Sannu %username%.
Idan kuna da tambaya a yanzu: "Hey, menene ma'anar sashi na 2 - ina na farko?!" - tafi da gaggawa .
To, ga waɗanda suka riga sun saba da sashin farko, bari mu kai ga batun.
Haka ne, kuma na san cewa ga mutane da yawa, Jumma'a ta fara - da kyau, ga dalilin yin shiri don maraice.
Mu tafi.
A farkon farkon, zan gaya muku game da tafiya mai wahala na giya a Iceland.
Haramcin a Iceland ya zo tun da farko fiye da Amurka - a cikin 1915. Duk da haka, lamarin bai daɗe ba, tun lokacin da aka mayar da martani akwai tsauraran ra'ayi, kamar yadda suke cewa yanzu, takunkumi: Spain, ta rasa kasuwar ruwan inabi ta Icelandic, ta dakatar da sayen kifi daga Iceland a mayar da martani. Sun yi nasarar jure wa wannan kawai shekaru shida, kuma tun daga 1921, an cire ruwan inabi daga jerin samfuran da aka haramta a Iceland. Babu giya, duk da haka.
Ya ɗauki diehard Icelanders wani shekaru 14 don dawo da haƙƙin shan barasa mai ƙarfi: a cikin 1935 za ku iya shan giya, rum, wiski da komai, amma giya ba za a iya bugu ba fiye da 2,25%. Sannan shugabannin kasar sun yi imanin cewa giyar ta al'ada tana taimakawa wajen bunkasa fasadi, domin ta fi samun sauki fiye da barasa mai karfi (da kyau, eh, ba shakka).
Icelanders sun sami mafita mai sauƙi kuma bayyananne, wanda ya sa ni ma da tausayi fiye da bayan gasar cin kofin Turai ta 2016: mutane kawai sun shafe barasa na doka tare da barasa mai karfi. Tabbas, gwamnati koyaushe tana saduwa da ’yan ƙasarta rabin lokaci, kuma shine dalilin da ya sa a cikin 1985, ƙwaƙƙwaran teetotala kuma Ministan Kare Haƙƙin Dan Adam (abin mamaki!) ya sami damar hana wannan hanya mai sauƙi.
An ba da izinin shan giya a Iceland a ƙarshe a ranar 1 ga Maris, 1989, shekaru 74 bayan dakatarwa. Kuma a bayyane yake cewa tun daga wannan lokacin, Maris 1 ita ce Ranar Biya a Iceland: wuraren shakatawa suna buɗewa har zuwa safiya, kuma mazauna yankin suna tunawa da yadda suka jira kusan kashi uku cikin huɗu na ƙarni don dawowar abin da suka fi so. Af, zaku iya ƙara wannan kwanan wata zuwa kalandarku, lokacin da ya dace don tsallake gilashin kumfa.
A kashi na gaba, a matsayin labari mai ban sha'awa, ina tsammanin zan rubuta wani abu game da Guinness ...
Amma mu koma inda muka tsaya, wato sinadaran giyar.
Gishiri
Malt shine babban bangaren giya na biyu bayan ruwa. Kuma ba kawai giya ba - malt yana aiki a matsayin tushen samar da yawancin abubuwan sha masu haifuwa - ciki har da kvass, kulagi, makhsym, da whiskey. Yana da malt wanda ke ba da abinci ga yisti, sabili da haka yana ƙayyade duka ƙarfin da wasu halaye masu dandano. Honey, hatsi, biscuit, nutty, cakulan, kofi, caramel, burodi - duk waɗannan abubuwan dandano suna bayyana ba godiya ga ilmin sunadarai (don mafi kyau ko mafi muni) - amma godiya ga malt. Bugu da ƙari: babu mai hankali da zai ƙara wani abu da za a iya samu ta wata hanya. Za ku ga daga baya cewa ba kawai game da dandano da za ku iya samu daga malt ba.
Malt shine hatsi mai ɗan tsiro: sha'ir, hatsin rai, alkama ko hatsi. Ana amfani da malt sha'ir koyaushe, idan kuna shan giyan alkama, to ku sani: malt ɗin alkama a cikinta kawai ƙarawa ne ga malt sha'ir. Haka nan malt ɗin oat ɗin da ake hadawa da malt na sha'ir, ana amfani da shi ƙasa da ƙasa fiye da malt ɗin alkama, amma ana amfani da shi wajen samar da wasu tudu.
