Iwayini elomile kusukela emagilebhisini 'Isabella'

Omunye amasiko endala kwezolimo, yebo, amagilebhisi. Futhi sonke isikhathi kwakusijabulisa ukutshala lwesintu izinhlobo ezingaphezu kuka nesikhombisa namakhulu izithelo izitshalo, ngalinye elikwazi uhlukile ngendlela yalo. Ahluke ukunambitheka nombala nobukhulu amajikijolo kanye namaqoqo, kanye nezinye izakhiwo. izinhlobo eziningi yaleli kwezitshalo kukhona yokudlela, ukuthi kufanelekile ukuba zidliwe umuntu. Kodwa izinhlobo nakakhulu abhekwa lobuchwepheshe kanye wabo ukwenza juice noma iwayini.

Kodwa iwayini kusukela emagilebhisini ukuthola izinga, kubalulekile ukuba ukuvuna isikhathi futhi ngendlela efanele. Kulokhu, umbandela oluyisisekelo lalokho uhlobo endlini iwayini is etholakala izinhlobo ezithile, singakanani acid kanye ushukela eziqukethwe amajikijolo. Okusho ukuthi, uma amajikijolo ezinqwabelene, isibonelo, 7-9 g / l acid 17-20% ushukela, ezinye zazo ngeke ziba mhlophe iwayini. Futhi lapho amajikijolo equkethwe 6-8 g / l acid esuka mayelana 21% ushukela, zingabantu ofanele ukwenziwa iwayini elimnandi.

Kodwa ngesikhathi esifanayo, iwayini ngamagilebhisi ukuthi Bavunwa kusasekuseni ukuqagula ukuthi uthole ongaphakeme-ubufakazi, futhi kunganambitheki. A amagilebhisi oluvuthiwe kakhulu kuyinto omningi futhi kancane acid. Futhi kumele izithelo enjalo, cishe ngeke lwalungabola ngokuphelele. Futhi uma lwalungabola, iwayini engahlula nokunambitha esindayo. Ngakho-ke, bakha izithelo lapho ukwenza iwayini semi sokumnandi nokumnandi kuvuna zivuthiwe ngisho kancane overripe. Futhi, kwabanye iwayini elimnandi amaqoqo kwesokunxele ngokuqondile ukuncipha emivinini. Lokhu kunikeza isiphuzo siphelile nice omisiwe ithoni.

Futhi ukunquma ukuvuthwa egcwele amagilebhisi ilula. amajikijolo ezivuthiwe zenziwa elithambile, kanti nesikhumba kubo uba mncane. Futhi, lesi isikhumba ahlukaniswa kalula kusuka uginindela. Futhi uma amagilebhisi kungokwalabo ezihlukahlukene ezimhlophe, amajikijolo yayo ayevumela. Futhi uma berry enjalo akuqede iminwe kufanele banamathelane. Futhi uma ochotshoziwe ijikijolo elibomvu izinhlobo, iminwe kuyilapho umbala. Imbewu futhi ahlukaniswe kalula kusuka uginindela, futhi ugema uyaqina futhi iba nsundu.

Futhi, ngaphezu degree of ripeness, kubaluleke kakhulu futhi sezulu lapho amagilebhisi abangu ukuvunwa. Kakade, ngakolunye ubuso bayo iqukethe nembiliso zasendle for ukuvutshelwa eliningi eyanele. Kule ndaba, kulezi nembiliso abaye balondolozwa, amagilebhisi kumele kuqoqwe nesomiso. Wena ubuye abakwazi ugeze amajikijolo, noma ngabe zonke othulini. Futhi inqubo yokukhiqiza iwayini ngamagilebhisi kahle samoosvetlyaetsya naso sonke lesi uthuli is ukugqashuka.

