Tsev winemaking: six thiab noj qab nyob zoo. Ua noj Cawv los ntawm Blackthorn

Blackthorn yog ib tug Bush nrog Sweet thiab qaub xiav berries. Yuav kom pom kev zoo ntawm cov khoom siv ntawm cov berries yog yuav luag tsis yooj yim: ua tsaug rau qhov muaj pes tsawg leeg (Vitamins A, B, P, tannins, pectins, cov roj ntsha tseem ceeb), lawv siv tshuaj thiab ua noj. Nws ntxiv rau pastries, jellies, compotes, jam yog harvested rau lub caij ntuj no, thiab caw yog tseem ua los ntawm blackthorn. Sau yog pom zoo tom qab Frost: uas yog thaum lawv hloov lawv cov saj qaub rau qab zib. Los ntawm lub pab thaj chaw ntawm pos muaj xws li anti-inflammatory thiab astringent, nws muaj ib tug haib diuretic nyhuv, thiab relieves plab hnyuv o thiab fights pob txuv. Yeej nws puv hlob nyob rau hauv cov qus, tiam sis feem ntau gardeners yog cog cov lov tas vau lawv cov av los npaj lub caij ntuj no qab ntsim caw los ntawm lub bramble. Yuav ua li cas ua kom muaj lub cawv cawv hauv tsev, peb yuav xav txog hauv qab no.

Siv ntawm ib tug thorn nyob rau hauv tsev winemaking

Zaub mov hauv tsev wines raug tso ntawm ib tiam dhau ib tiam. Yog hais tias yav dhau los no haus dej tau npaj tsuas yog los ntawm tshiab grapes, tam sim no nws yuav ua tau tej yam tshiab los yog nyob kas poom txiv hmab txiv ntoo thiab berries, thiab txawm jam. Zoo lub tsev cawu cub yog npaj tsis tau ib hnub. Tom qab dhau tag nrho cov theem ntawm winemaking, nws yog pab rau lub rooj 2-4 lub hlis tom qab raw khoom npaj. Muaj ntau txoj kev xaiv rau kev haus dej ntawm lub tsheb tom tsev.

Peb npaj cov thorny wine qhob

Daim ntawv qhia ntawm no haus yog yooj yim heev, lub technology ntawm ua lwm wines yog npaum li cas raws li ib tug hauv paus.

Theem 1. Kev npaj cov ntaub ntawv raw

Berries ntawm thorn, uas yuav dhau los ua raw khoom rau cawu cub, yog sau tom qab Frost. Thaum lub sij hawm no lawv tau ua cov dej loj thiab qab zib. Lawv tsis ntxuav, tab sis tawm mus li ob peb hnub rau kev haus luam yeeb. Yog vim li cas tsis tau berries raug ntxuav? Nyob rau ntawm lawv cov tawv nqaij yog cov kab mob uas txhawb kev fermentation. Npaj berries nyob rau hauv txoj kev no yog muab tso rau hauv ib lub taub ntim thiab crushed mus rau ib tug homogeneous loj (mashed qos yaj ywm). Ntxiv nyob rau hauv ib tug ratio ntawm 1 mus 1, ntxiv dej. Ntawd yog, lub ntim yuav tsum yog ob npaug. Qhov kev sib tov sib xyaw yog nyob hauv cov cua qhib los yog hauv chav tsev sov, ua ntej yuav tsum npog lub thawv nrog ib daim ntaub xoob, piv txwv li qhov muag. Tsis tas li ntawd tsis tsim yoov tshaj cum net.

Theem 2. Kev lim

Yuav kom cov cawv txiv hmab tawm ntawm lub bramble yog zoo zoo, nws yog ib qho tseem ceeb rau, thiab tseem ceeb tshaj, lub sij hawm yuav lim nws. Thaum cov txheej txheem ntawm fermentation pib (qhov no yog qhia los ntawm cov tsos ntawm npaus thiab npuas nyob rau saum npoo), qhov sib cais ntawm pulp los ntawm kua txiv pib. Koj txoj hauj lwm yog los sib tov sib xyaw kom sib tov, cais thiab hnia tawm cov kua txob thiab tau kua txiv hmab txiv ntoo zoo, uas yuav tsum tau nchuav rau hauv cov thawv ntim, piv txwv li cov fwj, kom ntxiv fermentation. Nyob rau hauv lub tau txais sherry kua txiv nws yog ib qhov tsim nyog los ntxiv qab zib: yog hais tias koj yog ib tug kiv cua ntawm qhuav thiab semi-qhuav caw, ces koj yuav tsum tau ncuav 250 grams. Ib liter, yog semisweet los yog Sweet - ces 300-350 gr. Sau cov kua txiv hmab txiv ntoo hauv lub raj mis, sau kom tsis siab li, txaus rau ¾ ntawm tag nrho cov ntim. Thaum lub caij fermentation, ib tug profuse ua npuas ncauj tshwm rau saum nplaim: qhov no yog qhov chaw uas peb tawm rau nws. Lub fwj yuav tsum npog nrog dej foob. Lawv tuaj yeem tau yuav lossis tau ua los ntawm koj tus kheej. Nws yog txaus kom ua rau lub qhov nyob hauv lub hau thiab ntxig ib lub raj. Ib txhia winemakers siv ib tug roj hmab hnab looj tes, uas yog tsau nyob rau hauv lub caj dab threads. Lub shutter yog ntsia rau hauv kev txiav txim rau cov tsim carbon dioxide tawm hauv lub tank, thiab huab cua sab nrauv tsis tuaj yeem nkag hauv.

Theem 3. Txoj kev ntawm fermentation

Nyob rau theem no, txoj kev fermentation yuav siv qhov chaw. Thaum zoo xaiv kub (tsis qab no 20 ^{° C),} nws yuav siv sij hawm ib tug nruab nrab ntawm txog 30-45 hnub. Qhov kawg ntawm kev fermentation yog qhia los ntawm kev tsis tuaj yeem hloov cov pa roj carbon. Tam sim no nyob rau hauv lub hwj ntawm es tsis txhob lub kua txiv hmab txiv - ib tug hluas cawu cub los ntawm pos.

Theem 4. Kev Cev

Rau ntawm no theem, cov maturation ntawm cov tub ntxhais cawu cub. Tus thorny yuav siv li 2 lub hlis. Tab sis txawm tias thaum lub sij hawm no lub sij hawm yuav muaj ib co turbidity nyob rau hauv nws. Qhov no yog vim muaj qhov tshwm sim ntawm cov zauv me me uas tsis tuaj yeem lim tau. Cov tsos ntawm haus tsis cuam tshuam nws saj. Cov txiv hmab txiv ntoo yog tsim los ntawm cov txiv hmab txiv ntoo yog pua pua lub sij hawm siab tshaj qhov tseem ceeb uas tau muab rau peb ntawm supermarkets.