Champagne

description

Champagne (ruwan inabi mai kyalli), wanda aka samar daga nau'in innabi ɗaya ko da yawa, sau biyu a cikin kwalban. Wannan ƙirar abin sha ya faru godiya ga Abbey dan asalin Faransa na Pierre Perignon daga yankin shampen.

Tarihin Champagne

Kusancin kusancin da Paris da mahimman abubuwan tarihi da yawa sun taka muhimmiyar rawa wajen haɓaka yankin na Champagne. A babban birnin Champagne, Reims, a cikin 496, sarki Franklo na farko Clovis da rundunarsa sun musulunta. Kuma a, ruwan inabi na gida wani ɓangare ne na bikin. Sannan a cikin 816, Louis the Salihu ya sami kambinsa a Reims, kuma bayan ƙarin sarakuna 35 sun bi misalinsa. Wannan gaskiyar ta taimaka wa ruwan inabi na cikin gida ya sami dandano mai ban sha'awa da matsayin sarauta.

An samar da ruwan inabi na Champagne, kamar yadda a wasu yankuna da yawa, godiya ga gidajen ibada waɗanda suka shuka inabi don bukukuwan alfarma da bukatun kansu. Abin sha'awa, a tsakiyar zamanai, giyar Champagne ba ta walƙiya ko kaɗan amma shiru. Haka kuma, mutane sun ɗauki walƙiya azaman lahani.

Sanannun kumfa sun bayyana cikin ruwan inabi kwatsam. Gaskiyar ita ce, yawan kumburi a cikin cellar yakan tsaya sau da yawa saboda ƙarancin yanayin zafi (yisti na iya aiki ne a takamaiman zazzabi). Tunda a tsakiyar zamanai, ilimin ruwan inabi ya yi ƙaranci, masu yin giya sun ɗauka cewa giya a shirye take, suka zuba ta cikin ganga, kuma suka aika wa abokan ciniki. Sau ɗaya a cikin wuri mai dumi, ruwan inabin ya fara sake. Kamar yadda kuka sani, yayin aikin ferment, sakin carbon dioxide, wanda, a ƙarƙashin yanayin rufin rufaffiyar ganga, ba zai iya tserewa ba kuma ya narke cikin ruwan inabin. Don haka giya ta zama mai walƙiya.

Menene ainihin Champagne?

Faransa ta tsara doka a cikin 1909 haƙƙin kiran giya mai walƙiya “Champagne” da kuma hanyar ƙera ta. Don haka giya tana iya samun suna “Champagne,” dole ne ya cika buƙatun mutum da ƙa'idodinsa. Da fari dai, dole ne samarwa ya kasance a yankin shampagne. Abu na biyu, zaka iya amfani da nau'in innabi Pinot Meunier, Pinot Noir, da Chardonnay. Abu na uku - zaka iya amfani da fasahar musamman ta masana'antu.

Makamantan abubuwan sha da aka samar a wasu ƙasashe na iya samun suna kawai - "ruwan inabi da hanyar shampen ke samarwa." Masu kera da ke kiran giya mai kyalli “Шампанское” tare da haruffan Cyrillic ba su keta haƙƙin mallaka na Faransa ba.

Abubuwa 15 da baku sani ba game da shampen

Samar

Don samar da shampen, an girbe inabi bai balaga ba. A wannan lokacin, ya ƙunshi ƙarin acid fiye da sukari. Na gaba, ana matse inabin da aka girbe, kuma ana zubo ruwan da aka samu a cikin ganga na katako ko cubes na ƙarfe don aikin ƙonawa. Don cire duk wani acid da ya wuce haddi, “giyar giya” ana haɗe shi da wasu giya na gonakin inabi daban -daban kuma sun tsufa shekaru da yawa. Haɗin ruwan inabin da aka haifar shine kwalba, kuma suna ƙara sukari da yisti. Kwalban ta yi aiki kuma an sanya ta a cikin cellar a kwance.

Champagne

Tare da wannan hanyar samarwar duk zababben carbon dioxide yayin da ake narkewa cikin ruwan inabi, matsin kan bangon kwalaben ya kai sandar 6. A al'ada ana amfani da shi don kwalaben shampen 750 ml (Standard) da 1500 ml (Magnum). Don rabuwa da laka mai laushi, ruwan inabin yana da watanni 12 da farko ana juya shi kowace rana ta karamin kwana har sai kwalban ya juye, kuma duk ajiyar zata kasance a wurin. Na gaba, suna kwance kwalban, magudanar da ruwa, ƙara sukari a cikin ruwan inabi, narke kuma sake burodi. Sannan ruwan inabin ya tsufa na wata uku kuma a siyar. Shampen mafi tsada na iya tsufa bai gaza shekaru 3 zuwa 8 ba.

Yau a cikin yankin shampen, akwai kusan masana'antun dubu 19.

