Grape yuav tsum: nws yog dab tsi, ua noj tshuab

2024 Tus sau: Isabella Gilson | [email protected]. Kawg hloov kho: 2023-12-17 03:27

Ntau tus tau koom nrog hauv tsev winemaking, tshwj xeeb tshaj yog cov neeg ua teb, ntawm nws lub caij ntuj sov tsev txiv hmab txiv ntoo loj hlob. Nyob rau tib lub sijhawm, txhua tus muaj lawv tus kheej cov cuab yeej tsim khoom, ua pov thawj ntau xyoo. Txawm li cas los xij, beginners tsis paub txog tag nrho cov intricacies ntawm wine ntau lawm. Txiv hmab txiv ntoo yog dab tsi thiab dab tsi manipulations yuav tsum tau ua nrog nws kom tau txais qhov kawg tshwm sim?

Definition

Grape yuav tsum yog ib qho kev npaj rau cawv, uas yog tau los ntawm nias cov txiv hmab txiv ntoo tshiab. Nws raug tso cai kom suav nrog kev suav nrog ntxiv - pob txha, tawv nqaij, zuag.

Wine yog tau los ntawm fermenting txiv hmab txiv ntoo yuav tsum, tab sis muaj ntau yam subtleties uas yuav tsum tau coj mus rau hauv tus account thaum npaj ib tug homemade haus. Raws li cov piam thaj ntau, cawv tau muab faib ua ntau hom hauv qab no:

• qhuav - tsis ntau tshaj 1% qab zib;
• semi-qab zib - txog 2-3%;
• khoom qab zib - 13%;
• cawv - 30% lossis ntau dua.

Tseem muaj kev faib tawm los ntawmhaus zog:

• table wine - 8-11% vol.;
• strong rooj - 12-14% vol.;
• fortified (feem ntau nrog ntxiv cawv) - 16-20% vol.

cawv qhuav yog suav tias yog qhov nyuaj tshaj plaws los npaj, vim nws yuav tsum tau saib xyuas tshwj xeeb. Hauv cov dej qab zib, qab zib ua raws li kev khaws cia uas tiv thaiv wort los ntawm kev lwj.

khoom noj kom raug

Cov kws tshaj lij winemakers paub tias qhov zoo ntawm cov khoom kawg tsis yog nyob ntawm cov khoom siv raw siv xwb, tab sis kuj nyob ntawm cov tais diav uas tau siv ua noj. Qhov zoo ntawm cawv thiab nws saj tuaj yeem cuam tshuam tsis zoo los ntawm kev sib cuag ntev nrog "liab qab" hlau. Yog li ntawd, nws yog txwv tsis pub siv cov thawv hlau, cov khoom siv tooj liab.

Qhov kev xaiv zoo tshaj yog cov tais diav xws li:

• clay;
• enamelled;
• ntoo;
• iav.

Nws yuav tsum tau kuaj xyuas tias lub thawv huv thiab qhuav ua ntej siv. Txog rau hnub tim, lub thawv nrov tshaj plaws rau kev npaj cov txiv hmab txiv ntoo yuav tsum yog lub thoob enamel, uas nws yooj yim rau zom cov khoom siv cawv. Rau fermentation, iav fwj ntawm 10 los yog 20 litres yog ib txwm siv. Cov cuab yeej rau nplawm cov txiv hmab txiv ntoo yuav tsum yog ntoo lossis stainless hlau.

Kev npaj txiv hmab txiv ntoo rau kev ua haujlwm

Yuav kom tau txais cov txiv hmab txiv ntoo zoo yuav tsum, nws yog ib qho tseem ceeb kom ua tib zoo xav txog kev xaiv txiv hmab txiv ntoo. Tsuas yog ripe los yog overripe txiv hmab txiv ntoo yog haum rau ua ntxiv. Kev sau qoob loo yuav tsum qhuavhuab cua ntshiab, thiab grapes yuav tsum tsis txhob dag thiab tos rau lawv txoj hmoo ntev tom qab sau. Kev ncua tsis pub dhau ob hnub tau tso cai.

