How to make wine cawv

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

Caw cawv tseem hu ua ethyl, lossis zaub mov. Cov tshuaj pob tshab no tau pom dav siv tsis tau tsuas yog nyob rau hauv cov tshuaj ib txwm siv, tab sis kuj nyob rau hauv pej xeem tshuaj. Caw plig hauv Latin - Ethly arcu.

Nws yog siv rau hauv kev lag luam cawv. Caw cawv feem ntau yog siv rau hauv kev tsim tshuaj, hauv tsev, rau cov kaus poom.

Nws tuaj yeem ua hauv tsev. Qhov tseem ceeb tshaj plaws yog saib xyuas cov cuab yeej technology thiab proportions. Nyob rau hauv tsab xov xwm, peb yuav xav txog cov muaj pes tsawg leeg ntawm cawv, cov khoom uas tsim nyog rau nws cov kev npaj, yuav ua li cas ua wine cawv nyob rau hauv tsev. Nrog rau nws ua mob thiab muaj txiaj ntsig rau lub cev.

Cov khoom xyaw

Yuav tsum tau rau nws cov khoom:

• wine poov xab;
• dej distilled;
• khoom noj uas muaj suab thaj;
• charcoal;
• potassium permanganate;
• distillation apparatus;
• ntsuas lub zog.

Thawj kauj ruam - ua m alt

Qhov no yog qhov ntev tshaj plaws thiab ib qho ntawm cov txheej txheem tseem ceeb tshaj plaws. Txhawm rau ua m alt, koj yuav tsum siv cov nplej. Nws tuaj yeem yog barley, oats lossis nplej.

Cov nplej yuav tsum tau tsau rau hauv dej thiab sab lauggerminate ntawm lub qhov rais mus txog rau kaum hnub. Yog koj siv millet lossis rye, plaub hnub yuav txaus.

Nws yog ib qho tseem ceeb uas cov nplej germinate kom zoo. Qhov txiaj ntsig zoo germination yog txiav txim siab yog tias cov nplej tsis hloov xim vim li ntawd, cov germinated sprouts yuav muaj daim ntawv ntawm curls. Lawv cov xim yuav tsum sib sib zog nqus ntsuab. Qhov tsw ntawm sprouts yuav tsum zoo li ib tug tshiab dib aroma. Yog tias koj tsis siv cov m alt tam sim ntawd, cov sprouts tuaj yeem qhuav thiab khaws cia rau hauv lub thawv airtight.

Kev ua noj ua haus, nws yog qhov zoo tshaj plaws los siv cov nplej ntawm cov qoob loo xyoo tam sim no. Txwv tsis pub, germination yuav me me.

Siv khoom qab zib

Rau qhov kev npaj ntawm cawv cawv, koj tuaj yeem siv cov khoom uas muaj suab thaj ntau lossis cov hmoov txhuv nplej siab. Nws yog qhov zoo dua los siv thawj tus kom lub wort uas yuav tig tawm muaj qab zib qab qab. Hauv qhov no, peb muab cov txiv hmab txiv ntoo. Hauv qhov no, wort yuav tig tawm dawb lossis liab. Qhov no yuav nyob ntawm seb cov txiv hmab txiv ntoo twg peb siv ua noj.

Thaum siv cov khoom lag luam hmoov txhuv nplej siab (qos yaj ywm), nws yuav tsum tau tshem cov hmoov txhuv nplej siab los ntawm cov hlwb thiab yaj hauv dej. Hloov dej, nws yog qhov zoo tshaj plaws los siv kua txiv hmab txiv ntoo los yog kua txiv hmab txiv ntoo. Lawv yuav tau mus dhau txheej txheem pasteurization, straining, txias thiab fermentation.

Caw yuav tsum npaj txheej txheem siv txoj kev dawb

Wort raws li txoj kev dawb yog npaj los ntawm kev sib cais cov kua txiv hmab txiv ntoo ntawm cov tawv nqaij. Nws yog npaj siv uncolored kua txiv los ntawm txiv hmab txiv ntoo nrogveiny kev ntxhib los mos. Txhawm rau txhim kho cov txheej txheem kua txiv extraction, ntxiv 200-300 ml dej ib liter ntawm crushed loj. Tom qab ntawd qhov sib tov yog rhuab rau ib nrab ib teev ntawm qhov kub ntawm 60 degrees.

Wort npaj los ntawm txoj kev liab

Txoj kev no ua rau nws muaj peev xwm ua kom muaj txiaj ntsig zoo tshaj plaws ntawm kev rho tawm ntsev, organic acids thiab dyes, nrog rau lwm cov khoom siv sib txuas los ntawm berries.

Thaum xav paub yuav ua li cas npaj cawv cawv siv qhov yuav tsum tau npaj raws li txoj kev liab, nws yog ib qho tseem ceeb uas yuav tsum xav txog tias cov cua sov ntawm cov ntaub so ntswg tsis suav nrog categorically.

