Molo %igama lomsebenzisi.
Ukuba unombuzo ngoku: "Heyi, lithetha ukuthini icandelo lesi-2 - iphi eyokuqala?!" - hamba ngokungxamisekileyo .
Ewe, kwabo sele beqhelene nenxalenye yokuqala, masiqonde ngqo kwinqanaba.
Ewe, kwaye ndiyazi ukuba kwabaninzi, uLwesihlanu uqalile-ke, nasi isizathu sokulungela ukuhlwa.
Yiya.
Kwasekuqaleni, ndiza kukuxelela malunga nohambo olunzima lwebhiya e-Iceland.
Ukuvalwa kwe-Iceland kwafika nangaphambi koko kunase-United States - ngo-1915. Nangona kunjalo, le meko ayizange ihlale ixesha elide, kuba ekuphenduleni kwakukho izithintelo eziqinileyo, njengoko zithetha ngoku: iSpain, ilahlekelwe yimarike yewayini yase-Icelandic, yayeka ukuthenga intlanzi e-Iceland ngokuphendula. Bakwazi ukunyamezela oku iminyaka emithandathu kuphela, kwaye ukususela ngo-1921, iwayini yayingabandakanywa kuluhlu lweemveliso ezingavumelekanga e-Iceland. Akukho bhiya, nangona kunjalo.
Kwathatha i-diehard Icelanders enye iminyaka eyi-14 ukuba baphinde bafumane ilungelo lokusela utywala obunxilisayo: ngo-1935 unokusela iwayini, i-rum, i-whisky kunye nayo yonke enye into, kodwa ibhiya yayinokuselwa kuphela ingabi namandla kune-2,25%. Ubunkokheli belizwe ke bakholelwa ukuba utywala obuqhelekileyo bunegalelo ekukhuleni koburheletyo, kuba kwakufikeleleka ngakumbi kunotywala obunamandla (kakuhle, ewe, kunjalo).
Abantu base-Iceland bafumene isisombululo esilula kwaye esicacileyo, esenze ukuba ndibe novelwano ngakumbi kunasemva kobuNtshatsheli baseYurophu ngo-2016: abantu bavele bahlambulule ibhiya esemthethweni ngotywala obunamandla obusemthethweni. Kakade ke, urhulumente uhlala edibana nabemi bakhe phakathi, kwaye yiyo loo nto ngo-1985, i-teetotaler eqinile kunye noMphathiswa wamaLungelo oLuntu (onjani ukuhlekisa!)
Ukusetyenziswa kwebhiya e-Iceland ekugqibeleni kwavunyelwa kuphela ngo-Matshi 1, 1989, iminyaka eyi-74 emva kokuvalwa. Kwaye kuyacaca ukuba ukususela ngoko, ngo-Matshi 1 nguSuku lweBeer e-Iceland: iithaveni zivuliwe kude kube kusasa, kwaye abantu basekhaya bakhumbula indlela ababelinde ngayo iikota ezintathu zekhulu ukubuya kwesiselo sabo esithandayo. Ngendlela, unokongeza lo mhla kwikhalenda yakho, xa kunengqiqo ukutsiba iglasi yegwebu.
Kwinxalenye elandelayo, njengebali elinomdla, ndicinga ukuba ndiza kubhala into malunga neGuinness ...
Kodwa makhe sibuyele apho besiyeke khona, oko kukuthi, izithako zebhiya.
Ityuwa.
IMalt licandelo lesibini eliphambili lebhiya emva kwamanzi. Kwaye hayi ibhiya kuphela - i-malt isebenza njengesiseko sokuveliswa kweziselo ezininzi ezivundiweyo - kubandakanya i-kvass, i-kulagi, i-makhsym, kunye ne-whisky. Yimalt ebonelela ngokutya kwegwele, kwaye ke ngoko imisela zombini amandla kunye neempawu zokungcamla. Ubusi, i-grainy, i-biscuit, i-nutty, itshokolethi, ikofu, i-caramel, isonka - zonke ezi ncasa zibonakala zingabonakali kwi-chemistry (engcono okanye embi) - kodwa ngenxa ye-malt. Ngaphezu koko: akukho mdidiyeli wotywala ophilileyo unokongeza into eyongezelelweyo enokufumaneka. Uza kubona kamva ukuba ayipheleli nje ngeencasa onokuzifumana kwimalt.
IMalt lukhozo oluhlume kancinci: irhasi, irayi, ingqolowa okanye ihabile. Kusetyenziswa imalt yerhasi rhoqo, ukuba usela ibhiya yengqolowa, ngoko yazi: i-malt yengqolowa kuyo ixutywe nje kwi-malt yebhali. Ngokunjalo, ioat malt isetyenziswa kwimalt yebhali;
Kukho iintlobo ezimbini ze-malt: isiseko - inika i-wort eninzi yeswekile ukwenzela ukuvutshelwa okuqhubekayo, kodwa ayichaphazeli incasa kakhulu, kwaye ikhethekileyo - ihlwempuzekile kwiswekile evuthayo, kodwa inika ibhiya incasa ecacileyo. Inxalenye ebalulekileyo yeebhiya eziveliswa ngobuninzi ziveliswa kusetyenziswa iimalt ezininzi ezisisiseko.
