{"id":7734,"date":"2020-01-14T14:24:15","date_gmt":"2020-01-14T11:24:15","guid":{"rendered":"http:\/\/vine-nn.ru\/chimie-si-perceptia-de-arome-de-vin\/"},"modified":"2020-01-14T14:24:15","modified_gmt":"2020-01-14T11:24:15","slug":"chimie-si-perceptia-de-arome-de-vin","status":"publish","type":"post","link":"https:\/\/vine-nn.ru\/ro\/chimie-si-perceptia-de-arome-de-vin\/","title":{"rendered":"Chimie \u0219i percep\u021bia de arome de vin"},"content":{"rendered":"<p>\n\u00cen\u021belegerea noastr\u0103 de vinuri \u0430\u0440\u043e\u043c\u0430\u0442\u0438\u043a\u0438 \u2013 ca parte a mecanismului de percep\u021bie uman, c\u00e2t \u0219i \u00een partea chimice de baz\u0103 de arome \u2013 de mult au evoluat \u00een ultimii ani. Este incredibil de interesant c\u00e2mp pentru a studia, \u00een care se intersecteaz\u0103 diferite discipline \u0219tiin\u021bifice, inclusiv chiar \u0219i filosofia \u0219i psihologia.\n <\/p>\n<p>  <img decoding=\"async\" src=\"\/wp-content\/uploads\/f6fcb62f0d3f7e6f9dc8043dd4ecbe9a.jpg\" \/><\/p>\n<p>\nVin \u2013 chimic substan\u021b\u0103. Multe substan\u021be \u00een componen\u021ba lui au gust \u0219i miros. Dar pentru a eviden\u021bia dintre ei cheie este foarte dificil, deoarece acestea se afl\u0103 \u00eentr-o interac\u021biune: unii au \u043c\u0430\u0441\u043a\u0438\u0440\u0443\u044e\u0449\u0438\u0439 efect, alte consolidarea, altele se g\u0103sesc \u00een cantit\u0103\u021bi mai jos nivel de percep\u021bie, dar, de asemenea afecteaz\u0103 percep\u021bia celor din jur conexiuni.\n<\/p>\n<p>\n\u00cenainte se credea c\u0103 se poate defini un buchet de vin pur \u0219i simplu calculul set sunt incluse \u00een compozi\u021bia sa substan\u021be aromatizante \u00een cantit\u0103\u021bi mai sus de nivelul de prag. Dar sa dovedit, nu este a\u0219a.\n <\/p>\n<p>\nUn studiu recent a inclus un experiment curios. Din vin, eman\u0103 compu\u0219i volatili, l\u0103s\u00e2nd doar sa \u043d\u0435\u043b\u0435\u0442\u0443\u0447\u0443\u044e matrice. Apoi, o parte dintre ei sa \u00eentors \u00een vin, definind impactul pe care \u00eel au asupra parfum de la distan\u021b\u0103 componente. O astfel de abordare a dat rezultate nea\u0219teptate.\n <\/p>\n<p class=\"thesis\">\nLa o anumit\u0103 etap\u0103 a experimentului s-a dovedit c\u0103 vinul este format din \u043d\u0435\u043b\u0435\u0442\u0443\u0447\u0435\u0439 senzor de vin ro\u0219u \u0219i volatile componente alb, mirosea ca ro\u0219u, \u0219i vice-versa. Incredibil!\n<\/p>\n<p>\nPercep\u021bia noastr\u0103 vin \u2013 destul de un subiect interesant. \u0218tim deja c\u0103 o degustare de vinuri \u2013 procesul de multitouch: particip\u0103 limba, nas, ochi \u0219i chiar urechile. Joac\u0103 un rol \u0219i tactil\u0103 a cavit\u0103\u021bii bucale. Toate aceste informa\u021bii \u0440\u0435\u043a\u043e\u043c\u0431\u0438\u043d\u0438\u0440\u0443\u0435\u0442\u0441\u044f \u00een creier, \u0219i, de asemenea, de timp, atunci c\u00e2nd suntem con\u0219tien\u021bi ob\u021binute de senza\u021bie, deja a avut loc prelucrarea volumului imens de informa\u021bii. Cuno\u0219tin\u021bele noastre \u0219i experien\u021ba anterioar\u0103 degust\u0103ri, de asemenea, formeaz\u0103 o real\u0103 percep\u021bie a unui anumit vin \u00een pahare.