Okwangoku, kunzima ukufumana kwixabiso lokuthengisa iwayini langempela. Ngoko ke, ukuba ubuncinci ithuba lokulungisa isiselo ekhaya, qiniseka ukuyisebenzisa. Ngaphezu koko, iteknoloji yokwenza iwayini eyenziwe ekhaya ayikho nzima, kwaye siya kuyichaza kwiresi engezantsi. Ukusebenzisa iziphakamiso ezilula, uya kufumana isiselo esifanelekileyo, into enokuzifumana ngayo, kunye nokuzonwabisa kwabo kunye nabahlobo.
Indlela yokwenza iwayini "i-Isabella" iidiliya ekhaya ekhaya - iresiphi ephuma kwijusi
Izithako:
- ijusi lamagilebhisi - 7 l;
- ushukela ogqithisiweyo-900-1200 g;
- amanzi atyhidiweyo - 140-700 ml.
Ukulungiselela
Ukulungelelanisa kwimeko yewayini yewayini yamagilebhisi "U-Isabella" usebenzisa iidiliya ezibomvu zegama elinye. Oku kukhula kwintsimi enkulu yelizwe lethu, kuba kungabinqabile kwaye kusinakuzithoba kwiimeko zesimo sezulu. Kodwa, njenganoma yiphina isityalo, isimo semozulu sisakuchukumisa umgangatho weediliya, ukucacisa ukunqwenela kwayo, i-juiciness, iqondo lokumnandi kunye ne-acidity. Kwenzeka ukuba i juisi yamagilebangela eyenza iyancipha kwaye idlulile. Emva koko kufuneka ihlanjululwe ngamanzi. Sinqumle ubungakanani bayo ukuba bancede. Isixa seshukela sinokuhluka ngokuxhomekeke kwimimandla yokuqala yokunakekelwa kwamajikijolo. Ukunciphisa i-acidity ngokweqile yejusi ephelileyo, eya kusetyenziswa ukwenza iwayini, i-crystals eninzi ifunekayo.
Kodwa ngexesha elifanayo siyaqaphela ukuba ukuba iidikiji zamagilebhisi zinomgangatho ophezulu kwaye ziyanelisekile, kungcono ukuyeka ukungongeza amanzi kwijusi.
Ngoko, siqala ukwahlula iidiliya kumacandelo. Kuvinjelwe ngokukhawuleza ukuhlamba phambi koku. Ukuba kukho ukungcola, kufuneka basulwe ngokulula ngendwangu. Sichitha zonke iiberry, sizame ukulimaza amathambo, kwaye emva kweeyure ezine sinyusa i juisi yamagilebhisi, sisebenzisa i-gauze, ukusika izicubu kunye ne-press mechanic. Siqikelela i-acidity yerisi egqityiweyo kwaye sizisa amanzi, ukuba kuyimfuneko.
Siphalazela i juzi kwibhotile, ukuyizalisa ngokungabi ngaphezu kweyesibini kwisithathu, ukongeza isiqingatha sokukhonza iswekile, gxininisa iziqulatho kude kube yilapho zonke iikristali zichithwa kwaye ufake i-septum kwisitya. Siyaqinisekisa ukuba isikhombi asivumeli umoya, ngaphandle koko siya kufumana iviniga yewayini esikhundleni sewayini . Umshini wokusebenzela ufumaneka kwiqondo lokushisa kuma-degrees ama-17 ukuya kuma-22 kwaye ushiye iintsuku ezintlanu. Emva kokuphelelwa kwexesha, songeza isiqingatha soshukela esisele kwijusi yamagilebhisi, ngaphambili sichitha inxalenye encinci yewayini. Emva kweentsuku ezintlanu, yongeza ishukela eseleyo ngendlela efanayo kwaye ushiye ibhotile phantsi kocwangci lwe-hydraulic kuze kube yinkqubo yokuqumba. Umjikelezo wonke, kuxhomekeke kwisebusuku, unokuhlala iintsuku ezingama-40-70.
Ukuba ukuvunywa kufuma ngaphezu kweentsuku ezingamashumi amahlanu, iwayini kufuneka ixutywe kwi-sediment, kwakhona ubeke ukuvumba. Sikulungele ukunambitha iwayini. Ngenxa yokunganelisekanga okwaneleyo, unokongeza ushukela uze ufake i-billet. Uyakwazi "ukulungisa" iwayini ngokungongeza i-vodka okanye utywala, kodwa ke i-taste ithobe. Ukulungela iwayini emva kokubhobhoza kufuneka kugcinwe kwiplasini, phantsi okanye kwisityuli sefriji okungenani ezintathu kwiinyanga.
Ngokufanayo, unako ukulungiselela iwayini le-aple-grape ekhaya, ubeke endaweni yelisi yamagilebhisi nge-apula esanda kumiswa. Olu hlobo lokugqibela lungasetyenziselwa ukulungelelanisa i-taste base-wine base endaweni yamanzi. Njengamagilebhisi, iiapulo ngaphambi kokucima i juice ezivela kubo akuzona zam.