Ungabeka iwayini elimhlophe efrijini?
Uma ufunda futhi uthenga iwayini elihle, cishe usuvele wazi ukuthi kunezindlela ezilungile nokungalungile zokugcina iwayini lakho. Ukwakha noma ukhetha uhlelo lokugcina lokugcina lungavumela ukuthi iwayini ligcina impumulo kanye nephunga layo. Ukukhetha okungalungile, noma kunjalo, kungabangela ukulimala okungapheli kwewayini.
Amathiphu Okujwayelekile Wokugcina Iwayini
Kunemigomo eminingana okufanele uyikhumbule lapho ufunda ukuthi ungagcina kanjani iwayini ngokujwayelekile: ugcine upholile, ugcine ubumnyama, uwubambe.
Amanye amathiphu ambalwa:
- Hlela indawo enomsoco (cishe u-70% uma kungenzeka)
- Gwema izinga lokushisa ngaphansi kwama-degrees angu-45 nangaphezulu kwama-degrees angu-70
- Uma iwayini lakho linomkhumbi wemvelo, gcina i-flat flat ukuze i-cork ihlale inomanzi
Yonke yale mithetho ifanelekile kuwo wonke amawayini. Kodwa uma uqala ukukhipha izidingo zokugcina zewayini ezimhlophe, iwayini elibomvu , iwayini elikhazimulayo namawayini aqinekile, uzothola ukuthi ukushisa okuncane okuhlukile kanye nokucaciswa kwesikhathi kungangeza kuze kube umehluko omkhulu ekusebenzeni kwewayini, emva kokugcina.
Yikuphi ukushisa okungcono kakhulu kokugcina amawayini amhlophe?
Ukugcina amazinga okushisa amawayini amhlophe kuwela ebangeni lokushisa lama-45-50 ° F, ngokuzenzekelayo ukugcina ngaphakathi kwemingcele yokushisa okuphakanyisiwe okukhonzwa kwama-48 ° F ngewayini elimhlophe. Kodwa-ke, uma ugcina iwayini elibomvu nelomhlophe ndawonye, i-55 ° F epholile iyindawo ephakeme yokushisa eyokwamukela ngokufanele izinhlobo zombili zewayini zokugcina isikhathi eside.
Kulungile ukugcina amawayini amhlophe esiqandisini?
Umbuzo wokugcina iwayini elimhlophe esiqandisini esijwayelekile kufaka njalo. Khumbula ukuthi ikhishi lakho lekhishi liyakhuphuka kakhulu ku-35-38 ° F, elibi kakhulu kuneqabunga elijwayelekile lewayini. Lezi zikhathi ezinzima zibeka iwayini lakho elimhlophe engozini yokuba ama-flavour awo aphumele ngaphandle, eshiya iwayini eliphephile ekhaleni futhi lingenalutho emlonyeni.
I-kitchen ejwayelekile yefriji ifaka futhi imoto enhle kakhulu edala ukudubula okuqhubekayo kuyo yonke leyunithi. Ukudlidliza isikhathi eside yisidakamizwa sewayini.
Kufanele Ngigcine isikhathi eside kangakanani ukugcina i-White Wine
Iningi lamawayini amhlophe (namawayini obomvu alolo daba) kuhloswe ukuba kusetshenziswe kungakapheli iminyaka engu-2-3. Ngokuvamile, iwayini elimhlophe kakhulu lemakethe elimhlophe likhishwa ngokukhululekile futhi livulwa kakhulu ngokusondela konyaka wabo wokuvuna ngangokunokwenzeka.
Kuphi Ukugcina Iwayini Lami Elimhlophe
Ukugcinwa kwewayini kuye kwaletha izinkinga eziningi emiphakathini eminingi kule minyaka embalwa edlule. AmaGreki asendulo ahlanganisa uju ukuze agweme ukuphanga, kanti kamuva abaseYurophu baqinisa iwayini labo nge-brandy. Le mizamo yaphumelela, kodwa yebo, yashintsha kakhulu ukubunjwa nokuvutha kwewayini.
Ngenhlanhla, namhlanje sinezinketho ezihlukahlukene zokugcina iwayini ngokufanele, kusukela esiteshini sokungcebeleka, esiphezulu kuya ezinyunithi zewayini zefriji ezilula futhi ezilawulwa yimozulu, kuze kube sezingeni eligcwele. Ngenkathi ukhetho lokugcina iwayini lakho kuxhomeke kubhajethi yakho nesikhala esitholakalayo, ngokugcina izisekelo zokugcina izitsha zewayini ezipholile, ezimnyama, zisekhona futhi zingakapheli engqondweni, uzothola iwayini lakho elibonakalayo uma kufika isikhathi sokubakhonza.