{"id":8269,"date":"2020-01-14T22:15:07","date_gmt":"2020-01-14T19:15:07","guid":{"rendered":"http:\/\/vine-nn.ru\/degorgement-aka-degorzovanim\/"},"modified":"2020-01-14T22:15:07","modified_gmt":"2020-01-14T19:15:07","slug":"degorgement-aka-degorzovanim","status":"publish","type":"post","link":"https:\/\/vine-nn.ru\/sk\/degorgement-aka-degorzovanim\/","title":{"rendered":"&#8222;Degorgement&#8220; aka &#8222;Degor\u017eovan\u00edm&#8220;"},"content":{"rendered":"<p class=\"cite\">\n Fan\u00fa\u0161ikovia \u0161ampansk\u00e9ho argumentova\u0165 o d\u00e1tum degor\u017eovan\u00edm (z degremona). Norm\u00e1lny \u013eudia z t\u00fdchto sporov nech\u00e1pu. Mo\u017eno preto, \u017ee nevedia, \u010do degor\u017eovan\u00edm, a \u010do je polemizova\u0165. V\u00edno m\u00e1gov bude teraz po\u017eiada\u0165 o trpezlivos\u0165, ako som da\u0165 pom\u00f4c\u0165 neophytes.\n <\/p>\n<p itemprop=\"acceptedAnswer\" itemscope=\"\" itemtype=\"\/\/schema.org\/Answer\">\n Stru\u010dne: <strong>degorgeage degor\u017eovan\u00edm<\/strong> (alebo d\u00e9gorgement degirmen) \u2013 je odstr\u00e1nenie kvasiniek v sladkej vode z f\u013ea\u0161e v z\u00e1vere\u010dn\u00fdch f\u00e1zach v\u00fdroby \u0161umiv\u00e9ho v\u00edna, \u0161ampansk\u00e9 met\u00f3da.\n <\/p>\n<p>  <img decoding=\"async\" src=\"\/wp-content\/uploads\/8431bef43ecce70699bea07a23a87aeb.jpg\" \/><\/p>\n<p>\nPri v\u00fdrobe \u0161umiv\u00e9ho v\u00edna od \u0161ampansk\u00e9ho met\u00f3dou kvasen\u00edm stane dvakr\u00e1t. Prv\u00fd vo v\u00fdrobnej z\u00e1kladne v\u00edno. Druh\u00fd, \u010do m\u00e1 za n\u00e1sledok vzniku bubl\u00edn kon\u00e1 vo f\u013ea\u0161i. V tomto \u010dase sa zanies\u0165 priebe\u017en\u00e9 trubice a umiestnen\u00fd v pivnici, nech pokoj toku. Ak nech\u00e1te f\u013ea\u0161e s\u00e1m na dlh\u00fa dobu, v\u00edno bude m\u00f4c\u0165 rozv\u00edja\u0165 zauj\u00edmav\u00e9 chute.\n <\/p>\n<p>\nKe\u010f kvasinky s\u00fa hotov\u00e9, pred vin\u00e1r dostane zlo\u017eitej\u0161ie \u00falohou zbavi\u0165 prachovit\u00e9 kvasiniek v sladkej vode bez straty bubliny.\n <\/p>\n<p>\nPre t\u00fato f\u013ea\u0161u, pomaly na prv\u00fd a postupne sa obr\u00e1til hore nohami (tento proces m\u00e1 meno \u2013 <strong>remuage<\/strong>) zbiera\u0165 v\u0161etky usadenina na krku, ktor\u00fd sa potom ponor\u00ed do glykolu na mrazenie. Sedimentu vo vn\u00fatri f\u013ea\u0161e zmen\u00ed na \u013ead spp, f\u013ea\u0161e s\u00fa uncorked, a kus \u013eadu a mrazen\u00e9 sedimentov strie\u013ea z f\u013ea\u0161e. Je zav\u0155\u0161en\u00e1 stratia, ke\u010f sa t\u00e1to suma v\u00edna (o 2%) a to je uzatvoren\u00e1 s trval\u00fdm z\u00e1tkou.