Nrog rau kev txhim kho ntawm niaj hnub saj hauv lub neej, liab caw yog maj mam dhau los ua ib qho dej haus hauv tib neeg lub neej. Muaj ntau cov ntsiab lus uas yuav tsum nco ntsoov thaum khaws lossis khaws cov cawv liab, yog li qhov kub thiab av noo yog qhov tseem ceeb heev. Nws tau hais tias qhov kub zoo tshaj tuaj yeem ua rau lub raj mis zoo. Qhov no undoubtedly ua rau kub ib tug loj cawv rau caw, yuav luag ntau npaum li tannins nyob rau hauv grapes. Yog li, dab tsi yog qhov cuam tshuam ntawm qhov kub thiab txias ntawm cawv?
HENGKOSau 5 Qhov Tseem Ceeb Ntawm Qhov Ntsuas Kub Thiab Cov av noo ntawm Caw:
1.Kev loj hlob ntawm Grapes2.Caw Fermentation3.Caw Cia4.Pab Caw5.Cov av noo
Cia peb txheeb xyuas cov ntsiab lus raws li hauv qab no:
- 1. Nws muaj kev cuam tshuam loj rau kev loj hlob ntawm grapes.
Feem ntau hais lus, qhov tsim nyog rau kev loj hlob txiv hmab txiv ntoo yog 10 txog 22 ° C. Thaum lub sijhawm cog qoob loo, yog tias qhov kub thiab txias qis dhau, nws tuaj yeem cuam tshuam rau lub ripeness ntawm txiv hmab txiv ntoo, uas ua rau muaj kua ntsuab ntsuab saj, qaub saj, thiab nws thiaj li ib tug unbalanced qauv ntawm cov cawu cub. Hauv cov xwm txheej hnyav, cov vines tsis tuaj yeem ua cov duab photosynthesis thiab tsis tuaj yeem loj hlob. Thaum qhov kub thiab txias dhau lawm, nws ua rau kom ceev cov suab thaj hauv cov kua txiv hmab txiv ntoo, tab sis cov tannins thiab polyphenols hauv cov txiv hmab txiv ntoo tsis tau siav, uas nws thiaj li ua rau cov cawv txiv hmab nrog cov dej cawv ntau, saj tsis sib npaug, thiab lub cev ntxhib thiab tsis sib haum xeeb. Hauv cov xwm txheej hnyav, nws tuaj yeem ua rau vine hlawv thiab tuag. Tsis tas li ntawd, thaum lub sij hawm sau qoob, yog tias qhov kub thiab txias yog dheev qis, nws tuaj yeem ua rau frostbite, uas cuam tshuam rau saj thiab tsw ntawm cawv. Qhov no yog vim li cas feem ntau thaj chaw cawv nyob nruab nrab ntawm 30 thiab 50 ° sab qaum teb thiab sab qab teb latitudes.
- 2. Cov nyhuv ntawm Wine Fermentation.
Qhov kub ntawm fermentation ntawm dawb wine feem ntau yog 20 ~ 30 degrees, thiab fermentation kub ntawm dawb wine feem ntau yog 16 ~ 20 degrees. Thaum lub sij hawm fermentation txheej txheem, yog tias qhov kub thiab txias tsis dhau, qhov kev loj hlob thiab fermentation ntawm cov poov xab yuav qeeb heev los yog txawm raug tshem tawm, ua rau microbial instability thiab paug; qeeb maceration ntawm liab wines, nyuaj rau extracting pigments, high-zoo tannins, thiab polyphenols, uas ua rau tsis zoo aroma, lub teeb, thiab saj tsis zoo saj thiab inconsistent caw; qeeb thiab nres fermentation ua rau qis tawm los thiab tsis tshua muaj nqi nyiaj txiag.
Txawm li cas los xij, yog tias qhov kub ntawm fermentation siab dhau lawm, nws tuaj yeem ua rau qeeb lossis tshem tawm cov poov xab fermentation, tawm hauv cov piam thaj hauv cov cawv; tuaj yeem ua rau kev loj hlob ntawm Lactobacillus thiab tsim cov poov xab co toxins; rhuav tshem lub aroma ntawm cawu cub, ua rau cov caws pliav tsis yooj yim nyob rau hauv cov nqe lus ntawm lub cev thiab theem, thiab muaj ib tug siab cawv poob, thaum kawg ua rau cov cawu cub yuav uncoordinated.
