Apple cider - a na-atọ ụtọ ihe ọṅụṅụ

N'ụzọ dị mwute, apple cider adịghị kwa ewu ewu na CIS, ọ bụ ezie na ọ dịwo anya a na-ewu ewu na-aba onunu na ọtụtụ mba Europe. Karịsịa ụtọ nke ya ebe uka cultivation nke mkpụrụ vaịn nwere ike ịbụ na Ọnọdụ Ihu Igwe.

Apple cider pụtara na n'oge ochie. The mbụ e dere aha ya hapụrụ ama Roman edemede na ọkọ akụkọ ihe mere Pliny. Na ya isi, a ọṅụṅụ abụghị ihe ọ bụla ma a mkpụrụ wine. Nke a apple cider mere si naanị ọcha ihe ọṅụṅụ, na-emepụta ụfọdụ ebe nke France, na ọtụtụ ndị ọzọ Nsukka si mba dị iche iche (Germany, Austria, Switzerland, England na ndị ọzọ) E jiriwo mmiri.

N'ihi imewe nke elu-edu apple cider adabara niile abụghị apple iche. Na France na mba ndị ọzọ, uka na-emepụta a onunu, bred pụrụ iche iche, na-akpọ "apple cider". Ọ na-kweere na ihe ndị kasị kwesịrị ekwesị n'ihi na nke a na-aṅụ bụ naanị 48 iche iche, otu nke na- atọ ụtọ, ilu, ụtọ, ilu na utoojoo. The isi criterion nke kwesịrị ekwesị n'ihi na mmepụta nke cider bụ ọnụnọ ke mkpụrụ nke a na-akpọ "tannin" na ha acidity. The kacha Nchikota apple: 40% ụtọ na 40% - ilu, 20% - acid.

Apple cider dị iche iche Nsukka kwadebe fọrọ nke nta otu ụkpụrụ. Ofụri Esịt-acha mkpụrụ osisi dị iche iche iche na-ahọrọ na-agwakọta. Mgbe ụfọdụ Ezi ntụziaka eji dị iche iche n'ike-n'ike guzosiri ike dị iche iche ụdị nke ihe onunu. Na ụfọdụ n'ime ha tinye a ụfọdụ ego nke pears ma ọ bụ mkpụrụ ndị ọzọ. Nke gburu mkpụrụ piakota ihe ọṅụṅụ na-enweta ndị na-akpọ "wort", mgbe nke ọ na-ẹdụk na wụsara n'ime akpu orù. Na ọchịchịrị, akọrọ ụlọ gbọmgbọm ahapụ izu ise. N'oge a, e nwere a eke fermented wort. Mgbe ọgwụgwụ nke gbaa ụka nwetara ala mmanya ọṅụṅụ na-enwe a na nnukwu ụlọ 5-7%. Tupu bottling apple cider ẹdụk, doo anya, pasteurized. N'ọnọdụ ka ukwuu, a na onunu mma na carbon dioxide, n'ihi na a elu na-egbuke mkpụrụ wine. More oké ọnụ bụ usoro nke "champeenu", nke na-adịghị si dị iche na grape nke Champagne mmepụta. Akọrọ apple cider nwere ike "na-azụ" elu-edu cognac. Dị ka a N'ihi nke a usoro na-enwetara a onunu na ekweghị ekwe ruo 10% mmanya. Ọ na-kweere na ndị dị elu nke ike nke na-aṅụ, na-carbon dioxide ịta na-mma chebere. Njikere cider wụsara n'ime oké-walled karama, na-agbakwunye thereto a obere ego nke sugar ngwọta, nke na-akpata usoro nke re-gbaa ụka. Mgbe kwukwara na karama 8 g nke sugar ngwọta mgbe gbaa ụka na karama a kpụrụ a mgbali nke 2 atmospheres. Nke a ọṅụṅụ na-atụle ga "jụụ". Mgbe atụkwasịkwara 12g a kpụrụ a mgbali nke 3 atmospheres ( "ajụ"), na 16 g na-enwetara na kasị "bubbly" apple cider na gbasiri ike.

Fans nke eke mmanya ike mfe ime onwe gị a ọṅụṅụ. Ozugbo "Oriri", ndị cider ike ịmalite iji kwadebe si mfri eke apụl. Iji mee nke a, họrọ apụl nke iche (gbara ụka, ụtọ na-elu ilu), asa ha, ebipụ ndị rere ure na wormholes ohere (ma ọ bụrụ na ọ bụla), wepụ stalk. Mkpụrụ na-bee, minced ma ọ bụ juicer. Ihe ọṅụṅụ si mmanụ achicha na-etinye n'ime iko karama, orù ma ọ bụ ndị ọzọ containers zubere maka ngwaahịa nke gbaa ụka. The capacitance kwukwara sugar (100-120 kwa 1 n'arọ nke ibu). Ike kpuchie fere fere na-etinye na a na-ekpo ọkụ n'ebe kpọrọ nkụ. Mgbe 3-4 ụbọchị nke apple achicha ise n'elu na n'elu, na ihe ọṅụṅụ ga-anọgide na ala. The ihe ọṅụṅụ na-ẹdụk, achicha na-drained na thereto na kwukwara ọzọ sugar (100 g kwa 1 L). Ike capped na ghọtara na ya tube maka mwepụ nke carbon dioxide, onye ọgwụgwụ na-mikpuru na a ite mmiri. N'ihi ya njikere ihe ọṅụṅụ na-fermented 14-20 ụbọchị. Ná ngwụsị nke gbaa ụka na ihe ọṅụṅụ na-ẹdụk na wụsara n'ime ite ma ọ bụ karama na-anọkwasị tightly. N'ihi na sachaa ọṅụṅụ nwere ike iji a siphon na carbon dioxide.