Kujekeswa naMashi. Kugadzirira shuga Mash nokuda DISTILLATION

Kazhinji, pashure chinovira muna Braga vari mbiriso, izvo noruvara richiparadzirwa munyika vhoriyamu. Pavanondirwisa kupa mvura ine ramakore Kutarira. Kana tatanga DISTILLATION zvibereko, mumwe mugove mbiriso anopinda alembic, uye gare gare rakapera zvinobata. Somugumisiro kwegadziriro doro anotanga chinoshamisa munuhwi kuti ruchaita kwete zvose. Mukuwedzera, mbiriso inowira pasi kweguyo anogona kupisa pamusoro kuti pakupedzisira haabvumiri dzakafanana kudziyisa yacho tangi mukati. The mbiriso haana kupinda muchina, zvakakodzera kuitisa nzira dzakadai bleaching naMashi.

Ko sei?

Kunyange ruzivo Vagadziri waini havasi inobudisa akajekeswa mvura pamberi DISTILLATION. Zvisinei, kugadzira nzira dzakadaro kubvumira kubvisa mbiriso chigadzirwa. Kana havana kubviswa, chokupedzisira chigadzirwa vanogona musoro uye richifadza ziso ruvara. Mukuwedzera, mbiriso ane simba chaizvo kuchinja manakiro chinonwiwa. Nemhaka kujekeswa kunogona kuwanikwa kunyatsova pachena doro kuti yakakwana unhu.

Natural chiedza Mash kunoitika mazuva mashoma pashure kuguma chinovira kwacho. Mbiriso chemabhazi "basa" kana Urume aumbwa vanenge 12% doro. Ivo dzinorara kwenguva refu, uye ipapo chete harungawiri pasi tangi kupinda emadhaka. Vazhinji kuita kwakadaro nzira sezvo vakarerusa chando naMashi. Achideredza tembiricha kuti 2-5 ° C chinowedzera kuti mbiriso haashandi masikati uye kugadzirisa. Zvisinei, pane dzimwe nzira.

achideredza tembiricha

Nzira dzekufambisa kujekeswa mudziyo zvakasiyana zvachose. In nzira iyi inogona kubudirira kwenguva shuga chigadzirwa, uye mumwe - zviyo. Shandisa chando rokuchenesa Mash rinogona kushandiswa chete kana rayo simba haasi asingasviki 11%. Chete hapana kutya iyi, chigadzirwa anotanga kutendeukira yakashapa, kunyange kana zvepanyama nzira inopenya munhu runokukura shoma.

For kwomuzvarirwo Kuchenesa Mash inodiwa rutapudzo tembiricha zviratidzi kuti 5-7 ° C. Kuti uite izvi, zvakakwana vanoisa mudziyo pamba bika ari firiji. Kana bhuku racho riri kumusoro, zvinokwanisika kuti aiswe kuimba yepasi. Pakadaro, zvokunwa kuchenesa dzichayerera zvishoma nezvishoma. Kana pane ngozi acetic chinovira, kujekeswa muitiro inofanira kupedzwa nokukurumidza.

Kushandiswa bentonite

Kakawanda vanoita vakarerusa naMashi bentonite. Zvayakanakira nezvayakaipira ose nzira iyi dzinofanira kuzokurukurwa zvizere. Bentonite ari chicherwa raiva gidrolyumosilikatnoy boka. Zvinhu izvi kazhinji kunzi chena nevhu. Kazhinji kongiri rinoshandiswa zvaAtemisi zvedongo zvigadzirwa, uyewo hydro. The fuma inokwanisa tichisunga yakasiyana mapuroteni yeimwe ari flakes, uye ipapo nokuvadzidzisa precipitate. Nokuda pfuma iyi, chesamende rinowanzoshandiswa moonshining uye winemaking.

