Wowawasa ndi astringent ndi mitundu iwiri ya kukoma kwa vinyo.Asidi amachokera ku organic acid mu vinyo, pamene kukoma kwa astringent kumachokera ku tannins mu vinyo.
1. N’cifukwa ciani vinyo ali wowawa?
Chidulo cha vinyo chimachokera ku mitundu yosiyanasiyana ya ma organic acid mu vinyo, kuphatikiza ma asidi achilengedwe monga Tartaric Acid ndi Malic Acid, omwe amakwiyitsa kwambiri, ndi Succinic Acid ndi Citric Acid (Succinic Acid) Citric Acid), ndi lactic acid wofewa ( Lactic acid).
Kodi ndi zinthu ziti zomwe zimakhudza acidity ya vinyo?
Mulingo wa acidity wa vinyo umakhudzidwa ndi mawonekedwe a mitundu ya mphesa za vinyo, nyengo ya malo opangirako komanso momwe amapangira moŵa.Vinyo wopangidwa kuchokera ku mitundu yosiyanasiyana ya mphesa amakhala ndi acidity yosiyana.Chifukwa chake, ogula ayenera kusankha vinyo wokhala ndi acidity zosiyanasiyana malinga ndi zomwe amakonda pogula vinyo.Mwachitsanzo, pakati pa mitundu ya mphesa zoyera, Riesling, Chenin Blanc ndi Sauvignon Blanc ali ndi asidi wambiri, pamene Viognier ndi Gewurztraminer ali ndi acidity yochepa;, Mitundu ya mphesa yofiira ya ku Italy monga Nebbiolo kapena Barbera imakhala ndi asidi wambiri, pamene mitundu ya mphesa yochokera kumadera otentha monga Grenache ndi acidity yochepa kwambiri.
Nyengo ya dera limene amalima mphesa imakhudzanso asidi wa vinyo amene amatulutsa.Tengani Chardonnay mwachitsanzo.Vinyo wa ku Burgundy Chablis wa nyengo yozizira nthawi zambiri amakhala wosalala, wonyezimira, wa asidi wambiri, pomwe mavinyo ochokera kumadera otentha ku California amakhala ndi acidity yochepa.Nthawi zambiri zimakhala zotsika komanso zofewa.
Kuphatikiza pa zinthu zomwe zili pamwambazi, mlingo wa vinyo acidity umagwirizananso ndi njira yopangira vinyo.Ngati winemaker agwiritsa ntchito kuwira kwa malolactic (Malolactic Fermentation), malic acid akuthwa mu vinyo adzasandulika kukhala lactic acid wofewa, ndipo acidity yonse ya vinyo idzachepanso.
Acid, ntchito yofunika ndi yotani?
Acidity ndi mzimu wa vinyo, womwe umapangitsa vinyo aliyense kuwonetsa mphamvu zamphamvu.Choyamba, asidi amatha kusunga ndi kulepheretsa mabakiteriya, ndikuthandizira kukalamba kwa vinyo;zili ngati zoteteza, zomwe zimatha kuchepetsa kuchuluka kwa okosijeni wa vinyo, kulinganiza microbiome, kulepheretsa kukula kwa mabakiteriya owopsa, motero kumathandiza kukalamba.
Kachiwiri, asidi amatha kulinganiza kukoma;ngati acidity ndi yotsika kwambiri, vinyo amakhala wonyansa komanso wotopetsa, ndipo ngati acidity ndi yochulukirapo, imaphimba kukoma ndi kapangidwe ka vinyo, ndikupangitsa kukoma kwa vinyo kukhala kowawa kwambiri, ndipo acidity yoyenera imatha kubweretsa kutsitsimuka. ndi kununkhira kwa vinyo.Zimalimbikitsanso zokometsera kuti mumve bwino mawonekedwe ndi kukoma kwa vinyo.
Pomaliza, asidi amasunganso mtundu wa vinyo wofiira;zambiri, ndi apamwamba asidi wa vinyo, ndi khola mtundu ndi zakuya mtundu wofiira.
2. Kuvuta kwa vinyo
Popeza vinyo amapangidwa kuchokera ku mphesa kapena madzi a mphesa, tannins mu vinyo amagwirizanitsidwa ndi chipatso cha mphesa chokha.Ndiko kulondola, tannin ndi metabolite yachiwiri yomwe imapezeka muzomera (zikopa za mphesa, njere za mphesa, tsinde la mphesa, etc.).
