{"id":6026,"date":"2020-01-04T01:04:01","date_gmt":"2020-01-03T22:04:01","guid":{"rendered":"http:\/\/vvine.ru\/vino-degustatorov\/"},"modified":"2020-01-04T01:04:01","modified_gmt":"2020-01-03T22:04:01","slug":"vino-degustatorov","status":"publish","type":"post","link":"https:\/\/vvine.ru\/sk\/vino-degustatorov\/","title":{"rendered":"V\u00edno degust\u00e1torov"},"content":{"rendered":"

Otvori\u0165 \u013eubovo\u013en\u00fd zoznam najviac zriedkav\u00e9 povolania a v takmer ka\u017edej profesie n\u00e1jdete v\u00edna ochutn\u00e1vka. Tento trend je spojen\u00e1 nielen s nedostatkom \u0161peci\u00e1lnymi v\u00fdchovno-vzdel\u00e1vac\u00edmi in\u0161tit\u00faciami, pr\u00edprava kvalifikovan\u00fdch degust\u00e1torov, ale s vysokou po\u017eiadavky ako \u0161pecialista.<\/p>\n

<\/p>\n

V\u00edno degust\u00e1torov<\/h2>\n

Ak sommelier alebo Kavita sa m\u00f4\u017ee sta\u0165 takmer ktoko\u013evek, preto\u017ee v hlavnom tieto povolania s\u00fa vedomosti o v\u00edne a schopnos\u0165 komunikova\u0165 so z\u00e1kazn\u00edkmi (v re\u0161taur\u00e1cii, alebo butiku), na ochutn\u00e1vku vy\u0161\u0161\u00ed prah citlivosti jej org\u00e1nov v\u00f4\u0148a, poh\u013ead, a chu\u0165ov\u00e9 poh\u00e1riky, a tie\u017e skvel\u00fd senzorick\u00e1 pam\u00e4\u0165. Je to na z\u00e1klade porovn\u00e1vacej anal\u00fdzy ochutn\u00e1vka.<\/p>\n

\u00da\u010delom degust\u00e1cie je pos\u00fadi\u0165 s\u00fa\u010dasn\u00fd stav v\u00edna. Ako odborn\u00edk \u010dasto nem\u00e1 \u017eiadne inform\u00e1cie o n\u00e1klady na degust\u00e1ciu v\u00edna, alebo o jeho zlu\u010dite\u013enosti s in\u00fdm produktom, jej hlavnou \u00falohou je identifikova\u0165 probl\u00e9my (vady, v\u00fdvojov\u00e9 vady, choroby) n\u00e1poj v ur\u010ditom okamihu. Kvalifikovan\u00fd technik vie, pr\u00edjem a v\u00fddaj zmeny v chuti v\u00edna v akomko\u013evek \u0161t\u00e1diu v\u00fdroby a vo v\u0161etk\u00fdch v\u00fdrobn\u00fdch oper\u00e1ci\u00ed.<\/p>\n

Proces ochutn\u00e1vka sa konala v samostatnej miestnosti, skryt\u00e9 od ru\u0161iv\u00fdch zvukov, ktor\u00e9 by mohli odvr\u00e1ti\u0165 ochutn\u00e1vky, z\u00e1pach a hluk. Okrem „organiza\u010dn\u00e9“ podmienky je po\u017eiadavka \u0161pecialista: de\u0148 pred hodnotenia pr\u00edpade, \u017ee nem\u00f4\u017ee jes\u0165 pikantn\u00e9, mastn\u00e9, kysl\u00e9, sladk\u00e9, a faj\u010di\u0165 a pou\u017e\u00edva\u0165 parfum. To v\u0161etko m\u00f4\u017ee ma\u0165 vplyv na pr\u00e1cu svojich receptorov, a teda v\u00fdsledkom ochutn\u00e1vka z\u00e1ver.<\/p>\n

Pre caviston a sommeliers maj\u00fa pr\u00edsne ve\u0161iaku na pracovisku, na ochutn\u00e1vku nie je potrebn\u00e9. M\u00f4\u017ee ma\u0165 ochutn\u00e1vka v jednom vin\u00e1rstvo, a potom okam\u017eite \u00eds\u0165 na in\u00fa lokalitu.<\/p>\n

Hoci degust\u00e1torov nie v\u017edy maj\u00fa dobr\u00e9 teoretick\u00e9 knowledge base (na d\u00e1tum \u00faniku, v\u00fdnos, at\u010f.), dnes s\u00fa jedn\u00fdm z najviac pr\u00edslu\u0161n\u00fd hodnotenie odborn\u00edkmi v sektore v\u00edna: v\u00fdsledky ich ochutn\u00e1vky presne odr\u00e1\u017eaj\u00fa kvalitu a potenci\u00e1l \u0161tudoval v\u00edna. Klub Hrozna dr\u017e\u00ed ochutn\u00e1vka v\u00edna udalosti v Kazachstane.<\/p>\n","protected":false},"excerpt":{"rendered":"

Otvori\u0165 \u013eubovo\u013en\u00fd zoznam najviac zriedkav\u00e9 povolania a v takmer ka\u017edej profesie n\u00e1jdete v\u00edna ochutn\u00e1vka. Tento trend je spojen\u00e1 nielen s nedostatkom \u0161peci\u00e1lnymi v\u00fdchovno-vzdel\u00e1vac\u00edmi in\u0161tit\u00faciami, pr\u00edprava kvalifikovan\u00fdch degust\u00e1torov, ale s vysokou po\u017eiadavky ako \u0161pecialista. V\u00edno degust\u00e1torov Ak sommelier alebo Kavita sa m\u00f4\u017ee sta\u0165 takmer ktoko\u013evek, preto\u017ee v hlavnom tieto povolania s\u00fa vedomosti o v\u00edne a schopnos\u0165<\/p>\n

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