Vim li cas qhuav cawv hu ua qhuav

2024 Tus sau: Malcolm Clapton | [email protected]. Kawg hloov kho: 2023-12-17 03:58

Nws hloov tawm tias qhov ncauj qhuav tsis muaj dab tsi ua nrog nws.

Tej zaum thawj yam uas peb kawm txog cawv txiv hmab thaum peb pib nyiam nws yog kev faib ua qab zib thiab qhuav. Thaum txhua yam zoo li pom tseeb nrog qab zib, ntau tus muaj teeb meem nrog qhuav. Qhov tseeb, tsuas yog ib qho tseem ceeb yog txiav txim siab ntawm no: qhov tsis muaj qab zib.

Txhua yam cawv pib nrog kua txiv hmab txiv ntoo, thiab nws muaj ntau cov suab thaj. Thaum lub sij hawm fermentation, poov xab converts nws mus rau hauv cawv. Yog hais tias koj xav tau ib tug qab zib cawu cub, lub fermentation yog nres ua ntej cov poov xab tau hloov dua siab tshiab tag nrho cov suab thaj. Qhov seem uas nyob hauv cov dej haus yog hu ua residual qab zib.

Txhawm rau kom tau txais cov cawv txiv hmab qhuav, fermentation tsis cuam tshuam - kom tag nrho cov suab thaj hloov mus rau hauv cawv. Thiab thaum xub thawj lawv noj tsawg dua txiv hmab txiv ntoo ntau yam.

Yog li ntawd qhuav cawu cub tsuas yog wine nrog yuav luag tsis muaj qab zib residual. Nws saj unsweetened.

Raws li EU txoj cai ntawm kev sau npe cawv, haus cawv yog suav tias yog qhuav yog tias nws muaj 4-9 grams qab zib ib liter. Nyob rau hauv ib nrab qhuav, cov suab thaj yog 12-18 grams ib liter, thiab nyob rau hauv semi-qab zib - 18-45. Wines uas muaj suab thaj ntau dua yog hu ua qab zib wines. Txawm li cas los xij, qhov tsis muaj qab zib (dryness ntawm cawv) tsis txhais hais tias yuav tsis muaj cov ntawv sau hauv nws. Xav txog cov kua txiv hmab txiv ntoo - nws tuaj yeem yog savory, tab sis nws tseem qab qab nplua nuj. Nws yog ib yam nrog qhuav cawu cub.

Tab sis yog hais tias cov cawv tawm ntawm lub qhov ncauj qhuav, qhov no tsis txhais hais tias nws qhuav. Nws tsuas yog ntau tannins. Cov tshuaj no muaj nyob rau hauv daim tawv nqaij txiv hmab txiv ntoo, noob, thiab combs (tasels rau berries yog txuas rau ceg). Tom qab nias lub grapes, tag nrho cov no yog tshuav nyob rau hauv cov kua txiv rau ib pliag. Qhov ntev ntawm daim tawv nqaij thiab cov noob yog soaked nyob rau hauv nws, ntau tannins yuav nkag mus rau hauv nws thiab ntau tart thiab astringent lub saj ntawm tiav wine yuav.

Yog tias koj xav kom nkag siab zoo dua qhov saj ntawm tannins yog dab tsi, ncuav dej npau npau hla cov tshuaj yej dub thiab tawm mus ntev dua. Tom qab thawj sip, koj yuav hnov ib lub iab saj thiab lub qhov ncauj qhuav. Nco ntsoov cov kev xav no, lawv yuav pab txiav txim siab tannin ntawm cov cawv.

Lub zog kuj yog feem ntau suav hais tias yog qhov ntsuas ntawm dryness, tab sis qhov no tsis muaj tseeb. Qhuav cawv tsis tas yuav muaj zog dua li cov cawv qab zib.

Tej zaum nws yuav zoo li yog li ntawd, vim hais tias cov ntsiab lus cawv siab hauv lub qhov ncauj tawm tib yam kev xav qhuav uas tuaj yeem ua tau yooj yim vim yog cawv qhuav. Tab sis qhov no nyob rau hauv nws tus kheej tsis hais dab tsi. Muaj zog heev tsis tau qab zib, xws li chaw nres nkoj.

Raws li rau lo lus "qhuav", tsis muaj cov ntaub ntawv qhia tseeb txog qhov twg nws tuaj. Raws li ib qho kev xav, lub npe tshwm sim vim hais tias qab zib yog kiag li ("qhuav") fermented nyob rau hauv xws li caw.