{"id":7751,"date":"2020-01-14T14:31:52","date_gmt":"2020-01-14T11:31:52","guid":{"rendered":"http:\/\/vine-nn.ru\/putregaiul-nobil\/"},"modified":"2020-01-14T14:31:52","modified_gmt":"2020-01-14T11:31:52","slug":"putregaiul-nobil","status":"publish","type":"post","link":"https:\/\/vine-nn.ru\/ro\/putregaiul-nobil\/","title":{"rendered":"Putregaiul nobil"},"content":{"rendered":"

\n Exist\u0103 o mul\u021bime de moduri de a face un vin dulce. Dar cele mai luminoase dintre ele seam\u0103n\u0103 cu ruleta ruseasca.<\/p>\n

\nCiuperca Botrytis cinerea<\/strong> (Botrytis \u0446\u0438\u043d\u0435\u0440\u0435\u0430) atac\u0103 boabele de struguri \u2013 \u0219i, uneori, \u0219i alte p\u0103r\u021bi de vi\u021b\u0103 de vie \u2013 \u00een condi\u021bii de umiditate ridicat\u0103. El se poate dezvolta \u00een distructiv\u0103 mucegaiul gri, dar reu\u0219ita set de circumstan\u021be se dezvolt\u0103 ca r\u00e2vnit de botrytis, lovindu-fructe de padure a\u0219a-numitul „putregai nobil”. Multe dintre marile vinuri dulci de pe planeta produc din bruni, \u0441\u043c\u043e\u0440\u0449\u0435\u043d\u043d\u044b\u0445, acoperite cu mucegai pufos „\u0431\u043e\u0442\u0440\u0438\u0442\u0438\u0437\u0438\u0440\u043e\u0432\u0430\u043d\u043d\u044b\u0445” de fructe de padure:\n<\/p>\n

<\/p>\n

Botrytis pe podgoriile<\/h2>\n

\nViile cele mai bune vinuri dulci din lume de multe ori sunt situate l\u00e2ng\u0103 ap\u0103, \u00een cazul \u00een care se formeaz\u0103 cea\u021ba \u00een zonele de \u00eembinare rapid\u0103 reci de afluen\u021bi cu calm de apele calde ale curentului de baz\u0103 \u2013 la fel ca \u00een cazul maghiari r\u00e2urilor Bodrog \u0219i Tisa \u00een \u0422\u043e\u043a\u0430\u0435 sau franceze \u0421\u0438\u0440\u043e\u043d \u0219i Garonne \u00een \u0421\u043e\u0442\u0435\u0440\u043d\u0435. \u00centr-un astfel de mediu trebuie s\u0103 fie suficient de soare pentru disiparea ce\u021bii \u0219i de warm-up de fructe de padure \u00een timpul zilei, pentru a descuraja dezvoltarea \u043f\u043b\u0435\u0441\u043d\u0435\u0432\u043e\u0433\u043e mucegaiului \u0219i pentru a oferi un complet de maturare fructe de padure.\n<\/p>\n

<\/p>\n

Cea\u021b\u0103 vita-de-vie Sauterne<\/p>\n

\nDar \u00een majoritatea celorlalte cazuri, putregaiul nobil se produce atunci c\u00e2nd, \u00een ajunul sezonului de recoltare perioada de ploi \u00eenlocuit\u0103 de o succesiune de zile uscate. De exemplu, \u00een Noua Zeeland\u0103 vierii Marlborough o grab\u0103 de a colecta recolta \u0441\u043e\u0432\u0438\u043d\u044c\u043e\u043d\u0430, dac\u0103 \u00een sezonul de colectare a apare pericolul pierderii din cauza ploilor, cu o mic\u0103 parte \u00eenc\u0103 las\u0103 de vi\u021b\u0103 de vie, \u00een speran\u021ba c\u0103 schimbarea de prognoze va crea condi\u021biile necesare pentru dezvoltarea de mucegai nobil.\n<\/p>\n

\nUnele soiuri de vi\u021b\u0103 de vie cele mai sensibile la putregai, din cauza mai fin\u0103 piele \u0219i densitate mare a strugurelui, \u00eempiedic\u0103 \u043e\u0431\u0434\u0443\u0432\u0430\u043d\u0438\u044e \u0219i uscare de fructe de padure. Deosebit de apreciat \u0441\u0435\u043c\u0438\u0439\u043e\u043d, cu pielea sub\u021bire \u0219i bogat \u043c\u0430\u0441\u043b\u044f\u043d\u0438\u0441\u0442\u044b\u043c caracter. Din alte populare \u00een acest sens soiurile albe se pot distinge sauvignon blanc (fratele mai mic \u00een cadrul majoritatea \u0421\u043e\u0442\u0435\u0440\u043d\u043e\u0432, importanta lor contribu\u021bie la formarea dorit de aciditate), chenin blanc, riesling, gewurztraminer este \u0219i \u0442\u043e\u043a\u0430\u0439\u0441\u043a\u0438\u0439 \u0444\u0443\u0440\u043c\u0438\u043d\u0442.\n<\/p>\n

\nSoiuri ro\u0219ii sunt aproape nu sunt potrivite pentru a crea \u0431\u043e\u0442\u0440\u0438\u0442\u0438\u0437\u0438\u0440\u043e\u0432\u0430\u043d\u043d\u044b\u0445 de vinuri, deoarece botrytis le distruge antociani, \u043e\u043a\u0440\u0430\u0448\u0438\u0432\u0430\u044f mustul \u00een tonuri de maro, cu formarea de mirosuri str\u0103ine din compu\u0219i fenolici piele.\n<\/p>\n

