Kubva makore anopfuura gumi apfuura, mamwe emhando dzewaini dzepamusoro dzeBurgundy dzakasangana neoxidation isati yasvika, izvo zvakashamisa vateresi vewaini.10 makore zvichienda mberi, yatanga kuratidza zviratidzo zvekuderera.Kuitika kweiyi nguva isati yakwana oxidation phenomenon inowanzoperekedzwa newaini kuita makore, yakawandisa oxidation kunhuhwirira mubhodhoro, kuda kuita kuti waini isanwike, uye chinonyanya kunetsa ndechekuti chiitiko ichi hachitarisike.Mubhokisi rimwechete rewaini, rimwe bhodhoro rewaini rinogona kusangana neoxidation isati yasvika.Muna 1995, chiitiko ichi cheoxidation chakatanga kuzivikanwa nevanhu, uye chakatanga kuva nehanya zvakanyanya muna 2004, izvo zvakamutsa nhaurirano dzakapisa uye zvichiri kuitika nanhasi.
Vagadziri vewaini veBurgundi vanoita sei neiyi isingafungidzike oxidation?Oxidation isati yasvika inobata sei mazambiringa eBurgundy?Heino runyoro rwekuti varimi vewaini vanopindura sei.
Kutanga, tanga newaini cork
Nekuwedzera kwekugadzirwa kwewaini, vatengesi vewaini vakawanda pasi rose vari kushandisa zvivharo zvemuouki zvechisikigo muhuwandu hukuru mukutsvaka kunaka, izvo zvakamboita kuti kugoverwa kwezvivharo zveoki kudarika kudiwa.Kuti vazadzise zvinodiwa, vagadziri vezvikokovonho vanobvisa makwati anoshandiswa kugadzira hura kubva pahunde yemuoki nguva isati yakwana.Kunyange zvazvo cork yakakura, kunaka kwekork inogadzirwa kuchiri kuderedzwa, izvo zvinotungamirira kune nguva isati yakwana oxidation.mubvunzo.Pane zvakare nyaya yekuti premature oxidation nekuda kwematambudziko ekoki yakakonzera matambudziko madiki paDomaine des Comtes Lafon uye Domaine Leflaive, zvikonzero chaizvo izvo zvisingazivikanwe.
Kuitira kurwisa kukurumidza oxidation, vamwe vatengesi vewaini muBurgundy vakaunza DIAM corks kubva 2009. DIAM corks inobatwa nekupisa kwakanyanya uye kudzvinyirira kwakanyanya pamiouki inoshandiswa kugadzira DIAM corks.Kune rumwe rutivi, maTCA akasara mumakona ewaini anobviswa.Kune rumwe rutivi, iyo oksijeni permeability rate inodzorwa zvakasimba, kuitira kuti chiitiko chenguva isati yasvika oxidation yakanyanya kuderedzwa.Mukuwedzera, dambudziko rekutanga oxidation rinogona kunyatso kuderedzwa nekuwedzera kureba uye dhayamita yewaini cork.
Chechipiri, kuderedza kukanganisa kwe mold
Munguva yekukura kwe mold, rudzi rwe laccase (Laccase) ichagadzirwa, iyo inogona kupa pachena kuwedzera oxidation yewaini.Kuti zvibudirire kuderedza kuvapo kwelaccase, varimi vewaini muBurgundy vanoronga mazambiringa kusvika pamwero mukuru, uye kubvisa chero mazambiringa akakuvadzwa uye zvichida mold-yakasvibiswa, kuitira kuti vadzivise mukana wekukurumidza oxidation mune ramangwana.
Chechitatu, kukohwa nokukurumidza
Kukohwa kunonoka, kwakatanga kumakore ekuma1990, kwakakonzera kuti pave newaini yakaurungana, yakazara, uye yakanyura, asi ichirasikirwa neacidity.Mazhinji wineries anotenda kuti high acidity ichanyatso kudzikisa kuitika kwe premature oxidation.Mawineri ekutanga ekukohwa muMeursault haawanzo kutambudzika nekukasika oxidation.Chero zvazvingave, kune akawanda uye akawanda mawineri muBurgundy kukohwa kare, uye mazambiringa anogadzirwa akanyanya kutetepa uye akaenzana, pane akazara uye akakora sezvaaive kare.
