{"id":7946,"date":"2020-01-14T15:57:52","date_gmt":"2020-01-14T12:57:52","guid":{"rendered":"http:\/\/vine-nn.ru\/cum-se-face-vinul\/"},"modified":"2020-01-14T15:57:52","modified_gmt":"2020-01-14T12:57:52","slug":"cum-se-face-vinul","status":"publish","type":"post","link":"https:\/\/vine-nn.ru\/ro\/cum-se-face-vinul\/","title":{"rendered":"Cum se face vinul?"},"content":{"rendered":"<p><img decoding=\"async\" src=\"\/wp-content\/uploads\/cdf860bc1b96c3d16d0d4a7a0fb3ee74.jpg\" \/><\/p>\n<p>\nTotul \u00eencepe cu fructe de padure de pe vi\u021b\u0103 de vie: este important ca acestea s\u0103 fie suficient de gradul de maturitate. Din \u043d\u0435\u0434\u043e\u0437\u0440\u0435\u043b\u043e\u0433\u043e sau \u043f\u0435\u0440\u0435\u0437\u0440\u0435\u043b\u043e\u0433\u043e de struguri va neimportant vin. Recolta de struguri determin\u0103 poten\u021bialul de vin: se poate face r\u0103u de vin bun din struguri, dar niciodat\u0103 nu face un vin bun din r\u0103u de fructe de padure.\n<\/p>\n<p><img decoding=\"async\" src=\"\/wp-content\/uploads\/10bff4d5c839e70d6c1c39a79b618fd8.jpg\" \/><\/p>\n<p>\nEchipa de culeg\u0103tori sunt trimise la vita-de-vie. Este emo\u021bionant moment al anului. Toate vierii sper\u0103 la o vreme favorabil\u0103, \u00een perioada de recoltare. Declara\u021bia poate ruina totul.\n<\/p>\n<p><img decoding=\"async\" src=\"\/wp-content\/uploads\/21b2bd82b18e6178fd6a140509e13fd2.jpg\" \/><\/p>\n<p>\nColectate manual de fructe de padure \u00eenc\u0103rcat\u0103 \u00een semi-tone de organism.\n<\/p>\n<p><img decoding=\"async\" src=\"\/wp-content\/uploads\/70040e5fbd365df6f8375060e7b747e3.jpg\" \/><\/p>\n<p>\nCu toate acestea, tot mai des recolta a merge cu mijloace de mecanizare. Este mai ieftin. \u00cen plus, \u00een regiunile calde, pentru a p\u0103stra calitatea recoltei sale de a aduna mai bine pe timp de noapte, iar acest lucru este mult mai u\u0219or de a face cu ajutorul aparatelor.\n<\/p>\n<p><img decoding=\"async\" src=\"\/wp-content\/uploads\/49dcb9f1b59b963941a3901496a0a839.jpg\" \/><\/p>\n<p>\nRecoltarea de sp\u0103lat culege fructe de padure cu vi\u021b\u0103 de vie \u0219i trimite-le \u00een sistemul de transport de la o podgorie. \u00cen imagine \u2013 recoltarea strugurilor la Bordeaux.\n<\/p>\n<p><img decoding=\"async\" src=\"\/wp-content\/uploads\/5e139810457ab7e28300942dffe3f4bb.jpg\" \/><\/p>\n<p>\nColectate de ma\u0219in\u0103 de fructe de padure sunt sortate pentru \u043e\u0442\u0431\u0440\u0430\u043a\u043e\u0432\u043a\u0438 ni\u0219te.\n<\/p>\n<p><img decoding=\"async\" src=\"\/wp-content\/uploads\/bcd0c88621b7ec7cbf738bea776be2ae.jpg\" \/><\/p>\n<p>Fructe de padure, culese manual, pentru a ajunge la o podgorie \u00eentregi grupuri.