Indlela Iwayini Lenziwe ngayo

01 kwezingu-10

Ukuvuna Kwevini Yewayini

Izivini ziyisinqumo esibucayi ekugcineni kwewayini lomkhiqizo we-vintage ngalinye. Izivini zifana namabhasikidi ewayini, lapho kuqala ukuvuna kwamagilebhisi kuqala futhi kukhula, ngoba yonke iwayini imnandi ngempela emvinini. Indawo yesivinini, isimo sezulu, indawo, inhlabathi, imivini nezimpande, izinhlelo zokunisela kanye nokuphathwa kwezinambuzane zilawula zonke izinto zibe ngumkhiqizo wokugcina ngandlela-thile. Ukuchayeka kwelanga kanye nesikhathi emvinini zombili zidlala indima ebalulekile ekuthuthukiseni kwamagilebhisi namazinga athile okushukela.

I-winemaking iqala ngokuvunwa kwamagilebhisi wonyaka futhi ingafezwa yimishini yokuvuna imishini (ngokuvamile ilula kakhulu izivini ezisezweni elincane) noma ukuvuna isandla. Ukuvuna ngesandla kunika ukhetho olunembile futhi kaningi kwenza umsebenzi ongcono wokuvikela okuqukethwe kwejusi yamagilebhisi kusuka kwikhodation ngenxa yezikhumba ezimele. Abavuni bemishini banikela ngendlela ephumelelayo, evame ukusebenza ngendlela ephumelelayo futhi evumelana kahle nezivini ezinkulu ezisezingeni eliphansi lezwe. Uhlobo lokuvuna - ukukhetha ngesandla, abavuni bemishini noma inhlanganisela yalaba ababili, kuthinteka kakhulu ekugcineni imigomo yewayini ye-winemaker kanye nesabelomali.

02 kwezingu-10

Ukuchoboza nokubhubhisa

Ngemuva kokuvuna amagilebhisi ngokuvamile kuvutha amadlingozi ukuze kutholwe abachotshoziwe futhi bahlaselwe. Inhloso yokuchoboza akukona ukufakela yonke ijusi ngaphandle kwamagilebhisi, kepha ukuhlukanisa isikhumba sangaphandle bese uvumela ijusi ukuba uqale ukugijima, ukunikeza ushukela ejusi ithuba lokuqala lokuhlangana nemvubelo yemvelo etholakala isikhumba somvini. Kuyinto inhlanganisela yemvubelo noshukela okhiqiza utshwala wewayini, ngesimvu esiguqula ishukela utshwala kanye ne-carbon dioxide. I-"crush" iyenzeka ngezindlela ezimbili - futhi futhi ngezindlela zemishini nge-roller ensimbi enezinsimbi ezinkulu noma indlela engokwesiko oyibona kuwo wonke ama-movie we-wine-themed ama-Italian amnandi - i-stomp "yamagilebhisi adumile".

Kuleli qophelo, iziqu zomvini zihlukaniswa nejusi, noma "kufanele" njengoba kubhekiselwa kulolu hlelo emdlalweni. Lokhu futhi kuyindawo lapho amagilebhisi amawayini abomvu namagilebhisi amawayini amhlophe athatha izindlela ezahlukene. Uma iwayini lihloswe ukuba libe yiwayini elibomvu, izikhumba zamagilebhisi (hhayi ijusi, elicacile) elihlinzeka ngezici zombala kanye neminikelo ye-tannin yewayini elibomvu. Kodwa-ke, uma umgomo iwayini elimhlophe, izikhumba zamagilebhisi zisusiwe kanye neziqu kulesi sigaba senqubo futhi amagilebhisi agxiliwe ngaphambi kokuvutshelwa.

03 ka-10

I-Wine Fermentation

Ahhh, ukuvutshelwa - lesi yisigaba esimisweni sokunqoba imali esithola ngempela iwayini ehamba endleleni yayo eya ekugcineni kuyo ... ibhodlela! Ngesikhathi sokuvuthwa ukuthi ushukela wamagilebhisi uphendulelwa utshwala (ikakhulukazi u-ethyl utshwala) kanye ne-carbon dioxide, kanye nokushisa okwehla okudingekayo okumele kuhlolwe ukuze kuvikelwe ukuphazamiseka kwama-flavour. Inqubo ye-fermentation iwayini elibomvu ngokuvamile iyenzeka ngamathangi ensimbi angenalutho, izivungu ezinkulu noma imigoqo yama-oak. I-Maceration ngokuyinhloko isigaba sokuxhumana - lapho kufanele khona kanye nezikhumba zamagilebhisi zibe nomuntu oxhumana naye ophezulu ukuze akhiqize umbala omuhle wewayini obomvu, ama-tannins ezakhiwe kanye nezingxenye ezinambitheka ezinambitheka kanye nama-nuances. Uma amagilebhisi ewayini abomvu ahlangana kakhulu nezikhumba zabo zamagilebhisi, "okukhudlwana" iwayini cishe kuyoba khona.

