Sawubona %igama lomsebenzisi%.
Uma unombuzo njengamanje: "Heyi, isho ukuthini ingxenye yesi-2 - ikuphi eyokuqala?!" - hamba ngokuphuthumayo .
Yebo, kulabo asebejwayele ingxenye yokuqala, ake siqonde ngqo ephuzwini.
Yebo, futhi ngiyazi ukuthi kwabaningi, uLwesihlanu lusanda kuqala - kahle, nasi isizathu sokulungela ukuhlwa.
Hambani.
Ekuqaleni, ngizokutshela ngohambo olunzima lukabhiya e-Iceland.
Ukuvinjelwa e-Iceland kwafika ngisho nangaphambi kwe-United States - ngo-1915. Kodwa-ke, lesi simo asizange sithathe isikhathi eside, ngoba ekuphenduleni kwakukhona okuqinile, njengoba besho manje, izigwegwe eziphikisanayo: iSpain, ilahlekelwe imakethe yewayini yase-Icelandic, yayeka ukuthenga izinhlanzi e-Iceland ngokuphendula. Bakwazi ukubekezelela lokhu iminyaka eyisithupha kuphela, futhi kusukela ngo-1921, iwayini lalikhishwa ohlwini lwemikhiqizo enqatshelwe e-Iceland. Abukho ubhiya nokho.
Kwathatha i-diehard Icelanders eminye iminyaka engu-14 ukuze baphinde bathole ilungelo lokuphuza utshwala obunamandla: ngo-1935 ungaphuza iwayini, i-rum, i-whisky nakho konke okunye, kodwa ubhiya wawungadakwa kuphela ungabi namandla kune-2,25%. Khona-ke ubuholi bezwe bakholelwa ukuthi ubhiya obujwayelekile bunomthelela ekuchumeni kokuziphatha okubi, ngoba wawufinyeleleka kakhulu kunotshwala obunamandla (yebo, yebo, kunjalo).
Abase-Iceland bathola isixazululo esilula nesisobala ngokuphelele, okwangenza ngaba nozwelo nakakhulu kunangemva komqhudelwano waseYurophu ka-2016: abantu bamane bahlanza ubhiya osemthethweni ngotshwala obuqinile obusemthethweni. Yebo, uhulumeni uhlala ehlangana nezakhamuzi zawo phakathi nendawo, yingakho ngo-1985, umshicileli oqinile kanye noNgqongqoshe Wamalungelo Abantu obhuqayo (yeka indida!) wafinyelela ukuvinjelwa kwale ndlela elula.
Ukusetshenziswa kukabhiya e-Iceland ekugcineni kwavunyelwa kuphela ngoMashi 1, 1989, eminyakeni engama-74 ngemuva kokuvinjelwa. Futhi kuyacaca ukuthi kusukela lapho, ngoMashi 1 wuSuku Lobhiya e-Iceland: amathaveni avuliwe kuze kube sekuseni, futhi abantu bendawo bakhumbula ukuthi balinde kanjani ingxenye yesithathu yekhulu leminyaka ukuze babuye nesiphuzo sabo esithandayo. Ngendlela, ungakwazi futhi ukwengeza lolu suku ekhalendeni lakho, lapho kunengqondo ukweqa ingilazi yegwebu.
Engxenyeni elandelayo, njengendaba ethokozisayo, ngicabanga ukuthi ngizobhala okuthile ngeGuinness...
Kodwa ake sibuyele lapho sigcine khona, okungukuthi, izithako zikabhiya.
IMalt.
I-Malt iyingxenye yesibili eyinhloko kabhiya ngemva kwamanzi. Futhi hhayi ubhiya kuphela - i-malt isebenza njengesisekelo sokukhiqizwa kweziphuzo eziningi ezivutshiwe - kufaka phakathi i-kvass, i-kulagi, i-makhsym, ne-whisky. Yimalt enikeza ukudla kwemvubelo, ngakho-ke inquma kokubili amandla kanye nezimfanelo ezithile zokunambitha. Uju, okusanhlamvu, amabhisikidi, amantongomane, ushokoledi, ikhofi, i-caramel, isinkwa - konke lokhu kunambitheka akubonakali ngenxa yamakhemikhali (okungcono noma okubi kakhulu) - kodwa ngenxa ye-malt. Ngaphezu kwalokho: akekho umdidiyeli ophusile ongangeza okuthile okwengeziwe okungatholakala noma kunjalo. Uzobona kamuva ukuthi akukhona nje mayelana nama-flavour ongawathola ku-malt.
I-Malt iwuhlamvu olumila kancane: ibhali, i-rye, ukolweni noma i-oats. I-barley malt isetshenziswa njalo, uma uphuza ubhiya kakolweni, khona-ke yazi: i-malt kakolweni kuyo imane nje ixubene ne-malt yebhali. Ngokufanayo, i-oat malt iyinhlanganisela ye-barley malt; isetshenziswa kancane kune-malt kakolweni, kodwa isetshenziselwa ukukhiqizwa kwamanye ama-stouts.
