{"id":8229,"date":"2020-01-14T21:53:52","date_gmt":"2020-01-14T18:53:52","guid":{"rendered":"http:\/\/vine-nn.ru\/ako-urobit-sumive-vino\/"},"modified":"2020-01-14T21:53:52","modified_gmt":"2020-01-14T18:53:52","slug":"ako-urobit-sumive-vino","status":"publish","type":"post","link":"https:\/\/vine-nn.ru\/sk\/ako-urobit-sumive-vino\/","title":{"rendered":"Ako urobi\u0165 \u0161umiv\u00e9 v\u00edno?"},"content":{"rendered":"

Tento \u010dl\u00e1nok je o v\u00fdrobcu. Cm. tie\u017e preh\u013ead \u0161umiv\u00e9 v\u00edna kraj\u00edn<\/p>\n

\u0160umiv\u00e9 v\u00edno<\/strong> \u2013 v\u00edno nas\u00fdten\u00e9 oxidom uhli\u010dit\u00fdm, ktor\u00fd z nich rob\u00ed malinovku.
\nOxid uhli\u010dit\u00fd je vytvoren\u00e1 v hroznov\u00e9ho mash v kvasn\u00fd proces prirodzene. Sp\u00f4sob, ak\u00fdm oxidu uhli\u010dit\u00e9ho je \u010derpan\u00e1 do v\u00edna, ako v s\u00f3da, existuje, ale po\u010det tak\u00fdchto v\u00edn je mal\u00fd (v\u00fdvoz nie s\u00fa konkurencieschopn\u00e9, tak\u017ee sme takmer \u017eiadne zahrani\u010dn\u00fdch v\u00edn v tejto kateg\u00f3rii), a na \u00farovni, ktor\u00e1 umiestni\u0165 ich na pultoch „koloto\u010d“, ale nie v tejto recenzii.\n<\/p>\n

<\/p>\n

\nTeda, tvorbe oxidu uhli\u010dit\u00e9ho v kvasn\u00fd proces je prirodzen\u00fd a nevyhnutn\u00fd proces. Pri v\u00fdrobe ticho (nie \u0161umiv\u00e9) v\u00edna, CO2 je ved\u013eaj\u0161\u00edm produktom, ktor\u00fd unik\u00e1 do atmosf\u00e9ry. Ak cie\u013eom je v\u00fdroba \u0161umiv\u00fdch v\u00edn, proces zhroma\u017e\u010fovania a uchov\u00e1vania \u00fadajov oxidu uhli\u010dit\u00e9ho je prijat\u00e9 pod kontrolou a z\u00edskava nuansy, v z\u00e1vislosti od typu suroviny a \u00farove\u0148 \u0161umiv\u00e9 v\u00edno po\u017eiada\u0165 vin\u00e1rov.\n<\/p>\n

\nPr\u00edtomnos\u0165 ve\u013ek\u00e9ho mno\u017estva oxidu uhli\u010dit\u00e9ho v v\u00edno v\u00fdrazne ovplyv\u0148uj\u00fa jej chu\u0165 a ar\u00f3mu vn\u00edmanie, a preto v\u00fdber z hrozna a miesto rast, a sp\u00f4sob v\u00fdroby v\u00edna, ktor\u00fd sa predstavil sta\u0165 \u0161umiv\u00e9, sa l\u00ed\u0161ia od t\u00fdch, ktor\u00e9 by si vybrali vin\u00e1r pri v\u00fdrobe be\u017en\u00fdch v\u00edn.\n<\/p>\n

V z\u00e1klade modern\u00fdch v\u00fdrobu akostn\u00fdch \u0161umiv\u00fdch v\u00edn je v troch etap\u00e1ch: <\/p>\n

