{"id":7722,"date":"2020-01-14T14:18:57","date_gmt":"2020-01-14T11:18:57","guid":{"rendered":"http:\/\/vine-nn.ru\/apa-ca-un-potentiator-de-aroma\/"},"modified":"2020-01-14T14:18:57","modified_gmt":"2020-01-14T11:18:57","slug":"apa-ca-un-potentiator-de-aroma","status":"publish","type":"post","link":"https:\/\/vine-nn.ru\/ro\/apa-ca-un-potentiator-de-aroma\/","title":{"rendered":"Apa ca un poten\u021biator de arom\u0103"},"content":{"rendered":"

<\/p>\n

\n \u041f\u043e\u043b\u0438\u0440\u0443\u044f gust de diferite feluri de m\u00e2ncare \u0219i b\u0103uturi, m-am bucurat \u00eentotdeauna familiar „\u0443\u043b\u0443\u0447\u0448\u0438\u0442\u0435\u043b\u044f\u043c\u0438”: sare, piper, ierburi, condimente, suc de lamaie, populare condimente. Ce mi-niciodat\u0103 nu s-a g\u00e2ndit s\u0103 foloseasc\u0103, a\u0219a este apa. Pentru c\u0103 apa nu au gust, nu nimic nu spore\u0219te, se dilueaza.\n<\/p>\n

\nDar un cuplu de luni \u00een urm\u0103, un prieten din londra barmanul spune-mi ce u\u0219oare \u0219i cocktail-uri pot fi mai parfumat dec\u00e2t b\u0103uturi spirtoase. Aceast\u0103 observa\u021bie mi-a \u00eempins la experimentul cu dilu\u021bie cu ap\u0103, vin \u0219i alte b\u0103uturi. Iar \u00een aceast\u0103 lun\u0103 un barista mi-a ar\u0103tat c\u0103 \u0219i cafea poate face mai aromat, folosind mai pu\u021bine boabe de \u0219i mai mult\u0103 ap\u0103.\n<\/p>\n

\nDup\u0103 cum sa dovedit, acest lucru este adev\u0103rat: de ap\u0103, de fapt, un instrument util de catalizator buchet \u2013 tocmai pentru c\u0103 se dilueaza restul de ingrediente, prin care este capabil de a \u00eembun\u0103t\u0103\u021bi \u00een general \u0432\u043a\u0443\u0441\u043e\u0430\u0440\u043e\u043c\u0430\u0442\u0438\u0447\u0435\u0441\u043a\u0438\u0439 echilibru.\n<\/p>\n

\nNu este un secret faptul c\u0103 consumul de alcool \u00een b\u0103utur\u0103 ajut\u0103 transmite la noi un buchet de flori. \u00cen acela\u0219i timp, atunci c\u00e2nd con\u021binutul de alcool este mai mare de 12% a volumului de b\u0103utur\u0103, vom \u00eencepe s\u0103 se simt\u0103 propriul s\u0103u iritant asupra noastr\u0103 receptori. B\u0103uturi spirtoase de genul whisky \u0219i gin, cu t\u0103ria de 40 de grade sau mai mult, pot fi destul de \u043e\u0431\u0436\u0438\u0433\u0430\u044e\u0449\u0438\u043c\u0438.\n<\/p>\n

\nAdmiratori \u0219i exper\u021bii whisky mare aten\u021bie deosebit\u0103 evaluare a „nasului” de b\u0103utur\u0103, apreciindu-aroma \u00een mod corespunz\u0103tor \u043f\u043e\u0434\u043e\u0431\u0440\u0430\u043d\u043d\u043e\u043c pahar. \u0218i acest exper\u021bilor este bine cunoscut faptul c\u0103 diluat la o degustare de whisky cu ap\u0103 aproape la jum\u0103tate, se poate reduce considerabil \u043e\u0431\u0436\u0438\u0433\u0430\u044e\u0449\u0435\u0435 expunerea la alcool \u0219i un mod uimitor de a descoperi aroma sa.\n<\/p>\n

