Kunezinhlobo ezahlukene zeziphuzo. Ezinye zazo zenzelwe ukucima ukoma kwazo, abanye, ngokuphambene nalokho, zisetshenziselwa imiphumela yabo evuthayo. Iziphuzo ezinjalo ziqukethe utshwala ekubunjweni kwazo. Iziphuzo zokuphuza utshwala zenziwe yizinto ezisetshenzisiwe zemvelo, eziqukethe ushukela lwazo. Ngesikhathi sokuvutshelwa, bawela phansi zibe izakhiwo ezilula futhi bakhiqize utshwala, kuhlanganise ne-ethyl.
Abanye abantu abazethembi abakhiqizi bezimboni ezindabeni zekhwalithi nokunambitheka, ngakho-ke bakhetha ukulungiselela imikhiqizo yabo siqu, eyenziwe ekhaya. Kulokhu, kokubili izinto ezisetshenzisiwe zakudala, njengokolweni, non-standard, ezifana namajikijolo nezithelo, ziyasetshenziswa. Kulesi sihloko sizobheka izimfihlo zokwenza iwayini le-i-josebhisi elenziwe ngokwenzayo - iresiphi yesinyathelo ngesinyathelo sokulungiselela nokubumbana okubalulekile kwalenqubo.
Imishini yokuthenga nokukhishwa
Ukuze ulungise lesi siphuzo esiphundu ekhaya, uzodinga ukusungula okulula:
- tolkushka;
- isitsha;
- ingilazi enkulu yeglasi;
- i-gauze;
- isitimela sokuvutshelwa;
- iglavu yejubber noma uphawu lwamanzi.
Uyazi? Namuhla, akekho obuza ukuphepha kwewayini elenziwe ngokwenza emkhosini. Kodwa lokhu kwakungesona kunjalo njalo. EGreece lasendulo, ummemezeli omuhle, owamukela izivakashi, wayelokhu ephuza iwayini kuqala, ukuze wonke umuntu aqiniseke ukuthi iwayini alinobuthi futhi lifanele ukusetshenziswa. Ngaphandle kwezinhlayiya, okwakube sekuxutshwe ekudleni kwesitha, i-fungus, eyangena endlini iwayini ekwakhiweni kwayo, ingaba nomuthi wokuphuza. Umninindlu ophuza iwayini waqinisekisa ukuhlanzeka nokuphepha kwalowo mkhiqizo omuhle.
Izithako
- Ijikijolo amajikijolo - 1.5 kg.
- Ushukela - 0.5 kg.
- Amanzi - 0.5 l.
Ukulungiselela amajikijolo ugqumugqumu
Khetha ngokucophelela lonke ubukhulu bamajikijolo avuthiwe. Susa kuwo amajikijolo angavuthiwe, ebolile, i-gooseberries enezibonakaliso zesikhunta noma nje ewonakele. Phezu kwesikhumba salezi amajikijolo kunemvubelo yemvelo yemfucuza, ngakho-ke akudingeki ukuba ugeze ubukhulu berry, ngaphandle kwalokho uzophazamisa inqubo yokuvutshelwa.
Isinyathelo ngesinyathelo iresiphi yewayini elenziwe ngezenzo
I-Gooseberries - eyesibili ngemva kokuvuthwa kwamagilebhisi. Abadingi ukuvuselelwa okungeziwe, ngakho-ke, ngokwemithetho eyisisekelo yokuvuna, iwayini lizoba nekhwalithi eliphakeme futhi elihlwabusayo.
Iwayini elenziwe ngokuzenzela lingalungiswa izithelo eziningi namajikijolo: amagilebhisi, ama-plums, ama-apula, ama-raspberries, i-yoshty, i-chokeberry emnyama, i-currant emnyama, ama-rose petals.
Thatha amajikijolo akhokhethiwe. Akudingeki ukuba agezwe, imvubelo yasendle ehlala kuyo iyoqinisekisa ukuthi inqubo evamile yokuvutshelwa kwewayini. Uma unamajikijolo amaningi, thatha insimbi noma ipayipi yeplastiki enezinhlangothi eziphakeme. Kuyoba lula ukuxoxisa ugqumugqumu. Inani elincane lingagcotshwa endishini evamile. Thela amajikijolo ungene esitsheni, uwasabalalise ungqimba olulodwa futhi uxoqe ngobumnene ngokuchoboza. Konke kuzosetshenziselwa: i-pulp, amathambo, isikhumba. Ukukhwabanisa kunzima kunika ijusi, ngakho-ke hlamba ngokucophelela. Gcoba uginta olulandelayo ube yizimbiza ezihlanzekile kuze kube yingxenye yomsindo.
