Cov txheej txheem ntau lawm ntawm dab
1.Raw Material
Yog tias cov khoom siv raw yog txiv hmab txiv ntoo lossis kua txiv hmab txiv ntoo, nws tuaj yeem siv ncaj qha; Yog tias cov khoom siv raw yog cov hmoov txhuv nplej siab raws li cov qoob loo, nws yuav tsum tau hloov cov hmoov txhuv nplej siab rau hauv fermentable monosaccharides ua ntej mus rau kauj ruam tom ntej.
2. Fermentation
Cov txheej txheem ntawm cov poov xab hloov cov suab thaj rau hauv cawv yog hu ua fermentation, thiab tom qab fermentation, lub hauv paus cawv tau txais. Lub sijhawm no, cov ntsiab lus cawv tsis siab, feem ntau yog nyob ib ncig ntawm 10 degrees, thiab nws muaj ntau cov tshuaj tsw qab, cuam tshuam ncaj qha rau qhov tsw ntawm cawv.
3.Distillery
Cov kauj ruam tseem ceeb hauv kev txiav txim siab qhov siab ntawm cov cawv muaj zog yog kom ntxuav cov cawv thiab qee cov tshuaj tsw qab los ntawm cua sov, vaporizing, thiab condensing, ua kom zoo dua ntawm qhov sib txawv ntawm cov dej cawv thiab dej. Cov distillers feem ntau muab faib ua lub lauj kaub hom distillers thiab kab hom distillers: lub lauj kaub hom distillers tuaj yeem tsuas yog distilled ib zaug ib zaug, nrog rau cov distillation tsawg, tus nqi siab, thiab siv sij hawm ntev. Feem ntau, lawv yuav tsum tau distilled ob zaug lossis peb zaug kom ncav cuag qhov xav tau, tab sis tuaj yeem distil ntau cov khoom tsw qab; Ib kem tseem yog hom distillation uas tuaj yeem tsim ntau yam dej cawv hauv ib qho mus. Txhua txheej ntawm lub tais yog ib qho me me, thiab cov ntsiab lus cawv thiab cov khoom tsw hauv txhua txheej ntawm lub tais yog sib txawv. Kev xaiv yog raws li kev xav tau ntawm cov style. Piv nrog rau lub lauj kaub tseem, cov tshuaj tsw qab yog tsawg dua, tab sis qhov ua tau zoo dua.
4. Kev laus
Cov ntsuj plig sib txawv ntawm hom thiab hnub nyoog, nrog qee qhov ntev mus rau ntau xyoo, xws li whiskey, thiab lwm yam ntim tsis muaj kev laus, xws li gin. Zoo ib yam li cawv txiv hmab, kev laus ntawm cov ntsuj plig feem ntau yog ua tiav hauv cov ntoo qhib cov thoob, thiab lub hauv paus chiv keeb, qhov loj me, qub thiab tshiab, thiab qib ntawm kev ci ntawm cov ntoo qhib ntoo tuaj yeem cuam tshuam rau qhov kawg ntawm tus ntsuj plig. Lub thoob thiab lub sij hawm yuav muab cov cawv ntau hloov, ntau flavors, ntau xim, thiab ntau softness.
5. Sib
Nws yog ib qho nyuaj rau pom cov vintage ntawm lub hwj cawv muaj zog vim hais tias wineries feem ntau xaiv los sib xyaw vintages sib txawv kom muaj kev sib xws hauv cov style ntawm tib cov cawv.
6. Lub raj mis
Ua ntej bottling, kev kho mob sib txawv kuj tau ua raws li qhov xav tau ntawm cov cawv. Piv txwv li, cov dab feem ntau yog diluted nrog dej mus rau cov ntsiab lus cawv ntawm 40% ua ntej bottling, xws li siv caramel rau kev hloov xim, lim rau cov xim thiab tsw tshem tawm, thiab lwm yam. Tom qab muab ntim rau hauv lub raj mis, cov dab tuaj yeem ncaj qha mus rau lub rooj, tsis zoo li cawv txiv hmab, uas tuaj yeem muaj hnub nyoog hauv lub raj mis.
