Iwayini lidingani kumagilebhisi?

Lapho uvula ibhodlela lewayini eligugile futhi ugajwe umbala walo obomvu ogqamile, iphunga elimnandi nokunambitheka okugcwele, uvame ukuzibuza ukuthi yini eyenza isixha samagilebhisi avamile sibe yileli wayini elingenakuqhathaniswa?

Ukuze siphendule lo mbuzo, kufanele siqale sihlukanise ukwakheka kwamagilebhisi.

Amagilebhisi aqukethe iziqu, izikhumba, amabhulashi, uginindela kanye nembewu.Izingxenye ezihlukene zizoletha izinto ezahlukene, umbala, i-tannin, utshwala, i-acidity, ukunambitheka nokunye.

1. I-tannin, i-color-peel

Iziqu zamagilebhisi, izikhumba kanye nembewu yimithombo eyinhloko yama-tannins ewayini.

I-Tannin iyinto yemvelo ye-phenolic engumthombo oyinhloko we-astringency ewayini.

Phakathi kwazo, ama-tannins esiqwini sesithelo anokhahlo uma kuqhathaniswa, aqukethe ama-resin ababayo nama-tannic anhydrides.Lezi zinto zivame ukukhiqiza i-astringency eyeqile ewayinini, futhi amafutha ababayo embewu yamagilebhisi angaphazamisa kakhulu ukunambitheka kwewayini ngemva kokucindezela.Ngakho-ke, izindawo eziningi zamagilebhisi zizokhetha ukususa iziqu zamagilebhisi ngesikhathi senqubo ye-vinification futhi zizame ukukhama imbewu yamagilebhisi kancane ngangokunokwenzeka ngesikhathi sokucindezela.Amanye ama-wineries akhetha ukugcina ingxenye encane yesiqu ukuze ivutshelwe.Ama-tannins asewayinini aphuma ikakhulukazi ezikhumbani zamagilebhisi kanye nemiphongolo ye-oki.Ama-tannins mahle futhi anosilika olwangeni, futhi akha “uhlaka lwamathambo” ewayini.

Ngaphezu kwalokho, ukunambitheka kwewayini kanye nombala wewayini elibomvu ikakhulukazi kuvela ekukhishweni kwezikhumba zamagilebhisi phakathi nenqubo yokuphisa.

2. Utshwala, I-Acidity, Isiraphu

I-pulp yesithelo yiyona nto ebaluleke kakhulu ekwenzeni iwayini.Isiraphu yamagilebhisi inothe ngoshukela namanzi.Ushukela uvutshelwa imvubelo bese uguqulwa ube into ebaluleke kakhulu ewayinini - utshwala.I-acidity ku-pulp iphinde ibe yingxenye ebalulekile, engagcinwa kancane ngesikhathi sokwenza utshwala, ngakho iwayini line-acidity ethile.

Ngokuvamile, amagilebhisi avela ezindaweni ezipholile ane-asidi ephezulu kunamagilebhisi avela ezindaweni ezishisayo.Ngokuqukethwe kwe-asidi yamagilebhisi, abenzi bewayini bangeza futhi bakhiphe i-asidi ngesikhathi sokwenza iwayini.

Ngaphandle kotshwala kanye ne-asidi, ubumnandi bewayini ngokuyinhloko buvela kushukela ku-pulp.

Abenzi bewayini balawula inani likashukela ewayinini ngokulawula inqubo yokuvutshelwa.Ngenxa yokuvutshelwa okwanele, izinga likashukela ewayinini elomile liphansi, kuyilapho iwayini elinoshukela ligcina ingxenye yeglucose ngokuvutshelwa okunganele noma lengeza ijusi yamagilebhisi e-saccharified ukuze kwandiswe ubumnandi.

Amagilebhisi ayisisekelo sewayini.Ingxenye ngayinye yamagilebhisi idlala indima ethile enqubweni yokwenza iwayini.Ukuchezuka kunoma iyiphi ingxenye kungaholela ekunambithekeni kwewayini, okusiholela ekunambitheni amawayini amaningi amnandi.