Yadda Ake Yin Champagne Mataki da Mataki: Jagora Mai Cikakken Bayani

Champagne na sananne, wain mai haske da aka yi da méthode champenoise. Wannan hanya ta yin shi tana da jinkiri kuma tana biye da dokoki da yawa. An yi shi kusan yadda aka saba tun daga karni na 17. Yin champagne yana farawa da zaɓar inabi da hannu. Yana zuwa har zuwa sanya kankara ta ƙarshe a cikin kwalba. Za mu duba kowane ƙaramin mataki na yin gaske champagne. Za ku ga abin da ya sa ya zama na musamman da dalilin da yasa mutane ke jin daɗin shi a duniya.

Mahimman Abubuwa

• Tsarin samar da Champagne yawanci yana ɗaukar tsakanin watanni 15 da shekaru 3, dangane da nau'in ruwan inabi.
• Nau'ikan inabi guda uku da aka fi amfani da su a Champagne sune nau'ikan inabi masu baƙar fata, ciki har da pinot noir da pinot meunier, da inabin chardonnay fari.
• Samar da Champagne yana haɗa da wani tsarin fermentation na biyu wanda ke ɗaukar makonni 1-3 kuma yana haifar da giya da carbon dioxide da aka samar a cikin kwalban, yana ƙirƙirar bubbles na Champagne na musamman.
• Riddling, wani tsari don cire ƙwayoyin yeast marasa rai da saura daga ruwan inabi, yana haɗa da juyawa kwalban a kusurwar digiri 75 lokaci-lokaci.
• Disgorgement shine mataki na ƙarshe a cikin samar da Champagne inda ake cire saura yeast daga kwalban ta hanyar daskarewa.

Gabatarwa

Champagne yana da alama, yana wakiltar farin ciki da jin daɗi. Wani ruwan inabi ne mai haske da aka yi murna da bubbles masu haske, dandano mai kyau, da kyawawan halaye. An yi shi ta hanyar gargajiya méthode champenoise, tsarin sa yana da daidaito da tarihi.

Champagne: Wani Sha da aka Yi Murna da Shi

Champagne yana zuwa daga yankin Champagne na Faransa. Kasa da yanayin wannan yanki suna da mahimmanci ga dandanon sa na musamman. Tsarin na musamman, wanda aka sani da méthode champenoise, jerin matakai ne masu kulawa da ke sa champagne ta bambanta daga sauran ruwan inabi masu haske.

Tsarin Gargajiya na Méthode Champenoise

Yin champagne yana biye da tsari mai tsauri, wanda aka dade ana yi. Ba a canza shi sosai tun daga karni na 17. Wannan tsarin shine abin da ke sa champagne ta zama ta musamman, ba kamar kowanne ruwan inabi mai haske ba.

Keɓantaccen Samun Champagne

Champagne yana da murnar yadda ake yin sa, tare da yankin da aka yi shi. Inabi ana zaɓar su da hannu, kuma ruwan inabin yana tsufa a cikin dakin chalk. Kowane daki-daki an tsara shi don ƙirƙirar ruwan inabi mai inganci da dandano.

Aikin Gonaki da Cire Inabi

Hanyar champagne tana farawa a gonakin inabi. Inabi ana kula da su sosai a shekara. A lokacin bazara, suna yanke da cire buds don kiyaye ganyen lafiya. Wannan matakin yana taimakawa tabbatar da cewa inabin suna samun abinci daidai.

Yayinda zafi ke zuwa, inabin suna fara canza launi. Wannan shine matakin veraison. Yanzu, suna haɓaka haɗin da ya dace na zaki da tsami.

Yanke da Cire Buds

A lokacin bazara, lokaci ne na yanke da cire buds. Wannan mataki yana da mahimmanci don girma inabin champagne masu inganci. Yana hana ganyen girma da sauri kuma yana tabbatar da cewa abinci yana yaduwa da kyau.

Veraison da Girman Inabi

A lokacin zafi, inabin champagne suna canza launi. Wannan shine matakin veraison. Suna fara samun zaki da tsami daidai. Wannan mataki yana da mahimmanci don yin champagne mai kyau.

