Ndewo % aha njirimara%.
Ọ bụrụ na ị nwere ajụjụ ugbu a: "Hey, gịnị ka akụkụ nke 2 pụtara - olee ebe mbụ?!" - gaa ngwa ngwa .
Ọfọn, maka ndị maaralarị akụkụ nke mbụ, ka anyị rute n'isi okwu.
Ee, amakwaara m na maka ọtụtụ ndị, Fraịde ka amalitela - nke ọma, nke a bụ ihe mere ị ga-eji jikere maka mgbede.
Gaba.
Ná mmalite, m ga-agwa gị banyere njem siri ike nke biya na Iceland.
Mmachibido iwu na Iceland bịara ọbụna tupu United States - na 1915. Otú ọ dị, ọnọdụ ahụ adịgideghị ogologo oge, ebe ọ bụ na nzaghachi e nwere ndị siri ike, dị ka ha na-ekwu ugbu a, mgbochi mgbochi: Spain, na-efunahụ ahịa mmanya Icelandic, kwụsịrị ịzụ azụ si Iceland na nzaghachi. Ha jisiri ike nagide nke a ruo nanị afọ isii, ebe kemgbe 1921, e wepụrụ mmanya na ndepụta nke ngwaahịa ndị a machibidoro iwu na Iceland. Ɛho nhia biara.
Ọ were diehard Icelanders afọ 14 ọzọ iji nwetaghachi ikike ị drinkụ mmanya na-egbu egbu: na 1935 ị nwere ike ị drinkụ mmanya, rum, whiskey na ihe ọ bụla ọzọ, mana enwere ike ị drinkụ biya naanị 2,25%. Ndị isi obodo ahụ wee kwenye na biya nkịtị na-atụnye ụtụ n'ịkwalite omume rụrụ arụ, n'ihi na ọ na-enweta ya karịa mmanya siri ike (ọfọn, ee, n'ezie).
Ndị Iceland chọtara ngwọta dị mfe na nke doro anya, nke mere ka m nwee ọmịiko karịa mgbe asọmpi European 2016 gasịrị: ndị mmadụ na-eji mmanya na-aba n'anya iwu kwadoro biya iwu kwadoro. N’ezie, gọọmenti na-ezute ụmụ amaala ya mgbe nile n’ọkara, ọ bụkwa ya mere na 1985, onye na-ekwusi okwu ike na Minista Na-ahụ Maka Ihe Ndị Ruuru Mmadụ (nke bụ ihe ihere!) ji nweta mmachibido iwu n’usoro a dị mfe.
Emechara kwe ka oriri biya na Iceland naanị na Machị 1, 1989, afọ 74 ka mmachibido iwu ahụ gasịrị. O doro anya na kemgbe ahụ, March 1 bụ Beer Day na Iceland: ụlọ oriri na ọṅụṅụ na-emeghe ruo ụtụtụ, na ndị obodo na-echeta otú ha si chere ruo nkeji atọ nke narị afọ maka nlọghachi nke mmanya kachasị amasị ha. Site n'ụzọ, ị nwekwara ike ịgbakwunye ụbọchị a na kalenda gị, mgbe ọ bụ ihe ezi uche dị na ya ịwụpụ otu iko ụfụfụ.
N'akụkụ nke ọzọ, dị ka akụkọ na-adọrọ mmasị, echere m na m ga-ede ihe gbasara Guinness ...
Ma ka anyị laghachi n’ebe anyị kwụsịrị, ya bụ, ihe ndị dị na biya.
Malt.
Malt bụ akụkụ nke abụọ nke biya mgbe mmiri gasịrị. Ọ bụghị naanị biya - malt na-eje ozi dị ka ihe ndabere maka imepụta ọtụtụ ihe ọṅụṅụ fermented - gụnyere kvass, kulagi, makhsym, na whiskey. Ọ bụ malt na-enye nri maka yist, ya mere na-ekpebi ma ike na ụfọdụ àgwà ụtọ. Mmanụ aṅụ, ọka, bisikiiti, nutty, chocolate, kọfị, caramel, achịcha - niile ụtọ ndị a na-egosi na ọ bụghị ekele kemịkal (maka mma ma ọ bụ njọ) - ma ekele malt. Ọzọkwa: ọ dịghị onye na-eme mmanya nwere ezi uche ga-agbakwunye ihe mgbakwunye nke enwere ike nweta na agbanyeghị. Ị ga-ahụ ma emechaa na ọ bụghị naanị maka ụtọ ị nwere ike nweta site na malt.
Malt bụ ọka na-epulite ntakịrị: ọka bali, rye, ọka wit ma ọ bụ ọka. A na-eji ọka bali eme ihe mgbe niile, Ọ bụrụ na ị na-aṅụ biya ọka wit, mara: ọka wit na ya bụ naanị admixture na ọka bali malt. N'otu aka ahụ, oat malt bụ admixture na ọka bali malt; a na-eji ya eme ihe ugboro ugboro karịa ọka wheat, ma a na-eji ya na-emepụta ụfọdụ stouts.
