{"id":32,"date":"2023-07-04T18:26:56","date_gmt":"2023-07-04T16:26:56","guid":{"rendered":"https:\/\/www.dolnooravskapalenica.sk\/?page_id=32"},"modified":"2023-08-09T16:32:42","modified_gmt":"2023-08-09T14:32:42","slug":"co-treba-vediet","status":"publish","type":"page","link":"https:\/\/www.dolnooravskapalenica.sk\/index.php\/co-treba-vediet\/","title":{"rendered":"\u010co treba vedie\u0165"},"content":{"rendered":"\n
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Sta\u010d\u00ed, ke\u010f si zalo\u017e\u00edte kvas a my V\u00e1m z neho radi vyp\u00e1lime lahodn\u00fa p\u00e1lenku. N\u00e1vod na zalo\u017eenie
kvasu a v\u0161etko \u010do potrebujete na pr\u00edpravu n\u00e1jdete ni\u017e\u0161ie.<\/strong><\/p>\n<\/blockquote>\n\n\n\n

Hlavn\u00e9 z\u00e1sady v\u00fdberu surov\u00edny<\/em><\/h2>\n\n\n
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\u201eTEORETICKY\u201c je mo\u017en\u00e9 na v\u00fdrobu destil\u00e1tu pou\u017ei\u0165 ak\u00fako\u013evek surovinu, ktor\u00e1 obsahuje sacharidy (monosacharidy \u2013 gluk\u00f3zu, frukt\u00f3zu; oligosacharidy \u2013 sachar\u00f3zu; polysacharidy \u2013 \u0161krob)<\/em><\/p>\n\n\n\n

U\u0160\u013dACHTIL\u00c9 DESTIL\u00c1TY SA Z\u00cdSKAVAJ\u00da KVASEN\u00cdM A DESTIL\u00c1CIOU SUROV\u00cdN BEZ PRIDANIA CUDZ\u00cdCH CHU\u0164OV\u00ddCH A AROMATICK\u00ddCH L\u00c1TOK A ALKOHOLU CUDZIEHO P\u00d4VODU.<\/p>\n\n\n\n

Na v\u00fdroby u\u0161\u013eachtil\u00fdch destil\u00e1tov s\u00fa vhodn\u00e9 len  suroviny, ktor\u00e9 obsahuj\u00fa dostato\u010dn\u00e9 mno\u017estvo skvasite\u013en\u00fdch cukrov a dostatok vonn\u00fdch a chu\u0165ov\u00fdch l\u00e1tok ur\u010duj\u00facich charakter kone\u010dn\u00e9ho produktu.
 
V\u00dd\u0164A\u017dOK alkoholu z\u00e1vis\u00ed od obsahu cukrov v ovoc\u00ed, KVALITA destil\u00e1tu je dan\u00e1 kvalitou ovocia, najm\u00e4 stup\u0148om zrelosti a zdravotn\u00fdm stavom.<\/p>\n\n\n\n

Nespr\u00e1vne je na v\u00fdrobu pou\u017e\u00edva\u0165 ovocie menej kvalitn\u00e9 \u2013 nedozret\u00e9, padan\u00e9, po\u0161koden\u00e9 chorobami, nevyvinut\u00e9<\/em><\/p>\n\n\n

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Najpou\u017e\u00edvanej\u0161ie druhy ovocia na v\u00fdrobu destil\u00e1tov:
– slivky
– marhule
– hru\u0161ky
– jablk\u00e1
– \u010dere\u0161ne
– v\u00edno
Menej \u010dast\u00e9 druhy \u2013 jarabiny, maliny, broskyne, borievky, dule, oskoru\u0161e, \u010fatle, hurmikaky,..<\/em><\/p>\n\n\n\n

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Druhy ovocia vhodn\u00e9 pre v\u00fdroby destil\u00e1tov:<\/h2>\n\n\n