\n<\/p>\n<p><img decoding=\"async\" src=\"\/wp-content\/uploads\/572ac4578baef0b0356bc10fe8739dbb.jpg\" \/><\/p>\n<p><img decoding=\"async\" src=\"\/wp-content\/uploads\/c7baffe8cced6e33cce2a3d1cd716493.jpg\" \/><\/p>\n<p>De asemenea, le \u043e\u0442\u0441\u043e\u0440\u0442\u0438\u0440\u043e\u0432\u044b\u0432\u0430\u044e\u0442 de calitate. Toate putrede \u0219i moi, fructe de padure, \u00eempreun\u0103 cu frunze \u0219i pe\u021biolele ar trebui s\u0103 fie eliminate.\n<\/p>\n<p><img decoding=\"async\" src=\"\/wp-content\/uploads\/c8acd83433e831f00a9676038d48c0b2.jpg\" \/><\/p>\n<p>Sortat\u0103 strugurii intr\u0103 \u00een ma\u0219in\u0103 pentru separarea de ciorchine. Dup\u0103 el poate fi divizat: u\u0219or sau complet.<\/p>\n<p><img decoding=\"async\" src=\"\/wp-content\/uploads\/a23a703b8cf03bfd0d5e4a6ab4dff7a9.jpg\" \/><\/p>\n<p>Aici este ceea ce r\u0103m\u00e2ne dup\u0103 separarea complet\u0103 de fructe de padure.<\/p>\n<p><img decoding=\"async\" src=\"\/wp-content\/uploads\/c4a91ec721112ff8342d3e8c3235a2e9.jpg\" \/><\/p>\n<p>Receptie, zona de mic vinicole. \u0421\u0433\u0440\u0443\u0436\u0430\u0435\u043c\u044b\u0439 aici strugurii conductei intr\u0103 \u00een rezervor \u0219i de acolo la studii \u00een domeniu chan. <\/p>\n<p><img decoding=\"async\" src=\"\/wp-content\/uploads\/83323acf059dbc2294070d9129bb0955.jpg\" \/><\/p>\n<p>Asta \u00een cazul \u00een care \u00eencepe o diferen\u021b\u0103 \u00een produc\u021bia de albe \u0219i vinuri ro\u0219ii. Ro\u0219ii c\u0103l\u0103tori \u00eempreun\u0103 cu coaja, iar cele albe, fructe de padure, mai \u00eent\u00e2i, se stoarce, se separa sucul de coaj\u0103 \u00eenainte prin fermentarea.\n<\/p>\n<p>\n\u00cen fotografie \u2013 o mic\u0103 piatr\u0103 studii \u00een domeniu \u043b\u0430\u0433\u0430\u0440 \u00een portughez\u0103 regiunea Douro. Dup\u0103 umplere, fructe de padure \u00een el vor fi atent c\u0103lcate \u00een picioare cu picioarele, pentru a s\u0103tura un suc cu substan\u021be colorante \u0219i aromatice substan\u021be din coaja de struguri.\n<\/p>\n<p><img decoding=\"async\" src=\"\/wp-content\/uploads\/eb30a90bf3ebe75ad3f93ce67a76c628.jpg\" \/><\/p>\n<p>Dar acest lucru este rar deja pentru zilele noastre un exemplu tradi\u021bionale de vinifica\u021bie, caracteristic pentru portughez Douro. \u041f\u0435\u0440\u0435\u0434\u0430\u0432\u043b\u0435\u043d\u043d\u044b\u0439 picioarele struguri \u00eencepe s\u0103 fermenteze \u00eentr-un mod natural. Aceste persoane m\u00e2inile se amestec\u0103 mustul de mai multe ori pe zi, pentru a asigura o bun\u0103 dore\u0219te a fi extras\u0103 \u0219i pentru a preveni dezvoltarea bacteriilor pe suprafata coaja de fructe de padure, care \u00een mod inevitabil, apare \u00een sus, form\u00e2nd un capac.<\/p>\n<p><img decoding=\"async\" src=\"\/wp-content\/uploads\/f93f4b67ed04cc702444ac86c44e344e.jpg\" \/><\/p>\n<p>Moderne \u0432\u0438\u043d\u043e\u0434\u0435\u043b\u044c\u043d\u044f\u0445 practica obi\u0219nuit\u0103 a fost ad\u0103ugarea uscate, special cultivat\u0103 de drojdie, care permit mult mai bine de a controla procesul de fermentare. Cu toate acestea, multe \u00eenc\u0103 de crame, \u00een cazul \u00een care trebuie s\u0103 r\u0103t\u0103ceasc\u0103 \u00een salturi s\u0103lbatice care tr\u0103iesc \u00een vie sau \u00een cel mai vinicole.