{"id":7752,"date":"2020-01-14T14:32:19","date_gmt":"2020-01-14T11:32:19","guid":{"rendered":"http:\/\/vine-nn.ru\/cum-fac-sampanie\/"},"modified":"2020-01-14T14:32:19","modified_gmt":"2020-01-14T11:32:19","slug":"cum-fac-sampanie","status":"publish","type":"post","link":"https:\/\/vine-nn.ru\/ro\/cum-fac-sampanie\/","title":{"rendered":"Cum fac \u0219ampanie?"},"content":{"rendered":"<p>\n  <img decoding=\"async\" src=\"\/wp-content\/uploads\/ae87ef3bc94abe3179e13d875ba38ab0.jpg\" \/><\/p>\n<p>Sampanie \u2013 vin unic. \u00cencepe cu, c\u0103, atunci c\u00e2nd ansamblul de struguri pentru \u0219ampanie tehnica nu este utilizat, tot colectarea are loc manual, pentru a livra fructe de padure de la locul de presa \u0438\u0434\u0435\u043b\u044c\u043d\u043e\u043c de stat.\n<\/p>\n<p>\nPentru a face acest lucru obi\u0219nuite co\u0219uri mari au fost \u00eenlocuite cu mici \u0437\u0430\u043f\u043b\u0435\u0447\u043d\u044b\u0435 co\u0219uri, pentru a nu zdrobi strugurii la purtat. Pentru a scurta timpul de deplasare de struguri, aranja elementele sale de prelucrare, chiar \u00een mijlocul viei.\n<\/p>\n<p>\n C\u00e2nd \u043f\u0440\u043e\u0437\u0432\u043e\u0434\u0441\u0442\u0432\u0435 de \u0219ampanie alb\u0103 neagr\u0103 pinot noir (un fel de \u0219ampanie poart\u0103 pe etichet\u0103 inscrip\u021bia Blanc de noirs \u2013 &#8222;blanc de noirs&#8221;, adic\u0103 &#8222;alb negru&#8221;) este necesar ca sucul nu atin\u0219i de \u00eentuneric piele de fructe de padure, de aici o astfel de delicat\u0103 iritarea fa\u021b\u0103.<\/p>\n<p>\nCompactarea trebuie s\u0103 se \u00eent\u00e2mple rapid, \u0219i, prin urmare, pentru a fi \u00een mod constant \u0219i \u00een mod individual pentru a colecta sucul. De aici o form\u0103 special\u0103 tradi\u021bionale spumante de prese: \u00een ele struguri \u043d\u0430\u0441\u044b\u043f\u0430\u0435\u0442\u0441\u044f pe o suprafa\u021b\u0103 uria\u0219\u0103, dar grosimea stratului trebuie s\u0103 fie mic\u0103, pentru a facilita mi\u0219carea de suc. Strugurii trebuie s\u0103 fie f\u0103r\u0103 deterior\u0103ri.\n<\/p>\n<p>\nCompactarea are loc dup\u0103 reguli stricte. \u00cen total exist\u0103 1 929 puncte pentru presare, fiecare dintre care trebuie s\u0103 ob\u021bin\u0103 un permis special de munc\u0103.\n<\/p>\n<p>De la 4 000 kg de struguri pentru producerea de \u0219ampanie, pute\u021bi utiliza numai 25,5 hl de must, care este separat \u00een dou\u0103 frac\u021biuni: <\/p>\n<ul>\n<li> <b>cuv\u00e9e<\/b> (fr. cuvee) \u2013 primele 2050 l <\/li>\n<li> <b>tai<\/b> (fr.taille) \u2013 urm\u0103toarele 500 de litri <\/li>\n<\/ul>\n<p>\nPot fi extrudate \u0219i mai departe, dar atunci se va must, nu \u0443\u043a\u043b\u0430\u0434\u044b\u0432\u0430\u044e\u0449\u0435\u0435\u0441\u044f \u00een regulile \u0430\u043f\u0435\u043b\u043b\u0430\u0441\u044c\u043e\u043d\u0430 pentru produc\u021bia de \u0219ampanie. Aceasta este a\u0219a-numita <strong>\u0440\u0435\u0431\u0435\u0436\u043d\u043e\u0435 vin<\/strong> (fr. reb\u00eache), care merge pe \u0434\u0438\u0441\u0442\u0438\u043b\u043b\u044f\u0446\u0438\u044e. Mai mult vorba de presare, cu at\u00e2t mai r\u0103u de calitate.<\/p>\n<p>\nMustul ob\u021binut este livrat la vinicole pentru follow-up \u0432\u0438\u043d\u0438\u0444\u0438\u043a\u0430\u0446\u0438\u0438 obi\u0219nuit pentru vinuri albe fel.