Mhoro %username%.
Kana uine mubvunzo izvozvi: "Hei, chikamu chechipiri chinorevei - chekutanga ndechipi?!" - enda nekukurumidza .
Zvakanaka, kune avo vanotoziva nezvechikamu chekutanga, ngatitorei takananga kune iyo pfungwa.
Hongu, uye ndinoziva kuti kune vakawanda, Chishanu changotanga - zvakanaka, heino chikonzero chekugadzirira manheru.
Enda.
Pakutanga, ini ndichakuudza nezve rwendo rwakaoma rwedoro muIceland.
Kurambidzwa muIceland kwakauya kunyange kare kupfuura muUnited States - muna 1915. Zvisinei, mamiriro acho haana kugara kwenguva refu, sezvo mukupindura pakanga pane zvakasimba, sezvavanotaura zvino, zvirango zvipikiso: Spain, yakarasikirwa nemusika wewaini yeIcelandic, yakamira kutenga hove kubva kuIceland mukupindura. Vakakwanisa kushivirira izvi kwemakore matanhatu chete, uye kubva muna 1921, waini yakanga isingabatanidzwi kubva pane zvinyorwa zvinorambidzwa muIceland. Hakuna doro, zvisinei.
Zvakatora diehard Icelanders mamwe makore gumi nemana kuti awanezve kodzero yekunwa zvinwiwa zvinodhaka: muna 14 waigona kunwa waini, rum, whisky nezvimwe zvese, asi doro raigona kunwiwa risina simba kupfuura 1935%. Hutungamiri hwenyika hwakabva hwatenda kuti doro rakajairwa rakabatsira mukukura kwehutsvina, nekuti raiwanikwa nyore kupfuura doro rakasimba (zvakanaka, hongu, hongu).
VaIceland vakawana mhinduro iri nyore uye yakajeka, iyo yakaita kuti ndiwedzere kunzwira tsitsi kupfuura mushure memakwikwi eEuropean Championship 2016: vanhu vakangoderedza doro repamutemo nedoro rakasimba repamutemo. Ehe, hurumende inogara ichisangana nevagari vayo pakati, uye ndosaka muna 1985, akasimba teetotaler uye sarcastic Gurukota reHuman Rights (izvo zvinokatyamadza!)
Kunwiwa kwedoro muIceland kwakazobvumidzwa chete munaKurume 1, 1989, makore makumi manomwe nemana mushure mekurambidzwa. Uye zviri pachena kuti kubva ipapo, Kurume 74 iZuva redoro muIceland: mataveni anovhurwa kusvika mangwanani, uye vagari veko vanorangarira kumirira kwavakaita kwezvikamu zvitatu kubva muzana zvezana kuti vadzose chinwiwa chavo chavanoda. Nenzira, iwe unogona zvakare kuwedzera zuva iri kukarenda yako, kana zvine musoro kusvetuka girazi refuro.
Muchikamu chinotevera, senyaya inonakidza, ndinofunga ndichanyora chimwe chinhu nezve Guinness ...
Asi ngatidzokerei kwatakasiira, ndiko kuti, zvinobikwa nedoro.
Munyu.
Chimera ndicho chikamu chechipiri chedoro mushure memvura. Uye kwete doro chete - mumera unoshanda sehwaro hwekugadzirwa kwezvinwiwa zvakawanda zvakaviriswa - zvinosanganisira kvass, kulagi, makhsym, uye whisky. Icho chimera chinopa chikafu chembiriso, uye naizvozvo chinotarisa zvose simba uye humwe hunhu hwekuravira. Huchi, zviyo, bhisikiti, nutty, chokoreti, kofi, caramel, chingwa - zvose izvi zvinonaka zvinoonekwa kwete kuvonga kumakemikari (zviri nani kana kuipa) - asi nekuda kwemera. Uyezve: hapana mubiki wedoro anogona kuwedzera chimwe chinhu chinogona kuwanikwa zvakadaro. Iwe unozoona gare gare kuti hazvisi zvekunaka zvaunogona kuwana kubva kumumera.
Mumera imhunga yakamera zvishoma: bhari, rye, gorosi kana oats. Chimera chebhari chinoshandiswa nguva dzose, kana iwe ukanwa doro regorosi, zvino ziva: mumera wegorosi mairi inongova musanganiswa kune mumera webhari. Saizvozvowo, oat malt musanganiswa wemumera webhari; unoshandiswa zvishoma kudarika mumera wegorosi, asi unoshandiswa mukugadzira mamwe mastouts.
