<\/a><\/noindex>Ligji p\u00ebr tharjen e alkoolit n\u00eb Island\u00eb filloi m\u00eb her\u00ebt se n\u00eb SHBA \u2014 n\u00eb vitin 1915. Megjithat\u00eb, situata nuk zgjati shum\u00eb, pasi u reagua me sanksione t\u00eb rrepta: Spanja, duke humbur tregun islandez t\u00eb ver\u00ebs, ndaloi blerjen e peshkut nga Islanda. Arrit\u00ebn ta duronin k\u00ebt\u00eb vet\u00ebm p\u00ebr gjasht\u00eb vjet, dhe nga viti 1921 vera u hoq nga lista e produkteve t\u00eb ndaluara n\u00eb Island\u00eb. Birra, p\u00ebrkundrazi, jo.<\/p>\n
Ila\u00e7i p\u00ebr islandez\u00ebt e duruesh\u00ebm p\u00ebr ta rikthyer t\u00eb drejt\u00ebn p\u00ebr t\u00eb pir\u00eb pije alkooli t\u00eb fort\u00eb zgjati edhe 14 vjet: n\u00eb vitin 1935 lejohej t\u00eb pinin ver\u00eb, rum, whisky dhe \u00e7do gj\u00eb tjet\u00ebr, por birra kishte nj\u00eb p\u00ebrqindje t\u00eb alkoolit q\u00eb nuk duhej t\u00eb kalonte 2,25%. Ajo q\u00eb mendonin drejtuesit e vendit at\u00ebher\u00eb ishte se birra e zakonshme kontribuonte n\u00eb p\u00ebrhapjen e veseve, sepse ishte m\u00eb e aksesueshme se alkooli i fort\u00eb (po, sigurisht).<\/p>\n
Islandez\u00ebt gjet\u00ebn nj\u00eb zgjidhje t\u00eb thjesht\u00eb dhe t\u00eb dukshme, duke e b\u00ebr\u00eb edhe m\u00eb simpatik\u00eb p\u00ebr mua, sesa pas Kampionatit Evropian t\u00eb vitit 2016: njer\u00ebzit thjesht hollonin birr\u00ebn e lejuar me alkoolin e lejuar. Sigurisht, qeveria gjithmon\u00eb shkon n\u00eb p\u00ebrkrahje t\u00eb qytetar\u00ebve t\u00eb saj, dhe pik\u00ebrisht p\u00ebr k\u00ebt\u00eb arsye n\u00eb vitin 1985, nj\u00eb ministri i p\u00ebrkushtuar p\u00ebr abstinenc\u00eb dhe me nj\u00eb karakter t\u00eb ashp\u00ebr arriti t\u00eb ndaloj\u00eb k\u00ebt\u00eb m\u00ebnyr\u00eb t\u00eb thjesht\u00eb.<\/p>\n
P\u00ebrdorimi i birr\u00ebs n\u00eb Island\u00eb u leht\u00ebsua vet\u00ebm m\u00eb 1 mars 1989, pas 74 vjet\u00ebsh ndalim. Dhe \u00ebsht\u00eb e qart\u00eb se q\u00eb nga ajo dit\u00eb, 1 marsi n\u00eb Island\u00eb \u00ebsht\u00eb Dita e Birr\u00ebs: pub-et punojn\u00eb deri n\u00eb m\u00ebngjes, dhe vendasit kujtojn\u00eb se si prit\u00ebn m\u00eb shum\u00eb se nj\u00eb \u00e7erek shekulli p\u00ebr kthimin e pijeve t\u00eb tyre t\u00eb preferuara. Mund ta shtosh k\u00ebt\u00eb dat\u00eb n\u00eb kalendarin tuaj, kur pa t\u00eb drejt\u00eb mund t\u00eb kaluar nj\u00eb got\u00eb me shkum\u00eb.<\/p>\n
N\u00eb pjes\u00ebn e ardhshme, mendoj t\u00eb shkruaj di\u00e7ka interesante p\u00ebr Guinness-in...<\/p>\n
Por le t\u00eb kthehemi te ajo ku e lam\u00eb, dmth \u2014 te p\u00ebrb\u00ebr\u00ebsit e birr\u00ebs.<\/p>\n
Malt.<\/h4>\n \nMalt \u00ebsht\u00eb p\u00ebrb\u00ebr\u00ebsi i dyt\u00eb m\u00eb i r\u00ebnd\u00ebsish\u00ebm pas ujit n\u00eb birr\u00eb. Dhe jo vet\u00ebm n\u00eb birr\u00eb \u2014 Malta sh\u00ebrben si baza p\u00ebr prodhimin e shum\u00eb pijeve fermentuese \u2014 p\u00ebrfshir\u00eb kvasin, kulagin, maksymat, si dhe whisky-un. Malt \u00ebsht\u00eb ushqimi p\u00ebr maja, dhe prandaj p\u00ebrcakton edhe forc\u00ebn dhe disa cil\u00ebsi t\u00eb shijes. Shije si mjalt\u00eb, drith\u00eb, biskot\u00eb, arr\u00eb, \u00e7okollat\u00eb, kafe, karamel, dhe buk\u00eb \u2014 t\u00eb gjitha k\u00ebto shije shfaqen jo p\u00ebr shkak t\u00eb kimis\u00eb (fatkeq\u00ebsisht ose me fat) \u2014 por p\u00ebr shkak t\u00eb malt\u00ebs. M\u00eb shum\u00eb se kaq: asnj\u00eb pivar i arsyesh\u00ebm nuk do t\u00eb shtonte di\u00e7ka t\u00eb tep\u00ebrt q\u00eb mund t\u00eb merret ndryshe. M\u00eb von\u00eb do t\u00eb shihni se kjo nuk \u00ebsht\u00eb vet\u00ebm p\u00ebr shijet q\u00eb mund t\u00eb merret nga malti.<\/p>\n
Malt \u00ebsht\u00eb nj\u00eb far\u00eb pak e mbjellur: orizi, gruri, elbi ose thekra. Malt elbi p\u00ebrdoret p\u00ebrher\u00eb<\/i>, n\u00ebse po pi birr\u00eb gruri, e di: malt gruri n\u00eb t\u00eb \u00ebsht\u00eb vet\u00ebm nj\u00eb p\u00ebrzierje me elbin. Nj\u00ebsoj ndodhet me maltin e thekr\u00ebs \u2014 nj\u00eb p\u00ebrzierje me elbin, ai p\u00ebrdoret m\u00eb pak se malt gruri, por p\u00ebrdoret n\u00eb prodhimin e disa stout-eve.<\/p>\n
Malt ka dy lloje: bazik \u2014 jep shum\u00eb sheqer p\u00ebr fermentimin e m\u00ebtejm\u00eb, por nuk ndikon shum\u00eb n\u00eb shije, dhe special \u2014 \u00ebsht\u00eb i varf\u00ebr n\u00eb sheqerin e fermentuesh\u00ebm, por i jep birr\u00ebs shijen e spikatur. Nj\u00eb pjes\u00eb e konsiderueshme e llojeve masive t\u00eb birr\u00ebs prodhohet me p\u00ebrdorimin e disa maltave bazik\u00eb.<\/p>\n
L\u00ebnd\u00ebt e grurit t\u00eb destinuara p\u00ebr pjekje k\u00ebrkojn\u00eb trajtim t\u00eb m\u00ebparsh\u00ebm, i cili p\u00ebrfshin kthimin e tyre n\u00eb malt p\u00ebr pjekje. Procesi p\u00ebrfshin mbjelljen e farave t\u00eb drith\u00ebrave, tharjen dhe pastrimin nga filizat. Procesi i p\u00ebrpunimit t\u00eb maltit mund t\u00eb b\u00ebhet si n\u00eb fabrik\u00ebn e birr\u00ebs, ashtu edhe n\u00eb nj\u00eb nd\u00ebrmarrje t\u00eb ve\u00e7ant\u00eb (fabrik\u00ebn e maltit).<\/p>\n
