<\/a><\/noindex>
\nVispirms es tom\u0113r past\u0101st\u012b\u0161u par gr\u016bto alus ce\u013cu Island\u0113.<\/p>\nSausais likums Island\u0113 st\u0101j\u0101s sp\u0113k\u0101 pat agr\u0101k nek\u0101 ASV \u2014 1915. gad\u0101. Tom\u0113r situ\u0101cija ilgi nenotur\u0113j\u0101s, jo tika ieviestas stingras, k\u0101 tagad saka, pretpas\u0101kumi: Sp\u0101nija, zaud\u0113jot Islandes v\u012bna tirgu, p\u0101rtrauca pirkt no Islandes zivi. To iztur\u0113ja tikai se\u0161us gadus, un kop\u0161 1921. gada v\u012bns tika izsl\u0113gts no aizliegto produktu saraksta Island\u0113. Tom\u0113r alus ne.<\/p>\n
V\u0113l 14 gadus iztur\u012bgajiem islandie\u0161iem bija j\u0101gaida, lai atg\u016btu ties\u012bbas dzert stipros alkoholiskos dz\u0113rienus: 1935. gad\u0101 var\u0113ja dzert v\u012bnu, rumu, viskiju un visu p\u0101r\u0113jo, bet alus dr\u012bkst\u0113ja b\u016bt ne stipr\u0101ks par 2,25%. Valsts vad\u012bba tolaik uzskat\u012bja, ka parasts alus veicina izvirt\u012bbas uzplaukumu, jo tas ir pieejam\u0101ks nek\u0101 stiprais alkohols (nu j\u0101, protams).<\/p>\n
Islandie\u0161i atrada pavisam vienk\u0101r\u0161u un ac\u012bmredzamu risin\u0101jumu, par ko man patika v\u0113l vair\u0101k nek\u0101 p\u0113c 2016. gada Eiropas \u010dempion\u0101ta: cilv\u0113ki vienk\u0101r\u0161i at\u0161\u0137aid\u012bja at\u013cauto alu ar at\u013cauto stipro alkoholu. Protams, vald\u012bba vienm\u0113r n\u0101k pret\u012b saviem pilso\u0146iem, un tie\u0161i t\u0101p\u0113c 1985. gad\u0101 dedz\u012bgs skaidr\u012bbas aizst\u0101vis un \u010d\u016blas slimnieks cilv\u0113kties\u012bbu ministrs (k\u0101da ironija!) pan\u0101ca ar\u012b \u0161\u012b nevisare\u017eiem veida liegumu.<\/p>\n
Alus pat\u0113ri\u0146\u0161 Island\u0113 tika at\u013cauts tikai 1989. gada 1. mart\u0101, 74 gadus p\u0113c lieguma. Un ir skaidrs, ka kop\u0161 t\u0101 laika 1. marts Island\u0113 ir Alus diena: krogi str\u0101d\u0101 l\u012bdz r\u012btam, un viet\u0113jie atceras, k\u0101 tr\u012bs ceturtda\u013cgadsimtu ilgi gaid\u012bja savu m\u012b\u013c\u0101ko dz\u0113riena atgrie\u0161anos. Tu ar\u012b vari \u0161o datumu pievienot savam kalend\u0101ram, kad pavisam pamatoti var at\u013cauties noskait\u012bt vakar\u0101.<\/p>\n
N\u0101kamaj\u0101 da\u013c\u0101 k\u0101 interesantu st\u0101stu dom\u0101ju uzrakst\u012bt kaut ko par Guinness\u2026<\/p>\n
Bet atgriez\u012bsimies pie t\u0101, uz k\u0101 m\u0113s apst\u0101jamies, proti \u2014 pie alus sast\u0101vda\u013c\u0101m.<\/p>\n
Malds.<\/h4>\n
\nMalt ir otrs svar\u012bg\u0101kais alus komponents p\u0113c \u016bdens. Un ne tikai alus \u2014 malts kalpo par pamatu daudzu ferment\u0113to dz\u0113rienu ra\u017eo\u0161anai, tostarp kvasa, kvasas, mahsumas un ar\u012b viskija. Tie\u0161i malts ir bar\u012bba raugiem, t\u0101d\u0113\u013c tas nosaka gan stiprumu, gan da\u017eas gar\u0161as \u012bpa\u0161\u012bbas. Medus, graudu, cepumu, riekstu, \u0161okol\u0101des, kafijas, karame\u013cu, maizes \u2014 visas \u0161\u012bs gar\u0161as rodas nevis pateicoties \u0137\u012bmijai (par laimi vai nelaimi) \u2014 bet pateicoties maltam. Turkl\u0101t neviens nopietns alus dar\u012bt\u0101js nepievienos neko lieku, ko var ieg\u016bt t\u0101pat. V\u0113l\u0101k tu redz\u0113si, ka runa nav tikai par gar\u0161\u0101m, kuras var ieg\u016bt no malta.<\/p>\n
Malt ir nedaudz d\u012bgsto\u0161s grauds: mie\u017ei, rudzi, kvie\u0161i vai auzas. Mie\u017eu malts tiek izmantots vienm\u0113r<\/i>, ja tu dzer kvie\u0161u alu, tad zini: kvie\u0161u malts taj\u0101 ir tikai piemais\u012bjums mie\u017ea maltam. Tie\u0161i t\u0101pat auzu malts ir piemais\u012bjums mie\u017ea maltam, to izmanto ret\u0101k nek\u0101 kvie\u0161u, ta\u010du tas tiek izmantots da\u017e\u0101s stout ra\u017eo\u0161an\u0101.<\/p>\n
Malts ir divu veidu: pamata \u2014 dod alus mais\u012bjumam daudz cukura turpm\u0101kai raudz\u0113\u0161anai, bet neietekm\u0113 gar\u0161u p\u0101r\u0101k stipri, un \u012bpa\u0161ais \u2014 tam ir nabadz\u012bgi raudz\u0113jamais cukurs, bet tam ir izteikta gar\u0161a. Liela da\u013ca masu alus \u0161\u0137ir\u0146u tiek ra\u017eotas, izmantojot vair\u0101kus pamata maltu.<\/p>\n
Alus ra\u017eo\u0161anai paredz\u0113t\u0101 graudu izejviela prasa iepriek\u0161\u0113ju apstr\u0101di, kas sast\u0101v no t\u0101s p\u0101rv\u0113r\u0161anas alus ra\u017eo\u0161anas malt\u0101. Process ietver graudu d\u012bg\u0161anu, \u017e\u0101v\u0113\u0161anu un sak\u0146u t\u012br\u012b\u0161anu. Maltu var apstr\u0101d\u0101t gan alus dar\u012btav\u0101, gan atsevi\u0161\u0137\u0101 uz\u0146\u0113mum\u0101 (maltu r\u016bpn\u012bc\u0101).<\/p>\n
