{"id":16941,"date":"2019-07-26T08:17:59","date_gmt":"2019-07-26T05:17:59","guid":{"rendered":"https:\/\/bar.lv\/spirit\/"},"modified":"2019-07-26T08:18:06","modified_gmt":"2019-07-26T05:18:06","slug":"spirit","status":"publish","type":"post","link":"https:\/\/bar.lv\/?p=16941","title":{"rendered":"K\u0101 rodas spirts?"},"content":{"rendered":"

\"\"Jebkura alkoholiska dz\u0113riena pamat\u0101 ir spirts (C2H5OH). Spirtu var ieg\u016bt tikai no cukuru saturo\u0161\u0101m izejviel\u0101m. Tie var b\u016bt graudi, aug\u013ci, ogas, d\u0101rze\u0146i, saknes un augi. P\u0113c b\u016bt\u012bbas \u0161is cukurs ir glikoze un fruktoze.<\/p>\n

V\u0101rds \u201espirts\u201d ir c\u0113lies no lat\u012b\u0146u valodas un noz\u012bm\u0113 \u201edv\u0113sele\u201d jeb gar\u012bgais st\u0101voklis. Katra valsts, atkar\u012bb\u0101 no klimatiskajiem apst\u0101k\u013ciem un trad\u012bcij\u0101m, alkohola ra\u017eo\u0161an\u0101 izmanto viegli audz\u0113jamus produktus. Zieme\u013ceiropas klimatiskajos apst\u0101k\u013cos vispiem\u0113rot\u0101kie produkti spirta ra\u017eo\u0161anai ir graudi, kartupe\u013ci un cukurbietes. Gala produkta arom\u0101ts un gar\u0161a ir tie\u0161i atkar\u012bgi no izmantojam\u0101s izejvielas.<\/p>\n

Spirta daudzumu dz\u0113rien\u0101 m\u0113ra \u201e%\u201d vai spirta gr\u0101du \u00ba izteiksm\u0113 ar sekojo\u0161iem sa\u012bsin\u0101jumiem, Alk., Alc., Vol. Piem\u0113ram, vien\u0101 litr\u0101 vodkas ar alk. saturu 40% ir 40 % t\u012br\u0101k\u0101 spirta (400ml) un 60% (600ml) destil\u0113ta \u016bdens. Pasaul\u0113 past\u0101v spirta m\u0113rvien\u012bba \u201eProof\u201d, kas vienm\u0113r ir divas reizes liel\u0101ka par procentu izteiksm\u0113 nor\u0101d\u012bto spirta daudzumu. Piem\u0113ram, 40% stipru vodku Amerik\u0101 apz\u012bm\u0113s k\u0101 80 proof. \u0160\u012b m\u0113rvien\u012bba tie\u0161\u0101 tulkojum\u0101 noz\u012bm\u0113 \u201epier\u0101d\u012bjums\u201d un c\u0113lusies ir senaj\u0101 Skotij\u0101, kad viskija stiprumu (kvalit\u0101ti) m\u0113dza p\u0101rbaud\u012bt sajaucot spirtu ar \u0161aujampulveri un aizdedzinot. Atkar\u012bb\u0101 no t\u0101, cik efekt\u012bvi eksplod\u0113ja \u0161is kokteilis, tika noteikts \u201epier\u0101d\u012bjums\u201d jeb vien\u012bbas \u201eproof\u201d.<\/p>\n

