{"id":4447,"date":"2019-12-28T01:30:15","date_gmt":"2019-12-27T22:30:15","guid":{"rendered":"http:\/\/vvine.ru\/vrste-slatkih-vina\/"},"modified":"2019-12-28T01:30:15","modified_gmt":"2019-12-27T22:30:15","slug":"vrste-slatkih-vina","status":"publish","type":"post","link":"https:\/\/vvine.ru\/hr\/vrste-slatkih-vina\/","title":{"rendered":"Vrste slatkih vina"},"content":{"rendered":"

<\/p>\n

Postoji nekoliko tehnologija za proizvodnju slatkih vina. Nastala su odvojeno jedan od drugoga u zavisnosti od klime, \u0430\u0433\u0440\u043e\u043a\u0443\u043b\u044c\u0442\u0443\u0440\u044b i tradicije. Naravno, vinari mogu umjetno dodavati \u0161e\u0107er u vino, ali to ne\u0107e biti “ro\u0111eni” gro\u017e\u0111a. U Njema\u010dkoj \u0161e\u0107er dodati u pripremljenu \u017eestokih pi\u0107a, takva tehnolozi \u010dak i staviti u proizvodnju. Jo\u0161 ne mogu dati \u0434\u0440\u043e\u0436\u0436\u0430\u043c apsorbirati cijeli \u0161e\u0107er i dobiti \u043d\u0438\u0437\u043a\u043e\u0430\u043b\u043a\u043e\u0433\u043e\u043b\u044c\u043d\u043e\u0435 vino. Odli\u010dan izbor, kada je velika koli\u010dina \u0161e\u0107era se nalazi u ve\u0107ini \u044f\u0433\u043e\u0434\u0435. Kvasac samo \u043f\u0435\u0440\u0435\u0440\u0430\u0431\u043e\u0442\u0430\u044e\u0442 potrebnu koli\u010dinu \u0161e\u0107era za dobivanje potrebne razine alkohola i onda \u0107e umrijeti (kao i razina alkohola \u0107e kriti\u010dna). Ako ne – onda ih ubijaju sumporom. \u0160to je manje vode u \u044f\u0433\u043e\u0434\u0435, vi\u0161a razina \u0161e\u0107era nastali sok. <\/p>\n

3 opcije za smanjivanje koli\u010dine vode u \u044f\u0433\u043e\u0434\u0435:<\/h2>\n
  • Prirodni. Bobica gro\u017e\u0111a utje\u010de gljivica botrytis cinerea. Gljiva \u017eivi zbog vlage i ne o\u0161te\u0107uje ko\u017eu gro\u017e\u0111a. Na taj na\u010din proizvode sljede\u0107a vina: Francuski Sauternes, Ma\u0111arski Tokaji aszu, Njema\u010dki Rizlinga kategorije \u0411\u0435\u0440\u043d\u0430\u0443\u0441\u043b\u0435\u0437\u0435 (WA) i \u0422\u0440\u043e\u043a\u0435\u043d\u0431\u0435\u0440\u043d\u0430\u0443\u0441\u043b\u0435\u0437\u0435 (TWA). Va\u017eno je da pred samu \u017eetvu za tih vina, vinogradi ujutro su obavijene lako maglovito izmaglici. <\/li>\n
  • Umjetna \u2013 1 opciju. \u0412\u044b\u0441\u0443\u0448\u0438\u0432\u0430\u043d\u0438\u0435 bobice. Su\u0161iti se mo\u017ee na razne na\u010dine \u2013 dru\u017eimo na trsu, u posebnim sobama, stavi pod sun\u010deve zrake. \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, evo Pedro Ximenez i ostala vina su svugdje i da su lokalne \u0441\u043f\u0435\u0446\u0438\u0430\u043b\u0438\u0442\u0435\u0442\u0430\u043c\u0438.<\/li>\n
  • Umjetna \u2013 2 varijanta. Smrzavanje vo\u0107a. Na taj na\u010din su \u0410\u0439\u0441\u0432\u0430\u0439\u043d (Iceweine). Voda u \u044f\u0433\u043e\u0434\u0435 se mo\u017ee zamrznuti, naravno, (dok je mraz od -5 stupnjeva Celzija) ili \u0438\u0441\u043a\u0443\u0441\u0442\u0432\u0435\u043d\u043d\u043e (u hladnjaku). Prirodna, smrzavanje \u2013 fenomen je rijetka. Jagoda nema vremena \u010dekati mraza, a \u0441\u0433\u043d\u0438\u0432\u0430\u0435\u0442 ili su\u0161i. Me\u0111utim, u nekim krajevima Njema\u010dke, Austrije, Kanade bobica kao put zadr\u017eao na zatvorsku dolazak mrazeva. Smrzavanje gro\u017e\u0111a u hladnjaku mo\u017ee se obaviti bilo gdje. \u010cak i u \u0160panjolskoj mo\u017eete prona\u0107i \u0410\u0439\u0441\u0432\u0430\u0439\u043d tehnologije danas ubrzano razvija. Ali takva vina ne\u0107e biti “prirodni” i vrijedan proizvod. <\/li>\n

    Prili\u010dno \u010desto sve ove metode se koriste istovremeno. Na primjer, kada bobica nije bila potpuno zapanjena plijesni. A u Ma\u0111arskoj je po\u010dast tradiciji. A u Talijanskom podru\u010dju Valpolicella, u proizvodnji vina \u0420\u0435\u0447\u0435\u0442\u043e, posebno sni\u017eava temperaturu, da se zaustavi fermentacija i ubiti kvasac.<\/p>\n","protected":false},"excerpt":{"rendered":"

    Postoji nekoliko tehnologija za proizvodnju slatkih vina. Nastala su odvojeno jedan od drugoga u zavisnosti od klime, \u0430\u0433\u0440\u043e\u043a\u0443\u043b\u044c\u0442\u0443\u0440\u044b i tradicije. Naravno, vinari mogu umjetno dodavati \u0161e\u0107er u vino, ali to ne\u0107e biti “ro\u0111eni” gro\u017e\u0111a. U Njema\u010dkoj \u0161e\u0107er dodati u pripremljenu \u017eestokih pi\u0107a, takva tehnolozi \u010dak i staviti u proizvodnju. Jo\u0161 ne mogu dati \u0434\u0440\u043e\u0436\u0436\u0430\u043c apsorbirati<\/p>\n

    Read More<\/a><\/p>\n","protected":false},"author":1,"featured_media":3899,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[61],"tags":[],"class_list":["post-4447","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-informacije","has_thumb"],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/vvine.ru\/hr\/wp-json\/wp\/v2\/posts\/4447","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/vvine.ru\/hr\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/vvine.ru\/hr\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/vvine.ru\/hr\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/vvine.ru\/hr\/wp-json\/wp\/v2\/comments?post=4447"}],"version-history":[{"count":0,"href":"https:\/\/vvine.ru\/hr\/wp-json\/wp\/v2\/posts\/4447\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/vvine.ru\/hr\/wp-json\/wp\/v2\/media\/3899"}],"wp:attachment":[{"href":"https:\/\/vvine.ru\/hr\/wp-json\/wp\/v2\/media?parent=4447"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/vvine.ru\/hr\/wp-json\/wp\/v2\/categories?post=4447"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/vvine.ru\/hr\/wp-json\/wp\/v2\/tags?post=4447"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}