Iwayini liyisiphuzo esilindwayo esijatshulelwa ngabantu emhlabeni wonke, nomlando obeka amakhulu eminyaka namasiko. Ukusuka ezivinini eziguqukayo ze-tuscany kuya kuma-wineries agubha ama-wineries eNapa Valley, iwayini liphethe indawo ekhethekile ezinhliziyweni zabathandi nabayizidlakudla ngokufanayo. Ukulondolozwa okufanele kwalesi siphuzo esibucayi kubalulekile ukulondolozwa ukunambitheka kwayo, iphunga, nekhwalithi ephelele. Yilapho kupholelwa khona iwayini elipholile liba yimpahla ebalulekile kubo bobabili abaqoqi nabathengi abayitoho.
Izinga lokushisa elikahle lokuphola kwewayini lincike ohlotsheni lwewayini, kodwa ngokujwayelekile, kufanele libekwe phakathi kuka-45 ° F no-65 ° F ukuqinisekisa izimo eziphezulu zokugcina.
Yini epholile yewayini?
A I-Wine Cower ingukusebenza okukhethekile okwenzelwe ukugcina iwayini emazingeni afanele okushisa namazinga omswakama. Ukulingisa izimo ze-cellar yesandla yendabuko, ama-peoleer ewayini anikeza indawo elawulwayo evikela ubuqotho bewayini ngokuhamba kwesikhathi. Beza ngosayizi nezitayela ezahlukahlukene, ezisukela kumamodeli we-compact countertop kumayunithi amakhulu ama-freestanding, anakekela izidingo ezihlukile nezikhala.
Izinhlobo ze-Waine Coolers
Kunezinhlobo ezimbili ze-Powers yewayini: amamodeli we-thermoelectric ne-compressor.
I-Thermoelectric wayini Coolers: Lokhu kusebenzisa fan ukujikeleza umoya opholile ngaphakathi kweyunithi. Bayaziwa ngokuba nokuthula nokusebenza kwamandla, okwenza balungele ukugcinwa isikhashana kanye nezindawo lapho umsindo lukhathazeka khona.
I-Compressor Wine Coolers: Ifana neziqandisi ezijwayelekile, lezi zisebenzisa i-compressor ukupholisa ingaphakathi. Banamandla amakhulu futhi bangagcina amazinga okushisa aphansi, abenze balungele ukugcinwa isikhathi eside namaqoqo amakhulu.
Imisebenzi epholile yewayini
A Ukuphola kwewayini kugcina izinga lokushisa elifunekayo ngohlelo lokuqapha olulawulwa yi-thermostat. Amayunithi amaningi anikela ibanga lokushisa phakathi kuka-45 ° F no-65 ° F, alungele amawayini abomvu namhlophe. Ukulawulwa komswakama kubuye kube yisici esibucayi, futhi iningi labapholile ligcina amazinga aphakathi kuka-50% no-70% ukugcina amakhemisi asemnyameni futhi avikele i-oxidation.
Yiliphi izinga lokushisa elingcono kakhulu lokugcina iwayini?
Izinga lokushisa elifanele lokugcina iwayini liyahlukahluka ngokuya ngohlobo lwewayini. Ukugcina izinga lokushisa elifanele kuqinisekisa iminyaka yewayini kahle futhi igcine ukunambitheka kwayo nephunga elihlosiwe.
Iwayini elibomvu
Amawayini abomvu agcinwe kangcono phakathi kuka-55 ° F no-65 ° F. Leli banga livumela ukunambitheka okuyinkimbinkimbi nama-aromas ukuthuthukisa ngokuhamba kwesikhathi. Ukugcina iwayini elibomvu emazingeni okushisa aphezulu kunalokhu kungasheshisa ukuguga nokuphanga iwayini, okuholele ekunambithekeni komvini. Ngakolunye uhlangothi, amazinga okushisa aphansi kakhulu anganciphisa inqubo yokuguga futhi athulise izici zewayini.
