Odziŵa za zakumwa zabwinozi amadziwa kuti kukoma, mtundu ndi zonunkhira za vinyo zimadalira mitundu yosiyanasiyana ya mphesa.
Kuyang'ana kulawa kwa vinyo, mutha kuona bwino mitundu yosiyanasiyana ya kukoma ndi phindu la mphesa zofiira kapena zoyera.
M'nkhani ino tiyesa kulingalira za mitundu yambiri ya vinyo ya chikhalidwe ichi, kuti winemaking yanu ibweretse zotsatira zomwe zikuyembekezeka.
"Chardonnay" - mitundu yayikulu yokonzekera kwa vinyo wonyezimira
Ndani sadziwa za mitundu yosiyanasiyana ya mphesa? Dzina lake lokongola dzina lake Chardonnav limachokera ku Burgundy ndi Champagne. Ndipo filimuyo "D, artanyan ndi Masketeers atatu" amakumbukiridwa nthawi yomweyo. Vinyo ochokera ku "Chardonnay" ali olemera pamaphunziro achiwiri ndi apamwamba, omwe aonekera kale pokonzekera zakumwa.
Malingana ndi sayansi yokonzekera, ikhonza kukhala yowala, ndi zonunkhira za zipatso zoyera, zizindikiro za citrus ndi maluwa, komanso zolemera, zowonjezera, zokhala ndi uchi kapena zakudya zokoma.
Zomwe zinachitikira winemakers amanena kuti mphesa ndi wangwiro m'zinthu zonse zopanga vinyo, chifukwa chake Zipatso zimasiyanitsidwa ndi kukana kwawo ku zisonkhezero zosiyanasiyana. N'zosatheka kupanga zakumwa zoledzeretsa kuzinthu zosiyanasiyana.
Kubzala mbewu za mphesa ziyenera kuyambira mwina mu kasupe kapena m'dzinja. Matenda aakulu kumapeto kwa kasupe ayenera kukhala ndi kutentha bwino kwa dziko lapansi ndi kutentha kwa mphepo yozizira, komanso m'dzinja - kutentha kwa chisanu, kuti mchimanga chizitha kusintha bwino.
Ponena za kucha Chardonnay akhoza kukhala ndi maphunziro apamwamba, masiku 130 mpaka 150 okha ndi CAT 2800 C - 3200 C.
Mpesa umakula pakati pa mwezi wa September. Choncho, chifukwa chodzala ndi bwino kusankha madera ndi nyengo yochepa yokula ndi mvula yozizira m'dzinja, mwinamwake mpesa udzaonongeka ndi kubwerera kwachisanu chisanu.
Kuchedwa kucheka, m'madera ena, mpesa umadulidwa potsatira impsozomwe zimayambitsa vuto linalake mu chitsamba ndipo masiku 14 amachepetsanso njira yakucha.
Chardonnay amatanthauza mtundu wa mphesa. Mitengo ya zipatso zambiri ndi pafupifupi 3g, ndipo pafupifupi ambiri muluwo ndi pafupifupi 180g. Chiwerengero cha mphukira zowonjezera pamsana ndi pafupifupi 52%.
Mavinyo ochokera ku Chardonnay osiyanasiyana amakhala ovota ndi okonda. Malingana ndi njira yokonzekera, mudzapeza zolemba za uchi, vanila, maluwa oyera, marzipan, peyala, mango, chinanazi komanso ngakhale nyamakazi. Kupatsidwa kutalika kwa vinyo kuonekera shades wa hazelnut ndi zouma zipatso.
Pamene mukuphika vinyo mu mbiya za oak - mu kukoma komwe mumamva zolemba za batala, chifukwa cha kusinthika kwa asidi wa malic ku bokosi, ndi zofukizira zokazinga. Mapiritsi a Oak ndi ofunika kwambiri popanga vinyo wotere.
Kukoma kwa chakumwa kumadalira malo a kukula kwa thundu, msinkhu wake ndi zosiyanasiyana, komanso momwe zimakhalira. Pofuna kupititsa patsogolo kukoma kwa vinyo, zikopa za thundu zimaphatikizidwa ku wort kuti azitsitsa.