<br \/>\nLa sf\u00e2r\u0219itul iernii master pivni\u021b\u0103 efectueaz\u0103 \u0430\u0441\u0441\u0430\u043c\u0431\u043b\u044f\u0436: el \u00eencearc\u0103 s\u0103 vin \u0219i amestec\u0103-le \u00een astfel de propor\u021bii, pentru a realiza armonios, tipic de acest brand de gust. Dac\u0103 \u0219ampania nu \u043c\u0438\u043b\u043b\u0435\u0437\u0438\u043c\u043d\u043e\u0435 (adic\u0103 nu din recolta unui anumit an), atunci sunt folosite de copii de vin din anii anteriori. Legile Champagne permit ad\u0103ugarea de cantit\u0103\u021bi mici de vin ro\u0219u \u00een alb pentru a ob\u021bine o culoare roz tonurile de culoare (ceea ce este interzis \u00een toate celelalte p\u0103r\u021bi ale Fran\u021bei).<\/p>\n<p>\nApoi \u00eencepe procedura special\u0103 \u2013 transformarea lini\u0219tit de vin spumant.\n <\/p>\n<h2>&#8222;\u0428\u0430\u043c\u043f\u0430\u043d\u0441\u043a\u0438\u0439 metoda&#8221;<\/h2>\n<p>\nAcum \u0219ampania este produs\u0103 de a\u0219a-numitul <strong>\u0219ampanie metoda<\/strong> \u2013 prin fermentarea secundar\u0103 \u00een sticl\u0103. <\/p>\n<p>\n Aceea\u0219i metod\u0103 \u00een ceea ce prive\u0219te vinurile spumante produse \u00een regiunea Champagne, este \u00eenlocuit cu termenul de metoda tradi\u021bional\u0103 \u2013 m\u00e9thode traditionnelle. Acesta const\u0103 \u00een urm\u0103toarele.\n<\/p>\n<p>Strugurii sunt recolta\u021bi, trimit \u00een pres\u0103, fac <b>baz\u0103 de vin<\/b> obi\u0219nuit lini\u0219tit vinul, destul de acru, s\u0103 m\u0103n\u00e2nce pu\u021bin bun\u0103. Apoi produc un amestec de baz\u0103 de vinuri, cu scopul dorit de gust, responsabil stilistic\u0103 a acestui produc\u0103tor. Se amestec\u0103 pot ca vin diferi\u021bi ani, \u0219i vin-o singur\u0103 recolt\u0103. Ideea de baz\u0103 a acestui amestecare, care se nume\u0219te <strong>\u0430\u0441\u0441\u0430\u043c\u0431\u043b\u044f\u0436<\/strong> \u2013 realizarea de permanen\u021b\u0103 gust, egalizarea o fluctua\u021bie anual\u0103 ca \u0219i particularit\u0103\u021bile de cultur\u0103. Amestecul rezultat a fost numit <b>cuv\u00e9e<\/b> (cuvee). Amestec, ob\u021binute din cele mai bune baz\u0103 de vinuri pentru scopurile specifice, numite <b>cuv\u00e9e prestige<\/b> (cuvee prestige)<\/p>\n<p>Dac\u0103 aceea\u0219i cultur\u0103 remarcabil\u0103, ceea \u0219ampanie fac doar din ea, \u043f\u0440\u043e\u0441\u0442\u0430\u0432\u043b\u044f\u044f acest an pe sticl\u0103, \u0219i o astfel de \u0219ampanie numit <b>\u043c\u0438\u043b\u043b\u0435\u0437\u0438\u043c\u043d\u044b\u043c<\/b> (sinonim \u2013 &#8222;\u0432\u0438\u043d\u0442\u0430\u0436\u043d\u043e\u0435&#8221;).\n<\/p>\n<p>\nApoi, un amestec de baz\u0103 de vinuri \u00eembuteliat \u0219i se adaug\u0103 a\u0219a-numita <b>\u0442\u0438\u0440\u0430\u0436\u043d\u044b\u0439 lichior<\/b> (liqueur de tirage) \u2013 vin cu dizolvat \u00een ea \u0442\u0440\u043e\u0441\u0442\u043d\u0438\u043a\u043e\u0432\u044b\u043c zah\u0103r \u0219i special derivate tulpini de drojdie de bere. Sticle \u0437\u0430\u043a\u0443\u043f\u043e\u0440\u0438\u0432\u0430\u044e\u0442\u0441\u044f temporare cu capace de metal (crown cap, ca de la bere), uneori cu utilizarea de plastic, chedere <b>\u0431\u0438\u0434\u044e\u043b\u044c<\/b> (bidule), care poate avea forma de pahare pentru a simplifica colectarea n\u0103molului.