{"id":7795,"date":"2020-01-14T14:52:12","date_gmt":"2020-01-14T11:52:12","guid":{"rendered":"http:\/\/vine-nn.ru\/sampanie\/"},"modified":"2020-01-14T14:52:12","modified_gmt":"2020-01-14T11:52:12","slug":"sampanie","status":"publish","type":"post","link":"https:\/\/vine-nn.ru\/ro\/sampanie\/","title":{"rendered":"\u0218ampanie"},"content":{"rendered":"

<\/p>\n

\n Un alt studiu arunc\u0103 o portie de lumin\u0103 misterioas\u0103 natura de \u0219ampanie.
\n\u0218i, din nou, confirm\u0103 mare rol corect\u0103 a paharului.<\/p>\n

\nUn grup de oameni de \u0219tiin\u021b\u0103 de la Universitatea din Reims a reu\u0219it deocamdat\u0103 scopul de a descoperi secretele de bule de \u0219ampanie \u0219i de a afla de ce unele pahare transform\u0103 \u0219ampanie \u00een tocit\u0103 mediocritatea, iar altele ne fac s\u0103 bat\u0103 o f\u00e2nt\u00e2n\u0103 peste margine.\n<\/p>\n

\nGerard, 41 de ani, \u0219ef de echip\u0103, sunt sigur c\u0103 ei au reu\u0219it s\u0103 deschid\u0103 lucruri, p\u00e2n\u0103 acum nimeni nu a cunoscut. Nu vrea s\u0103 supere Gerard, care a deschis \u00een laboratorul de faptul c\u0103 mul\u021bi dintre iubitorii de \u0219ampanie mult timp cunoscut la nivel de gospod\u0103rie, \u2013 munca de echipa sa a parcurs interesant.\n<\/p>\n

Ce au reu\u0219it s\u0103 afle?<\/p>\n

\n\u00centr-o sticl\u0103 de \u0219ampanie blocat de 10 de milioane de bule. Ajung\u00e2nd la suprafa\u021ba vinului, aceste bule exploda (fenomen poart\u0103 numele de „jet \u0423\u043e\u0440\u0442\u0438\u043d\u0433\u0442\u043e\u043d\u0430”). Oamenii de stiinta \u0437\u0430\u043f\u0435\u0447\u0430\u0442\u043b\u0435\u043b\u0438 acest proces de la aparatul de fotografiat, \u0441\u043d\u0438\u043c\u0430\u044e\u0449\u0443\u044e 5000 de cadre pe secund\u0103.\n<\/p>\n

<\/p>\n

\nLa seria de mare vitez\u0103 instantanee se poate observa, ca o bul\u0103 se ridic\u0103 la suprafa\u021b\u0103 \u0219i se sparge, cre\u00e2nd o pe ea de micro-crater. \u0421\u0442\u044f\u0433\u0438\u0432\u0430\u044f\u0441\u044c, acest crater scuip\u0103 firicel de \u0219ampanie, care se sparge \u00een fragmente mici pic\u0103turi, ajung\u00e2nd la o \u00een\u0103l\u021bime de 10 centimetri de la suprafa\u021b\u0103.\n<\/p>\n

\nCu ajutorul mass-spectrometru de ultra-\u00eenalt\u0103 defini\u021bie, oamenii de stiinta au analizat chimic structura probelor \u0219i a aflat c\u0103 bulele de sampanie sunt pline de „superficial-active” molecule, printre care sute de aromatice, cre\u00e2nd un nor de parfum peste un pahar de \u0219ampanie.\n<\/p>\n

