{"id":50809,"date":"2026-04-10T08:52:10","date_gmt":"2026-04-10T08:52:10","guid":{"rendered":"https:\/\/www.europesays.com\/cz\/50809\/"},"modified":"2026-04-10T08:52:10","modified_gmt":"2026-04-10T08:52:10","slug":"zajem-o-nealko-vino-roste-stale-popularnejsi-jsou-proxy-wines","status":"publish","type":"post","link":"https:\/\/www.europesays.com\/cz\/50809\/","title":{"rendered":"Z\u00e1jem o\u00a0nealko v\u00edno roste. St\u00e1le popul\u00e1rn\u011bj\u0161\u00ed jsou proxy wines"},"content":{"rendered":"

\u010cesko je n\u00e1rodem piva a\u00a0v posledn\u00edch letech m\u016f\u017eeme pozorovat rostouc\u00ed snahu pivovarn\u00edk\u016f p\u0159ich\u00e1zet s\u00a0nealkoholick\u00fdmi variantami. I\u00a0men\u0161\u00ed pivovary u\u017e investuj\u00ed do drah\u00fdch technologi\u00ed, kter\u00e9 jejich pokusy zlep\u0161uj\u00ed<\/a>. <\/p>\n

Jak si na poli nealkoholick\u00fdch alternativ vede v\u00edno, pro kter\u00e9 je toto t\u00e9ma mnohem choulostiv\u011bj\u0161\u00ed? Na to jsme se zeptali n\u00e1rodn\u00ed sommeli\u00e9rky Kl\u00e1ry Koll\u00e1rov\u00e9 z\u00a0N\u00e1rodn\u00edho vina\u0159sk\u00e9ho centra.<\/p>\n

\u201eMezi \u010desk\u00fdmi vina\u0159i je tato my\u0161lenka sp\u00ed\u0161e na za\u010d\u00e1tku. K\u00a0nealko v\u00ednu p\u0159istupuj\u00ed opatrn\u011b\u00a0\u2013 v\u00edno je pro n\u011b p\u0159irozen\u011b spojen\u00e9 s\u00a0terroirem (vliv prost\u0159ed\u00ed na v\u00edno, pozn. red.) \u010di\u00a0autenticitou a\u00a0odstran\u011bn\u00ed alkoholu vn\u00edmaj\u00ed jako z\u00e1sah do jeho podstaty,\u201c vysv\u011btluje. <\/p>\n

Sama Koll\u00e1rov\u00e1 ale vn\u00edm\u00e1, \u017ee t\u00e9ma v\u00a0bran\u017ei rezonuje a\u00a0ochota na tomto poli experimentovat roste mezi mladou i\u00a0starou generac\u00ed vina\u0159\u016f. Za\u010d\u00ednaj\u00ed toti\u017e sami poci\u0165ovat, \u017ee se nejedn\u00e1 pouze o\u00a0do\u010dasn\u00fd trend, ale o\u00a0reakci na re\u00e1lnou zm\u011bnu chov\u00e1n\u00ed spot\u0159ebitel\u016f.<\/p>\n

Technologie se zlep\u0161uje, rozd\u00edly z\u016fst\u00e1vaj\u00ed<\/p>\n

Trend se podle n\u00ed \u0161\u00ed\u0159\u00ed a\u00a0prosazuje zejm\u00e9na v\u00a0z\u00e1padn\u00ed Evrop\u011b, Skandin\u00e1vii nebo v\u00a0anglosask\u00fdch zem\u00edch, co\u017e je zn\u00e1t na sv\u011btov\u00fdch veletrz\u00edch jako Wine Paris nebo ProWein, kde maj\u00ed nealkoholick\u00e1 a\u00a0n\u00edzkoalkoholick\u00e1 v\u00edna plnohodnotn\u00fd prostor i\u00a0vlastn\u00ed degustace. <\/p>\n

