Ukwakheka kwekhaya kwasekhaya kusendleleni. Abaningi bakholelwa ukuthi ezenziwe ngezandla zizoba ngcono kune "esitolo", kodwa inqubo ngokwayo ibalulekile kumuntu. Futhi ngamunye unemfihlo yakhe namasu okusiza ukuthola isiphuzo semfanelo. Ake sizame ukufingqa isipiliyoni esibonelweni sewayini elimhlophe elimhlophe ekwenzeni kwethu.
Iwayini elenziwe ngokuzenzela
Ukuze ukhiqizwe iwayini elomile elisetshenziselwa amagilebhisi kuphela - ushukela alifakiwe. Ngisho noma kunesidingo esinjalo, okuqukethwe kwayo emkhiqizo wokugcina akudluli ku-0.3%.
Omunye umehluko kusuka emigqeni yokudoba: ngaphezu kokuqukethwe okushukela okuphansi, amajikijolo kufanele futhi abe acidic kancane.
Ngokugubha "ubuchwepheshe bekhaya" kutholakala isiphuzo ngokuqukethwe okungaphezulu kokuphuza okwedlule u-11-12%. Ukunambitheka kwawo kuhlukahluka kakhulu ezinhlobonhlobo ze-dessert ngephunga elimnandi nelinambitheka. Ngaphezu kwalokho, lo mkhiqizo ululawa kalula umzimba. 
Ama-winemakers ama-amateur awafuni kakhulu izinhlobo zokuphuza ezomile, kubheka kunzima ukuthola. Nakuba lobu buchwepheshe abufihla noma yiziphi izinyathelo ezikhethekile, njengoba uzibona wena.
Umkhiqizo odumile kakhulu wokucubungulwa kwamagilebhisi ungomisiwe. Funda indlela yokwenza omisiwe ekhaya.
Ukukhethwa kwamagilebhisi
Iwayini elimhlophe elimile elikhiqizwa ngokucubungula amagilebhisi avuthiwe ezinhlobonhlobo ezikhanyayo. Qaphela ukuthi okuqukethwe kwabo ushukela ku-15-22%.
Okubaluleke kakhulu ukuvuthwa kwamajikijolo. Iqiniso liwukuthi izithelo ezivuthiwe ziqukethe ushukela omncane, futhi ukuvutshelwa kwe-wort kuyodingeka kuvuselelwe ushukela oluningi kakhulu. 
Le nqubo izohamba ngokushesha, kodwa ekugcineni, isiphuzo sibeka ingozi yokulahlekelwa ukunambitheka kwayo. Okusho ukuthi iwayini elomile lizophenduka into efana ne-dessert.
Kubalulekile! Uhlobo lomhlabathi luyakuthinta ngokuqondile uketshezi lwezithelo: kumagilebhisi akhulile esihlabathini, njalo uphakeme kunezitshalo ezitshalwe emhlabathini omnyama.
Yiziphi izinhlobo ezihambisanayo
Isiphuzo sinconywa ukuba silungiselele emigqeni, ekhonjiswa ngephunga elimnandi, elihambisana nokunambitheka okungapheli. Lezi zidingo zingcono kakhulu ezihlangene nezinhlobo ezinjengalezi:
- Aligote;
- I-Bianca;
- I-Viognier;
- Riesling;
- Sauvignon
Kodwa endaweni yethu iningi elikhulu i-White Muscat, futhi iningi labadlali abasebenza nabo. Yiqiniso, iphunga elimnandi elimnandi lidinga ukunakwa okukhethekile ngesikhathi sokucubungula.
Hlola izinhlobo ezinhle kakhulu: zakuqala, izithelo, itafula, ezimhlophe, ezibomvu, ezimnyama, ezingenamakhaza, ezingavaliwe nezithelo zomvini.
Izidingo ze-Berry
Amajikijolo ngokwawo kufanele aphelele. Isibungu, umonakalo osebenzayo kanye nezibonakaliso zezifo azifakiwe. Okufanayo kusebenza "emanzini" ngesimo semisipha encane ekhuni esikhumbeni.
Kwenzeka ukuthi kumagilebhisi kukhona izingqimba ezibonakalayo zewebhu: lezo zinto zokusetshenziswa nazo azifanelekile.
