{"id":34255,"date":"2019-10-31T21:57:13","date_gmt":"2019-10-31T18:57:13","guid":{"rendered":"https:\/\/prohoster.info\/blog\/o-pive-glazami-himika-chast-1\/"},"modified":"2019-10-31T21:57:13","modified_gmt":"2019-10-31T18:57:13","slug":"o-pive-glazami-himika-chast-1","status":"publish","type":"post","link":"https:\/\/prohoster.info\/lv\/blog\/news\/o-pive-glazami-himika-chast-1","title":{"rendered":"Par alu \u0137\u012bmi\u0137a ac\u012bm. 1. da\u013ca","gt_translate_keys":[{"key":"rendered","format":"text"}]},"content":{"rendered":"

\"Par
\n
\nSveiks, %username%.<\/p>\n

K\u0101 es sol\u012bju iepriek\u0161, es mazliet pazudu saist\u012bb\u0101 ar savu komand\u0113jumu. N\u0113, tas v\u0113l nav beidzies, bet ir rad\u012bjis da\u017eas domas, kur\u0101m nol\u0113mu dal\u012bties ar tevi.<\/p>\n

\u0160oreiz run\u0101sim par alu.<\/p>\n

Es tagad nerun\u0101\u0161u par konkr\u0113tiem veidiem, nepateik\u0161u, k\u0101da gar\u0161a un kr\u0101sa organism\u0101 main\u0101s no br\u012b\u017ea, kad to izdzer l\u012bdz br\u012bdim... nu, tu saproti \u2013 es vienk\u0101r\u0161i gribu run\u0101t par to, k\u0101 es redzu ra\u017eo\u0161anas procesu, at\u0161\u0137ir\u012bbas un ietekmi, ko alus atst\u0101j uz m\u016bsu organismu no \u0137\u012bmijas viedok\u013ca.<\/p>\n

Daudzi uzskata, ka alus ir parast\u0101 cilv\u0113ka dz\u0113riens \u2013 un \u013coti k\u013c\u016bd\u0101s, daudzi dom\u0101, ka alus ir kait\u012bgs \u2013 un ar\u012b k\u013c\u016bd\u0101s, protams, t\u0101pat k\u0101 tie, kas uzskata, ka alus nav kait\u012bgs. Un m\u0113s to ar\u012b izskat\u012bsim.<\/p>\n

Un at\u0161\u0137ir\u012bb\u0101 no iepriek\u0161\u0113j\u0101m rakstiem \u2013 es cent\u012b\u0161os izvair\u012bties no garam las\u012bjumiem, lab\u0101k sadal\u012b\u0161u \u0161o st\u0101stu vair\u0101k\u0101s da\u013c\u0101s. Un, ja k\u0101d\u0101 br\u012bd\u012b interese zud\u012bs \u2013 es vienk\u0101r\u0161i p\u0101rtrauk\u0161u moc\u012bt nabaga las\u012bt\u0101ja pr\u0101tu.<\/p>\n

Nu, \u0137ersimies pie lietas.
\n<\/a><\/noindex><\/p>\n

V\u0113stures jaut\u0101jums<\/h2>\n

\nAlus v\u0113sture pasaul\u0113 ir vair\u0101kus t\u016bksto\u0161us gadu gara. Pirmie piemin\u0113jumi par to attiecas uz agr\u012bno neol\u012btu. Jau pirms 6000 gadiem cilv\u0113ki izmantoja tehnolo\u0123ijas, lai p\u0101rv\u0113rstu maizi arom\u0101tisk\u0101 dz\u0113rien\u0101 \u2014 un visp\u0101r tiek uzskat\u012bts, ka alus ir sen\u0101kais alkoholiskais dz\u0113riens pasaul\u0113.<\/p>\n

Alus izcelsmes v\u0113sture s\u0101k\u0101s jau pirms m\u016bsu \u0113ras, un slava izgudrot\u0101ju pieder \u0161um\u0113riem. Vi\u0146u izrakst\u012btais teksts, ko atkl\u0101ja E. H\u016bbers Mezopot\u0101mij\u0101, satur apm\u0113ram 15 receptes \u0161im dz\u0113rienam. Starpupju iedz\u012bvot\u0101ji alus pagatavo\u0161anai izmantoja speltu. To samala ar mie\u017eiem, apleja ar \u016bdeni, pievienoja gar\u0161vielas un \u013c\u0101va ferment\u0113ties. Uz ieg\u016bt\u0101 v\u0101r\u012bjuma pamata tika izgatavots dz\u0113riens. \u0145em v\u0113r\u0101: faktiski tika izgudrots kvie\u0161u alus, bet par humu v\u0113l neviens neko neteica, t\u0101tad faktiski tika v\u0101r\u012bta gruit vai z\u0101\u013cu alus. Taj\u0101 pa\u0161\u0101 laik\u0101 malts nebija d\u012bgts.<\/p>\n

N\u0101kam\u0101 v\u012bzija alus v\u0113stur\u0113 bija Babilonas civiliz\u0101cija. Tie\u0161i babilonie\u0161i izdom\u0101ja, k\u0101 uzlabot dz\u0113rienu. Vi\u0146i d\u012bgloja graudus, p\u0113c tam tos \u017e\u0101v\u0113ja, ieg\u016bstot iesalu. Alus no graudiem un iesala tika uzglab\u0101ts ne vair\u0101k k\u0101 vienu dienu. Lai dz\u0113rienam pie\u0161\u0137irtu arom\u0101tu, taj\u0101 pievienoja gar\u0161vielas, ozola mizu, koku lapas, medu \u2013 jau tad tika izdom\u0101tas p\u0101rtikas piedevas, beigu beig\u0101s, jo pirms Reinheitsgebot jeb saprotami \u2013 V\u0101cijas alus t\u012br\u012bbas likuma v\u0113l bija j\u0101gaida apm\u0113ram 5000 gadi!<\/p>\n