Izinto eziziinkozo ezicetywa ukwenziwa zifuna ukusetyenzwa kwangaphambili, nto leyo ebandakanya ukuyijika ibe yimalt ephisa. Le nkqubo iquka ukuntshula kweenkozo, ukuzomisa nokususa izihluma. Ukulungiswa okongeziweyo kwe-malt kunokwenziwa zombini kwindawo yokuthengisa utywala nakwishishini elahlukileyo (isityalo se-malt).
Inkqubo yokuvelisa imalt yahlulwe ngokufunxwa nokuntshula kwembewu. Ngexesha lokuntshula, utshintsho lweekhemikhali lwenzeka kwaye iikhemikhali ezintsha zenziwe. Kwaye indima ephambili kule nto idlalwe ngama-enzymes ahlukeneyo, apho kukho ezininzi kwi-malt ehlumayo. Siza kujonga ezinye zazo ngoku. Lungisa, %username%, sele izakubetha ingqondo yakho.
Ke, sinemalt esele ihlumile. Masiqale ukucola - oku kulungisa i-wort evela kwi-malt. Imalt iyatyunyuzwa, ixutywe namanzi ashushu, kwaye i-mash (umxube wemveliso yengqolowa etyumkileyo) iyafudumala ngokuthe ngcembe. Ukunyuka kancinci kweqondo lobushushu kuyafuneka kuba ii-enzyme zemalt zisebenza ngokwahlukileyo kumaqondo obushushu ahlukeneyo. Ukunqumama kobushushu kuchaphazela incasa, amandla, ugwebu kunye nokuxinana kwebhiya enesiphumo. Kwaye kwizigaba ezahlukeneyo ii-enzymes ezahlukeneyo ziyasebenza.
Ukuqhekeka kwe-hydrolytic yestatshi (i-amylolysis) ngexesha lokuxutywa kubangelwa yi-malt amyloses. Ukongeza kuzo, i-malt iqulethe ii-enzymes ezininzi ezivela kumaqela e-amyloglucosidases kunye nokudluliselwa, ezihlasela ezinye iimveliso zokuqhekeka kwesitatshi, kodwa ngokomlinganiselo wobungakanani zibaluleke kakhulu kuphela ngexesha lokuxutywa.
Xa kuculwa, i-substrate yendalo sisitatshi esiqulethwe kwimalt. Njengazo naziphi na isitashi sendalo, akusiyo ikhemikhali enye, kodwa umxube oqulethe, kuxhomekeke kwimvelaphi, ukusuka kwi-20 ukuya kwi-25% ye-amylose kunye ne-75-80% ye-amylopectin.
I-molecule ye-amylose yenza amakhonkco amade, angenawo amasebe, adibeneyo adibeneyo aquka i-molecule ye-Ξ±-glucose edityaniswe ngokudibeneyo ngamabhondi e-glucosidic kwindawo ye-Ξ±-1,4. Inani leemolekyuli ze-glucose liyahluka kwaye livela kwi-60 ukuya kwi-600. I-Amylose i-soluble emanzini kwaye, phantsi kwesenzo se-malt Ξ²-amylase, i-hydrolyzed ngokupheleleyo kwi-maltose.
Imolekyuli ye-amylopectin iqukethe amatyathanga amafutshane amasebe. Ukongeza kwiibhondi kwindawo ye-Ξ±-1,4, iibhondi ze-Ξ±-1,6 nazo zifumaneka kwiindawo ezinamagatsha. Kukho malunga ne-3000 yeeyunithi ze-glucose kwi-molecule - i-amylopectin inkulu kakhulu kune-amylose. I-Amylopectin ayinyibiliki emanzini ngaphandle kokufudumeza, yenza intlama.
IMalt ineeamylase ezimbini. Enye yazo ibangela ukusabela apho isitashi siqhekeka ngokukhawuleza sibe yi-dextrins, kodwa i-maltose encinci yenziwa - le amylase ibizwa ngokuba yi-dextrinating okanye i-Ξ±-amylase (Ξ±-1,4-glucan-4-glucanohydrolase). Ngaphantsi kwesenzo se-amylase yesibini, inani elikhulu le-maltose lenziwe - le saccharifying amylase okanye i-Ξ²-amylase (Ξ²-1,4-glucan maltohydrolase).
I-Dextrinating Ξ±-amylase yinxalenye eqhelekileyo ye-malt. I-Ξ±-Amylase ivuliwe ngexesha le-malting. I-catalyzes cleavage of Ξ±-1,4 glucosidic bonds of the molecules of both components components, oko kukuthi, i-amylose kunye ne-amylopectin, ngelixa kuphela iibhondi ze-terminal ziphulwa ngokungalingani ngaphakathi. I-Liquefaction kunye ne-dextrinization yenzeke, ibonakaliswe ngokukhawuleza kwi-viscosity yesisombululo (i-mash liquefaction). Kwiindawo zendalo, oko kukuthi kwi-malt extracts kunye ne-mashes, i-Ξ±-amylase ineqondo lokushisa eliphezulu le-70 Β° C kwaye ayisebenzi kwi-80 Β° C. Ummandla we-pH ofanelekileyo uphakathi kwe-5 kunye ne-6 kunye nobuninzi obucacileyo kwi-curve ye-pH. I-Ξ±-Amylase inomdla kakhulu kwi-asidi eyongeziweyo (i-acid-labile): ayisebenzi nge-oxidation kwi-pH 3 kwi-0 Β° C okanye kwi-pH 4,2-4,3 kwi-20 Β° C.
