Igitabo cyintangiriro yo kuryoha vino
1. Kwitegereza amabara
Kwitegereza amabara bikubiyemo kureba ibara rya vino, gukorera mu mucyo, hamwe n'ubukonje. Shira ikirahuri hejuru yumweru cyangwa yijimye yijimye, uhengamye kuri dogere 45, hanyuma urebe kuva hejuru kugeza hasi. Divayi yera yijimye uko imyaka igenda ihinduka, ihinduka zahabu cyangwa amber, mugihe divayi itukura yoroha, akenshi ihinduka kuva umutuku wijimye uhinduka icyayi gitukura.
2. Impumuro nziza
Muri iki cyiciro, shyira impumuro mubyiciro bitatu byingenzi:
- Impumuro zitandukanye:Bikomoka ku nzabibu ubwazo, nk'imbuto cyangwa inoti.
- Impumuro nziza:Bifitanye isano na fermentation, harimo impumuro ikomoka kumusemburo nka foromaje rind cyangwa ibishishwa.
- Umusaza impumuro nziza:Yatejwe imbere mugihe cyo gusaza mumacupa cyangwa ingunguru, nka vanilla, nuts, cyangwa shokora.
3. Kuryoha
Kuryoha birimo intambwe eshatu:
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Acide:Acide naturel iratandukanye bitewe nubwoko bwinzabibu nuburyo bukura.
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Kuryoshya:Byemejwe kuri palate aho kugaragara numunuko.
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Imiterere:Biboneka binyuze mu nzoga zirimo inzoga na tannine, uhereye ku gufunga no gukomera kugeza byoroshye.
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Inyuma:Yerekeza ku gutinda kumunwa nyuma yo kumira, gushyirwa mubice, hagati, na nyuma yinyuma.
4. Isuzuma
Imiryango ya Aromatic:Ibyiciro birimo indabyo, imbuto, ibyatsi, ibirungo, nibindi byinshi; koroshya ibisobanuro birambuye byemeza ubwumvikane.
Guhuza:Suzuma ubuziranenge hamwe n'amagambo nka rough, mediocre, cyangwa elegant ukurikije imiterere kandi igoye.
Ibyiyumvo byimbitse:Suzuma ubuziranenge bugaragara mbere yo kuryoha, urebe neza kandi neza.
Ubukomezi:Sobanura imbaraga ukoresheje amagambo nkumucyo cyangwa imbaraga, ushingiye kumvugo nziza.
Amakosa:Menya ibibazo nka okiside (ishaje, itetse) cyangwa kugabanuka (sulfurike, iboze).
Aka gatabo kongerera ubumenyi bwawe kuryoherwa na vino, bikwemeza ko wizeye neza uburyohe cyangwa ibyabaye hamwe nibisobanuro byimbitse.