\nOvocie a bobule vin\u00e1rstva v ruskej Feder\u00e1cii bol najviac vyvinut\u00e9 na Ukrajine, v Bielorusku, Gruz\u00ednsku a v Litve.<\/p>\n
\nOvocn\u00e9 v\u00edna<\/strong> \u2014 alkoholick\u00e9 n\u00e1poje z silu od 10 do 18 obj.%, z\u00edskan\u00e9 alkoholov\u00fdm kvasen\u00edm \u0161\u0165avy z \u010derstv\u00e9ho alebo sulfatirovannah ovocie a bobule, cukor, med s alebo bez pridania sportactivities. Mnoho ovocia, v\u00edna, najm\u00e4 Slabospitsky, fyziologick\u00e9 \u00fa\u010dinky na organizmus, ako aj obsah vitam\u00ednov a nedostatkom miner\u00e1lov superior vini\u010da.\n<\/p>\n \nAk chcete z\u00edska\u0165 ovocn\u00e9 v\u00edna pomocou wild a pestuje ovocie a bobule: jablk\u00e1, hru\u0161ky, dule, mi\u0161pu\u013ea, mountain ash lesa, Krymsk\u00e1 ashberry, amelanchier, \u010dere\u0161ne, slivky, \u010dere\u0161ne slivky, marhule, broskyne, maliny, \u010dernice, cloudberries, jahody, egre\u0161e, r\u00edbezle, \u010du\u010doriedky, \u010du\u010doriedka, cowberry, brusn\u00edc, \u0161\u00edpkovou, sea-re\u0161etliakov\u00fd, viburnum, Actinidia (berry twining ker p\u00f4vodom z \u010ealek\u00e9ho V\u00fdchodu s lahodn\u00e9, vo\u0148av\u00e9, vitam\u00edn bobule), lemongrass. V\u0161etky suroviny musia by\u0165 certifikovan\u00e9.\n<\/p>\n \nZ\u00e1kladn\u00e9 technol\u00f3gie v\u00fdroby ovocn\u00fdch v\u00edn<\/strong> je rovnak\u00fd ako technol\u00f3giu v\u00fdroby v\u00edna z ich jednotliv\u00fdch typov. Z\u00e1rove\u0148 existuje mno\u017estvo funkci\u00ed vlastn\u00e9 len ovocie a bobule vin\u00e1rstva. \u0160\u00e9f medzi nimi s\u00fa nasledovn\u00e9: <\/p>\n Ovocn\u00e9 v\u00edna odrodov\u00e9 a zmes. \nZSSR vyroben\u00e9 ovocn\u00e9 v\u00edna obsahuje prebytok kyselina uhli\u010dit\u00e1, a tich\u00e9 v\u00edno bez prebytok oxidu uhli\u010dit\u00e9ho. V\u00edno, s\u00fdten\u00e9, perliv\u00e9 v\u00edno je rozdelen\u00fd do \u0161umiv\u00fdch (s\u00fdten\u00fdch). \nV z\u00e1vislosti od druhu a formul\u00e1cia pomer surov\u00edn, technologick\u00e9 funkcie a stav hotov\u00fdch v\u00fdrobkov, v\u0161etky ovocn\u00e9 v\u00edna s\u00fa rozdelen\u00e9 do 8 skup\u00edn: \u0161umiv\u00e9 (biela a ru\u017eov\u00e1); \u0161umiv\u00e9 (biela a ru\u017eov\u00e1); tabu\u013eka \u2014 such\u00e9 v\u00edna (biele, ru\u017eov\u00e9 a \u010derven\u00e9), s obsah zvy\u0161kov\u00e9ho cukru do 1% (white), sladk\u00e9 (biela, ru\u017eov\u00e1 a \u010derven\u00e1); nekreplenoy \u2014 sladk\u00e9 a lik\u00e9r (biela, ru\u017eov\u00e1 a \u010derven\u00e1) ; opevnen\u00e9, siln\u00e9, sladk\u00e9, lik\u00e9r \u2013 (biela, ru\u017eov\u00e1 a \u010derven\u00e1); medovo \u2014 sladk\u00e9 a lik\u00e9r (biela a ru\u017eov\u00e1); ochuten\u00e9, siln\u00e9, sladk\u00e9, lik\u00e9r (biela, ru\u017eov\u00e1 a \u010derven\u00e1); ovocie (biela, ru\u017eov\u00e1 a \u010derven\u00e1). Ovocn\u00e9 v\u00edna maj\u00fa n\u00edzke spotrebite\u013esk\u00e9 v\u00fdhody.