{"id":4738,"date":"2011-02-13T11:49:31","date_gmt":"2011-02-13T10:49:31","guid":{"rendered":"http:\/\/www.bkwine.gobigtree.com\/?p=4738"},"modified":"2011-07-24T11:54:09","modified_gmt":"2011-07-24T09:54:09","slug":"methode-provencale-for-mousserande-viner","status":"publish","type":"post","link":"https:\/\/www.bkwine.com\/sv\/reportage\/vintillverkning-vinodling\/methode-provencale-for-mousserande-viner\/","title":{"rendered":"&#8221;Methode provencale&#8221; for mousserande viner?"},"content":{"rendered":"<figure id=\"attachment_4737\" aria-describedby=\"caption-attachment-4737\" style=\"width: 200px\" class=\"wp-caption alignright\"><img decoding=\"async\" class=\"size-full wp-image-4737\" title=\"Glasses ready for aperitif\" src=\"https:\/\/www.bkwine.com\/wp-content\/uploads\/2011\/02\/I0000xkJKSR8jVaE1.jpg\" alt=\"Glasses ready for aperitif\" width=\"200\" height=\"133\" \/><figcaption id=\"caption-attachment-4737\" class=\"wp-caption-text\">Glasses ready for aperitif<\/figcaption><\/figure>\n<p>Det \u00e4r ju sen ganska m\u00e5nga \u00e5r f\u00f6rbjudet att anv\u00e4nda begreppet &#8221;champagnemetoden&#8221; f\u00f6r mousserande vin gjort med andra j\u00e4sningen p\u00e5 flaska. Nu kanske vi ist\u00e4llet kommer att f\u00e5 &#8221;provencemetoden&#8221;. Provence rider ju h\u00f6gt p\u00e5 ros\u00e9v\u00e5gen med den stigande populariteten f\u00f6r ros\u00e9viner. Lokala vinforskare har nu utvecklat n\u00e5got som man kan kalla provencemetoden f\u00f6r mousserande viner. Man ville beh\u00e5lla friskheten och l\u00e4ttheten i vinerna och d\u00e4rfor ville man undvika att tills\u00e4tta socker f\u00f6r den andra j\u00e4sningen, som man g\u00f6r t.ex. i champagne. Tills\u00e4tter man socker s\u00e5 h\u00f6jer man ju \u00e4ven alkoholhalten. Den andra j\u00e4sningen i champagne kan h\u00f6ja alkoholhalten med ett par procent.<\/p>\n<p>I provencemetoden s\u00e5 avskiljer man ist\u00e4llet en viss del oj\u00e4st must, allts\u00e5 f\u00f6re alkoholj\u00e4sningen, och kyler ner den. N\u00e4r det stilla ros\u00e9vinet \u00e4r f\u00e4rdigj\u00e4st och man enligt champagnemetoden skulle tills\u00e4tta socker f\u00f6r att s\u00e4tta ig\u00e5ng andra j\u00e4sningen, s\u00e5 tills\u00e4tter man i provencemetoden ist\u00e4llet den oj\u00e4sta musten (som ju inneh\u00e5ller mycket socker, men \u00e4ven vatten). Det f\u00e5r den omedelbara effekten att alkoholhalten s\u00e4nks, men efter den andra j\u00e4sningen (som skapar bubblorna) s\u00e5 kommer den upp i &#8221;normalniv\u00e5&#8221; igen. \u00c4nnu s\u00e5 l\u00e4nge \u00e4r detta p\u00e5 experimentniv\u00e5 och vinerna f\u00e5r inte kallas appellation contr\u00f4l\u00e9e (AOC eller AOP) utan endast &#8221;vin mousseux de qualit\u00e9&#8221; men man hoppas s\u00e5 sm\u00e5ningom f\u00e5 en AC &#8221;ros\u00e9 effervecent de Provence&#8221;. Ett sjuttiotal vinproducenter har under 2009 gjort mousserande vin, som experiment, p\u00e5 detta s\u00e4tt.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Det \u00e4r ju sen ganska m\u00e5nga \u00e5r f\u00f6rbjudet att anv\u00e4nda begreppet &#8221;champagnemetoden&#8221; f\u00f6r mousserande vin gjort med andra j\u00e4sningen p\u00e5 flaska. Nu kanske vi ist\u00e4llet kommer att f\u00e5 &#8221;provencemetoden&#8221;. Provence rider ju h\u00f6gt p\u00e5 ros\u00e9v\u00e5gen med den stigande populariteten f\u00f6r ros\u00e9viner. Lokala vinforskare har nu utvecklat n\u00e5got som man kan kalla provencemetoden f\u00f6r mousserande viner. [&hellip;]<\/p>\n","protected":false},"author":3,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[132],"tags":[811,165,178,414],"class_list":["post-4738","post","type-post","status-publish","format-standard","hentry","category-vintillverkning-vinodling","tag-provence-sv","tag-regler","tag-teknik","tag-vinifikation"],"_links":{"self":[{"href":"https:\/\/www.bkwine.com\/sv\/wp-json\/wp\/v2\/posts\/4738","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.bkwine.com\/sv\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.bkwine.com\/sv\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.bkwine.com\/sv\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/www.bkwine.com\/sv\/wp-json\/wp\/v2\/comments?post=4738"}],"version-history":[{"count":0,"href":"https:\/\/www.bkwine.com\/sv\/wp-json\/wp\/v2\/posts\/4738\/revisions"}],"wp:attachment":[{"href":"https:\/\/www.bkwine.com\/sv\/wp-json\/wp\/v2\/media?parent=4738"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.bkwine.com\/sv\/wp-json\/wp\/v2\/categories?post=4738"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.bkwine.com\/sv\/wp-json\/wp\/v2\/tags?post=4738"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}