{"id":1307,"date":"2011-08-23T13:59:19","date_gmt":"2011-08-23T11:59:19","guid":{"rendered":"http:\/\/www.tourdebier.cz\/francek\/?p=1307"},"modified":"2012-08-25T12:36:03","modified_gmt":"2012-08-25T10:36:03","slug":"chmelobrani","status":"publish","type":"post","link":"https:\/\/www.tourdebier.cz\/francek\/chmelobrani\/","title":{"rendered":"Chmelobran\u00ed 2011"},"content":{"rendered":"<p>Od podzimu minul\u00e9ho roku jsem py\u0161n\u00fdm majitelem dvou chmelov\u00fdch babek odr\u016fdy \u017dateck\u00fd polorann\u00fd \u010derve\u0148\u00e1k, kter\u00e9 jsem po celou dobu vegetace starostliv\u011b sledoval, jako kdyby jich bylo 3333, toti\u017e\u00a0\u201ejeden cel\u00fd hektar\u201c.<\/p>\n<p><img decoding=\"async\" class=\"ngg-singlepic ngg-center\" src=\"https:\/\/www.tourdebier.cz\/francek\/wp-content\/gallery\/chmel\/kopie-p1100601.jpg\" alt=\"kopie-p1100601\" \/><\/p>\n<p>Teorie \u0159\u00edk\u00e1 , \u017ee doba pro sklize\u0148 chmele je obvykle po 20. srpnu. Proto\u017ee jsem optim\u00e1ln\u00ed dobu sklizn\u011b necht\u011bl pro\u0161vihnout a znaky technick\u00e9 zralosti<\/p>\n<p><span style=\"color: #008000;\">barva hl\u00e1vek<\/span><\/p>\n<p><span style=\"color: #ffcc00;\">&#8211; jasn\u011b \u017elutozelen\u00e1 s p\u0159irozen\u00fdm leskem,<\/span><\/p>\n<p><span style=\"color: #ffcc00;\">\u00a0<span style=\"color: #008000;\">stav hl\u00e1vky<\/span><\/span><\/p>\n<p><span style=\"color: #ffcc00;\">&#8211; dokonale uzav\u0159en\u00e1, p\u0159i zm\u00e1\u010dknut\u00ed pru\u017en\u00e1<span style=\"color: #008000;\">,<\/span><\/span><\/p>\n<p><span style=\"color: #008000;\">\u00a0v\u016fn\u011b<\/span><\/p>\n<p><span style=\"color: #ffcc00;\">&#8211; typick\u00e1 dle odr\u016fdy, v\u00fdrazn\u00e1. Je jedn\u00edm z rozhoduj\u00edc\u00edch znak\u016f zralosti. Pokud chmel nevon\u00ed, nen\u00ed zral\u00fd,<\/span><\/p>\n<p><span style=\"color: #ffcc00;\">\u00a0<span style=\"color: #008000;\">chmelov\u00e1 mou\u010dka (lupulin)<\/span><\/span><\/p>\n<p><span style=\"color: #ffff00;\">&#8211; jasn\u011b citr\u00f3nov\u011b \u017elut\u00e9 barvy, vysok\u00fd obsah dle odr\u016fdy,<\/span><\/p>\n<p><span style=\"color: #008000;\">obsah alfa-ho\u0159k\u00fdch kyselin<\/span><\/p>\n<p>se na \u0161i\u0161tic\u00edch za\u010daly objevovat, 22. srpna jsem \u0161el do toho. Prvn\u00ed p\u0159i\u0161la na \u0159adu babka veden\u00e1 vodorovn\u011b na t\u0159i v\u00fdhony ve v\u00fd\u0161ce cca 1,8 m.