Akwai nau'i biyu na malt: asali - yana ba da wort mai yawa na sukari don ƙarin fermentation, amma ba ya shafar dandano da yawa, kuma na musamman - yana da talauci a cikin sukari mai laushi, amma yana ba da giya mai dandano. Ana samar da wani muhimmin yanki na giyar da aka samar da yawa ta amfani da malt da yawa.
Kayan albarkatun hatsi da aka yi niyya don shayarwa suna buƙatar aiwatarwa da farko, wanda ya ƙunshi juya shi zuwa malt. Tsarin ya ƙunshi tsiro hatsin hatsi, bushe su, da cire sprouts. Ana iya aiwatar da ƙarin sarrafa malt duka a masana'antar giya da kuma a wani kamfani daban (malt shuka).
An raba tsarin samar da malt zuwa jiƙa da germination na iri. A lokacin germination, sinadarai canje-canje suna faruwa kuma ana samun sababbin sinadarai. Kuma babban rawa a cikin wannan yana taka rawa ta hanyar enzymes daban-daban, wanda akwai da yawa a cikin germinating malt. Za mu duba wasu daga cikinsu yanzu. Yi shiri, %username%, yana gab da bugawa kwakwalwarka.
Don haka, muna da malt da aka shirya. Bari mu fara mashing - wannan yana shirya wort daga malt. Ana murƙushe malt ɗin, a haɗe shi da ruwan zafi, kuma a hankali dusar ƙanƙara (cakuɗin kayan hatsin da aka daka). A hankali ƙara yawan zafin jiki ya zama dole saboda malt enzymes suna aiki daban-daban a yanayin zafi daban-daban. Dakatar da yanayin zafi yana shafar ɗanɗano, ƙarfi, kumfa da yawa na sakamakon giya. Kuma a matakai daban-daban ana kunna enzymes daban-daban.
Rushewar sitaci (amylolysis) na sitaci (amylolysis) yayin mashing yana haifar da malt amyloses. Baya ga su, malt yana ƙunshe da enzymes da yawa daga rukunin amyloglucosidases da transferases, waɗanda ke kai hari ga wasu samfuran rushewar sitaci, amma dangane da ƙimar ƙima suna da mahimmanci na biyu kawai yayin mashing.
A lokacin da ake yin dusar ƙanƙara, ɓangarorin halitta shine sitaci da ke cikin malt. Kamar kowane sitaci na halitta, ba sinadarai guda ɗaya ba ne, amma cakuda mai ɗauke da, dangane da asalin, daga 20 zuwa 25% amylose da 75-80% amylopectin.
Kwayoyin amylose suna yin tsayi, maras reshe, sarƙoƙi mai naɗaɗɗen sarƙoƙi wanda ya ƙunshi ƙwayoyin α-glucose waɗanda ke da alaƙa da haɗin gwiwar glucosidic a matsayin α-1,4. Adadin kwayoyin glucose ya bambanta kuma ya bambanta daga 60 zuwa 600. Amylose yana narkewa a cikin ruwa kuma, a ƙarƙashin aikin malt β-amylase, an cika shi da ruwa gaba daya zuwa maltose.
Kwayoyin amylopectin ya ƙunshi gajerun sarƙoƙi masu rassa. Baya ga shaidu a matsayi na α-1,4, ana kuma samun haɗin α-1,6 a wuraren da aka reshe. Akwai kusan raka'a 3000 na glucose a cikin kwayoyin - amylopectin ya fi amylose girma. Amylopectin ba ya narkewa a cikin ruwa ba tare da dumama ba; idan ya yi zafi, yana yin manna.
Malt ya ƙunshi amylases guda biyu. Ɗaya daga cikinsu yana haifar da amsa wanda aka rushe sitaci da sauri zuwa dextrins, amma ƙananan maltose yana samuwa - ana kiran wannan amylase dextrinating ko α-amylase (α-1,4-glucan-4-glucanohydrolase). A karkashin aikin amylase na biyu, an kafa babban adadin maltose - wannan shine saccharifying amylase ko β-amylase (β-1,4-glucan maltohydrolase).
