Uma wake wacabanga ngokuthenga amakhilogremu ambalwa esitolo sezithelo bese wenza iwayini ekhaya, cishe uke wazibuza ukuthi kungani kungebona bonke abantu abakwenzayo. Okubalulekile wukuthi amagilebhisi etafuleni kanye namagilebhisi ewayini Kuzo zonke izinjongo ezisebenzayo, azizona izithelo ezifanayo., nakuba zombili zivela ohlotsheni olufanayo lwezitshalo.
Iqiniso liwukuthi, ngemuva kwento yansuku zonke njengokudla amagilebhisi noma ukuphakela ingilazi yewayini, kukhona umhlaba ohlukile kakhulu wezobuchwepheshe kanye nowezolimo. Zishintsha umgomo wesivuno, indlela yokusikena, isivuno ngehektha, okuqukethwe ushukela, ubumuncu, isikhumba, usayizi wamajikijolo ngisho nokunambitheka uma uwadla ngqo emvinini.Ake sichaze ngokuthula kodwa ngokuqondile ukuthi yini ehlukanisa amagilebhisi etafuleni kumagilebhisi ewayini nokuthi kungani singenakumane siwashintshe.
I-Vitis vinifera: uhlobo olulodwa, imihlaba emibili
Iningi lamagilebhisi esiwadlayo emhlabeni livela ku- I-Vitis vinifera, umvini ovamile. Lolu hlobo lwaseMedithera luhlanganisa cishe ama-90% ezinhlobo indawo yesivini yomhlaba wonkefuthi kuphuma kuwo amagilebhisi esiwadlayo amasha kanye nalawo asetshenziselwa ukwenza iwayini ngisho nokomisa (amagilebhisi omisiwe).
Isivini siyisitshalo esikhuphukayo, esinokhuni oluncane, esikwazi ukukhula ngamamitha amaningana ubude uma singalawulwa. Ekulimeni, inqunywa ngokuqeqeshwa okukhethekile kuye ngokuthi isithelo sizofika kuphi.Umvini wamagilebhisi ohloselwe ukukhiqiza izingcezu ezinkulu nezikhangayo etafuleni awuphathwa ngendlela efanayo nomvini wezithelo eziphansi ohloselwe amawayini ayinkimbinkimbi, afanelekela ubudala. Umvini, njengamanye izitshalo ezikhuphukayoKudinga ukuphathwa okuqondile kwesakhiwo sesitshalo saso.
Kuwo wonke umlando, kusukela enkathini yeNeolithic kuze kube namuhla, isintu besilokhu sikhetha izinhlobo ngokwezintshisekelo zaso. Kusukela kule nqubo, kuye kwavela amaqembu amathathu amakhulu ezentengiselwano: amagilebhisi etafuleni, amagilebhisi ewayini, kanye namagilebhisi amagilebhisi omisiwe.ngalinye linobukhulu obuhlukene kakhulu bamajikijolo, ukuma kweqembu, ubukhulu besikhumba, kanye nenani lembewu. ukukhethwa kwezinhlobonhlobo Kungumphumela wamakhulu eminyaka okulinywa nokuthuthukiswa.
Ngaphakathi I-Vitis vinifera Sithola izinkulungwane zezinhlobo (i-tempranillo, i-garnacha, i-chardonnay, i-moscatel, njll.), kodwa akuzona zonke ezisetshenziselwa into efanayo. Zimbalwa kuphela ezithakazelisa ngempela abenzi bewayini abasezingeni eliphezulu, kuyilapho ezinye zenzelwe ukuba zibe mnandi ukuzidla zintsha noma zome njengezithelo zomvini.
Amagilebhisi etafuleni vs amagilebhisi ewayini: umehluko obalulekile
Into yokuqala okufanele uyiqonde ukuthi, nakuba zingabohlobo olufanayo, Amagilebhisi etafuleni kanye namagilebhisi ewayini asabela ezinhlosweni zokulima ezihluke ngokuphelele.Leyo njongo inquma konke: kusukela ekukhetheni uhlobo oluthile kuya endleleni yokunisela, ukuthena kanye nesikhathi sokuvuna.
