{"id":338,"date":"2016-09-25T08:26:43","date_gmt":"2016-09-25T08:26:43","guid":{"rendered":"http:\/\/zarea.wbd.ro\/?p=270"},"modified":"2019-12-05T12:19:32","modified_gmt":"2019-12-05T12:19:32","slug":"metoda-traditionala-de-fermentare-a-vinului","status":"publish","type":"post","link":"https:\/\/zarea.ro\/en\/metoda-traditionala-de-fermentare-a-vinului\/","title":{"rendered":"Metoda Tradi\u021bional\u0103 de fermentare a vinului"},"content":{"rendered":"<h2>Traditie din 1912<\/h2>\n<p style=\"text-align: justify;\">Numai 20% din produc\u021bia mondial\u0103 de vin spumant se ob\u021bine prin aceast\u0103 tehnologie excep\u021bional\u0103, iar \u00een Rom\u00e2nia doar 4 sticle dintr-o sut\u0103 sunt astfel realizate. Compania ZAREA a mo\u0219tenit Metoda de Fermentare \u00een Sticl\u0103 \u00eenca din 1912 de la Mott &amp; Fils, cel mai faimos produc\u0103tor de vin spumant din perioada interbelic\u0103. Vei afla mai jos c\u00e2t de minu\u021bioas\u0103 este aceast\u0103 rar\u0103 tehnologie ce-\u021bi poate oferi, dup\u0103 mai mult de un an de munc\u0103, cel mai bun vin spumant!<\/p>\n<p><img decoding=\"async\" loading=\"lazy\" class=\"aligncenter wp-image-1672 size-full\" src=\"https:\/\/zarea.ro\/wp-content\/uploads\/2016\/09\/metoda-traditionala-fermentare-sticla-spumant-zarea-632x418.jpg\" alt=\"\" width=\"632\" height=\"418\" srcset=\"https:\/\/zarea.ro\/en\/wp-content\/uploads\/2016\/09\/metoda-traditionala-fermentare-sticla-spumant-zarea-632x418.jpg 632w, https:\/\/zarea.ro\/en\/wp-content\/uploads\/2016\/09\/metoda-traditionala-fermentare-sticla-spumant-zarea-632x418-300x198.jpg 300w\" sizes=\"(max-width: 632px) 100vw, 632px\" \/><\/p>\n<h2>Fermentarea secundar\u0103<\/h2>\n<p style=\"text-align: justify;\">Select\u0103m cu deosebit\u0103 aten\u021bie vinul perfect pentru cea de-a doua fermentare. Vinului \u00eei sunt ad\u0103ugate drojdiile, apoi este \u00eembuteliat \u0219i depozitat \u00een pivni\u021bele noastre ce dateaz\u0103 de la \u00eenceputul secolului XX, pentru a fermenta sub strict\u0103 monitorizare. Introducerea drojdiei proaspete \u0219i a unei surse de hran\u0103 (zah\u0103rul) declan\u0219eaz\u0103 procesul de fermentare \u00een sticle. Sticlele sunt l\u0103sate s\u0103 se odihneasc\u0103 orizontal timp de 10-15 luni (depinz\u00e2nd de sortiment) \u00eentr-un mediu specific cu atmosfer\u0103, temperatur\u0103 \u0219i umiditate controlate.<\/p>\n<p><img decoding=\"async\" loading=\"lazy\" class=\"wp-image-1118 size-full aligncenter\" src=\"https:\/\/zarea.ro\/wp-content\/uploads\/2016\/09\/fermentare-sticla-spumant-zarea-crama-632x955.jpg\" alt=\"\" width=\"632\" height=\"955\" srcset=\"https:\/\/zarea.ro\/en\/wp-content\/uploads\/2016\/09\/fermentare-sticla-spumant-zarea-crama-632x955.jpg 632w, https:\/\/zarea.ro\/en\/wp-content\/uploads\/2016\/09\/fermentare-sticla-spumant-zarea-crama-632x955-199x300.jpg 199w\" sizes=\"(max-width: 632px) 100vw, 632px\" \/><\/p>\n<h2 style=\"text-align: justify;\">Remuiajul<\/h2>\n<p style=\"text-align: justify;\">Procesul de fermenta\u021bie are ca rezultat perlajul ce d\u00ee efervescen\u021b\u0103 tipic\u0103 a vinului spumant. \u00cens\u0103, ca rezultat al procesului de fermentare ob\u021binem \u0219i impurit\u0103\u021bi care dau aspect nepl\u0103cut, opacitate