Iwayini elivela kumagilebhisi ekhaya

Dala iziphuzo ezingafani ngokunambitheka nephunga, umsebenzi othokozisayo nojabulisayo. Ukwenza iwayini lamagilebhisi eyenziwe ekhaya kuzothatha izinyanga ezimbalwa. Bafunda izindlela zokupheka, babheka ubuchwepheshe bokukhiqiza, ngenxa yalokho, bajabulisa izivakashi ngesiphuzo esihle.

Amagilebhisi wewayini

Ukwenza iwayini elimnandi nge-aftertaste elindelekile kungumgomo owamukelekayo ngisho nesiqalo ekwakheni. Kuhle ukusebenzisa izinhlobo zobuchwepheshe ezinamaqoqo aminyene osayizi abaphakathi, aqukethe amajikijolo amancane anokuqukethwe okunoshukela omningi:

I-Sauvignon 25-30%;
I-Nutmeg ifinyelela kuma-27%;
USaperavi (Pridonye) 23-25%;
ICabernet 20-22%.

Lezi zibonelo ezilandelayo zesayensi yokuzalela ziyahlangabezana nezidingo ezidingekayo futhi zilula kubuchwepheshe bezolimo:

Ubungane;
Crystal;
Dewdrop;
Regent;
IStepnyak;
I-Platovsky;
Umkhosi.

Izinhlobonhlobo zezinhlobonhlobo zetafula azinikezi isixha sewayini esifanele ngakho-ke kungcono ukutshala izihlahla zaseChardonnay, Riesling, Merlot, Pinot Noir, Dove.

Egcekeni ezizimele kulinywe iMoldova, iLydia, i-Isabella. Amawayini amahle enziwa ngalezi zinhlobo ngokufakwa ushukela namanzi amaningi.

Iwayini elivela e-Isabella linephunga elibonakala kakhulu nokunambitheka okungaqondakali. Ukuhlanganiswa kwezinhlobonhlobo u-Isabella noLydia kunikeza umphumela othokozisayo.

Iwayini elibomvu elivela eMoldova liyasebenziseka, kepha ngokufakwa kwamakhambi nezinongo ungazama umkhiqizo ongajwayelekile. Umcamelo onama-clove ebhodleleni lesiphuzo uzokwengeza ukunambitheka. Siyimisa emgqonyeni wezimbali ze-elderberry kanye namaqabunga e-mint bese sithola iwayini elidumile laseMoselle.

Ukulungiselela amajikijolo wokucubungula

Ungathola iwayini ngokunambitheka okuhlukile, ngisho nokukha amagilebhisi esihlahleni esisodwa. Izimo zesimo sezulu nesikhathi sokuvuna yisisekelo somkhiqizo omuhle wasekhaya.

Amawayini ethebula atholakala kumajikijolo asanda kuqala ukuvuthwa.

Iziphuzo ze-dessert zilungile kusuka ngaphezulu, ngisho namaqoqo amancane omisiwe. Amawayini amnandi kufanele kwenziwe kahle amajikijolo e-muscatel. Amandla abo azobe ancike ngqo kwinani lezinsuku ezinelanga ezenza amagilebhisi abe mnandi ikakhulukazi. Ukuhlasela kwe-wasps kuzokutshela ngokuqukethwe ushukela okuphezulu kwamajikijolo.

Isimo sezulu esomile esomile isikhathi esihle kakhulu sokuvuna amagilebhisi.

Ama-bunches anganqunywa esihlahleni kusukela avuthwe kuze kube yilapho kuqala isithwathwa sokuqala. Izinga lokushisa eliphansi libulala i-microflora, futhi lokhu kuthinta kabi ukuvutshelwa kwe-wort. Imvula ende ibuye ivuse imvubelo ye wayini, ngakho-ke bazama ukuqoqa kuphela amabhulashi owomile. Amajikijolo angavuthiwe noma abolile ayasuswa. Uma ushiya amahlumela amancane neziphephelo, ukunambitheka kwewayini kuzoba bomunyu futhi kubabaze. Kungcono ukuthi ungathathi amajikijolo awile, azokunikeza ukunambitheka komhlaba.

