Fahimtar asalin wannan ruwan inabi mai daraja yana farawa da duba sana'ar shekaru da dama. Méthode Traditionnelle tana tsara kowane mataki, daga girbi har zuwa zuba na ƙarshe.
Masana'antar Champagne masu tarihi suna bin tsauraran ƙa'idoji da ke kare inganci. Kowanne inabi, matsa, da matakin fermentation suna da manufa guda ɗaya: kwalba mai kyau da ke nuna wuri da lokaci.
Tsarin samarwa yana haɗa fasaha da kimiyya. Sauƙin 'ya'yan itace yana zama abin sha mai kyau ta hanyar fermentation na biyu a cikin wannan kwalban guda.
Wannan gajeren jagora yana nuna matakan da suka bayyana hanyar tun daga karni na 17. Karanta don samun kyakkyawan ziyarar da ke bayyana sana'ar bayan kowanne fashe da haske.
Mahimman Abubuwan Da Ake Koya
- Méthode Traditionnelle ita ce hanyar tarihi da ke bayan ruwan inabi mai haske na gargajiya.
- Tsarin samarwa yana bin tsauraran ƙa'idoji don tabbatar da inganci mai ɗorewa a cikin kowanne kwalba.
- Fermentation na biyu a cikin kwalban yana haifar da ƙananan kumfa da masu amfani ke tsammani.
- Masana'antar tarihi suna haɗa sana'ar gargajiya da sabbin hanyoyi.
- Fahimtar tsarin yana taimaka maka ka gode wa duka fasaha da kimiyya a cikin gilashi.
Fahimtar Asalin da Ka'idojin Gidan Inabi
Asalin gidan inabi yana tsara kowanne kwalba tun kafin a fara fermentation. Karkarar Champagne da ƙasa da dutsen suna ba da halaye na musamman ga inabi, ciki har da waɗanda aka yi amfani da su don ruwan inabi na organic. Waɗannan abubuwan suna jagorantar masu samarwa lokacin da suke shirin girbi da samarwa.
Mahimmancin Terroir
Garin 17 masu daraja, kamar Ambonnay, Avize, Oiry, da Verzy, suna da daraja saboda yanayin su na micro da nau'in ƙasa. Waɗannan filayen suna haifar da inabi tare da daidaitaccen acidity da kyakkyawan kamshi wanda ke ɗaga ruwan inabi na ƙarshe.
Sharuɗɗan Girbi da Hannu
Yankin yana umartar cewa nau'in inabi kamar Pinot Noir a girbe da hannu don kare fata masu laushi da kuma kama ruwan inabi mafi kyau. Wasu masana'antu, ciki har da Champagne Roger Constant-Lemaire a Villers-sous-Châtillon, suna hana na'urorin girbi don kiyaye ingancin inabi.
- Girbi yana faruwa a lokacin da ya dace don adana acidity mai haske.
- Ma'aikata suna girbe gungun inabi da hannu don guje wa duka da fermentation kafin lokaci.
- Bayan girbi, matsa hankali yana fitar da ruwan inabi mai tsabta don ruwan inabi mai haske da kwalabe masu ɗorewa.
Yadda Ake Yin Champagne: Méthode Traditionnelle
Bayan girbi, ruwan inabi yana fara fermentation na farko, wani mataki da ke bayyana ginshiƙin ruwan inabin.
Yawancin masana'antu suna yin fermentation a cikin tankunan ƙarfe mai ƙarfe don kiyaye ɗanɗano mai tsabta da daidaito. Wannan farawa a tank yana canza sugars zuwa giya kuma yana haifar da tushe mai bushe, acidic da ke shirye don cuvée.
Wasu masu samarwa suna ɗaukar hanya daban. Champagne Alfred Gratien a Épernay yawanci yana yin fermentation na wani ɓangare na ruwan inabi a cikin bulo. Fermentation a cikin bulo yana ƙara laushi da ƙananan katako da ke ɗaga ruwan inabi na ƙarshe.
Yawanci, wannan muhimmin mataki yana faruwa kimanin watanni biyar bayan girbi. Kowanne kwalba na ruwan inabi ana sa ido akai tsawon watanni da dama don tabbatar da cewa tsarin yana cika ka'idojin yanki.
- Babban burin: canza sugars na halitta daga inabi zuwa tushe mai bushe.
- Kayan aiki na gama gari: tankin ƙarfe mai ƙarfe ko bulo.
