{"id":8464,"date":"2020-01-15T00:40:05","date_gmt":"2020-01-14T21:40:05","guid":{"rendered":"http:\/\/vine-nn.ru\/ako-urobit-vino\/"},"modified":"2020-01-15T00:40:05","modified_gmt":"2020-01-14T21:40:05","slug":"ako-urobit-vino","status":"publish","type":"post","link":"https:\/\/vine-nn.ru\/sk\/ako-urobit-vino\/","title":{"rendered":"Ako urobi\u0165 v\u00edno?"},"content":{"rendered":"

<\/p>\n

\nV\u0161etko to za\u010d\u00edna s bobule na vini\u010d: je d\u00f4le\u017eit\u00e9, aby boli dostato\u010dne Zrel\u00e9. Nezrel\u00fdch alebo z prezret\u00e9ho hrozna dopadne zl\u00e9 v\u00edno. \u00daroda hrozna ur\u010duje potenci\u00e1l v\u00edna: m\u00f4\u017eete urobi\u0165 zl\u00e9 v\u00edno z dobr\u00e9ho hrozna, ale nikdy robi\u0165 dobr\u00e9 zl\u00e9 v\u00edno z hrozna.\n<\/p>\n

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\nZber t\u00edmy s\u00fa odoslan\u00e9 do vinice. Je to vzru\u0161uj\u00face obdobie roka. V\u0161etk\u00fdch vin\u00e1rov d\u00fafam, \u017ee pre dobr\u00e9 po\u010dasie do obdobia zberu. Zl\u00e9 po\u010dasie m\u00f4\u017ee zni\u010di\u0165 v\u0161etko.\n<\/p>\n

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\nRuka-vyzvednout bobule s\u00fa nalo\u017een\u00e9 v pol tony tela.\n<\/p>\n

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\nAv\u0161ak, st\u00e1le viac vy\u0165a\u017een\u00fdch strojov. Je to lacnej\u0161ie. Okrem toho, v hor\u00facich regi\u00f3nov, aby sa zachovala kvalita \u00farody, je lep\u0161ie, ak sa zbieraj\u00fa v noci, a to je ove\u013ea jednoduch\u0161ie urobi\u0165 pomocou technol\u00f3gie.\n<\/p>\n

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\nMetla vyberie bobule z vin\u00edc a odo\u0161le ich do potrub\u00ed na prepravu do vin\u00e1rstva. Obr\u00e1zok \u2013 zber hrozna v Bordeaux.\n<\/p>\n

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\nZhroma\u017eden\u00e9 auto bobule s\u00fa trieden\u00e9 pre odmietnutie nevhodn\u00e9.\n<\/p>\n

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Bobule, zberaj\u00fa ru\u010dne, doraz\u00ed na vin\u00e1rstvo, cel\u00e9 strapce.\n<\/p>\n

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Oni tie\u017e vyrie\u0161i\u0165 kvality. V\u0161etky hnil\u00e9 a bezvl\u00e1dne bobule, spolu s listy a stonky by mali by\u0165 odstr\u00e1nen\u00e9.\n<\/p>\n

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Zoraden\u00e9 hrozna fed do stroja na oddelenie hrebene. Po tom, ako m\u00f4\u017ee by\u0165 zlomen\u00fd: mierne alebo \u00faplne.<\/p>\n

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\u010co zostalo po \u00fapln\u00e9 oddelenie bobule.<\/p>\n

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Recepcie na mal\u00e9 vin\u00e1rstvo. Scroogey hrozno tu potrubie vstupuje do n\u00e1dr\u017ee a odtia\u013e do fermenta\u010dnej n\u00e1dr\u017ee. <\/p>\n

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To je rozdiel v produkcii bielych a \u010derven\u00fdch v\u00edn. \u010cerven\u00e1 t\u00fala\u0165 so \u0161upou, a biele bobule s\u00fa najprv redukovan\u00e9, odde\u013eovanie \u0161\u0165ava z ko\u017ee pred kvasen\u00edm.\n<\/p>\n

\nVo foto \u2013 kamenn\u00fd kvasenie Lagar v portugalskej regi\u00f3ne Douro. Po vyplnen\u00ed, bobule bude d\u00f4kladne po\u0161liapan\u00e9 nohy, na saturovanie \u0161\u0165avy, farbiv\u00e1 a aromatick\u00e9 l\u00e1tky, ktor\u00e9 sa z \u0161upke hrozna.\n<\/p>\n

