{"id":6040,"date":"2020-01-04T01:16:36","date_gmt":"2020-01-03T22:16:36","guid":{"rendered":"http:\/\/vvine.ru\/vina-ktore-by-mali-byt-chladene-pred-pouzitim\/"},"modified":"2020-01-04T01:16:36","modified_gmt":"2020-01-03T22:16:36","slug":"vina-ktore-by-mali-byt-chladene-pred-pouzitim","status":"publish","type":"post","link":"https:\/\/vvine.ru\/sk\/vina-ktore-by-mali-byt-chladene-pred-pouzitim\/","title":{"rendered":"V\u00edna, ktor\u00e9 by mali by\u0165 chladen\u00e9 pred pou\u017eit\u00edm?"},"content":{"rendered":"

V\u00edna, ktor\u00e9 by mali by\u0165 chladen\u00e9 pred pou\u017eit\u00edm?<\/h2>\n

Ak medzi r\u00f4zne alkoholick\u00e9 n\u00e1poje chcete vychutna\u0165 dobr\u00e9 v\u00edno, ktor\u00e9 m\u00f4\u017ee ma\u0165 prem\u00fd\u0161\u013eal o riadne toku teploty. A ako, vyzbrojen\u00ed iba „teplota“, m\u00f4\u017eete odkry\u0165 potenci\u00e1l n\u00e1poj?<\/p>\n

<\/p>\n

Teplota sa po cel\u00fd „\u017eivot“ v\u00edna je \u0165a\u017ek\u00e9 komponent, \u010das spotreby nie je v\u00fdnimkou. Ochutn\u00e1vka rovnak\u00fd n\u00e1poj, ale s inou teploty, m\u00f4\u017eeme vidie\u0165, \u017ee, napr\u00edklad, je \u013eahko pi\u0165 chladen\u00fd, zatia\u013e \u010do pri izbovej teplote, nikdy by spadaj\u00fa do kateg\u00f3rie „ob\u013e\u00faben\u00e9“.<\/p>\n

D\u00f4vodom t\u00fdchto zmien je zlo\u017eit\u00e9 chemick\u00e9 zlo\u017eenie: r\u00f4zne pr\u00edchute za\u010d\u00ednaj\u00fa dominova\u0165 pri r\u00f4znych teplot\u00e1ch. Vzh\u013eadom na tieto vlastnosti, je potrebn\u00e9 pam\u00e4ta\u0165 na z\u00e1kladn\u00e9 pravidlo: teplo zvy\u0161uje stupe\u0148 (pevnosti), a studenej kyslos\u0165.<\/p>\n

\u010cerven\u00e9 v\u00edno sa najlep\u0161ie prejavuje svoju chu\u0165 na 16 – 18 \u00b0C. v\u00edno je Pr\u00edli\u0161 tepl\u00e9 (nad 20\u00b0C), m\u00f4\u017ee by\u0165 sklaman\u00fd t\u00fdm pach alkoholu a kyslast\u00fa chu\u0165.<\/p>\n

Mlad\u00e9 ovocn\u00e9 n\u00e1poje, aby sa c\u00edtili v rozmedz\u00ed 14 a 15 \u00b0C.<\/p>\n

Lacnej\u0161ie v\u00edno, ni\u017e\u0161\u00ed stupe\u0148: lacn\u00e9 biele v\u00edno je 10-12\u00b0C, pre elite such\u00e9 \u2014 14-16\u00b0C.<\/p>\n

Ide\u00e1lny pre \u0161umiv\u00e9 v\u00edna s\u00fa pova\u017eovan\u00e9 za 7 stup\u0148ov, pri\u010dom sl\u00e1vny \u0161ampansk\u00e9 Veuve Clicquot alebo Dom Perignon bude vy\u017eadova\u0165 10-12\u00b0C.<\/p>\n

Nie ste ist\u00ed, do akej miery je potrebn\u00e9 chladenie? Je lep\u0161ie sl\u00fa\u017ei\u0165 viac chladu, ne\u017e tepl\u00e1. V ka\u017edom pr\u00edpade plat\u00ed, \u017ee v\u00edno bude ma\u0165 \u0161ancu na „prech\u00e1dzku“ na skle.<\/p>\n

Ako sa dozvedie\u0165 o optim\u00e1lna teplota pod\u00e1vania v\u00edna.<\/h2>\n

Samozrejme, ide\u00e1lne vo\u013eba bude n\u00e1kup \u0161t\u00fdlov\u00fd teplomer-tie, ktor\u00e9 sa via\u017ee okolo f\u013ea\u0161e, tie\u017e m\u00f4\u017ee pom\u00f4c\u0165 riadnym teplomer, umiestnen\u00e9 v kontajneri v\u00edna, ale m\u00f4\u017eete pou\u017ei\u0165 aj met\u00f3da stanovenia „oko“. Ak nech\u00e1te pi\u0165 pri izbovej teplote, potom 4 hodiny nesk\u00f4r jej teplota je okolo 18\u00b0C. A ke\u010f alkoholu v\u013eavo v chladni\u010dke (v \u017eiadnom pr\u00edpade nie v mrazni\u010dke) pre 4 hod\u00edn, bude okolo 4 \u00b0C.<\/p>\n

A nezabudnite, \u017ee \u017eiadna teplota nie je schopn\u00fd opravi\u0165 vady pi\u0165, alebo z ne\u0161tandardn\u00e9, aby sa dobr\u00e1, ale priazniv\u00e9 teploty m\u00f4\u017eu vies\u0165 k spr\u00edstupnenie tohto v\u00edna jemu zveren\u00e9 v\u00fdrobcom.<\/p>\n","protected":false},"excerpt":{"rendered":"

V\u00edna, ktor\u00e9 by mali by\u0165 chladen\u00e9 pred pou\u017eit\u00edm? Ak medzi r\u00f4zne alkoholick\u00e9 n\u00e1poje chcete vychutna\u0165 dobr\u00e9 v\u00edno, ktor\u00e9 m\u00f4\u017ee ma\u0165 prem\u00fd\u0161\u013eal o riadne toku teploty. A ako, vyzbrojen\u00ed iba „teplota“, m\u00f4\u017eete odkry\u0165 potenci\u00e1l n\u00e1poj? Teplota sa po cel\u00fd „\u017eivot“ v\u00edna je \u0165a\u017ek\u00e9 komponent, \u010das spotreby nie je v\u00fdnimkou. Ochutn\u00e1vka rovnak\u00fd n\u00e1poj, ale s inou teploty,<\/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-6040","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\/6040","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=6040"}],"version-history":[{"count":0,"href":"https:\/\/vvine.ru\/sk\/wp-json\/wp\/v2\/posts\/6040\/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=6040"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/vvine.ru\/sk\/wp-json\/wp\/v2\/categories?post=6040"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/vvine.ru\/sk\/wp-json\/wp\/v2\/tags?post=6040"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}