Vinyo wophika ndi okonzeka kudyedwa mwamsanga, koma ndibwino kuti asiye kuima zaka zisanu, koma osapitirira 30.
Vinyo wokalamba mu galasi adzaphatikizidwa ndi fungo la zonona, hazelnuts ndi kummawa zonunkhira.
Popeza mitundu yosiyanasiyana imafuna nthaka yabwino, imayenera kuyika malo ambiri kuposa nthawi zonse pa chitsamba chilichonse chifukwa chodzala kuti mpesa ukhale wotsegulira dzuwa kuchokera kumbali zonse ndipo usadetsedwe ndi mitengo kapena mitengo.
Kusankha malo otsetsereka, dongo, miyala ya miyala yamchere kapena yachitsulo. Mukamabzala m'madera otentha kwambiri, vinyo wochokera ku Chardonnay ndi osapita m'mbali komanso osasunthika, ndipo pamene zipatso zimatentha m'nyengo yozizira, zakumwa zimakhala ndi asidi.
Frost kukana Chardonnay pafupifupi. Mipesa ya mphesa ikhoza kupirira kutentha kwa -20 ° C. Choncho, kumadera akumpoto a kukula, mphesa izi ziyenera kutetezedwa m'nyengo yozizira, ndipo kummwera, zimakhala bwino nthawi yozizira popanda kutsekemera.
Mitunduyi imakhala yosamalidwa bwino, koma zimakhala zochepa pang'onopang'ono za mchere wochokera m'nthaka. Ngati ali ndi chakudya chambiri, sichidzakhala ndi zotsatira zabwino za mphesa.
Mwamwayi, Chardonnay imakhala yotentha kwambiri, nkhungu yofiira, tsamba la masamba ndi oidium, zomwe zimapereka chitetezo nthawi zonse. Zitha kuwonongeka ndi nkhupakupa. The mphukira wa anabzala chitsamba zipse bwino. Mapangidwe a mpesa makamaka anachita shtambovo, ndi yaikulu ya osatha mphukira. Kudulira kumachitika pa 4 masamba.
Mitengo ya mphesa "Bianca" ("Bianco")
Mitengo ya mphesa yoyera ikuchokera ku Hungary. Chiŵerengero cha shuga ndi asidi mu madzi ndizokwanira pa kalasi yamakono - 28-7%. Izi zimapangitsa kuti Bianca ikhale yapamwamba kwambiri yokonzekera ma vinyo oyera, kuchokera ku mchere wokhala ndi mchere wokoma kuti uume ndi zakumwa zoledzeretsa.
Komanso, Bianca imagwiritsidwa ntchito pokonzekera mowa wa mowa ndi mphesa.
Kumwera kwa Russia, Ukraine ndi Belarus, zakhala zotheka kuyamba kuyambira Bianca kumapeto kwa March. Chinthu chachikulu ndi chakuti nthaka imatenthedwa kufika pa +8 ° C, ndipo kutentha kwapakati pa tsiku kufika 10 ° C. Pakatikatikati, nthawi yabwino yobzala idzakhala pakati pa April - theka lakumayi la May.
Mukamabzala m'dzinja, nyengo ya m'derali iyeneranso kuganiziridwa. Njira yabwino ndiyo October, pamene mpesa wataya kale masamba, nthaka siidakonzedwa kwambiri ndipo chisanu choyamba chimakhala kutali kwambiri.
Panthawi ya kusasitsa Bianca ndi mitundu yosiyanasiyana. Ku Kuban, mukhoza kukolola mu August.
Zosiyanasiyana za Bianca zili ndi zipatso zambiri komanso zopatsa zipatso. Ndi tsinde limodzi laling'ono lotidwa, chitsamba ndi chapamwamba kwambiri ndipo chimapanga 83% mwa mphukira zowonjezera. Ndi mtunda wowonjezeka pakati pa tchire, zokolola zafupika ndi 2 nthawi.
