Kwanan nan, wani abokinsa ya ce a cikin hira cewa lokacin da yake siyan champagne, ya gano cewa an rufe wasu shampagne da kwalban giya, don haka yana so ya san ko irin wannan hatimin ya dace da champagne mai tsada. Na yi imani cewa kowa zai sami tambayoyi game da wannan, kuma wannan labarin zai amsa muku wannan tambayar.
Abu na farko da za a faɗi shi ne cewa kwandon giya yana da kyau sosai ga shampagne da ruwan inabi masu kyalli. Champagne tare da wannan hatimi har yanzu ana iya adana shi na shekaru da yawa, kuma yana da kyau a kiyaye adadin kumfa.
Shin kun taɓa ganin shampagne an rufe shi da hular kwalbar giya?
Wataƙila mutane da yawa ba su san cewa an rufe shampagne da ruwan inabi mai ƙyalƙyali da wannan hula mai siffar kambi ba. Champagne yana shan fermentation na biyu, wato, ruwan inabin yana cikin kwalba, an ƙara shi da sukari da yisti, kuma a bar shi ya ci gaba da ferment. A lokacin fermentation na biyu, yisti yana cinye sukari kuma yana samar da carbon dioxide. Bugu da kari, saura yisti zai kara da dandano na shampen.
Domin kiyaye carbon dioxide daga fermentation na biyu a cikin kwalban, dole ne a rufe kwalban. Yayin da adadin carbon dioxide ya karu, karfin iskan da ke cikin kwalbar zai kara girma da girma, kuma za a iya fitar da kwalabe na cylindrical na yau da kullun saboda matsin lamba, don haka hular kwalba mai siffar kambi shine mafi kyawun zabi a wannan lokacin.
Bayan fermentation a cikin kwalabe, shampen za a yi shekaru 18 watanni, a lokacin da za a cire hula hula da kuma maye gurbinsu da wani naman kaza kwalabe da kuma waya raga cover. Dalilin canzawa zuwa abin toshe kwalaba shine yawancin mutane sun yi imanin cewa abin toka yana da kyau ga tsufa na giya.
Duk da haka, akwai kuma wasu masu sana'a da suka kuskura su kalubalanci hanyar gargajiya na rufe kwalban giya. A gefe guda, suna so su guje wa gurɓatar kwalabe; a gefe guda, ƙila su so su canza halin ɗabi'a na champagne. Tabbas, akwai masu shayarwa daga tanadin farashi da dacewa da mabukaci
Lokacin aikawa: Agusta-18-2022