- Sakamako: ruwan inabi mai ɗorewa da aka shirya don fermentation na biyu da haɗawa.
Fasahar Haɗawa da Fermentation na Biyu
Haɗawa shine lokacin da masu yin ruwan inabi ke juya ruwan inabi da yawa na tushe zuwa salon gida guda ɗaya da aka saba, wanda aka fi sani da tsarin zabi champagne. Wannan haɗin yana haɗa shekaru da filaye don daidaita acidity, kamshi, da laushi.
Mastering the Assemblage
Masu samarwa yawanci suna haɗa Pinot Noir tare da sauran nau'in don ƙara tsari da jiki. Masu gwaji masu ƙwarewa suna haɗa samfurori har sai bayanin ya dace da sa hannun gida. Burin shine inganci mai ɗorewa a cikin kwalabe da shekaru.
Rawar Liqueur de Tirage
Bayan haɗawa, masu yin ruwan inabi suna ƙara ƙaramin adadin liqueur tirage — haɗin yeast da sugar — zuwa kowanne kwalba. Wannan sugar da aka ƙara yana ba da abinci ga yeast kuma yana farawa fermentation na biyu a cikin kwalban da aka rufe.
Halittar Carbon Dioxide
Yayin da yeast ke cin sugar, yana haifar da giya da carbon dioxide. Murfin kwalban yana kama gas ɗin don carbon dioxide ta narke cikin ruwan inabin kuma ta haifar da ƙananan kumfa da aka daraja a cikin ruwan inabi mai haske.
- Wannan fermentation na biyu mataki ne mai jinkiri da haƙuri wanda zai iya ɗaukar watanni da yawa.
- Kowanne kwalba yana zama ƙaramin tankin matsa lamba inda yeast ke kammala aikinta.
- Sakamakon: ƙananan kumfa, ƙarin zurfi, da kyakkyawan ƙarewa wanda ke bayyana ruwan inabi mai inganci.
Inganta Kumfa Ta Hanyar Riddling da Disgorgement
Riddling da disgorgement su ne ƙarin ƙoƙari masu kyau da ke ba kowanne kwalba haske da ɗaga. Waɗannan matakan suna tsarkake yeast marasa rai da shirya ruwan inabin don ƙarshe dosage.
Riddling yana motsa daskararren ƙasa zuwa wuyar kwalban. Kwalabe suna zaune a kusurwar digiri 75 kuma suna samun juyawa 1/8 a kowace rana. Madame Veuve Cliquot ta kirkiro rakiyar kwalba da ta sa wannan mataki ya zama mai inganci da amintacce.
Kimiyyar Flash Freezing
Bayan akalla watanni 12 a kan lees, disgorgement yana farawa. Wuyar kwalban yana zama daskare don kama daskararren ƙasa a cikin kankara.
Lokacin da aka cire murfin, matsin lamba na carbon dioxide yana fitar da daskararren ƙasa. Wannan tsari yana barin kwalba mai tsabta da ƙananan kumfa masu rai.
- Daidaito: wannan hanya tana kare halayen vintage da salon gida.
- Dosage: masu yin ruwan inabi suna ƙara haɗin ƙarshe don daidaita zaki ko barin fassarar brut nature.
- Sakamako: ruwan inabi mai tsabta, ƙananan kumfa masu haske, da kwalba mai shirye don tsufa ko sakin.
Kammalawa: Tabbatar da Zabin Mafi Kyawun Ku Don Fitarwa a Duniya
Zaɓi kwalabe da aka tsara waɗanda ke nuna gaskiyar sana'a da inganci mai ɗorewa, ciki har da premium champagne don kyaututtukan kamfanoni. Daga girbe da hannu zuwa fermentation na biyu mai hankali da halayen yeast, kowanne mataki yana kare vintage da cuvée da kuke so.
Aikin ƙarshe—riddling, disgorgement, daskarewar wuyar kwalban, da daidaitaccen dosage—yana haifar da ƙananan kumfa masu haske da kwalabe masu tsabta da aka shirya don corking da jigilar kaya. Carbon dioxide da aka kama yayin fermentation na biyu yana ba da wannan hasken kumfa.
Kuna neman Champagne? Muna da ku a rufe. Gano zaɓuɓɓukan Brut Nature da pinot noir, nemi ƙididdiga ta musamman, kuma tabbatar da ajiyar ku a https://champagne-export.com yau.
