Iwayini okuzenzela

Izinga eliphakeme kunawo kwamagilebhisi iwayini - isiphuzo okunempilo futhi esihlwabusayo, oma-eqeda futhi umphefumulo ezihlekisayo. Umlando walo iphindela endulo kakhulu, omunye zobumba endala wathola izinsalela lezazi iwayini uphola kakade 5000 BC! Kodwa iwayini - akusiyo kuphela zemikhosi futhi sweetens ukunambitheka isiphuzo, futhi has a lot of izici ezibaluleke ngisho kwezokwelapha. Odokotela batusa it for ukuzinza wegazi, nokuvinjelwa sokuntuleka kwegazi kanye igazi zokuhlanjululwa, ukuthuthukisa ukudla ubuthongo omuhle. Futhi iwayini wemvelo anezakhi amagciwane - ngokungeza esincane kakhulu emanzini, ubulala amagciwane ikholera yesifo sezintwala.

Thenga emashalofini namuhla Nokho zigcwele inala iwayini, njengoba umkhuba imibukiso, iningi labo - kumane knockoff ezishibhile, abenziwe utshwala buhlanjululwe ukwengeza udayi ukudla. Futhi kuthiwani uma ngezinye izikhathi ufuna zithokozise ibhodlela iholide yalesi iwayini elimnandi, akungeni esikhundleni, eyenziwe engaziwa futhi akekho owaziyo ukuthi yini? eyodwa kuphela indlela yokuphuma - yenze eyakho!

Ukulungiswa iwayini yamagilebhisi ekhaya - hhayi inqubo elukhuni kanje. Kuyodinga Yiqiniso, abanye uzikhandle, plus kancane isikhathi, kodwa umphumela ziyoyidlula wonke amathemba! Futhi wena, futhi izivakashi zakho bangajabulela lingukuphuza isibili okukhethekile in ukunambitheka, kude analogs aphakeme Ukweba ezitolo!

Zikhona izindlela eziningi, indlela yokwenza iwayini yamagilebhisi bebodwa, futhi abaningi babo bangabantu ngempela uyakwazi ngisho abasebenzisi imfundamakhwela, ngokokuqala ngqa ubani banquma ukuzama isandla sakhe ekhaya winemaking. Futhi ngisho nalapho kukhona kwesivini sakhe, okwenza iwayini ngoba izinto zokusetshenziswa, ungavele ukuthenga, ngoba ngisho Kulokhu, umkhiqizo wokugcina bayokhululwa on izindleko eziningi ezishibhile ukuthenga izinga efanayo iwayini lekhethelo.

Ukuze kukhiqizwe iwayini ofanele kuphela amajikijolo zivuthiwe eqoqwe ngo-August - September. Izinto zokusetshenziswa kufanele kube njengoba kucacile, ngoba omunye imithetho lezi winemakers - awusoze wangigeza amagilebhisi ngaphansi Emanti. Phila esikhumbeni amajikijolo amakoloni zemvelo of imvubelo, sibonga ngalo kukhona eminye inqubo ukuvutshelwa. Ukulungisa iwayini amajikijolo kufanele kukhethwe ngokucophelela, uya phezu kwazo zonke izinhlanga olulodwa ekususeni yonke ebolile ichithekile nokuthi kunoma isiphi isimo ukumosha ukunambitheka isiphuzo.

winemakers eziningi zikholelwa ukuthi izinto kangcono ukupheka okuzenzela iwayini - koqweqwe lwawo noma ingilazi. Kuyinto asihambisani metal izinto, njengoba iwayini ukuxhumana metal kubangela ukusabela zamakhemikhali, kanye isiphuzo kuba ukunambitheka mnyama nokubi. Ngokuba ukulungiswa kungcono ukusebenzisa obunamandla - 15-20 amalitha, njengoba imiqulu encane yamagilebhisi iwayini ibilisa ngokushesha, futhi ukuqapha inqubo nzima kakhulu. Ngaphambi ukusetshenziswa, zonke izitsha kufanele siyakazwe kahle amanzi ashisayo kanye soda.