E nwere ụdị abụọ nke malt: isi - ọ na-enye wort a otutu sugar maka n'ihu gbaa ụka, ma ọ dịghị emetụta uto nke ukwuu, na pụrụ iche - ọ bụ ogbenye na fermentable sugar, ma na-enye biya a akpọ uto. A na-eji ọtụtụ malts emepụta akụkụ dị mkpa nke biya ndị a na-emepụta n'ụka.
Akụrụngwa ọka a na-achọ maka ime ime chọrọ nhazi tupu ya emee, nke mejupụtara ịtụgharị ya ka ọ bụrụ malt. Usoro a na-agụnye ịmị mkpụrụ ọka, ihicha ha, na iwepụ ihe ndị ahụ pulitere. Enwere ike ịme nhazi nke malt ndị ọzọ ma n'ebe a na-eme biya ma na ụlọ ọrụ dị iche iche (osisi malt).
A na-ekewa usoro nke imepụta malt n'ime ncha na ịmị mkpụrụ. N'oge germination, mgbanwe kemịkalụ na-eme ma mepụta kemịkalụ ọhụrụ. Na ọrụ bụ isi na nke a bụ enzymes dị iche iche, nke nwere ọtụtụ n'ime ha na-emepụta malt. Anyị ga-eleba anya n'ụfọdụ n'ime ha ugbu a. Jikere,% aha njirimara%, ọ na-achọ ịkụ ụbụrụ gị.
Ya mere, anyị nwere njikere mere sprouted malt. Ka anyị malite mashing - nke a na-akwadebe wort si malt. A na-egweri malt ahụ, jikọta ya na mmiri ọkụ, na mash (ngwakọta nke ngwaahịa ọka a gwepịara egwepịa) na-eji nwayọọ nwayọọ kpoo ọkụ. Ọ dị mkpa iji nwayọọ nwayọọ na-abawanye okpomọkụ n'ihi na enzymes malt na-eme ihe dị iche iche na okpomọkụ dị iche iche. Nkwụsị okpomọkụ na-emetụta uto, ike, ụfụfụ na njupụta nke biya na-esi na ya pụta. Na ọkwa dị iche iche na-arụ ọrụ enzymes dị iche iche.
A na-eme ka mmebi nke hydrolytic starch (amylolysis) n'oge ịhịa aka n'ahụ site na malt amyloses. Na mgbakwunye na ha, malt nwere ọtụtụ enzymes sitere na otu amyloglucosidases na transferases, nke na-awakpo ụfọdụ ngwaahịa mmebi starch, mana n'ihe gbasara ọnụọgụ ọnụọgụ, ha bụ naanị ihe dị mkpa nke abụọ n'oge ịhịa aka n'ahụ.
Mgbe a na-akpụ akpụ, mkpụrụ nke eke bụ starch dị n'ime malt. Dịka starch ọ bụla sitere n'okike, ọ bụghị otu ihe kemịkal, kama ngwakọta nwere, dabere na mmalite ya, site na 20 ruo 25% amylose na 75-80% amylopectin.
Molecule amylose na-etolite ogologo, nke na-enweghị alaka, eriri eriri eriri igwe nwere α-glucose molecule jikọtara ọnụ nke njikọ glucosidic na ọnọdụ α-1,4. Ọnụ ọgụgụ nke molekul glucose dịgasị iche ma dị site na 60 ruo 600. Amylose na-agbaze na mmiri ma, n'okpuru ọrụ nke malt β-amylase, na-agbanye kpamkpam hydrolyzed na maltose.
Molecule amylopectin nwere agbụ ndị nwere obere alaka. Na mgbakwunye na agbụ na ọnọdụ α-1,4, a na-ahụkwa α-1,6 agbụ na saịtị ndị nwere alaka. Enwere ihe dị ka nkeji 3000 glucose na molekul - amylopectin dị ukwuu karịa amylose. Amylopectin bụ ihe a na-adịghị ahụkebe na mmiri na-enweghị ikpo ọkụ; mgbe ọ na-ekpo ọkụ, ọ na-etolite mado.
Malt nwere amylases abụọ. Otu n'ime ha na-eme ka mmeghachi omume nke starch na-agbaji ngwa ngwa n'ime dextrins, mana obere maltose na-etolite - a na-akpọ amylase dextrinating ma ọ bụ α-amylase (α-1,4-glucan-4-glucanohydrolase). N'okpuru ọrụ nke amylase nke abụọ, a na-emepụta nnukwu maltose - nke a bụ saccharifying amylase ma ọ bụ β-amylase (β-1,4-glucan maltohydrolase).
