[{"@context":"https:\/\/schema.org\/","@type":"Article","@id":"https:\/\/www.indeso.sk\/ako-sa-vyraba-vino\/#Article","mainEntityOfPage":"https:\/\/www.indeso.sk\/ako-sa-vyraba-vino\/","headline":"Ako sa vyr\u00e1ba v\u00edno","name":"Ako sa vyr\u00e1ba v\u00edno","description":"Dodnes sa n\u00e1m uchovali mnoh\u00e9 ma\u013eby, ktor\u00e9 zobrazuj\u00fa \u013eud\u00ed, ktor\u00ed pij\u00fa tento n\u00e1poj z ve\u013ek\u00fdch dubov\u00fdch sudov. V\u00edno sa n\u00e1m spom\u00edna aj v Bibli\u00ed. Dos\u0165 zn\u00e1my je pr\u00edbeh o tom, ako menil Je\u017ei\u0161 vodu na tento nezamenite\u013en\u00fd n\u00e1poj. \u00a0 \u010co to vlastne je? Je to alkoholick\u00fd n\u00e1poj, ktor\u00fd sa vyr\u00e1ba pri alkoholovom kvasen\u00ed vylisovanej \u0161\u0165avy…","datePublished":"2019-11-15","dateModified":"2019-11-15","author":{"@type":"Person","@id":"https:\/\/www.indeso.sk\/author\/#Person","name":"","url":"https:\/\/www.indeso.sk\/author\/","identifier":1,"image":{"@type":"ImageObject","@id":"https:\/\/secure.gravatar.com\/avatar\/1bbb35219ad819cefa53fdc5515b24173b84f885da520bcb5e2dcb96444d797b?s=96&d=mm&r=g","url":"https:\/\/secure.gravatar.com\/avatar\/1bbb35219ad819cefa53fdc5515b24173b84f885da520bcb5e2dcb96444d797b?s=96&d=mm&r=g","height":96,"width":96}},"publisher":{"@type":"Organization","name":"indeso.sk","logo":{"@type":"ImageObject","@id":"\/logo.png","url":"\/logo.png","width":600,"height":60}},"image":{"@type":"ImageObject","@id":"https:\/\/www.indeso.sk\/wp-content\/uploads\/img_a302227_w16736_t1561040607.jpg","url":"https:\/\/www.indeso.sk\/wp-content\/uploads\/img_a302227_w16736_t1561040607.jpg","height":0,"width":0},"url":"https:\/\/www.indeso.sk\/ako-sa-vyraba-vino\/","wordCount":407,"articleBody":"Dodnes sa n\u00e1m uchovali mnoh\u00e9 ma\u013eby, ktor\u00e9 zobrazuj\u00fa \u013eud\u00ed, ktor\u00ed pij\u00fa tento n\u00e1poj z ve\u013ek\u00fdch dubov\u00fdch sudov. V\u00edno sa n\u00e1m spom\u00edna aj v Bibli\u00ed. Dos\u0165 zn\u00e1my je pr\u00edbeh o tom, ako menil Je\u017ei\u0161 vodu na tento nezamenite\u013en\u00fd n\u00e1poj.\u00a0\u010co to vlastne je?Je to alkoholick\u00fd n\u00e1poj, ktor\u00fd sa vyr\u00e1ba pri alkoholovom kvasen\u00ed vylisovanej \u0161\u0165avy z hrozna. Slovo v\u00edno, rovnako ako n\u00e1zvy v\u00edna v mnoh\u00fdch \u010fal\u0161\u00edch jazykoch, poch\u00e1dza z latinsk\u00e9ho n\u00e1zvu v\u00edna vinum.\u00a0Vyr\u00e1ba nasledovne:Po n\u00e1ro\u010dn\u00fdch pr\u00e1cach na viniciach v mesiacoch september a okt\u00f3ber (toto z\u00e1vis\u00ed od polohy danej vinice,odrody vini\u010da a samozrejme po\u010dasia, ktor\u00e9 bolo v priebehu roka) nast\u00e1va \u010das zberu \u00farody. Hrozno sa umyje a putuje do stroja, ktor\u00fd ho odzrn\u00ed. Strapiny sa oddelia od bobul\u00ed, a z\u00e1rove\u0148 sa hrozno pomelie. \u0160\u0165ava sa zas\u00edri, aby v tom nevznikli v bakt\u00e9rie a nech\u00e1 sa prekvasi\u0165 12 a\u017e 24 hod\u00edn. Pri \u010derven\u00fdch v\u00ednach sa m\u00f4\u017ee tento proces pred\u013a\u017ei\u0165 a\u017e na nieko\u013eko dn\u00ed. N\u00e1sledne prejdeme k lisovaniu, kedy sa pomocou tlaku vylisuj\u00fa pevn\u00e9 \u010dasti od kvapaliny. Mus\u00edme zisti\u0165 obsah cukru. Ten sa meria pomocou mu\u0161tometru. Pred naliat\u00edm mu\u0161tu do suda ho mus\u00edme vysterilizova\u0165, a n\u00e1sledne zas\u00edri\u0165 oxidom siri\u010dit\u00fdm. N\u00e1doby sa nap\u013a\u0148aj\u00fa iby do troch \u0161tvrt\u00edn svojho objemu, preto\u017ee pri kvasen\u00ed sa objem kvapaliny zvy\u0161uje. Pr\u00e1ve v tejto f\u00e1ze sa cukor men\u00ed na alkohol a oxid uhli\u010dit\u00fd. Obdobie, kedy mu\u0161t b\u00farlivo kvas\u00ed je obdobie bur\u010diaku.Ak toto obdobie skon\u010d\u00ed, potom sudy e\u0161te zas\u00edrime, aby chr\u00e1nil mu\u0161t od bakt\u00e9ri\u00ed. M\u00f4\u017ee sa sta\u0165, \u017ee v\u00edno bude obsahova\u0165 prive\u013ea kysel\u00edn, hlavne jabl\u010dnej, ktor\u00e1 ve\u013emi zdrsn\u00ed chu\u0165. V tomto pr\u00edpade treba pou\u017ei\u0165 bakt\u00e9rie, ktor\u00fa kyselinu jabl\u010dn\u00fa premenia na hlad\u0161iu. N\u00e1sledne sa v\u00edno st\u00e1\u010da do inej n\u00e1doby. Prejdeme k filtr\u00e1ci\u00ed. T\u00fa vykon\u00e1me po usaden\u00ed zrazeniny. V tomto bode sa zlep\u0161uje chu\u0165, ar\u00f3ma a charakter odrody. Potrebujeme e\u0161te skontrolova\u0165 a upravi\u0165 pomer oxidu uhli\u010dit\u00e9ho, vykona\u0165 sk\u00fa\u0161ku bielkov\u00edn a samotn\u00e9ho v\u00edna. Potom ho u\u017e m\u00f4\u017eeme f\u013ea\u0161ova\u0165.                                                                                                                                                                                                                                                                                                                                                                                        4.7\/5 - (3 votes)        "},{"@context":"https:\/\/schema.org\/","@type":"BreadcrumbList","itemListElement":[{"@type":"ListItem","position":1,"name":"Ako sa vyr\u00e1ba v\u00edno","item":"https:\/\/www.indeso.sk\/ako-sa-vyraba-vino\/#breadcrumbitem"}]}]