Ngokushesha nje lapho ubukhulu berry bukulungele, qala ukufaka amanzi. Amanzi azonciphisa i-asidi yesisindo futhi aphule ijusi elisele epulp. Inani elihle lizoba: ingxenye eyodwa yamanzi kuya izingxenye ezintathu zamajikijolo. Ikhwalithi yamanzi kumele ibe yinto engacacile. Thatha amanzi okuphuza kuphela esitolo noma uhlunge kahle kahle. Amanzi kampompi aphuzi noma abilisiwe kulolu cala ngeke asebenze.
Qala ukungeza ushukela. Balale kusukela ekulinganiseni okufana namanzi. Kuyoba nengqondo ukungagcwalisi ivolumu yonke ngesikhathi esisodwa, kodwa ukushiya cishe ingxenye yesine ukufaka umkhiqizo njengoba iwayini likhula. Imfucumfucu ifakwe kwisidlo esinjalo nokuvuthwa okunamandla.
Kubalulekile! Yenza kancane kancane isilonda ukuze imvubelo ihlale isondla. Uma uthele wonke ushukela owudingayo ngesikhathi esisodwa, uzokwenyuka futhi ususwe ekuqaleni kokukhipha.
I-Berry kumele ilungele. Ukumboza izimbiza eziphethwe ngendwangu encane, ehlanzekile (i-gauze) - lokhu kuzobakhulula ezinambuzaneni. Ungayiqinisa ngokuqinile ukuze i-wort isetshenziswe nge-oxygen. Dlulisa izimbiza ekamelweni elifudumele ukuze uqale ukuvutshelwa. Ukushisa akumelwe kube ngaphansi kwama-degrees angu-22. Ngeviki elilandelayo, hlanganisa okuqukethwe kwamathini kabili ngosuku ngekhasi elisha lezinkuni noma isikhumba. Ukugqugquzela kuyodlulisa isikhunta esingaphansi nangaphezulu, futhi bonke bayothola inani elifanayo le-oxygen noshukela.
Isonto emva kokuvala amathini, uzobona ukuthi izingcezu ezinkulu zamajikijolo (i-pulp) zivele kanjani - i-pulp, ikhasi. Zisuse nge-spoon noma i-strainer encane, ubeke eceleni kwesitsha esihlukile bese ucindezela. Gwema i-wort engasetshenziswanga emathini, hlukana nge-gauze enkulu noma isihluthulelo esikhulu. Yengeza kuyo i-wort, ekhishwa ngaphandle kwe-pulp, ukulahla i-pulp, futhi uthele ijusi phezu kwamathini noma ufake isitsha esisodwa esikhulu ukuze uqhubeke nokuvuthwa.
Thola ukuthi yiziphi izakhi zokugcoba ezinomzimba womuntu
Ukuze iwayini lakho lingabi uviniga, kuzomele uvimbele ukungena ku-oxygen futhi ngesikhathi esifanayo ukuqinisekisa ukukhululwa carbon dioxide. Ukuze wenze lokhu, vala izintambo zeziqukathi ezinama-hydraulic locks noma amagantshi ajwayelekile wejaza yemigubho yalokhu.
Uma umise amagilavu, uwabeke entanyeni bese ubopha imbobo encane eminwebeni noma ngomunwe ophakathi ngenaliti encane. Le ndlela ilula, kepha hhayi kahle kakhulu ngewayini, ngoba i-carbon dioxide ayinayo isikhathi sokuphuma emigqumeni eyanele futhi i-wort igxuma.
Kubalulekile! Qinisekisa ukuthi umoya owedlulele awungena esitsheni nge-wort eqoshiwe. Imvubelo iyokwanela oksijeni engena esiphuzweni ngenkathi idwengula emhlabathini. Ukufinyelela okuqhubekayo emoyeni kuzoholela ekubunjeni.
