{"id":8223,"date":"2020-01-14T21:50:14","date_gmt":"2020-01-14T18:50:14","guid":{"rendered":"http:\/\/vine-nn.ru\/uhlicita-maceracia\/"},"modified":"2020-01-14T21:50:14","modified_gmt":"2020-01-14T18:50:14","slug":"uhlicita-maceracia","status":"publish","type":"post","link":"https:\/\/vine-nn.ru\/sk\/uhlicita-maceracia\/","title":{"rendered":"Uhli\u010dit\u00e1 macer\u00e1cia"},"content":{"rendered":"<p>\n\t\t<strong>Oxid uhli\u010dit\u00fd (carbonesca) macer\u00e1cia<\/strong> \u2013 technika, vin\u00e1rstva, zn\u00e1my predov\u0161etk\u00fdm pre v\u00edna Beaujolais regi\u00f3ne.\n <\/p>\n<p>\nHrozno s\u00fa fermentovan\u00e9 ako celok zoskupen\u00ed v hermeticky uzavret\u00fdch n\u00e1dob\u00e1ch naplnen\u00fdch oxidu uhli\u010dit\u00e9ho, t. j. v anaer\u00f3bnych podmienkach (bez kysl\u00edka).\n<\/p>\n<p>\nKvasenie za\u010d\u00edna v cel\u00fdch bob\u00fa\u013e v r\u00e1mci akcie kvasiniek a enz\u00fdmov vlastn\u00e9 bobule, ktor\u00e9 s\u00fa sprev\u00e1dzan\u00e9 tvorbou ako fenoly (aromatick\u00e9 zl\u00fa\u010deniny), ktor\u00e9 s\u00fa tvoren\u00e9 v typickej kvasenie. Tieto zl\u00fa\u010deniny s\u00fa zodpovedn\u00e9 za pr\u00edchute &#8222;ban\u00e1ny&#8220;, &#8222;l\u00edzanky&#8220; a &#8222;guma&#8220;, typick\u00e9 pre v\u00edna z\u00edskan\u00e9 uhli\u010dit\u00e1 macer\u00e1cia.\n <\/p>\n<p>\nTieto v\u00edna maj\u00fa v\u00fdrazn\u00fd ovocn\u00fd t\u00f3n a obsahuj\u00fa v\u00fdrazne menej trieslov\u00edn v porovnan\u00ed s v\u00edna vyroben\u00e9 z drven\u00fdch plodov.<\/p>\n<p>\n&#8222;\u010cist\u00fd&#8220;, uhli\u010dit\u00e1 macer\u00e1cia na v\u00fdrobu docela \u0165a\u017ek\u00e9, preto\u017ee bobule na dne vane je zvy\u010dajne deforma\u010dn\u00e9 pod\u013ea hmotnosti vrchnej vrstvy. S cie\u013eom minimalizova\u0165 po\u010det po\u0161koden\u00e9 bobule hrozna pre tieto v\u00edna sa zberaj\u00fa ru\u010dne. Na dosiahnutie prijate\u013en\u00e9ho pevnos\u0165ou ako macer\u00e1cia je doplnen\u00e1 tradi\u010dn\u00e9 kvasiniek ferment\u00e1ciu. <\/p>\n","protected":false},"excerpt":{"rendered":"<p>Oxid uhli\u010dit\u00fd (carbonesca) macer\u00e1cia \u2013 technika, vin\u00e1rstva, zn\u00e1my predov\u0161etk\u00fdm pre v\u00edna Beaujolais regi\u00f3ne. Hrozno s\u00fa fermentovan\u00e9 ako celok zoskupen\u00ed v hermeticky uzavret\u00fdch n\u00e1dob\u00e1ch&#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-8223","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\/8223","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=8223"}],"version-history":[{"count":0,"href":"https:\/\/vine-nn.ru\/sk\/wp-json\/wp\/v2\/posts\/8223\/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=8223"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/vine-nn.ru\/sk\/wp-json\/wp\/v2\/categories?post=8223"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/vine-nn.ru\/sk\/wp-json\/wp\/v2\/tags?post=8223"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}