Ingaruka zingenzi zubushyuhe nubushuhe kuri vino

Ibintu 5 byingenzi byubushyuhe nubushuhe kuri vino

Hamwe no kunoza uburyohe bugezweho mubuzima, vino itukura igenda ihinduka ikinyobwa gisanzwe mubuzima bwabantu. Hano haribintu byinshi ugomba kuzirikana mugihe ubitse cyangwa ukusanya vino itukura, bityo ubushyuhe nubushuhe nibintu byingenzi cyane. Bavuga ko ubushyuhe bwiza bushobora gukora icupa ryiza rya vino. Nta gushidikanya, ibyo bituma ubushyuhe bugira uruhare runini kuri vino, hafi nka tannine mu nzabibu. None, ni izihe ngaruka z'ubushyuhe kuri vino?

HENGKOAndika Ibintu 5 Byingenzi Ingaruka Zubushyuhe nubushuhe kuri vino ：

1.Gukura kw'imizabibu2.Umuvinyu wa divayi3.Ububiko bwa divayi4.Gukora Divayi5.Ubushuhe

Reka dusuzume ibisobanuro bikurikira:

1. Ifite uruhare runini mu mikurire yinzabibu.

Muri rusange, ubushyuhe bukwiye bwo gukura inzabibu ni 10 kugeza kuri 22 ° C. Mugihe cyo gukura inzabibu, niba ubushyuhe buri hasi cyane, burashobora kugira ingaruka kumyera yinzabibu, bikavamo uburyohe bwicyatsi kibisi, uburyohe busharira, hanyuma amaherezo imiterere ya vino. Mubihe bikomeye, imizabibu ntishobora gukora fotosintezeza isanzwe kandi ntishobora gukura. Iyo ubushyuhe buri hejuru cyane, byihutisha kwera vuba kwisukari muri vino, ariko tannine na polifenol mu mbuto ntabwo byeze neza, amaherezo bikavamo vino irimo inzoga nyinshi, uburyohe butaringaniye, kandi umubiri utoroshye kandi udahujwe. Mu bihe bikomeye, irashobora gutera imizabibu no gupfa. Nanone, mugihe cyo gusarura inzabibu, niba ubushyuhe buri hasi cyane, birashobora gutera ubukonje, bigira ingaruka kuburyohe bwa vino. Niyo mpamvu uturere twinshi twa divayi duherereye hagati ya 30 na 50 ° mumajyaruguru namajyepfo.

2. Ingaruka kuri Fermentation.

Ubushyuhe bwa fermentation ya vino yera mubusanzwe ni dogere 20 ~ 30, naho ubushyuhe bwa fermentation ya vino yera mubusanzwe ni dogere 16 ~ 20. Mugihe cyo gusembura, niba ubushyuhe buri hasi cyane, gukura no gusembura umusemburo bizatinda cyane cyangwa bihagarare, bikaviramo ihungabana rya mikorobe no kwanduza; gahoro gahoro ya divayi itukura, ingorane zo gukuramo pigment, tannine yo mu rwego rwo hejuru, na polifenol, bikavamo impumuro mbi, urumuri, nuburyohe butaryoshye na vino idahuye; gahoro kandi ihagaritse fermentation itanga umusaruro muke nagaciro gake mubukungu.

Ariko, niba ubushyuhe bwa fermentation buri hejuru cyane, burashobora kandi gutera umusemburo utinze cyangwa uhagaritswe, hasigara isukari isigaye muri vino; irashobora gutera imikurire ya Lactobacillus no gukora uburozi bwimisemburo; gusenya impumuro ya vino, bigatuma divayi itagorana ukurikije umubiri nurwego, kandi igatakaza inzoga nyinshi, amaherezo bigatuma divayi idahuzwa.

