1. Guhitamo inzabibu
Hitamo inzabibu zeze, zifite ubuzima bwiza nta kimenyetso cyo kubora cyangwa kwangirika. Imbonerahamwe ifite inzabibu zuzuye nka Thompson itagira imbuto zitunguranye kugirango zuma. Menya neza ko ari nini kugirango hamenyekane neza.
2. Imyiteguro
Koza inzabibu neza munsi y'amazi atemba kugirango ukureho umwanda, udukoko, hamwe nubutaka ubwo aribwo bwose. Noneho, ubashyireho witonze hamwe nigitambaro gisukuye. Iyi ntambwe ningirakamaro nkubushuhe ubwo aribwo bwose busigaye ku nzabibu birashobora gutera imikurire ya mold mugihe cyumye.
3. Pretreatment (bidashoboka)
Abantu bamwe bahitamo kwizihiza inzabibu mubisubizo byamazi na soda yo guteka (hafi teaspoon ya soda yo guteka kuri litiro yamazi) muminota mike. Ibi birashobora gufasha gukuraho ibishashara ku nzabibu no kwihutisha inzira yo kumisha. Nyuma yo kwibiza, koza inzabibu nongeye kumisha.
4. Gupakira ibikoresho byumye
Tegura inzabibu mumurongo umwe kumurongo wibikoresho byumye. Kureka umwanya uhagije hagati ya buri nzabibu kugirango wemererwe kuzenguruka ikirere. Ubucucike burashobora kuganisha ku gukata.
5. Gushiraho ibipimo byumisha
•Ubushyuhe: Shiraho ubushyuhe bwibikoresho byumye hagati ya 50 - 60°C (122 - 140°F). Ubushyuhe bwo hasi bushobora kuvamo igihe kinini cyumisha ariko birashobora kurokora intungamubiri nuburyohe bwinzabibu. Ubushyuhe bwo hejuru bushobora gutera inzabibu kugirango byuma vuba hanze mugihe hasigaye asigembiriye imbere.
•Igihe: Igihe cyumye mubisanzwe kuva kumasaha 24 - 48, bitewe nubwoko bw'inzabibu, ibikubiyemo byambere, hamwe nubushobozi bwo kumisha. Reba inzabibu buri gihe. Iyo bagabanutse, byoroshye cyane, kandi bafite imiterere y'uruhu, birashoboka ko zumye bihagije.
6. Gukurikirana no kuzunguruka
Mugihe cyo kumisha, ni ngombwa gukurikirana inzabibu buri gihe. Kuzenguruka inzira kugirango urebe no gukama. Niba inzabibu zimwe zisa nkaho zumye zirenze izindi, urashobora kuyimura kumwanya utandukanye.
7. Gukonjesha no kubika
Imizabibu imaze gukama kurwego rwifuzwa, ubakure mu bikoresho byumisha hanyuma ubareke bikonje kubushyuhe bwicyumba. Bika inzabibu zumye mubikoresho byiza cyane, byijimye. Barashobora kubikwa amezi menshi muriyi nzira.
II. Ibyiza
1. Ubwiza buhoraho
GukoreshaIbikoresho byumishaEmerera inzira yo kumisha ihamye ugereranije nizuba karemano - yumisha. Ubushyuhe bugenzurwa no kuzenguruka ikirere byerekana ko inzabibu zose zumye, zikaviramo ibicuruzwa bimwe nuburyohe buhoraho.
2. Igihe - Kuzigama
Izuba Rirashe - Kuma birashobora gufata ibyumweru, cyane cyane mu turere dufite urumuri rw'izuba cyangwa ruguru. Ibikoresho byumye birashobora kugabanya igihe cyumye muminsi mike gusa, bigatuma habaho uburyo bwiza bwo gukora umusaruro wubucuruzi cyangwa kubashaka kwishimira inzabibu zumye vuba.
3. Isuku
Ibikoresho byo gufunga - Ibidukikije bigabanya uburyo bw'inzabibu umukungugu, udukoko, hamwe nabandi banduye mugihe cyo kumisha. Ibi bivamo isuku nibindi byisuku ugereranije nizuba - Kuma, bikaba byibasiwe cyane na polltats yo hanze.
4. Umwaka - umusaruro uzengurutse
Utitaye kuri shampiyona cyangwa ikirere, ibikoresho byumye bifasha umusaruro inzabibu zumye igihe icyo aricyo cyose cyumwaka. Ibi ninyungu zikomeye kuri ntoya - abahinzi ba sopraters hamwe ninini - inganda zitanga, nkuko itanga itangwa ryinzabibu zumye kumasoko.
5. Kugumana intungamubiri
The relatively low and controlled temperature in drying equipment helps to retain more of the grapes' nutrients, such as vitamins (like vitamin C and vitamin K), antioxidants, and minerals. Ibinyuranye, hejuru - izuba ryizuba - Kuma cyangwa ubundi buryo bwumye budakwiye bushobora gutuma umuntu atakaza cyane ibi bice byingirakamaro.
Igihe cyohereza: Werurwe-24-2025