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Ale to je vz\u00e1cne pre s\u00fa\u010dasnos\u0165 pr\u00edklad tradi\u010dn\u00e9 vin\u00e1rstvo, charakteristick\u00e9 portugalskej Douro. Rozmlia\u017edeniu nohy hrozna, za\u010dne kvasi\u0165 prirodzene. T\u00edto \u013eudia r\u00fak mie\u0161a wort mnoho kr\u00e1t denne, aby sa zabezpe\u010dil dobr\u00fd \u0165a\u017eby a na predch\u00e1dzanie vzniku bakt\u00e9ri\u00ed na povrchu ko\u017ee bobule, ktor\u00e9 nevyhnutne Objav\u00ed, ktor\u00e9 tvoria spp.<\/p>\n

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V modernom vin\u00e1rstve, sa stala rutina pridanie such\u00e9, \u0161peci\u00e1lne kult\u00farne kvasinky, ktor\u00e9 umo\u017e\u0148uj\u00fa ove\u013ea lep\u0161ia kontrola procesu kvasenia. Je v\u0161ak e\u0161te ve\u013ea vin\u00e1rstva, kde wort vznik\u00e1 z divok\u00e9 kvasinky, ktor\u00e9 \u017eij\u00fa na vinici, alebo vo vin\u00e1rstve.<\/p>\n

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Bobule na tejto fotografii t\u00fala\u0165 v nerezov\u00fdch n\u00e1dob. Po\u010das ferment\u00e1cie oxidu uhli\u010dit\u00e9ho, tak je norm\u00e1lne, \u017ee Chan, zostane otvoren\u00e1 tak, \u017ee oxid uhli\u010dit\u00fd mohol unikn\u00fa\u0165 do atmosf\u00e9ry. Ale st\u00e1va sa, \u017ee fermenta\u010dnej n\u00e1dr\u017ee je uzavret\u00e1, potom oxidu uhli\u010dit\u00e9ho je vyhoden\u00fd von z vetranie.<\/p>\n

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Tu v malom Chan spp buni\u010diny protoplanets na bodkovan\u00fd robotick\u00e9 piest. Niektor\u00e9 vin\u00e1rstva urobi\u0165 ru\u010dne, s pomocou \u0161peci\u00e1lnych ty\u010d\u00ed. Proces pravideln\u00e9ho peretaplivanii klob\u00faky buni\u010diny sa naz\u00fdva pizhazh (FR. pigeage)<\/strong>.<\/p>\n

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Alternat\u00edvou k peretaplivanii caps je jej zalievanie na bodkovan\u00fd, vyzdvihnutie z dolnej \u010dasti DPH. <\/p>\n

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Tu vid\u00edte, \u017ee putovanie \u010derven\u00e1 na bodkovan\u00fd je vypusti\u0165 z DPH a nalial sp\u00e4\u0165. Bod je obohati\u0165 to s kysl\u00edkom pom\u00f4c\u0165 dro\u017edie rozv\u00edja\u0165. V ostatn\u00fdch etap\u00e1ch v\u00fdroby v\u00edna sa sna\u017eia opak \u2013 chr\u00e1ni\u0165 ju pred kysl\u00edk, ale v tejto f\u00e1ze je potrebn\u00e9.<\/p>\n

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Pri ferment\u00e1cii je hotov\u00e9, v\u00e4\u010d\u0161ina \u010derven\u00e9 v\u00edno sa naleje do dubov\u00fdch sudov na dokon\u010denie ich dozrievania. Tvary a ve\u013ekosti sudov \u2013 ve\u013emi ve\u013ea. Vo foto \u2013 jeden z najbe\u017enej\u0161\u00edch: 225-250 liter. Tradi\u010dn\u00e9 franc\u00fazske barel 225\u043b naz\u00fdva barrique (FR. barrique)<\/strong>, be\u017en\u00e9 v Bordeaux.\n<\/p>\n

\nP\u00f4vodu dreva, a skuto\u010dnos\u0165, \u017ee sa pou\u017e\u00edvaj\u00fa nov\u00e9 alebo pou\u017eit\u00e9 sudy s\u00fa ve\u013emi d\u00f4le\u017eit\u00e9 faktory pre vznik \u0161t\u00fdl a charakter v\u00edna. V popise v\u00edna m\u00f4\u017eete stretn\u00fa\u0165 fr\u00e1zu „starnutie v new barriques“: to znamen\u00e1, \u017ee v\u00edno bude ma\u0165 v\u00fdrazn\u00fd dub t\u00f3n v kytici. Na vyzrievanie v sudoch, pou\u017e\u00edvan\u00e9, nie je v\u017edy ukladanie na sudy pre niektor\u00e9 v\u00edna v\u00fdrazn\u00fd dub t\u00f3n ne\u017eiaduce.\n<\/p>\n

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Tu je pr\u00edklad, hlavne je ove\u013ea v\u00e4\u010d\u0161\u00ed, v ktorom sa hovor\u00ed, vina aspo\u0148 „dub“ charakter. Pre niektor\u00e9 v\u00edna, t\u00e1to mo\u017enos\u0165 je ove\u013ea vhodnej\u0161ie mal\u00e9 sudy.<\/p>\n

