{"id":8228,"date":"2020-01-14T21:53:07","date_gmt":"2020-01-14T18:53:07","guid":{"rendered":"http:\/\/vine-nn.ru\/ako-urobit-sampanske\/"},"modified":"2020-01-14T21:53:07","modified_gmt":"2020-01-14T18:53:07","slug":"ako-urobit-sampanske","status":"publish","type":"post","link":"https:\/\/vine-nn.ru\/sk\/ako-urobit-sampanske\/","title":{"rendered":"Ako urobi\u0165 \u0161ampansk\u00e9?"},"content":{"rendered":"<p>\n  <img decoding=\"async\" src=\"\/wp-content\/uploads\/719e9a8c32cd0ecada7473cf2197461f.jpg\" \/><\/p>\n<p>\u0160ampansk\u00e9ho v\u00edna jedine\u010dn\u00e9. Ak chcete za\u010da\u0165 s, ak zber hrozna na \u0161ampansk\u00e9 technika nie je pou\u017eit\u00fd, cel\u00e1 kolekcia je manu\u00e1lny proces pre doda\u0165 bobule na miesto, stla\u010dte v perfektnom stave.\n<\/p>\n<p>\nPravideln\u00e9 ve\u013ek\u00fd k\u00f4\u0161 bol nahraden\u00fd trochu r\u00f4zne pouk\u00e1\u017eky z ko\u0161a tak, aby rozdrvi\u0165 hrozna na nosenie. Na zn\u00ed\u017eenie cestovn\u00fd \u010das z hrozna, usporiada\u0165 miesta jeho spracovanie priamo uprostred vinice.\n<\/p>\n<p>\n Pri v\u00fdrobe bieleho \u0161ampansk\u00e9 z \u010dierneho hrozna Pinot Noir (toto \u0161ampansk\u00e9 je na \u0161t\u00edtku Blanc de noirs \u2013 &#8222;Blanc de Noir&#8220;, teda &#8222;biele z \u010diernych&#8220;) potrebujete, aby \u0161\u0165ava nie je v kontakte s tmavou ko\u017eou bobule, teda tak\u00e9 jemn\u00e9 citlivosti.<\/p>\n<p>\nZhutnenie by malo d\u00f4js\u0165 r\u00fdchlo, a tak sa postupne a samostatne zhroma\u017e\u010fova\u0165 \u0161\u0165avy. Teda \u0161peci\u00e1lna forma tradi\u010dn\u00e9 \u0161ampansk\u00e9 lisy: tieto hrozna sa naleje na ve\u013ek\u00fd povrch, ale hr\u00fabka vrstvy by mali by\u0165 mal\u00e9 u\u013eah\u010di\u0165 pohyb \u0161\u0165avy. Zber\u00e1 hrozno mus\u00ed by\u0165 bez po\u0161kodenia.\n<\/p>\n<p>\nZhutnenie sa vyskytuje pod\u013ea pr\u00edsnych pravidiel. Tam s\u00fa spolu 1 929 polo\u017eky na lisovanie, z ktor\u00fdch ka\u017ed\u00e1 mus\u00ed z\u00edska\u0165 \u0161peci\u00e1lne pracovn\u00e9 povolenie.\n<\/p>\n<p>Od 4,000 kg hrozna na \u0161ampansk\u00e9 v\u00fdrobu m\u00f4\u017eu by\u0165 pou\u017eit\u00e9 len 25.5 HL of wort, ktor\u00e9 je rozdelen\u00e9 do dvoch frakci\u00ed: <\/p>\n<ul>\n<li> <b>cuv\u00e9e<\/b> (FR. cuv\u00e9e) je prv\u00fdm 2050 l <\/li>\n<li> <b>Ty<\/b> (FR.taille) \u2013 \u010fal\u0161ie 500 l <\/li>\n<\/ul>\n<p>\nJe mo\u017en\u00e9 komprimova\u0165 \u010falej, ale potom si bodkovan\u00fd, ktor\u00e9 sa nehodia do pravidiel appellation \u0161ampansk\u00e9ho. Tento tzv <strong>Rubezhnoe v\u00edno<\/strong> (FR. reb\u00eache), ktor\u00fd ide na destil\u00e1ciu. Ako u\u017e kompresie, hor\u0161ia kvalita.<\/p>\n<p>\nV\u00fdsledn\u00fd ka\u0161a je transportovan\u00fd do vin\u00e1rstvo pre bud\u00face v\u00fdroba v\u00edna, pre biele v\u00edna obvykl\u00fdm sp\u00f4sobom.