Procesi i marrjes s\u00eb maltit ndahet n\u00eb lagie dhe mbjellje t\u00eb farave. Gjat\u00eb mbjelljes ndodhin ndryshime kimike, formohen substanca t\u00eb reja kimike. Dhe roli kryesor n\u00eb k\u00ebt\u00eb luajn\u00eb enzimat t\u00eb ndryshme, t\u00eb cilat n\u00eb maltin e mbjell\u00eb \u2014 jan\u00eb shum\u00eb. Disa do t'i shqyrtojm\u00eb tani. P\u00ebrgatitu, %username%, tani do t\u00eb ket\u00eb nj\u00eb goditje mbi trurin.<\/p>\n
K\u00ebshtu, ne kemi malte t\u00eb p\u00ebrgatitur p\u00ebrfolur. Tani do t\u00eb fillojm\u00eb \u00ebnd\u00ebrrimin - kjo \u00ebsht\u00eb p\u00ebrgatitja e l\u00ebngut nga maltet. Malta grinded, p\u00ebrzjehet me uj\u00eb t\u00eb ngroht\u00eb, mash (p\u00ebrzierja e grurit t\u00eb grimcuar) ngrohet gradualisht. Rritja graduale e temperatur\u00ebs \u00ebsht\u00eb e nevojshme, sepse n\u00eb temperatura t\u00eb ndryshme, fermentet e malt\u00ebs veprojn\u00eb ndryshe. Pusat e temperatur\u00ebs ndikojn\u00eb n\u00eb shijen, forc\u00ebn, shp\u00ebrthimin dhe densitetin q\u00eb do t\u00eb ket\u00eb birra n\u00eb fund. Dhe gjat\u00eb fazave t\u00eb ndryshme p\u00ebrfshihen fermentet e ndryshme.<\/p>\n
Ndarja hidrolitike e q\u00ebndrushm\u00ebris\u00eb (amiloliz) gjat\u00eb \u00ebnd\u00ebrrimit katalizohet nga amilazat e malt\u00ebs. P\u00ebrve\u00e7 tyre, malta p\u00ebrmban disa fermenta nga grupet e amiloglukozidazave dhe transferazave, t\u00eb cilat sulmojn\u00eb disa produkte t\u00eb ndarjes s\u00eb q\u00ebndrushm\u00ebris\u00eb, megjithat\u00eb, sipas raportit t\u00eb sasis\u00eb, ato kan\u00eb vet\u00ebm nj\u00eb r\u00ebnd\u00ebsi dyt\u00ebsore gjat\u00eb \u00ebnd\u00ebrrimit.<\/p>\n
Gjat\u00eb \u00ebnd\u00ebrrimit, substanca natyrore \u00ebsht\u00eb q\u00ebndrushm\u00ebria q\u00eb p\u00ebrmban malta. Ashtu si \u00e7do q\u00ebndrushm\u00ebri natyrore, ajo nuk \u00ebsht\u00eb nj\u00eb substanc\u00eb e vetme kimike, por nj\u00eb p\u00ebrzierje, q\u00eb p\u00ebrmban n\u00eb var\u00ebsi t\u00eb origjin\u00ebs nga 20 deri n\u00eb 25% amiloz\u00eb dhe 75\u201380% amilopektin\u00eb.<\/p>\n
Molekula e amiloz\u00ebs formon zinxhir\u00eb t\u00eb gjat\u00eb, t\u00eb pazb\u00eblluar, t\u00eb curluar spiralisht, t\u00eb p\u00ebrb\u00ebr\u00eb nga molekulat \u03b1-glukoz\u00eb, t\u00eb lidhura me lidhje glukozidike n\u00eb pozita \u03b1-1,4. Numri i molekulave t\u00eb glukoz\u00ebs ndryshon dhe arrin nga 60 deri n\u00eb 600. Amiloza \u00ebsht\u00eb e tretshme n\u00eb uj\u00eb dhe n\u00ebn veprimin e \u03b2-amiloza e malt\u00ebs, hidrolizohet plot\u00ebsisht n\u00eb maltoz\u00eb.<\/p>\n
Molekula e amilopektin\u00ebs p\u00ebrb\u00ebhet nga zinxhir\u00eb t\u00eb shkurt\u00ebr t\u00eb ndara. P\u00ebrve\u00e7 lidhjeve n\u00eb pozita \u03b1-1,4, n\u00eb vendet e ndara ndodhin gjithashtu lidhje \u03b1-1,6. Nj\u00ebsive t\u00eb glukoz\u00ebs n\u00eb molekula ka rreth 3000 - amilopektina \u00ebsht\u00eb ndjesh\u00ebm m\u00eb e madhe se amiloza. Amilopektina nuk \u00ebsht\u00eb e tretshme n\u00eb uj\u00eb pa ngrohje, por formon nj\u00eb ngjit\u00ebs n\u00ebn ngrohje.<\/p>\n
Malta p\u00ebrmban dy amilaza. Nj\u00ebra nga to katalizon reaksionin, ku q\u00ebndrushm\u00ebria shpejt ndahet n\u00eb dekstrin\u00eb, megjithat\u00eb, maltosa krijohet relativisht pak - kjo amilaza quhet dekstrinaz\u00eb ose \u03b1-amiloza (\u03b1-1,4-glukani-4-glukanohidrolaza). N\u00ebn veprimin e amilaz\u00ebs s\u00eb dyt\u00eb, krijohet nj\u00eb sasi e madhe maltose - kjo \u00ebsht\u00eb amilaza e shakarizimit ose \u03b2-amiloza (\u03b2-1,4-glukani-maltogidrolaza).<\/p>\n
\u03b1-Amiloza dekstrinizuese \u00ebsht\u00eb nj\u00eb komponent tipik i malt\u00ebs. \u03b1-Amiloza aktivizohet gjat\u00eb mbjelljes s\u00eb malt\u00ebs. Ajo katalizon ndarjen e lidhjeve \u03b1-1,4 glukozidike t\u00eb molekulave t\u00eb t\u00eb dy komponent\u00ebve t\u00eb q\u00ebndrushm\u00ebris\u00eb, dmth. amiloz\u00ebs dhe amilopektin\u00ebs, duke thyer vet\u00ebm lidhjet e fundit. Kjo ndihmon n\u00eb rrjedhjen e zgjidhjes (rrjedhje e mashit). N\u00eb mjediset natyrale, dmth. n\u00eb ekstraktet e malt\u00ebs dhe mashit, \u03b1-amiloza ka nj\u00eb temperatur\u00eb optimale prej 70\u00b0C dhe inaktivizohet n\u00eb 80\u00b0C. Zona optimale e pH \u00ebsht\u00eb nga 5 deri n\u00eb 6 me nj\u00eb maksimum t\u00eb qart\u00eb n\u00eb kurb\u00ebn e pH. \u03b1-Amiloza \u00ebsht\u00eb shum\u00eb e ndjeshme ndaj acideve t\u00eb rritura (\u00ebsht\u00eb acidorezistente): inaktivizohet nga oksidimi n\u00eb pH 3 n\u00eb 0\u00b0C ose n\u00eb pH 4,2-4,3 n\u00eb 20\u00b0C.<\/p>\n