Ama-winemakers abanokuhlangenwe nakho baqaphele ubukhulu bezithelo - ngokujwayelekile ngokweqile, njengokuthi izinhlobo ezihlukahlukene zamajikijolo zibeka eceleni. Kungenzeka ukuthi sekuphelile noma kunamanzi amaningi. 
Indlela yokupheka iwayini: ukupheka ekhaya
Njengoba sithole ukuthi iwayini elimhlophe elomile lihluke kanjani kwezinye iziphuzo, siphendukela enkambisweni yokulungiselela kwayo. Ake siqale ngeqoqo.
Ukulungiselela uBerry
Amaqoqo afanelekayo aqoqwa esimweni sezulu esomile. Ukuhlunga kubuye kwenziwe lapha - amajikijolo afile futhi awonakele ahlukanisiwe. Kungcono ukukwenza ngaso leso sikhathi: ukuqoqa inani elikhulu lezixhobo zokusetshenziswa, akumangalisi ukuthi izithelo ezinjalo azifisi esikhathini esizayo.
Funda ukuthi kufanele uthathe amagilebhisi kanjani futhi nini.
Sicela uqaphele - emva kokuqoqa amajikijolo ungawagezi (ukuze ungahlanza imvubelo yemvelo). Izinhlayiya ezisele ezisele zisaxhunyiwe ngesikhathi sokucubungula.
Uma imvula ingaphandle, kungcono ukugwema ukuqoqa: amaconsi azohlanza izinto zemvelo ezisiza amagilebhisi ngesikhathi sokuvutshelwa esikhumbeni. Ukukhwabanisa nokubhoboza - kungaqala inqubo yokubola.
Emva kwalokhu, isigaba sokuqala somsebenzi siqala, okuwukuhlukaniswa kwamajikijolo avela emagqumeni. Izithelo ngokwawo ziqothulwe bese zifakwa kwisitsha esifanele (ibhodlela, ibhakede noma isitsha esikhulu). 
Ukukhipha amajikijolo avela ku-crests Le nqubo idinga isikhathi nokunakekelwa - izinhlawulo "zemilenze" akufanele zingene emsebenzini wokusebenza.
I-crest in the wort igqugquzela i-oxydation: ijusi liyafa futhi lithola intukuthelo. Okukhiphayo akusekho owomile, kodwa iwayini elivamile le-dessert, ngakho qiniseka ukuthi ungena esitsheni.
Kubalulekile! Ukusika amaqoqo, bheka ukuthi zikhona yini izinambuzane ezinambuzane nama-crests. Lezi zilonda ezingabonakali zingabhekana nezifo ze-fungal.
Indlela ukuchoboza amajikijolo
Abantu abaningi bahlobanisa lesi sigaba ngamashothi avela ku-cinema, lapho abalimi bekhuphuka khona bese bephuza amagilebhisi abo ngezinyawo zabo. Kubonakala kuyamangalisa, kodwa akuyona into esebenzayo, ikakhulu uma kwenzeka ngaphakathi.
Ekhaya, kunezindlela eziningana:
- ukuphathwa kombhalo. Ukugeza izandla kanye nokugqoka amagilavu enjoloba, qhubekela phambili. Gwema kancane, ugcine izandla eduze kwe-tank ngaphansi kwe-wort. Naphezu kokulula kwalo, le ndlela iphumelela ekusebenzeni ngemithamo encane yezinto zokusetshenziswa (kuze kufike ku-15 kg);
- imishini. Umshini olula usetshenziswa - amatshe okugaya ngamapulangwe anesibambo axhunywe esitayini. Izithelo zilele kulo, futhi umkhiqizo ucindezelwe ngokuvula okukhethekile. Ngokweqile nangokuthembekile, ngaphezu kwalokho, i-spray ayifuni kangaka ngenkuthalo;
- umxube wegesi odumile futhi ochotshozayo. Kuyinto elula: faka i-mixer ngaphansi kwe-putty (yebo, hlambulule) ku-drill bese ucindezela amagilebhisi, uguqule amavesi abushelelezi phansi kanye nokunyakaza okuyiziyingi kusuka enkabeni yethangi kuya ezinhlangothini. Ngesikhathi esifanayo gcina ukushayela okuncane noma okusheshayo.
