Sour uye astringent marudzi maviri ekuravira muwaini.Iyo asidhi inobva kune organic acid zvinhu muwaini, nepo astringent kuravira kunobva kune tannins muwaini.
1. Nei waini ichivava?
Iyo acidity yewaini inobva kune akasiyana organic acids muwaini, kusanganisira maasidhi echisikigo akadai seTartaric Acid uye Malic Acid, ayo anonyanya kutsamwisa, uye Succinic Acid uye Citric Acid (Succinic Acid) Citric Acid), uye yakapfava lactic acid ( Lactic Acid).
Ndezvipi zvinhu zvinokanganisa waini acidity?
Chiyero chewaini acidity chinokanganiswa nehunhu hwemhando dzewaini mazambiringa, mamiriro ekunze enzvimbo yekugadzira uye maitiro ekubika.Waini yakagadzirwa nemhando dzakasiyana dzemazambiringa dzine acidity dzakasiyana.Naizvozvo, vatengi vanofanirwa kusarudza waini ine acidity dzakasiyana maererano nezvavanoda pavanenge vachitenga waini.Semuenzaniso, pakati pemhando dzemazambiringa machena, Riesling, Chenin Blanc neSauvignon Blanc dzine acidity yakawanda, ukuwo Viognier neGewurztraminer dzine acidity shoma;, Mazambiringa matsvuku ekuItaly akadai seNebbiolo kana Barbera ane acidity yakanyanya, nepo mazambiringa anobva kunzvimbo dzinodziya seGrenache ane acidity shoma.
Mamiriro ekunze enzvimbo inorimwa mazambiringa anokanganisawo acidity yewaini yainogadzira.Tora Chardonnay semuenzaniso.Waini kubva kumhepo inotonhorera Burgundy Chablis kazhinji ine crisp, crisp, high acidity, nepo waini kubva kunzvimbo inodziya-yemamiriro ekunze eCalifornia ine acidity shoma.kazhinji dzakaderera uye dzakapfava.
Mukuwedzera kune pamusoro pezvakasikwa zvinhu, chiyero chewaini acidity inobatanawo nekuita winemaking.Kana iyo winemaker inoshandisa malolactic fermentation (Malolactic Fermentation), iyo yakapinza malic acid muwaini inoshandurwa kuita yakapfava lactic acid, uye iyo yakazara acidity yewaini ichadererawo.
Asidhi, basa rinokosha nderipi?
Acidity ndiwo mweya wewaini, iyo inoita kuti waini yega yega iratidze simba rakasimba.Chokutanga pane zvose, asidi inogona kuchengetedza nekudzivisa mabhakitiriya, uye kutsigira kukwegura kwewaini;inofanana nekuchengetedza, iyo inogona kuderedza chiyero chewaini yewaini, kuenzanisa microbiome, inhibisa kukura kwebhakitiriya inokuvadza, uye nokudaro kubatsira kukwegura.
Chechipiri, asidhi inogona kuenzanisa kuravira;kana iyo acidity yakanyanya kuderera, waini ichava monotonous uye inofinha, uye kana iyo acidity yakanyanya kuwanda, inovhara kunaka uye kuumbwa kwewaini, zvichiita kuti kuravira kwewaini kuve kwakanyanya, uye acidity yakakodzera inogona kuunza kutsva. uye kupfava kuwaini.Iyo inosimudzirawo kuravira kuti uwane zvirinani magadzirirwo uye kunaka kwewaini.
Pakupedzisira, asidhi inochengetedzawo ruvara rwewaini tsvuku;kazhinji, iyo yakakwira acidity yewaini, iyo yakanyanya kugadzikana ruvara uye yakadzika mutsvuku mutsvuku.