Uma kukhulunywa ngamagilebhisi etafuleni, umlimi uhlose kakhulu ukuqinisekisa ukuthi enhle, enkulu, enenyama, enamanzi, eqinile futhi emnandi ukuyidlaUbukhulu beqoqo, ukufana kwamajikijolo, ukuthuthwa kalula ngaphandle kokonakala, kanye neqiniso lokuthi amaningi awanayo imbewu kulezi zinsuku, kubaluleke kakhulu.
Ngokuphambene nalokho, ngokuphathelene namagilebhisi ewayini, ukubaluleka kuhlukile: ukugcwala kukashukela, i-asidi enhle, isikhumba esicebile ngama-phenolic compounds, amaphunga ayinkimbinkimbi kanye nekhono lokubonakalisa indawo ezungezileUkuthi isixha siyabukisa noma amagilebhisi kulula ukuwadla kuba yinto yesibili ngokuphelele.
Lo mehluko wezinhloso uchaza ukuthi kungani amagilebhisi etafuleni ekhuliswa ngesivuno esikhulu kakhulu, kuyilapho amagilebhisi ewayini evame ukukhiqiza okuncane ngesitshalo ngasinye kodwa ngezinto eziluhlaza ezigxile kakhulu. Akufani nokufuna ukugcwalisa amabhokisi ezithelo njengoba kufana nokugcwalisa amathangi ewayini ngamandla okuguga..
Usayizi, ukuma, kanye nesikhumba: okubonwayo nokungabonwayo
Uma ubeka isixha samagilebhisi etafuleni kanye nesixha samagilebhisi ewayini eceleni, umehluko usobala. Amagilebhisi etafuleni abonakala ngezinqwaba zawo ezinde, ezikhululekile ezinamajikijolo amakhulu, ayindilinga noma aqandayozenzelwe ukuba zikhange emakethe.
Ngaphezu kwalokho bukhulu obukhulu, amagilebhisi etafuleni ngokuvamile anesikhumba esincane esimnandi ukuhlafuna. Imibala ingahluka kusukela kophuzi-luhlaza okotshani kuya kopinki, onsomi, noma omnyama, ngokubukeka okuhlanzekile nokufanayo.I-pulp imnandi futhi imnandi, ayina-asidi ephawulekayo, okwenza kube lula kunoma ubani ukuyidla, kuhlanganise nezingane kanye nabantu abangathandi ukunambitheka okunamandla.
Uma kwenzeka amagilebhisi ewayini, iphethini iyashintsha. Amajikijolo mancane kakhulu futhi ayindilinga, anezinqwaba ezincane kakhulu.Lokhu kunciphisa usayizi akuyona into eyenzeka ngenkani, kodwa kuyithuluzi lokugxilisa ushukela omningi, amaphunga, nezinto ze-phenolic ngobuningi obuncane.
Isikhumba samagilebhisi ewayini, ikakhulukazi ezinhlotsheni ezibomvu njenge-cabernet sauvignon, i-tempranillo noma i-malbec, siqine ngokusobala. Kukuleso sikhumba lapho ingxenye enhle yama-tannins nama-anthocyanins igxile khona, okubangela umbala, isakhiwo kanye nekhono lokuguga lewayini.Uma unambitha la magilebhisi ngqo emvinini, angashiya umuzwa wokuncinza emlonyeni, into engafiseleki nhlobo emvinini wetafula.
Ngisho nembewu iyabalwa. Amagilebhisi ewayini ngokuvamile anembewu eyakheke kahle, efaka ama-tannins ngesikhathi sokukhula.Ngakolunye uhlangothi, kumagilebhisi etafula, izinhlobo ezingenambewu ezifana neThompson Seedless noma iCrimson zisemfashinini kakhulu, ukuze kube lula ukudliwa okusha.
Ushukela, i-asidi nama-phenols: ikhemikhali eyenza umehluko
Ngale kwalokho okubonakalayo, ukwakheka kwangaphakathi kwejikijolo yikho okunquma ngempela ukuthi ijikijolo lifanele yini ukwenza iwayini elihle. Isihluthulelo sisekulinganiseni phakathi koshukela ovundiswayo, i-acidity ephelele, kanye nama-phenolic compounds esikhumbeni kanye nembewu..
