{"id":16822,"date":"2019-07-26T08:16:02","date_gmt":"2019-07-26T05:16:02","guid":{"rendered":"https:\/\/bar.lv\/whisky_processing\/"},"modified":"2019-07-26T08:16:02","modified_gmt":"2019-07-26T05:16:02","slug":"whisky_processing","status":"publish","type":"post","link":"https:\/\/bar.lv\/?p=16822","title":{"rendered":"Viskija ra\u017eo\u0161ana"},"content":{"rendered":"

Viskija ra\u017eo\u0161ana vis\u0101 pasaul\u0113 ir da\u013c\u0113ji l\u012bdz\u012bga. \u0160aj\u0101 sada\u013c\u0101 tiek aprakst\u012bta skotu viskija ra\u017eo\u0161anas pamatprincipi, jo tie\u0161i Skotij\u0101 ir mekl\u0113jami viskija ra\u017eo\u0161anas pirms\u0101kumi. Visi citi pasaules viskiji ir skotu un \u012bru viskija paka\u013cdarin\u0101jumi jeb vari\u0101cijas. Par citu valstu ra\u017eo\u0161anas at\u0161\u0137ir\u012bgaj\u0101m \u012bpatn\u012bb\u0101m lasiet konkr\u0113taj\u0101 sada\u013c\u0101.
\nPasaul\u0113 tiek ra\u017eoti divi galvenie viskija veidi. Iesala un t\u012bru graudu viskijs. Savuk\u0101rt no \u0161iem diviem viskija pamat veidiem, da\u017e\u0101du apvieno\u0161anas manipul\u0101ciju rezult\u0101t\u0101, kuru d\u0113v\u0113 par kup\u0101\u017eu, tiek ieg\u016bti da\u017e\u0101di viskija apak\u0161 veidi.<\/p>\n

Iesala viskija ra\u017eo\u0161ana (Malt Whisky)<\/strong>
\nIesala viskijam, tie\u0161i t\u0101pat k\u0101 konjakam un armanjakam, piem\u012bt unik\u0101la \u012bpa\u0161\u012bba ieg\u016bt savu specifisku, individu\u0101lu raksturu atkar\u012bb\u0101 no t\u0101, kur un k\u0101d\u0101 augsn\u0113 ir izaudz\u0113ti graudi (s\u012bk\u0101ku skotu re\u0123ion\u0101lo aprakstu lasiet sada\u013c\u0101 par Skotiju). V\u0113l viens svar\u012bgs faktors, kas tie\u0161\u0101 veid\u0101 ietekm\u0113 viskija kvalit\u0101ti, ir ra\u017eo\u0161an\u0101 izmantotais \u016bdens. \u013boti liela noz\u012bme ir m\u012bkstam, ide\u0101li dzidram avota \u016bdenim. Atkar\u012bb\u0101 no t\u0101, kur\u0101 teritorij\u0101 atrodas avots, main\u0101s ar\u012b viskija raksturs. Ja runa ir par skotu viskiju, tad noz\u012bm\u012bgs ir ar\u012b k\u016bdras sast\u0101vs, kur\u0101 tiek \u017e\u0101v\u0113ti graudi.<\/p>\n

\"\"1. Iesala sagatavo\u0161ana (malting)<\/strong>
\nR\u016bp\u012bgi atlas\u012btus mie\u017eu graudus ieber speci\u0101l\u0101s vann\u0101s pild\u012bt\u0101s ar \u016bdeni un m\u0113rc\u0113 divas l\u012bdz \u010detras dienas. P\u0113c tam graudi tiek izb\u0113rti uz gr\u012bdas \u017e\u0101v\u0113\u0161anas kamer\u0101s. N\u0101ko\u0161o 12 dienu laik\u0101 graudus uzman\u012bgi apvi\u013c\u0101, rezult\u0101t\u0101 tiem izd\u012bgst asni\u0146i. Inform\u0101cijai. D\u012bgsto\u0161\u0101 graud\u0101 koncentr\u0113jas vair\u0101k cukura nek\u0101 tas ir vienk\u0101r\u0161\u0101 graud\u0101, rezult\u0101t\u0101 tas labv\u0113l\u012bgi ietekm\u0113 spirta par\u0101d\u012b\u0161anos dz\u0113rien\u0101. Tikai diedz\u0113ti graudi sp\u0113j nest katr\u0101 malk\u0101 teritori\u0101lo \u012bpatn\u012bbu.
\nN\u0101ko\u0161\u0101 stadija ir d\u012bg\u0161anas procesa p\u0101rtrauk\u0161ana \u017e\u0101v\u0113jot tos k\u016bdras d\u016bmos (\u0161o proced\u016bru veic tikai skoti). Pateicoties \u0161im procesam skotu viskija arom\u0101t\u0101 ir saj\u016btams k\u016bdras d\u016bmu arom\u0101ts, sp\u0113c\u012bga, v\u012bri\u0161\u0137iga gar\u0161a.<\/p>\n

