Nzira yekuravira waini mumatanho mana?

Wainikuravira chinhu chinogona kuitwa nemunhu wese, zvese zvaunoda igirazi rewaini nehuropi hwako.

Pane matanho mana ekuravira waini: ona, kunhuwidza, kuravira uye taura. Ngativatorei mumwe nemumwe.

Kutanga, tarisa - kuona

Kunyatsocherechedza kutaridzika kwewaini ndicho chinhu chekutanga chekuita pakuravira waini. Kuonekwa kwewaini kunogona kupa ruzivo pamusoro pemazambiringa ewaini, nguva yakareba sei yakwegura, mamiriro ayo aripo uye kunyange acidity yayo. Kazhinji, zvinodikanwa kuongorora kubva pazvinhu zvitatu: kujeka, kusimba kwemavara, uye ruvara.

1. Rudzi: Zvichitaurwa zviri nyore, tsvuku iwaini tsvuku, peach irose waini, chena waini chena. Mashoko anotsanangura ruvara anogona kazhinji kuva: tsvuku: zvidhinha zvitsvuku, gem tsvuku, cherry tsvuku, sitirobheri tsvuku, rose tsvuku, garnet tsvuku, nezvimwewo; Muchena: kristall white, light yellow, light gold, amber, straw yellow, straw yellow, etc. Paunotsanangura ruvara, ruvara rwepakati uye kumucheto kwewaini yakasiyana, uye ruvara rwemupendero rwakanaka kana uchitsanangura ruvara.

2. Kuwedzera kwemavara: ruvara rwewaini runonyanya kubva paganda remazambiringa, nokuti waini tsvuku haitore maitiro ekubika peel, saka ruvara ruchave rwakanyanya kusviba, uye waini chena inowanzoda kusvunurwa kubikwa, kuitira kuti ruvara ruve nyore. Iyo pigment yewaini ichapera zvishoma nezvishoma sezvo waini inokura. Vane ruzivo vanoravira waini vanofungidzira vintage yewaini zvichienderana nekushanduka kweruvara. Zvechokwadi, chinhu chinofanira kuva ruvara rwewaini hachisi gore chete, asiwo chine chokuita nezvimwe zvinhu.

3. Tsanangudzo: Ona kuti waini ine tsvina here, ingave yakajeka, ine makore kana kuti kwete?

Waini yakanaka inoda kuve yakajeka uye yakajeka. Kana iine makore, inogona kunge yakasvibiswa nebhakitiriya, kana kuti ine kumwe kusvibiswa uye haina kusefa. Ehe, mamwe mawaini akanaka anewo kunaya kwemvura, asi iva nechokwadi chekunzwisisa kuti kunaya hakurevi turbidity. Waini chena inowanzoita kunaya kupfuura waini tsvuku, imwe waini chena haina kugadzikana kurapwa, pachava ne tartaric acid crystallization, ndiko kuti, "waini yedhaimani". Waini tsvuku yachembera inowanzonaya, sediment inowanzonzi tartaric acid crystallization, peel precipitation, lees neprotein, uye iko zvino kune mawaini akawanda akanaka achange asina kusefa kuti achengetedze waini yacho pachayo. Mamiriro ekuchengetedza ewaini anogona kuratidzirwa nenzvimbo yevhu, kana pane sediment kune rumwe rutivi rwebhodhoro rewaini, zvinoreva kuti bhodhoro rewaini rinochengetwa rakarara kwenguva refu. Decanter inoshandiswa decanter waini dzakagadzikana.

2. Kunhuwa -- kunhuwa

Mushure mekudururira waini mugirazi, pamberi pekapu inodedera, iwe unogona kunhuwa, panguva ino mhino kugamuchira kunhuhwirira, kunonzi "static aroma", kunhuhwirira uku hakuna simba, uye ipapo chiedza chinozunguza mukombe, kuitira kuti kunhuhwirira kwemuviri wewaini kugovane zvishoma nezvishoma, zvishoma nezvishoma kunzwa kunhuhwirira kwayo. Yeuka kuti usarambe uchizunza girazi.

Ronga mazwi ekunhuhwirira anowanzo shandiswa kudzivirira mamiriro ekuti zvakaoma kupfupisa kunhuhwirira.

Red berry flavour: cherry, sitirobheri, cranberry, raspberry, nezvimwewo, zvinonyanya kuonekwa mukunhuhwirira kunotapira, chiedza chewaini tsvuku tsvuku, yakadai sePinot Noir, Camry, Grenache uye zvichingodaro.Red berry flavour: cherry, sitirobheri, cranberry, raspberry, nezvimwewo, zvinowanzoonekwa mukunhuhwirira kunotapira, lighter colorer waini tsvuku, Camche, uye Camche.

Black berry flavour: blueberry, black plum, mulberry, black currant, nezvimwewo, inowanzoonekwa mukunhuhwirira kwakapfuma, waini tsvuku yakasviba, yakadai sesyrah, Cabernet Sauvignon.

Chibereko chinonhuwira: citrus, ndimu, girini apuro, etc., kazhinji kuoneka muwaini chena, akadai Chenin blanc, Sauvignon Blanc, Riesling uye zvichingodaro.

Mamwe mazwi anonhuwira: Truffle, pasi, mineral smell, uswa, green tea, maarmond akagochwa, maruva emaruva, nezvimwe.

3. Ravira -- kuravira

Kuravira kunoreva kuravira kwewaini, iyo inonyanya kuenderana nekutapira, acidity, tannin uye aftertaste.

kutapiraWainiyakakamurwa kuita inotapira, semi-inotapira, yakaoma uye semi-yakaoma, inotapira mhando ine yakanyanya shuga yemukati, yakaoma mhando ine hushoma hwehuga, tinoda kuonga kuravira.

Acidity: Nzira yekuwana sei kutapira uye kuvava chiyero, muviri wakazara, ndicho chinonyanya kudiwa kuravira. Kana iyo acidity yakanyanya kuwanda, yakanyanya kuwanda, kana yakanyanya kuderera, inoshaya simba.

Tannins: Tannins inonyanya kuwanikwa mumatehwe emazambiringa, mbeu uye madzinde, uye zviri mukati metannins zvinogona kuona kunaka kwewaini. Chimiro uye chimiro. Waini yakaoma zvikuru inoda tannin kuratidza chimiro chayo, kana kushayikwa kwe tannin, muviri unenge wakaonda uye usina simba, tannin yakapfuma waini tsvuku inogona kumira kuchengetedza, mukubhabhatidzwa kwemakore kuratidza zvakanyanya kukwana kumira.

Aftertaste: Mushure memedza sip yewaini kana kupfira kunze, kunhuhwirira kunotanga kubuda zvishoma nezvishoma mumuromo, uye kunhuhwirira kwakaoma kunobudiswa imwe mushure meimwe. Yakareba uye yakaoma ndiko kutaura kwewaini yakanaka.

Chechina, toti - pfupikisa

Chiyero chese chinotanga kubva pamapoinzi makumi mashanu, uye mapoinzi makumi mashanu asara anoumbwa nezvimwe zvikamu zvina, flavour uye chimiro: makumi maviri mapoinzi; Kunhuhwirira: maminitsi gumi nemashanu; Huwandu hwese uye hunogona :10, ruvara uye chitarisiko: 5.

Matauriro ekutaura uye matauriro akakosha zvakanyanya, anogona kutsanangurwa nhanho nhanho kuburikidza nematanho matatu apfuura erekodhi, waini haizoratidzi matambudziko makuru.