\nCu toate acestea, cu dezvoltarea de cuno\u0219tin\u021be \u0219i tehnologii, \u00eencearc\u0103 periodic se fac, \u0219i mai recunosc\u0103tori dintre principalele soiuri ro\u0219ii s-au dovedit merlot \u0219i pinot noir.\n<\/p>\n

\nDe fapt, Botrytis cinerea pe tot parcursul anului este prezent pe cele mai multe podgorii. Dar \u00eencepe s\u0103 se dezvolte doar \u00een condi\u021bii adecvate. Ciuperca poate ierneaz\u0103 sub form\u0103 de miceliu sau \u0441\u043a\u043b\u0435\u0440\u043e\u0446\u0438\u044f (str\u00e2ns \u00eempletite din fire de miceliu) \u00een latente rinichi, coaja de vi\u021b\u0103 de vie sau de resturi de plante \u00een sol. Cea mai frecvent\u0103 sale sunt considerate un refugiu vechi de tulpini de buchet. Din acest motiv este extrem de important imediat pentru a cur\u0103\u021ba rezultatele foarfecele de vie, \u0441\u043a\u043b\u043e\u043d\u043d\u043e\u0433\u043e la infectarea.\n<\/p>\n

\nControlul r\u0103sp\u00e2ndirea de mucegai se reduce la o serie de practici de baz\u0103, cum ar fi furnizarea de \u043f\u0440\u043e\u0434\u0443\u0432\u0430\u0435\u043c\u043e\u0441\u0442\u0438 viei \u0219i prevenirea form\u0103rii prea dense de frunzi\u0219, \u00eempiedic\u0103 nu numai de ventila\u021bie de vi\u021b\u0103 de vie, dar \u0219i de a-l prelucra cu fungicide. Cu toate acestea, moderne \u044d\u043a\u043e\u0443\u0441\u0442\u043e\u0439\u0447\u0438\u0432\u044b\u0445 viile atitudinea fa\u021b\u0103 de pulverizare a produselor chimice strict dezaprobare, da \u0219i botrytis este capabil de a dezvolta rezistenta la majoritatea fungicide.\n<\/p>\n

\nUmed de noapte \u0219i diminea\u021ba devreme, la sf\u00e2r\u0219itul sezonului (undeva la sf\u00e2r\u0219itul lunii septembrie pentru emisfera nordica) permit mucegai produce infectarea \u0219i \u00eencepe dezvoltarea. Dup\u0103 aceasta, trebuie s\u0103 ofensiva uscate de zile calde, pentru a descuraja cre\u0219terea ei.\n<\/p>\n

<\/p>\n

Mucegai cenu\u0219iu pe boabe de pinot noir \u00een Champagne<\/p>\n

\nDe primejdios mucegai gri se dezvolt\u0103 \u00een cazul \u00een care ciuperca \u0431\u043e\u0442\u0440\u0438\u0442\u0438\u0441\u0430 face boabe nu \u0441\u0441\u044b\u0445\u0430\u0442\u044c\u0441\u044f, iar crack, provoc\u00e2nd ei \u00een continuare fungice \u0219i bacteriene infec\u021bie. Acest lucru se poate \u00eent\u00e2mpla la \u00eenceputul sezonului, dac\u0103 calde umede condi\u021bii se vor sf\u00e2r\u0219i p\u00e2n\u0103 c\u00e2nd fructe de padure nu este \u00eenc\u0103 matur\u0103: ora de \u00eenceput de maturizare, atunci c\u00e2nd fructe de padure \u00eencep s\u0103-\u0219i schimbe culoarea \u0219i s\u0103 devin\u0103 mai moale \u2013 cel mai periculos. Continuarea perioadei de umiditate, de asemenea, va duce la r\u0103sp\u00e2ndirea de ciuperci de vi\u021b\u0103 de vie \u0219i dezvoltarea putregaiului cenu\u0219iu, care va distruge recolta.\n<\/p>\n

Cum „func\u021bioneaz\u0103” ciuperca<\/h3>\n

Structura de miceliu \u0219i \u0441\u043a\u043b\u0435\u0440\u043e\u0446\u0438\u044f pe de vi\u021b\u0103 de vie a\u0219tepta o cantitate suficient\u0103 de umiditate (aproximativ 15 ore de ploaie, cea\u021b\u0103, rou\u0103 sau irigare) \u0219i de nutrien\u021bi (\u00een special zah\u0103r) \u00een \u0437\u0440\u0435\u044e\u0449\u0438\u0445 fructe pentru a r\u0103sp\u00e2ndi sporii, form\u00e2nd milioane de \u043a\u043e\u043d\u0438\u0434\u0438\u043e\u0444\u043e\u0440\u043e\u0432 \u2013 structuri, amintind sub microscop crengi de copac. Ulterior, acestea \u0440\u0430\u0441\u043f\u0443\u0441\u0442\u044f\u0442 \u043a\u043e\u043d\u0438\u0434\u0438\u0438, care cap de pod de pe fructe. <\/p>\n

