Moni %username%.
Ngati muli ndi funso pakali pano: "Hei, gawo 2 likutanthauza chiyani - loyamba liri kuti?!" - pitani mwachangu .
Chabwino, kwa iwo omwe akudziwa kale gawo loyamba, tiyeni tiwongolere mfundoyo.
Inde, ndipo ndikudziwa kuti kwa ambiri, Lachisanu langoyamba kumene - chabwino, apa pali chifukwa chokonzekera madzulo.
Tiyeni tizipita.
Kumayambiriro koyambirira, ndikuuzani za ulendo wovuta wa mowa ku Iceland.
Kuletsa ku Iceland kunabwera ngakhale kale kuposa ku United States - mu 1915. Komabe, zinthu sizinatenge nthawi yaitali, chifukwa poyankhapo panali zovuta, monga momwe akunenera tsopano, zotsutsana: Spain, itataya msika wa vinyo wa ku Iceland, inasiya kugula nsomba ku Iceland poyankha. Iwo adatha kulekerera izi kwa zaka zisanu ndi chimodzi zokha, ndipo kuyambira 1921, vinyo adachotsedwa pamndandanda wazinthu zoletsedwa ku Iceland. Mowa mulibe, komabe.
Zinatengera diehard Icelanders wina zaka 14 kuti apezenso ufulu kumwa zakumwa zoledzeretsa: mu 1935 inu mukhoza kumwa vinyo, ramu, kachasu ndi china chirichonse, koma mowa ukanakhoza kokha kuledzera palibe wamphamvu kuposa 2,25%. Utsogoleri wa dzikolo udakhulupirira kuti mowa wabwinobwino umathandizira kuti chiwerewere chichuluke, chifukwa chinali chofikirika kuposa mowa wamphamvu (chabwino, inde, inde).
Anthu aku Iceland adapeza yankho losavuta komanso lodziwikiratu, zomwe zidandipangitsa kumva chisoni kwambiri kuposa pambuyo pa mpikisano waku Europe wa 2016: anthu amangothira mowa wovomerezeka ndi mowa wamphamvu. Zachidziwikire, boma nthawi zonse limakumana ndi nzika zake pakati, ndichifukwa chake mu 1985, nduna yolimba komanso yonyoza Unduna wa Ufulu Wachibadwidwe (chodabwitsa bwanji!) Adapeza kuletsa njira yosavuta iyi.
Kumwa mowa ku Iceland kunaloledwa kokha pa Marichi 1, 1989, zaka 74 chiletso chitatha. Ndipo zikuwonekeratu kuti kuyambira pamenepo, Marichi 1 ndi Tsiku la Mowa ku Iceland: malo ogona amakhala otsegulidwa mpaka m'mawa, ndipo anthu amderali amakumbukira momwe adadikirira kwazaka zitatu mwazaka zana kuti abwerenso zakumwa zomwe amakonda. Mwa njira, mutha kuwonjezera tsikuli ku kalendala yanu, pamene kuli koyenera kulumpha galasi la thovu.
Mu gawo lotsatira, ngati nkhani yosangalatsa, ndikuganiza kuti ndilembapo za Guinness ...
Koma tiyeni tibwerere pamene tinasiyira, ndiko kuti, zopangira moŵa.
Mchere.
Chimera ndi gawo lachiwiri lalikulu la mowa pambuyo pa madzi. Ndipo osati mowa wokha - chimera chimakhala ngati maziko opangira zakumwa zambiri zotupitsa - kuphatikiza kvass, kulagi, makhsym, ndi kachasu. Ndi chimera chomwe chimapereka chakudya cha yisiti, motero chimatsimikizira mphamvu ndi mikhalidwe ina ya kukoma. Uchi, tirigu, biscuit, nutty, chokoleti, khofi, caramel, mkate - zokonda zonsezi sizikuwoneka chifukwa cha chemistry (zabwino kapena zoipa) - koma chifukwa cha malt. Komanso: palibe wophika mowa mwanzeru yemwe angawonjezere china chake chomwe chingapezeke. Mudzawona pambuyo pake kuti sizongowonjezera kukoma komwe mungapeze kuchokera ku malt.
Chimera ndi njere yomwe yamera pang'ono: balere, rye, tirigu kapena oats. Chimera cha balere chimagwiritsidwa ntchito nthawi zonse, ngati mumamwa mowa wa tirigu, ndiye dziwani: chimera cha tirigu chomwe chili mmenemo ndi chosakaniza ndi chimera cha balere. Momwemonso, oat malt ndi wosakaniza ndi malt a balere; amagwiritsidwa ntchito mocheperapo poyerekeza ndi tirigu, koma amagwiritsidwa ntchito popanga stouts.