  • Prim\u00e1rne kvasenie \u2013 v\u00fdrobu z\u00e1kladn\u00fdch v\u00edn s pr\u00e1vom parametre (kyslos\u0165, obsah cukru, at\u010f.)<\/li>\n
  • V mnoh\u00fdch pr\u00edpadoch,<\/i> mie\u0161anie nieko\u013eko base v\u00edna na dosiahnutie po\u017eadovanej chuti vlastnosti.<\/li>\n
  • Pokra\u010dovanie nov\u00e9 kvasen\u00edm alebo op\u00e4tovn\u00e9 kvasenie z\u00e1kladnej v\u00edno (zmes v\u00edna) v zalepenej podmienky pre zber a uchov\u00e1vanie CO2 \u2013 ie z\u00edskanie \u0161umiv\u00e9 v\u00edno.<\/li>\n

    V\u0161etky hlavn\u00e9 met\u00f3dy \u0161umiv\u00e9 v\u00edno v\u00fdroby: <\/h3>\n
      \n
    • „Zastaran\u00fd“ met\u00f3da<\/strong> (predkov) \u2013 jeden kvasenie je ukon\u010den\u00e9 v uzatvoren\u00fdch f\u013ea\u0161iach, zhroma\u017e\u010fuje CO2<\/li>\n
    • Pr\u00e1cny \u0161ampansk\u00e9 met\u00f3da<\/strong>v ktorom \u0161umiv\u00e9 je dosiahnu\u0165 po\u010das re-kvasenie z\u00e1kladnej v\u00edna v jednotliv\u00fdch flia\u0161, s \u010fal\u0161\u00edmi starnutia v\u00edna na kalov a \u0161peci\u00e1lny proces extrakcie.<\/li>\n
    • Zjednodu\u0161en\u00e1 met\u00f3da n\u00e1dr\u017e (Sharma Martinotti)<\/strong> : op\u00e4tovn\u00e9 kvasenie v jednom ve\u013ekom utesnen\u00fd z\u00e1sobn\u00edk, z ktor\u00e9ho sa skon\u010dil \u0161umiv\u00e9 v\u00edno, zachovanie tlak je filtrovan\u00fd a pln\u00ed do flia\u0161.<\/li>\n
    • Sp\u00f4sob prenosu<\/strong>: „kompromis“ mo\u017enos\u0165 vo\u013eby, v ktor\u00fdch v\u00edno kvas\u00ed a hromad\u00ed CO2 v samostatn\u00fdch f\u013ea\u0161e a po \u010fal\u0161ie starnutia na kvasni\u010dn\u00fdch, pod tlakom je odv\u00e1dzan\u00e1 do n\u00e1dr\u017ee, kde je filtrovan\u00e1 a op\u00e4tovne plnia. <\/li>\n<\/ul>\n

      \n Teraz je v\u0161etko v poriadku.\n<\/p>\n

      Zastaran\u00fd (vidiek)<\/h2>\n

      \n Synonym\u00e1 a vari\u00e1cie: m\u00e9thode mene rural („vidiecky sp\u00f4sob“), m\u00e9thode ancestrale (predkov, „sp\u00f4sob predkov“, regi\u00f3nu Lima), m\u00e9thode dioise (v regi\u00f3ne Di z Rhone dolina), m\u00e9thode gaillacoise (v obce Giac).\n <\/p>\n

      \nToto je najjednoduch\u0161\u00ed sp\u00f4sob \u2013 s jedin\u00fdm kvasenie prebieha vo f\u013ea\u0161i<\/b>. Ke\u010f\u017ee sa to v\u0161etko za\u010dalo. Teda v skuto\u010dnosti, sp\u00f4sob predkov viac tradi\u010dn\u00e9 ako „tradi\u010dn\u00e9 \u0161ampansk\u00e9“ met\u00f3da.\n<\/p>\n

      \u010co je podstatou.<\/p>\n

      Preto\u017ee kvasenie je v\u017edy sprev\u00e1dzan\u00fd uvo\u013e\u0148ovan\u00edm oxidu uhli\u010dit\u00e9ho, najviac najjednoduch\u0161ie, \u010do m\u00f4\u017eete urobi\u0165, aby si \u0161umiv\u00e9 n\u00e1poje \u2013 v bl\u00edzkosti kapacitu na dokon\u010denie kvasenia, a nie necha\u0165 to CO2 pod\u00e1van\u00edm. Je to met\u00f3da.\n <\/p>\n