\nCe fel de ap\u0103 se poate reduce unele senzatii, creste altele?
\n<\/h3>\n

\nMoleculele de alcool \u0219i moleculele aromatice \u2013 \u043b\u0435\u0442\u0443\u0447\u0438. Adic\u0103, ele se evapor\u0103 de pe suprafa\u021ba de preparate \u0219i b\u0103uturi \u0219i prin aer se \u00eencadreaz\u0103 noastre receptori ad\u00e2nc \u00een sinusurile nazale.\n<\/p>\n

\nMoleculele aromatice chimic mai asem\u0103n\u0103toare cu moleculele de alcool, dec\u00e2t cu ap\u0103, astfel \u00eenc\u00e2t acestea au tendin\u021ba de a „ag\u0103\u021ba” la alcool. \u0218i, prin urmare, mai activ se evapor\u0103 din b\u0103utur\u0103, \u00een care mai pu\u021bin alcool, care le de\u021bine.\n<\/p>\n

\nAcest lucru \u00eenseamn\u0103 c\u0103, cu c\u00e2t este mai puternic b\u0103utur\u0103, cu at\u00e2t mai puternic se „\u021bine” lor aromatice, compu\u0219i \u0219i cu at\u00e2t mai pu\u021bin \u0430\u0440\u043e\u043c\u0430\u0442\u0438\u043a\u0438 se produce \u00een aer. Ad\u0103uga\u021bi ap\u0103 \u0219i \u043e\u0431\u0436\u0438\u0433\u0430\u044e\u0449\u0435\u0435 ac\u021biune de alcool redus, iar evaporarea arome va cre\u0219te. <\/p>\n

Acest lucru explic\u0103 de ce cocktail-uri de tip Manhattan (vermut cu whisky) pot fi mai pu\u021bin mirositoare dec\u00e2t alcoolice op\u021biuni, de unde \u0219i mul\u021bi barmani.\n<\/p>\n

\nAudrey Sanders din New York Pegu Club, aceasta m-a condus la ideea de a crea „b\u0103uturi invers”, ca ea le-a numit: ele tare de alcool joac\u0103 un rol de sprijin fa\u021b\u0103 de \u0432\u0435\u0440\u043c\u0443\u0442\u0430\u043c \u0219i alte \u0441\u043b\u0430\u0431\u043e\u0430\u043b\u043a\u043e\u0433\u043e\u043b\u044c\u043d\u044b\u043c ingrediente. Ei „Madeira Martinez” include 1 bucat\u0103 gina (40% alcool.) \u0219i 2 buc\u0103\u021bi de madeira (20% alcool.), care au \u00eempreun\u0103 o cetate \u00een zona de 30% \u2013 p\u00e2n\u0103 la ce va fi mai departe diluat cu ghea\u021b\u0103. „Intro to Aperol” cu dou\u0103 p\u0103r\u021bi de 11%-lea de vin de mas\u0103 \u0219i o parte gina, are aproximativ 20% cetatea. Potrivit lui Audrey, \u00een b\u0103uturi de acest fel ideea de baz\u0103 \u2013 pentru a sublinia \u0430\u0440\u043e\u043c\u0430\u0442\u0438\u043a\u0443 mai slabe de ingrediente.\n<\/p>\n

\nPentru a vedea ce sunt b\u0103uturi f\u0103r\u0103 op\u0103rire efectul de etanol, am \u0440\u0430\u0437\u0431\u0430\u0432\u0438\u043b mai multe probe de simplu cu ap\u0103 \u00een propor\u021bie de 3-la-1, reduc\u00e2nd lor cetatea de la nivelul \u0441\u043b\u0430\u0431\u043e\u0430\u043b\u043a\u043e\u0433\u043e\u043b\u044c\u043d\u043e\u0433\u043e de vin. Toate acestea sunt \u00een continuare semnificativ parfumate, \u0219i o pereche de limba englez\u0103, jin \u2013 \u0219i cu totul excep\u021bionale. Ad\u0103ug\u00e2nd un pic de suc de l\u0103m\u00e2ie \u0219i sirop de zah\u0103r, la mine a fost ciudat, dar pl\u0103cut b\u0103utura, un „aqua-gin”.\n<\/p>\n