Dextrinating α-amylase wani abu ne na malt. α-Amylase yana kunna lokacin malting. Yana haifar da ɓarnawar α-1,4 glucosidic bonds na ƙwayoyin ƙwayoyin sitaci guda biyu, watau amylose da amylopectin, yayin da igiyoyin ƙarshen kawai ke karye ba daidai ba a ciki. Liquefaction da dextrinization faruwa, bayyana a cikin sauri raguwa a cikin danko na bayani (mash liquefaction). A cikin yanayi na halitta, watau a cikin malt tsantsa da dusar ƙanƙara, α-amylase yana da zafin jiki mafi kyau na 70 ° C kuma ba a kunna shi a 80 ° C. Mafi kyawun yankin pH yana tsakanin 5 zuwa 6 tare da madaidaicin madaidaici akan madaidaicin pH. α-Amylase yana da matukar damuwa ga karuwar acidity (shine acid-labile): an kunna shi ta hanyar oxidation a pH 3 a 0 ° C ko a pH 4,2-4,3 a 20 ° C.
Ana samun saccharifying β-amylase a cikin sha'ir kuma ƙarar sa yana ƙaruwa sosai a lokacin malting (sprouting). β-Amylase yana da babban iko don haifar da rushewar sitaci zuwa maltose. Ba ya liquefy insoluble na asali sitaci ko ma sitaci manna. Daga sarƙoƙin amylase maras tushe, β-amylase ya rarrabu na biyu na α-1,4 glucosidic bonds, wato daga ƙarshen ƙarshen sarƙoƙi (marasa aldehyde). Maltose a hankali yana raba kwayoyin halitta guda daya a lokaci guda daga sarkoki guda daya. Amylopectin cleavage shima yana faruwa, amma enzyme yana kai hari ga kwayoyin amylopectin mai reshe a lokaci guda a cikin sarƙoƙi na sarari da yawa, wato a wuraren da ake yin reshe inda α-1,6 bonds suke, kafin su daina tsagewa. Matsakaicin zafin jiki na β-amylase a cikin abubuwan malt da mashes shine 60-65 ° C; ba a kunna shi a 75°C. Mafi kyawun yanki na pH shine 4,5-5, bisa ga sauran bayanai - 4,65 a 40-50 ° C tare da matsakaicin matsakaici akan madaidaicin pH.
Gabaɗaya, ana kiran amylases sau da yawa diastase; ana samun waɗannan enzymes a cikin nau'ikan malt na yau da kullun kuma a cikin malt diastatic na musamman, wanda shine cakudawar halitta na α- da β-amylase, wanda β-amylase ya fi girma akan α-amylase. Tare da aiki na lokaci guda na amylases, hydrolysis na sitaci ya fi zurfi fiye da aikin mai zaman kansa na kowane ɗaya, kuma ana samun 75-80% na maltose.
Bambance-bambance a cikin mafi kyawun zafin jiki na α- da β-amylase ana amfani dashi a aikace don daidaita ma'amalar duka enzymes ta hanyar zaɓar madaidaicin zafin jiki don tallafawa ayyukan enzyme ɗaya don lalata ɗayan.
Baya ga rushewar sitaci, rushewar sunadaran yana da matukar muhimmanci. Wannan tsari - proteolysis - ana catalyzed a lokacin mashing ta enzymes daga rukuni na peptidases ko proteases (peptide hydrolases), wanda hydrolyze peptide bonds -CO-NH-. An raba su zuwa endopeptidases ko proteinases (peptide hydrolases) da exopeptidases ko peptidases (dipeptide hydrolases). A cikin dusar ƙanƙara, abubuwan da ake amfani da su sune ragowar abubuwan furotin na sha'ir, i.e. leukosin, edestin, hordein da glutelin, an canza su a lokacin malting (alal misali, an haɗa su yayin bushewa) da samfuran rushewar su, i.e. albumoses, peptones da polypeptides.
Sha'ir da malt sun ƙunshi enzyme guda ɗaya daga rukunin endopeptidase (proteinase) da aƙalla exopeptidases (peptidases). Tasirin su na hydrolyzing yana dacewa da juna. Dangane da kaddarorinsu, sha'ir da malt proteinases sune nau'in enzymes na papain, wanda ya zama ruwan dare a cikin tsire-tsire. Mafi kyawun zafin jiki na su shine tsakanin 50-60 ° C, mafi kyawun pH daga 4,6 zuwa 4,9 ya danganta da ma'auni. Proteinase yana da ɗan kwanciyar hankali a yanayin zafi kuma don haka ya bambanta da peptidases. Ya fi kwanciyar hankali a yankin isoelectric, watau a pH daga 4,4 zuwa 4,6. Ayyukan Enzyme a cikin yanayi mai ruwa yana raguwa bayan sa'a 1 kawai a 30 ° C; a 70 ° C bayan awa 1 an lalata shi gaba daya.
