{"id":5339,"date":"2020-01-03T14:33:02","date_gmt":"2020-01-03T11:33:02","guid":{"rendered":"http:\/\/vvine.ru\/veidi-saldajiem-viniem\/"},"modified":"2020-01-03T14:33:02","modified_gmt":"2020-01-03T11:33:02","slug":"veidi-saldajiem-viniem","status":"publish","type":"post","link":"https:\/\/vvine.ru\/lv\/veidi-saldajiem-viniem\/","title":{"rendered":"Veidi saldajiem v\u012bniem"},"content":{"rendered":"

<\/p>\n

Past\u0101v vair\u0101kas tehnolo\u0123ijas ra\u017eo\u0161anas saldajiem v\u012bniem. Par\u0101d\u012bj\u0101s tie ir atsevi\u0161\u0137i viens no otra atkar\u012bb\u0101 no klimata, \u0430\u0433\u0440\u043e\u043a\u0443\u043b\u044c\u0442\u0443\u0440\u044b un trad\u012bcijas. Protams, t\u0101 var m\u0101ksl\u012bgi pievienot cukuru v\u012bns, bet tas nav “dzimis” v\u012bnog\u0101m. V\u0101cij\u0101 cukuru pievieno gatavu misu, t\u0101da tehnologi pat uzs\u0101kta ra\u017eo\u0161ana. V\u0113l var dot raugs absorb\u0113t visu cukuru un sa\u0146emt \u043d\u0438\u0437\u043a\u043e\u0430\u043b\u043a\u043e\u0433\u043e\u043b\u044c\u043d\u043e\u0435 v\u012bns. Lielisks risin\u0101jums, ja daudz cukura ir visvair\u0101k ogu. Raugs vienk\u0101r\u0161i \u043f\u0435\u0440\u0435\u0440\u0430\u0431\u043e\u0442\u0430\u044e\u0442 nepiecie\u0161amo cukura daudzumu, lai ieg\u016btu v\u0113lamo l\u012bmeni alkohola un p\u0113c tam nomirs (jo alkohola l\u012bmenis b\u016bs kritiski). Ja n\u0113 – tad vi\u0146u nogalina pel\u0113ka. Jo maz\u0101k \u016bdens ogu, jo liel\u0101ks cukura l\u012bmenis sa\u0146emam\u0101 sulas. <\/p>\n

3 varianti, lai samazin\u0101tu \u016bdens ogu:<\/h2>\n
  • Dabas. Ogu v\u012bnogu ietekm\u0113 s\u0113n\u012bte botrytis cinerea. S\u0113ne p\u0101rtiek no mitruma un neboj\u0101 \u0101di\u0146u v\u012bnog\u0101m. \u0160\u0101d\u0101 veid\u0101 ra\u017eo \u0161\u0101dus v\u012bna: Fran\u010du saul\u0113 kalt\u0113tiem tom\u0101tiem, Ung\u0101ru Tokaji aszu, V\u0101cu Rieslings kategorijas \u0411\u0435\u0440\u043d\u0430\u0443\u0441\u043b\u0435\u0437\u0435 (WA) un \u0422\u0440\u043e\u043a\u0435\u043d\u0431\u0435\u0440\u043d\u0430\u0443\u0441\u043b\u0435\u0437\u0435 (TWA). Svar\u012bgi, lai pirms ra\u017eas v\u0101k\u0161anu, lai \u0161o v\u012bnu, v\u012bna d\u0101rzi, no r\u012bta bija ap\u0146emts ar vieglu d\u016bmakainu nokaus\u0113t. <\/li>\n
  • M\u0101ksl\u012bgais \u2013 1 variants. Mitruma zaud\u0113\u0161anu ogas. \u017d\u0101v\u0113t var da\u017e\u0101di \u2013 \u017eaut pie v\u012bnakoka \u012bpa\u0161\u0101s telp\u0101s, nolikt zem saules stariem. \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, heres Pedro Jimenez un citi v\u012bni tiek izgatavoti no visur, un ir viet\u0113jie \u0441\u043f\u0435\u0446\u0438\u0430\u043b\u0438\u0442\u0435\u0442\u0430\u043c\u0438.<\/li>\n
  • M\u0101ksl\u012bgais \u2013 2. variants. Sasald\u0113\u0161ana ogas. T\u0101d\u0101 veid\u0101 izgatavo \u0410\u0439\u0441\u0432\u0430\u0439\u043d (Iceweine). \u016adens ogu var sasalt, protams (laik\u0101 sala no -5 gr\u0101diem p\u0113c Celsija) vai m\u0101ksl\u012bgi (ledusskap\u012b). Dabas sasald\u0113\u0161ana \u2013 reta par\u0101d\u012bba. Ogu nav laika, j\u0101gaida sals un \u0441\u0433\u043d\u0438\u0432\u0430\u0435\u0442 vai iz\u017e\u016bst. Tom\u0113r da\u017eos re\u0123ionos, V\u0101cijas, Austrijas, Kan\u0101das ogu k\u0101 reize bijusi ar termi\u0146u draudzes saln\u0101m. Sasald\u0113\u0161ana v\u012bnogu ledusskap\u012b var veikt visur. Pat Sp\u0101nij\u0101 j\u016bs varat atrast \u0410\u0439\u0441\u0432\u0430\u0439\u043d \u2013 tehnolo\u0123ijas m\u016bsdien\u0101s strauji att\u012bst\u0101s. Bet tik vaina nav kalpos k\u0101 “dab\u012bgu” un v\u0113rt\u012bgs produkts. <\/li>\n

    Diezgan bie\u017ei visas \u0161\u012bs metodes tiek izmantotas vienlaic\u012bgi. Piem\u0113ram, ja ogu nav bijis piln\u012bb\u0101 p\u0101rsteigts par pel\u0113jumu. Un Ung\u0101rij\u0101 tas ir velt\u012bjums trad\u012bcij\u0101m. Bet It\u0101lijas re\u0123ions, Valpolicella, izgatavo\u0161an\u0101 v\u012bna \u0420\u0435\u0447\u0435\u0442\u043e, \u012bpa\u0161i pazemina temperat\u016bru, lai aptur\u0113tu ferment\u0101cijas un nogalin\u0101t rauga.<\/p>\n","protected":false},"excerpt":{"rendered":"

    Past\u0101v vair\u0101kas tehnolo\u0123ijas ra\u017eo\u0161anas saldajiem v\u012bniem. Par\u0101d\u012bj\u0101s tie ir atsevi\u0161\u0137i viens no otra atkar\u012bb\u0101 no klimata, \u0430\u0433\u0440\u043e\u043a\u0443\u043b\u044c\u0442\u0443\u0440\u044b un trad\u012bcijas. Protams, t\u0101 var m\u0101ksl\u012bgi pievienot cukuru v\u012bns, bet tas nav “dzimis” v\u012bnog\u0101m. V\u0101cij\u0101 cukuru pievieno gatavu misu, t\u0101da tehnologi pat uzs\u0101kta ra\u017eo\u0161ana. V\u0113l var dot raugs absorb\u0113t visu cukuru un sa\u0146emt \u043d\u0438\u0437\u043a\u043e\u0430\u043b\u043a\u043e\u0433\u043e\u043b\u044c\u043d\u043e\u0435 v\u012bns. Lielisks risin\u0101jums, ja<\/p>\n

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