\n\u0412\u044b\u0441\u043e\u043a\u043e\u0430\u043b\u043a\u043e\u0433\u043e\u043b\u044c\u043d\u044b\u0435 de vin (cu t\u0103ria de peste 14% vol.) de multe ori caracterizeaz\u0103 ca „ascu\u021bite” \u0219i „dezechilibrat”. <\/p>\n

\nChimisti, care se ocup\u0103 de \u043e\u0440\u0433\u0430\u043d\u043e\u043b\u0435\u043f\u0442\u0438\u043a\u043e\u0439, a constatat c\u0103 un con\u021binut ridicat de alcool subliniaz\u0103 am\u0103r\u0103ciune \u00een gustul vinului, scade \u043e\u0449\u0443\u0449\u0430\u0435\u043c\u0443\u044e aciditatea \u0219i inhib\u0103 eliberarea de majoritatea aromatice conexiune: \u00een special, fructe \u0219i arome florale.
\n T. o. este format predominant din fibre de lemn vegetale (plante) un buchet de flori.\n <\/p>\n

\nModerne de experimente cu dilu\u021bie de vin nu am auzit, de\u0219i este cunoscut faptul c\u0103 este practicat \u00eenc\u0103 de grecii antici. \u0218i am decis s\u0103 experimenteze cu \u043a\u0430\u043b\u0438\u0444\u043e\u0440\u043d\u0438\u0439\u0441\u043a\u0438\u043c \u0417\u0438\u043d\u0444\u0430\u043d\u0434\u0435\u043b\u0435\u043c cetate 14,9% vol., diluarea cu ap\u0103 p\u00e2n\u0103 la aproximativ 12%\n<\/p>\n

\nLa nediluate vinului gustul a fost „dureros”, \u0434\u0436\u0435\u043c\u043e\u0432\u044b\u0439, un pic emis de dioxid de sulf. Diluat versiune s-au dovedit mai u\u0219or \u00een toate privin\u021bele, dar este \u00eenc\u0103 destul de aromat, mai acid, mai pu\u021bin sulfuros \u0219i, probabil, fructe, dec\u00e2t \u0434\u0436\u0435\u043c\u043e\u0432\u0430\u044f.\n<\/p>\n

\nDe\u0219i concuren\u021ba deplin\u0103 a 12-\u0433\u0440\u0430\u0434\u0443\u0441\u043d\u043e\u043c\u0443 vina din acestea \u0441\u0430\u0445\u0430\u0440\u0438\u0441\u0442\u044b\u0445 (poten\u021bial mai pu\u021bin alcoolice) de fructe de padure diluat\u0103 de 15-\u0433\u0440\u0430\u0434\u0443\u0441\u043d\u043e\u0435 vin s\u0103 \u00eentocmeasc\u0103, nu a reu\u0219it, el totu\u0219i a ie\u0219it surprinz\u0103tor de pl\u0103cut \u0219i, \u00een opinia mea, mult mai potrivit pentru serile de var\u0103, intens dec\u00e2t originalul. Resturile am \u0434\u043e\u0431\u0438\u0432\u0430\u043b alternativ de g\u00e2t \u0219i cu alta, bucur\u00e2ndu-se de contrast.\n<\/p>\n

\nLoc suplimentar de ap\u0103 exist\u0103 \u0219i \u00een cafea. Am \u00eenv\u0103\u021bat asta de la James Hoffman \u2013 c\u00e2\u0219tig\u0103tor mondiale a concursului barista 2007, a c\u0103rui pasiune pentru parfumurilor furat de la espresso la filtru de cafea, un buchet de flori care mai pu\u021bin concentrat\u0103, dar mult mai versatil.\n<\/p>\n