Maltu ieg\u016b\u0161anas process tiek sadal\u012bts iestr\u0101d\u0113 un d\u012bg\u0161an\u0101. D\u012bg\u0161anas laik\u0101 notiek \u0137\u012bmiskas izmai\u0146as, veidojas jauni \u0137\u012bmiski savienojumi. Un galven\u0101 loma \u0161ajos procesos ir da\u017e\u0101diem fermentiem, kuru d\u012bgsto\u0161\u0101 malta ir daudz. Da\u017eus no tiem m\u0113s tagad analiz\u0113sim. Sagatavojies, %username%, tagad sekos sitiens pa smadzen\u0113m.<\/p>\n
T\u0101tad mums ir gatavs d\u012bgts mie\u017ei. S\u0101kam iesala str\u016bklas gatavo\u0161anu \u2014 tas ir process, kur\u0101 no iesala tiek pagatavots \u0161\u0137idrums. Iesals tiek sasmalcin\u0101ts, samais\u012bts ar karstu \u016bdeni, mais\u012bjums (sasmalcin\u0101tie graudi) pak\u0101peniski tiek uzsild\u012bts. Pak\u0101peniska temperat\u016bras paaugstin\u0101\u0161ana ir nepiecie\u0161ama, jo da\u017e\u0101d\u0101s temperat\u016br\u0101s iesala enz\u012bmi darbojas at\u0161\u0137ir\u012bgi. Temperat\u016bras pauz\u0113m ir ietekme uz to, k\u0101ds gar\u0161as, stipr\u012bbas, putojo\u0161\u012bbas un bl\u012bvuma l\u012bmenis beig\u0101s b\u016bs alus. Un da\u017e\u0101dos posmos aktiviz\u0113jas da\u017e\u0101di enz\u012bmi.<\/p>\n
Glucozes hidrol\u012btisk\u0101 sadal\u012b\u0161an\u0101s (amilol\u012bze) iesala str\u016bklas proces\u0101 notiek ar iesala amil\u0101\u017eu pal\u012bdz\u012bbu. Papildus t\u0101m iesals satur vair\u0101kus enz\u012bmus no amilozu un transfer\u0101\u017eu grup\u0101m, kas ietekm\u0113 da\u017eus cietes sadal\u012b\u0161an\u0101s produktus, ta\u010du to proporcijas ir sekund\u0101ras iesala str\u016bklas proces\u0101.<\/p>\n
Iesala str\u016bklas dab\u012bg\u0101 substr\u0101ta pamatu veido ciete, kas atrodas mie\u017eos. T\u0101pat k\u0101 jebkura dabisk\u0101 ciete, t\u0101 nav vienk\u0101r\u0161a \u0137\u012bmiska viela, bet gan mais\u012bjums, kur\u0161 atkar\u012bb\u0101 no izcelsmes satur no 20 l\u012bdz 25% amilozes un 75-80% amilopekt\u012bna.<\/p>\n
Amilozes molekula veido garas, neizv\u0113rstas, spir\u0101les formas virknes, kas sast\u0101v no \u03b1-glikozes molekul\u0101m, savstarp\u0113ji saist\u012bt\u0101m ar glikozidiskaj\u0101m sait\u0113m \u03b1-1,4 poz\u012bcij\u0101. Glikozes molekulu skaits ir at\u0161\u0137ir\u012bgs un sv\u0101rst\u0101s no 60 l\u012bdz 600. Amiloze ir \u0161\u0137\u012bsto\u0161a \u016bden\u012b un \u03b2-amil\u0101zes ietekm\u0113 piln\u012bb\u0101 hidroliz\u0113jas l\u012bdz maltozei.<\/p>\n
Amilopekt\u012bna molekula sast\u0101v no \u012bs\u0101m, sazarot\u0101m virknes form\u0101m. Kop\u0101 ar sait\u0113m \u03b1-1,4 poz\u012bcij\u0101 sazarojumu viet\u0101s sastopamas ar\u012b \u03b1-1,6 saites. Glikozes vien\u012bbu skaits molekul\u0101 ir aptuveni 3000 \u2014 amilopekt\u012bns ir iev\u0113rojami liel\u0101ks nek\u0101 amiloze. Amilopekt\u012bns bez uzsild\u012b\u0161anas nav \u0161\u0137\u012bsto\u0161s \u016bden\u012b, bet siltuma ietekm\u0113 veido l\u012bmi.<\/p>\n
Iesals satur divas amil\u0101zes. Viena no t\u0101m kataliz\u0113 reakciju, kur\u0101 ciete \u0101tri sadal\u0101s l\u012bdz dekstr\u012bniem, tom\u0113r maltoze veidojas relat\u012bvi maz \u2014 \u0161\u012b amil\u0101ze tiek saukta par dekstrin\u0113jo\u0161o vai \u03b1-amil\u0101zi (\u03b1-1,4-glik\u0101na-4-glik\u0101na hidrol\u0101zi). Otr\u0101s amil\u0101zes ietekm\u0113 veidojas liels maltozes daudzums \u2014 \u0161\u012b amil\u0101ze tiek saukta par apstr\u0101d\u0101jo\u0161o vai \u03b2-amil\u0101zi (\u03b2-1,4-glik\u0101na maltohidrol\u0101zi).<\/p>\n
Dextr\u012bni\u0113jo\u0161\u0101 \u03b1-amil\u0101ze ir tipiska sald\u0101 komponenta sast\u0101vda\u013ca. \u03b1-Amil\u0101ze aktiviz\u0113jas, kad sald\u0113 tiek audz\u0113ta. T\u0101 kataliz\u0113 \u03b1-1,4 glikoz\u012bdo saik\u0146u sadal\u012b\u0161anos abu cietes komponentu, proti, amilo\u017eu un amilopekt\u012bnu, molekul\u0101s, vienlaikus neatkar\u012bgi p\u0101rtraucot tikai gal\u0113jas saites. Notiek \u0161\u0137idrin\u0101\u0161ana un dekstrin\u0101cija, kas izpau\u017eas \u0101tr\u0101 \u0161\u0137\u012bduma viskozit\u0101tes samazin\u0101\u0161an\u0101 (\u0161\u0137idruma \u0161\u0137idrin\u0101\u0161ana). Dabas vid\u0113, proti, sald\u0101 ekstraktos un \u0161\u0137idrumos, \u03b1-amil\u0101ze ir temperat\u016bras optimums 70 \u00b0C un inaktiv\u0113jas pie 80 \u00b0C. Optim\u0101l\u0101 pH zona ir no 5 l\u012bdz 6 ar skaidru maksimumu pH grafik\u0101. \u03b1-Amil\u0101ze ir \u013coti jut\u012bga pret paaugstin\u0101tu sk\u0101buma l\u012bmeni (ir sk\u0101bes iztur\u012bga): inaktiv\u0113jas oksid\u0113\u0161anas rezult\u0101t\u0101 pie pH 3 pie 0 \u00b0C vai pie pH 4,2-4,3 pie 20 \u00b0C.<\/p>\n