Pali mitundu iwiri ya malt: yoyambira - imapatsa wort shuga wambiri kuti iwonjezere, koma sizikhudza kukoma kwambiri, komanso zapadera - zimakhala zosauka mu shuga wotumbululuka, koma zimapatsa mowawo kukoma kodziwika. Mowa wambiri wopangidwa mochuluka umapangidwa pogwiritsa ntchito zimera zingapo.
Mbewu zopangira moŵa zimafunika kukonzedwa kale, zomwe zimaphatikizapo kuzisintha kukhala chimera. Kuchita zimenezi kumaphatikizapo kumeretsa njere, kuziumitsa, ndi kuchotsa mphukira zake. Kukonza kowonjezera kwa chimera kumatha kuchitidwa ku fakitale komanso kumabizinesi apadera (chomera cha malt).
Njira yopangira chimera imagawidwa m'miyendo ndi kumera kwa mbewu. Pa kumera, kusintha kwa mankhwala kumachitika ndipo mankhwala atsopano amapangidwa. Ndipo gawo lalikulu mu izi limaseweredwa ndi ma enzymes osiyanasiyana, omwe ali ambiri mu malt omwe amamera. Tiona ena a iwo tsopano. Konzekerani, %username%, yatsala pang'ono kugunda ubongo wanu.
Choncho, tapanga chimera chomera kale. Tiyeni tiyambe kupukuta - uku ndikukonza wort kuchokera ku malt. Chimera chimaphwanyidwa, kusakaniza ndi madzi otentha, ndipo phala (kusakaniza kwa tirigu wophwanyidwa) amatenthedwa pang'onopang'ono. Kutentha kwapang'onopang'ono ndikofunikira chifukwa ma enzyme a chimera amachita mosiyana pa kutentha kosiyanasiyana. Kuyima kwa kutentha kumakhudza kukoma, mphamvu, thobvu ndi kachulukidwe ka mowa womwe umachokera. Ndipo pamagawo osiyanasiyana ma enzyme osiyanasiyana amayatsidwa.
Kuwonongeka kwa hydrolytic kwa wowuma (amylolysis) pa misala kumayambitsidwa ndi malt amyloses. Kuphatikiza pa iwo, malt ali ndi ma enzyme angapo ochokera m'magulu a amyloglucosidase ndi ma transferases, omwe amawononga zinthu zina zosweka wowuma, koma potengera kuchuluka kwa kuchuluka kwawo, amangofunikanso pang'onopang'ono panthawi yamisala.
Mukasakaniza, gawo lapansi lachilengedwe ndi wowuma womwe uli mu chimera. Monga wowuma aliyense wachilengedwe, si mankhwala amodzi, koma osakaniza omwe ali, malingana ndi chiyambi, kuchokera ku 20 mpaka 25% amylose ndi 75-80% amylopectin.
Molekyu ya amylose imapanga maunyolo aatali, osasunthika, opindika opangidwa ndi mamolekyu a α-glucose omwe amalumikizana ndi glucosidic zomangira pa α-1,4 malo. Chiwerengero cha mamolekyu a glucose chimasiyanasiyana ndipo chimachokera ku 60 mpaka 600. Amylose imasungunuka m'madzi ndipo, pansi pa zochita za malt β-amylase, imasungunuka kwathunthu ku maltose.
Molekyu ya amylopectin imakhala ndi maunyolo amfupi a nthambi. Kuphatikiza pa zomangira pa malo a α-1,4, α-1,6 zomangira zimapezekanso pamasamba a nthambi. Pali pafupifupi mayunitsi 3000 a shuga mu molekyulu - amylopectin ndi yayikulu kwambiri kuposa amylose. Amylopectin sisungunuka m'madzi popanda kutentha; ikatenthedwa, imapanga phala.
Malt ali ndi ma amylase awiri. Chimodzi mwa izo chimayambitsa zomwe wowuma amagawika mwachangu kukhala dextrins, koma maltose pang'ono amapangidwa - amylase iyi imatchedwa dextrinating kapena α-amylase (α-1,4-glucan-4-glucanohydrolase). Pansi pa zochita za amylase yachiwiri, kuchuluka kwa maltose kumapangidwa - ichi ndi saccharifying amylase kapena β-amylase (β-1,4-glucan maltohydrolase).