Kunezinhlobo ezimbili ze-malt: eziyisisekelo - inika i-wort ushukela omningi ukuze iqhubeke nokuvutshelwa, kodwa ayithinti ukunambitheka kakhulu, futhi ikhethekile - impofu kushukela ovutshelwayo, kodwa inikeza ubhiya ukunambitheka okuphinyiselwe. Ingxenye ebalulekile yamabhiya akhiqizwa ngobuningi akhiqizwa kusetshenziswa ama-malt amaningi.
Okusanhlamvu okuhloselwe ukugaywa kudinga ukucutshungulwa kwangaphambili, okuhlanganisa ukuyiguqula ibe i-malt ephiswayo. Le nqubo ihilela ukuhluma okusanhlamvu, ukuwomiswe, nokukhipha amahlumela. Ukucutshungulwa okwengeziwe kwe-malt kungenziwa kokubili endaweni yokuphuza utshwala nasebhizinisini elihlukile (isitshalo se-malt).
Inqubo yokukhiqiza i-malt ihlukaniswe yaba ukucwiliswa nokuhluma kwembewu. Ngesikhathi sokuhluma, izinguquko zamakhemikhali zenzeka futhi amakhemikhali amasha akheka. Futhi indima eyinhloko kulokhu idlalwa ama-enzyme ahlukahlukene, amaningi awo ekuhlumeni kwe-malt. Sizobheka ezinye zazo manje. Lungela, %username%, sekuzoshayisa ubuchopho bakho.
Ngakho-ke, sine-malt ehluma eseyenziwe ngomumo. Ake siqale ukuhlanganisa - lokhu kulungisa i-wort kusuka ku-malt. I-malt iyachotshozwa, ixutshwe namanzi ashisayo, bese i-mash (ingxube yemikhiqizo yokusanhlamvu egayiwe) iyashiswa kancane kancane. Ukwenyuka kancane kancane kwezinga lokushisa kuyadingeka ngoba ama-enzyme e-malt asebenza ngendlela ehlukile emazingeni okushisa ahlukene. Ukumiswa kwezinga lokushisa kuthinta ukunambitheka, amandla, amagwebu kanye nokuminyana kukabhiya owumphumela. Futhi ezigabeni ezahlukene ama-enzyme ahlukene ayasebenza.
Ukuwohloka kwesitashi (i-amylolysis) nge-hydrolytic ngesikhathi sokuxutshwa kwenziwa yi-malt amyloses. Ngaphezu kwalokho, i-malt iqukethe ama-enzyme amaningana avela emaqenjini e-amyloglucosidase kanye ne-transferases, ahlasela imikhiqizo ethile yokuwohloka isitashi, kodwa ngokwesilinganiso sobuningi abalulekile kuphela ngesikhathi sokuhlanganisa.
Lapho uhlanganisa, i-substrate yemvelo iyisitashi esiqukethwe ku-malt. Njenganoma yisiphi isitashi semvelo, akuyona into eyodwa yamakhemikhali, kodwa ingxube equkethe, kuye ngokuthi imvelaphi, isuka ku-20 kuya ku-25% i-amylose kanye ne-75-80% i-amylopectin.
I-amylose molecule yakha amaketanga amade, angenawo amagatsha, amakhoyili asongelekile ahlanganisa ama-molecule e-Ξ±-glucose axhunywe ngokuhlanganyela amabhondi e-glucosidic endaweni engu-Ξ±-1,4. Inani lama-molecule e-glucose liyahlukahluka futhi lisukela ku-60 kuye ku-600. I-Amylose iyancibilika emanzini futhi, ngaphansi kwesenzo se-malt Ξ²-amylase, i-hydrolyzed ngokuphelele i-maltose.
I-molecule ye-amylopectin iqukethe amaketanga amagatsha amafushane. Ngokungeziwe kumabhondi endaweni engu-Ξ±-1,4, amabhondi angu-Ξ±-1,6 nawo atholakala ezindaweni ezinamagatsha. Kunamayunithi eglucose angaba ngu-3000 ku-molecule - i-amylopectin inkulu kakhulu kune-amylose. I-Amylopectin ayincibiliki emanzini ngaphandle kokushisisa; lapho ishiswa, yenza unamathisele.
I-Malt iqukethe ama-amylase amabili. Enye yazo idala ukusabela lapho isitashi sihlukaniswa ngokushesha sibe ama-dextrins, kodwa kwakheka i-maltose encane - le amylase ibizwa ngokuthi i-dextrinating noma i-Ξ±-amylase (Ξ±-1,4-glucan-4-glucanohydrolase). Ngaphansi kwesenzo se-amylase yesibili, inani elikhulu le-maltose liyakhiwa - lokhu kuyi-saccharifying amylase noma i-Ξ²-amylase (Ξ²-1,4-glucan maltohydrolase).