\u03b2-Amiloza e shakarizimit \u00ebsht\u00eb e pranishme n\u00eb elb dhe volumet e saj rriten shum\u00eb gjat\u00eb mbjelljes (prodhimit). \u03b2-Amiloza ka aft\u00ebsi t\u00eb lart\u00eb p\u00ebr t\u00eb katalizuar ndarjen e q\u00ebndrushm\u00ebris\u00eb n\u00eb maltoz\u00eb. Ajo nuk ndihmon n\u00eb shkrirjen e q\u00ebndrushm\u00ebris\u00eb natyrore t\u00eb patretshme dhe madje as n\u00eb ngjit\u00ebsin e q\u00ebndrushm\u00ebris\u00eb. Nga zinxhir\u00ebt e pazb\u00eblluar, \u03b2-amiloza shk\u00ebput lidhjet e glukozidit \u03b1-1,4 dyt\u00ebsore, dmth. nga fundet e zinxhir\u00ebve q\u00eb nuk jan\u00eb rinuar (jo-aldegjide). Maltosa gradualisht shk\u00ebputet nga zinxhir\u00ebt e ve\u00e7anta p\u00ebr nj\u00eb molekul\u00eb. Ndarja e amilopektin\u00ebs ndodh gjithashtu, megjithat\u00eb, fermenti sulmon molekul\u00ebn e ndar\u00eb t\u00eb amilopektin\u00ebs n\u00eb t\u00eb nj\u00ebjt\u00ebn koh\u00eb n\u00eb disa zinxhir\u00eb hap\u00ebsinor\u00eb, sidomos n\u00eb vendet e ndarjes, ku ndodhen lidhjet \u03b1-1,6, p\u00ebrpara t\u00eb cilave ndarja ndalet. Temperatura optimale e \u03b2-amiloza n\u00eb ekstraktet e malt\u00ebs dhe mashit \u00ebsht\u00eb n\u00eb 60-65\u00b0C; ajo inaktivizohet n\u00eb 75\u00b0C. Zona optimale e pH \u00ebsht\u00eb nga 4,5-5, sipas t\u00eb dh\u00ebnave t\u00eb tjera - 4,65 n\u00eb 40-50\u00b0C me nj\u00eb maksimum t\u00eb paq\u00ebndruesh\u00ebm n\u00eb kurb\u00ebn e pH.<\/p>\n
P\u00ebrmbledhtazi, amilazat shpesh quhen diastaz\u00eb, k\u00ebto enzyme gjenden n\u00eb malt\u00ebn e zakonshme dhe n\u00eb malta diastatike t\u00eb posa\u00e7me, \u00ebsht\u00eb nj\u00eb p\u00ebrzierje natyrore e \u03b1- dhe \u03b2-amilaz\u00ebs, ku \u03b2-amiloza \u00ebsht\u00eb e pranishme n\u00eb m\u00ebnyr\u00eb t\u00eb dukshme m\u00eb tep\u00ebr se \u03b1-amiloza. N\u00eb veprimin e p\u00ebrbashk\u00ebt t\u00eb t\u00eb dy amilazave, hidroliza e q\u00ebndrushm\u00ebris\u00eb \u00ebsht\u00eb shum\u00eb m\u00eb e thell\u00eb se sa veprimi i vet\u00ebm i secilit n\u00eb m\u00ebnyr\u00eb t\u00eb vetme dhe n\u00eb k\u00ebt\u00eb proces merrni 75-80% maltose.<\/p>\n
Dallimi i optimum temperatureve t\u00eb \u03b1- dhe \u03b2-amilaz\u00ebs p\u00ebrdoret n\u00eb praktik\u00eb p\u00ebr t\u00eb rregulluar nd\u00ebrveprimin e t\u00eb dyve enzimeve, duke mbajtur aktivitetin e nj\u00eb enzime n\u00eb d\u00ebm t\u00eb tjetrit duke zgjedhur temperatur\u00ebn e duhur.<\/p>\n
P\u00ebrve\u00e7 ndarjes s\u00eb amilos\u00eb, \u00ebsht\u00eb gjithashtu shum\u00eb e r\u00ebnd\u00ebsishme ndarja e proteinave. Ky proces \u2014 proteoliza \u2014 katalizohet nga enzimat e grupit t\u00eb peptidazave ose proteazave (peptid hidrolazat), q\u00eb hidrolizojn\u00eb lidhjet peptidike -CO-NH-. Ato ndahen n\u00eb endopeptidaza, ose proteaz\u00eb (peptid peptidoghidrolaza) dhe eksopeptidaza ose peptidaza (hidrolaza e dipeptideve). N\u00eb mash\u00eb, substratet jan\u00eb mbetjet e substancave proteine t\u00eb l\u00f8sningut, dmth. leykosina, edestina, gordina dhe glutelina, t\u00eb cilat jan\u00eb ndryshuar pjes\u00ebrisht gjat\u00eb procesit t\u00eb q\u00ebndisjes (p\u00ebr shembull, t\u00eb koaguluara gjat\u00eb tharjes) dhe produktet e tyre t\u00eb ndarjes, dmth. albumozat, peptonet dhe polipeptid\u00ebt.<\/p>\n
Germa dhe l\u00ebnda e that\u00eb p\u00ebrmban nj\u00eb enzim nga grupi i endopeptidazave (proteazave) dhe t\u00eb pakt\u00ebn dy eksopeptidaza (peptidaza). Veprimi i tyre hidrolitik e plot\u00ebson nj\u00ebri-tjetrin. Nga pra, proteazat e elb\u00ebm dhe l\u00ebnd\u00ebs s\u00eb that\u00eb i p\u00ebrkasin enzimeve t\u00eb tipit papaine, shum\u00eb t\u00eb zakonshme n\u00eb bim\u00eb. Temperatura optimale e tyre \u00ebsht\u00eb midis 50-60\u00b0\u0421, optimumi i pH luhatet nga 4,6 n\u00eb 4,9 n\u00eb var\u00ebsi t\u00eb substratit. Proteaza \u00ebsht\u00eb relativisht e q\u00ebndrueshme n\u00eb temperatura t\u00eb larta dhe p\u00ebr k\u00ebt\u00eb arsye ve\u00e7ohet nga peptidazat. Ajo \u00ebsht\u00eb m\u00eb stabile n\u00eb zon\u00ebn izoelektrike, dmth. n\u00eb pH nga 4,4 n\u00eb 4,6. Aktiviteti i enzim\u00ebs n\u00eb mjedis ujor zvog\u00eblohet tashm\u00eb pas 1 ore n\u00eb 30\u00b0\u0421; n\u00eb 70\u00b0\u0421 pas 1 ore ajo shkat\u00ebrrohet plot\u00ebsisht.<\/p>\n
Hidroliza, e katalizuar nga proteaza e l\u00ebnd\u00ebs s\u00eb that\u00eb, ndodh gradualisht. Midis proteinave dhe polipeptideve jan\u00eb izoluar disa produkte nd\u00ebrmjet\u00ebsore, nga t\u00eb cilat m\u00eb t\u00eb r\u00ebnd\u00ebsishmet jan\u00eb cop\u00ebzat e peptidit \u2014 peptonet, t\u00eb njohura gjithashtu si proteozat, albumozat etj. K\u00ebto jan\u00eb produkte t\u00eb larta t\u00eb ndarjes karakteristike koloidale, t\u00eb cilat kan\u00eb prona tipike t\u00eb proteinave. Gjat\u00eb zierjes, peptonet nuk koagulojn\u00eb. Zgjidhjet kan\u00eb sip\u00ebrfaqe aktive, ato jan\u00eb viskoze dhe, kur tronditen, leht\u00ebsisht formojn\u00eb k\u00ebsul \u2014 kjo \u00ebsht\u00eb shum\u00eb e r\u00ebnd\u00ebsishme n\u00eb brew!<\/p>\n
Shkalla e fundit e ndarjes s\u00eb proteinave, e katalizuar nga proteaza e l\u00ebnd\u00ebs s\u00eb that\u00eb, p\u00ebrfaq\u00ebsohet nga polipeptid\u00ebt. Ato jan\u00eb vet\u00ebm pjes\u00ebrisht substanca makromolekulare me prona koloidale. Normalisht polipeptid\u00ebt formojn\u00eb zgjidhje molekulare, t\u00eb cilat difundohen leht\u00eb. N\u00eb p\u00ebrgjith\u00ebsi, ato nuk reagojn\u00eb si proteinat dhe nuk ndalohen nga tanini. Polipeptid\u00ebt jan\u00eb substrat p\u00ebr peptidazat, q\u00eb plot\u00ebsojn\u00eb veprimin e proteaz\u00ebs.<\/p>\n
