Haɓaka kwalaben ruwan inabi

Gilashin inabi tare da nau'i daban-daban da launuka ba kawai sun ƙunshi ruwan inabi mai dadi ba, amma har ma sun bayyana mana bayanai da yawa game da ruwan inabi daga gefe.

Kafin mu yi magana game da ci gaban kwalaben giya, bari mu ɗan tattauna tarihin ci gaban dukan shekaru dubu tara na jan giya. Giyar da aka gano a Iran kimanin 5400 BC ana ɗaukarsa ɗaya daga cikin giyar da aka fara girka a duniya, amma ganowar. na giya a cikin rugujewar Jiahu a Henan ya sake rubuta wannan rikodin.Binciken da aka yi a halin yanzu ya nuna cewa, tarihin noman shinkafa na kasar Sin ya wuce shekaru 1000 fiye da na kasashen waje.Wato, shafin Jiahu, wani muhimmin wuri a farkon zamanin Neolithic a kasar Sin, shi ma wani taron bita ne na farko a duniya.Bayan nazarin sinadarai na laka da ke bangon ciki na tukwane da aka tono a wurin Jiahu, an gano cewa a lokacin mutane kan yi hadaddiyar giyar shinkafa da zuma da ruwan inabi, sannan kuma suna ajiye su a cikin tukwane.A Isra'ila. Jojiya, Armeniya, Iran da sauran ƙasashe, an gano wani nau'i na manyan kayan aikin tukwane daga 4000 BC.A lokacin, mutane sun yi amfani da waɗannan kayan aikin da aka binne don yin giya;Har wa yau, Jojiya har yanzu tana amfani da kwantena a cikin ƙasa don yin giya, wanda galibi ana kiransa KVEVRI. A kan plaque na tsohuwar Girkanci Pilos daga 1500 zuwa 1200 BC, yawancin bayanai game da kurangar inabi da ruwan inabi galibi ana rubuta su cikin haruffan layi na aji B. (tsohon Girkanci).

121 BC ana kiranta shekarar Opimian, wanda ke nufin shekarar ruwan inabi mafi kyau a zamanin zinariya na tsohuwar Roma.An ce har yanzu ana iya shan wannan ruwan inabi bayan shekaru 100. A cikin 77, Pliny the Elder, marubucin encyclopedic a zamanin d Roma, ya rubuta shahararrun kalmomin "Vino Veritas" da "A cikin Wine Akwai Gaskiya" a cikin littafinsa "Tarihin Halitta". ".

A cikin karni na 15-16, ana shayar da ruwan inabi a cikin tukwane a cikin tukwane sannan kuma a sake yin fermented don samar da kumfa;Wannan salon Cremant shine samfurin ruwan inabi na Faransanci mai kyalli da kuma cider na Ingilishi. A ƙarshen karni na 16, don hana ruwan inabi daga lalacewa a lokacin sufuri mai nisa, mutane gabaɗaya sun tsawaita rayuwarsa ta hanyar ƙara barasa (hanyar ƙarfafawa).Tun daga wannan lokacin, an yi shahararrun ruwan inabi irin su Port, Sherry, Madeira da Marsala ta wannan hanya. A cikin karni na 17, don mafi kyawun adana Porter, Portuguese ta zama ƙasa ta farko da ta fara yada ruwan inabi mai gilashi, wanda aka yi wahayi zuwa gare su biyu. kwalban giyan kunne da aka rubuta a cikin tarihin tarihi.Abin baƙin ciki shine, kwalbar gilashin a lokacin ba za a iya sanya shi a tsaye kawai ba, don haka madaidaicin katako yana da sauƙi a fashe saboda bushewa, don haka ya rasa tasirin rufewa.