Ukukhipha i-Ξ±-amylase kuyingxenye evamile ye-malt. I-Ξ±-Amylase icushiwe ngesikhathi sokuhlangana. Ikhuthaza ukuqhekeka kwezibopho ze-glucosidic Ξ±-1,4 zama-molecule azo zombili izingxenye zesitashi, okungukuthi, i-amylose ne-amylopectin, kuyilapho kuphela izibopho zokugcina ziphulwa ngokungalingani ngaphakathi. I-Liquefaction kanye ne-dextrinization zenzeka, kubonakaliswa ukwehla okusheshayo kwe-viscosity yesisombululo (i-mash liquefaction). Ezindaweni zemvelo, okungukuthi ekukhishweni kwe-malt naku-mashes, i-Ξ±-amylase inezinga lokushisa eliphezulu elingu-70Β°C futhi ayisebenzi ku-80Β°C. Indawo ekahle ye-pH iphakathi kuka-5 no-6 ngobuningi obucacile ejikeni le-pH. I-Ξ±-Amylase izwela kakhulu ekukhuphukeni kwe-asidi (i-acid-labile): iyenziwa i-oxidation ku-pH 3 ku-0 Β° C noma ku-pH 4,2-4,3 ku-20 Β° C.
I-saccharifying Ξ²-amylase itholakala kubhali futhi umthamo wayo ukhuphuka kakhulu ngesikhathi sokukhula (ukuhluma). I-Ξ²-Amylase inamandla amakhulu okwenza uqhekeko lwesitashi lube yimaltose. Ayincibilikisi isitashi somdabu esingancibiliki noma inhlama yesitashi. Kusuka emaketangeni e-amylase angenawo amagatsha, i-Ξ²-amylase ihlukanisa izibopho ze-Ξ±-1,4 ze-glucosidic yesibili, okungukuthi kusukela ekugcineni okunganciphisi (okungewona i-aldehyde) kwamaketanga. I-Maltose ihlukanisa kancane kancane i-molecule eyodwa ngesikhathi emaketangeni ngamanye. I-Amylopectin cleavage nayo iyenzeka, kodwa i-enzyme ihlasela i-molecule ye-amylopectin enegatsha ngasikhathi sinye emaketangeni amaningana wendawo, okuyizindawo zamagatsha lapho amabhondi e-Ξ±-1,6 etholakala khona, ngaphambi kokuthi i-cleavage ima. Izinga lokushisa eliphezulu le-Ξ²-amylase ekukhishweni kwe-malt naku-mashes liku-60-65Β°C; ayisebenzi ku-75Β°C. Indawo ekahle ye-pH ingu-4,5-5, ngokusho kweminye idatha - 4,65 ku-40-50Β°C enobuningi obuthambile ejikeni le-pH.
Sekukonke, ama-amylase avame ukubizwa nge-diastase; lawa ma-enzyme atholakala ezinhlotsheni ezijwayelekile ze-malt nakwi-diastatic malt ekhethekile, okuyingxube yemvelo ye-Ξ±- kanye ne-Ξ²-amylase, lapho i-Ξ²-amylase ibusa ngobuningi kune-Ξ±-amylase. Ngokusebenza kanyekanye kwawo womabili ama-amylase, i-hydrolysis yesitashi ijule kakhulu kunesenzo esizimele sodwa, futhi i-75-80% ye-maltose iyatholakala.
Umehluko emazingeni okushisa aphezulu e-Ξ±- kanye ne-Ξ²-amylase isetshenziswa ekusebenzeni ukulawula ukusebenzisana kwawo womabili ama-enzyme ngokukhetha izinga lokushisa elifanele ukusekela umsebenzi we-enzyme eyodwa ekulimazeni enye.
Ngaphezu kokuwohloka kwesitashi, ukuwohloka kwamaprotheni nakho kubaluleke kakhulu. Le nqubo - i-proteolysis - yenziwa ngesikhathi sokuxutshwa ngama-enzyme avela eqenjini lama-peptidase noma ama-protease (ama-peptide hydrolases), enza i-hydrolyze peptide bond -CO-NH-. Ahlukaniswe ama-endopeptidase noma ama-proteinase (i-peptide hydrolases) nama-exopeptidase noma ama-peptidase (ama-dipeptide hydrolases). Ku-mash, ama-substrates ayizinsalela zeprotheyini yebhali, okungukuthi i-leukosin, i-edestin, i-hordein ne-glutelin, eshintshwe kancane ngesikhathi sokubola (isibonelo, i-coagulated ngesikhathi somiswa) kanye nemikhiqizo yokuwohloka kwayo, okungukuthi, ama-albumoses, ama-peptones nama-polypeptides.
Ibhali ne-malt kuqukethe i-enzyme eyodwa evela eqenjini lama-endopeptidase (ama-proteinase) kanye nama-exopeptidase okungenani amabili (peptidase). Umphumela wabo we-hydrolyzing uyahambisana. Ngokuphathelene nezakhiwo zabo, ama-proteines ebhali kanye ne-malt angama-enzyme ohlobo lwe-papain, avame kakhulu ezitshalweni. Izinga lokushisa elilungile liphakathi kuka-50-60Β°C, i-pH ekahle isukela ku-4,6 kuya ku-4,9 kuye ngokuthi i-substrate. I-proteinase izinzile emazingeni okushisa aphezulu futhi ngaleyo ndlela ihluke kuma-peptidase. Izinzile kakhulu endaweni ye-isoelectric, okungukuthi ku-pH kusuka ku-4,4 kuya ku-4,6. Umsebenzi wama-enzyme endaweni enamanzi wehla ngemva kwehora elingu-1 ku-30Β°C; ku-70 Β° C ngemuva kwehora elingu-1 libhujiswa ngokuphelele.
