Niaj hnub no, muaj ntau hom wines los ntawm ntau yam sib txawv ntawm berries. Tab sis feem ntau nrov yog tseem grape cawu cub. Peb yuav tham txog dab tsi hom txiv hmab txiv ntoo xaiv thiab yuav ua li cas ua ib tug cua dej haus tawm ntawm nws nyob rau hauv no tsab xov xwm.
Dab tsi ntau yam txiv hmab txiv ntoo xaiv
Los ua kua txiv hmab txiv ntoo hauv tsev, koj tuaj yeem xaiv txhua yam qhov no nroj tsuag. Ntxiv mus, lub hnub ci dej tau ua los ntawm ib tug ua ke ntawm ntau grape ntau yam. Txawm hais tias koj sib tov dawb thiab xiav ntau, lub caw yuav tsis ploj zuj zus saj nyob rau hauv no, thiab nyob rau hauv qee qhov yuav ntxiv. 
Qhov feem ntau cov txiv hmab txiv ntoo haus dej yog ua los ntawm cov txiv hmab txiv ntoo nram qab no: Druzhba, Kristall, Stepnyak, Platovskiy, Successny, Saperavi, Rosinka. Tag nrho cov ntawm ntau yam muaj ib tug loj npaum li cas ntawm cov suab thaj nyob rau hauv lawv cov berries, yog li lub haus dej yog tshwj xeeb tshaj yog six.
Koj puas paub? Nyob rau xyoo 2000, thaum lub cawv txiv hmab tawm, lub hnub ci nrog ib lub peev xwm ntawm 6 liters raug muag ib nrab ntawm ib vam las. Nws yog 1992 Cabernet Sauvignon wine, thiab American tus thawj coj Chace Bailey yuav nws.
Cov kiv cua ntawm qhob cij txiv hmab txiv ntoo tau tuaj yeem hais tau tias feem ntau cov dej qab haus huv yuav los ntawm Isabella los yog Lydia txiv hmab txiv ntoo. Hauv cov khoom no koj yuav tau ntxiv cov suab thaj me ntsis, tab sis nws cov saj yog zoo heev.
Cov txiv hmab txiv ntoo feem ntau yog "Pinot Blanc" los yog "Pinot Noir", "Chardonnay", "Aligote", "Sauvignon", "Merlot", "Cabernet".
Dej qab zib los ntawm cov txiv hmab txiv ntoo ntawm liab paj txiv hmab txiv ntoo muaj ib tug tshwj xeeb saj. Lawv nto moo rau lawv cov kev nplua nuj sib txawv thiab txawv txav. Tab sis ib tug qab wine yuav ua tau txawm los ntawm feem ntau zoo qus xiav grapes.
Cov ntsiab lus ntawm cov kua txiv hmab txiv ntoo, uas yog ib qho tseem ceeb rau kev haus cawv, yog muaj los ntawm ntau yam "Jupiter", "Kesha", "Monarch", "Amursky".
Grape npaj
Raw cov ntaub ntawv rau kev npaj ntawm ib hnub ci dej yuav tsum sau rau lub Cuaj Hli, thiab nyob rau hauv lub cheeb tsam yav qab teb - nyob rau hauv Lub kaum hli ntuj. Harvesting yog zoo tshaj plaws nqa tawm nyob rau hauv meej thiab hnub ci huab cua, nws yog ntshaw uas 2-3 hnub ua ntej lub berries yog tsis txias thiab rainy hnub. Tom qab harvesting nws, koj yuav tsum txheeb nws tawm: fold rov qab tag nrho unripe, qhuav thiab ntsuab berries, tshem tawm ntxiv ceg thiab nplooj.
Tom qab xaiv cov berries, lawv yuav tsum tau pw tawm rau ob peb teev nyob rau hauv lub hnub. Yog li bunches ntawm grapes yuav tau txais ib lub zog tsw. Winemakers tsis xav paub tias lawv hais tias cov txiv hmab txiv ntoo yog ib yam khoom muaj sia uas pom tau tias muaj kev tswjhwm ntawm nws. Tab sis ib qho yuav tsum tsis txhob khaws cov pawg ua ke rau ntau tshaj ob hnub.