Pak\u0101peniski alus izplat\u012bj\u0101s Senaj\u0101 \u0112gipt\u0113, Persij\u0101, Indij\u0101, Kauk\u0101z\u0101. Savuk\u0101rt Senaj\u0101 Grie\u0137ij\u0101 tas nebija popul\u0101rs, jo tika uzskat\u012bts par nabadz\u012bgo dz\u0113rienu. Tie\u0161i tad ar\u012b rad\u0101s visi \u0161ie aizspriedumi.<\/p>\n

Alus ra\u0161an\u0101s v\u0113sture att\u012bst\u012bj\u0101s ar viduslaiku s\u0101kumu. \u0160o periodu sauc par otro alus dzim\u0161anu. Tiek uzskat\u012bts, ka tas notika V\u0101cij\u0101. V\u0101cu nosaukums Bier n\u0101k no vecogerm\u0101\u0146u Peor vai Bror. Lai gan ang\u013cu Ale (alus) it k\u0101 etimolo\u0123iski n\u0101k no protindoeiropie\u0161u saknes, kurai, iesp\u0113jams, ir noz\u012bme \u201eapreibin\u0101\u0161ana\u201d. Indoeiropie\u0161u izcelsmi saknes p\u0101rliecino\u0161i pier\u0101da sal\u012bdzin\u0101jums ar m\u016bsdienu d\u0101\u0146u un norv\u0113\u0123u \u00f8l, k\u0101 ar\u012b islandie\u0161u \u00f6l (germ\u0101\u0146u valodu grup\u0101, kurai pieder ar\u012b seno ang\u013cu valoda) un lietuvie\u0161u un latvie\u0161u alus \u2013 alus (Baltijas grupas indoeiropie\u0161u \u0123imen\u0113), zieme\u013ckrievu ol (hops dz\u0113riens), k\u0101 ar\u012b igau\u0146u \u00f5lu un somu olut. \u012as\u0101k sakot, neviens nezina, k\u0101 ieguva v\u0101rdus, jo k\u0101ds ir sajaucis seno Babilon\u0101 \u2013 nu katrs tagad alu nosauc cit\u0101di. Tom\u0113r ar\u012b v\u0101r\u012b\u0161ana notiek da\u017e\u0101di.<\/p>\n

Tie\u0161i viduslaikos dz\u0113rienam s\u0101ka pievienot api\u0146u. T\u0101 par\u0101d\u012b\u0161an\u0101s uzlaboja alus gar\u0161as \u012bpa\u0161\u012bbas un pagarin\u0101ja t\u0101 glab\u0101\u0161anas laiku. Atceries, %username%: api\u0146i pirmk\u0101rt bija alus konservants. Tagad dz\u0113rienu var\u0113ja p\u0101rvad\u0101t, un tas k\u013cuva par tirdzniec\u012bbas priek\u0161metu. Par\u0101d\u012bj\u0101s simtiem receptes un alus veidu. Da\u017ei zin\u0101tnieki no saprotam\u0101m re\u0123ioniem uzskata, ka api\u0146u audz\u0113\u0161anas pirms\u0101kumi bija sl\u0101vi, jo Krievij\u0101 jau IX gadsimt\u0101 alus br\u016bv\u0113\u0161ana bija pla\u0161i izplat\u012bta. <\/p>\n

Starp citu, viduslaikos viegl\u0101 ali tika pla\u0161i pat\u0113r\u0113ta Eirop\u0101 viet\u0101 \u016bdens. Pat b\u0113rni var\u0113ja at\u013cauties dzert alum \u2014 un j\u0101, tas tie\u0161\u0101m bija alus, nevis kvass, k\u0101 da\u017ei uzskata. Dz\u0113ra ne t\u0101p\u0113c, ka b\u016btu tum\u0161as domas un v\u0113l\u0113tos piedzerties, bet gan t\u0101p\u0113c, ka dzerot \u016bdeni, var\u0113ja viegli izmirt no vis\u0101m iesp\u0113j\u0101m un neizp\u0113t\u012bt\u0101m slim\u012bb\u0101m. \u0145emot v\u0113r\u0101 medic\u012bnas l\u012bmeni, kas bija l\u012bdz\u012bgs ce\u013cmalu augiem un vec\u0101m siev\u0101m, kas dzemd\u0113ja \u2014 tas bija p\u0101r\u0101k b\u012bstami. Turkl\u0101t t\u0101 saucamais galda alus (\u201csmall ale\u201d) bija ar\u012b barojo\u0161s un lieliski g\u0101ja pie pusdienu galda milz\u012bg\u0101 daudzum\u0101, jo alkohola taj\u0101 bija tikai apm\u0113ram 1%. Lo\u0123isks jaut\u0101jums: \u201ckas tad nogalin\u0101ja visus infekcijas?\u201d ar\u012b noteikti tiks apspriests. <\/p>\n

XIX gadsimts iez\u012bm\u0113ja jaunu izr\u0101vienu alus v\u0113stur\u0113. S\u0101kum\u0101 Lu\u012b Pastera atkl\u0101ja saist\u012bbu starp ferment\u0101ciju un rauga \u0161\u016bn\u0101m. Vi\u0146\u0161 public\u0113ja p\u0113t\u012bjuma rezult\u0101tus 1876. gad\u0101, bet p\u0113c 5 gadiem, 1881. gad\u0101, d\u0101\u0146u zin\u0101tnieks Em\u012bls Kristians Hansens ieguva t\u012bru alus rauga kult\u016bru, kas k\u013cuva par pamatu r\u016bpnieciskajai alus ra\u017eo\u0161anai.<\/p>\n