Kompleksi i peptidazave \u00ebsht\u00eb i p\u00ebrfaq\u00ebsuar n\u00eb l\u00ebnd\u00ebn e that\u00eb nga dy enzima, por pranohet edhe prania e t\u00eb tjerave. Peptidazat katalizojn\u00eb ndarjen e mbetjeve terminale t\u00eb aminoacideve nga peptidat, ku fillimisht formohen dipeptid\u00ebt dhe, p\u00ebrfundimisht, aminoacidet. Peptidazat karakterizohen nga specifikiteti i substratit. Nd\u00ebr ta, ka edhe dipeptidaza, q\u00eb hidrolizojn\u00eb vet\u00ebm dipeptid\u00ebt, dhe polipeptidaza, q\u00eb hidrolizojn\u00eb peptidat e lart\u00eb q\u00eb p\u00ebrmbajn\u00eb n\u00eb molekul\u00eb t\u00eb pakt\u00ebn tre aminoacide. N\u00eb grupin e peptidazave dallohen aminopolipeptidazat, aktiviteti i t\u00eb cilave \u00ebsht\u00eb i kusht\u00ebzuar nga prania e grupeve amino t\u00eb lira, dhe karboksipeptidazat, q\u00eb k\u00ebrkojn\u00eb prani t\u00eb grupit karboksilik t\u00eb lir\u00eb. T\u00eb gjitha peptidazat e l\u00ebnd\u00ebs s\u00eb that\u00eb kan\u00eb optimum pH n\u00eb zon\u00ebn e leht\u00eb alkaline midis pH 7 dhe 8 dhe temperatur\u00eb optimale rreth 40\u00b0\u0421. N\u00eb pH 6, n\u00eb t\u00eb cilin ndodh proteoliza n\u00eb elbin q\u00eb po rritet, aktiviteti i peptidazave \u00ebsht\u00eb shum\u00eb i shprehur, nd\u00ebrsa n\u00eb pH 4,5-5,0 (optimumi i proteazave) peptidazat inaktivizohen. N\u00eb zgjidhje uji, aktiviteti i peptidazave zvog\u00eblohet tashm\u00eb n\u00eb 50\u00b0\u0421, n\u00eb 60\u00b0\u0421 peptidazat inaktivizohen shpejt.<\/p>\n
N\u00eb mash\u00eb, nj\u00eb r\u00ebnd\u00ebsi t\u00eb madhe i p\u00ebrkushtohet enzimeve q\u00eb katalizojn\u00eb hidroliz\u00ebn e esterveve t\u00eb komplikuara t\u00eb acidit fosforik, si dhe fosfolipideve t\u00eb membraneve qelizore. Ndarja e acidit fosforik \u00ebsht\u00eb teknike shum\u00eb e r\u00ebnd\u00ebsishme p\u00ebr shkak t\u00eb ndikimit t\u00eb tij t\u00eb drejtp\u00ebrdrejt\u00eb n\u00eb aciditetin dhe sistemin tampon t\u00eb produkteve t\u00eb gjysm\u00eb t\u00eb pjekura dhe birr\u00ebs, nd\u00ebrsa acidet yndyrore, t\u00eb formuara nga fosfolipidet, formojn\u00eb estere t\u00eb komplikuara gjat\u00eb fermentimit, duke p\u00ebrcaktuar arome t\u00eb ndryshme. Substrati natyror i fosfoesterazave t\u00eb l\u00ebnd\u00ebs s\u00eb that\u00eb jan\u00eb esterat e komplikuar t\u00eb acidit fosforik, nga t\u00eb cilat n\u00eb l\u00ebnd\u00eb t\u00eb that\u00eb mbizot\u00ebron fitina. Ky \u00ebsht\u00eb nj\u00eb p\u00ebrzierje e krip\u00ebrave kalciumi dhe magnezi t\u00eb acidit fitik, q\u00eb \u00ebsht\u00eb nj\u00eb ester i komplikuar heksafosforik i inozitit. N\u00eb fosfatidi, fosfori \u00ebsht\u00eb i lidhur si ester i komplikuar me glicerol, nd\u00ebrsa nucleotide p\u00ebrmbajn\u00eb fosforin e esterit t\u00eb riboz\u00ebs, i lidhur me baz\u00ebn pirimidine ose purine.<\/p>\n
Enzima m\u00eb e r\u00ebnd\u00ebsishme e fosfoestera \u00ebsht\u00eb fitaza (mezoinozitghexafosfatfosfogidrolaza). Ajo \u00ebsht\u00eb shum\u00eb aktive. Fitaza gradualisht shk\u00ebput acidin fosforik nga fitina. N\u00eb k\u00ebt\u00eb proces formohen ester\u00eb t\u00eb ndrysh\u00ebm fosforik\u00eb t\u00eb inozitit, t\u00eb cil\u00ebt n\u00eb fund japin inozit dhe fosfat joorganik. P\u00ebrve\u00e7 fitaz\u00ebs, jan\u00eb p\u00ebrshkruar gjithashtu sakarofosforilaza, nukleotidpirifosfataza, glicerofosfataza dhe pi-rofosfataza. pH optimal i fosfatazave t\u00eb maltit \u00ebsht\u00eb n\u00eb nj\u00eb gam\u00eb relativisht t\u00eb ngusht\u00eb \u2014 nga 5 deri n\u00eb 5,5. Ato jan\u00eb ndjesh\u00ebm ndaj temperaturave t\u00eb larta n\u00eb m\u00ebnyra t\u00eb ndryshme. Intervali optimal i temperatur\u00ebs 40-50\u00b0\u0421 \u00ebsht\u00eb shum\u00eb af\u00ebr intervalit t\u00eb temperatur\u00ebs s\u00eb peptidazave (proteazave).<\/p>\n
Procesi i formimit t\u00eb enzimave ndikohet shum\u00eb nga oksigjeni \u2014 n\u00eb munges\u00eb t\u00eb tij, gruri thjesht nuk shp\u00ebrthehet, dhe drita \u2014 ajo shkat\u00ebrron disa enzima, ve\u00e7an\u00ebrisht diastaz\u00ebn, prandaj ambientet p\u00ebr maltim \u2014 maltoret \u2014 krijohen me qasje t\u00eb kufizuar nga drita.<\/p>\n
Para shekullit t\u00eb XIX, besohej se vet\u00ebm ai malt ishte i p\u00ebrshtatsh\u00ebm, n\u00eb t\u00eb cilin shp\u00ebrthimi nuk kishte ndodhur para shfaqjes s\u00eb gjetheve. N\u00eb shekullin e XIX u provua se maltimi, ku gjethet arriti nj\u00eb madh\u00ebsi relativisht t\u00eb madhe (malt i gjat\u00eb, gjermanisht: Langmalz), p\u00ebrmban sasi t\u00eb konsiderueshme diastazesh, p\u00ebrsa i p\u00ebrket maltimit t\u00eb zhvilluar n\u00eb temperatura sa m\u00eb t\u00eb ul\u00ebta t\u00eb mundshme.<\/p>\n