Nws yog txwv tsis pub ntxuav cov txiv hmab qoob loo, vim li ntawd nws yuav poob nws cov nqaij ntshiab huv si. Nyob rau txhua txhua Berry muaj natural microorganisms uas pab nrog fermentation, yog hais tias pawg ua ke, qhov zoo ntawm lub neej yav tom ntej wine yuav sai li sai tau deteriorate. 
Kev ua cov txiv hmab
Cov txiv hmab yuav tsum tau muab tso rau hauv lub thawv ntoo, yas los yog ntim kabmob. Ib qho ntawm cov thawv ntim xaiv yuav tsum tau ntim nrog cov khoom 3/4 feempub kom lub kua txiv thiab lub pulp tau khiav tawm. Koj tuaj yeem zom cov txiv hmab txiv ntoo nrog koj ob txhais tes, taw, lossis cov cuab yeej tshwj xeeb lossis ntoo, xws li ntoo tsho.
Nws tseem ceeb heev! Thaum ua berries nws tsis pom zoo siv cov tais ntshiab hlau. Nyob rau hauv cov tshuaj tiv thaiv nrog kua txiv hmab txiv ntoo, lawv muaj peev xwm oxidize thiab muab ib tug tsis kaj siab metallic saj mus rau hnub ci haus.
Los ntawm txoj kev, cov winemakers paub hais tias feem ntau cov kua qab qab yog tau tsuas yog thaum kua txiv hmab txiv ntoo yog tau los ntawm lub ntiajteb txawj nqus (cov kua txiv hmab txiv yog tsim nthawv hauv ib lub thauv loj hauv qhov nyhav ntawm nws cov txiv hmab). Tab sis kom tau kua txiv thiab pulp nyob rau hauv no txoj kev, koj xav tau ib tug loj npaum li cas ntawm overripe grapes.
Lub resulting pulp thiab kua txiv hmab txiv yuav tsum tau them nrog ib daim ntaub thiab muab tso rau hauv ib qho chaw tsaus ntuj sov rau 3-4 hnub. Tom qab qee lub sij hawm, lub pulp yuav float mus rau saum npoo, lub kua txiv yuav yooj yim cais. Thiab tsis txhob hnov qab mus sib tov lub khob nrog rau sib tov yam tsawg kawg ob zaug ib hnub, txwv tsis pub cov kua txiv hmab txiv ntoo tig qaub.
Tau kua txiv hmab txiv ntoo
Daim ntawv qhia rau cov qhob cij txiv hmab txiv ntoo yog feem ntau kom sib cais ntawm kua txiv los ntawm pulp. Ua ntej koj yuav tsum sau tag nrho cov pulp ntawm cov kua txiv hmab txiv ntoo thiab muab tso rau hauv ib lub thawv cais (ces, yog tias koj xav, koj tuaj yeem ua chacha los ntawm nws).
Cov kua ntxiv yuav tsum tau lim dej kom ntau zaug. Ua kom tau li no, siv daim ntaub qhwv li niaj zaus, koj yuav tsum tau lim tsawg kawg 2-3 zaug. Nrog xws li frauds, cov kua txiv tau txais cov pa ntxiv thiab tsim nyog.
Tam sim no koj tuaj yeem sim cov kua txiv hmab txiv thiab saib nws rau acidity. Yog hais tias nws yog heev acidic, nws muaj peev xwm yuav diluted nrog dej, tiam sis tsis ntau tshaj li 0.5 liv dej rau ib 1 liter ntawm kua txiv.
Nws yog tsim nyog ua qhov no tsuas yog nyob rau hauv ntau zaus, thiab nws yog qhov zoo dua tsis ua nws txhua, vim yav tom ntej koj tseem yuav tau ntxiv qab zib rau cov kua, uas yuav ua rau kom txo qaug hauv acidity. 
Sau lub taub dej ntawm lub fermentation nrog kua txiv
Nyob rau theem no, cov kua txiv yuav tsum tau muab ntim rau hauv cov thawv tshwj xeeb thiab muab tso rau hauv qhov chaw tsaus ntuj. Nws yog ntshaw tias lub ntim tau iav thiab nrog lub caj dab ntev. Nws yog tsim nyog los ua kom ntim rau 2/3, qhov siab tshaj plaws - 3/4 feem. Los ntawm txoj kev, ib qho ntawm cov kev xaiv rau cov kua txiv hmab txiv ntoo tuaj yeem yog ib cov khoom noj khoom haus yas ci. Nyob rau hauv xws li ntim, cov kua txiv hmab txiv yuav pib nws fermentation theem.
