{"id":7934,"date":"2020-01-14T15:52:32","date_gmt":"2020-01-14T12:52:32","guid":{"rendered":"http:\/\/vine-nn.ru\/mineral-vin-cum-este\/"},"modified":"2020-01-14T15:52:32","modified_gmt":"2020-01-14T12:52:32","slug":"mineral-vin-cum-este","status":"publish","type":"post","link":"https:\/\/vine-nn.ru\/ro\/mineral-vin-cum-este\/","title":{"rendered":"Mineral vin \u2013 cum este?"},"content":{"rendered":"

\n Potrivit lui Jamie Goody (Jamie Goode), popular, cu mul\u021bi sommelier termenul de „\u043c\u0438\u043d\u0435\u0440\u0430\u043b\u044c\u043d\u043e\u0441\u0442\u044c” \u00een descrierea vinului ultimul timp tot mai des criticat ca \u00eendoielnice \u0219i \u0434\u0435\u0437\u043e\u0440\u0438\u0435\u043d\u0442\u0438\u0440\u0443\u044e\u0449\u0438\u0439.
\nPutem vorbi despre ceea ce propriet\u0103\u021bi, care a f\u0103cut o descrie ca „\u043c\u0438\u043d\u0435\u0440\u0430\u043b\u044c\u043d\u043e\u0441\u0442\u044c” de vin, au de a face cu minerale? \u0218i spun ele ceva despre capacitatea de vin la o viteza?\n<\/p>\n

<\/p>\n

\n\u00cen note de degustare acest termen \u2013 este un relativ nou. O astfel de caracteristic\u0103 a \u00eenceput s\u0103 apar\u0103 doar \u00een anii 1980, \u00eenainte de ei, nimeni nu a folosit. De atunci, cuv\u00e2ntul bine a intrat \u00een lexiconul degust\u0103tori, dar \u00een ultimul timp se observ\u0103 o reducere considerabil\u0103 de entuziasm \u00een aplicarea acesteia.\n<\/p>\n

Critica „\u043c\u0438\u043d\u0435\u0440\u0430\u043b\u044c\u043d\u043e\u0441\u0442\u0438” se bazeaz\u0103 pe dou\u0103 puncte:<\/h3>\n

\nPrimul<\/u>:- acest termen nu exist\u0103 o defini\u021bie clar\u0103. Diferi\u021bi oameni \u00een\u021beleg \u00een mod diferit \u0219i-l utiliza\u021bi pentru a descrie o varietate de caracteristici de vin. Acest lucru este clar demonstrat de un experiment realizat \u0416\u043e\u0440\u0434\u0438 \u0411\u0430\u043b\u043b\u0438\u0441\u0442\u0435\u0440\u043e\u043c (Jordi Ballester) \u00een Dijon, \u00een timpul c\u0103ruia a fost studiat\u0103 utilizarea acestui termen de c\u0103tre profesioni\u0219ti.\n<\/p>\n

\nAl doilea<\/u>: ideea c\u0103 mineralele pot fi luate de vi\u021b\u0103 de vie din sol \u0219i afecta apoi la gust de struguri (vin), este supus \u0219tiin\u021bific\u0103 criticat. Adic\u0103, \u00een opinia biologi, este practic imposibil.\n<\/p>\n

\n Dar…\n <\/p>\n

\n\u00cemi place foarte mult acest termen. \u0218i vreau s\u0103 fac \u0435\u0440\u0435\u0442\u0438\u0447\u0435\u0441\u043a\u043e\u0435 presupunere: poate, totu\u0219i, posibil\u0103 leg\u0103tur\u0103 \u00eentre „\u043c\u0438\u043d\u0435\u0440\u0430\u043b\u044c\u043d\u043e\u0441\u0442\u044c\u044e” vin \u0219i-l \u0436\u0438\u0432\u0443\u0447\u0435\u0441\u0442\u044c\u044e? \u0218i este destul de curajos: nu poate fi a doua consecin\u021b\u0103 a primului? \u00cenainte de a-am \u0440\u0430\u0437\u043e\u0439\u0434\u0443\u0441\u044c \u00een erezie, s\u0103 ne uit\u0103m la esen\u021ba problemei.\n<\/p>\n

