He aha ka sediment i loko o ka hue waina?

Loaʻa i kekahi ʻeke kalakala i loko o ka ʻōmole a i ʻole ke kīʻaha

No laila, hopohopo he hoʻopunipuni kēia waina?

hiki iaʻu ke inu?

I kēia lā, e kamaʻilio e pili ana i ka sediment o ka waina

Ma kēlā ʻaoʻao o ka moana e hālāwai me ʻoe, e Baxian Guohai Wine Industry, ka loea waina a puni ʻoe plj6858

ʻEkolu ʻano o ka ua

ʻO ka mua: ma muli o ka mālama ʻana i ka waina kahiko

I ka wā lōʻihi o ka mālama ʻana i ka waina

ʻO nā puaʻa i loko o ka waiʻona e hui pū me nā mea kūlohelohe e like me polysaccharides a me nā protein

Ka hoʻokumu ʻana o nā koloidal precipitates

he lahilahi a ʻeleʻele

ʻAʻole pono ʻoe e hopohopo no kēia ʻano ua

'O ia ho'i, he mau makahiki ko ka'ōmole

He waina kahiko ia!

ʻO ka lua: tartrate pre-cooling crystallization precipitation

ʻO ka acid organik nui i loko o nā hua waina ʻo ka tartaric acid

ʻO ka waika tartaric kahi kumu nui o ka waikawa i nā hua waina

ʻO ia kekahi o nā kumu o ka ʻono waina

lalo -5°C

Hoʻokumu maʻalahi ka waika tartaric i nā kristal

ʻO ka waina ʻulaʻula a me ka waina keʻokeʻo e loaʻa i ka ua aniani

Crystallization o ka tartaric acid i loko o ka waina ʻulaʻula

kiʻi

ua keokeo aniani waina

ʻO ka ʻōlelo maʻamau, ʻoi aku hoʻi i ka wā hoʻoilo i ka wā e lawe ʻia ana ka waina i ka ʻākau

E puka mai ana keia ua, he crystalline

Hōʻike ʻia ma luna, lalo a kino paha o ka ʻōmole

ʻO ka hiki ʻana mai o kēia ua hiki ke wehewehe iki

ʻO kēia ka hana ʻana i ka wai waina, a ʻoi aku ka paʻa o ka maikaʻi.

ʻO ke kolu o nā ʻano: ka ua wai lees

ʻO ka maʻamau, ma hope o ka pau ʻana o ka fermentation waina

E kānana ʻia ka hū make i loko o ka waina

Ma hope mai, ua hele kekahi mau mea hana waina i kahi ala maʻamau

e hookomo i ka hu make iloko o ka omole

Hoʻokuʻu ka yeast lysis i nā polysaccharides, amino acids, fatty acids, proteins a me nā mea ʻē aʻe

Hāʻawi ʻia ka waina i kona ʻono kūikawā a me ka paʻakikī i ka wā o ka ʻelemakule.