Uma kukhulunywa ngemimoya noma ewayinini, ukukhetha kwamabhodlela kubalulekile. Amabhodlela e-375ml angenalutho amabhodlela ewayini ayikhetho elidumile kwabaphikisi abaningi kanye nabanqobi ngenxa yendawo yabo yokubopha kanye nokuvinjelwa, kanye nokusimama kwawo.
Okokuqala, ake sixoxe ngezindawo zokubekwa uphawu kanye nokuvimbela amabhodlela engilazi. Imimoya newayini kufanele kuvalwe kahle futhi kugcinwe ukuvikela i-oxidation kanye ne-aphage. Amabhodlela engilazi anezakhiwo ezinhle kakhulu zokubopha uphawu, ukuvikela okuphelele kokuqukethwe kusuka ekuwohlokeni ngenxa yokuxhumana nomoya wangaphandle. Lokhu futhi kusiza ukuvikela ukuhwamuka koketshezi, ukuqinisekisa ikhwalithi nobungako bomkhiqizo kuhlala kuqinile.
Ngokwengeziwe, amabhodlela engilazi angasetshenziswa kabusha izikhathi eziningi, abenze inketho yokufaka esimeme. Lapho okuqukethwe kusetshenzisiwe, ibhodlela lingahlanzwa kalula futhi inzalo ukuze iphinde isetshenziswe. Lokhu akugcini nje ngokunciphisa isidingo samabhodlela amasha, kuyasiza ukunciphisa imfucuza kanye nomthelela wezemvelo. Ngokwengeziwe, ibhodlela lengilazi lisebenza kabusha ngo-100%, linomthelela ophikisana nokusimama kwalo. Ngokukhetha amabhodlela engilazi, ama-distillers kanye nama-winemaker anganciphisa kakhulu i-carbon footprint yabo futhi abe nomthelela endaweni eluhlaza.
Ngamafuphi, ibhodlela lengilazi eyi-375ml elingenalutho lisebenza futhi linobungane bemvelo. Izakhiwo zayo eziphakeme zokubopha nokuvinjezelwa zisiza ukugcina ikhwalithi yemimoya kanye newayini, ngenkathi ukuguquguquka kwayo nokuphinda kube nokuvuselelwa kwayo kwenza kube yisinqumo esimeme sokupakisha. Noma ngabe uyi-distiller noma i-brewer, ngalezi zinto engqondweni, amabhodlela engilazi ayindlela eguquguqukayo neyemvelo yezidingo zakho zokupakisha umkhiqizo wakho.
Isikhathi Seposi: Jan-17-2024