The chikuru drawback kuti kunyatsotsanangura Mash nenzira yakafanana - ndicho pamberi zvimwe zvokushandisa. In muindasitiri ezvinhu pamwe ino chaiyo dambudziko harimuki. Kumba, unogona kushandisa dzakasiyana-siyana mhuri midziyo yemagetsi: mixers, blenders, kofi grinders.

Chimwe drawback ndechokuti anokosha yakachena waini kwakavakirwa bentonite kwakaoma chaizvo kuwana pamusoro pamusika rakashama. Zvisinei, ruzivo winemakers zhinji vakashandisa katsi nemarara, chikuru chezvinonhuwira riri ivhu chena. wemisanganiswa akadaro Catsan muchiso zvigadzirwa, "Zoonik", "Wee-Bent".

Kujekeswa Mash pamberi DISTILLATION bentonite

Vakachenesa saizvozvo kunogona chete kuti Braga, riri zvakazara wakakwana zvose dzinotsanagura chinovira. Zvikasadaro maratidzirwo havazochemberi. Chinhu chakanakisisa seizvi anatswa shuga Braga. Nokuti kujekeswa 10 litres zvibereko zvakafanira kuchengeta zvinotevera kukura:

1. Imwe spoon kuti katsi nemarara bentonite anotsanangura, pre-vakadzvinyirirwa kofi mukuyi.
2. Hafu fő mvura yakachena neshungu kuti tembiricha 60 ° C.

Kuzozivisa upfu mumvura kuti zvishoma nezvishoma. The sezvamunoita inofanira kusanganiswa kuzviita. Somugumisiro, vanofanira kuwana creamy kumeso. The zvichiguma Kugadzirisa chinofanira kunyatsofunga uye zvishoma nezvishoma dira muna Braga. The chigadzirwa inofanira kuva pane imwe nguva, siya norugare uye norunyararo. Muitiro pakugadzirisa emadhaka kunoitika mumaawa 15-24. Pashure kuchenesa uku kwakakwana. Panopera unofanira kubudisa zvinyoronyoro mugove kujekeswa. Zviri nani kushandisa polymer chubhu.

Kana chiedza rinoitwa waini bentonite, ipapo basa muitiro mari maererano mugadziri wacho audzwa. Zvinofanira kurangarirwa kuti dzimwe mavanga Cleaner rinofanira kushandiswa yakaoma chimiro, pasina dilution mumvura inodziya.

kushandisa Hibiscus

Kujekeswa Mash Hibiscus - nderimwe nzira nevakawanda. Nzira iyi inobva mano mapuroteni siyana kugara pasi pokudzora acid. In akaoma petals Sudanese akamuka chikamu ichi zvawanzwa. Root rokutsvaira muitiro Anotevera rinokosha nekugadzirira nemhinduro nokuda tii Hibiscus. Kuti aite izvi, kudira ity mvura yakachena, vanenge 70 magiramu pamusoro petals, Hibiscus uye kupfeka moto. Aizomupa anofanira kuunzwa mota. The mvura inofanira kubviswa kupisa, uye ipapo muchitonhorera, nokungwarira akaputirwa noushamwari nejira.

Vakawanda kudaro yenhengo zvakakwana kunatsa 10 marita kuti mudziyo. The mbishi zvinhu asati Kupisa kurapwa inokurudzirwa kuti 40 ° C. Kunyatsotsanangura Mash cucumber acid, chikamu tii kunoitwa mumazuva mashomanana. precipitates, ndiyo chete yakakodzera Urume vakapedzwa kusvika pasi DISTILLATION mudziyo.

Zvinoumba nzira iyi

nzira iyi kwokungoderedza musha bika ane dzimwe zvinhu. Chokutanga, tinofanira kutaura tsvuku-tsvuku Hue filtrate. It anopa tii Hibiscus. Zvisinei, kunaka yokupedzisira chigadzirwa, chikamu ichi hazvirevi kukanganisa.

yokunatswa nzira yakadaro akakodzera pakuburitswa bota inobva nacho. Pashure pezvose, kuine vazhinji nezvimedu, izvo zvakaoma chaizvo kuti dzinobvisa. Chokwadi, vakarerusa naMashi Hibiscus ane akasiyana zvinobatsira - ndiko kuchengetedzwa zvakakwana zvakanaka chezviyo munuhwi.