- 3. Muaj feem cuam tshuam rau kev khaws cawv
Qhov zoo tshaj plaws kub rau wine cia yog qhov kub thiab txias ntawm 10 mus rau 15 degrees. Kev hloov tsis ruaj khov ntawm qhov kub thiab txias tuaj yeem ua rau lub saj ntxhib thiab cuam tshuam rau qhov zoo ntawm cov cawv. Yog tias qhov kub thiab txias qis dhau, cov cawv yuav ripen qeeb heev thiab yuav tsum tau tos ntev dua. Hauv qhov xwm txheej hnyav, qhov no tuaj yeem ua rau Frost puas tsuaj rau cov cawv thiab puas tsuaj rau cov aroma thiab saj ntawm cov cawv. Yog tias qhov kub thiab txias dhau lawm, nws yuav ua kom lub sijhawm ripening, txo cov nplua nuj thiab cov ncauj lus kom ntxaws thiab txo lub neej ntawm cov cawv; Nyob rau tib lub sijhawm, yog tias qhov kub thiab txias dhau lawm, cov cawv yuav raug oxidized tag nrho, ua rau oxidation ntau dhau ntawm tannins thiab polyphenols, ua rau cov caws pliav nws cov aromas thiab ua rau lub palate nyias lossis txawm tias inedible. Hengko covkub thiab humidity transmitterstuaj yeem saib xyuas qhov kub thiab txias ntawm koj lub cellar tam sim ntawd.
- 4. Qhov cuam tshuam rau Kev Pab Caw
Thaum noj cawv, nws yog ib qho tseem ceeb uas yuav tsum tau xyuam xim rau qhov kub ntawm cov cawv kom tsis txhob muaj qhov tsis zoo ntawm cov cawv txiv hmab thiab qhia txog cov yam ntxwv ntawm ntau hom cawv. Qhov kub ntawm cov cawv yuav tsum tsis txhob qis heev vim tias qhov kub thiab txias yuav txwv tsis pub tso cov aromas hauv cov cawv, tab sis qhov kub thiab txias yuav ua rau cov cawv txiv hmab poob nws cov aroma, tab sis yuav txhim kho cov cawv txiv hmab, ua kom ceev. cov cawv txiv hmab cov tshuaj tiv thaiv oxidation, soften cov tannins thiab ua kom lub saj puag ncig thiab mos; Nyob rau hauv tas li ntawd, ib tug nce nyob rau hauv wine kub yuav txhim khu lub acidity.
Raws li rau liab cawu cub, yog hais tias qhov kev pab kub yog tsawg heev, nws yuav ua rau lub aroma raug kaw, lub acidity yuav txo tau thiab saj yuav astringent. Rau cov cawv dawb, haus dej haus tsawg heev yuav ua rau lub aroma ntawm cov cawv dawb raug kaw, lub freshness ntawm acidity yuav tsis qhia, thiab saj yuav monotonous thiab tasteless. Yog hais tias haus dej kub siab dhau lawm, nws yuav qhia txog cov cawv saj, npog lub qab ntxiag thiab muaj zog aroma ntawm caw, thiab txawm ua rau tsis xis nyob.
Qhov zoo tshaj qhov kub rau qee cov cawv:
1) Sweet thiab sparkling caw: 6 ~ 8 degrees.
2) Lub teeb lossis nruab nrab lub cev dawb wines: 8 txog 10 degrees.
3) Nruab nrab lossis tag nrho lub cev dawb wines: 10 txog 12 degrees.
4) Rose wines: 10-14 degrees.
5) Lub teeb lossis nruab nrab lub cev liab caw: 14 ~ 16 degrees.
6) Lub cev nruab nrab lossis siab dua cov cawv liab liab: 16 ~ 18 degrees.
7) Fortified cawv: 16 ~ 20 degrees.
HENGKO covkub thiab humidity sensorstuaj yeem saib xyuas qhov kub ntawm cawv rau koj.
- 5. Cov nyhuv ntawm cov av noo ntawm Caw
Kev cuam tshuam ntawm cov av noo feem ntau ua rau ntawm cork. Feem ntau, nws ntseeg tau tias cov av noo yuav tsum yog 60 mus rau 70%. Yog tias cov av noo qis dhau lawm, lub cork yuav qhuav, cuam tshuam rau cov nyhuv sealing thiab tso cua ntau kom ncav cuag cov cawv, ua kom cov oxidation ntawm cov cawv thiab ua rau nws deteriorate. Txawm tias cov cawv txiv hmab tsis deteriorate, cov cork qhuav tuaj yeem tawg yooj yim los yog tawg thaum lub raj mis qhib. Thaum lub sij hawm ntawd, ntau qhov kev ntxub ntxaug yuav inevitably poob rau hauv cawv, uas yog ib qho kev ntxhov siab me ntsis. Yog tias cov av noo ntau dhau, qee zaum nws tsis zoo. Cork nyiam tuaj pwm. Tsis tas li ntawd, nws yog ib qho yooj yim rau yug cov kab hauv lub cellar, thiab cov kab zoo li no yuav zom cov cork thiab cov cawv yuav lwj.
Hengko covKub thiab Humidity Transmittertuaj yeem daws koj cov teeb meem cawv los ntawm qhov kub thiab txias hloov pauv.Tiv tauj pebyog xav paub ntxiv.
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Post lub sij hawm: Sep-09-2022
