Game da giya ta idanun wani chemist. Kashi na 4

Sannu %username%.

Na uku Wani ɓangare na jerin na game da giya akan Habré ya zama ƙasa da sananne fiye da waɗanda suka gabata - yin la'akari da sharhi da ƙididdiga, don haka, mai yiwuwa, na riga na ɗan gaji da labaruna. Amma tunda yana da ma'ana kuma wajibi ne a gama labarin game da abubuwan da ke tattare da giya, ga kashi na huɗu!

Mu tafi.

Kamar yadda aka saba, za a sami ɗan labarin giya a farkon. Kuma wannan lokacin za ta kasance da gaske. Wannan zai zama labari, a kaikaice - amma yana shafar Babban Nasara da kakanninmu suka samu a 1945. Kuma duk da wannan hasashe da shirme, ina alfahari da wannan nasara.

Ba tare da zurfin zurfi ba, zan gaya muku game da abubuwan da suka fi ban sha'awa game da samarwa da amfani da giya a lokacin Babban Yaƙin Patriotic (bayanan da aka samo daga buɗaɗɗen tushe akan Intanet, da kuma daga lacca na masanin tarihin giya Pavel Egorov).

• An samar da giya ko a lokacin yakin. Haka ne, abin ban mamaki, samar da giya bai daina gaba daya ba a lokacin yakin duniya na biyu, kodayake yawan samar da kayayyaki ya ragu sosai. Dalilin raguwa ya bayyana a fili: a cikin lokuta masu wuyar gaske ga kasar, an buƙaci albarkatu masu mahimmanci - mutum, abinci, da fasaha.
• Wasu masana'antun sun fara samar da busassun. Yawancin masana'antun Tarayyar Soviet ana sa ran an tura su zuwa samar da wasu muhimman samfuran lokacin yaƙi. Alal misali, a Leningrad shuka "Stepan Razin" da aka kafa a lokacin da People's Commissar na Abinci masana'antu, Comrade Zotov, don samar da crackers a samar da kudi na 200 ton a kowane wata. A baya-bayan nan, “Stepan Razin” iri ɗaya, tare da wasu manyan masana'antun, sun karɓi odar dakatar da samar da giya tare da canja wurin duk abin da ake da shi na hatsi don a niƙa shi cikin gari.
• Idan Nazis ya zo Leningrad, an shirya don guba su da giya. Kamar yadda na Disamba 41, a cikin cellars na wannan "Stepan Razin" ya rage kadan kasa da miliyan lita na giya, mafi yawa "Zhigulevsky". Wannan shi ne wani ɓangare na abin da ake kira Strategic Reserve, wanda ya kamata a guba idan wani farkisanci ya zo Leningrad. Idan wani abu ya faru, babban mashawarcin shuka zai yi sabotage.
• An sha giya har ma a lokacin da aka kewaye Leningrad. Leningrad Brewery "Red Bavaria", a cewar takardun tarihi, ya gudanar ya samar da kusan lita miliyan daya na giya a lokacin hutu na Mayu na 1942, don haka ya ba duk Leningraders tare da ƙoƙon ƙoshin abin sha na kumfa. Haka kuma, wani bangare na rukunin ma’aikatan kamfanin ne da hannu, tun da babu wutar lantarki na tsawon watanni uku.
• An kuma yi bikin ranar Nasara ta farko da giya. A ranar 9 ga Mayu, 1945, an yi bikin nasara a kan Nazis a ko'ina: a cikin Tarayyar Soviet da kuma a kasashen Turai inda sojojinmu suka kasance har yanzu. Wasu, ba shakka, sun yi bikin babban taron tare da vodka, wasu kuma tare da giya: musamman, sojojin Red Army da ke cikin Czechoslovakia a wancan lokacin sun yi bikin nasara tare da giya na gida (duba hoto a farkon wannan labarin).
• Shahararriyar Lida Brewery ta samar da giya don Wehrmacht. Wannan ya faru, ba shakka, ba bisa ga nufin masu shuka ba: a lokacin mulkin Nazi, samarwa ya kasance ƙarƙashin ikon Jamus, wanda ya fara samar da giya a can ga sojojin Nazi. Tabbas, mazauna garin Lida na Belarus da yankunan da ke kewaye ba su sha wannan giya ba, tun da an rarraba dukkan nau'o'i a tsakanin sojojin Jamus da ke zaune a yankunan.
• Biya ga Nazis Yahudawa ne suka yi. Abin da ke da ban sha'awa: aikin injiniyan SS Joachim Lochbiller ya kula da aikin shuka, wanda, sabanin ayyukan da aka sani na wancan lokacin, ba wai kawai ya jawo hankalin Yahudawa ga samar da giya ba, amma kuma ya kare su daga sauran mutanen SS. A wani lokaci ma ya yi gargadin zargin da ake masa cewa suna cikin hadarin mutuwa kuma suna bukatar tserewa. A watan Satumba na shekara ta 1943, ’yan SS suka zo shukar suka kama dukan Yahudawa, suna zarginsu da sa gubar giyar. An ɗora wa ’yan uwan ​​matalauta a cikin jirgin, amma a kan hanya, wasu daga cikin waɗanda aka yi garkuwa da su sun iya tsalle daga cikin jirgin: daga cikin waɗanda suka tsere daga Nazis akwai ainihin masu kamfanin Lida Breweries, Mark da Semyon Pupko.
• Bangaren Jamus da aka mamaye ya shayar da giya ga USSR. Abokan ciniki don irin wannan brews sune Rukunin Sojojin Soviet a Jamus. Ko da alamun irin wannan giya na harshen Rashanci an adana su. Nawa farashin wannan giya, wanda ya samo shi da kuma yadda yake da dadi - tarihi, rashin alheri, yayi shiru game da waɗannan gaskiyar.
  