Ungaphinda uqede amagilebhisi nge-crusher.
Zonke lezi zindlela zinezinzuzo zombili nezinkinga. Ngendlela yokusebenza, konke kucacile: ikhwalithi ye-pulp iyatholakala ngokucubungula ngokucophelela.
Umshini ucindezela izinto, kepha abaningi bayakugwema, kunengqondo ukuphawula ukuthi uma kwenzeka iphutha ngomzamo, le divayisi yonakalisa ithambo (futhi lokhu kuphulwa kobuchwepheshe).
Ngokufanayo, i-mixer idinga inani elifanele lokuchayeka lapho isebenza nemithamo emikhulu - izandla zithole ukhathele kunalokho.
Uyazi? ERoma lasendulo, iwayini lalibhekwa njengomkhiqizo wokusetshenziswa okuningi, nakuba umthetho wawuvimbela abesifazane ukuba baphuze.
I-fermenting wort
I-wort entsha ihlolwe ukungabi khona kwamajikijolo. Uma zibonisa, zichotshozwa ngezandla zazo. Umsebenzi oqhubekayo wenziwa ngokulandela le algorithm:
- I-wort ifakwa esitsheni esinentamo ende. (mhlawumbe ibhakede eline-enamelled noma i-pan) futhi ugcizelela usuku ekushiseni kwe + 18 ... +22. I-Tara ihlanganiswe ne-gauze ebanzi. Kulesi sigaba, abaningi bakwenza kube lula, bathululela i-wort kwisitsha esivaliwe ngokuqinile.
- Ngemuva kwalesi sikhathi, ijusi lihlukaniswe no-pulp ngokuveza. Ukuze wenze lokhu, thatha i-gauze encane.
- Iketshezi elikhulayo lihanjiswa ebhodleleni elinentamo ende. (i-pulp ishiywe esitsheni esisodwa - kamuva noma i-50% yejusi izokwehla kusuka esiswini sayo).
- Emva kwalokhu, lezi ziqukathi zivalwe ngokuqinile ngokukhiya kwe-hydraulic.. Zisetshenziswa esigabeni sokuvuthwa esebenzayo, futhi lapho inqubo iba yinkinga encane, amagilavu avamile agqoke entanyeni. Ukuvimbela ingress ye-oksijini ngaphakathi, faka isembozo nge-tape scotch.
- Amabhilidi afaka endaweni efudumele. Ukuvutshelwa okusebenzayo kuthatha izinsuku ezingu-30-35.
Kubalulekile! Ama-tank fermentation agcwele ijusi ku-2/3 yenani eliphelele.
Ngemuva kokulinda isikhathi esinqunyiwe, iwayini elivutshiwe lisuswe kulesi sediment. Lokhu kwenziwa ngokuthobeka ngokuchichima ijusi.
Uma kunezintambo eziningi ezisele kwesokunxele, ithabhu ebonakalayo ebonakalayo iyathathwa - inqamu eyodwa eyodwa ibekwa ijusi, iphula uhlaka lwamajikijolo aqoshiwe, kanti okwesibili kuthathwa isitsha esihlanzekile.
Njengoba bengenalutho, ibhodlela lokuqala (limelele kakhulu sonke isikhathi) linyanyiswa kahle. 
Bese uqiniseke ukuthi ubuka ijusi ukuze unambitha. Lona uhlobo lomzuzu weqiniso: uma isampula ikhombisa ukwanda kwe-asidi, izithelo zomvini azifanelekile ukwenza isiphuzo esimhlophe esimhlophe.
Futhi, iwayini elenziwe ngokuzenzela lingalungiswa kusuka: i-chokeberry, ugqumugqumu, ama-plums, ama-apula, ama-raspberries, ama-currants amnyama nama-rose petals.