I-saccharifying Ξ²-amylase ifumaneka kwibhali kwaye umthamo wayo uyanda kakhulu ngexesha le-malting (ukuhluma). I-Ξ²-Amylase inamandla aphezulu okwenza ukuqhekeka kwesitatshi kwimaltose. Ayinyibilikisi isitatshi semveli esinganyibilikiyo okanye intlama yestatshi. Ukususela kwiintambo ze-amylase ezingenamasebe, i-Ξ²-amylase iqhekeza i-secondary Ξ±-1,4 iibhondi ze-glucosidic, eziphuma kwiindawo ezinganciphisi (ezingekho i-aldehyde) eziphelweni zamatyathanga. I-Maltose ngokuthe ngcembe yahlula imolekyuli enye ngexesha ukusuka kumatyathanga ngamnye. I-Amylopectin cleavage nayo iyenzeka, kodwa i-enzyme ihlasela i-molecule ye-amylopectin ye-branched ngaxeshanye kumatyathanga amaninzi esithuba, oko kukuthi kwiindawo ze-branching apho i-Ξ±-1,6 ibhondi ikhona, ngaphambi kokuba i-cleavage iyeke. Ubushushu obuphezulu be-Ξ²-amylase kwi-malt extracts kunye ne-mashes yi-60-65 Β° C; ayisebenzi kuma-75Β°C. Indawo ye-pH efanelekileyo yi-4,5-5, ngokwezinye iinkcukacha - 4,65 kwi-40-50 Β° C kunye nobuninzi obuthambileyo kwi-curve ye-pH.
Iyonke, i-amylases idla ngokubizwa ngokuba yi-diastase; ezi enzymes zifumaneka kwiintlobo eziqhelekileyo ze-malt kunye ne-diastatic malt ekhethekileyo, engumxube wendalo we-Ξ±- kunye ne-Ξ²-amylase, apho i-Ξ²-amylase i-quantitatively overdominately over Ξ±-amylase. Ngesenzo saxeshanye zombini i-amylases, i-hydrolysis ye-starch inzulu kakhulu kunesenzo esizimeleyo somntu ngamnye, kwaye i-75-80% ye-maltose ifunyenwe.
Umahluko kwiqondo lokushisa eliphezulu le-Ξ±- kunye ne-Ξ²-amylase lisetyenziselwa ukulawula ukusebenzisana kwee-enzymes zombini ngokukhetha ukushisa okuchanekileyo ukuxhasa umsebenzi we-enzyme enye kwingozi kwenye.
Ukongeza kokuqhekeka kwesitashi, ukuqhekeka kweeproteni nako kubaluleke kakhulu. Le nkqubo - iproteolysis - i-catalyzed ngexesha lokuxutywa ngama-enzymes kwiqela le-peptidases okanye i-proteases (i-peptide hydrolases), eyenza i-hydrolyze peptide bonds -CO-NH-. Ziyahlulahlulwe zibe yi-endopeptidases okanye iproteinase (i-peptide hydrolases) kunye ne-exopeptidases okanye i-peptidases (i-dipeptide hydrolases). Kwi-mash, i-substrates yintsalela yeprotheyini yebhali, oko kukuthi i-leukosin, i-edestin, i-hordein kunye ne-glutelin, iguqulwe ngokuyinxenye ngexesha le-malting (umzekelo, i-coagulated ngexesha lokumisa) kunye neemveliso zokuqhekeka kwazo, oko kukuthi, i-albumoses, i-peptones kunye ne-polypeptides.
Ibhali kunye ne-malt ziqulethe i-enzyme enye evela kwiqela le-endopeptidases (proteinases) kunye ubuncinane nee-exopeptidases (peptidases) ezimbini. Isiphumo sabo se-hydrolyzing siyahambelana. Ngokweempawu zabo, i-barley kunye ne-malt proteinases yi-enzymes yohlobo lwe-papain, exhaphake kakhulu kwizityalo. Elona qondo lobushushu liphakathi kwe-50-60 Β° C, i-pH efanelekileyo isuka kwi-4,6 ukuya kwi-4,9 ngokuxhomekeke kwi-substrate. Iproteinase izinzile kubushushu obuphezulu kwaye ngoko ke yohlukile kwiipeptidases. Eyona nto izinzile kummandla we-isoelectric, oko kukuthi kwi-pH ukusuka kwi-4,4 ukuya kwi-4,6. Umsebenzi we-enzyme kwindawo enamanzi iyancipha emva kweyure nje eli-1 kwi-30 Β° C; kwi-70 Β° C emva kweyure ye-1 itshatyalaliswe ngokupheleleyo.