Kune marudzi maviri emumera: basic - inopa wort yakawanda yeshuga kuti iwedzere kuvirisa, asi haikanganisi kuravira zvakanyanya, uye yakakosha - haina kunaka mushuga inoviriswa, asi inopa doro kuravira. Chikamu chakakosha chedoro rinogadzirwa neruzhinji rinogadzirwa pachishandiswa mabhesi akawanda.
Zviyo zvezviyo zvakagadzirirwa kubikwa zvinoda kufanogadziriswa, izvo zvinosanganisira kuishandura kuita mumera wekubika. Izvi zvinosanganisira kumera tsanga dzezviyo, kudziomesa, uye kubvisa nhungirwa. Kuwedzera kugadziridzwa kwemumera kunogona kuitwa mubiki uye kune imwe bhizinesi rakasiyana (malt chirimwa).
Nzira yekugadzira mumera inopatsanurwa mukunyudzwa nekumera kwembeu. Panguva yekumera, kuchinja kwemakemikari kunoitika uye makemikari matsva anoumbwa. Uye basa guru mune izvi rinoitwa nema enzymes akasiyana-siyana, ayo akawanda ari mumera inomera. Tichatarisa mamwe acho ikozvino. Gadzirira, %username%, yave kuda kubata pfungwa dzako.
Saka, isu takagadzirira-yakagadzirwa malt yakamera. Ngatitangei mashing - uku kuri kugadzirira wort kubva kumera. Iyo malt inopwanyika, yakasanganiswa nemvura inopisa, uye mash (musanganiswa wezvigadzirwa zvezviyo zvakapwanyika) zvishoma nezvishoma inopisa. Kuwedzera zvishoma nezvishoma kwekushisa kunodiwa nekuti ma enzymes emumera anoita zvakasiyana pane tembiricha dzakasiyana. Kumbomira kwekushisa kunokanganisa kunaka, simba, furo uye kuwanda kwedoro rinenge rabuda. Uye pamatanho akasiyana ma enzymes anoitwa.
Kuparara kwe hydrolytic ye starch (amylolysis) panguva yekugadzira inogadziriswa nemalt amyloses. Pamusoro pazvo, malt ine akati wandei ma enzymes kubva kumapoka eamyloglucosidases uye transferases, ayo anorwisa zvimwe zvigadzirwa zvekupwanya starch, asi maererano nehuwandu hwehuwandu hunongove hwechipiri kukosha panguva yekusangana.
Pakupeta, iyo yakasikwa substrate ndiyo starch iri mumera. Kungofanana nechero starch yechisikigo, haisi imwe kemikari, asi musanganiswa une, zvichienderana nekwakabva, kubva pa20 kusvika ku25% amylose uye 75-80% amylopectin.
Iyo amylose molecule inoumba macheni akareba, asina matavi, akamonerwa-coil anosanganisira Ξ±-glucose mamorekuru akabatana neglucosidic bond panzvimbo ye Ξ±-1,4. Nhamba yeglucose molecules inosiyana uye inotangira kubva ku60 kusvika ku600. Amylose inonyunguduka mumvura uye, pasi pechiito che malt Ξ²-amylase, yakazara hydrolyzed kune maltose.
Iyo amylopectin molecule inoumbwa nemacheni mapfupi ane matavi. Mukuwedzera kune zvisungo panzvimbo ye-Ξ±-1,4, Ξ±-1,6 zvisungo zvinowanikwawo panzvimbo dzine mapazi. Kune anenge 3000 glucose mayunitsi mumorekuru - amylopectin yakakura kupfuura amylose. Amylopectin hainyunguriki mumvura isina kudziyisa; kana ichipisa, inoumba paste.
Malt ine maviri amylases. Imwe yacho inokonzeresa kuita uko starch inokurumidza kuputsika kuita dextrins, asi zvishoma maltose inoumbwa - iyi amylase inonzi dextrinating kana Ξ±-amylase (Ξ±-1,4-glucan-4-glucanohydrolase). Pasi pechiito chechipiri cheamylase, maltose yakawanda inoumbwa - iyi saccharifying amylase kana Ξ²-amylase (Ξ²-1,4-glucan maltohydrolase).