Ukuvutshelwa kwewayini elimhlophe kuvame ukuqhutshwa ngamathangi ensimbi angenalutho angamazinga aphansi okushisa ahlolwe ngokucophelela futhi amazinga e-oksijeni aqashwe ngokucophelela (ukuvimbela uketshezi okusheshayo). I-Chardonnay yinto ehlukile, abanye abakwa-winemakers bakhetha ukubamba ijusi likaChardonnay emigqonyeni ye-oak eveziwe yokuvutshelwa ukuze ithonye ukuthuthukiswa kwe-flavour.

Uma ngesikhathi sokuvutshelwa amagilebhisi awazange avuthiwe ngokwanele, ushukela ungase wengezwe kumuntu okumele ukwandise amazinga okuphuza emkhiqizo wokugcina, lokhu okungeziwe kubhekiselwa ngokuthi "ukucebisa". Ngokufanayo, i-asidi ingabuye yengezwe ku-must uma i-acidity iphansi, lokhu kuqondakala ngokucacile ngokuthi "i-acidification." Futhi nge-fermentation yewayini elimhlophe, isinyathelo esengeziwe esibizwa ngokuthi "ukugqugquzela i-lees" sengezwe. Lesi sinyathelo kuhilela ukuxuba imvubelo esele ishiywe emva kokuvutshelwa ukukhiqiza ama-flavour amaningi.

04 kwezingu-10

Ukucindezela

Ukucindezela, okuvame kwenziwa emva kokuchotshozwa kwamagilebhisi amhlophe futhi emva kokuvutshelwa kwamagilebhisi aphuzi ewayini, ngokuyisisekelo kuthatha izinhlamvu zamagilebhisi ezinamathele ezishiywe kusukela kokuchotshozwa noma ukuvutshelwa nokuzifakela ukuze zithole uketshezi olunamandla kakhulu olungasetshenziswa ukuthuthukisa umbala womabili futhi ukunambitheka kwewayini eliluthayo.

05 ka-10

I-Malolactic Fermentation

Ukuvutshelwa kwe-Malolactic kuyinkqubo lapho amabhaktheriya e-lactic acid eguqula khona ama-acic acid acacile (cabanga i-apple eluhlaza i-apple pucker) enjusi ibe yi-lactic acid (cabanga ubisi obuhle) ukuze ukhiqize umlomo ongenamathele futhi jikelele ube khona khona kwe-palate ekhangayo. Amawayini amaningi abomvu ahamba ngokuvutshelwa kwe -lalactic ukunciphisa i-asidi yabo namanye amawayini amhlophe aphelele athunyelwa ngokuvutshelwa kwe-malolactic (ngokuvamile emgqonyeni) ukuze bahlanganise kancane kancane.

06 kwangu-10

Ukuvuthwa kwewayini

Isigaba sokuvuthwa kwe-winemaking ngokuyisisekelo sibhekisela ekuhambeni kwekhaya lokuhamba kwewayini kusuka emvinini kuya ebhodleleni. Uma ucabanga ngenqubo yokuvuthwa kwewayini, imingcele ye-oak yendabuko ifika engqondweni futhi ngesizathu esihle, kokubili isiFulentshi saseMelika nesiMelika, yiziqukathi ezivame kakhulu zokucubungula okuzokwenzeka. U-Oak unikeza ukuvikelwa, unikeza ukunambitheka futhi kuvumela amancane amancane oksijini ukungena ngezindonga kokubili ukunciphisa i-tannins esondayo ewayini elibomvu nokwenza ukunambitheka kwe-flavour kokubili kwewayini elibomvu nelomhlophe.