I-Hydrolysis eyenziwa yi-malt proteinase yenzeka kancane kancane. Imikhiqizo eminingana emaphakathi iye yahlukaniswa phakathi kwamaprotheni nama-polypeptides, okubaluleke kakhulu izingcezu ze-peptide - ama-peptones, abuye abizwe ngokuthi ama-protease, ama-albumose, njll. Lena imikhiqizo ephakeme ye-colloidal cleavage enezakhiwo ezijwayelekile zamaphrotheni. Ama-peptones awabindi lapho abilisiwe. Izixazululo zinendawo esebenzayo, zine-viscous futhi, lapho zinyakaziswa, zenza kalula igwebu - lokhu kubaluleke kakhulu ekuvuseni!
Isigaba sokugcina sokuwohloka kwamaprotheni okubangelwa i-malt proteinase yi-polypeptides. Ziyizinto ezinamangqamuzana aphezulu ngokwengxenye kuphela ezinezakhiwo ze-colloidal. Imvamisa, ama-polypeptides enza izixazululo zamangqamuzana ezisakazeka kalula. Njengomthetho, azisabeli njengamaprotheni futhi awancishiswa yi-tannin. Ama-Polypeptides ama-substrates ama-peptidase, ahambisana nesenzo se-proteinase.
I-peptidase complex imelelwa ku-malt ngama-enzyme amabili, kodwa ukuba khona kwamanye kungenzeka. Ama-Peptidase adala ukuqhekeka kwezinsalela ze-amino acid ezibulalayo kuma-peptide, aqale akhiqize ama-dipeptide futhi ekugcineni akhiqize ama-amino acid. Ama-Peptidase abonakala ngokucaciswa kwe-substrate. Phakathi kwazo kukhona dipeptidase, okuyinto hydrolyze dipeptides kuphela, futhi polypeptidase, okuyinto hydrolyze peptide ephakeme aqukethe okungenani ezintathu amino acid molecule ngayinye. Iqembu lama-peptidase lihlukanisa phakathi kwama-aminopolypeptidase, umsebenzi wawo unqunywa ukuba khona kweqembu lamahhala lama-amino, nama-carboxypeptidase, adinga ukuba khona kweqembu lamahhala le-carboxyl. Wonke ama-peptidase e-malt ane-pH elungile endaweni ene-alkali kancane phakathi kwe-pH 7 kanye no-8 kanye nezinga lokushisa elilungile elingaba ngu-40Β°C. Ku-pH 6, lapho kwenzeka khona i-proteolysis ekuhlumeni kwebhali, umsebenzi wama-peptidase uyaphinyiswa, kuyilapho ku-pH 4,5-5,0 (ama-protein aphezulu) ama-peptidase awasebenzi. Ezixazululweni ezinamanzi, umsebenzi wama-peptidase uyancipha kakade ku-50 Β° C; ku-60 Β° C, ama-peptidase ayenziwa angasebenzi ngokushesha.
Lapho ukuhlanganisa, kubaluleke kakhulu kunanyathiselwe kuma-enzyme abangela i-hydrolysis ye-phosphoric acid esters, kanye nama-phospholipids we-membrane yeseli. Ukuqedwa kwe-phosphoric acid kubaluleke kakhulu ngokobuchwepheshe ngenxa yomthelela wayo oqondile ohlelweni lwe-acidity kanye ne-buffering ye-intermediate yokuphisa nobhiya, futhi ama-acids anamafutha akhiwa ama-phospholipids enza ama-ester ngesikhathi sokuvutshelwa, okubangela amaphunga ahlukahlukene. I-substrate yemvelo ye-malt phosphoesterases yi-esters ye-phosphoric acid, lapho i-phytin ibusa kakhulu kwi-malt. Kuyingxube ye-crystalline kanye nosawoti we-magnesium we-phytic acid, okuyi-hexaphosphoric ester ye-inositol. Ku-phosphatides, i-phosphorus iboshelwe njenge-ester ku-glycerol, kuyilapho ama-nucleotide aqukethe i-ribose phosphorus ester eboshwe kusisekelo se-pyrimidine noma se-purine.
I-malt phosphoesterase ebaluleke kakhulu i-phytase (mesoinositol hexaphosphate phosphohydrolase). Ukhuthele kakhulu. I-Phytase isusa kancane kancane i-phosphoric acid ku-phytin. Lokhu kukhiqiza i-phosphorus esters ehlukahlukene ye-inositol, egcina ikhiqiza i-inositol ne-inorganic phosphate. Ngaphezu kwe-phytase, i-sugar phosphorylase, i-nucleotide pyrophosphatase, i-glycerophosphatase ne-pyrophosphatase nayo iye yachazwa. I-pH efanelekile ye-malt phosphatase isebangeni elincane kakhulu - ukusuka ku-5 kuye ku-5,5. Ziyakwazi ukuzwela emazingeni okushisa aphezulu ngezindlela ezahlukene. Izinga lokushisa elilungile lika-40-50Β°C lisondelene kakhulu nebanga lokushisa lama-peptidase (ama-protease).
Inqubo yokwakhiwa kwe-enzyme ithonywa kakhulu umoya-mpilo - uma kukhona ukuntuleka kwayo, okusanhlamvu akugcini nje ukuhluma, futhi ukukhanya - kubhubhisa amanye ama-enzyme, ikakhulukazi i-diastase, ngakho-ke amakamelo okuphuza - ama-malthouses - ahlelwe ngokufinyelela okuncane. ukukhanya.