Beka amajikijolo akhethiwe epanini elikhulu noma isitsha futhi uqhubekele akuqede. Abanye winemakers ukweluleka ukukwenza ilungelo wamnikela, umuntu esebenzisa i-lokhu izikhwama nelineni, ukuphotha kubo amajikijolo kanye ecindezela ijusi kuzo, futhi othile ekucindezela tolkushkoy abavamile. Yimiphi indlela oyikhethayo, abaluleke kakhulu omunye umthetho - akuqede zonke ngaphambi yamagilebhisi olulodwa, ngakho kwakungekho linye.

Ngemva le nqubo, ikhekhe ziyohlala kuze kufike phansi futhi sihlale juice okumsulwa kwamanzi pan. Its sokukhipha kumele ngokusebenzisa strainer emihle noma gauze uthele amabhodlela olungiselelwe ukuvutshelwa okwengeziwe, wazigcwalisa akuyona ezingaphezu kwesigamu. Eyokuqala usuku inhlama kufanele ithi ukudamba bese yengezwe abandayo amanzi abilisiwe nge ushukela ziyoncibilika a ¾ ivolumu. Ukubala onjalo - 10 amalitha juice ukungezwa 5 amalitha amanzi kanye noshukela 6.3 kg. Lokhu ezihlukile lemali ushukela kungenxa siqu ukunambitheka izintandokazi - the kancane ke ungeza, kulapho «dry» iwayini yamagilebhisi ekugcineni ziyaphumelela. Winemakers Sisikisela unezela hhayi ningi than 6 kg ushukela 10 amalitha juice - leli nani kwanele ukuthola sweet kakhulu dessert iwayini.

Ibhodlela leli uvalwe stoppered iwayini ngesivalo, okuyinto sifakwe tube sokususwa-carbon dioxide elakhiwe. Ukuphela tube yafakwa embizeni wawugcwalisa ngamanzi. Ngeke uvumele i-oksijini ukuze uthole emgqonyeni, okungase kuphazamise inqubo ukuvutshelwa. Uma kwenziwa kahle, amanzi uyohlale avele Bubbles igesi. Uma bengekho, bese uxhume ngokuphephile uvala entanyeni, kulesi simo kubalulekile ngokushesha ngangokunokwenzeka ukuze nginqande leso simo, ngaphandle kwalokho, esikhundleni iwayini uthola uviniga. Nokunamathelisa kangcono ibhodlela, ukhokho kungaba elingenamikhono phambili inhlama obukhulu noma plasticine.

Ukuze uthole olunye ukuvutshelwa umkhumbi wort ezibekwe endaweni emnyama cool, okungcono ezingeni lokushisa hhayi ephakeme kuka-15 ° C, kangcono uma kuyindodana emiphongolweni ekhethekile. Kufanele kukhunjulwe ukuthi iwayini yamagilebhisi akawuthandi lokushisa okungazelelwe kuzuba kuzo zonke izigaba ukukhiqizwa. Inqubo ukuvutshelwa ngokoqobo kuthatha ngenyanga - ezimbili (kuncike ezingeni lokushisa elifanele, ayanda kuba - ngokushesha). ekupheleni Isimo sayo sibonisa ukungabakhathaleli nhlobo amanzi embizeni ne-carbon dioxide Bubbles.

Ngemva iwayini ekugcineni lwalungabola, kuba esobala, zonke slime amagwebu ubuso phansi. Ukucwenga ke kufanele niqaphele kakhulu hhayi kuze kube sekupheleni, ukuba iwayini siphelile esibalwa inzika kusuka phansi. Izinga eliphakeme kunawo kwamagilebhisi iwayini ulungile! Tasting kungaba kwenziwe kuqala, futhi bevalela yokugcina egabheni amancane kwesokunxele endaweni sela izohlala ezingeni lokushisa elifanayo esingeqile 20 ° C.