Iteknoloji yanamhlanje ukuvelisa iwayini cognac ekhaya

In Russia niyalazi bashicilelwe babeqhele ixesha elide - bona abayiqondanga bakule ndawo. iziselo ezinxilisayo ngokuqhelekileyo zipapashwe abasemzini, ezama ukuqala abarhola imali enkulu. Yiba niyalazi ekhaya nga ri wonke umntu imali, yaye kungekudala phambi ifowuni ibonisa umntu ingeniso eliphezulu. Oonyana bolunye uhlanga abehambise ivodka eRashiya, wabafundisa ukuba basele, wavula ukoma lwaphembelela ukuba umlomo ubunini yabucala kulo matshini.

Le ukuvalwa ukupheka niyalazi ekhaya anyothule kuphela ngo-2002, i-Federal uMthetho of Russia. Kakade ke, nangaliphi na ixesha elininzi abalandeli wangumququzeleli ukuphisa, leyo, phantsi isigwebo waqhubeka ukuvelisa iziselo ezinxilisayo. Namhlanje, abo wagqiba ukuzama isandla sakhe kulo mbandela, ngenkankulu bangena emanzini iiresiphi ezininzi amacebo. Zokupheka ngasinye ezinxilisayo isiselo kangangoko self-racers kunye nganye kuzisa igalelo layo kwaye imfihlelo okuncinane imveliso yesiselo efanelekileyo. Niyalazi - yindlela ekuveliseni iintlobo ngeentlobo iziselo, iinqaba ezahlukeneyo yaye ekugqibeleni kuba. Kangangeenkulungwane, abantu abakhange naeksperimentirovalis nokuqhubeka zizakhele iiresiphi ezintsha. Ngoncedo lwe niyalazi ekhaya ungenza ibranti. Njengomgaqo, zisetyenziselwa le kweediliya, abanye ennoble nje niyalazi ukuphucula umbala incasa ngokongeza ikofu, iswekile kunye nezinye izithako. Le brandy seediliya ekuthiwa brandy, nkqu uyose ekhaya kakhulu yokwenene. namhlanje niyalazi kube lula zingathengwa ezivenkileni ezobuchwepheshe, ezifana niyalazi Katyusha - ukukhetha ebalaseleyo kwabasaqalayo self-racers. Iingcali ukucebisa ukusebenzisa iidiliya Muscat nge flavour ethile, kodwa ungasebenzisa nasiphi na brand. Owona imfuneko ngokuba iidiliya - sivuthiwe.

Ukupheka cognac - inkqubo yexesha elide kwaye multi-ndlela.

Okokuqala, kufuneka ulungiselele umbandela iwayini. Cognac utywala inokufunyanwa ulwelo iwayini entsha ngokusebenzisa niyalazi, ngoko ke kufuneka ukuba uqale kunye newayini. Zihlambe kuvunwa iidiliya Akuyomfuneko, nje berry zisuswe iidiliya ziliminxe kunye namathambo. Umbuzo elifanelekileyo - kutheni ungakwazi kuhlamba yeediliya. amagwele Wine efunekayo ukuze ijike, akhiwa phezu berry, ngaphandle iwayini akusayi kusebenza. Kakhulu amaqunube dirty angase asisekho ngelaphu elomileyo. iidiliya lweso ibekwe ku esityeni lwawo, iswekile exutywe (ekubaleni-2 kg ngeelitha 10 iidiliya). Le mveliso ngenxa wayifulela ngelaphu okanye igozi acocekileyo kwaye ibekwe ibe ngeveki kwindawo efudumeleyo nemnyama. Niwulibale Wort ayikho kuyimfuneko, kungakuhle shukuma rhoqo ngecephe somthi. Ehlabathini ngosuku lwesibini ziya kuqala kuba "ikepusi" ye yintlama, nto leyo ethintela ukubila. Iwayini olufakiweyo lwabiliswa ukuba ngcono kabini okanye kathathu ngemini ixutywe. Kwindawo ethile ngeveki iwayini uqalisa kukhutshwe ivumba uphawu iwayini, kwaye yonke yintlama obuphezu - iimpawu ukuba lixesha lokuba ukuhluza Wort. KuLwelo wathulula ngononophelo kwenye isitya, inyama eseleyo okanye ziphelelwe lixesha ngenxa cheesecloth. Sugar esanda wongezelela ngokubalwa efanayo eekhilogremu 2 ngeelitha 10 ulwelo. juice yomdiliya igalelwe ibhotile yeglasi (ukuya ukugcwalisa ukuya ku-70% ngo ngokomthamo), ukuseka itywina amanzi okanye isikhuseli unyango kunye emngxunyeni. 20 iintsuku umthamo efakiweyo kwindawo emnyama kwaye kufudumele. Ekupheleni kweentsuku 18-22 yokubola iphela aze ajike iwayini izinto inqaba degrees 11-14.

