Ilimin ajiyar giya!

Jajayen giya ba koyaushe suke yin kyau da shekaru ba. Gishiri da ke sama da jan giya yana nufin inabin da aka yi a cikin shekarar da muke ciki. Yawancin giya (99%) ba su da ikon tsufa, kuma mafi kyawun lokacin sha ya bambanta daga ruwan inabi zuwa giya, gabaɗaya tsakanin shekaru 2 zuwa 10. Ƙananan adadin giya masu kyau ne kawai ke da ikon tsufa. Wasu daga cikin manyan giya na Faransanci da Italiyanci sun yi shekaru da yawa ko ma ƙarni. Yawancin ruwan inabi daga saman Bordeaux chateaux har yanzu suna sha ko da sun fi shekaru fiye da ɗari.Giyayana buƙatar tannins (watau tannins) don tsufa, kuma Cabernet Sauvignon (innabi iri-iri) shine ya fi dacewa da tsufa a tsakanin nau'ikan inabi da yawa saboda yanayin ƙasa da halayensa.

Gabaɗaya, mafi kyawun zafin jiki don adana ruwan inabi shine 10 ° C, kuma gabaɗaya, yanayin zafi tsakanin 7 zuwa 18 ° C ba zai haifar da lalacewa ba. Yi ƙoƙarin kauce wa canjin yanayin zafi a cikin cellar: rashin kwanciyar hankali na zafin jiki zai sami wani tasiri akan ingancin ruwan inabi. Yi ƙoƙarin kauce wa ajiyar giya na dogon lokaci sama da 20 ° C, kuma ba zai iya zama ƙasa da 0 ° C ba, don haka ruwan inabi zai zubar da duwatsu, don haka rage acidity na ruwan inabi. Zai fi dacewa don kiyaye yawan zafin jiki na ruwan inabi da aka adana akai-akai kuma kuyi ƙoƙarin kauce wa sauye-sauyen zafin jiki na ɗan gajeren lokaci.

Gabaɗaya, mafi kyawun zafin jiki don adana ruwan inabi shine 10 ° C, kuma gabaɗaya, yanayin zafi tsakanin 7 zuwa 18 ° C ba zai haifar da lalacewa ba. Yi ƙoƙarin kauce wa canjin yanayin zafi a cikin cellar: rashin kwanciyar hankali na zafin jiki zai sami wani tasiri akan ingancin ruwan inabi. Yi ƙoƙarin kauce wa ajiyar giya na dogon lokaci sama da 20 ° C, kuma ba zai iya zama ƙasa da 0 ° C ba, don haka ruwan inabi zai zubar da duwatsu, don haka rage acidity na ruwan inabi. Zai fi dacewa don kiyaye yawan zafin jiki na ruwan inabi da aka adana akai-akai kuma kuyi ƙoƙarin kauce wa sauye-sauyen zafin jiki na ɗan gajeren lokaci.

Gabaɗaya, mafi girman zafin jiki, da sauri ruwan inabi zai girma; Lokacin da zafin jiki ya yi ƙasa, ruwan inabi yana girma a hankali. Zazzabi shine mafi mahimmancin mahimmanci a cikin ajiyar ruwan inabi, saboda dandano da ƙamshi na ruwan inabi sun fi dacewa a yanayin zafi mai kyau. Mafi daidai, a lokacin ƙaurawar barasa ne aka halicci mafi jin dadi. Idan ruwan inabi ya yi zafi sosai, ɗaci, tsami da sauran ɗanɗano za su ƙare; Idan ruwan inabi zafin jiki ya yi ƙasa sosai, ƙanshi da dandano ba za a iya daidaita su yadda ya kamata ba. Kowane giya yana buƙatar tsufa na ɗan lokaci kafin a sha.

Madaidaicin lokacin ya dogara da zaɓi tsakanin sabo da mai laushi. Ba wai ruwan inabin da ya daɗe yana iya zama lafiya a sha ba, domin ana adana ruwan inabin na ɗan lokaci. Tabbas, canjin saurin girma shima ya sha bamban da nau'in inabi da ake amfani da su wajen yin giya da kuma yadda ake nomawa. Gabaɗaya, mafi kyawun zafin jiki na ajiya da ake buƙata don ruwan inabi daban-daban shine kamar haka: Semi-mai zaki, ruwan inabi mai zaki 14-16 ℃ Dry ja ruwan inabi 16-22℃ Semi-bushe ruwan inabi 16-18 ℃ bushe fari ruwan inabi 8-10℃ Semi-bushe farin giya 8-12℃ Semi-bushe ruwan inabi 8-12℃ ℃ Semi-mai dadi 10 Brandy ruwan inabi 10-10 brandy. Champagne (ruwan inabi mai ban sha'awa) 5-9 ℃.

Ana buƙatar zafin jiki mai dacewa, zafin jiki na ka'idar shine kusan 12 ° C, 7-18 ° C na iya zama.

Tambayi don kauce wa haske, saboda hasken ultraviolet zai sa ruwan inabi ya riga ya wuce.

A guji jijjiga, sanya a kwance, kiyaye ƙugiya mai ɗanɗano, hana iska daga shiga, da kuma guje wa yawan danshi don hana haɓakar ƙwayoyin cuta.