Yog hais tias cov cawv txiv hmab tsis ua loj leeb, yuav ua li cas? Yuav ua li cas los cawm caw?

Ib tug nplua nuj sau ntawm txiv hmab, txiv hmab txiv ntoo thiab berries - lub sij hawm mus tsis tau tsuas yog kaw cia rau lub caij ntuj no ntau ntawm jams thiab compotes tab sis kuj mus sim nws txhais tes raws li ib tug winemaker. Qhov ntau thiab enjoyed. Nov yog tsis yog li ntawd ib qho yooj yim, beginners feem ntau nrhiav tau lawv tus kheej nyob rau hauv lub sijhawm thaum ib yam dab tsi mus tsis ncaj ncees lawm, raws li nws yuav tsum. Thiab ces muaj cov lus nug xws li: "Caw yog tsis taug yuav ua li cas?" Xwb, hauv cov creation ntawm cawu cub - ib tug muaj tswv yim txoj kev uas yuav tsum tau mloog kom meej. Yog li ntawd, rau ib tug neeg nyuam qhuav txiav txim siab los koom lub kawg thiab kos duab ntawm wine-siab, vim li cas tsis loj leeb lub tsev wine, tsis tsuas txaj muag tab sis kuj tseem tsis. Zoo, peb yuav ua tiag pab.

Yuav ua li cas yog fermentation?

Raws li lawv hais tej winemakers: "Yog hais tias lub kos duab ntawm ua zoo wine . Yog tej zaum nyob rau lub verge ntawm mysticism, cov khawv koob ua zoo heev wines yog feem ntau rau qhov no facet" Ntawm cov hoob kawm, peb yuav tsis hais tias cov mystic muaj ib yam dab tsi ua nrog rau qhov tseeb hais tias caw tsis ua loj leeb. Yuav ua li cas nyob rau hauv xws li mob yuav khees thaum peb xav txog nyob rau hauv kom meej lub fermentation txheej txheem nws tus kheej. Nws yog lub npe hu hais tias fermentation uas muaj suab thaj hu ua splitting txheej txheem muaj nyob rau hauv lub txiv hmab kua txiv mus rau hauv cov pa roj carbon dioxide thiab haus dej haus cawv los ntawm enzymes uas ua los ntawm cov kab lis kev cai ntawm wine poov xab. Ib tug poov - ib tug ib leeg-celled fungi, tej yam tej yam kev mob uas tsim nyog rau lawv tej hauj lwm. Yog hais tias lawv tsis tau ntsib, lub cawu cub tsis ua loj leeb. Yuav ua li cas yuav tsum tau nyob rau hauv cov ntaub ntawv no? Ntawm cov hoob kawm, los ua ib tug dej siab ib puag ncig rau cov poov xab.

fermentation hom

Nco ntsoov tias cov tub txawg thiab winemakers nrog kev paub qhov txawv ob theem ntawm fermentation. Lub ceev ceev fermentation - ua ntej qhov kev tshem tawm los ntawm lub sediment thiab nyob ntsiag to fermentation los yog "theem nrab fermentation". Peb, nyob rau hauv cov ntaub ntawv no, yuav tsum xav nyob rau hauv sai fermentation kauj ruam. Vim hais tias ua ntej nkauj nraug lub sis plawv hniav caw, xws li, nws yog tsis muaj - muaj ib tug yuav tsum, thiab tom qab tshem tawm ntawm lub sludge teeb meem no yog tsis yog li ntawd ib qho tseem ceeb. Yog li, peb tau to taub, nws yog dab tsi lub sij hawm ntawm qhov kev nyab xeeb ntawm qhov teeb meem no, thaum lub cawu cub yog tsis haunting. Yuav ua li cas nyob rau hauv xws li mob?

fermentation tej yam kev mob

Nyob rau hauv thiaj li yuav meej txog dab tsi theem ntawm ntau lawm yuav tsum tau tham luv luv txhais peb xav nyob rau hauv ib feem ntawm cov txheej txheem. Yog li ntawd, tom qab lub fermentation ntawm txiv hmab yuav tsum thiab cov mash sib cais yog tau turbid kua, uas yog ib tug fermented kua txiv, thiab yog qhov chiv keeb ntawm cov yav tom ntej cawu cub. Qhov no kua yuav tsum hloov mus ua ib tug wine ntawm ib tug zoo xwb nyob rau hauv tsim nyog tej yam kev mob thiab nyob rau hauv cov ntaub ntawv ntawm muaj tseeb tej yam ua winemaker. Lub cev nqaij daim tawv yuav tsum tau rau fermentation - yog, ua ntej ntawm tag nrho cov, qhov kub ntawm qhov nruab nrab. Cov feem ntau dej siab yog qhov kub ntawm 15-20 ° C. Thaum kub saum toj no 25 ° C muaj ib tug zoo lub caij nyoog rau liam wine (cov txheej txheem yuav tsum tau ceev heev thiab nws yuav tsis yooj yim sua los tswj) nyob rau hauv 10 ° C cov fermentation nres. Lub cev nqaij daim tawv yuav tsum tau muaj xws li loj txog ntsha nyob rau hauv uas fermentation yuav siv sij hawm qhov chaw, thiab tau oxygen. Tseem ceeb lom tej yam kev mob yog: kev coj dawb huv ntawm cov poov xab kab lis kev cai, lawv cov concentration thiab saturation ntawm lub kab lis kev cai nruab nrab. Nyob rau hauv cov ntaub ntawv ntawm cov tsiaj qus yeasts, tshwj xeeb tshaj yog thaum uas tsis muaj kub, muaj peev xwm ho qeeb fermentation. nws ua tau thiab tsis txhob nrog ib tug tsawg qab zib cov ntsiab lus. Siab dhau heev lawm qab zib cov ntsiab lus kuj ntsib raug ntes fermentation.

Nej ua hais tias yuav ua rau lub resumption ntawm lub fermentation

Yog hais tias caw yog tsis taug yuav ua li cas ua ntej? Yuav pib ua kom paub tseeb tias cov chav tsev kub tsis tau poob rau hauv qab no tseem ceeb heev (tej zaum txaus mus kom nws tsuas muaj ib tug ob peb degrees). Kos rau lub qab zib cov ntsiab lus siv ib tug hydrometer (domestic vinomera) yog lub feem ntau muaj tseeb tau nyob rau hauv cov txiv hmab kua txiv. Yog hais tias qab zib tsawg, koj yuav tau xaiv ib sab ntawm lub kua txiv, ntxiv ib feem ntawm qhov yuav tsum tau cov suab thaj thiab yaj los ntawm cua kub los 50-60 ° C. Tom qab lub kua txiv kom txias sau mus rau chav tsev kub, ncuav nws mus rau hauv lub fermentation txog ntsha. Raws li los ntawm ib tug "pib dua" nrog rau cov cawv txiv hmab tshiab poov xab oob khab. Nws yog tsis yog tsim nyog los nco ntsoov tias cov kev tshwm sim muaj peev xwm yuav ntau haub nyob rau hauv lub rooj plaub thaum ib tug dawb huv kab lis kev cai ntawm wine poov xab yog siv. Feem ntau nws yog txaus rau leaven 2-3% (nyob rau tus nqi ntawm cov kua txiv), nws nyob ntawm seb ntawm fortress caw koj xav tau.

xaus

Thiab tam sim no uas koj paub yuav ua li cas ua cawv txiv hmab rau ferment, nws tseem rau peb xav tias koj hmoov zoo nyob rau hauv muab ib tug zoo kev ua noj ua haus zoo haus ntawm lub gods - cawu cub.