{"id":2469,"date":"2015-05-23T16:09:07","date_gmt":"2015-05-23T16:09:07","guid":{"rendered":"http:\/\/palinkafozes.sk\/?page_id=2469"},"modified":"2024-10-09T19:03:33","modified_gmt":"2024-10-09T17:03:33","slug":"vyroba-palenky","status":"publish","type":"page","link":"https:\/\/palinkafozes.sk\/?page_id=2469&lang=sk","title":{"rendered":"V\u00fdroba p\u00e1lenky"},"content":{"rendered":"

[et_pb_section fb_built=”1″ admin_label=”section” _builder_version=”4.27.0″ background_image=”https:\/\/palinkafozes.sk\/wp-content\/uploads\/2024\/10\/home_recipes_bg.jpg” global_colors_info=”{}” theme_builder_area=”post_content”][et_pb_row admin_label=”row” _builder_version=”4.27.0″ background_color=”#fcf9ef” background_size=”initial” background_position=”top_left” background_repeat=”repeat” custom_padding=”20px|20px|20px|20px|false|false” global_colors_info=”{}” theme_builder_area=”post_content”][et_pb_column type=”4_4″ _builder_version=”4.16″ custom_padding=”|||” global_colors_info=”{}” custom_padding__hover=”|||” theme_builder_area=”post_content”][et_pb_text admin_label=”Text” _builder_version=”4.16″ background_size=”initial” background_position=”top_left” background_repeat=”repeat” global_colors_info=”{}” theme_builder_area=”post_content”]<\/p>\n

V\u00fdroba p\u00e1lenky predstavuje ak\u00e9si umenie. Ozajstne kvalitn\u00e1 p\u00e1lenka je umeleck\u00fdm dielom, ktor\u00e1 sa zrod\u00ed bez kompromisov. Filozofia na\u0161ej spolo\u010dnosti teda spo\u010d\u00edva v anga\u017eovanosti za kvalitu, a to tie\u017e bez kompromisov.<\/strong><\/p>\n

Samotn\u00fd proces v\u00fdroby p\u00e1lenky pozost\u00e1va zo \u0161tyroch, dobre rozl\u00ed\u0161ite\u013en\u00fdch et\u00e1p:<\/strong><\/p>\n

V\u00fdber ovocia<\/strong>\u00a0<\/span>\u2013 Kvalitn\u00fa p\u00e1lenku je mo\u017en\u00e9 vyrobi\u0165 iba z\u00a0ovocia s\u00a0dostato\u010dn\u00fdm obsahom aromatick\u00fdch l\u00e1tok. Ak\u00fd je ide\u00e1lny obsah ar\u00f3my? To m\u00f4\u017eeme zisti\u0165 aj pomocou na\u0161ich in\u0161tinktov, pri\u010dom na\u0161e predtuchy a\u00a0viera v\u00a0kvalite suroviny sa potvrdia oby\u010dajn\u00fdm oko\u0161tovan\u00edm. Najv\u00e4\u010d\u0161ie mno\u017estvo aromatick\u00fdch l\u00e1tok obsahuj\u00fa najm\u00e4 dozret\u00e9 a mierne prezret\u00e9 ovocia. Pr\u00e1ve tak\u00e1to surovina dod\u00e1va jedine\u010dnos\u0165 a\u00a0excelentnos\u0165 vyrobenej p\u00e1lenky.<\/p>\n