Emagilebhisini ewayini, lapho kufinyelelwa ukuvuthwa okuhle kwesivuno, amazinga kashukela ngokuvamile aphakathi kuka-25% no-30% wesisindo sejikijolo. Lokhu kugcwala kweglucose ne-fructose kubalulekile ukuze kutholakale izinga lotshwala elanele ngemva kokubilisa.Lokhu kufezwa kakhulu ngokugcina amajikijolo emancane nokulawula isivuno.
Ngakolunye uhlangothi, amagilebhisi etafuleni awafinyeleli kulawo manani. Ngokuvamile ihlala cishe ku-10-15% ushukelaOkunye ikakhulukazi ngamanzi. Kwanele ukudliwa: amnandi, amnandi, futhi ayaqabula. Kodwa, ngokombono we-oenological, lokhu kuhlushwa okuphansi kwenza kube nzima ukuthola amawayini alinganiselayo nahlelekile.
I-asidi ingenye iphuzu elibalulekile. Amagilebhisi ewayini avunwa uma egcina i-asidi ephezulu, okubalulekile ekuzinzeni kwezinto eziphilayo kanye nokuba mnandi kwewayini.Kumagilebhisi etafula, i-asidi ivame ukuba phansi, ngoba umthengi ojwayelekile akanaso isifiso ngezithelo ezine-asidi eningi kakhulu.
Okokugcina, kumele sikhulume ngama-phenolic compounds (ama-tannins, ama-anthocyanins, njll.), agxile kakhulu esikhumbeni nasembewini. Amagilebhisi etafuleni anesikhumba esincane futhi aqukethe i-phenolic encane, okunciphisa kakhulu ikhono lawo lokufaka umbala, umzimba kanye nekhono lokuguga.Ngakolunye uhlangothi, emagilebhisini ewayini, inhloso ukuqinisekisa ukuthi isikhumba sicebile ngalezi zinto.
Umehluko esivinini: indlela uhlobo ngalunye lwamagilebhisi olukhuliswa ngayo
Umehluko awugcini nje ejikijolweni: uqala kusenesikhathi, ekuphathweni kwesivini ngokwaso. Amagilebhisi etafuleni kanye namagilebhisi ewayini akhuliswa ezimweni zezulu ezihlukene kakhulu, izinhlelo zokuqeqesha, kanye namazinga okukhiqiza..
Amasimu amagilebhisi etafuleni ngokuvamile agxile kakhulu izindawo ezinesimo sezulu esithambile noma esifudumele, ngokuvamile sohlobo lwaseMeditherangokukhanya kwelanga okuningi kanye nengozi ephansi kakhulu yeqhwa. Imivini ivame ukuqeqeshwa kuma-trellises noma ama-pergola, okuvumela izitshalo ukuthi zakhe uhlobo "lophahla" oluhlaza olusebenza njengephaneli yelanga.
Lolu hlelo lwe-trellis ludinga amanzi amaningi, njengoba ubuso bamaqabunga bukhulu futhi umkhiqizo ngehekthare ngalinye uphezulu. Inhloso ukuthola izingcezu ezinkulu, ezakhiwe kahle ezinamajikijolo aqinile, anomumo ophelele angamelana nokuthuthwa kanye nokuvezwa ezimakethe..
Ngokuphambene nalokho, izivini ezihloselwe iwayini elisezingeni eliphezulu zivame ukutholakala e- izindawo ezithile, ngokuvamile emagqumeni noma endaweni enesimo sezulu esibiKufunwa inhlabathi enokudonsa amanzi okuhle, ukushintshashintsha kwezinga lokushisa okuphawulekayo phakathi kwemini nobusuku, futhi ngezinye izikhathi, ngisho nezimo ezibucayi zomoya noma ukubanda kuyasetshenziswa ukunciphisa umkhiqizo kanye nekhwalithi yokugxila.
Ukuthena amagilebhisi ewayini kunzima kakhulu: Inani lezinqwaba zezitshalo ngesitshalo lilawulwa ukuze kuncishiswe isivuno futhi kwandiswe ukuhlushwa ku-berry ngayinye.. Ngaphandle kwalokho, i ukuphathwa kokunisela (uma ikhona) ilungiswa kakhulu, ifuna ukucindezeleka kwamanzi okukhetha ikhwalithi kunobuningi.