Hydrolysis catalyzed ta malt proteinase yana faruwa a hankali. An ware samfuran matsakaici da yawa tsakanin sunadaran da polypeptides, waɗanda mafi mahimmanci sune gutsuttsura peptide - peptones, wanda ake kira proteases, albumoses, da sauransu. Peptones ba sa coagulation lokacin da aka tafasa. Magani suna da farfajiya mai aiki, suna da danko kuma, lokacin da aka girgiza, a sauƙaƙe suna samar da kumfa - wannan yana da mahimmanci a cikin shayarwa!
Mataki na ƙarshe na rushewar sunadaran da malt proteinase ke haɓaka shine polypeptides. Su ne kawai partially high-kwayoyin halitta abubuwa tare da colloidal Properties. A al'ada, polypeptides suna samar da mafita na kwayoyin halitta waɗanda ke yaduwa cikin sauƙi. A matsayinka na mai mulki, ba sa amsawa kamar sunadaran kuma ba a haɓaka ta tannin ba. Polypeptides su ne substrates na peptidases, wanda ya dace da aikin proteinase.
Ƙungiyar peptidase tana wakiltar malt ta hanyar enzymes guda biyu, amma kasancewar wasu kuma yana yiwuwa. Peptidases yana haifar da raguwar ragowar amino acid na ƙarshe daga peptides, fara samar da dipeptides kuma a ƙarshe amino acid. Peptidases suna halin ƙayyadaddun substrate. Daga cikin su akwai dipeptides, wanda ke samar da dipeptides kawai, da kuma polypeptides, wanda ke sanya mafi girma peptides dauke da akalla amino acid uku a kowace kwayar halitta. Ƙungiyar peptidases ta bambanta tsakanin aminopolypeptidases, wanda aikinsa ya ƙaddara ta kasancewar ƙungiyar amino kyauta, da kuma carboxypeptidases, wanda ke buƙatar kasancewar ƙungiyar carboxyl kyauta. Duk peptidases na malt suna da mafi kyawun pH a cikin ɗan ƙaramin alkaline tsakanin pH 7 da 8 da mafi kyawun zafin jiki na kusan 40 ° C. A pH 6, wanda proteolysis ke faruwa a cikin sha'ir germinating, ana kiran aikin peptidases, yayin da pH 4,5-5,0 (mafi kyawun proteinases) ba a kunna peptidases. A cikin maganin ruwa mai ruwa, aikin peptidases yana raguwa a 50 ° C; a 60 ° C, peptidases suna aiki da sauri.
Lokacin mashing, babban mahimmanci yana haɗe zuwa enzymes waɗanda ke haifar da hydrolysis na esters phosphoric acid, da phospholipids na membranes tantanin halitta. Kawar da phosphoric acid yana da matukar mahimmanci a fasaha saboda tasirinsa kai tsaye akan tsarin acidity da buffering na tsaka-tsakin tsaka-tsaki da giya, kuma fatty acid da aka samu daga phospholipids suna samar da esters yayin fermentation, suna haifar da ƙamshi daban-daban. Tsarin halitta na malt phosphoesterases shine esters na phosphoric acid, wanda phytin ya fi girma a cikin malt. Yana da cakuda crystalline da magnesium gishiri na phytic acid, wanda shine hexaphosphoric ester na inositol. A cikin phosphatides, phosphorus an ɗaure shi azaman ester zuwa glycerol, yayin da nucleotides ya ƙunshi ester ribose phosphorus da aka ɗaure zuwa tushen pyrimidine ko purine.
Mafi mahimmancin malt phosphoesterase shine phytase (mesoinositol hexaphosphate phosphohydrolase). Tana da aiki sosai. Phytase a hankali yana cire phosphoric acid daga phytin. Wannan yana samar da esters na phosphorus iri-iri na inositol, wanda a ƙarshe ya haifar da inositol da phosphate inorganic. Baya ga phytase, an kuma bayyana sukarin phosphorylase, nucleotide pyrophosphatase, glycerophosphatase da pyrophosphatase. Mafi kyawun pH na malt phosphatases yana cikin kewayon kunkuntar - daga 5 zuwa 5,5. Suna kula da yanayin zafi ta hanyoyi daban-daban. Mafi kyawun kewayon zafin jiki na 40-50 ° C yana kusa da zafin jiki na peptidases (proteases).