• Daga cikin kofunan yaki har da na'urorin aikin noma na Jamus. A matsayin wani ɓangare na diyya na barnar da Jamus ta Nazi da ƙawayenta suka yi, an ba da Tarayyar Soviet, da dai sauransu, kayan aikin wani babban kamfanin sayar da giya na Berlin. An shigar da wannan kayan aikin da aka kama a gidan giya na Stepan Razin. Kamfanin giya na Moscow a Khamovniki kuma ya sami irin wannan kayan aikin ganima.
  
• Bayan yakin duniya na biyu, an amince da tsarin giya wanda ya ci gaba da aiki har zuwa yau. An amince da GOST 3473-46 a cikin 1946 kuma, tare da wasu canje-canje, ya rayu har zuwa ƙarshen karni na XNUMX, bayan haka an maye gurbinsa da sabon, kodayake ba mafi zamani ba, misali. Tabbas za mu yi magana game da shi daban

To, yanzu bari mu koma ga kayan aikin mu. Na karshe ya rage kuma wannan shine -

Kari.

Zan fara labarina game da ƙari tare da gaskiyar cewa a zahiri bai kamata su kasance cikin giya ba. Amma a gaskiya, yana cikin kowa da kowa. Kuma ko kaɗan ba sa cutar da ɗanɗano, inganci, ko ƙimar abin sha - suna bayyana wasu halaye ne kawai. Mu yi kokarin fahimtar wadanda suka fi shahara daga cikinsu, sannan mu yi magana a kan wajibcinsu da rashin amfaninsu dalla-dalla.

