I-Champagne ixhomekeke ngokuqinile kwimpilo yethu. Kwaye kungekhona nje ngokuba isiphuzo esilula kubafazi, kodwa kunye nesimboli seeholide: bayabhiyozela uNyaka omtsha kunye naye, abasandul 'ukutshata bawasela eofisi yokubhalisa, baze bawaphule ibhotile ye-champagne, bahambise umkhombe ukuya kohambo lokuqala. Ngethuba lethu, okukhethwa kwewayini le-champagne, ukuba bambalwa abantu bacinga malunga noko kwaye, ngokubanzi, indlela yokwenza i-champagne.
Ukuveliswa kwe-champagne, kusetyenziswe iintlobo ezintathu zeediliya, okuthi iPinot Noir, Chardonnay, kunye nePinot Meunier. Ukuvunwa kwamagilebhisi ekuveliseni i-champagne kuqokelelwa kuphela ngezandla. Emva koko, kunokunyanzeliswa okulula kwamajikijolo.
Ukuqhubela phambili, ukuveliswa kwe-champagne kubakho "kwendabuko" okanye "inkundla ye-champagne", abanye abaqeqeshi bayabiza le ndlela - "indlela yokubilisa ibhotile." Le nkqubo yokwenza i-champagne, ngokuqinisekileyo, idinga iindleko eziphathekayo kwaye iyanzima, kodwa isiphumo sigqibelele indlela, kuba kuphela ngale ndlela ungafumana iwayini eliphezulu kakhulu. Itheknoloji yokwenza i-champagne yile ndlela ilandelayo:
- Ukususela kumjusi ofunyenweyo emva kokunyusa iwayini elomileyo. Njengomthetho, umxholo wokusela utywala uncinci, kodwa i-acidity iphakamileyo ngokwaneleyo.
- Emva koko, kuxhomekeke kwisiphumo esifunekayo, abaqhubi bewayini badibanisa iwayini ngeendlela ezihlukeneyo, ukuzisa i-bouquet ukufezekisa. Ngamanye amaxesha, nangona kunjalo, i-champagne yenziwe ngenye uhlobo lweediliya.
- Umxube uthunyelwa kwisibhotile. Kananjalo longeza 'i-liqueur' yemveliso, equkethe isiraphu yamnandi yamagilebhisi, okanye iswekile, imvubelo kunye newayini elidala. Emva koko ibhotile ivalwe ngokuqinileyo kwaye ifakwe kwiplasini kwindawo egciniweyo. Ngaphakathi kwebhotile, ngenxa yendlela yokuhambisa i-liququeur, inkqubo yokuvumba iqala kwakhona. Ngenxa yoko, i-carbon dioxide ikhutshwa. I-Gesi ayinayo i-outlet, ngoko idala uxinzelelo oluphezulu kakhulu kwibhotile, ngaloo ndlela izalise iwayini. Xa inkqubo yokuqothula iphelile, imvubelo inqanda kwindonga yesitya kunye ne-powdery precipitate.
Kule fomu, iwayini igcinwa esingaphantsi kwexesha elide. Kulo xesha "ukuguga kwi-sludge" ukuba iwayini igcwele izithambiso zesonka, amantongomane, ama-pastries amnandi, apho abanye abanokuziqonda be-champagne baxabisa.
Emva kokuvuthwa kokugqibela kwewayini kwibhotile, kuyimfuneko ukususa ukukhawuleza okubonakalayo, ngelixa iphuma iwayini egcwele i-carbon dioxide. Le yinkqubo ebizwa ngokuthi 'ukuvuselela'.
Indlela yokwenza i-champagne eyenziwayo?
I-Champagne ingenziwa ekhaya. Inzuzo ephambili yale siselo yintembelo kumgangatho wezithako ezisetyenziswayo. Ewe, kwaye akunzima ukupheka.
Yenza oku ngeendlela ezi-2: izinto zemvelo, ukuphoqa iwayini encinci ukuba iguqulwe kwiibhotile ezivaliweyo, kunye nokufakelwa, ngokupompa i-carbonic acid kwiibhotile zewayini.
Akudingeki ukuba ube yingcali yokuqonda ukuba indlela engokwemvelo ibhetele. Kwaye iwayini ngexesha elifanayo lidliwayo kwaye linamakha. Ngoko uyenze njani umkhwa? Inkqubo yokwenza i-champagne ekhaya, ngokusemgangathweni, iyafana nechazwe ngasentla. Okokuqala, kulungiswe iwayini encinci, leyo, emva kokuvuthwa, iwayini kufuneka ibhotshelwe, mhlawumbi ivela ngaphantsi kwe-champagne, kuba iindonga ezinzulu. Kwibhotile nganye kufuneka uchithe i-spoonful sugar, ungaphonsa iidiliya ezimbalwa.
Beka iibhotile kwindawo yokufudumala, apho kufuneka babe khona kwindawo ehambelana. Gcoba iibhotile kule ndawo kwiinyanga eziliqela. Emva koko, iibhotile ezinxilisayo kufuneka zifakwe entanyeni phantsi, kule ndawo i-sediment evela kwiindonga iya kubuthana kwiplagi kwaye iya kususwa kalula xa ibhotile ivuliwe. Vula, ukuba ususe i-sediment, udinga ngokucophelela. Ukuphelisa ngokupheleleyo ilahleko, ngokuqinisekileyo, ayiyi kuphumelela, kodwa kufuneka ihliswe.
Emva kokususa i-sludge, iibhotile kufuneka zenziwe ngewayini, zifakwe ngokukhawuleza kwaye zifakwe kwigumbi elipholile lokuguga. Ixesha elincinci lokugcina i-champagne ekhaya liinyanga ezintathu.