Izinto Ezi-5 Ezibalulekile Zethonya Lezinga Lokushisa Nomswakama Ewayinini

Ngokuthuthuka kokunambitheka kwesimanje empilweni, iwayini elibomvu kancane kancane liphenduka isiphuzo esijwayelekile ezimpilweni zabantu. Kunemininingwane eminingi okufanele uyikhumbule lapho ugcina noma uqoqa iwayini elibomvu, ngakho-ke izinga lokushisa kanye nomswakama yizinto ezibaluleke kakhulu. Kuthiwa izinga lokushisa elilungile lingenza ibhodlela lewayini elihle. Lokhu ngokungangabazeki kwenza izinga lokushisa libe nomthelela omkhulu ewayinini, cishe lilingane nama-tannins emagilebhisini. Ngakho, iyini imiphumela yokushisa ewayinini? 

HENGKOFaka ohlwini Izinto Ezi-5 Ezibalulekile Zethonya Lezinga Lokushisa Nomswakama Ewayinini:

1.Ukukhula Kwamagilebhisi2.Ukuvutshelwa kwewayini3.Isitoreji Sewayini4.Ukukhonza Iwayini5.Umswakama

Masihlole imininingwane ngokulandelayo:

• 1. Inethonya elikhulu ekukhuleni kwamagilebhisi.

Ngokuvamile, izinga lokushisa elifanele lokukhula kwamagilebhisi liyi-10 kuya ku-22°C. Ngesikhathi sokukhula kwamagilebhisi, uma izinga lokushisa liphansi kakhulu, kungaphazamisa ukuvuthwa kwamagilebhisi, okuholela ekunambithekeni okuluhlaza okuluhlaza, ukunambitheka okumuncu, futhi ekugcineni nesakhiwo esingalingani sewayini. Ezimweni ezimbi kakhulu, imivini ayikwazi ukwenza i-photosynthesis evamile futhi ayikwazi ukukhula. Uma izinga lokushisa liphezulu kakhulu, lisheshisa ukuvuthwa ngokushesha kukashukela ewayinini, kodwa ama-tannins nama-polyphenols asesithelweni akukavuthwa ngokugcwele, okuholela ekubeni iwayini elinotshwala obuphezulu, ukunambitheka okungalingani, futhi umzimba onolaka futhi ongahlangene. Ezimweni ezimbi kakhulu, kungabangela ukushiswa komvini nokufa. Futhi, ngesikhathi sokuvuna amagilebhisi, uma izinga lokushisa liphansi ngokuzumayo, kungaholela ku-frostbite, okuthinta ukunambitheka nokunambitheka kwewayini. Yingakho izindawo eziningi zewayini zitholakala phakathi kwama-30 no-50° enyakatho naseningizimu.

• 2. Umphumela Wokuvutshelwa Kwewayini.

Izinga lokushisa lokuvutshelwa kwewayini elimhlophe livamise ukuba ngu-20~30 degrees, futhi izinga lokushisa lokuvutshelwa kwewayini elimhlophe livamise ukuba ngu-16~20 degrees. Phakathi nenqubo yokuvutshelwa, uma izinga lokushisa liphansi kakhulu, ukukhula nokuvutshelwa kwemvubelo kuzohamba kancane kakhulu noma kumiswe okwesikhashana, okuholela ekungazinzini kwe-microbial kanye nokungcola; i-maceration kancane yewayini elibomvu, ubunzima ekukhipheni i-pigment, ama-tannins ekhwalithi ephezulu, nama-polyphenols, okuholela ekuphunga okungemnandi, ukukhanya, nokunganambitheka okungenakunambitheka kanye newayini elingahambisani; ukuvutshelwa okuhamba kancane nokumisiwe kuholela emvuzweni ephansi kanye nenani eliphansi lezomnotho.

Kodwa-ke, uma izinga lokushisa lokuvutshelwa liphezulu kakhulu, lingabangela ukuvutshelwa kwemvubelo kancane noma okumisiwe, kushiye ushukela osele ewayinini; kungase kubangele ukukhula kweLactobacillus kanye nokwakheka kobuthi bemvubelo; ukucekela phansi iphunga lewayini, okwenza iwayini lingabi yinkimbinkimbi ngokomzimba kanye nezinga, futhi libe nokulahlekelwa okukhulu kotshwala, ekugcineni libangele ukuthi iwayini lingaxhunywanga.

