http___www.kuchniaiwino.eu_hr_2017_01_14_vino-od-pluta-i-drugi-nedostaci-vina__1.xml
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Cork wine and other wine defects The most common disadvantage of the wine that is heard the most is, that the wine is cork. We can smell it while smelling the freshly opened wine (this disadvantage can even be felt by smelling the wine corks), then we sense musty, bitter smell, leafy smell, the smell of mold. This is a typical wine defect, which is caused by the cork, more specifically, a certain species of mold fungi, which can nest inside the cork, as it has not been damaged during cork disinfection in the production process. The mold fungus in question is abundant in forests of cork oaks, from which it can be transferred to individual plugs during production. Cork mold fungus, it is not the only fungus or bacteria, which can infect the cork. Wine corks stored improperly in the supply chain (from producer, through sometimes a few intermediaries to the winemaker), it can become infected with any bacterium, which will adversely affect our wine. The other most common wine defects are: – lactic acid - it is formed on wines that are not fully fermented, detained under unfavorable conditions (in dirty and too warm rooms), in wines that have been kept over the yeast sediment for too long, in wines with too little acidity and the amount of tannins. In the wine, we can then feel the bitter and sour smells of powdered milk, kefiru, sometimes even sauerkraut. Procedure: if we observe such a defect, we can try after a few (3-4) pouring from the sediment wine to always clean, a new fermenter, try to clarify the wine using activated carbon, sulfate with pyrosulfate in the amount of 1-2 g / 1L of wine and additionally acidify with citric acid in the amount of about 1g / 1L of wine. – sulfur notes - very bad wine defect, manifested by a distinct smell of rotten eggs, sulfur on matches. It is most often formed as a result of excessive and incompetent sulfurization of wine. This defect may arise from fermentation. Some breeds of yeast can also react with sulphites in poor-quality water and produce similar levels in the wine., bad smelling compounds. The defect is most often found in white wines, because they are more sulfurized than red wines. CAUTION: we have to remember, that potassium metabisulfite, used to stabilize wines, used in too high doses is harmful to our body, therefore we should avoid wines contaminated with hydrogen sulphide. – barrel note - a defect arising when wine is stored in poorly protected barrels. When the barrels of one wine are left empty waiting to be refilled and will not be properly cleaned, bacteria and mold accumulate in the gaps between the staves and spoil the wine. The wine becomes rotten, earthy and unpleasant smell, which cannot be deleted . – fresh wood, the smell of wood paneling - this is a disadvantage of wine kept for too long in a fresh and too small barrel. This defect may also arise when using excessively large doses of oak flakes. The wine takes on a sawdust aroma, fresh wood from the sawmill, boazerii. Procedure: you can try to save the wine by pouring the wine repeatedly to ventilate it, or they can be left to blend with other wines. – wine tasting - one of the most common wine diseases, is caused by contamination of wine with acetic bacteria that transform wine into acetic acid. This disease most often affects young and weak wines, low alcohol content, kept at too high a temperature and wines with too much air access, e.g.: tightly closed with a stopper. The wine has a highly irritating smell and taste, generally unfit for consumption. The anchor can be that strong, that even after distilling the wine, the distillate will have a vinegar taste and smell. Generally, most wines can be saved, various means can be tried, which will improve the taste of the wine and make it better. You can save a weak, bad wine by blending it with a new wine. But we have to ask ourselves one question: Is it worth it? After all, we make wine for that, that we like it, that it is as natural and ecological as possible, and not full of preservatives and improvers. Found on google via: - homemade multi-fruit wine recipe - how to make multi-fruit wine - homemade multi-fruit wine - Wine tasting - disadvantages of house wine - wine accumulation
