{"id":435,"date":"2025-04-28T12:08:57","date_gmt":"2025-04-28T12:08:57","guid":{"rendered":"https:\/\/www.kremen.cz\/?page_id=435"},"modified":"2025-05-05T07:43:22","modified_gmt":"2025-05-05T07:43:22","slug":"medovina-mead-2","status":"publish","type":"page","link":"https:\/\/www.kremen.cz\/index.php\/medovina-mead-2\/","title":{"rendered":"Medovina – Mead"},"content":{"rendered":"\n


Medovina z K\u0159emenovy v\u010delnice (pro r.2025) dozr\u00e1v\u00e1 z medovicov\u00e9ho medu s vysok\u00fdm pod\u00edlem melicit\u00f3zy, kter\u00fd obsahuje slo\u017eit\u00e9 cukry d\u00e1vaj\u00edc\u00ed n\u00e1poji hlub\u0161\u00ed a komplexn\u00ed chu\u0165. Kvasinky p\u0159i kva\u0161en\u00ed vytv\u00e1\u0159ej\u00ed jedine\u010dn\u00fd profil, kter\u00fd je dopln\u011bn o p\u0159\u00edm\u011bs kvalitn\u00edho kv\u011btov\u00e9ho medu takt\u00e9\u017e z Rad\u011btick\u00e9 oblasti. Tato kombinace med\u016f obohacuje v\u00fdslednou medovinu o bohat\u00e9 a vyv\u00e1\u017een\u00e9 t\u00f3ny, kter\u00e9 jsou jemn\u00e9, ale z\u00e1rove\u0148 v\u00fdrazn\u00e9. Je kladen d\u016fraz vych\u00e1zet z vlastn\u00ed chuti samotn\u00e9ho medu.<\/p>\n\n\n\n

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Fermenta\u010dn\u00ed proces:<\/p>\n\n\n\n

Pro zachov\u00e1n\u00ed p\u0159\u00edrodn\u00edch enzym\u016f a dal\u0161\u00edch cenn\u00fdch l\u00e1tek byla medovina kva\u0161ena bez va\u0159en\u00ed. Fermentace za\u010d\u00edn\u00e1 spot\u0159ebov\u00e1v\u00e1n\u00edm jednodu\u0161\u0161\u00edch cukr\u016f \u2013 gluk\u00f3zy a frukt\u00f3zy \u2013 kter\u00e9 jsou p\u0159irozen\u011b obsa\u017eeny v medu. Jakmile jsou tyto cukry vy\u010derp\u00e1ny, kvasinky postupn\u011b p\u0159ech\u00e1zej\u00ed ke slo\u017eit\u011bj\u0161\u00edm cukr\u016fm, jako jsou sachar\u00f3za a malt\u00f3za (disacharidy), d\u00e1le k trisacharid\u016fm a nakonec k je\u0161t\u011b komplexn\u011bj\u0161\u00edm oligosacharid\u016fm, jako je pr\u00e1v\u011b melicit\u00f3za typick\u00e1 pro medovicov\u00e9 medy. Tento postupn\u00fd p\u0159echod mezi r\u016fzn\u00fdmi typy cukr\u016f umo\u017e\u0148uje kvasink\u00e1m optim\u00e1ln\u011b pracovat bez stresu, podporuje tvorbu jemn\u00fdch aromatick\u00fdch slo\u017eek a vede k pln\u00e9mu rozvinut\u00ed chut\u011b. <\/p>\n\n\n\n

Med byl do procesu fermentace p\u0159id\u00e1v\u00e1n postupn\u011b v n\u011bkolika f\u00e1z\u00edch, co\u017e zajistilo stabiln\u00ed prost\u0159ed\u00ed pro kvasinky, postupn\u00e9 prokva\u0161en\u00ed slo\u017eit\u011bj\u0161\u00edch cukr\u016f a dosa\u017een\u00ed po\u017eadovan\u00e9 alkoholov\u00e9 hladiny, p\u0159i\u010dem\u017e v n\u00e1poji z\u016fstala p\u0159irozen\u00e1 komplexnost a sv\u011b\u017eest. Vy\u0161\u0161\u00ed pracnost procesu se projev\u00ed v kone\u010dn\u00e9m v\u00fdsledku.<\/p>\n\n\n\n

Chu\u0165ov\u00fd profil Medoviny D3(2025):<\/strong>

\u201eUp\u0159\u00edmn\u011b se omlouv\u00e1m v\u0161em dal\u0161\u00edm p\u0159\u00e1tel\u016fm. Moment\u00e1ln\u011b ji\u017e (D3) nen\u00ed k dispozici \u2013 ochutn\u00e1vka byla kompletn\u011b zamluvena v\u010dasn\u00fdmi z\u00e1jemci.\u201c<\/em><\/p>\n\n\n\n

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Tato medovina z \u010dist\u011b melicit\u00f3zn\u00edho medovicov\u00e9ho medu p\u0159ekvap\u00ed svou bohatost\u00ed a hloubkou. S obsahem alkoholu v rozmez\u00ed 11,5\u201313,1 % a v\u00fdrazn\u011b sladk\u00fdm profilem (17,2\u201319,8 % Brix) nab\u00edz\u00ed sametov\u011b plnou chu\u0165 s t\u00f3ny lesn\u00edho medu, jemn\u00fdm dotekem chmele a ko\u0159en\u00ed. Vysok\u00fd zbytkov\u00fd cukr je p\u0159irozen\u00fdm v\u00fdsledkem ni\u017e\u0161\u00ed zkvasitelnosti melicit\u00f3zn\u00edho medu, co\u017e medovin\u011b dod\u00e1v\u00e1 charakter dezertn\u00edho n\u00e1poje s dlouhou, harmonickou dochut\u00ed. Ide\u00e1ln\u00ed k pomal\u00e9mu vychutn\u00e1n\u00ed po j\u00eddle nebo jako doprovod ke zral\u00fdm s\u00fdr\u016fm.<\/p>\n\n\n\n

Chu\u0165ov\u00e9 inspirace:<\/strong><\/p>\n\n\n\n

S\u00fdry:<\/strong><\/p>\n\n\n\n