Marea majoritate a ciupercilor se dezvolt\u0103 pe suprafa\u021ba de fructe de padure, cu toate acestea, disputele (\u043a\u043e\u043d\u0438\u0434\u0438\u0438) formeaz\u0103 o fire separate, care sub coaja de pulpa. Cu o lipsa de umiditate \u00een mediul \u00een care extrag ap\u0103 din coaja fructului. Dezvoltarea putregaiului dureaz\u0103 aproximativ o lun\u0103 \u00eenainte de recoltare. <\/p>\n

Lovind pe boabe, ciuperca secreta enzime care distrug pectice componentele ei peretelui celular. De zah\u0103r \u00eencepe s\u0103 se concentreze, \u0219i ciuperca \u00eencepe s\u0103 se schimbe aciditatea din fructe de padure: acid tartric \u00een mod substan\u021bial se tope\u0219te \u00een urma metabolismului. Astfel, pe de o parte, strugurii trebuie s\u0103 fie matur la momentul \u00eenfr\u00e2ngerea de mucegai, pe de alt\u0103 parte \u2013 pentru a produce vinuri de desert, el nu trebuie s\u0103 fie prea \u0441\u043f\u0435\u043b\u044b\u043c, altfel ea nu va fi suficient\u0103 aciditate, care ofer\u0103 dulciuri vina echilibrul \u0219i capacitatea de maturare. \u0218i din nou am ajuns la ceea ce este important de aproape de bijuterii pentru a selecta timpul de colectare fructe de padure.\n <\/p>\n

\u00centre timp, glucoza din fructe de padure este oxidat \u00een \u0433\u043b\u044e\u043a\u043e\u043d\u043e\u0432\u0443\u044e acid, proces, responsabil pentru dezvoltarea de miere \u0219i caise cu caracter \u0431\u043e\u0442\u0440\u0438\u0442\u0438\u0437\u0438\u0440\u043e\u0432\u0430\u043d\u043d\u044b\u0445 de vinuri. Intensitatea acestui oxidare variaz\u0103 \u00een func\u021bie de soiul de struguri. <\/p>\n

Nivelul de acid lactic, prin observa\u021bii, r\u0103m\u00e2ne relativ stabil, \u0219i concentra\u021bia ei cre\u0219te propor\u021bional cu restul de componente cu o sc\u0103dere a num\u0103rului de umiditate \u00een boabe.\n <\/p>\n

Boabe huddles \u0219i pierde apa, dar nu trebuie s\u0103 crack, dac\u0103 dori\u021bi s\u0103-l utiliza\u021bi \u00een \u0431\u043e\u0442\u0440\u0438\u0442\u0438\u0437\u0438\u0440\u043e\u0432\u0430\u043d\u043d\u043e\u043c vina. \u00cen cele din urm\u0103 va r\u0103m\u00e2ne doar o pereche de picaturi de pre\u021bios lichid. Procesul de uscare de fructe de padure \u0219i de cre\u0219terea concentra\u021biei sale de suc modific\u0103 metabolismul mucegaiului Botrytis \u0219i stabilizeaz\u0103 dezvoltarea acesteia. \u00cen cursul procesului iese \u00een eviden\u021b\u0103 o serie de antibiotice, inclusiv \u0431\u043e\u0442\u0440\u0438\u0446\u0438\u043d, \u00eempiedic\u0103 alte bacterii \u0219i ciuperci de a interveni \u00een formarea aromei \u0219i forma nepl\u0103cute fenolici ton.\n <\/p>\n

Microclimat \u00een jurul valorii de vi\u021b\u0103 de vie \u043d\u0435\u043e\u0434\u043d\u043e\u0440\u043e\u0434\u0435\u043d, prin urmare, separate de fructe de padure pe clusterele pot fi \u00een diferite grade valorificate putregai. Nereguli \u00een distribuirea de mucegai vizibile \u0219i de vi\u021b\u0103 de vie la vi\u021b\u0103 de vie la diferite p\u0103r\u021bi ale viei. Pentru produc\u0103torii de top de Bordeaux, valea Loarei, da, \u0219i \u00een cazul \u00een care ar fi fost, aceasta \u00eenseamn\u0103 necesitatea repetat\u0103 de trecere de \u043b\u043e\u0437\u0430\u043c \u00een sezonul de colectare pentru a asigura mai mult sau mai pu\u021bin uniform\u0103, la nivel de rezultat. \u0411\u043e\u0442\u0440\u0438\u0442\u0438\u0437\u0438\u0440\u043e\u0432\u0430\u043d\u043d\u044b\u0439 struguri poate solicita p\u00e2n\u0103 la zece tax\u0103 pe sezon pentru treptat\u0103 selec\u021bie de fructe de padure cu dorit\u0103 de gradul de dezvoltare putregai nobil.\n <\/p>\n

Pu\u021bini produc\u0103tor nivelul de Sauternes grand cru pot permite eticheta de pre\u021b pe sticla pentru a justifica o astfel de costuri la multiplu colectarea manual\u0103. Restul colecteaz\u0103 o dat\u0103, \u0219i de selec\u021bie de fructe de padure se \u00eent\u00e2mpl\u0103 deja pe vinicole. O reducere semnificativ\u0103 a ie\u0219i de vin la hectar (p\u00e2n\u0103 la 20% de la standard de recoltare) \u0219i riscurile asociate cu plecarea de fructe de padure de pe vi\u021b\u0103 de vie, \u00een condi\u021bii de dezvoltare \u0431\u043e\u0442\u0440\u0438\u0442\u0438\u0441\u0430, serios umfla costurile.\n<\/p>\n