Kuze kube sekhulwini le-XNUMX, kwakukholelwa ukuthi i-malt enjalo kuphela efanelekile, ukuhluma okungazange kwenzeke ngaphambi kokuvela kweqabunga. Ngekhulu le-XNUMX, kwafakazelwa ukuthi i-malt lapho ipheshana selifinyelele ubukhulu obukhulu (i-malt ende, i-German Langmalz) iqukethe inani elikhulu kakhulu le-diastase, uma kuphela ukubola kwenziwa ezingeni lokushisa eliphansi kakhulu.
Phakathi kwezinye izinto, i-malt ibuye isetshenziselwe ukulungisa lokho okubizwa ngokuthi i-malt extract. I-malt extract i-wort, ijiyile noma iphelelwe amanzi ngenxa yokuhwamuka, yenziwe ngezinhlamvu ezichotshoziwe zebhali, irye, ummbila, ukolweni, nokunye okusanhlamvu. I-wort ihwamuka kancane ku-vacuum ekushiseni okungama-45 kuya ku-60 Β° C kuya ekuhambisaneni kwesiraphu, icaciswe, futhi ikhululwe ekuhlanganiseni okubophayo ngokuhlukana nokugxila. Ekukhiqizweni kukabhiya, ukukhishwa kwe-malt kusetshenziswa kuyaqabukela, ngoba akukuvumeli ukuhlola okuhlukahlukene kokunambitha nemibala.
Futhi ukuthola ezihlukahlukene kulula kakhulu. Kuye ngezinga lokumisa, ungathola izinhlobo ezahlukene ze-malt - ukukhanya, okumnyama, okumnyama. Ukuze kutholwe izinhlobo ezimnyama futhi ikakhulukazi i-caramel, i-malt iyosiwa. Lapho i-malt yosiwe kakhulu, ushukela ugcwala i-caramelize kuyo. I-caramel flavour kabhiya ivela ku-malt ene-caramel yangempela ngaphakathi: ngemva kokushisisa nokomisa, isitashi esiqukethwe kwi-malt siphenduka inqwaba eqinile ye-caramelized. Yilokhu okuzokwengeza amanothi esici kubhiya - futhi ngendlela efanayo ungakwazi ukwengeza "ukunambitheka okushile" ngosizo lwe-malt eyosiwe ngempela. Futhi amaJalimane nawo ano "ubhiya obhemayo" - i-rauchbier, lapho kulungiswa khona i-malt eluhlaza ebhema phezu komlilo isetshenziswa: ukushisa nomusi ovela kuphethiloli ovuthayo omile futhi ngesikhathi esifanayo ubhema okusanhlamvu okuhlumile. Ngaphezu kwalokho, ukunambitheka nephunga likabhiya wesikhathi esizayo kuxhomeke ngokuqondile ekutheni imuphi uphethiloli osetshenziselwa ukubhema i-malt. E-Schlenkerla brewery (okuyinto, ngendlela, engaphezu kweminyaka engama-600 ubudala), izinkuni ze-beech ezivuthiwe zisetshenziselwa lezi zinhloso, ngenxa yokuthi lezi zinhlobonhlobo zithola iphrofayili ethile ebhemayo - kahle, imizamo yalaba baphisi baseBavaria iyaqondakala: kuyadingeka ukubheka ezinye izinhlobo zangempela ngaphakathi kohlaka oluncane Umthetho waseJalimane mayelana nokuhlanzeka kukabhiya, noma kunjalo, sizokhuluma ngalezi hhayi kuphela lezi "zinhlaka" ngemuva kokuxoxa ngazo zonke izithako zikabhiya.
Kufanele futhi kushiwo ukuthi akunakwenzeka ukwenza ubhiya kusuka ezinhlobonhlobo ezimnyama kuphela: ngesikhathi sokugaya, ama-enzyme adingekayo ukuze kukhishwe i-wort alahlekile. ngakho-ke noma yikuphi, ngisho ne-rauchbier emnyama kakhulu izoqukatha i-malt elula futhi.
Sekukonke, lapho usebenzisa izinhlobo ezihlukene ze-malt, uhla lonke lwezinto ezahlukene selunikeziwe ubhiya ngaphambi kwenqubo yokuvutshelwa, okubaluleke kakhulu okuyizi:
- ushukela (i-sucrose, i-glucose, i-maltose)
- Ama-amino acid nama-peptones
- Amafutha acat
- I-Phosphoric acid (Njalo i-Coca-Cola! Mind me, mind me!)
- Imikhiqizo ye-oxidation engaphelele ngesikhathi somiswa kwayo yonke le ngcebo engenhla enokwakheka okuyinkimbinkimbi
Konke kucacile ngoshukela - lokhu kungukudla kwesikhathi esizayo kwemvubelo, kanye nokunambitheka okumnandi kukabhiya (kwakuyilokhu okwakulinganiselwe ngaphambili namakhambi, futhi kamuva nama-hops, anezela ukubaba), konke kucacile ngemikhiqizo engaphelele. ukushiswa - lokhu kungumbala omnyama, ukunambitheka kwe-caramel nephunga elimnandi. Ngikhulume ngokubaluleka kwama-peptones negwebu - kodwa ngeke ngikhathale ukukuphinda. Sizobuyela ku-fatty acids uma sikhuluma ngemvubelo kanye nokuthuthukiswa kwephunga elimnandi.
