[{"@context":"https:\/\/schema.org\/","@type":"Article","@id":"https:\/\/www.caaia.cz\/palenka-z-jablek\/#Article","mainEntityOfPage":"https:\/\/www.caaia.cz\/palenka-z-jablek\/","headline":"P\u00e1lenka z jablek","name":"P\u00e1lenka z jablek","description":"Jablka u n\u00e1s nepat\u0159\u00ed k tomu nej\u017e\u00e1dan\u011bj\u0161\u00edmu ovoci pro v\u00fdrobu destil\u00e1t\u016f, ale nap\u0159\u00edklad Francouzi maj\u00ed tento alkoholick\u00fd n\u00e1poj ve velk\u00e9 oblib\u011b a jablkovice z jablek vyp\u011bstovan\u00fdch a zpracovan\u00fdch v jedn\u00e9 konkr\u00e9tn\u00ed oblasti Normandie m\u00e1 sv\u016fj chr\u00e1n\u011bn\u00fd n\u00e1zev Calvados. U n\u00e1s se p\u00e1lenka z jablek vyr\u00e1b\u00ed podobn\u00fdm zp\u016fsobem jako z jin\u00e9ho<a class=\"craze-excerpt-btn\" href=\"https:\/\/www.caaia.cz\/palenka-z-jablek\/\" rel=\"nofollow\">Read More &hellip;<\/a>","datePublished":"2020-04-13","dateModified":"2020-04-13","author":{"@type":"Person","@id":"https:\/\/www.caaia.cz\/author\/#Person","name":"","url":"https:\/\/www.caaia.cz\/author\/","identifier":1,"image":{"@type":"ImageObject","@id":"https:\/\/secure.gravatar.com\/avatar\/b653a05acc9928bc50547a0b6ed51698115bbf59840455a4bc9d337f928ec9d6?s=96&d=mm&r=g","url":"https:\/\/secure.gravatar.com\/avatar\/b653a05acc9928bc50547a0b6ed51698115bbf59840455a4bc9d337f928ec9d6?s=96&d=mm&r=g","height":96,"width":96}},"publisher":{"@type":"Organization","name":"caaia.cz","logo":{"@type":"ImageObject","@id":"\/logo.png","url":"\/logo.png","width":600,"height":60}},"image":{"@type":"ImageObject","@id":"https:\/\/www.caaia.cz\/wp-content\/uploads\/dubov%C3%A9%20sudy_1.jpg","url":"https:\/\/www.caaia.cz\/wp-content\/uploads\/dubov%C3%A9%20sudy_1.jpg","height":0,"width":0},"url":"https:\/\/www.caaia.cz\/palenka-z-jablek\/","about":["V\u00fdrobky"],"wordCount":456,"articleBody":"   Jablka u n\u00e1s nepat\u0159\u00ed k tomu nej\u017e\u00e1dan\u011bj\u0161\u00edmu ovoci pro v\u00fdrobu destil\u00e1t\u016f, ale nap\u0159\u00edklad Francouzi maj\u00ed tento alkoholick\u00fd n\u00e1poj ve velk\u00e9 oblib\u011b a jablkovice z jablek vyp\u011bstovan\u00fdch a zpracovan\u00fdch v jedn\u00e9 konkr\u00e9tn\u00ed oblasti Normandie m\u00e1 sv\u016fj chr\u00e1n\u011bn\u00fd n\u00e1zev Calvados. U n\u00e1s se p\u00e1lenka z jablek vyr\u00e1b\u00ed podobn\u00fdm zp\u016fsobem jako z jin\u00e9ho ovoce. Z\u00e1klad jsou kvalitn\u00ed, vyzr\u00e1l\u00e1 jablka pln\u00e9 chuti a v\u016fn\u011b, bez hniloby, nemoc\u00ed a pl\u00edsn\u00ed. Ovoce se nejprve d\u016fkladn\u011b omyje a n\u00e1sledn\u011b rozdrt\u00ed a p\u0159iprav\u00ed ke kva\u0161en\u00ed. Jablka v\u011bt\u0161inou nemaj\u00ed dost \u0161\u0165\u00e1vy, tak se ke kva\u0161en\u00ed p\u0159id\u00e1v\u00e1 voda. Nikdy by se nem\u011bl p\u0159id\u00e1vat cukr, proto je \u017e\u00e1douc\u00ed, aby ovoce bylo dost sladk\u00e9. Takto