Lo mehluko ekuphatheni uhumusha ube yizibalo: Umlimi angavuna amakhilogremu amaningi kaningana amagilebhisi etafula kunamagilebhisi ewayini avela endaweni efanayo.Yingakho amagilebhisi etafuleni eyisivuno esikhulu, kuyilapho amagilebhisi ewayini evame ukuba nesivuno esimaphakathi noma esiphansi uma ehlose amawayini aphezulu.
Isikhathi sokuvuna kanye nendawo yokugcina oya kuyo
Iqiniso lokuthi amagilebhisi afinyelela iphuzu eliqondile lokuvuthwa akusho into efanayo kwesinye isimo njengakwesinye. Amagilebhisi etafula avunwa uma enambitheka kahle: amnandi, anamanzi, anenyama eqinile nesikhumba esibushelelezi.Okubalulekile ulaka lomthengi, ukuthi ubani ozokudla njengoba kunjalo.
Emagilebhisini ewayini, isivuno sinqunywa ngokusekelwe kumingcele yobuchwepheshe eyengeziwe. Amazinga kashukela (ama-degree e-Brix noma e-Baumé), i-acidity ephelele, i-pH, futhi ngokuya ngokulinganisa, ukuvuthwa kwe-phenolic kwesikhumba nembewu kuyalinganiswa.Isikhathi esifanele singase singahambisani nesikhathi lapho amagilebhisi ezoba “mnandi kakhulu” ukuwadla emisha, kodwa sihambisana nesikhathi lapho ezoba nemiphumela emihle kakhulu embonini yewayini.
Ngamanye amazwi, igilebhisi letafula elifanele umthengi lingase libe libi kakhulu ngama-phenolic compounds noma libe namanzi amaningi ukwenza iwayini elibalulekile. Futhi igilebhisi lewayini elivuthiwe kakhulu ekwenzeni iwayini lingaba likhulu kakhulu, libe ne-asidi, noma libe ne-astringent ukuze lijatshulelwe njengesithelo se-dessert..
Ngakho-ke, nakuba kungenzeka ngokwezobuchwepheshe ukubilisa noma yiliphi igilebhisi, empeleni isiphetho salo ngalinye sinqunywa kakhulu kusukela ngesikhathi litshalwe ngaso: Ezinye zizalelwa ipuleti kanti ezinye zizalelwa ingilaziUkushintsha leso siphetho kuvame ukuphumela emikhiqizweni engatheni.
Ungakwazi yini ukwenza iwayini ngamagilebhisi etafula?
Impendulo emfushane izoba: yebo, kungenziwa. Uma kukhona ushukela ovundiswayo, imvubelo izokwenza umsebenzi wayo futhi uzothola isiphuzo esidakayo.Kodwa kuyinto ehlukile ukuthi umphumela ufane newayini elisezingeni eliphezulu njengoba siliqonda namuhla.
Ngamagilebhisi etafuleni, ukuhlushwa kukashukela ngokuvamile akwanele ukufeza izinga lotshwala elilinganisiwe ngaphandle kokufaka ushukela wangaphandle. Ngaphezu kwalokho, i-asidi ivame ukuba phansi, okwenza kube nzima ukuzinza kwezinto eziphilayo futhi kuholele emawayinini acwebezelayo, antula amandla nokusha.Konke lokhu kudinga ukungenelela okukhulu embonini yewayini uma ukungalingani kuzolungiswa.
Ngaphezu kwalokho, izikhumba zamagilebhisi etafuleni zincane futhi azinawo ama-anthocyanins nama-tannins. Ewayinini elibomvu elenziwe ngalolu hlobo lwamagilebhisi, umbala ubungaba mnyama, isakhiwo sibe silula, futhi amandla okuguga awekho nhlobo.Impumulo ivame ukuba lula, ingenalo ukunambitheka okumnandi.
Ngokombono we-oenological kuphela, kungenzeka ukuthi uyivubele futhi ube notshwala, kodwa besingeke sikhulume ngewayini elimnandi. Ngakho-ke, izindawo zokwenza iwayini eziqinile azicabangi ukusebenzisa amagilebhisi etafuleni ekwenzeni iwayini, ngaphandle kwasezimweni zokuhlola kakhulu noma ekusetshenzisweni kwendawo futhi ngendlela engenasizotha..