Osahariz\u0113jo\u0161\u0101 \u03b2-amil\u0101ze atrodama mie\u017eos, un t\u0101s apjoms, kad tiek d\u012bgots (audz\u0113ts), iev\u0113rojami pieaug. \u03b2-Amil\u0101ze ir sp\u0113j\u012bga efekt\u012bvi kataliz\u0113t cietes sadal\u012b\u0161anos l\u012bdz maltozei. T\u0101 nes\u0137idrina ne\u0161\u0137\u012bsto\u0161o dab\u012bgo cieti un pat cietes kliju. No neizv\u0113rstaj\u0101m amilo\u017eu \u0137\u0113d\u0113m \u03b2-amil\u0101ze nokasa sekund\u0101r\u0101s \u03b1-1,4 glikoz\u012bdo saites, proti, no nevienk\u0101r\u0161otaj\u0101m (neald\u012bn\u0101do) \u0137\u0113\u017eu galiem. Maltu pak\u0101peniski atspie\u017e no atsevi\u0161\u0137\u0101m \u0137\u0113d\u0113m pa vienai molekulai. Amilopekt\u012bna sadal\u012b\u0161ana notiek ar\u012b, ta\u010du enz\u012bms uzbr\u016bk sazarotajai amilopekt\u012bna molekulai vienlaikus vair\u0101kos telpiskos \u0137\u0113d\u0113s, proti, atzaru viet\u0101s, kur atrodas \u03b1-1,6 saites, pirms kuru sadal\u012b\u0161ana apst\u0101jas. \u03b2-amil\u0101zes temperat\u016bras optimums sald\u0101 ekstraktos un \u0161\u0137idrumos ir 60-65 \u00b0C; t\u0101 inaktiv\u0113jas 75 \u00b0C. Optim\u0101l\u0101 pH zona ir 4,5-5, citos avotos \u2014 4,65 pie 40-50 \u00b0C ar neskaidru maksimumu pH grafik\u0101.<\/p>\n
Kopum\u0101 amil\u0101zes bie\u017ei sauc par diast\u0101zi, \u0161ie fermenti atrodami parastos sald\u0113jumos un speci\u0101lajos diast\u0101tiskajos sald\u0113jumos, kas ir dab\u012bga \u03b1- un \u03b2-amil\u0101zes mais\u012bjums, kur\u0101 \u03b2-amil\u0101ze kvantitat\u012bvi p\u0101rsp\u0113j \u03b1-amil\u0101zi. Ab\u0101m amil\u0101z\u0113m darb\u012bbas laik\u0101 cietes hidrol\u012bze ir daudz dzi\u013c\u0101ka, nek\u0101 katra darbojas atsevi\u0161\u0137i, un maltozes pieg\u0101de \u0161aj\u0101 proces\u0101 ir 75-80%.<\/p>\n
Temperat\u016bras optim\u0101l\u0101 at\u0161\u0137ir\u012bba starp \u03b1- un \u03b2-amil\u0101zi praks\u0113 tiek izmantota, lai regul\u0113tu \u0161o divu enz\u012bmu mijiedarb\u012bbu, uzturot viena enz\u012bma aktivit\u0101ti miet cit\u0101, izv\u0113loties pareizo temperat\u016bru.<\/p>\n
Papildus cietes sadal\u012b\u0161anai ir \u0101rk\u0101rt\u012bgi svar\u012bgs ar\u012b olbaltumvielu sadal\u012bjums. \u0160o procesu, ko sauc par proteol\u012bzi, kataliz\u0113 fermenti no peptid\u0101\u017eu vai prote\u0101\u017eu grupas (pept\u012bdu hidrol\u0101zes), kas hidrolyz\u0113 pept\u012bda saites -CO-NH-. Tos iedala endopeptid\u0101z\u0113s jeb prote\u012bn\u0101s (pept\u012bdu peptidogidrol\u0101z\u0113s) un eksopeptid\u0101z\u0113s vai peptid\u0101z\u0113s (dipept\u012bdu hidrol\u0101z\u0113s). Matu proces\u0101 substr\u0101ti ir bar\u012bbas olbaltumvielas atlikumi (leikoz\u012bns, \u0113dest\u012bns, gorde\u012bns un glutel\u012bns), da\u013c\u0113ji modific\u0113ti, kad tie ir sask\u0101ru\u0161ies ar dzes\u0113\u0161anu (piem\u0113ram, koagul\u0113ti sausum\u0101), k\u0101 ar\u012b to sadal\u012bjuma produkti, proti, albumozes, peptonas un polipept\u012bdi.<\/p>\n
Maltu un mie\u017eus satur vienu enz\u012bmu no endopeptid\u0101\u017eu grupas (prote\u012bn\u0101s) un vismaz divas eksopeptid\u0101zes (peptid\u0101zes). To hidroliz\u0113jo\u0161\u0101 darb\u012bba savstarp\u0113ji papildina viena otru. Attiec\u012bb\u0101 uz sav\u0101m \u012bpa\u0161\u012bb\u0101m mie\u017eu un malta prote\u012bn\u0101s pieder pie papa\u012bna tipa enz\u012bmiem, kas ir \u013coti izplat\u012bti augu valdo\u0161aj\u0101 vid\u0113. To optim\u0101l\u0101 temperat\u016bra ir 50-60\u00b0 C robe\u017e\u0101s, optim\u0101lais pH sv\u0101rst\u0101s no 4,6 l\u012bdz 4,9 atkar\u012bb\u0101 no substr\u0101ta. Prote\u012bnase ir sal\u012bdzino\u0161i stabila augst\u0101s temperat\u016br\u0101s un t\u0101d\u0113j\u0101di at\u0161\u0137iras no peptid\u0101z\u0113m. Visstabil\u0101k\u0101 t\u0101 ir izoelektroiskaj\u0101 re\u0123ion\u0101, t.i., pie pH no 4,4 l\u012bdz 4,6. Enz\u012bma aktivit\u0101te \u016bdens vid\u0113 jau samazin\u0101s p\u0113c 1 stundas pie 30\u00b0 C; pie 70\u00b0 C p\u0113c 1 stundas tas piln\u012bb\u0101 izn\u0101k.<\/p>\n
Hidrol\u012bze, ko kataliz\u0113 malta prote\u012bnase, notiek pak\u0101peniski. Starp olbaltumviel\u0101m un polipept\u012bdiem tika izol\u0113ti da\u017ei starpprodukti, no kuriem vissvar\u012bg\u0101kie ir pept\u012bdu fragmenti - peptonas, kas tiek saukti ar\u012b par proteoz\u0101m, albumoz\u0113m u.c. \u0160ie ir augst\u0101kie sadal\u012b\u0161anas produkti, kas ir kolloidu rakstura un kas ir rakstur\u012bgi olbaltumviel\u0101m. V\u0101r\u012b\u0161anas laik\u0101 peptonas nekoagul\u0113jas. \u0160\u0137\u012bdumi ir ar akt\u012bvu virsmu, tie ir viskozi un viegli veido putu, kad tiek sakrat\u012bti - tas ir \u0101rk\u0101rt\u012bgi svar\u012bgi alus pagatavo\u0161an\u0101!<\/p>\n
