{"id":8179,"date":"2020-01-14T21:25:59","date_gmt":"2020-01-14T18:25:59","guid":{"rendered":"http:\/\/vine-nn.ru\/okolo-vina\/"},"modified":"2020-01-14T21:25:59","modified_gmt":"2020-01-14T18:25:59","slug":"okolo-vina","status":"publish","type":"post","link":"https:\/\/vine-nn.ru\/sk\/okolo-vina\/","title":{"rendered":"Okolo v\u00edna"},"content":{"rendered":"

<\/p>\n

\n \u017divotn\u00e9 prostredie sa vz\u0165ahuje na v\u00edno a in\u00e9 \u0161peci\u00e1lne v\u00fdrobky, ktor\u00e9 svojim sp\u00f4sobom s\u013eubuje pote\u0161enie spotrebite\u013ea. Napr\u00edklad, destil\u00e1ty m\u00f4\u017eu by\u0165 detekovan\u00e9 v ka\u017edej rodine, bar, ale \u010dasto, a nie len ich. Toto je brandy, hrozna brandy a liehov\u00edn z Timkov (Brandy) a kvasiniek destil\u00e1ty.\n <\/p>\n

\n Tieto vysokostatusnye n\u00e1poje s\u00fa zahrnut\u00e9 v kateg\u00f3rii hrozna destil\u00e1ty. V\u00fdznamn\u00fa \u00falohu pre nich hr\u00e1 aspo\u0148 \u0161es\u0165 mesiacov, skladovanie, pre najviac \u010das\u0165, v mal\u00fdch dubov\u00fdch sudoch.\n <\/p>\n

Brandy<\/h2>\n

\n Umenie v\u00fdrobu brandy siaha do \u010dias Frederick Barbarossa, t. j. vznik\u00e1 v 1. a 2. storo\u010dia. Najsk\u00f4r im boli ako „aquavit“, teda „\u017eiv\u00e1 voda“. Ale \u010doskoro bolo zisten\u00e9, u\u017eito\u010dn\u00e9 stimula\u010dn\u00e9 vlastnosti.\n <\/p>\n

\n Brandy je destil\u00e1t z v\u00edna. Pre svoju bud\u00facu chu\u0165 d\u00f4le\u017eit\u00e9 v\u00fdber prvotn\u00e9 a n\u00e1sledn\u00e9 \u0161es\u0165 mesiacov v\u00edna dozrievan\u00edm v mal\u00fdch dubov\u00fdch sudoch s objemom menej ako 1.000 L. po\u010das tejto doby destil\u00e1t je vyzret\u00fd a farieb a pr\u00edchut\u00ed, z dreva, \u00eds\u0165 do p\u00e1lenky, \u010do je jemn\u00fd, mierne chu\u0165, v\u00f4\u0148u a Golden-hnedej farby. Slivovica s zvl\u00e1\u0161tne vlastnosti pod\u013ea veku a kvalite potrebuj\u00fa Zrie\u0165 najmenej 1 2 mesiace. Jemn\u00e9 odr\u00f4d „brandy“ e\u0161te Zrie\u0165 nieko\u013eko rokov v sudoch z men\u0161ej ve\u013ekosti.\n <\/p>\n

Ako pi\u0165 brandy?<\/h3>\n

\n Fan\u00fa\u0161ikov brandy pite ho najm\u00e4 pri izbovej teplote (18\u00b0C), alebo ohrievanie skla s rukami, ale odborn\u00edci v poh\u00e1ri dobr\u00e9ho brandy nie tepl\u00e9, tak, aby ste nepo\u0161kodili n\u00e1poj na rozvin\u00fa\u0165 v prirodzenom tempe. Na pitie p\u00e1lenky priamo z tzv ko\u0148ak sklo, preto\u017ee v tento ve\u013ek\u00fd-bellied sklo sa najlep\u0161ie prejavuje najlep\u0161\u00edch prchav\u00fdch l\u00e1tok, ktor\u00e9 ur\u010duj\u00fa, kytice n\u00e1poj. Je d\u00f4le\u017eit\u00e9, aby sklo nebol naplnen\u00fd a\u017e po horn\u00fd okraj a opustil pi\u0165 dostatok priestoru pre zverejnenie kytice. Okrem toho, brandy je ocenil ako „dlhotrvaj\u00face“ pi\u0165 a ako pr\u00edsada na koktaily.\n <\/p>\n

Grappa<\/h2>\n

\n Destil\u00e1t z Timkov (skr\u00e1tene nemeck\u00fd n\u00e1zov „trester“, v Taliansku „Brandy“) je vyr\u00e1ban\u00e1 destil\u00e1ciou Timkov zostal z hrozna a fermentovan\u00e9 po hroznovej \u0161\u0165avy \u0165a\u017eby (k\u00f4ra, hroznov\u00fd, a mo\u017eno hrebene hrozno). Grappa je siln\u00fd, \u013eahk\u00fd, ako je voda, destil\u00e1t s minim\u00e1lny obsah alkoholu je 37.5% vol. Ulo\u017een\u00edm v dubov\u00fdch sudoch destil\u00e1t z Timkov m\u00f4\u017eete k\u00fapi\u0165 odtiene zo slamy \u017elt\u00e9 a\u017e oran\u017eov\u00e9. Kv\u00f4li jeho u\u017eito\u010dn\u00e9 \u00fa\u010dinky ako digestif je obzvl\u00e1\u0161\u0165 popul\u00e1rne u\u013eah\u010di\u0165 pr\u00e1cu \u017eal\u00fadka po v\u00fddatn\u00e9 jedlo.\n <\/p>\n