Pulp Bianchi ndi kwambiri zokoma ndi zokometsera. Idyani makhalidwe a vinyo ogwirizana ndi odzaza, amasiyana malinga ndi malo omwe akukula ndipo angakhale ndi zolemba kuchokera kumaluwa, zosowa kwa uchi ndi zokongoletsa.
Mukamabzala zitsamba za Bianchi mukhoza kuika mwamphamvu kwambiri. Mtunda pakati pa mbande umalandiridwa 0,5-0.7m, ndipo pakati pa mizere 1.5-2m. Pachifukwa ichi, ndi bwino kudzala cuttings ndi kuchotsa yaing'ono mbale. Munda waukulu wotere udzabala chipatso chabwino kwa zaka 10-12.
Zomwe zimasamalidwa. Bianca zabwino zabwino zosasangalatsa chisanu. Mpesa umatha kupirira mpaka - 27 C, umene umachepetsa kwambiri mphesa nthawi yachisanu. Maso amatha kuonongeka moyenera (pafupifupi maso atatu pakucheka). Mitundu yosiyanasiyanayi imakhala yokwanira ndi matenda ambiri a fungalomu, choncho imafuna chithandizo chochepa chachangu.
"Regent" - mtundu wabwino wa vinyo wa mpesa
Zosiyanasiyana za Regent zimachokera ku Germany, kumene zinakhazikitsidwa mu 1967. Amasiyana ndi mtundu wakuda ndi wofiirira wa zipatso ndi juiciness wabwino. Ku Germany, vinyo wamphesa amapangidwa kuchokera ku mphesa iyi. Mpesa uli ndi mphamvu yolekerera. Magulu opitirira 300g, ozungulira ndi osakaniza kukula.
Palibe yankho lachidziwitso pa funso pamene kuli koyenera kubzala mphesa. Ubwino wodzala kumapeto kwa nyengo, ndi nthawi yayitali yolimbitsa nyemba, makamaka ngati yayamba ndi nkhungu kapena kuvunda.
Tsiku lodzala limaperekedwa kuchokera pakati pa mwezi wa March mpaka kumayambiriro kwa chilimwe, malingana ndi nyengo m'deralo. M'nthawi ya kubzala, nyengo yokula imakula kwambiri, vuto la kusungirako mbande zokonzedwa kufikira masika atachotsedwa. Koma nkofunika kutenga njira zothandiza zogona pogona mpesa wachinyamata m'nyengo yozizira.
Malingana ndi msinkhu wauchikulire, iwo ndi a mitundu yochedwa-mochedwa (pafupi masiku 135-140).
Zokolola zazikulu. Chiwerengero cha mphukira zowonjezera pa chitsamba mpaka 80%, ndipo chiwerengero cha magulu pa mphukira ndi 1.4.
Kukoma kwa zipatso za Regent zimagwirizana ndi zolemba zamchere. Kuchokera pa vinyo wawo wa apamwamba kwambiri akutembenuka. Anthu a ku Germany anayiika pampando ndi Pinot Noir. Chifukwa cha kuchuluka kwa timannin mu zakumwa, vinyo wa Regent ali ndi chidwi chakuda chakumwera.
Pinki - yotchuka chifukwa cha fungo la raspberries ndi zipatso za chilimwe, ndi mtundu wofiira wa mdima ndi kuchuluka kwa zakumwa. Malingana ndi msinkhu wa ukalamba, ubwino wa vinyo uwu umangowonjezera bwino.
Zosiyana pamene mutabzala mphesa Regent no. Koma, komabe, ndi bwino kuganizira pafupi ndi malo a pansi pa malo ndipo, ngati kuli kotheka, Ikani madzi abwino pansi pa dzenje.
Njira yabwino kumadera akum'mwera ikufika pamphepete, kapena pamtunda. Kotero, mphesa zidzawunikira ndi dzuwa mofanana. Ngati izi sizingatheke, ndi bwino kukula mphesa pafupi ndi khoma.