V\u0101rds \u201ealkohols\u201d ir ar\u0101bu izcelsmes v\u0101rds \u201e Al \u2013 Kuhl\u201d, ko var\u0113tu at\u0161ifr\u0113t k\u0101 baltu, lidojo\u0161u, apdullino\u0161u pulveri (t\u0101 ir tikai viena no versij\u0101m). Tic\u012bgi musulma\u0146i alkoholu nelieto, ta\u010du uzskata, ka destil\u0101cijas procesu ir izdom\u0101ju\u0161i tie\u0161i vi\u0146i, lai ra\u017eotu medikamentus un t\u0101 laika kosm\u0113tiku. Savuk\u0101rt citi zin\u0101tnieki uzskata, ka destil\u0101cijas procesu izdom\u0101ja \u0137\u012bnie\u0161i jau 3000 gadus p.m.\u0113.. Uzskata, ka pirmais, kas izdom\u0101ja destil\u0113t v\u012bnogu v\u012bnu 1250. gad\u0101, bija misters Arnaud de Villeneuve, kur\u0161 produktu nosauca par \u201eeau \u2013 de – vie\u201d jeb \u201edz\u012bv\u012bbas \u016bdeni\u201d. \u0160is nosaukums v\u0113l joproj\u0101m ir \u013coti bie\u017ei sastopams nosaukums daudziem destil\u0101tiem. Lielu ieguld\u012bjumu alkohola att\u012bst\u012bb\u0101 ir veiku\u0161\u012b\u00a0m\u016bki, farmaceiti, al\u0137\u012bmi\u0137i un \u0161arlat\u0101ni, kuri m\u0113\u0123in\u0101ja rad\u012bt slepen\u0101s mikst\u016bras m\u016b\u017e\u012bg\u0101s jaun\u012bbas saglab\u0101\u0161anai.<\/p>\n

Dab\u012bgi alkoholiskie dz\u0113rieni – dz\u0113rieni ar dv\u0113seli<\/strong>
\nPar dz\u012bviem dz\u0113rieniem vis\u0101 pasaul\u0113 d\u0113v\u0113 dz\u0113rienus, kuros alkohols ir par\u0101d\u012bjies pats par sevi, dab\u012bg\u0101 r\u016bg\u0161anas procesa rezult\u0101t\u0101. Tas ir v\u012bns, \u0161amp\u0101nietis, alus, pu\u013c-ke, sidrs un citi. K\u0101 jau iepriek\u0161 tika min\u0113ts, lai rad\u012btu alkoholu ir nepiecie\u0161ams salds \u0161\u0137idrums. Primit\u012bv\u0101 variant\u0101 tas var b\u016bt \u016bdens ar cukuru vai graudu susla (samalti graudi ar \u016bdeni). N\u0101ko\u0161\u0101 stadija ir rauga pievieno\u0161ana \u0161im saldajam \u0161\u0137idrumam lai var\u0113tu s\u0101kties r\u016bg\u0161ana.<\/p>\n

<\/p>\n

Raugs – t\u0101 ir s\u0113ne, mazi mikroorganismi, kuri, apm\u0113ram septi\u0146u dienu laik\u0101, \u0161\u0137idrum\u0101 eso\u0161o cukuru p\u0101rv\u0113rt\u012bs spirt\u0101. Jo vair\u0101k cukura ir \u0161\u0137idrum\u0101, jo vair\u0101k spirta b\u016bs dz\u0113rien\u0101, ta\u010du maksim\u0101li apm\u0113ram 17% (\u012bpa\u0161i stipriem v\u012bniem). Rauga s\u0113ne\u00a0dz\u0113rien\u0101 var non\u0101kt ar\u012b no apk\u0101rt\u0113j\u0101s vides. T\u0101s dz\u012bvo uz augu lap\u0101m, og\u0101m, gais\u0101 un citur. Piem\u0113ram, spie\u017eot v\u012bnogu sulu, \u013coti daudz mikroorganismu\u00a0no v\u012bnogu mizi\u0146as p\u0101rce\u013co uz izspiesto sulu, k\u0101 rezult\u0101t\u0101 s\u0101kas akt\u012bvs r\u016bg\u0161anas process. S\u0113ne\u00a0m\u0113dz b\u016bt labv\u0113l\u012bga un ar\u012b nelabv\u0113l\u012bga. Piem\u0113ram, nelabv\u0113l\u012bgu s\u0113nes vairo\u0161an\u0101s rezult\u0101t\u0101\u00a0sula var p\u0101rv\u0113rsties nevis par v\u012bnu, bet par eti\u0137i. Raugu var nopirkt specializ\u0113tos veikalos. R\u016bg\u0161anas procesu (laiku, kad raugs\u00a0p\u0101rv\u0113r\u0161 cukuru spirt\u0101) turpm\u0101k d\u0113v\u0113\u0161u par ferment\u0101ciju. Ieg\u016btos dz\u0113rienus d\u0113v\u0113\u0161u par dz\u0113rieniem ar dv\u0113seli jeb dz\u012bviem dz\u0113rieniem.<\/p>\n