\"\"<\/strong><\/p>\n

2. Iesala mais\u012bjums (mashing)<\/strong>
\nKad iesals ir iz\u017e\u0101v\u0113ts to ber speci\u0101l\u0101s dzirnav\u0101s un rupji sama\u013c. P\u0113c tam tas non\u0101k lielos katlos, kur graudus aplej ar karstu avota \u016bdeni un patst\u0101v\u012bgi maisa. \u0160is process ilgst l\u012bdz tam br\u012bdim, kam\u0113r \u016bden\u012b iz\u0161\u0137\u012bst liel\u0101k\u0101 da\u013ca graudos eso\u0161\u0101 cukura. \u0160o saldo bezalkoholisko \u0161\u0137idrumu d\u0113v\u0113 par misu. V\u0113l\u0101k misa tiek filtr\u0113ta, bet graudu atlikumi tiek izmantoti k\u0101 bar\u012bba lopiem.<\/p>\n

\"\"<\/strong><\/p>\n

3. R\u016bg\u0161ana jeb ferment\u0101cijas process (fermentation)<\/strong>
\nGraudu misa tiek atdzes\u0113ta un p\u0101rlieta liel\u0101s cistern\u0101s, kur tai tiek pievienots raugs (labv\u0113l\u012bga bakt\u0113riju kolonija). \u0160o rauga bakt\u0113riju akt\u012bv\u0101s darb\u012bbas rezult\u0101t\u0101 graudu mis\u0101 eso\u0161ais cukurs p\u0101rv\u0113r\u0161as spirt\u0101. P\u0113c p\u0101ris dien\u0101m \u0161\u012b sald\u0101 misa ir p\u0101rv\u0113rtusies par maz\u0101k saldu, viegli alkoholisku \u0161\u0137idrumu, kuru d\u0113v\u0113 par iesala pienu jeb vienk\u0101r\u0161i br\u0101gu.<\/p>\n

