{"id":4521,"date":"2019-12-28T02:08:10","date_gmt":"2019-12-27T23:08:10","guid":{"rendered":"http:\/\/vvine.ru\/typy-sladkych-vin\/"},"modified":"2019-12-28T02:08:10","modified_gmt":"2019-12-27T23:08:10","slug":"typy-sladkych-vin","status":"publish","type":"post","link":"https:\/\/vvine.ru\/cs\/typy-sladkych-vin\/","title":{"rendered":"Typy sladk\u00fdch v\u00edn"},"content":{"rendered":"

<\/p>\n

Existuje n\u011bkolik technologi\u00ed v\u00fdroby sladk\u00fdch v\u00edn. Objevily se odd\u011blen\u011b od sebe v z\u00e1vislosti na klimatu, \u0430\u0433\u0440\u043e\u043a\u0443\u043b\u044c\u0442\u0443\u0440\u044b a tradic. Samoz\u0159ejm\u011b, \u017ee vina\u0159i mohou um\u011ble p\u0159id\u00e1vat cukr do v\u00edna, ale to nebude „obrodit“ hroznov\u00fdm v\u00ednem. V N\u011bmecku cukr se p\u0159id\u00e1v\u00e1 do p\u0159ipraven\u00e9 mladiny, takov\u00e1 technologov\u00e9 dokonce zah\u00e1jena v\u00fdroba. Je\u0161t\u011b nen\u00ed mo\u017en\u00e9 d\u00e1t \u0434\u0440\u043e\u0436\u0436\u0430\u043c absorbovat cel\u00e9 cukr a z\u00edskat \u043d\u0438\u0437\u043a\u043e\u0430\u043b\u043a\u043e\u0433\u043e\u043b\u044c\u043d\u043e\u0435 v\u00edno. Skv\u011bl\u00e1 volba, kdy\u017e se velk\u00e9 mno\u017estv\u00ed cukru, se nach\u00e1z\u00ed v samotn\u00e9m \u044f\u0433\u043e\u0434\u0435. Dro\u017ed\u00ed jen \u043f\u0435\u0440\u0435\u0440\u0430\u0431\u043e\u0442\u0430\u044e\u0442 pot\u0159ebn\u00e9 mno\u017estv\u00ed cukru pro z\u00edsk\u00e1n\u00ed po\u017eadovan\u00e9 \u00farovn\u011b alkoholu, a pak zem\u0159ou (proto\u017ee hladina alkoholu bude kritick\u00e1). Pokud ne – pak je zab\u00edjej\u00ed \u0161ed\u00e9. \u010c\u00edm m\u00e9n\u011b vody v \u044f\u0433\u043e\u0434\u0435, t\u00edm vy\u0161\u0161\u00ed je hladina cukru vyr\u00e1b\u011bn\u00e9ho \u0161\u0165\u00e1vy. <\/p>\n

