5 yam uas tuaj yeem rhuav tshem cov cawv hauv koj lub raj mis

Thaum koj zoo siab qhib lub raj mis cawv thiab npaj kom saj nws kom zoo, koj puas xav tsis thoob los ntawm cov cawv txiv hmab?Yuav ua li cas lub raj mis uas tsis tau qhib lub caw mus ua phem?
Thaum koj zoo siab qhib lub raj mis cawv thiab npaj ua tib zoo saj nws, koj yuav pom tias cov cawv txiv hmab tau lwj.Tsis muaj dab tsi phem dua hauv ntiaj teb no!Nws zoo li tso lub khob hliav qab uas koj nyuam qhuav yuav.Nws zoo li poob lub zais pa uas ci ntsa iab.Yuav ua rau qhov teeb meem loj dua, cawv cawv tuaj yeem ua rau tsis yooj yim.
Saib xyuas tsib qhov xwm txheej uas tuaj yeem rhuav tshem cov cawv txiv hmab hauv lub raj mis:
1 Oxidation yog phooj ywg thiab yeeb ncuab ntawm cawv.Cov kab mob oxidation muab cawv rau cov khoom qab zib uas peb nyiam, xws li vanilla, haus luam yeeb, thiab txiv hmab txiv ntoo qhuav, tab sis ntau oxidation tuaj yeem ua rau cov xim tsaus thiab cov ntawv qaub.Ib yam li txiv apples tig xim av tam sim ntawd tom qab txiav, cov txiv hmab txiv ntoo ua rau cov pa oxygen thaum nias, uas tuaj yeem cuam tshuam rau lawv saj, aroma thiab xim.Los ntawm cov xim ntawm cov cawu cub, peb tuaj yeem txiav txim siab seb cov cawv twg yog oxidized.Lub ci xim liab los yog yuav luag ntshiab dawb caw qhia tias cov cawv txiv hmab zoo li qub, tab sis yog tias cov cawv yog xim av, nws qhia tias huab cua hauv lub raj mis.Nyob rau hauv lub palate, over-oxidized wines muaj ib tug yam ntxwv acidity, nrog aromas ntawm stale los yog unripe los yog qhuav txiv hmab txiv ntoo.
2. Cov kab mob microorganisms Tsis muaj microbial reproduction hauv cawv.Qab Zib thiab poov xab nyiam suav tsis txheeb cov kab mob noj qab zib.Lawv tsis tsim cawv thiab cawv txiv hmab zoo, tab sis lawv coj txawv txawv saj.Saccharomyces cerevisiae, Lactobacillus thiab Acetobacter yog peb hom kab mob uas feem ntau pom nyob rau hauv cov txheej txheem brewing.Lawv yuav hloov pauv qhov saj, aroma thiab kev laus lub peev xwm ntawm cawv.Me me ntawm Saccharomyces cerevisiae tuaj yeem ntxiv lub ntiaj teb aromas thiab cim cim rau cawv.Qhov me me ntawm cov kab mob no tuaj yeem muab cov kua txiv hmab txiv ntoo saj.Qhov teeb meem ntau tshaj plaws nyob rau hauv wine cellar yog kev loj hlob ntawm cov kab mob phem, thiab txij li cov kab mob phem nyob ntawm cov suab thaj, winemakers tuaj yeem siv cov poov xab muaj zog kom tshem tau lawv thiab tshem tawm lawv ua ntej lawv tuaj yeem ua rau muaj kev puas tsuaj loj rau cov cawv.Tsis tas li ntawd, siv lub tshuab rov qab osmosis tuaj yeem tshem tawm cov kab mob kom cov cawv tsis tig nrawm dhau ntawm lub centrifuge, tab sis qhov kev coj ua no tuaj yeem hloov kho qhov saj ntawm cawv.Yog li ntawd, feem ntau winemakers tsuas yog siv rov qab osmosis tshuab kom tshem tawm cov kab mob thaum tsim nyog.Yog tias koj cov cawv tsw qab zoo li av los yog ntsia thawv polish, nws txhais tau tias koj cov cawv txiv hmab tau lwj los ntawm cov kab mob.
3. cuam tshuam fermentation."Interrupted" fermentation txhais tau hais tias cov piam thaj tsis hloov mus rau cawv.Qhov no yog qhov zoo rau cov neeg tsim khoom lag luam uas xav tsim cov cawv qab zib, tab sis cov qab zib nyob hauv cov cawv txiv hmab zoo li cov cawv txiv hmab vim tias qab zib yog cov khoom noj rau tag nrho cov kab mob phem.Cov kab mob no tuaj yeem rhuav tshem cov cawv lossis hloov mus rau hauv cov cawv txiv hmab sib txawv yog tias tsis kuaj xyuas kom zoo.Cov kab mob poov xab muaj zog tuaj yeem daws tau qeeb thiab tsis tiav fermentation, tab sis winemakers yuav tsum tau siv lawv nyob rau hauv rooj plaub ntawm lub hauv paus, saib xyuas cov caw kom ze, thiab ntxiv rau lawv nyob rau hauv lub sij hawm ua ntej cov kab mob cuam tshuam nrog lwm yam deliciously huv cawv.
4. Cov pa phem phem Cov Hluav Taws Kub Kub tshwm sim txhua xyoo nyob rau sab hnub poob Tebchaws Meskas, tsis yog tsuas yog hlawv hav zoov loj thiab tsev xwb, tab sis kuj tseem ua rau cov txiv hmab txiv ntoo tawg.Cov foob pob hluav taws los ntawm cov hluav taws kub nyhiab feem ntau nyob hauv hav ntawm ntau thaj chaw cawv rau lub lis piam, thaum kawg tho cov tawv txiv hmab txiv ntoo thiab rhuav tshem cov txiv hmab txiv ntoo.Vim hais tias cov tawv nqaij ntawm grapes yog ntxeem tau, nws maj mam absorbs flavors los ntawm cov pa luam yeeb, muab cov cawu cub tsis hnov ​​tsw.Txij li feem ntau ntawm cov kab mob sib kis tshwm sim hauv cov tawv txiv hmab txiv ntoo, cov txiv hmab txiv ntoo tuaj yeem ua tau los ntawm cov txiv hmab txiv ntoo es tsis txhob liab caw kom tsis txhob poob.tus
5. Cov impurities muaj xws li kab, nplooj, ceg thiab txawm noog.Qee zaum cov impurities no yog fermented nrog cawv.Thaum breweries feem ntau sim kom tsis txhob impurities thaum lub sij hawm fermentation, nws yog inevitable uas kab laug sab los yog ob tug yuav xaus rau hauv lub thoob.Ua tsaug rau cov tshuab lim niaj hnub niaj hnub no, peb tsis pom kab hauv lub raj mis cawv, tab sis nws cov khoom tawg pib hloov cov cawv ua ntej nws lim.Piv txwv li, ob peb tus ladybugs tuaj yeem kis tau ntau txhiab litres cawv.Thaum lub sij hawm fermentation, huab cua npuas thiab tshuaj lom neeg sib tov cov flavors thiab xim ntawm txiv hmab txiv ntoo, txiv hmab txiv ntoo thiab lwm yam tshuaj, xws li ladybugs, twigs thiab nplooj, uas feem ntau muab cov caw ib tug khib ntsuab thiab astringent saj reminiscent ntawm undeveloped caw.Txiv hmab txiv ntoo siav.
Yog li thaum koj qhib lub raj mis cawv thiab tsw qab lossis saj cov ntxhiab tsw tsw qab, nws yuav tsis yog koj saj, tab sis ib yam dab tsi tsis zoo rau koj cov cawv.