<\/p>\n

Grila de la p\u0103s\u0103ri la vie<\/p>\n

\nPlus foame de p\u0103s\u0103ri, \u0432\u044b\u043a\u043b\u0435\u0432\u044b\u0432\u0430\u044e\u0449\u0438\u0435 \u00eentregi de fructe de padure si afecteaza vecine, provoc\u00e2nd dezvoltarea de botrytis. Este din nou costurile \u2013 pentru achizi\u021bionarea, instalarea \u0219i demontarea speciale de plase.\n <\/p>\n

\u0411\u043e\u0442\u0440\u0438\u0442\u0438\u0437\u0438\u0440\u043e\u0432\u0430\u043d\u043d\u044b\u0435 de vinuri din lume<\/h2>\n

Cele mai bune podgorii sunt caracterizate de o suficient\u0103 constan\u021b\u0103 a condi\u021biilor necesare pentru buna dezvoltare Botrytis cinerea, pentru specializarea de produc\u0103tor la dulci \u0431\u043e\u0442\u0440\u0438\u0442\u0438\u0437\u0438\u0440\u043e\u0432\u0430\u043d\u043d\u044b\u0445 vinuri a fost punct de vedere economic justificat\u0103. Cu toate acestea, chiar \u0219i la pre\u021burile cele mai bune cru Sauterne<\/strong> (Fran\u021ba) a fost pus\u0103 „opt” de trecere aproximativ fiecare al patrulea an, c\u00e2nd vin dulce, cu o vie nu se face, \u0219i material dispare \u00een form\u0103 de „fascicul” de la \u00eembutelierea Bordeaux Blanc (obi\u0219nuit de vin alb Bordeaux). Exist\u0103, de asemenea, de un an, c\u00e2nd vin dulce se face, dar \u0431\u043e\u0442\u0440\u0438\u0442\u0438\u0437\u0438\u0440\u043e\u0432\u0430\u043d\u043d\u044b\u0439 natura nu este at\u00e2t de str\u0103lucitor, cum ne-am dori.<\/p>\n

<\/p>\n

\u00cen Germania,<\/strong> din \u0431\u043e\u0442\u0440\u0438\u0442\u0438\u0437\u0438\u0440\u043e\u0432\u0430\u043d\u043d\u043e\u0433\u043e de struguri produc vinuri de Trockenbeerenauslese. Cu toate acestea, \u0442\u0435\u0440\u0440\u0443\u0430\u0440\u044b aici nu permite vinificatorilor cu \u00eencredere s\u0103 se bazeze numai pe acest tip de vin. Mul\u021bi germani vinicole produc cu o vie linie de vinuri de diferite stiluri, l\u0103s\u00e2nd \u00een mai multe r\u00e2nduri de vi\u021b\u0103 de vie de pe diferitele sale zone sub poten\u021bial de produc\u021bie \u0431\u043e\u0442\u0440\u0438\u0442\u0438\u0437\u0438\u0440\u043e\u0432\u0430\u043d\u043d\u043e\u0433\u043e sau „de ghea\u021b\u0103” a vinului. <\/p>\n

\n German\u0103 tartric clasificare se bazeaz\u0103 pe con\u021binutul de zah\u0103r nu este la gata vina, iar \u00een struguri. Fructe de padure clasa Kabinett, Sp\u00e4tlese \u0219i Auslese pot fi \u0441\u0431\u0440\u043e\u0436\u0435\u043d\u044b usc\u0103ciune, \u0219i \u00een cazul \u00een care primele dou\u0103 putregai nobil \u2013 este o raritate.\n <\/p>\n

Fructe de padure categorii de Beerenauslese (alese t\u00e2rziu de colectare) \u0219i Trockenbeerenauslese (alese \u0438\u0441\u0441\u0443\u0448\u0435\u043d\u043d\u044b\u0435) trebuie s\u0103 con\u021bin\u0103 o astfel de cantitate de zah\u0103r, care nu poate fi complet \u0441\u0431\u0440\u043e\u0436\u0435\u043d\u043e \u0219i, prin urmare, \u00een mod automat \u00eenseamn\u0103 produc\u021bia de vin dulce. \u0218i acest lucru este aproape \u00eentotdeauna vin din \u0431\u043e\u0442\u0440\u0438\u0442\u0438\u0437\u0438\u0440\u043e\u0432\u0430\u043d\u043d\u044b\u0445 de fructe de padure. Posibilitatea de a utiliza fructe de padure, \u0438\u0441\u0441\u0443\u0448\u0435\u043d\u043d\u044b\u0445 nu \u0431\u043e\u0442\u0440\u0438\u0442\u0438\u0441\u043e\u043c, \u0219i soare, prin lege este valabil\u0103, dar \u00een vigoare climatice r\u0103m\u00e2ne mai degrab\u0103 teoretice admiterea.\n <\/p>\n

<\/p>\n

\u0411\u043e\u0442\u0440\u0438\u0442\u0438\u0437\u0438\u0440\u043e\u0432\u0430\u043d\u043d\u043e\u0435 german\u0103 vin din struguri riesling categoria \u0442\u0440\u043e\u043a\u0435\u043d\u0431\u0435\u0440\u0435\u043d\u0430\u0443\u0441\u043b\u0435\u0437\u0435<\/p>\n

