PROFILPELAJAR.COM

Muskat

Muskat (fransuzcha: muscat) — oq, pushti va qora uzumlarning Muskat navlaridan tayyorlanadigan shirin sharob. U uzum tarkibidagi efir moylari tomonidan beriladigan o‘ziga xos hidga ega.

Odatda, Muskat vinolari tarkibida 13% dan 16% gacha spirt va 20% dan 30% gacha shakar bo‘ladi, shuningdek, shirin (1.8-4.5% shakar) va yarim shirin (4.5-20% shakar) bo‘lishi mumkin. Ko‘piklanadigan muskat vinolar (tabiiy CO2 bilan boyintirilgan) tarkibida 7—12% spirt va 6—11% shakar bo‘lishi mumkin. Muskat uchun uzum 25-40% shakarlilikda yig‘ib olinadi[1][2].

Muskat uzum navlaridan vinolar Qadimgi Yunoniston va Rimda tayyorlangan, o‘rta asrlarda ular Italiya va Fransiyada keng tarqalgan. Rossiyada muskat vinolarini ishlab chiqarish 1828-yilda Qrimning janubiy qirg‘og‘ida boshlangan[1].

Fransiya, Ispaniya, Italiya va boshqa Yevropa mamlakatlaridagi vino xo‘jaliklari tomonidan ishlab chiqarilgan muskat vinolari (ham quruq, ham shirin) eng katta mashhurlikka erishdi. Shuningdek (ayniqsa sobiq SSSR mamlakatlari hududida) Massandra uyushmasi tomonidan Qrimda yetishtirilgan muskat uzum navlaridan ishlab chiqarilgan muskatlar eʼtirofga sazovor boʻldi.

Muskatlarning baʼzi navlari muskatellar (Moscatel) deb ataladi. Bu atama turli mamlakatlarda turli maʼnolarga ega va ishlab chiqarishda Muskat uzum navlaridan tashqari, boshqa uzum navlaridan foydalaniladigan vinolarga[3], Muskatel uzumidan vinolarga (Myuskadel)[4], ishlab chiqarish joyi bo‘yicha baʼzi Muskat navlari (masalan: Setúbal DOC) ishlatiladigan, (masalan, haqiqiy Muskat vinolarining taʼmi va xushbo‘yligiga, shu jumladan sunʼiy essensiya yordamida[5] taqlid qiluvchi vinolar, Muskat uzumidan arzon o‘tkir[6] vinolarga tegishli bo‘lishi mumkin.

Manbalar

  1. ↑ 1,0 1,1 Энциклопедия виноградарства 1987.
  2. ↑ Большая советская энциклопедия 1974.
  3. ↑ „Мускатель“, Кулинарная энциклопедия. М.: Комсомольская правда, 2016 — 63—64-bet. 
  4. ↑ Muskatel // Tolkoviy slovar Yefremovoy. T. F. Yefremova. 2000
  5. ↑ В. В. Похлёбкин 2015.
  6. ↑ Hailman, John R.. Thomas Jefferson on Wine. University Press of Mississippi, 2006 — 50-bet. 

Adabiyotlar

  • Мускаты // Товарный словарь / И. А. Пугачёв (главный редактор). — М.: Государственное издательство торговой литературы, 1958. — Т. V. — Стб. 974—975 — 588 с.
  • Мускат // Моршин — Никиш. — М. : Советская энциклопедия, 1974. — (Большая советская энциклопедия : [в 30 т.] / гл. ред. А. М. Прохоров ; 1969—1978, т. 17).
  • Мускатные вина // Энциклопедия виноградарства / под ред.. — Кишинев: Главная редакция Молдавской Советской Энциклопедии, 1987. — Т. 2. — С. 257—258. — 513 с.
  • Похлёбкин В. В. Мускатель // Кулинарный словарь. — М.: Издательство «Э», 2015. — С. 232. — 456 с. — 4000 экз. — ISBN 978-5-699-75127-3.

Content Disclaimer

Informasi ini disarikan dari Wikipedia dan disajikan kembali untuk tujuan edukasi. Konten tersedia di bawah lisensi CC BY-SA 3.0. Kami tidak bertanggung jawab atas ketidakakuratan data yang bersumber dari kontribusi publik tersebut.

  1. The information displayed on this website is sourced in part or in whole from Wikipedia and has been adapted for the purpose of restating it. We strive to provide accurate and relevant information, however:
  2. There is no guarantee of absolute accuracy. Wikipedia is an open, collaborative project that can be edited by anyone, so information is subject to change.
  3. It is not intended to constitute professional advice. The content displayed is for informational and educational purposes only. For important decisions (e.g., medical, legal, or financial), please consult a professional.
  4. Content copyright. Wikipedia is licensed under the Creative Commons Attribution-ShareAlike License (CC BY-SA). This means that content may be reused with appropriate attribution and shared under a similar license.
  5. Responsible use. Any risk arising from the use of information from this website is entirely the responsibility of the user.