{"id":31294,"date":"2021-06-05T05:00:00","date_gmt":"2021-06-05T03:00:00","guid":{"rendered":"https:\/\/www.mzone.cz\/?p=31294"},"modified":"2021-04-12T21:31:27","modified_gmt":"2021-04-12T19:31:27","slug":"zkazene-vino-tipy-jak-ho-poznat","status":"publish","type":"post","link":"https:\/\/www.mzone.cz\/en\/zkazene-vino-tipy-jak-ho-poznat\/","title":{"rendered":"5 znamen\u00ed, jak poznat zka\u017een\u00e9 v\u00edno"},"content":{"rendered":"

Jestli n\u011bco dok\u00e1\u017ee pokazit slavnostn\u00ed okam\u017eik nebo pohodov\u00fd ve\u010der, jsou to zamra\u010den\u00e9 tv\u00e1\u0159e host\u016f, kte\u0159\u00ed si p\u0159ipili zka\u017een\u00fdm v\u00ednem. Vady na kr\u00e1se v\u00edna mohou b\u00fdt zp\u016fsobeny u\u017e p\u0159i jeho samotn\u00e9 v\u00fdrob\u011b, dal\u0161\u00ed pak nap\u0159\u00edklad \u0161patn\u00fdm skladov\u00e1n\u00edm nebo nevhodnou manipulac\u00ed. Aby se takov\u00e9 v\u00edno nedostalo host\u016fm do sklenic, prozrad\u00edme v\u00e1m n\u011bkolik tip\u016f, jak je v\u010das odhalit. Stejn\u011b jako p\u0159i degustaci v\u00edna v\u00e1m k tomu nejl\u00e9pe poslou\u017e\u00ed vlastn\u00ed zrak, \u010dich a chu\u0165.<\/strong><\/p>
\n\n\n\n

1. Korkov\u00e1 p\u0159\u00edchu\u0165<\/h2>\n\n\n\n

“V\u00edno m\u00e1 korek, korkov\u00e9 v\u00edno, korkovitost, zakorkov\u00e1n\u00ed v\u00edna, korkov\u00e1 vada” \u2013 to v\u0161e jsou v\u00fdrazy, kter\u00e9 ozna\u010duj\u00ed vadu v\u00edna zp\u016fsobenou p\u0159\u00edtomnost\u00ed chemick\u00e9 slou\u010deniny s n\u00e1zvem 2, 4, 6 trichloroanisol (TCA). Jak se m\u016f\u017ee do v\u00edna dostat? H\u00e1d\u00e1te spr\u00e1vn\u011b – z korku, respektive jeho naru\u0161en\u00e9 spodn\u00ed \u010d\u00e1sti, kter\u00e1 je v kontaktu s v\u00ednem. N\u011bkdy se ale m\u016f\u017ee st\u00e1t, \u017ee je z\u00e1tka kontaminov\u00e1na z vn\u011bj\u0161\u00edho prost\u0159ed\u00ed, t\u0159eba p\u0159i skladov\u00e1n\u00ed v nevhodn\u00fdch podm\u00ednk\u00e1ch.\u00a0<\/p>\n\n\n\n

Je\u0161t\u011b p\u0159ed otev\u0159en\u00edm lahve se m\u016f\u017eete pod\u00edvat, zda korek dob\u0159e t\u011bsn\u00ed a nen\u00ed u\u017e na prvn\u00ed pohled n\u011bjak\u00fdm zp\u016fsobem naru\u0161en\u00fd. Po vyt\u00e1hnut\u00ed z\u00e1tky si ji pak prohl\u00e9dn\u011bte i zespodu a p\u0159i\u010dichn\u011bte k n\u00ed. Paradoxn\u011b byste nem\u011bli c\u00edtit korkovou v\u016fni, ale bu\u010f lehk\u00e9 aroma v\u00edna, nebo nic.<\/p><\/blockquote>\n\n\n\n

Dal\u0161\u00ed vjem u\u017e bude chu\u0165ov\u00fd. V\u00edno m\u016f\u017ee b\u00fdt korkovit\u00e9 v r\u016fzn\u00e9 intenzit\u011b a p\u0159i t\u00e9 lehk\u00e9 se m\u016f\u017ee st\u00e1t, \u017ee ji laik v\u016fbec neodhal\u00ed. Siln\u011bj\u0161\u00ed znehodnocen\u00ed ale u\u017e pozn\u00e1te. Pachu\u0165 v\u00edna je pak popisov\u00e1na jako zatuchlina, pl\u00edse\u0148 nebo jednodu\u0161e korkov\u00e1 chu\u0165. Chu\u0165 i aroma \u201ekorkov\u00e9ho\u201c v\u00edna je mdl\u00e9, m\u00e1lo v\u00fdrazn\u00e9 a neharmonick\u00e9.<\/p>
\n\n\n\n