Iwayini elimhlophe
Amawayini amhlophe kufanele agcinwe phakathi kuka-45 ° F no-55 ° F. Leliahla elipholile ligcina i-acidity yewayini ne-crisppess, ebalulekile kuphrofayela yayo. Amazinga okushisa aphezulu angaholela ekubikeni okubuthakathaka, kanti amazinga okushisa akhulisa ngokweqile angaholela ekujuleni ngokweqile kwe-acidity.
Iwayini elikhazimulayo
Amawayini acwebezelayo, kufaka phakathi i-champagne, adinga ngisho namazinga okushisa apholile, alinganiselwe phakathi kuka-40 ° F no-50 ° F. Lokhu kuqinisekisa ukuthi ukugcinwa kwe-EMPTRVECEnce kugcinwa nokuthi iwayini liletha ukunambitheka okuqabulayo lapho kusebenza. Ukugcina iwayini elikhazimulayo emazingeni okushisa aphezulu kungadala ukuthi ulahlekelwe ama-bubble alo nokusha.
Izici okufanele zicatshangelwe lapho ukhetha okupholile kwewayini
Ukukhetha okupholile kwewayini okulungile kufaka ukucubungula izinto ezimbalwa ezibalulekile ukuze kuhlangatshezwane nezidingo zakho zokugcina kanye nezinkinga zesikhala.
Usayizi kanye namandla
Hlola usayizi weqoqo lakho lewayini bese ukhetha okupholile okuthola izidingo zakho. Ama-Wane Coolers asukela kumayunithi amancane aphethe amabhodlela ayishumi nambili kubantu abakhulu abangagcina amakhulu. Futhi, cabanga isikhala esingokomzimba lapho okupholile kuzobekwa khona ukuze kuqinisekiswe ukuthi kufanelana kahle.
Ububanzi bokushisa
Qinisekisa ukuthi i-Wine Cooler inikeza uhla lokushisa olufanele lwezinhlobo zewayini ohlose ukuligcina. Uma uthokozela amawayini ahlukahlukene, kungahle kusizakale. Lokhu kukuvumela ukuthi usethe amazinga okushisa ahlukene ezingxenyeni ezihlukile, ubheke kuzo zombili amawayini abomvu namhlophe ngasikhathi sinye.
Ukulawulwa komswakama
Ukugcina umswakama ofanele kubalulekile ukuvikela ama-corks ekumisweni ngaphandle, okungaholela ku-oxidation kanye ne-aphage. Funa ama-Powers ewayini anikeza izici zokulawula umswakama, ukugcina amazinga phakathi kuka-50% no-70%.
Ukuvikela uv
Ukukhanya kwe-Ultraviolet (UV) kungadalula iwayini ngokubhidliza amakhompiyutha alo. Ama-Powers amaningi ewayini eza neminyango yengilazi engamelana ne-UV noma iminyango eqinile ukuvikela iqoqo lakho ekuvezweni okulimazayo.
Ukusebenza kwamandla
Cabanga ukusetshenziswa kwamandla, ikakhulukazi uma abapholile bazosebenza ngokuqhubekayo. Amamodeli asebenza kahle kwamandla angagcina ezimalini zikagesi futhi angcono imvelo.
Izinzuzo Zokusebenzisa Iphoyili Yewayini
Ukutshala imali nge-waine epholile kunikeza izinzuzo eziningi ezingaphezu kwamandla okushisa nje.
Ukulondolozwa kwekhwalithi yewayini
Iwayini elipholile linikeza indawo ezinzile evikela iwayini ekuguquguqukeni kwezinga lokushisa, ukuvezwa kokukhanya kanye nokuhlukahluka komswakama. Lokhu kuzinza kubalulekile ewayinini ukuvuthwa ngomusa futhi uveze amandla alo aphelele lapho evulwa.