\u201eVelc\u00ed producenti i\u00a0nov\u00e9 zna\u010dky investuj\u00ed do technologi\u00ed a\u00a0v\u00fdvoje, tak\u017ee kvalita se postupn\u011b zlep\u0161uje. Postupn\u011b je mo\u017en\u00e1 slab\u00e9 slovo, kvalita se zlep\u0161uje opravdu ka\u017ed\u00fdm rokem, p\u0159ev\u00e1\u017en\u011b u\u00a0nov\u00fdch producent\u016f, kte\u0159\u00ed se etabluj\u00ed \u010dist\u011b jako producenti n\u00edzkoalkoholick\u00fdch a\u00a0nealko v\u00edn,\u201c popisuje Koll\u00e1rov\u00e1 sv\u00e9 zku\u0161enosti z\u00a0veletrh\u016f. P\u0159izn\u00e1v\u00e1, \u017ee rozd\u00edly mezi vzorky, kter\u00e9 ochutnala, jsou \u010dasto v\u00fdrazn\u00e9. Narazila ale i\u00a0na zaj\u00edmav\u00e9 vzorky, kter\u00fdm se poda\u0159ilo nab\u00eddnout strukturu, kyselinu i\u00a0ur\u010ditou komplexitu.<\/p>\n

<\/a><\/p>\n

Technologi\u00ed, kter\u00fdch mohou vina\u0159i k\u00a0p\u0159\u00edprav\u011b nealkoholick\u00e9ho v\u00edna vyu\u017e\u00edt, je hned n\u011bkolik. V\u00a0prvn\u00ed \u0159ad\u011b jsou to fyzik\u00e1ln\u011b-chemick\u00e9 metody, d\u00edky kter\u00fdm se odstran\u00ed alkohol z\u00a0klasick\u00e9ho v\u00edna (nap\u0159\u00edklad pomoc\u00ed vakuov\u00e9 destilace \u010di reverzn\u00ed osm\u00f3zy – jde o\u00a0proces, p\u0159i kter\u00e9m v\u00edno projde speci\u00e1ln\u00ed membr\u00e1nou, kter\u00e1 odd\u011bl\u00ed molekuly etanolu a\u00a0vody).<\/p>\n

Jsou i\u00a0alternativn\u011bj\u0161\u00ed p\u0159\u00edstupy, kter\u00e9 pracuj\u00ed s\u00a0hroznovou \u0161\u0165\u00e1vou \u010di speci\u00e1ln\u00ed fermentac\u00ed. \u201eTy b\u00fdvaj\u00ed technologicky jednodu\u0161\u0161\u00ed, ale v\u00fdsledek je \u010dasto bl\u00ed\u017e hroznov\u00e9mu n\u00e1poji ne\u017e v\u00ednu a\u00a0kvalita je sporn\u00e1,\u201c vysv\u011btluje Koll\u00e1rov\u00e1.<\/p>\n

Trend podchycen v\u00a0z\u00e1rodku<\/p>\n

V \u010cesk\u00e9 republice m\u00e1me jednoho vina\u0159e, kter\u00fd je v\u00a0produkci dealkoholizovan\u00fdch v\u00edn o\u00a0n\u011bkolik krok\u016f d\u00e1l ne\u017e ostatn\u00ed tuzem\u0161t\u00ed kolegov\u00e9. Je j\u00edm Milo\u0161 Michlovsk\u00fd, kter\u00fd se sv\u00fdm rodinn\u00fdm vina\u0159stv\u00edm Michlovsk\u00fd investoval do n\u00e1kladn\u00e9 technologie, je\u017e z\u00a0klasick\u00e9ho v\u00edna ve vakuu p\u0159i n\u00edzk\u00e9 teplot\u011b odstran\u00ed alkohol, u\u017e p\u0159ed dvan\u00e1cti lety.<\/p>\n

\u201eBoom vn\u00edm\u00e1me posledn\u00ed dva, t\u0159i roky. Na druh\u00e9 stran\u011b, kdy\u017e to p\u0159edt\u00edm je\u0161t\u011b nebylo tolik v\u00a0kurzu, tak jsme mohli pracovat na zdokonalov\u00e1n\u00ed. Vyu\u017e\u00edv\u00e1me technologii od firmy Flavourtech, kter\u00e1 pat\u0159\u00ed mezi nejsofistikovan\u011bj\u0161\u00ed. Tak\u00e9 byla velmi drah\u00e1, tehdy p\u0159i\u0161la na asi milion australsk\u00fdch dolar\u016f,\u201c \u0159\u00edk\u00e1 Michlovsk\u00fd. Dod\u00e1v\u00e1, \u017ee pr\u00e1v\u011b v\u00fd\u0161ka vstupn\u00ed investice je i\u00a0d\u016fvodem, pro\u010d zat\u00edm nem\u00e1 na \u010desk\u00e9m trhu zat\u00edm v\u011bt\u0161\u00ed konkurenci.<\/p>\n