\"Zka\u017een\u00e9<\/figure>
\n\n\n\n

2. Atypick\u00e1 barva<\/h2>\n\n\n\n

Oxid\u00e1za, zoxidovan\u00e9, oxidovan\u00e9 v\u00edno ozna\u010duje vadu, kter\u00e1 vznik\u00e1 ne\u0159\u00edzenou, nez\u00e1m\u011brnou a ne\u017e\u00e1douc\u00ed oxidac\u00ed v\u00edna. K t\u00e9 m\u016f\u017ee doj\u00edt ji\u017e p\u0159i v\u00fdrob\u011b nebo n\u00e1sledn\u011b p\u0159i skladov\u00e1n\u00ed v l\u00e1hvi, a to v p\u0159\u00edpad\u011b, \u017ee z\u00e1tka \u0161patn\u011b t\u011bsn\u00ed. U n\u011bkter\u00fdch v\u00edn je sice oxidace \u017e\u00e1douc\u00ed, ale v\u017edy je pe\u010dliv\u011b kontrolov\u00e1na – takov\u00e1 v\u00edna se ozna\u010duj\u00ed jako maderizovan\u00e1.<\/p>
\n\n\n\n

\u201cV\u011bnovat zv\u00fd\u0161enou pozornost t\u011bsnosti z\u00e1tky je pot\u0159eba obzvl\u00e1\u0161t\u011b u lahv\u00ed archivn\u00edch v\u00edn. Ty se uzav\u00edraj\u00ed v\u00fdhradn\u011b korkem, kter\u00fd \u010dasem b\u011bhem archivace k\u0159ehne. Proto ka\u017edou l\u00e1hev pe\u010dliv\u011b kontrolujeme, aby se k z\u00e1kazn\u00edkovi dostala v perfektn\u00edm stavu. Pokud u v\u00edna zjist\u00edte ne\u017e\u00e1douc\u00ed oxidaci podle \u0161patn\u00e9 barvy, chuti a v\u016fn\u011b, nev\u00e1hejte jej reklamovat – dobr\u00fd prodejce v\u00e1m vyhov\u00ed,\u201d rad\u00ed sommelier Jan P\u00e1nek z e-shopu vinozarchivu.cz<\/a>, kter\u00fd se jako jedin\u00fd v \u010cesku zam\u011b\u0159uje na archivn\u00ed v\u00edna.<\/p>\n\n\n\n

U b\u00edl\u00fdch i \u010derven\u00fdch v\u00edn v\u00e1m pom\u016f\u017ee prozkoum\u00e1n\u00ed barvy. B\u00edl\u00e1 zoxidovan\u00e1 v\u00edna mohou m\u00edt \u017eluto-oran\u017eov\u00fd nebo a\u017e hn\u011bdav\u00fd n\u00e1dech. \u010cerven\u00e1 v\u00edna pak nej\u010dast\u011bji hn\u011bdnou. Je\u0161t\u011b v\u00edce v\u00e1m ale napov\u00ed naho\u0159kl\u00e1 chu\u0165, kter\u00e1 ztratila ve\u0161kerou ovocnost a p\u0159\u00edjemn\u00e9 t\u00f3ny, a je v podstat\u011b umrtven\u00e1.<\/p><\/blockquote>\n\n\n\n

Na oxidaci si d\u00e1vejte pozor tak\u00e9 u nez\u00e1vadn\u00fdch v\u00edn, a pokud na\u010dat\u00e9 v\u00edno brzy nevypijete, dbejte na ut\u011bsn\u011bn\u00ed lahve vhodn\u00fdm typem uz\u00e1v\u011bru.<\/p>
\n\n\n\n

