Okumuncu kanye ne-astringent yizinhlobo ezimbili zokunambitheka ewayinini.I-asidi ivela entweni ye-asidi ephilayo ewayinini, kuyilapho ukunambitheka kwe-astringent kuvela kuma-tannins ewayini.
1. Kungani iwayini limuncu?
I-acidity yewayini ivela ezinhlobonhlobo zama-asidi e-organic ewayinini, okuhlanganisa ama-asidi emvelo afana ne-Tartaric Acid ne-Malic Acid, acasula kakhulu, kanye ne-Succinic Acid ne-Citric Acid (Succinic Acid) Citric Acid), kanye ne-lactic acid ethambile ( I-lactic acid).
Yiziphi izici ezithinta i-asidi yewayini?
Izinga le-acidity yewayini lithinteka yizici zezinhlobo zamagilebhisi ewayini, isimo sezulu sendawo yokukhiqiza kanye nenqubo yokuphuza.Amawayini enziwe ngezinhlobo ezahlukene zamagilebhisi aneasidi ehlukene.Ngakho-ke, abathengi kufanele bakhethe amawayini ane-asidi ehlukene ngokuya ngokuthanda kwabo lapho bethenga iwayini.Isibonelo, phakathi kwezinhlobo zamagilebhisi amhlophe, i-Riesling, i-Chenin Blanc ne-Sauvignon Blanc ine-asidi ephezulu, kanti i-Viognier ne-Gewurztraminer ine-asidi ephansi;, Izinhlobo zamagilebhisi abomvu zase-Italy ezifana ne-Nebbiolo noma i-Barbera zine-asidi ephezulu kakhulu, kuyilapho izinhlobo zamagilebhisi ezisuka ezindaweni ezifudumele njenge-Grenache zine-asidi ephansi kakhulu.
Isimo sezulu sendawo ekhula amagilebhisi sithinta ne-asidi yewayini elikhiqizayo.Thatha i-Chardonnay njengesibonelo.Amawayini asuka endaweni epholile ye-Burgundy Chablis ngokuvamile ane-asidi eshisayo, epholile, kanti amawayini asuka endaweni efudumele yaseCalifornia ane-asidi encane.ngokuvamile ziphansi futhi zithambe.
Ngaphezu kwalezi zici zemvelo ezingenhla, izinga le-asidi yewayini nalo lihlobene nenqubo yokwenza iwayini.Uma umenzi wewayini esebenzisa ukuvutshelwa kwe-malolactic (I-Malolactic Fermentation), i-malic acid ebukhali ewayinini izoguqulwa ibe i-lactic acid ethambile, futhi i-asidi yonke yewayini nayo izokwehla.
I-Acid, iyiphi indima ebalulekile?
I-Acidity ingumphefumulo wewayini, okwenza iwayini ngalinye libonise ubungqabavu obuqinile.Okokuqala, i-asidi ingagcina futhi ivimbele amagciwane, futhi isekele ukuguga kwewayini;kufana ne-preservative, enganciphisa izinga le-oxidation yewayini, ibhalansise i-microbiome, ivimbele ukukhula kwamagciwane ayingozi, futhi ngaleyo ndlela isize ukuguga.
Okwesibili, i-asidi ingakwazi ukulinganisa ukunambitheka;uma i-asidi iphansi kakhulu, iwayini liyoba monotonous futhi yisicefe, futhi uma i-asidi iphezulu kakhulu, izovala ukunambitheka nokuthungwa kwewayini, okwenza ukunambitheka kwewayini kubukhali kakhulu, futhi i-asidi efanele ingaletha ukusha. nobumnandi ewayinini.Iphinde ivuse ama-taste buds ukuzwa kangcono ukuthungwa kanye nokunambitheka kwewayini.
Ekugcineni, i-asidi ibuye igcine umbala wewayini elibomvu;ngokuvamile, i-acidity ephezulu yewayini, umbala uzinzile futhi umbala obomvu ujula.
2. I-Astringency ewayinini
Njengoba iwayini lenziwa ngamagilebhisi noma ngejusi yamagilebhisi, ama-tannins ewayini nawo ahlotshaniswa nesithelo samagilebhisi ngokwaso.Kunjalo, i-tannin iyi-metabolite yesibili etholakala kabanzi ekwakhiweni kwezitshalo (izikhumba zamagilebhisi, imbewu yamagilebhisi, iziqu zamagilebhisi, njll.).
