{"id":8209,"date":"2020-01-14T21:43:02","date_gmt":"2020-01-14T18:43:02","guid":{"rendered":"http:\/\/vine-nn.ru\/chemia-a-vnimanie-vone-vina\/"},"modified":"2020-01-14T21:43:02","modified_gmt":"2020-01-14T18:43:02","slug":"chemia-a-vnimanie-vone-vina","status":"publish","type":"post","link":"https:\/\/vine-nn.ru\/sk\/chemia-a-vnimanie-vone-vina\/","title":{"rendered":"Ch\u00e9mia a vn\u00edmanie v\u00f4ne v\u00edna"},"content":{"rendered":"<p>\nNa\u0161e ch\u00e1panie v\u00edno aromatick\u00e9 uh\u013eovod\u00edky \u2013 ako z h\u013eadiska mechanizmu \u013eudsk\u00e9ho vn\u00edmania, a v \u010dasti chemick\u00e9 z\u00e1klady pr\u00edchutiach \u2013 v\u00fdrazne pokro\u010dila v posledn\u00fdch rokoch. To je neuverite\u013ene zauj\u00edmav\u00e9 oblasti, aby presk\u00famala, ktor\u00e9 pret\u00ednaj\u00fa r\u00f4zne discipl\u00edny, vr\u00e1tane filozofie a psychol\u00f3gie.\n <\/p>\n<p>  <img decoding=\"async\" src=\"\/wp-content\/uploads\/e896546692d03fbd74fb2e5582d8a76f.jpg\" \/><\/p>\n<p>\nV\u00edno je zlo\u017eit\u00e9 chemick\u00e9 l\u00e1tky. Mnoh\u00e9 z t\u00fdchto l\u00e1tok v zlo\u017een\u00ed m\u00e1 chu\u0165 a v\u00f4\u0148u. Ale vrcholom ich je ve\u013emi \u0165a\u017ek\u00e9, preto\u017ee s\u00fa v zlo\u017eit\u00e9 interakcie: niektor\u00e9 maj\u00fa maskovanie \u00fa\u010dinok, posilnenie in\u00ed, a in\u00ed s\u00fa obsiahnut\u00e9 v mno\u017estv\u00e1ch, pod \u00farove\u0148 vn\u00edmania, ale ovplyv\u0148uj\u00fa vn\u00edmanie okolia k\u013abov.\n<\/p>\n<p>\nSk\u00f4r veril, \u017ee je mo\u017en\u00e9 ur\u010di\u0165 kytice v\u00edno len pri v\u00fdpo\u010dte nastavi\u0165 jeho jednotliv\u00fdch ochucuj\u00face l\u00e1tky v mno\u017estve nad hranicu. Ale uk\u00e1zalo sa, to nie.\n <\/p>\n<p>\nPod\u013ea ned\u00e1vnej \u0161t\u00fadie zahrnut\u00e9 zauj\u00edmav\u00fd experiment. Z v\u00edna bol identifikovan\u00fd prchav\u00fdch zl\u00fa\u010den\u00edn, tak\u017ee len jeho non-prchav\u00e1 matice. Potom niektor\u00ed z nich sa vr\u00e1tili do v\u00edna, ur\u010denie vplyv na ar\u00f3mu dia\u013ekov\u00e9 komponentov. Tento pr\u00edstup sa vyr\u00e1ba neo\u010dak\u00e1van\u00e9 v\u00fdsledky.\n <\/p>\n<p class=\"thesis\">\nV ur\u010ditej f\u00e1ze experimentu bolo, \u017ee v\u00edno, vyroben\u00e9 z non-prchav\u00e1 matice \u010derven\u00e9ho v\u00edna a prchav\u00fdch komponentov, bielej, c\u00edti\u0165 sa ako \u010derven\u00e1 a naopak. Neuverite\u013en\u00e9!\n<\/p>\n<p>\nNa\u0161e vn\u00edmanie v\u00edno \u2013 ve\u013emi zauj\u00edmav\u00e1 t\u00e9ma. U\u017e vieme, \u017ee ochutn\u00e1vka v\u00edna je multisenzorick\u00e9 proces: to, \u017ee ide o jazyk, nos, o\u010di a dokonca aj u\u0161i. Hra\u0165 \u00falohu hmatov\u00e9 pocity v \u00fastnej dutine. V\u0161etky tieto inform\u00e1cie rekommenduetsja v mozgu, a v \u010dase, ke\u010f sme si vedom\u00ed zobrazenia, ktor\u00e9 u\u017e nastali lie\u010dba obrovsk\u00e9 mno\u017estvo inform\u00e1ci\u00ed. Na\u0161e znalosti a predch\u00e1dzaj\u00face sk\u00fasenosti ochutn\u00e1vky tie\u017e tvori\u0165 skuto\u010dn\u00e9 vn\u00edmanie ur\u010dit\u00e9ho v\u00edna v poh\u00e1ri.