Namuhla, kunezinhlobo eziningi zewayini ezihlukahlukene ezihlukahlukene zamajikijolo. Kodwa ethandwa kakhulu namanje iwayini leviniga. Sizokhuluma ngokuthi yiliphi uhlobo lamagilebhisi okumele akhethe nokuthi singakwenza kanjani isiphuzo esihlwabusayo kulesi sihloko.
Yiziphi izinhlobo ezihlukahlukene zamagilebhisi ongakhetha kuzo
Ukwenza iwayini ngamagilebhisi ekhaya, ungakwazi ukukhetha ngokuphelele noma yikuphi okuhlukahlukene lesi sitshalo. Ngaphezu kwalokho, isiphuzo esiphundu singenziwa ngokuhlanganiswa kwezinhlobonhlobo zamagilebhisi. Ngisho noma uxuba izinhlobo ezimhlophe ne-blue, iwayini ngeke linciphise ukunambitheka kulokhu, futhi kwezinye izimo uzangeza. 
Isiphuzo somvini esivame kakhulu senziwa kusukela kuzinhlobo zemagilebhisi ezilandelayo: Druzhba, Kristall, Stepnyak, Platovskiy, Festivalny, Saperavi, Rosinka. Zonke lezi zinhlobo ziqukethe isamba esikhulu soshukela kumajikijolo awo, ngakho-ke isiphuzo sinomsoco kakhulu.
Uyazi? Ngonyaka ka-2000, esendayini yewayini, isiphuzo selanga esinekhono lama-6 amalitha sathengiswa ngesigamu sezigidi zamaRandi. Kwakuyiwayini likaCabernet Sauvignon ka-1992, futhi umphathi we-American top Chace Bailey wathenga.
Abathandi bewayini abazenzela bangasho ngokuvumelana ukuthi isiphuzo esiphundu kunazo zonke sivela ku-Isabella noma kuLididia. Kulomkhiqizo udinga ukwengeza ushukela omncane, kodwa ukunambitheka kwawo kuhle kakhulu.
Izithelo zomvini ezivame kakhulu "iwayini" zibhekwa: "I-Pinot Blanc" noma "i-Pinot Noir", "Chardonnay", "Aligote", "Sauvignon", "Merlot", "Cabernet".
Iziphuzo ezivela ezintweni zezithelo zomvini zine pink zithandwa ngokukhethekile. Ziyaziwa ngokuhambisana kwazo okucebile nokunambitheka okuyingqayizivele. Kodwa iwayini elimnandi lingenziwa nakwezinye izivini ezivuthiwe zasendle ezivamile.
Okuqukethwe okuphezulu kwejusi, okuyisimo esibalulekile sokwenza iwayini, sinayo izinhlobo "Jupiter", "Kesha", "Monarch", "Amursky".
Ukulungiswa kwamagilebhisi
Izinto eziwusizo zokulungiselela isiphuzo selanga kufanele qoqa ngo-September, nasezindaweni eziseningizimu - ngo-Okthoba. Ukuvuna kungcono kakhulu lapho kwenziwa khona isimo sezulu esicacile futhi sezulu, kuyadingeka ukuthi izinsuku ezingu-2-3 ngaphambi kokuba amajikijolo angabanda futhi abe nemvula. Ngemuva kokuvuna, udinga ukuyihlunga: phindela emuva wonke amajikijolo angavuthiwe, owomile nohlaza, ususe amagatsha engeziwe namaqabunga.
Ngemuva kokukhetha amajikijolo, kufanele abekwe amahora ambalwa elangeni. Ngakho izingqimba zamagilebhisi zizothola ukunambitheka okucacile. Ama-Winemakers akumangalisi athi iwayini ngumkhiqizo ophilayo ozwa noma yikuphi ukuphathwa kwezinto. Kodwa omunye akufanele agcine amaqoqo eqoqwe izinsuku ezingaphezu kwezinsuku ezimbili.