Curent consensul \u0219tiin\u021bific const\u0103 \u00een faptul c\u0103 compozi\u021bia solului afecteaz\u0103 calitatea vinului doar de faptul, \u00een ce regim de vi\u021b\u0103 de vie prime\u0219te ap\u0103. \u00cen conformitate cu aceast\u0103 idee, pe suprafe\u021be de vie la vi\u021b\u0103 de vie suficient de ap\u0103, dar nu \u00een exces, \u0219i de vi\u021b\u0103 de vie \u00een cele mai importante momente se confrunt\u0103 cu micro-stres, asociate cu lipsa de b\u0103ut. Conform acestei teorii, compozi\u021bia chimic\u0103 a solului nu conteaza.\n<\/p>\n

\nDar, \u00een func\u021bie de mul\u021bi viticultori, este important nu numai modul de disponibilitatea de umiditate \u00een sol, dar \u0219i de chimie straturile sale. Tipul de sol joac\u0103 un rol ies din limitele ei de scurgere rotativ\u0103. Din punct de vedere al botanicii, nu este exclus, c\u0103 componen\u021ba mineral\u0103 a solului poate afecta direct \u0219i indirect de efectele buchet de vin.\n<\/p>\n

\nDirect \u2013 prin substan\u021be minerale colectate de r\u0103d\u0103cini din sol \u0219i intr\u0103 \u00een fructe de padure si, respectiv, \u00een vin. Pu\u021bin probabil ca acest efect este vizibil sim\u021bi \u2013 deoarece cele mai multe de ioni de minerale nu au miros \u0219i nu au aproape nici un gust \u2013 dar, totu\u0219i, poate fi important.\n<\/p>\n

\nDe fapt, exist\u0103 dovezi c\u0103 tipul (compozi\u021bie) a solului poate influen\u021ba compozi\u021bia chimic\u0103 a vinului.
\n\u00cen anul 2000, german\u0103 botanist Andreas Peuke crescut de vi\u021b\u0103 de vie riesling \u00een ghivece cu trei diferite tipuri de sol cu \u0444\u0440\u0430\u043d\u043a\u043e\u043d\u0441\u043a\u0438\u0445 de vi\u021b\u0103 de vie: loess, \u0440\u0430\u043a\u0443\u0448\u0435\u0447\u043d\u044b\u0439 calcar \u0219i \u043a\u0435\u0439\u043f\u0435\u0440. Colectarea sucul din tulpini de vi\u021b\u0103 de vie, el le-a efectuat analiza chimic\u0103 \u0219i a constatat diferen\u021be \u00een compozi\u021bia.\n<\/p>\n

\nDesigur, acest lucru nu este cel mai remarcabil studiu pe aceast\u0103 tem\u0103. Dar ea demonstreaz\u0103 principial\u0103 probabilitatea, despre ce vorbim.\n<\/p>\n

\nEfectul indirect const\u0103 \u00een efectul de minerale (cu prezen\u021ba sau absen\u021ba) \u00een expresia genelor de plante, ceea ce duce la \u043d\u0435\u043e\u0434\u0438\u043d\u0430\u043a\u043e\u0432\u043e\u043c\u0443 formarea de compu\u0219i aromatici \u0219i a precursorilor (surs\u0103 de substan\u021be), \u00een boabele de struguri.\n<\/p>\n

\n\u00cen plus, compozi\u021bia chimic\u0103 a mustului are un impact semnificativ \u0219i la locul de munc\u0103 de drojdie \u0219i bacterii \u00een procesul de fermentare, pentru a schimba cursul \u0219i propor\u021biile produc\u021biei de microorganisme compu\u0219i aromatici.\n<\/p>\n

De unde \u00een sol mineralele?<\/h3>\n

\nMasa principal\u0103 de minerale componente ale solului se formeaz\u0103 prin descompunerea materialului organic, iar nu distrugerea de pietre \ud83d\ude42 Dincolo de capacitatea solului de a descompune materia organic\u0103 de ioni de minerale, care pot s\u0103 se hr\u0103neasc\u0103 cu plante, responsabil\u0103 de activitatea care tr\u0103iesc \u00een ea de microorganisme.\n<\/p>\n

Se disting trei forme de „\u043c\u0438\u043d\u0435\u0440\u0430\u043b\u044c\u043d\u043e\u0441\u0442\u0438” de vin:<\/h2>\n

<\/p>\n

Primul \u2013 mineral de parfum<\/h3>\n

\nDe obicei sa simt albe vinuri.<\/p>\n

\nSursa de minerale \u2013 sau „\u0441\u043f\u0438\u0447\u0435\u0447\u043d\u043e\u0433\u043e” \u2013 ton ac\u021bioneaz\u0103, se pare, volatil, compu\u0219i de sulf, produse drojdie \u00een timpul fermenta\u021biei.\n<\/p>\n