Pr\u00edprava ovocia<\/strong>\u00a0<\/span>\u2013 Najm\u00e4 zo zemi pozbieran\u00e9 ovocie je potrebn\u00e9 o\u010disti\u0165 od \u0161piny, zeminy, tr\u00e1vy, listov a\u00a0kon\u00e1rikov. Prostredn\u00edctvom t\u00fdchto zne\u010disten\u00ed do kvasu sa m\u00f4\u017eu dosta\u0165 ne\u017eiaduce bakt\u00e9rie, ktor\u00e9 zni\u010dia organick\u00e9 kvasinky zodpovedn\u00e9 za kvasenie. Kv\u00f4li minimaliz\u00e1cii t\u00fdchto ne\u017eiaducich procesov, t.j. zabr\u00e1neniu rozmno\u017eovania sa \u0161kodliv\u00fdch mikroorganizmov, do kvasu m\u00f4\u017eeme prida\u0165 kyselinu citr\u00f3nov\u00fa alebo kyselinu v\u00ednnu. Hnil\u00e9 alebo plesniv\u00e9 \u010dasti ovocia je nutn\u00e9 odstr\u00e1ni\u0165, k\u00f4stkovice (slivka, marhu\u013ea, brosky\u0148a) je potrebn\u00e9 odk\u00f4stkova\u0165, aby sa do kvasu nedostali kyanidy obsiahnut\u00e9 v\u00a0k\u00f4stkach. Niektor\u00e9 druhy ovocia (napr. jablko, hru\u0161ka, dula at\u010f.) mus\u00edme podrvi\u0165, aby samotn\u00e1 ovocn\u00e1 du\u017eina nebola chr\u00e1nen\u00e1 \u0161upkou. Jednak takto napom\u00e1hame kvasink\u00e1m dosta\u0165 sa do kontaktu s\u00a0du\u017einou rovnomerne a \u010do na najv\u00e4\u010d\u0161ej ploche,\u00a0v druhom rade\u00a0zmen\u0161ujeme kontaktn\u00fa plochu s\u00a0kysl\u00edkom, v\u00a0tre\u0165om rade tak\u00fdmto sp\u00f4sobom ur\u00fdchlime cel\u00fd proces kvasenia. Kvalitn\u00fd kvas z\u00a0marh\u00fa\u013e pred kvasen\u00edm vyzer\u00e1 ako marhu\u013eov\u00fd d\u017eem. V\u00a0pr\u00edpade niektor\u00fdch bobu\u013eovit\u00fdch ovoc\u00ed (vi\u0161\u0148a, \u010dere\u0161\u0148a, hrozno) je potrebn\u00e9 odstr\u00e1ni\u0165 stopky, resp. strapce. Tieto \u010dasti ovocia m\u00f4\u017eu obsahova\u0165 l\u00e1tky, ktor\u00e9 kazia a znepr\u00edjem\u0148uj\u00fa chu\u0165 destil\u00e1tu.<\/p>\n

\n

Kvasenie<\/strong>\"cefre2\"<\/a><\/strong>\u00a0<\/span>\u2013 d\u00f4le\u017eit\u00e9 je, aby samotn\u00fd proces kvasenia prebiehal v\u00a0\u010dist\u00fdch n\u00e1dob\u00e1ch, sudoch. Nikdy nepou\u017e\u00edvajme pozinkovan\u00e9, oce\u013eov\u00e9 n\u00e1doby, ale ani plastov\u00e9 sudy, ktor\u00e9 sl\u00fa\u017eili na skladovanie r\u00f4znych chemik\u00e1li\u00ed. V\u00a0tak\u00fdchto pr\u00edpadoch kvas sa m\u00f4\u017ee \u00faplne znehodnoti\u0165. Vzniknut\u00fa nepr\u00edjemn\u00fa chu\u0165 kvasu nedok\u00e1\u017eeme p\u00e1len\u00edm odstr\u00e1ni\u0165 a u\u017e\u00a0ani korigova\u0165. N\u00e1doby na kvasenie pln\u00edme najviac do 4\/5 objemu, pod\u013ea mo\u017enost\u00ed maxim\u00e1lne do troch dn\u00ed. Nikdy ich neuzavrime hermeticky, lebo oxid uhli\u010dit\u00fd mus\u00ed unikn\u00fa\u0165.<\/p>\n

