Iglasi lewayini elungileyo

Ukusela ngexesha lokutya iwayini elomileyo - ukukhanya, ngobunzima - noogqirha bacebisa. Into ephambili kukuba iwayini iyinyani, iphila.
Ukunika impilo kunye nentliziyo eqabulayo yiwayini kuphela. Iinkalo zayo ezibalaseleyo zibonisa ukukhanya kunye nesimo esihle.

Ngokuqhelekileyo, iwayini isetyenziswe njengesiphene, kunye nayo - ukutya okukhanyayo: ushizi oluhlaza, ama-nut, ama-shrimp kwi-skewers. Ngexesha lokutya, unokuqhubeka ngokukhonza inyama yenkukhu okanye inyama ye-turkey (bhetele - i-fillet ye-brisket) kwiwayini elimhlophe, kunye nezitya zentlanzi kunye nevenkile zaselwandle. Iwayini elibomvu elomileyo lithanda inyama, iitshizi zinyonge kakhulu kwaye zinzulu kakhulu, imifuno enomdla oqaqambileyo (umzekelo, i-pepper okanye i-eggplants). Kodwa ngokubanzi, ukuchaza yonke iwayini ngexesha elilodwa akuyona into elula. Emva koko, iwayini nganye inomntu oyingqayizivele, inambitha, inambuzane, iveliswe kwimihlobo yamagilebhisi kunye neyekhnoloji enye.

Ingundoqo yewayini yesibingelelo sewayini yilezi zidiliya, ngokuchanekileyo, ijusi lamagilebhisi, zizulazula ngaphandle kokulandelelana kwaye zingenakuphazamiseka kwinkqubo. Sekunjalo bathi: "Bayahamba bome". Kwaye, kuphuma ijusi yamagilebhisi okanye i-peel ne-pit (mash) ixutywe, iwayini elimhlophe okanye elibomvu lixhomekeke. Iwayini ezimhlophe ezomileyo zenziwe kwiintlobo zeediliya ezifana neChardonnay, Riesling, Sauvignon, Feteasca. Ngokuba izixhobo zisebenzisa i-pinot noir, i-saperavi, i-merlot. Ngako oko amagama ewayini efunyenwe kubo.

Bathi kwakhona obomvu luncedo . Emva kwakho konke, kwisikhumba apho zonke izinto zokwelapha ezidlulayo kwisiphuzo zigqitywa. Ukuziqhayisa ama-berries amavini anezixhobo ezininzi (i-potassium, i-calcium, i-magnesium, i-phosphorus, ubhedu, isinyithi), i-30 amino acid, i-8 zazo zibalulekile, iiVithamini C, B, P kunye nePP. Kodwa into ebaluleke kakhulu kukuba kukho i-antioxidants engasivumeli ukuba sikhulile ngaphambi kokuba sidle ubomi, sincede ukusebenza kwintliziyo kunye nemithambo yegazi, ukuphakamisa izinga "cholesterol" elungileyo. Ngendlela, into yokuba amaFrentshi aphuthelwa ingilazi yewayini elomileyo ngexesha lokutya libanceda bajamelane nokuhluleka kwentliziyo kunye nokuhlaselwa kwentliziyo (kubonakaliswa ngamanani), kwaye ihlale iqiniswe kwaye inamandla. Kwaye nangona kunjalo ukuba bayabathanda abadliwayo. Kanti ke baphatha iwayini. Kukho inzululwazi yonke - ityhulwa yewayini, ekhuthaza ukuba utywala iwayini kwiimilinganiselo ezifanelekileyo, "ezimiselweyo" ngabanye, kwaye zize zifakwe kwi-extract. Izinto zokusetyenziswa kwewayini zisetyenziselwa kwi-cosmetology: ngendlela yokuhlamba kunye ne-wraps, kunye namafutha emathanjeni amagilebhisi afakwe kwiziselo.
Abaninzi bethu basenza isigqibo malunga nokubuyisela ekhaya, kunokuba baye kwibhotile yewayini elomileyo kwivenkile elisondeleyo. Kwaye silapha sisenokubanjelwa kukudumala xa sithenga ngewayini ngophuli. Musa ukwenza ngokobugcisa bendabuko, kodwa nge-evaporation ye-wort uze uhlaziye ngamanzi, utywala, kunye nokudibanisa i-flavour. Ngokuvisisanayo, umvelisi kulula ukongeza amanzi, imvubelo kunye notywala ekugxininiseni kunokudala iwayini yemvelo. Ngelophu olunjalo awunakwenzeka ukuba utyhefu, kodwa oku akusiyo inkolelo, iphunga, kwaye inzuzo ayifani.

Ukulinda kunye nephunga elibonakalayo.
Uya kuyimfuneko: 10 kg yeeapulo, ushukela (ngesantya sama-250 g nge-1 l yejusi).
Yenza iipulo kwi-core kwaye uyinqumle. Ukufakela ijusi okanye, ngokuchanekileyo, iifatata ezifihliweyo (nakanjani na kuya kuba kunye ne-pulp), kwaye unyanzele iintsuku ezingama-2-3, ukuxuba ijusi kunye nokutshiza. Emva koko mshiye yedwa usuku. Ukuqokelela umatshini ojikelezayo. I-Sugar yongeza ukunambitha. Ukuba iswekile ifakwe engaphantsi kwama-250 grams kwi-1 litre yejusi, i-yeast yewayini iya kuqhutyelwa ngaphandle kwetalela kunye newayini elomileyo (i-9-11 degrees) iya kubonakala, kwaye ukuba ngaphezulu (kufika ku-400 g nge-1 litre) - i-semisweet okanye iwayini ecolileyo. Ngoku iwayini elizayo ligalelwa kwibhotile, leyo ingayinwa, kodwa ingabi ngaphezu kwe-4/5 yomthamo, ishiye indawo yokuthunga i-foam. Ukomeleza ukuthambisa, kuyafaneleka ukufaka imvubelo yewayini. Kwi-kork, kufuneka ufake ipayipi yombesi, ekupheleni kwayo ibhaptizwe kwisitya se-2-3 cm. Ngenxa yoko, uza kubona indlela i-bubbles bubbles ephuma ngayo iwayini. Ukuba abahlali ixesha elide, ukugqitywa kwexesha kuphelile. Nge-120-22 ° C, ngokuqhelekileyo ihlala iinyanga ezi-1-1.5.
Ngoku ucofa ngenyameko iwayini kwi-sediment kwisitya esingummanga esinyayo, unamathele uphawu kwaye ubeke ukukhula nokucaciswa kweenyanga ezi-2-4 kwindawo epholileyo. Ngokude livuthwa, i-tastier iyavela. Unokongeza umbala, ukunambitheka okhethekileyo, ukukhwabanisa ngokunyusa izithelo ze-blacke, i-blackcurrant okanye i-strawberry puree, kunye ne-sinamoni, i-clove, i-coriander, i-cardamom kwisigaba sokuqala sibe yijusi ye-apula.