Original title:
Servis a výroba sektov
Authors:
Nagy, Filip Document type: Bachelor's theses
Year:
2014
Language:
slo Abstract:
[cze][eng] Táto práca sa zaoberala problematikou výroby šumivého vína. Históriou výroby sektov a Champagne vín, modernou technológiou klasickej metódy, novými trendami a postupami ktoré sa dostávajú do praxe. Tak isto sa zameriava aj na iné ako tradičné me-tódy a to na charmat, transferová metóda a ruská kontinuálna metóda. To uvádza do problematiky toho, ako je toto víno vyrábané a z toho vyplýva ako by takéto víno na základe historického vývoja malo byť aj servírované. Podrobný popis servisu vína, po-trebné pomôcky a úloha sommeliera spoločne s výrobou skla a rôzne sklenené produkty vysvetľujú ako si takéto nádherné víno vychutnať v čo najväčšej miere.This work dealt with the issue of making sparkling wine. History of production of sparkling wine and Champagne wines, classical methods with modern technology, new trends and practices which are brought into practice. Also focuses on other than the traditional me-ods and the Charm Russian transfer method and a continuous method. This introductions of how the wine is produced and it follows how the wine based on historical developments should be well served. A detailed description of the service of wine neces-sary tools and the role of sommelier, together with the production of glass and glass products various construed as being such a wonderful wine to enjoy as much as possible.
Keywords:
Champagne; degustace; sekt; sommelier