• Mafi shahararren sashi a cikin masu shayarwa, wanda ba a haɗa shi a cikin jerin abubuwan da ake bukata ba, shine abin da ake kira " hatsi mara kyau " - waɗannan hatsi ne waɗanda ba su wuce ta hanyar germination ba, wato, ba su zama malt ba. Zai iya zama alkama, shinkafa ko masara. Masara da shinkafa sun fi yawa, sau da yawa ta hanyar fulawa ko wasu kayayyakin. Dalilin yana da sauƙi: su ne tushen arha mai sauƙi mai sauƙi wanda yisti ke buƙatar samar da carbon dioxide da barasa, sabili da haka hanya don ƙara ƙarfin abin sha. Sau da yawa ana samun masara a cikin nau'ikan giya na Amurka (wani lokaci ana kiranta masara), kuma galibi ana samun shinkafa a cikin giya na Asiya, wanda ke da ma'ana: Amurka tana girma da yawa kuma tana girma masara, kuma ƙasashen Asiya suna girma. shinkafa. Shinkafa da masara suna ba da giyar wani zaƙi na musamman wanda kowa zai lura. Hakanan ana amfani da alkama mara kyau sau da yawa: yana ɗaya daga cikin sinadarai don yin giyan alkama. Abubuwan da ke cikin alkama ne ke ba da damar samun wasu inuwar dandano da wari.
• Sugar wani ƙarin sinadari ne da ake samu a cikin giya. Ana amfani da shi sau da yawa a cikin samar da ruhohi: ƙari na sukari yana ba da yisti tare da ƙarin abinci mafi sauƙi don aiwatarwa cikin barasa. Za a iya ƙara sukari a cikin nau'i na tushen masu ciwon sukari: syrup masara, syrup maltose, da dai sauransu. Hakanan zaka iya amfani da zuma, amma sai samarwa zai yi tsada sosai. Af, ana amfani da launi na halitta sau da yawa: launin sukari (E150), wanda shine ainihin sukari caramel. Idan kun ga E150 akan kwalbaа - gabaɗaya, a shakata, saboda wannan shine mafi yawan ƙona sukari da za ku iya ci tare da cokali. Tare da E150b, E150c da E150d - ba haka ba ne na halitta, amma duk da haka, babu wanda zai zuba su fiye da izinin 160 MG / kg na nauyin jiki ga mai shan giya.
• Bari mu debunk daya daga cikin tatsuniyoyi: a lokacin da samar da giya, kusan ba su taba amfani da sinadaran wucin gadi launuka da preservatives - na halitta sinadaran da su fermentation kayayyakin, da kuma tabbatar da fasaha hanyoyin (ƙari a kansu daga baya), sun isa sosai. Me yasa kuke kashe kuɗi akan ƙarin sinadarai kuma tabbatar da nuna su a cikin abun da ke ciki, lokacin da duk abin da za'a iya yi tare da girke-girke? Amma duk da haka, idan ka sami arha "'ya'yan itace" giya ("tare da lemun tsami", "tare da rumman", da dai sauransu) - to, wannan sabon giya a zahiri ya ƙunshi flavorings da colorings, amma yana da matukar wuya a gare ni in kira shi giya. Hakanan za su iya ƙara ascorbic acid (E300) zuwa giya, wanda a zahiri ba sinadarai ba ne, amma samfurin fermentation (eh, haka ake haɗa shi). Bugu da ƙari na ascorbic acid yana ƙara ƙarfin giya ga haske da oxygen - har ma yana ba da damar a zuba giya a cikin kwalabe masu haske (ƙari akan wannan daga baya, amma za ku iya tunawa Miller da Corona).
• A cikin takamaiman nau'ikan giya, masana'anta na iya amfani da ƙari iri-iri: cloves, cardamom, anise, zest orange, barkono, 'ya'yan itace puree ko 'ya'yan itacen kanta da ƙari mai yawa. Dukkansu an tsara su don ba da giya ƙarin dandano, ƙanshi da halayen gani. Cherries, raspberries, blackberries - duk wannan a cikin yanayin dabi'a kuma na iya ƙarewa a cikin kututture ɗaya tare da giya mai shayarwa. Masu kera lambic na Belgium musamman suna son waɗannan sinadarai.
• Ana iya ƙara gishiri zuwa giya! Kuma wannan ba abin sha'awa ba ne, amma wani abu mai mahimmanci don ƙirƙirar giya a cikin salon gargajiya na Jamusanci - alkama mai tsami ale, wanda kuma samar da shi yana amfani da coriander da lactic acid (a matsayin samfurin lactic fermentation). Wannan salon, ta hanyar, yana da kimanin shekaru dubu, don haka ya riga ya ninka sau biyu fiye da sanannen Jamus "Dokar Tsabtace Beer," wanda za mu yi magana game da shi kadan daga baya. Af, ƙara gishiri yana ƙara yawan adadin sodium da chlorides - tuna Sashe na 1, wanda yayi magana game da ruwa da kaddarorin wadannan ions.
• Wasu masu shayarwa sun sami damar yin amfani da takamaiman abubuwan ƙari: namomin kaza, haushin itace, dandelions, tawada squid har ma da "burp Whale" - taro da aka kafa a cikin ciki na whales.

