Cov poov xab nyob rau saum npoo ntawm txiv hmab txiv ntoo thiab ferments cawv yog fungus. (Class Ascomycetes, tsev neeg Saccharomycetes.)
Cov txheej txheem dej cawv fermentation zoo tshaj plaws rau cov poov xab yog vim li cas rau lawv qhov kev siv dav dav txij li lub sijhawm qub. Nyob rau hauv ancient Egypt, nyob rau hauv ancient Babylon, cov txheej txheem ntawm brewing tau tsim. Thawj zaug nrhiav pom kev sib raug zoo ntawm fermentation thiab poov xab yog tus tsim ntawm microbiology, L. Pasteur. Nws tau npaj txoj kev ua kom tsis muaj menyuam rau kev khaws cia cawv los ntawm cua sov ntawm t ° 50-60 ° C. Tom qab ntawd, cov txheej txheem no, hu ua pasteurization, tau dhau los ua dav siv hauv ntau yam kev lag luam khoom noj.
Yog li daim ntawv qhia:
- Sau grapes nyob rau hauv qhuav huab cua. Tsis txhob ntxhua nyob rau hauv ib qho xwm txheej. Yog tias qee cov pob zeb qias neeg, tsis txhob siv lawv.
- Nqa ib lub lauj kaub hlau tsis muaj hlau los yog enamel. Hlau, tooj liab thiab txhuas cov khoom siv tsis tsim nyog.
- Xaiv cov txiv hmab txiv ntoo los ntawm cov bunches thiab zuaj txhua lub txiv hmab txiv ntoo nrog koj txhais tes. Berries uas rotten, moldy thiab unripe yuav tsum tau muab pov tseg.
- Sau lub lauj kaub 2/3 puv. Ntxiv qab zib: rau 10 litres - 400 g, thiab yog hais tias txiv hmab txiv ntoo yog qaub, ces mus txog 1 kg. Sib tov thiab kaw lub hau.
- Muab tso rau hauv qhov chaw sov (22-25 ° C - qhov no yog qhov tseem ceeb!) Rau 6 hnub rau fermentation.
- Txhua hnub, nco ntsoov do 2-3 zaug nrog rab diav.
- Tom qab 6 hnub, cais cov kua txiv hmab txiv ntoo los ntawm berries - lim los ntawm stainless hlau sieve los yog los ntawm ib tug nylon mesh. Tsis txhob muab pov tseg berries (saib hauv qab).
- Ntxiv qab zib rau cov kua txiv hmab txiv ntoo: rau 10 litres - 200-500 g.
- Ncuav cov kua txiv rau hauv 10-liter iav hub, sau lawv 3/4 puv.
- Kaw cov rhawv zeb nrog cov hnab looj tes kho mob, muab ib tug ntiv tes rau hauv nws. Tuav lub hnab looj tes kom nruj rau ntawm lub thawv.
- Muab tso rau fermentation rau 3-4 lub lis piam. (Qhov kub yog tib yam - 22-25 ° C). Lub hnub ci ncaj qha yog qhov tsis xav tau.
- Cov hnab looj tes yuav tsum tau inflated. Yog tias nws poob lawm, koj yuav tsum tau ntxiv qab zib. (Koj tuaj yeem tshem tawm cov npuas dej, ncuav qee cov kua txiv hmab txiv ntoo rau hauv lwm lub tais, ntxiv qab zib, sib tov, ncuav rov qab).
- Tom qab 3-4 lub lis piam, cov cawv yuav tsum tau muab tshem tawm los ntawm sediment. Txhawm rau ua qhov no, siv lub raj xa dej pob tshab 2 m ntev, muab tso rau hauv qhov ntiav ntiav nyob rau hauv ib lub hub ntawm cawv sawv ntawm lub rooj, kos cawv los ntawm qhov kawg ntawm lub raj nrog koj lub qhov ncauj, thiab thaum cov cawv pib ntws, txo lub raj. rau hauv ib lub thawv khoob sawv ntawm pem teb.
