\nV t\u00fdchto d\u0148och si len zriedka stretn\u00fa\u0165 gay ro\u013en\u00edkov razenie na hrozno s hol\u00fdmi nohami v dreven\u00fdch kad\u00ed. Pravdepodobne musie\u0165 predstavi\u0165, z nerezovej ocele, po\u010d\u00edta\u010de, a laborat\u00f3rium hygieny. Neust\u00e1le experimentovanie s technol\u00f3giu a zariadenia je neoddelite\u013enou s\u00fa\u010das\u0165ou modern\u00e9ho vin\u00e1rskeho priemyslu, ale aj cez to, v\u00edno zost\u00e1va do zna\u010dnej miery tajomn\u00e9 a magick\u00e9 procesu.\n<\/p>\n
\nNajprv mus\u00edte z\u00edska\u0165 hroznovej \u0161\u0165avy. Toto n\u00e1siln\u00e9 akcie na hrozno, aj ke\u010f pr\u00edsne kontrolovan\u00e9, je v stroji, sa naz\u00fdva drvi\u010d, rozklad\u00e1 hroznovej \u0161upke. Ak sa v\u00e1m v\u00fdrobu bieleho v\u00edna, je potrebn\u00e9 oddeli\u0165 kysl\u00e1 \u0161\u0165ava z hrebene a k\u00f4ry. D\u00e1vaj\u00fa v\u00ednu farbu a tan\u00edn nas\u00fdten\u00fd to, \u010di nie je \u017eiaduce pre biele v\u00edno, aby ste bez zbyto\u010dn\u00e9ho odkladu da\u0165 drven\u00e9ho hmotnos\u0165 hrozna v tla\u010di a vytla\u010di\u0165 v\u0161etky kvapaliny, a potom \u010derp\u00e1, je v kontajneri, sa naz\u00fdva ferment\u00e1cia DPH.\n<\/p>\n
\n Niektor\u00ed vin\u00e1ri da\u0165 cel\u00e9 strapce hrozna priamo do tla\u010de ak chcete z\u00edska\u0165 viac \u010derstvej \u0161\u0165avy.
\nNajv\u00e4\u010d\u0161\u00ed \u00faspech vin\u00e1rstva v dvadsiateho storo\u010dia, bola mo\u017enos\u0165 kontroly nad kvasenie teplotu, \u010do umo\u017enilo realizova\u0165 studenej kvasenie. To je jeden d\u00f4vod, v\u010faka ktor\u00fdm lacn\u00e9 Austr\u00e1lsky alebo \u010cilsk\u00fd v\u00edno pestuje v tepl\u00fdch podmienkach, je st\u00e1le svie\u017ea a ovocn\u00e1 na poschod\u00ed.\n<\/p>\n
\nV\u00e4\u010d\u0161ina modern\u00fdch \u013eahk\u00e9ho bieleho v\u00edna vyroben\u00e9 v obrovskom, chladen\u00e9 oce\u013eov\u00fdch kontajnerov, ale niektor\u00e9 biely top-kvalitn\u00e9 v\u00edna s\u00fa fermentovan\u00e9 v mal\u00fdch dubov\u00fdch sudoch d\u00e1va v\u00edna horkos\u0165 a vanilky h\u013abky.\n<\/p>\n
\nPri v\u00fdrobe \u010derven\u00e9ho v\u00edna, \u0161\u0165ava a buni\u010diny s\u00fa fermentovan\u00e9 spolo\u010dne, ako k\u00f4ra obsahuje pr\u00edrodn\u00e9 farbiv\u00e1, aromatick\u00e9 l\u00e1tky a tan\u00edn, ktor\u00fd p\u00f4sob\u00ed ako konzerva\u010dn\u00fd prostriedok. Kvasenie oby\u010dajne prebieha vo ve\u013ek\u00fdch nerezov\u00fdch n\u00e1dob, alebo bet\u00f3nu (niekedy) stromu. Kvasenie sa vyskytuje v ove\u013ea vy\u0161\u0161ej teplote ako biele v\u00edno, pre ods\u00e1vanie maxim\u00e1lny po\u010det farbiv\u00e1 a aromatick\u00e9 l\u00e1tky, ktor\u00e9 sa z k\u00f4ry. <\/p>\n
Mali by ste si ob\u010das zamie\u0161a\u0165 kvapaliny alebo \u010derpadlo \u0161\u0165avy z dolnej nad buni\u010diny pl\u00e1vaj\u00face na vrchole, ale v\u00e4\u010d\u0161inu \u010dasu budete len sedie\u0165 a pozorova\u0165 vznik hlbok\u00e9 \u010derven\u00fd odtie\u0148. Ke\u010f intenzitu farieb a obsah tan\u00ednu dosiahnu\u0165 optim\u00e1lnu \u00farove\u0148, \u0161\u0165ava je odvod\u0148ovan\u00e9 do novej n\u00e1doby a ostatn\u00e9 hromadn\u00e9 ide do stla\u010dte na squeeze zost\u00e1vaj\u00facej kvapaliny.\n<\/p>\n
\nKe\u010f si ru\u017eov\u00e9 v\u00edno, za\u010d\u00ednaj\u00fa rovnak\u00fdm sp\u00f4sobom ako pri v\u00fdrobe \u010derven\u00e9ho v\u00edna, ale hroznov\u00e9ho mu\u0161tu je oddelen\u00e1 od poko\u017eky, v ove\u013ea skor\u0161ej f\u00e1ze, tak\u017ee v\u00edno m\u00e1 len slab\u00fd odtie\u0148 farby, potom sa tento proces je rovnak\u00fd ako pri v\u00fdrobe bieleho v\u00edna. M\u00f4\u017eete podv\u00e1dza\u0165 pridan\u00edm trochu \u010derven\u00e9 v\u00edno biele, ale potom budete ma\u0165 \u017eiadne s\u00fa\u010dasnosti ru\u017eov\u00e9 v\u00edno a jeho chu\u0165 nebude tak\u00fd dobr\u00fd. <\/p>\n","protected":false},"excerpt":{"rendered":"
V t\u00fdchto d\u0148och si len zriedka stretn\u00fa\u0165 gay ro\u013en\u00edkov razenie na hrozno s hol\u00fdmi nohami v dreven\u00fdch kad\u00ed. Pravdepodobne musie\u0165 predstavi\u0165, z nerezovej…<\/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-8230","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\/8230","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=8230"}],"version-history":[{"count":0,"href":"https:\/\/vine-nn.ru\/sk\/wp-json\/wp\/v2\/posts\/8230\/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=8230"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/vine-nn.ru\/sk\/wp-json\/wp\/v2\/categories?post=8230"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/vine-nn.ru\/sk\/wp-json\/wp\/v2\/tags?post=8230"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}