{"id":8452,"date":"2020-01-15T00:32:55","date_gmt":"2020-01-14T21:32:55","guid":{"rendered":"http:\/\/vine-nn.ru\/mineralne-vino-ako-je-tato\/"},"modified":"2020-01-15T00:32:55","modified_gmt":"2020-01-14T21:32:55","slug":"mineralne-vino-ako-je-tato","status":"publish","type":"post","link":"https:\/\/vine-nn.ru\/sk\/mineralne-vino-ako-je-tato\/","title":{"rendered":"Miner\u00e1lne v\u00edno, ako je t\u00e1to?"},"content":{"rendered":"

\n Pod\u013ea Jamie Goode (Jamie Goode), je ob\u013e\u00faben\u00e1 u mnoh\u00fdch sommeliers, pojem „mineralita“ v\u00edno popis, \u010dasto kritizovan\u00fd ako pochybn\u00e9 a zav\u00e1dzaj\u00face.
\nJe mo\u017en\u00e9 poveda\u0165, \u017ee vlastnosti, ktor\u00e9 s\u00fa zvy\u010dajne opisuj\u00fa ako „mineralita“ v\u00edna, ktor\u00e9 s\u00fa relevantn\u00e9 na miner\u00e1ly? A ak povedia nie\u010do o schopnos\u0165 v\u00edno pomaly?\n<\/p>\n

<\/p>\n

\nDegusta\u010dn\u00e9 pozn\u00e1mky tento term\u00edn je relat\u00edvne nov\u00e1\u010dik. T\u00e1to vlastnos\u0165 sa za\u010dali objavova\u0165 len v roku 1980, pred n\u00edm nikto pou\u017e\u00edva. Ke\u010f\u017ee slovo pevne zadan\u00e9 lexik\u00f3nu degust\u00e1torov, ale v poslednej dobe do\u0161lo k v\u00fdrazn\u00e9mu poklesu nad\u0161enie v jeho aplik\u00e1cie.\n<\/p>\n

Kritika „mineralita“ je zalo\u017een\u00e1 na dve veci:<\/h3>\n

\nPo prv\u00e9<\/u>: tento v\u00fdraz nem\u00e1 jasn\u00fa defin\u00edciu. R\u00f4zni \u013eudia to ch\u00e1pu inak a pou\u017e\u00edva\u0165 ho popisuj\u00fa r\u00f4zne vlastnosti v\u00edna. To je jasne demon\u0161troval experiment realizoval Ballesteros Jordi (Jordi Ballester) v Dijon, po\u010das ktor\u00fdch sme sk\u00famali pou\u017eitie tohto v\u00fdrazu odborn\u00edci.\n<\/p>\n

\nDruh\u00fd<\/u>: my\u0161lienka, \u017ee miner\u00e1ly m\u00f4\u017eu by\u0165 prijat\u00e9 vini\u010da z p\u00f4dy, a potom vplyv na chu\u0165 hrozna (v\u00edno), podroben\u00e9 vedeckej kritike. To je, pod\u013ea biol\u00f3gov, je mo\u017en\u00e9 v z\u00e1sade.\n<\/p>\n

\n Ale…\n <\/p>\n

\nSom naozaj r\u00e1d tento pojem. A chcem, aby sa kac\u00edrsky n\u00e1vrh: mo\u017eno \u00e1no, po v\u0161etk\u00fdch mo\u017en\u00e9 prepojenie medzi „mineralita“ v\u00edna a jeho vitalitu? A \u017ee ve\u013emi smelo: ak druh\u00e1 na d\u00f4sledkom prv\u00e9ho? Ne\u017e som sa l\u00ed\u0161ia v ich kac\u00edrstvo, po\u010fme sa pozrie\u0165 na probl\u00e9m.\n<\/p>\n

S\u00fa\u010dasn\u00fd vedeck\u00fd konsenzus je, \u017ee zlo\u017eenie p\u00f4dy ovplyv\u0148uje kvalitu v\u00edna jedin\u00fd re\u017eim, v ktorom v\u00edno dostane voda. Pod\u013ea tejto my\u0161lienky, ide\u00e1lne vinice vinice ma\u0165 dostatok vody, ale nie v prebytok, a vini\u010da na pravej chv\u00edle za\u017e\u00edva micro-stres spojen\u00e9 s nedostatkom pitnej vody. Pod\u013ea tejto te\u00f3rie, chemick\u00e9 zlo\u017eenie p\u00f4dy nez\u00e1le\u017e\u00ed.\n<\/p>\n