Peb xav kom koj to taub koj tus kheej nrog rau kev siv cuab yeej ua kua "Isabella" tom tsev.
Dej shutter installation
Qhov hydraulic xauv yog siv los txo cov kev sib cuag ntawm cov tub ntxhais hluas hnub ci haus nrog oxygen, thiab tshem tawm cov carbon dioxide los ntawm lub tank, uas tshwm sim thaum lub sij hawm kev fermentation. Rau qhov no, ib lub raj mis tshwj xeeb yog muab tso rau hauv qhov ua tau (pas nrig lossis lub raj mis). hose phim.
Koj puas paub? Thaum lub sij hawm Roman Loos, ua ntej pib ntawm peb lub caij nyoog, cov poj niam raug txwv tsis pub haus dej haus cawv. Yog tias tus poj niam yuam txoj cai no, nws tus txiv muaj cai tua nws.
Koj tuaj yeem ua qhov hydraulic kaw rau ib lub taub ntim nrog cov txiv hmab txiv ntoo uas koj tus kheej, tab sis kev cia siab rau nws yog qhov zoo dua yuav nws hauv khw. Feem ntau cov dej foob siv dej yog ib lub raj txuas nrog ib sab ntawm lub taub hau nrog lub fwj dej fermentation, thiab nyob rau lwm yam nrog ib tug tau ntim nrog dej. 
Ib co winemakers siv cov hnab looj tes siv roj hmab feem ntau yog siv dej foob. Ua li no, muab tso rau hauv lub fermentation tank thiab hauv ib qho ntawm cov ntiv tes ntawm cov hnab looj tes ua qhov me me (koj tuaj yeem siv ib rab koob).
Active fermentation
Cia sov ntawm cov tub ntxhais hluas liab wine nrog active fermentation yuav tsum hauv 21-28.. Rau dawb ntau yam ntawm lub hnub ci haus, qhov sov tsoom fwv yuav tsum sib txawv nyob rau hauv qhov ntau los ntawm 17 ° S mus rau 22ºС. Tsuas nco ntsoov tias thaum kub kub qis tshaj li 16 ° C tus kabmob ntawm cov tub ntxhais hluas haus tau.
Los ntawm txoj kev, ntse kub jumps tseem nruj me ntsis contraindicated. Nws yog qhov zoo tshaj plaws los cia ntim nrog dej haus hauv qhov chaw tsaus, yog ua tau, npog lawv nrog daim ntaub tuab.
Hauv tsev qhob caw yog tsim los ntawm ntau "khoom plig" ntawm lub vaj: dub currant, raspberry, kua, dub chokeberry, yoshta.
Ntxiv qab zib
Nrog rau txhua qhov nce hauv qhov concentration ntawm cov suab thaj hauv cov txiv hmab txiv ntoo uas yog 2% ntawm nws lub zog nce ntawm ib cov degree. Nyob rau hauv tus qauv version, tsis tas ntxiv qab zib, hnub ci dej yuav muaj zog ntawm 9-10 degrees. Txawm li cas los, qhov siab tshaj plaws tau fortress yog 14 degrees. Nws yog tsim nyog sau cia tias lub zog ntawm lub cawu cub ntau tshaj 14 degrees, tab sis, ces tag nrho cov natural poov xab fungi pib tuag, lub fermentation txheej txheem nres.
Tom qab 2-3 hnub ntawm active fermentation, qab zib yuav ntxiv rau lub ntim nrog haus. Ua li no, koj yuav tsum ntws ib lim ntawm kua txiv los ntawm lub khob thiab ntxiv 50 mg ntawm qab zib rau nws. Ces sib tov txhua yam thiab sim: yog hais tias tus kua txiv nyob hauv tib qaub, koj tuaj yeem ntxiv 20-30 grams qab zib. Tom qab ntawd muab tag nrho cov kua rov qab los rau hauv lub khob. Xws li cov txheej txheem yuav tsum tau rov qab txhua 5-7 hnub. Thiab thaum twg koj pom tias cov ntsiab lus qab zib ntawm lub hnub ci dej yog tsis ntog lawm, koj tuaj yeem ntxiv qab zib. Qhov no yuav txhais tau hais tias qab zib twb ceased kom tau ua tiav rau hauv cawv.