\nDomnul Hoffman detine o companie care se ocup\u0103 de pr\u0103jire de cafea. \u00centr-una din londra cafea-baruri el \u0219i-a petrecut mini-curs, dedicat \u0441\u0432\u0430\u0440\u0435\u043d\u043d\u043e\u043c\u0443 \u0219i filtru de cafea. Ei cu colegii lu\u0103 contrastante soiurile, fierte lor \u00een diferite moduri \u0219i au discutat cu vizitatorii demnitatea de ingrediente, metode de preparare \u0219i gust de nuante. <\/p>\n

\nRecent, am avut ocazia de a participa la o degustare de cafea din Kenya, Etiopia \u0219i Guatemala. Pr\u0103jire la toate a fost slab \u2013 pentru a cultivar nu s-au pierdut \u00een mai intens, dar mai \u0443\u0441\u0440\u0435\u0434\u043d\u0435\u043d\u043d\u043e\u043c gust, care este ob\u021binut atunci c\u00e2nd un puternic \u043e\u0431\u0436\u0430\u0440\u043a\u0435. \u00cen fiecare cea\u0219c\u0103 de b\u0103utur\u0103 a fost mult mai pu\u021bin concentrat\u0103 dec\u00e2t fac de obicei sine \u00eensu\u0219i, dar \u00een acela\u0219i timp gustos \u0219i mai distinctiv.\n<\/p>\n

\nDomnul Hoffman explic\u0103: standarde cetatea cafeaua preparat\u0103 variaz\u0103 foarte mult. El se concentreaz\u0103 pe nivelul de extrac\u021bie la 1.5% substan\u021b\u0103 uscat\u0103. Perseveren\u021ba cetatea se realizeaza cu o precizie de \u00eenc\u0103lzire \u0219i digital controller, \u0434\u043e\u0437\u0438\u0440\u0443\u044e\u0449\u0435\u0433\u043e cantitate de ap\u0103 cu o precizie de un gram.\n<\/p>\n

\n „De pescuit de grame poate p\u0103rea o nebunie, \u2013 spune el, \u2013 dar acest lucru afecteaz\u0103 foarte mult gust”. Plusminus lingura de apa este capabil de a schimba num\u0103rul de \u044d\u043a\u0441\u0442\u0440\u0430\u0433\u0438\u0440\u0443\u0435\u043c\u043e\u0433\u043e substan\u021be destul de valoarea perceput\u0103. <\/p>\n

\nNu mai pu\u021bin important este \u0219i modul \u00een care are loc extragerea. Cum spune Hoffman, gustul de cafea de multe ori \u00eembun\u0103t\u0103\u021be\u0219te prin cre\u0219terea num\u0103rului de boabe \u00een por\u021bii la reducerea timpului \u0219i temperaturii de g\u0103tit, care v\u0103 permite s\u0103 primi\u021bi din cereale doar u\u0219or \u0438\u0437\u0432\u043b\u0435\u043a\u0430\u0435\u043c\u0443\u044e parte de arom\u0103 (gust). \u00cen cele din urm\u0103 se dovede\u0219te intens, dar un simplu buchet de flori. \u00censu\u0219i Hoffman avocat mai plin de extrac\u021bie dintr-un num\u0103r mai mic de slab pr\u0103jit\u0103 de cafea de \u00eenalt\u0103 calitate, \u00een acest caz, cereale d\u0103 complet\u0103 paleta lor de gusturi \u0219i arome.\n<\/p>\n

\n „C\u00e2nd am b\u0103ut cafea”, spune Hoffman, \u2013 mi de important\u0103 este cur\u0103\u021benia de b\u0103utur\u0103, adic\u0103 s\u0103u distinctiv, caracteristic, interesant buchet de flori”. \u0218i \u00eentr-adev\u0103r: sl\u0103biciune fiert-le de cafea v\u0103 permite s\u0103 descoperi personalitatea diferite soiuri, precum \u0219i o b\u0103utur\u0103 de la o cea\u0219c\u0103 odat\u0103 cu r\u0103cirea schimb\u0103 aroma, \u0219edere pl\u0103cut\u0103 la gust, chiar \u0219i la temperatura camerei. „Eu nu \u0219tiu de nici o alt\u0103 b\u0103utur\u0103 care a schimbat-ar fi at\u00e2t de puternic pe m\u0103sur\u0103 ce \u00eel bea”, spune Hoffman.\n <\/p>\n