• 3. Amathonya Ekugcinweni Kwewayini

Izinga lokushisa elingcono kakhulu lokugcina iwayini izinga lokushisa elingaguquki le-10 kuya ku-15 degrees. Ukushintsha kwezinga lokushisa okungazinzile kungenza ukunambitheka kube nzima futhi kuthinte izinga lewayini. Uma izinga lokushisa liphansi kakhulu, iwayini lizovuthwa kancane kakhulu futhi kuzomele lilinde isikhathi eside. Ezimweni ezimbi kakhulu, lokhu kungabangela ukulimala kwesithwathwa ewayinini kanye nokulimala kwephunga nokunambitha kwewayini. Uma izinga lokushisa liphezulu kakhulu, lizosheshisa isikhathi sokuvuthwa, linciphise ukunambitheka okucebile kanye nemininingwane futhi linciphise impilo yewayini; ngesikhathi esifanayo, uma izinga lokushisa liphezulu kakhulu, iwayini lizobe ligcwele i-oxidized, libangele i-oxidation eyeqile yama-tannins nama-polyphenols, okwenza iwayini lilahlekelwe amakha alo futhi lenze ulwanga lube mncane noma lungenakudliwa. I-Hengko'sizinga lokushisa kanye nomswakama odluliselayoingaqapha ngokushesha izinguquko zokushisa endaweni yakho yewayini.

• 4. Imiphumela Ekukhonzeni Iwayini

Lapho unikeza iwayini, kubalulekile ukunaka izinga lokushisa lewayini ukuze ugweme ukushiyeka kwewayini nokugqamisa izici zezitayela ezahlukene zewayini. Izinga lokushisa lanoma yiliphi iwayini akumele libe phansi kakhulu ngoba izinga lokushisa eliphansi kakhulu lizocindezela ukukhululwa kwamaphunga ewayini, kodwa ukunyuka kwezinga lokushisa nakho kuzokwenza iwayini lilahlekelwe yiphunga elimnandi, kodwa lizokwenza ngcono iphunga lewayini, lisheshise. ukusabela kwe-oxidation yewayini, athambise ama-tannins futhi enze ukunambitheka kube yindilinga futhi kuthambe; ngaphezu kwalokho, ukwanda kwezinga lokushisa kwewayini kuzothuthukisa i-asidi.

Ngokuqondene newayini elibomvu, uma izinga lokushisa lokukhonza liphansi kakhulu, lizokwenza ukuthi iphunga livalwe, i-asidi iyancipha futhi ukunambitheka kube ne-astringent kakhulu. Ewayinini elimhlophe, izinga lokushisa eliphansi kakhulu lokuphuza lizokwenza ukuthi iphunga lewayini elimhlophe livalwe, ubusha be-asidi ngeke bugqanyiswe, futhi ukunambitheka kuzoba okumnandi futhi kunganambitheki. Uma izinga lokushisa lokuphuza liphezulu kakhulu, lizogqamisa ukunambitheka kotshwala, livale iphunga elimnandi nelinamandla lewayini, futhi libangele nokucasuka okungakhululekile.

Amazinga okushisa asezingeni eliphezulu kwamanye amawayini:

1) Amawayini amnandi nacwebezelayo: 6 ~ 8 degrees.

2) Iwayini elimhlophe elilula noma eliphakathi: 8 kuya ku-10 degrees.

3) Iwayini elimhlophe elimaphakathi noma eligcwele umzimba: 10 kuya ku-12 degrees.

4) Iwayini leRosé: 10-14 degrees.

5) Iwayini elibomvu elikhanyayo noma eliphakathi nendawo: 14 ~ 16 degrees.

6) Iwayini eliphakathi noma ngaphezulu elibomvu: 16 ~ 18 degrees.

7) Iwayini eliqinisiwe: 16 ~ 20 degrees.

I-HENGKO'sizinga lokushisa kanye nomswakama izinzwaingaqapha kangcono izinga lokushisa lewayini kuwe.

• 5. Umphumela Wokuswakama Ewayinini

Ithonya lomswakama lisebenza ikakhulukazi kukhokho. Ngokuvamile, kukholelwa ukuthi izinga lomswakama kufanele libe ngu-60 kuya ku-70%. Uma izinga lomswakama liphansi kakhulu, ukhokho uzokoma, okuthinta umphumela wokuvala futhi uvumele umoya owengeziwe ukuthi ufinyelele ewayinini, kusheshiswe i-oxidation yewayini futhi ibangele ukuthi yonakale. Ngisho noma iwayini lingaboli, ukhokho owomile ungaphuka noma uphihlike kalula lapho ibhodlela livulwa. Ngaleso sikhathi, ukudelela okuningi kuzowela nakanjani ewayinini, okucasulayo kancane. Uma umswakama uphezulu kakhulu, ngezinye izikhathi nawo awumuhle. Ukhokho uvame ukukhunta. Ngaphezu kwalokho, kulula ukuzalanisa amabhungane ngaphakathi endlini engaphansi, futhi lezi zintwala ezinjengebhungane zizohlafuna ukhokho futhi iwayini lonakale.

I-Hengko'sI-Temperature ne-Humidity Transmitteringaxazulula izinkinga zewayini lakho ezibangelwa ukushintsha kwezinga lokushisa nomswakama.Xhumana nathiukuze uthole ulwazi olwengeziwe.

Futhi UngakwaziSithumele I-imeyiliNgokuqondile Ngokulandelayo:ka@hengko.com

Sizothumela Emuva Ngamahora angu-24, Siyabonga Ngesiguli Sakho !