Ina so in faɗi a madadina: bisa ƙa'ida, babu giya ba tare da ƙari ba. Idan kawai saboda kuna buƙatar shirya ruwa, santsi abubuwan ma'adinai da pH. Kuma waɗannan abubuwan ƙari ne. idan kawai saboda kuna buƙatar amfani da gas - mun yi magana game da shi. Kuma waɗannan abubuwan ƙari ne. Amma bari muyi magana game da yadda ake bi da additives daga ra'ayi na doka.

Hakika, nan da nan kowa zai tuna da mafi shaharar dokar giya - "Doka a kan Tsarkake Biya" ko Reinheitsgebot, wanda ya riga ya wuce shekaru 500. Wannan doka sananne ne, shahararriya kuma ana iya saninta cewa an rufe ta da tarin tatsuniyoyi da kuskuren da 'yan kasuwa sukan yi amfani da su. Musamman, mutane da yawa sun gaskata cewa giya shine kawai abin da Reinheitsgeboth ya fada, sauran kuma samfur ne na ayyukan kodan na dangin equine na gida. Haka kuma, sau da yawa masana ba su da masaniya kan abin da aka rubuta a cikin wannan doka da kuma inda ta fito gabaɗaya. Bari mu gane shi.

• Dokar Tsabtace Biya tana da tarihin fiye da shekaru 500 - Dokar Tsaftar Biya ta Bavaria ta 1516 tana ɗaya daga cikin tsoffin dokoki a samar da abinci. Da yawa ga rashin jin daɗin Bavarians, an samo tsohuwar doka game da tsabtar giya a Thuringia kuma ta girmi shekaru 82 fiye da dokar Bavaria da aka bayar - a cikin 1351, an ba da oda na cikin gida a Erfurt don amfani da wasu sinadarai kawai a cikin yin burodi. Gundumar Munich ta fara sarrafa wuraren sayar da giya ne kawai a cikin 1363, kuma farkon ambaton amfani da malt, hops da ruwa a cikin sha'ir kawai ya kasance a cikin 1453. A wannan lokacin, umarnin Thuringian ya riga ya fara aiki kusan shekaru 20. An samo wani oda mai kwanan wata 1434 kuma aka bayar a Weissensee (Thuringia) a cikin Runneburg na tsakiyar tsakiyar Erfurt a cikin 1999.
• Sigar farko ta dokar ba ta tsara abubuwan da ke tattare da giya ba kamar farashinta. Dokar da Duke Wilhelm VI na Bavaria ya sanya hannu a farko ya tsara farashin giya dangane da lokacin shekara, kuma ɗaya daga cikin abubuwan da aka ambata a cikin abubuwan da aka haɗa: ba komai bane illa sha'ir, ruwa da hops. Dokar Duke an yi niyya da farko don adana abinci. Da yake an yarda a yi amfani da hatsin sha'ir kawai don dafa abinci, Wilhelm ya hana yin amfani da alkama wajen yin burodi domin yana da muhimmanci ga yin burodi.
• Ba a haɗa yisti a cikin jerin abubuwan da aka ba da izinin doka ba. amma wannan yana nufin cewa ba kome ba ne: Jamusawa sun sani sosai game da yisti, amma tun da an cire su daga abincin da aka gama, ba a ambaci su a cikin doka ba.
• Saitin dokoki ya karɓi sunansa na zamani - Reinheitsgebot, wato, a zahiri "bukatun tsabta" - in mun gwada da kwanan nan - kimanin shekaru ɗari da suka wuce. Wannan juzu'in, tare da wasu canje-canje, yana aiki a Jamus har wa yau kuma a zahiri ya ƙunshi sassa biyu: ɗayan yana tsara samar da lagers, ɗayan yana sarrafa samar da ales. Saboda sassaucin ra'ayi na kasuwannin cikin gida na Turai, an amince da dokar a cikin dokokin Turai.
• Sigar zamani ta Reinheitsgeboth baya hana shigo da kowace giya zuwa Jamus kuma baya hana masu shayarwa na gida karkata daga doka. Bugu da ƙari, ana sabunta dokar daga lokaci zuwa lokaci, ta bin tsarin shayarwa na zamani, kodayake ta kasance mai ra'ayin mazan jiya.
• A lokaci guda kuma, dokokin Jamus sun raba giya na gida, waɗanda aka yi su bisa ga dokar giya, daga sauran nau'ikanta: ƙarshen ba su da ikon a kira kalmar bier, duk da haka, ba a kiran su da sunan wawa "abin sha" .
• Duk da duk wasu ƙuntatawa da ake da su da kuma masu ra'ayin mazan jiya, Reinheitsgebot yana canzawa, yana barin kamfanonin Jamus su samar da giya iri-iri kuma baya mayar da masu sana'a na gwaji zuwa nau'in ragi. Amma ko da a cikin wannan hali, yawancin masu sana'a na Jamus da masu sha'awar giya, idan ba su saba wa doka ba, to akalla suna goyon bayan canza shi.

