Ga ruwan inabi na yau da kullun, kamar busassun ja, busasshen fari, rosé, da sauransu, matakan buɗe kwalaben sune kamar haka:
1. Da farko a goge kwalbar da tsafta, sannan a yi amfani da wukar da ke kan ƙugiya don zana da'irar ƙarƙashin zoben da ba za a iya zubarwa ba (bangaren da'irar da ke fitowa na bakin kwalbar) don yanke hatimin kwalbar. Ka tuna kada a juya kwalban.
2. A goge bakin kwalbar da kyalle ko tawul na takarda, sannan a saka tip din kwalaben auger a tsaye a tsakiyar kwalabe (idan rawar ya karkace, za a iya cire kwalaben a hankali), a hankali a juya agogon hannu don huda a cikin toshe toshe a ciki.
3. Rike bakin kwalbar tare da wani sashi a gefe ɗaya, ja dayan ƙarshen ƙugiya, sannan a ciro abin kwalabe a hankali kuma a hankali.
4. Tsaya lokacin da kuka ji cewa za a ciro ƙugiya, riƙe kutsen da hannun ku, girgiza ko juya shi a hankali, sannan ku ciro kullun cikin ladabi.
Don giya mai kyalli, irin su Champagne, hanyar buɗe kwalban ita ce kamar haka:
1. Rike kasan wuyan kwalbar da hannun hagu, karkatar da bakin kwalbar waje zuwa digiri 15, cire hatimin gubar na bakin kwalbar da hannun dama, sannan a hankali kwance wayar a makullin hannun rigar waya.
2. Domin hana kututturewa tashi daga sama saboda matsin iska, a rufe shi da adiko na goge baki yayin danna shi da hannuwanku. Taimakawa kasan kwalban da ɗayan hannunka, juya kwalabe a hankali. Za a iya riƙe kwalban ruwan inabi kaɗan kaɗan, wanda zai zama mafi kwanciyar hankali.
3. Idan kun ji ana gab da tura kutsen zuwa bakin kwalbar, sai kawai ku matsa kan kwalaben don haifar da tazara, ta yadda carbon dioxide da ke cikin kwalbar za a iya fitar da shi daga cikin kwalbar kadan kadan. kadan, sa'an nan kuma a hankali Cire kwalaba. Kar a yi surutu da yawa.
Lokacin aikawa: Afrilu-20-2023