Kvasn\u00e9 sudy mus\u00edme umiestni\u0165 v\u00a0\u010dist\u00fdch a\u00a0prevzdu\u0161nen\u00fdch priestoroch, v ktor\u00fdch je zabezpe\u010den\u00e1 ide\u00e1lna a\u00a0kon\u0161tantn\u00e1 teplota okolo 14-18 \u00baC. Vy\u0161\u0161ia teplota je \u0161kodliv\u00e1, m\u00f4\u017ee vies\u0165 k\u00a0octov\u00e9mu kvaseniu. Siln\u00e9 priame slne\u010dn\u00e9 \u017eiarenie m\u00f4\u017ee kvas \u00faplne zni\u010di\u0165. Naopak, pri teplote ni\u017e\u0161ej ako 6 \u00baC kvasenie sa \u00faplne zastav\u00ed.<\/p>\n

Ak v\u00a0miestnosti je bet\u00f3nov\u00e1 podlaha, tak kvasn\u00e9 n\u00e1doby je potrebn\u00e9 umiestni\u0165 na dreven\u00fdch podlo\u017ek\u00e1ch. M\u00f4\u017eeme t\u00fdm zabr\u00e1ni\u0165 ochladeniu kvasu.<\/p>\n

Proces kvasenia r\u00fdchlej\u0161ie prebieha v\u00a0riedkom, pomal\u0161ie v hustom kvase. Pr\u00e1ve z\u00a0tohto d\u00f4vodu kvas pred za\u010dat\u00edm procesu kvasenia m\u00f4\u017eeme riedi\u0165 vodou.<\/p>\n

Kvas nem\u00f4\u017ee by\u0165 pr\u00edli\u0161 kysl\u00fd. Nadmern\u00fa kyslos\u0165 sp\u00f4sobuje ve\u013ek\u00e9 mno\u017estvo nedozret\u00e9ho ovocia. Kyslos\u0165 m\u00f4\u017eeme korigova\u0165 pridan\u00edm uhli\u010ditanu v\u00e1penat\u00e9ho (v\u00e1penec). Optim\u00e1lna kyslos\u0165 kvasu sa pohybuje v\u00a0rozp\u00e4t\u00ed pH 4,2 \u2013 4,6.<\/p>\n

Kvasenie by mal prebieha\u0165 v\u00a0\u010do najv\u00e4\u010d\u0161ej n\u00e1dobe, pri\u010dom kvas by sme nemali mie\u0161a\u0165, lebo pri mie\u0161an\u00ed m\u00f4\u017ee d\u00f4js\u0165 k oxid\u00e1cii a\u00a0odparovaniu v\u00e4\u010d\u0161ieho mno\u017estva alkoholu.<\/p>\n

Ak v\u0161etky podmienky s\u00fa optim\u00e1lne, tak v\u00a0priebehu 3-5 dn\u00ed prebehne hlavn\u00e1 f\u00e1za kvasn\u00e9ho procesu \u2013 tzv. b\u00farliv\u00e9 kvasenie. Po\u010das tejto f\u00e1zy sa kvas otepl\u00ed a\u00a0charakteristick\u00e1 je intenz\u00edvna tvorba oxidu uhli\u010dit\u00e9ho. Nasleduje tzv. dokv\u00e1\u0161anie, ktor\u00e9 je charakterizovan\u00e9 tich\u0161\u00edm, pomal\u0161\u00edm kvasen\u00edm. Doba tejto f\u00e1zy m\u00f4\u017ee trva\u0165 aj 5-6 t\u00fd\u017ed\u0148ov.<\/p>\n

Kvas po skon\u010den\u00ed b\u00farliv\u00e9ho kvasenia, resp. po uplynut\u00ed nieko\u013ek\u00fdch dn\u00ed za touto f\u00e1zou, je pripraven\u00fd na p\u00e1lenie. Dokvasen\u00fa a\u00a0hermeticky uzavret\u00fa surovinu m\u00f4\u017eeme skladova\u0165 aj nieko\u013eko mesiacov. Tak\u00fdto kvas je konzervovan\u00fd alkoholom. Kvalita p\u00e1lenia je v dne\u0161n\u00fdch\u00a0modern\u00fdch p\u00e1leniciach zabezpe\u010den\u00e1 komplexne, \u010di\u017ee kvalita bud\u00facej p\u00e1lenky a\u017e na 90 % z\u00e1vis\u00ed od stavu a kvality kvasu pred p\u00e1len\u00edm.<\/p>\n