Ua ntej ua, nws yog ib qho tseem ceeb uas yuav tau txheeb xyuas cov txiv hmab txiv ntoo, cais cov txiv hmab txiv ntoo uas tsis tau siav, nplooj thiab lwm cov khib nyiab los ntawm nws. Nws yog txwv tsis pub ntxuav cov txiv hmab txiv ntoo ua ntej siv. Kev ntxhua khaub ncaws tuaj yeem ntxuav cov poov xab qus uas pom nyob rau saum npoo ntawm daim tawv nqaij. Hauv qhov no, fermentation yuav tsis txaus, thiab cov cawv yuav tsis tig tawm.

Kev npaj txiv hmab txiv ntoo yuav tsum

txhawm rau txhawm rau fermentation ntawm txiv hmab txiv ntoo yuav tsum tau mus tas li, cov ntsiab lus qab zib ntawm cov khoom siv cawv yuav tsum yog li 22-25%, yog li koj yuav tsum khaws cia rau ntawm lub ntsuas dej cawv. Koj yuav tsum ntxiv qab zib tom qab cov khoom siv cawv nrog rau lub ncuav mog qab zib tau fermented rau ob peb hnub. Tom qab ntawd koj yuav tsum tau nyem cov kua txiv hmab txiv ntoo thiab maj mam ntxiv qab zib, uas yuav tsum tau ua ntej diluted nyob rau hauv ib tug me me ntawm cov kua txiv hmab txiv ntoo. ncuav mog qab zib tuaj yeem rov siv tau los ua chacha.

Lub sijhawm tshawb xyuas cov suab thaj ntawm cov txiv hmab txiv ntoo yuav tsum nrog lub ntsuas dej cawv. Thaum npaj cov khoom qab zib thiab khoom qab zib wines, qab zib yuav tsum tau ntxiv rau hauv ib feem, ntawm ob peb hnub, txij li yog tias muaj ntau ntxiv ib zaug, fermentation tuaj yeem pom qeeb. Thaum lub sij hawm fermentation, 1 gram suab thaj ua rau kwv yees li 0.57% cawv, yog li cov cawv qab zib yuav muaj zog dua.

Ntau npaum li cas qab zib ntxiv rau txiv hmab txiv ntoo yuav tsum? Yuav kom tau txais ib lub rooj classic ib nrab qab zib hauv tsev cawv, cov suab thaj yuav tsum yog 200 grams ib 1 liter ntawm kua.

Dab tsihais txog acidity ntawm txiv hmab txiv ntoo yuav tsum, qhov zoo tshaj ntawm cov kua qaub yuav tsum yog 6-8 g / l. Yog hais tias acidity yog nce, ces cov khoom siv caw yuav tsum tau diluted nrog dej. Yuav tsum muaj dej ntau npaum li cas ntxiv rau cov txiv hmab txiv ntoo? Qhov zoo tshaj plaws ntawm cov dej ib 1 liter ntawm kua txiv yog tsis ntau tshaj 20% ntawm lub ntim ntawm grape yuav tsum.

Rau cov kua txiv hmab txiv ntoo nrog qab zib, iav fwj ntawm 10 lossis 20 litres yog siv. Nws tsis tsim nyog sau lawv mus rau sab saum toj, koj yuav tsum tau tawm hauv chav rau ua npuas ncauj, uas yuav ua rau tsis sib xws thaum lub sijhawm fermentation ntawm cov kua txiv hmab txiv ntoo. Lub foob dej yuav tsum tau muab ntsia rau saum lub tank, uas yog tsim nyog rau huab cua kom dim ntawm lub tank. Cov hnab looj tes kho mob zoo tib yam tuaj yeem siv los ua lub foob dej. Tsis tas li ntawd, nws yuav tsum nco ntsoov tias txhawm rau txhawm rau ua kom zoo tshaj fermentation, cov kua txiv hmab txiv ntoo yuav tsum tau saturated nrog oxygen. Ua li no, ncuav nws ob peb zaug ntawm ib lub thawv mus rau lwm qhov.