P\u00ebrve\u00e7 t\u00eb gjitha k\u00ebtyre, malti p\u00ebrdoret gjithashtu p\u00ebr t\u00eb b\u00ebr\u00eb at\u00eb q\u00eb quhet ekstrakti i maltit. Ekstrakti i maltit \u00ebsht\u00eb nj\u00eb grimcim ose dehidrim i l\u00ebngut t\u00eb avulluar nga grur\u00eb t\u00eb grimcuar t\u00eb ork\u00ebs, t\u00eb grurit, t\u00eb misrit, t\u00eb grurit dhe kulturave t\u00eb tjera drith\u00ebrash. L\u00ebngu avullohet n\u00eb nj\u00eb m\u00ebnyr\u00eb t\u00eb but\u00eb n\u00eb vakuum n\u00eb temperatuar nga 45 deri n\u00eb 60\u00b0\u0421 deri n\u00eb konsistenc\u00ebn e shurupit, qart\u00ebsohet, lirohet nga lidhjet e hidhura p\u00ebrmes ndarjes dhe centrifugimit. N\u00eb prodhimin e birr\u00ebs, ekstrakti i maltit p\u00ebrdoret mjaft rrall\u00eb, sepse nuk lejon eksperimentime me ndryshueshm\u00ebrin\u00eb e shijes dhe ngjyr\u00ebs.<\/p>\n
Variacioni arrihet shum\u00eb thjesht\u00eb. N\u00eb var\u00ebsi t\u00eb shkall\u00ebs s\u00eb that\u00ebsis\u00eb mund t\u00eb arrihet nj\u00eb malt i llojeve t\u00eb ndryshme \u2014 t\u00eb lehta, t\u00eb err\u00ebta, t\u00eb zeza. P\u00ebr t\u00eb arritur lloje t\u00eb err\u00ebta dhe sidomos karamelizuar, malti piqet. Sa m\u00eb shum\u00eb q\u00eb piqet malti, aq m\u00eb shum\u00eb sheqerna karamelizohen n\u00eb t\u00eb. Shija e karamelit n\u00eb birr\u00eb i jep malti me nj\u00eb karamel t\u00eb v\u00ebrtet\u00eb brenda: pas trajtimit me avull dhe tharjes, amidoni i pranish\u00ebm n\u00eb malt shnd\u00ebrrohet n\u00eb nj\u00eb mas\u00eb t\u00eb fort\u00eb karamelizuar. Kjo do t\u00eb sjell\u00eb nuancat karakteristike n\u00eb birr\u00eb \u2014 dhe n\u00eb t\u00eb nj\u00ebjt\u00ebn m\u00ebnyr\u00eb mund t\u00eb shtohet \"shija e djegur\" p\u00ebrmes maltit t\u00eb djegur praktikisht. Gjerman\u00ebt gjithashtu kan\u00eb \"birr\u00ebn e tymosur\" \u2014 rauchbier, ku gjat\u00eb p\u00ebrgatitjes p\u00ebrdoret malti i gjelb\u00ebr i tymosur n\u00eb zjarr: nxeht\u00ebsia dhe tymi nga karburanti q\u00eb digjet thajn\u00eb dhe nj\u00ebkoh\u00ebsisht tymosin grurin e shp\u00ebrthyer. Nd\u00ebrsa shija dhe aromat e birr\u00ebs s\u00eb ardhshme varen drejtp\u00ebrdrejt nga lloji i karburantit t\u00eb p\u00ebrdorur p\u00ebr tymosjen e maltit. N\u00eb brewery-n\u00eb \"Schlenkerla\" (e cila, p\u00ebr t\u00eb v\u00ebrtet\u00eb, \u00ebsht\u00eb m\u00eb shum\u00eb se 600 vje\u00e7are), p\u00ebr k\u00ebto q\u00ebllime p\u00ebrdoren drur\u00eb t\u00eb matur si buk\u00eb, p\u00ebrmes t\u00eb cilit ky lloj merr profilin e tij t\u00eb ve\u00e7ant\u00eb t\u00eb tymosur \u2014 mir\u00eb, p\u00ebrpjekjet e k\u00ebtyre birra t\u00eb Bavaris\u00eb jan\u00eb t\u00eb kuptueshme: \u00ebsht\u00eb e nevojshme t\u00eb k\u00ebrkosh disa variacione origjinale brenda kufijve t\u00eb ngusht\u00eb t\u00eb ligjit gjerman p\u00ebr past\u00ebrtin\u00eb e birr\u00ebs, megjithat\u00eb, p\u00ebr k\u00ebto dhe vet\u00ebm k\u00ebto \"kufij\" do t\u00eb flasim pasi t\u00eb diskutojm\u00eb t\u00eb gjith\u00eb p\u00ebrb\u00ebr\u00ebsit e birr\u00ebs.<\/p>\n
Duhen th\u00ebn\u00eb gjithashtu se nuk \u00ebsht\u00eb e mundur t\u00eb b\u00ebhet birr\u00eb vet\u00ebm nga llojet e err\u00ebta: gjat\u00eb pjekjes humbasin enzimet e nevojshme p\u00ebr karamelizimin e l\u00ebngut. Prandaj, \u00e7do rauchbier, i cilido qofshin ngjyrat m\u00eb t\u00eb err\u00ebta, do t\u00eb p\u00ebrmbaj\u00eb gjithashtu jo vet\u00ebm malt t\u00eb leht\u00eb.<\/p>\n
Pra, duke p\u00ebrdorur lloje t\u00eb ndryshme maltesh n\u00eb birr\u00eb, deri n\u00eb procesin e fermentimit, vjen nj\u00eb s\u00ebr\u00eb substancash t\u00eb ndryshme, m\u00eb t\u00eb r\u00ebnd\u00ebsishmet nga t\u00eb cilat jan\u00eb:<\/p>\n
\nSheqernat (sakaroz\u00eb, glukoz\u00eb, maltoz\u00eb)<\/li>\n Aminokishe dhe peptona<\/li>\n Acide yndyrore<\/li>\n Acidi fosforik (Always Coca-Cola! \u00c7ur m\u00eb, \u00e7ur!)<\/li>\n Produktet e oksidimit t\u00eb pap\u00ebrfunduar gjat\u00eb tharjes s\u00eb t\u00eb gjith\u00eb k\u00ebtij pasuri me p\u00ebrb\u00ebrje komplekse<\/li>\n<\/ul>\n\nMe sheqernat gjith\u00e7ka \u00ebsht\u00eb e qart\u00eb \u2014 ato jan\u00eb ushqimi i ardhsh\u00ebm p\u00ebr fermentet, si dhe shija e \u00ebmb\u00ebl e birr\u00ebs (pik\u00ebrisht ajo u balansua m\u00eb her\u00ebt me barishte, dhe m\u00eb pas \u2014 me lupul, duke shtuar hidh\u00ebsi), gjithashtu \u00ebsht\u00eb e qart\u00eb me produktet e djegies s\u00eb pap\u00ebrfunduar \u2014 ky \u00ebsht\u00eb nj\u00eb ngjyr\u00eb m\u00eb e err\u00ebt, shije dhe arom\u00eb t\u00eb tymosur dhe karamelizuar. Kam folur p\u00ebr r\u00ebnd\u00ebsin\u00eb e peptonave dhe shkumb\u00ebs \u2014 por nuk do t\u00eb lodhem duke e p\u00ebrs\u00ebritur k\u00ebt\u00eb. P\u00ebr acidet yndyrore ne do t\u00eb kthehemi p\u00ebrs\u00ebri, kur t\u00eb flasim p\u00ebr fermentet dhe shfaqjen e aromave frutore.<\/p>\n