Dextrinating α-amylase ndi gawo lachimera. α-Amylase imatsegulidwa panthawi ya malting. Zimayambitsa kugawanika kwa α-1,4 glucosidic zomangira za mamolekyu a zigawo zonse za starch, mwachitsanzo, amylose ndi amylopectin, pamene zomangira zokhazokha zimasweka mosagwirizana mkati. Liquefaction ndi dextrinization zimachitika, kuwonetseredwa mu kuchepa mofulumira mamasukidwe akayendedwe a yankho (phala liquefaction). M'malo achilengedwe, mwachitsanzo, muzotulutsa zachimera ndi misala, α-amylase imakhala ndi kutentha kokwanira 70 ° C ndipo imatsekedwa pa 80 ° C. Malo abwino kwambiri a pH ali pakati pa 5 ndi 6 okhala ndi mawonekedwe owoneka bwino pa pH curve. α-Amylase imakhudzidwa kwambiri ndi kuchuluka kwa acidity (ndi asidi-labile): imatsekedwa ndi okosijeni pa pH 3 pa 0 ° C kapena pH 4,2-4,3 pa 20 ° C.
Saccharifying β-amylase imapezeka mu balere ndipo kuchuluka kwake kumawonjezeka kwambiri panthawi ya malting (kumera). β-Amylase ali ndi kuthekera kwakukulu koyambitsa kuwonongeka kwa wowuma kukhala maltose. Sichisungunula wowuma wosasungunuka kapena phala la wowuma. Kuchokera ku maunyolo a amylase osasunthika, β-amylase imadula zomangira zachiwiri za α-1,4 glucosidic, zomwe zimachoka ku mapeto osachepetsa (osati aldehyde) a maunyolo. Maltose amagawanika pang'onopang'ono molekyu imodzi panthawi imodzi kuchokera ku unyolo umodzi. Amylopectin cleavage imachitikanso, koma puloteniyo imaukira molekyulu ya amylopectin nthawi imodzi m'maketani angapo apakati, omwe ndi malo anthambi pomwe α-1,6 zomangira zili, zomwe zisanachitike. Kutentha kokwanira kwa β-amylase muzotulutsa za malt ndi misala ndi pa 60-65 ° C; imatsekedwa pa 75°C. Mulingo woyenera pH zone ndi 4,5-5, malinga ndi deta zina - 4,65 pa 40-50 ° C ndi zofewa pazipita pH pamapindikira.
Pazonse, ma amylase nthawi zambiri amatchedwa diastase; michere iyi imapezeka m'mitundu yokhazikika ya malt komanso mu malt apadera a diastatic, omwe ndi osakanikirana achilengedwe a α- ndi β-amylase, momwe β-amylase imayang'anira kuchuluka kwa α-amylase. Ndi munthawi yomweyo ma amylase onse awiri, hydrolysis ya wowuma imakhala yozama kwambiri kuposa yodziyimira pawokha payokha, ndipo 75-80% ya maltose imapezeka.
Kusiyanitsa kwa kutentha kwabwino kwa α- ndi β-amylase kumagwiritsidwa ntchito pokonzekera kuyanjana kwa ma enzymes onse posankha kutentha koyenera kuthandizira ntchito ya enzyme imodzi kuti iwononge winayo.
Kuphatikiza pa kuwonongeka kwa wowuma, kuwonongeka kwa mapuloteni nakonso ndikofunikira kwambiri. Izi - proteolysis - ndi catalyzed pa mashing ndi michere ku gulu la peptidase kapena proteases (peptide hydrolases), amene hydrolyze peptide zomangira -CO-NH-. Amagawidwa kukhala endopeptidases kapena proteinases (peptide hydrolases) ndi exopeptidases kapena peptidases (dipeptide hydrolases). Mu phala, magawowa ndi zotsalira za mapuloteni a balere, mwachitsanzo, leukosin, edestin, hordein ndi glutelin, osinthidwa pang'ono panthawi ya malting (mwachitsanzo, coagulated pa kuyanika) ndi zinthu zomwe zimawonongeka, mwachitsanzo, albumoses, peptones ndi polypeptides.
Balere ndi chimera zili ndi enzyme imodzi yochokera ku gulu la endopeptidase (maproteinase) ndi ma exopeptidases (peptidases) osachepera awiri. Zotsatira zawo za hydrolyzing ndizogwirizana. Ponena za katundu wawo, balere ndi malt proteinases ndi ma enzymes amtundu wa papain, omwe amapezeka kwambiri muzomera. Kutentha kwawo kwabwino kumakhala pakati pa 50-60 ° C, pH yabwino kwambiri imayambira 4,6 mpaka 4,9 kutengera gawo lapansi. Mapuloteni amakhala okhazikika pakatentha kwambiri motero amasiyana ndi ma peptidase. Ndiwokhazikika kwambiri m'dera la isoelectric, i.e. pa pH kuchokera ku 4,4 mpaka 4,6. Ntchito ya enzyme m'malo amadzimadzi imachepa pakangotha ola limodzi pa 1 ° C; pa 30 ° C pambuyo pa ola la 70 liwonongekeratu.