Kuvinjelwe ukugeza amagilebhisi avunyiwe, ngakho-ke kuyolahlekelwa yimvelo yemvubelo. Ebhekheni ngalinye kunezinambuzane ezincane zemvelo ezisiza ngokuvutshelwa, uma amaqoqo ehlanzwa, ikhwalithi yewayini elizayo lizohlaselwa ngokushesha. 
Ukucubungula amagilebhisi
Amagilebhisi kufanele afakwe esitsheni sepulasitiki, sepulasitiki noma esilondoloziwe. Noma yiziphi iziqukathi ezikhethiwe kudingeka zigcwaliswe ngomkhiqizo Izingxenye 3/4uma kungenjalo ijusi ne-pulp kungagijima. Ungawachoboza amajikijolo ngezandla zakho, izinyawo, noma amadivaysi akhethekile enkuni, njenge-pestle yokhuni.
Kubalulekile! Uma ukucubungula amajikijolo akukhuthazwa ukusebenzisa izitsha zensimbi ezihlanzekile. Lapho besabela ngejusi lamagilebhisi, bangakwazi ukugcoba futhi banikeze ukunambitheka kwe-metallic engathandeki esiphuzweni esiphundu.
Ngendlela, abakwa-winemakers abanolwazi bathi iwayini elimnandi kunazo zonke litholakala kuphela uma umvini wamagilebhisi atholakala ngamandla adonsela phansi (ijusi lenziwa ngokuzenzekelayo esitsheni esikhulu ngaphansi kwesisindo samagilebhisi alo). Kodwa ukuze uthole i-juice ne-pulp ngale ndlela, udinga inani elikhulu lamagilebhisi amakhulu.
I-pulp kanye nejusi okumele kutholakale kufanele kuhlanganiswe ngendwangu bese kufakwa endaweni emnyama efudumele izinsuku ezingu-3-4. Ngemuva kwesikhathi, i-pulp izohamba phezulu, ijusi lizoba lula ukuhlukanisa. Futhi ungakhohlwa ukuxuba isitsha ngenhlanganisela okungenani kabili ngosuku, ngaphandle kwalokho ijusi lingase liguqule umuncu.
Ukuthola ijusi elihlanzekile
I-iresiphi yewayini elivuthiwe iwayini ngokuyinhloko ukuhlukaniswa okufanele kwejusi kusuka emaspini. Okokuqala udinga ukuqoqa wonke ama-pulp ebusweni bejusi bese uwufaka esitsheni esihlukile (khona-ke, uma ufisa, ungenza i-chacha kuyo).
I-liquid esisele kumele ihlungwe kahle izikhathi eziningana. Ukuze wenze lokhu, sebenzisa i-gauze evamile, udinga ukuhlunga okungenani izikhathi ezingu-2-3. Ngezinkohliso ezinjalo, ijusi lithola i-oxygen eyengeziwe futhi edingekayo.
Manje ungazama ijusi uphinde uhlole i-acidity. Uma i-acidic kakhulu, ingahlanjululwa ngamanzi, kodwa hhayi ngaphezu kuka-0.5 amalitha amanzi ngamithayi ayi-1 ejusi.
Kubalulekile ukwenza lokhu kuphela ezimweni ezimbi kakhulu, futhi kungcono ukungenzi ngaso sonke isikhathi, ngoba esikhathini esizayo usadingeka ukwengeze ushukela eketsheni, okuzosiza ekunciphiseni kwe-acidity. 
Ukugcwalisa i-tank yokuvutshwa ngejusi
Ngalesi sigaba, ijusi kufanele lithelwe ezinkalweni ezikhethekile futhi lifakwe endaweni efudumele. Kuyinto efiselekayo ukuthi lezi ziqukathi zaziyizibuko futhi zinentamo ende. Kubalulekile ukugcwalisa iziqukathi ngo 2/3, izingxenye eziphezulu - 3/4. Ngendlela, enye yezinketho zeziqukathi zamanisi ingaba ipulasitiki yokudla epulasitiki. Kulezi ziqukathi, ijusi lizoqala isiteji sokuvutshelwa.