Haka suke rayuwa a Turai da Jamus, inda suka fara yin barasa tuntuni. A lokaci guda kuma, a Belgium, inda suke sadarwa tare da yisti da yardar kaina, kuma ba sa jin kunya game da ƙara wani abu da suke so a giya, ba sa damuwa da yawa. Kuma suna yin giya mai kyau, wanda ake sayar da shi a duk faɗin duniya.

Me game da Tarayyar Rasha? Yana da matukar bakin ciki a nan.

Domin a cikin Tarayyar Rasha akwai dokoki guda biyu, ko kuma ma'auni: GOST 31711-2012, wanda shine na giya, da GOST 55292-2012. wanda shine "abin sha na giya". Na yi imani da gaske cewa 'yan majalisa na gida da mawallafa na ka'idodin shayarwa na Rasha sun so su rubuta nasu Reinheitsgebot tare da fifiko da karuwai - amma kawai ya juya kamar kullum. Bari mu dubi manyan lu'u-lu'u.

Wannan shine abin da ya kamata ya kasance a cikin giya bisa ga GOST 31711-2012

amma wannan duka - abin sha na giya bisa ga GOST 55292-2012

To me zan iya cewa? A gaskiya ma, abin sha na giya cikakke ne, giya na al'ada, a cikin samar da wani abu banda kayan aikin gargajiya: misali, citrus zest, kayan yaji ko 'ya'yan itace. Kuma a sakamakon haka, a karkashin sunan mai raɗaɗi "abin sha", giya ya bayyana a kan ɗakunan ajiya wanda ya girmi duk GOSTs, Tarayyar Rasha har ma da Reinheitsgebot. Misalai: Hoegaarden - an haɗe kakansa a ƙauyen Flemish mai suna (yanzu Belgium) tun 1445, har ma a lokacin yana amfani da coriander da orange zest. Shin Hoegaarden ya damu da a kira shi? Ina jin yana cikin matsala. Amma mabukacinmu da ba shi da hangen nesa, bayan ya karanta rubutun da ke kan kwalabe, nan da nan ya shiga cikin hadaddun ayyuka na tunani game da makircin duniya da kuma gaskiyar cewa “giyar da suke kawowa a wurin ba ta da gaske!” Af, a Rasha Hoegaarden an brewed a Rasha kanta - amma fiye da haka daga baya.

