1. Habka loo sameeyo barxinta iyo qaabka qiyaasta:
Diyaarinta khamriga hooyada: 99% TC waxaa lagu milmay xaddi yar oo ethanol ama alkali ah (sida 0.1% NaOH), ka dibna biyo ayaa lagu daray si loo qaso heerka bartilmaameedka.
Qaababka qiyaasta ee caadiga ah ee la isticmaalo:
Buufinta caleenta: loo farsameeyo 0.1-0.5% AS ama WP.
Waraabka xididka: 0.05-0.1% SL.
2. Helitaanka dalagga iyo inta jeer ee uu dalagu soo noqnoqonayo:
| Nooca Dalagga | Xoog-saarista la isticmaalay | Habka codsiga | Soo noqnoqoshada | Xilli Halis ah |
| Khudaar iyo midhaha (yaanyo/strawberry) | 50-100 ppm | Buufinta caleenta | 7-10 maalmood oo kala duwan, 2-3 jeer | Marxaladda kala soocidda ubaxa/7 maalmood ka hor dhibka |
| Beerta (sarreen/bariis) | 20-50 ppm | Waraabka xididka | 1 jeer | Marxaladda qalooca/kahor digniinta hore ee mowjadda qabow |
| Geedo midho leh (tufaax/liin) | 100-200 ppm | Laan daub ah | 1 jeer | Dayactirka dhaawaca qaboojinta ama ilaalinta goosashada kadib |
3. Ka-hortagga iyo isku-darka:
Iska ilaali inaad ku qasto diyaarinta naxaasta (sida isku darka Bordeaux) ama sunta cayayaanka ee aashitada leh, kuwaas oo si fudud u soo bixi kara.
Dami heerkulka sare (> 35)℃) ama iftiin xooggan, si aan loo gubin daabkii.
Waqtiga boostada: Abriil-01-2025