\u0411\u043e\u0442\u0440\u0438\u0442\u0438\u0437\u0438\u0440\u043e\u0432\u0430\u043d\u043d\u044b\u0435 de vin timp de secole, s-au efectuat \u00een diferite p\u0103r\u021bi ale Europei, unde au fost stabilite condi\u021bii adecvate. Dar este evident c\u0103 primele probe nu au fost \u00een mod inten\u021bionat.\n <\/p>\n

Pornind de la documentele istorice, se poate presupune c\u0103 primatul apar\u021bine scriitorului maghiar \u0422\u043e\u043a\u0430\u044e. <\/p>\n

Laczk\u00f3 M\u00e1t\u00e9 Szepsi (str\u0103mo\u0219 lider produc\u0103tor modern, Istvan Szepsy) pentru prima dat\u0103 \u00een scris a \u00eenregistrat un proces Asu (Asz\u00fa) \u00een 1630, de\u0219i exist\u0103 de depozitare documente, \u0443\u043f\u043e\u043c\u0438\u043d\u0430\u044e\u0449\u0438\u0435 vin de tip Aszu, dat\u00eend din aproximativ anul 1571.\n <\/p>\n

<\/p>\n

Asz\u00fa se traduce din maghiar\u0103 ca „\u0438\u0441\u0441\u0443\u0448\u0435\u043d\u043d\u044b\u0439”, cu toate acestea, a fost mult timp asociat tocmai cu putregai nobil.<\/p>\n

\n Pentru prima dat\u0103 \u0442\u043e\u043a\u0430\u0439\u0441\u043a\u043e\u0435 vinul a fost trimis din Transilvania \u00een Fran\u021ba la curtea lui Ludovic XIV din 1703, \u00een cazul \u00een care, cu timpul, a devenit cunoscut\u0103 sub numele nu altfel ca Vinum Regum \u0219i Rex Vinorum (vinul regilor \u0219i regele vinurilor) \u0219i a dat un impuls semnificativ la dezvoltarea produc\u021biei \u0431\u043e\u0442\u0440\u0438\u0442\u0438\u0437\u0438\u0440\u043e\u0432\u0430\u043d\u043d\u044b\u0445 de vinuri \u00een \u0421\u043e\u0442\u0435\u0440\u043d\u0435, destul de v\u00eerste, de la mijlocul secolului al 19-lea.\n <\/p>\n

\u00cen Valea Loarei<\/strong> bogate \u00een fine \u0431\u043e\u0442\u0440\u0438\u0442\u0438\u0437\u0438\u0440\u043e\u0432\u0430\u043d\u043d\u044b\u0435 vinuri se ob\u021bin din soiuri de chenin blanc. Aceasta este o astfel de zon\u0103 ca Bonzo (Bonnezeaux), \u0428\u043e\u043c (Chaume) \u0219i Car de \u0428\u043e\u043c (Quarts de Chaume).<\/p>\n

\n \u00cen Alsacia<\/strong> vin \u0421\u0435\u043b\u0435\u043a\u0441\u044c\u043e\u043d de \u0413\u0440\u044d\u043d Noble (Selection des Grains Nobles) fac din soiurile pinot gris, gewurztraminer este, riesling italian \u0219i muscat.\n <\/p>\n

\u00cen Germania \u0219i Austria cele mai prestigioase vinuri dulci este un riesling. De\u0219i \u00een Germania \u00een mi\u0219care \u0219i soiuri, cum ar fi \u0448\u043e\u0439\u0440\u0435\u0431\u0435 (Scheurebe) \u0219i silvaner.<\/p>\n

\n Austriac ora\u0219ul Rust<\/strong>, c\u0103 pe malul Neusiedl, cunoscut pentru desert, vin \u0410\u0443\u0441\u0431\u0440\u0443\u0445 (Ausbruch) \u2013 austriac echivalentul Asu dintr-o varietate de soiuri, inclusiv chardonnay, \u043c\u0443\u0441\u043a\u0430\u0442\u0435\u043b\u043b\u0435\u0440, sauvignon blanc \u0219i \u0432\u0435\u043b\u044c\u0448\u0440\u0438\u0441\u043b\u0438\u043d\u0433. Odinioar\u0103 aici a dominat \u0444\u0443\u0440\u043c\u0438\u043d\u0442, ca reflec\u021bie istoric\u0103 apropierea ora\u0219ului Rust cu \u0422\u043e\u043a\u0430\u0435\u043c, dar acum este aici destul de un pic. Cu toate acestea, pute\u021bi g\u0103si roz vinuri de desert din pinot noir.\n <\/p>\n

<\/p>\n

De epoc\u0103 eticheta de vin Ausbruch 1950 de pe site-ul Pinterest<\/p>\n

\n Cele mai multe regiuni produc\u0103toare \u0431\u043e\u0442\u0440\u0438\u0442\u0438\u0437\u0438\u0440\u043e\u0432\u0430\u043d\u043d\u044b\u0445 de vinuri \u00een ambele emisfere sunt caracterizate prin relativ r\u0103coros \u0219i umed \u043c\u0435\u0437\u043e\u043a\u043b\u0438\u043c\u0430\u0442\u043e\u043c. \u00cen afar\u0103 de ei, \u00een valoare de \u0420\u0438\u0432\u0435\u0440\u0438\u043d\u0430 \u00een \u0410\u0432\u0441\u0442\u0440\u0430\u043b\u0438\u0438\u0438<\/strong> (New South Wales): aici vara fierbinte \u0219i extra-rata anual\u0103 de precipita\u021bii. Condi\u021biile pentru dezvoltarea \u0431\u043e\u0442\u0440\u0438\u0442\u0438\u0441\u0430 \u00een aceast\u0103 regiune creeaz\u0103 ploile de toamn\u0103 t\u00e2rzie \u0219i umiditate ridicat\u0103, la sf\u00e2r\u0219itul sezonului.<\/p>\n