3. Ingaruka Kubika Divayi

Ubushyuhe bwiza bwiza bwo kubika divayi ni ubushyuhe buhoraho bwa dogere 10 kugeza 15. Imihindagurikire idahwitse yubushyuhe irashobora gutuma uburyohe bukomera kandi bikagira ingaruka kumiterere ya vino. Niba ubushyuhe buri hasi cyane, vino izera buhoro cyane kandi igomba gutegereza igihe kirekire. Mugihe gikomeye, ibi birashobora kwangiza ubukonje kuri vino no kwangiza impumuro nziza nuburyohe bwa vino. Niba ubushyuhe buri hejuru cyane, bizihutisha igihe cyo kwera, bigabanye uburyohe bukungahaye kandi burambuye kandi bigabanye ubuzima bwa vino; icyarimwe, niba ubushyuhe buri hejuru cyane, vino izaba oxyde yuzuye, igatera okiside ikabije ya tannine na polifenol, bigatuma divayi itakaza impumuro nziza kandi igatera umunwa kunanuka cyangwa no kutarya. Hengko'subushyuhe n'ubushuheirashobora guhita ikurikirana ihinduka ryubushyuhe muri selire yawe.

4. Ingaruka zo Gukora Divayi

Iyo utanga vino, ni ngombwa kwitondera ubushyuhe bwa divayi kugirango wirinde amakosa ya divayi no kwerekana ibiranga uburyo butandukanye bwa divayi. Ubushyuhe bwa divayi iyo ari yo yose ntigomba kuba hasi cyane kuko ubushyuhe buke cyane buzahagarika irekurwa ryimpumuro nziza muri divayi, ariko kwiyongera kwubushyuhe nabyo bizatera divayi gutakaza impumuro nziza yimbuto, ariko bizamura impumuro nziza ya vino, byihute vino ya okiside ya divayi, koroshya tannine no gutuma uburyohe buzenguruka kandi bworoshye; hiyongereyeho, kwiyongera k'ubushyuhe bwa vino bizamura aside.

Naho vino itukura, niba ubushyuhe bwo gutanga ari buke cyane, bizatera impumuro nziza, acide igabanuke kandi uburyohe bukaba bukabije. Kuri divayi yera, ubushyuhe buke bwo kunywa buzatera impumuro ya vino yera gufunga, gushya kwa acide ntikuzagaragara, kandi uburyohe buzaba bumwe kandi butaryoshye. Niba ubushyuhe bwo kunywa buri hejuru cyane, bizagaragaza uburyohe bwa alcool, bitwikire impumuro nziza kandi ikomeye ya vino, ndetse bitume uburakari butoroha.

Uburyo bwiza bwo gutanga ubushyuhe kuri divayi zimwe:

1) Divayi nziza kandi itangaje: dogere 6 ~ 8.

2) Divayi yera cyangwa yoroheje-yera: dogere 8 kugeza 10.

3) Divayi yera cyangwa yuzuye umubiri wera: dogere 10 kugeza 12.

4) Divayi ya Rosé: dogere 10-14.

5) Divayi itukura yoroheje cyangwa yoroheje: dogere 14 ~ 16.

6) Hagati ya vino itukura cyangwa hejuru ya divayi itukura: dogere 16 ~ 18.

7) Divayi ikomejwe: dogere 16 ~ 20.

HENGKOubushyuhe n'ubushyuheirashobora gukurikirana neza ubushyuhe bwa vino kuri wewe.

5. Ingaruka yubushuhe kuri vino

Ingaruka yubushuhe ikora cyane cyane kuri cork. Mubisanzwe, byizerwa ko urwego rwubushuhe rugomba kuba 60 kugeza 70%. Niba ubuhehere buri hasi cyane, cork izuma, bigira ingaruka ku kashe kandi bituma umwuka mwinshi ugera kuri vino, byihuta okiside ya divayi bigatuma yangirika. Nubwo divayi itangirika, cork yumye irashobora kumeneka byoroshye cyangwa kumeneka mugihe icupa rifunguye. Icyo gihe, gusuzugura byanze bikunze bizagwa muri divayi, birababaje gato. Niba ubuhehere buri hejuru, rimwe na rimwe ntabwo ari byiza. Cork ikunda guhinduka. Byongeye kandi, biroroshye korora inyenzi imbere muri selire, kandi izo njangwe zimeze nkinyenzi zizahekenya cork na divayi irangirika.

Hengko'sUbushyuhe n'ubushyuheirashobora gukemura ibibazo bya vino yawe iterwa nubushyuhe nubushyuhe.Twandikirekubindi bisobanuro.