Dextrinating Ξ±-amylase chinhu chakajairika chemumera. Ξ±-Amylase inoshandiswa panguva yekudyara. Iyo inokonzeresa cleavage ye-Ξ±-1,4 glucosidic zvisungo zvemamorekuru ezvese zviri zviviri starch zvikamu, kureva, amylose uye amylopectin, nepo chete zvisungo zvekupedzisira zvakaputswa zvisina kuenzana mukati. Liquefaction uye dextrinization inoitika, inoratidzwa mukukurumidza kuderera muviscosity yemhinduro (mash liquefaction). Munzvimbo dzechisikigo, i.e. mune malt extracts uye mashes, Ξ±-amylase ine tembiricha yakakwana ye70 Β° C uye haina inactivated pa80 Β° C. Iyo yakakwana pH zone iri pakati pe5 ne6 ine yakajeka yakanyanya pane pH curve. Ξ±-Amylase inonyanya kunetseka nekuwedzera acidity (iyo acid-labile): inogadziriswa ne oxidation pa pH 3 pa 0 Β° C kana pa pH 4,2-4,3 pa 20 Β° C.
Saccharifying Ξ²-amylase inowanikwa mubhari uye huwandu hwayo hunowedzera zvakanyanya panguva yekumera (kumera). Ξ²-Amylase ine hukuru hwekugona kukonzeresa kuparara kwe starch kune maltose. Haina kunyungudutsa isina kunyungudika yekuzvarwa starch kana kunyange starch paste. Kubva kumaketani asina kuvharwa eamylase, Ξ²-amylase inocheka yechipiri Ξ±-1,4 glucosidic bonds, iyo kubva kune isina-kuderedza (isina-aldehyde) magumo emaketani. Maltose zvishoma nezvishoma inotsemura molecule imwe panguva kubva kumaketani ega. Amylopectin cleavage inoitikawo, asi iyo enzyme inorwisa iyo branched amylopectin molecule panguva imwe chete mumaketani akati wandei, ayo ari munzvimbo dzemapazi uko Ξ±-1,6 zvisungo zviripo, pamberi apo cleavage inomira. Iyo tembiricha yakakwana ye Ξ²-amylase mune malt extracts uye mashes iri pa60-65 Β° C; haina kushanda pa75Β°C. Iyo yakakwana pH zone ndeye 4,5-5, zvichienderana nedzimwe data - 4,65 pa40-50 Β° C ine yakapfava yakawanda pane pH curve.
Pakazara, maamylases anowanzo kunzi diastase; ma enzymes aya anowanikwa mumhando dzechimera uye mune yakakosha diastatic malt, inova musanganiswa wechisikigo we Ξ±- uye Ξ²-amylase, umo Ξ²-amylase yakawanda inotungamira pamusoro pe Ξ±-amylase. Nekuita panguva imwechete yeamylases maviri, iyo hydrolysis ye starch yakadzika zvakanyanya kupfuura neyakazvimiririra chiito chega yega, uye 75-80% yemaltose inowanikwa.
Musiyano muhutano hwekushisa hwe Ξ±- uye Ξ²-amylase inoshandiswa mukuita kugadzirisa kuwirirana kwema enzymes maviri nekusarudza kutonhora kwakakodzera kutsigira basa reimwe enzyme kune kukanganisa kweimwe.
Pamusoro pekuparara kwestarch, kuparara kwemapuroteni kwakakoshawo zvakanyanya. Iyi nzira - proteolysis - inogadziriswa panguva yekusanganiswa nema enzymes kubva muboka re peptidases kana maproteases (peptide hydrolases), iyo ino hydrolyze peptide zvisungo -CO-NH-. Iwo akakamurwa kuva endopeptidases kana proteinases (peptide hydrolases) uye exopeptidases kana peptidases (dipeptide hydrolases). Mumash, ma substrates ndiwo akasara eprotein substance yebhari, i.e. leukosin, edestin, hordein uye glutelin, yakashandurwa zvishoma panguva yekudyara (somuenzaniso, yakavharwa panguva yekuoma) uye zvigadzirwa zvekuputsika kwavo, i.e. albumoses, peptones uye polypeptides.
Bhari nemumera zvine enzyme imwe kubva muboka re endopeptidases (proteinases) uye kanenge maviri exopeptidases (peptidases). Yavo hydrolyzing mhedzisiro inopindirana. Maererano nehupfumi hwavo, bhari uye malt proteinases ipapain-type enzymes, iyo inowanzoonekwa mumiti. Kupisa kwavo kwakanyanya kuri pakati pe50-60Β°C, iyo optimum pH inotangira pa4,6 kusvika 4,9 zvichienderana ne substrate. Proteinase inenge yakagadzikana pakupisa kwepamusoro uye nokudaro inosiyana ne peptidases. Iyo yakanyanya kugadzikana munharaunda ye isoelectric, i.e. pa pH kubva 4,4 kusvika 4,6. Basa re enzyme munzvimbo ine mvura inoderera mushure meawa imwe chete pa1 Β° C; pa30 Β° C mushure meawa 70 inoparadzwa zvachose.