A Bordeaux, 1949 shekara ce mai kyau sosai, wadda kuma ake kira Vintage of the Century. A cikin 1964, an haifi buhunan inabi na farko a duniya. An gudanar da nunin giya na farko a duniya a 1967 a Verona. , Italiya.A cikin shekarar 1978, Robert Parker, babban mai sukar ruwan inabi a duniya, ya kafa mujallar Wine Advocate a hukumance, kuma tsarin alamar sa ɗari ya zama muhimmiyar mahimmanci. don masu amfani da su saya ruwan inabi.Tun daga wannan lokacin, 1982 ya zama juyi ga kyawawan nasarorin Parker.

A shekara ta 2000, Faransa ta zama mafi girma a duniya wajen samar da ruwan inabi, sai Italiya. A cikin 2010, Cabernet Sauvignon ya zama nau'in inabin da aka fi shuka a duniya.

Bayan gabatar da ci gaban jan giya, bari muyi magana game da ci gaban kwalabe na ruwan inabi.Magabacin kwalban gilashin shine tukunyar tukwane ko jirgin ruwa.Yana da wuya a yi tunanin yadda mutanen zamanin dā suka zubar da gilasai na giya da tukwane masu tauri.

A gaskiya ma, an gano gilashi kuma an yi amfani da shi tun farkon zamanin Romawa, amma kayan gilashin a lokacin suna da matukar daraja kuma ba kasafai ba, wanda ke da wuyar ƙirƙira kuma mai rauni.A wannan lokacin, masu daraja suna la'akari da wuyar samun gilashi a matsayin babban matsayi, kuma wani lokacin ma suna nannade shi da zinariya.Sai ya zama abin da Yamma ke takawa ba zinare ne da aka ɗora shi da Jad ba, zinare ne da aka ɗora da “gilashi”!Idan muka yi amfani da kwantena gilashi don ɗaukar ruwan inabi, yana da ban mamaki kamar kwalabe da aka yi da lu'u-lu'u.

An dauki ruwan inabin da aka gano a Iran kimanin shekara ta 5400 kafin haihuwar Annabi Isa a matsayin daya daga cikin giyar da aka fara nomawa a duniya, amma gano giyar a rugujewar Jiahu a Henan ya sake rubuta wannan tarihin.Binciken da aka yi a halin yanzu ya nuna cewa, tarihin noman shinkafa na kasar Sin ya wuce shekaru 1000 fiye da na kasashen waje.Wato, shafin Jiahu, wani muhimmin wuri a farkon zamanin Neolithic a kasar Sin, shi ma wani taron bita ne na farko a duniya.Bayan nazarin sinadarai na laka da ke bangon ciki na tukwane da aka tono a wurin Jiahu, an gano cewa a lokacin mutane za su yi hadaddiyar giyar shinkafa da zuma da ruwan inabi, sannan kuma a ajiye su a cikin tukwane. karni na sha bakwai, lokacin da aka gano kwal.The thermal yadda ya dace da gawayi ne mafi girma fiye da na shinkafa bambaro da bambaro, da kuma harshen zafin jiki iya sauƙi isa fiye da 1000 ℃, don haka da tsari kudin na ƙirƙira gilashin zama ƙasa da ƙasa.Amma har yanzu kwalaben gilashin abubuwa ne da ba kasafai ake ganin su ba waɗanda manyan aji za su iya gani a farkon farko.(Ina so in ɗauki kwalabe da yawa na giya a cikin ƙarni na 17 don musanya wasu pimples na zinariya!) A lokacin, ana sayar da giya da yawa.Mutanen da ke da kyakkyawan yanayin tattalin arziki na iya samun kwalbar gilashin kakanni.Duk lokacin da suke so su sha, sai su ɗauki kwalaben da ba kowa, suka tafi titi don su sami cent 20 na giya!

