Champagne imakhazikika kwambiri m'miyoyo yathu. Osati kokha ngati zakumwa zosavuta kwa akazi, komanso ngati chizindikiro cha tchuthi: amakondwerera Chaka Chatsopano ndi iye, okwatirana kumene amamwa mu ofesi ya registry, ndipo amathyola botolo la champagne, akuperekeza chombo kupita ku ulendo woyamba. Masiku ano, vinyo wosankha wamaguluwa, omwe anthu ochepa amaganiza za momwe angapangire maluwa.
Kuti apange mpunga, amagwiritsa ntchito mitundu itatu ya mphesa, yotchedwa Pinot Noir, Chardonnay, ndi Pinot Meunier. Zokolola za mphesa popanga champagne zimasonkhanitsidwa ndi manja okha. Pambuyo pake, pamakhala mophweka kwa zipatso.
Komanso, kupanga mphambano kumapezeka "mwambo" kapena "champagne" njira, akatswiri ena amatcha njirayi - "njira yopangira botolo." Njira imeneyi yopanga champagne, ndithudi, imafuna ndalama zambiri komanso zimakhala zovuta kwambiri, koma zotsatira zake zimatsimikizira njira, chifukwa mwa njira iyi mukhoza kupeza vinyo wabwino kwambiri. Sayansi yopanga champagne ndi yotsatira:
- Kuchokera ku madzi omwe amapezeka pambuyo polimbikitsana kupanga mavinyo owuma. Monga lamulo, mowa wodetsedwa mu vinyo wotere ndi wochepa, koma acidity ndi yokwanira.
- Ndiye, malingana ndi zotsatira zofunidwa, winemakers amasakaniza mavinyo mosiyana, kubweretsa maluwa kukhala angwiro. Nthawi zina, maluwa amapangidwa kuchokera ku mtundu umodzi wa mphesa.
- Kusakaniza ndikutumizidwa ku botolo lakuda kwambiri. Komanso limaphatikizapo 'liqueur' yopangira mavitamini, kapena shuga, yisiti ndi vinyo wakale. Kenaka botololo latsekedwa mwamphamvu ndipo laikidwa m'chipinda chapansi pa malo osanjikizika. M'kati mwa botolo, chifukwa cha liqueur yomwe imafalitsidwa, ndondomeko ya fermentation imayambiranso. Chifukwa cha zimenezi, mpweya wa carbon dioxide umamasulidwa. Gasi alibe mpata, choncho imayambitsa mavuto apamwamba mu botolo, motero imadzaza vinyo. Pamene kuthirira kwayandikira, yisiti imayendetsa pamtanda ndi mpweya wa powdery.
Mu mawonekedwe awa, vinyo amasungidwa m'chipinda chapansi pa nyumba kwa nthawi yaitali. Ndili "ukalamba pa sludge" kuti vinyo amadzaza ndi mthunzi wa mkate, mtedza, zakudya zokoma, zomwe ena amatha kuzidziwa.
Pakutha kwa vinyo mu botolo, m'pofunika kuchotsa mpweya womwe umapezeka, ndikusiya vinyo wodzaza ndi carbon dioxide. Iyi ndi njira yotchedwa 'remuage'.
Kodi mungagwiritse ntchito bwanji mpeni?
Champagne ikhoza kupangidwa kunyumba. Chofunika kwambiri chakumwa ichi ndi chidaliro cha zomwe zimagwiritsidwa ntchito. Inde, ndipo sivuta kuphika.
Chitani izi mwa njira ziwiri: zachirengedwe, kukakamiza vinyo kuti azitha kuyendayenda mumabotolo obisika, ndi kupanga, pogwiritsa ntchito carbonic asidi m'mabotolo a vinyo.
Simukusowa kukhala katswiri wodziwa kuti njira yachibadwa ndi yabwino. Ndipo vinyo pa nthawi yomweyo ndi okoma ndi onunkhira. Nanga zimapanga bwanji mpeni? Njira yokonza makina a panyumba ndi ofanana ndi zomwe tafotokozazi. Choyamba, vinyo watsopano amakonzedwa, omwe, atatha kuthirira, vinyo ayenera kuikidwa m'matumba, makamaka kuchokera kumtunda, popeza ali ndi makoma akuluakulu. Mu botolo lirilonse muyenera kutsanulira supuni ya shuga, mukhoza kuponya mphesa zingapo.
Ikani mabotolo mu chipinda chofunda, kumene ayenera kukhala pamalo osasinthasintha. Lembani mabotolo mu malo awa kwa miyezi yambiri. Pambuyo pake, mabotolo omwe ali ndi zakumwa ayenera kumwa ndi khosi pansi, pamalo amenewa phokoso lochokera kumakoma lidzasonkhanitsidwa pa pulagi ndipo lidzachotsedwa mosavuta pamene botolo lidzatsegulidwa. Tsegulani, kuti muchotse mchere, mumasowa mosamala kwambiri. Kupewa kwathunthu kuwonongeka, ndithudi, sikungapambane, koma ziyenera kuchepetsedwa.
Pambuyo pochotsa msuzi, mabotolo ayenera kuledzera ndi vinyo, mwakachetechete atakulungidwa ndi kuponyedwa m'chipinda chozizira kuti akakalamba. Nthawi yochepa yokhala ndi champagne kunyumba ndi miyezi itatu.