ʻO ka ʻawaʻawa a me ka astringent ʻelua ʻano ʻono o ka waina.ʻO ka waika mai nā meaʻawaʻawa organik i loko o ka waina, aʻo kaʻono astringent mai nā tannins i loko o ka waina.
1. No ke aha i awaawa ai ka waina?
ʻO ka waikawa o ka waina e loaʻa mai i nā ʻano mea like ʻole i loko o ka waina, me nā waikawa kūlohelohe e like me Tartaric Acid a me Malic Acid, i ʻoi aku ka hoʻonāukiuki, a me ka Succinic Acid a me ka Citric Acid (Succinic Acid) Citric Acid), a me ka ʻakika lactic palupalu. Lactic Acid).
He aha nā mea e pili ana i ka waikawa waina?
Hoʻopili ʻia ke kiʻekiʻe o ka waikawa waina e nā ʻano o nā ʻano waina waina, ke aniau o ka wahi hana a me ke kaʻina hana brewing.ʻO nā waina i hana ʻia mai nā ʻano hua waina ʻokoʻa he ʻokoʻa nā ʻakika.No laila, pono nā mea kūʻai aku e koho i nā waina me nā waikawa like ʻole e like me kā lākou ʻono ponoʻī i ke kūʻai ʻana i ka waina.No ka laʻana, ma waena o nā ʻano hua waina keʻokeʻo, ʻo Riesling, Chenin Blanc a me Sauvignon Blanc ka nui o ka acidity, ʻoiai ʻo Viognier a me Gewurztraminer he haʻahaʻa haʻahaʻa;, ʻO nā ʻano hua waina ʻulaʻula Italia e like me Nebbiolo a i ʻole Barbera he kiʻekiʻe loa i ka acidity, ʻoiai nā ʻano hua waina mai nā wahi mahana e like me Grenache he haʻahaʻa loa i ka acidity.
ʻO ke aniau o kahi ʻāina ulu waina e pili pū ana i ka ʻakika o ka waina.E lawe iā Chardonnay i laʻana.ʻO nā waina mai ke anuanu ʻo Burgundy Chablis ka maʻamau, ʻoi aku ka ʻakika, ʻoi aku ka nui o ka waiʻona, ʻoiai ʻo nā waina mai ka ʻāina mahana o Kaleponi he liʻiliʻi ka waikawa.ʻoi aku ka haʻahaʻa a me ka palupalu.
Ma waho aʻe o nā kumu kūlohelohe i luna, pili pū ke kiʻekiʻe o ka waiʻona waina i ke kaʻina hana waina.Inā hoʻohana ka mea hana waina i ka malolactic fermentation (Malolactic Fermentation), e hoʻololi ʻia ka ʻakika malic ʻoi i loko o ka waina i ʻakika lactic palupalu, a e emi pū ana ka ʻakika holoʻokoʻa o ka waina.
Acid, he aha ka hana nui?
ʻO ka acidity ka ʻuhane o ka waina, kahi e hōʻike ai kēlā me kēia waina i ka ikaika ikaika.ʻO ka mea mua, hiki i ka waikawa ke mālama a pale i ka bacteria, a kākoʻo i ka ʻelemakule o ka waina;Ua like ia me ka preservative, hiki ke hoʻolohi i ka nui o ka oxidation o ka waina, ke kaulike i ka microbiome, ke kāohi i ka ulu ʻana o nā maʻi bacteria, a pēlā e kōkua ai i ka ʻelemakule.
ʻO ka lua, hiki i ka waikawa ke kaulike i ka ʻono;inā haʻahaʻa loa ka ʻakika, e monotonous a ʻeha ka waina, a inā kiʻekiʻe ka ʻakika, e uhi ia i ka ʻono a me ke ʻano o ka waina, e ʻoi aku ka ʻono o ka waina, a hiki i ka acidity kūpono ke lawe mai i ka hou. a me ka crispness i ka waina.Hoʻoulu pū ia i nā mea ʻono e ʻike maikaʻi i ke ʻano a me ka ʻono o ka waina.
ʻO ka hope, mālama pū ka waikawa i ke kala o ka waina ʻulaʻula;ma ka laulā, ʻoi aku ka kiʻekiʻe o ka ʻakika o ka waina, ʻoi aku ka paʻa o ke kala a me ka hohonu o ke kala ʻulaʻula.
2. Astringency i ka waina
No ka mea ua hana ʻia ka waina mai ka hua waina a i ʻole ka wai waina, pili pū nā tannins i ka waina me ka hua waina ponoʻī.Pololei, ʻo ka tannin kahi metabolite lua i loaʻa i ka haku ʻana o nā mea kanu (nā ʻili waina, nā hua waina, nā kumu waina, etc.).