Hanyar samar da enzyme yana da tasiri sosai ta hanyar oxygen - idan akwai rashin shi, hatsi kawai ba ya tsiro, kuma haske - yana lalata wasu enzymes, musamman diastase, sabili da haka ɗakunan malting - malthouses - an shirya su tare da kaɗan. zuwa haske.
Har zuwa karni na 19, an yi imani da cewa irin wannan malt kawai ya dace, wanda ba a taɓa faruwa ba kafin bayyanar ganye. A cikin karni na 19, an tabbatar da cewa malt wanda takardar ta kai ga girman girman (dogon malt, Jamus Langmalz) ya ƙunshi babban adadin diastase, idan kawai an aiwatar da malting a mafi ƙarancin zafin jiki.
Daga cikin abubuwan, ana kuma amfani da malt don shirya abin da ake kira malt. Ana fitar da malt ɗin wort, naƙasa ko bushewa ta hanyar ƙanƙara, ana haɗe shi daga dakataccen hatsi na sha'ir, hatsin rai, masara, alkama, da sauran hatsi. Ana fitar da wort a hankali a cikin injin daskarewa a zafin jiki na 45 zuwa 60 ° C zuwa daidaiton syrup, an bayyana shi, kuma an 'yantar da shi daga mahaɗan dauri ta hanyar rabuwa da centrifugation. A cikin samar da giya, ana amfani da tsantsa malt da wuya, tun da yake baya ƙyale gwaji tare da nau'ikan dandano da launuka.
Kuma samun iri-iri abu ne mai sauqi. Dangane da matakin bushewa, zaku iya samun nau'ikan malt - haske, duhu, baki. Don samun duhu kuma musamman nau'in caramel, ana gasa malt. Yayin da ake gasasshen malt, yawan sukarin da ake so ya yi caramelize a cikinsa. Abincin caramel na giya ya fito ne daga malt tare da kusan caramel na gaske a ciki: bayan tururi da bushewa, sitaci da ke cikin malt ya juya ya zama babban taro na caramelized. Wannan shine abin da zai ƙara bayanin kula ga giya - kuma a cikin hanyar da za ku iya ƙara "ƙona ɗanɗano" tare da taimakon malt gasashe. Har ila yau, Jamusawa suna da "giya mai shan taba" - rauchbier, a cikin shirye-shiryen da ake amfani da koren malt da aka yi amfani da shi a kan wuta: zafi da hayaki daga man fetur mai ƙonewa ya bushe kuma a lokaci guda shan taba da hatsin da aka yi. Bugu da ƙari, dandano da ƙanshin giya na gaba kai tsaye ya dogara da abin da ake amfani da man fetur don shan taba malt. A cikin Schlenkerla Brewery (wanda, ta hanyar, yana da shekaru fiye da 600), ana amfani da itacen beech na zamani don waɗannan dalilai, godiya ga abin da wannan nau'in ya sami takamaiman bayanin da aka kyafaffen - da kyau, ƙoƙarin waɗannan Bavarian brewers suna fahimta: wajibi ne a nemi wasu nau'o'in asali na asali a cikin kunkuntar tsarin dokokin Jamus game da tsabtar giya, duk da haka, za mu yi magana game da waɗannan kuma ba kawai waɗannan "tsarin" ba bayan mun tattauna duk abubuwan da ke cikin giya.
Har ila yau, ya kamata a ce ba shi yiwuwa a yi giya daga nau'in duhu kawai: a lokacin gasa, enzymes masu mahimmanci don saccharification na wort sun ɓace. sabili da haka kowane, ko da mafi duhu rauchbier zai ƙunshi haske malt kuma.
Gabaɗaya, lokacin amfani da nau'ikan malt daban-daban, an riga an ba da cikakken kewayon abubuwa daban-daban ga giya kafin tsarin fermentation, mafi mahimmancin su:
- Sugars (sucrose, glucose, maltose)
- Amino acid da pepton
- Fatty acid
- Phosphoric acid (Koyaushe Coca-Cola! Tuna da ni, kula da ni!)