\nOamenii de stiinta au aflat de ce se prelinge din bule de \u0219ampanie, poetic-numitele „\u0436\u0435\u043c\u0447\u0443\u0436\u043d\u044b\u043c\u0438 fire”, ridica din anumite puncte de pahare. Acest lucru se \u00eent\u00e2mpl\u0103 din cauza p\u0103trunderii pe pere\u021bii paharului microscopice de p\u0103r de buc\u0103t\u0103rie, prosoape, c\u00e2nd \u043d\u0430\u0442\u0438\u0440\u0430\u043d\u0438\u0438 \u0219i alte aleatoare de particule, se \u00eencadreaz\u0103 \u00eentr-un pahar de la spa\u021biul din jurul s\u0103u. Moleculele de dioxid de carbon se adun\u0103 la aceste \u043c\u0438\u043a\u0440\u043e\u0447\u0430\u0441\u0442\u0438\u0446\u0430\u0445 \u0219i, combinate, formeaz\u0103 bule de aer.\n<\/p>\n

\nPahare de vin, sp\u0103late \u00een ma\u0219ina de sp\u0103lat vase \u00een care acestea au fost uscate cu aer \u00een pozi\u021bia cu capul \u00een jos, se poate dovedi a fi at\u00e2t de curat, c\u0103 de bule \u00een ele apare este neglijabil.\n<\/p>\n

\nCei mai importanti producatori de vinuri vase de o\u021bel de a utiliza laserele pentru aplicarea conturului de micro-defecte de pe fundul pahare pentru \u0219ampanie, pentru a asigura un flux sub\u021bire frumoase de bule mici. Iubitorii de \u0219ampanie se pot ajuta singuri, face c\u00e2teva zg\u00e2rieturi \u00een pahar. Dar nu este \u00een valoare de zelos \u2013 avertizeaz\u0103 speciali\u0219tii pentru a nu aranja dur\u0103 \u0434\u0435\u0433\u0430\u0437\u0430\u0446\u0438\u044e \u2013 prea exodul \u00een mas\u0103 de bule.\n<\/p>\n

\nGrup de cercetare \u0440\u0435\u0439\u043c\u0441\u043a\u0438\u0445 de oameni de \u0219tiin\u021b\u0103, cum li se pare, au pus cap\u0103t \u0219i \u0434\u0430\u0432\u043d\u0435\u043c\u0443 litigiul \u00een jurul valorii de forma corect\u0103 de pocale pentru \u0219ampanie. Lumea de mult timp chinuit de \u00eentrebarea: dac\u0103 bea \u0219ampanie din „flaut” \u2013 de \u00eenalt\u0103 \u00eengust de pahare de pe o tulpina lunga sau din „\u043a\u0440\u0435\u043c\u0430\u043d\u043e\u043a” \u2013 mai pu\u021bin ad\u00e2nci largi cuve, tendin\u021bele, \u00een\u021belepciune conven\u021bional\u0103, conform legendei, forma de s\u00e2n Mariei-Antoinette.\n<\/p>\n

\nCromatografie de gaze, arat\u0103 c\u0103, \u00een „\u043a\u0440\u0435\u043c\u0430\u043d\u043a\u0435” \u0219ampanie pierde dioxidul de carbon de cel pu\u021bin o treime mai rapid dec\u00e2t \u00een „flaut”. A\u0219a c\u0103, dac\u0103 nu-l bea cu o treime mai repede, atunci ar risca s\u0103 piard\u0103 minunate bule de aer.\n<\/p>\n

\nApropo, bea \u0219ampanie din pahare de plastic (f\u0103r\u0103 alte aspecte)\u2013, de asemenea, o idee at\u00e2t de sine. Din material plastic suprafa\u021b\u0103 \u0433\u0438\u0434\u0440\u043e\u0444\u043e\u0431\u043d\u0430, adic\u0103 respinge lichidul. Bulele de a se ag\u0103\u021ba de plastic de pere\u021bi, datorit\u0103 efectului de capilaritatea \u0219i formeaz\u0103 mari de ur\u00e2t bule.\n<\/p>\n

\nAcest studiu a fost publicat \u00een publica\u021bii orientate spre fizicieni care lucreaz\u0103 cu fluide \u0219i speciali\u0219ti din industria b\u0103uturilor, care lucreaz\u0103 cu bere, \u0438\u0433\u0440\u0438\u0441\u0442\u044b\u043c\u0438 vinuri \u0219i sifon.\n<\/p>\n

