{"id":1966,"date":"2018-03-02T00:00:00","date_gmt":"2018-03-02T00:00:00","guid":{"rendered":"https:\/\/jeanleon.com\/2018\/03\/02\/la-importancia-dels-taps-suro-vi-element-indispensable\/"},"modified":"2023-09-06T09:07:20","modified_gmt":"2023-09-06T09:07:20","slug":"la-importancia-dels-taps-suro-vi-element-indispensable","status":"publish","type":"post","link":"https:\/\/jeanleon.com\/ca\/la-importancia-dels-taps-suro-vi-element-indispensable\/","title":{"rendered":"La import\u00e0ncia dels taps de suro en el vi. Un element indispensable"},"content":{"rendered":"

Fa un temps us parl\u00e0vem del proc\u00e9s de fabricaci\u00f3 de les ampolles<\/a>\u00a0 i de la import\u00e0ncia que t\u00e9 el seu disseny segons la varietat, tipologia de vi i imatge de marca<\/a> que es pret\u00e9n transmetre. S\u00f3n molts els factors que incideixen en la qualitat final d’un vi. No nom\u00e9s la qualitat del ra\u00efm (determinada per la meteorologia o l’estat fitosanitari de les vinyes) i el proc\u00e9s d’elaboraci\u00f3 per part del celler, sin\u00f3 tamb\u00e9 els materials que s’utilitzen per a produir-lo com les b\u00f3tes, les ampolles o els taps .<\/p>\n

En aquest post ens centrarem en un element indispensable: els taps. No entrarem a diferenciar quin tap funciona millor, si el suro, sint\u00e8tic, de rosca o de vidre, aix\u00f2 ja ho vam fer en un altre post publicat en aquest bloc (link post taps). El que farem \u00e9s explicar el proc\u00e9s de fabricaci\u00f3 i curiositats dels taps de suro, com vam fer en el seu dia amb les b\u00f3tes on envelleixen els vins (link post). D’on v\u00e9nen i com es fan.<\/p>\n

Funcionalitat i hist\u00f2ria<\/strong><\/p>\n

La seva principal funci\u00f3 \u00e9s la de preservar les propietats del vi amb el pas del temps i garantir que evolucioni correctament a l’ampolla. Resumint, el tap de suro evita que entri una gran quantitat d’oxigen que danyaria el vi i alhora \u00e9s una barrera per a bacteris i floridura. A l’antiguitat, quan el vi es conservava en \u00e0mfores, s’utilitzaven pells i teixits tractats pr\u00e8viament amb olis i greixos, per\u00f2 alteraven la qualitat del vi. Els grecs, sobre el segle V a.C van comen\u00e7ar a introduir el suro com a sistema de tancament d’envasos i ja al segle XVII, amb la proliferaci\u00f3 dels envasos de vidre, es va adoptar el suro com a tancament est\u00e0ndard.<\/p>\n

Portugal, principal productor<\/strong><\/p>\n

El pa\u00eds ve\u00ed \u00e9s el principal productor de suro del m\u00f3n. Produeix gaireb\u00e9 un 50% del total de la producci\u00f3 mundial, mentre que Espanya contribueix amb un 25% del total. La resta prov\u00e9 del sud d’Europa (Fran\u00e7a i It\u00e0lia) i el nord d’\u00c0frica (Alg\u00e8ria i Marroc). El suro s’extreu de l’escor\u00e7a d’una varietat d’alzina surera, el Quercus, que t\u00e9 la propietat de regenerar cont\u00ednuament la seva escor\u00e7a esponjosa i lleugera. Per a realitzar la primera extracci\u00f3 \u00e9s necessari que l’arbre tingui almenys 40 anys. De tota manera, es recomana esperar uns quinze anys m\u00e9s per aconseguir el material ideal per a finalitats industrials.<\/p>\n

\"\"<\/p>\n

Proc\u00e9s d’elaboraci\u00f3: De l’alzina surera a l’ampolla<\/strong><\/p>\n

En aquest punt detallarem el proc\u00e9s d’elaboraci\u00f3 d’una manera senzilla i responent a una s\u00e8rie de preguntes:<\/p>\n

