Technology ua cawv txiv hmab hauv tsev

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

Tus nqi ntawm cov dej cawv tau nce txhua xyoo, yog li ntau thiab ntau tus neeg xav ua lawv tus kheej hauv tsev. Feem ntau ntawm lawv yog wine, uas yog suav hais tias yog ib tug noble haus uas tsis tau tsuas yog ib tug kaj nplua nuj saj, tab sis kuj muaj ntau yam khoom muaj txiaj ntsig. Txawm li cas los xij, txhawm rau kom nws ua tau zoo, nws yog ib qho tseem ceeb heev uas yuav tsum ua raws li tag nrho cov kev cai ntawm kev tsim technology. Cia peb saib yuav ua li cas ua cawv txiv hmab hauv tsev.

Ob peb lo lus hais txog kev xaiv cov khoom siv raw

Hnub no, haus cawv hauv tsev yog tsim los ntawm ntau yam txiv hmab txiv ntoo thiab txiv hmab txiv ntoo, tab sis txiv hmab txiv ntoo yog qhov zoo tshaj plaws rau qhov no. Cov nroj tsuag no tsuas yog zoo meej rau winemaking. Yog hais tias cov qoob loo raug sau raws sij hawm thiab ua tiav, ces cov suab thaj thiab cov kua txiv hmab txiv ntoo tsis tas yuav tsum tau ua cawv.

Nws yog ib qho tseem ceeb kom nkag siabtias tsis muaj kev siv cov khoom xyaw ntxiv, koj tuaj yeem ua kom qhuav cawv los ntawm xiav txiv hmab hauv tsev. Khoom qab zib, qab zib thiab fortified ntau yam ntawm cov dej haus yuav tsum tau ntxiv qab zib rau lawv muaj pes tsawg leeg. Yog hais tias lub berries yog acidic heev, ntau npaum li ntawd lawv tsuas yog tsis yooj yim sua noj, ces cov kua txiv yuav tsum tau diluted nrog dej. Nyob rau hauv txhua rooj plaub, dilution nrog kua yog tsis pom zoo, raws li nws ho impairs lub saj ntawm wine.

Raws li kev xaiv cov khoom siv raw, qhov kev xaiv zoo tshaj plaws yog txiv hmab txiv ntoo loj hlob ntawm nws tus kheej. Qhov no yog vim lub fact tias cov berries muaj "tsiaj qus" poov xab, vim hais tias cov kua txiv pib ferment. Txawm li cas los xij, yog tias koj nyob hauv nroog thiab koj tsis muaj chaw nyob rau lub caij ntuj sov, ces nyob rau hauv rooj plaub no koj tuaj yeem ua cawv txiv hmab los ntawm kev yuav txiv hmab hauv tsev. Tab sis koj yuav tsum nkag siab tias txhua yam txiv hmab txiv ntoo thiab zaub uas tau tsim los ntawm kev lag luam yog ua tiav nrog cov tshuaj tua kab, yog li lawv yuav tsum tau ntxuav kom huv si ua ntej siv. Nyob rau hauv txoj kev no, koj ntxuav tawm cov "tsiaj qus" poov xab los ntawm berries, thiab, yog li ntawd, yuav tsum tau ib tug tshwj xeeb sourdough yuav tsum tau ua dej cawv. Yuav ua cas yuav piav tom qab.

Caw los ntawm Isabelle ntau yam

Yog li, yuav ua li cas tsis suav nrog kev xaiv? Cov txiv hmab txiv ntoo zoo tshaj plaws rau kev ua cov cawv txiv hmab hauv tsev yog Lydia. Ntau tus tsis siv nws vim lawv ntseeg yuam kev tias nws tsis zoo, tab sis qhov no tsis yog qhov teeb meem. Ntawm qhov tsis sib xws, cov dej haus los ntawm nws yog qhov zoo heev, nrog lub ci nplua nuj saj. Tsis yog txhua tus nyiam berries.neeg, vim hais tias lawv cov pulp zoo li mucus nyob rau hauv nws qhov sib xws, tab sis tsis muaj leej twg tuaj yeem tiv taus ib khob cawv ua los ntawm isabella ntau yam.

