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<\/p>\n\nCa \u0219i \u00een cazul britanic sos „Marmit”, care a acceptat sau adora sau nu, mergem for\u021bat „sta”, prin discutarea frecvente defecte de vin. <\/p>\n
A\u0219a sau altfel, va fi util s\u0103 \u0219ti\u021bi despre principalele astfel de defect, \u00eenainte de a judeca despre neajunsurile \u0219i avantajele de vinuri, consider\u0103 Expertul de Vin (MW) Natasha Hughes.\n<\/p>\n
<\/p>\n
\nLa inceputul anilor 1990 abisul litere \u00een str\u0103lucirea a fost rev\u0103rsat \u00een litigiile referitoare la \u0440\u043e\u0434\u0438\u043d\u043a\u0435 deasupra buzei super-modelul Cindy Crawford. Mul\u021bi au crezut c\u0103 anume aceasta mica defect aloc\u0103 ei dintr-un num\u0103r standard de prunci, \u00een\u0103l\u021b\u00e2nd la rangul de cei care cu adev\u0103rat „atinge”.
\nIat\u0103 \u0219i cu un vin aceeasi poveste.\n<\/p>\n
\n\u00cen mare parte datorit\u0103 \u0432\u043e\u0437\u0440\u043e\u0441\u0448\u0435\u043c\u0443 aten\u021bia la partea \u0219tiin\u021bific\u0103 a problemei \u0219i inovare „agricultura de precizie” (Precision agriculture \u2013 concept, bazat pe urm\u0103rirea prin satelit a zonelor de randament pe teren \u00een ultimele decenii au ap\u0103rut o mul\u021bime de contraproductive de vinuri cu o produc\u021bie stabil\u0103. Dar p\u00e2n\u0103 tehnologic perfec\u021bionismul devine norma, tot mai mul\u021bi cunosc\u0103tori de vinuri, dezam\u0103git \u00een astfel de vinuri, consider\u00e2ndu-le impersonal.\n<\/p>\n
\nAcest grup de cunosc\u0103tori de lipsa de defecte prefer\u0103 ceea ce se nume\u0219te „caracter de vin”. Multe altele, cu toate acestea, acest „caracter” se vede un simplu set de defecte. Nivelul de toleran\u021b\u0103 fa\u021b\u0103 de astfel de caracteristici este dictat\u0103, \u00een primul r\u00e2nd, sensibilitatea individual\u0103 la anumite molecule aromatice. Dar exist\u0103 aici un loc \u0219i ideologice motive (mai ales atunci c\u00e2nd vine vorba de „naturale\u021be” de vin). \u00cen cele din urm\u0103 se ridic\u0103 \u00eentrebarea dumneavoastr\u0103 personale criterii \u00een determinarea hotarelor „caracteristici” \u0219i dezavantaje.\n <\/p>\n
\nIndiferent de pozi\u021bia pe care o au ocupat \u00een aceast\u0103 disput\u0103, exist\u0103 defecte majore de vin<\/strong>, p\u00e2n\u0103 \u00een prezent, destul de comune, \u0219i o parte din care, cum se crede, contribuie la complexitatea vinului \u0219i formarea lui „caracter”.\n<\/p>\n \nRela\u021bia vinului cu oxigenul \u0434\u0432\u043e\u0439\u0441\u0442\u0432\u0435\u043d\u043d\u044b.<\/p>\n \n\u00cengrijit de contact a vinului cu oxigen \u00een timpul de maturare \u2013 de exemplu, prin porii \u00een butoaie de stejar sau cu aplicarea tehnicii \u043c\u0438\u043a\u0440\u043e\u043e\u043a\u0441\u0438\u0433\u0435\u043d\u0430\u0446\u0438\u0438 \u2013 v\u0103 permite s\u0103 se \u00eenmoaie tanini \u0219i de a echilibra gustul.