Sincoma ukuthi uzijwayele ngobuchwepheshe wokwenza iwayini "u-Isabella" ekhaya.
Ukufakwa kwe-Water shutter
Ukukhiya okusetshenziselwa ukuhlunga amanzi kusetshenziselwa ukunciphisa ukuxhumana kwesiphuzo esincane se-solar ne-oksijeni, kanye nokukhipha i-carbon dioxide ethandini, okwenzeka ngesikhathi sokuvutshelwa. Ngenxa yalokhu, ibhodlela elikhethekile lifakwa kwi-can (ibhonasi noma ibhodlela). ukulungiswa kwensimbi.
Uyazi? Phakathi neMbuso WaseRoma, ngaphambi kokuqala kwenkathi yethu, abesifazane babengavunyelwe ukuphuza iwayini. Uma owesifazane ephula lo mthetho, umyeni wakhe unelungelo lokumbulala.
Ungenza ukukhiya kwamanzi ngesitsha ngewayini elincane ngokwakho, kodwa ngokuthembeka kungcono ukuyithenga esitolo. Uphawu oluvame kakhulu lwamanzi yi-tube ehlanganiswe ohlangothini olulodwa ne-fermentation tank lid, kanti elinye likwazi ukugcwaliswa ngamanzi. 
Abanye abakwa-winemakers basebenzisa iglavu yejaza yezokwelapha ejwayelekile njengamanzi amanzi. Ukuze wenze lokhu, yibeke ku-tank yokuvotela futhi komunye weminwe yeglavu yenza umgodi omncane (ungasebenzisa inaliti).
Ukuvutshelwa okusebenzayo
Ukushisa kokugcina kwewayini elincane elibomvu nokuvutshelwa okusebenzayo kufanele kube ngaphakathi kuka 21-28ºС. Ngezinhlobonhlobo ezimhlophe zesiphuzo sobusuku, umbuso wokushisa kumele uguquke ebangeni kusukela ku-17 ° kuya ku-22ºС. Mane ukhumbule ukuthi ekushiseni okuphansi kuka-16 ° C ukuvuthwa kwesiphuzo esincane kungayeka.
Ngendlela, ukushisa okukhulu okushisa nakho kuyaphikisana ngokuqinile. Kungcono ukugcina iziqukathi ngesiphuzo endaweni emnyama, uma kunokwenzeka, zimboze ngendwangu ebanzi.
Iwayini elenziwe ngokuzenzela lenziwa "izipho" eziningi zensimu: i-currant emnyama, okusajingijolo, i-apula, i-chokeberry emnyama, i-yoshta.
Ukwengeza ushukela
Ngokunyuka okunye ekuhlungeni ushukela ewayini elincane ngo-2% wamandla ayo ukwanda ngezinga elilodwa. Kule nguqulo evamile, ngaphandle kokwengeza ushukela, isiphuzo sokushisa sizoba namandla ka-9-10 degrees. Kodwa-ke, inqaba enkulu kunokwenzeka yiziqu ezingu-14. Kufanele kuqaphele ukuthi amandla ewayini angadlula amadiresi angu-14, kodwa ke yonke imvubelo yemvelo ifaka ukufa, inqubo yokuvuthwa iyayeka.
Ngemuva kwezinsuku ezingu-2-3 zokuvutshelwa okusebenzayo, ushukela lungafakwa ezitsheni ezinephuzo. Ukuze wenze lokhu, udinga ukukhipha ilitha lejusi esitsheni bese wengeza 50 mg ushukela kuwo. Bese uxuba konke bese uzama: uma ijusi lihlala lingumuncu owodwa, ungangezelela amanye amagremu angu-20-30 ushukela. Bese ukhiphe konke okuketshezi ketshezi ngaphakathi kwesitsha. Izinqubo ezinjalo kufanele ziphindwe njalo ezinsukwini ezingu-5-7. Futhi uma uqaphela ukuthi okuqukethwe okushukela kwesiphuzo sobusuku akusawa, ungayeka ukungeza ushukela. Lokhu kuzosho ukuthi ushukela usuvele usuqedile ukubhekwa utshwala.