Cov lus qhia sau qoob

Yuav ua kom cov cawv qab qab los ntawm cov txiv hmab hauv tsev, nws yog ib qho tseem ceeb heev kom sau raws sijhawm. Ntsuab berries yuav acidic heev, yog li dej thiab qab zib yuav tsum tau ntxiv rau cov dej haus, uas, nyob rau hauv lem, yuav tsis tsuas cuam tshuam rau nws zoo thiab saj, tab sis kuj nce qib ntawm methyl cawv nyob rau hauv cawv, uas yuav ua rau muaj kev phom sij. noj qab haus huv nyob rau hauv ntau qhov ntau. Thiab nyob rau hauv cov txiv hmab txiv ntoo overripe, cov txheej txheem ntawm acetic fermentation pib. Yog li ntawd, kev sau qoob loo raws sij hawm yog theem tseem ceeb hauv kev ua winemaking.

Pruning tau pom zoo nyob rau hauv huab cua ntshiab. Yog tias nws tau los nag ua ntej, ces koj yuav tsum tau tos tsawg kawg peb hnub. Kev ua cov khoom siv raw yuav tsum tsis pub dhau ob hnub tom qab sau qoob. Yog hais tias berries pw ntev dua, lawv yuav pib poob dej thiab cov as-ham. Tsis tas li ntawd, lawv muaj peev xwm rot, raws li ib tug tshwm sim ntawm uas koj yuav tsis tau txais ib tug qab haus dej. Yog li ntawd, koj yuav tsum txheeb los ntawm cov txiv hmab txiv ntoo ua tib zoo, xaiv tsuas yog cov ntaub ntawv zoo.

Kev npaj ntim khoom

Qhov twg yog qhov zoo tshaj? Caw los ntawm cov txiv hmab txiv ntoo ntsuab hauv tsev tuaj yeem tsim tau hauv cov ntim hauv qab no:

1. Peb-liter hub - haum rau kev haus dej me me. Rau lub sijhawm fermentation, lub thawv ntim nrog lub hau tshwj xeeb lossis hnab looj tes kho mob zoo tib yam muab tso rau ntawm nws, ntawm ib tus ntiv tes.uas ib lub qhov me me yog pierced nrog tus pin.
2. 10 lossis 20 litre iav ntim. Cov iav no tau muag hauv ntau lub khw muag khoom thiab feem ntau siv los ntawm ntau tus winemakers. Lub thawv yog pre-ntxuav nrog dej qab zib, tom qab ntawd nws yog rinsed nrog dej txias thiab sterilized.
3. Oak thoob. Cov thawv no zoo tagnrho rau kev ua dej cawv, tab sis lawv kim heev, yog li lawv tsis tshua siv hauv tsev. Lub thawv yog thawj zaug soaked nyob rau hauv dej rau 10 hnub, tom qab uas nws yog steamed nrog boiling dej, uas yog ntxiv dej qab zib tshauv ntawm tus nqi ntawm 25 grams ib liter ntawm kua, thiab ces yaug.

Txawm tias lub nkoj siv los ua cawv txiv hmab hauv tsev, kev siv lub foob dej yog qhov yuav tsum tau ua.

YYuav ua li cas ua kua zaub?

Lub hauv paus ntawm kev npaj cov dej cawv yog txheej txheem fermentation, thiab cawv tsis muaj qhov zam. Qhov no yog cov txheej txheem tshuaj lom neeg heev, uas suav nrog ntau yam kab mob uas, noj qab zib, zom nws mus rau hauv cawv thiab carbon dioxide. Cov txheej txheem fermentation yog pib ua tsaug rau "tsiaj qus" poov xab muaj nyob rau hauv berries. Tab sis yog tias koj yuav txiv hmab txiv ntoo hauv lub khw thiab ntxuav lawv, ces lawv yuav tsis nyob ntawm cov txiv hmab txiv ntoo, yog li koj yuav xav tau ib qho tshwj xeeb sourdough. Rau nws qhov kev npaj, ntau yam zaub mov txawv yog siv, ntawm peb feem ntau yuav raug txiav txim siab.

