Ngeke umangaze noma ngubani ngewayini elivela kumagilebhisi, kepha ama-gourmet wangempela athanda iziphuzo ezingaphezulu, ngokwesibonelo, newayini le-sihlahla sezinhlwathi. Ihluke kumagilebhisi hhayi ngombala kuphela. Ngisho nephunga lalesi umpe libangela ukuncoma kanye nesifiso esingenakuvinjwa sokuzama futhi. Yini esingayisho mayelana nezakhiwo ezizuzayo zewayini elinjalo, ngoba ulwandle lwasolwandle ngokwalo luvame ukusetshenziswa emithini yesintu ekwelapheni izifo ezahlukahlukene, kanye naku-cosmetology yokulungiselela imikhiqizo yokunakekelwa kwesikhumba neyomzimba. I-amber newayini ifanele ukuqashelwa ngale ndlela futhi kunzima kangakanani ukuyenza ngokwakho?
Amathiphu abalulekile omama abasebenza ezindlini ukulungisa izinto ezingavuthiwe
Ukuze wenze iwayini lekhwalithi kusuka olwandle lwenhlwathi ekhaya, khetha ngokucophelela amajikijolo. Ungasebenzisa kuphela izilokazana zasolwandle ezivuthiwe, ngaphandle kwezimpawu zokulimazeka kwezinambuzane noma ukubola, ngaphandle kwalokho iwayini lizothola iphunga elingathandeki futhi lizokhipha ukubola.
I-Green sea buckthorn ingcono ukuyibekela eceleni, kanye nokuphuma ngaphezulu. Ngeke ukwazi ukwenza isiphuzo esimnandi nesimnandi kusuka kokuqala, newayini elinodaka lizophuma kolwesibili, isivuno sizulazula isikhathi eside.
Ngokuqondene namanzi, akuyo yonke iresiphi yewayini kusuka ku-sea sihlahla sivame ukutholakala (hhayi kuphela kuwo), kungcono ukuthatha uketshezi oluhlungiwe. Esimweni esibi ngokweqile, ungabilisa amanzi empompini bese ukuvumela kuxazululwe.
Kungenzeka ukwazi ukubona ukuthi iwayini “selivuthiwe” noma cha ngokubukeka kwawo nephunga laso: kufanele liphenduke igolide ngombala bese likhipha uju kanye nophayinaphu.
Vele, ngaphezu kwamajikijolo namanzi, ushukela uyangezwa ewayinini ngalinye. Akusazodingeka ezinye izithako ezengeziwe, futhi izindlela zokupheka zewayini ezenziwe zasolwandle zihlukile kuphela enanini lezi zithako. Inani elincane likashukela namanzi likuvumela ukuba wenze isiphuzo esimuncu esimuncu, futhi wandise inani labo, uthola iwayini elimnandi le-dessert lapho uphuma.
Iresiphi Yesithelo Samagilebhisi
Ukwahluka kwale ndlela ukuthi ushukela okuku-billet akufanele ubekwe konke ngasikhathi sinye. Okokuqala, gcwalisa ingxenye enkulu yayo, bese ufaka kancane okunye ngaphezulu kweviki lokuqala nesigamu senqubo yokuvutshelwa.
Akukho lutho oluyinkimbinkimbi ngendlela yokwenza i-sea sihlahla sivame ukutholakala. Ukuze wenze lokhu:
- Sonta amajikijolo akhethiwe nge-grinder yenyama ngaphandle kokuwageza. Abawinile ama-winemaker bathi lokhu kukuvumela ukuthi ugcine ngaphezulu kwesimvubelo sesikhumba esheshisa ukuvutshelwa. Ngokuvamile, engxenyeni eyodwa yesiphuzo udinga i-1 litre yejusi enjalo.
- Shiya ujusi imizuzu engama-30 ukuma.
- Thela ujusi ozinze ebhodleleni, lapho kuzobila khona iwayini eliphuma olwandle
- Faka u-500 g kashukela kuyo.
- Thela amalitha amanzi ayi-1.5.
Cwilisa izinsuku ezine bese wengeza ushukela ongu-300 g ngale ndlela elandelayo:
- ngosuku 4 - 100 g;
- ngosuku 7 - enye i-100 g;
- ngosuku lwe-10 - okusele okungu-100 g.
Kungaba inyanga eyodwa ukuzulazula i-sea buckthorn iwayini ekhaya, emva kwalokho kumele lihlungiswe futhi kushiywe izinsuku ezimbalwa ukuze indawo yokuthula, nomkhiqizo ophelile ungabi namafu. Kulokhu, kuyadingeka ukulawula nsuku zonke ukunqwabelana komoya ngaphansi kwesembozo futhi sikukhiphe uma kungekho divayisi ekhethekile yalokhu (ikhava ngezimbobo). Lapho ingxenye yodaka ixazululeka, iwayini lingabiliswa futhi livalwe ngokuqinile.
Isiphuzo esinjalo sizothola ukunambitheka okuphezulu ngemuva kwezinyanga ezi-5-6 zokugcina ebumnyameni.
I-Classic yolwandle i-sihlahla sivame ukutholakala
Iresiphi elula ye-sea buckthorn iwayini ekhaya ifaka ukungeza inani elincane lamanzi ukulenza ligcwele. Ngakho-ke, ngamakhilogremu ayi-15 amajikijolo uzodinga ilitha elilodwa lamanzi, kepha ushukela kufanele ubekwe okungenani ama-5 kg, ngaphandle kwalokho iwayini lizothuthukiswa.
Ukulungiselela isinyathelo-ngesinyathelo:
- Mash the sea sihlahla sivikelekile ngephini okugoqeka ukwenza slurry.
- Cindezela isisindo ngokusebenzisa izingqimba eziningana ze-gauze, uthathe ujusi ohlanzekile.
- Cwilisa ujusi ngamanzi bese ushiya isigamu sehora. Ngalesi sikhathi, izinsalela ziya ziqina, bese ziphinda zihluze uketshezi.
- Thela ushukela endaweni yokusebenzela bese uyibeka egumbini elifudumele isonto lonke. Sonke lesi sikhathi kuzodingeka unakekele ukuvutshelwa bese ususa kwesinye isikhathi isicwebu esizoba ngaphezulu.
- Lapho kungekho gwebu, uthele iwayini elibilayo le-sihlahla sivame ukutholakala ebhodleleni bese ulivalela ngesivalo esikhethekile.
- Cwilisa izinyanga eziyi-1.5, emva kwalokho kungenzeka ukuthi ubambe ibhodlela le-wayini, ngoba seliyicolile futhi ngaphambili.
Uma kungenasembozo ngophawu lwamanzi, igilavu yenjoloba ejwayelekile yezokwelapha igqokwa ebhodleleni esikhundleni. Ukuze lowo moya ungaqoqani kuwo, igilavu ligawulwe ngenalithi ezindaweni eziningana.
Njengoba ukwazi ukubona, ngisho ne-novice winemaker ingalungisa newayini kusuka ku-sea sihlahla sivame ukutholakala bese ibaphatha hhayi kuphela kubathandekayo babo, kodwa nakwabavakashi abamenyelwe edilini elihle. Kuhlala kuphela ukugcwala amajikijolo aphelele we-orange futhi uthole indawo encane efudumele yokuthambisa.
