Isimo sezulu siya ngokushisa, futhi sekunephunga lehlobo emoyeni, ngakho ngithanda ukuphuza iziphuzo ezibandayo. Ngokuvamile, amawayini amhlophe, ama-rosés, amawayini acwebezelayo, namawayini e-dessert anikezwa kangcono epholile, kuyilapho amawayini abomvu angasetshenziswa ngezinga lokushisa eliphakeme. Kodwa lokhu kungumthetho ojwayelekile kuphela, futhi ngokukwazi kuphela izimiso eziyisisekelo zokuphakela izinga lokushisa, ungakwazi ngempela ukudweba imibono evela kwamanye amaqiniso futhi ulethe injabulo eyengeziwe ekunambitheni iwayini. Ngakho-ke, yimaphi amawayini anambitheka kangcono uma epholile?
Ucwaningo lwesayensi lubonise ukuthi i-taste buds ibona ukunambitheka okuhlukile ngokuhlukile ngaphansi kwezimo ezihlukene zokushisa. Ngokwesibonelo, lapho izinga lokushisa likhuphuka, ama-taste buds azwela kakhulu ubumnandi, futhi iwayini linambitheka kakhudlwana, kodwa izinga likashukela alishintshile.
Qhathanisa ukunambitha ibhodlela lewayini elimhlophe eline-oak, uzothola ukuthi ekamelweni lokushisa, umlomo walo kanye ne-asidi kuzokhululeka, futhi ubumnandi bayo buzogqama; ngemva kokupholisa, izoba mnandi kakhulu, izoncika futhi igxile. Ukunambitheka, ngesakhiwo esincane, kungaletha abantu umuzwa wenjabulo.
Ngokuvamile, iwayini elimhlophe elicwengekileyo lishintsha kakhulu ukuzwela kwe-taste buds kuya ku-flavour ehlukene ngokushintsha izinga lokushisa. Ukuphola kungenza amawayini amhlophe anambitheke kasawoti, ahleleke kakhudlwana, futhi asinike umuzwa oqabulayo, obaluleke kakhulu ehlobo.
Ngakho-ke ngisho nebhodlela elimpofu lewayini elimhlophe lingase lamukeleke uma selibandisiwe. Kunjalo, uma iBurgundy emhlophe enhle ineqhwa kakhulu, maningi amathuba okuthi amanye ama-flavour aphuthelwe lapho enambitha.
Ngakho-ke, yini ngempela enquma ukuthi iphunga lebhodlela lewayini liyathinteka yini uqweqwe lweqhwa?
Eqinisweni, ukuthi idinga ukupholisa akuxhomekile ekutheni imhlophe noma ibomvu, kodwa emzimbeni wayo. Lapho iwayini ligcwele, izinga lokushisa liya phezulu ukuze uvumele izingxenye ezinuka kamnandi ewayinini zivuthulule futhi zakhe amakha. Uma iwayini lilula, kulapho ama-volatiles ewayini azophuma kalula, ngisho namazinga okushisa aphansi kakhulu, ngakho-ke iwayini lingapholiswa libe ngaphansi kwezinga lokushisa eliphansi.
Ngakho-ke, ngenxa yokuthi amawayini amhlophe alula emzimbeni kunamawayini abomvu, ngokomthetho, iwayini elimhlophe eliqandisiwe lisebenza kahle, kodwa kukhona okuhlukile. Umgxeki wewayini owaziwayo u-Jesses Robinson ukholelwa ukuthi ukupholisa ngokweqile ewayinini elimhlophe eligcwele umzimba, iwayini elimhlophe le-French Rhone, kanye neningi lamawayini amhlophe asindayo avela ezindaweni ezifudumele, indawo yokubuka iwayini. ilimaza kakhulu.