\n<\/p>\n \nCu toate acestea, excesul de oxigen duce la \u043f\u0435\u0440\u0435\u043e\u043a\u0438\u0441\u043b\u0435\u043d\u0438\u044e. <\/p>\n \nAfla un vin u\u0219or: culoare el \u0442\u0443\u0441\u043a\u043b\u0435\u0435 \u0219i de multe ori mai \u00eentunecat dec\u00e2t ar trebui s\u0103 fie la v\u00e2rsta lui. Respira\u021bie sau o \u00eenghi\u021bitur\u0103 confirma diagnosticul de: fructe de prospe\u021bime aproape nu va fi, iar gustul va fi u\u0219or amar. \u00cen gust \u0219i arom\u0103 de multe ori sunt prezente ton \u043f\u043e\u0434\u043f\u0440\u0435\u0432\u0448\u0435\u0433\u043e de mere.\n<\/p>\n \nOxigenul poate ataca vin la orice etap\u0103 de fermentare, maturare sau depozitare (\u00een special, dac\u0103 dop uscat \u0219i nu sta bine).\n<\/p>\n \nDar nu orice oxidare este rezultatul unei erori.\n<\/p>\n \nMulte vinuri fortificate \u2013 \u043f\u043e\u0440\u0442\u0432\u0435\u0439\u043d\u044b de tip „tony”, keresa „palo \u043a\u043e\u0440\u0442\u0430\u0434\u043e”, „\u0430\u043c\u043e\u043d\u0442\u0438\u043b\u044c\u044f\u0434\u043e” \u0219i „\u043e\u043b\u043e\u0440\u043e\u0441\u043e”, muscat \u0420\u0443\u0442\u0435\u0440\u0433\u043b\u0435\u043d (Rutherglen) \u0219i \u0422\u043e\u043f\u0430\u043a (Topaque) \u00een Australia \u0219i tradi\u021bionale, vinuri dulci \u0411\u0430\u043d\u044c\u044e\u043b\u044c\u0441 \u0219i Mori (Fran\u021ba) \u2013 se bazeaz\u0103 pe expunerea la oxigen \u00een construirea lor original si un buchet de flori.\n<\/p>\n \n Un alt exemplu de „stresul oxidativ” vin \u2013 madeira. Dar acolo exist\u0103 un alt nuan\u021b\u0103 \u2013 incalzire, prin urmare, \u043f\u0435\u0434\u0430\u043d\u0442\u044b produc vinuri de tip „madeira” \u00eentr-o categorie separat\u0103.\n <\/p>\n \nUnele vinuri de mas\u0103, de asemenea, \u00een mod tradi\u021bional fac cu admiterea de oxidare, de\u0219i nu \u00een aceea\u0219i m\u0103sur\u0103 ca nume alcoolizate. Ve\u021bi g\u0103si, de asemenea vin \u00een regiuni ale Lumii Vechi, \u00een cazul \u00een care exist\u0103 un obicei de lung\u0103 durat\u0103 a vinului \u00een butoaie, de multe ori chiar \u0219i f\u0103r\u0103 topping, care a \u021binut s\u0103 oxigen \u00een parte. Aceste vinuri au multe „\u043e\u043a\u0441\u0438\u0434\u0430\u0442\u0438\u0432\u043d\u044b\u043c\u0438” caracteristici: note de fructe uscate si nuci, cear\u0103 \u0219i miere, de exemplu, \u2013 \u00een afar\u0103 de evidente „\u0445\u0435\u0440\u0435\u0441\u043d\u044b\u0445” (\u0430\u043b\u044c\u0434\u0435\u0433\u0438\u0434\u043d\u044b\u0445) tonuri.\n<\/p>\n \nDac\u0103 v\u0103 place vinul \u00een acest stil, atunci aici este alegerea ta: Rioja (ro\u0219u \u0219i alb), \u0416\u044e\u0440\u0430, Loire (chenin \u0431\u043b\u0430\u043d\u044b), Coreea de Ron, Piemont \u0219i Montalcino.\n<\/p>\n \n\u00cen timp ce unele soiuri de vi\u021b\u0103 de vie \u2013 \u00een special, grenache \u2013 sunt predispu\u0219i la oxidare (de oxidare), alte soiuri prezint\u0103 \u043f\u0440\u043e\u0442\u0438\u0432\u043e\u043f\u043e\u043b\u043e\u0436\u0435\u043d\u043d\u0443\u044e tendin\u021ba \u2013 la reductively procese, sau factor.