2. Astringency muwaini
Sezvo waini inogadzirwa kubva kumazambiringa kana muto wemuzambiringa, tannins muwaini inobatanidzwawo nemuchero wemazambiringa pachawo.Ndizvozvo, tannin ndeyechipiri metabolite inowanikwa zvakanyanya mukuumbwa kwezvirimwa (matehwe emazambiringa, mhodzi dzemazambiringa, madzinde emazambiringa, nezvimwewo).
Iyo inonzi yechipiri metabolites inoreva zvimwe zvezvinhu izvo zvisingakodzeri kuti chirimwa chirarame kana kukura, asi zvigadzirwa mukutarisana nekunze kwekushushikana kwezvakatipoteredza, mazhinji ayo ane simba rekudzivirira pachirimwa pachacho.Mhedzisiro iyi inoratidzwa mumatannins, ayo anogona kureva kune yavo antibacterial uye antioxidant zvimiro, uye kunyange kuve neimwe biological inhibitory mhedzisiro pamhuka diki dzinoshungurudza zvirimwa.
Kana pasina tannins muwaini
Iyo waini inounza kumuromo inonyanya kukonzerwa ne tannins, uye iyi astringency inowanzomutsawo rumwe rudzi rwekubatana kwekunakidza - kuvava.Sezvo chinhu ichi chisinganakidze, wadii kungosefa matannins ese kubva muwaini?Izvi zvinodaro nekuti kunonoka kweoxidative kwetannin kunoita basa rakakosha mukukwanisa kwewaini kukwegura.Bhodhoro remhando yepamusoro yewaini tsvuku ine tannins yechisikigo muchikamu chinopindirana kazhinji inogona kupinda zvishoma nezvishoma munguva yekunwa yakanakisa mushure memakore akati wandei kana makumi emakore.
Muchokwadi, kana iwe usingadi astringent waini tsvuku ine tannins, unogona kusarudza kunwa waini chena.Nekuti pakubikwa kwewaini chena, vagadziri vewaini vanosarudza kutevedzana kwekubikisa kunofarirwa nevanhu vasingazive nezvewaini tsvuku-kutanga muchina nesefa vozovirisa, kureva kuti, vanenge vachishandisa zvikamu zvemazambiringa zvinodyiwa nevanhu. kuvira muwaini.
kukoshesa tannins
Kusiyana nekubikwa kwewaini chena, muto une doro rinodhaka rinosvinwa kunze mushure mokunge kuvirisa kwapera panguva yekubikirwa kwewaini tsvuku.Iyo maceration panguva ye-skin fermentation inobvisa tannins kubva mumatehwe mujusi, pamwe chete nemavara anopa waini ruvara rutsvuku.Kunyange zvazvo tannin iri chikamu chekuravira chinoda kugadziriswa kune vanhu vasina tsika yekunwa waini tsvuku, asi kune vanhu vanonwa waini tsvuku nguva dzose, iyi isiri-chepfu, isingakuvadzi uye kunyange ine hutano antioxidant organic component chinhu chinokosha chekushandisa. waini.Hurongwa hwakatangwa, ndiko kuti, kuonga kuravidza hakufaniri kungogumira pakunakirwa pakarepo kwemabiko.Padanho rakazorodzwa, tannins zvakare inounza kumuromo rudzi rwekupokana kunomiririra ramangwana uye rinogara kwenguva yakareba-mushure mekunonoka oxidation uye fusion, kuravira kunozovandudzwa kusvika padanho repamusoro kunogona kutarisirwa.
Kuwedzera kune zviri mukati uye manyorerwo level ye tannin pachayo, ingave tannin inoenderana nezvimwe zvinhu zvemukati muwaini zvakare chiratidzo chakakosha chekutonga kukosha kwetannin.Semuenzaniso, kuenzana pakati petannin neasidhi kunonyanya kukosha.Iyo tannin yewaini tsvuku inofanira kuenzana zvakananga ne acidity yewaini, uye panofanira kuva nemichero yakakwana yekuitsigira, kuitira kuti iwane kuenzana kwakakwana.
Nguva yekutumira: Mar-13-2023