Amajikijolo ahlelwe kufanele acutshungulwe ngokushesha okukhulu. Amagilebhisi akufanele agezwe ngaphambi kokuchotshozwa. Ungasebenzisa imishini ekhethekile noma i-grinder yenyama ukulungisa i-pulp. Inhlanyelo yamagilebhisi izohlala iqinile uma ungabaza amagilebhisi ngezandla zakho. Uma umthamo wezinto zokusetshenziswa umkhulu, khona-ke ungakwenza ebhafini, ugqoke amabhuzu enjoloba ahlanzekile.

Bageza kuphela amagilebhisi lapho kusetshenziswa izinqubo zokuvutshelwa zemvubelo ekhethekile enezithelo eziphezulu.

Ukulungiselela ukwenza iwayini ekhaya

Ngaphambi kokuvuna, kudingeka umsebenzi omningi wokulungiselela. Thenga izitsha ukuze uthole uginindela bese ugcina wort. Kufanele zenziwe ngezinto ezingangeni ekuphendukeni kwamakhemikhali ngama-asidi nejusi yotshwala - lezi yizitsha ezingakhethi, zobumba, zokhuni noma zengilazi. Ukusetshenziswa kwepulasitiki ebangeni lokudla akuyona into efiselekayo kakhulu.

Imiphongolo yokhuni iyahlanzwa, igezwe nge-baking soda futhi igcotshwe ngesibabule. Ukuthola iwayini laseMoselle, kuthululelwa nge-decoction ye-elderberry ne-mint bese kugcinwa kuze kube yilapho izinkuni zigcwele iphunga lamakhambi.

Isitsha esifanelekile kungaba ngamabhodlela engilazi ayi-10-20 l. Zingabizi futhi zingathengwa ezitolo eziningi ze-Hardware noma zithunyelwe online. Isitsha sigezwa kahle nge-bicarbonate ye-calcium, igcotshwe ngamanzi agobhozayo, omiswe izinsuku eziningana elangeni ukuze ilashwe i-UV

Uhla olubanzi lwemishini yokukhiqiza uginindela: imishini yokunyathela iwayini, ama-mini, ama-crushers akhethekile. Kubalulekile ukuthi izingxenye zensimbi zamadivayisi zenziwe ngensimbi engenasici. Ukuthintana phakathi kwejusi yamagilebhisi nethusi noma izindawo eziholayo akufakiwe. Kuyinto efiselekayo ukukhawulela isikhathi sokuxhumana neminye imikhiqizo yensimbi, lokhu kuzogcina ukunambitheka kwe-wort.

Ushukela newayini amandla

Ubumnandi be-wort bunqunywa yi-hydrometer, namandla we wayini ngemitha yotshwala. Ekhaya basebenzisa indlela ye-organoleptic: bayayinambitha. Ngenqubo yokuvutshelwa ephumelelayo, ijusi akufanele ibe yinhle kakhulu. Okuqukethwe ushukela okunconyiwe ku-wort kuluhlu lwe-15-20%. Inyanga yokuqala njalo ezinsukwini ezingama-3-4 bazama i-wort, futhi uma ine-acidic, engeza ushukela.

Ifakwa emalangeni ambalwa amalitha kashukela akhethekile abuyiselwe ebhodleleni. Imvamisa ngamalitha ayi-10 kashukela ayi-0.5 kg kashukela. Okuqukethwe okulingene kotshwala nokuqukethwe ushukela kwewayini eyenziwe ekhaya kunikezwa etafuleni:

Iwayini	Okuqukethwe utshwala,%	Okuqukethwe ushukela,%
Umile	8-10	0-0,3
Semisweet	10-13	5-8
Imnandi	16	12-18
Utshwala	12-17	20-30
Kuqinisiwe	16-18	7-10

Izinhlobo zewayini ezivela kumagilebhisi

Izinhlobo zezinhlobonhlobo zemivini zikuvumela ukuthi udale iziphuzo kukho konke ukunambitheka. Okumnandi, okukhanyayo noma okubomvu, okukhanyayo nokunambitheka, amawayini azohlobisa noma yimuphi umkhosi. ICabernet

Umile

Izinhlobonhlobo zetafula le-Isabella zilungele kahle ukwenza iwayini elinempilo, elihlwabusayo. Okuqukethwe ushukela okungu-15-20% kufanelekile ukukhiqizwa kwewayini elomile ngaphandle koshukela ongeziwe. I-glucose ne-fructose wort ngenxa yomsebenzi we-yeast yeast iguqulwa ibe utshwala. Njengomphumela, sithola umkhiqizo ngokuqukethwe ushukela ongu-0-0.3%. Kuhlala ukujabulela umbala omnandi nokunambitheka kwesiphuzo.

