Akayunguruzo ka byeri yo gukuraho ibicu

Ibisobanuro byumushinga

 Akayunguruzo ka byeriKuri Gukuraho Ibicu

Ibisobanuro ku bicuruzwa

Umukiriya yungurura byeri nyuma yimvura, umukiriya abanza gukoresha icyuma kitayungurura ibyuma kugirango uyungurure byeri yasembuwe kugirango ikureho ibintu byinshi. Inzoga zayungurujwe zungururwa hakoreshejwe akayunguruzo ka diatomaceous. Inzoga zayungurujwe zoherezwa kuri pasteurizer kugirango zivemo hanyuma zijyanwe mubigega byuzuye byabakiriya.

Isi ya Diatomaceous IyungururaIyungurura isi

 

Iki gihe dushinzwe kuyungurura neza no guhagarika inzoga.

Icya mbere nigice cyiza cyo kuyungurura: ikigamijwe ni ugukuraho umwanda muto ukomeye, nkumusemburo (microne 3-5), colloide nibindi bito bito byanduye. Ubwa mbere, byeri igomba gushungura hamwe nubutaka bwa diatomaceous bivanze byuzuye mukigega kivanga, hanyuma akayunguruzo ka mbere karashizweho mbere, hanyuma hashyirwaho urwego rwiyungurura isi ya diatomaceous hejuru yubuso bwa filteri, hanyuma bigatangira gushungura.

Kuki divayi nyinshi zihitamo gukoreshaIyungurura isi? Ni ukubera ko kuyungurura byoroshye bidashobora gukuraho colloide nziza, nyuma yo kuyungurura mugihe runaka, vino izabyara ibintu bireremba, bizagira ingaruka kumiterere ya vino. Isi ya Diatomaceous irashobora kwamamaza aya colloide. Byongeye kandi, gukoresha isi ya diatomaceous kuyungurura ibicuruzwa bya vino ntabwo bizahindura uburyohe.

 

Akayunguruzo ka mbere nugushungura cyane cyane diatomite muruvange, iyungurura rya kabiri irasobanutse neza, ikigamijwe ni ugukomeza kuyungurura neza, kuyungurura umwanda mwiza (diatomite, umusemburo, colloide, nibindi)

 

Hanyuma, byeri yimurirwa mu kigega cya pasteurize kugirango ubushyuhe buhoraho.