P\u0113d\u0113j\u0101 prote\u012bnu \u0161\u0137el\u0161an\u0101s pak\u0101pe, ko kataliz\u0113 maltozes prote\u0101ze, ir polipept\u012bdi. Tie tikai da\u013c\u0113ji ir augstmolekul\u0101ri savienojumi ar kolloid\u0101l\u0101m \u012bpa\u0161\u012bb\u0101m. Parasti polipept\u012bdi veido molekul\u0101ras \u0161\u0137\u012bdumus, kas viegli difund\u0113. Parasti tie nere\u0123istr\u0113jas k\u0101 prote\u012bni un nesakrit\u0113 ar tan\u012bnu. Polipept\u012bdi ir peptid\u0101zu substr\u0101ts, kas papildina prote\u0101zes darb\u012bbu.<\/p>\n
Peptid\u0101\u017eu komplekss maltar\u0113j\u0101 ir p\u0101rst\u0101v\u0113ts ar diviem fermentiem, tom\u0113r pie\u013caujams, ka ir ar\u012b citi. Peptid\u0101zes kataliz\u0113 am\u012bnsk\u0101bju termina atdal\u012b\u0161anu no peptidiem, vispirms veidojot dipept\u012bdus un visbeidzot am\u012bnsk\u0101bes. Peptid\u0101z\u0113m rakstur\u012bga substrat\u0101re specifika. Starp t\u0101m ir ar\u012b dipeptid\u0101zes, kas hidroliz\u0113 tikai dipept\u012bdus, un polipeptid\u0101zes, kas hidroliz\u0113 augst\u0101kos pept\u012bdus, saturot molekul\u0101 ne maz\u0101k k\u0101 tr\u012bs am\u012bnsk\u0101bes. Peptid\u0101zu grup\u0101 at\u0161\u0137iras aminopolipeptid\u0101zes, kuru aktivit\u0101ti nosaka br\u012bv\u0101s am\u012bnogrupas kl\u0101tb\u016btne, un karboksipeptid\u0101zes, kur\u0101m nepiecie\u0161ama br\u012bv\u0101 karboksilgrupa. Vis\u0101m maltozes peptid\u0101z\u0113m ir optim\u0101lais pH v\u0101j\u0101s s\u0101rmain\u0101s jom\u0101 starp pH 7 un 8 un optim\u0101l\u0101 temperat\u016bra apm\u0113ram 40 \u00b0C. Pie pH 6, kur notiek proteol\u012bze raudo\u0161aj\u0101 mie\u017e\u0101, peptid\u0101\u017eu aktivit\u0101te ir izteikta, savuk\u0101rt pie pH 4,5\u20135,0 (prote\u0101\u017eu optimums) peptid\u0101zes tiek inaktiv\u0113tas. \u016adens \u0161\u0137\u012bdumos peptid\u0101\u017eu aktivit\u0101te samazin\u0101s jau pie 50 \u00b0C, pie 60 \u00b0C peptid\u0101zes \u0101tri inaktiv\u0113jas.<\/p>\n
Malt\u0113\u0161anas proces\u0101 liela noz\u012bme ir fermentiem, kas kataliz\u0113 fosforsk\u0101bes \u0113tera hidrol\u012bzi, k\u0101 ar\u012b \u0161\u016bnu membr\u0101nu fosfolip\u012bdiem. Fosforsk\u0101bes at\u0161\u0137el\u0161ana ir tehniski \u013coti svar\u012bga, jo tai ir tie\u0161a ietekme uz sk\u0101buma un buferu sist\u0113mu alus ra\u017eo\u0161anas starpproduktos un alum, savuk\u0101rt no fosfolip\u012bdiem veidojo\u0161\u0101s tauksk\u0101bes ferment\u0101cijas laik\u0101 veido sare\u017e\u0123\u012btus \u0113terus, nodro\u0161inot da\u017e\u0101das smar\u017eas. Dabas substr\u0101ts malto fosfoester\u0101z\u0113m ir fosforsk\u0101bes sare\u017e\u0123\u012btie \u0113teri, no kuriem malto galvenok\u0101rt p\u0101rst\u0101v fit\u012bns. Tas ir fit\u012bnsk\u0101bes kalcija un magnija s\u0101\u013cu mais\u012bjums, kas ir inoz\u012bta heksafosforsk\u0101bes sare\u017e\u0123\u012btais \u0113ters. Fosfat\u012bdos fosfors ir saist\u012bts k\u0101 sare\u017e\u0123\u012bts \u0113ters ar glicer\u012bnu, bet nukleot\u012bdos ir fosforsk\u0101bes \u0113ters ribozei, kas ir saist\u012bta ar pirimid\u012bna vai pur\u012bna b\u0101zi.<\/p>\n
Svar\u012bg\u0101k\u0101 malto fosfoester\u0101ze ir fit\u0101ze (mezo-inoz\u012bda heksafosf\u0101ta fosfogidrol\u0101ze). T\u0101 ir \u013coti akt\u012bva. Fit\u0101ze pak\u0101peniski at\u0161\u0137e\u013c fosforsk\u0101bi no fit\u012bna. P\u0113c tam veidojas da\u017e\u0101di inoz\u012bta fosforsk\u0101bes sare\u017e\u0123\u012btie \u0113teri, kas galu gal\u0101 dod inoz\u012btu un neorganisko fosf\u0101tu. Kop\u0101 ar fit\u0101zi ir aprakst\u012btas ar\u012b cukura fosforil\u0101ze, nukleot\u012bdu pirofosfat\u0101ze, glicerofosfat\u0101ze un pirofosfat\u0101ze. Malto fosfat\u0101\u017eu optim\u0101lais pH atrodas sal\u012bdzino\u0161i \u0161aur\u0101 diapazon\u0101 \u2014 no 5 l\u012bdz 5,5. Uz augst\u0101m temperat\u016br\u0101m t\u0101s ir jut\u012bgas da\u017e\u0101di. Optimums temperat\u016bras interv\u0101ls 40-50 \u00b0C ir \u013coti tuvu peptid\u0101\u017eu (prote\u0101\u017eu) temperat\u016bras interv\u0101lam.<\/p>\n
Uz fermentu veido\u0161an\u0101s procesu stipri ietekm\u0113 sk\u0101beklis \u2014 t\u0101 tr\u016bkum\u0101 graudi vienk\u0101r\u0161i neizd\u012bgst, un gaisma \u2014 t\u0101 izn\u012bcina da\u017eus fermentus, \u012bpa\u0161i diast\u0101zi, t\u0101d\u0113\u013c malto\u0161anas telp\u0101m \u2014 malto\u0161anas iek\u0101rt\u0101m \u2014 ir j\u0101nodro\u0161ina mazs gaismas pieejam\u012bbas l\u012bmenis.<\/p>\n
L\u012bdz XIX gadsimtam tika uzskat\u012bts, ka der\u012bgs ir tikai t\u0101ds malts, kura d\u012bg\u0161ana nenotiek l\u012bdz lapu par\u0101d\u012b\u0161an\u0101s br\u012bdim. XIX gadsimt\u0101 tika pier\u0101d\u012bts, ka malts, kur\u0101 lapa ir sasniegusi sal\u012bdzino\u0161i lielu izm\u0113ru (garais malts, v\u0101cu: Langmalz), satur iev\u0113rojami liel\u0101kus diast\u0101zes daudzumus, ja vien malto\u0161ana notiek p\u0113c iesp\u0113jas zem\u0101k\u0101 temperat\u016br\u0101.<\/p>\n