Raws li qhov tshwm sim ntawm fermentation, cov suab thaj uas muaj nyob hauv cov kua txiv hmab txiv ntoo tau ua tiav rau hauv cawv los ntawm cov poov xab. Txhawm rau kom tau 60 ml ntawm cawv, koj yuav tsum noj 100 ml suab thaj.

Nyob rau hauv rooj plaub no, kev suav yog raws li cov kua txiv hmab txiv ntoo ntshiab. Yog hais tias nws tau diluted nrog dej, ces tus nqi ntawm cov dej yuav tsum tau muab cais los ntawm kev xam.

Thaum peb tau txais cov wort qab zib ib txoj hauv kev los yog lwm qhov, nws yuav tsum tau kuaj xyuas acidity nrog daim ntawv qhia. Qab zib wort rau kev npaj cov cawv txiv hmab yuav tsum yog qab zib-qaub.

Tom ntej no, koj yuav tsum tau ntxiv cov poov xab rau lub mash thiab tawm mus rau ferment. Peb yuav xav txog lawv cov kev npaj hauv qab no.

Flagation stage

Thaum lub sijhawm fermentation, saj ntawm mash tuaj yeem hloov ntawm qab zib mus rau iab-qaub. Tsis tas yuav kaw lub thawv uas lub mash nyob nruj nreem.

Feem ntau, cov txheej txheem fermentation yuav siv li ib lub lis piam. Yog li ntawd, qhov kub thiab txias hloovua npuas ncauj. Nws yog nws leej twg muab ib tug qaub - iab aftertaste. Qhov no qhia tias fermentation dhau lawm.

Thaum kawg, cov ntsiab lus cawv yuav tsum yog tsawg kawg 10% ntawm tag nrho cov ntim.

Distillation

Yuav kom tau txais cov tshuaj uas muaj cawv ntau, nws yuav tsum tau dhau los ntawm lub tshuab distillation ob peb zaug. Nws yog ib qho tseem ceeb los tswj qhov kub ntawm qhov kub. Thaum lub sij hawm thawj distillation, lub mash yuav tsum boil, thaum lub sij hawm kawg distillation - cawv distillation.

Ntawm cawv cawv

Kev ntxuav, cov txheej txheem no tseem hu ua rectification. Ua ntej pib nws, nws yog ib qho tsim nyog los ntsuas qhov feem pua ntawm cov ntsiab lus ntawm cawv hauv cawv. Ib puag ncig kuj raug tshuaj xyuas. Yog hais tias nws yog acidic, ces nws yuav tsum tau neutralized nrog soda tshauv.

Thiab tsuas yog tom qab ntawd koj tuaj yeem pib ntxuav cawv. Txhawm rau ua qhov no, siv cov tshuaj aqueous ntawm parchment poov tshuaj lossis nws tseem hu ua potassium permanganate.

Tom qab qhov kev daws tau meej meej, nws tau lim thiab raug rau cov feem ntau distillation. Qhov tshwm sim yog edible cawv.

Tab sis tsis yog tag nrho. Cov txheej txheem ntawm kev ua kom huv ntawm cov cawv txiv hmab yog suav tias ua tiav tsuas yog tom qab nws tau dhau los ntawm charcoal.

Ciav cawv txiv hmab hauv tsev

Peb twb tau saib yuav ua li cas ua cawv txiv hmab hauv tsev, tam sim no cia peb saib yuav ua li cas ua cawv txiv hmab.

dej cawv, uas yog ua los ntawm cov kua txiv hmab txiv ntoo hauv tsev, muaj lub qab ntxiag qab zib.

Txhawm rau npaj cov poov xab, peb xav tau dej huv, qab zib thiabgrapes.

Ua ntej, cia peb npaj cov pib. Rau nws cov kev npaj, ripe berries yog siv, uas tau sau nyob rau hauv kaum hnub.

Nws yog ib qho tseem ceeb kom paub tias cov txiv hmab txiv ntoo yuav tsum tsis txhob muab ntxuav. Txwv tsis pub, koj tuaj yeem tshem tawm cov kab mob ntawm lawv qhov chaw, los ntawm cov poov xab tau txais.

Peb noj ob khob ntawm cov txiv hmab txiv ntoo siav, ib nrab ib khob suab thaj thiab ib khob dej. Tag nrho cov khoom xyaw yuav tsum zoo dua yog diluted nyob rau hauv ib lub raj mis iav. Sib tov tag nrho lawv zoo thiab kaw nrog paj rwb plug. Peb tawm mus taug kev rau 4 hnub. Thaum lub sij hawm no, kua txiv yuav tsum ferment zoo. Tom qab ntawd nws yuav tsum tau lim thiab sib cais los ntawm lub pulp.