Kodwa lokhu akusona isizathu sokuphelelwa ithemba - ungaphuma kulezi zindlela ngezindlela ezimbili:
- kakhulu (enezela amagremu angu-150 ushukela kuya ku-3 amalitha ewayini). Nakuba isiphuzo esikhiqizwa ngale ndlela asisekho "ihlanzekile" iwayini elomile;
- usebenzisa ushukela olungenayo. I-1 kg ushukela ithatha ama-0.5 amalitha amanzi. Ingxube iphethelwe kuma degree angu-90, bese kuthi 3-4 g we-citric acid yengezwe. Konke lokhu kubilisiwe ngehora, futhi emva kokupholisa kungezezwa kumjusi ezinxenyeni ezincane (ungakhohlwa ukunambitha).
Emva kokulungisa ukunambitheka, iziqukathi zimbozwe ngesigilavu noma isango elingaphakanyisiwe lamanzi (ithubhu elifanayo lifakwa engxenyeni, enye enye ekupheleni kwayo ibekwe emgodini wamanzi angu-1 - lokhu kungukuthi umoya owandayo ugeleza kanjani). 
UTara uthumele ukuvuthwa. Izindawo ezifanelekile ziyisilamu (lapho kuzothatha inyanga ngo-12 ... +15 ngenyanga) noma ikhoneni elinama-16 ... I-+18, lapho inqubo ingathatha khona usuku noma amabili ngaphansi.
Uyazi? Ama-winemakers aseJalimane akhula ukukhiqizwa okuthiwa iwayini lewayini - isiphuzo se-dessert esenziwe amajikijolo aqhwaqwe emvinini.
Ungakhohlwa ukuhlola iwayini futhi kanye namaviki onke ama-1.5-2 ukuze ususe isilonda ngokufaka isikhala esihlambulukile. Ngesikhathi esifanayo, ukunambitheka kuhlolwe. Ngasekupheleni kwenyanga kufika elinye iphuzu elibalulekile elifanelwe incazelo ehlukile.
Ukudiliza
I-tartar i-asidi eyenza i-crystallizes iphinde ibekwe phansi kanye nezindonga zesitsha. Imikhiqizo enjalo yokuvutha ifana nezinhlayiya zikashukela noma ingilazi ephukile. Akulimazi futhi akuthinti ukunambitheka. Abakwa-Novemakers bavame ukwesaba, kodwa ngeze-lokhu kubonisa izinga lephuzo.
Ukwandisa ukulahlekelwa kwe-tartar, iziqukathi ngewayini zithunyelwa engaphansi, ngaphambili egqoke iglavu entanyeni. Ngemuva kwezinsuku ezingu-20-30 izakhi zokugcina zizokwakha. Yiqiniso, ngalesi sikhathi kuzodingeka uhlole isiphuzo ngezikhathi ezithile, uhlole umbala wawo. 
I-tartar ngesimo sediment Ngemuva kokuqinisekisa ukuthi amakristalu awela ngaphandle futhi izendlalelo ezintsha azilandelanga, ungenza ukususwa kokugcina kwesidumbu bese uqala ukuthulula iwayini.
Uyazi? Iwayini elidala kunazo zonke lalisetshenziswa ibhodlela ngo-1300 BC. e-China. Ngakho-ke baveza ukutholakala kwabo ngendlela yamabhodlela amabili abavubukuli abaqhuba ngemfuyo ngesiShayina Xinyane.
Spill bese uvula
Ivolumu kanye nohlobo lwesitsha sokuphuza isiphuzo akusizi lutho. Lezi kungaba amabhodlela noma amabhodlela ahlukahlukene. Nakuba kunama-nuance amancane ngokuphathelene nalokho okushiwo. Ukuze uthole iwayini elincane elithululelwa amabhodlela, ingilazi elula ingcono. 
Ipulasitiki, eyaziwa manje, nayo ihle kakhulu, kepha lapha konke kuxhomeke kwikhwalithi - ibhodlela elithengwa nje lingase livimbele kancane ukunambitheka kwesiphuzo (ama-factory compounds asetshenziselwa ukwakhiwa kweziqukathi ayanyamalala ngaso sonke isikhathi). Ipulagi igcwele isikhwama esijwayelekile (uma kwenzeka ibhodlela) noma usebenzisa ama-plug e-oak afanelekayo ububanzi.
Kubalulekile! Uma uthela amabhodlela eglasi, iziqukathi ze-champagne ezomile nezingenwa yi-disinfected zivame ukusetshenziswa.