\nAle, pod\u013ea mnoh\u00fdch pestovate\u013eov, nielen, \u017ee je vidite\u013enos\u0165 vlhkosti v p\u00f4de, ale ch\u00e9mie jeho vrstiev. Typ p\u00f4dy hr\u00e1 \u00falohu mimo jeho dren\u00e1\u017ene vlastnosti. Z h\u013eadiska botaniky, je mo\u017en\u00e9, \u017ee miner\u00e1lne zlo\u017eenie p\u00f4dy m\u00f4\u017ee ma\u0165 priame a nepriame \u00fa\u010dinky na buket v\u00edna.\n<\/p>\n

\nDirect \u2013 vzh\u013eadom na miner\u00e1ly, zbieraj\u00fa korene z p\u00f4dy a vstupom do bobule, a teda vo v\u00edne. Je nepravdepodobn\u00e9, \u017ee tento efekt je v\u00fdrazne vidite\u013en\u00e9 \u2013 preto\u017ee v\u00e4\u010d\u0161ina z i\u00f3nov\u00e9 miner\u00e1ly nemaj\u00fa \u017eiadny z\u00e1pach a takmer bez chuti v\u00f4bec, ale st\u00e1le m\u00f4\u017ee by\u0165 d\u00f4le\u017eit\u00e9.\n<\/p>\n

\nV skuto\u010dnosti, s\u00fa d\u00f4kazy, \u017ee typ (zlo\u017eenie) p\u00f4dy m\u00f4\u017eu ma\u0165 vplyv na chemick\u00e9 zlo\u017eenie v\u00edna.
\nV roku 2000, nemeck\u00fd botanik Andreas Peuke r\u00e1stla Rizling r\u00fdnsky vini\u010da v kvetin\u00e1\u010doch s tri r\u00f4zne p\u00f4dy z Franc\u00fazskej vinice: spra\u0161e, Shelly v\u00e1penca a Kuiperovom. Po v\u00fdbere \u0161\u0165avy z v\u00fdhonkov vini\u010da, dirigoval chemick\u00e9 rozbory a zisten\u00e9 rozdiely v zlo\u017een\u00ed.\n<\/p>\n

\nSamozrejme, nie je to najv\u00fdznamnej\u0161ie v\u00fdskumu na t\u00fato t\u00e9mu. Ale to demon\u0161truje z\u00e1kladn\u00e9 mo\u017enosti, \u010do hovor\u00edme.\n<\/p>\n

\nNepriamy \u00fa\u010dinok spo\u010d\u00edva v ovplyvni\u0165 miner\u00e1lnych l\u00e1tok (ich pr\u00edtomnos\u0165 alebo nepr\u00edtomnos\u0165) na expresie g\u00e9nov v rastlin\u00e1ch, \u010do vedie k rozdielnym tvorbu aromatick\u00fdch zl\u00fa\u010den\u00edn a ich prekurzorov (za\u010dnite zl\u00fa\u010deniny) v hroznov\u00fdch bob\u00fa\u013e.\n<\/p>\n

\nOkrem toho, chemick\u00e9 zlo\u017eenie bodkovan\u00fd m\u00e1 v\u00fdznamn\u00fd vplyv na pr\u00e1cu kvasiniek a bakt\u00e9ri\u00ed v fermenta\u010dn\u00e9ho procesu, zmeny kurzu a proporcie pr\u00edprava mikroorganizmami aromatick\u00fdch zl\u00fa\u010den\u00edn.\n<\/p>\n

Ak sa v p\u00f4dnych miner\u00e1lov?<\/h3>\n

\nV\u00e4\u010d\u0161inu miner\u00e1lnych zlo\u017eiek p\u00f4dy tvoria rozklad organick\u00e9ho materi\u00e1lu, sk\u00f4r ne\u017e zni\u010denie kamene \ud83d\ude42 schopnos\u0165 p\u00f4dy k rozkladu organickej hmoty do miner\u00e1lne i\u00f3ny, ktor\u00e9 m\u00f4\u017eete jes\u0165 rastliny, zodpovedn\u00fd ob\u00fdvacia aktivity mikroorganizmov.\n<\/p>\n

Existuj\u00fa tri formy „mineralita“ v\u00edna:<\/h2>\n

<\/p>\n

Prv\u00fd miner\u00e1lna chu\u0165<\/h3>\n

\nTo je v\u00e4\u010d\u0161inou c\u00edti\u0165 v bielych v\u00edn.<\/p>\n

\nZdroj miner\u00e1lov \u2013 alebo „z\u00e1pas“ t\u00f3ny s\u00fa, zrejme, prchav\u00e9 zl\u00fa\u010deniny s\u00edry tvoren\u00e9 kvasinky po\u010das ferment\u00e1cie.\n<\/p>\n