Destil\u00e1cia \u2013\u00a0<\/span><\/strong>podstata destila\u010dn\u00e9ho procesu spo\u010d\u00edva v\u00a0<\/strong>z\u00edskan\u00ed liehu a\u00a0ar\u00f3m z\u00a0kvasu. D\u00f4le\u017eit\u00e9 je oddelenie \u00fakvapu a\u00a0dokvapu od jadra, pri\u010dom je to \u00falohou majstra p\u00e1lenice. V\u00a0pr\u00edpade modern\u00fdch zariaden\u00ed proces destil\u00e1cie sa rozde\u013euje na tri, presne vymedzen\u00e9 etapy. Najv\u00e4\u010d\u0161ia v\u00fdhoda plynov\u00e9ho vyhrievania spo\u010d\u00edva v\u00a0mo\u017enosti postupn\u00e9ho zvy\u0161ovania teploty kvasu, \u010d\u00edm minimalizujeme riziko prihorenia.<\/p>\n

\u00a0<\/strong><\/p>\n

V\u00fdsledkom na\u0161ej \u010dinnosti je vo f\u013ea\u0161iach uzavret\u00e1 vz\u00e1cna tekutina, ktorou m\u00f4\u017eeme obdarova\u0165 nielen na\u0161ich priate\u013eov a\u00a0zn\u00e1mych, ale dok\u00e1\u017eeme ka\u017edodenne prekvapi\u0165 aj s\u00e1m seba. Na zdravie!<\/strong><\/p>\n

 <\/p>\n

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V\u00fdroba p\u00e1lenky predstavuje ak\u00e9si umenie. Ozajstne kvalitn\u00e1 p\u00e1lenka je umeleck\u00fdm dielom, ktor\u00e1 sa zrod\u00ed bez kompromisov. Filozofia na\u0161ej spolo\u010dnosti teda spo\u010d\u00edva v anga\u017eovanosti za kvalitu, a to tie\u017e bez kompromisov. Samotn\u00fd proces v\u00fdroby p\u00e1lenky pozost\u00e1va zo \u0161tyroch, dobre rozl\u00ed\u0161ite\u013en\u00fdch et\u00e1p: V\u00fdber ovocia\u00a0\u2013 Kvalitn\u00fa p\u00e1lenku je mo\u017en\u00e9 vyrobi\u0165 iba z\u00a0ovocia s\u00a0dostato\u010dn\u00fdm obsahom aromatick\u00fdch l\u00e1tok. Ak\u00fd je […]<\/p>\n","protected":false},"author":2,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"open","ping_status":"open","template":"","meta":{"_et_pb_use_builder":"on","_et_pb_old_content":"","_et_gb_content_width":"","footnotes":""},"class_list":["post-2469","page","type-page","status-publish","hentry"],"_links":{"self":[{"href":"https:\/\/palinkafozes.sk\/index.php?rest_route=\/wp\/v2\/pages\/2469","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/palinkafozes.sk\/index.php?rest_route=\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/palinkafozes.sk\/index.php?rest_route=\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/palinkafozes.sk\/index.php?rest_route=\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/palinkafozes.sk\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=2469"}],"version-history":[{"count":6,"href":"https:\/\/palinkafozes.sk\/index.php?rest_route=\/wp\/v2\/pages\/2469\/revisions"}],"predecessor-version":[{"id":2709,"href":"https:\/\/palinkafozes.sk\/index.php?rest_route=\/wp\/v2\/pages\/2469\/revisions\/2709"}],"wp:attachment":[{"href":"https:\/\/palinkafozes.sk\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=2469"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}