I-Hydrolysis eyenziwa yi-malt proteinase yenzeka ngokuthe ngcembe. Iimveliso ezininzi eziphakathi ziye zahlukaniswa phakathi kweeprotheni kunye neepolypeptides, ezona zibalulekileyo ziqhekeza zepeptide - i-peptones, ebizwa ngokuba yi-proteases, i-albumoses, njl. Ezi ziimveliso eziphezulu ze-colloidal cleavage ezineempawu eziqhelekileyo zeeprotheni. Iipeptones azijiki xa zibilisiwe. Izisombululo zinomgangatho osebenzayo, zi-viscous kwaye, xa zishukunyiswa, zenza lula i-foam - oku kubaluleke kakhulu ekutshiseni!
Inqanaba lokugqibela lokuqhekeka kweprotheyini eyenziwe yi-malt proteinase ziipolypeptides. Ziyinxenye kuphela yezinto eziphezulu ze-molekyuli ezineempawu ze-colloidal. Ngokuqhelekileyo, iipolypeptides zenza izisombululo zemolekyuli ezisasazeka ngokulula. Njengomthetho, abaphenduli njengeeprotheyini kwaye azinyanyiswa yi-tannin. Iipolypeptides zii-substrates ze-peptidases, ezincedisa isenzo seproteinase.
I-peptidase complex imelwe kwi-malt ngama-enzymes amabini, kodwa ubukho babanye bunokwenzeka. Iipeptidase zenza ukucandeka kweentsalela ze-amino acid kwiipeptides, kuqala zivelisa iipeptides kwaye ekugqibeleni zivelisa ii-amino acids. I-Peptidases ibonakaliswe ngokucaciswa kwe-substrate. Phakathi kwazo kukho i-dipeptidases, eyenza i-hydrolyze dipeptides kuphela, kunye ne-polypeptidases, eyenza i-peptide ephezulu i-hydrolyze equlethe ubuncinane i-amino acids ezintathu kwi-molecule nganye. Iqela le-peptidases lihlula phakathi kwe-aminopolypeptidases, umsebenzi wayo ugqitywa kubukho beqela le-amino lamahhala, kunye ne-carboxypeptidases, efuna ubukho beqela le-carboxyl yamahhala. Zonke iipeptidase zemalt zine-pH efanelekileyo kwindawo ene-alkaline kancinane phakathi kwe-pH 7 kunye ne-8 kunye neqondo lobushushu elimalunga nama-40Β°C. Kwi-pH ye-6, apho i-proteolysis ivela kwi-barley ehlumayo, umsebenzi we-peptidases uchazwa, ngelixa i-pH 4,5-5,0 (i-protein ephezulu) i-peptidases ingasebenzi. Kwizisombululo zamanzi, umsebenzi we-peptidases uyancipha kakade kwi-50 Β° C, i-peptidases ingasebenzi ngokukhawuleza.
Xa mashing, ukubaluleka okukhulu kuncanyathiselwe kwii-enzymes ezenza i-hydrolysis ye-phosphoric acid esters, kunye ne-phospholipids yeembrane zeseli. Ukupheliswa kwe-asidi ye-phosphoric kubaluleke kakhulu ngokobuchwephesha ngenxa yesiphumo sayo esithe ngqo kwi-asidi kunye nenkqubo yokuphazamisa ye-intermediates kunye nebhiya, kunye ne-fatty acids ezenziwe kwi-phospholipids zenza ii-ester ngexesha lokuvundiswa, ezivelisa amavumba ahlukeneyo. I-substrate yendalo ye-malt phosphoesterases yi-esters ye-phosphoric acid, apho i-phytin ibaluleke kakhulu kwi-malt. Ingumxube we-crystalline kunye ne-magnesium ityuwa ye-phytic acid, eyi-hexaphosphoric ester ye-inositol. Kwi-phosphatides, i-phosphorus iboshwe njenge-ester kwi-glycerol, ngelixa i-nucleotides iqulethe i-ribose phosphorus ester eboshwe kwisiseko se-pyrimidine okanye se-purine.
Eyona malt phosphoesterase ibalulekileyo yiphytase (mesoinositol hexaphosphate phosphohydrolase). Ukhuthele kakhulu. I-Phytase isusa ngokuthe ngcembe i-phosphoric acid kwi-phytin. Oku kuvelisa i-phosphorus esters eyahlukeneyo ye-inositol, ekugqibeleni ivelisa i-inositol kunye ne-inorganic phosphate. Ukongeza kwi-phytase, i-sugar phosphorylase, i-nucleotide pyrophosphatase, i-glycerophosphatase kunye ne-pyrophosphatase nayo ichazwe. Eyona pH ye-malt phosphatases ikuluhlu oluncinci kakhulu - ukusuka kwi-5 ukuya kwi-5,5. Banovelwano kubushushu obuphezulu ngeendlela ezahlukeneyo. Uluhlu oluphezulu lweqondo lokushisa lwe-40-50 Β° C lusondele kakhulu kwiqondo lokushisa le-peptidases (iiproteases).