Okunye okukhethwa kukho ukuvuthwa yi-tank insimbi engagqwali. Lolu khetho luyaqhubeka luvame kakhulu njengoba lusuke lukhukhumezekile, lucwaningo ngenxa yokuthi akudingeki lushintshwe emva kweminyaka eminingi kangaka ekujikelezeni futhi kulula kakhulu ukulondoloza. Ukukhokhela ukungabi khona kwe-oki emathangi ensimbi angenalutho, abanye abakhiqizi bahlanganisa le nqubo ngokufaka i-oak chips ekudutsheni kwejusi "nomphumela we-oak."

Ukuqoqa inqubo yokuhambisa ijusi kusuka emgqonyeni owodwa kuya kwesinye, okunikeza izinzuzo ezimbili ezibalulekile:

1. Ijusi lihlukaniswe nocansi oluphansi lwesidumbu, okungaba nomthelela omubi kunambitheka yokugcina.
2. Iwayini lithatha kancane i-aeration ukuze livule ama-flavour futhi livumele ukuthuthukiswa okuqhubekayo.

07 kwangu-10

Ukuqedela: Ukuhlunga nokuhlunga

Inqubo yokuqeda ihlanganisa izingxenye eziningana ezibalulekile. Okokuqala, ukuqeda nokuhlunga iwayini (okubizwa ngokuthi "ukucaciswa") kususa iningi lezinhlayiya ezingadingeki ezihlala ewayini. Ngokuvamile ama-whites amaqanda asetshenziswe esigabeni sokuqothula ukubopha izintambo ezincane ewayini bese zilinganisela phansi ukuze ziphele phansi emgqonyeni futhi zingahlukaniswa newayini.

Ukuhlunga kuyinkqubo yokususa izinhlayiya ezinkulu ezinjengezimvu zesilonda ezifile kanye nezinye izinhlayiya ukuze iwayini lingabi nhlobo, kodwa likhanyayo futhi licacile, njengoba umthengi angalindela.

08 kwezingu-10

Ukuchofoza amawayini

Ukuphuza iwayini kungaba lula njengokuthatha amawayini amabili ahlukene bese uwaxuba ndawonye ukuze uhambisane nezinto ezinzima ngokuthatha izinhlobo eziningi ezivela ezifundeni eziningi futhi uzihlanganisa ukuze wenze iwayini elisha elinokuhlangenwe nakho okuyingqayizivele. Kungenzeka ukuthi ngaphandle kokusho ukuthi kuthatha isipiliyoni esikhulu kanye ne-palate elicwengekile kakhulu ukuhlanganisa ngempumelelo iwayini yemakethe yomhlaba wonke yanamuhla. I-winemaker ingahlanganisa iwayini ngezizathu ezihlukahlukene: ukulungisa i-pH, i- asidi , amazinga okuphuza, okuqukethwe kwe- tannin noma ukuthuthukisa umbala, iphunga noma iphunga.

09 kwezingu-10

I-Bottling Wine

Ekugcineni, isigaba sokubhoboza se-winemaking - ukuphela kuyabonakala! Amawayini okuphuza amafutha namuhla ayenziwa ngemigqa yokubhoboza imishini. Izindwangu ezincane zingase ziqashe izigubhu zokugqoka ezingasetshenziswa ukuthunyelwa ku-winery ngenkathi, ngenkathi izizinda ezinkulu zinemigqa yazo yebhodlela. Ngokuqondene nenqubo yangempela, ibhodlela lewayini ligcwala kancane kancane futhi libekwe nge-nitrogen noma i-carbon dioxide ukuze ichithe noma yikuphi oksijeni okungase ihlale phezu komugqa wokugcwalisa.

Ibhodlela lizobe liboshwe nge- cork yendabuko noma isikhumba sesimanje se-screw , kuye ngokuthi amasiko nezinkolelo zama-winery. Ngokulandelayo amabhodlela anezici zawo eziyingqayizivele zamabhalwa ezishaywa izibhamu futhi ahambe ukuze aqhubeke nokuguga ibhodlela noma aqonde ngqo icala lokusabalalisa.

10 kwangu-10

Futhi Yilokho Iwayini Lenziwe Ngayo!

Lapho unakho, senze kahle kakhulu izingxenye eziyinhloko zokuwina. Uma unemibuzo eningiliziwe noma ungathanda ulwazi oluthe xaxa ngezigaba ezihlukahlukene nezakhi zenqubo yokuncintisana, yizwa ukhululekile ukuwa phansi ngeforamu yewayini.