\nKlasick\u00fd t\u00f3n „vyrez\u00e1van\u00fd flint“ alebo z\u00e1pasy, v samotnom biele v\u00edna Burgundsko (najm\u00e4 Chablis), je vlastne celkom atrakt\u00edvne. V\u00fdrobcovia Chardonnay po celom svete, nep\u00e1\u010di sa to opakova\u0165 v ich v\u00edn.\n<\/p>\n

Ostatn\u00e9 dve formy mineralita \u2013 popis chu\u0165<\/h3>\n

\nJeden (najkontroverznej\u0161\u00ed) je spojen\u00e1 s vysokou kyslos\u0165ou biele v\u00edno. Mnoho \u013eahko da\u0165 charakteristick\u00e9 „miner\u00e1lne“ svetl\u00e9 kysl\u00e9 biele v\u00edna, zatia\u013e \u010do pojem „vysok\u00e1 kyslos\u0165“ je vhodnej\u0161ie. Podobn\u00e1 situ\u00e1cia je v \u2013 s v\u00edn op\u00edsan\u00e9 ako „kamenn\u00e9“.\n<\/p>\n

\nIn\u00fd \u2013 pod\u013ea m\u00f4jho n\u00e1zoru, najviac u\u017eito\u010dn\u00e9 funkcie \u2013 \u0161peci\u00e1lny druh slan\u00e9 mineralita, ako ten, ktor\u00fd vn\u00edmame v miner\u00e1lnej vody, len ove\u013ea menej intenz\u00edvne. Sk\u00f4r, to sa vz\u0165ahuje na opis „\u0161trukt\u00fara“ v\u00edna.\n<\/p>\n

\nTak\u017ee sp\u00e4\u0165 k kac\u00edrsky ot\u00e1zka vz\u0165ahu „mineralita“ v\u00edna a jeho schopnos\u0165 spoma\u013eova\u0165.\n<\/p>\n

\nSom sotva schopn\u00ed da\u0165 mu presn\u00e9 vedeck\u00e9 zd\u00f4vodnenie, ale mnoho v\u00edna, ktor\u00e9 by som op\u00edsa\u0165, ako viac miner\u00e1lnych sa zd\u00e1, \u017ee maj\u00fa v\u00e4\u010d\u0161\u00ed potenci\u00e1l pre starnutie, menej ako ich miner\u00e1lne partnermi. To plat\u00ed najm\u00e4 pre biele v\u00edna.\n<\/p>\n

\nOpakovane som sa stret\u00e1vaj\u00fa s t\u00fdm, \u017ee biele v\u00edna sa uk\u00e1zali by\u0165 viac h\u00fa\u017eevnat\u00fd, ne\u017e sa o\u010dak\u00e1valo na z\u00e1klade t\u00fdchto odhadov. <\/p>\n

\nVedeck\u00e9 stanovisko je, \u017ee z oxid\u00e1cie biele v\u00edno chr\u00e1ni vo\u013en\u00fd oxid siri\u010dit\u00fd, \u010do prispieva k n\u00edzkym pH (t. j. vysok\u00e1 kyslos\u0165), preto\u017ee v takomto prostred\u00ed, viac oxidu uhli\u010dit\u00e9ho je v akt\u00edvnom stave (kyseliny samo o sebe nie je ochrana pred nadmernou oxid\u00e1ciou).\n<\/p>\n

\nAv\u0161ak, niektor\u00e9 v\u00edna s\u00fa jasne bojuje t\u00e1to logika a uk\u00e1za\u0165 v\u00e4\u010d\u0161iu vitalitu, ne\u017e by sa dalo o\u010dak\u00e1va\u0165 ich. Konkr\u00e9tne, niektor\u00ed „eco“ v\u00edna s ve\u013emi n\u00edzkou oxid siri\u010dit\u00fd obsahu, ktor\u00e9 s\u00fa oxidovan\u00e9 v pivnici nie je tak akt\u00edvny, a v otvorenej f\u013ea\u0161i dlho udr\u017ea\u0165 si dobr\u00fa kond\u00edciu.\n<\/p>\n

\nA tieto trval\u00e9 biele v\u00edna maj\u00fa viac miner\u00e1lne vlastnosti.\n<\/p>\n