<br \/>\nNa konci zimy, pivnica majstra vykon\u00e1va mont\u00e1\u017e: chut\u00ed v\u00edna a zmie\u0161ame v takom pomere, aby dosiahnu\u0165 harmonick\u00fd, charakteristick\u00e9 pre t\u00fato zna\u010dku chuti. Ak nie \u0161ampansk\u00e9 millesime (t. j. nie z jedn\u00e9ho zberu dan\u00e9ho roku), pou\u017eitie rezervn\u00e9ho v\u00edna z predch\u00e1dzaj\u00facich rokov. Champagne z\u00e1kony umo\u017e\u0148uj\u00fa okrem mal\u00e9ho mno\u017estva \u010derven\u00e9ho v\u00edna v bielom z\u00edska\u0165 ru\u017eovej farby t\u00f3nu (ktor\u00e9 je zak\u00e1zan\u00e9 v in\u00fdch \u010dastiach Franc\u00fazska).<\/p>\n<p>\nPotom za\u010dne \u0161peci\u00e1lna v\u00fdroba \u2013 transform\u00e1cia st\u00e1le v\u00edno \u0161umiv\u00e9.\n <\/p>\n<h2>&#8222;\u0160ampansk\u00e9 met\u00f3da&#8220;<\/h2>\n<p>\nSkuto\u010dn\u00e9 \u0161ampansk\u00e9 sa naz\u00fdva <strong>\u0161ampansk\u00e9 met\u00f3da<\/strong> \u2013 pomocou sekund\u00e1rneho kvasenia vo f\u013ea\u0161i. <\/p>\n<p>\n Rovnak\u00fa platobn\u00fa met\u00f3du, ako vo vz\u0165ahu k \u0161umiv\u00e9 v\u00edna vyroben\u00e9 v champagne nie je, je nahraden\u00fd pojmom tradi\u010dn\u00e1 met\u00f3da \u2013 m\u00e9thode traditionnelle. Pozost\u00e1va z nasledovn\u00fdch krokov.\n<\/p>\n<p>Hrozno sa zber\u00e1, da\u0165 pod tlak, aby <b>base v\u00edno<\/b> \u2013 obvykl\u00e9 st\u00e1le v\u00edno, sk\u00f4r kysl\u00e9, jes\u0165 nie je u\u017eito\u010dn\u00e9. Potom produkuj\u00fa mie\u0161anie z\u00e1kladn\u00fdch v\u00edn, dosiahnutie po\u017eadovanej chuti, ktor\u00e1 sp\u013a\u0148a \u0161t\u00fdl v\u00fdrobcu. Mix mo\u017eno ako v\u00edna z r\u00f4znych rokov, a v\u00edno z jedn\u00e9ho zberu. Hlavnou my\u0161lienkou tohto mie\u0161ania, ktor\u00e1 sa vol\u00e1 <strong>na mont\u00e1\u017e<\/strong> dosiahnu\u0165 s\u00falad chut\u00ed, vyhladenie ro\u010dn\u00e9 v\u00fdkyvy v kvalite a charakteristiky po\u013enohospod\u00e1rskych plod\u00edn. V\u00fdsledn\u00e1 zmes sa naz\u00fdva <b>Cuv\u00e9e<\/b> (cuv\u00e9e). Zmes z\u00edskavan\u00e1 z vybran\u00fdch z\u00e1klad v\u00edn pre \u0161peci\u00e1lne \u00fa\u010dely, tzv <b>a prest\u00ed\u017e Cuv\u00e9e<\/b> (cuv\u00e9e prestige)<\/p>\n<p>Ak plod\u00edn, je vynikaj\u00faci, je to \u0161ampansk\u00e9 vyroben\u00e9 v\u00fdlu\u010dne z neho, t\u00fdm, \u017ee rok na f\u013ea\u0161i, a je naz\u00fdvan\u00fd \u0161ampansk\u00e9 <b>millesime<\/b> (synonymum &#8222;vintage&#8220;).\n<\/p>\n<p>\nPotom zmes z\u00e1kladn\u00e9ho v\u00edna sa plnia a prida\u0165 tzv <b>lik\u00e9r, de tirage<\/b> (lik\u00e9rov\u00e9 de tirage) \u2013 v\u00edna s rozpusten\u00e9 trstinov\u00fd cukor a \u0161peci\u00e1lne chovan\u00e9 kvasinkov\u00fdch kme\u0148ov. F\u013ea\u0161a upchat\u00e9 do\u010dasn\u00e9 kovov\u00e9 uz\u00e1very (koruna spp, ako je pivo), niekedy s pou\u017eit\u00edm plastov\u00e9 tesnenie <b>bidule<\/b> (bidule), ktor\u00e9 m\u00f4\u017eu ma\u0165 podobu Poh\u00e1r na u\u013eah\u010denie zberu zrazenina.