Ulwazi lokugcina iwayini!

Iwayini ezibomvu azisoloko zibangcono ngokuya ngeminyaka. Idiliya engentla kwe wayini ebomvu ibhekisa kwidiliya ezenziwe kulo nyaka. Iiwayini ezininzi (99%) azikwazi ukuguga, kwaye elona xesha lifanelekileyo lokusela liyahluka ukusuka kwiwayini ukuya kwiwayini, ngokubanzi phakathi kweminyaka emi-2 kunye ne-10. Lincinci inani le wayini ezilunge kakhulu ezikwaziyo ukuguga. Ezinye zewayini eziphezulu zaseFransi kunye nezamaTaliyane zineminyaka emashumi okanye iinkulungwane. Iwayini ezininzi ezisuka phezulu eBordeaux chateaux zisaselwa nokuba zingaphezulu kwekhulu leminyaka ubudala.Isiselo somdiliyaidinga iitannins (okt, tannins) ukuguga, kwaye iCabernet Sauvignon (udidi lomdiliya) yeyona ilungele ukuguga phakathi kweentlobo ezininzi zediliya ngenxa yezejografi kunye neempawu zayo.

Ngokuqhelekileyo, elona qondo lobushushu bokugcina iwayini yi-10°C, kwaye ngokubanzi, amaqondo obushushu aphakathi kwe-7 kunye ne-18°C awayi kubangela umonakalo. Zama ukunqanda ukuguquguquka kwamaqondo obushushu kwindawo engaphantsi komhlaba: ukungazinzi kobushushu kuya kuba nefuthe elithile kumgangatho wewayini. Zama ukunqanda ukugcinwa kwexesha elide le wayini ngaphezulu kwe 20°C, kwaye ayinakuba ngaphantsi kwe 0°C, ukuze iwayini ikhuphe amatye, ngaloo ndlela icuthe ubumuncu be wayini. Kungcono ukugcina ubushushu bewayini egciniweyo ingatshintshi kwaye uzame ukunqanda ukuguquguquka kwexesha elifutshane.

Ngokuqhelekileyo, elona qondo lobushushu bokugcina iwayini yi-10°C, kwaye ngokubanzi, amaqondo obushushu aphakathi kwe-7 kunye ne-18°C awayi kubangela umonakalo. Zama ukunqanda ukuguquguquka kwamaqondo obushushu kwindawo engaphantsi komhlaba: ukungazinzi kobushushu kuya kuba nefuthe elithile kumgangatho wewayini. Zama ukunqanda ukugcinwa kwexesha elide le wayini ngaphezulu kwe 20°C, kwaye ayinakuba ngaphantsi kwe 0°C, ukuze iwayini ikhuphe amatye, ngaloo ndlela icuthe ubumuncu be wayini. Kungcono ukugcina ubushushu bewayini egciniweyo ingatshintshi kwaye uzame ukunqanda ukuguquguquka kwexesha elifutshane.

Ngokubanzi, okukhona iqondo lobushushu liphezulu, kokukhona iwayini iya kuvuthwa ngokukhawuleza; Xa iqondo lobushushu lisezantsi, iwayini ikhula ngokucothayo. Ubushushu yeyona nto ibalulekileyo ekugcinweni kwewayini, kuba incasa namavumba ewayini zezona ziguquguqukayo kubushushu obufanelekileyo. Ngokuchaneke ngakumbi, kusexesheni lokuphuphuma kotywala apho olona mvakalelo lukhululekileyo lwenziwa khona. Ukuba iwayini ishushu kakhulu, iyakrakra, imuncu kunye nezinye iincasa ziya kuphelelwa; Ukuba ubushushu bewayini buphantsi kakhulu, ivumba nencasa ayinakuguquguquka ngokufanelekileyo. Yonke iwayini idinga ukuguga kangangexesha elithile phambi kokusela.

Ixesha elichanekileyo lixhomekeke kukhetho phakathi kokutsha kunye ne-mellow. Asikuko ukuba iwayini eguge ixesha elide ingakhuseleka ukuselwa, kuba iwayini igcinwa ixesha elithile. Kakade ke, utshintsho lwesantya sokuvuthwa lukwahlukile kwiindidi zeediliya ezisetyenziswa ekwenzeni iwayini kunye nendlela yokwenziwa kwebhiya. Ngokubanzi, obona bushushu bokugcina bufunekayo kwiiwayini ezohlukeneyo bulolu hlobo lulandelayo: Semi-sweet, sweet red wine 14-16℃ Dry red wine 16-22℃ Semi-dry red wine 16-18℃ dry wine emhlophe 8-10℃ Semi-dry white wine 8-12℃-1 emhlophe Brandy eswiti ℃2℃ emhlophe Brandy ngezantsi 15℃ Champagne (iwayini ehlwahlwazayo) 5-9℃.

Ubushushu obufanelekileyo bufunekayo, ubushushu bethiyori bumalunga ne-12 ° C, 7-18 ° C bunokuba.

Cela ukuba ugweme ukukhanya, kuba ukukhanya kwe-ultraviolet kuya kwenza iwayini ngaphambi kwexesha.

Kuphephe ukungcangcazela, beka ngokuthe tye, gcina i-cork ifumile, thintela umoya ukuba ungangeni, kwaye uthintele ukufuma okuninzi ukukhusela ukukhula kwebhaktheriya.