Hydrolysis yoyambitsidwa ndi malt proteinase imachitika pang'onopang'ono. Angapo wapakatikati mankhwala akhala olekanitsidwa pakati mapuloteni ndi polypeptides, amene chofunika kwambiri peptide zidutswa - peptones, amatchedwanso proteases, albumoses, etc. Awa ndi apamwamba colloidal cleavage mankhwala amene ali mmene katundu mapuloteni. Ma peptoni samaundana akaphika. Mayankho ali ndi mawonekedwe otakasuka, amakhala owoneka bwino ndipo, akagwedezeka, amapanga thovu mosavuta - izi ndizofunikira kwambiri pakuwotcha!
Gawo lomaliza la kuwonongeka kwa mapuloteni oyambitsidwa ndi malt proteinase ndi polypeptides. Iwo ndi pang'ono mkulu-maselo zinthu ndi colloidal katundu. Nthawi zambiri, ma polypeptides amapanga njira zamamolekyulu zomwe zimafalikira mosavuta. Monga lamulo, samachita ngati mapuloteni ndipo samatenthedwa ndi tannin. Ma polypeptides ndi magawo a peptidase, omwe amathandizira zochita za proteinase.
Peptidase complex imayimiridwa mu malt ndi ma enzymes awiri, koma kukhalapo kwa ena kumathekanso. Ma peptidase amathandizira kung'ambika kwa zotsalira za amino acid kuchokera ku peptides, poyambira kupanga dipeptides ndipo pomaliza ma amino acid. Peptidase amadziwika ndi gawo lapansi. Pakati pawo pali dipeptidases, amene hydrolyze dipeptides okha, ndi polypeptidases, amene hydrolyze peptides apamwamba munali osachepera atatu amino zidulo pa molekyulu. Gulu la peptidase limasiyanitsa pakati pa aminopolypeptidase, omwe ntchito yake imatsimikiziridwa ndi kukhalapo kwa gulu laulere la amino, ndi carboxypeptidase, zomwe zimafuna kukhalapo kwa gulu laulere la carboxyl. Ma peptidase onse a malt ali ndi pH yokwanira m'dera la alkaline pang'ono pakati pa pH 7 ndi 8 ndi kutentha koyenera pafupifupi 40°C. Pa pH 6, pomwe proteolysis imachitika mu kumera kwa balere, ntchito ya peptidase imatchulidwa, pomwe pH 4,5-5,0 (ma proteinase abwino kwambiri) peptidases sagwira ntchito. Mu njira zamadzimadzi, ntchito ya peptidase imatsika kale pa 50 ° C; pa 60 ° C, ma peptidase amachotsedwa mwachangu.
Mukasakaniza, ndikofunikira kwambiri ku ma enzymes omwe amathandizira hydrolysis ya phosphoric acid esters, komanso phospholipids yama cell membranes. Kuchotsedwa kwa asidi wa phosphoric ndikofunika kwambiri mwaukadaulo chifukwa chakukhudzidwa kwake mwachindunji ndi acidity ndi buffering system of moŵa wapakati ndi moŵa, ndipo mafuta acids opangidwa kuchokera ku phospholipids amapanga esters panthawi yowira, zomwe zimapangitsa kununkhira kosiyanasiyana. Gawo lachilengedwe la malt phosphoesterases ndi esters ya phosphoric acid, yomwe phytin imakonda kwambiri chimera. Ndiwosakaniza wa crystalline ndi mchere wa magnesium wa phytic acid, womwe ndi hexaphosphoric ester ya inositol. Mu phosphatides, phosphorous imamangidwa ngati ester ku glycerol, pamene ma nucleotides ali ndi ribose phosphorous ester yomangidwa ku pyrimidine kapena purine base.
Chofunikira kwambiri cha malt phosphoesterase ndi phytase (mesoinositol hexaphosphate phosphohydrolase). Ndi wokangalika kwambiri. Phytase imachotsa pang'onopang'ono phosphoric acid ku phytin. Izi zimapanga ma esters a phosphorous osiyanasiyana a inositol, omwe pamapeto pake amatulutsa inositol ndi phosphate inorganic. Kuphatikiza pa phytase, shuga phosphorylase, nucleotide pyrophosphatase, glycerophosphatase ndi pyrophosphatase afotokozedwanso. PH yabwino kwambiri ya malt phosphatase imakhala yopapatiza - kuyambira 5 mpaka 5,5. Amakhudzidwa ndi kutentha kwakukulu m'njira zosiyanasiyana. Kutentha koyenera kwa 40-50 ° C kuli pafupi kwambiri ndi kutentha kwa peptidase (maprotease).
Njira yopanga ma enzyme imakhudzidwa kwambiri ndi okosijeni - ngati palibe, mbewuyo simamera, ndipo kuwala - kumawononga ma enzymes, makamaka diastase, chifukwa chake zipinda zowononga - malthouses - zimakonzedwa ndi mwayi wochepa. ku kuwala.