<\/a><\/p>\n

Proces v\u00fdroby je podle n\u011bj energeticky n\u00e1ro\u010dn\u00fd a\u00a0n\u00e1kladn\u00fd. D\u016fsledkem procesu dealkoholizace ztrat\u00ed zhruba 30\u00a0procent produktu. Tedy \u017ee z\u00a0p\u011bti tis\u00edc\u00a0litr\u016f klasick\u00e9ho v\u00edna p\u0159iprav\u00ed 3500\u00a0litr\u016f zbaven\u00e9ho alkoholu.<\/p>\n

O sv\u00e1 nealko v\u00edna ale Michlovsk\u00fd zaznamen\u00e1v\u00e1 v\u00a0sou\u010dasn\u00e9 dob\u011b rostouc\u00ed z\u00e1jem. \u201eNest\u00edh\u00e1me je p\u0159ipravovat,\u201c \u0159\u00edk\u00e1 s\u00a0t\u00edm, \u017ee z\u00a0celkov\u00e9 produkce jeho vina\u0159stv\u00ed, kter\u00e9 za rok \u010din\u00ed jeden a\u00a0p\u016fl milionu lahv\u00ed, tvo\u0159\u00ed t\u011bch s\u00a0dealkoholizovan\u00fdm v\u00ednem okolo sto tis\u00edc.<\/p>\n

Alternativy bez v\u00edna <\/p>\n

Nebylo by ale spr\u00e1vn\u00e9 p\u0159istupovat k\u00a0nealkoholick\u00fdm v\u00edn\u016fm jako k\u00a0plnohodnotn\u00e9 n\u00e1hrad\u011b, jak ostatn\u011b zd\u016fraz\u0148uje i\u00a0n\u00e1rodn\u00ed sommeli\u00e9rka Koll\u00e1rov\u00e1.<\/p>\n

\u201eV\u00edno je kulturn\u00ed n\u00e1poj, kter\u00fd vznik\u00e1 jako produkt zem\u011bd\u011blce, je tedy spjat\u00fd s\u00a0kvalitou suroviny, s\u00a0konkr\u00e9tn\u00edm pr\u016fb\u011bhem vina\u0159sk\u00e9ho roku a\u00a0definuj\u00ed ho pro n\u011bkoho nepost\u0159ehnuteln\u00e9 nuance v\u00a0chut\u00edch a\u00a0aroma. A\u00a0pr\u00e1v\u011b alkoholov\u00e9 kva\u0161en\u00ed m\u00e1 neoddiskutovateln\u00fd vliv na tuto chu\u0165 i\u00a0strukturu,\u201c \u0159\u00edk\u00e1.<\/p>\n

<\/a><\/p>\n

V n\u011bkter\u00fdch restaurac\u00edch sommeli\u00e9\u0159i\u00a0proto rad\u011bji sahaj\u00ed po takzvan\u00fdch proxy wines. Jsou to n\u00e1poje, kter\u00e9 vznikaj\u00ed s\u00a0c\u00edlem nab\u00eddnout z\u00e1\u017eitek inspirovan\u00fd v\u00ednem, ale ne ho nutn\u011b napodobit. P\u0159\u00edkladem je pra\u017esk\u00e1 restaurace Alma, jej\u00ed\u017e sommeli\u00e9r Dragan Bogdanovi\u010d vysv\u011btluje, pro\u010d mu nesed\u00ed filosofie dealkoholizace v\u00edna.<\/p>\n

\u201ePracuji s\u00a0vina\u0159i, kte\u0159\u00ed se sna\u017e\u00ed do procesu zasahovat co nejm\u00e9n\u011b a\u00a0respektovat p\u0159irozen\u00fd v\u00fdvoj v\u00edna. Nealkoholick\u00e9 v\u00edno je ale postaven\u00e9 pr\u00e1v\u011b na z\u00e1sahu, i\u00a0kdy\u017e je \u010dasto prezentov\u00e1n jako \u0161etrn\u00fd. Ze sv\u00e9 podstaty tedy nem\u016f\u017ee vzniknout cestou minim\u00e1ln\u00ed intervence,\u201c \u0159\u00edk\u00e1.<\/p>\n