Ja run\u0101jam par bezalkoholiska alus v\u0113sturi, tad t\u0101 ra\u0161an\u0101s pamats bija Volsteada akts 1919. gad\u0101, kas iez\u012bm\u0113ja saus\u0101 likuma laikmeta s\u0101kumu ASV: faktiski tika aizliegta alkoholu ra\u017eo\u0161ana, p\u0101rvad\u0101\u0161ana un p\u0101rdo\u0161ana ar stiprumu virs 0,5%. T\u0101tad tas vairs nav pat \"small ale\". Gandr\u012bz bezalkoholiska dz\u0113riena ra\u017eo\u0161anas jom\u0101 piedal\u012bj\u0101s visas alus dar\u012btavas, tom\u0113r likuma d\u0113\u013c dz\u0113riens bija j\u0101nosauc par \"graudu dz\u0113rienu\", ko tauta uzreiz nod\u0113v\u0113ja par \"gumijas sievieti\" \u2014 \"gandr\u012bz alus\" (\"near beer\"). Paties\u012bb\u0101, lai p\u0101rietu no parast\u0101, aizliegt\u0101, uz jauno \"gandr\u012bz alu\", bija nepiecie\u0161ams pievienot ra\u017eo\u0161anas procesam tikai vienu papildu posmu (par to noteikti atcer\u0113simies), kas b\u016btiski nepalielin\u0101ja gala produkta cenu un \u013c\u0101va maksim\u0101li \u0101tri atgriezties pie tradicion\u0101l\u0101s dz\u0113riena ra\u017eo\u0161anas: \u201eDom\u0101ju, ka tas b\u016bs lielisks alus laiks,\u201d teica ASV prezidents Franklins R\u016bzvelts, parakstot Kalena-Harisona aktu 22. mart\u0101, kas at\u013c\u0101va palielin\u0101t dz\u0113rienu stiprumu l\u012bdz 4%. Akts st\u0101j\u0101s sp\u0113k\u0101 7. apr\u012bl\u012b, un t\u0101p\u0113c \u0161\u012b datums kop\u0161 t\u0101 laika ir Nacion\u0101l\u0101 alus diena ASV! Teikts, ka jau 6. apr\u012bl\u012b amerik\u0101\u0146i veidoja rindas b\u0101r\u0101, un kad pulkstenis s\u0101ka sitienu pusnakt\u012b, tad... \u012as\u0101k sakot, statistika liecina, ka vien 7. apr\u012bl\u012b ASV tika izdzertas pusotru miljonu alus mucu. Vai tu 7. apr\u012bl\u012b izdz\u0113ri kr\u016bzi alus, %username%?
\n\"Par
\n
\nStarp citu, ja b\u016bs interesanti \u2014 es k\u0101d\u0101 no n\u0101kamaj\u0101m da\u013c\u0101m past\u0101st\u012b\u0161u par v\u0113l drakonisk\u0101ku sauso likumu \u2014 un tas pat nav PSRS, bet Islande.<\/p>\n

\u0160obr\u012bd alus netiek ra\u017eots tikai Antarkt\u012bd\u0101 \u2014 lai gan tas nav piln\u012bgi prec\u012bzi. Ir desmitiem kategoriju un simtiem stilus \u2014 ja interes\u0113, var iepaz\u012bties ar to aprakstu \u0161eit<\/a><\/noindex>. Alus ir t\u0101lu ne tik vienk\u0101r\u0161s, k\u0101 dom\u0101, pudeles cena da\u017ereiz var p\u0101rsniegt v\u012bna kastes izmaksas \u2014 un es nerun\u0101ju par \"Ch\u00e2teau de la Paquet\" v\u012bnu.<\/p>\n

T\u0101p\u0113c, %username%, ja tagad lasot tu esi atv\u0113ris pudel\u012bti alus \u2014 izr\u0101di cie\u0146u un turpini las\u012bt t\u0101l\u0101k.<\/p>\n

Sast\u0101vda\u013cas<\/h2>\n

\nPirms m\u0113s apskat\u0101m, no k\u0101 riek n\u0101kas alus, \u012bsi atcer\u0113simies \u0161\u012b dz\u0113riena ra\u017eo\u0161anas tehnolo\u0123iju.<\/p>\n

Alus \u2013 t\u0101pat k\u0101 \u013coti daudz\u0101s cit\u0101s liet\u0101s pasaul\u0113 \u2013 ir nepiln\u012bgas sadeg\u0161anas produkts. Paties\u012bb\u0101 ferment\u0101cija \u2013 ir process, pateicoties kuram m\u0113s izbaud\u0101m \u0161o baudu, t\u0101pat k\u0101 tava, %username%, sp\u0113ja las\u012bt \u0161\u012bs rindas ir nepiln\u012bgas sadeg\u0161anas produkts, tikai \u0161aj\u0101 gad\u012bjum\u0101 cukuri nesadeg tav\u0101 smadzen\u0113s, bet rauga metabolisma \u0137\u0113d\u0113.
\nK\u0101 jebkura sadeg\u0161ana, \u0161\u0101 procesa produkti ir og\u013csk\u0101b\u0101 g\u0101ze un \u016bdens \u2013 bet vai tu atceries, ka es teicu \u00abnepilna\u00bb? Un patie\u0161\u0101m: alus ra\u017eo\u0161an\u0101 raugam nenodro\u0161ina p\u0101r\u0113\u0161an\u0101s (lai ar\u012b tas nav piln\u012bgi prec\u012bzi, bet visp\u0101r\u0113jai izpratnei der) \u2013 t\u0101d\u0113\u013c papildus og\u013csk\u0101bajai g\u0101zei veidojas ar\u012b alkohols.<\/p>\n

T\u0101 k\u0101 p\u0101rtika nav t\u012brs cukurs, bet da\u017e\u0101du savienojumu mais\u012bjums, l\u012bdz ar to produkts nav tikai og\u013csk\u0101b\u0101 g\u0101ze, \u016bdens un alkohols \u2013 bet gan visas \u0161\u012bs da\u017e\u0101d\u0101s nianses, pateicoties kur\u0101m ar\u012b eksist\u0113 \u0161ie pa\u0161i ali. Tagad es past\u0101st\u012b\u0161u par da\u017eiem galvenajiem sast\u0101vda\u013c\u0101m un blakus tam izklied\u0113\u0161u da\u017eus m\u012btus par alu.<\/p>\n

