Amagilebhisi Ewayini Avunwa Nini?

© Louise Brodie
Emva kwezinyanga eziyishumi nambili zokunakekela isivini, sekuyisikhathi sokuvuna. Lokhu kuvame ukuvela kusukela ekuqaleni noma phakathi noJanuwari, kuye ngomlimi. Isibikezelo sezitshalo sibalulekile ekunqumeni inani enilindelekile lamagilebhisi isivini ngasinye kanye nomkhiqizo ophelele wepulazi ukuze kunqume inani labasebenzi elidingekayo ukuletha isivuno. Kuzosiza futhi ukuhlela izindleko zokuvuna kanye nemali engenayo. Ngaphezu kwalokho, isibikezelo sezitshalo sisiza umenzi wewayini ukuba ahlele ukukhiqiza nokuthengisa kwewayini.
Indlela engcono kakhulu yokuthola isibikezelo sesitshalo ukubala inani lamagilebhisi omvini ngomvini. Amagilebhisi ewayini avunwa ngezinga leshukela elinganiswe ne-esidi kusandulelwe, kuye ngokuthi umkhiqizo nesitayela sewayini esidingekayo. Isilinganiso senani soshukela ne-esidi,inani leshukela ne-esidi emagilebhisini kanye nesibonakaliso sokuvuthwa.
Ezinye izinkomba zokuvuthwa ziyi:
Izinga lokushukela
I-esidi
Umbala
Ukushintsha kobumnandi
pH

Izinga Lokushukela

Izinga likashukela lilinganiswa ne-refractometer noma i-ballingmeter futhi lichazwe njenge-balling degree (°B) - elingana ne-1.0 gm / 100 gm ujusi. I-Colombar yewayini elimhlophe ingavunwa ku ± 20°B kuyilapho izivini ezibomvu zivunwa njalo phakathi kuka-23 no-25°B. Izinga likashukela landa 1°B njalo ngezinsuku ezine kodwa linganda kuze kufike ku-1°B njalo ngezinsuku ezimbili kuye ngokuthi isimo sezulu siyini. Izinga likashukela lingancipha ngemva kwemvula noma ukuchelela ngenkathi isimo sezulu esifudumele sandisa inani leshukela.

I-Esidi

I-esidi kumagilebhisi incipha njengoba amazinga ashukela ekhuphuka. Wonke amawayini kufanele abe nezinga le-esidi. Uma kungenjalo, iwayini lizoba 'lishoda' futhi lingenalo uhlamvu. Ama-esidi amabili ebaluleke kunazo zonke i-tartaric acid ne-malic. I-Tartaric iyinhloko ye-esidi yamagilebhisi futhi inomthelela ebumnandini nokulondolozwa kwewayini ngenkathi i-malic iyenzeka ngokwemvelo etholakalayo emagilebhisini. I-esidi ye malic igaywa ngamabhaktheriya we-malolactic ukuze enze i-lactic acid ne-carbon dioxide. Amazinga e-esidi anqunywa esakhiweni sokuhlola futhi aboniswa njengegram / ilitha.

pH

I-pH yewayini ibonisa ukuhlangana kwe-esidi emagilebhisini. I-Ph ephansi, iphakamisa i-esidi yewayini. Ukunambitheka, nobunzima (kwewayini elibomvu ngokuqondile), kuthinteka kabi nge-pH ephakeme kuno-3,5-3,6. Lezi zingachazwa ngokuthi 'ama-flabby' amawayini. Iwayini elenziwe ngamagilebhisi anama-pH aphezulu alikhulanga kahle futhi alinambitheki. Ukulinganisa i-pH kubaluleke kakhulu ngoba kunganquma ukunambitheka nombala wewayini elibomvu. Kokubili i-esidi ne-pH kunomphumela obalulekile ukuthi iwayini lingagcinwa isikhathi esingakanani.

Umbala

Ukuthuthukiswa kombala wamagilebhisi ewayini abomvu kuqala kusukela ngoDisemba / Januwari. Amakhemikhali ombala akhiwa – njengengxenye yokunambitheka - ezingxenyeni zamangqamuzana nje ngaphansi kwesikhumba somvini. Eziningi zezitshalo zewayini ezibomvu, isikhumba kuphela esinembala, inyama ihlala imhlophe. Umbala wewayini uvela esikhumbeni hhayi ijusi - ijusi kumagilebhisi amaningi abomvu ayinambala(okucacile). Lapho ijusi lomvini livutha ngezikhumba ezibomvu, umbala udluliselwa kujusi ukuze idale iwayini 'elibomvu'. Umbala ungabonakala esakhiweni sokuhlola kodwa ungabonakala esivinini ngokuchoboza isithelo bese ugoqa isikhumba ukuze ubone ukuthi umbala okhishwa yini. Izilimo zamagilebhisi amhlophe zilnombala ophuzi noma oluhlaza.

Ukunambitheka

Amaqembu amabili okunambitheka atholakale emvinini wewayini: ukunambitheka kwemvelo kanye noqashi olunikwe imvubelo ngesikhathi sokuvutshelwa. Ukunambitheka kwamagilebhisi emvelo kwakhiwa ngamagilebhisi afana ne-muscat ye-hanepoot ne-muscadel. Ubunandi obakheke ngesikhathi sokubilisa abunambitheki emvinini kodwalapho imvubelo ekhethekile ingeziwe kujusi ukuze kutholakale ushukela emagilebhisini.

Translated by Nsika Khoza