Don haka idan kun ga kalmomin "shayar giya" akan alamar farashi ko lakabin, to ku sani cewa wannan shine mafi mahimmancin giya mai ban sha'awa wanda ya cancanci a kalla gwadawa. Sai kawai idan kun ga abubuwan dandano na sinadaran da ba za a iya mantawa da su ba a cikin abun da ke ciki - wannan shine fitsari kamar "Garage", wanda shine mafi kyawun kar a rike kwata-kwata.

Amma mu ci gaba! Tun da lalacewar Tarayyar Soviet ba a cikin ɗakunan ajiya ba, amma a cikin shugabannin, GOST yana ƙoƙari ya ƙayyade nau'in giya da abun da ke ciki. Duk da haka, kamar "shan giya". Sani, %username%, cewa:

Hasali ma, komai ya ma fi tsauri






Wato matakin hagu ko dama yunƙurin gudu ne, tsalle-tsalle ƙoƙari ne na tashi.

Yana da wahala a gare ni in tattauna karfi da zurfin wannan hauka, amma zan tabo raka'o'in EBC kawai - wannan shine launin giya bisa ga Yarjejeniyar Brewing Turai. Wannan hanya ce da ake amfani da ita a cikin GOST, kodayake duk duniya ta daɗe zuwa sabuwar Hanyar Magana (SRM). Amma wannan ba kome ba - ana iya canza dabi'u cikin sauƙi a cikin juna ta amfani da tsarin Moray: EBC = 1,97 x SRM (a kan sabon ma'auni na EBC) ko EBC = 2,65 x SRM - 1,2 (a kan tsohuwar sikelin EBC - kuma a'a). , tare da SRM duk abin da ya fi sauƙi).

Af, ana kiran SRM a wasu lokuta Lovibond sikelin don girmama mai binciken Joseph Williams Lovibond, wanda, kasancewarsa mai sana'a, ya zo da ra'ayin yin amfani da launi mai launi don nuna launin giya da sikelin. kanta.

A takaice dai, yana kama da haka:

Idan ka karanta a hankali kuma ka kalli% username%, to ka gane. cewa duk abin da ke ƙasa da EBC 31 giya ne mai haske, kuma duk abin da ke sama giya ne mai duhu. Wato:


Tare da dukkan girmamawa, amma irin wannan rarrabuwa shine hauka, nesa da gaskiya - amma sosai daga masu kirkirar kalmar "shayar giya". Wanne daga cikin wadannan gilashin giya biyu kuke tsammanin ya ƙunshi giya mai haske?

Amsar tana nanA gefen hagu shine Guinness Nitro IPA, a dama shine Saldens Abarba IPA. Duk nau'ikan giya biyu ana yiwa lakabi da "giya mai haske" akan gwangwani.
Kuma ta hanyar, Turanci Pale Ale (a zahiri: kodadde Turanci ale) Fuller's London Pride, bisa ga GOST, giya ne mai duhu. Ina jin kamar ina makaho.

Af, a ƙarshen tattaunawar game da sinadaran da kuma kafin mu ci gaba zuwa kashi na gaba, inda za mu yi magana game da fasaha, bari mu dubi wani muhimmin taƙaitaccen bayani game da abun da ke ciki da ingancin giya. Kun riga kun san game da IBU, SRM/EBC. Lokaci ya yi da za a yi magana game da ABV.

ABV ba ko kaɗan ba ƙoƙari ne na tunatar da ku haruffa lokacin, bayan lita uku, kun yanke shawarar karanta wani abu - kuma alamar ta tashi - wannan Alcohol By Volume (ABV). Alamar na iya ƙunshi 4,5% ABV, 4,5% vol. ko 4,5% vol. - duk wannan yana nufin yawan adadin ethanol a cikin abin sha, kuma "ƙarar" ba tatsuniyar "juyawa" ba ce, amma daidai "girman". Kuma a - akwai kuma "digiri na ƙarfi" - tarihi dabi'u cewa babu wanda ke amfani da yanzu, sabili da haka "giya 4,5 digiri" ne kawai 4,5% vol. wanda Mai Girmanmu ya yi.