Semisweet

Leli wayini lincamela ukunambitheka elimnandi, elimnandi nokunambitheka kwesimilo. Okuqukethwe ngokulinganayo ushukela notshwala kusebenza njengesizathu sokukhetha idili.

Imnandi

Iwayini elilungile litholakala kumagilebhisi aluhlaza okwesibhakabhaka anokuqukethwe okunoshukela omningi, njengeMoldova. I-acidity yayo ayiphezulu kune-0.8%. Esigabeni sokuvutshelwa, ushukela ongu-50-100 g ushukela owenziwe ngethilitha. Ngaphambi kokuthumela kokuvuthwa, i-winemaker ilawula ubumnandi besiphuzo esenziwe ekhaya, ngokususelwa emizweni yayo yokunambitha.

Kuqinisiwe

Inqubo yokuvutshelwa kulesi sigaba sewayini imiswa ngokufakwa kotshwala. Ukuhlanganisa amagilebhisi kumele kube nezithelo namajikijolo e-berry kukuvumela ukuthi uthole izinhlobo ezilandelayo zewayini eyenziwe ekhaya - itheku, isherry, i-vermouth. Amandla adingekayo esiphuzo atholakala ngokungeza ushukela ohlukaniswe ku-wort ne-vodka (utshwala) ukuze ulungiswe. Isabella

Iziphakamiso:

6 kg amagilebhisi;
0,6 kg kashukela for ukuvutshelwa;
100 g / l ethanol.

Iresiphi ye wayini yamagilebhisi

Ukulandela izincomo zabasebenzi kuzosiza ukugwema amaphutha ekwenzeni isiphuzo osifunayo.

Isigaba sokuqala: uginindela

Isitsha esilungiselelwe sigcwaliswe nge-berry echobozekile 2/3 wevolumu yayo. Ngesikhathi sokuvutshelwa, ipulpiti igcwele nge-carbon dioxide futhi inyuke ngevolumu. Ukuxuba kwansuku zonke kuzovimbela ukumuncwa kokuqukethwe kwewayini.

I-tub ene-pulp iboshwe ngokuqinile ngendwangu yekotini. Lesi silinganiso sizovikela kuzo zonke izinhlobo zezinambuzane.

Kubalulekile ukugcina umbuso wokushisa we-ukuvutshelwa kokuqala: + 18 ... +23 ° С. Inqubo yokuvutshelwa ingenzeka kancane noma ime ngokuphelele uma izinga lokushisa lehlika ngaphansi kwe-+18 ° C enconyiwe. Ukudlula embundwini ongenhla kusongela ukuguqula iwayini libe uviniga, ngenxa yokusabela okunamandla kakhulu kwe-oxidative.

Isigaba Sesibili: Hlunga

Ngemuva kwezinsuku ezingama-3-5, sekuyisikhathi sokucwilisa ikhekhe. Ingagcinwa ngokwenza i-chachi - i-vodka yamagilebhisi. Amabhodlela ahlanzekile angahlanzeki agcwaliswa ujusi ongacacisiwe ngo-70%. Faka isivalo samanzi. I-Carbon dioxide ingumkhiqizo we-Fermentation. Isuswa nge-tube yehliselwe embizeni yamanzi. Uma kusetshenziswa i-cap ekhethekile, khona-ke ama-bubble wegesi adlula ezigodini nasendlini yamanzi. Sebenzisa ngempumelelo igilavu yerabha. Kungcono ukunquma ukuqedwa kokuvela kwegesi kusuka kuyo. Nikeza ukuqina ngokugoqa amalunga ngebhodlela ngetheyipu.