Choncho tchire la mphesa lidzalandira kutentha kulikonse kuchokera ku mwala wamoto. Kupanga chitsamba kumaloledwa vesi lililonse. Mtolo pa mpesa ukhoza kukhala wochokera pakati mpaka pakati.
Mitengo ya mphesayi imakhala yotetezeka kwambiri ndi chisanu ndipo imayima nyengo yozizira mpaka kufika -27 ° C, yomwe siimasowa zowonjezera zowonjezera mu kugwa.
Ndibwino kuti mukuwerenga Kuli bwino kugonjetsedwa ndi mildew, imvi zowola, oidium, phylloxera. Pali minda yamphesa kumene Regent imakula popanda mankhwala alionse a tizirombo ndi matenda, zomwe zimapangitsa kuti zitheke kupanga mankhwala abwino.
Ndizosangalatsa kuwerenga za mitundu yabwino ya pinki mphesa.
"Pinot Noir" - imodzi mwa mitundu yakale kwambiri
Dziko lakwawo, monga Chardonnay, ndi Burgundy. Masangowa ndi ochepa, kuyambira masentimita 7 mpaka 12 m'litali, ndi masentimita 5 mpaka 8 m'lifupi, mawonekedwe a piritsi.
Mitengoyi imakhala pafupifupi 15mm m'mimba mwake, mdima wonyezimira wokhala ndi bluish. Khungu ndi loonda, koma limakhala losatha. Mnofu ndi wowometsera, wokoma ndi wachifundo. Madzi ndi wopanda mtundu. Kukoma ndi kovuta komanso kogwirizana.
Chinthu chapadera cha Pinot Noir zosiyanasiyana ndi mawonekedwe a masamba ake - amadziwika ndi makwinya ophwanyika komanso mabala otseguka.
Nthawi yobzala izi sizinali zosiyana ndi mitundu ina yonse. Pinot Noir mphesa akhoza kukhala nthaka ngati kasupe (March 15 - May 15), kotero mu kugwa (kumapeto kwa September - kumayambiriro kwa November).
Mitengo ya mphesa ndizochedwa mapeto. Nthawi yake yakucha ndi pafupifupi miyezi isanu ndi theka ndi SAT 3000 C. Kukula mwakuya kwa mphesa iyi kumabwera kumapeto kwa September.
Pinot Noir ndi yovuta kwambiri pamtunda. Ngati munda wamphesa umakula mu nyengo yozizira, gululo lidzasunthira mofulumira, osalola maluwa kukula.
Pereka Pinot noir osati mkulu - pafupifupi 55 c / ha. Koma, muzikhalidwe zabwino ndi chisamaliro, zimatha kufika 103 c / ha. Chiwerengero cha mphukira zowonongeka pamtunda ndi 60 mpaka 90%. Chiwerengero cha magulu pamtunda wobala zipatso ndi pafupifupi 1.6, ndipo pa mphukira yomwe ikukula - 0.9.
Mitengo ya mphesa imapanga vinyo woyera, rosé kapena wofiira - tebulo ndi kunyezimira, ndi kuwala kapena kolemera, kofiira kapena kobiriwira. Sizingatheke ngakhale kuti winemaker wodziwa bwino akudziwiratu chithunzithunzi cha mtundu wa zakumwa zomwe amamwa, chifukwa izi ndizosayembekezereka kwambiri.
Muzaka zopambana, vinyo wa Pinot Noir amatchedwa kaso, ndi chithumwa chobisika ndi fungo. Iwo ndi amodzi a vinyo wotsika kwambiri omwe amawoneka bwino, kwa odziwa zoona za kukoma.
Kusankha nthawi, m'pofunika kulingalira za nyengo ya dera komanso khalidwe la kubzala. Mukamabzala mochedwa, kumapeto kwa nthawi zowonjezera, mbande zimakula bwino ndipo zimatha kuseri. Komanso, ikabzalidwa m'munda wamadzi, mphesa zimatha kufa.