Kuj ceeb tias, lub cawu cub yuav npaj tau txawm los ntawm jam thiab compote.
Tshem tawm ntawm cawu cub los ntawm txo
Feem ntau cov puv hauv lub paj hlwb tas mus li. los ntawm 50 mus rau 60 hnub. Nws nyob ntawm qhov kub thiab txias thiab ntau yam txiv hmab txiv ntoo los ntawm qhov uas ua tshav ntuj tsim. Tab sis yog hais tias tom qab 60 hnub lub fermentation txheej txheem tseem, nws yog zoo dua mus rau cais lub txheem ntawm lub tank los ntawm txo.
Ua li no, siv lub hose ntxuav me me, thiab tag nrho cov kua qaub ncaug rau hauv lub tais huv. Tom ntej no, muab tso rau hauv dej tshiab thiab tawm hauv qhov chaw tsaus ntuj mus rau ib qho chaw tsaus, kom nws ua tau zoo.
Nws tseem ceeb heev! Yog hais tias tom qab kawg ntawm fermentation kom lub cawu cub ntawm lees rau ntau tshaj li ob lub lim tiam, ces nws yuav poob nws aromatic tsw thiab saj.
Caw yog drained tsuas yog nyob rau hauv cov ntaub ntawv, yog tias cov hnab looj tes raug cua tshuab (thaum siv los ua dej ntim), thiab cov dej ua kom pom tseeb thiab ua rau lub sijhawm poob. Lossis yog cov dej nyob hauv lub tuam txhab tsis muaj teebmeem (thaum siv lub thev xaib hydraulic). 
Tshem tawm cov dej caw ntawm cov txo yuav tsum ua kom sai, vim hais tias dhau sij hawm nws tuaj yeem ua iab. Qhov no tshwm sim los ntawm qhov tseeb tias cov khoom noj fermentation precipitates thiab, ntxiv rau qhov iab saj, tuaj yeem muab tsis hnov tsw tsw.
Yuav kom muab cov kua cais tawm ntawm cov phom sij, thawj lub ntim nrog lub hnub ci dej yuav tsum muab tso rau hauv qhov chaw siab. Tom qab ntawd koj yuav tsum tau tos kom txog thaum cov khib nyiab dua sai sai (thaum lub sij hawm hloov ntawm cov kua, qhov ua ntu ntau txav thoob plaws haus).
Tom ntej no, koj yuav tsum tau siv dej ntxuav huv thiab ib tus tshiab fermentation txog ntsha, uas tau muab tso rau hauv qab theem ntawm lub khob nrog dej. Ntws kom zoo zoo thiab maj mam, tuav lub hose 1-2 cm saum toj no lub txo. Txwv tsis pub, nws tuaj yeem nrog mus ua kua rau lub tank tshiab.
Qab zib tswj
Thaum lub sij hawm no, lub fermentation ntawm lub hnub ci haus dej tag nrho nres. Yog li, yog tias koj ntxiv qab zib, nws yuav tsis raug ua dej caw. Qhov ntau tshaj pom zoo: 250 g suab thaj ib 1 liter ntawm dej haus. Tswj khoom qab zib rau koj saj. Ncuav ib liter dej rau hauv ib lub thawv cais thiab maj mam ntxiv kom qab zib rau nws. Thaum koj pom koj zoo tagnrho, koj tuaj yeem ntxiv qab zib rau tag nrho cov fwj lossis cov kaus poom.
Ntau tus xav paub seb yuav ua li cas lub zog ntawm lub caw hauv tsev. Muaj ntau cov lus teb rau lo lus nug no. Qhov yooj yim txoj kev txiav txim siab ib tug fortress yog mus yuav ib tug txiv neej caw. Thaum koj tau ua tib zoo tshawb nrhiav cov lus qhia rau koj, koj tuaj yeem ntsuas koj lub zog. Yog tias koj tsis muaj lub ciav dej, ces muaj lwm txoj hau kev. 