Mukaka kuchenesa

Mapuroteni kungova mukaka kuva akasiyana unyanzvi. Ndivo nyore coagulate mafuta fusel. In nedanho DISTILLATION vari insoluble akakura. winemakers ruzivo vanokurudzira mari kwokungoderedza Mash mukaka vazvinatsa chete. The chigadzirwa anofanira kuisa pamusoro maawa mashoma asati DISTILLATION ive mvura iri nhamba 1:10. Nemamwe mashoko, nzira iyi zvinowedzera.

Kazhinji, nyore zvaimutambisira kubva emadhaka Haapi achida mugumisiro. Naizvozvo vanokurudzira kuita mamwe wokunatswa mukaka pamwe filtration, iro rinoitwa mumatanho dzakawanda. Chokutanga unoitwa kushandisa gauze akapeta akawanda akaitwa nhurikidzwa, uye wechipiri - kupfuura gobvu donje zvinhu.

How kurerutsa muchero Braga

It rinowanzoshandiswa nokuita moonshine zvakasiyana bheri kana michero Jam. Muchiitiko chino, zvakakodzera bleaching naMashi gelatin. Nzira iyi ndiyo zvakarurama nyore uye haakonzeri kumbondinetsa. Zvinofanira kucherechedzwa kuti kuchenesa muchero Mash kuita zvakawanda zvakanaka uye zvakawanda munyoro. Zvakanakisisa kushandisa coagulant mhuka mavambo. zvinogadzirwa zvakadai uye gelatin ndohwavo.

Nzira yakadaro uye ane mukana yakajeka. Gelatin kunoita iwe kuti chokupedzisira chigadzirwa kwezvakatipoteredza mashoko mamwe wakachena. Uyezve, nzira iyi kunoda kunyatsotsanangura duku zvemari outlay. Pashure 10 litres ose mbishi zvinhu risingadi magiramu mashoma gelatin, izvo zvakanga zvamboshandiswa varumbidzwa kuzadza girazi remvura, zvinganaka inotonhora. The chigadzirwa inofanira kuva zvimba. The zvichiguma fuma gelatinous kusachinja-chinja anofanira neshungu asati kushandisa, asi regai kubika. Gelatin anofanira zvichanyungudutswa zvachose. Kwokupedzisira sezvamunoita anofanira kunyatsoongorora kuiswa Braga. For zvakakwana wokunatswa yakatsvuka zvinhu zvinotora inenge matatu mazuva. Nzira yakadaro rinowanzoshandiswa kugadzirwa yamarudzi ose michero waini.

dzimwe nzira

Processing Mash - rakakosha chaizvo mudariro. Unogona kushandisa dzakasiyana-siyana zvinoriumba, dzakadai kubika pasoda kana nesuko. Izvi zvinhu zviri neutralized asidhi yakaviriswa. Just wedzera spoon mashoma upfu pa 10 litres ose mbishi zvinhu. nzira iri kushandiswa isanyanya naMashi.

ruzivo winemakers Vakawanda vanodavira ichi mamwe kubudiswa yakatsvuka zvinhu uye kunyanya kuita nzira dzakadaro chete kana pava yakakwirira acidity pamusoro chigadzirwa asati DISTILLATION. Practice chinoratidza kuti zvitinakire Braga akadaro vaida. Nokuda kugadzira kwakadaro, chokupedzisira chigadzirwa asina ayo kukaringa fusel manotsi kuti yekudyidzana kunonatsiridza unhu kwayo. Nyanzvi dzinorumbidza kushandisa choko nayo sezvo kubikira pasoda chete kunokanganisa ph pakati yakatsvuka zvinhu uye pamusoro manakiro chinonwiwa. Inzwi nzira kubudiswa zviyo uye muchero zvinhu.