Ukuze unikeze impilo nokunambitheka okuqabulayo yiwayini kuphela lemvelo. Izici eziyinhloko ezihlukanisayo ziwukukhanya kanye nesimo esihle.
Ngokuvamile, iwayini lihanjiswa njengendlela yokuphefumula, futhi kuyo - ukudla okulula: ushizi oluhlaza, amantongomane, ama-shrimp ku-skewers. Ngesikhathi sokudla, ungaqhubeka ngokukhonza inyama yenkukhu noma i-turkey (okungcono - i-fillet ye-brisket) iwayini elimhlophe, kanye nezitsha zokudoba nezinhlanzi zasolwandle. Iwayini elibomvu elomile lithanda inyama, i-cheeses i-poetical futhi ingathí sina, imifino enomdla okugqamile (isibonelo, i-pepper noma ama-eggplant). Kodwa ngokujwayelekile, ukuchaza zonke iwayini ngesikhathi esisodwa akuwona umsebenzi olula. Phela, iwayini ngalinye linomlingiswa walo oyingqayizivele, ukunambitheka, iphunga, ngisho nokukhiqizwa komunye uhlobo lwamagilebhisi kanye nobuchwepheshe obufanayo.
I-essence yewayini letafula yemvelo yilawo amagilebhisi, ngokunembile, ijusi lamagilebhisi, agijime ngaphandle kokulandelela futhi ngaphandle kokuphazanyiswa kule nqubo. Noma kunjalo bathi: "Bayazula". Futhi kusukela lapho, umusi wamagilebhisi kuphela ugijimela noma uma uqhathaniswa nezimbiza (mash) uxubene, iwayini elimhlophe noma elibomvu lixhomeke. Iwayini elimhlophe elimhlophe lenziwa ngamagilebhisi afana neChardonnay, Riesling, Sauvignon, Feteasca. Ukuze usebenzise ama-pinds pinot noir, saperavi, merlot. Ngakho amagama amawayini atholakala kubo.
Bathi nokubomvu kuyasiza kakhulu . Phela, kulesi sikhumba ukuthi zonke izinto zokwelapha ezidlula esikhathini esiphuzayo zigxilwe. Futhi ukuziqhenya amajikijolo omvini kufanele: izici eziningi zokulandelela (i-potassium, i-calcium, i-magnesium, i-phosphorus, ithusi, insimbi), ama-amino acids angu-30, ayisishiyagalombili ama-amino acids, amavithamini C, B, P kanye no-PP. Kodwa into eyigugu kakhulu ukuthi kukhona ama-antioxidants angasivumeli ukuba sikhule ngaphambi kokuphila kwethu, kusize ukusebenza enhliziyweni nemithambo yegazi, ukukhulisa izinga "cholesterol" elihle. Ngendlela, iqiniso lokuthi isiFulentshi siphuthelwa ingilazi yewayini elimnandi edilini liyabasiza ukuba babhekane nokuhluleka kwenhliziyo nokuhlaselwa kwenhliziyo (kuboniswa yizibalo), futhi kuhlale kuqiniswe futhi kunamandla. Futhi lokhu kungakhathaliseki ukuthi badumile ukudla. Futhi namanje baphatha iwayini. Kukhona isayensi yonke - i-therapy yewayini, okuphakamisa ukuphuza iwayini ngokulinganisa okulinganiselwe, "okunqunyelwe" ngabanye, ngisho nokujova kusuka ekukhishwe kwayo. Izinto zokugqoka iwayini zisetshenziselwa i-cosmetology: ngendlela yokugeza kanye ne-wraps, namafutha emathanjeni amagilebhisi afakwa ezithombeni.
Abaningi bethu banquma ukukhishwa kwekhaya, kunalokho hamba ibhodlela lewayini elomile esitolo esiseduze. Futhi lapha singabanjwa ukudumazeka kwangempela uma sithenga ngengozi iwayini eliyimpuphu. Ungenzi ngokusho kobuchwepheshe bendabuko, kodwa ngokukhuphuka kwe-wort bese u-dilution ngamanzi, utshwala, ngokufaka ama-flavour. Vumelana, umkhiqizi kulula ukufaka amanzi, imvubelo nokuphuza utshwala kunokugxila iwayini lemvelo. Ngephuzo elinjalo awunakwenzeka ukuba uthole ubuthi, kodwa lokhu akuyona ukunambitheka, iphunga, futhi inzuzo ayifani.
Ukuqapha kufanele futhi iphunga elibala kakhulu.
Uzodinga: 10 kg we-apula, ushukela (ngesilinganiso sama 250 g ngalinye 1 l ijusi).
Hlanganisa ama-apula avela emgodleni bese uwasika. Khipha ijusi noma, ngokunembile, amazambane ahlambulukile (kunoma yikuphi okuyoba khona nge-pulp), futhi uyifinyelele izinsuku ezingu-2-3, ukuxuba ijusi kanye ne-exfoliating mash. Bese ushiye yena usuku. Qoqa inkathi ehambayo. Ishukela ingeza ukunambitha. Uma ushukela lufakwa ngaphansi kuka-250 amagremu ngehora elilodwa lejusi, khona-ke imvubelo yewayini izocubungulwa ngaphandle kokuhlala kanye newayini elomile (ama-9-11 degrees), futhi uma ngaphezulu (kufika ku-400 g ngalinye nge-1 litre) - i-semisweet noma iwayini elimnandi. Manje iwayini elizayo lithululiselwa ebhodleleni, elingabekwa uphawu, kodwa hhayi ngaphezu kwezingu-4/5 wevolumu, okwakushiya indawo yobuciko. Ukuqinisa ukuvutshelwa, kufanelekile ukufaka imvubelo yewayini. Esikhathini sikhoksi, udinga ukufaka ipayipi yegesi, ekupheleni kwayo igxila emgodini wamanzi u-2-3 cm. Ngenxa yalokho, uzobona ukuthi i-bubbles gesi iphuma kanjani ewayini. Uma zingapheli isikhathi eside, ukuvuthwa sekuphelile. Nge-120-22 ° C, ngokuvamile ihlala izinyanga ezingu-1-1.5.
Manje khipha kancane iwayini emgodleni esitsheni esinyumba esomile, unamathele uphawu futhi ubeke ukuvuthwa nokucaciswa kwezinyanga ezimbili no-2 endaweni epholile. Uma isikhathi eside sivuthwa, i-tastier ivela. Ungakwazi ukwengeza umbala, ukunambitheka okhethekile, ukungena kwe-astringency ngokufaka izithelo ze-puree ze-blackberry, i-blackcurrant noma i-strawberry puree, kanye nesinamoni, i-clove, i-coriander, i-cardamom esiteji sokuqala sibe yi-apula juice.