Kvasinky alkoholu<\/h2>\n

\n Tento n\u00e1poj sa vyr\u00e1ba destil\u00e1ciou v\u00edna kvasinky, ktor\u00e9 vo ve\u013ek\u00fdch mno\u017estv\u00e1ch s\u00fa vytvoren\u00e9 po\u010das prv\u00e9ho prenos (oddelenie mlad\u00e9 v\u00edna z dro\u017edia). Destil\u00e1t je ulo\u017een\u00fd a zameriava sa na pevnos\u0165 hotov\u00fd v\u00fdrobok nie je pod 38% obj. alkohol. Odborn\u00edci oce\u0148uj\u00fa kvasiniek, alkohol, preto\u017ee jeho pekn\u00e9, jemn\u00e9 povahy.\n <\/p>\n

Hroznov\u00fd alkohol<\/h2>\n

\n Tento destil\u00e1t je vyroben\u00fd alkoholov\u00fdm kvasen\u00edm a destil\u00e1ciou z cel\u00e9ho hrozna, alebo hroznov\u00fdch v\u00fdliskov. Destil\u00e1t s minim\u00e1lnym obsahom alkoholu 38% obj. l\u00ed\u0161i v tom, \u017ee sa zachov\u00e1 ar\u00f3mu a chu\u0165 cel\u00fdch hroznov\u00fdch bob\u00fa\u013e.\n <\/p>\n

V\u00ednny ocot<\/h2>\n

\n V\u00ednny ocot sa vyr\u00e1ba z v\u00edna, ktor\u00e9 s\u00fa \u0161peci\u00e1lne bakt\u00e9rie, ktor\u00e9 tvoria kyseliny octovej. Tieto bakt\u00e9rie m\u00f4\u017eu previes\u0165 alkohol z v\u00edna do octovej. Potom v\u00ednny ocot je \u010falej vyzrieva v dreven\u00fdch sudov, kde Zreje a z\u00edskava farbu. V z\u00e1vislosti na kvalitu hotov\u00e9ho v\u00fdrobku ocot m\u00f4\u017ee by\u0165 ulo\u017een\u00e9 v sude na nieko\u013eko rokov, a potom balen\u00e9 a dod\u00e1van\u00e9 na predaj.\n <\/p>\n

Grapeseed olej<\/h2>\n

\n Na hroznov\u00fd olej je lisovan\u00fd z su\u0161en\u00e9 semen\u00e1 hrozna. To m\u00e1 farbu od Zlato\u017eltej farby na olivov\u00fd a sladk\u00fa chu\u0165. Olej je ve\u013emi cenen\u00fd pre jeho vysok\u00fd obsah kyseliny linolovej a v d\u00f4sledku nezvy\u010dajne vysok\u00fd bod varu je ide\u00e1lny pre pe\u010denie tie najn\u00e1ro\u010dnej\u0161ie jedla.\n <\/p>\n","protected":false},"excerpt":{"rendered":"

\u017divotn\u00e9 prostredie sa vz\u0165ahuje na v\u00edno a in\u00e9 \u0161peci\u00e1lne v\u00fdrobky, ktor\u00e9 svojim sp\u00f4sobom s\u013eubuje pote\u0161enie spotrebite\u013ea. Napr\u00edklad, destil\u00e1ty m\u00f4\u017eu by\u0165 detekovan\u00e9 v ka\u017edej…<\/p>\n","protected":false},"author":1,"featured_media":1268,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[45],"tags":[],"class_list":["post-8179","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-suvisiace-informacie"],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/vine-nn.ru\/sk\/wp-json\/wp\/v2\/posts\/8179","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/vine-nn.ru\/sk\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/vine-nn.ru\/sk\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/vine-nn.ru\/sk\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/vine-nn.ru\/sk\/wp-json\/wp\/v2\/comments?post=8179"}],"version-history":[{"count":0,"href":"https:\/\/vine-nn.ru\/sk\/wp-json\/wp\/v2\/posts\/8179\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/vine-nn.ru\/sk\/wp-json\/wp\/v2\/media\/1268"}],"wp:attachment":[{"href":"https:\/\/vine-nn.ru\/sk\/wp-json\/wp\/v2\/media?parent=8179"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/vine-nn.ru\/sk\/wp-json\/wp\/v2\/categories?post=8179"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/vine-nn.ru\/sk\/wp-json\/wp\/v2\/tags?post=8179"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}