Mpaka zaka za m'ma 1900, anthu ankakhulupirira kuti malt okhawo ndi oyenera, kumera kwake sikunayambe kuoneka tsamba. M'zaka za zana la 19, zidatsimikiziridwa kuti chimera chomwe kapepalako kafika pakukula kwakukulu (chimera chachitali, German Langmalz) chili ndi diastase yochuluka kwambiri, ngati kusungunuka kunachitika pa kutentha kochepa kwambiri.
Mwa zina, chimera chimagwiritsidwanso ntchito pokonza zomwe zimatchedwa kuti malt extract. Chotsitsa cha malt ndi wort, wofewa kapena kutaya madzi chifukwa cha nthunzi, amapangidwa kuchokera ku tirigu wophwanyidwa wa balere, rye, chimanga, tirigu, ndi mbewu zina. The wort amasanduka nthunzi pang'onopang'ono mu vacuum pa kutentha kwa 45 mpaka 60 ° C kuti kugwirizana kwa madzi, kumveka bwino, ndi kumasulidwa kumangiriza mankhwala ndi kupatukana ndi centrifugation. Popanga moŵa, kutulutsa kwa malt kumagwiritsidwa ntchito kawirikawiri, chifukwa sikulola kuyesa mitundu yosiyanasiyana ya zokonda ndi mitundu.
Ndipo kupeza zosiyanasiyana ndikosavuta. Malingana ndi kuchuluka kwa kuyanika, mukhoza kupeza mitundu yosiyanasiyana ya malt - kuwala, mdima, wakuda. Kuti mupeze mitundu yakuda komanso makamaka ya caramel, malt amawotchedwa. Mukawotcha chimera chochuluka, shuga amachulukanso mmenemo. Kukoma kwa mowa wa caramel kumachokera ku chimera chokhala ndi caramel weniweni mkati mwake: pambuyo pa nthunzi ndi kuyanika, wowuma womwe uli mu malt umasandulika kukhala caramelized solid mass. Ndi izi zomwe zidzawonjezera zolemba zamowa - ndipo momwemonso mutha kuwonjezera "kukoma kowotcha" mothandizidwa ndi chimera chowotcha. Ndipo Ajeremani amakhalanso ndi "mowa wosuta" - rauchbier, pokonzekera zomwe malt wobiriwira amawotcha pamoto amagwiritsidwa ntchito: kutentha ndi utsi kuchokera pamoto woyaka zimauma ndipo nthawi yomweyo zimasuta tirigu wophuka. Komanso, kakomedwe ndi kafungo ka moŵa wa m'tsogolo zimadalira mafuta amene amadzagwiritsidwa ntchito kusuta chimera. Mu Schlenkerla brewery (yomwe, mwa njira, ili ndi zaka zoposa 600), nkhuni za beech zokometsera zimagwiritsidwa ntchito pazifukwa izi, chifukwa chomwe mitundu iyi imapeza mbiri yosuta fodya - chabwino, zoyesayesa za obereketsa awa aku Bavaria ndizomveka: ndikofunikira kuyang'ana mitundu yoyambirira mkati mwa dongosolo lopapatiza Lamulo la ku Germany pa kuyera kwa mowa, komabe, tikambirana za izi osati "mapangidwe" awa titatha kukambirana zonse zopangira mowa.
Ziyeneranso kunenedwa kuti ndizosatheka kupanga mowa kuchokera ku mitundu yakuda yokha: pakuwotcha, ma enzymes ofunikira kuti wort awonongeke amatayika. ndipo chifukwa chake chilichonse, ngakhale rauchbier yakuda kwambiri imakhala ndi chimera chopepuka.
Ponseponse, mukamagwiritsa ntchito mitundu yosiyanasiyana ya malt, mitundu yonse ya zinthu zosiyanasiyana imaperekedwa kale ku mowa musanayambe kuyatsa, zofunika kwambiri zomwe ndi:
- Shuga (sucrose, glucose, maltose)
- Amino zidulo ndi peptones
- Mafuta amchere
- Phosphoric acid (Nthawi zonse Coca-Cola! Mundiganizire, ndiganizireni!)
- Zopangidwa ndi makutidwe ndi okosijeni osakwanira pakuyanika chuma chonse chomwe chili pamwambapa ndi zovuta
Chilichonse chimamveka bwino ndi shuga - ichi ndi chakudya chamtsogolo cha yisiti, komanso kukoma kokoma kwa mowa (zinali izi zomwe poyamba zinali ndi zitsamba, ndipo kenako ndi hops, kuwonjezera kuwawa), zonse zimamveka bwino ndi zinthu zosakwanira. kuyaka - uwu ndi mtundu wakuda, wosuta ndi caramel kukoma ndi kununkhira. Ndinalankhula za kufunika kwa peptones ndi thovu - koma sinditopa kuzibwereza. Tidzabweranso ku mafuta acid tikakamba za yisiti ndi kakulidwe ka fungo la zipatso.