\u016adens.<\/h4>\n

\nAtceroties, ka es tom\u0113r esmu \u0137\u012bmi\u0137is, p\u0101rie\u0161u uz garlaic\u012bgo \u0137\u012bmisko valodu. <\/p>\n

Alus ir \u016bdens \u0161\u0137\u012bdums, kas satur ekstrakt\u012bv\u0101s vielas, kas ieg\u016btas no iesala, un kas nav main\u012bjies ferment\u0101cijas un nobrie\u0161anas proces\u0101, etilspirts un aromatisk\u0101s vielas, kas ir vai nu s\u0113\u0146u sekund\u0101rie metaboliski produkti, vai n\u0101k no api\u0146iem. Ekstrakt\u012bvo vielu sast\u0101v\u0101 ietilpst neferment\u0113tie og\u013chidr\u0101ti (\u03b1- un \u03b2-glik\u0101ni), fenolisk\u0101s vielas (antocianog\u0113ni, oligo- un polifenoli), melanoid\u012bni un karameles. To saturs alus sast\u0101v\u0101 atkar\u012bb\u0101 no saus\u0101 materi\u0101la masas da\u013cas s\u0101kotn\u0113j\u0101 virst\u0113, virsto\u0161a sast\u0101va, tehnolo\u0123iskajiem ferment\u0101cijas re\u017e\u012bmiem un s\u0113\u0146u \u0161\u0137ir\u0146u \u012bpa\u0161\u012bb\u0101m sv\u0101rst\u0101s no 2,0 l\u012bdz 8,5 g\/100 g alus. Ar \u0161iem r\u0101d\u012bt\u0101jiem ir saist\u012bts ar\u012b alkohola saturs, kura masa proporcija alum var sv\u0101rst\u012bties no 0,05 l\u012bdz 8,6%, k\u0101 ar\u012b aromatisk\u0101s vielas (augst\u0101kie alkalo\u012bdi, esteri, aldeh\u012bdi u.c.), sint\u0113ze, kas atkar\u012bga gan no virsto\u0161a sast\u0101va, gan, jo \u012bpa\u0161i, no ferment\u0101cijas re\u017e\u012bmiem un s\u0113\u0146u rakstura. Parasti alum, kur\u0101 ferment\u0101cijas proces\u0101 tiek izmantotas apak\u0161\u0113j\u0101s s\u0113nes, sekund\u0101ro metabolisma produktu koncentr\u0101cija nep\u0101rsniedz 200 mg\/l, kam\u0113r aug\u0161\u0113j\u0101s ferment\u0101cijas alus l\u012bmenis p\u0101rsniedz 300 mg\/l. E\u013c\u013cain\u0101s vielas, kas ieg\u016btas no api\u0146iem, veido v\u0113l maz\u0101ku \u012bpatsvaru alus sast\u0101v\u0101, to daudzums al\u016b nep\u0101rsniedz 45 mg\/l. <\/p>\n

Tas viss ir \u013coti garlaic\u012bgi, skait\u013ci paties\u012bb\u0101 var at\u0161\u0137irties gan uz liel\u0101ku, gan uz maz\u0101ku pusi, bet tu saprati galveno domu: visu \u0161o vielu daudzums ir \u013coti mazs sal\u012bdzin\u0101jum\u0101 ar \u016bdens saturu al\u016b. Aptuveni k\u0101 tu, %username%, alus sast\u0101v apm\u0113ram 95% no \u016bdens. Nav br\u012bnums, ka \u016bdens kvalit\u0101te ietekm\u0113 alu vistie\u0161\u0101kaj\u0101 veid\u0101. Un, starp citu, tas ir viens no iemesliem, k\u0101d\u0113\u013c viens un tas pats alus veids, ko ra\u017eo da\u017e\u0101das r\u016bpn\u012bcas da\u017e\u0101d\u0101s viet\u0101s, var at\u0161\u0137irties p\u0113c gar\u0161as. Konkr\u0113ts un, iesp\u0113jams, vispaz\u012bstam\u0101kais piem\u0113rs ir Pilsner Urquell, kuru k\u0101dreiz m\u0113\u0123in\u0101ja v\u0101r\u012bt Kalug\u0101, ta\u010du sekmes nebija. Tagad \u0161o alu ra\u017eo tikai \u010cehij\u0101, pateicoties \u012bpa\u0161i m\u012bkstam \u016bdenim.<\/p>\n

Ne viena alus darbn\u012bca nes\u0101ks v\u0101r\u012bt alu, nep\u0101rbaud\u012bjusi iepriek\u0161 \u016bdeni, ar kuru t\u0101 str\u0101d\u0101s \u2014 \u016bdens kvalit\u0101te ir p\u0101r\u0101k svar\u012bga gala produktam. Galvenie sp\u0113l\u0113t\u0101ji \u0161aj\u0101 zi\u0146\u0101 ir tie pa\u0161i kationi un anioni, kurus tu redzi uz jebkuras g\u0101z\u0113t\u0101 dz\u0113riena pudeles \u2014 tikai l\u012bme\u0146i tiek kontrol\u0113ti nevis diapazon\u0101 \"50-5000\" mg\/l, bet daudz prec\u012bz\u0101k.<\/p>\n