<\/p>\n \nChimic\u0103 punct de vedere, de recuperare \u2013 este o reac\u021bie, \u00eenso\u021bit\u0103 de aderarea electroni \u0219i o sc\u0103dere a gradului de oxidare a elementelor.\n<\/p>\n \nAplicate de vina, termenul de reducerea presupune prezen\u021ba volatile sulfuroase de conexiuni.\n<\/p>\n \nSoiuri de struguri, \u00een special predispuse la factor \u2013 syrah (shiraz) \u0219i sauvignon blanc, mai ales dac\u0103 vin din ele fac sau depozitate \u00een condi\u021bii ce exclud contactul cu oxigenul (cu \u0219urub, dopuri de multe ori sunt premisa de la factor, \u00een cazul \u00een care echipamentul de umplere linie nu este configurat corect).\n<\/p>\n \nDe vin, care de mult timp \u0432\u044b\u0434\u0435\u0440\u0436\u0438\u0432\u0430\u043b\u0438\u0441\u044c pe drojdie, de multe ori, cap\u0103t\u0103 caracteristicile inerente factor, deoarece mort de drojdie au un puternic \u0430\u043d\u0442\u0438\u043e\u043a\u0438\u0441\u043b\u0438\u0442\u0435\u043b\u044c\u043d\u044b\u043c efect.\n<\/p>\n \n\u00cen extreme manifest\u0103ri, semne de factor se manifest\u0103 \u00een resping\u0103toare miros: de ou\u0103 stricate sau fiart\u0103 de varz\u0103.\n<\/p>\n \nDar o mic\u0103 parte din \u00eengrijite factor poate ad\u0103uga vina necesare de dificultate. Caracteristic nuanta „\u0447\u0438\u0440\u043a\u043d\u0443\u0442\u043e\u0439 chibrituri” la unele vinuri din soiuri chardonnay \u0219i \u0431\u043b\u0435\u043d\u0434\u0430 sauvignon-\u0441\u0435\u043c\u0438\u0439\u043e\u043d, fermentate din lemn de stejar \u2013 rezultatul factor. La fel ca \u0219i „fum”, „\u043e\u0440\u0443\u0436\u0435\u0439\u043d\u043e-\u043a\u0440\u0435\u043c\u043d\u0435\u0432\u044b\u0439” tonul multe faimoase vinuri din soiul sauvignon blanc (Pouilly-\u0424\u044e\u043c\u0435).\n<\/p>\n \nDe fapt, cele mai multe caracteristici vin, care sunt numite „\u043c\u0438\u043d\u0435\u0440\u0430\u043b\u044c\u043d\u043e\u0441\u0442\u044c\u044e”, sunt rezultatul factor.\n<\/p>\n \nCalifornia vinificator Jamie Kuch (Jamie Kutch) este convins c\u0103 reducerea u\u0219oar\u0103 poate foarte mult da alb vinurile, \u0432\u044b\u0434\u0435\u0440\u0436\u0438\u0432\u0430\u0435\u043c\u044b\u043c \u00een butoaie \u2013 \u00een special, chardonnay. „\u00cen cantit\u0103\u021bi moderate este \u00eenvioreaz\u0103 receptori, spune el. \u2013 Dac\u0103 faci totul corect, atunci se va dovedi mult mai adaptabil\u0103 vin, mult vin f\u0103r\u0103 aceasta. \u00cen g\u00e2t de un astfel de vin poate fi pur \u0219i simplu spa\u021biu!”\n<\/p>\n \nDar nu toate astfel de fani.\n<\/p>\n \nFilip \u0414\u044e\u043b\u043e\u043d (Philippe Dulong), \u043a\u043e\u043d\u0441\u0443\u043b\u044c\u0442\u0438\u0440\u0443\u044e\u0449\u0438\u0439 vinificator Chateau Brown, activ \u00eempiedic\u0103 procesele de reducere \u00een vinuri. \nDac\u0103 tu, ca \u0219i \u0414\u044e\u043b\u043e\u043d, nu sunt incantat de tonuri factor, atunci ve\u021bi fi \u00eenc\u00e2nta\u021bi s\u0103 afla\u021bi c\u0103:<\/p>\n \nVin cu urme de factor de multe ori se poate „vindeca” printr-un simplu \u0434\u0435\u043a\u0430\u043d\u0442\u0438\u0440\u043e\u0432\u0430\u043d\u0438\u044f. La unele tonuri de factor poate fi, de asemenea, pentru a sc\u0103pa de aruncat \u00eentr-un pahar de cupru nichel \u0219i \u043f\u043e\u043a\u0440\u0443\u0442\u0438\u0432 lui.