Legends VS gaskiya

Halittar wannan abin sha yana lulluɓe cikin tatsuniyoyi da yawa. Labarin tsakiyar ya ce an ƙirƙira shampen a cikin karni na 17 da Pierre Perignon, wani masanin Benedictine Abbey na Auville. Kalmomin sa "Ina shan taurari" yana nufin musamman ga shampen. Amma a cewar masana tarihin giya, Perignon bai ƙirƙira wannan abin sha ba, amma akasin haka yana neman hanyoyin shawo kan kumfar ruwan inabi. Duk da haka, ya ba da wani abin yabo - haɓaka fasahar haɗin kai.

Labarin Pierre Perignon ya shahara sosai fiye da labarin masanin kimiyyar Ingilishi Christopher Merret. Amma shi ne wanda, a cikin 1662, ya gabatar da takarda, inda ya bayyana yadda ake yin fure a sakandare kuma ya nuna dukiya ta walƙiya.

Tun daga 1718, an samar da giya mai walƙiya a cikin Champagne a kan ci gaba amma har yanzu bai zama sananne ba. A cikin 1729, giya mai walƙiya sun bayyana a cikin gidan farko na Ruinart, sannan sauran shahararrun shahararrun suka biyo baya. Nasarar Champagne ta zo ne tare da ci gaban samar da gilashi: idan kwalabe na farko sukan fashe a ɗakunan ajiya, wannan matsalar kusan ta ɓace da gilashin da ke ɗorewa. Daga farkon 19th zuwa farkon karni na 20, Champagne ya yi tsalle daga alamar samar da kwalabe dubu 300 zuwa 25!

iri

An raba Champagne zuwa nau'ikan da yawa dangane da nunawa, launi, da abun cikin sukari.

Saboda tsufa, shampen shine:

Launi an raba shampagne zuwa fari, ja, da ruwan hoda.

Dangane da abun sukari:

Champagne

Dangane da ka'idojin ladabi, ya kamata a yi amfani da shampen a cikin babban gilashi siririn wanda aka cika da 2/3 kuma a sanyaya shi zuwa zafin jiki na 6-8 ° C. Bubbles a cikin kyakkyawan shampen yana faruwa a bangon gilashi, kuma tsarin samuwar su na iya ɗaukar tsawon awanni 20. Lokacin da ka buɗe kwalbar shampen, kana buƙatar tabbatar da cewa tashar iska ta samar da auduga mai laushi da giya da aka bari a cikin kwalbar. Wannan ya kamata ayi cikin nutsuwa, ba tare da wani hanzari ba.

Kamar yadda abin sha na shampen na iya zama sabo ne 'ya'yan itace, kayan zaki, da canapés tare da caviar.

Amfanin kiwon lafiya

An yaba wa Champagne da kyawawan abubuwa masu amfani. Don haka amfani da shi yana saukaka damuwa da sanyaya jijiyoyi. Polyphenols da ke ƙunshe a cikin shampen yana inganta yanayin jini, yana rage hawan jini, da inganta narkewar abinci.

A wasu asibitocin Faransa, karamin shampagne don baiwa mata masu ciki don sauƙaƙe haihuwa da haɓaka ƙarfi. A kwanakin farko bayan haihuwa, ana bada shawarar a sha don karfafa jiki, inganta ci abinci da bacci.

Abubuwan antibacterial na shampen suna da tasiri mai amfani akan fata; bayan abin rufe fata, yana zama mai taushi da sabo.

TOP-5 fa'idojin shampen na kiwon lafiya

1. Inganta ƙwaƙwalwa

Masana kimiyya sun yi iƙirarin cewa inabin Pinot Noir da Pinot Meunier da ake amfani da su don yin kifin shampagne sun haɗu da abubuwan da ke da tasiri a kan aikin kwakwalwa. A cewar Farfesa Jeremy Spencer, shan gilashi daya ko uku a mako zai taimaka wajen inganta ƙwaƙwalwa da kuma hana cututtukan ƙwaƙwalwa da ke gurɓata su kamar lalata, misali.

2. Yana da sakamako mai kyau akan aikin zuciya

A cewar Farfesa Jeremy Spencer, jan giyar inabi mai dauke da sinadarai masu kara kuzari wadanda ke taimakawa daidaita daidaituwar jini da hana cutar zuciya. Menene ƙari, shan shampen a kai a kai yana rage haɗarin shanyewar jiki.

3. Karancin kalori

Masana ilimin abinci sun yi imanin cewa shampen ya kamata ya zama ɓangare na abincin. Abin sha mai walƙiya ya ƙunshi ƙananan adadin kuzari da ƙasa da sukari fiye da ruwan inabi, amma kumfa kuma suna haifar da jin cikewar.

4. Da sauri sha

Masana kimiyya a Jami'ar Oxford sun gano cewa matakin barasa a cikin jinin waɗanda ke shan giyar sham ya fi wanda ya sha giya. Don haka, don maye, mutum yana buƙatar ƙarancin giya. Duk da haka, tasirin maye yana da ƙasa da kowane abin sha.

5. Yana inganta yanayin fata

Dangane da masana likitan fata, shampagne na da wadatar sinadarin antioxidants wanda ke da kyakkyawar tasiri ga lafiyar fata. Abin da ya fi haka, shan shampen a kai a kai zai taimaka har ma da fitar da sautin fata da sauƙaƙe fata mai laushi da matsalolin ƙuraje.

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