\n<\/p>\n<p>\n\u00cen plus fa\u021b\u0103 de toate, oamenii difer\u0103 sensibilitate la componentele buchet de flori. Un exemplu frapant \u2013 \u0440\u043e\u0442\u0443\u043d\u0434\u043e\u043d, \u0441\u0435\u0441\u043a\u0432\u0438\u0442\u0435\u0440\u043f\u0435\u043d, care, conform unor studii recente, este responsabil de piperat parfum \u00een vinuri ro\u0219ii, cum ar fi \u0448\u0438\u0440\u0430\u0437\u044b. Aproximativ a cincea parte din oameni, \u00een general, nu se simte parfumul s\u0103u.\n<\/p>\n<p class=\"thesis\">\nDe cercetare gust de date, de asemenea, a ar\u0103tat c\u0103 un sfert dintre noi sunt hipersensibili \u00een special la amar componente. \u00cen mod similar, aproximativ un sfert din popula\u021bie, dimpotriv\u0103, are o foarte mic\u0103 sensibilitate la gorki.\n<\/p>\n<p>\nVolumul mare de munc\u0103 a fost efectuat cu soiul sauvignon blanc, care \u00een mare m\u0103sur\u0103 este un &#8222;model&#8221; de vin.\n<\/p>\n<ul>\n<li>Cm. experiment pe percep\u021bia gustului vinului<\/li>\n<\/ul>\n<p>\nStudiile au ar\u0103tat c\u0103 mirosul caracteristic de vinuri din acest soi este format \u00een principal din dou\u0103 clase care determin\u0103 conexiuni. Primul \u2013 \u043c\u0435\u0442\u043e\u043a\u0441\u0438\u043f\u0438\u0440\u0430\u0437\u0438\u043d\u044b cu miros de piper verde \u0219i ierburi proaspete, care sunt con\u021binute \u00een fructe de padure de la faza de recoltare \u0219i s\u0103 r\u0103m\u00e2n\u0103 \u00een form\u0103 nemodificat\u0103 dup\u0103 fermentare.\n<\/p>\n<p>\nA doua \u2013 trei polifunc\u021bionaliza\u021bi \u0442\u0438\u043e\u043b\u0430 \u2013 con\u021binut de sulf de conectare, generate \u00een timpul de fermentare din precursori din cadrul must: 3MH, 3MHA \u0219i 4MMP. Aceste sunt responsabile pentru un buchet frumos de fructe tropicale, grapefruit \u0219i cimi\u0219ir.\n<\/p>\n<p>\nPrintre alte componente, care formeaz\u0103 aroma vinurilor de sauvignon blanc, o varietate de esteri cu miros de fructe, aldehid\u0103 C6 (hexanal), cu miros de iarb\u0103 cosit\u0103 \u0219i fructe imature; alcooli \u0219i terpene, oleor\u0103\u0219ini \u00een asortiment.\n<\/p>\n<p>\n Ast\u0103zi, \u00een toate \u00eencerc\u0103rile de a utiliza cuno\u0219tin\u021be de chimie vin pentru \u00eembun\u0103t\u0103\u021birea practicilor de viticultur\u0103 \u0219i vinifica\u021bie. Iti taie respiratia la nivelul de \u00een\u021belegere, care se poate realiza prin contribu\u021bia analitic\u0103 chimie, biologie molecular\u0103, microbiologie, botanic\u0103 \u0219i de cercetare sisteme senzoriale. Ei bine, \u0219i ei \u00een\u0219i\u0219i vinificatorilor, desigur)<\/p>\n","protected":false},"excerpt":{"rendered":"<p>\u00cen\u021belegerea noastr\u0103 de vinuri \u0430\u0440\u043e\u043c\u0430\u0442\u0438\u043a\u0438 \u2013 ca parte a mecanismului de percep\u021bie uman, c\u00e2t \u0219i \u00een partea chimice de baz\u0103 de arome \u2013&#8230;<\/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-7734","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\/7734","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=7734"}],"version-history":[{"count":0,"href":"https:\/\/vine-nn.ru\/ro\/wp-json\/wp\/v2\/posts\/7734\/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=7734"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/vine-nn.ru\/ro\/wp-json\/wp\/v2\/categories?post=7734"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/vine-nn.ru\/ro\/wp-json\/wp\/v2\/tags?post=7734"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}