Mwa njira, polankhula za ma peptones, mapuloteni ndi kufa kwa maselo, ndinakumbukira nkhani yomwe ndidawerenga patsamba limodzi la anthu. Zili pansi pa wowononga pazifukwa zina.
Ana, akazi ndi ofooka mitima asayang'ane!Kwa zaka pafupifupi 10, mowa wina wochititsa chidwi waku Scottish, BrewDog, watulutsa mowa wamphamvu kwambiri - mpaka 55%, womwe kwa nthawi yayitali unali mowa wamphamvu kwambiri padziko lapansi. Chifukwa chake, gawo laling'ono kwambiri la chakumwachi lidayikidwa mu mapuloteni (omwe ndi mapuloteni, osati mapuloteni) ndi nyama zina zokhala ndi ubweya. Botolo la moŵa umenewu lotchedwa The End of History, lokongoletsedwa ndi nyama zazing’ono zoyamwitsa (amati mitemboyo inangopezeka m’misewu), mtengo wake unali pafupifupi madola 750.
Timaliza apa za chimera, tangonena kuti chimera chapakhomo sichili choipa ngakhale pang'ono - choncho chimagwiritsidwa ntchito mwakhama pamodzi ndi zomwe zimatumizidwa kunja.
Yisiti.
Chigawo china chofunikira kwambiri cha mowa ndi yisiti wokha. Chabwino, tikanakhala kuti popanda iwo, chabwino?
Yisiti ya Brewer's yeast ndi tizilombo toyambitsa matenda timene timapanga fermentation. Nayenso, nayonso mphamvu ndi biochemical ndondomeko zochokera redox kusintha kwa organic mankhwala pansi pa anaerobic mikhalidwe, ndiye kuti, popanda kupeza mpweya. Pa nayonso mphamvu, gawo lapansi - ndipo kwa ife, shuga - sakhala ndi okosijeni kwathunthu, kotero kuti nayonso mphamvu sikugwira ntchito mwamphamvu. Kwa mitundu yosiyanasiyana ya nayonso mphamvu, kuwira kwa molekyulu imodzi ya shuga kumatulutsa mamolekyu 0,3 mpaka 3,5 a ATP (adenosine triphosphate), pomwe kupuma kwa aerobic (ndiko kuti, ndi okosijeni) kokhala ndi okosijeni wathunthu wa gawo lapansi kumakhala ndi zokolola za mamolekyu 38 a ATP. Chifukwa cha kuchepa kwa mphamvu, tizilombo toyambitsa matenda timakakamizika kupanga gawo lalikulu la gawo lapansi. Ndipo zimenezi, ndithudi, zimatipindulitsa!
Kuphatikiza pa nayonso mphamvu ya mowa, momwe ma mono- ndi ma disaccharides amasinthidwa kukhala ethanol ndi carbon dioxide, palinso lactic acid fermentation (chotsatira chachikulu ndi lactic acid), propionic acid fermentation (zotsatira zake ndi lactic ndi acetic acid), formic acid. fermentation (formic acid yokhala ndi mitundu yosiyanasiyana), fermentation ya butyric acid (butyric ndi acetic acid) ndi fermentation ya homoacetate (acetic acid yokha). Ndiyenera kunena kuti sizokayikitsa kuti wokonda moŵa angafune china chilichonse kuti chichitike kupatula kuwira koyenera kwa moŵa - sindikuganiza kuti palibe amene angafune kumwa mowa wowawasa womwe umanunkhira mafuta onunkhira kapena tchizi. Chifukwa chake, gawo la "kufufumitsa kowonjezera" limayendetsedwa mwanjira iliyonse, makamaka, ndi chiyero cha yisiti.
Kupanga yisiti ndi bizinesi yayikulu: ma laboratories onse, odziyimira pawokha kapena opangidwa pamalo opangira moŵa, amagwira ntchito kuti apange mitundu ya yisiti ya mowa wokhala ndi mawonekedwe ena. Chinsinsi cha yisiti nthawi zambiri chimakhala chinsinsi chotetezedwa bwino pakati pa opangira moŵa. Iwo amati anthu a kumpoto kwa Ulaya anali ndi mwambo wopatsirana ndodo yapadera ku mibadwomibadwo. Popanda kusonkhezera moŵa ndi mtengo umenewu, moŵa sakanapanga, motero ndodoyo inkaonedwa ngati yamatsenga ndipo inkasungidwa mosamala kwambiri. Inde, iwo sankadziwa za yisiti panthawiyo ndipo sankamvetsa ntchito yeniyeni ya ndodo, koma ngakhale pamenepo iwo anamvetsa kufunika kwa sakramentili.
