Indlela yokungcamla iwayini ngamanyathelo amane?

Isiselo somdiliyaukungcamla yinto nabani na anokuyenza, yonke into oyifunayo yiglasi yewayini kunye nengqondo yakho.

Kukho amanyathelo amane okungcamla iwayini: bona, ivumba, incasa kwaye utsho. Masizithathe nganye nganye.

Okokuqala, jonga - umbono

Ukuqwalasela ngononophelo inkangeleko yewayini yinto yokuqala yokwenza xa ungcamla iwayini. Inkangeleko ye wayini inokunika ulwazi malunga nesivuno se wayini, ukuba indala kangakanani, imeko yayo yangoku kunye nobumuncu bayo. Ngokuqhelekileyo, kuyimfuneko ukuhlalutya kwiinkalo ezintathu: ukucaca, ubukhulu bombala kunye nombala.

1. Umbala: Ukubeka nje, ebomvu yiwayini ebomvu, ipesika yiwayini erose, emhlophe yiwayini emhlophe. Amagama achaza umbala anokuthi: obomvu: obomvu obomvu, i-gem ebomvu, i-cherry ebomvu, i-strawberry ebomvu, i-rose ebomvu, i-garnet ebomvu, njl. Mhlophe: ikristale emhlophe, emthubi okhanyayo, igolide ekhanyayo, i-amber, i-straw yellow, i-straw yellow, njl.

2. Ubunzulu bombala: umbala wewayini ubukhulu becala uvela kwisikhumba somdiliya, kuba iwayini ebomvu ayithathi inkqubo yokwenziwa kwe-peel, ngoko ke umbala uya kuba mnyama kakhulu, kwaye iwayini emhlophe ngokubanzi idinga ukuxutywa kwewayini, ngoko umbala ulula. Ibala lewayini liya kuncipha ngokuthe ngcembe njengoko ixesha lewayini liguga. Abanamava abangcamla iwayini bayakuqikelela ivintage ye wayini ngokusekwe kutshintsho lombala. Ewe, into ekufuneka ibe ngumbala wewayini ayingonyaka kuphela, kodwa inxulumene nezinye izinto.

3. Ingcaciso: Qwalasela ukuba ingaba iwayini inazo na ukungcola, nokuba iyabonakala, inamafu okanye ayikho?

Iwayini elungileyo kufuneka icace kwaye icace. Ukuba inamafu, inokuthi ingcoliswe ziibhaktheriya, okanye iqulethe ukungcola okuthile kwaye ayihluzwa. Ewe kunjalo, ezinye iiwayini ezilungileyo nazo zinemvula, kodwa qiniseka ukuba uyaqonda ukuba imvula ayithethi ukuba nemvula. Iwayini emhlophe idla ngokuthandwa kakhulu kwimvula kunewayini ebomvu, enye iwayini emhlophe ayizinzile unyango, kuya kubakho i-tartaric acid crystallization, oko kukuthi, "idayimani yewayini". Iwayini ebomvu endala isoloko inemvula, intlenga iqhelekile ukuba yitartaric acid crystallization, i-peel precipitation, iilees kunye neprotein, kwaye ngoku zininzi iiwayini ezilungileyo aziyi kuhluzwa ngokupheleleyo ukugcina incasa yewayini. Imeko yokugcinwa kwewayini ingabonakaliswa yindawo yentlenga, ukuba kukho intlenga kwelinye icala lebhotile yewayini, oko kuthetha ukuba ibhotile yewayini igcinwa ilele ixesha elide. I-Decanter isetyenziselwa ukukhupha iwayini ezisele zihleli.

2. Ivumba -- ivumba

Emva kokugalela iwayini kwiglasi, phambi kwekomityi engcangcazelayo, unokuvumba, ngeli xesha impumlo ukwamkela ivumba, ebizwa ngokuba "ivumba elimnandi", eli vumba libuthathaka kakhulu, kwaye ke indebe yokugubha ilula, ukuze ivumba lomzimba wewayini lisasazwe ngokuthe ngcembe, kancinci kancinci ukuva ivumba layo. Khumbula ukuba ungaqhubeki ungcangcazela iglasi.

Hlela isigama sevumba elihlala lisetyenziswa ukuphepha imeko ukuba kunzima ukushwankathela ivumba.

Incasa yequnube elibomvu: icherry, iqunube, icranberry, iraspberry, njl. njl

I-blackberry flavour: i-blueberry, iplamu emnyama, i-mulberry, i-currant emnyama, njl., ihlala ibonakala kwiphunga elimnandi, iwayini elibomvu elimnyama, njenge-syrah, iCabernet Sauvignon.

Ivumba leziqhamo: i-citrus, i-lemon, i-apile eluhlaza, njl., ibonakala kakhulu kwiwayini emhlophe, njenge-Chenin blanc, i-Sauvignon Blanc, i-Riesling njalo njalo.

Amanye amagama anevumba elimnandi: Itruffle, umhlaba, ivumba leminerali, ingca, iti eluhlaza, iialmondi ezigcadiweyo, iintyatyambo ezirozi, njl.

3. Ngcamla -- incasa

Incasa ibhekisa kwincasa yewayini, exhomekeke ikakhulu kubumnandi, ubumuncu, itannin kunye nencasa yasemva.

Ubumnandi:Isiselo somdiliyayahlulwe ibe sweet, isemi-sweet, yomile kwaye isemi-yomileyo, uhlobo oluswiti lunomxholo ophezulu weswekile, uhlobo olomileyo lunomthamo omncinci weswekile, kufuneka siyixabise incasa.

I-Acidity: Indlela yokufezekisa ukulinganisela okumnandi kunye nomuncu, umzimba ogcweleyo, yeyona mfuno iphambili yokunambitha. Ukuba i-asidi iphezulu kakhulu, i-asidi kakhulu, ukuba iphantsi kakhulu, iya kuphelelwa ngamandla.

I-Tannins: I-Tannins ifumaneka kakhulu kwizikhumba zediliya, iimbewu kunye neziqu, kwaye umxholo we-tannins unokumisela incasa yewayini. Isakhiwo kunye nokwakheka. Iwayini eyomileyo kakhulu idinga i-tannin ukuvakalisa isakhiwo sayo, ukuba ukungabikho kwe-tannin, umzimba uya kuba mncinci kwaye ube buthathaka, i-tannin ecebileyo yewayini ebomvu inokumelana nokugcinwa, ekubhaptizweni kweminyaka ukubonisa ukuma okugqibeleleyo.

I-Aftertaste: Emva kokuginya intwana yewayini okanye ukuyitshica, ivumba elimnandi liqala ukuvela kancinane emlonyeni, lize ivumba elintsonkothileyo lityhileke emva komnye. Ixesha elide kunye neyinkimbinkimbi yimbonakaliso yewayini elungileyo.

Okwesine, yithi - shwankathela

Ukulinganisa ngokubanzi kuqala kumanqaku angama-50, kwaye amanqaku angama-50 asele akhiwe ngamanye amacandelo amane, i-flavour kunye nesakhiwo: amanqaku angama-20; Ivumba: imizuzu eyi-15; Umgangatho uwonke kunye nokubakho :10, umbala kunye nenkangeleko: 5.

Indlela yokuthetha kunye nendlela yokuthetha ngayo ikhonkco ebaluleke kakhulu, inokuchazwa inyathelo ngesinyathelo ngamanyathelo amathathu angaphambili erekhodi, iwayini ayiyi kubonakala iingxaki ezinkulu.