      Tr\u00e1venie za\u010d\u00edna v obvykl\u00fdm sp\u00f4sobom v sudoch alebo nehrdzavej\u00facej ocele kade, potom sa zastav\u00ed s chladen\u00edm a f\u013ea\u0161kov\u00e9, v ktorom je proces pokra\u010doval v uzavretom priestore, zbieranie vn\u00fatri produkuje oxid uhli\u010dit\u00fd. <\/p>\n

      Nuansy met\u00f3du „predkovia“<\/p>\n

      \nPo prv\u00e9: tlaku, ktor\u00fd je tvoren\u00fd v uzavretej f\u013ea\u0161i v priebehu sekund\u00e1rnej ferment\u00e1cie, sa m\u00f4\u017ee javi\u0165 nedostato\u010dn\u00e1 in\u0161pirova\u0165 milovn\u00edk obvykl\u00e9 \u0161umiv\u00e9 (v pr\u00edpade methode ancestrale obce Limoux). Hoci po\u010das t\u00fdch „predkov“ \u010dasto probl\u00e9m bol v opa\u010dnom (pozri hist\u00f3ria \u0161ampansk\u00e9ho)\n<\/p>\n

      Druh\u00fd bod \u2013 vzh\u013ead.<\/p>\n

      Methode ancestrale v Lime (regi\u00f3nu Languedoc) je tak tradi\u010dn\u00e9, \u017ee to nie je filter: str\u00e1vil kvasiniek zost\u00e1va vo f\u013ea\u0161i \u2013 v\u00edno z\u00edskan\u00e9 s n\u00e1padn\u00fdm v sladkej vode, obla\u010dno.\n<\/p>\n

      \nV\u00fdrobcovia obce Gaillac (methode gaillacoise) a v jeho bl\u00edzkosti mesta Di (methode dioise) Rhone Valley rad\u0161ej filtrovanie v sladkej vode. V methode dioise v\u00edno je filtrovan\u00fd pod\u013ea sp\u00f4sobu prenosu, t. j. nie je celkom „met\u00f3dy na\u0161ich predkov“.\n<\/p>\n

      Tretia n\u00e1mietka z „vidieka“ met\u00f3da \u2013 chu\u0165, ktor\u00e1 sa stane na konci.<\/p>\n

      Ke\u010f\u017ee t\u00e1to v\u00fdroba \u0161umiv\u00fdch v\u00edn s pou\u017eit\u00edm pr\u00edrodn\u00fdch kvasn\u00edc (neodvoden\u00e9 v laborat\u00f3rnej kult\u00fare, ako v champagne), v\u00fdsledok nie je tak stabiln\u00fd a chu\u0165 m\u00f4\u017ee by\u0165 r\u00f4zne… identity vidieka \ud83d\ude42 <\/p>\n

      \nAv\u0161ak rovnak\u00e9 methode dioise (Rhone Dolina) umo\u017e\u0148uje mie\u0161anie r\u00f4znych skup\u00edn wort t\u00fdm, pivnica majstra pred kvasen\u00edm vo f\u013ea\u0161iach, aby ste z\u00edskali po\u017eadovan\u00fa chu\u0165 (ako v champagne). <\/p>\n

      \nMimochodom, tieto v\u00edna maj\u00fa svojich fan\u00fa\u0161ikov. Okrem toho, znalos\u0165 v\u00edna vyroben\u00e9 v „starom\u00f3dny“ met\u00f3da je ve\u013emi pou\u010dn\u00e9 a u\u017eito\u010dn\u00e9 pre pochopenie \u00fasilie pri v\u00fdrobe zlo\u017eitej\u0161ie \u0161umiv\u00e9 v\u00edna „\u0161ampansk\u00e9“ met\u00f3da.\n<\/p>\n