Grape starter

Koj yuav tsum ua dab tsi? Hom txiv hmab txiv ntoo no yog qhov ntau tshaj plaws,vim nws tso cai rau koj tau txais cov dej haus zoo. Tsis ntev ua ntej qhov xav tau sau, txiav tawm ob peb pawg thiab mash cov txiv hmab txiv ntoo zoo nrog qab zib. Qhov zoo tshaj plaws proportions ntawm wine los ntawm grapes nyob rau hauv tsev yog raws li nram no: 2 qhov chaw ntawm crushed berries, 1 feem ntawm dej thiab ib nrab ib kilogram suab thaj. Cov txiv hmab txiv ntoo yog poured rau hauv ib lub tais ntxuav thiab sterilized, shaken zoo, qhwv thiab khaws cia rau 10 hnub nyob rau hauv ib chav tsev tiv thaiv los ntawm tshav ntuj, qhov twg qhov kub ntawm ambient yog 23 degrees Celsius. Thaum lub mash yog npaj txhij, nws yog lim los ntawm khib nyiab.

Raisin pib

Cov yam ntxwv ntawm kev ua noj yog dab tsi? Yog tias koj tsis muaj koj lub vaj txiv hmab txiv ntoo thiab koj yuav npaj cov cawv txiv hmab los ntawm cov khoom siv raw, ces cov kua txiv hmab txiv ntoo tuaj yeem ua los ntawm raisins. Qhov no yuav tsum tau 200 grams qhuav berries, 50 grams qab zib thiab 2 khob dej sov. Ntxiv kev cia ntawm lub oob khab yog ua raws li qhov tau piav qhia saum toj no. Nws yog tsim nyog sau cia tias mash tsuas yog siv los tsim cov cawv txiv hmab hauv ib lub lis piam tom qab kev npaj. Tom qab ntawd nws pib qaub, thiab cov dej haus hloov mus rau saj.

Sourdough los ntawm cawv sediment

Nov yog ib qho kev xaiv nrov tshaj plaws. Yog tias koj muaj qee cov cawv xyoo tas los, koj tuaj yeem siv nws los ua cov kua qaub. Ua li no, ntxiv ib co tshiab berries crushed nrog qab zib mus rau sediment. Undoubtedly, qhov zoo ntawm cov dej haus uas ua los ntawm cov sediment cawv yuav ua tsis zoo rau cov cawv txiv hmab ua los ntawm ob qho kev xaiv dhau los.sourdough, txawm li cas los xij, txoj kev no kuj tseem siv los ntawm ntau tus neeg tsim khoom lag luam.

txheej txheem ntawm kev ua cawv txiv hmab hauv tsev

Lub tshuab tsim cov cawv txiv hmab hauv tsev tau siv los ntawm cov neeg tsim khoom lag luam rau ntau pua xyoo, yog li nws tau ua tiav cov lus kom ua tiav. Raws li tau hais ua ntej, kev tsim cov dej cawv tag nrho yog nyob ntawm cov txheej txheem fermentation, txawm li cas los xij, nyob rau hauv cov ntaub ntawv ntawm cawv, qee qhov nuances yuav tsum raug coj mus rau hauv tus account. Tau ntau pua xyoo, winemakers tau dhau los ntawm lawv cov secrets thiab secrets los ntawm ib tiam dhau ib tiam, uas tso cai rau lawv los tsim cov cawv txiv hmab zoo. Nws yog ib nqi sau cia hais tias txhua lub teb chaws siv nws tus kheej mus kom ze rau zus tau tej cov noble dej haus, uas muaj tej yam ntxwv. Piv txwv li. Hauv tebchaws Ltalis, Fabkis lossis Caucasus, cov txheej txheem thev naus laus zis yuav zoo sib xws, tab sis kuj tseem yuav muaj qhov sib txawv tseem ceeb. Peb yuav xav txog txoj hauv kev yooj yim tshaj plaws los ua cawv txiv hmab, uas yuav tso cai rau koj los npaj cov dej qab zib heev yam tsis muaj kev siv zog ntau.