\n<\/p>\n<p><img decoding=\"async\" src=\"\/wp-content\/uploads\/1320a07a9d72e51270c2ddc94448b305.jpg\" \/><\/p>\n<p class=\"remark\">Mo\u017enos\u0165 f\u00f3liou (bidule) vo forme Poh\u00e1r<\/p>\n<p>Niektor\u00e9 (ve\u013emi m\u00e1lo) v\u00fdrobcovia vykon\u00e1va\u0165 sekund\u00e1rne kvasenie v r\u00e1mci pr\u00edrodn\u00e9ho korku do\u010dasn\u00e9, tvrdiac, \u017ee jeho por\u00e9znej \u0161trukt\u00fary tokov trochu viac kysl\u00edka, \u010d\u00edm sa v\u00edno m\u00e4k\u0161ie a hru bubbles je ten\u0161ia. V tomto pr\u00edpade, z\u00e1tka na f\u013ea\u0161u udr\u017euje klip s n\u00e1zvom <b>agraf<\/b> (FR. agrafe):\n<\/p>\n<p><img decoding=\"async\" src=\"\/wp-content\/uploads\/63a4d2380bd06e126a6ae089bf3f44b6.jpg\" \/><\/p>\n<p class=\"remark\">Agraf dr\u017e\u00ed do\u010dasn\u00e9 pr\u00edrodn\u00e9 trubice po\u010das druhotn\u00fdm kvasen\u00edm<\/p>\n<p>\nV\u00edno vo f\u013ea\u0161i op\u00e4\u0165 za\u010dne pochybova\u0165, a preto\u017ee f\u013ea\u0161a je pr\u00edsne obmedzen\u00e9, oxid uhli\u010dit\u00fd rozpusten\u00fd vo v\u00edne, obracia st\u00e1le v\u00edno \u0161umiv\u00e9.\n<\/p>\n<p>\n Pri ferment\u00e1cii je viac, f\u013ea\u0161e zost\u00e1vaj\u00fa v pivnici vo vodorovnej polohe na dreven\u00fdch stojanoch (FR. sur latte) pre starnutia na kalov z str\u00e1vil kvasiniek (sur lie starnutiu) a produkty ich autolysis (post-mortem rozklad). \u010c\u00edm dlh\u0161ie starnutia na kvasni\u010dn\u00fdch, jemnej\u0161ie a rafinovan\u00e1 v\u00f4\u0148a sa oto\u010d\u00ed von. Legislat\u00edvne minimum v champagne je 12 mesiacov. starnutie na kvasni\u010dn\u00fdch \u0161umiv\u00fdch (plus tri mesiace po odstr\u00e1nen\u00ed z kalu), ale v praxi sa tieto v\u00fdrazy s\u00fa v\u017edy viac.<\/p>\n<p>Po takejto expoz\u00edcie f\u013ea\u0161u hore nohami umiestnen\u00e9 na \u0161peci\u00e1lny stojan zbiera\u0165 sediment v krku.\n <\/p>\n<p><img decoding=\"async\" src=\"\/wp-content\/uploads\/d285cc7d20e1c436fea87aa1b3a23c16.jpg\" \/><\/p>\n<p class=\"remark\">Hudobn\u00fd stojan pre ru\u010dn\u00e9 riddling<\/p>\n<p id=\"terms2\">\nF\u013ea\u0161a pravideln\u00e9 povorachivat okolo svojej osi, \u010d\u00edm sa zvy\u0161uje uhol vstupnej v otvory st\u00e1nku, teda, f\u013ea\u0161e s\u00fa st\u00e1le viac zvislej polohe. \u00da\u010delom takejto manipul\u00e1cie je zbiera\u0165 v\u0161etky sedimentov v oblasti krku, ktor\u00e9 maj\u00fa zabr\u00e1ni\u0165 tomu, lepenie na steny f\u013ea\u0161e. Tento proces sa naz\u00fdva <b>remuage<\/b>. Prv\u00fdkr\u00e1t hudba stoj\u00ed za riddling bol pou\u017e\u00edvan\u00fd \u0161ampansk\u00e9ho domu Veuve Clicquot.\n<\/p>\n<p><img decoding=\"async\" src=\"\/wp-content\/uploads\/96a365706c317a2962b70393cdbc8f21.jpg\" \/><\/p>\n<p class=\"remark\">Sedimentov v f\u013ea\u0161a \u0161ampansk\u00e9ho po riddling<\/p>\n<p>\nMnoho modern\u00fdch v\u00fdrob z archaick\u00fd dreven\u00e9 hudba stoj\u00ed dal sp\u00f4sob, ako modern\u00e9 europalets \u2013 automatizovan\u00e9 pletivo kocky, ktor\u00e9 nahr\u00e1dzaj\u00fa ru\u010dn\u00e9 pr\u00e1ce pre s\u00fastru\u017eenie flia\u0161. \u00davod do inov\u00e1ci\u00ed, priemyslu vy\u017eaduje v\u00fdrobcov cava z Katal\u00e1nska.