Inkqubo yokwenziwa kwe-enzyme iphenjelelwa kakhulu yioksijini - ukuba kukho ukungabikho kwayo, ingqolowa ayihlumi nje, kwaye ukukhanya - kutshabalalisa ezinye ii-enzymes, ngokukodwa i-diastase, kwaye ngoko ke amagumbi okuhlamba - i-malthouses - ihlelwe ngokufikelela okuncinci. ekukhanyeni.
Kuze kube ngenkulungwane ye-19, kwakukholelwa ukuba kuphela i-malt enjalo ifanelekile, ukuhluma okungazange kwenzeke ngaphambi kokubonakala kwegqabi. Ngenkulungwane ye-19, kwangqinwa ukuba i-malt apho i-leaflet ifikelele kubukhulu obukhulu (i-malt ende, i-German Langmalz) iqulethe ixabiso elikhulu kakhulu le-diastase, ukuba kuphela i-malting yenziwa kwiqondo lobushushu elisezantsi.
Phakathi kwezinye izinto, i-malt iphinda isetyenziswe ekwenzeni into ebizwa ngokuba yi-malt extract. Isicatshulwa seMalt yiwort, ijiyile okanye iphelelwe ngamanzi ngenxa yokuba ngumphunga, yenziwe ngeenkozo ezityumkileyo zerhasi, irye, umbona, ingqolowa, kunye nezinye iisiriyeli. I-wort ikhutshwe ngobumnene kwi-vacuum kwiqondo lokushisa lama-45 ukuya kwi-60 Β° C ukuya kuhambelana nesiraphu, icaciswe, kwaye ikhululwe kwiikhompawundi zokubopha ngokuhlukana kunye ne-centrifugation. Kwimveliso yebhiya, isicatshulwa semalt sisetyenziswa kunqabile, kuba ayikuvumeli ukuzama iintlobo ezahlukeneyo zencasa kunye nemibala.
Kwaye ukufumana ezahlukeneyo kulula kakhulu. Ngokuxhomekeke kwiqondo lokumisa, unokufumana iintlobo ezahlukeneyo ze-malt - ukukhanya, kumnyama, kumnyama. Ukuze kufunyanwe iintlobo ezimnyama kwaye ingakumbi i-caramel, i-malt yosiwe. Okukhona i-malt igcadiswa, kokukhona iswekile igcwala i-caramelize kuyo. Incasa yecaramel yebhiya ivela kwi-malt ene-caramel yokwenyani ngaphakathi: emva kokutshisa kunye nokomisa, isitashi esiqulethwe kwi-malt sijika sibe bubunzima obuqinileyo becaramelized. Yiyo le nto iya kongeza amanqaku eempawu kwibhiya - kwaye ngendlela efanayo unokongeza "incasa etshisiweyo" ngoncedo lwemalt eyosiweyo. Kwaye amaJamani ane "beer eqhumayo" - i-rauchbier, ekulungiseleleni i-malt eluhlaza eqhuma phezu komlilo isetyenzisiweyo: ubushushu kunye nomsi ovela kwi-fuel evuthayo yomile kwaye kwangaxeshanye umsi wengqolowa ehlumayo. Ngaphezu koko, incasa kunye nevumba lebhiya yexesha elizayo ixhomekeke ngokuthe ngqo kumafutha asetyenziselwa ukutshaya le malt. Kwi-Schlenkerla brewery (leyo, ngendlela, ineminyaka engaphezu kwama-600 ubudala), iinkuni ze-beech ezivuthiweyo zisetyenziselwa ezi njongo, ngenxa yokuba olu didi lufumana iphrofayili ethile yokutshaya - kakuhle, iinzame zala ma-brewers aseBavaria ziyaqondakala: Kuyimfuneko ukukhangela ezinye iindidi zantlandlolo ngaphakathi kwesakhelo esimxinwa Umthetho waseJamani malunga nokucoceka kwebhiya, nangona kunjalo, siya kuthetha ngezi kwaye kungekuphela nje ezi "zikhokelo" emva kokuba sixoxe ngazo zonke izithako zebhiya.
Kufuneka kwakhona kuthiwe ukuba akunakwenzeka ukuphuza ibhiya kwiintlobo ezimnyama kuphela: ngexesha lokugaya, i-enzymes efunekayo kwi-saccharification ye-wort ilahlekile. kwaye ke ngoko nayiphi na, neyona rauchbier imnyama iya kuba nemalt ekhanyayo nayo.
Lilonke, xa usebenzisa iintlobo ezahlukeneyo zemalt, uluhlu olupheleleyo lwezinto ezahlukeneyo sele lunikezelwe kwibhiya ngaphambi kwenkqubo yokuvundiswa, ezona zibalulekileyo kuzo zezi:
- Iswekile (isucrose, iswekile, imaltose)
- Amino acids kunye neepeptones
- Amafutha acety
- I-Phosphoric acid (Soloko i-Coca-Cola! Ndikhumbule, ndikhumbule!)