An kafa kwalabe na farko na gilashi ta hanyar busawa ta hannu, don haka kwalban za ta sami babban bazuwar a cikin sifa da iya aiki tare da ƙwarewar fasaha da mahimmancin ƙarfin kowane mai yin kwalban.Daidai ne saboda girman kwalabe ba za a iya haɗuwa ba.Na dogon lokaci, ba a ba da izinin sayar da giya a cikin kwalabe ba, wanda zai haifar da ma'amala mara kyau. A baya, lokacin busa kwalabe, muna buƙatar haɗin gwiwa biyu.Mutum ya tsoma ƙarshen bututu mai tsayi mai tsayi mai tsayi a cikin maganin gilashin mai zafi kuma ya hura maganin a cikin tsari.Mataimakin yana sarrafa canjin ƙira a ɗayan gefen.Kayayyakin da aka gama gamawa da ke fitowa daga irin wannan har yanzu suna buƙatar tushe, ko kuma suna buƙatar mutane biyu don haɗin gwiwa.Wani mutum yana amfani da sandar ƙarfe mai jure zafi don riƙe ƙasan samfuran da aka gama da su, ɗayan kuma yana jujjuya jikin kwalbar yayin da yake sanya gindin kwalbar ya samar da tushe iri ɗaya kuma daidai.Siffar kwalba ta asali tana da ƙasa kuma mai sauƙi, wanda shine sakamakon ƙarfin centrifugal lokacin da aka busa kwalbar da juyawa.

Tun daga karni na 17, siffar kwalbar ta canza sosai a cikin shekaru 200 masu zuwa.Siffar kwalbar ta canza daga gajeriyar albasa zuwa ginshiƙi mai ban sha'awa.A takaice dai, daya daga cikin dalilan shine samar da ruwan inabi ya karu a hankali, kuma ana iya adana ruwan inabi a cikin kwalabe.A lokacin ajiya, an gano cewa waɗannan ɓangarorin ɓangarorin sun mamaye wani yanki mai girma kuma ba su dace da adanawa ba, kuma ana buƙatar haɓaka siffar su;Na biyu, a hankali mutane sun gano cewa ruwan inabin da aka ajiye a cikin kwalbar zai fi ruwan inabin da aka dafa shi, wanda shine nau'in amfrayo na ka'idar "ruwan inabi" na zamani.Ajiye a cikin kwalban ya zama yanayi, don haka siffar kwalban ya kamata ya yi aiki don dacewa da wuri mai dacewa da sararin samaniya.

A lokacin busa kwalban gilashin, ƙarar ya dogara ne akan mahimmancin ƙarfin busa kwalban.Kafin shekarun 1970, yawan kwalabe na giya ya bambanta daga 650 ml zuwa 850 ml.Burgundy da kwalabe na shampagne gabaɗaya manya ne, yayin da sherry da sauran kwalaben giya masu ƙarfi galibi kanana ne.Sai a cikin 1970s ne Tarayyar Turai ta haɗa yawan kwalabe na ruwan inabi, wanda aka maye gurbinsu da 750ml. A cikin tarihi, yawan kwalabe na giya ba daidai ba ne.Har zuwa 1970s, Ƙungiyar Turai ta saita girman daidaitattun kwalabe na ruwan inabi a matsayin 750ml don inganta daidaito.A halin yanzu, 750 ml daidaitattun kwalabe ana karɓa gabaɗaya a duniya.Kafin wannan, kwalabe na Burgundy da Champagne sun fi na Bordeaux girma kaɗan, yayin da kwalabe na sherry yawanci ƙanana ne fiye da na Bordeaux.A halin yanzu, daidaitaccen kwalban wasu ƙasashe shine 500ml.Misali, ruwan inabi mai zaki na Hungarian Tokai yana cika a cikin kwalabe 500ml.Baya ga kwalabe na yau da kullun, akwai kwalabe ƙarami ko girma fiye da kwalabe.

Kodayake kwalabe na yau da kullun da aka saba amfani da su sune 750ml, akwai wasu bambance-bambance a cikin bayanin da girman kwalabe na sauran iyakoki tsakanin Bordeaux da Champagne.