produsului final. Asftel c\u0103, depozitul rezidual format pe burta sticlei va trebui \u00eendep\u0103rtat cu r\u0103bdare \u0219i pricepere din lichidul nobil, pentru a nu-i afecta propriet\u0103\u021bile. Procesul de mutare a sedimentului de impurit\u0103\u021bi de pe burta sticlei c\u0103tre dop se nume\u0219te remuiaj. Sticlele, o dat\u0103 terminat procesul de fermentare, sunt luate din rasteluri \u0219i a\u0219ezate \u00eenclinat pe suporturi special concepute astfel c\u0103, pentru urmatoarele 30 zile, fiecare dintre acestea s\u0103 fie agitat\u0103 \u0219i rotit\u0103 o optime de cerc. \u00cen acest fel impurit\u0103\u021bile se adun\u0103 \u00eentr-un depozit compact \u00een dopul sticlei.<\/p>\n<h2 style=\"text-align: justify;\">Degorjarea<\/h2>\n<p style=\"text-align: justify;\">Procesul de \u00eendepartare din lichid a impurit\u0103\u021bilor str\u00e2nse \u00een dop \u00een urma remuiajului se nume\u0219te degorjare. ZAREA folose\u0219te cea mai modern\u0103 metod\u0103, \u00eenghe\u021barea sedimentelor de impurit\u0103\u021bi pentru a asigura eliminarea complet\u0103 \u0219i \u00een condi\u021bii de siguran\u021b\u0103 a acestora.<\/p>\n<h2><img decoding=\"async\" loading=\"lazy\" class=\"aligncenter wp-image-1673 size-full\" src=\"https:\/\/zarea.ro\/wp-content\/uploads\/2016\/09\/degorjare-vin-spumant-632x420.jpg\" alt=\"\" width=\"632\" height=\"420\" srcset=\"https:\/\/zarea.ro\/en\/wp-content\/uploads\/2016\/09\/degorjare-vin-spumant-632x420.jpg 632w, https:\/\/zarea.ro\/en\/wp-content\/uploads\/2016\/09\/degorjare-vin-spumant-632x420-300x199.jpg 300w\" sizes=\"(max-width: 632px) 100vw, 632px\" \/><\/h2>\n<h2>Definitivarea gustului \u0219i aspectului<\/h2>\n<p style=\"text-align: justify;\">Vinul spumant rezultat, care nu con\u0163ine zah\u0103r, este completat cu o &#8222;licoare de dozaj&#8221;, cu ajutorul c\u0103reia se stabile\u0219te tipul de vin spumant si care ofer\u0103 tu\u0219a final\u0103 produsului finit. Apoi, produsul este dopuit, sigilat cu co\u0219ule\u021bul de s\u00e2rm\u0103, etichetat, pentru a ajunge \u00een cele din urm\u0103 \u00een paharul consumatorului la ocazii speciale.<\/p>\n<p><strong>ZAREA 100 \u0219i ZAREA Diamond Collection sunt realizate prin Metoda Tradi\u021bional\u0103, numit\u0103 \u0219i Metoda Champenoise.<\/strong><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Traditie din 1912 Numai 20% din produc\u021bia mondial\u0103 de vin spumant se ob\u021bine prin aceast\u0103 tehnologie excep\u021bional\u0103, iar \u00een Rom\u00e2nia doar 4 sticle dintr-o sut\u0103&hellip;<\/p>\n","protected":false},"author":1,"featured_media":1143,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"wb-single-post.php","format":"standard","meta":{"footnotes":""},"categories":[6],"tags":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v21.1 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Metoda Tradi\u021bional\u0103 de fermentare a vinului -<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/zarea.ro\/en\/metoda-traditionala-de-fermentare-a-vinului\/\" \/>\n<meta property=\"og:locale\" content=\"ro_RO\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Metoda Tradi\u021bional\u0103 de fermentare a vinului -\" \/>\n<meta property=\"og:description\" content=\"Traditie