Dextrinating α-amylase bụ ihe a na-ahụkarị nke malt. α-Amylase na-arụ ọrụ n'oge malting. Ọ na-eme ka agbụ nke α-1,4 glucosidic nke ụmụ irighiri ihe mejupụtara ya, ya bụ, amylose na amylopectin, ebe ọ bụ naanị njikọ ọnụ na-agbaji n'ụzọ na-ezighi ezi n'ime. Liquefaction na dextrinization na-eme, gosipụtara na mbelata ngwa ngwa na viscosity nke ngwọta (mash liquefaction). Na gburugburu eke, ya bụ na mpụta malt na mashes, α-amylase nwere okpomọkụ kacha mma nke 70 Celsius ma na-adịghị arụ ọrụ na 80 ° C. Mpaghara pH kacha mma dị n'etiti 5 na 6 nwere oke doro anya na akụkụ pH. α-Amylase na-enwe mmetụta nke ukwuu na ụba acidity (ọ bụ acid-labile): ọ na-eme ka ọ ghara ime ya site na oxidation na pH 3 na 0 ° C ma ọ bụ na pH 4,2-4,3 na 20 ° C.
A na-ahụ β-amylase saccharifying na ọka bali na olu ya na-abawanye nke ukwuu n'oge malting (opulite). β-Amylase nwere ikike dị elu iji kpalite mmebi nke starch na maltose. Ọ naghị eme ka starch nwa afọ ma ọ bụ ọbụna tapawa starch na-adịghị egbu egbu. Site na ụdọ amylase na-enweghị alaka, β-amylase na-agbaji njikọ nke abụọ α-1,4 glucosidic, ya bụ site na njedebe na-adịghị ebelata (na-abụghị aldehyde) nke agbụ. Maltose ji nwayọọ nwayọọ na-ekewa otu molekul n'agbụ n'otu n'otu. Amylopectin cleavage na-emekwa, ma enzyme na-awakpo molekul amylopectin alaka ụlọ ọrụ n'otu oge n'ime ọtụtụ oghere oghere, ya bụ na ngalaba alaka ebe α-1,6 bond dị, tupu nkewa akwụsị. Okpomọkụ kacha mma maka β-amylase na mpụta malt na mashes dị na 60-65 Celsius; ọ naghị arụ ọrụ na 75°C. Mpaghara pH kacha mma bụ 4,5-5, dị ka data ndị ọzọ si dị - 4,65 na 40-50 Celsius C yana oke dị nro na usoro pH.
Na mkpokọta, a na-akpọkarị amylases diastase; a na-ahụ enzymes ndị a n'ụdị malt mgbe niile yana na malt diastatic pụrụ iche, nke bụ ngwakọta okike nke α- na β-amylase, nke β-amylase quantitatively karịrị α-amylase. Site na n'otu oge nke amylases abụọ, hydrolysis nke starch dị omimi karịa na nke onwe ya nke onye ọ bụla na-enweta 75-80% nke maltose.
A na-eji ihe dị iche na okpomọkụ kacha mma nke α- na β-amylase eme ihe iji dozie mmekọrịta nke enzymes abụọ ahụ site na ịhọrọ ezigbo okpomọkụ iji kwado ọrụ nke otu enzyme na-emebi nke ọzọ.
Na mgbakwunye na ndakpọ nke starch, nbibi nke protein dịkwa oke mkpa. Usoro a - proteolysis - catalyzed n'oge mashing site enzymes si otu peptidases ma ọ bụ proteases (peptide hydrolases), nke hydrolyze peptide bonds -CO-NH-. A na-ekewa ha na endopeptidases ma ọ bụ proteinases (peptide hydrolases) na exopeptidases ma ọ bụ peptidases (dipeptide hydrolases). Na mash, ihe ndị ahụ bụ foduru nke protein protein nke ọka bali, ya bụ leukosin, edestin, hordein na glutelin, gbanwere n'oge malt (dịka ọmụmaatụ, agbakọta n'oge ihicha) na ngwaahịa nke mmebi ha, i.e. albumoses, peptones na polypeptides.
Barley na malt nwere otu enzyme sitere na otu endopeptidase (proteinase) na opekata mpe abụọ exopeptidase (peptidases). Mmetụta hydrolyzing ha na-emekọ ihe ọnụ. N'ihe gbasara akụrụngwa ha, ọka bali na proteinases malt bụ ụdị enzymes papain, bụ nke a na-ahụkarị na osisi. Okpomọkụ kachasị mma ha dị n'etiti 50-60C, pH kacha mma sitere na 4,6 ruo 4,9 dabere na mkpụrụ. Proteinase kwụsiri ike na oke okpomọkụ ma si otú a dị iche na peptidases. Ọ kacha kwụsie ike na mpaghara isoelectric, ya bụ na pH sitere na 4,4 ruo 4,6. Ọrụ Enzyme na mpaghara mmiri na-ebelata mgbe naanị otu awa gachara na 1 Celsius; na 30 Celsius C mgbe awa 70 gachara, a ga-ebibi kpamkpam.