<\/p>\n<p><img decoding=\"async\" src=\"\/wp-content\/uploads\/096dac9509637c69b9d5b383526e1572.jpg\" \/><\/p>\n<p>Fructe de padure la aceast\u0103 fotografie c\u0103l\u0103tori \u00een cuve din o\u021bel inoxidabil. \u00cen timpul ferment\u0103rii, dioxidul de carbon, prin urmare, este destul de normal, c\u0103 chan r\u0103m\u00e2ne deschis\u0103, pentru a dioxidul de carbon ar putea pleca \u00een atmosfer\u0103. Dar se \u00eent\u00e2mpl\u0103 c\u0103, studii \u00een domeniu chan este \u00eenchis, atunci dioxid de carbon aruncat din el ventila\u021bie.<\/p>\n<p><img decoding=\"async\" src=\"\/wp-content\/uploads\/14e8c2701a50ce80006cab7ddc5df646.jpg\" \/><\/p>\n<p>Aici \u00eentr-un mic rezervorul capac din pulpa \u043f\u0440\u0438\u0442\u0430\u043f\u043b\u0438\u0432\u0430\u0435\u0442\u0441\u044f \u00een must \u0440\u043e\u0431\u043e\u0442\u0438\u0437\u0438\u0440\u043e\u0432\u0430\u043d\u043d\u044b\u043c \u043f\u043b\u0443\u043d\u0436\u0435\u0440\u043e\u043c. Pe unele \u0432\u0438\u043d\u043e\u0434\u0435\u043b\u044c\u043d\u044f\u0445 se face manual, cu ajutorul unor drugi. Procesul de periodice \u043f\u0440\u0438\u0442\u0430\u043f\u043b\u0438\u0432\u0430\u043d\u0438\u044f capace din pulpa numit <strong>\u043f\u0438\u0436\u0430\u0436 (fr. pigeage)<\/strong>.<\/p>\n<p><img decoding=\"async\" src=\"\/wp-content\/uploads\/4eb18e3051f3b4be3d0fbbc00cfb156b.jpg\" \/><\/p>\n<p>O alternativ\u0103 \u043f\u0440\u0438\u0442\u0430\u043f\u043b\u0438\u0432\u0430\u043d\u0438\u044e capace const\u0103 \u00een udarea caramelizat, \u0437\u0430\u0431\u0438\u0440\u0430\u0435\u043c\u044b\u043c din partea de jos chan. <\/p>\n<p><img decoding=\"async\" src=\"\/wp-content\/uploads\/8e73afcae47205a98cb2d4a8f132ffc5.jpg\" \/><\/p>\n<p>Aici pute\u021bi vedea cum \u0431\u0440\u043e\u0434\u044f\u0449\u0435\u0435 ro\u0219u mustul se scurge din rezervor \u0219i se toarn\u0103 \u00eenapoi. Sensul este de a \u00eembog\u0103\u021bi cu oxigen \u0219i de a ajuta grojdiei s\u0103 se dezvolte. Pe alte etapele de producere a vinului \u00eencearc\u0103, dimpotriv\u0103, de a proteja-l de oxigen, dar \u00een acest stadiu este necesar.<\/p>\n<p><img decoding=\"async\" src=\"\/wp-content\/uploads\/637348b164a44cd2965690e382e445cd.jpg\" \/><\/p>\n<p>C\u00e2nd fermentarea este terminat\u0103, cele mai multe vinuri ro\u0219ii ambalat \u00een butoaie de stejar, pentru a termina maturarea lor. Forme \u0219i dimensiuni butoaie \u2013 o mare varietate. Pe fotografie \u2013 una dintre cele mai frecvente: 225-250 de litru. Francez\u0103 tradi\u021bional\u0103 butoi 225\u043b numit <strong>\u0431\u0430\u0440\u0440\u0438\u043a (fr. barrique)<\/strong>, r\u0103sp\u00e2ndit\u0103 \u00een Bordeaux.