Ulwazi lokugcina iwayini!

Amawayini abomvu awahlali eba ngcono ngokukhula. I-vintage ngaphezu kwewayini elibomvu ibhekisela kumagilebhisi enziwe ngonyaka wamanje. Amawayini amaningi (99%) awanawo amandla okuguga, futhi isikhathi esifanele sokuphuza siyahlukahluka kusuka ewayinini kuye kwelinye, ngokuvamile phakathi kweminyaka emi-2 neyi-10. Inani elincane kuphela lamawayini amahle kakhulu anamandla okuguga. Amanye amawayini aphezulu aseFrance nase-Italy aneminyaka engamashumi eminyaka noma ngisho namakhulu eminyaka. Amawayini amaningi aphuma phezulu e-Bordeaux chateaux asaphuzwa ngisho noma eseneminyaka engaphezu kwekhulu ubudala.Iwayiniidinga ama-tannins (okungukuthi, ama-tannins) ukuze aguge, kanti i-Cabernet Sauvignon (izinhlobo zamagilebhisi) yiyona efaneleka kakhulu ukuguga phakathi kwezinhlobo eziningi zamagilebhisi ngenxa yezindawo kanye nezici zayo.

Ngokuvamile, izinga lokushisa elingcono kakhulu lokugcina iwayini ngu-10°C, futhi ngokuvamile, izinga lokushisa eliphakathi kuka-7 no-18°C ngeke lidale umonakalo. Zama ukugwema ukuguquguquka kwezinga lokushisa egumbini elingaphansi komhlaba: ukungazinzi kwezinga lokushisa kuzoba nomthelela othile kwikhwalithi yewayini. Zama ukugwema ukugcinwa isikhathi eside kwewayini elingaphezu kuka-20°C, futhi angeke libe ngaphansi kuka-0°C, ukuze iwayini likhiphe amatshe, ngaleyo ndlela yehlise i-asidi yewayini. Kungcono ukugcina izinga lokushisa lewayini eligciniwe lingashintshi futhi uzame ukugwema ukushintshashintsha kwezinga lokushisa kwesikhashana.

Ngokuvamile, izinga lokushisa elingcono kakhulu lokugcina iwayini ngu-10°C, futhi ngokuvamile, izinga lokushisa eliphakathi kuka-7 no-18°C ngeke lidale umonakalo. Zama ukugwema ukuguquguquka kwezinga lokushisa egumbini elingaphansi komhlaba: ukungazinzi kwezinga lokushisa kuzoba nomthelela othile kwikhwalithi yewayini. Zama ukugwema ukugcinwa isikhathi eside kwewayini elingaphezu kuka-20°C, futhi angeke libe ngaphansi kuka-0°C, ukuze iwayini likhiphe amatshe, ngaleyo ndlela yehlise i-asidi yewayini. Kungcono ukugcina izinga lokushisa lewayini eligciniwe lingashintshi futhi uzame ukugwema ukushintshashintsha kwezinga lokushisa kwesikhashana.

Ngokuvamile, izinga lokushisa liphakeme, iwayini lizovuthwa ngokushesha; Uma izinga lokushisa liphansi, iwayini likhula kancane kancane. Izinga lokushisa liyisici esibaluleke kakhulu ekugcinweni kwewayini, ngoba ama-flavour nama-aromas ewayini avuthwa kangcono ekushiseni okufanele. Ngokunembayo, kungesikhathi sokuhwamuka kotshwala lapho umuzwa onethezeke kakhulu udalwa khona. Uma iwayini lishisa kakhulu, libaba, limuncu nokunye ukunambitheka kuzophela; Uma izinga lokushisa lewayini liphansi kakhulu, iphunga nokunambitheka akukwazi ukuvuthwa ngokuphumelelayo. Iwayini ngalinye lidinga ukuguga isikhathi esithile ngaphambi kokuphuza.

Isikhathi esiqondile sincike ekukhetheni phakathi kokusha nokupholile. Akukhona ukuthi iwayini eliguge isikhathi eside lingase liphephe ukuliphuza, ngoba iwayini libuye ligcinwe isikhathi esithile. Yebo, ushintsho lwejubane lokuvuthwa nalo luhlukile ezinhlobonhlobo zamagilebhisi ezisetshenziswa ekwenzeni iwayini kanye nendlela yokuphuza. Ngokuvamile, izinga lokushisa eliphezulu lokulondoloza elidingekayo kumawayini ahlukene limi kanje: Iwayini elibomvu elimnandi, elimnandi 14-16℃ Iwayini elomile elibomvu 16-22℃ Iwayini elibomvu elomile 16-18℃ iwayini elimhlophe elomile 8-10℃ Iwayini elomile elimhlophe 8-12℃-1 Iwayini elimhlophe elingaphansi 12℃ elimhlophe qhwa ngaphansi 15℃ I-Champagne (iwayini elicwebezelayo) 5-9℃.

Kudingeka izinga lokushisa elifanele, izinga lokushisa lethiyori lingaba ngu-12 ° C, 7-18 ° C kungaba.

Cela ukugwema ukukhanya, ngoba ukukhanya kwe-ultraviolet kuzokwenza iwayini ngaphambi kwesikhathi.

Gwema ukudlidliza, beka ngokuvundlile, gcina ukhokho umanzi, vimbela umoya ukuba ungangeni, futhi ugweme umswakama omningi ukuze uvimbele ukukhula kwamagciwane.