\"\"4. Dedzin\u0101\u0161ana jeb destil\u0101cijas process (distillation)<\/strong>
\nT\u0101l\u0101k iesala piens (br\u0101ga) non\u0101k vara destil\u0101cijas kubos, kur to uzkars\u0113. T\u0101 k\u0101 spirta iztvaiko\u0161anas temperat\u016bra ir zem\u0101ka nek\u0101 \u016bdenim, spirta tvaiki s\u0101k izgarot un celties aug\u0161up pa destil\u0101cijas kuba garo vara kaklu un non\u0101k spir\u0101lveida caurul\u0113, kur atdziestot p\u0101rv\u0113r\u0161as atkal par \u0161\u0137idrumu ar alkohola saturu apm\u0113ram 25%. \u0160o \u0161\u0137idrumu d\u0113v\u0113 par v\u0101jo v\u012bnu. T\u0101l\u0101k \u0161is v\u0101jais v\u012bns tiek novad\u012bts uz otro uzkars\u0113\u0161anas kubu, kur process tiek atk\u0101rtots, lai gala rezult\u0101t\u0101 ieg\u016btu alkoholisko dz\u0113rienu ar maksim\u0101lu spirta saturu, apm\u0113ram 75%. Grib\u0113tos piebilst, ka p\u0113c otr\u0101 destil\u0101cijas procesa spirta s\u0101kuma un beigu tec\u0113jums (galva un aste) viskija ra\u017eo\u0161an\u0101 izmantots netiek, jo satur daudz vis\u0101du piemais\u012bjumu, kuri var saboj\u0101t gala produkta raksturu. Sam\u0113r\u0101 liela noz\u012bme ir ar\u012b destil\u0113\u0161anas kuba formai. T\u0101, piem\u0113ram, izmantojot kubus ar \u012bsiem kakliem rezult\u0101t\u0101 san\u0101k \u013coti e\u013c\u013cains viskijs ar intens\u012bvu arom\u0101tu, bet izmantojot destil\u0113\u0161anas kubus ar gariem (augstiem) kakliem viskijs san\u0101k maz\u0101k e\u013c\u013cains ar vieglu, maigu arom\u0101tu.5.
\n\"\"
\nT\u012bru graudu viskija (Grain Whisky) ra\u017eo\u0161ana<\/strong>
\nGraudu viskija ra\u017eo\u0161ana ir l\u012bdz\u012bga iesala viskija ra\u017eo\u0161anai. Ta\u010du past\u0101v da\u017eas principi\u0101las at\u0161\u0137ir\u012bbas.
\nGraudu viskiju \u013coti reti var redz\u0113t veikalu plauktos. Tam nepiem\u012bt izteikts arom\u0101ts, toties tas daudz \u0101tr\u0101k nobriest ozolkoka muc\u0101s nek\u0101 iesala viskijs. P\u0101rsvar\u0101 t\u012bru graudu viskijs tiek ra\u017eots k\u0101 tehniska izejviela (pusfabrik\u0101ts), lai rad\u012btu jauktos (blended) viskijus. Graudu viskija ra\u017eo\u0161an\u0101 tiek izmantota kukur\u016bza un citi graudi, kuriem retos gad\u012bjumos pievieno iesala graudus. Galven\u0101 at\u0161\u0137ir\u012bba starp iesala un graudu viskiju ir t\u0101, ka graudu viskijs tiek destil\u0113ts tikai vienu ilgsto\u0161u reizi, speci\u0101l\u0101 Eneasa Koffija (Aeneas Coffey) iek\u0101rt\u0101. \u0160\u012bs iek\u0101rtas priek\u0161roc\u012bba ir t\u0101da, ka viskija ra\u017eo\u0161anai ir nepiecie\u0161ams daudz maz\u0101k graudu nek\u0101 tas ir ra\u017eojot iesala viskiju. Rezult\u0101t\u0101 b\u016btiski samazin\u0101s gala produkta pa\u0161izmaksa. Graudu viskijs ir nek\u0101ds. Tam nepiem\u012bt gar\u0161as un arom\u0101ta ton\u012b\u0161i. Ja nev\u0113lies las\u012bt tehniskas nianses par Eneasa Koffija destil\u0113\u0161anas iek\u0101rtu, vari p\u0101riet uz n\u0101ko\u0161o viskija ra\u017eo\u0161anas stadiju – viskija apvieno\u0161ana (kup\u0101\u017ea).<\/p>\n

Eneasa Koffija destil\u0101cijas iek\u0101rta (Patent Still)<\/strong>\"\"
\n\u0160\u012bs 1831. gad\u0101 patent\u0113t\u0101s destil\u0101cijas iek\u0101rtas b\u016btisk\u0101k\u0101 priek\u0161roc\u012bba ir gala produkta sal\u012bdzino\u0161i zem\u0101 pa\u0161izmaksa, veicot tikai vienu ilgsto\u0161u destil\u0101cijas procesu. Izmanto \u0161o iek\u0101rtu galvenok\u0101rt, lai rad\u012btu graudu viskiju (Grain Whisky). Primit\u012bvi run\u0101jot, spirts tiek rad\u012bts ar tvaika pal\u012bdz\u012bbu. Pati iek\u0101rta sast\u0101v no diviem savstarp\u0113ji savienotiem cilindriem. Pirmaj\u0101 no cilindriem (1-rektifikators) tiek iepump\u0113ta\u00a0 graudu br\u0101ga. T\u0101l\u0101k t\u0101 no cilindra aug\u0161as veic tec\u0113jumu lejup pa spir\u0101lveida cauruli. Savuk\u0101rt \u0161\u012b spir\u0101lveida caurule ir iek\u013cauta starp diskiem, kurus ar lielu spiedienu aptver tvaiks. Tvaika temperat\u016bras ietekm\u0113 br\u0101ga uzkarst un p\u0101rv\u0113r\u0161as par spirta tvaikiem, kuri tiek novad\u012bti uz otro cisternu (2-analizators). \u0160aj\u0101 otraj\u0101 cistern\u0101 spirta tvaiki saskaras ar pretim pl\u016bsto\u0161u tvaiku un ar lielu spiedienu atgrie\u017eas atpaka\u013c pirmaj\u0101 cilindr\u0101 (1), kur tie apk\u013cauj spir\u0101lveida cauruli ar lejup pl\u016bsto\u0161o v\u0113so suslu. Pirm\u0101 (1) cilindra aug\u0161pus\u0113 spirta tvaiki atdziest, p\u0101rv\u0113r\u0161as par \u0161\u0137idrumu un tiek novad\u012bti uz spirta kr\u0101tuvi. Pirmais spirta tec\u0113jums (galva) un beidzamais spirta tec\u0113jums (aste) viskija ra\u017eo\u0161an\u0101 izmantots netiek, to destil\u0113 atk\u0101rtoti.<\/p>\n