Jadrov\u00e9 ovocie<\/h3>\n\n\n
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Jadrov\u00e9 ovocie obsahuje 7 a\u017e 15 % cukrov; najm\u00e4 frukt\u00f3zy. Ka\u017ed\u00e9 jadrov\u00e9 ovocie by sa malo pred zalo\u017een\u00edm z\u00e1kvasu pomlie\u0165, podrvi\u0165, resp. vylisova\u0165. Na samotn\u00fa v\u00fdrobu kvasu sa pou\u017e\u00edva len zrel\u00e9 ovocie, ak je potrebn\u00e9 na dosiahnutie optim\u00e1lnej zrelosti, m\u00f4\u017ee ovocie pozberovo dozrieva\u0165. Jadrov\u00e9 ovocie je vhodn\u00e9 pred zalo\u017een\u00edm kvasu odstopkova\u0165 (stopky obsahuj\u00fa ve\u013ea trieslov\u00edn a m\u00f4\u017eu negat\u00edvne vpl\u00fdva\u0165 na chu\u0165 destil\u00e1tu – destil\u00e1t chut\u00ed horko a trpko a je v \u0148om pr\u00edtomn\u00e1 \u201ev\u00f4\u0148a vyvaren\u00fdch kon\u00e1rov\u201c).
Pre zabezpe\u010denie lep\u0161ieho prekvasenia sa odpor\u00fa\u010da pou\u017eitie pektolytick\u00e9ho enz\u00fdmu (d\u00e1vkovanie sa ur\u010duje pod\u013ea pevnosti ovocia). Prid\u00e1vanie v\u00fd\u017eivy (N,P,K) taktoe\u017e pom\u00e1ha lep\u0161iemu kvasu, odpor\u00fa\u010da sa okyslenie na hodnotu pH 2,8-3,5 (\u0161peci\u00e1lne pr\u00edpravky alebo kyselina citr\u00f3nov\u00e1), hlavne u hru\u0161iek je okyslenie nutn\u00e9! U aromatick\u00fdch odr\u00f4d (napr. hru\u0161ka Williamsova) sa odpor\u00fa\u010da kvasenie pri n\u00edzkych teplot\u00e1ch. D\u00f4le\u017eit\u00e9 je aj skladovanie kvasu jadrov\u00e9ho ovocia, ktor\u00e9 neprin\u00e1\u0161a \u017eiadne prednosti a tak by sa mal \u010do najsk\u00f4r destilova\u0165.<\/p>\n\n\n\n

Nev\u00e1hajte vybera\u0165 si recept pre svoje ovocie a te\u0161\u00edme sa na V\u00e1s v p\u00e1lenici!<\/em> <\/p>\n\n\n\n

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Jablk\u00e1<\/strong><\/a><\/div>\n<\/div>\n<\/div>\n\n\n\n
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Hru\u0161ky<\/strong><\/a><\/div>\n<\/div>\n<\/div>\n<\/div>\n\n\n\n
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Dula<\/strong><\/a><\/div>\n<\/div>\n<\/div>\n\n\n\n
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Oskoru\u0161a<\/strong><\/a><\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n\n\n\n

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K\u00f4stkov\u00e9 ovocie<\/h3>\n\n\n\n

Obsahuje 12 – 18 % cukrov, hlavne gluk\u00f3zy. K\u00f4stkov\u00e9 ovocie reprezentuje klasick\u00e9 prav\u00e9 p\u00e1lenky – destil\u00e1ty z marh\u00fa\u013e, brosk\u00fd\u0148 a pr\u00edpadne mirabeliek s\u00fa vyh\u013ead\u00e1van\u00fdmi \u0161pecialitami. <\/p>\n\n\n