Koma pali zosiyana ndi lamulo lililonse. Mwachitsanzo:
- Ku Belgium amapangira ma lambics - uwu ndi mowa womwe umayamba kuwira wokha, chifukwa cha tizilombo toyambitsa matenda timene timalowa mu wort kuchokera mumlengalenga. Amakhulupirira kuti ma lambics owona angapezeke m'madera ena a Belgium, ndipo zikuwonekeratu kuti kuwira komweko kumakhala kosakanikirana komanso kovutirapo kotero kuti kungaswe mdierekezi mwiniwakeyo. Komabe, moona mtima: ana a nkhosa si a aliyense, ndipo sizoyenera kwa iwo omwe amakhulupirira kuti mowa uyenera kukhala wowawasa.
- Kampani yofulira moŵa ya ku America yotchedwa Rogue Ales inapanga ale pogwiritsa ntchito yisiti yomwe wofulira moŵa amalima mosamala mundevu zake.
- Mnzake waku Australia waku 7 Cent adapita patsogolo ndikukulitsa yisiti yakuthengo mumchombo wake, ndikutulutsa mowa motengera.
- Moŵa wa ku Poland The Order of Yoni ankapanga mowa kuchokera kwa amayi zaka zingapo zapitazo. Chabwino, monga kuchokera kwa akazi ... kuchokera ku yisiti kuchokera kwa akazi. Azimayi sanavulazidwe konse... Chabwino, mwachidule, mukumvetsa...
Panthawi ya fermentation, yisiti ya brewer sikuti imangodya shuga ndipo imapanga zomwe zimayenera kutero, komanso nthawi imodzi imapanga njira zambiri za mankhwala. Makamaka, njira za esterification zimachitika - mapangidwe a esters: chabwino, pali mowa, mafuta acids (kumbukirani za malt?) - nawonso, mukhoza kupanga zinthu zambiri zosangalatsa kuchokera kwa iwo! Ikhoza kukhala apulo wobiriwira (ma lager ena aku America ali nawo), nthochi (yomwe ili moŵa wa tirigu wa ku Germany), peyala, kapena batala. Kenako ndimakumbukira sukulu ndi ma ether osiyanasiyana omwe amamva fungo la yum-yum-yum. Koma si onse. Kaya mumamwa chakumwa chokhala ndi fungo la fruity kapena fungo losawoneka bwino la fusel ndi zosungunulira zimatengera kuchuluka kwa esters, zomwe zimatengera zinthu zosiyanasiyana: kutentha kwa fermentation, wort Tingafinye, yisiti kupsyinjika, kuchuluka kwa mpweya kulowa wort. . Tikambirana izi tikadzayang'ana paukadaulo wofukira moŵa.
Mwa njira, yisiti imakhudzanso kukoma - tidzakumbukira izi tikamalankhula za hops.
Ndipo tsopano, popeza tazolowera yisiti, titha kukuuzani za njira yokhayo yolondola yogawa mowa. Ndipo ayi,% lolowera%, izi si "kuwala" ndi "mdima", chifukwa palibe kuwala kapena mdima, monga 100% blondes ndi 100% brunettes kulibe. Uku ndikugawika kukhala ale ndi lager.
Kunena zowona, pamaso pa opanga moŵa pali mitundu iwiri ya nayonso mphamvu: kuwira pamwamba ( yisiti imakwera pamwamba pa wort ) - umu ndi momwe ale amapangidwira, ndi kuwira pansi ( yisiti imamira pansi) - umu ndi momwe lager imapangidwa. Ndizosavuta kukumbukira:
- Ale -> yisiti imafufutira kwambiri -> kutentha kwa fermentation ndikokwera (pafupifupi +15 mpaka +24 °C) -> kutentha kwakumwa kumakhala kokwera (kuchokera +7 mpaka +16 °C).
- Lager -> yisiti ikugwira ntchito yotsika -> kutentha kwa fermentation kutsika (pafupifupi +7 mpaka +10 °C) -> kutentha kwa kutentha kutsika (kuchokera +1 mpaka +7 °C).
Ale ndi mtundu wakale kwambiri wa mowa, womwe ndi womwe opanga moŵa woyamba adaupangira zaka mazana ambiri zapitazo.Masiku ano, ma ales ambiri amadziwika ndi: mphamvu yokoka kwambiri, kukoma kovutirapo, kununkhira kwa zipatso zambiri komanso mtundu wakuda (poyerekeza ndi lager). Ubwino wofunikira wa ma ales ndi kupanga kwawo kosavuta komanso kotsika mtengo, komwe sikufuna zida zowonjezera za firiji, monga momwe zimakhalira ndi ma lager, chifukwa chake mabizinesi onse opanga moŵa amatha kupereka ale imodzi kapena ina.