Hydrolysis yakakonzerwa nemalt proteinase inoitika zvishoma nezvishoma. Zvigadzirwa zvakati wandei zvepakati zvakaparadzaniswa pakati pemapuroteni nemapolypeptides, ayo anonyanya kukosha ndee peptide zvidimbu - peptones, anonziwo maproteases, albumoses, etc. Aya akakwira colloidal cleavage zvigadzirwa zvine maitiro emhando yemapuroteni. Mapeptones haagwande kana abikwa. Mhinduro dzine nzvimbo inoshanda, inoratidzika uye, kana ichizununguswa, inoumba furo nyore - izvi zvakakosha zvakanyanya mukubika!
Nhanho yekupedzisira yekuparara kweprotein yakagadziriswa nemalt proteinase ndeye polypeptides. Iwo anongova chikamu chepamusoro-molecular zvinhu zvine colloidal properties. Kazhinji, polypeptides inoumba mamorekuru mhinduro anopararira nyore. Sezvo mutemo, havaiti semapuroteni uye haagadziriswi ne tannin. Polypeptides ma substrates e peptidases, ayo anozadzisa chiito cheproteinase.
Iyo peptidase yakaoma inomiririrwa mumera nema enzyme maviri, asi kuvepo kwevamwe kunogoneka. Peptidase inokonzeresa kutsemuka kwematerminal amino acid zvisaririra kubva pamapeptides, kutanga kugadzira dipeptides uye pakupedzisira amino acids. Peptidases inoratidzirwa ne substrate chaiyo. Pakati pavo pane dipeptidases, iyo hydrolyze dipeptides chete, uye polypeptidases, iyo hydrolyze yepamusoro peptides ine kanenge matatu amino acids pamorekuru. Boka remapeptidase rinosiyanisa pakati peaminopolypeptidases, iyo basa rayo rinotarirwa nekuvapo kweamino boka remahara, uye carboxypeptidases, izvo zvinoda kuvepo kweyemahara carboxyl boka. Ese malt peptidases ane pH yakakwana munzvimbo ine alkaline zvishoma pakati pepH 7 ne8 uye tembiricha yakakwana ingangoita 40Β°C. Pa pH 6, apo proteolysis inoitika mukumera kwebhari, basa re peptidases rinodudzwa, nepo pH 4,5-5,0 (optimum proteinases) peptidases haina kushanda. Mune mhinduro dzemvura, basa re peptidases rinoderera nechekare pa50 Β° C; pa60 Β° C, peptidases inokurumidza kuvharwa.
Pakupeta, kukosha kukuru kunosungirirwa kuma enzymes anokonzera hydrolysis ye phosphoric acid esters, pamwe ne phospholipids ye cell membranes. Kubviswa kwephosphoric acid kwakakosha zvakanyanya nekuda kwekuita kwayo kwakananga pa acidity uye buffering system yekubikisa yepakati nedoro, uye mafuta acids anoumbwa kubva kuphospholipids anoumba ester panguva yekuvirisa, zvichipa kunhuhwirira kwakasiyana. Iyo yakasikwa substrate yemalt phosphoesterases ndeye esters yephosphoric acid, iyo phytin inotungamira mumera. Iko kusanganiswa kwekristalline uye magnesium munyu we phytic acid, iyo inonzi hexaphosphoric ester ye inositol. Mu phosphatides, phosphorus inosungwa se ester ku glycerol, asi nucleotides ine ribose phosphorus ester inosungirirwa kune pyrimidine kana purine base.
Iyo inonyanya kukosha malt phosphoesterase ndeye phytase (mesoinositol hexaphosphate phosphohydrolase). Anoshingaira zvikuru. Phytase zvishoma nezvishoma inobvisa phosphoric acid kubva ku phytin. Izvi zvinogadzira akasiyana phosphorus esters einositol, ayo anozopedzisira aburitsa inositol uye inorganic phosphate. Mukuwedzera kune phytase, shuga phosphorylase, nucleotide pyrophosphatase, glycerophosphatase uye pyrophosphatase zvakare yakatsanangurwa. Iyo yakakwana pH yemalt phosphatases iri mune yakatetepa renji - kubva pa5 kusvika 5,5. Ivo vanonzwa nekupisa kwakanyanya munzira dzakasiyana. Iyo yakanyanya kunaka tembiricha ye40-50 Β° C iri padyo zvakanyanya kune tembiricha yepeptidase (proteases).
Iyo nzira yekuumbwa kwe enzyme inopesvedzerwa zvakanyanya neokisijeni - kana ikashaikwa, zviyo hazvimere, uye mwenje - inoparadza mamwe ma enzymes, kunyanya diastase, uye nekudaro makamuri anomera - malthouses - akarongwa asina kuwana zvishoma. kuchiedza.