Okufanele ukwenze uma iwayini liguqukile: izindlela zokukhanya
Umbala wangempela wewayini elimnandi awufani nohloniphekile. Kodwa lilungiswa - ezimweni ezinjalo zisebenzisa usizo lokucaciswa.
Noma iyiphi i-winemaker izosho ukuthi indlela yemvelo iyakhethwa. Inqubo yinde: ibhodlela liyaqhubeka endlini engaphansi kweminyaka emibili ngaphambi kokuba isiphuzo sithole umbala omangalisayo.
Naphezu kwalesi sikhathi, kunconywa ukuthi kusetshenziswe le ndlela - ngale ndlela ngisho liquid liquid kakhulu ishintshiwe. Kunezinye izindlela, ezengeziwe futhi ezisheshayo. Kuphathelene nokusetshenziswa kwezihlanganisi ezihlukahlukene.
I-Bentonite
I-Bentonite (futhi ihlanzekile ngobumba) - i-absorbent eqinile. Ezitolo ze-hardware ezithengiswa njenge-powder omuhle. Ubuchwepheshe bokucaciswa kanje:
- I-bentonite eyomile ichitheka ngamanzi abandayo (1:10) futhi ihlelwe amahora angu-12. Ukusebenza ne 1 litre lewayini kuthatha ama-3 amagremu obumba.
- Phakathi nalesi sikhathi, i-powder izoba yi-lime. Ihlanjululwe ngokungeza amanzi.
- Inhlanganisela ithululelwa ebhodleleni lewayini emfudlaneni omncane.
- Isiqukathi esivaliwe sisethelwe eceleni kwezinsuku ezingu-5-7, emva kwalokho isiphuzo siphundukile esihlalweni. Yilokho, sekulungele ukudla.
Ividiyo: indlela i-bentonite ecacisa ngayo iwayini
I-egg emhlophe
Amaqanda abamhlophe enza umsebenzi omuhle.:
- Ingxenye yeprotheni engxenyeni encane yamanzi ishaywa ngo-foam.
- Isixazululo sengezwa iwayini.
- Ukuthungatha isitsha ngokugcwele, ufake uphawu lwamanzi bese uyithumela esiteji samasonto amabili.
- Ngemuva kwamasonto angu-2-3 kufanele alondolozwe emhlabathini (ngaleyo ndlela imikhiqizo yeprotheyini yokuhlukaniswa ihlungiwe).
Ividiyo: I-Protein ye-Egg Protein Bleaching Wine
Uyazi? Izakhamuzi zithi iwayini elimnandi, liyomsoco kakhulu.
Leli dose (amaprotheni angu-1/2) laklanyelwe ukusingatha 10-15 amalitha ewayini. I-litre lama-50 izodinga wonke amaqanda abamhlophe.
I-Gelatin
Indlela engathathi hlangothi lapho ukulimala kwesiphuzo kuyinto encane.. Uhlelo lwesenzo ngamalitha ayi-10:
- I-Gelatin (kuze kufike ku-2 g) isetshenziswe ngaphambili emanzini abandayo. Ingxenye incike embala - iwayini elimnyama kakhulu athatha u-1:10, kanti i-lighting iyothatha u-1: 5. Isikhathi sokuxazulula - amahora amathathu.
- Bese wengeza inani elifanayo, kodwa ngokuhlanganyela kwamanzi abilayo. Ngemuva kokuxuba, uthola isixazululo esifudumele ngaphandle kwezimpumputhe.
- Ukuthatha isitsha "esiphezulu" ngewayini, umsebenzi owenziwe ngomsebenzi udluliselwa kuwo emifudlana emincane, evuselelayo njalo.
- Khona-ke iwayini lithululwa kulesi sitsha, lapho kuzobe lula khona. Ngaphansi kwe-stopper encane futhi engaphansi kuyozothatha izinsuku ezingu-14-20.
- Ekugcineni, konke kuhlanganiswa nesihlabathi.
Ividiyo: ukucaciswa kwe-gelatin yewayini Labo abangazange benze lokho kuqale ekuqaleni bayacelwa ukuba bathathe amabhodlela amaningana - engeza i-1 g ye-gelatin enye, 1.5 kuya kwenye, no-2. kuya kwesithathu. Lokhu kuyadingeka ukunquma ukuthi yikuphi ukunambitheka okufanele kakhulu.