N\u00e1poje ozna\u010dovan\u00e9 jako proxy wines vyu\u017e\u00edvaj\u00ed fermentaci, m\u00edch\u00e1n\u00ed r\u016fzn\u00fdch \u0161\u0165\u00e1v, kombuchu, jun, tibi limon\u00e1dy, bylinn\u00e9 a\u00a0\u010dajov\u00e9 v\u00fdluhy. \u201eJde o\u00a0promy\u0161lenou mozaiku chut\u00ed, kyselin se strukturou, kter\u00e1 m\u00e1 vytvo\u0159it sv\u00e9bytn\u00fd, v\u00fdrazn\u00fd n\u00e1poj, jen\u017e konzumenta bav\u00ed, a\u00a0z\u00e1rove\u0148 m\u00e1 m\u00edsto i\u00a0p\u0159i p\u00e1rov\u00e1n\u00ed s\u00a0j\u00eddlem. Nejde o\u00a0limon\u00e1dy, kter\u00e9 se pij\u00ed na \u017e\u00edze\u0148, stejn\u011b jako nealko v\u00edna mohou obsahovat do 0,5\u00a0procenta alkoholu, tak\u017ee tak\u00e9 nejsou vhodn\u00e9 pro d\u011bti a\u00a0dosp\u00edvaj\u00edc\u00ed,\u201c vysv\u011btluje Bogdanovi\u010d.<\/p>\n

P\u0159\u00edkladem takov\u00fdch proxy n\u00e1poj\u016f, kter\u00e9 v\u00a0restauraci nab\u00edz\u00ed, je bio hroznov\u00fd mo\u0161t dokyselen\u00fd\u00a0verjusem (\u0161\u0165\u00e1vou z\u00a0nezral\u00fdch hrozn\u016f) a\u00a0macerovan\u00fd bylinami rostouc\u00edmi v\u00a0okol\u00ed vinohradu od Josefa Schentera z\u00a0vina\u0159stv\u00ed Nibiru. Za zm\u00ednku stoj\u00ed tak\u00e9 \u010desk\u00fd produkt Euforia. Jde o\u00a0fermentovanou b\u0159ezovou m\u00edzu, kter\u00e1 zraje p\u0159\u00edmo v\u00a0lahvi.<\/p>\n","protected":false},"excerpt":{"rendered":"\u010cesko je n\u00e1rodem piva a\u00a0v posledn\u00edch letech m\u016f\u017eeme pozorovat rostouc\u00ed snahu pivovarn\u00edk\u016f p\u0159ich\u00e1zet s\u00a0nealkoholick\u00fdmi variantami. I\u00a0men\u0161\u00ed pivovary u\u017e…\n","protected":false},"author":2,"featured_media":50810,"comment_status":"","ping_status":"","sticky":false,"template":"","format":"standard","meta":{"footnotes":"","_share_on_mastodon":"0"},"categories":[7],"tags":[43,42,41,40,1521,880,1104],"class_list":["post-50809","post","type-post","status-publish","format-standard","has-post-thumbnail","category-cesko","tag-ceska-republika","tag-cesko","tag-czech-republic","tag-czechia","tag-gastronomie","tag-nealkoholicke-napoje","tag-vino"],"share_on_mastodon":{"url":"https:\/\/pubeurope.com\/@cz\/116379565723854795","error":""},"_links":{"self":[{"href":"https:\/\/www.europesays.com\/cz\/wp-json\/wp\/v2\/posts\/50809","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.europesays.com\/cz\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.europesays.com\/cz\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.europesays.com\/cz\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.europesays.com\/cz\/wp-json\/wp\/v2\/comments?post=50809"}],"version-history":[{"count":0,"href":"https:\/\/www.europesays.com\/cz\/wp-json\/wp\/v2\/posts\/50809\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.europesays.com\/cz\/wp-json\/wp\/v2\/media\/50810"}],"wp:attachment":[{"href":"https:\/\/www.europesays.com\/cz\/wp-json\/wp\/v2\/media?parent=50809"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.europesays.com\/cz\/wp-json\/wp\/v2\/categories?post=50809"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.europesays.com\/cz\/wp-json\/wp\/v2\/tags?post=50809"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}