- Iimveliso ze-oxidation engaphelelanga ngexesha lokumisa bonke ubutyebi obungasentla kunye nokwakheka okuyinkimbinkimbi
Yonke into icacile kunye noshukela - oku kukutya kwexesha elizayo kwegwele, kunye nencasa yebhiya emnandi (yayiyiyo le nto yayilinganiswe ngaphambili kunye nemifuno, kwaye kamva kunye ne-hops, yongeza ubukrakra), yonke into icacile kunye neemveliso ezingaphelelanga. ukutsha - lo ngumbala omnyama, umsi kunye nencasa yecaramel kunye nevumba. Ndithethe ngokubaluleka kweepeptones kunye negwebu-kodwa andizukudinwa kukuphinda. Siza kubuyela kwi-fatty acids xa sithetha ngegwele kunye nokuphuhliswa kwevumba elimnandi.
Ngendlela, ndithetha malunga neepeptones, iiprotheyini kunye nokufa kweeseli, ngandlela-thile ndakhumbula ibali endalifunda kwelinye lamaphepha oluntu anomxholo. Iphantsi komphangi ngesizathu esithile.
Abantwana, abafazi nabantliziyo zityhafileyo akufuneki babukele!Phantse iminyaka eli-10, enye ibhiya yaseScottish enomdla, iBrewDog, ikhuphe ibhiya eyomeleleyo ngokumangalisayo - ukuya kuthi ga kwi-55%, eyathi ixesha elide yayiyeyona bhiya inamandla emhlabeni. Ngoko ke, inxalenye encinci yebhetshi yesi siselo yayifakwe kwiprotheni (eyiprotheni, kungekhona iprotheni) kunye nezinye izilwanyana ezinoboya. Ibhotile yale bhiya ebizwa ngokuba yiThe End of History, ehonjiswe ngezilwanyana ezincancisayo (bathi izidumbu zafunyanwa ngokulula ezindleleni), ixabisa malunga nama-750 eerandi.
Siza kugqibezela apha malunga ne-malt, xa sikhankanya kuphela ukuba i-malt yasekhaya ayibi nakangako - kwaye ke ngoko isetyenziswa ngokusebenzayo kunye nezo zisuka kumazwe angaphandle.
Igwele
Enye into ebaluleke kakhulu kwibhiya ligwele ngokwalo. Ewe, besiya kuba phi ngaphandle kwabo, akunjalo?
Igwele leBrewer's yeast yintsholongwane eyenza ukubilisa. Emva koko, ukuvutshelwa yinkqubo ye-biochemical esekelwe kukuguqulwa kwe-redox ye-organic compounds phantsi kweemeko ze-anaerobic, oko kukuthi, ngaphandle kokufikelela kwi-oksijini. Ngexesha lokuvutshelwa, i-substrate - kwaye kwimeko yethu, iswekile - ayinayo i-oxidized ngokupheleleyo, ngoko ukuvutshelwa akusebenzi ngamandla. Kwiindidi ezahlukahlukeneyo zokuvutshelwa, ukuvutshelwa kwemolekyuli enye ye-glucose kuvelisa ukusuka kwi-0,3 ukuya kwi-3,5 iamolekyu ze-ATP (i-adenosine triphosphate), ngelixa i-aerobic (oko kukuthi, ngokusetyenziswa kwe-oksijini) ukuphefumula kunye ne-oxidation epheleleyo ye-substrate inesivuno se-38 ATP molecules. Ngenxa yokukhutshwa kwamandla aphantsi, ii-microorganisms ezibilayo zinyanzeliswa ukuba ziqhube ubuninzi be-substrate. Yaye oku, ngokuqinisekileyo, kuyasinceda!
Ukongeza kwi-alcohol fermentation, apho i-mono- kunye ne-disaccharides iguqulwa ibe yi-ethanol kunye ne-carbon dioxide, kukwakho i-lactic acid fermentation (isiphumo esiphambili yi-lactic acid), i-propionic acid fermentation (isiphumo yi-lactic kunye ne-acetic acids), i-fomic acid. ukuvubela (i-formic acid enezinto ezahlukeneyo), ukuvutshelwa kwe-butyric (i-butyric kunye ne-acetic acid) kunye ne-homoacetate fermentation (i-acetic acid kuphela). Ndimele nditsho ukuba akunakwenzeka ukuba umntu othanda ibhiya afune enye into eyenzekayo ngaphandle kokubiliswa kotywala ngobuhlanga - andicingi ukuba kukho nabani na onokufuna ukusela ibhiya emuncu enevumba leoli okanye itshizi elahlekileyo. Ngoko ke, umlinganiselo "we-fermentation extraneous" ulawulwa ngandlela zonke, ngokukodwa, ngokuhlanjululwa kwegwele.
Ukuveliswa kwegwele lishishini elikhulu: iilabhoratri ezipheleleyo, ezizimeleyo okanye ezenziwe kwindawo yokuthengisa utywala, zisebenzela ukuphuhlisa iintlobo zegwele lotywala kunye neempawu ezithile. Iresiphi yegwele ihlala iyimfihlo egcinwe ngokusondeleyo phakathi komdidiyeli. Bathi abantu bakumntla Yurophu babenesithethe sokudlulisela intonga ekhethekileyo kwisizukulwana ngesizukulwana. Ngaphandle kokuvuselela utywala ngalo mthi, ibhiya yayingenziwa, ngoko intonga yayigqalwa njengefana neyomlingo yaye yayigcinwe ngononophelo ngokukhethekileyo. Ngokuqinisekileyo, babengazi ngegwele ngelo xesha kwaye abazange baqonde indima yokwenene yentonga, kodwa nangona kunjalo baqonda ukubaluleka kwesi sikramente.