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D\u00f4le\u017eitou ot\u00e1zkou je vyu\u017eitie k\u00f4stok – k\u00f4stkov\u00e9 t\u00f3ny sa tradi\u010dne vy\u017eaduj\u00fa v \u010dere\u0161\u0148ovici, pr\u00edp. slivovici. V p\u00e1lenk\u00e1ch zo \u017elt\u00e9ho ovocia (marhule, broskyne,) s\u00fa poci\u0165ovan\u00e9 sk\u00f4r ako ru\u0161iv\u00e9 t\u00f3ny, preto je lep\u0161ie ich odk\u00f4stkova\u0165. Pr\u00edtomnos\u0165 k\u00f4stky pri tvorbe a obsah v destil\u00e1toch upravuje pr\u00edslu\u0161n\u00e1 legislat\u00edva (Nariadenie Eur\u00f3pskeho parlamentu a rady (ES) \u010d. 110\/2008). Maxim\u00e1lny obsah kyseliny kyanovod\u00edkovej v destil\u00e1toch z k\u00f4stkov\u00edn je najviac 7 g na 100 l 100 obj. % alkoholu. Ak v plodoch zost\u00e1vaj\u00fa k\u00f4stky (napr. z \u010dere\u0161n\u00ed) alebo ak sa k\u00f4stky v ur\u010ditom malom % prid\u00e1vaj\u00fa do kvasu nesmie d\u00f4js\u0165 k nadmern\u00e9mu rozbitiu k\u00f4stok a  k po\u0161kodeniu semien, z ktor\u00fdch sa m\u00f4\u017ee amygdal\u00edn uvo\u013e\u0148ova\u0165!<\/p>\n\n\n\n

Vysok\u00fd obsah cukru v ovoc\u00ed v\u00e4\u010d\u0161inou kvasink\u00e1m sp\u00f4sobuje stres a preto sa odpor\u00fa\u010da pou\u017eitie v\u00fd\u017eivy. Optim\u00e1lna teplota kvasenia – 16-20 \u00b0C, ale treba si da\u0165 pozor, aby v \u017eiadnom pr\u00edpade nebola prekro\u010den\u00e1 hodnota 27 \u00b0C. Av\u0161ak u \u017eltodu\u017einat\u00e9ho ovocia so slab\u0161ou ar\u00f3mou sa odpor\u00fa\u010da pou\u017eitie buketn\u00fdch kvasiniek. Pou\u017eit\u00edm glykozidick\u00e9ho enz\u00fdmu sa ur\u00fdchli uvo\u013enenie aromatick\u00fdch l\u00e1tok – hlavne destil\u00e1ty z marh\u00fa\u013e a sliviek bud\u00fa ma\u0165 v\u010faka tomu komplexnej\u0161iu ar\u00f3mu.<\/p>\n\n\n\n

Nev\u00e1hajte vybera\u0165 si recept pre svoje ovocie a te\u0161\u00edme sa na V\u00e1s v p\u00e1lenici!<\/em> <\/p>\n\n\n\n

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Slivky<\/strong><\/a><\/div>\n<\/div>\n<\/div>\n\n\n\n
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Marhule<\/strong><\/a><\/div>\n<\/div>\n<\/div>\n<\/div>\n\n\n\n
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\u010cere\u0161ne a vy\u0161ne<\/strong><\/a><\/div>\n<\/div>\n<\/div>\n\n\n\n
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Broskyne<\/strong><\/a><\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div><\/div>\n\n\n\n
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Bobu\u013eov\u00e9 ovocie<\/h3>\n\n\n
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Takmer v\u0161etko bobu\u013eov\u00e9 ovocie je chudobn\u00e9 na N –  odpor\u00fa\u010da sa prid\u00e1vanie v\u00fd\u017eivy, hlavne pri kvasen\u00ed pri teplote pod 20 \u00b0C. Av\u0161ak okrem r\u00edbezl\u00ed by mal by\u0165 kvas u ostatn\u00e9ho bobu\u013eov\u00e9ho ovocia okyslen\u00fd na hodnotu pH 2,8-3,2 aby bol kvas chr\u00e1nen\u00fd pred infekciou. Kvasenie pri n\u00edzkej teplote (12-16  \u00b0C; hlavne u jah\u00f4d a \u010du\u010doriedok nutn\u00e9 pre zachovanie citlivej ar\u00f3my) sa odpor\u00fa\u010da u ka\u017ed\u00e9ho bobu\u013eov\u00e9ho ovocia okrem \u0161\u00edpok.<\/p>\n\n\n\n

Nev\u00e1hajte vybera\u0165 si recept pre svoje ovocie a te\u0161\u00edme sa na V\u00e1s v p\u00e1lenici!<\/em> <\/p>\n\n\n\n

