{"id":5429,"date":"2020-01-03T16:54:22","date_gmt":"2020-01-03T13:54:22","guid":{"rendered":"http:\/\/vvine.ru\/savybes-saugojimo-vynu\/"},"modified":"2020-01-03T16:54:22","modified_gmt":"2020-01-03T13:54:22","slug":"savybes-saugojimo-vynu","status":"publish","type":"post","link":"https:\/\/vvine.ru\/lt\/savybes-saugojimo-vynu\/","title":{"rendered":"Savyb\u0117s saugojimo vyn\u0173"},"content":{"rendered":"

<\/p>\n

Ne kiekvienas i\u0161 m\u016bs\u0173 \u017einioje yra asmeninis vyno r\u016bsys, kuris yra ideali vieta vyno laikymo per ilg\u0105 laik\u0105, ar spinta su galimybe i\u0161laikyti \u0161i\u0105 temperat\u016br\u0105. Bet kaip paai\u0161k\u0117jo, parduotuv\u0117 taurusis g\u0117rimas galima ir ne priklauso \u0161i\u0173 prabangos daiktais, pakanka \u017einoti pagrindines taisykles, vyno laikymo. Apie juos ir kalbame.<\/p>\n

Pirma: temperat\u016bra.<\/h3>\n

O jei b\u016bti tiksliau, tam tikra temperat\u016bra. Optimalus laikomi +10-12 laipsni\u0173, o atstov\u0173 \u0434\u0435\u0441\u0435\u0440\u0442\u043d\u044b\u0445 \u043a\u0440\u0435\u043f\u043a\u0438\u0445 vyn\u0173 +14-16, ro\u017einis ir putojantis vynas reikalauja \u017eemesn\u0117s reik\u0161m\u0117s. Nor\u0117dami \u043d\u0435\u043f\u0440\u043e\u0434\u043e\u043b\u0436\u0438\u0442\u0435\u043b\u044c\u043d\u043e\u0433\u043e saugojimo tiks ir \u0161aldytuvas. Ta\u010diau reik\u0117t\u0173 pa\u017eym\u0117ti, kad u\u017esit\u0119susi \u0442\u0440\u044f\u0441\u043a\u0430\/vibracija gali \u043f\u043e\u0434\u043f\u043e\u0440\u0442\u0438\u0442\u044c skon\u012f.<\/p>\n

Antra: laikas.<\/h3>\n

Pirmieji vyno n\u0117ra saugomi ilgai, juos reikia naudoti ne v\u0117liau kaip 2-j\u0173 m\u0117nesi\u0173 po brendimo. Tam, kad u\u017edengtas vis\u0173 da\u017e\u0173 savo \u0431\u0443\u043a\u0435\u0442\u0430 reikia laiko. Tai vyno i\u0161 vynuogi\u0173 Cabernet, Syrah, Chardonnay. Auk\u0161tojo \u0432\u043a\u0443\u0441\u043e\u0432\u044b\u0445 savybi\u0173 tokie g\u0117rimai pasiekia iki 15 met\u0173, po 20 met\u0173 prasideda sen\u0117jimo proces\u0105, o ar\u010diau 50 met\u0173 – withering. Bet yra ir toki\u0173, kurie gali b\u016bti laikomi iki \u0161e\u0161i\u0173 de\u0161imtme\u010di\u0173 (\u0442\u043e\u043a\u0430\u0439 ir \u043c\u0430\u0434\u0435\u0440\u0430), o „\u0434\u043e\u043b\u0433\u043e\u0436\u0438\u0442\u0435\u043b\u044c” heres \u2013 iki 160 met\u0173. Kad u\u017e kiek ilgai \u0440\u0430\u0441\u0441\u044b\u0445\u0430\u043b\u0430\u0441\u044c, oro dr\u0117gnumas patalpoje turi skirtis lygio 60-80%, o ties buteliai turi b\u016bti horizontalios. Jei pasirinkta vieta bus pasl\u0117pta nuo saul\u0117s spinduliai, tai l\u0117t\u0117s oksidacijos \u0442\u0430\u043d\u0438\u043d\u0430.<\/p>\n

Tre\u010dia: kaimynai.<\/h3>\n

Vynas kaip magnetas, sugeria \u012f save pa\u0161alini\u0173 kvap\u0173, tod\u0117l net u\u017edarytus butelius reikia laikyti atokiau nuo \u0441\u043e\u043b\u0435\u043d\u0438\u0439 (kop\u016bstai, agurkai), \u0161vie\u017ei\u0173 dar\u017eovi\u0173 ir produkt\u0173, turintys so\u010di\u0173j\u0173 aromatu.<\/p>\n

Ma\u017eos gudryb\u0117s.<\/h3>\n

Dovanos Dionisus gali b\u016bti saugomi per metus ir net de\u0161imtme\u010dius, ta\u010diau \u0161i taisykl\u0117 netaikoma atidarytus butelius. Po atidarymo, butel\u012f baltojo vyno reikia i\u0161trinti \u0161aldytuvas. Raudonas vynas galime laikyti tris dienas kambario temperat\u016broje, nepamir\u0161kite nusl\u0117pti kam\u0161\u010diu. Jei pats tapo did\u017eiuotis savininkas \u0431\u043e\u0447\u043e\u043d\u043a\u0430 vyno ar \u043a\u0443\u043f\u043b\u0435\u043d\u043d\u043e\u0433\u043e \u012f plastiko gamintojo pakuot\u0117je, o jos saugojimo jums reik\u0117s tamsiai stiklinis butelis.<\/p>\n","protected":false},"excerpt":{"rendered":"

Ne kiekvienas i\u0161 m\u016bs\u0173 \u017einioje yra asmeninis vyno r\u016bsys, kuris yra ideali vieta vyno laikymo per ilg\u0105 laik\u0105, ar spinta su galimybe i\u0161laikyti \u0161i\u0105 temperat\u016br\u0105. Bet kaip paai\u0161k\u0117jo, parduotuv\u0117 taurusis g\u0117rimas galima ir ne priklauso \u0161i\u0173 prabangos daiktais, pakanka \u017einoti pagrindines taisykles, vyno laikymo. Apie juos ir kalbame. Pirma: temperat\u016bra. O jei b\u016bti tiksliau, tam<\/p>\n

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