Duke, duke p\u00ebr pepton\u00ebt, proteinat dhe vdekjen e qelizave - m\u00eb kujtohet nj\u00eb histori q\u00eb e lexova n\u00eb nj\u00eb nga grupet tematike. Ajo \u00ebsht\u00eb n\u00ebn spoiler p\u00ebr disa arsye.F\u00ebmij\u00ebt, grat\u00eb dhe ata t\u00eb ndjesh\u00ebm nuk duhet ta shikojn\u00eb!<\/b>Pik\u00ebrisht 10 vjet m\u00eb par\u00eb, nj\u00eb brewery interesante skoceze, BrewDog, lansoi nj\u00eb birr\u00eb t\u00eb jasht\u00ebzakonshme shum\u00eb t\u00eb fort\u00eb - deri n\u00eb 55%, q\u00eb p\u00ebr nj\u00eb periudh\u00eb t\u00eb gjat\u00eb ishte birra m\u00eb e fort\u00eb n\u00eb bot\u00eb. Nj\u00eb pjes\u00eb shum\u00eb e vog\u00ebl e k\u00ebsaj partie u paketua n\u00eb proteina (n\u00eb fakt b\u0415lok, jo bel\u041ek) dhe lloje t\u00eb tjera t\u00eb kafsh\u00ebve me qime. Nj\u00eb shishe e till\u00eb birre e quajtur The End of History, e cila kishte dizajn t\u00eb aplikuar me mjekra t\u00eb sh\u00ebndosha (thuhet se trupat u gjet\u00ebn n\u00eb rrug\u00eb), kushton rreth $750.Majat.<\/h4>\n
\nNj\u00eb tjet\u00ebr p\u00ebrb\u00ebr\u00ebs i domosdosh\u00ebm i birr\u00ebs jan\u00eb vet\u00eb majat. Po, cila \u00ebsht\u00eb alternativa tjet\u00ebr?<\/p>\n
Majat e birr\u00ebs jan\u00eb mikroorganizma q\u00eb realizojn\u00eb fermentimin. Nga ana tjet\u00ebr, fermentimi (angl. fermentation) \u00ebsht\u00eb nj\u00eb proces bio-kimik q\u00eb bazohet n\u00eb transformimin reduktues-oksidues t\u00eb p\u00ebrb\u00ebrjeve organike n\u00eb kushte anaerobe, dmth pa qasje n\u00eb oksigjen. Gjat\u00eb fermentimit, substrati - dhe n\u00eb rastin ton\u00eb sheqeri - oksidohet jo plot\u00ebsisht, k\u00ebshtu q\u00eb fermentimi \u00ebsht\u00eb energjikisht i paarritsh\u00ebm. Me lloje t\u00eb ndryshme fermentimi, fermentimi i nj\u00eb molekule glukoze jep nga 0.3 deri n\u00eb 3.5 molekula ATP (adenozin trifosfat), kurse frym\u00ebmarrja aerobike (dmth me konsumimin e oksigjenit) me oksidimin e plot\u00eb t\u00eb substratit ka nj\u00eb dalje prej 38 molekulash ATP. P\u00ebr shkak t\u00eb daljes s\u00eb ul\u00ebt energjike, mikroorganizmat fermentuese jan\u00eb t\u00eb detyruar t\u00eb p\u00ebrpunojn\u00eb nj\u00eb sasi t\u00eb madhe substrati. Dhe kjo natyrisht \u00ebsht\u00eb n\u00eb favorin ton\u00eb!<\/p>\n
P\u00ebrve\u00e7 fermentimit alkoolik, n\u00eb t\u00eb cilin mono- dhe disaharidet shnd\u00ebrrohen n\u00eb etanol dhe dioksid karboni, ekziston gjithashtu fermentimi acid laktik (rezultati kryesor - acidi laktik), fermentimi acid propionik (rezultati - acidi laktik dhe acidi acetik), fermentimi acid formik (acidi formik me variacione), fermentimi acid butirik (acidi butirik dhe acidi acetik) dhe fermentimi homoacetat (vet\u00ebm acidi acetik). Duhet t\u00eb themi se \u00ebsht\u00eb e v\u00ebshtir\u00eb t\u00eb imagjinohet se ndonj\u00eb adhurues birre do t\u00eb d\u00ebshironin ndonj\u00eb fermentim tjet\u00ebr p\u00ebrve\u00e7 fermentimit alkoolik - nuk mendoj se dikujt do t'i p\u00eblqente t\u00eb pinte nj\u00eb produkt me shije t\u00eb prishur ose me arom\u00eb djeg\u00ebs. Prandaj, \u00ebsht\u00eb b\u00ebr\u00eb nj\u00eb mbik\u00ebqyrje e kujdesshme n\u00eb raport me fermentimin e \u201ct\u00eb huajve\u201d, duke p\u00ebrfshir\u00eb past\u00ebrtin\u00eb e majave. <\/p>\n
Prodhimi i majave \u00ebsht\u00eb nj\u00eb industri gjigande: n\u00eb krijimin e stam\u00ebve t\u00eb majave t\u00eb birr\u00ebs me karakteristika t\u00eb ndryshme punojn\u00eb laborator\u00eb t\u00eb t\u00ebr\u00eb - t\u00eb pavarura ose t\u00eb ngritura pran\u00eb brewery-ve. Receta e majave shpesh \u00ebsht\u00eb nj\u00eb sekret, t\u00eb cilin brezi i birr\u00ebs e mbron me kujdes. D\u00ebgjohet se popujt e Europ\u00ebs s\u00eb Veriut kishin nj\u00eb tradit\u00eb p\u00ebr t\u00eb transmetuar nga brezi n\u00eb brez nj\u00eb mund\u00ebsi t\u00eb ve\u00e7ant\u00eb p\u00ebr prodhimin e birr\u00ebs. Pa p\u00ebrzierjen e nj\u00ebsis\u00eb s\u00eb pive me k\u00ebt\u00eb druri, birra nuk b\u00ebhej, k\u00ebshtu q\u00eb konsiderohej pothuajse magjike dhe ruheshin me kujdes. Sigurisht, p\u00ebr majat at\u00ebher\u00eb nuk dinin ndonj\u00ebher\u00eb dhe roli i v\u00ebrtet\u00eb i k\u00ebtij objekti nuk kuptohej, por ata e dinin vler\u00ebn e k\u00ebtij misteri.<\/p>\n
Por \u00e7do rregull ka p\u00ebrjashtime. P\u00ebr shembull:<\/p>\n
\nN\u00eb Belgjik\u00eb prodhojn\u00eb lambick - kjo \u00ebsht\u00eb birra q\u00eb fillon t\u00eb fermentohet vet\u00eb, p\u00ebr shkak t\u00eb mikroorganizmave q\u00eb hyjn\u00eb n\u00eb substrat nga ajri. Kjo konsiderohet se lambick i v\u00ebrtet\u00eb mund t\u00eb merret vet\u00ebm n\u00eb zona t\u00eb caktuara t\u00eb Belgjik\u00ebs, dhe \u00ebsht\u00eb e qart\u00eb se fermentimi atje \u00ebsht\u00eb aq i komplikuar dhe i p\u00ebrzier sa q\u00eb as djalli nuk e di. Megjithat\u00eb, n\u00eb t\u00eb v\u00ebrtet\u00eb: lambick \u00ebsht\u00eb p\u00ebr ata q\u00eb p\u00eblqejn\u00eb, dhe sakt\u00ebsisht nuk i p\u00ebrshtatet atyre q\u00eb mendojn\u00eb se birra nuk duhet acidifikuar.<\/li>\n Brewery amerikane Rogue Ales ka prodhuar nj\u00eb ale duke p\u00ebrdorur maja q\u00eb brezi i maj\u00ebs e rrit n\u00eb mjekr\u00ebn e tij.