<\/p>\n<p>Pomoc\u00ed zahradnick\u00fdch n\u016f\u017eek jsem kv\u011btenstv\u00ed ost\u0159\u00edhal,<\/p>\n<p><img decoding=\"async\" class=\"ngg-singlepic ngg-center\" src=\"https:\/\/www.tourdebier.cz\/francek\/wp-content\/gallery\/chmel\/kopie-p1100608.jpg\" alt=\"kopie-p1100608\" \/><\/p>\n<p style=\"text-align: center;\"><img decoding=\"async\" class=\"aligncenter\" src=\"https:\/\/www.tourdebier.cz\/francek\/wp-content\/gallery\/chmel\/kopie-p1100605.jpg\" alt=\"kopie-p1100605\" \/><\/p>\n<p>o\u010desal na jednotliv\u00e9 \u0161i\u0161tice a s\u00a0nap\u011bt\u00edm o\u010dek\u00e1val v\u00e1\u017een\u00ed.<\/p>\n<p><img decoding=\"async\" class=\"ngg-singlepic ngg-center\" src=\"https:\/\/www.tourdebier.cz\/francek\/wp-content\/gallery\/chmel\/kopie-p1100612.jpg\" alt=\"kopie-p1100612\" \/><\/p>\n<p>&nbsp;<\/p>\n<p>Tady je v\u00fdsledek<strong> prvn\u00ed<\/strong> sklizn\u011b: <strong>315 g<\/strong> \u010derstv\u00e9ho chmele. Popravd\u011b jsem o\u010dek\u00e1val, \u017ee babka d\u00e1 hmotnostn\u011b \u00farody v\u00edce. Ale o co jde, v\u00a0tomto p\u0159\u00edpad\u011b ne o mno\u017estv\u00ed, ale o co vlastn\u011b? O\u00a0sebeuspokojen\u00ed z \u00fasp\u011bchu \u00a0p\u0159ece&#8230;. Druh\u00e1 dala taky p\u0159ekvapiv\u011b <strong>320 g.<\/strong><\/p>\n<p>Po pro\u010dten\u00ed n\u00e1zor\u016f a zku\u0161enost\u00ed o su\u0161en\u00ed, jsem tak\u00e9 dosp\u011bl k\u00a0n\u00e1zoru, \u017ee pro optim\u00e1ln\u00ed usu\u0161en\u00ed t\u00e9to velk\u00e9 \u00farody, se bude hodit su\u0161i\u010dka na ovoce.<\/p>\n<p><img decoding=\"async\" class=\"ngg-singlepic ngg-center\" src=\"https:\/\/www.tourdebier.cz\/francek\/wp-content\/gallery\/chmel\/kopie-p1100615.jpg\" alt=\"kopie-p1100615\" \/><\/p>\n<p>Ale nedalo mi to a jal jsem se otestovat maxim\u00e1ln\u00ed teplotu, kterou je uvnit\u0159 schopna vytvo\u0159it. Su\u0161i\u010dka m\u00e1 p\u0159\u00edkon 250W a k\u00a0m\u00e9mu p\u0159ekvapen\u00ed teplota se\u00a0 po n\u011bkolika m\u00e1lo minut\u00e1ch ust\u00e1lila v\u00a0okol\u00ed 80\u00b0C.<\/p>\n<p><img decoding=\"async\" class=\"ngg-singlepic ngg-center\" src=\"https:\/\/www.tourdebier.cz\/francek\/wp-content\/gallery\/chmel\/kopie-p1100599.jpg\" alt=\"kopie-p1100599\" \/><\/p>\n<p>Pro su\u0161en\u00ed chmele je\u00a0 optimum 60\u00b0C. Pro sn\u00ed\u017een\u00ed teploty jsem vyu\u017eil regul\u00e1tor teploty ze spilky, kdy jsem \u010didlo vlo\u017eil do spodn\u00ed \u010d\u00e1sti su\u0161i\u010dky. On\u011bch <strong>315 g \u017dP\u010c<\/strong> je mno\u017estv\u00ed, kter\u00e9 se do t\u00e9to su\u0161i\u010dky\u00a0jen tak tak vejde\u2026.<\/p>\n<p><img decoding=\"async\" class=\"ngg-singlepic ngg-center\" src=\"https:\/\/www.tourdebier.cz\/francek\/wp-content\/gallery\/chmel\/kopie-p1100613.jpg\" alt=\"kopie-p1100613\" \/><\/p>\n<p>Su\u0161en\u00ed jsem nechal b\u011b\u017eet cca 7 hodin. Hl\u00e1vky se otev\u0159ely a za\u010daly sly\u0161iteln\u011b \u0161ustit a z v\u0159et\u00e9nka\u00a0 se odlamovaly listeny.