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Toto je ko\u0161\u00edka stla\u010dte: po ferment\u00e1cii sa skon\u010dil, ke\u010f v\u00edno je vypusti\u0165 z buni\u010diny, to je stla\u010den\u00e9 extrak\u010dn\u00e9 zvy\u0161ky v\u00edna. <\/p>\n

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A to je pneumapress. Pou\u017e\u00edva sa pri v\u00fdrobe niektor\u00fdch \u010derven\u00e1 a takmer v\u0161etky biele v\u00edna. Vn\u00fatri \u2013 ve\u013ek\u00e1 komora, ktor\u00e1 sa napln\u00ed vzduchu a pomaly rast\u00faci tlak jemne stla\u010d\u00ed obsah n\u00e1doby. <\/p>\n

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A to je to, \u010do zostane po v\u0161etk\u00fdch manipul\u00e1ci\u00ed: jedlo, ktor\u00e9 je mo\u017en\u00e9 da\u0165 na v\u00fdrobu kompostu.<\/p>\n

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Obsah DPH, ktor\u00e9 sa potulovali biele v\u00edno: sedimentov z m\u0155tvych kvasiniek. Niekedy v\u00edno, aby sa to oabgo kytice navy\u0161e majte to na kvasni\u010dn\u00fdch na nejak\u00fd \u010das, to sa naz\u00fdva starnutia sur lie (FR. sur lie)<\/strong>.<\/p>\n

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Pivnica s sudy st\u00e1le zachov\u00e1vaj\u00fa tradi\u010dn\u00fd vzh\u013ead. Chladn\u00e9 prostredie pod\u013ea ich obl\u00faky s\u00fa ide\u00e1lne pre dozrievanie mlad\u00fdch v\u00edn, ktor\u00e9 zvy\u010dajne trv\u00e1 od troch mesiacov do troch rokov.<\/p>\n

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Vin\u00e1r m\u00e1 vzorky zo sudov s \u010derven\u00e9 v\u00edno pravideln\u00fdch intervaloch a vytv\u00e1ra poleva na vyrovnanie straty v\u00edno odpar\u00ed po\u010das starnutia.<\/p>\n

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Niekedy je potrebn\u00e9 pre prete\u010deniu v\u00edna z jedn\u00e9ho suda do druh\u00e9ho, alebo z barelu do DPH, vyroben\u00e9 z nehrdzavej\u00facej ocele. Na tejto fotografii, pou\u017eitie dus\u00edka presun\u00fa\u0165 v\u00edno bez ne\u017eiaduceho kontaktu s kysl\u00edkom. Dus\u00edk sa pou\u017e\u00edva aj pri uskladnen\u00ed otvoren\u00fdch flia\u0161 v\u00edna pred\u00e1van\u00e9 skla v re\u0161taur\u00e1ci\u00e1ch a kaviar\u0148ach.<\/p>\n

<\/p>\n

A tu je opak: prete\u010denie sa vykon\u00e1va s \u00famyseln\u00e9 styku v\u00edna so vzduchom, aby sa ur\u00fdchlil proces zrenia.<\/p>\n

<\/p>\n

Niektor\u00e9 v\u00edna v procese jeho narodenia a \u017eivot nevie kontakt s dub: s\u00fa dr\u017ean\u00e9 v nehrdzavej\u00facej ocele, aby sa zachovala ich \u010derstv\u00e9 ovocie charakter. <\/p>\n

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A nakoniec, v\u00edno je pripraven\u00fd a m\u00f4\u017ee by\u0165 plnen\u00e9. \u010casto to je, ako to je filtrovan\u00fd, aby bol \u010dist\u00fd a transparentn\u00fd, a aby sa zabr\u00e1nilo mikroorganizmov sp\u00f4sobuj\u00facich kazenie. Na fotografii vpravo v\u00edno filtr\u00e1cia, v\u013eavo, po.<\/p>\n","protected":false},"excerpt":{"rendered":"

V\u0161etko to za\u010d\u00edna s bobule na vini\u010d: je d\u00f4le\u017eit\u00e9, aby boli dostato\u010dne Zrel\u00e9. Nezrel\u00fdch alebo z prezret\u00e9ho hrozna dopadne zl\u00e9 v\u00edno. \u00daroda hrozna…<\/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-8464","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\/8464","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=8464"}],"version-history":[{"count":0,"href":"https:\/\/vine-nn.ru\/sk\/wp-json\/wp\/v2\/posts\/8464\/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=8464"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/vine-nn.ru\/sk\/wp-json\/wp\/v2\/categories?post=8464"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/vine-nn.ru\/sk\/wp-json\/wp\/v2\/tags?post=8464"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}