\n<\/p>\n \nDa, \u0219i se pare destul de distractiv, dac\u0103 dori\u021bi s\u0103-i \u00eenf\u0103\u021bi\u0219eze ei \u00een\u0219i\u0219i \u00een\u021belep\u021bi.\n<\/p>\n \u0411\u0440\u0435\u0442\u0442\u0430\u043d\u043e\u043c\u0438\u0446\u0435\u0441 (Brettanomyces) este o drojdie de bere str\u0103ine \n „Marele Burgundia, scrie expertul vin Anthony Hanson \u00een edi\u021bia 1982 \u2013 miroase a rahat. Nu \u00eentotdeauna, desigur. Dar in aceste vinuri de multe ori exist\u0103 mirosuri de descompunere periculoase \u2013 vegetal\u0103 sau animal\u0103”.\n <\/p>\n \nDe\u0219i modern, pinot noir rar miroase a fecale, slava lui dumnezeu \u2013 este destul de probabil c\u0103 o parte din \u0430\u0440\u043e\u043c\u0430\u0442\u0438\u043a\u0438, care a avut \u00een vedere Hanson este rezultatul activit\u0103\u021bii \u0431\u0440\u0435\u0442\u0442\u0430\u043d\u043e\u043c\u0438\u0446\u0435\u0441\u0430.\n<\/p>\n \u0411\u0440\u0435\u0442\u0442\u0430\u043d\u043e\u043c\u0438\u0446\u0435\u0441<\/strong> (sau, prescurtat, brett) este afar\u0103 de drojdie, care se dezvolt\u0103 \u00een vinuri cu nivel sc\u0103zut de aciditate.\n<\/p>\n \nUn vin deosebit de predispuse la \u00eenfr\u00e2ngerea \u0431\u0440\u0435\u0442\u0442\u043e\u043c, atunci c\u00e2nd o baz\u0103 de drojdie de bere \u2013 Saccharomyces cerevisiae \u2013 mor \u00eenainte de a fi terminat procesul de fermentare. Dar brett se poate dezvolta \u0219i \u00een timpul de expunere, \u00een special \u00een cazul \u00een care cererea de dioxid de sulf a fost foarte limitat.\n<\/p>\n \nStabilindu-se \u00een vin, brett \u00eencepe s\u0103 produc\u0103 un cocktail de compu\u0219i responsabili de arome caracteristice de prezen\u021ba lui. \u00cen primul r\u00e2nd acest lucru:<\/p>\n \n\u00cen cantit\u0103\u021bi mari, aceste substan\u021be nu doar inhiba note fructate, ei \u00eencep s\u0103 domine din arom\u0103.\n<\/p>\n \nMul\u021bi cred c\u0103, \u00een cantit\u0103\u021bi foarte mici, prezen\u021ba \u0431\u0440\u0435\u0442\u0442\u0430\u043d\u043e\u043c\u0438\u0446\u0435\u0441\u0430 adaug\u0103 vina complexit\u0103\u021bii, mai ales dac\u0103 face accent pe picant-\u043a\u043e\u043f\u0447\u0435\u043d\u043e\u043c spectrul \u0431\u0440\u0435\u0442\u0442\u0430.\n<\/p>\n \n„At\u00e2ta timp c\u00e2t \u0431\u0440\u0435\u0442\u0442\u0430\u043d\u043e\u043c\u0438\u0446\u0435\u0441 nu se manifest\u0103 \u00een mod evident, el este capabil de a face vin greu \u0219i mai interesant”, a spus Steve Webber (Steve Webber), vinificator De Bortoli, Australia. „Personal, \u00eemi place efectul s\u0103u \u00een grosiere aromate vinuri ro\u0219ii”.