Kusvikira muzana remakore rechiXNUMX, zvaitendwa kuti malt akadaro chete akakodzera, kumera kwacho kusina kuitika kusati kwaonekwa shizha. Muzana remakore rechiXNUMX, zvakaratidzwa kuti malt umo pepa rasvika pakukura zvakakura (refu malt, German Langmalz) ine huwandu hwakakura hwe diastase, kana kumera kwacho kwaiitwa pane yakaderera zvakanyanya tembiricha.
Pakati pezvimwe zvinhu, mumera unoshandiswawo kugadzira iyo inonzi malt extract. Malt extract is wort, condensed or dehydrated by evaporation, inobikwa kubva pazviyo zvakapwanyika zvebhari, rye, chibage, gorosi, uye zvimwe zviyo. Iyo wort inoputika zvinyoro-nyoro muvhavha pane tembiricha ye45 kusvika 60 Β° C kusvika pakuenderana kwesyrup, yakajekeswa, uye yakasunungurwa kubva kune inosunga makomisheni nekuparadzanisa uye centrifugation. Mukugadzirwa kwedoro, chimera chinobvisa chimera chinoshandiswa kashoma, nekuti hachitenderi kuedza nemhando dzakasiyana dzekunaka uye mavara.
Uye kuwana zvakasiyana-siyana zviri nyore kwazvo. Zvichienderana nehuwandu hwekuoma, unogona kuwana marudzi akasiyana-siyana emalt - chiedza, rima, dema. Kuti uwane mhando dzakasviba uye kunyanya caramel, malt inogochwa. Kunyanya kugochwa mumera, ndiko kuwedzera kweshuga caramelize mairi. Iyo caramel inonhuwira yedoro inobva mumera ine inenge caramel chaiyo mukati: mushure mekupisa nekuoma, starch iri mumera inoshanduka kuita caramelized solid mass. Izvi ndizvo zvinowedzera hunhu kudoro - uye nenzira imwechete iwe unogona kuwedzera "kuravira kwakatsva" nerubatsiro rwekupisa chaiko malt yakagochwa. Uye maGermany anewo "doro rinosvuta" - rauchbier, mukugadzirira iyo malt yakasvibirira inopfungaira pamusoro pemoto inoshandiswa: kupisa uye utsi kubva mumoto unopisa zvakaoma uye panguva imwechete inopfungaira zviyo zvakamera. Uyezve, kunakirwa uye kunhuwirira kwedoro remangwana kunobva pakuti ndeipi mafuta anoshandiswa kuputa mumera. MuSchlenkerla brewery (iyo, nenzira, inopfuura makore 600), huni hunogadzirwa nebeech hunoshandiswa nokuda kwezvinangwa izvi, nekuda kwekuti izvi zvakasiyana-siyana zvinowana chimiro chakasvuta - zvakanaka, kuedza kwevabiki veBavarian kunonzwisisika: zvinodikanwa kutsvaga mamwe marudzi ekutanga mukati memutsetse wakamanikana Mutemo weGerman wekuchena kwedoro, zvisinei, isu tichataura pamusoro peizvi uye kwete chete aya "mafuremu" mushure mekunge takurukura zvese zvinongedzo zvedoro.
Inofanirawo kutaurwa kuti hazvibviri kubika doro kubva kumhando dzakasviba chete: panguva yekugocha, ma enzymes anodiwa kuti saccharification ye wort anorasika. uye naizvozvo chero, kunyangwe rauchbier yakasviba ichange iine mumera wakareruka zvakare.
Pakazara, kana uchishandisa marudzi akasiyana emumera, huwandu hwese hwezvinhu hwakasiyana hwakatopihwa kudoro risati rabikwa, izvo zvakanyanya kukosha ndezvi:
- Shuga (sucrose, glucose, maltose)
- Amino acids uye peptones
- Fatty acids
- Phosphoric acid (Nguva dzose Coca-Cola! Mind me, mufunge!)
- Zvigadzirwa zveoxidation isina kukwana panguva yekuomeswa kwese kwese hupfumi hwepamusoro nekuumbwa kwakaoma
Zvose zvakajeka neshuga - ichi ndicho chikafu chemangwana chembiriso, pamwe chete nekutapira kwedoro (yakanga iri iyo yaimbove yakaenzana nemishonga, uye gare gare nehops, kuwedzera kuvava), zvinhu zvose zvakajeka nezvigadzirwa zvisina kukwana. kupisa - iyi ivara rakasviba, rinosvuta uye caramel kuravira uye kunhuwa. Ndakataura nezvekukosha kwepeptones uye furo - asi ini handinete kuzvidzokorora. Tichadzoka kumafuta acids kana tichitaura nezve mbiriso uye kugadzirwa kwefruity aromas.