\n \u00cen mai calde \u2013 cum ar fi, de exemplu, o mare parte din California<\/strong> sunt doar c\u00e2teva podgorii posed\u0103 destul de umed climei, dar \u0219i volumele de produc\u021bie variaz\u0103 \u00een mod semnificativ de la an la an. Inspirat de \u0441\u043e\u0442\u0435\u0440\u043d\u0430\u043c\u0438 producator Far Niente \u00een Napa Valley incercat o varietate de metode \u00een \u00eencercarea de a realiza mai stabil de produc\u021bie, p\u00e2n\u0103 la loturilor experimentale cu \u043a\u0443\u043b\u044c\u0442\u0438\u0432\u0438\u0440\u043e\u0432\u0430\u043d\u043d\u044b\u043c \u0431\u043e\u0442\u0440\u0438\u0442\u0438\u0441\u043e\u043c, ci doar a constatat cel mai bun rezultat obi\u0219nuite vecine. Acum nu se bazeaz\u0103 exclusiv pe factorii naturali, \u00een speran\u021ba c\u0103 putregaiul nobil \u0438\u0441\u0441\u0443\u0448\u0438\u0442 lor \u0441\u0435\u043c\u0438\u0439\u043e\u043d \u0219i sauvignon blanc, \u0219i, uneori, doar 5% sunt cultivate fructe de padure \u00een urm\u0103 du-te de la vin, iar o bun\u0103 parte din recolta de multe ori m\u0103n\u00e2nc\u0103 viespi.<\/p>\n

\n \u00cen contrast cu el \u2013 \u0431\u043e\u0442\u0440\u0438\u0442\u0438\u0437\u0438\u0440\u043e\u0432\u0430\u043d\u043d\u043e\u0435 vin Nightingale de la un alt \u043d\u0430\u043f\u0441\u043a\u043e\u0433\u043e produc\u0103tor Beringer. Sa fac cu utilizarea de mucegai, retras\u0103 de la laborator la vinicole. Cultur\u0103 botrytis podsazhivayut colectate de fructe de padure, situate pe \u043f\u0430\u043b\u0435\u0442\u0430\u0445 interioara cu 100% umiditate, care este sus\u021binut\u0103 \u00een timp de 33 de ore, dup\u0103 care revine de 14 zile de la dezvoltarea de putregai la constanta \u043e\u0431\u0434\u0443\u0432\u0435 ventilatoare. Vin gata \u00eenainte de a vinde c\u00e2\u021biva ani, p\u0103strat \u00een butoaie de stejar, \u0219i criticii vorbesc despre el destul de m\u0103gulitoare.<\/p>\n

Botrytis pe vinicole<\/h2>\n

\n Presare afectat \u0431\u043e\u0442\u0440\u0438\u0442\u0438\u0441\u043e\u043c de struguri \u2013 este inven\u021bie. Necesit\u0103 foarte atenta centrifugare f\u0103r\u0103 zdrobire, pentru a nu permite intrarea \u00een must nedorite bacteriene sau fungice infec\u021bii, care pot strica gustul vinului. Spre deosebire de clasic alb sec de vinifica\u021bie, cel mai bun aici este nu primul centrifugare, iar urm\u0103toarele frac\u021biuni, deoarece \u00een ele este mai mare con\u021binutul de zaharuri \u0219i \u043f\u0440\u043e\u0434\u0443\u0446\u0438\u0440\u043e\u0432\u0430\u043d\u043d\u044b\u0445 \u0431\u043e\u0442\u0440\u0438\u0442\u0438\u0441\u043e\u043c compu\u0219i aromatici. Cele mai \u0438\u0441\u0441\u0443\u0448\u0435\u043d\u043d\u044b\u0435 fructe de padure pot solicita o serie de \u043f\u0440\u0435\u0441\u0441\u043e\u0432\u0430\u043d\u0438\u0439, pentru a extrage din ele un fel de umezeala!\n <\/p>\n

\n Clasic oenologie Sauterne prevede foarte lent de fermentare: timp de dou\u0103 luni sau mai mult. La urma urmei, chiar \u0219i drojdie speciale de reproducere cu greu face fa\u021b\u0103 cu munca lor la o astfel de cantit\u0103\u021bi uria\u0219e de zah\u0103r. \u00cen plus, \u0431\u043e\u0442\u0440\u0438\u0442\u0438\u0437\u0438\u0440\u043e\u0432\u0430\u043d\u043d\u043e\u0435 mustul con\u021bine antibiotice (\u00een special, \u0431\u043e\u0442\u0440\u0438\u0446\u0438\u043d), \u00een timp ce saraca in substante nutritive, necesare grojdiei, cum ar fi amoniacul \u0219i tiamina (vitamina B1). Din acest motiv, exist\u0103 cazuri \u00een arbitrar\u0103 a opri fermentarea.<\/p>\n