\n<\/p>\n<p>\nOriginea lemnului, precum \u0219i, de asemenea, faptul c\u0103 utilizarea de noi sau reposedate butoaie \u2013 factori foarte importan\u021bi pentru formarea unui stil \u0219i caracter de vin. \u00cen descrierile de vinuri v\u0103 pute\u021bi \u00eent\u00e2lni expresia &#8222;extras din noi \u0431\u0430\u0440\u0440\u0438\u043a\u0430\u0445&#8221;: aceasta \u00eenseamn\u0103 c\u0103 vinul va fi pronun\u021bat de stejar tonul \u00een buchet. Maturarea \u00een butoaie, foste \u00een folosin\u021b\u0103, nu este \u00eentotdeauna de economii pe butoaie: pentru unele vinuri \u0219i-a exprimat de stejar tonul nu este de dorit.\n<\/p>\n<p><img decoding=\"async\" src=\"\/wp-content\/uploads\/5e92ac37893003715e2a3d15f379b257.jpg\" \/><\/p>\n<p>Iat\u0103 un exemplu de butoaie mult mai mare, \u00een virtutea c\u0103ruia ea informeaz\u0103 vina un minim de &#8222;stejar&#8221; de caracter. Pentru unele vinuri de o astfel de op\u021biune mult mai adecvat mici butoaie.<\/p>\n<p><img decoding=\"async\" src=\"\/wp-content\/uploads\/b40af810943fe15362e5e68d8f454a2a.jpg\" \/><\/p>\n<p>Este \u043a\u043e\u0440\u0437\u0438\u043d\u043e\u0447\u043d\u044b\u0439 de pres\u0103: dup\u0103 \u00eencheierea procesului de fermenta\u021bie, c\u00e2nd vinul golit cu pulpa, ea \u043e\u0442\u0436\u0438\u043c\u0430\u0435\u0442\u0441\u044f pentru a prelua reziduurile de vin materie prima. <\/p>\n<p><img decoding=\"async\" src=\"\/wp-content\/uploads\/70485453091799cf43f422ed295ba805.jpg\" \/><\/p>\n<p>Iar acest lucru \u2013 \u043f\u043d\u0435\u0432\u043c\u043e\u043f\u0440\u0435\u0441\u0441. Acesta este utilizat \u00een produc\u021bia de unele ro\u0219ii \u0219i aproape toate vinurile albe. \u00cen interiorul \u2013 o camer\u0103, care este umplut cu aer \u0219i cu lin tot mai mare presiune cu grij\u0103 presele con\u021binutul containerului. <\/p>\n<p><img decoding=\"async\" src=\"\/wp-content\/uploads\/5d9bfcc49ac8b827bc8274e1fa986b85.jpg\" \/><\/p>\n<p><img decoding=\"async\" src=\"\/wp-content\/uploads\/cf081925604d88f84bed1725729148fc.jpg\" \/><\/p>\n<p>Iar acest lucru este ceea ce r\u0103m\u00e2ne dup\u0103 ce toate manipul\u0103rile: tort, care poate fi pus pe produc\u021bia de compost.<\/p>\n<p><img decoding=\"async\" src=\"\/wp-content\/uploads\/3337d72d4836173f8fac3df3564be38e.jpg\" \/><\/p>\n<p>Con\u021binutul chan, \u00een care \u0431\u0440\u043e\u0434\u0438\u043b\u043e vin alb: sedimente din mor\u021bi drojdie de bere. Uneori vin pentru a-i conferi \u043e\u0441\u043e\u0431\u0433\u043e buchet complex p\u0103streaz\u0103 pe o astfel de sup\u0103r\u0103tor pentru un timp, o astfel de extras se nume\u0219te <strong>sur oare (fr. sur lie)<\/strong>.<\/p>\n<p><img decoding=\"async\" src=\"\/wp-content\/uploads\/0b77f988963645d90f01adc42116682b.jpg\" \/><\/p>\n<p>Mul\u021bi crama cu butoaie \u00een aceast\u0103 zi \u00ee\u0219i men\u021bin tip tradi\u021bional. Rece miercuri sub arcadele ideal\u0103 pentru maturare vinuri tinere, care, de obicei, dureaz\u0103 de la trei luni la trei ani.