{"id":5379,"date":"2020-01-03T14:51:29","date_gmt":"2020-01-03T11:51:29","guid":{"rendered":"http:\/\/vvine.ru\/vina-degustetaju\/"},"modified":"2020-01-03T14:51:29","modified_gmt":"2020-01-03T11:51:29","slug":"vina-degustetaju","status":"publish","type":"post","link":"https:\/\/vvine.ru\/lv\/vina-degustetaju\/","title":{"rendered":"V\u012bna degust\u0113t\u0101ju"},"content":{"rendered":"

Atveriet jebkuru sarakstu reto profesiju un gandr\u012bz katr\u0101 atrad\u012bsiet profesiju v\u012bna \u0434\u0435\u0433\u0443\u0441\u0442\u0430\u0442\u043e\u0440\u0430. \u0160\u0101da tendence ir saist\u012bta ne tikai ar nepietiekamu speci\u0101l\u0101s izgl\u012bt\u012bbas m\u0101c\u012bbu iest\u0101d\u0113m, kur sagatavo kvalific\u0113tus degust\u0113t\u0101ju, bet ar\u012b ar augst\u0101m pras\u012bb\u0101m, kas izvirz\u012btas \u0161\u0101du speci\u0101listu.<\/p>\n

<\/p>\n

V\u012bna degust\u0113t\u0101ju<\/h2>\n

Ja v\u012bnzi\u0146u vai \u043a\u0430\u0432\u0438\u0441\u0442\u043e\u043c var k\u013c\u016bt gandr\u012bz katrs, kur\u0161 v\u0113las, jo galvenie \u0161aj\u0101s profesij\u0101s ir zin\u0101\u0161anu bag\u0101\u017ea par v\u012bnu un prasme kontakt\u0113ties ar klientiem (vai k\u0101ds restor\u0101ns vai veikals), tad, lai \u0434\u0435\u0433\u0443\u0441\u0442\u0430\u0442\u043e\u0440\u0430 svar\u012bgs ir augsts s\u0101pju slieksnis t\u0101s instit\u016bciju o\u017eas, redzes un gar\u0161as receptoru, k\u0101 ar\u012b lieliska sensor\u0101 atmi\u0146a. Tie\u0161i pamatojoties uz sal\u012bdzino\u0161o anal\u012bzi veic degust\u0101cija.<\/p>\n

Lai degust\u0101cijas ir nov\u0113rt\u0113t pa\u0161reiz\u0113jo st\u0101vokli v\u012bna. Piem\u0113ram eksperts bie\u017ei vien nep\u0101rvalda inform\u0101ciju par izmaks\u0101m \u0434\u0435\u0433\u0443\u0441\u0442\u0438\u0440\u0443\u0435\u043c\u043e\u0433\u043e v\u012bna vai par vi\u0146a atbilst\u012bbu ar k\u0101diem p\u0101rtikas produktiem, galvenais t\u0101s uzdevums ir identific\u0113t probl\u0113mas (tr\u016bkumi, netikumi, slim\u012bbas) dz\u0113riena k\u0101d\u0101 br\u012bd\u012b. Kvalific\u0113ts speci\u0101lists zina visu par visiem s\u012bkumiem, izmai\u0146as gar\u0161as v\u012bnu jebkur\u0101 ra\u017eo\u0161anas posm\u0101 un jebkuros tehnolo\u0123iskos oper\u0101cij\u0101s.<\/p>\n

Process, degust\u0101cijas notiek izol\u0113t\u0101 telp\u0101, kas ir pasl\u0113pta no citu ska\u0146u, kas var novirz\u012bt \u0434\u0435\u0433\u0443\u0441\u0442\u0430\u0442\u043e\u0440\u0430, smak\u0101m un trok\u0161\u0146iem. Bez “organiz\u0101cijas” nosac\u012bjumiem ir pras\u012bbas, un pa\u0161am speci\u0101listam: diennakti pirms veikt nov\u0113rt\u0113\u0161anu, pas\u0101kuma tai nedr\u012bkst \u0113st asu, treknu, sk\u0101ba, salda, k\u0101 ar\u012b sm\u0113\u0137\u0113t un lietot smar\u017eas. Tas viss var ietekm\u0113 t\u0101s receptoriem, un, attiec\u012bgi, un rezult\u0101t\u0101 degust\u0101cijas nosl\u0113g\u0161anas.<\/p>\n

Lai \u043a\u0430\u0432\u0438\u0441\u0442\u043e\u0432 un v\u012bnzi\u0146u ir stingra piesaiste darba vietu, lai \u0434\u0435\u0433\u0443\u0441\u0442\u0430\u0442\u043e\u0440\u0430 tas neb\u016bt nav oblig\u0101ti. Vi\u0146\u0161 var veikt degust\u0101ciju vien\u0101 v\u012bna dar\u012btav\u0101, un p\u0113c tam uzreiz dosies uz citu ra\u017eo\u0161anu.<\/p>\n

Lai gan degust\u0113t\u0101ju ne vienm\u0113r ir labu teor\u0113tisko zin\u0101\u0161anu b\u0101zi (par datumu nopl\u016bde, ra\u017eas gadu, un citi), \u0161odien tie ir vieni no visvair\u0101k kompetenta v\u0113rt\u0113\u0161anas speci\u0101listu v\u012bndar\u012bbas: rezult\u0101ti, degust\u0101cijas maksim\u0101li prec\u012bzi atspogu\u013co kvalit\u0101ti un potenci\u0101lu testa vaina. Klubs V\u012bnogas r\u012bko v\u012bna degust\u0101cijas, Kazahst\u0101n\u0101.<\/p>\n","protected":false},"excerpt":{"rendered":"

Atveriet jebkuru sarakstu reto profesiju un gandr\u012bz katr\u0101 atrad\u012bsiet profesiju v\u012bna \u0434\u0435\u0433\u0443\u0441\u0442\u0430\u0442\u043e\u0440\u0430. \u0160\u0101da tendence ir saist\u012bta ne tikai ar nepietiekamu speci\u0101l\u0101s izgl\u012bt\u012bbas m\u0101c\u012bbu iest\u0101d\u0113m, kur sagatavo kvalific\u0113tus degust\u0113t\u0101ju, bet ar\u012b ar augst\u0101m pras\u012bb\u0101m, kas izvirz\u012btas \u0161\u0101du speci\u0101listu. V\u012bna degust\u0113t\u0101ju Ja v\u012bnzi\u0146u vai \u043a\u0430\u0432\u0438\u0441\u0442\u043e\u043c var k\u013c\u016bt gandr\u012bz katrs, kur\u0161 v\u0113las, jo galvenie \u0161aj\u0101s profesij\u0101s ir zin\u0101\u0161anu<\/p>\n

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