- Koj yuav tsum tau sau lub rhawv zeb mus rau sab saum toj (0,5-1 cm rau ntawm ntug), muab tso rau ntawm lub hau nylon, muab hnab looj tes rau saum thiab khi nws. Txo qhov kub ntawm 15-20 ° C.
- Tsis pub dhau ib hlis, koj tuaj yeem tshem tawm ntawm cov sediment ob peb zaug. Cov tsev txhab nyiaj yuav tsum tau sau rau saum!
- Tom qab ntawd, koj muaj peev xwm ntxiv qab zib mus saj thiab khaws cov cawu cub nyob rau hauv cellar, ncuav nws mus rau hauv 3-liter hub thiab dov lawv nrog hlau hau kom nruj.
- Koj tuaj yeem haus cawv tom qab 3 lub hlis, thiab nyiam dua tom qab ib xyoos. Ua ntej haus, cov cawv yuav tsum tau muab tshem tawm ntawm cov pob txha (yuav tsum muaj cov av qeeg, txawm tias muaj pes tsawg xyoo cov cawv tau khaws cia), ncuav rau hauv 1-liter hub rau saum, ob - dov, thiab tawm ib qho rau noj. (yog tias tsawg dua ib nrab nyob rau hauv lub hub, ncuav rau hauv ib nrab-liter; koj yuav tsum muaj cua tsawg dua nyob rau hauv lub hub tshaj cawv). Khaws cia txias.
- Qhov no yog daim ntawv qhia rau "thawj" caw ua los ntawm cov kua txiv hmab txiv ntoo. Los ntawm cov txiv hmab txiv ntoo ntxiv (ncuav mog qab zib) koj tuaj yeem ua "thib ob" cawv: ntxiv dej (kua), qab zib lossis jam (zoo, tsis lwj), lossis cov txiv hmab txiv ntoo uas nyob rau lub caij nplooj zeeg: viburnum, lossis hiav txwv buckthorn, lossis chokeberry, hauv av. Nyob rau hauv ib tug sib tov, los yog hawthorn (hauv av hawthorn nrog dej - muaj me ntsis noo noo nyob rau hauv nws), los yog boiled (yuav tsum tau) elderberry ntoo (herbaceous elderberry yog lom), los yog khov pitted blackthorn, los yog raw currants, raspberries, strawberries nrog qab zib, los yog tws quince, txiv apples, pears thiab lwm yam. Tag nrho cov tshuaj yuav tsum nyob rau hauv chav tsev kub. Nws yog ib qho tsim nyog kom muaj cov kua qaub txaus, txwv tsis pub cov cawv yuav ferment tsis zoo (piv txwv li, ntxiv viburnum, los yog currant, los yog hiav txwv buckthorn rau roob tshauv, hawthorn, elderberry). Tag nrho cov txheej txheem yog rov ua tib yam li hauv kev npaj ntawm "thawj" caw. (Yog tias nws ferments sai heev, koj tuaj yeem txo qhov kub ntawm 20-22 ° C).
Txhawm rau ua cawv koj yuav xav tau 6 hnub hauv 2-2,5 lub hlis:
1. Hnub 1 - mus sau txiv hmab.
2. Hnub 2 - zuaj cov txiv hmab txiv ntoo.
3. ~ 7-8th hnub - cais cov kua txiv hmab txiv ntoo, muab "thawj" caw rau fermentation nyob rau hauv 10-liter hub, ntxiv cov khoom xyaw rau "thib ob" caw.
4. ~ 13-14th hnub - cais "thib ob" cawv los ntawm pomace thiab muab tso rau fermentation nyob rau hauv 10-liter hub.
5. ~ 35-40th hnub - tshem tawm "thawj" thiab "thib ob" cawv los ntawm cov sediment (10-liter hub puv).
6. ~ 60-70th hnub - tshem tawm cov "thawj" thiab "thib ob" cawv los ntawm cov sediment, ncuav rau hauv 3-liter hub thiab muab tso rau hauv cellar.