<\/li>\n Kolegu i tij australian nga brewery 7 Cent shkoi edhe m\u00eb tej dhe rriti majat e egra n\u00eb barkun e tij, dhe m\u00eb pas nxori birr\u00ebn n\u00eb baz\u00eb t\u00eb tyre.<\/li>\n \u041f\u043e\u043b\u044c\u0441\u043a\u0430\u044f \u043f\u0438\u0432\u043e\u0432\u0430\u0440\u043d\u044f The Order of Yoni \u043d\u0435\u0441\u043a\u043e\u043b\u044c\u043a\u043e \u043b\u0435\u0442 \u043d\u0430\u0437\u0430\u0434 \u0441\u0432\u0430\u0440\u0438\u043b\u0430 \u043f\u0438\u0432\u043e \u0438\u0437 \u0436\u0435\u043d\u0449\u0438\u043d. \u041d\u0443 \u043a\u0430\u043a \u0438\u0437 \u0436\u0435\u043d\u0449\u0438\u043d\u2026 \u0438\u0437 \u0434\u0440\u043e\u0436\u0436\u0435\u0439 \u0438\u0437 \u0436\u0435\u043d\u0449\u0438\u043d. \u0416\u0435\u043d\u0449\u0438\u043d\u044b \u043d\u0435 \u043f\u043e\u0441\u0442\u0440\u0430\u0434\u0430\u043b\u0438 \u0432\u043e\u043e\u0431\u0449\u0435\u2026 \u041d\u0443 \u043a\u043e\u0440\u043e\u0447\u0435 \u0442\u044b \u043f\u043e\u043d\u044f\u043b…<\/li>\n<\/ul>\n\nMajt\u00eb e birr\u00ebs gjat\u00eb procesit t\u00eb fermentimit jo vet\u00ebm q\u00eb han\u00eb sheqerna dhe prodhojn\u00eb at\u00eb q\u00eb duhet, por gjithashtu kryejn\u00eb nj\u00eb num\u00ebr t\u00eb madh procesesh t\u00eb tjera kimike. Ve\u00e7an\u00ebrisht, ndodhin procese eterifikimi \u2014 formimi i ester\u00ebve t\u00eb nd\u00ebrlikuar: \u00e7far\u00eb, alkooli \u00ebsht\u00eb aty, acidet yndyrore (e kujton maltin?) \u2014 gjithashtu, nga ato mund t\u00eb b\u00ebjm\u00eb shum\u00eb gj\u00ebra interesante! Kjo mund t\u00eb jet\u00eb edhe moll\u00eb jeshile (e pranishme n\u00eb disa lagere amerikane), edhe banane (tipike p\u00ebr birrat gjermane t\u00eb grurit), po ashtu edhe dardha dhe gjalp\u00eb. K\u00ebtu m\u00eb vjen n\u00eb mendje shkolla dhe ester\u00ebt e ndrysh\u00ebm, q\u00eb kishin nj\u00eb arom\u00eb t\u00eb till\u00eb sa ishte e v\u00ebshtir\u00eb t\u00eb p\u00ebrmendet. Por jo t\u00eb gjith\u00eb. A do t\u00eb dal\u00eb nj\u00eb pije me arom\u00eb frutash apo nj\u00eb arom\u00eb t\u00eb holl\u00eb t\u00eb p\u00ebrzierjes s\u00eb sivi\u00e7es dhe tret\u00ebsit \u2014 varet nga koncentrimi i ester\u00ebve t\u00eb nd\u00ebrlikuar, i cili, nga ana tjet\u00ebr \u2014 varet nga faktor\u00eb t\u00eb ndrysh\u00ebm: temperatura e fermentimit, ekstraktiviteti i mustit, stamti i majt\u00ebs, sasia e oksigjenit q\u00eb ka hyr\u00eb n\u00eb must. Do t\u00eb flasim rreth k\u00ebsaj kur t\u00eb arrijm\u00eb n\u00eb shqyrtimin e teknologjis\u00eb s\u00eb brewing. <\/p>\n
P\u00ebrndryshe, maja gjithashtu ndikon n\u00eb shije \u2014 p\u00ebr k\u00ebt\u00eb do t\u00eb kujtojm\u00eb kur t\u00eb flasim p\u00ebr hops.<\/p>\n
Tani, pasi u njoh\u00ebm me majat, mund t\u00eb njoftojm\u00eb p\u00ebr m\u00ebnyr\u00ebn e vetme t\u00eb sakt\u00eb t\u00eb ndarjes s\u00eb birr\u00ebs. Dhe jo, %username%, kjo nuk \u00ebsht\u00eb \"e leht\u00eb\" dhe \"e err\u00ebt\", pasi asnj\u00ebra nuk ekziston, ashtu si nuk ka 100% bjonde dhe 100% brun. Kjo \u00ebsht\u00eb \u2014 ndarja n\u00eb ale dhe lager.<\/p>\n
N\u00ebnkuptohet, fermentimi n\u00eb syt\u00eb e birratar\u00ebve \u00ebsht\u00eb i dy llojeve: fermentimi i sip\u00ebrm (majat ngjiten lart n\u00eb must) \u2014 k\u00ebshtu prodhohet ale, dhe fermentimi i posht\u00ebm (majat zbresin n\u00eb fund) \u2014 k\u00ebshtu p\u00ebrgatitet lager. E leht\u00eb p\u00ebr t'u mbajtur mend:<\/p>\n
\nAle \u2014> maja fermenton lart \u2014> temperatura e fermentimit \u00ebsht\u00eb e lart\u00eb (rreth +15 deri n\u00eb +24 \u00b0C) \u2014> temperatura e konsumit \u00ebsht\u00eb e lart\u00eb (nga +7 deri n\u00eb +16 \u00b0C).<\/li>\n Lager \u2014> maja punon posht\u00eb \u2014> temperatura e fermentimit \u00ebsht\u00eb e ul\u00ebt (rreth +7 deri n\u00eb +10 \u00b0C) \u2014> temperatura e konsumit \u00ebsht\u00eb e ul\u00ebt (nga +1 deri n\u00eb +7 \u00b0C).<\/li>\n<\/ul>\n\nAle \u00ebsht\u00eb lloji m\u00eb i vjet\u00ebr i birr\u00ebs, pik\u00ebrisht ajo q\u00eb prodhonin birratar\u00ebt e par\u00eb shum\u00eb shekuj m\u00eb par\u00eb. Tani p\u00ebr shumic\u00ebn e aleve karakterizohen: densitet m\u00eb i lart\u00eb, shije m\u00eb komplekse, shpesh arom\u00eb frutash dhe kryesisht ngjyr\u00eb m\u00eb e err\u00ebt (n\u00eb krahasim me lager\u00ebt). Nj\u00eb avantazh i r\u00ebnd\u00ebsish\u00ebm i aleve \u00ebsht\u00eb prodhimi relativisht i thjesht\u00eb dhe me \u00e7mime t\u00eb ul\u00ebta, q\u00eb nuk k\u00ebrkon pajisje frigoriferike shtes\u00eb, si n\u00eb rastin e lager\u00ebve, prandaj t\u00eb gjith\u00eb birratar\u00ebt craft mund t\u00eb ofrojn\u00eb nj\u00eb ale t\u00eb till\u00eb ose at\u00eb.<\/p>\n