Okubizwa ngokuthi ama-metabolites esibili abhekisela ezingxenyeni ezithile ezibonakalayo ezingadingeki ekusindeni kwezitshalo noma ukukhula, kodwa ziyimikhiqizo ebhekene nokucindezeleka kwemvelo kwangaphandle, iningi lazo elinomphumela wokuvikela esitshalweni ngokwaso.Lo mphumela ubonakala kuma-tannins, angase abhekisele ezicini zawo zokulwa namagciwane kanye ne-antioxidant, futhi abe nomthelela othile we-biological inhibitory ezilwaneni ezincane ezihlukumeza izitshalo.
Uma kungekho tannins ewayinini
I-astringency iwayini eliletha emlonyeni ngokuyinhloko ibangelwa ama-tannins, futhi lokhu kuphuza ngokuvamile kuvusa nolunye uhlobo lokuhlangana lokunambitha—ukubaba.Njengoba into ingazizwa kahle, kungani ungavele uhlunge wonke ama-tannin ewayinini?Lokhu kungenxa yokuthi ukubambezeleka kwe-oxidative yama-tannin kudlala indima ebalulekile ekhonweni lewayini lokuguga.Ibhodlela lekhwalithi ephezulu yewayini elibomvu elinama-tannins emvelo ngesilinganiso esivumelanayo ngokuvamile lingangena kancane kancane esikhathini sokuphuza esingcono kakhulu ngemva kweminyaka embalwa noma ngisho namashumi eminyaka.
Eqinisweni, uma ungalithandi iwayini elibomvu eline-astringent eline-tannins, ungakhetha ukuphuza iwayini elimhlophe.Ngoba lapho kuphuzwa iwayini elimhlophe, abenzi bewayini bazokhetha ukulandelana kokuphisa okuthandwa abantu abangajwayelene newayini elibomvu—umshini wokuqala wokucindezela kanye nesisefo bese bayabila, okungukuthi, cishe basebenzise zonke izingxenye ze-pulp yamagilebhisi ezidliwa abantu. ukuvubela iwayini.
bayawazisa ama-tannins
Ngokungafani nenqubo yokuphiswa kwewayini elimhlophe, ijusi enezingxenye zotshwala iyakhanywa ngemva kokuba ukuvutshelwa sekuqediwe phakathi nenqubo yokuphiswa kwewayini elibomvu.I-maceration ngesikhathi sokuvutshelwa kwesikhumba ikhipha ama-tannin esikhumbeni iwafake ejuzini, kanye nezimibalabala ezinikeza iwayini umbala walo obomvu.Nakuba i-tannin iyisakhi sokunambitha esidinga ukulungiswa kubantu abangenalo isiko lokuphuza iwayini elibomvu, kodwa kubantu abaphuza iwayini elibomvu njalo, le ngxenye ye-antioxidant enempilo engeyona enobuthi, engenabungozi futhi enempilo iyisithako esibalulekile se-antioxidant. iwayini.Uhlaka selumisiwe, okungukuthi, ukwazisa ukunambitheka akufanele nje kuphelele ekujabuleleni amadili ngokushesha.Ezingeni eliqabulekile, ama-tannins aphinde alethe emlonyeni uhlobo lokumelana nokungqubuzana olumelela ikusasa futhi luhlala isikhathi eside-ngemuva kwe-oxidation ehamba kancane kanye nokuhlanganiswa, ukunambitheka okuzothuthukiswa kube sezingeni eliphezulu kusengalindelwa.
Ngaphezu kokuqukethwe nezinga lokuthungwa kwe-tannin ngokwayo, noma ngabe i-tannin ihambisana nezinye izingxenye zewayini futhi iyinkomba ebaluleke kakhulu yokwahlulela inani le-tannin.Isibonelo, ibhalansi phakathi kwama-tannins nama-acids kubaluleke kakhulu.I-tannin yewayini elibomvu kufanele ilingane ngokuqondile ne-acidity yewayini, futhi kube nezithelo ezanele zokuyisekela, ukuze kuzuze ukulingana okuphelele.
Isikhathi sokuthumela: Mar-13-2023