\n<\/p>\n<p><img decoding=\"async\" src=\"\/wp-content\/uploads\/6374091310a2fdce32fb64e86a32924d.jpg\" \/><\/p>\n<p class=\"remark\">Op\u021biunea de chedere (\u0431\u0438\u0434\u044e\u043b\u044f) \u00een form\u0103 de pahar<\/p>\n<p>Unii (foarte pu\u021bini) produc\u0103torii petrec secundar\u0103 fermentare sub piele naturala temporar\u0103 de dop, argument\u00eend c\u0103 ei poros structura dor de un pic mai mult oxigen, f\u0103c\u00e2nd vinul este mai moale, iar jocul bule mai subtire. \u00cen acest caz, dopul de la sticla re\u021bine brid\u0103, numita <b>\u0430\u0433\u0440\u0430\u0444<\/b> (fr. agrafe):\n<\/p>\n<p><img decoding=\"async\" src=\"\/wp-content\/uploads\/e6359b9bded8d38a0a3c80206ea35e3a.jpg\" \/><\/p>\n<p class=\"remark\">\u0410\u0433\u0440\u0430\u0444 re\u021bine temporar naturale dopul \u00een timpul secundare de fermenta\u021bie<\/p>\n<p>\nVin \u00eentr-un flacon din nou \u00eencepe s\u0103 fermenteze, \u0219i t. sticla ermetic \u0443\u043a\u0443\u043f\u043e\u0440\u0435\u043d\u0430, atunci dioxid de carbon se dizolv\u0103 \u00een vin, transform\u00e2ndu lini\u0219tit de vin spumant.\n<\/p>\n<p>\n C\u00e2nd fermentarea se termin\u0103, sticle r\u0103m\u00e2n \u00een pivni\u021b\u0103 \u00eentr-o pozi\u021bie orizontal\u0103 pe \u0219ine de lemn (fr. sur latte) pentru expunere pe drojdie dintre lucrate de drojdie (extras sur lie) \u0219i produsele lor \u0430\u0432\u0442\u043e\u043b\u0438\u0437\u0430 (post-mortem de descompunere). Mai mult extras de pe drojdie, cu at\u00e2t mai subtil \u0219i rafinat se ob\u021bine un buchet de flori. Legislativ, cel pu\u021bin \u00een regiunea Champagne este de 12 luni. de maturare a vinului spumant pe drojdie (plus trei luni dup\u0103 \u00eendep\u0103rtarea n\u0103molului), dar \u00een practic\u0103 aceste termene \u00eentotdeauna mai mult.<\/p>\n<p>Dup\u0103 o astfel de expunere sticla cu susul \u00een jos este plasat \u00een special \u043f\u044e\u043f\u0438\u0442\u0440 pentru colectarea n\u0103molului \u00een g\u00e2t.\n <\/p>\n<p><img decoding=\"async\" src=\"\/wp-content\/uploads\/1b504e77d9d052dbb21c111fcfb03160.jpg\" \/><\/p>\n<p class=\"remark\">\u041f\u044e\u043f\u0438\u0442\u0440 pentru manual de \u0440\u0435\u043c\u044e\u0430\u0436\u0430<\/p>\n<p id=\"terms2\">\nSticle \u00een mod regulat \u043f\u043e\u0432\u043e\u0440\u0430\u0447\u0438\u0432\u0443\u044e\u0442 \u00een jurul axei sale, cresc\u00e2nd unghiul de debarcare a acestora \u00een g\u0103uri \u043f\u044e\u043f\u0438\u0442\u0440\u0430, adic\u0103 de sticle iau tot mai mult \u00een pozi\u021bie vertical\u0103. Scopul unei astfel de manipulare este de a colecta \u00eentregul precipitat \u00een g\u00e2t, nu-l lipi de peretii de sticla. Acest proces poart\u0103 numele de <b>\u0440\u0435\u043c\u044e\u0430\u0436<\/b>. Pentru prima dat\u0103 \u043f\u044e\u043f\u0438\u0442\u0440\u044b pentru \u0440\u0435\u043c\u044e\u0430\u0436\u0430 au fost folosite de \u0219ampanie casa v\u0103duvei Cliquot.\n<\/p>\n<p><img decoding=\"async\" src=\"\/wp-content\/uploads\/b9b4e3f3e9e73a4b6a38ab3e06611514.jpg\" \/><\/p>\n<p class=\"remark\">Sedimente \u00een sticle de \u0219ampanie, dup\u0103 \u0440\u0435\u043c\u044e\u0430\u0436\u0430<\/p>\n<p>\nLa multi moderne de producere arhaice din lemn \u043f\u044e\u043f\u0438\u0442\u0440\u044b cedat locul moderne \u0436\u0438\u0440\u043e\u043f\u0430\u043b\u0435\u0442\u0430\u043c \u2013 automat plas\u0103 \u043a\u0443\u0431\u0430\u043c, inlocuieste munca manuala de \u043f\u0440\u043e\u0432\u043e\u0440\u0430\u0447\u0438\u0432\u0430\u043d\u0438\u044e sticle. Introducerea acestei inovatii industria este obligat\u0103 produc\u0103torilor de cava din Catalunya.