hom cawv

Txawm li cas los xij ntawm cov cawv txiv hmab los ntawm cov txiv hmab txiv ntoo yuav siv hauv tsev, koj tuaj yeem npaj hom dej haus hauv qab no:

• Rooj - qhuav thiab ib nrab qab zib. Npaj tshwj xeeb los ntawm ntuj fermentation. Tsis txhob muaj suab thaj thiab cov kua dej thib peb. Lawv muaj lub ci ntsa iab thiab ntuj saj.
• Fortified - ua nrog cov suab thaj ntxiv, ua tsaug uas cov ntsiab lus cawv hauv cov dej haus tuaj yeem ncav cuag 20 feem pua.
• Flavored - khoom qab zib wine ua los ntawm txiv hmab txiv ntoo, homemade nrog ntxiv ntawm tshuaj ntsuab infusions.

Nws tsim nyog sau cia tias qhov no yog kev faib ua kom yooj yim ntawm cov cawv. Qhov tseeb, muaj ntau ntau yam ntawm cov dej haus no, uas tsuas yog cov kws tshaj lij winemakers thiab tsim nyog sommeliers tuaj yeem txiav txim siab.

liab thiab dawb wines: qhov txawv yog dab tsi?

Cia peb saib kom ze rau qhov no. Caw ua los ntawm cov txiv hmab hauv tsev tuaj yeem ua xim liab thiab dawb. Txawm li cas los xij, raws li kev xyaum qhia, ntau tus novice winemakers tsis muaj lub tswv yim dab tsi txawv ntawm lawv, tsuas yog xim. Qhov sib txawv tseem ceeb ntawm cov cawv liab thiab dawb yog nyob rau hauv cov txheej txheem thev naus laus zis uas lawv tau ua. Rau kev npaj ntawm thawj ferment, tsis tsuas yog siv cov pulp ntawm berries, tab sis kuj cov tawv nqaij nrog cov noob, nyob rau hauv uas tannins yog tam sim no, muab cov khoom ib tug yam ntxwv xim, astringency, raws li zoo raws li ib tug nplua nuj aroma thiab saj.

txheej txheem npaj

Cov khoom siv raw tshaj plaws rau kev tsim cov dej haus noble yog txiv hmab txiv ntoo dub. Ua cawv txiv hmab hauv tsev yuav ua kom qab tsuas yog tias koj npaj cov qoob loo kom zoo. Thawj kauj ruam yog txheeb los ntawm tag nrho cov berries, tshem tawm tag nrho cov txiv hmab txiv ntoo lwj, vines, nplooj thiab lwm yam khib nyiab. Nyob rau tib lub sij hawm, tus nqi ntawm grapes xav tau ncaj qha nyob ntawm seb ntau npaum li cas wine koj xav tau ntawm cov zis. Ib kilogram ntawm berries yuav tsum tau ib liter ntawm haus. Lawv yog categoricallyTsis txhob ntxuav kom tso "tsiaj qus" poov xab rau ntawm tev.

Ntxiv mus, cov txiv hmab txiv ntoo tau muab tso rau hauv me me hauv cov tais diav enameled thiab choked nrog txhais tes, tom qab ntawd cov yuav tsum tau nchuav rau hauv khob lossis ntoo qhib ntim thiab cov khoom qab zib raug xa mus rau chav tsaus rau fermentation. Nws tsis pom zoo kom siv txhua yam khoom siv rau crushing berries, vim hais tias ntawm lawv cov dej haus yuav kis tau ib tug iab aftertaste. Yog hais tias koj npaj yuav ua ib tug loj ntim ntawm cawu cub, ces cov qoob loo yog choked lub qub fashioned txoj kev uas huv si taw.