Izp\u0113t\u012bsim, k\u0101 uz \u016bdens sast\u0101vu ietekm\u0113?<\/p>\n

Pirmk\u0101rt, \u016bdenim j\u0101atbilst Sanit\u0101riem noteikumiem, t\u0101p\u0113c nekav\u0113joties izsl\u0113dzam smagos met\u0101lus un citus toksiskos elementus \u2014 \u0161iem viel\u0101m \u016bden\u012b visp\u0101r nevajadz\u0113tu b\u016bt. Galven\u0101s pras\u012bbas \u016bdenim, kas tiek izmantots tie\u0161i alus ra\u017eo\u0161an\u0101 (pie v\u0101r\u012b\u0161anas), attiecas uz t\u0101diem r\u0101d\u012bt\u0101jiem k\u0101 pH l\u012bmenis, ciet\u012bba, kalcija un magnija jonu koncentr\u0101ciju attiec\u012bbas, kuru dzeramaj\u0101 \u016bden\u012b visp\u0101r nereglament\u0113. Krietni maz\u0101k \u016bden\u012b alus ra\u017eo\u0161anai j\u0101b\u016bt dzelzs, sil\u012bcija, var\u0161, nitr\u0101tu, hlor\u012bdu, sulf\u0101tu joniem. \u016aden\u012b nedr\u012bkst b\u016bt nitritu, kas ir sp\u0113c\u012bgi toks\u012bni raugiem. Miner\u0101lo komponentu (sauso atlikumu) daudzumam \u016bden\u012b j\u0101samazina uz pusi un \u0137\u012bmisk\u0101 sk\u0101bek\u013ca pat\u0113ri\u0146a (H\u041f\u041a) r\u0101d\u012bt\u0101jam j\u0101b\u016bt 2,5 reizes zem\u0101kam. Nov\u0113rt\u0113jot \u016bdens piem\u0113rot\u012bbu alus ra\u017eo\u0161anai, iek\u013cauts t\u0101ds r\u0101d\u012bt\u0101js k\u0101 s\u0101rmain\u012bba, kas tr\u016bkst dzeram\u0101 \u016bdens normat\u012bvos.<\/p>\n

Papildus pras\u012bbas tiek izvirz\u012btas \u016bdenim, kas tiek izmantots masu da\u013cas saus\u0101s viel\u0101s un alkohola korekcijai augstas bl\u012bvuma alus ra\u017eo\u0161an\u0101 (high-gravity brewing). \u0160im \u016bdenim, pirmk\u0101rt, j\u0101b\u016bt mikrobiolo\u0123iski t\u012bram, un, otrk\u0101rt, j\u0101b\u016bt de\u0101run\u0113tam (t.i., praktiski nedr\u012bkst satur\u0113t \u016bden\u012b iz\u0161\u0137\u012bdu\u0161o sk\u0101bekli) un tam j\u0101satur v\u0113l maz\u0101k kalcija un bikarbon\u0101tu jonu sal\u012bdzin\u0101jum\u0101 ar \u016bdeni, ko parasti rekomend\u0113 alus ra\u017eo\u0161anai. Kas ir augstas bl\u012bvuma alus ra\u017eo\u0161ana?<\/b>Ja, ja nezin\u0101ji, tad augstas bl\u012bvuma alus pagatavo\u0161anas tehnolo\u0123ija sast\u0101v no t\u0101, ka, lai palielin\u0101tu alus cep\u0161anas noda\u013cas efektivit\u0101ti, v\u0101r\u012b\u0161anai izmanto \u0161\u0137idrumu ar sausn\u0101bju masu, kas par 4...6% p\u0101rsniedz gatav\u0101 alus sausn\u0101bju masu. P\u0113c tam \u0161o \u0161\u0137idrumu at\u0161\u0137aida ar \u016bdeni l\u012bdz v\u0113lamajai sausn\u0101bju masai, vai nu pirms dzi\u013co procesu s\u0101k\u0161anas, vai jau gatavajam alum (j\u0101, alus at\u0161\u0137aida \u2014 bet to dara tikai ra\u017eotn\u0113, un par to es v\u0113l\u0101k past\u0101st\u012b\u0161u). Taj\u0101 pa\u0161\u0101 laik\u0101, lai ieg\u016btu alu, kas p\u0113c gar\u0161as neat\u0161\u0137iras no alus, kas pagatavots p\u0113c klasisk\u0101s tehnolo\u0123ijas, nav ieteicams palielin\u0101t s\u0101kotn\u0113j\u0101 \u0161\u0137idruma ekstraktivit\u0101ti par vair\u0101k nek\u0101 15%.<\/p>\n

\u013boti svar\u012bgi ir \u016bden\u012b uztur\u0113t pareizu pH \u2014 es run\u0101ju nevis par gatav\u0101 alus gar\u0161u, bet par \u0161\u0137idruma ferments procesu (starpcitu, ir konstat\u0113ts, ka tas tie\u0161i ietekm\u0113 gar\u0161u \u2014 tu vienk\u0101r\u0161i nepaman\u012bsi tik smalku at\u0161\u0137ir\u012bbu). Viss ir t\u0101p\u0113c, ka pH ietekm\u0113 fermentu aktivit\u0101ti, ko raugi izmanto, lai barotos. Optimiz\u0113ts tiek uzskat\u012bts par v\u0113rt\u012bbu 5,2..5,4, bet da\u017ereiz \u0161o v\u0113rt\u012bbu p\u0101rvieto augst\u0101k, lai palielin\u0101tu r\u016bgtumu. pH ietekm\u0113 vielmai\u0146as procesus raugu \u0161\u016bn\u0101s, kas atspogu\u013cojas biomasas pieauguma koeficient\u0101, \u0161\u016bnu aug\u0161anas \u0101trum\u0101 un sekund\u0101ro metabol\u012btu sint\u0113z\u0113. T\u0101, sk\u0101b\u0101 vid\u0113 veidojas galvenok\u0101rt etilspirts, kam\u0113r s\u0101rmain\u0101 vid\u0113 intensific\u0113jas glicer\u012bna un eti\u0137sk\u0101bes sint\u0113ze. Eti\u0137sk\u0101be negat\u012bvi ietekm\u0113 rauga vairo\u0161an\u0101s procesu, un t\u0101d\u0113\u013c to nepiecie\u0161ams neitriz\u0113t, kori\u0123\u0113jot pH ferment\u0101cijas proces\u0101. At\u0161\u0137ir\u012bgai \u201ebar\u012bbai\u201d var b\u016bt at\u0161\u0137ir\u012bgas optim\u0101las pH v\u0113rt\u012bbas: piem\u0113ram, saharozes metabolismam nepiecie\u0161ams 4,6, bet maltozes metabolismam \u2014 4,8. pH ir viens no galvenajiem faktoriem, kas veicina sare\u017e\u0123\u012btu esteru veido\u0161anos, par kuriem m\u0113s run\u0101sim v\u0113l\u0101k un kas rada to pa\u0161u aug\u013cu arom\u0101tu alus.<\/p>\n

pH korekcija vienm\u0113r ir karbon\u0101tu un hidrog\u0113nkarbon\u0101tu l\u012bdzsvars \u0161\u0137\u012bdum\u0101, tie\u0161i tie nosaka \u0161o v\u0113rt\u012bbu. Bet ar\u012b \u0161eit viss nav tik vienk\u0101r\u0161i, jo papildus anjoniem ir ar\u012b kationi.<\/p>\n

