Dawb wine yog dej haus

Nyob rau hauv lub teb chaws CIS, liab txiv hmab txiv ntoo yog cov nrov dua, thaum nyob teb chaws Europe, qhov kev nyiam yog muab rau dawb. Qhov teeb meem no tau tsim vim yog qhov tseeb tias txawm nyob hauv pawg Soviet Union, ntau hom txiv hmab txiv ntoo tsaus ntog ntau zus los ntawm kev lag luam thiab hauv tsev neeg cov cuab yeej. Peb muaj ib qho kev xav tsis zoo hais tias dawb wine tsis tshua zoo dua li liab caw.

Tus txheej txheem ntawm winemaking, lub ntsiab theem ntawm uas yog xam dej cawv fermentation, yog lub natural conversion ntawm fructose thiab piam thaj rau cawv. Ntxiv nrog rau cawv thaum lub sij hawm fermentation, secondary tshuaj yog tsim uas cuam tshuam rau qhov zoo ntawm cawu cub: tannins, aromatic compounds, organic acids. Txoj kev ua tiav tiav fermentation yog xam tsuas yog thaum cov suab thaj hauv cov txiv hmab yuav tsum muab pov tseg tag nrho.

Dawb wine txawv ntawm liab nyob rau hauv hais tias nws yog tau tsis tsuas yog los ntawm dawb, tab sis kuj los ntawm ib co tsaus ntau, thiab liab yog npaj tsuas yog los ntawm tsaus grapes. Cov xim ntawm lub cawu cub nyob ntawm xim ntawm daim tawv nqaij ntawm berries, uas muaj cov xim xim, yog li thaum tsim tawm dawb wine los ntawm maub xim dawb ntau yam ntawm txiv hmab txiv ntoo, sim kom tsis txhob ntev tiv tauj ntawm cov kua txiv hmab txiv nrog daim tawv nqaij ntawm berries. Tsaus ntau ntau yam siv rau cov sawv wines. Cov dej qab zib no yog tsim los ntawm blending, thaum lub sij hawm uas cov ntaub ntawv dawb thiab xim liab tseem tov rau qee feem ntau.

Zoo dawb wine yog tseem tau nyob hauv tsev. Qhov loj tshaj plaws nyob rau hauv no qhuav yog kev siv ntawm ib tug zoo-ripened grapes, uas ncav cuag ib tug high qab zib cov ntsiab lus. Yog hais tias tus berries muaj ib tug tsawg qab zib cov ntsiab lus, koj muaj peev xwm mus rau ntxiv rau ib tug npaum li cas ntawm cov piam thaj rau lub grape yuav tsum. Cov txheej txheem no hu ua shtapalization.

Dawb wine yuav tsum tau muab cia rau hauv qee qhov kev mob. Nws pom hais tias tshav ntuj, tsis yog qhov zoo tshaj ntawm cov dej haus, tab sis kuj nws lub sij hawm cia. Caw muaj tartaric acid thiab cov tebchaw uas nyob rau hauv tshav ntuj yauv phiv tshuaj dab. Yog li ntawd nyob rau hauv cov dej haus yog ib tug txheej txheem hu ua yees duab thooj ntawm cov hlau tartrate, uas cuam tshuam rau qhov zoo ntawm cov dej haus. Thaum lub sij hawm no, lub ntuj wine preservatives dissolve, uas ua rau ib tug darkening ntawm cawu cub.

Yuav khaws cov khoom tseem ceeb ntawm cov dej haus, dawb wine feem ntau yog poured rau hauv fwj ntawm lub fwj tshuaj tsaus maub (amber thiab tsaus ntsuab), absorbing lub teeb ntawm active tsis ntawm ultraviolet sab.

Cov lus dawb wine yog suav hais tias yog ib qho ntawm feem ntau cov muag heev thiab muag heev. Yuav tsim cov dej haus no, txiv hmab txiv ntoo yog siv tsis muaj suab thaj, vim tias muaj ntau npaum li cas suab thaj, hnyav, dej cawv nrog cov kua qaub uas tsis muaj qaub ncaug. Qhov sib haum xeeb tshaj plaws yog cawv nrog haus cawv ntawm 9-11%. Cov dej haus zoo li no yuav tsum tsis txhob muaj lub suab qaub qaub, feem ntau tshwm sim rau hauv cov lus wines thiab txo lawv cov kev zoo.

Dawb wine yog tau los ntawm tag nrho cov ntau yam ntawm dawb, liab thiab feem ntau liab txiv hmab. Koj tsis tuaj yeem tau txais xws li haus dej haus tsuas yog los ntawm ntau yam ntawm "dub" grapes nrog zoo nqaij tawv nqaij. Cov xim ntawm qhov dej no nyob ntawm seb hom tshuab hom thiab ntau lawm. Nws tuaj yeem sib txawv ntawm lub teeb-straw nrog ib qho xim ntsuab xiav los yog yellowish rau txiv qaub daj, kub kub los yog tsaus nti.

Cov xim ntawm lub txiv hmab txiv ntoo hais qee yam ntawm nws cov khoom. Yog li, me ntsis varnished ntau yam tsis dhau kev laus nyob rau hauv ntoo (Oak) tej kas tham. Dawb wine nrog khaus xim nrog ib tug qaub tint qhia ib lub sij hawm luv luv infusion ntawm lub mash los yog qhuav ntawm ib tug haus dej haus los ntawm tshaj-ripe grapes. Golden los yog amber xim qhia ib tug loj muaj hnub nyoog los yog ntev-lub sij hawm laus nyob rau hauv ntoo qhib tej kas tham. Dawb wines yog cov extractive tsawg tshaj li liab cawv. Lawv yog qhov txawv los ntawm ib lub teeb thiab muag heev saj.

Dawb wine, qhov txiaj ntsig ntawm uas yog ntau ntau tshaj kev tsim txom los ntawm cov txiaj ntsim ntawm dej cawv, muaj txiaj ntsim ua rau kev ua haujlwm ntawm cov hlab plawv system vim cov ntsiab lus ntawm nws cov tshuaj xws li polyphenols. Tsis tas li ntawd txhua txhua hnub tau ntawm 200 ml ntawm qhuav caw ua rau yus mus rau ib tug gradual poob phaus. Qhov no haus ntxiv zog rau lub cev, ua rau lub ntsws muaj zog, nce qib ntawm antioxidants.

Yuav kom muaj kev zoo siab ntawm ib pob paj ntawm lub txiv hmab txiv ntoo, koj yuav tsum ua raws li cov cai ntawm kev siv thiab kom raug muab cov dej haus nrog cov khoom noj txom ncauj thiab cov zaub mov kub. Muaj coob tus neeg tsis paub lawv haus cov dej dawb nrog. Cov khoom noj (qhuav thiab qhuav) zoo heev rau cov zaub mov, ntses lauj kaub tais diav, nqaij qaib (qaib, qaib cov txwv, qaib), cov zaub mov, nqaij nruab deg (crabs, shrimps, oysters, mussels). Semisweet wine nrog rau ntau yam zaub cov tais diav thiab nqaij ntses nyoo. Qab zib caw - khoom qab zib, qhob noom xim kasfes, txiv hmab txiv ntoo, crackers, me me cheese. Cov kab wines yog qaug cawv mus rau 10-12 ° C, thiab dessert wines - txog li 14-16 ° C.