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Methode Charentaise Nutsuwa

Janairu 01 7070

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1. dole ne a aiwatar da aikin narkar da charentaise ta bin hanyar gargajiya ta narkar da ruwa sau biyu a wuraren jan karfe

2. har yanzu ya kasance da sassa uku masu mahimmanci

3. injin giya wani zaɓi ne na zaɓi don preheat, don haka adana lokaci da kuzari.

4. an shigar da farin giya da aka tara daga yankin da aka keɓance shi a cikin tukunyar jirgi

5. an kawo giya zuwa wurin tafasa

6. giya ta barasa ta sami 'yanci kuma ta taru a cikin kai, yayin da mai saurin tashin hankali ya ratsa wuyan swan

7. ƙarshe isowa cikin murfin matattara

8. a yayin saduwa da ruwan sanyi, sai su tattara su samar da wani ruwa mai hadari da ake kira "bouillis"

9. wannan ruwa, wanda yake da matakin barasa na 27 zuwa 32% sai a mayar dashi zuwa tukunyar jirgi don narkewa ta biyu.

10. lita na farko na distillate da aka samo daga matattarar ta biyu ko "bonne chauffe" ana kiranta da "kawuna". Suna da babban abun cikin barasa tsakanin 82% da 78% abv) kuma sun rabu da sauran

11. yayin da “bonne chauffe” ke ci gaba, digirin giya a cikin matattarar yana raguwa. Bayan “kawunan”, distiller ya sami “zuciya”, mai haske, madaidaicin ruwa wanda zai samar da barasa.

12. "yanke na biyu" ana samar dasu bayan "zuciya". Waɗannan an sake sake su tare da giya mai zuwa na gaba ko “brouillis”. Sashin ƙarshe na distillate don gudu shine "wutsiyoyi".

13. daga nan sai a sanya zuciyar "bonne chauffe" a cikin ganga oak don fara tsufan ta.