Zomwe zimatchedwa ma metabolites achiwiri zimatanthawuza zigawo zina zakuthupi zomwe sizofunikira kuti zomera zipulumuke kapena chitukuko, koma ndi zinthu zomwe zimapangidwira kunja kwa chilengedwe, zomwe zambiri zimakhala ndi chitetezo pa chomeracho.Izi zimawonekera mu ma tannins, omwe amatha kutanthauza antibacterial ndi antioxidant katundu, komanso amakhala ndi zoletsa zina zamoyo pazinyama zazing'ono zomwe zimazunza mbewu.
Ngati mulibe tannins mu vinyo
Kupweteka kumene vinyo amabweretsa m'kamwa makamaka amayamba chifukwa cha tannins, ndipo kupwetekedwa mtima kumeneku nthawi zambiri kumadzutsanso mtundu wina wa kugwirizana kwa kukoma - kuwawa.Popeza chinthucho sichimamveka bwino, bwanji osangosefa matannins onse muvinyo?Izi zili choncho chifukwa kuchedwa kwa okosijeni kwa ma tannins kumagwira ntchito yofunika kwambiri pakukalamba kwa vinyo.Botolo la vinyo wofiira wapamwamba kwambiri ndi tannins wachilengedwe mu gawo logwirizana nthawi zambiri amatha kulowa mu nthawi yabwino kwambiri yakumwa pambuyo pa zaka zingapo kapena makumi angapo.
Ndipotu, ngati simukukonda vinyo wofiira wa astringent ndi tannins, mungasankhe kumwa vinyo woyera.Chifukwa popanga moŵa wa vinyo woyera, opanga vinyo adzasankha mtundu wa moŵa womwe umakonda kwambiri anthu omwe sadziwa bwino vinyo wofiira, choyamba chosindikizira ndi fyuluta ndiyeno kupesa, ndiko kuti, pafupifupi kugwiritsa ntchito zigawo zonse za mphesa zomwe anthu amadya. kuwira mu vinyo.
kuyamikira tannins
Mosiyana ndi njira yopangira vinyo woyera, madzi omwe ali ndi zida zoledzeretsa amafinyidwa pambuyo poti fermentation itatha panthawi yopangira vinyo wofiira.The maceration pa kuwira pakhungu amachotsa tannins kuchokera mu zikopa kulowa mu madzi, pamodzi ndi inki yomwe imapatsa vinyo mtundu wake wofiira.Ngakhale kuti tannin ndi gawo la kukoma lomwe liyenera kusinthidwa kwa anthu omwe alibe mwambo wakumwa vinyo wofiira, koma kwa anthu omwe amamwa vinyo wofiira nthawi zonse, izi zopanda poizoni, zopanda vuto komanso ngakhale zathanzi za antioxidant organic component ndizofunikira kwambiri kwa anthu omwe amamwa vinyo wofiira nthawi zonse. vinyo.Chikhazikitso chakhazikitsidwa, ndiko kuti, kuyamikira kukoma sikuyenera kulekeza pa madyerero anthaŵi yomweyo.Pamlingo wotsitsimula, ma tannins amabweretsanso pakamwa mtundu wa kukana kokangana komwe kumayimira tsogolo ndipo kumakhala kwa nthawi yayitali-pambuyo pa kutsekemera kwapang'onopang'ono ndi kuphatikizika, kukoma komwe kudzapitirizidwa kumtunda wapamwamba kumatha kuyembekezerabe.
Kuwonjezera okhutira ndi kapangidwe mlingo wa tannin palokha, kaya tannin mogwirizana ndi zigawo zina zakuthupi mu vinyo ndi chizindikiro chofunika kwambiri kuweruza mtengo wa tannin.Mwachitsanzo, kulinganiza pakati pa tannins ndi zidulo ndikofunikira kwambiri.Vinyo wofiyira wa tannin ayenera kukhala wolingana ndi acidity ya vinyoyo, ndipo payenera kukhala zipatso zokwanira kuti zithandizire, kuti akwaniritse bwino.
Nthawi yotumiza: Mar-13-2023