ʻO nā mea i kapa ʻia nā metabolites lua e pili ana i kekahi mau mea waiwai ʻaʻole pono no ke ola ʻana a i ʻole ka ulu ʻana o ka mea kanu, akā he mau huahana i ke alo o ke koʻikoʻi o waho, ʻo ka hapa nui o ia mau mea he hopena pale i ka mea kanu ponoʻī.Hōʻike ʻia kēia hopena i loko o nā tannins, e pili ana i kā lākou mau mea antibacterial a me nā waiwai antioxidant, a loaʻa nō hoʻi i kahi hopena pale biological i nā holoholona liʻiliʻi e hoʻopilikia i nā mea kanu.
Inā ʻaʻohe tannins i loko o ka waina
ʻO ka astringency i lawe ʻia e ka waina i ka waha ma muli o nā tannins, a ʻo kēia astringency e hoʻāla pinepine ai i kahi ʻano ʻono ʻē aʻe - ka ʻawaʻawa.No ka mea ʻaʻole maikaʻi ka waiwai, no ke aha e kānana ʻole ai i nā tannin a pau mai ka waina?ʻO kēia no ka mea he mea koʻikoʻi ka lōʻihi o ka oxidative o nā tannins i ka hiki o ka waina ke ʻelemakule.ʻO kahi hue waina ʻulaʻula kiʻekiʻe me nā tannins kūlohelohe i kahi ʻano kūlike hiki ke komo mālie i ka wā inu maikaʻi loa ma hope o kekahi mau makahiki a i ʻole mau makahiki.
ʻOiaʻiʻo, inā ʻaʻole ʻoe makemake i ka waina ʻulaʻula astringent me nā tannins, hiki iā ʻoe ke koho e inu i ka waina keʻokeʻo.No ka mea, i ke kaʻina hana o ka waina keʻokeʻo, e koho nā mea hana waina i kahi kaʻina brewing i kaulana i ka poʻe i kamaʻāina ʻole i ka waina ʻulaʻula-ka paʻi mua a me ka kānana a laila ferment, ʻo ia hoʻi, kokoke e hoʻohana i nā ʻāpana o ka pulp hua waina e ʻai ai nā kānaka. e hoohua i ka waina.
mahalo i nā tannins
ʻAʻole like me ke kaʻina hana ʻana o ka waina keʻokeʻo, ʻoki ʻia ka wai me nā mea ʻawaʻawa ma hope o ka pau ʻana o ka fermentation i ka wā o ke kaʻina hana o ka waina ʻulaʻula.ʻO ka maceration i ka wā o ka fermentation ma ka ʻili e unuhi i nā tannins mai nā ʻili i loko o ka wai, me nā puaʻa e hāʻawi i ka waina i kona ʻulaʻula.ʻOiai he mea ʻono ka tannin e pono e hoʻololi ʻia i ka poʻe ʻaʻohe kuʻuna o ka inu ʻana i ka waina ʻulaʻula, akā no ka poʻe e inu mau i ka waina ʻulaʻula, ʻo kēia ʻano mea ʻawaʻawa ʻole, ʻaʻohe pōʻino a olakino hoʻi he mea waiwai nui no ka antioxidant. waina.Ua hoʻokumu ʻia ke kāʻei, ʻo ia hoʻi, ʻaʻole e pau ka mahalo ʻono i ka leʻaleʻa koke o ka ʻahaʻaina.Ma kahi pae hoʻomaha, lawe pū nā tannins i ka waha i kahi ʻano kūʻē frictional e hōʻike ana i ka wā e hiki mai ana a lōʻihi no ka manawa lōʻihi-ma hope o ka oxidation lohi a me ka hui ʻana, hiki ke manaʻo ʻia ka ʻono e hoʻomaikaʻi ʻia i kahi pae kiʻekiʻe.
Ma waho aʻe o ka ʻike a me ke ʻano o ka tannin ponoʻī, inā pili ka tannin me nā mea waiwai ʻē aʻe i loko o ka waina, he hōʻailona koʻikoʻi ia no ka hoʻoholo ʻana i ka waiwai o ka tannin.No ka laʻana, he mea nui ke kaulike ma waena o nā tannins a me nā waikawa.ʻO ka tannin maʻiʻo o ka waina ʻulaʻula e like pono me ka acidity o ka waina, a pono e lawa nā hua e kākoʻo ai, i mea e loaʻa ai ke kaulike kūpono.
Ka manawa hoʻouna: Mar-13-2023