Nov yog, cov poov xab npaj ua cawv txiv hmab.

YYuav ua li cas ua cawv txiv hmab los ntawm raisins los yog figs

Txoj kev npaj cawv txiv hmab no yog qhov zoo siv rau lub caij ntuj no, thaum cov txiv hmab txiv ntoo tiav lawm. Hauv qhov no, koj tuaj yeem siv raisins lossis figs. Raisins yuav tsum yog qhov zoo. Qhov no yuav ua pov thawj los ntawm nws cov xim liab me ntsis. Nws yog advisable siv berries nrog tails. Txhawm rau txheeb xyuas qhov zoo ntawm raisins, koj yuav tsum muab pov rau saum lub rooj. Thaum ntog, raisins yuav tsum tsim lub suab ntawm pebbles ntog. Yog tias qhov no tsis tshwm sim, feem ntau yuav cov berries tsis zoo heev. Nyob rau hauv rooj plaub no, cov poov xab yuav tsis tig tawm, vim hais tias xws raisins yuav tsuas ua pwm thaum fermentation.

Tom qab cov txiv hmab txiv ntoo raug xaiv, kub 400 ml ntawm qab zib tshaj qhov kub qis los ua kua dej. Ncuav qhov sib tov ua tiav rau hauv lub thawv uas cov txheej txheem fermentation yuav tshwm sim. Mus rau qab zibsyrup ncuav ib tug puv tes ntawm figs los yog raisins. Peb kaw lub thawv kom nws tuaj yeem hla huab cua. Koj tuaj yeem siv paj rwb ntaub plaub zoo li hauv txoj kev dhau los. Yog tias lub thawv muaj lub caj dab dav, ces nws tuaj yeem npog nrog cov ntaub qhwv. Peb xa mus rau qhov chaw tsaus rau 4 hnub. Txhawm rau kom cov berries tsis tuaj yeem ua pwm, txhua hnub lub thawv yuav tsum tau shaken tsis tu ncua. Thaum cov txheej txheem fermentation dhau lawm, cov kua yuav tsum tau lim.

Yuav ua li cas thiaj zoo khaws cawv txiv hmab

Koj tuaj yeem khaws cov kua txiv hmab txiv ntoo hauv tsev tsis pub tshaj kaum hnub. Nws yog cov roj yam tseem ceeb uas lawv muaj uas muab cawv ua kom qab ntxiag cawv.

Thaum ua cov kua txiv hmab txiv ntoo, nws yog ib qho tseem ceeb kom tswj tau qhov kub thiab txias thiab ua kom cua nyob hauv chav.

cawv muaj zog npaum li cas

Hauv kev tsim cov khoom lag luam, nws qhov kub hnyiab tuaj yeem yog 78.15 degrees. Thaum tawm mus, qhov degree ntawm cov khoom yuav sib npaug rau 96. Ethanol ntawm ib puas feem pua concentration muaj qhov kub ntawm 78.35 degrees. Nws yog tsis yooj yim sua kom ua nyob rau hauv tsev, txij li thaum nyob rau hauv lub purification theem nws yuav tsum tau mus rau ib tug evaporation txheej txheem nyob rau hauv ib tug tej yam lub siab. Nyob rau hauv cov ntaub ntawv no, lub boiling point yuav tsum nce los ntawm tsuas yog 0.24 degrees.

txiaj ntsig thiab kev phom sij

Tau nkag siab cov lus nug ntawm qhov cawv cawv yog dab tsi, peb tuaj yeem xav txog nws qhov kev puas tsuaj thiab txiaj ntsig.

Wine, aka ethyl cawv yog qhov tseem ceeb rau kev npaj tshuaj tinctures. Kuj tseem muaj tshuaj tua kab mob.

Kev haus dej haus cawv (cognac, npias, cawv) me me yuav pab ua kom cov ntshav nyias, txhim kho cov ntshav ncig thiab nthuav cov hlab ntsha.

Tsis tas li, hauv koob me me, cawv txhim kho kev ua haujlwm ntawm plab hnyuv, yog kev tiv thaiv kab mob plawv zoo.

Kev puas tsuaj ntawm cawv cawv yog pom tseeb. Thaum siv tsis tu ncua hauv ntau qhov ntau, nws tuaj yeem ua rau qaug cawv. Tsis tas li ntawd, nws txoj kev siv tsis tau tswj tau tuaj yeem ua rau muaj mob hnyav heev. Tsis tas li ntawd, kev siv dej cawv tas li tuaj yeem ua rau cov pa oxygen tshaib plab, uas ua rau lub hlwb puas tsuaj. Qhov no, nyob rau hauv lem, ua rau degradation ntawm tus neeg. Lwm yam kabmob kuj tseem raug kev txom nyem - daim siab, ob lub raum, txoj hnyuv, plab.