      \u0160umiv\u00e9 v\u00edna vyroben\u00e9 v na\u0161ej dobe pomocou tejto met\u00f3dy vo Franc\u00fazsku: Blanquette methode ancestrale (Limoux, oblas\u0165 Languedoc), Clairette de Die Trad\u00edciu („Cleret de Di tradison“ (Rhone Dolina), \u0161umiv\u00e9 v\u00edno obce Gaillac: Gaillac methode gaillacoise, Gaillac methode ancestrale, \u0161umiv\u00e9 Cerdon Bugey (Bugey Cerdon, Savoie). Taliansko: Prosecco Colfondo, Campagne Frank Cornelissen.\n<\/p>\n

      Celkovo tieto v\u00edna sa vyzna\u010duj\u00fa n\u00edzkym obsahom alkoholu (6-9%) a \u010dasto pr\u00edtomnos\u0165 zvy\u0161kov\u00e9ho cukru (t. j. \u010dasto semidry a polosladk\u00e9 v\u00edna).
      \nHlavn\u00e9 odrody: Muzak (Mauzac Blanc) , Muscat Blanc <\/p>\n

      Champagne met\u00f3da<\/h2>\n

      \n Synonym\u00e1: tradi\u010dn\u00e9 met\u00f3dy, klasick\u00e9 met\u00f3dy.\n <\/p>\n

      \n Po prim\u00e1rne kvasenie z\u00e1kladnej v\u00edna tich\u00e9 ( r\u00f4znych plod\u00edn a odr\u00f4d) s\u00fa zmie\u0161an\u00e9, oni pridan\u00e9 dro\u017edia a cukru, po ktor\u00fdch s\u00fa plnen\u00e9 pre op\u00e4tovn\u00e9 kvasenie a starnutiu od kalov . Potom, pomocou \u0161peci\u00e1lnej s\u00e9rie manipul\u00e1ci\u00ed, sedimentov s\u00fa zhroma\u017e\u010fovan\u00e9 vo f\u013ea\u0161i a je odstr\u00e1nen\u00e1 (pozri degor\u017eovan\u00edm). V \u0161umiv\u00e9ho v\u00edna vo f\u013ea\u0161iach, je pridan\u00e1 zmes trstinov\u00fd cukor, ktor\u00fd ur\u010duje kone\u010dn\u00fd stupe\u0148 sladkosti v\u00edno, potom v\u00edno je odoslan\u00fd na starnutie alebo predan\u00e9. <\/p>\n

      Tlak vo f\u013ea\u0161i: 5-6 bar<\/p>\n

      Podrobnosti o tomto postupe v\u0161etky podmienky tu .<\/p>\n

      Hist\u00f3ria „\u0161ampansk\u00e9 met\u00f3da“ sa v tejto zmluve uveden\u00e9 inak .<\/p>\n

      Okrem \u0161ampansk\u00e9ho, t\u00e1to met\u00f3da sa pou\u017e\u00edva pri v\u00fdrobe \u0161umiv\u00fdch v\u00edn, ako s\u00fa cr\u00e9mant (Franc\u00fazsko), Franciacorta (Taliansko), Oltrep\u00f2 Pavese Metodo Classico (Taliansko), Trento (Taliansko), Alta Langa (Taliansko), lom (\u0160panielsko) \u0161umiv\u00e9 premium nemeck\u00fd Winzersekt, rovnako ako anglick\u00e9 \u0161umiv\u00fdch v\u00edn.<\/p>\n

      Sharma Met\u00f3da Martinotti<\/h2>\n

      \n Synonym\u00e1: Sharma met\u00f3da (Charmat), taliansky sp\u00f4sob, n\u00e1dr\u017e met\u00f3da, tlakov\u00e1 n\u00e1doba<\/p>\n

      Po prim\u00e1rne kvasenie, pokoj, z\u00e1klad\u0148a v\u00edno je umiestnen\u00fd vo ve\u013ek\u00fdch n\u00e1dr\u017eiach, kde podmienkach kontrolovan\u00fdch tlaku a teploty sekund\u00e1rnej ferment\u00e1cie v d\u00f4sledku pridan\u00e9 dro\u017edia a cukru. Potom, udr\u017eiavanie tlaku, v\u00edno je filtrovan\u00fd od sedimentov a pln\u00ed do flia\u0161.<\/p>\n