Hydrolysis catalyzed site malt proteinase na-apụta nke nta nke nta. Ọtụtụ n'etiti ngwaahịa e kewapụrụ n'etiti protein na polypeptides, nke ndị kasị mkpa bụ peptide iberibe - peptones, na-akpọ proteases, albumoses, wdg Ndị a bụ elu colloidal cleavage ngwaahịa na-ahụkarị Njirimara nke protein. Peptone anaghị agbakọ mgbe esi ya. Ngwọta nwere elu na-arụsi ọrụ ike, ha na-adị viscous na, mgbe a na-ama jijiji, na-emepụta ụfụfụ ngwa ngwa - nke a dị oke mkpa n'ịmepụta!
Oge ikpeazụ nke ndakpọ protein nke malt proteinase na-akpata bụ polypeptides. Ha bụ naanị akụkụ dị elu-molecular bekee nwere njirimara colloidal. Dị ka ọ na-adịkarị, polypeptides na-etolite ngwọta molekụla nke na-agbasa ngwa ngwa. Dị ka a na-achị, ha anaghị emeghachi omume dị ka protein na tannin anaghị ebute ya. Polypeptides bụ mkpụrụ nke peptidases, nke na-emeju ọrụ nke proteinase.
A na-anọchi anya mgbagwoju peptidase na malt site na enzymes abụọ, mana ọnụnọ nke ndị ọzọ nwekwara ike ime. Peptidases na-eme ka mgbawa nke amino acid fọdụrụnụ sitere na peptides, na-ebu ụzọ mepụta dipeptides na n'ikpeazụ amino acid. A na-eji peptidases mara kpọmkwem mkpụrụ osisi. N'ime ha enwere dipeptidases, nke na-eme naanị dipeptides, na polypeptides, nke na-eme ka peptides dị elu nwere ma ọ dịkarịa ala amino acid atọ n'otu molecule. Otu peptidases na-amata ọdịiche dị n'etiti aminopolypeptidases, onye ọrụ ya na-ekpebi ọnụnọ nke otu amino free na carboxypeptidase, nke chọrọ ọnụnọ nke otu carboxyl efu. All peptidases malt nwere pH kacha mma na mpaghara alkaline dị ntakịrị n'etiti pH 7 na 8 yana ezigbo okpomọkụ dị ihe dịka 40 Celsius. Na pH 6, nke proteolysis na-eme na germinating ọka bali, a na-akpọ ọrụ peptidases, ebe pH 4,5-5,0 (protein kacha mma) anaghị arụ ọrụ. Na ngwọta mmiri, ọrụ nke peptidases na-ebelata ugbua na 50 Celsius C, na 60 Celsius C, peptidases na-agbanyụ ngwa ngwa.
Mgbe ị na-agbakọta, a na-etinye nnukwu mkpa na enzymes nke na-eme ka hydrolysis nke esters phosphoric acid, yana phospholipids nke membranes cell. Mwepụ nke phosphoric acid dị ezigbo mkpa na teknụzụ n'ihi mmetụta ya kpọmkwem na usoro acidity na buffering nke ime etiti etiti na biya, na acid fatty sitere na phospholipids na-etolite esters n'oge ịgba ụka, na-eme ka isi ísì dị iche iche. Ihe okike nke malt phosphoesterases bụ esters nke phosphoric acid, nke phytin kachasị na malt. Ọ bụ ngwakọta nke crystalline na magnesium salts nke phytic acid, nke bụ hexaphosphoric ester nke inositol. Na phosphatides, a na-ejikọta phosphorus dị ka ester na glycerol, ebe nucleotides nwere ester ribose phosphorus ester jikọtara na pyrimidine ma ọ bụ purine base.
Ihe kacha mkpa malt phosphoesterase bụ phytase (mesoinositol hexaphosphate phosphohydrolase). Ọ na-arụsi ọrụ ike. Phytase ji nwayọọ nwayọọ wepụ phosphoric acid na phytin. Nke a na-emepụta esters phosphorus dị iche iche nke inositol, nke na-emecha na-emepụta inositol na phosphate inorganic. Na mgbakwunye na phytase, a kọwakwara shuga phosphorylase, nucleotide pyrophosphatase, glycerophosphatase na pyrophosphatase. PH kacha mma nke malt phosphatases dị na nso nso dị warara - site na 5 ruo 5,5. Ha na-enwe mmetụta maka oke okpomọkụ n'ụzọ dị iche iche. Okpomọkụ kachasị mma nke 40-50C dị nso na oke okpomọkụ nke peptidases (proteases).
Usoro nke nhazi enzyme na-emetụta oxygen - ma ọ bụrụ na enweghi ya, ọka ahụ adịghị etolite, na ìhè - ọ na-ebibi ụfọdụ enzymes, karịsịa diastase, ya mere ụlọ malt - ụlọ malt - na-edozi obere ohere. ka ìhè.