Destil\u0101ts un destil\u0101cijas process<\/strong><\/p>\n

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Ja dz\u0113rieniem ar dv\u0113seli spirts par\u0101d\u0101s ferment\u0101cijas procesa rezult\u0101t\u0101, tad, lai ieg\u016btu stiprus alkoholiskos dz\u0113rienus (vodka, rums, tekila u.t.t.) nepiecie\u0161ams process, kuru d\u0113v\u0113 par destil\u0101ciju. Alkoholisks destil\u0101ts ir destil\u0101cijas proces\u0101 ieg\u016bts spirts. Destil\u0101cijas process ir \u0161\u0137idruma tvaic\u0113\u0161ana, ieg\u016bto tvaiku atdzes\u0113\u0161ana un t\u0101l\u0101ka \u0161\u0137idruma sav\u0101k\u0161ana. Senie latvie\u0161i \u0161o procesu d\u0113v\u0113ja par dedzin\u0101\u0161anu (degv\u012bns), bet spirta r\u016bpn\u012bcas par dedzin\u0101tav\u0101m.<\/p>\n

Lai ieg\u016btu spirtu virs apm. 17% nepiecie\u0161ams p\u0101rtvaic\u0113t v\u0101ju alkoholisku dz\u0113rienu (piem., dz\u0113rienu ar dv\u0113seli vai parastu br\u0101gu), k\u0101 rezult\u0101t\u0101 tiks ieg\u016bts destil\u0101ts, kura spirta % b\u016bs tr\u012bs reizes liek\u0101s (vai pat vair\u0101k) nek\u0101 s\u0101kotn\u0113jam alkoholiskajam dz\u0113rienam pirms destil\u0101cijas. R\u016bpnieciskas destil\u0101cijas iek\u0101rtas d\u0113v\u0113 par alambic vai still un t\u0101s izskat\u0101s \u0161\u0101di:<\/p>\n

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P\u0113c destil\u0101cijas ieg\u016btais spirts vienm\u0113r ir caursp\u012bd\u012bgs, ta\u010du t\u0101 gar\u0161a un arom\u0101ts ir tie\u0161i atkar\u012bgs no izmantot\u0101s izejvielas. \u013boti bie\u017ei, lai ieg\u016btu kvalitat\u012bv\u0101ku alkoholisko dz\u0113rienu, spirtu destil\u0113 atk\u0101rtoti. Atk\u0101rtotas destil\u0101cijas rezult\u0101t\u0101 var ieg\u016bt spirtu ar maksim\u0101lo alkohola saturu 96%. Destil\u0101cijas procesa s\u0101kum\u0101 atdzes\u0113tais tvaiks ir ar lielu alkohola saturu, p\u0113c p\u0101ris stund\u0101m s\u0101k tec\u0113t destil\u0101ts ar vid\u0113ju alkohola saturu un vis beidzot, kad susla ir iztvaikojusi, s\u0101k tec\u0113t destil\u0101ts ar zemu alkohola saturu. Visus tr\u012bs da\u017e\u0101du stipruma destil\u0101tus po\u0113tiski d\u0113v\u0113 par galvu, sirdi un asti. Atceries, daudzu dz\u0113rienu ra\u017eo\u0161an\u0101 izmanto tikai destil\u0101cijas procesa vidusda\u013cu, kuru d\u0113v\u0113 par sirdi, jo tikai \u0161\u012b destil\u0101cijas da\u013ca satur vismaz\u0101k da\u017e\u0101du piejaukumu, kuri var saboj\u0101t dz\u0113riena unik\u0101lo gar\u0161u.
\nN\u0101ko\u0161\u0101 stadija ir spirta filtr\u0113\u0161ana un savieno\u0161ana ar \u016bdeni. Nefiltr\u0113ts spirts satur cilv\u0113ka organismam \u013coti b\u012bstamas vielas, t\u0101p\u0113c m\u0101jas apst\u0101k\u013cos darin\u0101ts alkohols \u201ekand\u017ea\u201d ir maksim\u0101li b\u012bstams vesel\u012bbai. Dz\u0113riena kvalit\u0101te, gar\u0161a un arom\u0101ts ir tie\u0161i atkar\u012bga no izmantot\u0101 filtra. Pirmo filtru izdom\u0101ja Krievij\u0101 17. gadsimt\u0101. Tas tika rad\u012bts no b\u0113rza koka ogl\u0113m. M\u016bsdienu lab\u0101kie spirta filtri ir ar dimanta un sudraba putek\u013ciem. Filtr\u0113\u0161ana var notikt vair\u0101kk\u0101rt\u012bgi. \u016adens, ar kuru m\u0113dz at\u0161\u0137aid\u012bt spirtu, ir viens no galvenajiem gala produkta kvalit\u0101tes krit\u0113rijiem. \u016adeni ar spirtu r\u016bpnieciski savieno speci\u0101l\u0101s centrif\u016bg\u0101s.<\/p>\n