\nClasic tonul „\u0432\u044b\u0441\u0435\u0447\u0435\u043d\u043d\u043e\u0433\u043e cremene” sau chibrituri, inerent alb vinurile de Burgundia (\u00een special, Chablis), este de fapt destul de atractiv. Produc\u0103torii de chardonnay din \u00eentreaga lume nu este potrivnic s\u0103-l repete \u00een vinuri.\n<\/p>\n

Dou\u0103 alte forme de \u043c\u0438\u043d\u0435\u0440\u0430\u043b\u044c\u043d\u043e\u0441\u0442\u0438 \u2013 descriere gust<\/h3>\n

\nUna (cea mai controversat\u0103) este asociat cu mare aciditate de vin alb. Mul\u021bi cu u\u0219urin\u021b\u0103 dau o caracterizare a „mineral” luminos \u043a\u0438\u0441\u043b\u043e\u0442\u043d\u044b\u043c alb vinurilor, \u00een timp ce tocmai termenul de „aciditate ridicat\u0103” aici incadra mai bine. O situa\u021bie similar\u0103 \u2013 cu vinuri, \u043e\u043f\u0438\u0441\u044b\u0432\u0430\u0435\u043c\u044b\u043c\u0438 ca „piatr\u0103”.\n<\/p>\n

\nAltul \u2013 \u00een opinia mea, cel mai util \u00een calitate de caracteristici: \u2013 un tip special \u0441\u043e\u043b\u043e\u043d\u043e\u0432\u0430\u0442\u0430\u044f \u043c\u0438\u043d\u0435\u0440\u0430\u043b\u044c\u043d\u043e\u0441\u0442\u044c, de genul celei pe care o sim\u021bim \u00een apa mineral\u0103, numai ca este mult mai pu\u021bin intens\u0103. Ea mai degrab\u0103 se refer\u0103 la descrierea „structura” de vin.\n<\/p>\n

\nDeci, s\u0103 ne \u00eentoarcem la \u0435\u0440\u0435\u0442\u0438\u0447\u0435\u0441\u043a\u043e\u043c\u0443 problema de comunicare „\u043c\u0438\u043d\u0435\u0440\u0430\u043b\u044c\u043d\u043e\u0441\u0442\u0438” vin \u0219i de capacitatea lui de maturare de lung\u0103 durat\u0103.\n<\/p>\n

\nCu greu a\u0219 putea da acest exact\u0103 fundamentarea \u0219tiin\u021bific\u0103, dar mul\u021bi vin, care mi-ar fi descris ca fiind mai mult de minerale, se pare, au un poten\u021bial mai mare la timpi de expunere mari dec\u00e2t acestea minerale semenii. Deosebit de important este pentru vinuri albe.\n<\/p>\n

\nAm repetat, s-a confruntat cu faptul c\u0103 vinurile albe s-au dovedit mai tenace dec\u00e2t la ei se a\u0219teptau reie\u0219ind din adoptate de evalu\u0103ri. <\/p>\n

\n\u0218tiin\u021bific\u0103, pozi\u021bia este de a\u0219a natur\u0103: de oxidare vin alb protejeaz\u0103 liber de dioxid de sulf, ceea ce contribuie la un pH sc\u0103zut (adic\u0103 aciditate ridicat\u0103), deoarece \u00eentr-un mediu mai mult dioxid de sulf se afl\u0103 \u00een stare activ\u0103 (acid, \u00een sine, nu este protejat de supra-oxidare).\n<\/p>\n

\nCu toate acestea, unele vinuri se dezbin\u0103 \u00een mod clar din aceast\u0103 logic\u0103 \u0219i manifest\u0103 o mare vitalitate, dec\u00e2t s-ar a\u0219tepta de la ei. \u00cen special, unele „eco” vinuri cu con\u021binut foarte sc\u0103zut de dioxid de sulf, care \u0219i \u00een pivni\u021b\u0103 sunt oxidate nu la fel de activ \u0219i deschis sticla lung\u0103 perioad\u0103 de timp \u00ee\u0219i p\u0103streaz\u0103 forma buna.\n<\/p>\n

\n\u0218i aceste rezistente vinurile albe au mai mult de „minerale” caracteristici.\n<\/p>\n