Ruo narị afọ nke XNUMX, a kwenyere na ọ bụ naanị malt dị otú ahụ kwesịrị ekwesị, nke germination nke emeghị tupu ọdịdị nke akwukwo. Na narị afọ nke XNUMX, egosipụtara na malt nke akwụkwọ nta ahụ ruru ogo buru ibu (ogologo malt, German Langmalz) nwere nnukwu diastase buru ibu, ma ọ bụrụ na a na-eme malting na okpomọkụ kachasị dị ala.
Tinyere ihe ndị ọzọ, a na-ejikwa malt maka nkwadebe nke ihe a na-akpọ malt wepụ. Mkpokọta Malt bụ wort, condensed ma ọ bụ akpọnwụ ya site na evaporation, nke a na-esi na ọka bali, rye, ọka, ọka wit, na ọka ndị ọzọ a zọpịara gwerie eme. A na-ekpochapụ wort ahụ nke ọma n'ime oghere na okpomọkụ nke 45 ruo 60 ° C na nkwụsi ike nke sirop, dokwuo anya, ma na-ahapụ ya na ogige ndị na-ejikọta ya site na nkewa na centrifugation. N'ime mmepụta biya, a na-ejikarị mịpụta malt eme ihe, ebe ọ bụ na ọ naghị ekwe ka ịnwale ụdị ụtọ na agba dị iche iche.
Na inweta iche iche dị nnọọ mfe. Dabere na ogo ihicha, ị nwere ike nweta ụdị malt dị iche iche - ìhè, ọchịchịrị, oji. Iji nweta ụdị gbara ọchịchịrị na karịsịa caramel, a na-eghe malt. Ka a na-esiwanye malt, otú ahụ ka sugar na-esiwanye ike na ya. Ihe ụtọ caramel nke biya na-abịa site na malt nwere ezigbo caramel n'ime: mgbe steaming na ihicha, starch dị na malt na-atụgharị ghọọ nnukwu caramelized siri ike. Ọ bụ nke a ga-agbakwunye ndetu njirimara na biya - ma n'otu ụzọ ahụ ị nwere ike itinye "ntụ ire ọkụ" site n'enyemaka nke malt a ṅara n'ọkụ n'ezie. Na ndị German nwekwara "bia na-ese anwụrụ" - rauchbier, na nkwadebe nke akwụkwọ ndụ akwụkwọ ndụ malt na-ese n'elu ọkụ na-eji: okpomọkụ na anwụrụ ọkụ si na mmanụ ọkụ na-ekpo ọkụ na-ekpo ọkụ ma n'otu oge ahụ na-aṅụ ọka ahụ pulitere. Ọzọkwa, uto na ísì biya n'ọdịnihu na-adabere kpọmkwem n'ụdị mmanụ a na-eji aṅụ sịga malt. Na ebe a na-eme mmanya Schlenkerla (nke, n'agbanyeghị, dị ihe karịrị afọ 600), a na-eji osisi beech eme ihe maka nzube ndị a, n'ihi nke a dịgasị iche iche na-enweta profaịlụ a na-ese anwụrụ - nke ọma, mgbalị nke ndị Bavarian brewers bụ ihe kwere nghọta: ọ dị mkpa ịchọ ụfọdụ ụdị mbụ dị iche iche n'ime usoro iwu German dị warara banyere ịdị ọcha nke biya, Otú ọ dị, anyị ga-ekwu banyere ndị a ma ọ bụghị naanị ndị a "frameworks" mgbe anyị kwurịtara ihe niile nke biya.
Ekwesịrị ịsị na ọ gaghị ekwe omume ịme biya site na naanị ụdị gbara ọchịchịrị: n'oge ịsa nri, enzymes ndị dị mkpa maka saccharification nke wort na-efunahụ. ya mere nke ọ bụla, ọbụna rauchbier nke gbara ọchịchịrị ga-enwekwa ìhè malt.
Na mkpokọta, mgbe ị na-eji ụdị malt dị iche iche, a na-enyerịrị ụdị ihe dị iche iche na biya tupu usoro ịgba ụka, nke kachasị mkpa bụ:
- Sugar (glucose, maltose, sucrose)
- Amino acid na pepton
- Fatty acids
- Phosphoric acid (Coca-Cola mgbe niile! Chee m, chebara m echiche!)
- Ngwaahịa nke ezughị ezu oxidation n'oge ihicha nke niile nke dị n'elu akụ na a mgbagwoju mejupụtara
Ihe niile doro anya na sugars - nke a bụ nri ọdịnihu maka yist, yana ụtọ ụtọ biya (ọ bụ nke a na-edozi na mbụ na herbs, na mgbe e mesịrị na hops, na-agbakwụnye obi ilu), ihe niile doro anya na ngwaahịa ndị na-ezughị ezu. combustion - nke a bụ agba gbara ọchịchịrị, na-ese anwụrụ na caramel uto na isi. Ekwuru m banyere mkpa peptones na ụfụfụ - mana agaghị m agwụ ike ikwugharị ya. Anyị ga-alaghachi na acid fatty mgbe anyị na-ekwu maka yist na mmepe nke ísì ụtọ mkpụrụ.