Kodayake yawan kwalabe na ruwan inabi yana da haɗin kai, siffofin jikinsu sun bambanta, sau da yawa suna wakiltar al'adar kowane yanki.Ana nuna sifofin kwalban na adadi na gama gari da yawa a cikin adadi.Don haka, kar a yi watsi da bayanin da nau'in kwalbar ya bayar, wanda galibi yakan zama alamar asalin ruwan inabi.Alal misali, a cikin ƙasashen Sabuwar Duniya, ana sanya ruwan inabi daga Pinot Noir da Chardonnay a cikin kwalabe na Burgundy kamar asali;Hakazalika, yawancin Cabernet Sauvignon na duniya da Merlot busassun ruwan inabi sun cika a cikin kwalabe na Bordeaux.

Siffar kwalbar wani lokaci alamar salo ce: Za a iya yin busasshen ja na Rioja tare da Tempranillo ko Kohena.Idan akwai ƙarin Tempranillo a cikin kwalbar, masana'antun sukan yi amfani da sifofin kwalban kama da Bordeaux don fassara halayensa masu ƙarfi da ƙarfi.Idan akwai ƙarin Gerberas, sun fi son yin amfani da sifofin kwalban Burgundy don bayyana halaye masu laushi da taushi.

Ganin a nan, a matsayin mutanen farar fata waɗanda tun asali suke sha’awar giya, tabbas sun suma sau da yawa.Domin wari da ɗanɗanon ruwan inabi suna buƙatar wasu buƙatu don ma'anar wari da ɗanɗano, wanda ke buƙatar dogon lokaci na koyo da hazaka ga mafari.Amma kada ku damu, ba za mu yi magana game da "matsayi" na ƙanshin ƙanshi da kuma gane ruwan inabi ba.A yau, muna gabatar da rookie matakin-shigarwa dole ne ya SAMU busassun kaya da sauri!Wato don gano giya daga siffar kwalban!Hankali: Baya ga rawar ajiya da kwalabe na giya kuma suna da wani tasiri akan ingancin ruwan inabi.Wadannan sune shahararrun nau'ikan kwalabe na giya:

1.Bordeaux kwalban

kwalban Bordeaux madaidaiciya kafadu.kwalabe na launi daban-daban sun ƙunshi nau'ikan giya daban-daban.kwalabe na Bordeaux suna da sassan layi, faffadan kafadu, da launuka uku: kore mai duhu, kore mai haske, da mara launi: ja busassun ja a cikin kwalabe masu duhu, busassun fari a cikin kwalabe masu haske, da farin farin cikin farin kwalabe. Yawancin masu sayar da giya a cikin ƙasashen Sabuwar Duniya suna amfani da su don riƙe ruwan inabi na Bordeaux gauraye, sannan kuma ana amfani da giya na Italiyanci irin su Chianti don riƙe kwalabe na Bordeaux.

The na kowa kwalban siffar Bordeaux kwalban, tare da fadi da kafada da cylindrical jiki, sa laka wuya a zuba fitar. Biyu giya tare da high samar da tallace-tallace girma a duniya, Cabernet Sauvignon da Merlot, duk amfani da Bordeaux kwalabe.A Italiya, ana kuma amfani da kwalbar sosai, kamar ruwan inabin Chianti na zamani.

Kamar yadda irin wannan kwalban ruwan inabi ya zama ruwan dare kuma mai sauƙin kwalabe, adanawa da jigilar kaya, masu shayarwa suna son shi sosai.

