{"id":1053,"date":"2019-11-22T12:46:53","date_gmt":"2019-11-22T12:46:53","guid":{"rendered":"https:\/\/hungaroonline.hempa.hu\/?p=1053"},"modified":"2025-06-19T14:41:13","modified_gmt":"2025-06-19T12:41:13","slug":"palinkas-hordok","status":"publish","type":"post","link":"https:\/\/hungaroonline.hu\/sl\/palinkas-hordok\/","title":{"rendered":"ZORENJE V SODIH ZA \u017dGANJE"},"content":{"rendered":"

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P\u00e1linka sodi vrhunske kakovosti \u2013 s 56-letnim strokovnim znanjem!<\/strong><\/h5>\n\n\n\n

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Z ve\u010d kot polstoletnimi izku\u0161njami izdelujemo na\u0161e visokokakovostne p\u00e1linka sode, ki izpolnjujejo najvi\u0161ja pri\u010dakovanja!<\/p>\n\n\n\n

Na\u0161e izdelke uporabljajo priznane kleti in destilarne p\u00e1linke, z velikim uspehom pa jih prodajamo v \u0161tevilnih evropskih dr\u017eavah!<\/p>\n\n\n\n

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POSTOPEK IZDELAVE SODOV<\/em>:<\/strong><\/p>\n\n\n\n

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1.<\/strong> IZBIRA HLODOV<\/em><\/strong><\/p>\n\n\n\n

Hlodi so skrbno izbrani.
Sode izdelujemo izklju\u010dno iz visokokakovostnega mad\u017earskega gorskega hrasta in murve (Quercus petra).<\/p>\n\n\n\n

Za barrique sode, Zala, Zempl\u00e9ni Mountains itd. uporabljamo hrast in murvo z gosto tkivno strukturo, ki rasteta na njenih rodovitnih tleh.<\/p>\n\n\n\n

Uporabljamo polena z ugodno strukturo tkanine tako glede izdelave kot tudi gasilnih materialov!<\/p>\n\n\n\n

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2.<\/strong> \u017dAGANJE<\/em><\/strong><\/p>\n\n\n\n

Razre\u017eite hlod na \u0161tiri dele.<\/p>\n\n\n\n

Odstranimo lubje in notranjost.<\/p>\n\n\n\n

Nato ga raz\u017eagajte v smeri zrna.<\/p>\n\n\n\n

Donge se nato su\u0161ijo 1,5-2 leti.<\/p>\n\n\n\n

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3. SU\u0160ENJE<\/em><\/strong><\/p>\n\n\n\n

Donge se neprekinjeno su\u0161ijo na prostem 1,5-2 leti, kjer so izpostavljene de\u017eju, soncu in vetru.<\/p>\n\n\n\n

Med su\u0161enjem ga redno obra\u010dajte, da se enakomerno posu\u0161i.
Donge ob\u010dasno tudi zalijemo, saj za kakovostno surovino ne smejo biti popolnoma izsu\u0161ene.<\/p>\n\n\n\n

Naravno su\u0161enje je klju\u010dnega pomena za kakovosten sod, saj ga veter, sonce in de\u017e raztopijo, torej odstranijo materiale, ki niso primerni za sod, kot so \u010dreslovine, tanini ipd.
Priprava soda se za\u010dne \u0161ele po pravilnem su\u0161enju.<\/p>\n\n\n\n

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4.<\/strong> IZDELAVA SODA<\/em><\/strong><\/p>\n\n\n\n

Po preteku ustreznega \u010dasa se doge razre\u017eejo na mero, skobljajo in sestavi ohi\u0161je soda.<\/p>\n\n\n\n

Nato se donge segrejejo in zategnejo dna sodov.<\/p>\n\n\n\n

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5. Zdaj sledi nazdravljanje<\/em><\/strong><\/p>\n\n\n\n

V posebni ko\u0161ari iz hrastovega lesa zakurimo ogenj, ga damo v sod in pe\u010demo najve\u010d 40 minut.<\/p>\n\n\n\n

Okus soda je odvisen od dol\u017eine pra\u017eenja.
Lo\u010dimo tri stopnje prepe\u010denosti: L (light), M (medium) in M+ (medium plus).<\/p>\n\n\n\n

Med gorenjem se vlakna odprejo in omogo\u010dijo vinu in \u017eganju, da prodreta globlje v lesna tkiva. Ker lahko vino in \u017eganje prideta v stik s sestavinami lesnih tkiv na ve\u010dji povr\u0161ini, se pove\u010da tudi koncentracija snovi v vinu in \u017eganju.<\/p>\n\n\n\n

Srednje za\u017egan sod vsebuje najokusnej\u0161e za\u010dimbne vonjave in arome, kot so kakav, vanilija, kava, tobak za pipo, kokos, nageljnove \u017ebice, vonj peciva, za\u017egan kruh, za\u017egan hrast, cvetovi nageljnovih \u017ebic, maslo-sladkor-vaniljev kola\u010d.<\/p>\n\n\n\n

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6. Obdelava koncev cevi<\/em><\/strong><\/p>\n\n\n\n

Obdelamo konec kon\u010dane obloge soda in oblikujemo utor, ki sprejme dno.<\/p>\n\n\n\n

Nato se sestavljeno spodnjo plo\u0161\u010do odmeri v utor, raz\u017eaga v krog in rezka debelino.<\/p>\n\n\n\n

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7.<\/strong> Nato napolnite z vodo in izvedite tla\u010dni preizkus<\/em><\/strong><\/p>\n\n\n\n

Zunanja obdelava cevi sledi stru\u017eenju in bru\u0161enju \u0161ele po teh.<\/p>\n\n\n\n

Na koncu se sodi likajo s pocinkanimi pnevmatikami.<\/p>\n\n\n\n

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<\/p>","protected":false},"excerpt":{"rendered":"

P\u00e1linka sodi vrhunske kakovosti \u2013 s 56-letnim strokovnim znanjem! Z ve\u010d kot polstoletnimi izku\u0161njami izdelujemo na\u0161e visokokakovostne p\u00e1linka sode, ki izpolnjujejo najvi\u0161ja pri\u010dakovanja! Na\u0161e izdelke uporabljajo priznane kleti in destilarne p\u00e1linke, z velikim uspehom pa jih prodajamo v \u0161tevilnih evropskih dr\u017eavah! POSTOPEK IZDELAVE SODOV: 1. IZBIRA POLEN Skrbno izbiramo hlode samo visokokakovostne mad\u017earske planinske [\u2026]<\/p>","protected":false},"author":5,"featured_media":1084,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[],"class_list":["post-1053","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-egyeb"],"yoast_head":"\n\u00c9RLEL\u0150 P\u00c1LINK\u00c1S HORD\u00d3K - HungaroOnline<\/title>\n<meta name=\"description\" content=\"Csal\u00e1di manufakt\u00far\u00e1ban, k\u00e1d\u00e1r mesterek 56 \u00e9v tapasztalattal k\u00e9zzel k\u00e9sz\u00edtik! 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