Lager adawonekera pambuyo pake: kupanga kwake kudayamba kukulirakulira m'zaka za zana la 15, ndipo m'zaka za zana la 19 kudayamba kukwera kwambiri. Ma lager amakono amakhala ndi fungo lomveka bwino komanso nthawi zambiri la hoppier komanso fungo labwino, komanso mtundu wopepuka (ngakhale ma lagers akuda amapezekanso) ndi ABV yotsika. Kusiyanitsa kwakukulu ndi ma ales: pomaliza kupanga, lager imatsanuliridwa muzotengera zapadera ndikukhwima pamenepo kwa milungu ingapo kapena miyezi pa kutentha pafupi ndi ziro - njirayi imatchedwa lagerization. Mitundu yokulirapo imakhala nthawi yayitali. Chifukwa chosavuta kusunga mokhazikika komanso moyo wautali, lager ndiye mtundu wotchuka kwambiri wa mowa padziko lonse lapansi: pafupifupi malo onse opangira moŵa amapanga ma lager. Komabe, popeza kupanga kumafuna ukadaulo wovuta kwambiri (kumbukirani za lagerization), komanso kukhalapo kwa yisiti yapadera yolimbana ndi chisanu - chifukwa chake kukhalapo kwa ma lager oyambira (oyambirira, osasinthidwanso) pamndandanda wamitundu yomwe imaperekedwa muzopanga zina. ndi chizindikiro cha udindo wake ndi odziwa moŵa.
Ambiri (kuphatikiza ine) amakhulupirira kuti ma ales ndi mowa "wolondola" poyerekeza ndi ma lager. Elis ndizovuta kwambiri ponena za fungo ndi zokometsera, ndipo nthawi zambiri zimakhala zolemera komanso zosiyana. Koma ma lagers ndi osavuta kumwa, nthawi zambiri amatsitsimula komanso, pafupifupi, amakhala ochepa mphamvu. Lager imasiyana ndi ale chifukwa ilibe kukoma kosiyana ndi fungo la yisiti, zomwe ndizofunikira, ndipo nthawi zina zimakakamizidwa, kwa ales.
Chabwino, ife tinazilingalira izo. Kulondola? Ayi, sizowona - pali zosankha pamene mowa ndi wosakanizidwa wa lager ndi ale. Mwachitsanzo, German Kölsch ndi mowa wofufumitsa kwambiri (ndiko kuti, ale) umene umakhwima pa kutentha kochepa (monga lager). Chifukwa cha chiwembu chopanga chosakanizidwa ichi, chakumwacho chimakhala ndi mawonekedwe amitundu yonse ya mowa: kumveka bwino, kupepuka komanso kutsitsimuka kumaphatikizidwa ndi zolemba zowoneka bwino za zipatso mu kukoma komanso kutsekemera kwaufupi koma kosangalatsa. Ndipo potsiriza, dontho la hops.
Nthawi zambiri, ngati inu, %username%, mwadzidzidzi munamva kuti mwayamba kumvetsetsa gulu la mowa, ndiye ichi ndi chinthu chimodzi chomaliza kwa inu:
Tiyeni tifotokoze mwachidule za yisiti: mwachidule, nthawi yayitali yisiti imagwira ntchito, ndipamenenso kukoma ndi khalidwe la mowa zingasinthe. Izi ndizowona makamaka kwa ales omwe ali ndi zinthu zambiri zomwe zimakhudza kukoma ndi kununkhira. Pachifukwa ichi, mitundu ina ya ma ales imafuna kuthirira kwina mu botolo: mowawo uli kale mu botolo lagalasi ndipo umakhala pa shelefu ya sitolo, koma njira yowotchera ikuchitikabe mkati. Pogula mabotolo angapo a mowa uwu ndikuwamwa nthawi zosiyanasiyana, mutha kumva kusiyana kwakukulu. Panthawi imodzimodziyo, pasteurization imalepheretsa mowa kuzinthu zina za kukoma kwake, chifukwa kumathetsa kukhalapo kwa yisiti yamoyo mu chakumwacho. Kwenikweni, ndichifukwa chake mowa wosasefedwa umayamikiridwa ndi ambiri: ngakhale pambuyo pa pasteurization, zotsalira za chikhalidwe cha yisiti zimatha kupangitsa chakumwacho kukhala chokoma. Dothi lomwe limawonekera pansi pa chidebe ndi mowa wosasefedwa ndi zotsalira za yisiti.
Koma zonsezi zidzachitika mtsogolomo, ndipo tsopano tingoyenera kutchulanso zigawo zingapo za mowa zomwe mungasankhe.
Zambiri pa izi mu gawo lotsatira.
Chitsime: www.habr.com