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\n V inej \u0161t\u00fadii, pr\u00edstre\u0161ky \u010das\u0165 svetla na tajomn\u00fa povahu \u0161ampansk\u00e9.
\nA op\u00e4\u0165 potvrdzuje ve\u013ek\u00fd \u00faloha spr\u00e1vne sklo.<\/p>\n
\nSkupina vedcov z Univerzity v Reme\u0161i, stanoven\u00e9 objavi\u0165 tajomstvo bubliny v champagne a zisti\u0165, pre\u010do niektor\u00e9 poh\u00e1re \u0161ampansk\u00e9ho premen\u00ed nudn\u00fd priemernosti, zatia\u013e \u010do in\u00ed s\u00fa n\u00faten\u00ed porazi\u0165 prame\u0148 cez okraj.\n<\/p>\n
\nGerard, 41-ro\u010dn\u00fd ved\u00faci skupiny, ver\u00ed, \u017ee sa im podarilo otvori\u0165 veci doteraz nezn\u00e1me. Nechcete roz\u010du\u013eova\u0165 Gerard, ktor\u00fd otvoril v laborat\u00f3riu, \u010do mnoho fan\u00fa\u0161ikov \u0161ampansk\u00e9 je u\u017e dlho zn\u00e1me, na dom\u00e1cej \u00farovni \u2013 dielo jeho t\u00edm urobil zauj\u00edmav\u00e9.\n<\/p>\n
\u010co zistili?<\/p>\n
\nJedna f\u013ea\u0161a \u0161ampansk\u00e9ho zamknut\u00e9 10 mili\u00f3nov bubliniek. Dosiahnutie povrchu v\u00edna, tieto bubliny praskla (jav, ktor\u00fd sa naz\u00fdva „Worthington jet“). Vedci zachytili proces na fotoapar\u00e1t, stre\u013eba 5000 sn\u00edmok za sekundu.\n<\/p>\n
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\nV s\u00e9rii high-speed z\u00e1berov, ktor\u00e9 je vidite\u013en\u00e9, ako sa bublina vystupuje na povrch a prasklin\u00e1m, vytvorenie jej mikro-kr\u00e1ter. Stagepas, tento kr\u00e1ter je chrl\u00ed pr\u00fad \u0161ampansk\u00e9, ktor\u00e9 otriasa na jemn\u00e9 kvap\u00f4\u010dky, st\u00fapa do v\u00fd\u0161ky 10 cm od povrchu.\n<\/p>\n
\nS pomocou hmotnostn\u00e9ho spektrometra ultra-vysok\u00e9 rozl\u00ed\u0161enie, vedci analyzovali chemickej \u0161trukt\u00fary vzoriek, a zistil, \u017ee \u0161ampansk\u00e9 bubliny, plnen\u00e9 „povrchovo akt\u00edvne“ molekuly, medzi nimi stovky aromatick\u00fdch, vytv\u00e1ra oblak v\u00f4\u0148a nad poh\u00e1rom \u0161ampansk\u00e9ho.\n<\/p>\n
\nVedci tie\u017e zistili, pre\u010do pr\u00fady \u0161ampansk\u00e9 bubliny, poeticky naz\u00fdva „perlou vl\u00e1kna“, vzostup z ur\u010dit\u00fdch bodov skla. Je to kv\u00f4li kontaktu s steny skla mikroskopick\u00e9 \u017emolky od kuchynsk\u00e9 utierky tren\u00edm a in\u00fdch n\u00e1hodn\u00fdch \u010dast\u00edc vstupuj\u00facich do skla od okolit\u00e9ho priestoru. Molekuly oxidu uhli\u010dit\u00e9ho \u00eds\u0165 do t\u00fdchto microparticles a spl\u00fdvaj\u00fa a tvoria bubliny.\n<\/p>\n
\nOkuliare um\u00fdva\u0165 v um\u00fdva\u010dke riadu, kde boli su\u0161en\u00e9 vzduchom v polohe hore nohami m\u00f4\u017ee by\u0165 tak \u010dist\u00e9, \u017ee bubliny v nich bude zanedbate\u013en\u00fd.\n<\/p>\n
\nPopredn\u00fdch v\u00fdrobcov v\u00edna sklo za\u010dal pou\u017e\u00edva\u0165 laserov\u00e9 na ozna\u010denie hran\u00edc mikro-z\u00e1vady na dno poh\u00e1rov na \u0161ampansk\u00e9, poskytova\u0165 \u0161t\u00edhla kr\u00e1sne pr\u00fad mal\u00fdch bubliniek. Milovn\u00edkov \u0161ampansk\u00e9ho m\u00f4\u017eete pom\u00f4c\u0165 sami t\u00fdm, \u017ee p\u00e1r \u0161krabancov vo va\u0161om skla. Ale nepreh\u00e1\u0148ajte to \u2013 experti varuj\u00fa, nesmie by\u0165 krut\u00fd odplynenie \u2013 pr\u00edli\u0161 masov\u00fd Exodus bubliny.\n<\/p>\n
\nV\u00fdskum skupiny, Reme\u0161i vedci si myslia, ukon\u010dila dlhoro\u010dn\u00fd spor spr\u00e1vny tvar \u0161ampansk\u00e9 skla. Svet dlho tr\u00e1pi ot\u00e1zka: pi\u0165 alebo \u0161ampansk\u00e9 „flautu, vysok\u00fd \u00fazky sklo na dlhej stonke alebo „kremenek“ \u2013 \u0161irokej plytkej misy, opakovanie, pod\u013ea popul\u00e1rnej legendy, tvar prsn\u00edka Marie-Antoinette.\n<\/p>\n
