Indlela yokukhetha iwayini lekhwalithi yetafula lokugubha: Iwayini ngaphandle kokuqina

Ingilazi yewayini enezinwele eziyisihlwa kanye nokukhanya kweglasi elincane kuyisimemezelo esihle kunazo zonke zokudla kwesidlo sakusihlwa. Kodwa ukuze uvuke ekuseni olulandelayo nge-aftertaste emnandi yeholidi, futhi hhayi isifo sekhanda, udinga ukunaka ukukhetha kwesiphuzo. Ake sibone ukuthi kufanele sibheke nini lapho sithenga iwayini.

Uma amehlo ehlakazeka ekuninini kwewayini: Kuyini ukukhetha ukwakha?

Umthetho oyinhloko we-winemaker ukuhlonipha idumela ngaphansi kwanoma yimiphi imibandela, ngakho-ke sidlula ngokushesha ngamashalofu lapho iwayini lime khona:

• emabhokisini amakhadibhodi yi-powder ebuyiselwe amanzi;
• ngo-ceramics - uma ukugcoba kwakushushu kakhulu;
• eshibhile kakhulu - umkhiqizo wangempela awuzuzi lutho ukuthengisa ngamanani anjalo;
• ekuthengisweni - kungangena lapha kusuka ebusweni obuyiphutha.

Ngokuqondene nentengo, iwayini elibiza kakhulu, inzuzo eyengeziwe ekusebenziseni kwayo, ngakho-ke kunengqondo ukuhlala engxenyeni yentengo ephakathi. Okulandelayo, thola izinga lokuma kwesiphuzo.

• iwayini elimnandi aludingi izidakamizwa ezengeziwe, ngoba le nendima ithathwa ushukela, kodwa futhi yenza isiphuzo sibe namandla kakhulu ne-caloric;
• i-semi-sweet ivame ukuletha ukunambitheka oyifunayo noshukela ne-citric acid;
• Imifino eyomile ukuvimbela ubuhlungu ingagcinwa nge-sulfur dioxide (E220);
• eyomile yimbangela yokuvuthwa kwejusi lamagilebhisi ngaphandle kokungcola - lokhu kungumkhiqizo wemvelo kakhulu.

Uma ukhetha phakathi komhlophe nokubomvu, kunconywa ukuba ume ekuqaleni: kunzima kakhulu ukuphazamisa, futhi i-resveratrol edumile, umvikeli wezitsha ezisuka ku-cholesterol plaques, kuzo zonke izinhlobo zewayini cishe zilingana.

Yeka ibhodlela elihle: Yini eyoqinisekisa ubuqiniso bewayini?

Ababonisi baphendulela ibhodlela, bayifunde kuzo zonke izinhlangothi, njengokungathi izivakashi zibalaza indawo. Masenze lokhu, futhi sizobuka ilebula ngokuningiliziwe. Njengesitampu se-excise, kufanele ihlanganiswe kahle, ngaphandle kwamabhulebhu, ukuba nemigqa ecacile nemibhalo. Ubuqiniso nekhwalithi yewayini kuboniswa ngamalebuli lapho umakhi abonisa khona:

• igama layo - naye unezizathu zokuziqhenya ngemikhiqizo yakhe;
• ngonyaka wokuvuna;
• ukuhlukahluka kwamagilebhisi athile - isitatimende mayelana "namamaki angcono kakhulu" asho ngaphandle kokubonisa amagama abo kubonisa ukuthi ingxube yezinto zokwelapha zewayini zihamba ebhodleleni;
• indawo lapho isivini sitholakala khona.

Uma konke lolu lwazi lukhona elebula, bese unayo iwayini langempela elifanele, kungakhathaliseki ukuthi libiza kangakanani - ama-ruble angu-300. noma ngaphezulu kubiza. Umenzi wenza lokho ngokuvumelana nemithetho yokuwina. Uma kukhona into engekho ohlwini, kungenzeka ukuthi ubambe ibhodlela nge-okuthiwa isiphuzo sewayini - lokhu akuyona iwayini yangempela.

Indlela elula yokuthola ingakapheli iwayini langempela noma iwayini lokuphuza: bheka isigaba esithi "Ukwakhiwa" kwelebula. Ngokujwayelekile kufakwa ngaphansi kwelebula. Awutholanga - omuhle kakhulu, ngaphambi kwakho le vinini. Uma ubona ukwakheka - ngaphambi kokuphuza iwayini.

Qaphela ukuthi amagilebhisi ayitshalo elithandayo ilanga. Izimo ezifanele zokukhula nokuthuthukiswa kwazo zinikezwa ngamazwe anjenge-Italy, iSpain, i-France, i-Chile, i-Argentina, i-Australia, i-Afrika, ngakho-ke iwayini elivela kulezi zifunda liphakathi kwezinto ezihamba phambili. Manje phendulela ibhodlela phansi bese ubheka ukuhamba. Inani elincane lokumiswa livumelekile ngokuphelele, ikakhulukazi ewayini elibomvu, kodwa "u-silt" ongenamahloni uzonikeza inkohliso.

Sikukwazisa ukuba ulande isicelo esikhethekile se-smartphone esizokhipha ilebuli ngaphambi kokuthenga nokunikeza ulwazi kanye nokubuyekezwa kwamakhasimende ngewayini. Futhi uma isicelo singatholi iwayini, ibhodlela elikhethiwe cishe liyinkohliso.

Kulo vidiyo, u-Arthur Sargsyan ukhuluma ngokuqaphela amalebula okufunda amawayini wangempela aseFrance.

Iwayini livuliwe: akuphuzi kakhulu ukuqiniseka ngekhwalithi yayo

Ungakwazi ukuhlwanyela iwayini ngobuqili, ngisho nalapho isikhwama sogwayi singena kuphela esikhwameni. Umkhiqizi ohloniphayo usebenzisa impahla ehloniphekile, ngakho-ke uma isikhwama sehlile ebhodleleni noma sicindezelwe, isiphuzo cishe sinesimo esifanayo. Kodwa ukuvalwa kwepulasitiki eminyakeni yamuva nje, bambalwa abantu abadidekile: abadlali be-winemakers manje banefashini yokulondolozwa kwama-oki omgodini, ngakho-ke izakhiwo zeplastiki yomkhiqizo azisho lutho.
Ake sibheke ngaphansi kwesigodla: ukucacisa ukukhanya kufaka isitoreji esingalungile sewayini. Kodwa ama-crystals amancane we-tartaric acid, ngokuphambene nalokho, akhombisa ukusikeka kwesiphuzo. Isibonakaliso esihle kuba khona emgwaqeni wezimoto zonyaka wokuvuna, ingubo yezingalo noma igama lenkampani.
Masiphululele iwayini elincane engilazi bese silihlanza kancane ukuze isiphuzo siqale ukugeleza phansi kwezindonga. Emile, ehla kancane "imilenze yewayini" ithi mayelana namandla ewayini, noma mayelana nokuba khona kwayo kwe-glycerin, okungeziwe ukuze kuphuze. Ngokuvamile, ukungabi khona kwe "imilenze" kubonisa umkhiqizo we-powder.
Futhi, yiqiniso, zama: akukho iphunga langaphandle kanye nama-flavour, uviniga, i-asidi eyengeziwe kanye ne-caramel enembile ngewayini elifanele akufanele kube.