Viskija iztur\u0113\u0161ana<\/strong>
\nSvaigi sara\u017eotais spirts tiek p\u0101rliets koka muc\u0101s un tur pavada vismaz tr\u012bs gadus, ta\u010du liel\u0101koties skotu viskiji tiek iztur\u0113ti no 8-15 gadiem un pat ilg\u0101k. \u0160\u012b perioda laik\u0101 k\u0101da da\u013ca viskija, caur koka por\u0101m, izgaro. To po\u0113tiski d\u0113v\u0113 par e\u0146\u0123e\u013cu devu. Muca elpo un tas noz\u012bm\u0113, ka ar\u012b apk\u0101rt\u0113jais gaiss var non\u0101kt viskij\u0101. Ja viskiju iztur uz Skotijas salas, tad viskija rakstur\u0101 ir skaidri j\u016btamas Atlantijas oke\u0101na nianses (s\u0101\u013cums, a\u013c\u0123u un joda ton\u012b\u0161i). Mucas ir viens no laba viskija un ar\u012b t\u0101 at\u0161\u0137ir\u012bgo \u012bpa\u0161\u012bbu garantiem. Piem\u0113ram, lai san\u0101ktu kvalitat\u012bvs skotu viskijs, tas j\u0101iepilda muc\u0101s, kur\u0101s iepriek\u0161 iztur\u0113ts heress vai l\u012bdz\u012bgi stiprin\u0101ti v\u012bni. Tiek izmantotas ar\u012b amerik\u0101\u0146u ozola mucas, kuras no iek\u0161puses ir atdedzin\u0101tas.<\/p>\n