Ngokumangazayo, iwayini lingalungiswa ngisho nakwi-jam futhi i-compote.
Ukususwa kwewayini kusuka ku-sediment
Ngokuvamile umjikelezo ogcwele wokuvuthwa ungaqhubeka. kusuka ezinsukwini ezingu-50 kuya kwezingu-60. Kuncike ezimweni zokushisa kanye nezinhlobonhlobo zamagilebhisi ezenziwe ngalo isiphuzo esiphundu. Kodwa uma emva kwezinsuku ezingama-60 inqubo yokuvuthwa iyaqhubeka, kungcono ukuhlukanisa okuqukethwe kwe-tank ku-sediment.
Ukuze wenze lokhu, sebenzisa i-hose encane ehlanzekile, futhi yonke into esetshenziselwa uketshezi isetshenziselwa isidlo esihlanzekile. Okulandelayo, gqoka uphawu olusha lwamanzi bese ushiya iwayini endaweni emnyama isikhathi esithile, ukuze kube kuhle.
Kubalulekile! Uma emva kokuphela kokuvutshelwa ukugcina iwayini emanzini isikhathi esingaphezu kwamasonto amabili, khona-ke ingalahlekelwa iphunga layo elimnandi nokunambitha.
Iwayini livaliwe kuphela kulokho, uma igilavu yezokwelapha yashaywa (lapho isetshenziswe njengamanzi amanzi), futhi uketshezi lwayo lwavulwa futhi luye lwawa. Noma uma amanzi ebhange ayeseqedile (uma kwenzeka usebenzisa uphawu oluthengwayo lwe-hydraulic seal). 
Khipha iwayini ku-sediment kufanele kube ngokushesha, ngoba ngokuhamba kwesikhathi kungaba buhlungu. Lokhu kwenzeka ngenxa yokuthi imvubelo ye-fermentation iyancipha futhi, ngaphezu kokunambitheka okubabayo, ingaba iphunga elimnandi.
Ukuze uhlukanise kahle uketshezi oluvela kulesi sediment, okokuqala isitsha esinesiphuzo sosazi kufanele sibeke endaweni ephakeme. Khona-ke kufanele ulinde kuze kube yilapho ama-solids aphinde asheshe (ngenkathi ukudluliswa kwe-liquid, i-precipitate ishukumisela kulo lonke isiphuzo).
Okulandelayo, udinga ukuthatha i-hose encane ehlanzekile nomkhumbi omusha wokuvuthwa, obeka ngaphansi kwezinga le-tank ngewayini. Gcoba ngokucophelela kancane kancane, ubambe i-hose 1-2 cm ngaphezu kwesidumbu. Uma kungenjalo, kungahamba kanye noketshezi ku-tank entsha.
Ukulawula ushukela
Kuleli phuzu, ukuvuthwa kwesiphuzo sobusuku kuyeka ngokuphelele. Ngakho-ke, uma ungeza ushukela, it ngeke isetshenziswe utshwala. Kunconywe kakhulu: 250 g ushukela ngehora elilodwa lokuphuza. Lawula amaswidi kumnandi wakho. Thelela ilitha lesiphuzo endaweni ehlukile bese ufaka ushukela kuso kancane kancane. Uma uthola kahle, ungafaka ushukela kuzo zonke amabhodlela noma amathini.
Abaningi bazibuza ukuthi banganquma kanjani amandla ekhaya. Kunezimpendulo eziningana kulo mbuzo. Indlela elula yokunquma inqaba ukuthenga umuntu wewayini. Njengoba ufunde ngokucophelela imiyalo yokusetshenziswa, ungakwazi ukukala amandla wewayini lakho. Uma ungenayo imitha yewayini, khona-ke kukhona enye indlela. 