\nMa\u010farsk\u00fd vin\u00e1r mi uk\u00e1zal ich biele v\u00edna z regi\u00f3nu jazera Balaton. V\u00edna z ur\u010dit\u00fdch oblastiach bolo ove\u013ea viac, dlho-\u017eil ako okol\u00ed, pri\u010dom v\u0161etky ostatn\u00e9 faktory, okrem terroir, boli rovnak\u00e9. Tak\u00fdchto okolnost\u00ed a ma n\u00fati veri\u0165 v „ochrann\u00fd \u00fa\u010dinok“ vyr\u00e1ba miner\u00e1lne zlo\u017eenie p\u00f4dy.\n<\/p>\n

\nProbl\u00e9m je, \u017ee nem\u00f4\u017eem jasne pop\u00edsa\u0165 mechanizmus, ako to funguje, pravdepodobne z nedostatku moje porozumenie ch\u00e9mie v\u00edna. V\u0161ak v\u00edno v sebe skr\u00fdva e\u0161te mnoho tajomstiev, ktor\u00e9 nemaj\u00fa vedeck\u00e9 vysvetlenie. <\/p>\n

\n\u010cerven\u00e9 v\u00edno pred oxid\u00e1ciou a chr\u00e1ni\u0165 oxidom uhli\u010dit\u00fdm, ktor\u00fd je pridan\u00fd k tomu, a polyfenoly, ktor\u00e9 obsahuje. A ak mineralita dod\u00e1va odolnos\u0165 biele v\u00edna, je logick\u00e9 predpoklada\u0165, \u017ee \u010derven\u00e1 pr\u00edli\u0161. Len pre \u010cerven\u00e9, to nie je tak zrejm\u00e9, preto\u017ee nie s\u00fa nestabiln\u00e9 sami.\n<\/p>\n

\nVz\u0165ah miner\u00e1lnym charakterom v\u00edna a jeho vitalitu \u2013 ak v\u00f4bec \u2013 m\u00f4\u017ee by\u0165 tak jednoduch\u00e9, korel\u00e1cie a pr\u00ed\u010dine.\n<\/p>\n

\nKorel\u00e1cia m\u00f4\u017ee spo\u010d\u00edva\u0165 v sprievodnom „miner\u00e1lne“ chu\u0165 zv\u00fd\u0161en\u00fd obsah glutati\u00f3n s v\u00ednom, ktor\u00e9 je pr\u00edtomn\u00e9 v r\u00f4znych mno\u017estv\u00e1ch v bielych v\u00edn a chr\u00e1ni ich pred oxid\u00e1ciou.<\/p>\n

\nMo\u017eno pocit, \u017ee ur\u010dit\u00fd druh text\u00farou, ktor\u00e1 zanech\u00e1va v \u00fastach v\u00edno s ni\u017e\u0161\u00edm obsahom polyfenolov a v bielych v\u00edn sa, napodiv, m\u00f4\u017ee vyvola\u0165 oxid\u00e1cii, na rozdiel od \u010derven\u00e9ho, kde polyfenoly chr\u00e1ni\u0165 od neho. Niektor\u00ed vin\u00e1ri s\u00fa cvi\u010d\u00ed prevent\u00edvne jemn\u00e9 oxid\u00e1cii z hroznovej \u0161\u0165avy, ako sa zbavi\u0165 prebyto\u010dn\u00e9ho polyfenoly, ktor\u00e9 m\u00f4\u017ee sp\u00f4sobi\u0165 ne\u017eiaduce zhor\u0161enie nadmernou oxid\u00e1ciou nesk\u00f4r v procese vinifik\u00e1cie.<\/p>\n

\nKa\u017edop\u00e1dne, mineralita v\u00edna \u2013 \u0165a\u017ek\u00e1 ot\u00e1zka, st\u00e1le nedostato\u010dne \u0161tudoval a ve\u013emi zauj\u00edmav\u00e9. <\/p>\n","protected":false},"excerpt":{"rendered":"

Pod\u013ea Jamie Goode (Jamie Goode), je ob\u013e\u00faben\u00e1 u mnoh\u00fdch sommeliers, pojem „mineralita“ v\u00edno popis, \u010dasto kritizovan\u00fd ako pochybn\u00e9 a zav\u00e1dzaj\u00face. Je mo\u017en\u00e9 poveda\u0165,…<\/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-8452","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\/8452","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=8452"}],"version-history":[{"count":0,"href":"https:\/\/vine-nn.ru\/sk\/wp-json\/wp\/v2\/posts\/8452\/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=8452"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/vine-nn.ru\/sk\/wp-json\/wp\/v2\/categories?post=8452"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/vine-nn.ru\/sk\/wp-json\/wp\/v2\/tags?post=8452"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}