Kodwa kukho iimeko ezikhethekileyo kuwo nawuphi na umgaqo. Umzekelo:
- EBelgium benza i-lambics - le yibhiya eqala ukuvubela ngokwayo, ngenxa ye-microorganisms engena kwi-wort evela emoyeni. Kukholelwa ukuba i-lambics yenyani inokufumaneka kuphela kwimimandla ethile yaseBelgium, kwaye kuyacaca ukuba ukuvutshelwa apho kuxutywe kwaye kuyinkimbinkimbi kangangokuthi kuya kuphula umtyholi ngokwakhe. Nangona kunjalo, ngokungafihlisiyo: i-lambics ayingomntu wonke, kwaye ngokuqinisekileyo ayifanelekanga kwabo bakholelwa ukuba ibhiya akufanele ibe muncu.
- Umdidiyeli wotywala waseMelika iRogue Ales yenza i-ale esekwe kwigwele elihlakulwe ngocoselelo ngumdidiyeli wentloko kwiindevu zakhe.
- Ugxa wakhe waseOstreliya osuka kwi-7 Cent yotywala waya nangakumbi kwaye wakhulisa igwele lasendle kwinkaba yakhe, emva koko wakhulula ibhiya esekwe kuyo.
- Isiselo sasePoland I-Order of Yoni ibisenza ibhiya kubasetyhini kwiminyaka embalwa edlulileyo. Ewe, njengakubafazi ... ukusuka kwigwele kubafazi. Abafazi abazange benzakaliswe konke ... Ewe, ngokufutshane, uyaqonda ...
Ngethuba lenkqubo yokuvutshelwa, igwele le-brewer aligcini nje ngokutya iswekile kwaye livelise oko limele ukuba likwenze, kodwa kwangaxeshanye lenza inani elikhulu lezinye iinkqubo zemichiza. Ngokukodwa, iinkqubo ze-esterification zenzeka - ukubunjwa kwe-esters: kakuhle, kukho utywala, i-fatty acids (khumbula malunga ne-malt?) - kwakhona, unokwenza izinto ezininzi ezinomdla kuzo! Inokuba yi-apile eluhlaza (ezinye iilagi zaseMelika zinayo), ibhanana (eqhelekileyo yeebhiya zengqolowa yaseJamani), ipere, okanye ibhotolo. Emva koko ndikhumbula isikolo kunye neethers ezahlukeneyo ezivumba kakhulu yum-yum-yum. Kodwa hayi zonke. Nokuba ufumana isiselo esinevumba elimnandi okanye ivumba elichuliweyo lomxube wefuseli kunye nesinyibilikisi kuxhomekeke kuxinaniso lweesters, nto leyo ixhomekeke kwizinto ezahlukeneyo: ubushushu bokubila, isicatshulwa sewort, uhlobo lwegwele, isixa seoksijini engena kwiwort. . Siza kuthetha ngale nto xa siza kujonga ubuchwephesha bokwenza utywala.
Ngendlela, igwele lichaphazela incasa - siya kukhumbula oku xa sithetha ngeehops.
Kwaye ngoku, ekubeni siye saqhelana negwele, sinokukuxelela kuphela ngendlela echanekileyo yokwahlula ibhiya. Kwaye hayi,% igama lomsebenzisi%, oku akukho "ukukhanya" kunye "nobumnyama", kuba akukho kukhanya okanye mnyama akukho, njengokuba i-100% blondes kunye ne-100% brunettes ayikho. Oku kukwahlulahlula kwi-ale kunye nelager.
Ukuthetha ngokuthe ngqo, emehlweni abenzi botywala, kukho iindidi ezimbini zokuvutshelwa: ukuvutshelwa okuphezulu (igwele liphakama liye phezulu kwi-wort) - yile ndlela eyenziwa ngayo i-ale, kunye ne-fermentation ephantsi (igwele litshona ezantsi) - yile ndlela. lager yenziwe. Kulula ukuyikhumbula:
- I-Ale -> igwele libilisa phezulu -> ubushushu bokubila buphezulu (malunga +15 ukuya +24 Β°C) -> ubushushu bokusetyenziswa buphezulu (ukusuka +7 ukuya +16 Β°C).
- I-Lager -> igwele elisebenza phantsi -> ubushushu bokubila buphantsi (malunga +7 ukuya +10 Β°C) -> ubushushu bokusetyenziswa buphantsi (ukusuka +1 ukuya +7 Β°C).
I-Ale lolona hlobo ludala lwebhiya, yayiyeyona nto yayisenziwa ngabenzi botywala bokuqala kumakhulu eminyaka eyadlulayo, kule mihla, uninzi lwe-ales luphawulwa ngokunyuka kwamandla omxhuzulane, incasa entsonkothileyo, ivumba elimnandi elidla ngokuba mnyama (xa kuthelekiswa nelagers) umbala. Inzuzo ebalulekileyo ye-ales yimveliso yabo elula kunye nexabiso eliphantsi, engadingi zixhobo ezongezelelweyo zefriji, njengoko kunjalo nge-lagers, kwaye ngoko ke zonke ii-craft breweries zinokunikezela enye okanye enye i-ale.
