Wine's flavours los ntawm aroma compounds -stereoisomers raws li kws tshawb fawb hu rau lawv- uas tau tso tawm thaum lub sij hawm fermentation. Yog li, thaum koj hnov cov cawv txiv hmab, cov cawv volatilizes (evaporates rau hauv cov huab cua) thiab nqa cov khoom sib zog tshaj li huab cua hauv koj lub qhov ntswg.
cov cawv txiv hmab tuaj qhov twg?
Ib txhia aromas in wine los ntawm cov txiv hmab txiv ntoo nws tus kheej thiab yog tib cov tebchaw uas tshwm sim nyob rau lwm qhov. Ib hom tshuaj lom neeg muaj nyob hauv Riesling, hu ua terpenes, kuj tseem nyob hauv citrus tev.
Pob winemakers ntxiv flavors rau wine?
Winemakers siv peb tus menyuam ntawm cov kua qaub, tartaric, malic thiab citric. Tartaric stabilizes cov cawv txiv hmab thiab ntxiv crispness; malic coj nyob rau hauv ib tug zoo li txiv apples aroma thiab tsw thiab rounds tawm lub qhov ncauj; thiab citric ntxiv citrusy tart fruity flavors.… Oak tej kas tham kuj tuaj yeem txhim kho cov cawv txiv hmab hauv cov vintage nyuaj.
Lub ntsiab tsw ntawm cawv yog dab tsi?
Wine Flavors tuaj qhov twg? Cov Khoom Tseem Ceeb: Grape muab tau cov aromas suav nrog txiv hmab txiv ntoo, paj, thiab tshuaj ntsuab aromas. Secondary Flavors: Fermentation aromas tsw zoo li qab zib, qhob cij, nceb, los yog butter. Tertiary Flavors: Aromas uas loj hlob nrog kev laus thiab oxidation muaj xws li vanilla, nuttiness, kas fes, thiab luam yeeb.
4 hom cawv yog dab tsi?
Ua kom yooj yim, peb yuav faib cov cawv ua 5 pawg loj; Liab, Dawb, Rose, Qab Zib lossis Khoom Qab Zib thiab Sparkling
- White Wine. Ntau tus ntawm koj yuav nkag siab tias cov cawv dawb yog ua los ntawm cov txiv hmab txiv ntoo dawb ib leeg, tab sis qhov tseeb nws tuaj yeem yog liab lossis dub txiv hmab txiv ntoo. …
- Red Wine. …
- Rose Wine. …
- Khoom qab zib lossis Sweet Wine. …
- Sparkling Wine.