Lula kanye nenhlangano
Ukuba nendawo ebekiwe yeqoqo lakho lewayini kwenza kube lula ukuhlela nokufinyelela amabhodlela akho. Iphinde ikuvumela ukuthi ugcine umkhondo we-yokusungula yakho, uqinisekise ukuthi udla amawayini aphezulu futhi uphathe iqoqo lakho ngempumelelo.
Idizayini yokusindisa isikhala
Ama-Powers eWayini aza ngosayizi abahlukahlukene ukuze avumelane nezikhala ezihlukile, ezivela kumayunithi ahlukene we-CHARCH Countertops kumamodeli amakhulu noma izindawo zokudlela. Lokhu kuguquguquka kuvumela abathandazi bewayini ukuthi bagcine amaqoqo abo ngaphandle kokudinga ukuvuselelwa okubalulekile noma isikhala se-cellar ezinikezele.
Kuthuthukiswe ngobuhle
Ama-Powers anamuhla apholile aklanywe ngesitayela engqondweni, evame ukuqeda ukuqeda okubandayo nokukhanyisa okukhangayo. Bangathuthukisa ubuhle bendawo yakho yokuhlala, bekhombisa iqoqo lakho ngenkathi benezela ukuthinta kobuhle.
Ukugcina
Ukugcina iwayini ngamazinga okushisa afanele kubalulekile ukuze kulondolozwe ukunambitheka kwawo, iphunga, nekhwalithi ephelele. Ukuhlelwa kwewayini okupholile phakathi kuka-45 ° F no-65 ° F kunikeza izimo ezifanele izinhlobo zezinhlobo ezahlukahlukene zewayini, ukuqinisekisa ukuthi ibhodlela ngalinye lifinyelela amandla alo aphelele. Ngokucabanga ngezinto ezifana nosayizi, uhla lokushisa, ukulawulwa komswakama, nokuvikelwa kwe-UV, ungakhetha okupholile kwewayini okuhlangabezana nezidingo zakho bese kugcwalisa isikhala sakho.
Ukutshala imali ku Iwayini elipholile lingavikeli kuphela iwayini lakho kepha liphinde lithuthukise ukujabulisa kwakho ibhodlela ngalinye. Noma ngabe ungumqoqi onesibindi noma umdlandla ojwayelekile, isitoreji esifanele sibalulekile ekutholeni ukunambitheka okunciphisayo okwenza iwayini elinje elinjalo isiphuzo esithandekayo emhlabeni jikelele.
Umthandi
Ngingakwazi ukugcina iwayini elibomvu nelimhlophe efeni elifanayo newayini elipholile?
Yebo, ungagcina zombili izinhlobo emkhiqizweni wewayini elilodwa ngokuwubeka endaweni yokushisa ezungeze cishe ama-55 ° F, noma ukhethe indawo epholile ye-pual-zone kuzilungiselelo zokushisa ezihlukile.
Ingabe upholile wewayini ehlukile esiqandisini esivamile?
Yebo, ama-peopers wewayini aklanyelwe ngokukhethekile ukugcina izinga lokushisa elifanele namazinga omswakama wewayini, kanti ama-esiqandisi ajwayelekile abanda kakhulu futhi amile kwisitoreji esifanele sewayini.
Kubaluleke kangakanani ukulawulwa komswakama epholile yewayini?
Ukulawulwa komswakama kubalulekile ukugcina ama-corks ekumisweni komiswa, okungavimba i-oxidation kanye nokuphangwa kwewayini.
Ngabe ngidinga ukuvikelwa kwe-UV kwewayini elipholile?
Ukuvikelwa kwe-UV kubalulekile njengokukhanya kwe-ultraviolet kungalimaza iwayini ngokubhidliza amakhompiyutha alo amakhemikhali, ngakho-ke okupholile ngeminyango emelana ne-UV kuyazuzisa.
Kufanele ngihlanze kangaki ukucophelela iwayini yami?
Kunconywa ukuhlanza iwayini lakho elipholile njalo ezinyangeni ezimbalwa ukuvikela isikhunta nokugcina izimo ezifanele zokugcina.