\n<\/p>\n<p><img decoding=\"async\" src=\"\/wp-content\/uploads\/9a5e63bf9005bcea07b9756d7db28d8a.jpg\" \/><\/p>\n<p class=\"remark\">Automatick\u00e9 europalety nahradi\u0165 manu\u00e1lne remuage<\/p>\n<p>\nZostaven\u00fd tak, sedimentov je mrazen\u00e9, ve\u013ea z\u00f3ny chladenia z hrdla f\u013ea\u0161e, ponor\u00ed sa v slanom n\u00e1leve alebo glykolu. Potom, f\u013ea\u0161e u\u017e v norm\u00e1lnej polohe \u2013 je to tuh\u00fd s sladkej vode pod tlakom s\u00e1m opust\u00ed f\u013ea\u0161e. Tento odstra\u0148ovanie sedimentov proces sa naz\u00fdva <b>degor\u017eovan\u00edm<\/b> (FR. d\u00e9gorgeage). <\/p>\n<p>\nPo degor\u017eovan\u00edm sa vykon\u00e1va pridania (na n\u00e1hradu \u0161kody, v\u00edna, zatia\u013e \u010do extrakcie mrazen\u00e9 kal) a prida\u0165 tzv. <strong>kombinovan\u00e9 s d\u00e1vkou lik\u00e9r<\/strong> (lik\u00e9rov\u00e9 de d\u00e1vkovanie, <b>on expedi\u010dn\u00fd lik\u00e9r<\/b> expedi\u010dn\u00fd lik\u00e9r d) obsahuj\u00fa rozpusten\u00e9 v rovnakom v\u00edno a cukor s &#8222;tajn\u00e9 pr\u00edsady&#8220; maker a zatvorte trval\u00e9 (pr\u00edrodn\u00fd korok) korku, dr\u017eal f\u013ea\u0161u kr\u00faten\u00e9ho dr\u00f4tu <b>muselet<\/b>.\n<\/p>\n<p>Tlak v f\u013ea\u0161a \u0161ampansk\u00e9ho pripraven\u00fd: 5-6 BANKOMAT.<\/p>\n<p>\nV z\u00e1vislosti od mno\u017estva cukru v lik\u00e9r, v kombin\u00e1cii s d\u00e1vkou oto\u010d\u00ed \u0161ampansk\u00e9 in\u00fd stupe\u0148 sladkosti. Ak cukru pred prijat\u00edm kone\u010dn\u00e9ho prekrytia nie je pridan\u00e9, potom \u0161ampansk\u00e9, dostane n\u00e1pis <b>brut nature<\/b> alebo <b>z\u00e9ro d\u00e1vkovanie<\/b>. To v\u0161ak nemus\u00ed nevyhnutne znamena\u0165, zero cukor, preto\u017ee nie v\u0161etky cukry predmetom rev\u00edzie t\u00fdm, \u017ee kvasnice. Ale sladkos\u0165 t\u00fdchto v\u00edn je minim\u00e1lna v\u0161etky mo\u017en\u00e9 varianty.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>\u0160ampansk\u00e9ho v\u00edna jedine\u010dn\u00e9. Ak chcete za\u010da\u0165 s, ak zber hrozna na \u0161ampansk\u00e9 technika nie je pou\u017eit\u00fd, cel\u00e1 kolekcia je manu\u00e1lny proces pre doda\u0165&#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-8228","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\/8228","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=8228"}],"version-history":[{"count":0,"href":"https:\/\/vine-nn.ru\/sk\/wp-json\/wp\/v2\/posts\/8228\/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=8228"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/vine-nn.ru\/sk\/wp-json\/wp\/v2\/categories?post=8228"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/vine-nn.ru\/sk\/wp-json\/wp\/v2\/tags?post=8228"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}