I-hydrolock, ngokuphambene nalokho, inikeza ukushintshwa kwemoya enhle. Yenza kube lula. Thatha i-cap eqinile ne-plastic hose kuze kube ngu-centimeter ububanzi. Yenza umgodi esihlalweni sobubanzi obufanayo bese ufaka i-hose kuwo. I-hose kufanele ibanjwe ngokuqinile emgodini ukuze ingavumeli umoya ungene. Kuzoba usizo ukuphatha indawo yokujoyina ne-sealant. Ukumboza intamo bese uhlehlisa omunye umkhawulo we-hose engilazini yamanzi. Amanzi futhi azosebenza njengesango: ukukhulula i-carbon dioxide, ungavumeli emoyeni womoya.
Njalo emasontweni amabili, cwilisa amanzi ahlanzekile emhlabathini, okuyinto izokwenziwa ngaphansi kommbizi. Umthamo we-sediment uzoba mkhulu, kuze kube ngu-50% we-mass mass. Ukukhipha uqale ukuvotela i-wort zibe izimbiza ezihlanzekile bese ufaka ushukela omncane kubo ngaphambi kokuvala isicupho. Inqubo yokukhipha imvubelo izothola uketshezi oludingekayo lwe-oxygen ne-glucose. Ngezinye izikhathi qiniseka ukuthi unambitha isiphuzo. Uma ekhulume nge-acidity, wenza konke okulungile. Uma i-wort inezinothi ezimnandi, ungangeni ushukela, ukuze isikhunta sibe nesikhathi sokucubungula i-glucose ekhona ngaphambi kokukhipha okulandelayo.
Ungenza ngisho newayini ekhaya kusuka ku-jam noma u-compote.
Isikhathi sonke sokwakheka kwalesi siphuzo kuyinyanga emibili noma emibili nengxenye. Qinisekisa ukuthi iwayini likulungele, ungakwazi ngokungabikho okuphelele kwama-bubble kanye nama-bubbles emoyeni esicupheni. Lesi siphuzo singasetshenziswa kakade, kodwa ekugcineni akudingekile ukuyivala ezinkomeni ezivimbelwe umoya. Kulo, inqubo ebizwa ngokuthi "ukuvutshelwa" kwenzeka. Lokhu kwabiwa kwamanani angabalulekanga kaboni dioxide kanye nokubunjwa kwendabuko nephunga eliyingqayizivele.
Ukuze uqinisekise ukuvuthwa okuvamile kwesiphuzo, uthele ezitsheni zokugcina (ngokuvamile amabhodlela asetshenziselwa lokhu) futhi uvalwe ugobe entanyeni nge-cotton swab. Uboya bekhothini luzokhulula uketshezi lwe-carbon dioxide futhi kuvimbele ukungcoliswa kwesiphuzo yi-microflora yangaphandle.
Uyazi? Ukunambitha iwayini kuvame ukubhekisela ekuhloleni kwephunga layo, hhayi ukusetshenziswa kwalo. Yingakho indima yama-tasters ngokuvamile athatha abesifazane abasebasha abangakwazi ukuhlukanisa inani elikhulu lephunga uma kuqhathaniswa namadoda. Ukutholakala kwalesi siphuzo ngesikhathi sethu bekungeke kuthande amaRoma asendulo, owabeka isigwebo sokufa kowesifazane ophuza iwayini. Ama-Roman mores ashukumisa kuphela ekhulwini lama-II BC, lapho inhlawulo ishintshwe ngesehlukaniso.
Ngokuya kokuqukethwe ushukela kanye nomsebenzi we-microflora yewayini, Ukuvuthwa kungadlulela inyanga eyodwa kuya kwezinyanga eziyisithupha. Iwayini lingadliwa kulo lonke lolu hlelo, kodwa uzothola ukunambitheka okungcono kuphela ngemuva kokuba inqubo yokuvutshelwa igcwaliswe. Isikhathi sokuhlala kahle sekotoni inyanga ezintathu. Ngemva kwalokho, isitsha singavalwa ngokuqinile futhi sibekwe eceleni sokugcina.
Yiziphi amajikijolo noma izithelo ezingahlanganiswa
Ugqumugqumu ibheji elizimele futhi unikeza ukunambitheka ngesikhathi sokuvutshelwa, kufana newayini levini. Ukuze uhlukanise izimbali, ungathelela ugqumugqumu nge-currant ebomvu noma i-currant emnyama ngenkathi usula kulesi sediment. Kuzokwenza ukuthi i-asidi ehloniphekile kanye nokufutheka okuncane.