Cire Inabi da Hannu

Tsakanin Agusta da Oktoba, lokacin da inabin suka dace, ana zaɓar su da hannu. Wannan tsari yana da wajibi bisa ga dokokin Champagne AOC. Zaɓar da hannu yana nufin kawai mafi kyawun inabi ne aka yi amfani da su don champagne.

Matsewa

Da zarar an zaɓi inabi, suna wucewa ta hanyar matsewa mai sauri, mai laushi. Wannan matsewa tana fitar da ruwan inabi mai haske, mai ɗanɗano - wanda aka kira cuvée. cuvée shine babban ɓangaren ruwan inabin, wanda aka raba daga taille. taille shine ruwan inabin da ba shi da acid sosai da zaki, wanda aka samu a ƙarshen matsewa.

Cuvée da Taille

Wannan mataki yana da mahimmanci don kiyaye ingancin inabi. Idan an jinkirta matsewa ko an yi shi da karfi, za a iya rasa dandano. Ana amfani da matsewa na musamman kamar kwandon coquard na gargajiya ko matsewa na pneumatic. Suna matsewa da laushi don kiyaye kyawawan halayen inabin.

Kiyaye Ingancin Inabi

Matse inabin da kyau yana da mahimmanci a cikin yin champagne. Yana fara tsarin kafin fermentation da haɗawa. Ta hanyar matse cuvée da laushi da raba shi daga taille, sabo da dandano suna kasancewa. Wannan shine mataki na farko don yin ruwan inabi mai haske mai kyau.

Fermentation na Giya

Da zarar an matse inabin, ruwan inabin yana shiga cikin tankunan ƙarfe na bakin ciki don fermentation na farko. Ana ƙara yeast don canza sugars na halitta na inabin zuwa giya. Wannan yana nuna farawa na tafiya daga inabi mai kyau zuwa ruwan inabi, yana gina tushe don halayen bubbly na shahara.

Tankunan Karfe na Bakin Ciki

Tankunan ƙarfe na bakin ciki suna da mahimmanci a wannan matakin tun suna ba da cikakken sarrafa zafi. Wannan yana tabbatar da cewa masu yin ruwan inabi za su iya kiyaye fermentation daidai. Suna yin wannan don kiyaye ruwan inabin cike da asalin dandano da kamshin inabin. Wannan hanyar tana taimakawa kowanne kwalban champagne daga wannan gidan ruwan inabi ya zama da kyau kamar na ƙarshe.

Malolactic Fermentation

Wasu masu yin champagne suna ɗaukar mataki na ƙarin wanda aka kira malolactic fermentation. A nan, ƙwayoyin cuta na musamman suna canza acidic malic acid na inabin zuwa lactic acid mai laushi. Wannan na iya sa champagne ta zama mai ɗanɗano mai kyau da kamshi na 'ya'yan itace, yana shafar salon ƙarshe. Duk da haka, zaɓin malolactic fermentation yana da mahimmanci ga masu yin ruwan inabi.

Haɗawa

Kusan watanni 5 bayan zaɓar inabin, masu yin ruwan inabi suna fara haɗawa. Suna haɗa ruwan inabi daga gonaki daban-daban, shekaru, da nau'ikan inabi. Wannan mataki yana nufin yin champagne ta zama daidai. Cellar Master yana taka muhimmiyar rawa, yana amfani da iliminsa na yankin da inabi.

Gonaki, Shekaru, da Nau'ikan Inabi

Haɗawa Chardonnay, Pinot Noir, da Pinot Meunier yana ƙirƙirar dandanon musamman na champagne. A wurare kamar Champagne Roger Constant-Lemaire, kawai mafi kyawun inabi ne aka zaɓa da hannu don wannan. Wannan yana tabbatar da inganci mai kyau.

Kwarewar Cellar Master

Champagne Alfred Gratien na iya fermentation a cikin kwantena, ba tankuna ba, wanda ya fi wahala. Cellar Master dole ne ya kasance mai kwarewa don gudanar da wannan. Suna taimakawa wajen yin champagne daidai.