Uyazi? Ngokumangazayo, phakathi kobuningi be-phobias ukwesaba iwayini. Ibizwa ngokuthi ukuhlukunyezwa.
Imithetho yokugcina iwayini elenziwe ngokuzenzela
Indawo ekahle yokugcina i-stock stock i-cellar eyomile ene-humidity elinganisiwe nokushisa okuqinile. Uma sikhuluma ngezimo ezithile, bheka:
- izinga lokushisa ngo + 10 ... +12 ngaphandle kwamaconsi amade;
- umswakama we-oda we-60-70%, hhayi ngaphezulu;
- ukujikeleza kwe-air njalo phakathi kwamabhodlela;
- iwayini elimhlophe i-tara lifake endaweni eyimfihlo (ngaphandle kwamabhokisi emifino namashalofu kanye nokulondolozwa). Lokhu kungukuvimbela ukutholakala okungenzeka kwesikhunta, okubonakala ngezikhathi ezithile kwimikhiqizo;
- iwayini elimhlophe kubalulekile ukunciphisa ukuvezwa kwemisebe ye-ultraviolet (nokukhanyisa kagesi).
Kubalulekile! Iwayini alibekezeleli izidakamizwa ngesikhathi sokugcina. Futhi, akumele igcinwe ekhishini isikhathi eside.
Ezimweni ezinjalo, isiphuzo singagcinwa iminyaka engaba ngu-5.
Efulethini, iwayini ligcinwe kahle kulokho okubizwa ngokuthi ngaphansi kwefasitela esiqandisini - ama-recesses odongeni. Ezindlini zendawo entsha ayikho inketho enjalo, futhi isitsha sikhombiswa ngokuvamile kwi-nook ekhoneni elangeni lebhokisi. Abanye bathengisa ama-ovens akhethekile.
Into eyinhloko ukudala ukuthula okukhulu kwesono. Akufanele uhambise ngokungadingekile futhi uyishukumise. Uma le mithetho ilandelwa, impilo yeshalofu ingu-2-3 iminyaka.
Imithetho yokuphuza iwayini elimhlophe elimhlophe
Leli vele lingagcwalisi kuphela imenyu, kodwa futhi lizuzisa umzimba (Yebo, ngokuvumelana nokwamukelwa okunengqondo). Ukudla okuvunyelwe nsuku zonke komhlophe omile kumuntu omdala ngu-150 g. Lolu hlobo lwewayini luyengeze kakhulu ekudleni inyama nasezinhlanzi. Iphunga layo lihle kakhulu kuhlangene nalokhu:
- inyama yezinyama;
- i-schnitzel enamafutha aphansi kanye nenkomo yenkomo;
- ama-squid, ama-mussels nama-oysters;
- ama-saladi alula nezilwane zasolwandle.
Ukuphuza iwayini elomile kuhlotshaniswa namanye amathebhu we-gastronomic. Ngakho-ke, umhlophe awuhambisani nezinhlanzi ezinamafutha, ingulube kanye nanoma yikuphi izitsha ezinezinongo ezishisayo. 
Okufanayo nokusebenza kwezithelo ze-citrus - ulamula noma izimpande zama-orangesi ziyobulala ukunambitheka kwewayini.
Sincoma ukuthi ufunde okuwusizo: uviniga wamagilebhisi, imbewu yamagilebhisi kanye neqabunga lamagilebhisi, futhi ufunde indlela yokupheka - ijusi, i-brandy kanye nejubisi lomvini ebusika.
Manje uyazi ukuthi izinto eziphambili zenza iwayini elimhlophe elimhlophe ekhaya, futhi yikuphi ubuchwepheshe bokukhiqizwa kwayo. Ngethemba, ulwazi lalezi ziqhwa zizosiza ukuthola umkhiqizo omuhle ngempela futhi unempilo. Ukuphumelela kule nkambinkimbi, kodwa ibhizinisi lokudala!
Ividiyo: ukupheka iwayini elimhlophe elimhlophe ekhaya ezinxenyeni ezintathu
Ividiyo: ingxenye 1
Ividiyo: ingxenye 2
Ividiyo: ingxenye 3