wort fermentation

Tus yuam sij ua kom zoo cawv los ntawm txiv hmab txiv ntoo yuav tsum yog fermentation kom raug. Nws yog ib qho tseem ceeb uas yuav tsum tau ua lub luag haujlwm ntawm qhov kub thiab txias. Rau liab caw nws yog +20-25 degrees, rau dawb - +12-18 degrees. Ntawm qhov kub qis dua +10 degrees, fermentation qeeb, thiab tom qab ntawd nres tag nrho, vim tias cov poov xab qus poob rau hauv cov yeeb yaj kiab raug tshem tawm. Ntawm qhov kub siab tshaj +35 degrees, cov poov xab qus tuag los ntawm tshav kub. Cov thawv ntim nrog cov txiv hmab txiv ntoo yuav tsum tau muab tso rau hauv qhov chaw tsaus uas tsis muaj cov ntawv sau, vim tias lawv tuaj yeem cuam tshuam cov khoom zoo.

Activefermentation xaus thaum cov poov xab qus tau ua tiav tag nrho cov suab thaj hauv wort. Qhov no tuaj yeem nkag siab los ntawm qhov tseeb tias lub sijhawm tso tawm ntawm huab cua ntau dhau lawm. Nyob rau tib lub sijhawm, cov dej hauv cov dej foob yuav tsum tsis txhob gurgling, hnab looj tes yuav deflate, thiab sediment yuav poob rau hauv qab ntawm lub thawv. Lub sijhawm no, cov txiv hmab txiv ntoo yuav tsum tau npaj rau thawj zaug.

Kev hloov pauv thiab ntxiv fermentation

Muab cov fermented wort nyob rau hauv ib txoj kev xws li tiv thaiv sediment los ntawm ib lub thawv mus rau lwm. Qhov no yog ua raws li hauv qab no: lub thawv nrog cawv yog muab tso rau ntawm ib lub toj, piv txwv li, ib lub rooj, thaum lub thawv tshiab yuav tsum qis dua. Tom qab ntawd cov kua yog drained siv lub raj roj hmab. Nyob rau tib lub sijhawm, nws yog ib qho tseem ceeb tsis txhob kov cov sediment, vim tias ntxiv fermentation nrog sediment tuaj yeem ntxiv iab rau cov dej haus, thiab yog li ntawd nws yuav tsis zoo siab rau haus nws.

Tom qab hloov ntshav, txiv hmab txiv ntoo yuav tsum hu ua cov txiv hmab txiv ntoo hluas. Nws muaj xim daj me ntsis, yog li nws yuav tsum tau hais kom nws mus dhau lub sijhawm "silent fermentation". Qhov no yuav ua rau kom haus dej. Nws kuj tseem yuav tau mus rau ob peb qhov kev hloov pauv ntxiv, vim tias cov kua txiv hmab txiv ntoo yuav khaws cia thaum lub sijhawm "tsim fermentation" txheej txheem. Tom qab ob peb lub voj voog ntawm kev hloov pauv, cov txiv hmab txiv ntoo tau npaj los haus.

Wine aging

theem kawg hauv tsev winemaking yog cawv laus. Qhov no yuav siv li ntawm 40 mus rau 150 hnub. Hauv qhov no, fermentation thiab tuag ntawm cov poov xab tshwm sim, cov qab zib residues thaum kawg ua tiav.rau hauv cawv. Cov theem no yog ib qho tseem ceeb heev, vim hais tias nws yog thaum lub sij hawm laus laus uas cov cawv tau txais "tus cwj pwm" - nws yuav ci dua, kua qaub thiab astringency ploj, ib lub pob paj tshwj xeeb tshwm thiab saj yog saturated.