Haɗin Champagne

Haɗawa ruwan inabi masu kyau da ruwan inabi na ajiyar yana farawa kusan watanni 5 bayan zaɓar. Wannan haɗin mai hankali yana sa kowanne champagne ya zama na musamman. Hakan ne yasa ta bambanta daga sauran abubuwan sha masu haske.

yadda ake yin champagne mataki-mataki

Shiga da Prise de Mousse

Da zarar an haɗa, champagne yana shiga cikin kwalba don fermentation na biyu. Wannan shine matakin prise de mousse. Ana ƙara haɗin sukari da yeast. Yana farawa da fermentation mai jinkiri wanda ke sa champagne ta zama bubbly.

Liqueur de Tirage

liqueur de tirage yana da mahimmanci a cikin yin champagne. Wani haɗin sukari da yeast ne. Wannan yana farawa fermentation na biyu a cikin kwalban. Wannan fermentation yana ɗaukar makonni 1-3. Yana canza ruwan inabin zuwa champagne mai bubbly da duk muka sani.

Fermentation na Biyu

Fermentation na biyu na champagne yana da mahimmanci, tsari mai jinkiri. Yeast yana canza sukari zuwa giya da carbon dioxide. Wannan yana sa ruwan inabin ya zama bubbly. Fizz da bubbles a cikin champagne suna fitowa daga wannan tsari na musamman.

Tsufa

Da zarar an yi fermentation na biyu, champagne yana ajiye a wuri mai sanyi na tsawon watanni 15 don wasu nau'ikan da shekaru 3 don wasu. Kwayoyin yeast suna fashewa a cikin wani tsari da ake kira autolysis. Wannan yana ƙara ɗanɗanon da ake so na toasty da yeast zuwa champagne. Wannan shine mahimmancin dandanon mai kyau na champagne.

Non-Vintage da Vintage Aging

Non-vintage champagne yana tsufa aƙalla watanni 15, yayin da nau'ikan vintage suke buƙatar watanni 36. Wannan tsawon lokaci yana taimakawa champagne samun dandano na musamman. Fashewar yeast na sa champagne ta zama ta musamman.

Yeast Autolysis

Yayinda champagne ke tsufa, kwayoyin yeast suna fara fashewa. Wannan ana kiran sa autolysis. Yana sa champagne ta yi kamshi da ɗanɗano na toasty da nutty. Waɗannan ɗanɗanon suna ƙara ƙarfi da lokaci, suna sa abin sha ya zama mai rikitarwa.

Riddling

Da zarar an tsufa, kwalban champagne suna wucewa ta hanyar riddling, wanda aka fi sani da remuage. Ana juyawa su da juyawa a hankali don motsa saura zuwa wuyar kwalban. A da, masu sana'a masu kwarewa suna yin wannan da hannu kuma suna iya juyawa har zuwa kwalabe 40,000 a kowace rana. Yanzu, injuna masu suna gyropalettes suna yin wannan aikin da sauri.

Riddling na Hannu da Na'ura

Riddling yana nufin shirya kwalban don disgorgement. Wannan shine lokacin da ake cire saura. Ana sanya kwalban a kusurwar 45º. Kusurwar tana karuwa da lokaci, tana taimakawa yeast da saura su motsa ƙasa.

Shirya Cire Saura

Wasu masu yin champagne suna sanya ranar disgorgement a kan kwalbansu. Wannan yana faɗakar da masu saye tsawon lokacin da ruwan inabin ya zauna a kan yeast. Yana ba wa masu amfani damar jin daɗin ɗanɗanon mai kyau da rikitarwa na ruwan inabin.

Disgorgement

Disgorgement shine mataki na ƙarshe a cikin yin champagne. Wannan shine lokacin da ake cire duk wani saura daga kwalban. Wannan saura yana samuwa a lokacin tsufa da riddling. Ana sanyaya kwalban zuwa kusan -27°C. Wannan yana sa kankara ta samuwa a cikin wuyar, yana kama saura. Lokacin da aka cire murfin, matsin lamba a cikin yana fitar da kankarar, yana barin champagne mai haske. Wannan mataki yana da mahimmanci. Yana kiyaye champagne ta zama tsabta yayin da kawai kaɗan daga ruwan inabin ya ɓace.

Samun Kankara

Don disgorgement, ana sanyaya kwalban zuwa kusan -25°C. Sanyi yana haifar da kankara. Wannan kankarar tana kama saura bayan watanni na tsufa. Kirkirar wannan kankara shine mataki na farko don cire saura.

