Indlela ukulungiselela manje ekukhiqizeni iwayini

Abantu abaningi bayazi ukuthi iwayini etholwe ukuvutshelwa juice kwamagilebhisi, uma kunesidingo ne ukwengeza pomace (izikhumba namathambo). Kodwa-ke kuvela Inqubo ukuvutshelwa kuxhomeke kulokho isiphuzo. Iwayini zihlukaniswa degree ubumnandi, umbala kanye ukuchayeka. Wines ithule futhi bubbly - abayikho esihlukile nomunye by okuqukethwe carbon dioxide.

Ukuhluka umbala iwayini

iwayini White. Thola iwayini ezimhlophe futhi ikani ezimhlophe futhi zibomvu yamagilebhisi izinhlobo. Imfihlo inqubo ukuvutshelwa - ijusi kwamagilebhisi ibilisa ngaphandle kwalokho uginindela, okunikeza umbala iwayini. Imiphumela iba yinhlanganisela yokukhandleka iwayini ukukhanya. Omdala iwayini emhlophe, lo mnyama umbala.

iwayini elibomvu. A indlela yokukhiqiza newayini elibomvu ngaphandle mhlophe. Amagilebhisi wasebenzisa izinhlobo ezimnyama. Phakathi ukuvutshelwa juice kwamagilebhisi ukungezwa uginindela, esithinta umbala. Engeziwe umthunzi iwayini uthola ngesikhathi ukuguga e oki imiphongolo. Ngokungafani newayini mhlophe, zibe bomvu ngeminyaka kuba lula.

iwayini Rosé. Ukupheka Rosé wafunda Ngokuhlanganisa izindlela ezimbili zokuqala. Ekuqaleni ukuvutshelwa juice kwamagilebhisi ukungezwa esikhumbeni, kodwa ngemuva kwamahora ambalwa, kukhishwe futhi akasakwazi ibala ngokuphelele iwayini. Imiphumela iba yinhlanganisela yokukhandleka amnandi Rosé iwayini ukukhanya.

namanje Yemvelo iwayini bafunda indlela uthole isikhathi eside. Endulo bakhuleka (kuhlanganise) unkulunkulu iwayini, lesi siphuzo ubhala legends, kwakubhekwa njengento ikhambi izifo eziningi. Ukukhiqizwa iwayini yemvelo ethule - inqubo ezithakazelisayo kakhulu lapho izinga lomkhiqizo kuncike.

Konke kuqala nge ukuqoqwa izinhlobo ezithile lamagilebhisi. Kuyaphawuleka ukuthi izindlu iwayini, esikhiqiza amagilebhisi iwayini lekhethelo, ubukhulu kanye neminyaka engakanani Izivini wawubekela imithetho eqinile, kanye indawo ngaphandle kwesivini, endaweni ukwakhiwa kanye bottling. I amagilebhisi kungase uhlanganiswe ngu umshini (iwayini eshibhile) noma ngesandla (iwayini ezibizayo futhi izinga). I amagilebhisi Bavunwa ngezikhathi ezahlukahlukene yokuvuthwa. Isikhathi bokuqala - ezinsukwini ezingu-7 ngemva yokuvuthwa, futhi yakamuva, lapho amagilebhisi embozwe Isikhunta esihle futhi obala yesithwathwa kuqala. Late kuvuna amagilebhisi - Sweetest, ngokuvamile uya ukukhiqizwa esiyingqayizivele, iwayini lekhethelo ezibizayo.

Ngemva inhlangano amagilebhisi ibe iwayini impahla. Kunezigaba ezimbili kucutshungulwa iwayini eluhlaza isizinda. Isigaba sokuqala esakhiwa ngo ukuvutshelwa iwayini. Ukuze Maun imvubelo wanezela, okuyinto amunca ushukela otholakala amagilebhisi. Futhi, ukumuncwa ushukela, utshwala angawodwa. Uma ulethe esigabeni ukuvutshelwa kuze kube sekupheleni - sithola yemvelo iwayini ezomile. Winemakers baye bafunda ukubambezela yonke ukuvutshelwa ngesandla, bese ushukela uhlala iwayini. Isigaba sesibili iyona "imfundo" iwayini. Kuyinto asebekhulile oki imiphongolo, susa imvubelo izinsalela ucaciswa, ahlanganiswe emoyeni iwayini. Ngemva kwalokho, iwayini pasteurized futhi asemabhodleleni. Isimiso esifanayo ibhalwe futhi iwayini ezenziwe ekhaya (hhayi kuphela kusukela emagilebhisini).

Kungakhathaliseki ukuthi ukulungele iwayini - ethule noma elikhazimulayo, ukucutshungulwa oludakayo esigabeni sokuqala indaba efanayo. Kodwa isigaba sesibili Kuyathakazelisa kakhulu. Kunezindlela eziningana ukuze ujike iwayini namanje ku ekhanya.

Indlela yokuqala eqolo, isikhathi-ukudliwa, kodwa futhi okuhle kakhulu. Isetshenziselwa womshini champagne ezibizayo futhi iwayini elikhazimulayo brand. I ukuvutshelwa yesibili senzeka ewayini, ngenkathi elicwile-carbon dioxide. Lapho beqeda ukuvutshelwa inzika imvubelo isuswe kuyinkimbinkimbi ngendlela manual. Le ndlela siqukethe ngokucophelela ukubuthwa inzika entanyeni ibhodlela, lokukhulunywa ngako kulendzaba esitshekile futhi ijikelezwe kancane. Le nqubo ingathatha izinyanga eziningana. Khona-ke entanyeni ibhodlela buhlangene basusa ipulaki ice. Yiqiniso, ivolumu umkhiqizo kuyehla lokhu, futhi kwenza i-original iwayini noshukela kumasayiraphu, kamuva kuthinte ukoma iwayini.

Eyesibili indlela lula futhi singabizi. Iwayini ayegcwele carbon dioxide e yensimbi ezinkulu ke ingcindezi elicwengekileyo futhi asemabhodleleni. ERussia indlela ngisho kulula ukwenza inqubo champagne ngokuqhubekayo. Yiqiniso, le ndlela asivunyelwe ukwenza ezibizayo iwayini elikhazimulayo futhi champagne, kodwa cishe bonke "champagne namaSoviet" wenza ngaleyo ndlela.

Indlela yesithathu ihlanganisa ezimbili zokuqala. I ukuvutshelwa iwayini asemabhodleleni, kodwa akukho kwenze isuswe ngesandla, futhi elicwengekileyo uma ngingaphansi kokucindezeleka. Iwayini ke batheleka nezikhamo, isiraphu ushukela wanezela kanye kokuqala impahla iwayini ukuthola ubumnandi oyifunayo futhi iwayini asemabhodleleni amabhodlela.

Indlela wesine abavamile. Iwayini selehlile igcwaliswe-carbon dioxide. Kule nqubo isiphuzo, kuphela ngalokwanele okusikhumbuza champagne, nge, Bubbles elikhulu ngokushesha nje okuncane.

Kufanele kuqashelwe ukuthi igama "Champagne" evela esifundazweni isiFulentshi Champagne. Ngokomthetho, lapho singenziwa kuphela isiphuzo ngalelo gama. I "champagne namaSoviet" owaziwa - ukuthi hhayi i-champagne, iwayini elikhazimulayo, futhi igama lingasetshenziswa abakhiqizi Russian kuphela emakethe yasekhaya, ngenkathi ilebula igama elithi "champagne" kufanele kubhalwe ngamagama amancane.