\n Dezvoltarea Botrytis \u0446\u0438\u043d\u0435\u0440\u0435\u0430, de asemenea, \u00eenso\u021bit\u0103 de formarea de o serie de polizaharide, preponderent de polimeri manoz\u0103 \u0219i galactoz\u0103, plus o anumit\u0103 cantitate de glucoz\u0103 \u0219i \u0440\u0430\u043c\u043d\u043e\u0437\u044b cu antifungice, inhiba fermentarea \u0219i care m\u0103resc con\u021binutul de acid acetic (bat, aciditate) \u0219i glicerol. \u0410\u0446\u0435\u0442\u043e\u0431\u0430\u043a\u0442\u0435\u0440\u0438\u0438 cu suprafa\u021ba de fructe de padure pot \u00eembun\u0103t\u0103\u021bi \u00een mod semnificativ nivelul de bat de aciditate (acid acetic \u0219i acetat de etil). Dac\u0103 este echilibrat alte componente, adaug\u0103 ea de vina dificultate, dac\u0103 domin\u0103, devine un defect de vin.<\/p>\n

\n O aten\u021bie special\u0103 necesit\u0103 prevenirea re-fermentare, pentru c\u0103 \u00een multe astfel de vinuri de zah\u0103r rezidual este suficient pentru a \u00eembun\u0103t\u0103\u021bi lor de cetatea inca 5-6 vrac la sut\u0103. Ca doar de fermentare ajunge la nivelul dorit de echilibru de alcool \u0219i nivelul de zah\u0103r, \u00eel \u00eentrerup adaos de dioxid de sulf.<\/p>\n

\n Dup\u0103 ce a\u021bi terminat de fermentare, vinul este ob\u021binut tulbure. \u0218i \u0219terge-l u\u0219or din cauza prezen\u021bei manifestate \u00een alte substan\u021be \u043a\u0440\u0443\u043f\u043d\u043e\u043c\u043e\u043b\u0435\u043a\u0443\u043b\u044f\u0440\u043d\u044b\u0445 \u0433\u043b\u044e\u043a\u0430\u043d\u043e\u0432\u044b\u0445 coloizi, care nu ajung, nu pot lipirea \u0219i necesit\u0103 rece sedimentare \u00een termen de c\u00e2teva s\u0103pt\u0103m\u00e2ni, pentru a le face particulele mai mari \u0219i de a oferi posibilitatea de rutin\u0103 de filtrare sau de centrifugare f\u0103r\u0103 instantaneu \u00eenfundarea echipamente. Pentru a accelera acest proces vinicole regulamentele Europene permit utilizarea enzimei \u0433\u043b\u044e\u043a\u0430\u043d\u0430\u0437\u044b.<\/p>\n

\n Pentru garantat\u0103 de oprire de fermentare \u00eempreun\u0103 cu dioxid de sulf se folosesc de rece stabilizarea. Dar, \u00een ciuda acestui lucru \u0219i toate chinurile cu filtrare, \u0421\u043e\u0442\u0435\u0440\u043d\u044b \u0219i le astfel de vinuri sunt predispuse la formarea de sediment cristalin. \u0218i toate pentru c\u0103 botrytis produce zah\u0103r \u0219i \u043c\u0443\u0446\u0438\u043d\u043e\u0432\u0443\u044e acid, care ulterior formeaz\u0103 insolubile de calciu sare \u00een \u0431\u0443\u0442\u0438\u043b\u0438\u0440\u043e\u0432\u0430\u043d\u043d\u043e\u043c vina. Pentru consumatori, ele sunt complet inofensive, dar unele confunda.<\/p>\n

\n De\u0219i \u00een \u0431\u043e\u0442\u0440\u0438\u0442\u0438\u0437\u0438\u0440\u043e\u0432\u0430\u043d\u043d\u044b\u0445 vinurile se p\u0103streaz\u0103 acid malic, \u043c\u0430\u043b\u043e\u043b\u0430\u043a\u0442\u0438\u0447\u0435\u0441\u043a\u0430\u044f fermentare pentru ei \u2013 sunt mai pu\u021bin frecvente, din cauza dioxid de sulf ad\u0103ugat pentru a \u00eentrerupe alcoolic\u0103 fermenta\u021bie. Dac\u0103 nu el, atunci un nivel ridicat de zah\u0103r \u0219i de glicerina cu siguran\u021b\u0103 ar \u043c\u0430\u043b\u043e\u043b\u0430\u043a\u0442\u0438\u043a\u0435. <\/p>\n

\n Impresii \u0421\u043e\u0442\u0435\u0440\u043d\u044b pot \u0431\u0443\u0442\u0438\u043b\u0438\u0440\u043e\u0432\u0430\u0442\u044c dup\u0103 16 luni de expunere \u00een noi \u0431\u0430\u0440\u0440\u0438\u043a\u0430\u0445 (butoaie de stejar 225\u043b). Australian \u0431\u043e\u0442\u0440\u0438\u0442\u0438\u0437\u0438\u0440\u043e\u0432\u0430\u043d\u043d\u044b\u0439 \u0441\u0435\u043c\u0438\u0439\u043e\u043d poate petrece p\u00e2n\u0103 la 3 ani \u00eentr-un butoi. \u0218i iat\u0103 vin Loarei \u0219i Germania, de obicei, sunt \u00eembuteliate \u00een sticle deja cel mai apropiat de prim\u0103var\u0103. \u00cen \u0422\u043e\u043a\u0430\u0435 fac \u00een mod tradi\u021bional \u043e\u043a\u0441\u0438\u0434\u0430\u0442\u0438\u0432\u043d\u0443\u044e extras par\u021bial umplut butoaie; riscul alter\u0103rii microbiologice scade, datorit\u0103 num\u0103rului mare de zah\u0103r \u0219i un nivel ridicat de alcool.<\/p>\n