Yuav ua kom cov cawv dawb los ntawm cov txiv hmab txiv ntoo xiav hauv tsev, cov kua txiv hmab txiv ntoo yog lim los ntawm ib lub sieve nrog cov mesh zoo los ntawm cov tawv nqaij. Xws li ib tug haus dej yuav tsis muaj zog heev aroma, tab sis lub saj yuav maj mam thiab lub teeb. Txhawm rau kom tau txais cov cawv dawb, koj yuav tsum tau npaj ua ntej lub ncuav.

cawv fermentation

txheej txheem no ua li cas? Caw los ntawm grapes hauv tsev yuav tsum ferment kom zoo. Ua li no, cov kua txiv yog poured rau hauv iav hub, uas yog them nrog gauze thiab xa mus rau ib tug tsaus chav tsev nrog ib tug kub ntawm 26 degrees. Nws yog ib qho tsim nyog sau cia tias qhov saj ntawm cawv yog nyob ntawm cov xwm txheej hauv qab uas fermentation yuav tshwm sim.

Thaum ua npuas dej ua rau ntawm cov kua dej, raws li txoj cai, qhov no tshwm sim kwv yees li ntawm rau hnub tom qab pib fermentation, cov mash yog lim los ntawm cov ntaub qhwv dov rau hauv ob peb txheej thiab ncuav rau hauv peb-liter hub.. Txhua hnub lub wort yuav tsum tau stirred. Nws yuav tsum tau muab sau tseg tias qhov no theem ntawm wine ntau lawm yog ib tug ntawm covqhov tseem ceeb tshaj plaws, vim tias yog koj noj cov mash, nws yuav tig qaub.

Yog tias koj ua cawv txiv hmab txiv ntoo qaub hauv tsev, ces koj yuav tsum tau dilute nws nrog dej. Txawm li cas los xij, txhawm rau kom lub saj thiab aroma ntawm cov dej haus nyob rau theem siab, tus nqi ntawm cov kua ntxiv yuav tsum tsis pub tshaj 500 ml ib liter ntawm wort.

Lub thawv nrog cawv yog muab tso rau ntawm lub xauv dej, uas yog lub raj yas uas muaj txoj kab uas hla ntawm ib centimeter. Ib qho ntawm nws qhov kawg txiav rau hauv lub hau, thiab lwm qhov yog dipped rau hauv lub thawv ntim nrog dej. Yog tias koj khaws cawv rau hauv peb-liter hub, ces koj tuaj yeem siv cov hnab looj tes roj hmab tsis tu ncua ntawm cov dej foob. Qhov no yog qhov tsim nyog txhawm rau txhawm rau txhawm rau ua kom nruj ntawm lub thawv.

Qhov zoo tshaj plaws huab cua nyob rau hauv chav tsev uas cov wort hub yuav muab tso rau hauv qhov ntsuas kub ntawm 20-24 degrees. Tab sis ntawm no nws tag nrho nyob ntawm seb hom dej haus uas koj tab tom ua. Txawm li cas los xij, tsis hais txog qhov no, nws tsis pom zoo kom cia qhov ntsuas kub qis dua 15 degrees, vim tias qhov no cov poov xab yuav tsis ua haujlwm thiab tuag.

Koj tuaj yeem txiav txim siab qhov muaj cov txheej txheem fermentation los ntawm cov npuas cua uas tau tso tawm. Raws li qhov kev siv ntawm cov txheej txheem no ploj mus, lwm feem ntawm qab zib yog ntxiv rau wort. Ua li no, ib me ntsis caw yog poured los ntawm lub thawv, nyob rau hauv uas 50 grams ntawm hmoov dawb yog yaj, tom qab uas nws yog poured rov qab mus rau hauv ib lub quarter thiab sib tov zoo nrog ib tug ntoo spatula.