Papildus visam, mie\u017ei tiek izmantoti ar\u012b t\u0101 saukto mie\u017eu ekstrakta pagatavo\u0161anai. Mie\u017eu ekstrakts ir koncentr\u0113ts vai dehidrat\u0113ts ar tvaiku v\u0101r\u012bta kvasa, kas izgatavota no sasmalcin\u0101tu mie\u017eu, rudzu, kukur\u016bzas, kvie\u0161u un citu graudaugu graudiem. Kvasu iztvaic\u0113 saudz\u012bg\u0101 veid\u0101 vakuum\u0101 pie temperat\u016bras no 45 l\u012bdz 60\u00b0C l\u012bdz s\u012brupa konsistencei, att\u012bra, atbr\u012bvo no tann\u012bnu savienojumiem ar separ\u0113\u0161anu un centrifug\u0113\u0161anu. \u0160\u0101d\u0101 veid\u0101 mie\u017eu ekstrakts alus ra\u017eo\u0161an\u0101 tiek izmantots sal\u012bdzino\u0161i reti, jo tas ne\u013cauj eksperiment\u0113t ar da\u017e\u0101d\u012bbu gar\u0161as un kr\u0101sas.<\/p>\n
Daudzveid\u012bbu ieg\u016bst \u013coti vienk\u0101r\u0161i. Atkar\u012bb\u0101 no \u017e\u0101v\u0113\u0161anas pak\u0101pes var ieg\u016bt da\u017e\u0101dus mie\u017eus \u2014 gai\u0161os, tum\u0161os un melnos. Tum\u0161o un it \u012bpa\u0161i karame\u013cu mie\u017eu izgatavo\u0161anai tos apcep. Jo stipr\u0101k cep mie\u017eus, jo vair\u0101k cukuru karameliz\u0113jas tajos. Karame\u013cu gar\u0161u alum pie\u0161\u0137ir mie\u017ei ar faktiski \u012bstu karame\u013cu iek\u0161\u0101: p\u0113c tvaika apstr\u0101des un \u017e\u0101v\u0113\u0161anas mie\u017eos eso\u0161ais cietes saturs p\u0101rv\u0113r\u0161as par karameliz\u0113tu cieto masu. Tie\u0161i t\u0101 pie\u0161\u0137irs alum rakstur\u012bg\u0101s notis \u2014 un tie\u0161i t\u0101pat var pievienot \u201eapdedzin\u0101tu gar\u0161u\u201d ar praktiski piedegu\u0161u apdedzin\u0101tu mie\u017eu pal\u012bdz\u012bbu. V\u0101cij\u0101 ar\u012b past\u0101v \u201esmokey ale\u201d \u2014 rauchbier, kuras pagatavo\u0161an\u0101 tiek izmantoti uz ogl\u0113m k\u016bpin\u0101ti za\u013cie mie\u017ei: karstums un d\u016bmi no degviela \u017e\u0101v\u0113 un kopj vienlaic\u012bgi d\u012bgsto\u0161os graudus. Un n\u0101kamais gar\u0161a un arom\u0101ts n\u0101kotnes alum tie\u0161i atkar\u012bgs no t\u0101, k\u0101da degviela tiek izmantota mie\u017eu k\u016bpin\u0101\u0161anai. Alus dar\u012btav\u0101 \u201eSchlenkerla\u201d (kurai, starp citu, jau ir vair\u0101k nek\u0101 600 gadi) \u0161o m\u0113r\u0137u sasnieg\u0161anai tiek izmantota iztur\u0113ta buko koksne, kas pie\u0161\u0137ir \u0161im v\u0101cu alus sev specifisko k\u016bpin\u0101to profilu \u2014 nu saprotams, ka \u0161iem bavasaras alus dar\u012bt\u0101jiem ir j\u0101mekl\u0113 k\u0101di ori\u0123in\u0101li varianti ierobe\u017eoto V\u0101cijas alus t\u012br\u012bbas likuma ietvaros, tom\u0113r par \u0161iem un ne tikai \u0161iem \u201eierobe\u017eojumiem\u201d m\u0113s run\u0101sim p\u0113c tam, kad apspried\u012bsim visus alus sast\u0101vda\u013cas.<\/p>\n
J\u0101piemini ar\u012b to, ka nav iesp\u0113jams v\u0101r\u012bt alu tikai no tum\u0161aj\u0101m \u0161\u0137irn\u0113m: apcepin\u0101\u0161anas proces\u0101 z\u016bd fermenti, kas nepiecie\u0161ami v\u0101r\u012b\u0161anas \u0161\u0137idruma cukuro\u0161anai. T\u0101p\u0113c jebkur\u0161, pat tum\u0161\u0101kais rauchbier satur\u0113s ar\u012b gai\u0161o mie\u017eu, tostarp.<\/p>\n
T\u0101tad, izmantojot da\u017e\u0101das mie\u017eu \u0161\u0137irnes, l\u012bdz raudz\u0113\u0161anai al\u016b non\u0101k vesela da\u017e\u0101du vielu kopums, no kur\u0101m vissvar\u012bg\u0101k\u0101s ir:<\/p>\n
\n- Cukuri (saharoze, glikoze, maltoze)<\/li>\n
- Aminosk\u0101bes un peptoni<\/li>\n
- Tauksk\u0101bes<\/li>\n
- Fosfora sk\u0101be (Always Coca-Cola! Izvairies no mani, izvairies!)<\/li>\n
- Nepiln\u012bgas oksid\u0101cijas produkti, \u017e\u0101v\u0113jot visu iepriek\u0161min\u0113to bag\u0101t\u012bbu ar sare\u017e\u0123\u012btu sast\u0101vu<\/li>\n<\/ul>\n
\nPar cukuriem viss ir skaidrs \u2014 t\u0101s ir n\u0101kam\u0101s bar\u012bbas vielas raugiem, k\u0101 ar\u012b sald\u0101 alus gar\u0161a (tie\u0161i to agr\u0101k l\u012bdzsvaroja ar gar\u0161augiem, bet v\u0113l\u0101k \u2014 ar api\u0146iem, pievienojot r\u016bgtumu), viss ir saprotams ar\u012b par nepiln\u012bgas deg\u0161anas produktiem \u2014 tas ir tum\u0161\u0101ks kr\u0101sa, k\u016bpin\u0101ta un karame\u013cu gar\u0161a un smar\u017ea. Par peptonu un putu noz\u012bmi es esmu run\u0101jis \u2014 bet nepiek\u013c\u0101vies to atk\u0101rtot. Par tauksk\u0101b\u0113m m\u0113s v\u0113l atgriez\u012bsimies, kad run\u0101sim par raugiem un aug\u013cu arom\u0101tu par\u0101d\u012b\u0161anos.<\/p>\n
Starp citu, run\u0101jot par peptoniem, olbaltumviel\u0101m un n\u0101vi, man atmi\u0146\u0101 n\u0101k viena st\u0101sts, ko es izlas\u012bju vien\u0101 no tematiskajiem soci\u0101lo t\u012bklu profiliem. Tas ir aizsarg\u0101ts p\u0113c da\u017eu iemeslu d\u0113\u013c.