Ngendlela, ngikhuluma ngama-peptones, amaprotheni kanye nokufa kwamangqamuzana, ngakhumbula ngandlela-thile indaba engayifunda kwelinye lamakhasi omphakathi anezihloko. Ingaphansi kwe-spoiler ngesizathu esithile.
Izingane, abesifazane kanye nezinhliziyo ezibuthakathaka akufanele babukele!Cishe iminyaka eyi-10, inkampani yotshwala yaseScottish ethokozisayo, iBrewDog, ikhiphe ubhiya obuqine ngendlela emangalisayo - obufinyelela ku-55%, okwakuyisikhathi eside ubhiya obunamandla kunawo wonke emhlabeni. Ngakho-ke, ingxenye encane kakhulu yenqwaba yalesi siphuzo yayifakwe amaprotheni (okungukuthi amaprotheni, hhayi amaprotheni) nezinye izilwane ezinoboya. Ibhodlela lalo bhiya elibizwa ngokuthi The End of History, elihlotshiswe ngezilwane ezincelisayo ezincane ezigxishiwe (bathi izidumbu zatholakala nje emigwaqeni), libiza cishe u-$750.
Sizoqeda lapha mayelana ne-malt, njengoba sishilo kuphela ukuthi i-malt yasekhaya ayibi ngisho nakancane - ngakho-ke isetshenziswa kakhulu kanye naleyo evela kwamanye amazwe.
Imvubelo
Enye ingxenye ebalulekile kabhiya imvubelo ngokwayo. Hhayi-ke, besiyoba kuphi ngaphandle kwabo, akunjalo?
Imvubelo ye-Brewer's yeast iyi-microorganism eyenza ukuvutshelwa. Ngokulandelayo, ukuvutshelwa kuyinqubo ye-biochemical esekelwe ekuguqulweni kwe-redox ye-organic compounds ngaphansi kwezimo ze-anaerobic, okungukuthi, ngaphandle kokuthola umoya-mpilo. Ngesikhathi sokuvutshelwa, i-substrate - futhi kithi, ushukela - ayifakwanga ngokuphelele i-oxidized, ngakho ukuvutshelwa kungasebenzi ngamandla. Ezinhlotsheni ezihlukahlukene zokuvutshelwa, ukuvutshelwa kwe-molecule ye-glucose eyodwa kukhiqiza kusuka ku-0,3 kuya ku-3,5 ama-molecule e-ATP (i-adenosine triphosphate), kuyilapho ukuphefumula kwe-aerobic (okungukuthi, ngokusetshenziswa komoya-mpilo) nge-oxidation ephelele ye-substrate kunesivuno sama-molecule we-ATP angu-38. Ngenxa yokukhishwa kwamandla aphansi, ama-microorganisms abilayo ayaphoqeleka ukuthi acubungule inani elikhulu le-substrate. Futhi lokhu, kunjalo, kuyasizuzisa!
Ngaphezu kokuvutshelwa kotshwala, lapho ama-mono- kanye nama-disaccharides aguqulwa abe yi-ethanol ne-carbon dioxide, kukhona ne-lactic acid fermentation (umphumela oyinhloko i-lactic acid), i-propionic acid fermentation (umphumela uba i-lactic ne-acetic acid), i-formic acid. ukuvutshelwa (i-formic acid enokuhlukahluka), ukuvutshelwa kwe-butyric acid (i-butyric ne-acetic acid) nokuvutshelwa kwe-homoacetate (i-acetic kuphela). Mangisho ukuthi mancane amathuba okuthi umuntu othanda ubhiya afune ukuthi kwenzeke okunye ngaphandle kokuvutshelwa kotshwala okulungile ngokobuhlanga - angicabangi ukuthi kukhona umuntu ongafuna ukuphuza ubhiya omuncu obunuka amafutha angcolile noma ushizi ongekho. Ngakho-ke, isilinganiso "sokuvutshelwa okungaphandle" silawulwa ngazo zonke izindlela, ikakhulukazi, ngokuhlanzeka kwemvubelo.
Ukukhiqizwa kwemvubelo kuyimboni enkulu: amalabhorethri wonke, azimele noma adalwe endaweni yokuphuza utshwala, asebenzela ukuthuthukisa uhlobo lwemvubelo yotshwala enezici ezithile. Iresiphi yemvubelo imvamisa iyimfihlo egadwe kakhulu phakathi kwabaphisi botshwala. Bathi abantu basenyakatho yeYurophu babenomkhuba wokudlulisela induku ekhethekile ezizukulwaneni ngezizukulwane. Ngaphandle kokulunyakazisa utshwala ngalolu cezu lokhuni, ubhiya wawungenziwa, ngakho induku yayibhekwa njengomlingo futhi yayigcinwe ngokucophelela. Yiqiniso, babengazi ngemvubelo ngaleso sikhathi futhi babengaqondi indima yangempela yenduku, kodwa nalapho baqonda ukubaluleka kwalesi sakramente.