p\u0159ipraven\u00e1 \u201eb\u0159e\u010dka\u2019\u2019 se nech\u00e1 kvasit bez p\u0159\u00edstupu vzduchu v uzav\u0159en\u00e9 n\u00e1dob\u011b. Oxidace by v\u00fdrazn\u011b znehodnotila chu\u0165 i v\u016fni destil\u00e1tu. Kva\u0161en\u00ed by m\u011blo b\u00fdt velice pomal\u00e9, proto se n\u00e1doby s kvasem nech\u00e1vaj\u00ed v m\u00edst\u011b s ni\u017e\u0161\u00ed teplotou a n\u011bkdy se \u010dek\u00e1 na dobr\u00fd kvas i 4 m\u011bs\u00edce. Pot\u00e9 se kvas dvoustup\u0148ov\u011b vyp\u00e1l\u00ed a na\u0159ed\u00ed pitnou vodou na po\u017eadovanou koncentraci. Destil\u00e1t se nech\u00e1 zr\u00e1t v d\u0159ev\u011bn\u00fdch sudech. V n\u011bkter\u00fdch modern\u00edch za\u0159\u00edzen\u00edch d\u0159evo nahradily jin\u00e9 materi\u00e1ly, ale je to ke \u0161kod\u011b v\u00fdsledn\u00e9ho produktu. D\u0159evo je toti\u017e d\u00edky sv\u00e9 p\u00f3rovitosti t\u00edm nejlep\u0161\u00edm materi\u00e1lem pro tuto f\u00e1zi v\u00fdrobn\u00edho procesu.Existuje je\u0161t\u011b dal\u0161\u00ed zp\u016fsob, jak vyrobit opravdu jemnou p\u00e1lenku delik\u00e1tn\u00ed ovocn\u00e9 chuti, a to t\u00edm zp\u016fsobem, \u017ee se z jablek nejprve vylisuje ovocn\u00e1 \u0161\u0165\u00e1va \u2013 mo\u0161t a teprve ten se nech\u00e1 zkvasit a d\u00e1le se s n\u00edm pracuje p\u0159i p\u00e1len\u00ed obdobn\u011b jako s p\u0159edchoz\u00edm produktem.Jablkovice je pro svou ovocnou chu\u0165 a v\u016fni p\u0159ipom\u00ednaj\u00edc\u00ed \u010derstv\u00e9 plody hodn\u011b vyu\u017e\u00edvan\u00fd pro r\u016fzn\u00e9 m\u00edchan\u00e9 osv\u011b\u017euj\u00edc\u00ed a n\u00edzkoalkoholick\u00e9 koktejly obl\u00edben\u00e9 hlavn\u011b v letn\u00edm obdob\u00ed u mlad\u00fdch lid\u00ed.Zaj\u00edmavost: Ji\u017e zm\u00edn\u011bn\u00fd destil\u00e1t s chr\u00e1n\u011bnou zna\u010dkou Calvados se vyr\u00e1b\u00ed sv\u00fdm origin\u00e1ln\u00edm zp\u016fsobem, kdy se destiluje rok star\u00e9 jable\u010dn\u00e9 v\u00edno na n\u00edzkoprocentn\u00ed alkohol, ten se nech\u00e1 odpo\u010d\u00edvat n\u011bkolik m\u011bs\u00edc\u016f v chladu, opakovan\u011b se destiluje a z\u00edsk\u00e1 na s\u00edle a zraje v\u00fdhradn\u011b v dubov\u00fdch sudech. Tento v\u00fdrobn\u00ed proces je udr\u017eovan\u00fd u\u017e od roku 1553.                                                                                                                                                                                                                                                                                                                                                                                          2.7\/5 - (3 votes)        "},{"@context":"https:\/\/schema.org\/","@type":"BreadcrumbList","itemListElement":[{"@type":"ListItem","position":1,"name":"P\u00e1lenka z jablek","item":"https:\/\/www.caaia.cz\/palenka-z-jablek\/#breadcrumbitem"}]}]