Chechina, juicing ine simba
Iyo airbag press ndiyo yekutanga sarudzo yemazuva ano winemakers.Inosvina zvinyoro nyoro uye inotyora matehwe, inonyatso kuparadzanisa okisijeni, inoburitsa muto nekukurumidza, uye inogadzira waini inozorodza.Zvisinei, muto wemuzambiringa wakasvinwa pasi peiyi okisijeni yakazara yega Asi yakawedzera kuitika kwekukasika oxidation.Iye zvino mamwe ma wineries muBurgundy asarudza kudzokera kune furemu yekutsikirira kana mamwe matsinha ane simba rekuwedzera simba, achitevera tsika uye kudzivirira kuitika kweasati asvika oxidation.
Chechishanu, kuderedza kushandiswa kwesulfure dioxide
Pamusana pezita rebhodhoro rega rega rewaini, pane zvinyorwa zvinokurudzira kuwedzera zvishoma zvesulfur dioxide.Sulfur dioxide inoshanda se antioxidant mukuita winemaking process.Kuti uite waini inozorodza uye kudzivirira muto wemazambiringa kubva kune oxidation, yakawanda uye yakawanda sulfur dioxide inoshandiswa.Iye zvino nekuda kwechiitiko che premature oxidation, vazhinji vanogadzira wineries vanofanirwa kufunga nezvehuwandu hwesarufa dhiokisi inoshandiswa.
Yechitanhatu, kuderedza kushandiswa kwezviputi zvitsva zveoki
Chiyero chepamusoro chezvirongo zvitsva zveoki chingashandiswa kugadzira waini yakanaka here?Chikamu chepamusoro chezvigubhu zvitsva zveoki, kana mbiya dzemuoki mitsva yekurima waini, yave yakakurumbira kubva mukupera kwezana ramakore rechi20.Kunyange zvazvo mitsva yeoki mitsva inowedzera kuoma kwekunhuhwirira kwewaini kune imwe nhanho, yakawandisa yeiyi inonzi "barrel flavour" inoita kuti waini irasikirwe nemaitiro ayo epakutanga.Migoro mitsva yemuoki ine yakakwira okisijeni permeability rate, iyo inogona kukurumidzira zvakanyanya mwero weoxidation yewaini.Kuderedza kushandiswa kwezviputi zvitsva zveoki zvakare inzira yekuderedza nguva isati yakwana oxidation.
Yechinomwe, dzikisa bhaketi rekusanganisa (Batonnage)
Barel kubvongodza inzira mukugadzira waini.Nekubvongodza mbiriso yakagadzika muoki barrel, mbiriso inogona kukurumidza hydrolysis uye kusanganisa okisijeni yakawanda, kuitira kuti uwane chinangwa chekuita kuti waini izere uye iwedzere kunyorova.Mumakore ekuma1990, nzira iyi yakanga yakakurumbira zvikuru.Kuti uwane kuravira kwakakomberedzwa, mabhodhoro akakurudzirwa kakawanda, kuitira kuti okisijeni yakawandisa yakaiswa muwaini.Dambudziko renguva isati yakwana oxidation inoita kuti winery itarise huwandu hwenguva dzinoshandiswa mbiya.Kuderedza huwandu hwemadhiramu kuchaita kuti waini chena yakabikwa isanyanya kukora asi yakatetepa, uye inogona zvakare kudzora zvine hungwaru chiitiko chekukurumidza oxidation.
Mushure mekuvandudzwa kwemaitiro akati wandei ari pamusoro apa, chiitiko che premature oxidation chakadzikira zvakanyanya, uye panguva imwecheteyo, kushandiswa kwakanyanya kwemadhiramu matsva kwakakurumbira pakupera kwezana ramakore rapfuura uye "mafuta" maitiro ekubika akadziviswa. kusvika pamwero wakati.Nhasi mazambiringa eBurgundy akanyanya kutetepa uye akasikwa, uye basa re "vanhu" riri kuita diki.Ichi ndicho chikonzero maBurgundi anowanzo kutaura nezvekuremekedza zvisikwa uye terroir.
Nguva yekutumira: Jan-30-2023