\nB\u0113rniem, sieviet\u0113m un emocij\u0101m jut\u012bgiem \u2014 nel\u016bdzam skat\u012bties!<\/b>Aptuveni pirms 10 gadiem viena interesanta Skotijas alus dar\u012btava BrewDog izlaida neticami stipru alu \u2014 pat 55%, kas ilgu laiku bija vissp\u0113c\u012bg\u0101kais alus pasaul\u0113. T\u0101tad \u013coti neliela da\u013ca \u0161\u012b dz\u0113riena partijas tika iepakota olbaltumviel\u0101 (tie\u0161i olbaltumviel\u0101, nevis balin\u0101t\u0101j\u0101) un citos p\u016bkainajos dz\u012bvniekos. \u0160\u0101du alu ar nosaukumu The End of History (\u201eV\u0113stures beigas\u201d), kura dizain\u0101 tika izmantoti mazu z\u012bd\u012bt\u0101ju \u0101das (st\u0101sta, ka \u0137erme\u0146i tika atrasti ce\u013cos), cena bija apm\u0113ram $750.
\n![\"Par](\"\/wp-content\/uploads\/2019\/05\/3e4081f88edb0bc6c24445596b79b58c.jpeg\")
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\nPar mie\u017eiem m\u0113s \u0161eit beidzam, pieminot tikai to, ka viet\u0113jie mie\u017ei ir diezgan labi \u2014 t\u0101p\u0113c tos akt\u012bvi izmanto kop\u0101 ar import\u0113tajiem.<\/p>\nRaugi.<\/h4>\n
\nV\u0113l viens absol\u016bti nepiecie\u0161ams alus komponents ir pa\u0161i raugi. Nu, k\u0101 tad bez tiem, vai ne?<\/p>\n
Alus raugi ir mikroorganismi, kas veic ferment\u0101ciju. Savuk\u0101rt, ferment\u0101cija (angl. fermentation) ir bio\u0137\u012bmisks process, kas balst\u0101s uz organisko savienojumu oksid\u0113\u0161anas un reduc\u0113\u0161anas p\u0101rveidojumiem anaerobos apst\u0101k\u013cos, tas ir, bez sk\u0101bek\u013ca piek\u013cuves. Ferment\u0101cijas laik\u0101 substr\u0101ts \u2014 m\u016bsu gad\u012bjum\u0101 cukurs \u2014 netiek piln\u012bb\u0101 oksid\u0113ts, t\u0101p\u0113c ferment\u0101cija ir ener\u0123\u0113tiski mazefekt\u012bva. Atkar\u012bb\u0101 no da\u017e\u0101diem ferment\u0101cijas veidiem, vienas glikozes molekulas ferment\u0101cija dod no 0,3 l\u012bdz 3,5 ATP (adenozintrifosf\u0101tam) molekul\u0101m, kam\u0113r aerob\u0101 (tas ir, ar sk\u0101bek\u013ca pat\u0113ri\u0146u) elpo\u0161ana ar piln\u012bgu substr\u0101ta oksid\u0113\u0161anu rada 38 ATP molekulas. \u0145emot v\u0113r\u0101 zemo ener\u0123ijas ra\u017eojumu, ferment\u0113jo\u0161ie mikroorganismi ir spiesti p\u0101rstr\u0101d\u0101t milz\u012bgu substr\u0101ta daudzumu. Un tas, protams, ir m\u016bsu lab\u0101!<\/p>\n
Bez alkohola ferment\u0101cijas, kur\u0101 mono- un disahar\u012bdi tiek p\u0101rv\u0113rsti etanol\u0101 un og\u013csk\u0101b\u0113, past\u0101v ar\u012b piensk\u0101bes ferment\u0101cija (galvenais rezult\u0101ts \u2014 piensk\u0101be), propionsk\u0101bes ferment\u0101cija (rezult\u0101ts \u2014 piensk\u0101be un eti\u0137sk\u0101be), formi\u0101nsk\u0101bes ferment\u0101cija (formi\u0101nsk\u0101be ar variantiem), sviesta ferment\u0101cija (sviesta un eti\u0137sk\u0101be) un homoacet\u0101tisk\u0101 ferment\u0101cija (tikai eti\u0137sk\u0101be). J\u0101teic, ka reti kur\u0161 alus cien\u012bt\u0101js grib\u0113tu, lai, iz\u0146emot ferment\u0101ciju, kas ir tikpat t\u012bra k\u0101 t\u0101 ir, notiktu v\u0113l kas cits \u2014 es dom\u0101ju, ka neviens nev\u0113las dzert sk\u0101bu dz\u0113rienu, kas izklaus\u0101s p\u0113c saboj\u0101ta e\u013c\u013cas vai izdom\u0101ta sier\u0101. T\u0101p\u0113c \"p\u0101r\u0113j\u0101s ferment\u0101cijas\" proporcija tiek stingri kontrol\u0113ta, t\u0101d\u0113j\u0101di uzturot raugu t\u012br\u012bbu. <\/p>\n
Raugu ra\u017eo\u0161ana ir milz\u012bga industrija: pie alus raugu \u0161\u0137ir\u0146u selekcijas ar noteikt\u0101m \u012bpa\u0161\u012bb\u0101m str\u0101d\u0101 veselas laboratorijas \u2014 neatkar\u012bgas vai izveidotas pie alus dar\u012btav\u0101m. Raugu recepte bie\u017ei ir nosl\u0113pums, ko alus dar\u012bt\u0101js r\u016bp\u012bgi sarg\u0101. St\u0101sta, ka Zieme\u013ceiropas taut\u0101m bija trad\u012bcija nodot no paaudzes uz paaudzi \u012bpa\u0161u alus dar\u012b\u0161anas n\u016bju. Bez mais\u012b\u0161anas ar \u0161o koka n\u016bju alus nesan\u0101ca, t\u0101p\u0113c to uzskat\u012bja par gandr\u012bz burv\u012bgu un glab\u0101ja \u013coti r\u016bp\u012bgi. Protams, par raugiem tolaik neko nezin\u0101ja un \u012bsto n\u016bjas lomu nesaprat\u0101m, bet jau tad saprata \u0161\u012b nosl\u0113puma v\u0113rt\u012bbu.<\/p>\n
Tom\u0113r jebkuram noteikumam ir iz\u0146\u0113mumi. Piem\u0113ram:<\/p>\n
\n- Be\u013c\u0123ij\u0101 alkohola ra\u017eot\u0101ji gatavo lambikus \u2014 \u0161o alu, kur\u0161 s\u0101k ferment\u0113ties pats, pateicoties mikroorganismiem, kas gais\u0101 non\u0101k s\u012brup\u0101. Uzskata, ka \u012bstus lambikus var ieg\u016bt tikai noteiktos Be\u013c\u0123ijas re\u0123ionos, un skaidrs, ka ferment\u0101cijas process tur ir tik sare\u017e\u0123\u012bts un jaukts, ka pat d\u0113mons var\u0113tu g\u016bt traumu. Tom\u0113r atkl\u0101ti sakot: lambiki ir pie v\u0113rt\u0113juma un noteikti ne der\u0113s tiem, kuri dom\u0101, ka alum nevajadz\u0113tu sk\u0101bt.<\/li>\n