\n \u0218i \u00een procesul de \u0432\u0438\u043d\u0438\u0444\u0438\u043a\u0430\u0446\u0438\u0438, \u0219i \u00een faza de \u0431\u0443\u0442\u0438\u043b\u0438\u0440\u043e\u0432\u0430\u043d\u0438\u044f aceste vinuri necesit\u0103 aplicarea de dioxid de sulf \u00een cantit\u0103\u021bi mai sus de mijloc, deoarece, produs \u0431\u043e\u0442\u0440\u0438\u0442\u0438\u0441\u043e\u043c enzimei \u043b\u0430\u043a\u043a\u0430\u0437\u0430 cre\u0219te tendin\u021ba de a vin la \u043e\u043a\u0441\u0438\u0434\u0430\u0442\u0438\u0432\u043d\u044b\u043c procese, \u0219i nu pentru a calma obi\u0219nuit de cantitatea de sulf. Acesta este principalul motiv pentru o chihlimbar-o nuan\u021b\u0103 de vinuri de desert. \u00cen plus, acid gluconic, sintetizat\u0103 orice c\u0103zut \u00een vin \u0443\u043a\u0441\u0443\u0441\u043d\u043e\u043a\u0438\u0441\u043b\u043e\u0439 de bacteria formeaz\u0103 \u043b\u0430\u043a\u0442\u043e\u043d\u044b, leag\u0103 dioxid de sulf. Aceste dou\u0103 circumstan\u021be determin\u0103 ceea ce pentru \u0431\u043e\u0442\u0440\u0438\u0442\u0438\u0437\u0438\u0440\u043e\u0432\u0430\u043d\u043d\u044b\u0445 de vinuri \u00een Ue este permis un nivel mai ridicat de aplicare sulfuroase maleic\u0103. <\/p>\n

Parfumuri \u0431\u043e\u0442\u0440\u0438\u0442\u0438\u0441\u0430 \u00eentr-un pahar<\/h2>\n

\n Botrytis converte\u0219te multe conexiuni \u00een cadrul vin, esen\u021biale pentru construirea lui buchet (inclusiv terpene, oleor\u0103\u0219ini c\u0103, aparent, este o surs\u0103 de „medicale” de nuante \u0431\u043e\u0442\u0440\u0438\u0442\u0438\u0437\u0438\u0440\u043e\u0432\u0430\u043d\u043d\u044b\u0445 de vinuri) \u0219i produce noi, cum ar fi \u0441\u043e\u0442\u043e\u043b\u043e\u043d, de obicei, associable cu \u043c\u0435\u0434\u043e\u0432\u044b\u043c\u0438 arome. De aici este evident c\u0103 unele soiuri ca muscat \u2013 pierd mai mult de soi caracteristici, altele dec\u00e2t \u2013 s\u0103 zicem, riesling \u0219i \u0441\u0435\u043c\u0438\u0439\u043e\u043d.\n <\/p>\n

<\/p>\n

Eau de toilette pe tema arome \u0431\u043e\u0442\u0440\u0438\u0442\u0438\u0437\u0438\u0440\u043e\u0432\u0430\u043d\u043d\u044b\u0445 de vinuri<\/p>\n

\n O parte din defini\u021bii, inerente descrieri de vinuri cu mucegai nobil \u2013 cum ar fi miere, flori de caise coapte, fructe uscate \u0219i marmelada este destul de aplicabil la desert vinurile f\u0103cute de alte metode, de exemplu, a\u0219a-numitele „\u0441\u043e\u043b\u043e\u043c\u0435\u043d\u043d\u044b\u043c” vinurile (strohwein, vin de paille).\n <\/p>\n

Cunoa\u0219terea \u0431\u043e\u0442\u0440\u0438\u0442\u0438\u0437\u0438\u0440\u043e\u0432\u0430\u043d\u043d\u043e\u0433\u043e vin de degustare \u00een orb, de obicei, se bazeaz\u0103 pe o combina\u021bie de caracteristicile men\u021bionate cu „medicale” spectru de arome cu note de umed de vat\u0103 sau \u0440\u0430\u0437\u043c\u043e\u043a\u0448\u0435\u0433\u043e un plasture.\n<\/p>\n

\n Autor: Tom Jarvis pentru portal wine-searcher.com 14-Jul-2017<\/p>\n","protected":false},"excerpt":{"rendered":"

Exist\u0103 o mul\u021bime de moduri de a face un vin dulce. Dar cele mai luminoase dintre ele seam\u0103n\u0103 cu ruleta ruseasca. Ciuperca Botrytis…<\/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-7751","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\/7751","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=7751"}],"version-history":[{"count":0,"href":"https:\/\/vine-nn.ru\/ro\/wp-json\/wp\/v2\/posts\/7751\/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=7751"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/vine-nn.ru\/ro\/wp-json\/wp\/v2\/categories?post=7751"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/vine-nn.ru\/ro\/wp-json\/wp\/v2\/tags?post=7751"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}