- Samfuran iskar oxygen da ba ta cika ba yayin bushewar duk dukiyar da ke sama tare da hadadden abun da ke ciki
Komai ya bayyana tare da sugars - wannan shine abinci na gaba don yisti, da kuma dandano mai dadi na giya (shi ne wanda aka daidaita shi a baya tare da ganye, kuma daga baya tare da hops, ƙara haushi), duk abin da ya bayyana tare da samfurori na rashin cikawa. konewa - wannan launi ne mai duhu, hayaki da caramel dandano da ƙanshi. Na yi magana game da mahimmancin peptones da kumfa - amma ba zan gaji da maimaita shi ba. Za mu dawo ga fatty acid lokacin da muke magana game da yisti da haɓakar ƙamshi na 'ya'yan itace.
Af, magana game da peptones, sunadarai da mutuwar cell, ko ta yaya na tuna wani labari da na karanta a daya daga cikin jigogi na jama'a shafukan. Yana ƙarƙashin mai ɓarna saboda wasu dalilai.
Bai kamata yara da mata da masu rauni su kalli ido ba!Kusan shekaru 10, wani mashawarcin Scottish mai ban sha'awa, BrewDog, ya fitar da giya mai ƙarfi mai ban mamaki - kamar 55%, wanda ya daɗe ya zama giya mafi ƙarfi a duniya. Don haka, ɗan ƙaramin ɓangaren wannan abin sha an haɗa shi cikin furotin (wato furotin, ba furotin ba) da sauran dabbobi masu ɗauke da gashi. Wata kwalbar wannan giya mai suna The End of History, wadda aka yi wa ado da ƙananan dabbobi masu shayarwa (sun ce an sami gawarwakin a kan tituna kawai), farashinsa ya kai kimanin dala 750.
Za mu gama anan game da malt, bayan an ambata cewa malt ɗin cikin gida bai ma da kyau ba - don haka ana amfani da shi sosai tare da waɗanda aka shigo da su.
Yisti
Wani muhimmin bangaren giya shine yisti kanta. To, a ina za mu kasance ba tare da su ba, daidai?
Yisti na Brewer wani microorganism ne wanda ke yin fermentation. Bi da bi, fermentation tsari ne na biochemical wanda ya dogara da sauye-sauyen sauye-sauye na kwayoyin halitta a ƙarƙashin yanayin anaerobic, wato, ba tare da samun iskar oxygen ba. A lokacin fermentation, da substrate - kuma a cikin yanayinmu, sugar - ba gaba daya oxidized, don haka fermentation ne enegetically m. Ga nau'ikan fermentation daban-daban, fermentation na kwayar glucose guda ɗaya yana samarwa daga 0,3 zuwa 3,5 kwayoyin ATP (adenosine triphosphate), yayin da aerobic (wato, tare da amfani da iskar oxygen) numfashi tare da cikakken iskar oxygen na substrate yana da yawan amfanin ƙasa na 38 ATP kwayoyin. Saboda ƙarancin fitar da makamashi, ana tilasta wa ƙananan ƙwayoyin cuta yin fermenting don aiwatar da adadi mai yawa na substrate. Kuma wannan, ba shakka, yana amfanar mu!
Bugu da ƙari, barasa fermentation, a cikin abin da mono- da disaccharides suna tuba zuwa ethanol da carbon dioxide, akwai kuma lactic acid fermentation (babban sakamakon shi ne lactic acid), propionic acid fermentation (sakamakon shi ne lactic da acetic acid), formic acid. fermentation (formic acid tare da bambance-bambancen karatu), butyric acid fermentation (butyric da acetic acid) da homoacetate fermentation (acetic acid kawai). Dole ne in ce da wuya mai son giyar ya so wani abu ya faru baya ga fermentation na barasa daidai da launin fata - Bana tsammanin wani zai so ya sha giya mai tsami mai ƙanshin mai ko cuku mai ban sha'awa. Sabili da haka, ana sarrafa rabon "babban fermentation" a kowace hanya mai yiwuwa, musamman, ta hanyar tsarkin yisti.
Samar da yisti babbar masana'anta ce: duka dakunan gwaje-gwaje, masu zaman kansu ko waɗanda aka ƙirƙira su a masana'antar giya, suna aiki don haɓaka nau'ikan yisti mai ƙima tare da wasu halaye. Girke-girke na yisti sau da yawa shine sirrin tsaro a tsakanin masu shayarwa. Sun ce mutanen arewacin Turai suna da al'adar ba da wata itace ta musamman daga tsara zuwa tsara. Ba tare da motsawa tare da wannan katako ba, ba za a iya yin giya ba, don haka an yi la'akari da sandar kusan sihiri kuma an adana shi musamman a hankali. Tabbas, ba su san game da yisti ba a wancan lokacin kuma ba su fahimci ainihin aikin sanda ba, amma har ma sun fahimci darajar wannan sacrament.