<\/p>\n<p>Hl\u00e1vky\u00a0\u0161ly op\u011bt na v\u00e1hu. V\u00e1ha uk\u00e1zala <strong>75 g<\/strong>.<\/p>\n<p>Tot\u00e9\u017e prob\u011bhlo je\u0161t\u011b jednou s druhou babkou. Tentokr\u00e1t byl v\u00fdsledek lep\u0161\u00ed, v\u00e1ha hl\u00e1s\u00ed <strong>85 g.<\/strong><\/p>\n<p><strong>Co \u0159\u00edk\u00e1 teorie o su\u0161en\u00ed chmele:<\/strong><\/p>\n<p>O\u010desan\u00e9 hl\u00e1vky vykazuj\u00ed vlhkost <strong>76 \u2013 80 %<\/strong>, intenzivn\u011b d\u00fdchaj\u00ed, zvy\u0161uj\u00ed teplotu, hroz\u00ed nebezpe\u010d\u00ed zapa\u0159en\u00ed a\u017e znehodnocen\u00ed \u2013 ztr\u00e1ta lesku, zm\u011bna z\u00e1kladn\u00ed barvy, negativn\u00ed dopad na\u00a0celkovou kvalitu hl\u00e1vek. Proto mus\u00ed b\u00fdt urychlen\u011b zapo\u010dato s\u00a0jejich su\u0161en\u00edm. Interval mezi \u010des\u00e1n\u00edm a su\u0161en\u00edm nem\u00e1 p\u0159ekro\u010dit 2 hodiny, p\u0159i v\u011bt\u0161\u00edm intervalu je ponech\u00e1me v\u00a0ni\u017e\u0161\u00ed vrstv\u011b nebo zajist\u00edme prov\u011btr\u00e1v\u00e1n\u00ed. Op\u011bt je nutno organiza\u010dn\u011b sladit proces \u010des\u00e1n\u00ed a su\u0161en\u00ed a v\u00fdkonnost obou za\u0159\u00edzen\u00ed. Vlastn\u00ed su\u0161en\u00ed prob\u00edh\u00e1 na star\u0161\u00edch komorov\u00fdch (\u017ealuziov\u00fdch) su\u0161\u00e1rn\u00e1ch nebo nov\u011bj\u0161\u00edch p\u00e1sov\u00fdch (kontinu\u00e1ln\u00edch) su\u0161\u00e1rn\u00e1ch. Hl\u00e1vky se su\u0161\u00ed p\u0159i teplot\u011b 55 \u00a0C \u2013 60 \u00b0C po dobu 6 \u2013 9 hodin. P\u0159i teplot\u011b nad 60 \u00b0C doch\u00e1z\u00ed ke zhn\u011bdnut\u00ed lupulinu. <strong>Hl\u00e1vky su\u0161\u00edme tzv. \u201ena v\u0159et\u00e9nko\u201c \u2013 cel\u00e9 v\u0159et\u00e9nko mus\u00ed b\u00fdt vysu\u0161en\u00e9 a l\u00e1me se, listeny se daj\u00ed dob\u0159e odd\u011blit od v\u0159et\u00e9nka.<\/strong> Kone\u010dn\u00e1 vlhkost po usu\u0161en\u00ed je pak <strong>5 \u2013 7 %.<\/strong> V\u00a0pr\u016fb\u011bhu su\u0161en\u00ed mus\u00edme zajistit dokonalou cirkulaci su\u0161\u00edc\u00edho vzduchu a dokonal\u00fd odvod uvoln\u011bn\u00e9 vlhkosti, aby nedoch\u00e1zelo k\u00a0zapa\u0159en\u00ed hl\u00e1vek.<br \/>\nUsu\u0161en\u00e9 hl\u00e1vky jsou k\u0159ehk\u00e9, snadno se rozpadaj\u00ed a po\u0161kozuj\u00ed, nejsou schopn\u00e9 dal\u0161\u00ed manipulace. Mus\u00ed proto doj\u00edt k\u00a0\u00faprav\u011b vlhkosti na <strong>10,5 \u2013 12,0 %.