Chaza i-acidity
Ndiyakholelwa ukuba wonke umntu uqhelene kakhulu nengca "ye -uncu". Xa usela iwayini ene-aciditye ephezulu, unokuziva ngathi unethembu emnandi emlonyeni wakho, kwaye izidlele zakho azikwazi ukuqubuda okwabo. I-Sauvignon Blancy kunye neRiesling zimbini ze-Widid-Acid eqaqambileyo.
Ezinye iiwayini, ngakumbi iiwayini ezibomvu, zinamandla kakhulu kangangokuba kunokuba nzima ukuziva ulukhuni ngokuthe ngqo xa usela. Nangona kunjalo, lo gama unikela ingqalelo nokuba ngaphakathi komlomo, ngakumbi amacala kunye nezantsi kolwimi, uqala ukufihla i-SAMAIva intwana eninzi emva kokusela i-Acidity.
Ukuba kukho amathe amaninzi, oko kuthetha ukuba i-acidity ye wayini iphakamile ngokwenene. Ngokubanzi, iiwayini ezimhlophe zine-acidity ephezulu kunezibane ezibomvu. Ezinye iiwayini zedapi zinokuba ne-acidic ephezulu, kodwa i-acidity ilingane kakuhle kunye nobumnandi, ngenxa yoko ayizukuziva imuncu xa uyisela.
Chaza i-tannins
I-Tannins ibopha kwiiproteni emlonyeni, enokwenza umlomo wome kwaye ungcungcuthekise. I-acid iya kongeza ubukrakra be-tannins, ke ukuba iwayini ingapheli kuphela kwi-acidid, kodwa inzima e-tannins, iya kuvakalelwa kukuba ikhuselekile xa isemncinci.
Nangona kunjalo, emva kwexesha elininzi leminyaka, ezinye zeetambin ziya kuba ziikristale kwaye ziyacaca njengokuba i-tidasa iqhubela phambili. Ngeli xesha le nkqubo, iitannins ngokwazo ziya kwenziwa utshintsho oluthile, ziba ngqiqweni, kwaye zikhule, kwaye zithambekele njenge velvet.
Ngeli xesha, ukuba uthe wakuva le wayini, iya kwahluka kakhulu kunene, iya kuba yintshukumo, incasa iya kuba yimijikelezo enkulu, ingabi naluhlaza.
Chaza umzimba
Umzimba womzimba we wayini ubhekisa "kubunzima" kunye "nokuzaliswa" kwe wayini izisa emlonyeni.
Ukuba iwayini iyonke iyonke, kuthetha ukuba iincasa zayo, umzimba kunye nezinto ezahlukeneyo ziye zafikelela kwimeko yemvisiswano. Kuba utywala bunokongeza umzimba kwi wayini, iiwayini ezisezantsi kakhulu zinokubonakala ngathi zincikise; Kwelinye icala, iiwayini ezi-pines-pire zithanda ukuba zizaliswe ngokupheleleyo.
Ukongeza, ukuphakama okuphezulu kwezinto ezomileyo (kubandakanywa iswekile, i-acids ezingezizo ezingezizo, izimbiwa, kunye ne-phelcerol) e-Glycerol) ye wayini. Xa iwayini ivuthiwe kwimibala ye-oki, umzimba wewayini uya kwanda ngenxa yokuphuma kwenxalenye yenxalenye yolwelo, owonyusa ukugxininiswa kwezicatshulwa ezongezelelweyo.
IXESHA LOKUQALA: USep-02-2022