- Amerik\u0101\u0146u alus ra\u017eotne Rogue Ales gatavoja alu no rauga, kuru galvenais alus ra\u017eot\u0101js r\u016bp\u012bgi audz\u0113ja sav\u0101 b\u0101r\u0101.<\/li>\n
- Vi\u0146a austr\u0101\u013cu kol\u0113\u0123is no alus dar\u012btavas 7 Cent dev\u0101s v\u0113l t\u0101l\u0101k un izaudzin\u0101ja savva\u013cas raugu sav\u0101 nab\u0101, un p\u0113c tam izlaida alu, izmantojot tos.<\/li>\n
- Polijas alus darbn\u012bca The Order of Yoni pirms da\u017eiem gadiem pagatavoja alu no sieviet\u0113m. Nu, k\u0101 no sieviet\u0113m\u2026 no rauga, kas ieg\u016bts no sieviet\u0113m. Sievietes visp\u0101r necieta\u2026 Nu, \u012bsum\u0101, tu saprati\u2026<\/li>\n<\/ul>\n
\nAlus raugi ferment\u0101cijas proces\u0101 ne tikai \u0113d cukurus un ra\u017eo to, kas j\u0101dara, bet ar\u012b vienlaikus veic daudz citu \u0137\u012bmisko procesu. \u012apa\u0161i notiek \u0113terifik\u0101cijas process \u2014 sare\u017e\u0123\u012bto \u0113teru ra\u0161an\u0101s: nu, alkohols ir, tauksk\u0101bes (atceries par mie\u017eiem?) \u2014 ar\u012b, no tiem var izveidot daudz ko interesantu! Tas var b\u016bt gan za\u013c\u0101 \u0101bols (da\u017eos amerik\u0101\u0146u lageros), gan ban\u0101ns (tipisks v\u0101cu kvie\u0161u alum), gan bumbieris, gan sviesta arom\u0101ts. Te nu man atmi\u0146\u0101 n\u0101k skola un da\u017e\u0101di \u0113teri, kas smar\u017eoja tik, ka njam-njam-njam. Bet ne visi. Vai dz\u0113riens b\u016bs ar aug\u013cu arom\u0101tu vai smalku smar\u017eu, kas atg\u0101dina mais\u012bjumu no surog\u0101ta un \u0161\u0137\u012bdin\u0101t\u0101ja, ir atkar\u012bgs no sare\u017e\u0123\u012bto \u0113teru koncentr\u0101cijas, kas, savuk\u0101rt, atkar\u012bga no da\u017e\u0101diem faktoriem: ferment\u0101cijas temperat\u016bras, s\u012brupa ekstraktivit\u0101tes, rauga celma un oksidiz\u0113jo\u0161\u0101 gaisa daudzuma, kas non\u0101k s\u012brup\u0101. Par to run\u0101sim, kad non\u0101ksim pie alus ra\u017eo\u0161anas tehnolo\u0123ijas izp\u0113tes. <\/p>\n
Gar\u0161ai, starp citu, raugi ietekm\u0113 ar\u012b \u2014 par to atcer\u0113simies, kad run\u0101sim par humulu.<\/p>\n
Un tagad, kad esam iepazinu\u0161ies ar raugiem, var pazi\u0146ot par vien\u012bgo pareizo alus dal\u012bjumu. Un n\u0113, %username%, tas nav \u201egai\u0161s\u201d un \u201etum\u0161s\u201d, jo ne gai\u0161a, ne tum\u0161a \u012bsten\u012bb\u0101 neeksist\u0113, t\u0101pat k\u0101 neeksist\u0113 100% blond\u012bn\u0113m un 100% brunet\u0113m. Tas ir \u2014 dal\u012bjums uz alu un lageru.<\/p>\n
Runa, alusdar\u012bt\u0101ju ac\u012bs ir divu veidu ferment\u0101cija: aug\u0161\u0113j\u0101 (sasietie raugi pace\u013cas uz alus) \u2013 t\u0101 tiek ieg\u016bts eils, un apak\u0161\u0113j\u0101 (sasietie raugi nolai\u017eas uz apak\u0161as) \u2013 t\u0101 tiek gatavots lageris. Atcer\u0113ties nav gr\u016bti:<\/p>\n
\n- Eils \u2014> raugus ferment\u0113 augstu \u2014> ferment\u0101cijas temperat\u016bra ir augsta (aptuveni no +15 l\u012bdz +24 \u00b0C) \u2014> pat\u0113ri\u0146a temperat\u016bra ir augsta (no +7 l\u012bdz +16 \u00b0C).<\/li>\n
- Lageris \u2014> raugus str\u0101d\u0101 zem\u0101 st\u0101vokl\u012b \u2014> ferment\u0101cijas temperat\u016bra ir zema (aptuveni no +7 l\u012bdz +10 \u00b0C) \u2014> pat\u0113ri\u0146a temperat\u016bra ir zema (no +1 l\u012bdz +7 \u00b0C).<\/li>\n<\/ul>\n
\nEils \u2014 visvec\u0101kais alus veids, tie\u0161i to v\u0101r\u012bju\u0161i vispirmsie alusdari pirms simtiem gadiem. \u0160obr\u012bd liel\u0101kajai da\u013cai eilu rakstur\u012bga: augst\u0101ka bl\u012bvuma, sare\u017e\u0123\u012bt\u0101ka gar\u0161a, bie\u017ei aug\u013cu arom\u0101ts un galvenok\u0101rt tum\u0161\u0101ka (sal\u012bdzinot ar lageriem) kr\u0101sa. Svar\u012bgs priek\u0161roc\u012bba eiliem \u2014 sal\u012bdzino\u0161i vienk\u0101r\u0161a un l\u0113ta ra\u017eo\u0161ana, kas neprasa papildu dzes\u0113\u0161anas iek\u0101rtas, k\u0101 tas ir ar lageriem, t\u0101p\u0113c visas amatieru alusdar\u012btavas var pied\u0101v\u0101t t\u0101du vai citu eilu.<\/p>\n