Amma akwai keɓancewa ga kowace doka. Misali:
- A Beljiyam suna yin lambis - wannan giya ne wanda ya fara farawa da kansa, godiya ga microorganisms da ke shiga cikin wort daga iska. An yi imani da cewa a wasu yankuna na Belgium ne kawai za a iya samun lambis na gaskiya, kuma a fili yake cewa fermentation a can yana da gauraye da hadaddun cewa zai karya shaidan da kansa. Duk da haka, a gaskiya: lambics ba ga kowa ba ne, kuma ba shakka ba su dace da waɗanda suka yi imani da cewa giya bai kamata ya zama m.
- Kamfanin Brewery na Amurka Rogue Ales ya haƙa ale bisa ga yisti wanda shugaban masu sana'ar giya ya noma a hankali a gemunsa.
- Abokin aikinsa na Australiya daga kamfanin brewery na 7 Cent ya wuce gaba kuma ya girma yisti na daji a cikin cibiya, sannan ya saki giya a kan shi.
- Kamfanin Brewery na Yaren mutanen Poland Order of Yoni ya samar da giya daga mata 'yan shekaru da suka wuce. To, kamar daga mata ... daga yisti daga mata. Ko kadan ba a cutar da matan ba... To a takaice ka gane...
A lokacin aikin fermentation, yisti mai yisti ba kawai yana cin sukari kuma yana samar da abin da ya kamata ba, har ma a lokaci guda yana aiwatar da adadi mai yawa na sauran hanyoyin sinadarai. A musamman, esterification matakai faruwa - samuwar esters: da kyau, akwai barasa, m acid (tuna da malt?) - kuma, za ka iya yin da yawa ban sha'awa abubuwa daga gare su! Yana iya zama kore apple (wasu lagers na Amurka suna da shi), ayaba (na alkama na Jamusanci), pear, ko man shanu. Sai na tuna makaranta da ethers daban-daban masu kamshi haka yum-yum-yum. Amma ba duka ba. Ko kun sami abin sha tare da ƙamshi mai 'ya'yan itace ko ƙamshi mai ɗanɗano na cakuda fusel da sauran ƙarfi ya dogara da haɓakar esters, wanda hakan ya dogara da dalilai daban-daban: zafin jiki na fermentation, tsantsa wort, ƙwayar yisti, adadin iskar oxygen shiga cikin wort. . Za mu yi magana game da wannan idan muka zo duban fasahar yin giya.
Af, yisti kuma yana rinjayar dandano - za mu tuna da wannan lokacin da muke magana game da hops.
Kuma yanzu, tun da mun saba da yisti, za mu iya gaya muku game da kawai daidai hanyar raba giya. Kuma a'a,% sunan mai amfani%, wannan ba "haske" bane da "duhu", saboda babu haske ko duhu, kamar yadda 100% blondes da 100% brunettes ba su wanzu. Wannan rarrabuwa ce zuwa ale da lager.
Magana mai mahimmanci, a idanun masu shayarwa, akwai nau'i biyu na fermentation: saman fermentation (yisti ya tashi zuwa saman wort) - wannan shine yadda ake yin ale, da kuma fermentation na kasa (yisti yana nutsewa zuwa kasa) - haka lager ake yi. Yana da sauƙin tunawa:
- Ale -> Yisti yayi girma -> zafin jiki na fermentation yana da girma (kimanin +15 zuwa +24 °C) -> zazzabin amfani yana da girma (daga +7 zuwa +16 °C).
- Lager -> Yisti yana aiki ƙasa -> ƙarancin zafin jiki (kimanin +7 zuwa +10 °C) -> ƙarancin zafin amfani (daga +1 zuwa +7 °C).
Ale shine nau'in giya mafi tsufa, shine abin da masu sana'a na farko suka girka shekaru ɗaruruwan da suka gabata, a zamanin yau, yawancin ales suna da alaƙa da: nauyi mai girma, ƙarin dandano, sau da yawa ƙamshi na 'ya'yan itace kuma gabaɗaya duhu (idan aka kwatanta da lagers) launi. Wani muhimmin fa'ida na ales shine samar da su mai sauƙi da arha, wanda baya buƙatar ƙarin kayan sanyi, kamar yadda yake tare da lagers, sabili da haka duk masana'antar sana'a na iya bayar da ɗaya ko wata ale.