Kodwa kukhona okuhlukile kunoma yimuphi umthetho. Ngokwesibonelo:
- E-Belgium benza ama-lambic - lona ubhiya oqala ukubila wodwa, ngenxa yezilwanyana ezincane ezingena ku-wort zivela emoyeni. Kukholelwa ukuthi ama-lambics eqiniso angatholakala kuphela ezindaweni ezithile zaseBelgium, futhi kusobala ukuthi ukuvutshelwa lapho kuxubene futhi kuyinkimbinkimbi kangangokuthi kungaphula uSathane ngokwakhe. Kodwa-ke, ngokungananazi: ama-lambics awawona wonke umuntu, futhi awafanele neze labo abakholelwa ukuthi ubhiya akufanele ube muncu.
- Inkampani ekhiqiza utshwala yaseMelika i-Rogue Ales yenza i-ale esekelwe imvubelo umdidiyeli wekhanda ayitshala ngokucophelela entshebeni yakhe.
- Uzakwabo wase-Australia ophuma enkampanini yokuphisa utshwala i-7 Cent wadlulela phambili futhi wakhulisa imvubelo yasendle enkabeni yakhe, wabe esekhipha ubhiya osuselwe kuwo.
- Inkampani ekhiqiza utshwala yasePoland I-Order of Yoni ibikhiqiza ubhiya kwabesifazane eminyakeni embalwa edlule. Hhayi-ke, njengakwabesifazane ... kusuka imvubelo evela kwabesifazane. Abesifazane abazange balinyazwe nhlobo... Awu, ngamafuphi, uyaqonda...
Phakathi nenqubo yokuvutshelwa, imvubelo ye-brewer ayidli nje ushukela futhi ikhiqize lokho okufanele ikwenze, kodwa futhi ngesikhathi esifanayo yenza inani elikhulu lezinye izinqubo zamakhemikhali. Ikakhulukazi, izinqubo ze-esterification zenzeka - ukwakheka kwama-esters: kahle, kukhona utshwala, ama-fatty acids (khumbula nge-malt?) - futhi, ungenza izinto eziningi ezithakazelisayo kuzo! Kungaba i-apula eliluhlaza (amanye ama-lager aseMelika analo), ubhanana (ojwayelekile wobhiya kakolweni waseJalimane), ipheya, noma ibhotela. Bese ngikhumbula isikole nama-ether ahlukene ayenuka yum-yum-yum. Kodwa hhayi bonke. Ukuthi uthola isiphuzo esinephunga elimnandi noma iphunga elicashile lengxube ye-fusel ne-solvent kuncike ekugxilweni kwama-ester, okubuye kuncike ezintweni ezihlukahlukene: izinga lokushisa lokuvutshelwa, ukukhishwa kwe-wort, uhlobo lwemvubelo, inani lomoya-mpilo ongena ku-wort. . Sizokhuluma ngalokhu uma sibheka ubuchwepheshe bokwenza utshwala.
Ngendlela, imvubelo nayo ithinta ukunambitheka - sizokhumbula lokhu lapho sikhuluma ngama-hops.
Futhi manje, njengoba sesijwayelene nemvubelo, singakutshela kuphela indlela efanele yokuhlukanisa ubhiya. Futhi cha, %igama lomsebenzisi%, lokhu akukona "ukukhanya" futhi "kumnyama", ngoba akukho ukukhanya noma ubumnyama obukhona, njengoba nje 100% blondes kanye 100% brunettes awekho. Lokhu ukuhlukaniswa kwe-ale ne-lager.
Ukukhuluma ngokuqinile, emehlweni abaphisi botshwala, kunezinhlobo ezimbili zokuvutshelwa: ukuvutshelwa okuphezulu (imvubelo ikhuphukela phezulu kwe-wort) - yile ndlela eyenziwa ngayo i-ale, kanye nokuvutshelwa okuphansi (imvubelo ishona phansi) - yile ndlela. i-lager yenziwe. Kulula ukukhumbula:
- I-Ale -> imvubelo ivubela phezulu -> izinga lokushisa lokuvutshelwa liphezulu (cishe +15 kuya +24 Β°C) -> izinga lokushisa lokusetshenziswa liphezulu (kusuka +7 kuya +16 Β°C).
- I-Lager -> imvubelo esebenza phansi -> izinga lokushisa eliphansi lokuvutshelwa (cishe +7 kuya ku-+10 Β°C) -> izinga lokushisa lokusetshenziswa liphansi (kusuka ku-+1 ukuya ku-+7 Β°C).
I-Ale iwuhlobo oludala kunawo wonke lukabhiya, kwakuyilokho abaphisi botshwala bokuqala bokuqala abakwenza emakhulwini eminyaka edlule.Kulezi zinsuku, ama-ales amaningi abonakala ngokuthi: amandla adonsela phansi aphezulu, ukunambitheka okuyinkimbinkimbi, iphunga elimnandi ngokuvamile kanye nombala omnyama (uma kuqhathaniswa namalager). Inzuzo ebalulekile yama-ales ukukhiqizwa kwawo okulula futhi okushibhile, okungadingi imishini yesiqandisi eyengeziwe, njengoba kunjalo ngama-lagers, ngakho-ke wonke ama-craft breweries anganikeza i-ale eyodwa noma enye.