\n <\/p>\n<p class=\"thesis\">\nVy\u0161\u0161ie pop\u00edsan\u00fd proces odstra\u0148ovania mrazen\u00e9 usadenina z champagne pripraven\u00fd a sa naz\u00fdva degor\u017eovan\u00edm.\n <\/p>\n<p>\n &#8222;No, to, \u017ee si hovoria, \u010do je spor potom?&#8220; \u00c1no, V\u0161eobecne&#8230; m\u00f4\u017eete zabudn\u00fa\u0165 na to ihne\u010f po pre\u010d\u00edtan\u00ed \u2013 to v\u00e1m nebr\u00e1ni, aby ste si \u0161ampansk\u00e9. Ale fan\u00fa\u0161ikov, je to ve\u013emi d\u00f4le\u017eit\u00e9 vedie\u0165 podrobnosti, ktor\u00e9 ve\u013ea m\u00f4\u017eem poveda\u0165 o chu\u0165 a kvalitu konkr\u00e9tnej vzorke.\n<\/p>\n<p>Tu je vec. <\/p>\n<p>\nKe\u010f \u0161ampansk\u00e9, prech\u00e1dza jeho prvej f\u00e1ze vyzrievania vo f\u013ea\u0161i pred degor\u017eovan\u00edm, dro\u017edie zodpovedn\u00fd za druhotn\u00fdm kvasen\u00edm, po ferment\u00e1cii sa zomrie\u0165. Za\u010d\u00edna proces autolysis post \u2013 mortem rozklad kvasiniek, ktor\u00e9 tvoria zakalen\u00e1 zrazenina vo f\u013ea\u0161i. T\u00e1to f\u00e1za je rovnako <strong>&#8222;starnutia na kalov&#8220;<\/strong>, ktor\u00e1 je uveden\u00e1 v mnoh\u00fdch popisy \u0161ampansk\u00e9ho.\n <\/p>\n<p>\nAk tento proces pokra\u010duje dos\u0165 dlho \u2013 od 20 mesiacov do 10 rokov, alebo viac, potom v\u00fdsledkom je vyh\u013ead\u00e1van\u00fd a komplex aromatick\u00fdch l\u00e1tok, dobr\u00e9 \u0161ampansk\u00e9, s charakteristick\u00fdm zrna pozn\u00e1mky a jemnou v\u00f4\u0148ou.\n <\/p>\n<p>\nZvy\u0161ky str\u00e1ven\u00fdch dro\u017edia, navy\u0161e, absorbova\u0165 kysl\u00edk, zachovanie \u010derstvosti chu\u0165 a ar\u00f3mu \u0161ampansk\u00e9ho.<br \/>\nAv\u0161ak, po degor\u017eovan\u00edm in\u00fd typ expoz\u00edcie. Teraz v nepr\u00edtomnosti m\u0155tve kvasinky (\u010d autolysis) a nov\u00fa \u010das\u0165 kysl\u00edka (v priebehu odstr\u00e1nenie mrazen\u00e9 sedimentov), \u010dasto s mikro-d\u00e1vky pridan\u00e9ho cukru na dochutenie (pozri d\u00e1vkovanie) \u2013 v druhej f\u00e1ze vyzrievania vo f\u013ea\u0161i.\n <\/p>\n<p>\nAk to trv\u00e1 viac ako dva roky \u2013 to je 15, a potom v\u0161etko, 20 \u2013 je viac komplexn\u00e1 v\u00f4\u0148a s t\u00f3nmi orechov, su\u0161ienok, niekedy zadymen\u00fd.\n <\/p>\n<p>\nTrvanie tejto f\u00e1zy z\u00e1vis\u00ed od n\u00e1s \u2013 od spotrebite\u013eov, ako \u0161ampansk\u00e9 ide o predaj \u010doskoro po degor\u017eovan\u00edm. V tomto \u0161t\u00e1diu, bez ochrann\u00e9ho p\u00f4sobenia kvasiniek \u2013 proces zrenia je zr\u00fdchlen\u00fd.\n <\/p>\n<p>\nTak dozrievanie proces \u0161ampansk\u00e9ho vo f\u013ea\u0161i s\u00fa trval\u00e9 a nikdy nekon\u010d\u00ed.