\n\u00cen cea mai Champagne, acest studiu a luat \u00een considera\u021bie vinificatorii pentru calibrarea parametrilor de fermentare secundar\u0103 \u00een sticl\u0103 \u00een produc\u021bia de \u0219ampanie.\n<\/p>\n

\n „Cel mai simplu mod de a ob\u021bine bule frumoase \u2013 este de a reduce con\u021binutul dizolvat \u00een \u0219ampania de dioxid de carbon. Iar acest lucru depinde de cantitatea de zah\u0103r” \u2013 spune \u0219eful de grup.\n <\/p>\n

\n\u00cen mod tradi\u021bional, pentru a rula secundare de fermenta\u021bie, \u00een champagne ad\u0103ugat 24 de grame de zah\u0103r pe litru de vin. Acum, tendin\u021ba de sc\u0103dere a acestei norme de p\u00e2n\u0103 la 18 de grame la litru, \u2013 minim cantitatea de legile \u0430\u043f\u0435\u043b\u043b\u0430\u0441\u044c\u043e\u043d\u0430.\n<\/p>\n

\nIubitorii de spumante plac cel mai mult de bule mici – probabil, pentru c\u0103 ele sunt asociate cu \u0432\u0438\u043d\u0442\u0430\u0436\u043d\u044b\u043c \u0219ampanie.
\nIar cercetatorii brusc confruntat cu critici din tradi\u021bionali\u0219ti, care pretind c\u0103 o astfel de abordare \u0219tiin\u021bific\u0103 ucide mitic halo din jurul \u0219ampanie. La urma urmei, produs de vinuri spumante este pozi\u021bionat ca un geniu de artizanat, publica\u021bii vechi \u0219i cuno\u0219tin\u021be excep\u021bionale „terroir”.\n<\/p>\n

\nCu toate acestea, chef sommelier hotel de cinci stele este \u0440\u0435\u0439\u043c\u0441\u043a\u043e\u0433\u043e chateau Les Crayeres sigur c\u0103 vin \u0219i \u0219tiin\u021ba este destul de capabil de a merge m\u00e2n\u0103 \u00een m\u00e2n\u0103. „C\u00e2nd vezi rezultatele acestui studiu, \u00ee\u021bi dai seama c\u00e2t de lipsit\u0103 de relevan\u021b\u0103 deja utilizarea de „\u043f\u0438\u0430\u043b\u043e\u043a”. Avem noi nu mai folosim” \u2013 spune el.\n<\/p>\n

\nDar ce se \u00eent\u00e2mpl\u0103 cu \u043f\u043e\u0434\u043e\u043f\u044b\u0442\u043d\u044b\u043c \u0219ampanie, c\u00e2nd experimentul s-a terminat? Oamenii de stiinta l-\u0434\u043e\u043f\u0438\u0432\u0430\u044e\u0442?
\n„Din p\u0103cate, nu, a recunoscut managerul de proiect, la acest moment este deja cald \u0219i potrivit pentru consum. Se pare ca am turnat \u00een chiuvet\u0103 mai mult de \u0219ampanie dec\u00e2t oricine de pe aceast\u0103 planet\u0103”.<\/p>\n","protected":false},"excerpt":{"rendered":"

Un alt studiu arunc\u0103 o portie de lumin\u0103 misterioas\u0103 natura de \u0219ampanie. \u0218i, din nou, confirm\u0103 mare rol corect\u0103 a paharului. Un grup…<\/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-7795","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\/7795","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=7795"}],"version-history":[{"count":0,"href":"https:\/\/vine-nn.ru\/ro\/wp-json\/wp\/v2\/posts\/7795\/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=7795"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/vine-nn.ru\/ro\/wp-json\/wp\/v2\/categories?post=7795"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/vine-nn.ru\/ro\/wp-json\/wp\/v2\/tags?post=7795"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}