\nAm adus acas\u0103 un pic de \u021buic\u0103 d-\u0425\u043e\u0444\u0444\u043c\u0430\u043d\u043e\u043c \u044d\u0444\u0438\u043e\u043f\u0441\u043a\u043e\u0433\u043e cafea \u0419\u0438\u0440\u0433\u0430\u0447\u0438\u0444\u0444, care iubesc foarte mult pentru neobi\u0219nuit de coac\u0103z parfum. \u0218i cu ajutorul unui refractometru (aparat, \u0438\u0437\u043c\u0435\u0440\u044f\u044e\u0449\u0435\u0433\u043e substan\u021be dizolvate) a comparat-o cu cea care a preg\u0103tit-o el \u00eensu\u0219i. \u00cen meu de prob\u0103 s-a dovedit 2,2 la sut\u0103 dizolvat uscat de cafea substan\u021be.\n<\/p>\n

\nC\u00e2nd am redus la cetatea recomandate \u0425\u043e\u0444\u0444\u043c\u0430\u043d\u043e\u043c 1,5 la sut\u0103 (lu\u00e2nd la o treime mai mic\u0103 de cafea m\u0103cinat\u0103 pentru aceea\u0219i portii: aproximativ 12 g la 180g de ap\u0103), arome de fructe au devenit mult \u0437\u0430\u043c\u0435\u0442\u043d\u0435\u0439, iar un buchet de flori \u00een general \u2013 zhiwei \u0219i mai luminos. „Cur\u0103\u021benia” \u2013 cum a numit-o domnul Hoffman \u2013 \u00eentr-adev\u0103r, un termen potrivit pentru a descrie impresia de ansamblu.\n<\/p>\n

\nA\u0219a c\u0103 acum m\u0103 preg\u0103tesc de cafea cu o mul\u021bime de ap\u0103, \u0219i am ob\u021binut mult mai multe cupe din vechiul num\u0103rul de pachete de cereale.\n<\/p>\n

\nDac\u0103 dori\u021bi s\u0103 verifica\u021bi focalizarea cu dilu\u021bie, se poate face \u0219i f\u0103r\u0103 refractometru. Dar utilizarea dimensional de instrumente, totu\u0219i, este de dorit ca cel pu\u021bin aproximativ respecte „propor\u021biile de aur” domnul Hoffman. Dac\u0103 sunte\u021bi folosite pentru a prepara cafea tare scumpe din boabe de \u2013 \u00eencerca\u021bi pentru a m\u0103sura apa si cafea-l formula.\n<\/p>\n

\nSau \u00eentr-una din seri, turna un pahar de vin sau whisky \u2013 adauga un pic de ap\u0103. \u0218i ve\u021bi g\u0103si c\u0103 este o b\u0103utur\u0103 \u00eentr-un pahar nu va fi diluat, iar \u00een cur\u00e2nd se va deschide \u0219i va ar\u0103ta pe sine cu cea mai bun\u0103 m\u00e2n\u0103.\n <\/p>\n","protected":false},"excerpt":{"rendered":"

\u041f\u043e\u043b\u0438\u0440\u0443\u044f gust de diferite feluri de m\u00e2ncare \u0219i b\u0103uturi, m-am bucurat \u00eentotdeauna familiar „\u0443\u043b\u0443\u0447\u0448\u0438\u0442\u0435\u043b\u044f\u043c\u0438”: sare, piper, ierburi, condimente, suc de lamaie, populare condimente….<\/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-7722","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\/7722","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=7722"}],"version-history":[{"count":0,"href":"https:\/\/vine-nn.ru\/ro\/wp-json\/wp\/v2\/posts\/7722\/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=7722"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/vine-nn.ru\/ro\/wp-json\/wp\/v2\/categories?post=7722"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/vine-nn.ru\/ro\/wp-json\/wp\/v2\/tags?post=7722"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}