{"id":4710,"date":"2022-04-23T23:53:56","date_gmt":"2022-04-23T23:53:56","guid":{"rendered":"https:\/\/www.lifescienceart.com\/?p=4710"},"modified":"2022-04-23T23:53:56","modified_gmt":"2022-04-23T23:53:56","slug":"underwater-wine-aging-unveiling-the-secrets-of-the-deep","status":"publish","type":"post","link":"https:\/\/www.lifescienceart.com\/cs\/science\/wine-science\/underwater-wine-aging-unveiling-the-secrets-of-the-deep\/","title":{"rendered":"Zr\u00e1n\u00ed v\u00edna pod hladinou: Prozkoum\u00e1v\u00e1n\u00ed hlubin vina\u0159stv\u00ed"},"content":{"rendered":"<h2 class=\"wp-block-heading\">Zr\u00e1n\u00ed v\u00edna pod hladinou: Prozkoum\u00e1v\u00e1n\u00ed hlubin vina\u0159stv\u00ed<\/h2>\n\n<h2 class=\"wp-block-heading\">Experiment<\/h2>\n\n<p>Hurtigruten, norsk\u00e1 spole\u010dnost provozuj\u00edc\u00ed v\u00fdletn\u00ed lod\u011b, a vina\u0159stv\u00ed Rathfinny Wine Estate se pustily do pr\u016fkopnick\u00e9ho experimentu zn\u00e1m\u00e9ho jako \u201eHavets Bobler\u201c (Bubliny z mo\u0159e). Po dobu \u0161esti m\u011bs\u00edc\u016f pono\u0159ily 1 700 lahv\u00ed \u0161umiv\u00e9ho v\u00edna do Norsk\u00e9ho mo\u0159e do hloubky 34 metr\u016f a pr\u016fm\u011brn\u00e9 teploty 5 stup\u0148\u016f Celsia.<\/p>\n\n<p>T\u00fdm p\u0159edpokl\u00e1dal, \u017ee n\u00edzk\u00e9 teploty, nedostatek sv\u011btla a vysok\u00fd tlak povedou k jedine\u010dn\u00fdm zm\u011bn\u00e1m v chuti, konzistenci a perlivosti v\u00edna.<\/p>\n\n<h2 class=\"wp-block-heading\">V\u00fdsledky<\/h2>\n\n<p>Po \u0161esti m\u011bs\u00edc\u00edch byly lahve vyta\u017eeny a ochutn\u00e1ny odbornou komis\u00ed, jej\u00edm\u017e \u010dlenem byl tak\u00e9 Nikolai Haram Svorte, nejlep\u0161\u00ed norsk\u00fd someli\u00e9r za rok 2023. V\u00edno si zachovalo \u201ev\u00edce sv\u011b\u017eesti, ne\u017e se o\u010dek\u00e1valo\u201c, s osv\u011b\u017euj\u00edc\u00edmi citrusov\u00fdmi t\u00f3ny a miner\u00e1ln\u011b slan\u00fdm z\u00e1v\u011brem p\u0159ipom\u00ednaj\u00edc\u00edm \u00fast\u0159ice.<\/p>\n\n<p>Svorte dosp\u011bl k z\u00e1v\u011bru, \u017ee experiment se zr\u00e1n\u00ed v\u00edna pod vodou odhalil slibn\u00e9 nov\u00e9 prost\u0159ed\u00ed pro skladov\u00e1n\u00ed a zr\u00e1n\u00ed \u0161umiv\u00e9ho v\u00edna.<\/p>\n\n<h2 class=\"wp-block-heading\">V\u011bda za zr\u00e1n\u00ed pod vodou<\/h2>\n\n<p>N\u00edzk\u00e9 teploty, tma a vysok\u00fd tlak v Norsk\u00e9m mo\u0159i vytvo\u0159ily jedine\u010dn\u00e9 podm\u00ednky pro zr\u00e1n\u00ed v\u00edna.<\/p>\n\n<ul class=\"wp-block-list\">\n<li><strong>Teplota:<\/strong> St\u00e1le n\u00edzk\u00e9 teploty zpomalily proces zr\u00e1n\u00ed a zachovaly sv\u011b\u017eest a kyselost v\u00edna.<\/li>\n<li><strong>Tma:<\/strong> Absence sv\u011btla zabr\u00e1nila tvorb\u011b slou\u010denin, kter\u00e9 mohou zp\u016fsobit oxidaci a zka\u017een\u00ed.<\/li>\n<li><strong>Tlak:<\/strong> Vysok\u00fd tlak p\u016fsob\u00edc\u00ed na lahve zv\u00fd\u0161il rozpustnost oxidu uhli\u010dit\u00e9ho, co\u017e vedlo k jemn\u011bj\u0161\u00edm a trvalej\u0161\u00edm bublink\u00e1m.<\/li>\n<\/ul>\n\n<h2 class=\"wp-block-heading\">Smyslov\u00fd dopad<\/h2>\n\n<p>Proces zr\u00e1n\u00ed pod vodou m\u011bl patrn\u00fd vliv na smyslov\u00e9 vlastnosti v\u00edna:<\/p>\n\n<ul class=\"wp-block-list\">\n<li><strong>Bublinky:<\/strong> Bublinky byly jemn\u011bj\u0161\u00ed a trvalej\u0161\u00ed, co\u017e vytvo\u0159ilo sametovou texturu na pat\u0159e.<\/li>\n<li><strong>Chu\u0165:<\/strong> V\u00edno vykazovalo komplexn\u00ed a harmonickou rovnov\u00e1hu citrusov\u00fdch, miner\u00e1ln\u00edch a slan\u00fdch t\u00f3n\u016f.<\/li>\n<li><strong>Pocit v \u00fastech:<\/strong> Zr\u00e1n\u00ed pod vodou zjemnilo pocit v\u00edna v \u00fastech a dodalo mu hladkou a kr\u00e9movou texturu.