Lageris par\u0101d\u012bj\u0101s v\u0113l\u0101k: sal\u012bdzino\u0161i apmierino\u0161u ra\u017eo\u0161anu s\u0101ka apg\u016bt tikai XV gadsimt\u0101, un tikai otraj\u0101 XIX gadsimta pus\u0113 t\u0101 s\u0101ka piev\u0113rst nopietnu uzman\u012bbu. M\u016bsdienu lageri at\u0161\u0137iras ar skaidr\u0101ku un bie\u017e\u0101k api\u0146u gar\u0161u un arom\u0101tu, k\u0101 ar\u012b, parasti, gai\u0161u kr\u0101su (lai gan past\u0101v ar\u012b melni lageri) un zem\u0101ku stipr\u012bbas l\u012bmeni. Princip\u0101lais at\u0161\u0137ir\u012bbas punkts no eiliem: ra\u017eo\u0161anas p\u0113d\u0113j\u0101 posm\u0101 lageris tiek ielejots \u012bpa\u0161os traukos un tur tiek iztur\u0113ts vair\u0101kas ned\u0113\u013cas vai pat m\u0113ne\u0161us tuvu nullei temperat\u016br\u0101 \u2013 \u0161o procesu sauc par lageriz\u0101ciju. Lageru \u0161\u0137irnes tiek uzglab\u0101tas ilg\u0101k. Pateicoties vieglajai kvalit\u0101tes stabilit\u0101tes uztur\u0113\u0161anai un ilgajai uzglab\u0101\u0161anas termi\u0146ai, lageris ir vispopul\u0101r\u0101kais alus veids pasaul\u0113: praktiski visas liel\u0101s alus dar\u012btavas ra\u017eo lagers. Tom\u0113r, \u0146emot v\u0113r\u0101, ka ra\u017eo\u0161anai nepiecie\u0161ams sare\u017e\u0123\u012bt tehnolo\u0123iju (atcer\u0113simies par lageriz\u0101ciju) un speci\u0101las sala iztur\u012bgas raugu kl\u0101tb\u016btne \u2013 t\u0101p\u0113c ori\u0123in\u0101lo (tie\u0161i ori\u0123in\u0101lo, nevis p\u0101rveidoto) lageru esam\u012bba k\u0101d\u0101 amatieru alus dar\u012btav\u0101 ir pier\u0101d\u012bjums t\u0101s statusam un alus dar\u012bt\u0101ju pieredzei.<\/p>\n
Daudzi (es tai skait\u0101) uzskata, ka elji ir \"pareiz\u0101ka\" alus sal\u012bdzin\u0101jum\u0101 ar lageriem. Elji ir sare\u017e\u0123\u012bt\u0101ki arom\u0101tu un gar\u0161u zi\u0146\u0101, tie bie\u017ei ir bag\u0101t\u0101ki un daudzveid\u012bg\u0101ki. Ta\u010du lageri ir viegl\u0101k uztverami, tie parasti ir atsvaidzino\u0161\u0101ki un vid\u0113ji maz\u0101k stipri. Lager at\u0161\u0137iras no elja ar\u012b ar to, ka taj\u0101 tr\u016bkst izteikta rauga gar\u0161a un arom\u0101ts, kas ir svar\u012bgi, bet da\u017ereiz pat oblig\u0101ti eljiem.<\/p>\n
Nu, t\u0101 k\u0101 esam izdom\u0101ju\u0161i. Pareizi? N\u0113, nepareizi \u2014 past\u0101v varianti, kad alus ir hibr\u012bds starp lageru un elju. Piem\u0113ram, v\u0101cu k\u00f6lsch ir aug\u0161\u0113j\u0101 ferment\u0101cij\u0101 ra\u017eots alus (proti, eljs), kas nogatavojas zemas temperat\u016bras apst\u0101k\u013cos (k\u0101 lager). \u0160\u0101 hibr\u012bdprodukcijas rezult\u0101t\u0101 dz\u0113riens ieg\u016bst abu veidu alu raksturojo\u0161\u0101s \u012bpa\u0161\u012bbas: skaidr\u012bba, vieglums un svaigums ko pastiprina viegli paman\u0101m\u0101s aug\u013cu notis gar\u0161\u0101 un \u012bslaic\u012bga, bet pat\u012bkama salduma. Un pavisam nedaudz api\u0146u beig\u0101s.<\/p>\n
Ja nu tu, %username%, p\u0113k\u0161\u0146i esi sajutis, ka esi s\u0101cis saprast alus klasifik\u0101ciju, tad te ir p\u0113d\u0113jais:
\n![\"Par](\"\/wp-content\/uploads\/2019\/05\/8064a64e8ce4db61e18ce690a6847f76.jpeg\")
\n
\nApkoposim par raugiem: jo ilg\u0101k raugi str\u0101d\u0101, jo vair\u0101k var main\u012bties alus gar\u0161a un raksturs. \u012apa\u0161i tas attiecas uz eljiem, kuros ir augst\u0101ka vielu koncentr\u0101cija, kas ietekm\u0113 gar\u0161u un arom\u0101tu. T\u0101d\u0113\u013c da\u017ei elju veidi prasa pude\u013cu nogatavin\u0101\u0161anu: alus jau ir izliets stikla trauk\u0101 un st\u0101v veikala plaukt\u0101, bet iek\u0161ien\u0113 v\u0113l notiek ferment\u0101cijas process. Ieg\u0101d\u0101joties p\u0101ris pudeles \u0161\u0101da alus un t\u0101s izdzert da\u017e\u0101dos laikos, var sajust b\u016btisku at\u0161\u0137ir\u012bbu. Taj\u0101 pa\u0161\u0101 laik\u0101, pasteriz\u0101cija at\u0146em alus da\u017eas gar\u0161as \u012bpatn\u012bbas, jo izsl\u0113dz dz\u012bv\u0101 rauga kl\u0101tb\u016btni dz\u0113rien\u0101. Tie\u0161i t\u0101p\u0113c daudzi nov\u0113rt\u0113 nefiltr\u0113tu alu: pat p\u0113c pasteriz\u0101cijas atliku\u0161\u0101s rauga kult\u016bras var padar\u012bt dz\u0113rienu gar\u0161\u012bg\u0101ku. Tas nogulsnes, kas redzamas nefiltr\u0113ta alus trauka apak\u0161\u0101 \u2014 t\u0101s ir rauga atlikumi.<\/p>\n
Bet tas viss v\u0113l b\u016bs p\u0113c tam, bet tagad mums paliek tikai uzskait\u012bt v\u0113l da\u017eus oblig\u0101tos alus komponentus.<\/p>\n
Par to \u2014 jau n\u0101kamaj\u0101 da\u013c\u0101.
\n
Avots: habr.com<\/p>","protected":false,"gt_translate_keys":[{"key":"rendered","format":"html"}]},"excerpt":{"rendered":"
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[…]<\/p>\n","protected":false,"gt_translate_keys":[{"key":"rendered","format":"html"}]},"author":1,"featured_media":25912,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[702],"tags":[],"class_list":["post-34389","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-news"],"aioseo_notices":[],"aioseo_head":"\n\t\t\n\t\n\t\n\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\n","aioseo_head_json":{"title":"\ud83e\udd47Par alu \u0137\u012bmi\u0137a ac\u012bm. 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![\"Par](\"\/wp-content\/uploads\/2019\/05\/3d6d10f43fc5dcfd3dcf66e1566879ed.jpeg\")