Site n'ụzọ, na-ekwu okwu banyere petones, proteins na cell ọnwụ, m n'ụzọ ụfọdụ echetara a akụkọ m na-agụ na otu n'ime thematic ọha peeji nke. Ọ nọ n'okpuru onye na-emebi ihe n'ihi ihe ụfọdụ.
Ụmụaka, ndị inyom na ndị dara mbà n'obi ekwesịghị ikiri!N'ihe fọrọ nke nta ka ọ bụrụ afọ 10, otu ụlọ ọrụ BrewDog nke Scotland na-adọrọ mmasị ewepụtala biya siri ike - ihe ruru 55%, nke bụ biya kacha sie ike n'ụwa ruo ogologo oge. Ya mere, a na-etinye obere akụkụ nke ihe ọṅụṅụ a na protein (ya bụ protein, ọ bụghị protein) na anụmanụ ndị ọzọ na-ebu aji. Otu karama biya a nke a na-akpọ The End of History, bụ́ nke e ji obere anụ mamma chọọ ya mma (ha na-ekwu na a na-ahụ ozu ndị ahụ n'ụzọ), dị ihe dị ka $750.
Anyị ga-emecha ebe a banyere malt, ebe naanị kwuru na malt ụlọ adịghị njọ - ya mere a na-eji ya na ndị ebubata.
Yist.
Akụkụ ọzọ dị oke mkpa nke biya bụ yist n'onwe ya. Ọfọn, ebee ka anyị ga-anọ na-enweghị ha, nri?
Yist Brewer bụ microorganism nke na-eme gbaa ụka. N'aka nke ya, gbaa ụka bụ usoro biochemical dabere na mgbanwe redox nke ogige organic n'okpuru ọnọdụ anaerobic, ya bụ, na-enweghị ohere ịnweta oxygen. N'oge ịgba ụka, mkpụrụ - na n'ọnọdụ anyị, shuga - adịghị oxidized kpamkpam, yabụ gbaa ụka adịghị arụ ọrụ nke ọma. Maka ụdị gbaa ụka dị iche iche, gbaa ụka nke otu molekul glucose na-emepụta site na 0,3 ruo 3,5 molecules nke ATP (adenosine triphosphate), ebe ikuku ikuku (ya bụ, na oriri oxygen) respiration na oxidation zuru oke nke mkpụrụ nwere mkpụrụ nke 38 ATP molecules. N'ihi mmepụta ike dị ala, a na-amanye microorganisms na-agba agba ka ha hazie nnukwu mkpụrụ. Na nke a, n'ezie, na-abara anyị uru!
Na mgbakwunye na ịgba ụka mmanya na-egbu egbu, nke mono- na disaccharides na-agbanwe n'ime ethanol na carbon dioxide, enwerekwa lactic acid gbaa ụka (isi nso bụ lactic acid), propionic acid gbaa ụka (n'ihi bụ lactic na acetic acid), formic acid. gbaa ụka (formic acid na variants), butyric acid gbaa ụka (butyric na acetic acid) na homoacetate gbaa ụka (acetic acid naanị). Ekwesịrị m ikwu na o yighị ka onye hụrụ biya n'anya ga-achọ ka ihe ọ bụla mee ma e wezụga gbaa ụka mmanya na-egbu egbu nke agbụrụ ziri ezi - echeghị m na onye ọ bụla ga-achọ ị drinkụ biya mmanya na-esi ísì ụtọ nke mmanụ rancid ma ọ bụ cheese na-efu efu. Ya mere, a na-achịkwa oke nke "fermentation pụrụ iche" n'ụzọ ọ bụla enwere ike, karịsịa, site na ịdị ọcha nke yist.
Mmepụta yist bụ nnukwu ụlọ ọrụ: ụlọ nyocha niile, nke nọọrọ onwe ya ma ọ bụ mepụta ya na ebe a na-eme biya, na-arụ ọrụ iji mepụta ụdị yist brewer nwere ụfọdụ njirimara. Ntụziaka yist na-abụkarị ihe nzuzo echekwara nke ọma n'etiti ndị na-eme biya. Ha na-ekwu na ndị bi n’ebe ugwu Europe nwere omenala nke na-enyefe osisi pụrụ iche site n’ọgbọ ruo n’ọgbọ. Na-enweghị ịkwanye ebe a na-esi na osisi a, a pụghị ime biya, n'ihi ya, a na-ewere osisi ahụ dị ka ihe anwansi ma na-echekwa ya nke ọma. N'ezie, ha amaghị banyere yist n'oge ahụ na ha aghọtaghị ezi ọrụ nke osisi, ma ọbụna mgbe ahụ ha ghọtara uru nke sacrament a.