Txoj kev ncaj qha no yog nyob ntawm seb muaj pes tsawg suab thaj hauv koj cov khoom. Cov txheej txheem qab zib ntawm lub wort yog ntsuas nyob rau hauv brie. Yog tias, piv txwv, koj cov khoom muaj 22-23 Bree, ces nws lub zog yog 13.3-13.7 degrees. Tus nqi ntawm brie (qab zib theem) ntsuas raws li siv cov tshuaj refractometer. Yog tias koj tsis muaj refractometer, ces koj tuaj yeem siv cov txheej txheem tshwj xeeb qab zib, uas nyob rau hauv Brie qib sau tseg hauv ntau hom txiv hmab txiv ntoo.
Koj puas paub? Palatinate tsev cia puav pheej nyob hauv lub ntiaj teb tus qub lub raj mis ntawm caw. Nws hnub rov qab mus rau 325 AD.
Caw ripening
Tom qab tag nrho cov saum toj no kev, lub cawu cub yuav sab laug rau maturation. Cov dej qab zib muaj hnub ci los ntawm cov txiv hmab txiv ntoo dawb yuav tsum khaws cia rau ib nrab thiab ib lub hlis, thiab los ntawm liab plab - ob. Ntau tshaj li ib xyoo rau ntawm tsis muaj ntau ntawm ntau yam ntawm cawu cub tsis xav tau, nws yuav tsis ua rau kev txiav txim siab (kev ua li no yuav tsis cuam tshuam rau cov khoom nruab nrog cev ntawm cov dej haus).
Cov tub ntxhais hluas haus dej yog qhov zoo tshaj plaws raug muab tso rau hauv khob ntim ntawm tsis ntau heev. Nws yog ib qhov tsim nyog yuav tau sau nrog cov cawv txiv hmab kom dhau los kom tsis muaj chaw rau huab cua hauv lub khob. Nws yog qhov zoo tshaj kom muab lub thawv ntim nrog cork plugs. Koj yuav tsum cia lub hnub ci haus dej hauv qhov chaw txias tsaus ntawm qhov kub ntawm 5-20 ° C.
Ntxuav caw los ntawm impurities
Lightening wine tom tsev tuaj yeem ua tau txawv txoj kev. Peb yuav qhia rau koj paub ntau ntxiv txog txoj kev loj ntawm kev ntxuav ib hnub ci:
- Tu nrog gelatin. Yuav kom lighten lub cawu cub no txoj kev koj yuav tsum noj 10-15 g ntawm gelatin ib 100 liv dej haus. Rau 24 teev, gelatin yuav tsum tau soaked hauv dej txias, hloov nws thaum lub sijhawm no peb zaug. Nkaws yuav tsum tau diluted nyob rau hauv dej sov thiab ntxiv sib tov rau lub ntim nrog haus. Tom qab 2-3 lub lis piam, tag nrho cov tshuaj ntau yuav "lo" rau cov gelatin thiab precipitate. Koj tsuas yog yuav tsum tau sau nws, thiab cawu cub yuav dhau los ua lighter.
- Tshav kub kho. Tag nrho cov iav hwj ntawm caw yuav tsum tau muab tso rau hauv ib lub tais ntim pa los sis lub lauj kaub, muab lub khob tso rau hauv lub hau ntawm lub hwj thiab muab tso rau hauv hluav taws kub. Hauv qhov no, lub hwj yuav tsum nruj nias kom lub cawv ntawm lub hnub ci haus tsis tau evaporate. Tshav kub hauv dej rau 50-60 °. Cov txheej txheem yog rov qab 2-3 zaug. Ob peb hnub tom qab ntawd lub khob huab cua yuav ua sai sai. Nws tuaj yeem raug tshem tawm raws li peb tau piav los saum no.
- Cov pa roj carbon. Lightening nyob rau hauv txoj kev no yog siv nyob rau hauv ntau zaus. Piv txwv li, thaum ib tug caw muaj ntxhiab tsw. Nws yog tsim nyog yuav tau siv tsis yog kws kho mob, thiab ntoo. Nws yog crushed mus rau hmoov, ntxiv mus rau haus dej nyob rau ntawm tus nqi ntawm 4-5 g ntawm thee ib 10 liv dej. Rau 3-4 hnub, cov dej haus yuav tsum tau shaken tsis tu ncua, thiab nyob rau hnub thib tsib nws yuav tsum tau muab ntxuav nrog ib lim tshwj xeeb (piv txwv li, lim ntawv).
