{"id":14313,"date":"2012-10-05T00:00:00","date_gmt":"2012-10-04T22:00:00","guid":{"rendered":"https:\/\/blog.invinic.com\/das-wunder-der-ausbau"},"modified":"2017-10-05T11:52:25","modified_gmt":"2017-10-05T09:52:25","slug":"das-wunder-der-ausbau","status":"publish","type":"post","link":"https:\/\/blog.invinic.com\/de\/das-wunder-der-ausbau","title":{"rendered":"Das Wunder der Ausbau"},"content":{"rendered":"<p><strong>Der Ausbau des Weines<\/strong>, ob im Fass oder in der Flasche, ist ein wesentlicher Prozess, um einen guten Bouillon zu erhalten.<\/p>\n<p>Obwohl <strong>Ausbau in der Flasche<\/strong> ist nicht unbedingt Ausbau, sondern vielmehr ein &#8222;Shaping&#8220;, dieser Prozess erm\u00f6glicht es, um Aromen, S\u00e4ure und Tannin zu gl\u00e4tten. Nach einer langen Zeit in der Flasche, in der Regel etwa zwei Jahre, so erhalten wir den Prozess der Verringerung (der im Gegensatz zu Oxygenierung), die den Wein zuvor im Ausbau in F\u00e4ssern stellt, mit Aromen von Tabak, Leder, Gew\u00fcrzen, Unterholz &#8230;<\/p>\n<p><strong>Ausbau in Eichenf\u00e4ssern<\/strong>, dank der Porosit\u00e4t dieses Holz, ist verantwortlich f\u00fcr die der Wein bietet Aromen von Mineralien, Sahne, ger\u00f6steten N\u00fcssen, Vanille &#8230; abh\u00e4ngig von der Zeit, da\u00df der Wein im Fass bleibt und der Art der Fass verwendet.<br \/>\nFranz\u00f6sisch Eiche ist teurer und por\u00f6ser als amerikanischer Eiche und bietet daher den Wein mit Vanille und cremigen Noten.<br \/>\nAmerikanischer Eiche hat mehr Tannine als die Franz\u00f6sisch, und gibt uns ger\u00f6stet und ger\u00f6stet Notizen.<br \/>\nRussisch Eichen wird auch verwendet, jedoch in einem geringeren Ausma\u00df, die dem Wein haupts\u00e4chlich Zeder Aromen bietet.<\/p>\n<p>Nach der Art des Ausbau, sollten wir \u00fcber das Ausbau Zeit zu sprechen, aber wir werden, dass f\u00fcr eine zuk\u00fcnftige Posten zu verlassen.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Der Ausbau des Weines, ob im Fass oder in der Flasche, ist ein wesentlicher Prozess, um einen guten Bouillon zu erhalten. Obwohl Ausbau in der Flasche ist nicht unbedingt Ausbau, sondern vielmehr ein &#8222;Shaping&#8220;, dieser Prozess erm\u00f6glicht es, um Aromen, S\u00e4ure und Tannin zu gl\u00e4tten. Nach einer langen Zeit in [&hellip;]<\/p>\n","protected":false},"author":3,"featured_media":14314,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"footnotes":""},"categories":[351],"tags":[501],"class_list":["post-14313","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-wussten-sie","tag-weinherstellung"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v23.4 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Das Wunder der Ausbau | Blog INVINIC<\/title>\n<meta name=\"description\" content=\"Der Ausbau des Weines, ob im Fass oder in der Flasche, ist ein wesentlicher Prozess, um einen guten Bouillon zu erhalten. 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