\n <\/p>\n<p>\n D\u00f4le\u017eit\u00e9 okamihy v \u010dase, ur\u010dovanie d\u00f4sledku starnutia, s\u00fa:\n <\/p>\n<ul class=\"thesis\" style=\"line-height:18px;\">\n<li>V prvej f\u00e1ze dozrievania (starnutie na kalov) \u2013 ako dlho?<\/li>\n<li>Degor\u017eovan\u00edm \u2013 kedy?<\/li>\n<li>Druh\u00e1 f\u00e1za dozrievania (starnutie bez sedimentu) \u2013 ako dlho?<\/li>\n<\/ul>\n<p>\nNapr\u00edklad prv\u00e1 f\u00e1za m\u00f4\u017ee trva\u0165 5 rokov a druh\u00fd 9. Alebo prv\u00fd m\u00f4\u017ee by\u0165 2 roky a menej ako jednu sekundu. A je zrejm\u00e9, \u017ee tieto n\u00e1poje sa v\u00fdrazne odli\u0161n\u00e9.\n <\/p>\n<p>\nProbl\u00e9m pre spotrebite\u013ea je, \u017ee v\u00edno je zriedkav\u00e9 n\u00e1js\u0165 \u017eiadne inform\u00e1cie o tom, ako dlho starnutia na kalov, a bol vyroben\u00fd pri degor\u017eovan\u00edm.\n <\/p>\n<p>\nPre 90% \u0161ampansk\u00e9 vyroben\u00e9 ve\u013ek\u00e9 domy v neust\u00e1lom a rozpoznate\u013en\u00e9 \u0161t\u00fdl, to m\u00f4\u017ee by\u0165 probl\u00e9m. V\u00e4\u010d\u0161ina kupuj\u00facich tohto \u0161ampansk\u00e9ho nie s\u00fa ochotn\u00ed dr\u017ea\u0165, a starnutia pred degor\u017eovan\u00edm popul\u00e1rnych zna\u010diek je 2-3 roky.\n <\/p>\n<p>\nAle skuto\u010dn\u00fd milovn\u00edk \u0161ampansk\u00e9, najm\u00e4 drah\u00e9 f\u013ea\u0161e, zasl\u00fa\u017ei si pr\u00e1vo vedie\u0165 viac. Je potrebn\u00e9 ma\u0165 na pam\u00e4ti, \u017ee \u0161ampansk\u00e9 degor\u017eovan\u00edm vyr\u00e1ba\u0165 par tran\u017ea \u2013 t. j. strany. Dve f\u013ea\u0161e tej istej zna\u010dky, ktor\u00fd m\u00f4\u017ee ma\u0165 rovnak\u00fd ro\u010dn\u00edk, poveda\u0165, 2002, ale jeden z degorgement v roku 2007 a druh\u00fd v roku 2012, a maj\u00fa chu\u0165 sa v\u00fdrazne odli\u0161n\u00e9.\n <\/p>\n<p>\nV\u00e4\u010d\u0161ina z hlavn\u00fdch v\u00fdrobcov, nie s\u00fa ochotn\u00ed uve\u010fte d\u00e1tum disgorgement na etikete. Sn\u00e1\u010f maj\u00fa strach, \u017ee kupuj\u00faci bude pla\u0161i\u0165 dlhodob\u00fd d\u00e1tum \u2013 strach, \u017ee chut\u00ed &#8222;nie je to ist\u00e9&#8220;. Po\u010dul som te\u00f3riu, \u017ee d\u00e1tum na zadnej strane \u0161t\u00edtok alebo Collette m\u00f4\u017ee zmias\u0165 kupuj\u00faci, ktor\u00fd bude ma\u0165 ju na ozna\u010denie ro\u010dn\u00edka.\n <\/p>\n<p>\nNiektor\u00e9 domy odhali\u0165 tieto inform\u00e1cie ritrovamenti sp\u00f4sobmi pod\u013ea k\u00f3dy na etikety a odkazy na ich webov\u00e9 str\u00e1nky, aj ako v\u00edno m\u00e1gov.\n <\/p>\n<p>\nNa kreditnej domu, \u0161ampansk\u00e9 Bruno Paillard (Bruno Paillard) u\u017e dlho priekopn\u00edkom v tejto z\u00e1le\u017eitosti a dal d\u00e1tum disgorgement na zadnej etikete. Tak a Philippon (Champagne Philipponnat). Charles Heidsieck (Champagne Charles Heidsieck) op\u00e4\u0165 za\u010dala robi\u0165 to po prest\u00e1vke nieko\u013ek\u00fdch rokov.