Ngoku, inkqubo kanga izixhobo ukwenziwa.

• Kuyo iwayini ngaphandle yodaka. Kweli nqanaba, sebenzisa i neyanamhlanje olucothayo (ukuya iilitha ezi-3 ngeyure) kunye ml zokuqala 50 distillate obuphalazelwe. Icebo lokucoca ulwelo ayeke utywala xa nqaba iwela ngaphantsi degrees 30. I kubangela yokuqala kweziselo neyanamhlanje bungxengwe ngamanzi 1: 1.
• Le neyanamhlanje lwesibini aphinde enza njengoko kuqala. Ukuze ekugqibeleni afumane umoya esulungekileyo iwayini iyafuneka ukuze amgxothe bayotywe yiwayini, niyalazi once more.
• Kuba distillate neyanamhlanje wesithathu yaboniswa hayi ngaphantsi kwe degrees 45. Ngoku imveliso cognac ifuna ukumnika. Enye ukusebenzisa le emterebhintini imiphanda, enye - oki izikhonkwane. Perfect ukuze oki liqueurs cognac abaminyaka yobudala eyi-50 okanye ngaphezulu, buti sangqa 30-35 cm. Inkunkuma Imveliso, ezifana esisesweni, pine kunye amaxolo, ingalandelwa kumalungiselelo yebranti njenge isiqulatho eliphezulu tannins igrangqa ezinzima.

Ukuba usebenzisa iiphegi oki - kumelwe balungise kwangaphambili. Uyacetyiswa ukuba awugawule ingene ngokwendalo (ukuba kulala phantsi ikhephu nemvula kangangeminyaka eliqela). Izikhonkwane babekwa iinkonkxa ilitha ezintathu, nto leyo izaliswe utywala. Distillate phambi kokuba ezibhotileni bungxengwe ngamanzi ukuba bangene inqaba degrees 42-45. Enye imfihlo silwenza cognac nendlu - ekhupha utywala amanzi ulwelo ayikho turbid. Banks ngezikhonkwane kunye notywala isusiwe kwindawo emnyama epholileyo isiqingatha sonyaka. Ixesha unyamezelo kuchaphazela umgangatho cognac. Inyathelo lokugqibela kumalungiselelo yebranti - caramelization. Kuyimfuneko ukuba ukutshintsha umbala cognac kunye nokunciphisa ukunambitha. Le nkqubo ngamnye, kuxhomekeke kukhetho zakho. I-avareji kungekho grams ngaphezu kwama-50 ilitha 3 yesiselo, citric acid uwathandabuze nganye. Emva caramelization brandy iya kuvuthwa ngesitya evaliweyo iintsuku 7-10. Emva kweli xesha, tywala ukuze ibhotile, lokucoca ngapha umaleko cotton wool. Namhlanje, niyalazi zingathengwa kwimalike kawonkewonke, kunye nokwahluka wabo umxhelo, umzekelo ukuthenga niyalazi eSt Petersburg kunokuba kwivenkile okukhethekile "Pan niyalazi". Kakade ke, uninzi koomatshini esetyenziselwa neyanamhlanje of ahlambe ekhaya, kunye nokuveliswa iziselo ezinxilisayo. Iyunithi kakhulu abangekaphuhli iquka macandelo mabini - le kwaye holdilnik (coil). Xa alembic bathulula feedstock, ngoko itshiswe kwiqondo lobushushu oyifunayo. Xa inkqubo ngokushushubeza kwezinto ekrwada iqala ukuba aphele amaqhezu lula, ezo incitshisiwe kwi coil. niyalazi Modern mayixhotyiswe ezahlukeneyo izisombululo zoyilo zikuvumela ukuba ulawule inkqubo yokucoca ulwelo.