din 1912 Numai 20% din produc\u021bia mondial\u0103 de vin spumant se ob\u021bine prin aceast\u0103 tehnologie excep\u021bional\u0103, iar \u00een Rom\u00e2nia doar 4 sticle dintr-o sut\u0103&hellip;\" \/>\n<meta property=\"og:url\" content=\"https:\/\/zarea.ro\/en\/metoda-traditionala-de-fermentare-a-vinului\/\" \/>\n<meta property=\"article:publisher\" content=\"https:\/\/www.facebook.com\/zarearomania\/\" \/>\n<meta property=\"article:published_time\" content=\"2016-09-25T08:26:43+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2019-12-05T12:19:32+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/zarea.ro\/en\/wp-content\/uploads\/2016\/10\/imagine-reprezentativa-fermentare-sticla-spumant-zarea-crama.png\" \/>\n\t<meta property=\"og:image:width\" content=\"863\" \/>\n\t<meta property=\"og:image:height\" content=\"503\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/png\" \/>\n<meta name=\"author\" content=\"AdminRazvan\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:label1\" content=\"Scris de\" \/>\n\t<meta name=\"twitter:data1\" content=\"AdminRazvan\" \/>\n\t<meta name=\"twitter:label2\" content=\"Timp estimat pentru citire\" \/>\n\t<meta name=\"twitter:data2\" content=\"2 minute\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\/\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\/\/zarea.ro\/en\/metoda-traditionala-de-fermentare-a-vinului\/#article\",\"isPartOf\":{\"@id\":\"https:\/\/zarea.ro\/en\/metoda-traditionala-de-fermentare-a-vinului\/\"},\"author\":{\"name\":\"AdminRazvan\",\"@id\":\"https:\/\/zarea.ro\/en\/#\/schema\/person\/a29bbe1fb4a1e2b1ee268df179ef7258\"},\"headline\":\"Metoda Tradi\u021bional\u0103 de fermentare a vinului\",\"datePublished\":\"2016-09-25T08:26:43+00:00\",\"dateModified\":\"2019-12-05T12:19:32+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\/\/zarea.ro\/en\/metoda-traditionala-de-fermentare-a-vinului\/\"},\"wordCount\":436,\"publisher\":{\"@id\":\"https:\/\/zarea.ro\/en\/#organization\"},\"articleSection\":[\"Lounge\"],\"inLanguage\":\"ro-RO\"},{\"@type\":\"WebPage\",\"@id\":\"https:\/\/zarea.ro\/en\/metoda-traditionala-de-fermentare-a-vinului\/\",\"url\":\"https:\/\/zarea.ro\/en\/metoda-traditionala-de-fermentare-a-vinului\/\",\"name\":\"Metoda Tradi\u021bional\u0103 de fermentare a vinului -\",\"isPartOf\":{\"@id\":\"https:\/\/zarea.ro\/en\/#website\"},\"datePublished\":\"2016-09-25T08:26:43+00:00\",\"dateModified\":\"2019-12-05T12:19:32+00:00\",\"breadcrumb\":{\"@id\":\"https:\/\/zarea.ro\/en\/metoda-traditionala-de-fermentare-a-vinului\/#breadcrumb\"},\"inLanguage\":\"ro-RO\",\"potentialAction\":[{\"@type\":\"ReadAction\",\"target\":[\"https:\/\/zarea.ro\/en\/metoda-traditionala-de-fermentare-a-vinului\/\"]}]},{\"@type\":\"BreadcrumbList\",\"@id\":\"https:\/\/zarea.ro\/en\/metoda-traditionala-de-fermentare-a-vinului\/#breadcrumb\",\"itemListElement\":[{\"@type\":\"ListItem\",\"position\":1,\"name\":\"Prima pagin\u0103\",\"item\":\"https:\/\/zarea.ro\/en\/\"},{\"@type\":\"ListItem\",\"position\":2,\"name\":\"Metoda Tradi\u021bional\u0103 de fermentare a vinului\"}]},{\"@type\":\"WebSite\",\"@id\":\"https:\/\/zarea.ro\/en\/#website\",\"url\":\"https:\/\/zarea.ro\/en\/\",\"name\":\"ZAREA - 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