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Maliny a jahody<\/strong><\/a><\/div>\n<\/div>\n<\/div>\n\n\n\n
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R\u00edbezle<\/strong><\/a><\/div>\n<\/div>\n<\/div>\n<\/div>\n\n\n\n
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\u010cu\u010doriedky<\/strong><\/a><\/div>\n<\/div>\n<\/div>\n\n\n\n
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\u0160\u00edpky<\/strong><\/a><\/div>\n<\/div>\n<\/div>\n<\/div>\n\n\n\n
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Baza \u010dierna<\/strong><\/a><\/div>\n<\/div>\n<\/div>\n\n\n\n
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Hrozno a v\u00edno<\/strong><\/a><\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n\n\n\n
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Kvasn\u00e9 n\u00e1doby<\/h2>\n\n\n\n

Z\u00e1kladn\u00e9 po\u017eiadavky na n\u00e1doby s\u00fa:
\u2022 jednoduch\u00e9 \u010distenie
\u2022 dostato\u010dne ve\u013ek\u00fd otvor pre pohodln\u00e9 plnenie a vypr\u00e1zd\u0148ovanie
\u2022 mo\u017enos\u0165 dokonal\u00e9ho uzatvorenia a odvedenia unikaj\u00facich plynov<\/p>\n\n\n\n

Ide\u00e1lnym materi\u00e1lom na kvasn\u00fa n\u00e1dobu m\u00f4\u017ee by\u0165 plast, drevo, bet\u00f3n, kov (nehrdzavej\u00faca oce\u013e).<\/p>\n\n\n\n


Ak potrebujete vedie\u0165 \u010fal\u0161ie inform\u00e1cie o kvasn\u00fdch n\u00e1dob\u00e1ch, nev\u00e1hajte klikn\u00fa\u0165 ni\u017e\u0161ie a dozviete sa viac. <\/em><\/p>\n\n\n\n

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Zobrazi\u0165 viac o kvasn\u00fdch n\u00e1dob\u00e1ch<\/strong><\/em><\/a><\/div>\n<\/div>\n<\/div>\n<\/div>\n\n\n\n
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Popis produktov na v\u00fdrobu destil\u00e1tov<\/h2>\n\n\n\n

Pre kvalitn\u00fd kvas a lep\u0161iu kvalitu, pom\u00e1haj\u00fa r\u00f4zne produkty ako napr\u00edklad: kvasinky, enz\u00fdmy, v\u00fd\u017eiva pre kvasinky, \u00faprava pH a in\u00e9. <\/p>\n\n\n\n


Ak potrebujete vedie\u0165 \u010fal\u0161ie inform\u00e1cie o produktoch, nev\u00e1hajte klikn\u00fa\u0165 ni\u017e\u0161ie a dozviete sa viac. <\/em><\/p>\n\n\n\n

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Zobrazi\u0165 viac o produktoch na v\u00fdrobu destil\u00e1tov<\/strong><\/em><\/a><\/div>\n<\/div>\n<\/div>\n<\/div>\n","protected":false},"excerpt":{"rendered":"
\nSta\u010d\u00ed, ke\u010f si zalo\u017e\u00edte kvas a my V\u00e1m z neho radi vyp\u00e1lime…\n<\/div>\n
Pre\u010d\u00edta\u0165 “\u010co treba vedie\u0165”<\/span>…<\/a><\/div>\n","protected":false},"author":1,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"footnotes":""},"class_list":["post-32","page","type-page","status-publish","hentry","entry"],"_links":{"self":[{"href":"https:\/\/www.dolnooravskapalenica.sk\/index.php\/wp-json\/wp\/v2\/pages\/32","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.dolnooravskapalenica.sk\/index.php\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/www.dolnooravskapalenica.sk\/index.php\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/www.dolnooravskapalenica.sk\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.dolnooravskapalenica.sk\/index.php\/wp-json\/wp\/v2\/comments?post=32"}],"version-history":[{"count":46,"href":"https:\/\/www.dolnooravskapalenica.sk\/index.php\/wp-json\/wp\/v2\/pages\/32\/revisions"}],"predecessor-version":[{"id":394,"href":"https:\/\/www.dolnooravskapalenica.sk\/index.php\/wp-json\/wp\/v2\/pages\/32\/revisions\/394"}],"wp:attachment":[{"href":"https:\/\/www.dolnooravskapalenica.sk\/index.php\/wp-json\/wp\/v2\/media?parent=32"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}