Zuban for ruwan inabi - tasoshin tada allahntaka sha

Jinin Yesu, da abin sha daga cikin allolin, da wani abu wanda, a cikin kalmomi na falsafa Pliny da Dattijon, kiyaye gaskiya - duk da wannan ruwan inabi, mai ban mamaki halittar yanayi da hannun ɗan adam ba. A da shi ba za ka iya magana ba karshe, domin kowane mutum da ruwan inabi na da labarin, rubuta for ƙarni.

Amma a yau za mu tsare kanmu zuwa ga wani labarin game da ba sosai na kowa m cewa an kai tsaye alaka da al'adun biyayya da daraja yanã shã. Wannan decanter, decanter - wani jirgin ruwa, shi wajibi ne ga gaskiya connoisseurs na allahntaka sha. Shi ne, akwai, da kuma ba a cikin kwalba, da ruwan inabi dole ne a bauta masa a kan tebur.

Saboda haka, zuban for ruwan inabi

A gidan abinci mai kyau za a iya lura a matsayin addini yanka sommelier: Sannu a hankali, kuma hankali ya zo, Ya kwarara m abin sha kwalabe a wani musamman decanter, kuma kawai bayan wani lokaci hidima ciyar da baƙi. Wannan hanya da aka kira decanting, ko decanting. Its main manufar ita ce samar da m net ruwan inabi ba tare da laka barbashi samar da sauƙi a cikin mutum kwalabe.

Lokacin da decanting giya girma sommelier al'ada tracks da ci gaba da laka zuwa cikin wuyansa daga cikin kwalbar da taushi hasken mai kakin kyandir, kuma a daidai lokacin da za a daina zuba decanter. Bayan wani gajeren lokaci da ruwan inabi daga jirgin ruwa a hankali zuba a cikin tabarau da kuma sludge barbashi cewa fada fito daga cikin kwalbar ne a kasa. By da haihuwa ruwan inabi decanted bukatar musamman m tsarin kula da, mai zuba shi, kada ka share da m balance da jitu bouquet.

Ga matasa tannin ruwan inabi da m shafe tsawon daukan hotuna transfussion ba a yi a wani decanter for rabuwa da precipitate, kuma ga m oxygenation. Wannan yana taimaka musu wajen bude up da kuma nuna haduwar da ƙanshi da kuma dandano na nobility. Don hanzarta da aeration aiwatar a transfussion zuban for ruwan inabi samar da sauri, haƙĩƙa, a cikin gaba, cewa shi ne, ba daga baya fiye 1-3 sa'o'i kafin bauta wa. A wannan lokaci, matasa sha kulawa don samun isashshen sunadarin oxygen da kuma aka ce da sommelier, "narke" a cikin decanter, ta yin kawar da kaifi launuka da kuma tannins.

Cikin kewayon ruwan inabi na'urorin haɗi masana'antun decanting magoya iya samun mafi sauki gilashi decanter, kuma marubucin m decanter. Farashin ne dogara a kan wuya daga cikin siffar, abu da kuma ko da fashion yayi. Yana daga jeri 'yan dari zuwa dubu da dama rubles. Mai zuban ga giya yi da hannu daga hujjõji crystal ko hrustalina. Sau da yawa glassmakers ba su da mafi m siffar, ba shakka, rike da zama dole ayyuka. Amma, domin su aiwatar da nufin rawa bukatar biyu na asali iri zuban, domin dukan sauran zuban for ruwan inabi kawai bambancin. A siffar da jirgin ruwa da aka zaba, dangane da irin na sha da kuma ta Hanyar decanting.

Saboda haka, zuban for unopened matasa giya da fadi da kasa da kuma wuyansa, widening a mazurari. Receptacles for balagagge giya, da balaga da kuma riga tare da cikakken oxygen a lokacin shafe tsawon ajiya, yawanci a cikin wani nau'i na Sphere ko a decanter tare da wani kunkuntar wuyansa. Wannan wuyansa adjusts da iska ya kwarara, wanda ya sa shi sosai a hankali, "tashi" da dandano na haihuwa daraja abin sha. Daga mahangar hedonism da ilmi, decanting ga mutane - shi ne mai kyau al'ada cewa zai iya wadãtar da ruwan inabi kwarewa da kuma sadar da yarda, da ruwan inabi - da kuma prodyshatsya damar mayar da balance, a wata kalma, fure kamar flower daga toho.