Iwayini elingaqediwe lidonswa ngezikhathi ezithile kusuka kwezamvula. Bheka ubumnandi be-wort, bese ufaka ushukela ukwandisa impilo yemvubelo.

Ukuvutshelwa okusheshayo kwezithelo ezibomvu kwenzeka kumazinga wokushisa we- + 20 ... +25 ° С, kwabamhlophe + 12 ... +18 ° С. Ukuvuvukala kwe-wort kwenziwa ngesihlakala samanzi futhi kuthatha izinyanga ezi-3-4. Iwayini liyacaciswa, futhi udoti uvele phansi kwebhodlela. Ngakho-ke, kanye ngenyanga benza ngokweqile, ngenkathi begcwala umkhiqizo ngomoya-mpilo. Ngaphambi kokuthumela iwayini lokuvuthwa nokuguga engeza ushukela okokugcina, ngokuya ngokuthandwa komenzi.

Isigaba Sesithathu: Ukulawulwa kwenqaba

Ekuqaleni, ushukela ongu-1% unikeza okuqukethwe yi-0.5% kotshwala kumkhiqizo ophelile. Ngakho-ke, amandla afunekayo kanye nobumnandi bewayini butholakala ngokuqaliswa kweshukela okuhlukanisiwe. Ngesikhathi sokuvutshelwa, isikhunta sicubungula i-glucose ne-fructose otshwaleni.

Ukukhiqizwa kwewayini owomile kwenzeka ngaphandle koshukela owengeziwe. Amandla esiphuzo azoncika kokuqukethwe ushukela kokuqala kwamagilebhisi avuniwe.

Amawayini amnandi anamaphesenti aphezulu otshwala ekwakhiweni kwawo. Ushukela uyangezwa ngesikhathi sokuvutshelwa. Inani layo libalwa ngokuya ngomphumela oyifunayo.

Isinyathelo sesine: ukudalelwa

Ukwakheka kokudonswa phansi kwebhodwe ngobukhulu obungu-2-5 cm kubonisa ukuthi sekuyisikhathi sokuthela leli wayini elisha. Isitsha se-wort siphakanyiswa ngobumnene siye phezulu. Kuyinto elula ukubeka ibhodlela eligcwele etafuleni, nelesibili elingenalutho esihlalweni. I-siphon ebizwa ngokuthi yokwehliswa idonswa ku-wort - i-hose esobala ebonakalayo yedayipi elincane noma ithubhu elifanayo. Ibambe umkhawulo owodwa wethhubhu amasentimitha ambalwa ukusuka ekululeni, idlule kwesibili, izinsimbi zewayini zidonswa ngumlomo ngaphakathi. Ngemuva kwalokho, ngokunyakaza okubukhali, i-hose idluliselwa entanyeni yesitsha esamukelayo. Kuyinto elula ukuhambisa iwayini ndawonye. Umuntu oyedwa uphethe ishubhu, bese umlingani wakhe alungisa ibhodlela ngokucophelela noma ahlele kabusha iziqukathi ezincane.

Ukususwa ngesikhathi ngesikhathi esidakeni kuvimbela ukubonakala kwephunga elingathandeki nolaka. Lo msebenzi wenziwa ngaphambi kokufaka ushukela naphambi kokufaka ibhodlela.

Uhlobo lokugcina lwewayini alukakhiwa, ngakho alukabonakali ngokuphelele. Uma isiphuzo sihlala sinamafu ngemuva kokuvuthwa egumbini elingaphansi, sicaciswa nge-gelatin noma ngebala leqanda. Kusetshenziswe ikhabhoni eyenziwe yenziwa othulini kwesinye isikhathi.

Isinyathelo sokugcina: inzalo

Kunezindlela ezimbili zokuqedela izinqubo ze-Fermentation.

Abanye abakhiqizi bakhetha inkambo yemvelo yesigaba esibaluleke kangaka. Amabhodlela afakwa egumbini elingaphansi noma kwelinye igumbi elimnyama. Bafaka izingidi zamanzi. Iwayini ligcinwa izinyanga ezingama-2-3 emazingeni okushisa aphansi njalo.