Le ndlela ngokuqondile ixhomeke enani likashukela emkhiqizo wakho. Okuqukethwe ushukela we-wort kubalwa ku-brie. Uma, isibonelo, umkhiqizo wakho unama-22-23 Bree, amandla ayo angama-13.3-13.7 degrees. Inani le-brie (ushukela wezinga) lilinganiswa ngokusebenzisa i-refractometer. Uma ungenayo i-refractometer, ungasebenzisa amatafula akhethekile okuqukethwe ushukela, lapho izinga le-Brie liphawulwa khona ngezinhlobo ezahlukene zemagilebhisi.
Uyazi? I-Palatinate Museum ibeka ibhodlela lewayini elidala kunazo zonke emhlabeni. Ibuyela emuva ku-325 AD.
Ukuvuthwa kwewayini
Emva kwazo zonke izinqubo ezingenhla, iwayini lingashiywa ekuvuthweni. Iziphuzo eziphuzile ezivela kumagilebhisi amhlophe kufanele zigcinwe izinyanga ezilodwa nengxenye, futhi ezibomvu - ezimbili. Ngaphezu konyaka ukulwa noyedwa wezinhlobonhlobo zewayini Asikho isidingo, ngeke kube nomqondo (izenzo ezinjalo ngeke zithinte izakhiwo ze-organoleptic zesiphuzo).
Isiphuzo esincane singcono kakhulu sithelwa ezigayini ezingilazi kakhulu. Kudingekile ukuwugcwalisa ngewayini emaphethelweni ukuze kungabi khona indawo yomoya emoyeni. Kungcono ukufaka iziqukathi ngezigxobo ze-cork. Udinga ukugcina isiphuzo selanga endaweni epholile emnyama ekushiseni kwe-5-20ºС.
Ukuhlanza iwayini ekungcoleni
Ukukhanyisa iwayini ekhaya kungenziwa izindlela ezahlukene. Sizokutshela kabanzi ngezindlela eziyinhloko zokuhlanza isiphuzo sosola:
- Ukuhlanza nge-gelatin. Ukukhanyisa iwayini ngale ndlela udinga ukuthatha u-10-15 g we-gelatin ngamalitha angu-100 esiphuzo. Amahora angu-24, i-gelatin kumele ifakwe emanzini apholile, isithathe esikhundleni sawo izikhathi ezintathu. I-gelatin kufanele ihlanjululwe emanzini afudumele bese ingeza ingxube kwisitsha ngokuphuza. Ngemuva kwamasonto angu-2-3, zonke izinto ezidlulele zizobambelela "kwi-gelatin" futhi zifinyelele. Udinga nje ukukuqoqa, futhi iwayini lizokhanya kakhulu.
- Ukwelashwa okushisayo. Zonke izikhumba ze-glass kufanele zifakwe esitsheni sesimbi noma epanini, gcwalisa isitsha ngamanzi kuya phezulu kakhulu amabhodlela bese ubeka umlilo ukushisa. Kulesi simo, amabhodlela kumele afakwe uphawu oluqinile ukuze utshwala oluvela kusiphuzo sobusanga aluqhumeki. Sishisa amanzi kuleli tangi libe ngu-50-60 °. Inqubo iphindwe izikhathi ezingu-2-3. Ezinsukwini ezimbalwa kamuva iwayini lizohamba. Kungasuswa ngendlela esichazwe ngenhla.
- Isebenze ikhoni. Ukukhanyisa ngale ndlela kusetshenziswe ezimweni ezimbi kakhulu. Isibonelo, lapho iwayini lunephunga elimnandi. Kudingekile ukuthi ungasebenzisi amalahle omuthi, futhi ukhuni. Ichotshozwa ibe yi-powder, yengezwe esiphuzweni ngesilinganiso esingu-4-5 g wamalahle ngamalitha angu-10 ketshezi. Ngemuva kwezinsuku ezingu-3-4, isiphuzo kufanele sishukunyiswe njalo, futhi ngosuku lwesihlanu kufanele ihlanzwe ngesihlungi esikhethekile (isibonelo, iphepha lokuhlunga).