Ukuvutshelwa nge-currants emnyama uzokhipha umkhiqizo wokugcina we-tartness ehlungiwe. I-wort okusajingijolo idonsa kakhulu ugqumugqumu. Ngokuqondene nesithelo, ukwengeza ama-apula kuzokwenza itafula lewayini le-i-gooseberry, futhi i-pulp ye-peach izoyiphunga kakhulu.
Ekhaya, amajikijolo nama-cranberry amajikijolo enza i-liqueur enhle.
Indlela yokugcina iwayini elenziwe ngokwenza
Ukuqala isitsha. Lezi kufanele zibe amabhodlela amhlophe angilazi, ahlanjululwe ngokungenasici, atshalwe ngaphambi kokuthululwa. Thela isiphuzo ngamabhodlela, uvale nabo ngezimpawu zokugqoka, ukugoqa ngezikhalo ezimbili ngendwangu yemvelo bese uphuza emanzini ashisayo, kodwa angabi abilayo (cishe ama-degrees angu-60). Kubalulekile ukugcina amabhodlela ezimweni ezinjalo imizuzu eyishumi nanhlanu. Susa amabhodlela emanzini ashisayo, usule ngetayipi elomile bese uwagcina.
Ikamelo lokugcina kufanele libe nelomanzi okwanele (70%) futhi lipholile - alifudumala kunama-degree angu-12. Beka amabhodlela phezulu. Ngakho-ke isiphuzo sizohlangana ne-cork bese sikhupha, ngenkathi sigcina ukuqina kwepulaki. Iwayini le-gooseberry ngumkhiqizo obuthakathaka, ngakho-ke ungagcinwa isikhathi esingaphezu kweminyaka emithathu noma emine. Khona-ke liqala ukuguga, lime futhi liphele. Ungabeki ibhodlela esiqandisini. Ukudumala okuqhubekayo kuzobhubhisa isixha, futhi iwayini lizochithwa. Ezindaweni ezinhle zewayini, azikhiphi uthuli emabhodleleni ukuze zingabaphazamisi. Gcina iwayini ngangokunokwenzeka ekulondolozweni nakumakhemikhali, ngoba lithatha iphunga nge-cork.
Kubalulekile! Gcina iwayini elenziwe ngokuzenzela ezimweni ezinokuthula kakhulu. Akukubekezeli ukuzamazama, ukudlidliza, umsindo nokukhanya okukhulu. - uhLezi zinto zangaphandle zibhubhisa isixha sakhe.
Yini okufanele uyenze
Njengoba isiphuzo sokuphuza isiphuzo silula, angahamba nalo lonke isidlo sakusihlwa. Izinhlanzi, izitsha zemifino, inkukhu izitsha, inkukhu kanye ne-turkey zivuleke kahle yiliwayini. Iphinde ijabule kakhulu ngama-dessert, noma yiziphi izithelo neziphuzo zekhofi.
Amaphutha avamile
Ukwehluleka ukulandela imithetho eyisisekelo ye-winemaking kuholela ekwenzeni ukuthi umkhiqizo wokugcina uchithekile. Qaphela ukuthi ungenzi lezi zinkinga.
- Amanzi ampofu. Amanzi anzima kakhulu anciphisa inqubo yokuvuthwa. Ungalondolozi ngamanzi, uthenge amabhodlela ambalwa wamanzi okuphuza aphezulu. Amanzi angaphezu kwamandla akhathaza kakhulu ikhwalithi yomkhiqizo wokugcina - i-wort ivimba kabi, newayini libuthakathaka kakhulu.
- Amajikijolo amaningi kakhulu esitsheni. Kuzo wena uzongeza amanzi noshukela, okuzokhipha ingxenye yevolumu, futhi ngesikhathi sokuvutshelwa iwayini lizothululela ngaphandle kwemingcele yesitsha. Ukuze ugweme lokhu, gcwalisa isitsha ngqo.
- Ukuxuba okujwayelekile. Ukuvimbela isikhunta ekufeni ngenxa yokuntuleka kwe-oksijeni, gqugquzela kabili ngosuku ngenkathi isiphuzo siba khona. Ngakho imvubelo izothola isilinganiso esifanayo somoya noshukela.