\nPlynov\u00e1 chromatografia ukazuje, \u017ee „Cremant“ \u0161ampansk\u00e9 str\u00e1ca oxidu uhli\u010dit\u00e9ho najmenej tretinu r\u00fdchlej\u0161ie ako „flauta“. Tak\u017ee ak nechcete pi\u0165 tretej r\u00fdchlej\u0161ie, riskujete strati\u0165 n\u00e1dhern\u00e9 bubliny.\n<\/p>\n
\nMimochodom, pi\u0165 \u0161ampansk\u00e9 od plastov\u00e9 poh\u00e1re (bez in\u00fdch aspektov) \u2013 tie\u017e dobr\u00fd n\u00e1pad. Plastov\u00fd povrch je hydrof\u00f3bny, t. j. odpudzuje kvapaliny. Bubliny lipn\u00fa\u0165 na plastov\u00e9 steny \u00fa\u010dinkom capillarity a forma \u0161kared\u00e9 ve\u013ek\u00e9 bubliny.\n<\/p>\n
\nT\u00e1to \u0161t\u00fadia bola publikovan\u00e1 v publik\u00e1ci\u00e1ch zameran\u00fdch na lek\u00e1rov pracuj\u00facich s tekutinami a odborn\u00edkov z n\u00e1pojov\u00e9ho priemyslu, pr\u00e1ca s pivo, \u0161umiv\u00e9 v\u00edna a s\u00f3dou.\n<\/p>\n
\nV oblasti champagne, tejto \u0161t\u00fadie prijala vin\u00e1rov na kalibr\u00e1ciu parametrov sekund\u00e1rne kvasenie vo f\u013ea\u0161i v\u00fdrobu \u0161ampansk\u00e9ho.\n<\/p>\n
\n „Najjednoduch\u0161\u00ed sp\u00f4sob, ako dosiahnu\u0165 kr\u00e1sne bubliny je zn\u00ed\u017ei\u0165 obsah rozpusten\u00e9ho oxidu uhli\u010dit\u00e9ho v champagne. A z\u00e1vis\u00ed to od mno\u017estva cukru,“ hovor\u00ed ved\u00faci skupiny.\n <\/p>\n
\nTradi\u010dne, ak chcete za\u010da\u0165 druhotn\u00fdm kvasen\u00edm v champagne boli pridan\u00e9 24 gramov cukru na liter v\u00edna. Teraz trend je zn\u00ed\u017ei\u0165 toto ustanovenie na 18 gramov na liter \u2013 minim\u00e1lna pr\u00edpustn\u00e1 z\u00e1kony appellation.\n<\/p>\n
\nMilovn\u00edkov \u0161umiv\u00e9 ako mal\u00e9 bublinky – pravdepodobne preto, \u017ee s\u00fa spojen\u00e9 s vintage \u0161ampansk\u00e9.
\nA v\u00fdskumn\u00fdch pracovn\u00edkov, ktor\u00ed boli zrazu konfrontovan\u00fd s kritikou tradicionalistov, ktor\u00ed tvrdia, \u017ee tak\u00fdto vedeck\u00fd pr\u00edstup zab\u00edja m\u00fdtick\u00e9 aura, ktor\u00e1 obklopuje \u0161ampansk\u00e9. Po v\u0161etk\u00fdch produkt \u0161umiv\u00e9 v\u00edno sa pred\u00e1va ako genius plavidla, na z\u00e1klade prastar\u00fdch znalost\u00ed a v\u00fdnimo\u010dn\u00fdch „terroir“.\n<\/p>\n
\nAv\u0161ak, kuch\u00e1r sommelier p\u00e4\u0165 hviezdi\u010dkov\u00fd Reme\u0161i, Z\u00e1mok Les Crayeres je presved\u010den\u00e1, \u017ee v\u00edno a dos\u0165 vedy \u00eds\u0165 ruka v ruke. „Ke\u010f vid\u00edte v\u00fdsledky tejto \u0161t\u00fadie, si uvedom\u00edte, ako irelevantn\u00e9 pou\u017eitie „pilok“. M\u00e1me viac z nich nie platia,“ hovor\u00ed.\n<\/p>\n
\nA \u010do sa stane s experiment\u00e1lne \u0161ampansk\u00e9, ke\u010f experiment je viac? Vedci sa to rob\u00ed?
\n„Bohu\u017eia\u013e, nie, \u2013 hovor\u00ed ved\u00faci projektu – v tejto dobe je to u\u017e tepl\u00e9 a nie s\u00fa vhodn\u00e9 na spotrebu. Zd\u00e1 sa zl\u00fa\u010dili v dreze viac \u0161ampansk\u00e9, ne\u017e ktoko\u013evek in\u00fd na tejto plan\u00e9te“.<\/p>\n","protected":false},"excerpt":{"rendered":"
V inej \u0161t\u00fadii, pr\u00edstre\u0161ky \u010das\u0165 svetla na tajomn\u00fa povahu \u0161ampansk\u00e9. A op\u00e4\u0165 potvrdzuje ve\u013ek\u00fd \u00faloha spr\u00e1vne sklo. Skupina vedcov z Univerzity v Reme\u0161i,…<\/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-8272","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\/8272","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=8272"}],"version-history":[{"count":0,"href":"https:\/\/vine-nn.ru\/sk\/wp-json\/wp\/v2\/posts\/8272\/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=8272"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/vine-nn.ru\/sk\/wp-json\/wp\/v2\/categories?post=8272"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/vine-nn.ru\/sk\/wp-json\/wp\/v2\/tags?post=8272"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}