Com es realitza el destapament de la surera?<\/strong><\/p>\n

De forma manual. Nom\u00e9s s’utilitzen serres el\u00e8ctriques per a les parts m\u00e9s gruixudes. L’escor\u00e7a s’extreu del tronc i de les branques m\u00e9s robustes i s’ha de fer amb molta cura per no danyar l’escor\u00e7a interna. Si es fa malb\u00e9, l’arbre no es regeneraria i acabaria morint.<\/p>\n

Quin \u00e9s el seg\u00fcent pas?<\/strong><\/p>\n

L’assecat. Les planxes d’escor\u00e7a s’han de assecar al sol durant 2 o 3 dies. Un cop seques es bullen per desinfectar i treure’ls les impureses. \u00c9s en aquest moment quan el suro s’infla i adquireix la seva elasticitat definitiva.<\/p>\n

Seleccionar i tallar<\/strong><\/p>\n

Despr\u00e9s de dues o tres setmanes de rep\u00f2s, les planxes es classifiquen per classes en funci\u00f3 de la seva qualitat, que ve determinada pel seu gruix, porositat i aparen\u00e7a. El seg\u00fcent pas \u00e9s el tall. Es determina una mida, normalment, una mica m\u00e9s ampla que la longitud del tap que s’ha de fabricar i es talla.<\/p>\n

Perforar i assecar<\/strong><\/p>\n

Amb les planxes tallades, arriba el moment del perforat. Es fa amb una broca buida i el resultat \u00e9s un tap cil\u00edndric. La mida desitjada dependr\u00e0 del tipus de tap que es vagi a fabricar.<\/p>\n

Rentat<\/strong><\/p>\n

Per a garantir que el tap resultant no contingui cap tipus d’impuresa, es torna a rentar. Un cop net, es marca amb les indicacions que sempre veiem: anyada, logotip o qualsevol informaci\u00f3 que es desitgi. El sistema utilitzat per a la impressi\u00f3 \u00e9s amb tinta o amb foc. Les parts que estan en contacte amb el vi mai es marquen amb tinta. Sempre es fa amb calor.<\/p>\n

Ja es pot inserir a l’ampolla?<\/strong><\/p>\n

Encara no. Falta un \u00faltim punt per facilitar la introducci\u00f3 del tap dins de l’ampolla: tractar la superf\u00edcie amb parafina o silicona per lubricar. Aix\u00f2 tamb\u00e9 facilita la futura extracci\u00f3 i millora l’a\u00efllament. Despr\u00e9s de l’embotellament\u00a0 i tapament, la majoria d’ampolles de vi es vesteixen amb una c\u00e0psula que les protegeix millor. Aquestes c\u00e0psules solen ser de pl\u00e0stic o d’un aliatge de plom i estany.<\/p>\n

\u00c9s interessant destacar que hi ha diferents tipus de taps de suro. En aquest article de Vinopack<\/a> hi apareixen els nou m\u00e9s utilitzats.<\/p>\n

Com veieu, el proc\u00e9s d’elaboraci\u00f3 del tap de suro \u00e9s purament artesanal i tot el material utilitzat \u00e9s d’origen natural. Sens dubte, \u00e9s un element indispensable per a la qualitat final del vi i alhora una pe\u00e7a clau per a la seva conservaci\u00f3.<\/p>\n","protected":false},"excerpt":{"rendered":"

Fa un temps us parl\u00e0vem del proc\u00e9s de fabricaci\u00f3 de les ampolles\u00a0 i de la import\u00e0ncia que t\u00e9 el seu disseny segons la varietat, tipologia de vi i imatge de marca que es pret\u00e9n transmetre. S\u00f3n molts els factors que incideixen en la qualitat final d’un vi. No nom\u00e9s la qualitat del ra\u00efm (determinada per […]<\/p>\n","protected":false},"author":1,"featured_media":817,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[22],"tags":[],"class_list":["post-1966","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-vi"],"yoast_head":"\nLa import\u00e0ncia dels taps de suro en el vi. Un element indispensable - Jean Leon<\/title>\n<meta name=\"description\" content=\"De la qualitat dels taps de suro dependr\u00e0 la conservaci\u00f3 del vi en perfecte estat. 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