Alusdar\u012b\u0161an\u0101 miner\u0101lie kationi, kas ietilpst \u016bdens sast\u0101v\u0101, tiek iedal\u012bti \u0137\u012bmiski akt\u012bvajos un \u0137\u012bmiski neakt\u012bvajos. \u0136\u012bmiski akt\u012bvie kationi ir visas kalcija un magnija s\u0101ls: t\u0101d\u0113j\u0101di kalcija un magnija (un, starp citu, n\u0101trija un k\u0101lija) kl\u0101tb\u016btne augsta karbona satura apst\u0101k\u013cos paaugstina pH, bet kalcijam un magnijam (\u0161eit n\u0101trijs un k\u0101lijs neizdodas) \u2014 t\u0101d\u0101 veid\u0101, ka s\u0113ru un hlor\u012bdu kl\u0101tb\u016btne pazemina pH. Sp\u0113l\u0113jot ar katjonu un anjonu koncentr\u0101cij\u0101m, var pan\u0101kt optim\u0101lu sk\u0101buma l\u012bmeni. \u0160aj\u0101 proces\u0101 alus dar\u012bt\u0101ji dod priek\u0161roku kalcijam, nevis magnijam: pirmk\u0101rt, tie\u0161i ar kalcija jonu saist\u012bts par\u0101d\u012bba k\u0101 rauga flokul\u0101cija, un, otrk\u0101rt, nov\u0113r\u0161ot pagaidu ciet\u012bbu, v\u0101r\u012b\u0161anas laik\u0101 (tas ir k\u0101 t\u0113jkann\u0101) kalcija karbon\u0101ts izkr\u012bt no \u0161\u0137\u012bduma un var b\u016bt no\u0146emts, kam\u0113r magnija karbon\u0101ts nogulsn\u0113jas l\u0113n\u0101k un atkal da\u013c\u0113ji iz\u0161\u0137\u012bst, atdzes\u0113jot \u016bdeni. <\/p>\n

Bet paties\u012bb\u0101 kalcijs un magnijs \u2014 t\u0101 v\u0113l ir ziedi. Lai nep\u0101rslogotu rakstu, vienk\u0101r\u0161i apkopoju da\u017e\u0101du jonu piemais\u012bjumu ietekmi \u016bden\u012b uz ra\u017eo\u0161anas un alus kvalit\u0101tes faktoriem.<\/p>\n

Ietekme uz alus dar\u012b\u0161anas procesu<\/u><\/p>\n

    \n
  • Kalcija joni \u2014 Stabiliz\u0113 alfa-amil\u0101zi un palielina t\u0101s aktivit\u0101ti, k\u0101 rezult\u0101t\u0101 palielin\u0101s ekstrakta izn\u0101kums. Palielina proteol\u012btisko enz\u012bmu aktivit\u0101ti, t\u0101p\u0113c palielin\u0101s kop\u0113j\u0101 un \u03b1-aminosk\u0101bju sl\u0101pek\u013ca saturs v\u0101r\u012bjum\u0101.<\/li>\n
  • Nosaka pH l\u012bme\u0146a samazin\u0101\u0161anos v\u0101r\u012bjum\u0101, v\u0101rot v\u0101r\u012bjumu ar api\u0146iem un ferment\u0113jot. Nosaka rauga flokul\u0101ciju. Optimums ir jonu koncentr\u0101cija 45-55 mg\/l v\u0101r\u012bjuma.<\/li>\n
  • Magnija joni \u2014 Ietilpst glikol\u012bzes enz\u012bmos, t.i., nepiecie\u0161ami gan ferment\u0113\u0161anai, gan rauga vairo\u0161anai.<\/li>\n
  • K\u0101lija joni \u2014 Stimulu rauga vairo\u0161anos, ietilpst fermenta sist\u0113m\u0101s un ribosom\u0101s.<\/li>\n
  • Dzelzs joni \u2014 Negat\u012bvi ietekm\u0113 v\u0101r\u012b\u0161anas procesus. Pie koncentr\u0101cij\u0101m virs 0,2 mg\/l var izrais\u012bt rauga de\u0123ener\u0101ciju.<\/li>\n
  • Mang\u0101na joni \u2014 Ietilpst k\u0101 kofaktori rauga enzim\u0101. Satura l\u012bmenis nedr\u012bkst p\u0101rsniegt 0,2 mg\/l.<\/li>\n
  • Amonija joni \u2014 Var b\u016bt tikai notek\u016bde\u0146os. Absol\u016bti nepie\u0146emami.<\/li>\n
  • Var\u0161 joni \u2014 Pie koncentr\u0101cij\u0101m virs 10 mg\/l \u2013 ir toksiski raugiem. Var b\u016bt mutag\u0113ns faktors raugiem.<\/li>\n
  • Cinka joni \u2013 koncentr\u0101cij\u0101 0,1 \u2013 0,2 mg\/l stimul\u0113 rauga vairo\u0161anos. Augst\u0101s koncentr\u0101cij\u0101s inhib\u0113 \u03b1-amil\u0101zes aktivit\u0101ti.<\/li>\n
  • Hlor\u012bdi \u2013 samazina rauga flokul\u0101ciju. Pie koncentr\u0101cijas virs 500 mg\/l kav\u0113 ferment\u0101cijas procesu.<\/li>\n
  • Hidrogakarbon\u0101ti \u2013 augst\u0101s koncentr\u0101cij\u0101s paaugstina pH, l\u012bdz ar to samazina amilol\u012btisko un proteol\u012btisko enz\u012bmu aktivit\u0101ti, samazina ekstrakta izn\u0101kumu un veicina v\u0101r\u012bt\u0101 \u0113diena kr\u0101sas palielin\u0101\u0161anos. Koncentr\u0101cija nedr\u012bkst p\u0101rsniegt 20 mg\/l.<\/li>\n
  • Nitr\u0101ti \u2013 pie koncentr\u0101cij\u0101m virs 10 mg\/l atrodami notek\u016bde\u0146os. Kl\u0101tesot Enterobacteriaceae \u0123imenes bakt\u0113rij\u0101m, veidojas toksiska nitritu jons.<\/li>\n
  • Silik\u0101ti \u2013 samazina ferment\u0101cijas aktivit\u0101ti pie koncentr\u0101cij\u0101m virs 10 mg\/l. Silik\u0101ti liel\u0101koties n\u0101k no malta, tom\u0113r da\u017ereiz, \u012bpa\u0161i pavasar\u012b, to paaugstin\u0101\u0161an\u0101s alus var\u0113tu b\u016bt \u016bdens d\u0113\u013c.<\/li>\n
  • Flor\u012bdi \u2013 l\u012bdz 10 mg\/l neietekm\u0113.<\/li>\n<\/ul>\n

