Qab zib thiab astringent yog ob hom saj hauv cawv.Cov kua qaub los ntawm cov organic acids nyob rau hauv cov cawv txiv hmab, thaum lub astringent saj los ntawm tannins nyob rau hauv lub cawu cub.
1. Vim li cas cawv txiv hmab qaub?
Lub acidity ntawm caw yog los ntawm ntau yam organic acids nyob rau hauv lub caw, nrog rau tej yam ntuj tso acids xws li Tartaric Acid thiab Malic Acid, uas yog ntau irritating, thiab Succinic Acid thiab Citric Acid (Succinic Acid) Citric Acid), thiab softer lactic acid ( Lactic acid).
Dab tsi cuam tshuam rau cawv acidity?
Cov qib ntawm cawv acidity cuam tshuam los ntawm cov yam ntxwv ntawm cov txiv hmab txiv ntoo ntau yam, kev nyab xeeb ntawm thaj chaw tsim khoom thiab cov txheej txheem brewing.Wines ua los ntawm cov txiv hmab txiv ntoo sib txawv muaj cov acidity sib txawv.Yog li ntawd, cov neeg siv khoom yuav tsum xaiv cov cawv txiv hmab nrog cov kua qaub sib txawv raws li lawv tus kheej nyiam thaum yuav cawv.Piv txwv li, ntawm cov txiv hmab txiv ntoo dawb, Riesling, Chenin Blanc thiab Sauvignon Blanc muaj acidity siab, thaum Viognier thiab Gewurztraminer muaj acidity tsawg;, Italian liab txiv hmab txiv ntoo xws li Nebbiolo los yog Barbera muaj acidity heev, thaum txiv hmab txiv ntoo los ntawm thaj chaw sov xws li Grenache yog acidity tsawg heev.
Kev nyab xeeb ntawm thaj chaw cog qoob loo kuj cuam tshuam rau acidity ntawm cov cawv uas nws tsim.Coj Chardonnay ua piv txwv.Wines los ntawm huab cua txias Burgundy Chablis feem ntau muaj nkig, nkig, siab acidity, thaum wines los ntawm huab cua sov California muaj tsawg acidity.feem ntau qis dua thiab softer.
Ntxiv rau qhov saum toj no tej yam ntuj tso, theem ntawm wine acidity kuj muaj feem xyuam rau cov txheej txheem winemaking.Yog hais tias tus winemaker siv malolactic fermentation (Malolactic Fermentation), lub ntse malic acid nyob rau hauv cov cawu cub yuav hloov mus rau softer lactic acid, thiab tag nrho cov acidity ntawm cov caw kuj yuav txo.
Acid, lub luag haujlwm tseem ceeb yog dab tsi?
Acidity yog tus ntsuj plig ntawm cawv txiv hmab, uas ua rau txhua tus caws pliav pom muaj zog.Ua ntej tshaj plaws, cov kua qaub tuaj yeem khaws cia thiab inhibit cov kab mob, thiab txhawb kev laus ntawm cawv;Nws zoo li cov khoom noj khoom haus, uas tuaj yeem ua rau qeeb oxidation ntawm cawv, sib npaug ntawm microbiome, inhibit qhov kev loj hlob ntawm cov kab mob phem, thiab yog li pab kev laus.
Thib ob, acid tuaj yeem sib npaug ntawm saj;Yog hais tias acidity tsawg dhau lawm, cov cawv yuav ua rau monotonous thiab tho txawv, thiab yog tias acidity siab dhau lawm, nws yuav npog qhov tsw thiab kev ntxhib los mos ntawm cov cawv, ua rau lub saj ntawm cov caws pliav, thiab qhov tsim nyog acidity tuaj yeem ua rau freshness. thiab crispness rau wine.Nws kuj txhawb cov saj buds kom zoo dua kev ntxhib los mos thiab tsw ntawm cawu cub.
Thaum kawg, acid kuj tswj cov xim liab caw;nyob rau hauv dav dav, qhov siab dua cov acidity ntawm cov cawu cub, qhov ruaj khov cov xim thiab qhov tob xim liab.
2. Astringency hauv cawv
Txij li cov cawv txiv hmab yog tsim los ntawm cov txiv hmab txiv ntoo los yog kua txiv hmab txiv ntoo, cov tannins hauv cawv kuj cuam tshuam nrog cov txiv hmab txiv ntoo nws tus kheej.Yog lawm, tannin yog cov metabolite thib ob uas muaj nyob hauv cov nroj tsuag (txiv hmab txiv ntoo, txiv hmab txiv ntoo, txiv hmab txiv ntoo, thiab lwm yam).