\"Archivn\u00ed<\/figure>
\n\n\n\n

3. Perlivost neperliv\u00e9ho v\u00edna<\/h2>\n\n\n\n

Perlivost nen\u00ed nic, na co bychom cht\u011bli u tich\u00fdch v\u00edn narazit (krom\u011b speci\u00e1ln\u00edch druh\u016f). Obzvl\u00e1\u0161t\u011b u \u010derven\u00fdch v\u00edn je prvn\u00edm sign\u00e1lem, \u017ee s v\u00ednem nen\u00ed n\u011bco v po\u0159\u00e1dku. Zat\u00edmco u \u0161umiv\u00fdch v\u00edn je p\u0159\u00edtomnost oxidu uhli\u010dit\u00e9ho nezbytn\u00e1, u tich\u00e9ho v\u00edna m\u016f\u017ee zna\u010dit, \u017ee do\u0161lo k druhotn\u00e9mu kva\u0161en\u00ed a v\u00edno se tzv. znovu rozkvasilo. U b\u00edl\u00e9ho v\u00edna se ale na druhou stranu m\u016f\u017eeme setkat s v\u00fdrobn\u00edm procesem, kter\u00fd nepatrn\u00e9 mno\u017estv\u00ed CO2 ve v\u00edn\u011b zachov\u00e1v\u00e1 a je zn\u00e1t i po otev\u0159en\u00ed, aby v\u00edno p\u016fsobilo sv\u011b\u017ee. Tento vjem by v\u00e1m ale nem\u011bl b\u00fdt v \u00fastech nep\u0159\u00edjemn\u00fd a m\u011bl by p\u016fsobit \u201e\u010derstv\u011b\u201c. <\/p>\n\n\n\n

A jak tento probl\u00e9m odhalit? Perlivost je bu\u010f viditeln\u00e1, nebo ji m\u016f\u017eete uc\u00edtit na jazyku.\u00a0<\/p><\/blockquote>\n\n\n\n

4. Z\u00e1pach<\/h2>\n\n\n\n

P\u0159es\u00ed\u0159en\u00e9 v\u00edno, sirnatost, zas\u00ed\u0159en\u00e9 v\u00edno se m\u016f\u017ee projevit u\u017e po otev\u0159en\u00ed z\u00e1pachem nebo po ochutn\u00e1n\u00ed \u0161tiplavost\u00ed a velmi nep\u0159\u00edjemnou ostrost\u00ed. Oxid si\u0159i\u010dit\u00fd se do v\u00edna dost\u00e1v\u00e1 p\u0159i jeho v\u00fdrob\u011b \u2013 p\u0159i tzv. s\u00ed\u0159en\u00ed, kter\u00e9 pom\u00e1h\u00e1 s jeho konzervac\u00ed a zabra\u0148uje oxidaci. Jeho obsah v\u0161ak mus\u00ed b\u00fdt pe\u010dliv\u011b kontrolov\u00e1n. <\/p>\n\n\n\n

Kdo by neznal v\u016fni nebo sp\u00ed\u0161e z\u00e1pach pr\u00e1v\u011b \u0161krtnut\u00e9 sirky\u2026 Pr\u00e1v\u011b ten v\u00e1m m\u016f\u017ee napov\u011bd\u011bt, \u017ee do\u0161lo k p\u0159es\u00ed\u0159en\u00ed v\u00edna. U v\u00edna se m\u016f\u017ee objevit tak\u00e9 pach \u010di p\u0159\u00edchu\u0165 (jen pro odv\u00e1\u017en\u00e9 degust\u00e1tory) po sirovod\u00edku, kter\u00fd p\u0159ipom\u00edn\u00e1 zka\u017een\u00e1 vejce. Na sv\u011bdom\u00ed ho m\u00e1 nadm\u011brn\u00fd kvasn\u00fd proces.<\/p><\/blockquote>\n\n\n\n

\"V\u00edno\"<\/figure>
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5. Kyselost<\/h2>\n\n\n\n