\n<\/p>\n \nCu toate acestea, \u00een general, prezen\u021ba \u0431\u0440\u0435\u0442\u0442\u0430 delicate vinuri pe baz\u0103 de pinot noir de ast\u0103zi a devenit mult mai pu\u021bin acceptabile dec\u00e2t \u00een vremurile anterioare.\n<\/p>\n Chateau Musar cunoscut pentru s\u0103u zbur\u0103tor aciditate <\/p>\n \nBat aciditatea<\/strong> (Volatile acidity, VA), cum sugereaz\u0103 \u0219i numele \u2013 este acea parte a acizilor din vin, care se poate prinde nasul (spre deosebire de cei acizi, care sunt vizibile la gust).\n<\/p>\n \nPrincipalii vinova\u021bi \u2013 acid acetic (miros de o\u021bet) \u0219i ester \u2013 acetat de etil (miroase a lac de unghii). Raportul dintre aceste conexiuni pot vizibil varia foarte mult.\n<\/p>\n \nCa \u0219i \u00een cazul \u0431\u0440\u0435\u0442\u0442\u0430\u043d\u043e\u043c\u0438\u0446\u0435\u0441\u043e\u043c, bacterie responsabil\u0103 de \u043b\u0435\u0442\u0443\u0447\u0443\u044e aciditatea, se dezvolt\u0103 \u00een condi\u021bii de aciditate sc\u0103zut\u0103 \u0219i con\u021binut ridicat de zaharuri.\n<\/p>\n \nDe\u0219i un nivel ridicat de bat de aciditate este considerat a fi de dorit, \u00een unele cazuri, un mic nivelul acesteia poate fi foarte util, mai ales \u00een \u0431\u043e\u0442\u0440\u0438\u0442\u0438\u0437\u0438\u0440\u043e\u0432\u0430\u043d\u043d\u044b\u0445 vinuri. <\/p>\n „\u00cen cele mai bune \u0421\u043e\u0442\u0435\u0440\u043d\u0430\u0445 ei \u00een abunden\u021b\u0103, spune chef sommelier Restaurant Gordon Ramsay. \u2013 Se adaug\u0103 \u043f\u0438\u043a\u0430\u043d\u0442\u043d\u043e\u0441\u0442\u0438 \u0219i ajut\u0103 la echilibrarea vin. F\u0103r\u0103 ea, dulce vinurile de multe ori \u00eei lipse\u0219te total”.\n<\/p>\n \nBat aciditatea are loc \u0219i \u00een \u0430\u0440\u043e\u043c\u0430\u0442\u0438\u043a\u0435 anumite vinuri ro\u0219ii, \u00een special a celor care petrec mult timp \u00eentr-un butoi. Iat\u0103 de ce MUSCHIUL este adesea asociat cu italieni vinurile ro\u0219ii, \u00een special \u2013 \u00een stil tradi\u021bional \u0410\u043c\u0430\u0440\u043e\u043d\u0435 \u0219i Barolo.\n<\/p>\n \nDar un liliac aciditatea, desigur, este prezent\u0103 nu numai vinurile italiene. Este de remarcat, de exemplu, \u00een fapt cunoscut \u043b\u0438\u0432\u0430\u043d\u0441\u043a\u043e\u043c ro\u0219u \u2013 Chateau Musar, precum \u0219i \u00een unele probe Ch\u00e2teauneufs-du-P\u00e2pe (Valea Ronului, Fran\u021ba).\n<\/p>\n \nChiar \u0219i cele mai delicate soiul pinot noir \u2013 ar putea c\u00e2\u0219tiga de u\u0219or prezen\u021ba LC. \u00cen doze foarte mici, \u00eei ajut\u0103 s\u0103-l dezv\u0103luie florale ton.\n<\/p>\n \nCu toate acestea, \u00een spa\u021bii uscate albe, vinuri, bat aciditatea majoritatea este recunoscut ca fiind un defect.\n<\/p>\n \nConexiune 2, 4, 6 – \u0442\u0440\u0438\u0445\u043b\u043e\u0440\u0430\u043d\u0438\u0437\u043e\u043b (THA)este cea mai mare parte de vina la deteriorarea vin din cauza unui defect de plut\u0103.\n<\/p>\n \nDe fapt, exist\u0103 o \u00eentreag\u0103 familie de compu\u0219i, din care vin poate avea un miros de mucegai sau, cel pu\u021bin, s\u0103-\u0219i piard\u0103 live fructate.