Fermentation, nyob rau hauv qhov kev nkag siab tshaj plaws ntawm lo lus, yog qhov kev tawm tsam ntawm qee pawg ntawm cov kab mob, uas lawv tau txais lub zog nyob rau hauv cov xwm txheej tsis zoo. Feem ntau, cov txheej txheem fermentation yog siv los haus cawv thiab haus cawv, tab sis qee zaus nws yuav tsim nyog los cuam tshuam cov fermentation thaum lub sijhawm muaj qee yam piam thaj hauv cawv.
Cov Lus Qhia
Kauj ruam 1
Ntawm no ib qho yuav tsum tau ua los ntawm txoj cai tias cov cawv ntau dua hauv cov cawv, ntau cov piam thaj tuaj yeem tso rau hauv. Muaj ob peb txoj hauv kev los nres fermentation lub sijhawm. Qhov yooj yim, feem ntau yig thiab ib puag ncig tus phooj ywg yog kom txo qhov kub ntawm lub fermentation. Cov cawv zoo tshaj "taug kev" ntawm qhov kub txog 18-25 degrees C. Yog li, kev kho lub siab yuav nres los ntawm txav lub nkoj nrog cawv txiv hmab rau hauv chav txias, muaj qhov kub qis dua 10 degrees C.
Kauj ruam 2
Thaum ua cov cawv txiv hmab hauv tsev, ib qho tseem yuav tsum coj mus rau hauv tus account varietal yam ntxwv ntawm cov txiv hmab txiv ntoo thiab cov txiv hmab txiv ntoo haum rau nws cov khoom, cov xwm txheej rau lawv cov ripening thiab ua, cov xwm txheej ntawm fermentation thiab cia ntawm cov khoom tiav.
Kauj ruam 3
Lwm txoj hauv kev los txwv fermentation yog sulfur dioxide. Thaum lub sijhawm tsim nyog, cov cawv txiv hmab tau muab tshem tawm ntawm cov txo thiab sulfuric anhydride 2, 5-3, 5 g ib 10 liv dej caw ntxiv. Qhov no nres fermentation, lub cawu cub hloov tawm mus ua qab zib lossis ib nrab, nyob ntawm qhov muaj siab.
Kauj ruam 4
Yog tias peb tab tom tham txog khaws cia cov khoom thiab tiv thaiv qhov pom ntawm cov kab mob uas tuaj yeem ua rau kev kho kom haum, ces koj tuaj yeem siv cov pov thawj pej xeem tshuaj, ntawm cov uas muaj ntau: npog lub hwj ntawm jam nrog gauze soaked nyob rau hauv cawv los yog vodka, compotes nrog parchment, thiab muab cov txiv hmab txiv ntoo tso rau hauv chav kom ua pa zoo, hloov txhua txheej nrog cov ntawv tuab uas tsis tau ua dua tshiab.
Kauj ruam 5
Cov tshuaj uas muaj tsis tiav oxidized lossis txo cov roj carbon atoms tuaj yeem raug fermented. Cov no suav nrog cov amino acids, cawv, cov organic acids, thiab lwm yam ntxiv los ntawm kev ua haujlwm, muaj ntau yam khoom lag luam feem ntau tsim. Los ntawm cov hom khoom tsim thiab tau tsim nyob rau hauv cov txheej txheem, dej cawv fermentation, butyric acid, lactic acid, propionic acid thiab lwm hom yog qhov txawv. Ib tug neeg tau kawm ntev ntev los siv txoj kev ua fermentation kom tau txais zaub mov, cawv, cawv, rau qhov zoo tshaj plaws kev txuag ntawm khoom noj.