Kuhlanganisa namawayini amnandi acebile nagcwele umzimba njengendawo yokukhiqiza i-Sauternes, izinga lokushisa lokuphuza akufanele libe phansi kakhulu, futhi kufanele lipholiswe kahle. Yebo, ungakhathazeki uma izinga lokushisa liphansi kakhulu, ngoba ngokubekezela okuncane, izinga lokushisa lewayini lizokhuphuka kancane kancane nezinga lokushisa lekamelo ngemva kokuba selingenile engilazini - ngaphandle kwalapho uphuza endaweni engaphansi kweqhwa.
Ngakolunye uhlangothi, iwayini elibomvu elikhanyayo, njengePinot Noir evamile, i-Beaujolais, iwayini elibomvu elivela esifundeni sase-Loire Valley e-France, amawayini amaningi aseBurgundy asheshe avuthwe, namawayini abomvu asuka enyakatho ye-Italy, anengeziwe kancane Kungaba yiqhwa kakhulu futhi ebukekayo uma epholile.
Ngendlela efanayo, amawayini amaningi acwebezelayo namashampeni anikezwa ku-6 kuya ku-8 degrees Celsius, kuyilapho ama-champagne amadala adinga ukuhlinzekwa ngezinga lokushisa eliphezulu ukuze azuze ngokugcwele kuphunga lawo eliyinkimbinkimbi.
Futhi amawayini e-rosé ngokuvamile alula emzimbeni kunamabomvu omile, okuwenza afaneleke kakhulu ukuphuza i-iced.
Izinga lokushisa elilungile lokuphuza likhona ngokwengxenye ngoba isilinganiso esithile sokushisa singanciphisa ukuzwela kwethu kuma-tannins, i-acidity nama-sulfide, yingakho iwayini elibomvu elinama-tannins aphezulu linganambitha kabi futhi libe mnandi uma selipholile. Kukhona nesizathu sokuthi kungani iwayini lingeke libe mnandi kangaka.
Ngakho-ke, uma unebhodlela elibi lewayini elimhlophe, indlela engcono kakhulu yokulifihla ukuliphuza lipholile. Futhi uma ufuna ukuzwa izici zebhodlela lewayini ngangokunokwenzeka, kungakhathaliseki ukuthi lihle noma libi, izinga lokushisa elingcono kakhulu liphakathi kuka-10-13 ℃, ngokuvamile okwaziwa ngokuthi izinga lokushisa legumbi lewayini. Amawayini abomvu angafudumala kunamazinga okushisa emiphongolweni, kodwa futhi ungawafudumeza ngokubamba ingilazi esandleni sakho.
Uma ibhodlela selivuliwe, izinga lokushisa lewayini ngokwemvelo lizokhuphuka kancane, kancane kancane lifinyelele izinga lokushisa lasekamelweni ngesilinganiso esingaba yidigri eyodwa njalo ngemizuzu emithathu. Ngakho-ke akumele ukhathazeke ngokuthi ingabe ulipholise ngokweqile iwayini osuzolijabulela, khumbula nje ukuba nesineke sokulinda kuze kube yilapho iwayini selisezingeni eliphezulu lokushisa ukuze liveze ukunambitheka kwangempela kwewayini.
Ekugcineni, ngizokufundisa indlela elula yokunciphisa ngokushesha izinga lokushisa lewayini: faka iwayini ngokuqondile efrijini ungqimba lwesiqandisi cishe imizuzu engama-20. Le ndlela ephuthumayo ingapholisa iwayini ngokushesha. Uma kuqhathaniswa nendlela evamile yokucwilisa iwayini ebhakedeni leqhwa, Kuze kube manje, akukatholakali ukuthi le ndlela yokuqandisa izobangela noma yimuphi umonakalo ephunga lewayini.
Kuyaphawuleka ukuthi indlela yokupholisa yokuxuba iqhwa namanzi iphumelela kakhulu kunama-cubes eqhwa, ngoba ubuso bebhodlela lewayini bungathintana namanzi e-ice, okwenza kube lula ukupholisa.
Isikhathi sokuthumela: Apr-19-2022