Mana enwere ihe ndị dị na iwu ọ bụla. Ọmụmaatụ:
- Na Belgium ha na-amịpụta lambis - nke a bụ biya nke na-amalite ịmalite n'onwe ya, ekele maka microorganisms na-abanye na wort site na ikuku. Ekwenyere na ezi lambis nwere ike nweta naanị na mpaghara ụfọdụ nke Belgium, o doro anya na gbaa ụka n'ebe ahụ bụ ngwakọta na mgbagwoju anya nke na ọ ga-agbaji ekwensu n'onwe ya. Otú ọ dị, n'eziokwu: lambis abụghị maka onye ọ bụla, ma ọ bụghị maka ndị kwenyere na biya ekwesịghị ịbụ utoojoo.
- Ndị America na-emepụta mmanya bụ Rogue Ales kpụrụ ale dabere na yist nke onye isi brewe ji nlezianya na-akọ n'afụ ọnụ nke ya.
- Onye otu ya na Australia si na ebe a na-eme mmanya 7 Cent gara n'ihu wee tolite yist ọhịa n'otubo ya, wee wepụta biya dabere na ya.
- Ebe a na-eme mmanya Polish Order of Yoni nwetara biya sitere na ụmụ nwanyị afọ ole na ole gara aga. Ọfọn, dị ka site na ụmụ nwanyị ... site na yist sitere na ụmụ nwanyị. Emerughị ụmụ nwanyị ahụ ma ọlị... Ọfọn, na nkenke, ị ghọtara...
N'oge usoro ịgba ụka, yist brewer ọ bụghị nanị na-eri shuga ma na-emepụta ihe kwesịrị ekwesị, kamakwa n'otu oge ahụ na-arụ ọrụ dị ukwuu nke usoro ọgwụ ndị ọzọ. Karịsịa, usoro esterification na-eme - nhazi nke esters: nke ọma, enwere mmanya na-aba n'anya, fatty acids (cheta malt?) - kwa, ị nwere ike ịme ọtụtụ ihe na-adọrọ mmasị site na ha! Ọ nwere ike ịbụ apụl na-acha akwụkwọ ndụ akwụkwọ ndụ (ụfọdụ lagers America nwere ya), banana (ụdị ọka wit German), ube, ma ọ bụ bọta. Mgbe ahụ, m na-echeta ụlọ akwụkwọ na dị iche iche ethers na-esi otú yum-yum-yum. Ma ọ bụghị ihe niile. Ma ị na-aṅụ ihe ọṅụṅụ na-esi ísì ụtọ ma ọ bụ ísì dị nro nke ngwakọta nke fusel na ihe mgbaze na-adabere na ntinye nke esters, nke n'aka nke ya na-adabere n'ihe dị iche iche: okpomọkụ gbaa ụka, wepụ wort, yist nje, ọnụọgụ oxygen na-abanye na wort. . Anyị ga-ekwu maka nke a mgbe anyị bịara ileba anya na teknụzụ ime biya.
Site n'ụzọ, yist na-emetụtakwa uto - anyị ga-echeta nke a mgbe anyị na-ekwu banyere hops.
Ma ugbu a, ebe ọ bụ na anyị maara ihe yist, anyị nwere ike ịgwa gị banyere naanị ụzọ ziri ezi iji kesaa biya. Ma mba,% aha njirimara%, nke a abụghị "ìhè" na "ọchịchịrị", n'ihi na ọ dịghị ìhè ma ọ bụ ọchịchịrị dị, dị ka 100% blondes na 100% brunettes adịghị adị. Nke a bụ nkewa n'ime ale na lager.
N'ikwu ya n'ụzọ ziri ezi, n'anya ndị na-eme mmanya, e nwere ụdị abụọ nke gbaa ụka: n'elu gbaa ụka (yist na-ebili n'elu wort) - nke a bụ otú a na-esi eme ale, na agba agba nke ala (yist na-agbada na ala) - otu a ka ọ dị. a na-eme lager. Ọ dị mfe icheta:
- Ale -> yist na-ekowa elu -> okpomọkụ nke gbaa ụka dị elu (ihe dị ka +15 ruo +24 Celsius C) -> oriri okpomọkụ dị elu (site na +7 ruo +16 °C).
- Lager -> yist na-arụ ọrụ dị ala -> okpomọkụ dị ala (ihe dị ka +7 ruo +10 Celsius C) -> okpomọkụ dị ala (site na +1 ruo +7 Celsius C).
Ale bụ ụdị biya kacha ochie, ọ bụ ihe ndị mbụ na-eme mmanya riri ọtụtụ narị afọ gara aga.N'oge a, a na-eji ọtụtụ ales mara: ike ndọda dị elu, uto dị mgbagwoju anya, na-esikarị ísì ụtọ na n'ozuzu ọchịchịrị (ma e jiri ya tụnyere lagers) agba. Otu uru dị mkpa nke ales bụ mmepụta ha dị mfe ma dị ọnụ ala, nke na-adịghị achọ ngwa refrigeration ọzọ, dị ka ọ dị na lagers, ya mere ụlọ ọrụ nka niile nwere ike inye otu ma ọ bụ ọzọ ale.