<\/li>\n<\/ul>\n\n<h2 class=\"wp-block-heading\">Implikace pro vina\u0159stv\u00ed<\/h2>\n\n<p>V\u00fdsledky experimentu Havets Bobler nazna\u010duj\u00ed, \u017ee zr\u00e1n\u00ed pod vodou by se mohlo st\u00e1t cenn\u00fdm n\u00e1strojem pro vina\u0159e. Nab\u00edz\u00ed potenci\u00e1l pro:<\/p>\n\n<ul class=\"wp-block-list\">\n<li>Zachov\u00e1n\u00ed sv\u011b\u017eesti a kyselosti ve \u0161umiv\u00fdch v\u00ednech.<\/li>\n<li>Vytv\u00e1\u0159en\u00ed jedine\u010dn\u00fdch a komplexn\u00edch chu\u0165ov\u00fdch profil\u016f.<\/li>\n<li>V\u00fdvoj udr\u017eiteln\u011bj\u0161\u00ed a \u0161etrn\u011bj\u0161\u00ed metody skladov\u00e1n\u00ed v\u00edna.<\/li>\n<\/ul>\n\n<h2 class=\"wp-block-heading\">Kulin\u00e1\u0159sk\u00e1 inovace spole\u010dnosti Hurtigruten<\/h2>\n\n<p>Spole\u010dnost Hurtigruten za\u010dle\u0148uje \u0161umiv\u00e9 v\u00edno zraj\u00edc\u00ed pod vodou do sv\u00e9 kulin\u00e1\u0159sk\u00e9 nab\u00eddky na sv\u00fdch lod\u00edch. Cestuj\u00edc\u00ed si jej mohou vychutnat jako samostatn\u00fd n\u00e1poj nebo jako sou\u010d\u00e1st koktejl\u016f inspirovan\u00fdch norskou krajinou.<\/p>\n\n<p>Spole\u010dnost tak\u00e9 experimentuje s dal\u0161\u00edmi inovativn\u00edmi kulin\u00e1\u0159sk\u00fdmi koncepty, jako je vodka s p\u0159\u00edchut\u00ed borovicov\u00fdch jehli\u010d\u00ed z ostrova Traena a koktejl nazvan\u00fd Epleslang, inspirovan\u00fd provinil\u00fdm pot\u011b\u0161en\u00edm kr\u00e1st jablka ze sousedn\u00edch strom\u016f.<\/p>\n\n<h2 class=\"wp-block-heading\">Udr\u017eiteln\u00e1 p\u0159eprava a inovace<\/h2>\n\n<p>Spole\u010dnost Hurtigruten se ve v\u0161ech sv\u00fdch \u010dinnostech zavazuje k udr\u017eiteln\u00fdm postup\u016fm. Krom\u011b experimentu se zr\u00e1n\u00ed v\u00edna pod vodou spole\u010dnost vyv\u00edj\u00ed bezemisn\u00ed plavidlo, kter\u00e9 by mohlo zp\u016fsobit revoluci v odv\u011btv\u00ed v\u00fdletn\u00edch lod\u00ed.<\/p>\n\n<p>Tato inovace dokazuje odhodl\u00e1n\u00ed spole\u010dnosti Hurtigruten sn\u00ed\u017eit sv\u016fj dopad na \u017eivotn\u00ed prost\u0159ed\u00ed a poskytovat sv\u00fdm cestuj\u00edc\u00edm jedine\u010dn\u00e9 a nezapomenuteln\u00e9 z\u00e1\u017eitky.<\/p>","protected":false},"excerpt":{"rendered":"<p>Zr\u00e1n\u00ed v\u00edna pod hladinou: Prozkoum\u00e1v\u00e1n\u00ed hlubin vina\u0159stv\u00ed Experiment Hurtigruten, norsk\u00e1 spole\u010dnost provozuj\u00edc\u00ed v\u00fdletn\u00ed lod\u011b, a vina\u0159stv\u00ed Rathfinny Wine Estate se pustily do pr\u016fkopnick\u00e9ho experimentu zn\u00e1m\u00e9ho jako \u201eHavets Bobler\u201c (Bubliny z&hellip;<\/p>\n","protected":false},"author":6,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[8505],"tags":[8503,1658,8504,99,8502],"class_list":["post-4710","post","type-post","status-publish","format-standard","hentry","category-wine-science","tag-wine-innovation","tag-marine-science","tag-sensory-exploration","tag-lifescienceart","tag-underwater-wine-aging"],"_links":{"self":[{"href":"https:\/\/www.lifescienceart.com\/cs\/wp-json\/wp\/v2\/posts\/4710","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.lifescienceart.com\/cs\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.lifescienceart.com\/cs\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.lifescienceart.com\/cs\/wp-json\/wp\/v2\/users\/6"}],"replies":[{"embeddable":true,"href":"https:\/\/www.lifescienceart.com\/cs\/wp-json\/wp\/v2\/comments?post=4710"}],"version-history":[{"count":1,"href":"https:\/\/www.lifescienceart.com\/cs\/wp-json\/wp\/v2\/posts\/4710\/revisions"}],"predecessor-version":[{"id":4711,"href":"https:\/\/www.lifescienceart.com\/cs\/wp-json\/wp\/v2\/posts\/4710\/revisions\/4711"}],"wp:attachment":[{"href":"https:\/\/www.lifescienceart.com\/cs\/wp-json\/wp\/v2\/media?parent=4710"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.lifescienceart.com\/cs\/wp-json\/wp\/v2\/categories?post=4710"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.lifescienceart.com\/cs\/wp-json\/wp\/v2\/tags?post=4710"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}