{"id":2807,"date":"2009-09-23T22:57:56","date_gmt":"2009-09-23T21:57:56","guid":{"rendered":"http:\/\/www.kobler-margreid.com\/blog\/?p=2807"},"modified":"2009-09-23T23:24:02","modified_gmt":"2009-09-23T22:24:02","slug":"big-bubbles","status":"publish","type":"post","link":"https:\/\/www.kobler-margreid.com\/blog\/blog\/2009\/09\/23\/big-bubbles\/","title":{"rendered":"Big Bubbles"},"content":{"rendered":"

[youtube]http:\/\/www.youtube.com\/watch?v=zdZdAiXs62s[\/youtube] Dass die Schaumbildung stark vom Eiwei\u00dfgehalt abh\u00e4ngig ist, wissen unsere Biertrinker-Freunde<\/a> schon lange. Der Gew\u00fcrztraminer ist eine Sorte, welche verh\u00e4ltnism\u00e4\u00dfig eiwei\u00dfreich ist – der davon abh\u00e4ngende Bentonitbedarf ist immer der h\u00f6chste – und deshalb wundert man sich nicht, wenn beim Abpumpen des von der Presse flie\u00dfenden Mostes solche Blasen entstehen.<\/p>\n

Il fatto, che lo sviluppo di schiuma dipende molto dal contenuto in proteine, i nostri amici amatori della birra<\/a> lo sanno da tempo. Il Gew\u00fcrztraminer \u00e8 un vitigno ricco in proteine, il suo fabbisogno altissimo in bentonite lo dimostra. Per questo non ci si meraviglia pi\u00f9 di tanto se pompando il mosto della pressa nei serbatoi vengono generate bolle cos\u00ec grandi.<\/em><\/p>\n

<\/em>Dass gerade die Moste dieser Sorte nicht sehr apetitlich aussehen, auch weil sie tendenziell reifer, aufgel\u00f6ster und Botrytis<\/em>-befallener in den Keller kommen, ist bekannt. Oft reagieren Laien erschrocken, wenn sie das Ausgangsmaterial der Weine sehen und wundern sich, dass aus der tr\u00fcben, hasslich graubraunen Fl\u00fcssigkeit ein blassgelber, klarer, wohlriechender und -schmeckender Wein werden kann. Die heutigen Detailkunden hat der Blick in den Keller nicht abgeschreckt, sie verlie\u00dfen den Hof mit \u00fcberdurchschnittlich vielen Flaschen Gew\u00fcrztraminer Feld 2008<\/em>.<\/p>\n

I mosti di Gew\u00fcrztraminer non hanno mai un aspetto molto apetibile, anche perch\u00e8 <\/em>generalmente <\/em>rispetto agli altri vitigni vengono vendemmiati\u00a0 pi\u00f9 tardi, con le bucce poco resistenti e magari colpiti dalla Botrite. Spesso i profani si spaventano quando vedono il materiale di partenza e si meravigliano che di questo liquido brutto, torbido, di colore grigiobruno possa diventare un vino limpido, giallo paglierino, buono in naso ed in bocca. I clienti al dettaglio di oggi comunque non si hanno fatto impressionare dalla visita in cantina ed hanno lasciato l’azienda con un quantitativo di <\/em>Gew\u00fcrztraminer Feld 2008 pi\u00f9 alto del solito.<\/em><\/p>\n

Heute wurden \u00fcbrigens die erste H\u00e4lfte der Gew\u00fcrztraminer-Trauben der Lage Feld<\/em> gelesen, am Freitag soll der zweite und letzte Tei dieser Sorte folgen. Zum Gl\u00fcck haben die Trauben unter der gerade \u00fcberstandenen Schlechtwetterperiode nicht gelitten. Mit den Bilder der Trauben am Stock erschrecke ich vielleicht dann nocheinmal die Leser.<\/p>\n

Oggi a proposito \u00e8 stata vendemmiata la prima parte delle uve di Gew\u00fcrztraminer del vigneto <\/em>Feld. Il venerd\u00ec cercheremo di completare la vendemmia di questo vitigno. Per fortuna le uve non hanno risentito del periodo di maltempo appena passato. Comunque forse riesco a spaventare prossimamente i lettori un’altra volta con le foto dell’uva.<\/em><\/p>\n","protected":false},"excerpt":{"rendered":"

[youtube]http:\/\/www.youtube.com\/watch?v=zdZdAiXs62s[\/youtube] Dass die Schaumbildung stark vom Eiwei\u00dfgehalt abh\u00e4ngig ist, wissen unsere Biertrinker-Freunde schon lange. Der Gew\u00fcrztraminer ist eine Sorte, welche verh\u00e4ltnism\u00e4\u00dfig eiwei\u00dfreich ist – der davon abh\u00e4ngende Bentonitbedarf ist immer der h\u00f6chste – und deshalb wundert man sich nicht, wenn … Weiterlesen →<\/span><\/a><\/p>\n","protected":false},"author":6,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"ngg_post_thumbnail":0,"footnotes":"","_links_to":"","_links_to_target":""},"categories":[15],"tags":[534,533,531,532,293],"class_list":["post-2807","post","type-post","status-publish","format-standard","hentry","category-keller","tag-eiweis","tag-proteine","tag-schaum","tag-schiuma","tag-sudtiroler-gewurztraminer-feld"],"yoast_head":"\nBig Bubbles - weinhof KOBLER weblog<\/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:\/\/www.kobler-margreid.com\/blog\/blog\/2009\/09\/23\/big-bubbles\/\" \/>\n<meta property=\"og:locale\" content=\"de_DE\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Big Bubbles - weinhof KOBLER weblog\" \/>\n<meta property=\"og:description\" content=\"[youtube]http:\/\/www.youtube.com\/watch?v=zdZdAiXs62s[\/youtube] Dass die Schaumbildung stark vom Eiwei\u00dfgehalt abh\u00e4ngig ist, wissen unsere Biertrinker-Freunde schon lange. 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