Lokacin da aka ja colk colken, me yasa ake sake fasalin da aka faso, tare da kumbura da wuya a mayar da shi? Winemakes Amsa wannan tambayar.
Mai duba Champagne ya zama mai siffa da siffa saboda carbon dioxide a cikin kwalban - kwalban da ke tattare da matsakaiciyar matsin lamba, wanda shine babbar bambanci daga kwalbar.
Cork ɗin da aka yi amfani da shi don ruwan inabi an samar da tsarin chips ɗin cork a ƙasa da kuma granules a saman. Yankin Cork a kasan ya fi na roba rabin abin toshe kwalaba. Sabili da haka, lokacin da abin toshe kwalaba ke shafewa zuwa matsa lamba na carbon dioxide, kwakwalwan katako a ƙasa fadada zuwa mafi girma daga rabin pellets. Don haka, lokacin da muka ja abin toshe kwalaba daga kwalbar, ƙasa rabin da aka buɗe don samar da siffar naman kaza.
Amma idan kun sa ruwan inabin ruwan inabi a cikin kwalbar ƙamshi, mai ɗaukar wasan kwaikwayon na Champagne baya ɗaukar wannan siffar.
Wannan sabon abu yana da tasiri sosai idan muka adana wutar ruwan inabi. Don samun mafi yawan abubuwan tunawa da naman kaza, kwalabe na shampengne da sauran nau'ikan ruwan inabin ya kamata ya tsaya a tsaye.
Lokaci: Jul-19-2022