Ngokuvamile, "iphunga" lewayini, noma "impumulo" yewayini, iphunga lewayini egumbini. Iphunga elimnandi lingaba izimbali, ama-citrus, i-fruity, imifino, i-earthy noma yinoma yiliphi inani lezinhlayiya ezijwayele ngokuya ngezinhlobo ezihlukahlukene zamagilebhisi ezisetshenzisiwe, inqubo yokugubha inqubo esebenzayo kanye nezimo zokugcina zewayini .
Uma kuziwa ewayini, kokubili ukunambitha nokunuka, impumulo iyimfuneko ebalulekile. Ikhala lomuntu liyakwazi ukuhlukanisa phakathi kwezinkulungwane zezinhlamba eziyingqayizivele.
Amakhono ethu afanelekayo asivumela ukuba siqonde izinhlobo ezihlukahlukene zama-flavour ezinikezwe ngesipuni esisodwa. Phakathi naleso sikhathi, ulimi lukhawulelwe ukuzwa: usawoti, omnandi, obabayo futhi omuncu. Ukunambitha ngempela iwayini oyodinga ukuyobheka ikhala ukuze uthathe iphunga elimnandi nelulwimi ukuze usize ukuqonda okuthandayo kanye nemidwebo.
Indlela Yokunene Ngempela I-Aroma's Wine
Ukuze uthole i-whiff engcono kakhulu yephunga lewayini, sebenzisa imizuzwana emi- 10 edabula ingilazi ngamandla. Lokhu kuvumela ukuthi utshwala luvuthwe futhi luyophakamisa iziphuzo zewayini ezingenakulinganiswa emakhaleni akho. Uma iwayini lihle kahle, lishaye impumulo yakho engilazini kanye nokuphefumula. Izimbali, izithelo? Uma izithelo, ugoba kancane kancane, ingabe uyabhema izimpande ezibomvu noma ezimhlophe zezithelo, izithelo zezithelo zezithelo noma amajikijolo, noma amanothi amanothi angaphezu kwama-tropical? Gcina lezi zicabango engqondweni bese ubona ukuthi ziphinde zivele kuphrofayela ye-flavour noma i-morph zibe ezithombeni ezintsha emlonyeni.
Ama-aromas e-Wine Primary
Amakha ama-primitive yilezo ziphunga ezihlukile ezivela kwisithelo ngokwazo. Leziphunga zingaziveza njengezinhlanhla noma ezimibalabala emvelweni. Yiziphunga ezivumela ukuthi sihlukanise phakathi kwewayini elihlukile ebusheni babo. I-Violets, i-rose, i-chamomile, i-apula eluhlaza, i-lemon-lime citrus, amajikijolo amnyama nebomvu nawo wonke angaphansi kwesigaba esiphunga elimnandi.
Ama-Aromas e-Wine we-Secondary
Inqubo yokuvuthwa idala ama-aromas aphuzi ewayini futhi ingahle ibe yinkimbinkimbi noma ithonywe kakhulu ekukhethweni komqhubi. Ithonya elivame kakhulu kuma-aromas aphansi yi-oki. Ukusuka ekunikezeni i-nutty, i-buttery, i-vanilla nomsedari noma ezinye izingqikithi ezinjengokhuni ukuze kube iwayini lokugcina, ithonya eliphakeme le-oki yiyona nto ebaluleke kakhulu kuphrofayili yesibili ephunga lewayini.
Ama-aroma we-Wine ephakeme
Uma iwayini selibhekene nenqubo yokuguga, ama-aromas aphezulu angase aqale ukungena. Ukuhlala isikhathi eside nokuningi ukuguga, i-aromatics yewayini iyoba nefuthe kakhulu ngalezi ziphuzo eziphakeme. Lezi zivame ukufaka izici zobunjwa be-oxidative njengekhofi, i-caramel, i-toffee, ne-cocoa noma amanothi okunciphisa okuxhomeke kakhulu ekubhekaneni nama-nuances asemhlabeni njengamaphunga amanzi emanzini ahlathi amanzi, amakhowe noma izingxenye ze-veggie.
Ezinye izithonya ezimnandi
Uma iwayini livutshiwe futhi likhulile emathangi ensimbi angenasinakha ngaphandle kwe-oak ebonakalayo, khona-ke lezi vinini zizohlangana nazo zisencane futhi zihlanzekile, zigcwele izithelo futhi zilawulwa ngokuyinhloko yi-aromas eyinhloko yewayini. Uma kunjalo, i-winemaker isebenza ngeChardonnay ngokusebenzisa ukuvutshelwa okwesibili okubizwa ngokuthi ukuvutshelwa kwe-malolactic okuholela ekubeni iwayini liyoletha iphunga elicebile, elisebhotela.
Lezi zinkathazo ze-buttery ziba ngaphansi kwesigaba sempumu se "bouquet" hhayi "iphunga" ngoba angeke abe khona ku-Chardonnay engakaze ithole ukuvutshelwa kwe-malolactic, ukungenelela okusetshenziselwa i-vintner futhi kungenasici kumlingiswa wezinhlamvu zomvini.