Nenzira, kutaura nezve peptones, mapuroteni uye kufa kwesero, ini neimwe nzira ndakarangarira nyaya yandakaverenga pane imwe yemapeji eruzhinji. Iri pasi pemuparadzi nokuda kwechimwe chikonzero.
Vana, vakadzi nevakaneta pamoyo havafanire kutarisa!Kweanoda kusvika makore gumi, imwe inonakidza yeScottish brewery, BrewDog, yakaburitsa doro rakasimba zvinoshamisa - rinosvika makumi mashanu neshanu muzana, iro kwenguva yakareba raive doro rakasimba kwazvo pasi rose. Saka, chikamu chidiki kwazvo chebhechi rechinwiwa ichi chakaiswa muprotein (kureva mapuroteni, kwete mapuroteni) uye dzimwe mhuka dzine mvere. Bhodhoro redoro iri rinonzi The End of History, rakashongedzwa netwumhuka tudiki twakaiswa zvinhu (vanoti mitumbi iyi yaingowanikwa mumigwagwa), madhora mazana manomwe nemakumi mashanu.
Tichapedzisa pano nezvemumera, tichingotaura kuti mumera wemumba hauna kana kushata - uye nekudaro unoshandiswa zvakanyanya pamwe neunobva kunze kwenyika.
Mbiriso.
Chimwe chikamu chakakosha chedoro ndiyo mbiriso pachayo. Zvakanaka, taizovepi pasina ivo, handiti?
Brewer's yeast imhuka diki inoita kuvirisa. Zvakare, kuvirisa ibiochemical process yakavakirwa pakuchinja kwe redox kwe organic komisheni pasi peanaerobic mamiriro, kureva, pasina kuwana oxygen. Munguva yekuvirisa, iyo substrate - uye mune yedu, shuga - haina zvachose oxidized, saka kuvirisa hakushande nesimba. Pamhando dzakasiyana dzekuvirisa, kuviriswa kweimwe glucose molecule inoburitsa kubva 0,3 kusvika 3,5 mamorekuru eATP (adenosine triphosphate), ukuwo aerobic (kureva, nekushandisa oxygen) kufema nekuzara kweoxidation ye substrate ine goho remakumi matatu nemasere ATP mamorekuru. Nekuda kwekushomeka kwesimba kubuda, kuvirisa ma microorganisms anomanikidzwa kugadzirisa huwandu hukuru hwe substrate. Uye izvi, zvechokwadi, zvinobatsira isu!
Pamusoro pekuvirisa kwedoro, umo mono- uye madisaccharides anoshandurwa kuita ethanol uye kabhoni dhaokisaidhi, kune zvakare lactic acid fermentation (mugumisiro mukuru ilactic acid), propionic acid fermentation (zvinoguma lactic uye acetic acids), formic acid. kuvirisa (formic acid ine zvakasiyana), butyric acid fermentation (butyric uye acetic acid) uye homoacetate fermentation (acetic acid chete). Ndinofanira kutaura kuti hazvigoneke kuti mudikani wedoro angada kuti chero chimwe chinhu chiitike kunze kwekuviriswa kwedoro kwerudzi - handifunge kuti pane angade kunwa doro rakavava rinonhuwirira mafuta ane rancid kana chizi chisipo. Nokudaro, chikamu che "extraneous fermentation" chinodzorwa nenzira dzose, kunyanya, nekuchena kwembiriso.
Kugadzirwa kwembiriso iindasitiri hombe: marabhoritari ese, akazvimiririra kana akagadzirwa panzvimbo inobika doro, anoshanda kugadzira mhando dzembiriso yebiro ine humwe hunhu. Yeast recipe inowanzova chakavanzika chakachengetedzwa pakati pebiki. Vanoti vanhu vokuchamhembe kweEurope vaiva netsika yokupfuudza kamuti kacho kubva kuchizvarwa kuenda kune chimwe chizvarwa. Pasina kubvongodza doro nechidimbu chehuni ichi, doro raisagona kugadzirwa, saka kamuti kacho kaionekwa semashiripiti uye kainyatsochengetwa. Zvechokwadi, vakanga vasingazivi nezvembiriso panguva iyoyo uye havana kunzwisisa basa rechokwadi retsvimbo, asi kunyange zvakadaro vakanzwisisa kukosha kwesakaramende iyi.