Lager erdhi m\u00eb von\u00eb: prodhimi i tij m\u00eb t\u00eb pakt\u00ebn t\u00eb pranueshme filloi t\u00eb m\u00ebsohet vet\u00ebm n\u00eb shekullin e XV, dhe vet\u00ebm n\u00eb gjysm\u00ebn e dyt\u00eb t\u00eb shekullit XIX filloi t\u00eb marr\u00eb p\u00ebrmasa serioze. Lager\u00ebt modern\u00eb dallohen nga shija dhe aroma m\u00eb t\u00eb qarta dhe shpesh m\u00eb hmelore, si dhe, si rregull, nga ngjyra e leht\u00eb (ndon\u00ebse, ka edhe lager\u00eb t\u00eb err\u00ebt) dhe nj\u00eb vler\u00eb t\u00eb ul\u00ebt t\u00eb fort\u00ebsis\u00eb. Dallimi themelor nga ale: n\u00eb faz\u00ebn e fundit t\u00eb prodhimit, lageri kalon n\u00eb en\u00eb speciale dhe pjeket atje p\u00ebr disa jav\u00eb ose madje muaj n\u00ebn temperatura af\u00ebr zero \u2014 ky proces quhet lagerizimi. Llojet e lagerit ruhen m\u00eb gjat\u00eb. Fal\u00eb leht\u00ebsis\u00eb n\u00eb mbajtjen e stabilitetit t\u00eb cil\u00ebsis\u00eb dhe q\u00ebndrueshm\u00ebris\u00eb s\u00eb gjat\u00eb, lager \u00ebsht\u00eb lloji m\u00eb popullor i birr\u00ebs n\u00eb bot\u00eb: pothuajse t\u00eb gjith\u00eb fabrikat e m\u00ebdha t\u00eb birr\u00ebs prodhojn\u00eb lager\u00eb. Megjithat\u00eb, pasi prodhimi k\u00ebrkon nj\u00eb p\u00ebrmir\u00ebsim t\u00eb procesit (kujtojm\u00eb p\u00ebr lagerizimin), si dhe nevoj\u00ebn p\u00ebr maja t\u00eb ve\u00e7anta rezistente ndaj t\u00eb ftohtit \u2014 prandaj pranimi i lager\u00ebve origjinal\u00eb (pik\u00ebrisht origjinal\u00eb, e jo t\u00eb ribranduara) n\u00eb list\u00ebn e llojeve t\u00eb ofruara n\u00eb ndonj\u00eb birrari craft \u2014 \u00ebsht\u00eb nj\u00eb shenj\u00eb e statusit dhe p\u00ebrvoj\u00ebs s\u00eb birratar\u00ebve.<\/p>\n
Shum\u00eb (dhe un\u00eb gjithashtu) mendojn\u00eb se ale jan\u00eb birr\u00eb m\u00eb \"t\u00eb sakt\u00eb\" n\u00eb krahasim me lager\u00ebt. Ale jan\u00eb m\u00eb t\u00eb nd\u00ebrlikuar nga pik\u00ebpamja e aromave dhe shijeve, ato jan\u00eb shpesh m\u00eb t\u00eb pasura dhe m\u00eb t\u00eb ndryshme. Nd\u00ebrkoh\u00eb, lager\u00ebt jan\u00eb m\u00eb t\u00eb leht\u00eb p\u00ebr t'u perceptuar, ato shpesh jan\u00eb m\u00eb freskuese dhe mesatarisht m\u00eb pak t\u00eb forta. Lageri ndryshon nga ale gjithashtu nga fakti se n\u00eb t\u00eb mungojn\u00eb shijet dhe aromat e qarta t\u00eb majave, t\u00eb cilat jan\u00eb t\u00eb r\u00ebnd\u00ebsishme, p\u00ebr her\u00eb pas here \u2014 t\u00eb domosdoshme p\u00ebr ale.<\/p>\n
Pra, ja ku e arrit\u00ebm. E drejt\u00eb? Jo, e gabuar \u2014 ekzistojn\u00eb variante kur birra p\u00ebrb\u00ebn nj\u00eb hibrid t\u00eb lagerit dhe ale. P\u00ebr shembull, k\u00f6lsch gjermane \u2014 kjo \u00ebsht\u00eb birr\u00eb e fermentimit t\u00eb sip\u00ebrm (dmth ale) q\u00eb pjeket n\u00ebn temperatura t\u00eb ul\u00ebta (si lager). Si rezultat i nj\u00eb skeme hibride t\u00eb prodhimit, pija ka karakteristika t\u00eb t\u00eb dy llojeve t\u00eb birr\u00ebs: qart\u00ebsi, leht\u00ebsis\u00eb dhe freskis\u00eb p\u00ebrzihen me nota frutash t\u00eb padukshme n\u00eb shije dhe nj\u00eb \u00ebmb\u00eblsir\u00eb t\u00eb shpejt\u00eb, por t\u00eb k\u00ebndshme. E nj\u00eb kapel\u00eb hmelit n\u00eb fund.<\/p>\n
N\u00eb t\u00eb v\u00ebrtet\u00eb, n\u00ebse ti, %username%, papritur ke filluar t\u00eb kuptosh klasifikimin e birr\u00ebs, ja nj\u00eb p\u00ebrmbledhje p\u00ebr ty:
Por gjith\u00e7ka do t\u00eb ndodh\u00eb m\u00eb von\u00eb, p\u00ebr tani na mbetet t\u00eb p\u00ebrmendim disa komponent\u00eb t\u00eb tjer\u00eb t\u00eb panevojsh\u00ebm t\u00eb birr\u00ebs.<\/p>\n
P\u00ebr k\u00ebt\u00eb \u2014 n\u00eb pjes\u00ebn tjet\u00ebr.
\u041f\u0440\u0438\u0432\u0435\u0442, %username%. \u0415\u0441\u043b\u0438 \u0443 \u0442\u0435\u0431\u044f \u043f\u0440\u044f\u043c\u043e \u0441\u0435\u0439\u0447\u0430\u0441 \u0432\u043e\u0437\u043d\u0438\u043a \u0432\u043e\u043f\u0440\u043e\u0441: \u00ab\u042d\u0439, \u0447\u0442\u043e \u0437\u043d\u0430\u0447\u0438\u0442 \u0447\u0430\u0441\u0442\u044c 2 \u2014 \u0430 \u0433\u0434\u0435 \u043f\u0435\u0440\u0432\u0430\u044f?!\u00bb \u2014 \u0441\u0440\u043e\u0447\u043d\u043e \u0438\u0434\u0442\u0438 \u0441\u044e\u0434\u0430. \u041d\u0443 \u0430 \u0434\u043b\u044f \u0442\u0435\u0445, \u043a\u0442\u043e \u0443\u0436\u0435 \u0437\u043d\u0430\u043a\u043e\u043c \u0441 \u043f\u0435\u0440\u0432\u043e\u0439 \u0447\u0430\u0441\u0442\u044c\u044e \u2014 \u043f\u0435\u0440\u0435\u0445\u043e\u0434\u0438\u043c \u043d\u0435\u043f\u043e\u0441\u0440\u0435\u0434\u0441\u0442\u0432\u0435\u043d\u043d\u043e \u043a \u0434\u0435\u043b\u0443. \u0414\u0430, \u0438 \u044f \u0437\u043d\u0430\u044e, \u0447\u0442\u043e \u0434\u043b\u044f \u043c\u043d\u043e\u0433\u0438\u0445 \u043f\u044f\u0442\u043d\u0438\u0446\u0430 \u0442\u043e\u043b\u044c\u043a\u043e \u043d\u0430\u0447\u0430\u043b\u0430\u0441\u044c \u2014 \u043d\u0443 \u0432\u043e\u0442 \u0438 \u043f\u043e\u0432\u043e\u0434 \u043f\u043e\u0434\u0433\u043e\u0442\u043e\u0432\u0438\u0442\u044c\u0441\u044f \u043a \u0432\u0435\u0447\u0435\u0440\u0443. […]<\/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-novosti-interneta"],"aioseo_notices":[],"aioseo_head":"\n\t\t\n\t
![\"P\u00ebr](\"\/wp-content\/uploads\/2019\/05\/3d6d10f43fc5dcfd3dcf66e1566879ed.jpeg\")