I-Lager yavela kamva: imveliso yayo yaqala ukuphuhliswa ngokunyamezelayo kuphela ngenkulungwane ye-15, kwaye kuphela kwisiqingatha sesibini senkulungwane ye-19 yaqala ukufumana amandla amakhulu. Iilagi zanamhlanje zinencasa ecacileyo kwaye ihlala ihoppier kunye nevumba elimnandi, kunye nombala okhanyayo ngokubanzi (nangona iilagi ezimnyama zikhona) kunye neABV esezantsi. Umahluko osisiseko kwi-ales: kwinqanaba lokugqibela lemveliso, i-lager igalelwa kwizikhongozeli ezikhethekileyo kwaye ivuthwa apho iiveki ezininzi okanye iinyanga kumaqondo obushushu akufutshane ne-zero - le nkqubo ibizwa ngokuba yi-lagerization. Iintlobo zeLager zihlala ixesha elide. Ngenxa yokulula kokugcina umgangatho ongaguqukiyo kunye nobomi obude beshelufu, i-lager lolona hlobo ludumileyo lwebhiya ehlabathini: phantse zonke iibreriji ezinkulu zivelisa iilaji. Nangona kunjalo, ekubeni imveliso ifuna itekhnoloji entsonkothileyo (khumbula malunga ne-lagerization), kunye nobukho begwele elikhethekileyo elimelana neqabaka-kwaye ke ngoko ubukho beelager zantlandlolo (zokuqala, azizange zenziwe ngokutsha) kuludwe lweendidi ezibonelelwa kwishishini elithile lotywala. luphawu lobume bayo kunye namava abenzi botywala.
Abaninzi (kuquka nam) bakholelwa ukuba ii-ales yibhiya βechanekileyoβ xa kuthelekiswa neelaji. I-Elis inzima ngakumbi malunga namavumba kunye neencasa, kwaye zihlala zityebile kwaye zininzi. Kodwa iilaga kulula ukuzisela, ngokufuthi zihlaziya ngakumbi yaye, ngokomlinganiselo, azinamandla kangako. I-Lager ihluke kwi-ale ngenxa yokuba ayinayo incasa eyahlukileyo kunye nevumba legwele, ezibalulekileyo, kwaye ngamanye amaxesha zinyanzelekile, kwii-ales.
Ewe, siyifumene. Kunene? Hayi, akuyonyani - kukho iinketho xa ibhiya iyi-hybrid yelager kunye ne-ale. Umzekelo, iGerman KΓΆlsch yibhiya enegwele eliphezulu (oko kukuthi, i-ale) evuthwa kumaqondo obushushu aphantsi (njengelager). Ngenxa yolu luhlu lwemveliso ye-hybride, isiselo sineempawu zeentlobo zombini zebhiya: ukucaca, ukukhanya kunye nokutsha kuhlanganiswe namanqaku angabonakaliyo eziqhamo kwincasa kunye nobumnandi obufutshane kodwa obumnandi. Kwaye ekugqibeleni, ithontsi le hops.
Ngokubanzi, ukuba wena, %username%, ngequbuliso waziva ngathi uqalile ukuqonda ulwahlulo lwebhiya, nantsi into yokugqibela kuwe:
Makhe sishwankathele malunga negwele: isishwankathelo, ixesha elide igwele lisebenza, ngakumbi incasa kunye nomlingiswa webhiya unokutshintsha. Oku kuyinyani ngakumbi kwii-ales ezinoxinzelelo oluphezulu lwezinto ezichaphazela incasa kunye nevumba. Ngenxa yesi sizathu, ezinye iintlobo ze-ales zifuna ukuvutshelwa okungakumbi kwibhotile: ibhiya sele ifakwe kwibhotile yeglasi kwaye ihleli kwi-shelf yevenkile, kodwa inkqubo yokuvutshelwa isaqhubeka ngaphakathi. Ngokuthenga iibhotile ezimbalwa zale bhiya kwaye uzisele ngamaxesha ahlukeneyo, unokuziva umahluko omkhulu. Kwangaxeshanye, i-pasteurization ivimba ibhiya kwezinye zeempawu zayo zokungcamla, kuba isusa ubukho begwele eliphilayo kwisiselo. Ngokwenyani, yiyo loo nto ibhiya engahluzwanga ixabiswa ngabaninzi: nangemva kwe-pasteurization, iintsalela zenkcubeko yegwele zinokwenza isiselo sibe mnandi. Intlenga ebonakala emazantsi enkonkxa enebhiya engahluzwanga ziintsalela zegwele.
Kodwa konke oku kuya kwenzeka kamva, kwaye ngoku kufuneka sidwelise amacandelo ambalwa okuzikhethela ebhiya.
Okunye malunga noku kwinxalenye elandelayo.
Umthombo: www.habr.com