\n<\/p>\n \nDac\u0103 ave\u021bi cumva se p\u0103rea c\u0103 a\u021bi prins arome, \u043d\u0430\u043f\u043e\u043c\u0438\u043d\u044e\u0449\u0438\u0435 miros de r\u0103d\u0103cini \u00een \u043b\u0443\u0430\u0440\u0441\u043a\u0438\u0445 \u0441\u043e\u0432\u0438\u043d\u044c\u043e\u043d\u0430\u0445 sau \u041c\u044e\u0441\u043a\u0430\u0434\u0435, atunci probabil nu v-a\u021bi \u00een\u0219elat. Podgoriile din aceast\u0103 regiune (\u0219i, par\u021bial, Chablis, Bordeaux \u0219i Beaujolais) au fost predispuse la infectii fungice, geeky educa\u021bie \u0433\u0435\u043e\u0441\u043c\u0438\u043d\u0430 \u2013 apari\u021bia \u0437\u0435\u043c\u043b\u0438\u0441\u0442\u043e\u0433\u043e miros.\n<\/p>\n \nDe\u0219i unii vin \u2013 \u00een special pl\u0103m\u00e2nii sunt vesel albe, cum ar fi \u0412\u0438\u043d\u044c\u044e Verde \u0219i tineri \u0440\u0438\u0441\u043b\u0438\u043d\u0433\u0438 \u2013 au rezidual\u0103 dioxidul de carbon, \u043f\u043e\u0449\u0438\u043f\u044b\u0432\u0430\u044e\u0449\u0443\u044e limba, lini\u0219tite, vinuri, \u00een general, s\u0103 nu con\u021bin\u0103 bule de nevoie. Dac\u0103 dumneavoastr\u0103 con\u021bine \u2013 sunt mari sanse ca la un moment \u0431\u0443\u0442\u0438\u043b\u0438\u0440\u043e\u0432\u0430\u043d\u0438\u044f \u00een vin a r\u0103mas \u043d\u0435\u0441\u0431\u0440\u043e\u0436\u0435\u043d\u043d\u044b\u0439 zah\u0103r \u0219i vii de tremurat, \u0219i acum vin \u0434\u043e\u0431\u0440\u0430\u0436\u0438\u0432\u0430\u0435\u0442 \u00eentr-o sticl\u0103; pentru vinuri, nu \u0437\u0430\u0434\u0443\u043c\u0430\u043d\u043d\u044b\u0445 ca spumante, este un viciu.<\/p>\n","protected":false},"excerpt":{"rendered":" Ca \u0219i \u00een cazul britanic sos „Marmit”, care a acceptat sau adora sau nu, mergem for\u021bat „sta”, prin discutarea frecvente defecte de vin….<\/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-7932","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\/7932","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=7932"}],"version-history":[{"count":0,"href":"https:\/\/vine-nn.ru\/ro\/wp-json\/wp\/v2\/posts\/7932\/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=7932"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/vine-nn.ru\/ro\/wp-json\/wp\/v2\/categories?post=7932"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/vine-nn.ru\/ro\/wp-json\/wp\/v2\/tags?post=7932"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}\n
\u041e\u043a\u0441\u0438\u0434\u0430\u0446\u0438\u044f (oxidarea)<\/h2>\n
Reducerea<\/h2>\n
\n„\u0422\u0438\u043e\u043b\u043e\u0432\u044b\u0435 urme de factor \u0437\u0430\u0441\u043b\u043e\u043d\u044f\u044e\u0442 toat\u0103 fructat de vin, explic\u0103 el, \u0219i eu fac tot ce pot s\u0103-mi vin \u0219i-au p\u0103strat propria \u0444\u0440\u0443\u043a\u0442\u043e\u0432\u0443\u044e puritatea”.\n<\/p>\n\u0411\u0440\u0435\u0442\u0442\u0430\u043d\u043e\u043c\u0438\u0446\u0435\u0441<\/h2>\n
\n (nu orice, specifice).<\/p>\n\n
Bat aciditatea<\/h2>\n
„Boala dopuri”<\/h2>\n
\n
\nCe altceva<\/h3>\n