3 mo\u017enosti sn\u00ed\u017een\u00ed mno\u017estv\u00ed vody v \u044f\u0433\u043e\u0434\u0435:<\/h2>\n
  • Je p\u0159irozen\u00e9. Bobule hrozn\u016f \u043f\u043e\u0440\u0430\u0436\u0430\u0435\u0442\u0441\u044f houbou botrytis cinerea. Houba \u017eije na \u00fakor vlhkosti a nepo\u0161kozuje \u043a\u043e\u0436\u0438\u0446\u0443 hrozn\u016f. T\u00edmto zp\u016fsobem se vyr\u00e1b\u011bj\u00ed n\u00e1sleduj\u00edc\u00ed v\u00edna: Francouzsk\u00fd Sauternes, Ma\u010farsky Tokaji aszu, N\u011bmeck\u00e9 \u0420\u0438\u0441\u043b\u0438\u043d\u0433\u0438 kategorie \u0411\u0435\u0440\u043d\u0430\u0443\u0441\u043b\u0435\u0437\u0435 (WA) a \u0422\u0440\u043e\u043a\u0435\u043d\u0431\u0435\u0440\u043d\u0430\u0443\u0441\u043b\u0435\u0437\u0435 (TWA). Je d\u016fle\u017eit\u00e9, aby p\u0159ed sklizn\u00ed plodin na t\u011bchto v\u00edn, vinice od r\u00e1na byly obklopeny m\u00edrn\u00e9 mlhav\u00e9 oparu. <\/li>\n
  • Um\u011bl\u00e9 \u2013 1 mo\u017enost. \u0412\u044b\u0441\u0443\u0448\u0438\u0432\u0430\u043d\u0438\u0435 bobule. Su\u0161it lze r\u016fzn\u011b \u2013 pov\u011bsit se na vinn\u00e9 r\u00e9vy ve speci\u00e1ln\u00ed m\u00edstnosti, nahr\u00e1t pod slune\u010dn\u00ed paprsky. \u0420\u0435\u0447\u043e\u0442\u043e della Valpolicella, \u041f\u0430\u0441\u0441\u0438\u0442\u043e di \u041f\u0430\u043d\u0442\u0435\u043b\u0435\u0440\u0438\u044f, sherry Pedro Ximenez a dal\u0161\u00ed v\u00edna vyr\u00e1b\u00ed v\u0161ude a jsou m\u00edstn\u00edmi \u0441\u043f\u0435\u0446\u0438\u0430\u043b\u0438\u0442\u0435\u0442\u0430\u043c\u0438.<\/li>\n
  • Um\u011bl\u00e9 \u2013 2 mo\u017enost. Mrazu bobule. T\u00edmto zp\u016fsobem se vyr\u00e1b\u00ed \u0410\u0439\u0441\u0432\u0430\u0439\u043d (Iceweine). Voda v \u044f\u0433\u043e\u0434\u0435 m\u016f\u017ee zmrazit p\u0159irozen\u011b (b\u011bhem mr\u00e1z -5 stup\u0148\u016f Celsia), nebo \u0438\u0441\u043a\u0443\u0441\u0442\u0432\u0435\u043d\u043d\u043e (v chladni\u010dce). P\u0159irozen\u00e1 mrazu \u2013 jev vz\u00e1cn\u00fd. Berry nem\u00e1 \u010das \u010dekat na mrazu a \u0441\u0433\u043d\u0438\u0432\u0430\u0435\u0442 nebo vyschne. Nicm\u00e9n\u011b, v n\u011bkter\u00fdch regionech N\u011bmecka, Rakouska, Kanady berry jako jednou dr\u017eela krok k term\u00ednu p\u0159\u00edchodu mraz\u016f. Mrazu hrozny v chladni\u010dce m\u016f\u017ee b\u00fdt kdekoliv. Dokonce i ve \u0160pan\u011blsku m\u016f\u017eete naj\u00edt \u0410\u0439\u0441\u0432\u0430\u0439\u043d \u2013 dnes technologie se rychle rozv\u00edjej\u00ed. Ale takov\u00e9 v\u00edno nen\u00ed b\u00fdt „p\u0159\u00edrodn\u00ed“ a cenn\u00fdm produktem. <\/li>\n

    Dost \u010dasto v\u0161echny tyto metody jsou pou\u017e\u00edv\u00e1ny sou\u010dasn\u011b. Nap\u0159\u00edklad, kdy\u017e berry nebyl \u00fapln\u011b zasa\u017eena pl\u00edsn\u00ed. A v Ma\u010farsku je to pocta tradici. A do Italsk\u00e9 oblasti Valpolicella, p\u0159i v\u00fdrob\u011b v\u00edna \u0420\u0435\u0447\u0435\u0442\u043e, speci\u00e1ln\u011b sni\u017euj\u00ed teplotu, zastavit kva\u0161en\u00ed a zab\u00edt kvasnice.<\/p>\n","protected":false},"excerpt":{"rendered":"

    Existuje n\u011bkolik technologi\u00ed v\u00fdroby sladk\u00fdch v\u00edn. Objevily se odd\u011blen\u011b od sebe v z\u00e1vislosti na klimatu, \u0430\u0433\u0440\u043e\u043a\u0443\u043b\u044c\u0442\u0443\u0440\u044b a tradic. Samoz\u0159ejm\u011b, \u017ee vina\u0159i mohou um\u011ble p\u0159id\u00e1vat cukr do v\u00edna, ale to nebude „obrodit“ hroznov\u00fdm v\u00ednem. V N\u011bmecku cukr se p\u0159id\u00e1v\u00e1 do p\u0159ipraven\u00e9 mladiny, takov\u00e1 technologov\u00e9 dokonce zah\u00e1jena v\u00fdroba. Je\u0161t\u011b nen\u00ed mo\u017en\u00e9 d\u00e1t \u0434\u0440\u043e\u0436\u0436\u0430\u043c absorbovat cel\u00e9 cukr a<\/p>\n

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