Asi pane zvisizvo kune chero mutemo. Semuyenzaniso:
- MuBelgium vanobika lambics - iri idoro rinotanga kuvira roga, nekuda kwehutachiona hunopinda muwort kubva kumhepo. Zvinotendwa kuti makwayana echokwadi anogona kuwanikwa chete mune mamwe matunhu eBelgium, uye zviri pachena kuti kuvirisa ikoko kwakavhengana uye kwakaoma zvekuti kungaputsa dhiyabhorosi pachake. Nekudaro, kutaura chokwadi: makwayana haasi emunhu wese, uye haana kukodzera kune avo vanotenda kuti doro harifanire kuvava.
- Mubiki wedoro wekuAmerica weRogue Ales akabika ale yakavakirwa pambiriso iyo mubiki wedoro ainyatsorima mundebvu dzake.
- Waaishanda naye wekuAustralia kubva ku7 Cent brewery akaenda mberi uye akakura mbiriso yemusango muguvhu rake, ndokuburitsa doro rakavakirwa pairi.
- Polish brewery The Order of Yoni yaibika doro kubva kuvakadzi makore mashoma apfuura. Zvakanaka, sekubva kuvakadzi ... kubva mbiriso kubva kuvakadzi. Vakadzi havana kukuvadzwa zvachose ... Zvakanaka, muchidimbu, unonzwisisa ...
Munguva yekuvirisa, mbiriso yemubiki haingodyi shuga chete uye inoburitsa izvo zvinofanirwa kuita, asi panguva imwe chete inoita nhamba huru yemamwe maitiro emakemikari. Kunyanya, esterification maitiro anoitika - kuumbwa kwe esters: zvakanaka, kune doro, mafuta acids (yeuka nezvemalt?) - zvakare, unogona kuita zvinhu zvakawanda zvinonakidza kubva kwavari! Inogona kuva apuro yegirini (mamwe maLagers eAmerica anayo), bhanana (yakajairika yedoro regorosi reGermany), peya, kana bhotela. Ipapo ndinorangarira chikoro uye maether akasiyana ainhuwa zvekuti yum-yum-yum. Asi kwete zvose. Kunyangwe iwe ukawana chinwiwa chine kunhuhwirira kwefroity kana kunhuhwirira kusinganzwisisike kwemusanganiswa wefuseli uye zvinonyungudutsa zvinoenderana nehuwandu hweesters, izvo zvinoenderana nezvakasiyana siyana: kuvirisa tembiricha, wort inobvisa, mbiriso dhizaini, huwandu hweokisijeni inopinda mu wort. . Tichazotaura nezvazvo kana tasvika pakutarisa tekinoroji yekubikisa doro.
Nenzira, mbiriso inokanganisawo kuravira - tichayeuka izvi kana tichitaura nezvehops.
Uye zvino, sezvo tave kuziva mbiriso, tinogona kukuudza nezve nzira chete chaiyo yekugovanisa doro. Uye kwete,% zita remushandisi%, iyi haisi "chiedza" uye "rima", nokuti hapana chiedza kana rima chiripo, kungofanana ne100% blondes uye 100% brunettes haipo. Uku ndiko kupatsanurwa kuita ale uye lager.
Kunyatsotaura, mumaziso evabiki, kune marudzi maviri ekuvirisa: kuvirisa kwepamusoro (mbiriso inokwira kumusoro kwewort) - iyi ndiyo nzira iyo ale inogadzirwa, uye kuvirisa kwepasi (mbiriso inonyura pasi) - iyi ndiyo nzira. lager inogadzirwa. Zviri nyore kuyeuka:
- Ale -> mbiriso inovirisa yakakwira -> tembiricha yekuvirisa yakakwira (inenge +15 kusvika +24 Β°C) -> tembiricha yekushandisa yakakwira (kubva +7 kusvika +16 Β°C).
- Lager -> mbiriso inoshanda yakaderera -> kuvirisa tembiricha yakaderera (inenge +7 kusvika +10 Β°C) -> yekupisa tembiricha yakaderera (kubva +1 kusvika +7 Β°C).
Ale ndiro rudzi rwedoro rekare, ndiro raibikwa nevabiki vedoro vekutanga mazana emakore apfuura.Mazuvano, maales akawanda anoratidzirwa ne: giravhiti yepamusoro, kuravira kwakaoma kunzwisisa, kazhinji kunhuhwirira kwemuchero uye kazhinji kusviba (kuenzaniswa nemaragi) ruvara. Mukana wakakosha weales kugadzirwa kwavo kuri nyore uye kwakachipa, izvo zvisingade zvekuwedzera firiji michina, sezvazvakaita nemalager, uye saka ese ekugadzira mabikirwo anogona kupa imwe kana imwe ale.
