Decanters iwayini - izitsha ovukayo isiphuzo saphezulu

Igazi likaJesu, isiphuzo wonkulunkulu, into, emagameni wesazi sefilosofi uPliny Omdala, igcinwe iqiniso - konke lokhu iwayini, indalo emangalisayo bemvelo umsebenzi wezandla zomuntu. On ke ungakwazi ukukhuluma phakade, ngoba ngamunye iwayini ngamunye has indaba yayo siqu, ezibhaliwe eminyaka.

Kodwa thina namuhla gcina thina indzaba mayelana accessory hhayi evame kakhulu ukuthi sihlobene ngokuqondile isiko kulethwa iziphuzo zasebukhosini. Lokhu decanter, decanter - esibuthakathaka, kubalulekile for the Ongoti isiphuzo saphezulu kweqiniso. Kulapho, hhayi ibhodlela, iwayini kumele zinikezwe etafuleni.

Ngakho, decanters iwayini

Ngo yokudlela ezinhle kungenziwa waphawula njengoba zenkolo emkhubeni sommelier: Kancane futhi ngokuqapha wathela isiphuzo amabhodlela esiyigugu decanter ekhethekile, futhi kuphela ngemva kwenkathi ethile yesikhathi izobhekela ukusuthisa izivakashi. Le nqubo ibizwa ngokuthi decanting, noma decanting. Inhloso Its main ukuhlinzeka ngaphandle inzika izinhlayiya ekhiqizwa ngokwemvelo amabhodlela ngabanye esisebenzayo iwayini net.

Lapho iwayini decanting abavuthiwe sommelier ngokwesiko amathrekhi intuthuko lwenzika entanyeni ibhodlela nge ukukhanya esithambile ikhandlela wax, futhi ngesikhathi esifanele ukuze uyeke ethela decanter. Ngemva kwesikhashana iwayini isitsha wathela ngokucophelela ku izibuko kanye sludge izinhlayiya iwe ukuthi aphume ibhodlela kukhona ezansi. Ngu elidala iwayini decanted isidingo ikakhulukazi baqaphe yokusondela, wawathela, hhayi abaphazamisa ukulinganiswa ngokucophelela futhi isixha obunobunye.

Ukuze abasha tannin iwayini abanekhono ephuza ukumpontshelwa is hhayi lwenziwa ngendlela decanter ngokuhlukana we ziyazika futhi oxygenation kahle. Lokhu kubasiza ukuthi bakwazi ekuvuleni nasekwandiseni ukubonisa yinkimbinkimbi iphunga nokunambitheka yezikhulu. Ukusheshisa le nqubo aeration e ukumpontshelwa decanters ngoba wayini elalenziwe ngokushesha, ngokuqinisekile kusengaphambili, okuwukuthi, kungakapheli amahora 1-3 ngaphambi kokukhonza. Phakathi nalesi sikhathi, isiphuzo abasha okwenzayo ukuze uthole i-oksijini eyanele futhi kuthiwa abe sommelier, "chaza" ku decanter, by ukususa imibala abukhali futhi tannins.

Ububanzi iwayini izesekeli abakhiqizi decanting abalandeli ungathola elula ingilazi decanter, futhi decanter okukhethekile kombhali. Intengo luncike yinkimbinkimbi ukuma, impahla ngisho izitayela fashion. It zokhahlamba kusuka emakhulwini ambalwa laya kwabangaphezu ruble ayizigidi eziningana. decanters Iningi iwayini ezenziwe ngesandla kusukela crystal esicacile noma hrustalina. Ngokuvamile glassmakers abanike ifomu angajwayelekile, yebo, ukugcina umsebenzi kudingekile. Empeleni, ukwenza indima yabo okuhloswe kudinga izinhlobo ezimbili eziyisisekelo decanters, ukuze wonke amanye decanters iwayini kuphela ukushintshashintsha. Ukuma isikepe ekhethiwe, kuye izinhlobo isiphuzo futhi indlela okwenza ngayo lokhu decanting.

Ngakho, decanters ngoba lizihlalele iwayini abasha babe phansi ebanzi nentamo, emangala uphondo. Ezitsheni ngoba avuthiwe iwayini, kahle wavuthwa futhi kakade ayegcwele-mpilo ngesikhathi isitoreji isikhathi eside, ngokuvamile ngesimo indilinga noma decanter ube nentamo encane. Lokhu entanyeni ulungisa ukugeleza komoya, okwenza kube ngokucophelela, "wake up" ubumnandi balolo ubudala isiphuzo zasebukhosini. Ngokombono hedonism kanye sobuhle bayo, decanting abantu - kuba isiko elihle kungathuthukisa umuzwa iwayini ukuletha injabulo iwayini - futhi prodyshatsya ithuba lokubuyisa ibhalansi, ngamanye amazwi, imbali efana imbali kusuka ihlumela.