Pinot noir amachitira zosayenera kuti athandizidwe mokwaniraChoncho, kuti aike munda wamphesa, ndibwino kuti asankhe mowona bwino otsetsereka ndi zolimbitsa zouma.
Mitengo ya mphesa imakhala yochepa kwambiri ku mildew ndi oidium, ndipo imvi yovunda ndi njenjete yamera imakula. Ndi kugonjetsedwa kwa mizu ya phylloxera, chitsamba cha mphesa chimamwalira kwa zaka 6-8 mutabzala, choncho, mitundu yosiyanasiyana ya mphesa imafunika kuchiritsidwa ku matenda ndi tizirombo.
Sichikulimbana ndi chisanu (chimatha kupirira mpaka -20 ° C), koma ngati mwamphamvu masika chisanu, kuwonongeka kwa ocelli ndi kotheka. Pachifukwa ichi, mphukira zimayamba kuchokera kumalo osinthika. Mbali iyi imakupatsani inu kubwezeretsa zokolola chaka chamawa. Pamene kudulira mpesa masamba 2-3 peepholes.
"Saperavi" - zosiyanasiyana zakale kuyambira ku Georgia
Zipatso Saperavi sing'anga ndi kukula kwakukulu, buluu wakuda ndi sera yakuda. Khungu ndi lochepa thupi, ndipo thupi limakhala lofiira kwambiri. Kukalamba kumatulutsa bwino. Kukula kukukula pamwamba pa pafupifupi. Pafupifupi gulu lolemetsa liri pafupi 150g. Ili ndi mawonekedwe amodzi, nthawizina osasunthika, nthambi kapena omasuka.
Vinyo wophika amavala mtundu wakuda ali ndi kulawa kovuta komanso kosangalatsachifukwa chake amafuna kukhala ndi nthawi yaitali.
Popeza ubwino wa zosiyanasiyanazi umawonekera bwino makamaka pamene udabzala m'madera otentha, m'chakachi akhoza kubzalidwa kuyambira kumapeto kwa March, ndipo mu kugwa - angabzalidwe kuchokera September mpaka November.
Akufotokoza mitundu yochedwachifukwa nyengo yokula ndi miyezi isanu. Kuyambira pachiyambi cha mphukira kufika mpaka kukula msinkhu wa zipatso pansi pa CAT mikhalidwe ya 3000 C ndi pafupi masiku 150.
Zokolola za Saperavi ndi 80-100 c / ha.
Mbewu poyamba imakhala ndi mavitamini ochulukirapo, omwe nthawi zambiri amasungidwa pa kuthirira mphamvu ndi ukalamba, zomwe zimapangitsa kuti vinyo watsopano asamve kukoma. Kwa nthawi yayitali kuyambira zaka 5 mpaka 30, ubwino wa vinyo umakula bwino. Iyamba kuwoneka kukoma kokoma, zonunkhira za rasipiberi ndi zipatso zouma.
Kuti Saperavi akhale ndi chipiriro chodziwika komanso kuti akhoza kukula mu dothi losiyana. Koma, komanso, silingalekerere chilala ndi madera okhala ndi mchere, saline kapena nthaka yowonongeka. Sitilekerera kutsetsereka kwakukulu.
Mtengo wa vinyo wochokera ku Saperavi umadalira kwambiri malo omwe akukula. M'nyengo yotentha nyengo imatha mphesa kudziunjikira shuga. Ngati izi zimabzalidwa m'madera ozizira, zimalangizidwa kuzigwiritsa ntchito palimodzi kuti apereke vinyo wokongola mthunzi ndikuonjezera asidi kuphatikizapo mitundu ina.
Saperavi wabwino kukana ndi oidium, ndipo molimbana ndi matenda ena a fungal, kotero, amafuna zina zoteteza. Makamaka pa nthawi ya mvula yambiri kuchokera ku matenda omwe ali ndi imvi yoyera. Ponena za kukana chisanu, ndi mtsogoleri pakati pa mitundu ya kumadzulo kwa Ulaya, zomwe mosakayikira zimachepetsa kusamalira.