      Tlak vo f\u013ea\u0161i: 2,5-3,5 bar<\/p>\n

      Pou\u017e\u00edvanie ve\u013ek\u00fdch n\u00e1dr\u017e\u00ed umo\u017e\u0148uje ur\u00fdchlenie a zjednodu\u0161enie procesu sekund\u00e1rnej ferment\u00e1cie. Av\u0161ak, t\u00e1to met\u00f3da neposkytuje dlho starnutia na kalov, ktor\u00e9 je nevyhnutnou podmienkou na z\u00edskanie komplexn\u00e1 \u0161umiv\u00e9 v\u00edno s vyspel\u00fdmi aromatick\u00e9 uh\u013eovod\u00edky. <\/p>\n

      Hist\u00f3ria met\u00f3da<\/h3>\n

      V roku 1895, Federico Martinotti (Federico Martinotti), enol\u00f3g z talianskej provincii Asti navrhnut\u00e9 „autokl\u00e1ve“ \u2013 ve\u013ek\u00e9 DPH chladiaci syst\u00e9m a udr\u017eiava\u0165 tlak, ktor\u00fd robil Franc\u00faz Momeni (Maumene) n\u00e1hrada druhotn\u00fdm kvasen\u00edm \u0161umiv\u00e9 v\u00edno vo f\u013ea\u0161i kvasenia vo ve\u013ek\u00fdch kontajneroch na zjednodu\u0161enie procesu. In\u0161tal\u00e1cia zhroma\u017eden\u00e9 Momeni v roku 1852, neboli vhodn\u00e9 na pou\u017eitie vo v\u00fdrobe.\n<\/p>\n

      S vyn\u00e1lezom autokl\u00e1ve, Martinotti v Taliansku za\u010dal \u00favod n\u00e1dr\u017ee met\u00f3da v\u00fdroby \u0161umiv\u00e9ho v\u00edna v\u00fdroby v mal\u00fdch objemoch.<\/p>\n

      V roku 1907 Franc\u00faz eug\u00e8ne Sharma (Eugene Charmat) priniesol dizajn autokl\u00e1ve, Martinotti vz\u0165ahuj\u00fa na priemyseln\u00e9 vzorka, ktor\u00e1 pou\u017e\u00edva oce\u013eov\u00e9 DPH, lakovan\u00e9 vo vn\u00fatri.\n<\/p>\n

      \nPreto v\u0161etky vy\u0161\u0161ie uveden\u00e9 n\u00e1zvy tejto met\u00f3dy.\n <\/p>\n

      Met\u00f3dou Sharma Martinotti talianske v\u00edno Prosecco sa vyr\u00e1ba v\u00e4\u010d\u0161ina in\u00e9 talianske \u0161umiv\u00e9 v\u00edna, najviac nemeck\u00fdch Sekt, \u0161umiv\u00e9 v\u00edna v\u00e4\u010d\u0161ina \u0161umiv\u00fdch v\u00edn z Nov\u00e9ho sveta.<\/p>\n

      Modifikovan\u00e1 met\u00f3da Sharma<\/strong> sa pou\u017e\u00edva pri v\u00fdrobe \u0161umiv\u00e9ho Asti<\/p>\n","protected":false},"excerpt":{"rendered":"

      Tento \u010dl\u00e1nok je o v\u00fdrobcu. Cm. tie\u017e preh\u013ead \u0161umiv\u00e9 v\u00edna kraj\u00edn \u0160umiv\u00e9 v\u00edno \u2013 v\u00edno nas\u00fdten\u00e9 oxidom uhli\u010dit\u00fdm, ktor\u00fd z nich rob\u00ed malinovku….<\/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-8229","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\/8229","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=8229"}],"version-history":[{"count":0,"href":"https:\/\/vine-nn.ru\/sk\/wp-json\/wp\/v2\/posts\/8229\/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=8229"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/vine-nn.ru\/sk\/wp-json\/wp\/v2\/categories?post=8229"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/vine-nn.ru\/sk\/wp-json\/wp\/v2\/tags?post=8229"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}