\n<\/p>\n \nMedzi v\u00edna obsahuje prebytok oxidu uhli\u010dit\u00e9ho, tie najd\u00f4le\u017eitej\u0161ie s\u00fa Jabl\u010dn\u00e9ho v\u00edna a \u0161umiv\u00e9ho Jabl\u010dn\u00e9ho v\u00edna \u0161umiv\u00e9. Jabl\u010dn\u00e9 v\u00edno materi\u00e1lov z\u00edskan\u00fdch kvasen\u00edm nerieden\u00fd jabl\u010dn\u00fd mu\u0161t z kult\u00farnych jesenn\u00e9 a zimn\u00e9 odrody. Pri zn\u00ed\u017eenom sladkos\u0165 Jablkov\u00e1 \u0161\u0165ava je jeho obsahom cukru upraven\u00e9 na 10% pridan\u00e9ho cukru. Nedostato\u010dn\u00e9 kyslos\u0165 n\u00e1pravu, predstavujeme \u0161\u0165avy, 20 % \u0161\u0165ava z divok\u00fdch jab\u013ak. Ovocie a bobule vin\u00e1rstva v ruskej Feder\u00e1cii bol najviac vyvinut\u00e9 na Ukrajine, v Bielorusku, Gruz\u00ednsku a v Litve. Ovocn\u00e9 v\u00edna \u2014 alkoholick\u00e9 n\u00e1poje…<\/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-8180","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\/8180","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=8180"}],"version-history":[{"count":0,"href":"https:\/\/vine-nn.ru\/sk\/wp-json\/wp\/v2\/posts\/8180\/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=8180"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/vine-nn.ru\/sk\/wp-json\/wp\/v2\/categories?post=8180"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/vine-nn.ru\/sk\/wp-json\/wp\/v2\/tags?post=8180"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}\n
\nOdrodov\u00e9 je v\u00edno vyroben\u00e9 z jedn\u00e9ho druhu ovocia alebo berry surov\u00edn, ako aj s pou\u017eit\u00edm najmenej 80% z jednej suroviny, ako napr\u00edklad: \u010dere\u0161\u0148a, BlackBerry, at\u010f.
\nMie\u0161an\u00e9 v\u00edno pripraven\u00e9 zo zmesi ovocia a lesn\u00fdch plodov, ako s\u00fa: Ovocie, Ovocie, \u010cerven\u00e9, at\u010f. siln\u00e9 Odrodov\u00e9 v\u00edno vynikaj\u00face v\u00edna mie\u0161anie.\n<\/p>\n
\nSt\u00e1le v\u00edna v z\u00e1vislosti od kvality vydania kme\u0148ov\u00e9, prich\u00e1dza k poznaniu, bez zbyto\u010dn\u00e9ho odkladu, a v poriadku, t. j. vysoko kvalitn\u00e9 \u010derven\u00e9 v\u00edna kon\u0161tantn\u00e9 zlo\u017eenie a organoleptick\u00e9 vlastnosti, typick\u00e9 pre dan\u00e9 \u00fazemie (okres) v\u00edna.\n<\/p>\n
\n\u0160umiv\u00e9 cider vyroben\u00e9 druhotn\u00fdm kvasen\u00edm \u010derstv\u00e9 alebo fermentovan\u00e9 Jablkov\u00fd d\u017e\u00fas pod tlakom acratofor.
\n\u0160umiv\u00e9 mu\u0161t sa vyr\u00e1ba nas\u00fdtenia oxidom uhli\u010dit\u00fdm fermentovan\u00e9 jablkovej \u0161\u0165avy.<\/p>\n","protected":false},"excerpt":{"rendered":"