\n <\/p>\n<p>\nTop vini\u010da-pestovate\u013eov (tie, ktor\u00e9 s\u00fa uveden\u00e9 na etiket\u00e1ch \u0161ampansk\u00e9 s p\u00edsmen\u00e1 RM) tie\u017e ozna\u010di\u0165 tieto d\u00f4le\u017eit\u00e9 inform\u00e1cie o ich v\u00edn.\n<\/p>\n<p>\n Pozrite si \u0160ampansk\u00e9 Egly-Ouriet (egly Ouriet) v na\u0161om ilustr\u00e1cia, aj ke\u010f s chybu v slove &#8222;odstr\u00e1nen\u00e9 disgorgement,&#8220; ale uveden\u00e9 jeho d\u00e1tum.\n <\/p>\n<p>  <img decoding=\"async\" src=\"\/wp-content\/uploads\/ddd54e2298e6879c7d27059b0dbefe85.jpg\" \/><\/p>\n<p>\n Najviac v\u00edna kritici hovoria o potrebe urobi\u0165: Peter Liem, Jancis Robinson \u2013 skontrolujte. Pierre Rovani odmietol urobi\u0165, recenzie vzoriek \u0161ampansk\u00e9, pre ktor\u00e9 je d\u00e1tum nie je stanoven\u00e9 degremona.\n <\/p>\n<p>\nAle priznajme si to: tam s\u00fa lexik\u00e1lnej \u010das. &#8222;Degor\u017eovan\u00edm&#8220; je \u0161kared\u00e9 slovo. Najm\u00e4 nie s\u00fa v s\u00falade s t\u00fdmto pi\u0165, ako \u0161ampansk\u00e9. To sp\u00f4sobuje niektor\u00fdch zlo\u010dineck\u00fdch okoloogilise Zdru\u017eenia. V angli\u010dtine sa slovo je odstr\u00e1nen\u00fd disgorgement je pr\u00e1vny v\u00fdraz pre &#8222;n\u00e1vrat neopr\u00e1vnene z\u00edskan\u00e9ho majetku.&#8220;\n <\/p>\n<p>\nA po pravde povedan\u00e9, d\u00e1tum odstr\u00e1nenie sedimentu nie je cel\u00fd pr\u00edbeh. V prvom rade n\u00e1s zauj\u00edma, ako dlho v\u00edno zreje na to, kalov a nie je ve\u013ea \u010dasu uplynulo od jeho odstr\u00e1nenie.\n <\/p>\n<p>\nTu je to, \u010do navrhujem: povedzme to smie\u0161ne &#8222;degorgement&#8220; \u2013 tento pojem nie je potrebn\u00e9. Po\u010fme sta\u010d\u00ed nap\u00edsa\u0165 na \u0161t\u00edtok nie\u010do ako:\n <\/p>\n","protected":false},"excerpt":{"rendered":"<p>Fan\u00fa\u0161ikovia \u0161ampansk\u00e9ho argumentova\u0165 o d\u00e1tum degor\u017eovan\u00edm (z degremona). Norm\u00e1lny \u013eudia z t\u00fdchto sporov nech\u00e1pu. Mo\u017eno preto, \u017ee nevedia, \u010do degor\u017eovan\u00edm, a \u010do je&#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-8269","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\/8269","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=8269"}],"version-history":[{"count":0,"href":"https:\/\/vine-nn.ru\/sk\/wp-json\/wp\/v2\/posts\/8269\/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=8269"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/vine-nn.ru\/sk\/wp-json\/wp\/v2\/categories?post=8269"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/vine-nn.ru\/sk\/wp-json\/wp\/v2\/tags?post=8269"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}