Lub npe hu ua theem nrab metabolites hais txog qee yam khoom siv uas tsis tsim nyog rau cov nroj tsuag muaj sia nyob lossis kev loj hlob, tab sis yog cov khoom lag luam nyob rau hauv lub ntsej muag ntawm ib puag ncig kev ntxhov siab, feem ntau muaj kev tiv thaiv ntawm cov nroj tsuag nws tus kheej.Cov nyhuv no yog xav txog hauv tannins, uas tuaj yeem xa mus rau lawv cov tshuaj tua kab mob thiab cov tshuaj tua kab mob antioxidant, thiab txawm tias muaj qee yam tshuaj lom neeg inhibitory rau cov tsiaj me uas ua phem rau cov nroj tsuag.
Yog tias tsis muaj tannins hauv cawv
Lub astringency uas caw tuaj rau lub qhov ncauj yog feem ntau tshwm sim los ntawm tannins, thiab no astringency feem ntau kuj arouses lwm yam kev sib koom saj - iab.Vim tias cov khoom tsis zoo, vim li cas ho tsis lim tawm tag nrho cov tannins los ntawm cov cawv?Qhov no yog vim oxidative ncua sij hawm ntawm tannins plays lub luag hauj lwm tseem ceeb nyob rau hauv lub wine lub peev xwm mus rau lub hnub nyoog.Ib lub raj mis ntawm cov kua txiv hmab txiv ntoo zoo nrog ntuj tannins hauv kev sib haum xeeb feem ntau tuaj yeem nkag mus rau lub sijhawm haus dej zoo tshaj plaws tom qab ob peb xyoos lossis ntau xyoo.
Qhov tseeb, yog tias koj tsis nyiam astringent liab caw nrog tannins, koj tuaj yeem xaiv haus cawv dawb.Vim hais tias nyob rau hauv cov txheej txheem brewing ntawm dawb wine, winemakers yuav xaiv ib tug brewing sequence uas yog nrov nrog cov neeg uas tsis paub nrog liab cawu cub-thawj xovxwm thiab lim thiab ces ferment, uas yog, yuav luag tag nrho cov khoom ntawm grape pulp uas neeg noj. mus ferment rau hauv cawv.
txaus siab rau tannins
Tsis zoo li cov txheej txheem brewing ntawm cov cawv dawb, cov kua txiv hmab txiv ntoo nrog cov cawv cawv yog nyem tawm tom qab lub fermentation tiav thaum lub sij hawm brewing txheej txheem ntawm liab cawu cub.Lub maceration thaum lub sij hawm ntawm daim tawv nqaij fermentation rho tawm cov tannins los ntawm daim tawv nqaij mus rau hauv cov kua txiv, nrog rau cov pigments uas muab cov cawu cub nws liab xim.Txawm hais tias tannin yog ib qho khoom noj uas yuav tsum tau yoog rau cov neeg uas tsis muaj kev coj noj coj ua ntawm haus cawv liab, tab sis rau cov neeg haus cawv liab tsis tu ncua, qhov no tsis muaj tshuaj lom, tsis muaj mob thiab noj qab haus huv antioxidant organic tivthaiv yog ib qho tseem ceeb rau cawv.Lub moj khaum tau tsim, uas yog, saj txaus siab yuav tsum tsis txhob cia li nres ntawm qhov kev lom zem tam sim ntawd.Nyob rau theem tshiab, tannins kuj coj mus rau lub qhov ncauj ib hom kev sib txhuam tsis sib haum uas sawv cev rau yav tom ntej thiab kav ntev-tom qab qeeb oxidation thiab fusion, saj uas yuav txhim kho mus rau qib siab dua tuaj yeem xav tau.
Ntxiv nrog rau cov ntsiab lus thiab kev ntxhib los mos ntawm tannin nws tus kheej, txawm tias tannin nyob rau hauv kev sib raug zoo nrog lwm cov khoom siv hauv cawv kuj yog ib qho tseem ceeb heev rau kev txiav txim siab tus nqi ntawm tannin.Piv txwv li, qhov sib npaug ntawm tannins thiab acids yog qhov tseem ceeb tshwj xeeb.Cov ntsiab lus tannin ntawm liab caw yuav tsum ncaj qha proportional rau acidity ntawm cov cawu cub, thiab yuav tsum muaj cov txiv hmab txiv ntoo txaus los pab txhawb nws, thiaj li ua tau ib tug zoo meej tshuav nyiaj li cas.
Post lub sij hawm: Mar-13-2023