Tam sim no, coj mus rau hauv tus account qhov tseeb tias koj ntxiv qab zib ntau dua, qhov muaj zog cawv txiv hmab los ntawm Moldovan txiv hmab txiv ntoo yuav tig tawm.nyob hauv tsev. Txawm li cas los xij, tsis txhob hla dhau, vim tias txhua yam saum toj no 13 feem pua cawv yuav txwv tsis pub cov poov xab ua haujlwm thiab cov cawv yuav tsis muaj hnub nyoog, uas yuav cuam tshuam rau nws qhov tsw. Yog hais tias koj tsis ntxiv qab zib, ces koj yuav tau ib lub teeb qhuav cawu cub. Txhawm rau ua kom muaj zog cawv tom qab nws tiav fermenting, ntxiv cawv rau nws.

Ntawm qhov nruab nrab, fermentation yuav siv sijhawm li 20 hnub, tab sis qee cov kws paub txog winemakers ncua nws mus txog ob lub hlis los ntawm kev tswj cov huab cua hauv tsev. Ua tsaug rau qhov no, lawv nce qhov zoo ntawm cov khoom, uas tuaj yeem muab piv nrog vintage wines. Txawm li cas los xij, qhov txheej txheem no yog qhov nyuaj heev. Yog li ntawd, nws yog qhov zoo dua rau cov neeg pib tshiab tsis txhob muaj kev pheej hmoo, tab sis ua kom muaj cawv los ntawm cov txiv hmab txiv ntoo ntsuab hauv tsev siv thev naus laus zis tau piav qhia hauv kab lus no.

Yog tias koj siv cov dej khib nyiab pov tseg los ntawm kev haus dej haus xyoo tas los, ces koj yuav tsum tau nchuav rau hauv cov ntim huv si thiab xa tuaj rau fermentation tsuas yog tom qab cov npuas npuas tsis tuaj yeem sawv tawm kiag li.

Quet Fermentation

Caw ua los ntawm sultana txiv hmab hauv tsev tuaj yeem siav los ntawm ib hlis thiab ib nrab mus rau ib xyoos. Tab sis nws ua rau kev txiav txim siab kom nws ntev ntev yog tias koj siv cov ntoo qhib ntoo ua cov ntim khoom. Tsob ntoo yuav muab cov dej haus tshwj xeeb aroma thiab ua kom nws zoo.

Fermentation yog nqa tawm siv lub ntsuas dej, thiab lub thawv ntim tau muab tso rau hauv ib chav uas tiv thaiv lub teeb ntawm qhov kub ntawm 8 txog 12 degrees. Zoo tagnrho rau cov hom phiaj no.haum cellar. Nws yuav muaj peev xwm coj mus kuaj tom qab 40 hnub, txawm li cas los xij, cov cawv liab uas muaj txiaj ntsig zoo yuav tsis npaj ua ntej ob thiab ib nrab lub hlis. Nws yog ib qho tsim nyog sau cia tias qhov ntsuas kub nyob ib puag ncig yuav tsum tau saib xyuas tas li, vim nws qhov kev hloov pauv yuav cuam tshuam tsis zoo rau qhov saj ntawm cov dej haus noble.

Wine clarification

Tom qab cov dej tau npaj lawm, nws yog nchuav rau hauv cov thawv kaw ntom ntom ntom ntom ntom ntom ntom ntom. Txhawm rau ua kom nws ntshiab thiab pob tshab, txiv hmab txiv ntoo pomace tau qhia meej hauv tsev. Ua li no, siv av nplaum, gelatin lossis qe qe. Yog tias koj tsis xav mus nrog qhov no, ces koj tuaj yeem ua yam tsis muaj kev qhia meej, vim tias muaj cov impurities tsis muaj txiaj ntsig rau lub aroma ntawm haus. Txhawm rau kom cov cawv tsis poob nws saj, nws yuav tsum tau muab cia rau hauv chav txias, piv txwv li, cellar lossis cellar yog qhov zoo rau qhov no.

Raws li nws tau muab tawm, ua cawv txiv hmab hauv tsev tsis yog txheej txheem yooj yim, tab sis tiag tiag. Qhov tseem ceeb tshaj plaws yog ua raws li cov cuab yeej technology, thiab tom qab ntawd txhua yam yuav ua haujlwm.