Nokho, kunezinye izinto ezihlukile ezithakazelisayo: izinhlobo ezithile zamagilebhisi etafuleni ezibhekwa njengendabuko, njengeMuscat yase-Alexandria noma i-Albillo, nazo zisetshenziselwa ukwenza iwayini, ikakhulukazi kumawayini amnandi noma amawayini amhlophe anephunga elimnandi. Ziyizinhlobo eziguquguqukayo ezingasetshenziswa ukudliwa etafuleni, iwayini, noma ukomisa, kodwa aziyona into evamile..
Izinhlobo ezimele zamagilebhisi ewayini
Ngaphakathi kweqembu elikhulu lamagilebhisi ewayini, ambalwa abelokhu ethola ukuvelela ezindaweni ezinkulu zokutshala iwayini emhlabeni. Ngokwesibonelo, eSpain, indlovukazi engaphikiswana ngayo yamawayini abomvu yiTempranillo., ekhona eRioja, eRibera del Duero nakwamanye amahlelo amaningi, lapho yaziwa khona nangokuthi iTinta del País noma iTinto Fino.
I-Garnacha tinta ingenye inhlobo eyinhloko, esetshenziswa kabanzi ezindaweni ezifana ne-Aragon, i-Navarre, i-Catalonia noma izingxenye ze-Rioja. Ngokuvamile ikhiqiza amawayini anezithelo, anombala ophakathi nendawo futhi anomuzwa omuhle emlonyeni.Ilungele kokubili njenge-varietal eyodwa kanye nezingxube. Eceleni kwayo kukhona iMencía (Bierzo), iMonastrell (Levante) noma iBobal (indawo yase-Utiel-Requena), ngayinye inesimo sayo kanye nokuzivumelanisa nendawo ethile.
Phakathi kwezinhlobo ezibomvu zamazwe ngamazwe, i-French trio cabernet sauvignon, i-merlot kanye ne-syrah zibusa ingxenye yeplanethi. I-Cabernet Sauvignon ivelele ngesikhumba sayo esikhulu, ikhono layo lokunikeza umzimba, ama-tannins, kanye nekhono elikhulu lokuguga.I-Merlot, njengoba imnene kancane, inikeza amawayini azungezile nalinganiselayo, kuyilapho i-Syrah ivame ukunikeza imibala ebukhali kanye namanothi anongwe kakhulu.
Emawayinini amhlophe, iSpain inamagilebhisi afana ne-verdejo (uphawu lwe-Rueda), i-albariño (isithonjana e-Rías Baixas), i-godello (i-Galicia ne-León), i-albillo mayor (i-Ribera del Duero) noma i-moscatel ngezinhlobonhlobo zayo ezahlukene. Ngayinye inika iphrofayili ephunga elimnandi ehlukile, kusukela ekuvuthweni kwezithelo ezisawolintshi kuya kumanothi ezimbali avuthiwe kakhulu nezithelo..
Ngaphandle kwemingcele yethu, i-chardonnay ne-sauvignon blanc zihamba phambili ohlwini lwamawayini amhlophe aphesheya kwezilwandle. I-Chardonnay iyakwazi ukushintshashintsha kakhulu, ikwazi ukukhiqiza yonke into kusukela kumawayini amasha, amaminerali kuya kwamhlophe aqinile aneminyaka emigqonyeni.Ngakolunye uhlangothi, iSauvignon Blanc ihlotshaniswa namawayini omile, anephunga elimnandi futhi asanda kuphuma, ephumelela kakhulu ezifundeni ezifana neLoire, iNew Zealand noma iChile.
Izinhlobo ezijwayelekile zamagilebhisi etafuleni
Ikhathalogi yamagilebhisi etafuleni nayo inkulu kakhulu, kodwa ezinye izinhlobo sezithandwa kakhulu. Ngokwesibonelo, eSpain, i-Aledo iyisiko lakudala likaNcibijane.: amagilebhisi aluhlaza, amakhulu, amnandi futhi anamanzi, anesikhumba esimelana nokuqina kanye namandla okulondolozwa okuhle, afaneleka kakhulu kumagilebhisi ayishumi nambili endabuko oNyaka Omusha.