<\/strong> Nelze prov\u00e9st usu\u0161en\u00ed hl\u00e1vek p\u0159\u00edmo na vlhkost 10,5 \u2013 12,0 %, nebo\u0165 by p\u0159i t\u00e9to vlhkosti nebylo \u00fapln\u011b usu\u0161eno (umrtveno) v\u0159et\u00e9nko. \u00dapravu vlhkosti zajist\u00edme n\u00e1sleduj\u00edc\u00edm zp\u016fsobem:<\/p>\n<p>Po usu\u0161en\u00ed na komorov\u00e9 su\u0161\u00e1rn\u011b nech\u00e1me hl\u00e1vky v\u00a0ni\u017e\u0161\u00ed vrstv\u011b na podla\u017e\u00edch p\u016fdn\u00edho prostoru navazuj\u00edc\u00edho na komorovou su\u0161\u00e1rnu. Such\u00e9 hl\u00e1vky p\u0159ij\u00edmaj\u00ed vlhkost z\u00a0okoln\u00edho prost\u0159ed\u00ed, opatrn\u011b je p\u0159evrstvujeme a podle pot\u0159eby jemn\u011b krop\u00edme vodou. Tento proces prob\u00edh\u00e1 2 \u2013 4 t\u00fddny. P\u0159i modernizaci su\u0161\u00edc\u00edch za\u0159\u00edzen\u00ed byly i n\u011bkter\u00e9 komorov\u00e9 su\u0161\u00e1rny dopln\u011bny syst\u00e9mem klimatizace.<\/p>\n<p>&nbsp;<\/p>\n<p><strong>Trocha chmelov\u00fdch po\u010dt\u016f:<\/strong><\/p>\n<table border=\"1\" cellspacing=\"0\" cellpadding=\"0\">\n<tbody>\n<tr>\n<td width=\"379\"><strong>Hmotnost o\u010desan\u00fdch hl\u00e1vek<\/strong><\/td>\n<td width=\"192\">\n<p align=\"center\"><strong>315 g<\/strong><\/p>\n<\/td>\n<\/tr>\n<tr>\n<td width=\"379\"><strong>Hmotnost usu\u0161en\u00fdch hl\u00e1vek<\/strong><\/td>\n<td width=\"192\">\n<p align=\"center\"><strong>75 g<\/strong><\/p>\n<\/td>\n<\/tr>\n<tr>\n<td width=\"379\"><strong>Vlhkost o\u010desan\u00fdch hl\u00e1vek teoreticky<\/strong><\/td>\n<td width=\"192\">\n<p align=\"center\"><strong>76-80 %<\/strong><\/p>\n<\/td>\n<\/tr>\n<tr>\n<td width=\"379\"><strong>Vlhkost usu\u0161en\u00fdch hl\u00e1vek teoreticky<\/strong><\/td>\n<td width=\"192\">\n<p align=\"center\"><strong>5-7 %<\/strong><\/p>\n<\/td>\n<\/tr>\n<tr>\n<td width=\"379\"><strong>Mno\u017estv\u00ed vody v\u00a0o\u010desan\u00fdch hl\u00e1vk\u00e1ch (80%)<\/strong><\/td>\n<td width=\"192\">\n<p align=\"center\"><strong>252 g<\/strong><\/p>\n<\/td>\n<\/tr>\n<tr>\n<td width=\"379\"><strong>Mno\u017estv\u00ed odpa\u0159en\u00e9 vody<\/strong><\/td>\n<td width=\"192\">\n<p align=\"center\"><strong>240 g\u00a0 tj. 95,2%<\/strong><\/p>\n<\/td>\n<\/tr>\n<tr>\n<td width=\"379\"><strong>Mno\u017estv\u00ed z\u016fstatkov\u00e9 vody v\u00a0usu\u0161en\u00fdch hl\u00e1vk\u00e1ch<\/strong><\/td>\n<td width=\"192\">\n<p align=\"center\"><strong>12 g<\/strong><\/p>\n<\/td>\n<\/tr>\n<tr>\n<td width=\"379\"><strong>Mno\u017estv\u00ed z\u016fstatkov\u00e9 vody v\u00a0usu\u0161en\u00fdch hl\u00e1vk\u00e1ch k\u00a0p\u016fvodn\u00ed hmotnosti<\/strong><\/td>\n<td width=\"192\">\n<p align=\"center\"><strong>3,8 %<\/strong><\/p>\n<\/td>\n<\/tr>\n<tr>\n<td width=\"379\"><strong>Mno\u017estv\u00ed z\u016fstatkov\u00e9 vody v\u00a0usu\u0161en\u00fdch hl\u00e1vk\u00e1ch \u00a0ke hmotnosti usu\u0161en\u00fdch hl\u00e1vek<\/strong><\/td>\n<td width=\"192\">\n<p align=\"center\"><strong>16%<\/strong><\/p>\n<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<p>&nbsp;<\/p>\n<p>I kdy\u017e mi kone\u010dn\u00e1 vlhkost vych\u00e1z\u00ed na 16%, a t\u00edm podle teorie nen\u00ed usu\u0161en\u00e9 v\u0159et\u00e9nko,\u00a0 m\u011b se ka\u017ed\u00e9 v\u0159et\u00e9nko l\u00e1me, proto v su\u0161en\u00ed pokra\u010dovat nebudu a <strong>m\u00e9 m\u00e9n\u011b ne\u017e mal\u00e9<\/strong> mno\u017estv\u00ed uskladn\u00edm pro \u010d\u00e1st jedn\u00e9 v\u00e1rky\u2026.