Indlela yesibili ikuvumela ukuthi ukhanyisele isiphuzo. Ukuguga okwalandela okuphezulu kuhambisana nokunambitheka okuthambile, okunephunga elimnandi nephunga elimnandi. Ukuze wenze lokhu, hlanza amabhodlela ngomkhiqizo oseqedile ngale ndlela elandelayo:

Amabhodlela ewayini abekwe esitsheni. Zimbozwe ngendwangu futhi zimbozwe ngamakhokho. Thela amanzi kuze kufike ezingeni "lamahlombe" bese uqala ukufudumeza. I-thermometer ifakwa kwelinye lamabhodlela.
Ku "bhati lamanzi" izinga lokushisa kwewayini lelethwa ku +60 ° C. Ukufa kwemvubelo kuyayivimba ngokuphelele inqubo yokuvutshelwa. I-Carbon dioxide iyaphunyuka bese isitsha sivaliwe.
Amabhodlela angcolisiwe apholile ekushiseni kwegumbi futhi uwagcina egumbini elipholile, elimnyama.

I-Sauvignon

Ibhodlela nokugcinwa kwewayini

Iwayini lihlungwa ngaphambi kokugcotshwa. Yenza lokhu ngokukhetha usebenzisa i-flannel, iphepha lezicubu noma izihlungi zamaphepha. Uma umsebenzi wezobuchwepheshe wokucacisa okwenziwe ngobuciko wenziwa, kuzokwanela.

Amabhodlela ewayini akhethekile ahlanzwa ngekhambi likasawoti futhi ahlanjiwe ngokuphelele. Izitsha zeglasi ezimnyama zivikela umkhiqizo ekuchayelweni yilanga. Okokusebenzisa ukhokho usebenzisa ama-plugs amade. Zizohlala zinamandla futhi zizovala intamo ngokuqinile uma ibhodlela ligcinwe endaweni ethambekele kuyo. Thela iwayini esitsheni ukuze u-2 cm womoya ufike phezulu ekhokhoyeni. Intamo yomkhumbi ivalwe nge-wax ukuze ugcine amakha.

Isela elipholile nelomile liyindawo enhle yokugcina isiphuzo. Ukushisa kwegumbi okuphezulu kungu-+8 ° C, kufanelekile kuwayini omhlophe nabomvu.

Ukulondolozwa kokunambitheka kungenzeka kuze kube yiminyaka engu-5, ngokuya ngezimo ezinconyiwe.

Ijusi lejamu

Ekhaya, ungenza isiphuzo sewayini kusuka kwezinye izinto ezingavuthiwe. Sebenzisa noma iyiphi ujamu: i-cherry, okusajingijolo, i-currant. Amandla wewayini azofana namasampula womdiliya we-semisweet: 10-13%. Yenza izinyathelo ezifanayo zokupheka. Esikhundleni sendawo yeast yewayini, kusetshenziswa omisiwe omisiwe. Ubuningi bezithako:

3 amalitha jamu yakudala;
50- 300 amagremu kashukela;
Ama-300 gr omisiwe;
3 amalitha amanzi.

Okuqukethwe kwekhalori nezinzuzo zewayini eyenziwe ekhaya

Isiphuzo somlingo siqukethe:

amavithamini B1, B2, C, P;
trace element Ca, K, Mg, Na;
amaprotheni, ama-amino acid, ama-peptides, ama-carbohydrate, ushukela, i-fructose;
amaminerali acid (i-tartaric, i-malic, i-salicylic).

USaperavi

Ngakho-ke, ukusetshenziswa kwe-wayini ngokulinganayo kunethonya elizuzisayo ebuchosheni. Yehlisa umfutho wegazi ne-cholesterol. Izindonga zemithambo yegazi ziyaqina, ukuqina kwegazi kuxazululwa, nokusebenza kwenhliziyo kuyashukunyiswa. Ukugaya ukudla kusebenza ngokwengeziwe. Isingeniso ekudleni kwewayini kuvimbela ukufakwa kosawoti futhi kuqinise amathambo, kubhubhisa i-microflora ye-pathogenic emzimbeni. Isiphuzo sithanda ukulala kahle nokuzilibazisa, sithuthukisa umsebenzi wamaphaphu. Ngefomu elishisayo asetshenziselwa ukwelapha ukubanda.