Idan kuna sha'awar tarihin digiri da girmamawa D.I. MendeleevAbubuwan barasa na abubuwan sha sun kasance masu damuwa ga mutane, musamman lokacin da batun farashin ya taso. Johann-Georg Tralles, masanin kimiyyar lissafi dan kasar Jamus, wanda ya shahara wajen kirkiro na'urar mita barasa, ya rubuta ainihin aikin "Untersuchungen über die specifischen Gewichte der Mischungen ans Alkohol und Wasser" a 1812.
Digiri na Tralles yayi daidai da kaso na zamani na barasa ta ƙara a cikin abin sha. Misali, Tralles digiri 40 yakamata ya dace da 40% barasa ta ƙara. Duk da haka, kamar yadda D.I. Mendeleev ya nuna, abin da Tralles ya dauka don "giya" - barasa mai tsabta, shine ainihin maganin sa na ruwa, inda akwai kawai 88,55% barasa mai guba, don haka abin sha mai digiri 40 bisa ga Tralles ya dace da 35,42% "bisa ga Mendeleev". Don haka, a karon farko a duniya, wani masanin kimiyar kasar Rasha a tarihi ya gano rashin cikawa a bangaren bourgeoisie na ketare.

A cikin 1840s, Academician GI Hess, wanda gwamnatin Rasha ta ba da izini, ya kirkiro hanyoyi da na'ura don ƙayyade adadin barasa a cikin giya. A baya can, an auna ƙarfin ta amfani da tsarin Tralles, da kuma ta hanyar "annealing". Alal misali, cakuda barasa da ruwa, wanda ya rasa rabin girmansa a lokacin annealing (kimanin 38% barasa) ana kiransa polugar (bisa ga "Complete Collection of Laws of the Russian Empire" na 1830): "An ƙaddara a cikin irin wannan hanyar da, aka zuba a cikin wani nau'in annealer na gwamnati, samfurin onago ya kone rabi a lokacin da ake cirewa"). A cikin gabatar da Ministan Kudi Kankrin a 1843, an ce annealing na ruwan inabi da Ingilishi hydrometers ba su samar da ingantaccen karatu ba, kuma ma'aunin barasa na Tralles yana buƙatar ƙididdigewa don sanin ƙarfin, don haka dole ne a ba da Tralles. tsarin wani nau'i mai dacewa ga Rasha.

A cikin 1847, Hess ya buga littafin "Accounting for Alcohol," wanda ya zayyana ka'idodin yin amfani da mita barasa tare da tebur don ƙayyade ƙarfi da dilution rabbai na barasa. Bugu na biyu a cikin 1849 kuma ya ƙunshi jigo na tarihi da ka'idar ma'aunin kagara. Teburan mitar barasa na Hess sun haɗa ma'auni bisa ga Tralles tare da al'adar Rasha na sake kirga barasa kowace rabin-gar. Mitar barasa ta Hess bai nuna abin da ke cikin barasa ba, amma adadin buckets na ruwa yana da zafin jiki na 12,44 ° R (digiri Reaumur, 15,56 ° C), wanda ake buƙatar ƙara zuwa buckets 100 na barasa da ake gwadawa don samun rabi. -gar, wanda aka bayyana a matsayin 38% barasa (ko da yake Ko a nan akwai jayayya). An yi amfani da irin wannan tsarin a Ingila, inda hujja (57,3% barasa) ya kasance ma'auni.

A takaice, Hess kawai rikitarwa duk abin da, sabili da haka godiya ga Dmitry Ivanovich, wanda ya gabatar da ra'ayi na daidai girma yawan barasa.

To, inda barasa ya fito ya bayyana ga kowa da kowa: shi ne babban samfurin barasa fermentation, sabili da haka ya zo daga abinci na yisti - sukari. Sugar da farko yana zuwa daga malt. Ya faru cewa akwai sauran sauran sukari, amma yisti ya riga ya bushe. A wannan yanayin, mai shayarwa yana ƙara wani sashi na yisti. Amma a cikin yanayin lokacin da kuke son sanya giyar ta fi ƙarfi sosai, ƙila ba za a sami isassun sukari da aka sarrafa ba a cikin wort, kuma wannan ya riga ya zama matsala. Babu wani dalili don ƙara malt, tun da rabon nau'in malt yana rinjayar ba kawai barasa ba - kuma mun riga mun tattauna wannan. Eeee?

