{"id":131,"date":"2023-07-01T22:50:29","date_gmt":"2023-07-01T20:50:29","guid":{"rendered":"https:\/\/www.dolnooravskapalenica.sk\/?p=131"},"modified":"2023-07-15T08:49:00","modified_gmt":"2023-07-15T06:49:00","slug":"jablka","status":"publish","type":"post","link":"https:\/\/www.dolnooravskapalenica.sk\/index.php\/2023\/07\/01\/jablka\/","title":{"rendered":"Jablk\u00e1"},"content":{"rendered":"
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V s\u00fa\u010dasnosti s pestuje ve\u013ea odr\u00f4d s r\u00f4znymi vlastnos\u0165ami a term\u00ednom dozrievania. Na v\u00fdrobu destil\u00e1tov s\u00fa vhodn\u00e9 odrody s v\u00fdraznou chu\u0165ou a v\u00f4\u0148ou napr. Jonathan, Topaz, Gala, Golden Delicous, Elstar, Fuji \u2013 zrel\u00e9, nepo\u0161koden\u00e9 chorobami. Destil\u00e1t sa m\u00f4\u017ee vyr\u00e1ba\u0165 z kvasu z rozdrven\u00fdch jab\u013ak alebo z jablkov\u00e9ho v\u00edna. \u201eCalvados\u201c \u2013 <\/em><\/strong>z jablkov\u00e9ho v\u00edna z franc\u00fazskeho regi\u00f3nu Calvados (Doln\u00e1 Normandia SZ Franc\u00fazska<\/em>). Pozn\u00e1me dva sp\u00f4soby zalo\u017eenia jablkov\u00e9ho kvasu<\/strong>
\u2022 odrodov\u00fd<\/strong> \u2013 kvas v\u00fdhradne z jednej odrody jab\u013ak (je v\u00fdraznej\u0161\u00ed chu\u0165ou a v\u00f4\u0148ou)
\u2022 zmie\u0161an\u00fd<\/strong> \u2013 kvas z viacer\u00fdch odr\u00f4d jab\u013ak<\/p>\n\n\n\n

Pr\u00edprava jablkov\u00e9ho kvasu<\/strong><\/h2>\n\n\n
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Do kvasu nepatria:<\/strong>
\u2022 nezrel\u00e9 jablk\u00e1<\/strong>
\u2022 ovocie zne\u010disten\u00e9 od zeme<\/strong> \u2013 predt\u00fdm ich treba umy\u0165 vo vode
\u2022 jablk\u00e1 s listami alebo s kon\u00e1rikmi<\/strong> \u2013 je nutn\u00e9 ich odstr\u00e1ni\u0165, ve\u013ea stopiek sp\u00f4sobuje chyby chute
\u2022 jablk\u00e1 po\u0161koden\u00e9 chorobami – <\/strong>hnil\u00e9 alebo plesniv\u00e9 <\/strong><\/p>\n\n\n

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Kvas priprav\u00edme z rozdrven\u00fdch jab\u013ak
1. Umytie plodov a zbavenie plodov stopky
2. Odstr\u00e1nenie jadrovn\u00edkov \u2013 ponechanie jadrovn\u00edka alebo jeho vyrezanie je na zv\u00e1\u017een\u00ed ka\u017ed\u00e9ho pestovate\u013ea; ak v\u0161ak ovocn\u00fd destil\u00e1t pred podan\u00edm zachlad\u00edte, m\u00f4\u017ee vo f\u013ea\u0161i vznikn\u00fa\u0165 jemn\u00fd z\u00e1kal sp\u00f4soben\u00fd olejom, ktor\u00fd sa oddestiloval spolu s etanolom (olej poch\u00e1dza zo semien jab\u013ak), jadrovn\u00edk m\u00f4\u017ee sp\u00f4sobova\u0165 horkast\u00fa chu\u0165 destil\u00e1tu.
3. Drtenie plodov \u2013 na jemn\u00fa ka\u0161ovit\u00fa hmotu,
\u2013 podporuje lep\u0161ie uvo\u013enenie \u0161\u0165avy z plodov a rozmno\u017eovanie kvasiniek
4. Plnenie do kvasn\u00fdch n\u00e1dob \u2013 do 4\/5 objemu, ide\u00e1lne na 1x (v jeden de\u0148)
5. Prid\u00e1vanie pr\u00edpravkov – pektolytick\u00e9ho enz\u00fdmu na lep\u0161ie skvapalnenie kvasu a uvo\u013enenie aromatick\u00fdch a buketn\u00fdch l\u00e1tok, po aplik\u00e1cii je nutn\u00e9 kvas dobre premie\u0161a\u0165
\u2013 pr\u00edpravku na \u00fapravu pH, \u00faprava pH na \u00farove\u0148 2,8 a\u017e 3,5 (dobre premie\u0161a\u0165)
\u2013 z\u00e1kvasu kult\u00farnych kvasiniek  klasick\u00fdch alebo chladuodoln\u00fdch
\u2013 v\u00fd\u017eivu<\/p>\n\n\n

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\u2022 Uzatvorenie n\u00e1doby \u2013 obmedzenie pr\u00edstupu kysl\u00edka, n\u00e1doba s kvasnou z\u00e1tkou
\u2022 Kvasenie
\u2013v doba kvasenia jab\u013ak je 1-3 t\u00fd\u017edne pri teplote kvasenia 15-18 \u00b0C
\u2013 ak sa je nutn\u00e9 skladova\u0165 kvas dlh\u0161iu  dobu, po \u010dase je nutn\u00e9 prida\u0165 pr\u00edpravku na \u00fapravu pH (pH 2,8 a\u017e 3,2) – ochrana pred zoctovaten\u00edm kvasu<\/p>\n\n\n\n

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Text, foto: doc. Ing. Andrea Mendelov\u00e1, PhD., FBP SPU v Nitre<\/em><\/p>\n","protected":false},"excerpt":{"rendered":"

\nV s\u00fa\u010dasnosti s pestuje ve\u013ea odr\u00f4d s r\u00f4znymi vlastnos\u0165ami a term\u00ednom dozrievania.…\n<\/div>\n
Pre\u010d\u00edta\u0165 “Jablk\u00e1”<\/span>…<\/a><\/div>\n","protected":false},"author":2,"featured_media":153,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[],"class_list":["post-131","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-nezaradene","entry"],"_links":{"self":[{"href":"https:\/\/www.dolnooravskapalenica.sk\/index.php\/wp-json\/wp\/v2\/posts\/131","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.dolnooravskapalenica.sk\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.dolnooravskapalenica.sk\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.dolnooravskapalenica.sk\/index.php\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.dolnooravskapalenica.sk\/index.php\/wp-json\/wp\/v2\/comments?post=131"}],"version-history":[{"count":9,"href":"https:\/\/www.dolnooravskapalenica.sk\/index.php\/wp-json\/wp\/v2\/posts\/131\/revisions"}],"predecessor-version":[{"id":145,"href":"https:\/\/www.dolnooravskapalenica.sk\/index.php\/wp-json\/wp\/v2\/posts\/131\/revisions\/145"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.dolnooravskapalenica.sk\/index.php\/wp-json\/wp\/v2\/media\/153"}],"wp:attachment":[{"href":"https:\/\/www.dolnooravskapalenica.sk\/index.php\/wp-json\/wp\/v2\/media?parent=131"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.dolnooravskapalenica.sk\/index.php\/wp-json\/wp\/v2\/categories?post=131"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.dolnooravskapalenica.sk\/index.php\/wp-json\/wp\/v2\/tags?post=131"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}