- Txias mus rau lub hnub ci haus dej. Caw yuav khaws cia rau qee lub sij hawm nyob rau hauv ib qhov chaw txias hauv qhov kub ntawm -5 ºС. Nyob rau hauv xws li tej yam kev mob, ntuj poov thiab lub caij nyoog maj mam precipitate. Tom qab ntawd lub caw sai sai lim thiab xa rov qab mus rau ib qhov chaw sov.
- Mis nyuj haus. Txoj kev no yog qhov universal thiab feem ntau siv. Nyob rau ntawm 1 liter ntawm haus dej koj yuav tsum tau ntxiv ib tug teaspoon ntawm skim mis nyuj haus. Tawm hauv lub cawv ntawm kub ntawm 18-22ºC. Tom qab 3-4 hnub cov dej haus yuav ntau sib zog.
Muaj ntau ntau txoj kev los ua kom muaj txiaj ntsim los ntawm kev lim dej ntawm cov txiv ntoo thiab cov hmoov nplej. Tiam sis peb tau piav cov hau kev nyiam tshaj plaws ntawm cov neeg saum toj no. Los ntawm txoj kev, ntau winemakers xav txog txoj kev kub ntawm kev kho mob ntawm ib tug haus dej haus zoo tshaj plaws txoj kev.
Tshaj thiab khaws cia
Lub raj mis rau lub sij hawm ntev cia ntawm caw ua ntej bottling yuav tsum tau ntxuav kom huv si thiab disinfected. Koj yuav tsum nchuav dej haus rau lub cork nws tus kheej (koj tuaj yeem tawm 1-2 cm ntawm qhov chaw dawb). Cov lauj kaub rau kev kaw yuav tsum yog tshiab thiab huv si, lwm yam haus dej yuav kis tau tus ntxhiab tsw thiab saj. Yog tias koj tsis mus haus dej haus mus ntev, ces koj tuaj yeem cork nws nrog ib txwm npias jams.
Nws tseem ceeb heev! Yog hais tias koj yuav tsum cia wine ntev, ces koj tuaj yeem faus rau hauv av. Nyob rau tib lub sij hawm, sprinkle qhov aub tsiv nrog straw, thiab sprinkle lub hwj on top nrog xuab zeb.
Nws yog qhov yuav tsum tau foob lub hwj nrog ib tus kws khob cawv tshwj xeeb, yog li lub khob ntim quav yuav tsum nruj dua. Ua ntej corking, stoppers yuav tsum steamed hauv dej kub. Tom qab cov dej cork ua ke nrog kev pab ntawm lub khob las yuav tsum tau tsav mus rau hauv lub hwj. Tom qab ntawd koj yuav tsum tau so zoo lub caj dab ntawm lub raj mis thiab sau nws nrog quav ciab los yog siv quav ciab. Yog li haus dej haus yuav khaws nws qab thiab lub zog. 
Yuav kom paub lub hnub ntawm cov ua txeej thiab hom cawv txiv hmab, nws yog ib qho tsim nyog los lo lo ntawv rau ntawm txhua lub hwj. Khaws cov thawv nrog ib hnub ci rau hauv ib txoj hauv kev. Yog li ntawd haus dej haus yuav ntxuav jams, lawv yuav tsum tas li nyob rau hauv lub xeev o.
Yog tias koj muab lub raj mis tso rau hauv txoj hauj lwm ncaj ncees, lub hau khwb yuav qhuav, cov ntim yuav plam lawv qub nruj. Caw yuav tsum tau muab khaws cia nyob rau ntawm 5-8 º C. Fortified wines yog khaws cia ntawm qhov kub ntawm 8-10ºC. Tab sis yog hais tias nyob rau ntawm cov kub cia lub teeb lub rooj ntau yam ntawm hnub ci haus, lawv muaj peev xwm ferment, yog li ntawd, cov ntau yam uas khaws cia nyob rau hauv kub ntawm 4-6ºС.