- Cold ukukhanyisa isiphuzo solar. Iwayini lingagcinwa isikhathi esithile endaweni ebandayo emazingeni okushisa -5 ºС. Ngaphansi kwezimo ezinjalo, imvubelo yemvelo kanye nezinhlayiyana ze-wort ziyancipha. Khona-ke iwayini lihlungwa ngokushesha bese libuyela endaweni efudumele.
- Ukucacisa ubisi. Le ndlela isetshenziswa futhi iyasetshenziswa njalo. Ku-1 litre lokuphuza udinga ukufaka isipuni se-milk skim. Shiya iwayini ekushiseni kwe-18-22ºС. Emva kwezinsuku ezingu-3-4 isiphuzo sizoba lula kakhulu.
Kunezindlela eziningi ezingcono zokuhlanza iwayini kusuka ezinhlayiyeni ze-wort nemvubelo yemvelo. Kodwa sichazile izindlela ezithandwa kakhulu kubantu abangenhla. Ngendlela, abaningi be-winemakers bacabangela indlela yokwelashwa kokushisa kwesiphuzo indlela ephumelela kakhulu.
Sula kanye nokugcina
Amabhodlela okugcina isitoreji sewayini isikhathi eside ngaphambi kokuba ibhodlela lihlanjululwe kahle futhi lihlweliswe nge-disinfected. Udinga ukuthululela isiphuzo cishe kwikhosi uqobo (ungashiya 1-2 cm isikhala samahhala). Ama-coorks okuvalwa kufanele abe amasha futhi ahlanzeke, ngaphandle kwalokho isiphuzo singathola iphunga elimnandi nelinambitha. Uma ungayikugcina isikhathi eside isikhathi eside, khona-ke ungayifaka nge-bia evamile.
Kubalulekile! Uma uzogcina iwayini isikhathi eside, khona-ke ungayifaka emhlabathini. Ngesikhathi esifanayo, ufafaza umgodi ngotshani, bese ufafaza amabhodlela phezulu ngesihlabathi.
Kubalulekile ukufaka amabhodlela ngekhamera ekhethekile, ngakho-ke isitsha esiphuzeyo sizoba nzima kakhulu. Ngaphambi kokubamba ama-corking, izitoreji kumele zishiswe emanzini ashisayo. Ngemuva kokukhuphuka kwengulube ngosizo lwenkomishi kungaqhutshwa amabhodlela. Khona-ke kufanele usule kahle intamo ibhodlela bese ugcwalisa nge-wax noma nge-wax. Ngakho-ke ukuphuza kuzogcina ubumnandi namandla. 
Ukuze ukwazi usuku lokuchithwa kanye nohlobo lwewayini, kunconywa ukuthi ubambe amalebuli kubhodlela ngalinye. Gcina iziqukathi ngesiphuzo esinomlilo endaweni esinqunyiwe. Ngakho-ke ukuphuza kuzogeza ukugaya, kuzohlale kulesi simo sokuvuvukala.
Uma ugcina ibhodlela endaweni eqondile, ama-caps angase ame, iziqukathi zizolahlekelwa ukuqina kwazo. Iwayini kufanele ligcinwe emazingeni okushisa ka-5-8 ºС. Iwayini eliqinisiwe ligcinwe ekushiseni kwe-8-10ºС. Kodwa uma kulawa mazinga okushisa ukugcina izinhlobo ezihlukahlukene zokuphuza iziphuzo zelanga, ziyakwazi ukuvuthwa, ngakho-ke, lezi zinhlobonhlobo zigcinwa emazingeni okushisa ka 4-6ºС.
