{"id":221,"date":"2026-10-26T18:46:14","date_gmt":"2026-10-26T18:46:14","guid":{"rendered":"https:\/\/winnyglobus.pl\/?p=221"},"modified":"2026-10-26T19:23:50","modified_gmt":"2026-10-26T19:23:50","slug":"metody-produkcji-win-musujacych","status":"publish","type":"post","link":"https:\/\/winnyglobus.pl\/?p=221","title":{"rendered":"Szampan, prosecco, cava: czym r\u00f3\u017cni\u0105 si\u0119 wina musuj\u0105ce"},"content":{"rendered":"\n<p class=\"wg-lede-post wp-block-paragraph\">Ka\u017cde wino musuj\u0105ce ma b\u0105belki z tego samego \u017ar\u00f3d\u0142a: dwutlenku w\u0119gla z fermentacji. R\u00f3\u017cni si\u0119 to, gdzie i jak d\u0142ugo ta fermentacja trwa. Od tego zale\u017cy styl.<\/p>\n\n\n<h2 class=\"wp-block-heading\">Metoda tradycyjna<\/h2>\n\n\n<p class=\"wp-block-paragraph\">Wino przechodzi drug\u0105 fermentacj\u0119 w butelce, w kt\u00f3rej trafi do sklepu. Potem dojrzewa na osadzie z dro\u017cd\u017cy przez miesi\u0105ce albo lata. St\u0105d nuty brioszki, tostu i orzech\u00f3w oraz drobne, trwa\u0142e b\u0105belki.<\/p>\n\n\n<p class=\"wp-block-paragraph\">Na koniec osad zbiera si\u0119 w szyjce, zamra\u017ca i usuwa. Do butelki dodaje si\u0119 odrobin\u0119 wina z cukrem, tzw. dosa\u017c, kt\u00f3ry decyduje o s\u0142odyczy. T\u0105 metod\u0105 powstaj\u0105 szampan, cr\u00e9mant, cava i wiele polskich win musuj\u0105cych.<\/p>\n\n\n<h2 class=\"wp-block-heading\">Metoda zbiornikowa<\/h2>\n\n\n<p class=\"wp-block-paragraph\">Druga fermentacja odbywa si\u0119 w du\u017cym, zamkni\u0119tym zbiorniku ci\u015bnieniowym. Jest szybsza i ta\u0144sza, a wino zachowuje \u015bwie\u017cy, owocowy aromat: gruszki, jab\u0142ka, kwiat\u00f3w. Tak powstaje wi\u0119kszo\u015b\u0107 prosecco.<\/p>\n\n\n<h2 class=\"wp-block-heading\">P\u00e9t-nat, czyli metoda dawna<\/h2>\n\n\n<p class=\"wp-block-paragraph\">Wino trafia do butelki, zanim sko\u0144czy pierwsz\u0105 fermentacj\u0119, i tam j\u0105 ko\u0144czy. Osad zwykle zostaje w butelce, wi\u0119c wino bywa m\u0119tne. Styl jest rustykalny i owocowy.<\/p>\n\n\n<h2 class=\"wp-block-heading\">Najta\u0144sza droga: nasycenie gazem<\/h2>\n\n\n<p class=\"wp-block-paragraph\">Do gotowego wina dodaje si\u0119 dwutlenek w\u0119gla, jak do wody gazowanej. B\u0105belki s\u0105 du\u017ce i szybko znikaj\u0105.<\/p>\n\n\n<h2 class=\"wp-block-heading\">S\u0142odycz: co znaczy brut<\/h2>\n\n\n<figure class=\"wp-block-table wg-table\"><table class=\"has-fixed-layout\"><thead><tr><th>Na etykiecie<\/th><th>Cukier<\/th><th>W smaku<\/th><\/tr><\/thead><tbody><tr><td>Brut nature<\/td><td>do 3 g\/l<\/td><td>ca\u0142kowicie wytrawne<\/td><\/tr><tr><td>Extra brut<\/td><td>do 6 g\/l<\/td><td>bardzo wytrawne<\/td><\/tr><tr><td>Brut<\/td><td>do 12 g\/l<\/td><td>wytrawne, najpopularniejsze<\/td><\/tr><tr><td>Extra dry<\/td><td>12\u201317 g\/l<\/td><td>delikatnie s\u0142odkawe<\/td><\/tr><tr><td>Sec, dry<\/td><td>17\u201332 g\/l<\/td><td>p\u00f3\u0142wytrawne<\/td><\/tr><tr><td>Demi-sec<\/td><td>32\u201350 g\/l<\/td><td>p\u00f3\u0142s\u0142odkie<\/td><\/tr><tr><td>Doux<\/td><td>powy\u017cej 50 g\/l<\/td><td>s\u0142odkie<\/td><\/tr><\/tbody><\/table><\/figure>\n\n\n<p class=\"wp-block-paragraph\">Uwaga na pu\u0142apk\u0119: extra dry jest s\u0142odsze ni\u017c brut.<\/p>\n\n\n<h2 class=\"wp-block-heading\">Jak podawa\u0107<\/h2>\n\n\n<p class=\"wg-more wp-block-paragraph\">W temperaturze 6\u20138\u00b0C, w kieliszku typu flet albo tulipan. Jak bezpiecznie otworzy\u0107 butelk\u0119, opisujemy w artykule <a href=\"\/?p=214\">o korkoci\u0105gach<\/a>. Region, w kt\u00f3rym powstaje najs\u0142ynniejsze wino musuj\u0105ce \u015bwiata, znajdziesz na <a href=\"\/?page_id=11#szampania\">mapie<\/a>.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Metoda tradycyjna, zbiornikowa i p\u00e9t-nat. Sk\u0105d bior\u0105 si\u0119 b\u0105belki, czym r\u00f3\u017cni\u0105 si\u0119 style i co oznacza brut.<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[5],"tags":[],"class_list":["post-221","post","type-post","status-publish","format-standard","hentry","category-wiedza"],"_links":{"self":[{"href":"https:\/\/winnyglobus.pl\/index.php?rest_route=\/wp\/v2\/posts\/221","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/winnyglobus.pl\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/winnyglobus.pl\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/winnyglobus.pl\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/winnyglobus.pl\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=221"}],"version-history":[{"count":1,"href":"https:\/\/winnyglobus.pl\/index.php?rest_route=\/wp\/v2\/posts\/221\/revisions"}],"predecessor-version":[{"id":234,"href":"https:\/\/winnyglobus.pl\/index.php?rest_route=\/wp\/v2\/posts\/221\/revisions\/234"}],"wp:attachment":[{"href":"https:\/\/winnyglobus.pl\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=221"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/winnyglobus.pl\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=221"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/winnyglobus.pl\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=221"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}