- Amabhodlela angcolile. Qinisekisa ukuthi wenza inzalo ngaphambi kokuqeda ukuphuza isiphuzo. Ama-microflora angaphandle angabhubhisa iwayini futhi anike iphunga legundane.
Uyazi? Amathangi okugcina iwayini atholakala ekuthungweni kwemfuyo yezizwe ezihlukahlukene. Ubudala babo bukhulu namashumi ezinkulungwane zeminyaka. Kodwa isitsha esidala kunazo zonke sewayini, esigcwaliswe ngempela, sitholakala ensimini yeJalimane yanamuhla eduze kwedolobha okuthiwa Speyer. Iqhathaniswa nekhulu le-III leminyaka yethu. Leli bhodlela lavalwa nge-wax, futhi okuqukethwe kwalo kugcinwa ngokuxuba ngamafutha omnqumo, okuvikela iwayini emanzini. Manje leli bhodlela eliyingqayizivele ligcinwa eMumyuziyamu yasePalatinate.
Amathiphu awusizo
Ukunciphisa i-winemaking ekhaya kusiza lezi zici ezilula.
- Amanzi okushisa. Amanzi afudumele afakwe emgqonyeni we-ugqumugqumu uyosula ushukela ngokushesha futhi ahlanze ijusi kusuka ezikhumba kanye no-pulp.
- Ukudla. Enkambeni yokuthulula iwayini emgodini bese uvula isilwane, zama isiphuzo ukuze unqume ukuthi udinga ukufaka ushukela noma ushintshe izinga lokushisa lokuvutshelwa.
- Phuma emoyeni. Uma iwayini liphuma liba mnandi kakhulu, limuncu, noma liqala ukunikeza isikhunta, lithele emfudlaneni omncane omncane ungene kwenye isitsha esitshalayo. Le nqubo izocebisa isiphuzo nge-oxygen futhi yande umsebenzi wemvubelo.
- Hlanza i-wort. Ukuyihlunga ngokucophelela ngaphambi kokuyivala ngaphansi komswakama wamanzi, ukuze i-sediment ihle futhi ifane. I-pulp, ebanjwe ekuvotheni iwayini, ingabangela ukubukeka kwamasiko angamafolda angaphandle.
- Khipha iwayini. Uma ungahle uhlele ukugcina isiphuzo isikhathi eside, ubeke efrijini izinsuku ezimbili noma ezintathu. Kulapho kungase kube kufomu engavaliwe. Ukuphila isikhathi eside kudinga ukuguga ngokucophelela. Beka egumbini elingaphansi noma ekamelweni elipholile bese usishiya khona ngaphambi kokuba ungakwenzi kahle.
- Hlanza isikhunta. Uma ungakunaki, futhi ukuqina kwesimbatho samanzi kwaphulwa, izimboni zesikhunta zizoqala ukuthuthukisa kulesi sikhwama. Iwayini elinjalo lingagcinwa. Ukusebenzisa isikebhe, susa iziqhwenga zesikhunta kusuka ebusweni bese uphazamisa ngokuthululela. Vala ngaphansi komgibe wamanzi bese ufaka ukuvutshelwa futhi.
Ukwakheka kwekhaya ekhaya kuyindaba ejabulisa abathandi beqiniso. Ngaphambi kokuba uyenze, cabanga ukuthi unesineke ngokwanele. Khetha amajikijolo amahle kakhulu njengento eluhlaza. Qaphela ngokucophelela kuzo bese uzihlela ukuba wenze ijusi elihlanzekile eliphakeme.
Yini ongayithola esikhathini esizayo yaba newayini elihle kakhulu kusuka ezinhlobonhlobo ze-ugqumugqumu ngokuthi "i-Grushenka", "i-Malachite", "i-Honey", "i-Krasnoslavyansky", "i-Komandor", "i-Kolobok", "i-Consul"
Gcoba ngokucophelela isikhumba, i-pulp, imbewu ukuze uthole isivuno esihle sejusi. Ukutshisa i-wort ezimweni ezihlanzekile. ukuze angcolisi isiphuzo futhi alondoloze ukuhlanzeka kweziqukathi phakathi kwewayini. Gcina lesi siphuzo esihle kakhulu ezimweni ezifanelekile, futhi uzokunika ukunambitheka okungcono kakhulu nephunga elimnandi.