Nyob rau theem no, kev cia khoom kuj tseem ceeb, txwv tsis pub cov txiv hmab txiv ntoo yuav tsum nyob rau hauv cov cawv txiv hmab ua rau muaj kev pheej hmoo ntawm kev hloov mus rau hauv vinegar. Kev khaws cia ntawm cov ntim hauv cellar, ntawm qhov kub ntawm +15 degrees, yog pom zoo. Npaj caw tuaj yeem khaws cia tau ntau xyoo yam tsis poob nws saj.

Stop fermentation

Ntau tus pib hauv tsev winemaking yuav ntsib teeb meem zoo li no - txiv hmab txiv ntoo yuav tsum tsis txhob ferment, txawm hais tias nws tseem tsis tau dhau los ntawm theem ntawm active fermentation. Nws yog dab tsi?

1. Fermentation tsis pib tam sim tom qab nias lub txiv hmab txiv ntoo. Qhov tseeb yog tias txheej txheem fermentation nyob ntawm tus nqi ntawm cov poov xab qus uas nyob rau saum npoo ntawm berries. Yog tias lawv tus lej me me, ces fermentation yuav pib tom qab. Tsis txhob pib ntshai, koj yuav tsum tau tos 5 hnub. Yog hais tias tom qab lub sij hawm no fermentation tsis tau pib, ces Hoobkas wine poov yuav tsum tau ntxiv rau qhov yuav tsum.
2. Tsis txaus ntim ntim nrog txiv hmab txiv ntoo yuav tsum. Ntau tus pib hauv winemaking ntsib qhov teeb meem no. Nyob rau tib lub sijhawm, cov txheej txheem fermentation tseem tsis pom, vim huab cua dhau los ntawm cov dej foob. Nyob rau hauv rooj plaub no, huab cua los ntawm ib puag ncig kuj tuaj yeem nkag mus rau hauv lub thawv, vim tias wort yuav pib tig qaub. Qhov no yog qhov tsis tsim nyog kom tau txais cov khoom zoo. Txhawm rau zam qhov no, ntxivkaw cov pob qij txha ntawm cov dej foob, piv txwv li, npog nrog plasticine.
3. Thick yuav tsum. Feem ntau qhov no yog ib qho zoo rau txiv hmab txiv ntoo, raws li nws hloov tawm ntau pomace. Txawm li cas los xij, thaum siv cov txiv hmab txiv ntoo nrog me me berries, qhov teeb meem no kuj tshwm sim. Hauv qhov no, koj tsuas yog yuav tsum tau dilute cov khoom siv cawv nrog dej, tsis pub ntau tshaj 15% ntawm tag nrho cov yuav tsum.

Txhua yam teeb meem uas tshwm sim hauv cov txheej txheem ua cawv yog daws tau, nws yog ib qho tseem ceeb kom pom lawv raws sijhawm.

Wort concentrate

Qee zaum cov txiv hmab txiv ntoo yuav tsum tau siv los tsim cawv. Nws yog dab tsi? Yuav tsum mloog zoo yog cov khoom tsim los ntawm cov kua txiv hmab txiv ntoo, uas muaj txog li 67% cov khib nyiab. Nws yog tsim industrially siv lub tshuab nqus tsev wort.

Tib lub sijhawm, cov yam ntxwv ntawm cov khoom siv cawv kuj hloov pauv - xim ua kom nplua nuj, tau txais amber hues, cov saj zoo yog ntim nrog caramel tones, tshuaj muaj pes tsawg leeg ntawm cov khoom hloov.

Txoj kev concentration

Rau qhov kev npaj ntawm txiv hmab txiv ntoo yuav tsum tau mloog zoo, yuav tsum muaj cov cuab yeej tshwj xeeb, uas tsis yog txhua txhua winery muaj. Lub concentration ntawm wort nyob rau hauv tsev yog tawm ntawm lo lus nug.