I-Lager yavela kamuva: ukukhiqizwa kwayo kwaqala ukuthuthukiswa ngokubekezeleleka kuphela ngekhulu le-XNUMX, futhi kuphela engxenyeni yesibili yekhulu le-XNUMX lapho yaqala ukuzuza umfutho omkhulu. Ama-lagers anamuhla ane-flavour nephunga elicacile futhi elivame kakhulu le-hoppier, kanye nombala ojwayelekile okhanyayo (nakuba ama-black lager akhona) kanye ne-ABV ephansi. Umehluko obalulekile kuma-ales: esigabeni sokugcina sokukhiqiza, i-lager ithululelwa ezitsheni ezikhethekile futhi ivuthwa lapho amasonto ambalwa noma ngisho nezinyanga emazingeni okushisa aseduze no-zero - le nqubo ibizwa ngokuthi i-lagerization. Izinhlobo zama-lager zihlala isikhathi eside. Ngenxa yokunethezeka kokugcina ikhwalithi engaguquki kanye nempilo yeshelufu ende, i-lager iwuhlobo lukabhiya oludume kakhulu emhlabeni: cishe zonke izinkampani ezinkulu ezikhiqiza utshwala zikhiqiza ama-lager. Kodwa-ke, njengoba ukukhiqiza kudinga ubuchwepheshe obuyinkimbinkimbi kakhulu (khumbula mayelana ne-lagerization), kanye nokuba khona kwemvubelo ekhethekile ekwazi ukumelana nesithwathwa - ngakho-ke ukuba khona kwama-lager asekuqaleni (angempela, angaqanjwa kabusha) ohlwini lwezinhlobonhlobo ezinikezwa endaweni ethile yokukhiqiza izikebhe. kuwuphawu lwesimo sawo kanye nesipiliyoni sabaphisi botshwala.
Abaningi (okuhlanganisa nami) bakholelwa ukuthi ama-ales awubhiya βolungileβ uma uqhathaniswa namalager. Ama-Elis ayinkimbinkimbi kakhulu ngokuya ngamaphunga nama-flavour, futhi avame ukucebile futhi ahlukahlukene. Kodwa ama-lager kulula ukuwaphuza, ngokuvamile ayaqabula futhi, ngokwesilinganiso, awaqinile kangako. I-Lager ihluke ku-ale ngoba ayinakho ukunambitheka okuhlukile kanye nephunga elimnandi lemvubelo, okubalulekile, futhi ngezinye izikhathi kuyimpoqo, kuma-ales.
Hhayi-ke, sikutholile. Kulungile? Cha, lokho akulona iqiniso - kunezinketho lapho ubhiya uyingxube ye-lager ne-ale. Isibonelo, i-German KΓΆlsch ubhiya ovutshelwe phezulu (okungukuthi, i-ale) ovuthwa emazingeni okushisa aphansi (njenge-lager). Njengomphumela walolu hlelo lokukhiqiza lwe-hybrid, isiphuzo sinezici zazo zombili izinhlobo zikabhiya: ukucaca, ukukhanya kanye nokusha kuhlanganiswe namanothi e-fruity acashile ekunambithekeni kanye nobumnandi obufushane kodwa obumnandi. Futhi ekugcineni, iconsi lamahops.
Ngokuvamile, uma wena, %username%, ngokuzumayo uzwa sengathi uqale ukuqonda ukuhlukaniswa kobhiya, khona-ke nansi into yokugcina kuwe:
Ake sifingqe ngemvubelo: ngokufingqa, uma imvubelo isebenza isikhathi eside, ukunambitheka kanye nohlamvu lukabhiya kungashintsha. Lokhu kuyiqiniso ikakhulukazi kuma-ales anenani eliphakeme lezinto ezithinta ukunambitheka nephunga. Ngenxa yalesi sizathu, ezinye izinhlobo ze-ales zidinga ukuvutshelwa okwengeziwe ebhodleleni: ubhiya usuvele ubhodlela esitsheni seglasi futhi uhlala eshalofini lesitolo, kodwa inqubo yokuvutshelwa isaqhubeka ngaphakathi. Ngokuthenga amabhodlela ambalwa alo bhiya futhi uwaphuze ngezikhathi ezihlukene, ungazwa umehluko omkhulu. Ngesikhathi esifanayo, i-pasteurization iphuca ubhiya ezinye zezici zayo zokunambitha, njengoba iqeda ukuba khona kwemvubelo ephilayo esiphuzweni. Eqinisweni, yingakho ubhiya ongahlungiwe uhlonishwa ngabaningi: ngisho nangemva kokufakwa kwe-pasteurization, izinsalela zesiko lemvubelo zingenza isiphuzo sibe mnandi kakhulu. I-sediment ebonakala ngaphansi kwesitsha esinobhiya ongahlungiwe izinsalela zemvubelo.
Kodwa konke lokhu kuzokwenzeka kamuva, futhi manje kufanele sibhale ezinye izingxenye ezimbalwa zikabhiya ozikhethela zona.
Okuningi ngalokhu engxenyeni elandelayo.
Umthombo: www.habr.com