\n<\/p>\n<p><img decoding=\"async\" src=\"\/wp-content\/uploads\/c6580f5571073ad8e3369703c35429aa.jpg\" \/><\/p>\n<p class=\"remark\">Automate \u0436\u0438\u0440\u043e\u043f\u0430\u043b\u0435\u0442\u044b \u00eenlocuiesc manualul \u0440\u0435\u043c\u044e\u0430\u0436<\/p>\n<p>\nAsamblat, astfel \u00eenc\u00e2t sedimente \u00eenghe\u021bat, tare de r\u0103cire din zona de g\u00e2t sticla, cufund\u00e2ndu-l \u00een solu\u021bie salin\u0103 sau glicol. Apoi sticla \u2013 este deja \u00een pozi\u021bie normal\u0103 \u2013 deschid, \u0219i \u043b\u044c\u0434\u044b\u0448\u043a\u0430 cu sedimente sub presiune \u00een sine pleac\u0103 de sticla. Acest proces de eliminare a n\u0103molului se nume\u0219te <b>\u0434\u0435\u0433\u043e\u0440\u0436\u0430\u0436<\/b> (fr. d\u00e9gorgeage). <\/p>\n<p>\nDup\u0103 evacuare efectueaz\u0103 \u0434\u043e\u043b\u0438\u0432 (pentru compensarea pierderilor de vin la scoaterea \u00eenghe\u021bat de n\u0103mol) \u0219i se adaug\u0103 a\u0219a-numitul <strong>\u0434\u043e\u0437\u0430\u0436\u043d\u044b\u0439 lichior<\/strong> (liqueur de dosage, <b>el \u044d\u043a\u0441\u043f\u0435\u0434\u0438\u0446\u0438\u043e\u043d\u043d\u044b\u0439 lichior de<\/b> liqueur d &#8216; expedition), care con\u021bine dizolvat \u00een vin cu zah\u0103r &#8222;secrete aditivi&#8221; produc\u0103torului \u0219i aproape permanente (naturale \u043a\u043e\u0440\u043a\u043e\u0432\u043e\u0439) dop, timp ce men\u021bine\u021bi ap\u0103sat\u0103 pe sticl\u0103 r\u0103sucite de s\u00e2rm\u0103 \u2013 <b>agrafe<\/b>.\n<\/p>\n<p>Presiune \u00een flacon finit de \u0219ampanie: 5-6 atm.<\/p>\n<p>\n\u00cen func\u021bie de cantitatea de zah\u0103r \u00een \u0434\u043e\u0437\u0430\u0436\u043d\u043e\u043c \u043b\u0438\u043a\u0435\u0440\u0435 se pare \u0219ampanie diferite grade de dulciuri. \u00cen cazul \u00een care zah\u0103rul \u00eenainte de final\u0103 de plafonarea nu se adaug\u0103, atunci \u0219ampanie prime\u0219te inscrip\u021bia <b>brut nature<\/b> sau <b>dosage z\u00e9ro<\/b>. Este, de altfel, nu \u00eenseamn\u0103 neap\u0103rat zero con\u021binut de zah\u0103r, deoarece nu toate de zah\u0103r expuse la prelucrarea de drojdie de bere. Dar dulcea\u021ba de astfel de vinuri \u2013 minim dintre toate op\u021biunile posibile.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Sampanie \u2013 vin unic. \u00cencepe cu, c\u0103, atunci c\u00e2nd ansamblul de struguri pentru \u0219ampanie tehnica nu este utilizat, tot colectarea are loc manual,&#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-7752","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\/7752","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=7752"}],"version-history":[{"count":0,"href":"https:\/\/vine-nn.ru\/ro\/wp-json\/wp\/v2\/posts\/7752\/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=7752"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/vine-nn.ru\/ro\/wp-json\/wp\/v2\/categories?post=7752"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/vine-nn.ru\/ro\/wp-json\/wp\/v2\/tags?post=7752"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}