    \nIetekme uz alus gar\u0161u<\/u><\/p>\n

      \n
    • Kalcija joni \u2013 samazina tan\u012bnu ekstrakciju, kas pie\u0161\u0137ir alum rupju r\u016bgtumu un savelko\u0161u gar\u0161u. Samazina r\u016bgtu vielu utiliz\u0101ciju no api\u0146iem.<\/li>\n
    • Magnija joni \u2013 pie\u0161\u0137ir alum r\u016bgtu piegar\u0161u, kas saj\u016btama pie koncentr\u0101cij\u0101m virs 15 mg\/l.<\/li>\n
    • N\u0101trija joni \u2013 pie koncentr\u0101cij\u0101m virs 150 mg\/l pie\u0161\u0137ir s\u0101\u013co gar\u0161u. Pie koncentr\u0101cij\u0101m 75\u2026150 mg\/l samazina gar\u0161as piln\u012bbu.<\/li>\n
    • Sulf\u0101ti \u2013 pie\u0161\u0137ir alum skarbumu un r\u016bgtumu, nosaka p\u0113cgar\u0161u. Pie koncentr\u0101cij\u0101m virs 400 mg\/l pie\u0161\u0137ir alum \u201esausu gar\u0161u\u201d (sveicin\u0101ts, Guiness Draught!). Var veicin\u0101t s\u0113ra gar\u0161u un smaku ra\u0161anos, kas saist\u012bta ar infic\u0113jo\u0161o mikroorganismu un raugu dz\u012bvotsp\u0113ju. <\/li>\n
    • Silik\u0101ti \u2013 ietekm\u0113 gar\u0161u netie\u0161i. <\/li>\n
    • Nitr\u0101ti \u2013 negat\u012bvi ietekm\u0113 ferment\u0101cijas procesu pie koncentr\u0101cij\u0101m virs 25 mg\/l. Iesp\u0113jama toksisku nitrozam\u012bnu veido\u0161an\u0101s.<\/li>\n
    • Hlor\u012bdi \u2013 pie\u0161\u0137ir alum smalk\u0101ku un sald\u0101ku gar\u0161u (j\u0101, j\u0101, bet ja nav n\u0101trija). Pie jonu koncentr\u0101cijas ap 300 mg\/l palielina alus gar\u0161as piln\u012bbu un pie\u0161\u0137ir tam arb\u016bza gar\u0161u un arom\u0101tu.<\/li>\n
    • Dzelzs joni \u2013 pie koncentr\u0101cijas virs 0,5 mg\/l palielina alus kr\u0101su, par\u0101d\u0101s br\u016bna putas. Pie\u0161\u0137ir alum met\u0101lu piegar\u0161u.<\/li>\n
    • Mang\u0101na joni \u2013 l\u012bdz\u012bgi dzelzs jonu ietekmei, bet daudz sp\u0113c\u012bg\u0101k.<\/li>\n
    • Var\u0161 node \u2014 Negat\u012bvi ietekm\u0113 gar\u0161as stabilit\u0101ti. M\u012bkstina s\u0113ra piegar\u0161u alus.<\/li>\n<\/ul>\n

      \nIetekme uz kollo\u012bdo stabilit\u0101ti (du\u013c\u0137ain\u012bba)<\/u><\/p>\n

        \n
      • Kalcija joni \u2014 Nogulsn\u0113 oksal\u0101tus, t\u0101d\u0113j\u0101di samazinot oksal\u0101tu du\u013c\u0137ain\u012bbas iesp\u0113jam\u012bbu al\u016b. Palielina olbaltumvielu koagul\u0101ciju, v\u0101rot kvasa mais\u012bjumu ar api\u0146iem. Samazina sil\u012bcija ekstrakciju, kas labv\u0113l\u012bgi ietekm\u0113 alus kollo\u012bdo stabilit\u0101ti.<\/li>\n
      • Silik\u0101ti \u2014 Samazina alus kollo\u012bdo stabilit\u0101ti, veidojot ne\u0161\u0137\u012bsto\u0161us savienojumus ar kalcija un magnija joniem. <\/li>\n
      • Dzelzs joni \u2014 Pa\u0101trina oksid\u0101cijas procesus, izraisot kollo\u012bdo du\u013c\u0137ain\u012bbu.<\/li>\n
      • Var\u0161 node \u2014 Negat\u012bvi ietekm\u0113 alus kollo\u012bdo stabilit\u0101ti, darbojoties k\u0101 polifenolu oksid\u0101cijas katalizators.<\/li>\n
      • Hlor\u012bdi \u2014 Uzlabo kollo\u012bdo stabilit\u0101ti.<\/li>\n<\/ul>\n