Lager pụtara mgbe e mesịrị: mmepụta ya malitere ịmalite ma ọ bụ na-enweghị ike ịmepụta naanị na narị afọ nke XNUMX, na naanị na ọkara nke abụọ nke narị afọ nke XNUMX ka ọ malitere ịmalite ịmalite. Lagers nke oge a nwere ekpomeekpo na-ekpo ọkụ karị ma na-enwekarị ụtọ, yana agba na-acha ọkụ ọkụ (ọ bụ ezie na lagers ojii dịkwa) na ABV dị ala. Ọdịiche dị mkpa sitere na ales: na ọkwa ikpeazụ nke mmepụta, a na-awụsa lager n'ime akpa pụrụ iche wee tolite ebe ahụ ruo ọtụtụ izu ma ọ bụ ọbụna ọnwa na okpomọkụ dị nso na efu - a na-akpọ usoro a lagerization. Ụdị ka ukwuu na-adịte aka. N'ihi ịdị mfe nke ịnọgide na-adị mma na ogologo ndụ, lager bụ ụdị biya kachasị ewu ewu n'ụwa: ihe fọrọ nke nta ka ọ bụrụ nnukwu ụlọ ọrụ mmepụta ihe na-emepụta lagers. Otú ọ dị, ebe mmepụta na-achọ ka a mgbagwoju nkà na ụzụ (cheta banyere lagerization), nakwa dị ka ọnụnọ pụrụ iche ntu oyi na-eguzogide yist - ya mere ọnụnọ nke mbụ (mbụ, ọ bụghị rebranded) lagers na ndepụta nke iche nyere na ụfọdụ craft brewery. bụ ihe ịrịba ama nke ọnọdụ ya na ahụmahụ brewers.
Ọtụtụ (gụnyere onwe m) kwenyere na ales bụ biya "ziri ezi" karịa ma e jiri ya tụnyere lagers. Elis dị mgbagwoju anya n'ihe gbasara ísì ụtọ na ụtọ, ma na-abụkarị ọgaranya ma dị iche iche. Ma lagers na-adị mfe ịṅụ mmanya, na-enwekarị ume ọhụrụ na, na nkezi, na-esighị ike. Lager dị iche na ale n'ihi na ọ naghị enwe ụtọ dị iche iche na isi nke yist, nke dị mkpa, na mgbe ụfọdụ iwu, maka ales.
Ọfọn, anyị chọpụtara ya. Ọ dị mma? Mba, nke ahụ abụghị eziokwu - enwere nhọrọ mgbe biya bụ ngwakọ nke lager na ale. Dịka ọmụmaatụ, German Kölsch bụ biya fermented n'elu (ya bụ, ale) nke na-eto na obere okpomọkụ (dị ka lager). N'ihi nke a ngwakọ mmepụta atụmatụ, ihe ọṅụṅụ nwere àgwà nke abụọ ụdị biya: doo anya, lightness na freshness na-ejikọta na aghụghọ mkpụrụ ndetu na uto na a dị mkpirikpi ma obi ụtọ ụtọ. Na n'ikpeazụ, a dobe nke hops.
N'ozuzu, ọ bụrụ na gị,% aha njirimara%, chere na ị malitere ịghọta nhazi biya, nke a bụ otu ihe ikpeazụ maka gị:
Ka anyị chịkọta banyere yist: na nchịkọta, ogologo yist na-arụ ọrụ, otú ahụ ka ụtọ na àgwà nke biya nwere ike ịgbanwe. Nke a bụ eziokwu karịsịa maka ales nwere nnukwu ihe na-emetụta uto na ísì. N'ihi nke a, ụfọdụ ụdị ales chọrọ ọzọ gbaa ụka na karama: biya na-ama bottled na a iko akpa na-anọdụ ala na ụlọ ahịa shelf, ma gbaa ụka usoro ka na-ewere ọnọdụ n'ime. Site n'ịzụta karama abụọ nke biya a na ịṅụ ya n'oge dị iche iche, ị nwere ike inwe nnukwu ọdịiche. N'otu oge ahụ, pasteurization na-egbochi biya nke ụfọdụ àgwà ụtọ ya, ebe ọ na-ewepụ ọnụnọ nke yist dị ndụ na ihe ọṅụṅụ. N'ezie, nke a bụ ihe mere ọtụtụ ndị ji jiri biya na-enweghị nzacha kpọrọ ihe: ọbụlagodi mgbe pasteurization, ihe fọdụrụ nke omenala yist nwere ike ime ka ihe ọṅụṅụ ahụ dịkwuo ụtọ. Sedimenti nke a na-ahụ anya na ala nke akpa nwere biya na-enweghị atụ bụ foduru yist.
Ma ihe niile a ga-eme mgbe e mesịrị, na ugbu a, anyị dị nnọọ nwere depụta ole na ole ọzọ nhọrọ mmiri biya.
More na nke a na akụkụ na-esote.
Isi mmalite: www.habr.com