\nUna maghiar\u0103 vinificator mi-a ar\u0103tat lor vin alb din zona lacului Balaton. Vin cu anumite zone au fost semnificativ mai durat\u0103 lung\u0103 de via\u021b\u0103, dec\u00e2t cu adiacente, de\u0219i to\u021bi ceilal\u021bi factori, \u00een afar\u0103 de terroir, ei au fost la fel. Astfel de circumstan\u021be \u0219i s\u0103 m\u0103 fac\u0103 s\u0103 cread\u0103 \u00eentr-un fel de „efect protector”, produs compozi\u021bie mineral\u0103 a solului.\n<\/p>\n

\nProblema este c\u0103 eu nu pot descrie \u00een mod clar mecanismul de modul \u00een care func\u021bioneaz\u0103, probabil din lipsa mea de \u00een\u021belegere de chimie de vin. Cu toate acestea, vinul ascunde \u00eenc\u0103 foarte multe mistere, care nu au o explica\u021bie \u0219tiin\u021bific\u0103. <\/p>\n

\nVinul de oxidare a proteja \u0219i dioxid de sulf, care, a ad\u0103ugat el, \u0219i polifenoli, care con\u021bine. \u0218i dac\u0103 \u043c\u0438\u043d\u0435\u0440\u0430\u043b\u044c\u043d\u043e\u0441\u0442\u044c adaug\u0103 rezisten\u021ba alb vinurilor, este logic s\u0103 se presupun\u0103 c\u0103 \u0219i ro\u0219u, de asemenea,. Doar pentru ro\u0219ii nu este at\u00e2t de evident, deoarece acestea nu sunt at\u00e2t de fragile de la sine.\n<\/p>\n

\nRela\u021bia de minerale cu caracter de vin \u0219i de supravie\u021buire \u2013 dac\u0103 exist\u0103 \u2013 poate fi la fel de simpl\u0103 corela\u021bie \u0219i cauzalitate dependen\u021b\u0103.\n<\/p>\n

\nCorela\u021bia poate consta \u00een \u0441\u043e\u043f\u0443\u0442\u0441\u0442\u0432\u0438\u0438 „mineral” gust un con\u021binut \u00een vin de glutation, care este prezent \u00een diferite cantit\u0103\u021bi \u00een vinuri albe \u0219i le protejeaz\u0103 de oxidare.<\/p>\n

\n\u0218i poate, \u00een cazul \u00een senza\u021bie de un anumit fel de „textura”, care las\u0103 \u00een gur\u0103 vinul cu un con\u021binut redus de polifenoli, iar \u00een albe vinuri acestea, destul de ciudat, pot provoca \u043e\u043a\u0441\u0438\u0434\u0430\u0446\u0438\u044e, spre deosebire de ro\u0219ii, \u00een cazul \u00een care polifenolii din ea protejeaz\u0103. Unii vinificatori practic\u0103 preventiv\u0103 delicat\u0103 \u043e\u043a\u0441\u0438\u0434\u0430\u0446\u0438\u044e suc de struguri pentru a sc\u0103pa de excesul de polifenoli, care pot cauza junk inutile \u043e\u043a\u0441\u0438\u0434\u0430\u0446\u0438\u044e mai t\u00e2rziu, \u00een procesul de \u0432\u0438\u043d\u0438\u0444\u0438\u043a\u0430\u0446\u0438\u0438.<\/p>\n

\nOricare ar fi fost, \u043c\u0438\u043d\u0435\u0440\u0430\u043b\u044c\u043d\u043e\u0441\u0442\u044c vin \u2013 o \u00eentrebare complex\u0103, \u00eenc\u0103 insuficient studiate \u0219i extrem de interesant. <\/p>\n","protected":false},"excerpt":{"rendered":"

Potrivit lui Jamie Goody (Jamie Goode), popular, cu mul\u021bi sommelier termenul de „\u043c\u0438\u043d\u0435\u0440\u0430\u043b\u044c\u043d\u043e\u0441\u0442\u044c” \u00een descrierea vinului ultimul timp tot mai des criticat ca…<\/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-7934","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\/7934","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=7934"}],"version-history":[{"count":0,"href":"https:\/\/vine-nn.ru\/ro\/wp-json\/wp\/v2\/posts\/7934\/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=7934"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/vine-nn.ru\/ro\/wp-json\/wp\/v2\/categories?post=7934"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/vine-nn.ru\/ro\/wp-json\/wp\/v2\/tags?post=7934"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}