Imvubelo ehlala phezu kwamagilebhisi futhi ibilisa iwayini isikhunta. (Ama-Ascomycetes ekilasi, amaSaccharomycetes omndeni.)
Inqubo eyaziwa kakhulu yokuvutshelwa kotshwala kweyeast ibe yisizathu sokusetshenziswa kwawo okungokoqobo kusukela ezikhathini zasendulo. EGibhithe lasendulo, eBhabhiloni lasendulo, kwasungulwa indlela yokuphisa. Owokuqala owathola ubudlelwano obuyimbangela phakathi kokuvutshelwa nemvubelo kwaba umsunguli we-microbiology, u-L. Pasteur. Uphakamise indlela yokuvala inzalo ukuze kugcinwe iwayini ngokufudumeza ku-t° 50-60°C. Kamuva, le ndlela, ebizwa ngokuthi i-pasteurization, isisetshenziswa kabanzi emikhakheni ehlukahlukene yemboni yokudla.
Ngakho iresiphi:
- Vuna amagilebhisi esimweni sezulu esomile. Ungagezi ngaphansi kwanoma yiziphi izimo. Uma ezinye izixha zingcolile, ungazisebenzisi.
- Thatha insimbi engagqwali noma ipani koqweqwe lwawo. Izitsha zensimbi, ithusi ne-aluminium azifanelekile.
- Khetha amagilebhisi ezixukwini bese uchoboza ijikijolo ngalinye ngezandla zakho. Amajikijolo abolile, akhuntile futhi angavuthiwe kufanele alahlwe.
- Gcwalisa ibhodwe ngo-2/3 ligcwele. Faka ushukela: ngamalitha ayi-10 - 400 g, futhi uma amagilebhisi emuncu, bese kufika ku-1 kg. Hlanganisa futhi uvale isivalo.
- Beka endaweni efudumele (22-25 ° C - lokhu kubalulekile!) Izinsuku ezingu-6 zokuvutshelwa.
- Nsuku zonke, qiniseka ukuthi uvuselela izikhathi ezingu-2-3 nge-scoop.
- Ngemuva kwezinsuku eziyisi-6, hlukanisa ijusi kumajikijolo - hlunga ngesisefo sensimbi engagqwali noma ngemeshi enayiloni. Ungawalahli amajikijolo (bheka ngezansi).
- Faka ushukela kujusi: ngamalitha ayi-10 - 200-500 g.
- Thela ijusi ezitsheni zengilazi eziyi-10-litre, uzigcwalise ngo-3/4 ogcwele.
- Vala izimbiza ngegilavu yerabha yezokwelapha, ubhoboze umunwe owodwa kuwo. Bopha iglavu ngokuqinile embizeni.
- Gqoka ukuvutshelwa amaviki angu-3-4. (Izinga lokushisa liyafana - 22-25 ° C). Ukukhanya kwelanga okuqondile akuthandeki.
- Iglavu kufanele ivuthwe. Uma iwile, udinga ukufaka ushukela. (Ungasusa igwebu, uthele enye ijusi kwesinye isitsha, engeza ushukela, uhlanganise, uthele emuva).
- Ngemuva kwamaviki angu-3-4, iwayini kufanele likhishwe ku-sediment. Ukuze wenze lokhu, thatha ishubhu lokudla elisobala elingamamitha ama-2 ubude, licwiliswe kancane embizeni yewayini emi phezu kwetafula, udwebe iwayini kwelinye icala leshubhu ngomlomo wakho, futhi lapho iwayini liqala ukugeleza, yehlisa ishubhu. ebhodweni elingenalutho emi phansi.
- Udinga ukugcwalisa izimbiza phezulu (0,5-1 cm kuya onqenqemeni), ufake isivalo senayiloni, ubeke iglavu phezulu bese uyibopha. Yehlisa izinga lokushisa libe ngu-15-20°C.
- Phakathi nenyanga, ungakwazi ukususa odongeni izikhathi ezimbalwa. Amabhange kumele agcwaliswe phezulu!
- Ngemuva kwalokho, ungangeza ushukela ukunambitha futhi ugcine iwayini endaweni engaphansi, uthele izimbiza ezi-3-litre bese uzigoqa ngezivalo zensimbi ukuze uqine.
- Ungaphuza iwayini ngemva kwezinyanga ezi-3, futhi okungcono ngemva konyaka. Ngaphambi kokuphuza, iwayini kufanele likhishwe esitshalweni (kuyohlala kunenhlabathi, noma ngabe iwayini ligcinwe iminyaka emingaki), lithele izimbiza eziyi-1 litre phezulu, ezimbili - zigoqe, bese ushiya eyodwa ukuze isetshenziswe. (uma ngaphansi kwesigamu sihlala embizeni, uthele ku-half-litre; udinga ukuba nomoya omncane embizeni kunewayini). Kugcine engxenyeni engabandi kakhulu yesiqandisi.
- Lena iresiphi yewayini “lokuqala” elenziwe ngejusi yamagilebhisi. Kusukela kumagilebhisi asele (ikhekhe) ungenza iwayini "yesibili": engeza amanzi (abilisiwe), ushukela noma ujamu (okuhle, hhayi onakalisiwe), noma amajikijolo asekwindla: i-viburnum, noma i-sea buckthorn, noma i-chokeberry, inhlabathi. kwinhlanganisela, noma i-hawthorn (i-hawthorn yomhlabathi ngamanzi - kunomswakama omncane kuyo), noma izihlahla ezibilisiwe (ezidingekayo) ze-elderberry (i-herbaceous elderberry inobuthi), noma i-blackthorn efriziwe efriziwe, noma ama-currants aluhlaza, ama-raspberries, ama-strawberries anoshukela, noma i-quince eqoshiwe, ama-apula, amapheya njll. Zonke izithako kufanele zibe ekamelweni lokushisa. Kuyadingeka ukuthi kune-asidi eyanele, ngaphandle kwalokho iwayini lizovubela kabi (isibonelo, engeza i-viburnum, noma i-currant, noma i-sea buckthorn kumlotha wentaba, i-hawthorn, i-elderberry). Yonke le nqubo iphindaphindiwe ngendlela efanayo nasekulungiseni iwayini "lokuqala". (Uma ivuthwa ngokushesha okukhulu, unganciphisa izinga lokushisa libe ngu-20-22 ° C).
Ukwenza iwayini uzodinga izinsuku ezingu-6 phakathi nezinyanga ezingu-2-2,5:
1. Usuku lokuqala - ukuqoqa amagilebhisi.
2. Usuku lwe-2 - gxoba amagilebhisi.
3. ~ Usuku lwe-7-8 - hlukanisa ijusi kumajikijolo, ubeke iwayini "lokuqala" ekuvutshelweni kwezimbiza eziyi-10-litre, engeza izithako ewayinini "lesibili".
4. ~ Usuku lwe-13-14 - hlukanisa iwayini "lesibili" ku-pomace bese ulibeka ekuvutshelweni kwezimbiza eziyi-10-litre.
5. ~ usuku lwe-35-40 - susa iwayini "lokuqala" kanye "lesibili" kusuka ku-sediment (izimbiza eziyi-10-litre zigcwele).
6. ~ Usuku lwama-60-70 - susa iwayini "lokuqala" nelithi "lesibili" ku-sediment, uthele izimbiza ezingu-3-litre bese ufaka emgodini.