<\/p>\n

Cum diluare cu ap\u0103 afecteaz\u0103 aroma \u0219i gustul b\u0103uturii?<\/h2>\n

\nMoleculele de alcool, chimic aproape de molecule aromatice, „leag\u0103” lor, nu oferindu-le un mod independent de a p\u0103r\u0103si o b\u0103utur\u0103. Atunci c\u00e2nd se adaug\u0103 ap\u0103, se formeaz\u0103 mai multe „independente” molecule aromatice, care, confrunt\u00e2ndu-se cu moleculele de ap\u0103, pot s\u0103 se evapore \u00een form\u0103 de propriul buchet, f\u0103r\u0103 impurit\u0103\u021bi de alcool.\n<\/p>\n

\nAceast\u0103 proprietate folosesc uneori \u00een timpul de decantare (transfuzie) fine vinuri. \u00cenainte de a se toarn\u0103 \u00eentr-o caraf\u0103 de vin, se adaug\u0103 o lingur\u0103 de ap\u0103. Din acela\u0219i motiv, se adaug\u0103 c\u00e2teva pic\u0103turi de ap\u0103 la vinul \u00een pahare.\n<\/p>\n

\n\u00centr-o zi fierbinte diluat\u0103 de vin este mai frumos. Pe l\u00e2ng\u0103 gustul de unele vinuri se \u00eembun\u0103t\u0103\u021be\u0219te de la \u043f\u043e\u0434\u0442\u0430\u044f\u0432\u0448\u0435\u0439 de ap\u0103. De aceea se toarna intr-un pahar, \u00een care deja se afl\u0103 ghea\u021b\u0103. \u00cen mare m\u0103sur\u0103 aceasta se refer\u0103 la simplu vinurile cu con\u021binut sc\u0103zut \u00een alcool \u0219i aciditate.\n<\/p>\n

\nCu toate acestea, aceast\u0103 metod\u0103 consumului de vin o mul\u021bime de adversari. Ei cred c\u0103 vinul ar trebui s\u0103 fie beat, a\u0219a cum acesta a fost creat de vinificatorul.\n<\/p>\n

Tradi\u021bia diluarea vinului cu ap\u0103<\/h2>\n

\nTradi\u021bia de vin diluat cu ap\u0103 deja de un secol. Atunci c\u00e2nd vin au fost create cu ajutorul naturale de drojdie \u0219i alcool \u00een ele au fost pu\u021bine. Prin urmare, ei repede s-au transformat \u00een o\u021bet. S-au men\u021binut doar vinurile cu un con\u021binut ridicat de zah\u0103r de struguri sau \u043a\u0440\u0435\u043f\u043b\u0435\u043d\u043d\u044b\u0435, \u00een care o mul\u021bime de alcool. Dar le pl\u0103cea s\u0103 se dilueaz\u0103 cu ap\u0103, din cauza puternic dulciuri sau prea intens gustul.\n<\/p>\n

\nCeea ce diluat cu ap\u0103 grecii antici<\/strong>, a fost un pic similar cu moderne vin. Mai degrab\u0103, aceasta a fost concentrat de vermut: vin cu adaos de ierburi \u0219i condimente, din care \u0432\u044b\u043f\u0430\u0440\u0438\u0432\u0430\u043b\u0430\u0441\u044c echitabil\u0103 cota de umiditate. Acest vin ar putea lung\u0103 perioad\u0103 de timp stocate, dar, de asemenea s\u0103-l bea nediluat a fost… o chestiune controversat\u0103. De aceea, consumate \u043d\u0435\u0440\u0430\u0437\u0431\u0430\u0432\u043b\u0435\u043d\u043d\u043e\u0435 vinul era considerat a fi \u00een Grecia mo\u0219tenirea be\u021bivi.\n<\/p>\n

\nGrecii de multe ori ad\u0103ugat la vinul \u0219i apa de mare. Ei fiert cu condimente la reducerea cantit\u0103\u021bii de 3 ori \u0219i \u043f\u0440\u043e\u0446\u0435\u0436\u0438\u0432\u0430\u043b\u0438. O astfel de ap\u0103, l\u0103sat spre p\u0103strare \u0219i amesteca\u021bi cu vin numai c\u00e2\u021biva ani. Apa de mare a f\u0103cut un vin mai dulce si a crescut aciditatea acestuia. Unele vinuri se p\u0103strau at\u00e2t de mult, c\u0103 \u0437\u0430\u0433\u0443\u0441\u0442\u0435\u0432\u0430\u043b\u0438 ca mierea.\n<\/p>\n

\nAst\u0103zi este popular pentru a ad\u0103uga la vina apa minerala (\u0448\u043f\u0440\u0438\u0446\u0435\u0440). Un vin pur \u0219i simplu de preparat, este u\u0219or \u0219i devine ca un spumant.\n<\/p>\n

\n\u00cen mare m\u0103sur\u0103, ad\u0103ugarea de ap\u0103 la vin \u2013 o chestiune de gust. Se observ\u0103 urm\u0103toarele: chiar \u0219i o cantitate mic\u0103 de ap\u0103 \u00eembun\u0103t\u0103\u021be\u0219te deficien\u021be \u00een neregul\u0103 cu vin. Un vin excelent, dimpotriv\u0103, va p\u0103stra toate calit\u0103\u021bile \u0219i cu o suspendare diluat.\n<\/p>\n

\u0218i, desigur, nu este necesar s\u0103 se efectueze experimente, atunci c\u00e2nd vine vorba de scumpe vinuri.\n <\/p>\n","protected":false},"excerpt":{"rendered":"

Merit\u0103 s\u0103 se amestece vinul cu ap\u0103 sau de a ad\u0103uga \u00een el ghea\u021b\u0103? Pentru a spori arome \u0219i arome de alimente, de…<\/p>\n","protected":false},"author":1,"featured_media":1268,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[43],"tags":[],"class_list":["post-7718","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-informatii-conexe"],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/vine-nn.ru\/ro\/wp-json\/wp\/v2\/posts\/7718","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/vine-nn.ru\/ro\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/vine-nn.ru\/ro\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/vine-nn.ru\/ro\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/vine-nn.ru\/ro\/wp-json\/wp\/v2\/comments?post=7718"}],"version-history":[{"count":0,"href":"https:\/\/vine-nn.ru\/ro\/wp-json\/wp\/v2\/posts\/7718\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/vine-nn.ru\/ro\/wp-json\/wp\/v2\/media\/1268"}],"wp:attachment":[{"href":"https:\/\/vine-nn.ru\/ro\/wp-json\/wp\/v2\/media?parent=7718"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/vine-nn.ru\/ro\/wp-json\/wp\/v2\/categories?post=7718"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/vine-nn.ru\/ro\/wp-json\/wp\/v2\/tags?post=7718"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}