Cire Saura

Da zarar an sanya kankarar, ana cire murfin. Sa'an nan, matsin champagne yana yin aikinsa. Yana fitar da kankarar da duk wani saura. Abin da ya rage shine ruwan inabin mai haske da tsabta. Wannan tsari yana da daidaito, yana buƙatar ƙwarewa. Yana tabbatar da cewa champagne na kiyaye kyakkyawan dandano tare da ɓata ƙananan ruwan inabin.

Dosage

Da zarar an yi champagne, kaɗan na iya ɓacewa a lokacin mataki mai hankali wanda aka kira disgorgement. Don cike wannan, ana ƙara haɗin dosage. Wannan haɗin yana ƙunshe da ruwan inabi da sukari. Yana canza yadda zaki champagne zai kasance, daga mai bushewa zuwa mai zaki sosai.

Liqueur d’Expedition

Cellar Master yana ƙirƙirar dosage liqueur. Wannan haɗin yana daidaita tsami na champagne da kuma fitar da dandanon sa na musamman. Gidajen Champagne daban-daban suna amfani da nasu haɗin, wanda suke adanawa a asirce.

Matakan Zaki

Ƙara dosage yana yanke hukunci ko champagne za a kira "Brut" don bushe ko "Demi Sec" don zaki. Cellar Master yana da mahimmanci a wannan tsari. Ƙwarewarsu tana tabbatar da cewa champagne yana da zaki da dandano daidai.

Korking da Kammalawa

Matakan ƙarshe a cikin yin champagne sune korking da kammala kwalban. Kowanne kwalba yana samun kankara da kwandon waya wanda aka kira muselet. Wannan yana kiyaye ruwan inabin bubbly da sabo. Wannan mataki yana da mahimmanci don kiyaye champagne ta zama mai zaki da ɗanɗano.

Muselet (Kwandon Waya)

Muselet, ko kwandon waya, wani ɓangare ne na musamman na yin champagne. Yana zagaye kankarar don kiyaye matsin lamba a ciki daidai. Bugu da ƙari, yana da kyau, yana sa kwalban ta zama shirye don murnar musamman.

Tsufa na Ƙarshe

Da zarar an rufe kwalban, suna huta na ɗan lokaci, yawanci wasu watanni. Wannan lokacin yana taimakawa champagne da ƙarin liqueur su haɗu da kyau. Yana da mahimmanci don champagne ta zama mai ɗanɗano mai kyau da daidaito lokacin da kuke jin daɗin sa.

Ƙarshe

méthode champenoise, da aka yi amfani da ita don yin gaske champagne, tana da alaƙa da ƙwarewa da sadaukarwa. Masu yin ruwan inabi a yankin Champagne na Faransa suna aiki daga gonaki har zuwa samfurin ƙarshe. Suna matse, haɗawa, barin ya yi fermentation, tsufa, sannan suna cire saura da kulawa. Kowane mataki yana da mahimmanci ga champagne da duk muka sani da so. Wannan ruwan inabi mai haske yana fice saboda bubbles masu haske, dandano masu yawa, da farin ciki da yake kawo.

Dokoki masu tsauri da al'adun da aka dade suna taimakawa champagne ta kiyaye matsayin ta na musamman. Ba kawai wani ruwan inabi mai haske ba ne; shine mafi kyau. Yanayin, ƙasa, da inabin da aka yi amfani da su - Chardonnay, Pinot Noir, da Pinot Meunier - suna ba waɗannan ruwan inabi dandanon su na musamman. Wannan haɗin na musamman yana sa champagne ta zama ba kamar kowanne ba, wanda aka so a duniya.

Kowane gilashin champagne yana ba da labarin sadaukarwa. Daga champagne na yau da kullum, mai shirye-shiryen shekaru zuwa mafi rare, duk suna nuna ƙwarewar masu yin ruwan inabi. Haɗin zaki, tsami, da dandano masu yawa yana da gaske. Tare da kowanne kwalba, kuna samun ɗanɗano na jin daɗin da aka inganta tsawon lokaci. Shan champagne ba kawai game da jin daɗin abin sha ba ne; yana game da jin daɗin wani ƙwarewa na musamman.