\n<\/p>\n<p>\nNavy\u0161e, \u013eudia maj\u00fa r\u00f4znu citlivos\u0165 na jednotliv\u00e9 komponenty kytice. Pozoruhodn\u00fdm pr\u00edkladom \u2013 rotundan, sesquiterpenes, ktor\u00e9 pod\u013ea posledn\u00fdch \u0161t\u00fadi\u00ed, je zodpovedn\u00fd za korenie, ar\u00f3ma v \u010derven\u00fdch v\u00edn ako Shiraz. O p\u00e4tinu \u013eudia nec\u00edtia v\u00f4\u0148u.\n<\/p>\n<p class=\"thesis\">\nChu\u0165 \u00fadaje \u0161t\u00fadie tie\u017e uk\u00e1zali, \u017ee \u0161tvrtina z n\u00e1s precitlivel\u00fd hork\u00e9 komponentov. Podobne, pribli\u017ene \u0161tvrtina obyvate\u013eov naopak m\u00e1 ve\u013emi n\u00edzku citlivos\u0165 na hork\u00fa.\n<\/p>\n<p>\nVe\u013ek\u00e9 mno\u017estvo pr\u00e1ce vykonan\u00e9 s Sauvignon Blanc, ktor\u00e9 je do zna\u010dnej miery &#8222;model&#8220; v\u00edna.\n<\/p>\n<ul>\n<li>Cm. experiment na vn\u00edmanie chuti v\u00edna<\/li>\n<\/ul>\n<p>\n\u0160t\u00fadie uk\u00e1zali, \u017ee charakteristick\u00e1 v\u00f4\u0148a v\u00edna z tejto odrody je najm\u00e4 ur\u010di\u0165 dve triedy zl\u00fa\u010den\u00edn. Prv\u00fd \u2013 methoxypyrazine s v\u00f4\u0148ou zelen\u00e9 korenie a \u010derstv\u00e9 bylinky, ktor\u00e9 s\u00fa obsiahnut\u00e9 v bobule v etape zberu a zost\u00e1vaj\u00fa nezmenen\u00e9 po kvasen\u00ed.\n<\/p>\n<p>\nDruh\u00e9 tri polyfunctional thiol s\u00edrnych zl\u00fa\u010den\u00edn, ktor\u00e9 vznikli po\u010das kvasenia z prekurzorov v zlo\u017een\u00ed wort: 3MH, 3MHA a 4MMP. Tieto s\u00fa zodpovedn\u00e9 za pr\u00edjemnou v\u00f4\u0148ou tropick\u00e9ho ovocia, grapefruit a kru\u0161p\u00e1n.\n<\/p>\n<p>\nMedzi \u010fal\u0161ie komponenty, ktor\u00e9 tvoria v\u00f4\u0148a v\u00edn zo Sauvignon Blanc, r\u00f4zne estery s ovocnou v\u00f4\u0148ou, aldehyd C6 (hexanal) s v\u00f4\u0148ou \u010derstvo kosenie tr\u00e1vy a nezrel\u00fdch plodov; alkoholy a terp\u00e9ny v dosahu.\n<\/p>\n<p>\n Dnes vo v\u0161etk\u00fdch pokusy o vyu\u017eitie poznatkov o ch\u00e9mii v\u00edna na zlep\u0161enie postupov pestovania vini\u010da a v\u00fdroby v\u00edna. Zachyt\u00e1va ducha povedomie, ktor\u00fd je dosiahnut\u00fd v\u010faka pr\u00edspevku z analytickej ch\u00e9mie, molekul\u00e1rnej biol\u00f3gie, Mikrobiol\u00f3gie, botaniky a \u0161t\u00fadi\u00ed senzorick\u00fdch syst\u00e9mov. Dobre, a v\u00edno, samozrejme)<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Na\u0161e ch\u00e1panie v\u00edno aromatick\u00e9 uh\u013eovod\u00edky \u2013 ako z h\u013eadiska mechanizmu \u013eudsk\u00e9ho vn\u00edmania, a v \u010dasti chemick\u00e9 z\u00e1klady pr\u00edchutiach \u2013 v\u00fdrazne pokro\u010dila v posledn\u00fdch&#8230;<\/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-8209","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\/8209","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=8209"}],"version-history":[{"count":0,"href":"https:\/\/vine-nn.ru\/sk\/wp-json\/wp\/v2\/posts\/8209\/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=8209"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/vine-nn.ru\/sk\/wp-json\/wp\/v2\/categories?post=8209"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/vine-nn.ru\/sk\/wp-json\/wp\/v2\/tags?post=8209"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}