Akwai shahararrun hanyoyin guda biyu. Na farko kuma mafi yawan amfani: kawai ba da yisti mafi sauƙi malt tsantsa (ba malt!), Maltose, zuma ko wani abu mai dadi. Iri masu arha gabaɗaya wauta suna amfani da sukari kawai - wato sucrose, amma sai ya zama mai daɗi sosai. Don kauce wa shan giya mai yawa, mai shayarwa na iya amfani da wani nau'i na syrup masara ko dextrose saboda ƙarin su yana da ɗan tasiri akan bayanin dandano na ƙarshe. Gabaɗaya, mun ƙara sukari masu sauƙi kuma mun sami ƙarin barasa. Amma akwai wata matsala.

Lokacin da wani taro na barasa ya kai, yisti ba zai iya jurewa ba kuma ya mutu a cikin kayan sharar gida - a'a, yana jin dadi sosai, sabili da haka: sun bugu - kuma wani abu ba daidai ba - a takaice: sun mutu. daina aiki, ko ma mutu gaba ɗaya. Don hana faruwar hakan, masu samar da giya masu ƙarfi suna amfani da yankuna na musamman na yisti. Sau da yawa, ta hanyar, a irin waɗannan lokuta, masu shayarwa suna amfani da yisti na ruwan inabi. Amma ko da a wannan yanayin, ba zai iya tashi sama da 12-13%. Kuma saboda...

Hanya na biyu don ƙara darajar shine ƙara yawan ƙwayar barasa ta hanyar cire wasu daga cikin ruwa ta daskarewa. Wannan shi ne yadda ake samar da giyar Eisbock ta Jamus, alal misali. Amma a zahiri, giya mai ƙarfi fiye da 12-13% yana da wuya sosai.

Wani muhimmin batu: babu wanda zai hada barasa a cikin giya. Taba. Da fari dai, wannan zai buƙaci ƙarin lasisi don amfani da barasa abinci, na biyu kuma, yana daidaitawa kuma yana sa giyar ta yi rashin kwanciyar hankali. Kuma me yasa sayan wani abu da aka riga aka samu a sakamakon fermentation? Haka ne, ya faru da cewa giya a fili yana warin barasa, amma wannan ba sakamakon da gangan ƙari na ethanol ba ne, amma kawai kasancewar takamaiman esters a cikin giya (tuna da zance game da esters?)

Af, zan sake aika haskoki na ƙiyayya ga GOST 31711-2012 na Rasha:

Da kaina, ban gane "ba kadan" da "+-" - wannan yana nufin zan iya sayar da giya mai karfi a cikin 0,5% kuma ba mai rauni ba? Ee, kuma adadi mafi girman ƙarfin giya na 8,6% shima ya fito daga wannan takaddar. Sabili da haka, duk abin da ya fi karfi ba a bayyana ba gaba ɗaya. Dariya sosai Jamusawa suka yi. A takaice dai, shaidan ya sani, kuma sannu ga Cibiyar Kimiyya ta Jiha "VNIIPBiVP" na Kwalejin Aikin Noma na Rasha, mai haɓaka ma'auni.

Duk da haka, dogon karatu ya fito. Ya isa!

Kuma da alama mutane sun kosa da wannan duka labarin. Saboda haka, zan huta, kuma idan ya bayyana cewa akwai sha'awa, na gaba za mu yi magana a taƙaice game da fasahar yin giya, koyan sirrin giyar da ba ta barasa ba, kuma, watakila, mu wargaza wasu karin tatsuniyoyi. Tun da ni ba masanin fasaha ba ne, nazarin fasaha zai kasance mai mahimmanci na philistine, amma, ina fata, za a bayyana manyan matakai da tambayoyi game da kwantena, tacewa da pasteurization.

Sa'a,% sunan mai amfani%!

Source: www.habr.com