        Nu k\u0101 ir? Paties\u012bb\u0101 da\u017e\u0101di alus stili veidoj\u0101s da\u017e\u0101d\u0101s pasaules mal\u0101s, pateicoties ar\u012b at\u0161\u0137ir\u012bgajai \u016bdenim. Alus dar\u012bt\u0101ji no vienas vietas rad\u012bja izcilu alu ar izteiktu sald\u0113jumu gar\u0161u un arom\u0101tu, bet ra\u017eot\u0101ji no citas vietas izsniedza br\u012bni\u0161\u0137\u012bgu dz\u0113rienu ar paman\u0101mu api\u0146u profilu \u2014 visi t\u0101d\u0113\u013c, ka da\u017e\u0101dos re\u0123ionos \u016bdens bija at\u0161\u0137ir\u012bgs, uz kura pamata viens alus san\u0101ca lab\u0101k, nek\u0101 otrs. Tagad, piem\u0113ram, alus \u016bdens sast\u0101vs tiek uzskat\u012bts par optim\u0101lu \u0161\u0101d\u0101 veid\u0101:
        \n\"Par
        \nTom\u0113r ir skaidrs, ka vienm\u0113r ir novirzes \u2014 un \u0161\u012bs novirzes bie\u017ei nosaka to, ka \u201eBaltika 3\u201d no P\u0113terburgas \u2014 neb\u016bt nav \u201eBaltika 3\u201d no Zaporozhjas.<\/p>\n

        Pavisam lo\u0123iski, ka katrs \u016bdens, ko izmanto alus ra\u017eo\u0161an\u0101, iziet vair\u0101kas sagatavo\u0161anas stadijas, tostarp anal\u012bzi, filtr\u0101ciju un, ja nepiecie\u0161ams, sast\u0101va kori\u0123\u0113\u0161anu. \u013boti bie\u017ei alus dar\u012btava veic \u016bdens sagatavo\u0161anas procesu: da\u017e\u0101dos veidos ieguld\u012btais \u016bdens tiek pak\u013cauts hloram, main\u012btam miner\u0101lvielu sast\u0101vam un kori\u0123\u0113jamiem ciet\u012bbas un s\u0101rmu r\u0101d\u012bt\u0101jiem. Par to var\u0113tu neuztraukties, bet tad \u2014 un tas, ja ar nomin\u0101lo \u016bdens sast\u0101vu paveicas \u2014 alus dar\u012btavai izdosies iztap\u0113t vien da\u017eas da\u017e\u0101das \u0161\u0137irnes. T\u0101d\u0113\u013c \u016bdens kontrole un sagatavo\u0161ana tiek izpild\u012bta VIEGLI.<\/p>\n

        M\u016bsdienu tehnolo\u0123ijas, ja ir pietiekami l\u012bdzek\u013ci, \u013cauj ieg\u016bt \u016bdeni ar praktiski jebk\u0101d\u0101m nepiecie\u0161amaj\u0101m \u012bpa\u0161\u012bb\u0101m. Par b\u0101zi var kalpot gan pils\u0113tas \u016bdensvads, gan \u016bdens, ko tie\u0161i ieg\u016bst no artezisk\u0101 avota. Ir ar\u012b eksotiski gad\u012bjumi: viena zviedru alus dar\u012btava, piem\u0113ram, v\u0101r\u012bja alu no att\u012br\u012bta notek\u016bde\u0146u \u016bdens, bet \u010c\u012bles meistari ra\u017eo alu no \u016bdens, kas sav\u0101kts tuksnes\u012b no miglas. Bet skaidrs, ka s\u0113rijveida ra\u017eo\u0161an\u0101 d\u0101rgs \u016bdens att\u012br\u012b\u0161anas process ietekm\u0113 gala cenu \u2014 un, iesp\u0113jams, tie\u0161i t\u0101p\u0113c jau min\u0113tais Pilsner Urquell netiek ra\u017eots vairs nekur citur, k\u0101 tikai sav\u0101 m\u0101j\u0101 \u010cehij\u0101.<\/p>\n

        Dom\u0101ju, ka pirmajai da\u013cai pietiek. Ja mans st\u0101sts izr\u0101d\u012bsies interesants, n\u0101kamaj\u0101 da\u013c\u0101 m\u0113s run\u0101sim par v\u0113l diviem oblig\u0101tiem alus sast\u0101vda\u013c\u0101m, varb\u016bt ar\u012b par vienu neoblig\u0101tu, apspried\u012bsim, k\u0101p\u0113c alus da\u017e\u0101di smar\u017eo, vai ir \"gai\u0161ais\" un \"tum\u0161ais\", k\u0101 ar\u012b pieskarsimies d\u012bvainajiem burtiem OG, FG, IBU, ABV, EBC. Varb\u016bt b\u016bs v\u0113l kaut kas, bet varb\u016bt kaut kas netiks iek\u013cauts, bet par\u0101d\u012bsies tre\u0161aj\u0101 da\u013c\u0101, kur\u0101 pl\u0101noju \u012bsi apskat\u012bt tehnolo\u0123iju un p\u0113c tam izp\u0113t\u012bt m\u012btus un mald\u012bbas attiec\u012bb\u0101 uz alu, tostarp, ka to \"at\u0161\u0137aida\" un \"stiprina\", k\u0101 ar\u012b parun\u0101sim par to, vai var dzert beidzies alus. <\/p>\n

        Varb\u016bt b\u016bs ar\u012b ceturt\u0101 da\u013ca... Izv\u0113le ir tava, %username%!
        \n
        Avots: habr.com<\/p>","protected":false,"gt_translate_keys":[{"key":"rendered","format":"html"}]},"excerpt":{"rendered":"

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