Iwayini wameva esingenamvubelo - esihlwabusayo engavamile

Blackthorn - isitshalo owaziwa amajikijolo ngifane iplamu. Lokhu akusona isimanga - noma kungokwalabo umndeni ka plums. Amajikijolo kulo nxazonke ngaphezulu, kodwa okungukuthi violet, luhlaza noma umbala omnyama, okuyinto sici kwamanye izinhlobonhlobo plums. Kodwa ukunambitheka lihlukile kubo - kuba okunoshukela ngaphezulu, kodwa amnandi futhi omuncu.

amajikijolo blackthorn zisetshenziselwa ukukhiqiza zonke izinhlobo zotshwala - kusukela compote ngewayini, futhi ukunambitheka kwabo kuhlale ukunambitheka emangalisayo futhi ezicashile kakhulu njengoba kuphakeme kakhulu nemikhiqizo ezifanayo plums. Isimiso esiyinhloko - ukuqoqa baphendukela ngemva frost kuqala, efana lukagamthilini ke iphunga walondoloza kangcono futhi izakhi eziphumayo amajikijolo ane. Uma blackthorn izithelo nqabela, zizoba imnandi kakhulu, ngakho-ke kungcono ukupheka iwayini elenziwe amajikijolo fresh.

Kanye kusuka nezinye izithelo amajikijolo, iwayini wameva esingenamvubelo kunzima ukulungiselela. Namanje ushukela siqu e izithelo kakhulu akwanele ukugaya okuhle. Kodwa zama zokupheka (ezifana imvubelo, futhi ngaphandle kwazo) ngabe yikuphi, ngoba nameva iwayini, naphezu ukufana yamagilebhisi ukunambitheka, babe ukunambitheka zazo ezihlukile.

Nazi iresiphi ezijwayeleke kakhulu okwenziwé iwayini kusuka ameva. Ngaphandle imvubelo, ngeshwa, kanti akakwazi ukwenza, kodwa umphumela ithakazelisa kakhulu. Ngenxa yalesi indlela kulungiselelwa kudingeka 2½ kg amajikijolo efanele, nengxenye - ushukela (ilitha lamanzi ngalinye), kanye nemvubelo.

amajikijolo Bahlanza, pitted (kungaba - fresh, kodwa okwaziyo futhi yiqhwa zaqina) crumple esimweni kwengaphakathi, eligoqiwe ibe epanini, engeza amanzi abilayo futhi ubilise imizuzu embalwa ujike. Indlela sokwehlisa intukuthelo mass is batheleka ibhodlela, kuphi lwalungabola. Ngenxa iwayini wameva esingenamvubelo asiphumeleli kakhulu, namanje wengeze bese manzisa okuqukethwe wesithathu ushukela isiraphu. Ngaphezu kwalokho ngokuvumelana scheme: amanzi slide kanye nokuphumula ngeviki.

Lapho eqeda zizule futhi kujule kuze phansi, ukuvuna iwayini decanted kolunye esitsheni iqede fermenting (kuzothatha elinye isonto). Isigaba sokugcina - filtration futhi bottling. Thola isiphuzo cacisa utshwala mayelana 10% abomvu.

Yiqiniso, zikhona Abantu abazi indlela yokwenza esingenamvubelo newayini. Kodwa endabeni ngameva kwasekuqaleni, kuyothatha eyengeziwe 2 amalitha ewayini (5 kg amajikijolo), kanti okwesibili, omunye umbuzo, kwenzekani - iwayini wameva esingenamvubelo noma utshwala olunameva. Kodwa i iresiphi ezithakazelisayo. Njengoba yenziwe njengoba kwaba njalo endabeni langaphambilini, 2 amaviki zigcwele izithelo iwayini. Ibhodlela leli ezinyakaziswayo phakathi nesikhathi ukuze ujike njalo uyayaluza naye. Ngemva kwezinsuku ezingu-14, amasampula isiphuzo. Too amnandi - ushukela siphela ku iphutha elifanayo, futhi eyandisa ibhodlela. Ngemva kwezinsuku ezimbalwa, phakathi kwesikhathi lapho kwakungekho lutho enyakaza, inqubo usuphothuliwe. It uhlala sokukhipha inzika ukuhlunga umkhiqizo wona uthele amabhodlela efanelekayo.

winemakers abanolwazi (kuhlanganise labo abahlanganyela Inqubo ethakazelisayo ekhaya) namanje bukhomba ngokubona ukuthi imvubelo kubalulekile iwayini. Nokho, ngisho noma thina uyavuma ukuthi esingenamvubelo zaphumela akamuhle iwayini, ugologo, kusenzima esiphundu futhi elimnandi akunakwenzeka!