Chotupitsa chomwe chimakhala pamwamba pa mphesa ndi kupesa vinyo ndi bowa. (Kalasi ya Ascomycetes, Saccharomycetes ya banja.)
Njira yodziwika bwino yowitsa yisiti ya mowa ndiyomwe idagwiritsidwa ntchito kwambiri kuyambira nthawi zakale. Ku Igupto wakale, ku Babulo wakale, njira yopangira moŵa inayambika. Woyamba kupeza ubale woyambitsa pakati pa kuwira ndi yisiti anali woyambitsa sayansi ya tizilombo toyambitsa matenda, L. Pasteur. Anapereka njira yotsekera yosunga vinyo potenthetsa pa t° 50-60°C. Pambuyo pake, njira imeneyi, yotchedwa pasteurization, yayamba kugwiritsidwa ntchito kwambiri m'magawo osiyanasiyana azakudya.
Choncho recipe:
- Kololani mphesa nyengo youma. Osasamba muzochitika zilizonse. Ngati magulu ena ali akuda, musawagwiritse ntchito.
- Tengani chitsulo chosapanga dzimbiri kapena poto ya enamel. Ziwiya zachitsulo, zamkuwa ndi aluminiyamu ndizosayenera.
- Sankhani mphesa kuchokera kumagulu ndikuphwanya mabulosi aliwonse ndi manja anu. Zipatso zowola, zankhungu ndi zosapsa ziyenera kutayidwa.
- Lembani mphikawo 2/3 wodzaza. Onjezani shuga: kwa malita 10 - 400 g, ndipo ngati mphesa ndi zowawa, ndiye mpaka 1 kg. Sakanizani ndi kutseka chivindikiro.
- Ikani pamalo otentha (22-25 ° C - izi ndi zofunika!) Kwa masiku 6 kuti nayonso mphamvu.
- Tsiku lililonse, onetsetsani kuti mukuyambitsa 2-3 nthawi ndi scoop.
- Pambuyo pa masiku asanu ndi limodzi, patulani madzi ku zipatso - sungani kudzera mu sieve yachitsulo chosapanga dzimbiri kapena muukonde wa nayiloni. Osataya zipatso (onani pansipa).
- Onjezani shuga kumadzi: kwa malita 10 - 200-500 g.
- Thirani madzi mu mitsuko ya galasi ya 10-lita, ndikudzaza 3/4 yodzaza.
- Tsekani mitsukoyo ndi gilovu yachipatala, ndikuboola chala chimodzi mmenemo. Mangani magolovesi mwamphamvu pa mtsuko.
- Valani nayonso mphamvu kwa masabata 3-4. (Kutentha ndi chimodzimodzi - 22-25 ° C). Kuwala kwadzuwa sikoyenera.
- Glovu iyenera kukwezedwa. Ngati wagwa, muyenera kuwonjezera shuga. (Mutha kuchotsa chithovu, kutsanulira madzi mu mbale ina, kuwonjezera shuga, kusakaniza, kutsanulira mmbuyo).
- Pambuyo pa masabata 3-4, vinyo ayenera kuchotsedwa pamatope. Kuti muchite izi, tengani chubu chowonekera cha chakudya cha 2 m kutalika, kuviika mumtsuko wa vinyo woyimirira patebulo, jambulani vinyo kuchokera kumbali ina ya chubu ndi pakamwa panu, ndipo pamene vinyo ayamba kutuluka, tsitsani chubu. mumtsuko wopanda kanthu utaima pansi.
- Muyenera kudzaza mitsuko pamwamba (0,5-1 masentimita mpaka m'mphepete), valani chivindikiro cha nayiloni, ikani magolovesi pamwamba ndikumanga. Kuchepetsa kutentha kwa 15-20 ° C.
- Pakatha mwezi umodzi, mutha kuchotsa dothi kangapo. Mabanki ayenera kudzazidwa pamwamba!
- Pambuyo pake, mukhoza kuwonjezera shuga kuti mulawe ndi kusunga vinyo m'chipinda chapansi pa nyumba, ndikutsanulira mu mitsuko ya 3-lita ndikuyiyika ndi zitsulo zachitsulo kuti zikhale zolimba.
- Mutha kumwa vinyo pakatha miyezi itatu, ndipo makamaka pakatha chaka. Asanayambe kumwa, vinyo ayenera kuchotsedwa pamatope (nthawi zonse padzakhala matope, mosasamala kanthu kuti vinyo wasungidwa kwa zaka zingati), kutsanulira mu mitsuko ya lita 3 pamwamba, ziwiri - pukutani, ndikusiya imodzi kuti mudye. (ngati osachepera theka atsalira mumtsuko, tsanulirani mu theka-lita; muyenera kukhala ndi mpweya wochepa mumtsuko kuposa vinyo). Sungani mufuriji.
- Ichi ndi njira ya vinyo "woyamba" wopangidwa kuchokera ku madzi a mphesa. Kuchokera ku mphesa zotsalira (keke) mukhoza kupanga vinyo "wachiwiri": kuwonjezera madzi (owiritsa), shuga kapena kupanikizana (zabwino, osati zowonongeka), kapena zipatso zomwe zili mu kugwa: viburnum, kapena sea buckthorn, kapena chokeberry, nthaka. pa chophatikizira, kapena hawthorn (nthaka ya hawthorn ndi madzi - mulibe chinyezi pang'ono), kapena yophika (yofunikira) mitengo ya elderberry (herbaceous elderberry ndi yapoizoni), kapena mazira akuda, kapena ma currants aiwisi, raspberries, sitiroberi ndi shuga, kapena akanadulidwa quince, maapulo, mapeyala etc. Onse owonjezera ayenera kukhala firiji. Ndikofunikira kuti pakhale asidi wokwanira, apo ayi vinyo adzafufuma bwino (mwachitsanzo, kuwonjezera viburnum, kapena currant, kapena nyanja buckthorn ku phulusa lamapiri, hawthorn, elderberry). Njira yonseyi ikubwerezedwa mofanana ndi kukonzekera vinyo "woyamba". (Ngati ifufuma mofulumira kwambiri, mukhoza kuchepetsa kutentha mpaka 20-22 ° C).
Kuti mupange vinyo mudzafunika masiku 6 mkati mwa miyezi 2-2,5:
1. Tsiku loyamba - kusonkhanitsa mphesa.
2. 2 tsiku - kuphwanya mphesa.
3. ~ tsiku la 7-8 - alekanitse madzi ku zipatso, ikani vinyo "woyamba" pa fermentation mu mitsuko ya 10-lita, onjezerani zowonjezera ku vinyo "wachiwiri".
4. ~ 13-14th tsiku - alekanitse vinyo "wachiwiri" ku pomace ndikuyika pa fermentation mu mitsuko ya 10-lita.
5. ~ tsiku la 35-40 - chotsani vinyo "woyamba" ndi "wachiwiri" pamatope (mitsuko ya 10-lita yodzaza).
6. ~ Tsiku la 60-70 - chotsani vinyo "woyamba" ndi "wachiwiri" pamatope, kutsanulira mu mitsuko ya 3-lita ndikuyika m'chipinda chapansi pa nyumba.