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Vino od pluta i drugi nedostaci vina Najčešći nedostatak vina koji se najviše čuje je, da je vino pluto. Možemo ga osjetiti dok mirišemo svježe otvoreno vino (wadę tą można nawet wyczuć wąchając korki do win), tada osjetimo pljesniv, gorak miris, lisnati miris, miris plijesni. Ovo je tipičan nedostatak vina, koji je uzrokovan plutom, točnije, određene vrste gljivica plijesni, koji se može ugnijezditi unutar pluta, jer nije oštećen tijekom dezinfekcije pluta u procesu proizvodnje. Predmetne gljive plijesni ima u izobilju u šumama hrasta pluta, s kojih se tijekom proizvodnje može prenijeti na pojedinačne čepove. Gljivica plutene plijesni, nije jedina gljiva ili bakterija, što može zaraziti čep. Nieprawidłowo przechowywane korki do win w łańcuchu dostaw (od proizvođača, preko ponekad nekoliko posrednika do vinara), može se zaraziti bilo kojom bakterijom, što će se negativno odraziti na naše vino. Drugi najčešći nedostaci vina su: – mliječna kiselina - powstaje na winach nie do końca odfermentowanych, zatočeni pod nepovoljnim uvjetima (u prljavim i pretoplim prostorijama), u vinima koja su se predugo držala nad talogom kvasca, u vinima s premalo kiselosti i količinom tanina. Tada u vinu osjećamo gorke i kisele mirise mlijeka u prahu, kefiru, ponekad čak i kiseli kupus. Postupak: ako promatramo takav nedostatak, možemo pokušati nakon nekoliko (3-4) točeći iz taloga vina da uvijek čist, novi fermentor, pokušajte razbistriti vino pomoću aktivnog ugljena, sulfat pirosulfatom u količini od 1-2 g/1L vina i dodatno zakiseli limunskom kiselinom u količini od oko 1g/1L vina. – sumporne note - bardzo przykra wada wina, očituje se izrazitim mirisom pokvarenih jaja, sumpor na šibicama. Najčešće nastaje kao posljedica pretjeranog i nekompetentnog sumporanja vina. Ovaj nedostatak može nastati zbog fermentacije. Neke vrste kvasca također mogu reagirati sa sulfitima u vodi loše kvalitete i proizvesti slično, spojevi lošeg mirisa. Defekt je najčešći kod bijelih vina, jer su više sumporirana od crnih vina. PAŽNJA: moramo zapamtiti, taj kalijev metabisulfit, koristi se za stabilizaciju vina, koristi se u prevelikim dozama štetno je za naše tijelo, stoga bismo trebali izbjegavati vina kontaminirana sumporovodikom. – nuta beczki – wada powstająca podczas przechowywania wina w źle zabezpieczonych beczkach. Kada bačve jednog vina ostanu prazne čekaju da se napune i neće biti pravilno očišćene, u njihovim razmacima između držača nakupljaju se bakterije i plijesan, koje kvare vino. Vino postaje trulo, zemljanog i neugodnog mirisa, koji se ne može izbrisati . – svježe drvo, zapach boazerii – jest to wada wina przetrzymywanego zbyt długo w świeżej i zbyt małej beczce. Wada ta może powstać też podczas używania przesadnie dużych dawek płatków dębowych. Vino poprima aromu piljevine, svježe drvo iz pilane, boazerii. Postupak: možete pokušati spasiti vino tako što ćete ga više puta točiti kako biste ga prozračili, ili se mogu ostaviti da se stapaju s drugim vinima. – okus vina - jedna z częściej występujących chorób wina, je uzrokovana kontaminacijom vina octenim bakterijama koje pretvaraju vino u octenu kiselinu. Ova bolest najčešće pogađa mlada i slaba vina, nizak sadržaj alkohola, držana na previsokoj temperaturi i vina s previše pristupa zraka, na pr.: čvrsto zatvoren čepom. Vino ima vrlo iritantan miris i okus, općenito neprikladan za konzumaciju. Sidro može biti toliko jako, da čak i nakon destilacije vina, destilat će imati okus i miris octa. Općenito, većina vina može se spasiti, mogu se isprobati razna sredstva, što će poboljšati okus vašeg vina i učiniti ga boljim. Slabo, loše vino možete spasiti miješanjem s novim vinom. Ali moramo si postaviti jedno pitanje: Da li je vrijedno toga? Uostalom, za to radimo vino, da nam se sviđa, da je što prirodnija i ekološka, a nije puna konzervansa i poboljšivača. Proporcije za postavljanje voćnih vina: - recept za domaće vino s više voća - kako napraviti vino s više voća - domaće višeplodno vino - Kušanje vina - nedostaci domaćeg vina - nakupljanje vina