2.Burgundy kwalban

Burgundy kwalban shine mafi mashahuri kuma mafi yawan amfani da kwalban giya banda kwalban Bordeaux.Burgundy kwalban kuma ake kira slant kafada kwalban.Layin kafadarsa yana da santsi, jikin kwalbar zagaye ne, kuma jikin kwalbar yana da kauri da kauri.An fi amfani da kwalban Burgundy don riƙe Pinot Noir, ko jan giya mai kama da Pinot Noir, da kuma ruwan inabi na Chardonnay.Ya kamata a lura da cewa irin wannan nau'in kwalban kafada mai diagonal wanda ya shahara a cikin Rhone Valley na Faransa kuma yana da irin wannan siffar kamar kwalban Burgundian, amma jikin kwalban ya dan kadan sama, wuyansa ya fi siriri, kuma yawanci kwalban yana ambura. Oblique kafada da madaidaiciyar siffar jiki suna tunatar da mutane tsofaffin mazan Turai.Jikin kwalba yana da ma'ana mai ƙarfi na daidaitawa, ƙunƙuntacciyar kafada, jiki mai zagaye da fadi, da tsagi a ƙasa.Giyayen da ke cikin kwalabe na Burgundy sune Chardonnay da Pinot Noir daga ƙasashen Sabuwar Duniya.Wasu cikakken ruwan inabi, irin su Barolo a Italiya, suna amfani da kwalabe na Burgundy.

3.Alsace kwalbar

Slim kuma siriri, kamar faransa mai farin gashi tare da adadi mai kyau.Kwalbar da ke cikin wannan siffa tana da launuka biyu.Koren jiki ana kiransa kwalbar Alsace, kuma jikin launin ruwan kasa shine kwalbar Rhine, kuma babu tsagi a kasa!Giyar da ke cikin wannan nau'in kwalban ruwan inabi yana da ɗanɗano daban-daban, kama daga busassun bushewa zuwa busasshiyar bushewa zuwa mai daɗi, wanda kawai alamar giya za a iya gano shi.

4.Champagne kwalban

Faɗin jiki tare da ƙwanƙwasa kafadu yana kama da na kwalban Burgundian, amma ya fi girma, kamar mai gadi.Ƙarshen kwalban yawanci yana da zurfin ciki, wanda shine tsayayya da babban matsin lamba da tsarin carbonization ya haifar a cikin kwalban shampagne.Asalin ruwan inabi mai kyalli yana cike a cikin wannan kwalabe, saboda wannan ƙirar na iya jure babban matsin lamba a cikin ruwan inabi mai kyalli.

Yawancin kwalabe na giya na zamani suna da launuka masu duhu, saboda yanayin duhu zai kauce wa tasirin haske akan ingancin ruwan inabi.Amma ka san cewa dalilin da ya sa kwalaben gilashin ke da launi a farkon shi ne kawai sakamakon rashin taimako da mutane ba za su iya cire dattin da ke cikin gilashin ba.Amma akwai kuma misalan kwalabe masu haske, kamar mafi yawan ruwan hoda mai haske, don ku iya ganinta kafin buɗe kwalban.Yanzu ana adana ruwan inabi da ba ya buƙatar adanawa a cikin kwalabe marasa launi, yayin da za a iya amfani da kwalabe masu launi don adana tsofaffin giya.

Saboda yanayin zafin gilashin jabun a yankuna daban-daban, kwalabe a yawancin yankuna suna nuna launi daban-daban.Ana iya samun kwalabe na launin ruwan kasa a wasu yankuna, kamar Italiya da Rhineland a Jamus.A da, launukan kwalaben na Jamus Rhineland da Moselle sun bambanta sosai.Rhineland ya kasance yana da launin ruwan kasa yayin da Moselle ya kasance kore.Amma yanzu da yawan masu sayar da giya na Jamus suna amfani da koren kwalabe don tattara giyar su, saboda kore ya fi kyau?Wataƙila haka! A cikin 'yan shekarun nan, an soyayyen wani launi, wato, "launi leaf".Wannan launi ne tsakanin rawaya da kore.Ya fara bayyana akan marufi na Burgundy's Chardonnay farin giya.Tare da Chardonnay da ke tafiya a duniya, distilleries a wasu yankuna kuma suna amfani da wannan matattun launi don tattara ruwan inabi.

Ina fatan wannan labarin zai iya taimaka muku fahimtar tarihin jan giya da ci gaban kwalabe na ruwan inabi