Hauv cov xwm txheej tsim khoom, cov khoom siv cawv yog muab tso rau hauv lub thawv hauv qab lub tshuab nqus tsev thiab ua kom sov kom kub txog li 55-70 degrees. Hauv qhov no, cov kua evaporates thiab cov khoom thickens. Caramelization ntawm cov suab thaj ib txwm muaj nyob rau hauv cov kua txiv hmab txiv ntoo yuav tsum tau zam, vim qhov no yuav ua rau lub zog tsis zoo.wine material.

Quick Wine

Tseem muaj ib txoj hauv kev ua cawv, qhov twg cov kua txiv hmab txiv ntoo los ntawm lub khw ua lub luag haujlwm ntawm cov txiv hmab txiv ntoo yuav tsum. Qhov kev xaiv no yog qhov txaus ntshai heev, vim tias muaj lub sijhawm kom tau txais cov khoom tsis zoo. Txhua yam nyob ntawm qhov naturalness ntawm cov kua txiv hmab txiv ntoo.

ua noj ua haus:

1. Y Rau "ceev" caw koj yuav xav tau cov khoom xyaw hauv qab no: - kua txiv hmab txiv ntoo - 3 l, raisins - 50 g, qab zib - 50 g, dej - 250 ml.
2. Ua ntej, koj yuav tsum tau pib los ntawm raisins. Ua li no, dissolve qab zib nyob rau hauv dej sov thiab tso raisins rau ntawd, ces tos kom fermentation pib.
3. Cov kua txob yog lim thiab nchuav rau hauv cov kua txiv hmab txiv ntoo kom tsim tau.
4. Cov khoom siv cawv yuav tsum muab tso rau hauv qhov chaw sov tsaus kom ntseeg tau tias muaj xwm txheej rau fermentation.
5. Tom qab 10 hnub, nws raug nquahu kom saj cov wort thiab ntxiv qab zib yog tias tsim nyog. Feem ntau, qhov no tsis tas yuav tsum tau, vim cov kua txiv hmab txiv ntoo hauv khw muag khoom muaj cov khoom qab zib ntau heev.
6. Kua txiv hauv ntim tso rau hauv qhov tsaus ntuj kom ferment rau 3-4 lub lis piam.
7. Thaum cov av tshwm, cov kua yog nchuav rau hauv lub thawv tshiab, thiab 50 g ntawm vodka ntxiv rau nws kom tsis txhob fermentation.
8. Tom qab txhua qhov kev ua tiav tiav, cov dej cawv tau txiav txim siab npaj haus.

Tau kawg, qhov saj ntawm "kua txiv" tsis tuaj yeem muab piv nrog cov dej haus uas ua los ntawm cov txiv hmab txiv ntoo uas siv thev naus laus zis, tab sis nws zoo heev rau cov neeg nyob hauv nroog uas xav koom nrog winemaking.

Zaj lus

Grape yuav tsum yog lub hauv paus rau txhua yam cawv. Txhua qhov kev tsim khoom, nrog rau qhov saj thiab cov khoom ntawm cov khoom tiav, nyob ntawm nws qhov zoo. Kev saib xyuas yuav tsum tau ua nyob rau hauv kev xaiv ntawm grapes thiab nyob rau hauv lawv cov kev npaj rau kev ua yuav tsum.

Nws yuav zoo li muaj ntau yam uas ua cov cawv txiv hmab hauv tsev yog qhov nyuaj heev, tab sis nws tsis tas yuav muaj nqi ntau lub cev thiab khoom siv. Tab sis tom qab ua tiav tag nrho cov txheej txheem ua noj, cov neeg ua yeeb yaj kiab tshiab yuav muaj qhov laj thawj rau kev txaus siab, nrog rau qee yam ntawm cov cawv ua tau zoo hauv tsev.