<\/p>\n<p><img decoding=\"async\" src=\"\/wp-content\/uploads\/3e0f9e2991a3bf91fa5986d5c35c0dd6.jpg\" \/><\/p>\n<p>Vinificator ia o proba din butoaie cu vin ro\u0219u la intervale regulate \u0219i de a produce \u0434\u043e\u043b\u0438\u0432, pentru a compensa pierderea de vin, \u0438\u0441\u043f\u0430\u0440\u044f\u044e\u0449\u0435\u0433\u043e\u0441\u044f \u00een procesul de maturare.<\/p>\n<p><img decoding=\"async\" src=\"\/wp-content\/uploads\/9d18f10b9a7f4638aa675ed65abad56d.jpg\" \/><\/p>\n<p>Uneori apare necesitatea de deversarea de vin dintr-un butoi \u00een altul sau dintr-un butoi \u00eentr-o cuv\u0103 din o\u021bel inoxidabil. \u00cen aceast\u0103 fotografie se folosesc azotul pentru a muta vin f\u0103r\u0103 nedorite contact cu oxigenul. Azot folosesc, de asemenea, \u00een sistemele de stocare deschise sticle de vin v\u00e2ndute de sticl\u0103, \u00een restaurante \u0219i cafenele.<\/p>\n<p><img decoding=\"async\" src=\"\/wp-content\/uploads\/074893f914e037848a0741ad0656d7c7.jpg\" \/><\/p>\n<p>Iar aici e invers: deversor se face intentionat contactul vinului cu aerul, pentru a accelera procesul de maturare.<\/p>\n<p><img decoding=\"async\" src=\"\/wp-content\/uploads\/b6dddb47eae19f82e5c9f3c4ab2527c5.jpg\" \/><\/p>\n<p>Unii vin \u00een procesul de na\u0219tere \u0219i de via\u021b\u0103 \u00een general, nu \u0219tiu de contact cu stejarul: le de\u021bin \u00een o\u021bel inoxidabil, pentru a le salva de fructe proaspete \u00een natur\u0103. <\/p>\n<p><img decoding=\"async\" src=\"\/wp-content\/uploads\/462a175a53a545dac00ceedb31b2acea.jpg\" \/><\/p>\n<p>\u0218i, \u00een sf\u00e2r\u0219it, vinul este gata \u0219i poate fi \u0431\u0443\u0442\u0438\u043b\u0438\u0440\u043e\u0432\u0430\u0442\u044c. Cel mai adesea se \u00eenainte de aceasta, este filtrat, pentru a vedea el a fost curat \u0219i transparent, precum \u0219i pentru prevenirea alter\u0103rii microbiologice. Poza din dreapta vin \u00eenainte de filtrare, st\u00e2nga \u2013 dup\u0103.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Totul \u00eencepe cu fructe de padure de pe vi\u021b\u0103 de vie: este important ca acestea s\u0103 fie suficient de gradul de maturitate. Din&#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-7946","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\/7946","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=7946"}],"version-history":[{"count":0,"href":"https:\/\/vine-nn.ru\/ro\/wp-json\/wp\/v2\/posts\/7946\/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=7946"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/vine-nn.ru\/ro\/wp-json\/wp\/v2\/categories?post=7946"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/vine-nn.ru\/ro\/wp-json\/wp\/v2\/tags?post=7946"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}