Nosl\u0113dzo\u0161ais etaps – viskija apvieno\u0161ana (kup\u0101\u017ea)<\/strong>
\nDa\u017e\u0101du viskiju sajauk\u0161ana jeb kup\u0101\u017ea ir viens no svar\u012bg\u0101kajiem posmiem viskija ra\u017eo\u0161an\u0101. \u0160is process ir nepiecie\u0161ams t\u0101p\u0113c, lai rad\u012btu gala produktu, kuram piem\u012bt ide\u0101la gar\u0161as un arom\u0101tu bu\u0137ete. V\u0113l viens iemesls k\u0101p\u0113c viskijus apvieno ir gala produkta sal\u012bdzino\u0161i zem\u0101 pa\u0161izmaksa. Piem\u0113ram, sajaucot l\u0113tu graudu viskiju ar sal\u012bdzino\u0161i d\u0101rg\u0101ku iesala viskiju, tiek ieg\u016bts tre\u0161ais produkts, kuru d\u0113v\u0113 par Blended Whisky (info par viskija veidiem mekl\u0113 sada\u013c\u0101 “Skotu viskijs) . Tad, l\u016bk, \u0161is Blended (jauktais) viskijs ir visbie\u017e\u0101k pasaul\u0113 ra\u017eotais viskija veids, kura att\u012bst\u012bba aizs\u0101k\u0101s XIX gadsimta otraj\u0101 pus\u0113. Savstarp\u0113ji tiek apvienoti ar\u012b ekskluz\u012bvi iesala viskiji ar da\u017e\u0101du iztur\u0113\u0161anas ilgumu. Ir nepiecie\u0161ama \u013coti augsta meistar\u012bba, lai sp\u0113tu apvienot vien\u0101, ide\u0101li harmonisk\u0101 gar\u0161as un arom\u0101ta bu\u0137et\u0113, no 10 l\u012bdz 50 da\u017e\u0101diem viskija veidiem, kuri at\u0161\u0137iras ar savu iztur\u0113\u0161anas ilgumu un izcel\u0161an\u0101s vietu, izmantojot da\u017e\u0101dus graudus, izaudz\u0113tus at\u0161\u0137ir\u012bg\u0101s augsn\u0113s. Parasti \u0161o smalko viskija apvieno\u0161anas procesu veic pats dedzin\u0101tavas \u012bpa\u0161nieks, bet savuk\u0101rt jauk\u0161anas metodi (recepti) vi\u0146\u0161 glab\u0101 k\u0101 varenu nosl\u0113pumu. \u013boti daudzas viskija dedzin\u0101tavas savu produkciju pudel\u0113s nepilda. T\u0101s vair\u0101k specializ\u0113jas viskija ra\u017eo\u0161an\u0101, kur\u0161 v\u0113l\u0101k tiek p\u0101rdots lielaj\u0101m r\u016bpn\u012bc\u0101m, kur to izmanto, lai rad\u012btu citas Blendet viskija markas un v\u0113l\u0101k realiz\u0113tu pla\u0161aj\u0101 tirg\u016b. \u013boti reti, bet p\u0101rdo\u0161an\u0101 non\u0101k Single Malt viskiji, kuri ir no viena d\u0101rza, viena, labv\u0113l\u012bga ra\u017eas gada un nav kupa\u017e\u0113ti.\u00a0 \u0160\u0101di viskiji ir \u013coti d\u0101rgi un ekskluz\u012bvi.
\nP\u0113c viskija sajauk\u0161anas var notikt atk\u0101rtota viskija iztur\u0113\u0161ana koka muc\u0101s. Tas ir nepiecie\u0161ams t\u0101p\u0113c, lai daudzie savstarp\u0113ji savienotie viskija veidi gal\u012bgi apvienotos. \u0160o procesu po\u0113tiski d\u0113v\u0113 par dz\u0113rienu apprecin\u0101\u0161anu. N\u0101ko\u0161\u0101 stadija ir jaunieg\u016bt\u0101 viskija at\u0161\u0137aid\u012b\u0161ana ar destil\u0113tu \u016bdeni, lai ieg\u016btu nepiecie\u0161amo alkohola saturu (bie\u017e\u0101k alk. 40%).<\/p>\n

Viskija sagatavo\u0161ana p\u0101rdo\u0161anai. Iztur\u0113tais viskijs (alk. 50-70%) tiek at\u0161\u0137aid\u012bts ar destil\u0113tu \u016bdeni, l\u012bdz tiek ieg\u016bts v\u0113lamais alkohola saturs (bie\u017e\u0101k 40%). Un visbeidzot viskijs tiek pild\u012bts pudel\u0113s, kur iesp\u0113jams tas var turpin\u0101t savu gal\u012bgo nobrie\u0161anu.<\/p>\n","protected":false},"excerpt":{"rendered":"

Viskija ra\u017eo\u0161ana vis\u0101 pasaul\u0113 ir da\u013c\u0113ji l\u012bdz\u012bga. \u0160aj\u0101 sada\u013c\u0101 tiek aprakst\u012bta skotu viskija ra\u017eo\u0161anas pamatprincipi, jo tie\u0161i Skotij\u0101 ir mekl\u0113jami viskija ra\u017eo\u0161anas pirms\u0101kumi. Visi citi pasaules [\u2026]<\/span><\/p>\n","protected":false},"author":1,"featured_media":8723,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[5467],"tags":[],"class_list":["post-16822","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-skotu-viskijs"],"_links":{"self":[{"href":"https:\/\/bar.lv\/index.php?rest_route=\/wp\/v2\/posts\/16822","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/bar.lv\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/bar.lv\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/bar.lv\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/bar.lv\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=16822"}],"version-history":[{"count":3,"href":"https:\/\/bar.lv\/index.php?rest_route=\/wp\/v2\/posts\/16822\/revisions"}],"predecessor-version":[{"id":19024,"href":"https:\/\/bar.lv\/index.php?rest_route=\/wp\/v2\/posts\/16822\/revisions\/19024"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/bar.lv\/index.php?rest_route=\/wp\/v2\/media\/8723"}],"wp:attachment":[{"href":"https:\/\/bar.lv\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=16822"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/bar.lv\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=16822"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/bar.lv\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=16822"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}