Lager yakaonekwa gare gare: kugadzirwa kwayo kwakatanga kuve kwakanyanya kana kushoma kugadziridzwa chete muzana ramakore rechi XNUMX, uye muhafu yechipiri yezana ramakore reXNUMX ndipo payakatanga kuwedzera zvakanyanya. Magetsi emazuva ano ane kunhuhwirira kwakajeka uye kazhinji hoppier uye kunhuhwirira, pamwe chete neruvara rwakareruka (kunyangwe mablack lager aripo) uye yakaderera ABV. Musiyano wakakosha kubva kumaales: padanho rekupedzisira rekugadzira, lager inodururwa mumidziyo yakakosha uye inokura ipapo kwemavhiki akati wandei kana kunyange mwedzi patembiricha padyo ne zero - iyi nzira inonzi lagerization. Mhando dzeLager dzinogara kwenguva refu. Nekuda kwekureruka kwekuchengetedza hutano hwakafanana uye hupenyu hurefu hwesherufu, lager ndiyo inonyanya kufarirwa mhando yedoro munyika: dzinenge dzese mabikirwo makuru anogadzira lager. Nekudaro, sezvo kugadzirwa kunoda yakanyanya kuomesesa tekinoroji (rangarira nezve lagerization), pamwe nekuvapo kweiyo yakakosha mbiriso inodzivirira chando - uye nekudaro kuvepo kwekutanga (yekutanga, kwete kudzokororwa) lager mune runyorwa rwemhando dzakapihwa mune imwe crafter brewery. chiratidzo chechimiro chayo uye ruzivo vanobika doro.
Vazhinji (kusanganisira ini) vanotenda kuti maales idoro βrakanakaβ kana richienzaniswa nemalagi. Elis anonyanya kuoma maererano nekunhuhwirira uye zvinonaka, uye anowanzo pfuma uye akasiyana. Asi marashi ari nyore kunwa, kazhinji anozorodza uye, paavhareji, haana kusimba. Lager inosiyana neale nekuti haina kunaka kwakasiyana uye kunhuhwirira kwembiriso, izvo zvakakosha, uye dzimwe nguva zvinosungirwa, kune ales.
Zvakanaka, takazviona. Rudyi? Kwete, icho hachisi chokwadi - pane zvingasarudzwa kana doro iri hybrid yelager neale. Semuenzaniso, German KΓΆlsch idoro rakaviriswa pamusoro (kureva, ale) rinokura pakudziya kwakadzika (senge lager). Nekuda kweiyi hybrid yekugadzira chirongwa, chinwiwa chine hunhu hwemhando mbiri dzedoro: kujeka, kureruka uye kutsva zvinosanganiswa neakavanzika manyoro manotsi mukuravira uye kupfupika asi kunonakidza kutapira. Uye pakupedzisira, donhwe rehops.
Kazhinji, kana iwe, %username%, wakangoerekana wanzwa kuti watanga kunzwisisa kurongeka kwedoro, saka hechino chinhu chekupedzisira kwauri:
Ngatipei muchidimbu nezvembiriso: muchidimbu, iyo mbiriso inoshanda kwenguva refu, zvakanyanya kunaka uye hunhu hwedoro zvinogona kuchinja. Izvi ndezvechokwadi kunyanya kune maales ane huwandu hwepamusoro hwezvinhu zvinokanganisa kuravira nekunhuhwirira. Nechikonzero ichi, mamwe marudzi emaales anoda kumwe kuviriswa mubhodhoro: doro rakatoiswa mubhodhoro mugaba regirazi uye rinogara pasherufu yechitoro, asi iyo yekuvirisa ichiri kuitika mukati. Nekutenga akati wandei mabhodhoro edoro iri uye nekuanwa panguva dzakasiyana, unogona kunzwa mutsauko wakakura. Panguva imwecheteyo, pasteurization inobvisa doro rezvimwe zvekunaka kwaro, sezvo ichibvisa kuvapo kwembiriso mhenyu muchinwiwa. Chaizvoizvo, ichi ndicho chikonzero doro risina kucheneswa richikosheswa nevakawanda: kunyangwe mushure mekuita pasteurization, masara embiriso tsika anogona kuita kuti chinwiwa chinakidze. Sediment inoonekwa kuzasi kwegaba nedoro risina kusefa ndiyo inosara yeyeast.
Asi zvese izvi zvichaitika gare gare, uye ikozvino isu tinofanirwa kunyora zvimwe zvishoma zvingasarudzwa zvedoro.
Zvimwe pane izvi muchikamu chinotevera.
Kunobva: www.habr.com