<\/p>\n<p><strong>U\u017e se t\u011b\u0161\u00edm na rok p\u0159\u00ed\u0161t\u00ed,\u00a0a\u017e budu m\u00edt vlastn\u00ed chmel na v\u00e1rku celou!<\/strong><\/p>\n<div class='wp_likes' id='wp_likes_post-1307'><a class='like' href=\"javascript:wp_likes.like(1307);\" title='' ><img decoding=\"async\" src=\"https:\/\/www.tourdebier.cz\/francek\/wp-content\/uploads\/thumb-up-francek.jpg\" alt='' border='0'\/><\/a><span class='text'>1 osob\u011b se ji\u017e l\u00edb\u00ed.<\/span><\/p>\n<div class='like' ><a href=\"javascript:wp_likes.like(1307);\"><\/a><\/div>\n<div class='unlike' ><a href=\"javascript:wp_likes.unlike(1307);\">> U\u017e se mi nel\u00edb\u00ed..<\/a><\/div>\n<\/div>\n","protected":false},"excerpt":{"rendered":"<p>Od podzimu minul\u00e9ho roku jsem py\u0161n\u00fdm majitelem dvou chmelov\u00fdch babek odr\u016fdy \u017dateck\u00fd polorann\u00fd \u010derve\u0148\u00e1k, kter\u00e9 jsem po celou dobu vegetace starostliv\u011b sledoval, jako kdyby jich bylo 3333, toti\u017e\u00a0\u201ejeden cel\u00fd hektar\u201c. Teorie \u0159\u00edk\u00e1 , \u017ee doba pro sklize\u0148 chmele je obvykle po 20. srpnu. Proto\u017ee jsem optim\u00e1ln\u00ed dobu sklizn\u011b necht\u011bl pro\u0161vihnout a znaky technick\u00e9 zralosti barva [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"ngg_post_thumbnail":0,"footnotes":""},"categories":[76],"tags":[],"class_list":["post-1307","post","type-post","status-publish","format-standard","hentry","category-chmel"],"_links":{"self":[{"href":"https:\/\/www.tourdebier.cz\/francek\/wp-json\/wp\/v2\/posts\/1307","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.tourdebier.cz\/francek\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.tourdebier.cz\/francek\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.tourdebier.cz\/francek\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.tourdebier.cz\/francek\/wp-json\/wp\/v2\/comments?post=1307"}],"version-history":[{"count":0,"href":"https:\/\/www.tourdebier.cz\/francek\/wp-json\/wp\/v2\/posts\/1307\/revisions"}],"wp:attachment":[{"href":"https:\/\/www.tourdebier.cz\/francek\/wp-json\/wp\/v2\/media?parent=1307"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.tourdebier.cz\/francek\/wp-json\/wp\/v2\/categories?post=1307"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.tourdebier.cz\/francek\/wp-json\/wp\/v2\/tags?post=1307"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}