\u0160obr\u012bd p\u0101rdo\u0161an\u0101 ir pieejami ar\u012b m\u0101jas destil\u0101cijas iek\u0101rtas. Cenas s\u0101kot ar 100 Eur. Ar \u0161o iek\u0101rtu alu j\u016bs varat p\u0101rv\u0113rst par vodku.<\/p>\n

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\"\"<\/p>\n

Daudzus dz\u0113rienus p\u0113c destil\u0101cijas iztur ozolkoka muc\u0101s. Koka muca dz\u0113rienam pie\u0161\u0137ir \u012bpa\u0161u arom\u0101tu, kr\u0101su un gar\u0161u. No koksnes dz\u0113rien\u0101 pariet t\u016bksto\u0161iem da\u017e\u0101du vielu, kas rezult\u0101t\u0101 pie\u0161\u0137ir dz\u0113rienam neatk\u0101rtojamu raksturu. Pats galvenais, ar laiku dz\u0113rien\u0101 notiek \u0137\u012bmiskas p\u0101rv\u0113rt\u012bbas.<\/p>\n

Autors: Rolands Timuks<\/p>\n","protected":false},"excerpt":{"rendered":"

Jebkura alkoholiska dz\u0113riena pamat\u0101 ir spirts (C2H5OH). Spirtu var ieg\u016bt tikai no cukuru saturo\u0161\u0101m izejviel\u0101m. Tie var b\u016bt graudi, aug\u013ci, ogas, d\u0101rze\u0146i, saknes un augi. P\u0113c [\u2026]<\/span><\/p>\n","protected":false},"author":1,"featured_media":11293,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[5459,5463],"tags":[],"class_list":["post-16941","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-dzerieni","category-virtuala-barmenu-skola"],"_links":{"self":[{"href":"https:\/\/bar.lv\/index.php?rest_route=\/wp\/v2\/posts\/16941","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=16941"}],"version-history":[{"count":3,"href":"https:\/\/bar.lv\/index.php?rest_route=\/wp\/v2\/posts\/16941\/revisions"}],"predecessor-version":[{"id":19143,"href":"https:\/\/bar.lv\/index.php?rest_route=\/wp\/v2\/posts\/16941\/revisions\/19143"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/bar.lv\/index.php?rest_route=\/wp\/v2\/media\/11293"}],"wp:attachment":[{"href":"https:\/\/bar.lv\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=16941"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/bar.lv\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=16941"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/bar.lv\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=16941"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}