I-Muscat (ikakhulukazi i-Muscat yase-Alexandria) idliwa njengamagilebhisi amasha futhi ngendlela yewayini elimnandi. Amajikijolo ayo agolide, anokunambitheka okumnandi kakhulu futhi okumnandi kakhulu, akwenze kwaba yinto ephawulekayo ezindaweni ezifana neValencian Community noma iMalaga..
Ezinye izinhlobo eziphawulekayo zetafula zifaka phakathi i-Red Globe, enkulu, ebomvu ngokujulile, enamanzi amaningi futhi ene-asidi encane, kanye ne-Victoria, eyaziswa ngesikhumba sayo esincane kanye nenyama yayo emnandi. Amaningi ala magilebhisi akhethwa hhayi ngenxa yokunambitheka kwawo kuphela, kodwa futhi ngenxa yokumelana kwawo nokuthuthwa kanye nokwethulwa kwawo okuhle ezimakethe zomhlaba wonke..
Emazweni afana neChile, izinhlobo ezivame kakhulu zamatafula zifaka phakathi iRed Globe, iCrimson, iThompson Seedless, kanye neFlame. Iningi lazo libonakala ngokuba nesikhumba esincane nesikhanyayo, okuyinto emnandi kakhulu ukuyidla.Futhi ezimweni eziningi azinambewu, into abathengi abayazisa kakhulu.
Kuyafaneleka futhi ukusho amagilebhisi ahloselwe kakhulu amagilebhisi omisiwe, njengeSultana, Corinto noma Rosaki. Nakuba ngezinye izikhathi zingadliwa zintsha, isakhiwo sazo kanye nokuqukethwe ushukela kuzenza zifaneleke kakhulu ukuba ama-raisin., umkhiqizo osetshenziswa ekuphekeni ohluke kakhulu ewayinini noma izithelo ezintsha.
Impilo, ama-antioxidants kanye ne-resveratrol
Ngaphandle kokusetshenziswa kwayo ekwenzeni iwayini noma njengesithelo setafula, amagilebhisi awukudla okunephrofayili yokudla okunomsoco ethakazelisayo. Icebile ngoshukela wemvelo, inikeza amavithamini namaminerali, futhi inegalelo ekukhiqizweni kwamaseli egazi abomvu namhlophe.kanye nokuthuthukiswa kwama-antibodies.
Isikhumba samagilebhisi abomvu, ikakhulukazi, siqukethe amakhemikhali amaningi e-phenolic abangela umbala, ukunambitheka kanye nezinye zezinzuzo zezempilo. Phakathi kwazo, i-resveratrol ivelele, i-antioxidant ebhekwa njengenendima ebalulekile ekuvikelweni kwamaseli kanye nokubambezeleka kwezinqubo ezithile zokuguga..
Leyo resveratrol efanayo ingenye yezizathu ezenza kube nokuxoxwa ngezinzuzo zokusetshenziswa kwewayini elibomvu okulingene. Kodwa-ke, ikhona nasemagilebhisini etafuleni, ngakho-ke ukudla amagilebhisi amasha kungaba yindlela ethokozisayo yokufaka la makhemikhali ekudleni kwakho.njalo ngaphakathi kokudla okulinganiselayo.
Kunoma ikuphi, kokubili iwayini namagilebhisi etafuleni abelana ngemvelaphi efanayo kanye nezinye zezakhiwo zawo, yize umkhiqizo wokugcina kanye nendlela yokuwasebenzisa kuhluke kakhulu. Umehluko usekugxileni kanye nendlela umzimba wethu othola ngayo lawo ma-compounds: ngqo esithelweni noma ngophuzo oludakayo..
Okuhlukanisa amagilebhisi etafuleni kumagilebhisi ewayini akusikho nje ukubukeka noma usayizi wawo, kodwa yiqoqo lonke lezinqumo zezolimo, ezomzimba, kanye nezokuphila eziqala esivinini bese ziphela epuletini lakho noma engilazini yakho. Ukuqonda lo mehluko kusisiza siqonde ukuthi kungani kungewona wonke amagilebhisi afanele yonke into nokuthi kungani ukulima amagilebhisi kuye kwaba okukhethekile kangaka phakathi namakhulu eminyaka..
