Umsebenzi wobushushu oqhubekayo weikhabhathi yewayini:
Ukuguquguquka kwamaqondo obushushu yinto engafanelekanga ekugcinweni kwewayini ebomvu.Owona msebenzi usisiseko wekhabhathi yewayini yobushushu obungaguqukiyo kukugcina ubushushu bewayini ebomvu bungatshintshi.
Ngokutsho kweentlobo ezahlukeneyo zobomvuiwayini egciniweyo, izicwangciso zokushisa zokugcina iwayini ebomvu i-Heng Win coolers nazo zahlukile.Abanye abaphengululi baye benza uhlalutyo lokuba ubushushu obufanelekileyo bokugcinwa kwewayini yi-12.8 ° C. Semi-sweet/sweet iwayini ebomvu 14 ℃ -16 ℃, iwayini ebomvu eyomileyo 16 ℃ -22 ℃, semi-dried iwayini ebomvu 16 ℃ -18 ℃, iwayini emhlophe eyomileyo 8 ℃ -10 ℃, semi-dryed white wine 8 ℃ -12 ℃ , Semi-sweet/sweet white wine 10 ℃ -12 ℃, champagne (foam wine) 6 ℃ -9 ℃.
Izithako zewayini ziya kuchaphazeleka ngokutshintsha kweqondo lokushisa, kwaye iiplagi ze-cork nazo ziya kutshisa kwaye zidibanise kunye nokutshintsha kweqondo lokushisa, ngakumbi i-cork yokuguga, e-elastic engalunganga.Uninziiifriji ezipholileyo zewayinizixhotyiswe ngesifudumezi okanye i-PTC ukuphucula ubushushu bangaphakathi, ukuze kungakhathaliseki ukuba ubushushu be-ambient butshintsha njani, ubushushu bunokugcinwa buzinzileyo.
Ixesha lokuposa: Feb-09-2023
