{"id":6006,"date":"2020-01-04T00:52:51","date_gmt":"2020-01-03T21:52:51","guid":{"rendered":"http:\/\/vvine.ru\/typy-sladke-vina\/"},"modified":"2020-01-04T00:52:51","modified_gmt":"2020-01-03T21:52:51","slug":"typy-sladke-vina","status":"publish","type":"post","link":"https:\/\/vvine.ru\/sk\/typy-sladke-vina\/","title":{"rendered":"Typy sladk\u00e9 v\u00edna"},"content":{"rendered":"

<\/p>\n

Existuje nieko\u013eko technol\u00f3gi\u00ed na v\u00fdrobu sladk\u00fdch v\u00edn. Oni sa objavil oddelen\u00e9 od seba navz\u00e1jom, v z\u00e1vislosti na klimatick\u00fdch, po\u013enohospod\u00e1rstvo a trad\u00edcie. Samozrejme, vin\u00e1ri m\u00f4\u017ee umelo pridania cukru do v\u00edna, ale nebude sa „narodil“ hrozna. V Nemecku, cukor pridan\u00fd do skon\u010dil wort, t\u00e1to technol\u00f3gia sa aj vydala. St\u00e1le nie je mo\u017en\u00e9 povoli\u0165 dro\u017edie absorbova\u0165 v\u0161etky cukor a dosta\u0165 low-alkohol, v\u00edno. Skvel\u00e1 mo\u017enos\u0165, ke\u010f je ve\u013ek\u00e9 mno\u017estvo cukru je v bob\u00fa\u013e. Kvasinky jednoducho spracova\u0165 po\u017eadovan\u00e9 mno\u017estvo cukru na z\u00edskanie potrebnej \u00farovni alkoholu a potom zomrie\u0165 (preto\u017ee hladina alkoholu bude ma\u0165 z\u00e1sadn\u00fd v\u00fdznam). Ak nie, potom zabi\u0165 \u0161ed\u00e9ho. Menej vody v lesn\u00fdch plodov, vy\u0161\u0161iu hladinu cukru v\u00fdsledn\u00e9ho \u0161\u0165avy. <\/p>\n

3 mo\u017enos\u0165 na zn\u00ed\u017eenie mno\u017estva vody v bobule:<\/h2>\n
  • Pr\u00edrodn\u00e9. Hrozno ovplyvnen\u00e9 huba botrytis cinerea. Huba sa dar\u00ed na vlhkosti a nepo\u0161kodzuje poko\u017eku hrozna. T\u00fdmto sp\u00f4sobom produkova\u0165 nasledovn\u00e9 v\u00edna: franc\u00fazsky Sauternes, ma\u010farsk\u00fd Tokaji aszu, nemeck\u00e9ho Rizlingu kateg\u00f3rie Bernerslee (VA) a Trockenbeerenauslese (TBA). Je d\u00f4le\u017eit\u00e9, aby pred zberu pre tieto v\u00edna, vinice r\u00e1no bol zahalen\u00fd v \u013eahkom opare. <\/li>\n
  • PU \u2013 1 mo\u017enos\u0165. Su\u0161enie bobule. Su\u0161enie m\u00f4\u017ee by\u0165 r\u00f4zne \u2013 na zavesenie na vini\u010d v \u0161peci\u00e1lne izby pre usporiadanie pod\u013ea slne\u010dn\u00e9 l\u00fa\u010de. Recioto della Valpolicella, Passito di Pantellerie, Pedro Ximenez sherry a ostatn\u00e9 v\u00edna s\u00fa vyroben\u00e9 v\u0161ade a s\u00fa miestne \u0161peciality.<\/li>\n
  • PU \u2013 2 variant. Zmrazenie bobule. Tak\u00fdm sp\u00f4sobom vyr\u00e1ba\u0165 Eiswein (Iceweine). Voda v bobule zmrazi\u0165 prirodzene (po\u010das mrazu -5 stup\u0148ov Celzia) alebo umelo (v chladni\u010dke). Pr\u00edrodn\u00e9 mrazu je zriedkav\u00fd jav. Berry, \u017ee nem\u00e1 \u010das \u010daka\u0165 na mrazy a hniloby alebo vyschn\u00fa\u0165. Av\u0161ak, v niektor\u00fdch regi\u00f3noch Nemecka, Rak\u00faska, Kanady berry len majte aktu\u00e1lne pr\u00edchodom mrazu. Zmrazenie hrozna v chladni\u010dke m\u00f4\u017ee by\u0165 vykonan\u00e9 v\u0161ade. Aj v \u0160panielsku m\u00f4\u017eete n\u00e1js\u0165 Eiswein \u2013 technol\u00f3gia teraz r\u00fdchlo rozv\u00edja. Ale tieto v\u00edna bud\u00fa nie by\u0165 „prirodzen\u00e9“ a hodnotn\u00fd produkt. <\/li>\n

    Ve\u013emi \u010dasto sa tieto met\u00f3dy s\u00fa pou\u017e\u00edvan\u00e9 s\u00fa\u010dasne. Napr\u00edklad, ke\u010f berry bol \u00faplne zamoren\u00e9 ples\u0148ami. A v Ma\u010farsku to je trad\u00edcia. A v talianskom regi\u00f3ne Valpolicella, pri v\u00fdrobe v\u00edna Recato, konkr\u00e9tne zni\u017euje teplotu na kvasenie zastavi\u0165 a zabi\u0165 kvasnice.<\/p>\n","protected":false},"excerpt":{"rendered":"

    Existuje nieko\u013eko technol\u00f3gi\u00ed na v\u00fdrobu sladk\u00fdch v\u00edn. Oni sa objavil oddelen\u00e9 od seba navz\u00e1jom, v z\u00e1vislosti na klimatick\u00fdch, po\u013enohospod\u00e1rstvo a trad\u00edcie. Samozrejme, vin\u00e1ri m\u00f4\u017ee umelo pridania cukru do v\u00edna, ale nebude sa „narodil“ hrozna. V Nemecku, cukor pridan\u00fd do skon\u010dil wort, t\u00e1to technol\u00f3gia sa aj vydala. St\u00e1le nie je mo\u017en\u00e9 povoli\u0165 dro\u017edie absorbova\u0165 v\u0161etky cukor<\/p>\n

    Read More<\/a><\/p>\n","protected":false},"author":1,"featured_media":5699,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[55],"tags":[],"class_list":["post-6006","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-suvisiace-informacie","has_thumb"],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/vvine.ru\/sk\/wp-json\/wp\/v2\/posts\/6006","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/vvine.ru\/sk\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/vvine.ru\/sk\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/vvine.ru\/sk\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/vvine.ru\/sk\/wp-json\/wp\/v2\/comments?post=6006"}],"version-history":[{"count":0,"href":"https:\/\/vvine.ru\/sk\/wp-json\/wp\/v2\/posts\/6006\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/vvine.ru\/sk\/wp-json\/wp\/v2\/media\/5699"}],"wp:attachment":[{"href":"https:\/\/vvine.ru\/sk\/wp-json\/wp\/v2\/media?parent=6006"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/vvine.ru\/sk\/wp-json\/wp\/v2\/categories?post=6006"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/vvine.ru\/sk\/wp-json\/wp\/v2\/tags?post=6006"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}