Lager ya bayyana daga baya: samar da shi ya fara girma ko žasa da haɓakawa kawai a cikin karni na 15, kuma a cikin rabin na biyu na karni na 19 ya fara samun ci gaba mai tsanani. Lagers na zamani suna da ɗanɗano da ƙamshi mafi haske kuma sau da yawa, da kuma launi mai haske gabaɗaya (ko da yake akwai lagers baƙi) da ƙaramin ABV. Bambanci mai mahimmanci daga ales: a mataki na ƙarshe na samarwa, ana zuba lager a cikin kwantena na musamman kuma yana girma a can na tsawon makonni ko ma watanni a yanayin zafi kusa da sifili - ana kiran wannan tsari lagerization. Manyan iri suna dadewa. Saboda sauƙi na kiyaye daidaiton inganci da tsawon rai, lager shine nau'in giya mafi shahara a duniya: kusan dukkanin manyan masana'antun suna samar da lagers. Duk da haka, tun da samarwa yana buƙatar fasaha mai mahimmanci (tuna game da lagerization), kazalika da kasancewar yisti na musamman mai sanyi - sabili da haka kasancewar asali (na asali, ba a sakewa ba) lagers a cikin jerin nau'ikan da aka bayar a wasu masana'antun sana'a. alama ce ta matsayinsa da masu sana'ar sana'ar sana'a.
Mutane da yawa (ciki har da kaina) sun yi imanin cewa ales sun fi "daidai" giya idan aka kwatanta da lagers. Elis ya fi rikitarwa ta fuskar ƙamshi da ɗanɗano, kuma galibi suna da wadata kuma sun fi bambanta. Amma lagers sun fi sauƙin sha, sau da yawa sun fi wartsakewa kuma, a matsakaici, ƙasa da ƙarfi. Lager ya bambanta da ale saboda ba shi da bambancin dandano da ƙamshi na yisti, waɗanda suke da mahimmanci, kuma wani lokacin wajibi, ga ales.
To, mun gane shi. Dama? A'a, wannan ba gaskiya ba ne - akwai zaɓuɓɓuka lokacin da giya ya zama matasan lager da ale. Misali, Kölsch na Jamusanci giya ce mai ƙyalƙyali (wato ale) wanda ke girma a ƙananan yanayin zafi (kamar lager). A sakamakon wannan tsarin samar da matasan, abin sha yana da halaye na nau'in giya guda biyu: tsabta, haske da sabo suna haɗuwa tare da bayanan 'ya'yan itace masu laushi a cikin dandano da ɗan gajeren amma mai dadi. Kuma a ƙarshe, digon hops.
Gabaɗaya, idan ku, % sunan mai amfani%, ba zato ba tsammani kun fara fahimtar rabe-raben giya, to, ga abu ɗaya na ƙarshe a gare ku:
Bari mu taƙaita game da yisti: a taƙaice, tsawon lokacin da yisti yayi aiki, yawan dandano da halin giya na iya canzawa. Wannan gaskiya ne musamman ga ales waɗanda ke da haɓakar abubuwan abubuwan da ke shafar dandano da ƙanshi. A saboda wannan dalili, wasu nau'in ales suna buƙatar ƙarin fermentation a cikin kwalban: an riga an saka giya a cikin akwati na gilashi kuma yana zaune a kan kantin sayar da kayayyaki, amma tsarin fermentation yana faruwa a ciki. Ta hanyar siyan kwalabe biyu na wannan giya da shan su a lokuta daban-daban, za ku iya jin babban bambanci. A lokaci guda, pasteurization yana hana giya daga wasu halayen dandano, tun da yake yana kawar da yisti mai rai a cikin abin sha. A gaskiya, wannan shine dalilin da ya sa yawancin giya ba a tace ba: ko da bayan pasteurization, ragowar al'adun yisti na iya sa abin sha ya fi dadi. Labewar da ake iya gani a kasan kwandon tare da giyar da ba a tace ba ita ce ragowar yisti.
Amma duk wannan zai faru daga baya, kuma yanzu dole ne mu lissafa wasu ƙarin abubuwan zaɓi na giya.
Karin bayani akan wannan a kashi na gaba.
Source: www.habr.com