Yaya suke yin katako?

Champagne yana da tabbaci a cikin rayuwar mu. Kuma ba wai kawai abin sha mai sauki ga mata ba, har ma a matsayin alama ce ta hutun: suna bikin Sabuwar Shekara tare da shi, sabbin matan aure sun sha a cikin ofisoshin rajista, har ma sun karya kwalban katako, suna tura jirgin zuwa tafiya ta farko. A zamaninmu, wannan zabi na giya-giya, wanda 'yan mutane suka yi tunani game da abin da kuma, a zahiri, yadda za a yi shampen.

Don samar da katako, ana amfani da nau'in inabi guda uku, wato Pinot Noir, Chardonnay, da kuma Pinot Meunier. Za a tattara girbi na inabõbi don samar da ruwan sha da hannun kawai. Bayan haka, akwai matakan sauki na berries.

Bugu da ƙari, samar da katako na samo hanyar "gargajiya" ko "shampagne", wasu masu sana'a suna kira wannan hanya - "hanyar hanyar gurasar kwalba." Wannan tsari na yin katako, ba shakka, yana buƙatar matsanancin kaya na kayan aiki kuma yana da wahala sosai, amma sakamakon ya tabbatar da ma'anar, saboda kawai ta wannan hanya zaka iya samun ruwan inabi mafi kyau. Kayan fasaha na yin katako shine kamar haka:

  1. Daga ruwan 'ya'yan itace da aka samu bayan daɗaɗa don yin giya mai banƙyama. A matsayinka na mulkin, barasa mai ciki a cikin wannan giya yana da ƙananan, amma acidity yana da yawa.
  2. Bayan haka, dangane da sakamakon da aka so, masu shayar da giya a giya iri-iri, suna kawo ruwan inabi zuwa cikakke. Wani lokaci, duk da haka, an yi shamin shayarwa daga nau'in inabi.
  3. Ana cakuda cakudawa zuwa wata kwalba sosai. Har ila yau, ya ƙara da 'samar da liqueur', wanda ya ƙunshi zabin ruwan inabi, ko sugar, yisti da tsofaffin giya. Sa'an nan kuma an rufe kwalban kuma an ajiye shi a cikin wani ɗaki a matsayi na kwance. A cikin kwalban, godiya ga ruwa mai magungunan ruwa, tsari na furen farawa sake farawa. A sakamakon haka, an saki carbon dioxide. Gas ba shi da kwarewa, don haka yana haifar da matsin lamba a cikin kwalban, ta haka yana sa ruwan inabi. Lokacin da aka kammala aikin, sai yisti ya sauko a kan bango na jirgin ruwa tare da furotin.

A cikin wannan tsari, ana ajiye giya a cikin cellar don tsawon lokaci. Yana da lokacin "tsufa a kan sludge" cewa ruwan inabin ya cika tare da tabarau na burodi, kwayoyi, kayan abincin daji, wanda wasu masu sanannen shahararren suna godiya.

Bayan kammalawar ruwan inabi daga kwalban, wajibi ne a cire cirewa wanda ya bayyana, yayin da yake barin ruwan inabin da ke dauke da carbon dioxide. Wannan hanya ce da ake kira 'remuage'.

Yadda za a yi shamin shayar gida?

Za a iya yin Champagne a gida. Babban amfani da wannan abincin shine amincewa da ingancin sinadaran da ake amfani dasu. Haka ne, kuma ba wuya a dafa ba.

Yi wannan cikin hanyoyi biyu: halitta, tilasta wajan giya ya ɓoye cikin kwalabe da aka rufe, da kuma artificial, ta hanyar yin famfo carbonic acid cikin kwalabe na giya.

Ba buƙatar ka zama gwani don gane cewa hanya mai kyau ita ce mafi kyau. Kuma giya a daidai wannan lokaci ya fi dadi kuma mai ban sha'awa. To, yaya kullun gidan gida yake? Hanyar yin katako, bisa mahimmanci, yana kama da abin da aka bayyana. Na farko, an shirya wani ruwan inabi mai kyau, wanda, bayan gurasar, dole ne a bugu da ruwan inabi, zai fi dacewa daga ƙarƙashin sharan, saboda suna da ganuwar ganuwar. A kowane kwalban kina buƙatar zuba spoonful na sukari, zaka iya jefa wasu 'ya'yan inabi.

Saka kwalabe a cikin dakin dumi, inda ya kamata su kasance a matsayi na kwance. Sanya kwalabe a cikin wannan matsayi na wasu watanni. Bayan haka, an sanya kwalabe tare da abin sha tare da wuyansa ƙasa, a cikin wannan matsayi sutura daga bangon zai tara a kan toshe kuma za a sauƙin cire shi lokacin da aka bude kwalban. Bude su, don cire laka, kana bukatar sosai a hankali. Cire gaba daya hasara, ba shakka, ba zai yi nasara ba, amma ya kamata a rage su.

Bayan cire sludge, ana buƙatar kwalabe da ruwan inabi, an ajiye su a cikin ɗakunan dumi don tsufa. Lokacin mafi ƙaranci don rike shampen gida shine watanni 3.