Octovitost, oct\u011bn\u00ed v\u00edna, zoctovat\u011bl\u00e9 neboli t\u011bkav\u00e9 v\u00edno zp\u016fsobuje kyselina octov\u00e1 a jej\u00ed slou\u010deniny. Octov\u00e9 bakterie nalezneme jak ve vzduchu, tak i ve v\u00edn\u011b, kde doch\u00e1z\u00ed k jejich reakci s alkoholem \u2013 za p\u0159\u00edstupu vzduchu oxiduj\u00ed alkohol na kyselinu octovou a oxid uhli\u010dit\u00fd. \u201cT\u011bkav\u00e9 kyseliny mohou b\u00fdt v ur\u010dit\u00e9m mno\u017estv\u00ed u n\u011bkter\u00fdch v\u00edn \u017e\u00e1dan\u00e9, ale op\u011bt nesm\u00ed j\u00edt o octovou p\u0159\u00edchu\u0165, kter\u00e1 p\u0159eb\u00edj\u00ed ostatn\u00ed t\u00f3ny v\u00edna,\u201d dopl\u0148uje sommeli\u00e9r Jan P\u00e1nek. P\u0159i ochutn\u00e1n\u00ed prozrad\u00ed tuto vadu kysel\u00e1, ostr\u00e1 a\u017e acetonov\u00e1 chu\u0165 v\u00edna i m\u00edrn\u00fd z\u00e1kal.<\/p>
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Kontrola v\u00edna v 5 kroc\u00edch:<\/h3>\n\n\n\n
  1. Prohl\u00e9dn\u011bte si korek a p\u0159i\u010dichn\u011bte k n\u011bmu<\/li>
  2. Odlijte trochu v\u00edna do skleni\u010dky a prozkoumejte proti sv\u011btlu jeho barvu<\/li>
  3. P\u0159ivo\u0148te k v\u00ednu<\/li>
  4. Pokud se v\u00e1m u\u017e te\u010f n\u011bco nezd\u00e1, zakru\u017ete sklenic\u00ed a p\u0159\u00edpadn\u011b ji nechte chvilku st\u00e1t<\/li>
  5. Ochutnejte v\u00edno, pokud v\u00e1m ji\u017e p\u0159ede\u0161l\u00e9 kroky nepotvrdily, \u017ee nen\u00ed v po\u0159\u00e1dku<\/li><\/ol>
    \n\n\n\n
    \"V\u00edno\"<\/a><\/figure>
    \n

    My m\u00e1me r\u00e1di v\u00edno! Spr\u00e1vn\u00e1 teplota rozvine jeho v\u016fni a chu\u0165<\/a><\/h4>
    \n<\/div><\/div>","protected":false},"excerpt":{"rendered":"

    Jestli n\u011bco dok\u00e1\u017ee pokazit slavnostn\u00ed okam\u017eik nebo pohodov\u00fd ve\u010der, jsou to zamra\u010den\u00e9 tv\u00e1\u0159e host\u016f, kte\u0159\u00ed si p\u0159ipili zka\u017een\u00fdm v\u00ednem. Vady na kr\u00e1se v\u00edna mohou b\u00fdt zp\u016fsobeny u\u017e p\u0159i jeho samotn\u00e9 v\u00fdrob\u011b, dal\u0161\u00ed pak nap\u0159\u00edklad \u0161patn\u00fdm skladov\u00e1n\u00edm nebo nevhodnou manipulac\u00ed. Aby se takov\u00e9 v\u00edno nedostalo host\u016fm do sklenic, prozrad\u00edme v\u00e1m n\u011bkolik tip\u016f, jak je v\u010das odhalit. […]<\/p>\n","protected":false},"author":4,"featured_media":31300,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"kk_blocks_editor_width":"","_kiokenblocks_attr":"","_kiokenblocks_dimensions":"","footnotes":""},"categories":[63,25],"tags":[400,4936,1648,4938,4941,407,1472,4937,4940,401,141,482,490,599,4939,4935],"class_list":["post-31294","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-jidlo","category-style","tag-alkohol","tag-degustace","tag-jidlo-a-piti","tag-korek","tag-kyselost","tag-napoje","tag-navod","tag-oxidace","tag-perlivost","tag-piti","tag-rady","tag-rady-a-tipy","tag-style","tag-vino","tag-zapach","tag-zkazene-vino"],"yoast_head":"\n5 znamen\u00ed, jak poznat zka\u017een\u00e9 v\u00edno - Mzone<\/title>\n<meta name=\"description\" content=\"Vady na kr\u00e1se v\u00edna mohou b\u00fdt zp\u016fsobeny u\u017e p\u0159i jeho samotn\u00e9 v\u00fdrob\u011b, dal\u0161\u00ed pak nap\u0159\u00edklad \u0161patn\u00fdm skladov\u00e1n\u00edm nebo nevhodnou manipulac\u00ed.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.mzone.cz\/en\/zkazene-vino-tipy-jak-ho-poznat\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"5 znamen\u00ed, jak poznat zka\u017een\u00e9 v\u00edno - 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