Njengoba sekushiwo, izinto eziningi amagilebhisi. Futhi omunye wabo iyona sesitshalo okuthiwa "U-Isabella". Kuyinto kusandile e-Azerbaijan, Georgia, Dagestan kanye Krasnodar Territory. Futhi "U-Isabella" likhula eMoldova nase-Ukraine. Lokhu ezihlukahlukene ngasekupheleni ukhiqiza isivuno esihle, ngaphandle, akesabi ezifweni fungal kanye frost. Futhi lisho ekamelweni lokudlela kanye amamaki lobuchwepheshe, okungukuthi ekahle ukukhiqizwa etafuleni iwayini noma ijusi kuka ukudliwa abantu. Ngakho-ke, newayini elenziwa ekhaya kusuka amagilebhisi "U-Isabella" ikhiqizwa eningizimu, futhi eRussia emaphakathi futhi kwamanye amazwe CIS, lapho lokhu ezihlukahlukene is kahle wazinza.

Futhi ukulungiselela iwayini ngamagilebhisi kwalowo ezihlukahlukene may ngamunye isivakashi ehlobo, ikhule okuyinto ngokwayo kusayithi lakho. Zikhona izindlela eziningana. Abanye winemakers akuqede amagilebhisi ne amagatsha, kanti abanye - amajikijolo yalezi amagatsha abahlukene. Le ngxenye yomsebenzi lapho kuvezwa iwayini ezenziwe ekhaya iyona eyisicefe kakhulu, kodwa, nokho, futhi kudingekile kakhulu. Njengoba amahlumela noma izithelo ezomisiwe ezingonakalisa ukunambitheka Ngokuzayo yalesi siphuzo.

Okulandelayo ezimanikiniki assorted amajikijolo kufanele eligoqiwe ibe isitsha esikhulu. ngakho uwugcine isikhathi eside akudingekile, ngoba ngaphambi kwesikhathi ungase uqale izule. Ngakho-ke, ngokushesha ngangokunokwenzeka kubalulekile ukuqala yokuchitha amajikijolo. Lokhu kwenziwa kule tolkushkoy evamile, okuyinto ngazo zonke ekhishini futhi senzelwe amazambane. A wayichoboza amajikijolo kudingeka ngokucophelela, ukuze ekuqhumeni ngamunye futhi wanikeza juice yabo. Ngemva manipulations enjalo ikhekhe phansi, futhi ijusi - phezulu. Khona-ke kubalulekile sokukhipha ijusi usebenzisa cheesecloth noma colander. Futhi uma ushukela, ubilise futhi alondoloze, kungenzeka ukuthola supply nobusika ijusi omuhle amagilebhisi.

Kodwa uma uqhubeka okwengeziwe, kungenzeka ukupheka kuwo, futhi iwayini elimnandi. Lokhu kudinga izitsha ezikhethekile lapho izinga iphelele glass amabhodlela esinevolumu kusuka 5 kuya 20 amalitha. Lokho badinga sokukhipha ijusi. Kodwa ukugcwalisa ukuba phezulu hhayi kungaba okwanele, futhi 2/3 of ivolumu. Zonke ezinye izindaba zika isikhala iwayini kusuka yamagilebhisi "U-Isabella" ngeke "ukudlala".

Ukuthi le okwenziwa njengoba kuhlosiwe, kubalulekile ukwakha indlela ekhethekile. Siqukethe ikhava nge umgodi, kulo tube. Futhi komunye umkhawulo tube lehliselwa ebhodweni ngamanzi. Lesi sakhiwo lonke ithunyelwa emiphongolweni lapho izinga lokushisa kufanele ibe mayelana 5 degrees Celsius. Futhi kukhona iwayini sizulazule 2-3 izinyanga. Sonke lesi sikhathi, inqubo ukuvutshelwa kudingeka ziqashwe ngokucophelela. Ngangokunokwenzeka kubalulekile ukuhlola ukuthi amanzi agcwele embizeni, futhi ngezikhathi ezithile ukugeza isitsha, ukushintsha amanzi kuwo. Uma le nqubo ehluleka, kubalulekile ukuhlola yobunzima kwesembozo, funa iwayini ungavula ku uviniga. Futhi ngale ndlela loNyaka Omusha ukuthola okuhle iwayini ekhaya-ezomile ukuthi has a castle mayelana linemibhikisho ezinhlanu.