Bayan da wort ya kammala aikin saccharification, yana buƙatar bayyana ta hanyar tacewa na wort Layer, sa'an nan kuma ya shiga cikin tsarin tafasa, kuma an sanyaya shi zuwa zafin jiki wanda ya dace da fermentation ta hanyar musayar zafi na farantin don aiwatar da tsarin fermentation na giya. .Sabili da haka, tsarin tafasar wort shine alkama Wani muhimmin mataki a cikin shirye-shiryen ruwan 'ya'yan itace, mai mahimmanci don samar da giya.A yayin ci gaba da tafasawar ƙwayar wort, jerin abubuwan da ke tattare da halayen jiki da na sinadarai zasu faru a cikin abubuwan da ke cikin wort mai zafi.Haɗuwa da sakamakon waɗannan hadaddun halayen jiki da na sinadarai za su haifar da canje-canje daban-daban a cikin kwanciyar hankali na giya.Zaman lafiyar abubuwa a cikin giya yana da alaƙa da alaƙa da ingancin giya na ƙarshe.Babban ayyuka na aikin tafasar wort a cikin samar da giya sune kamar haka:
1. Rashin kunna enzymes
Enzyme abu ne mai gina jiki, kowane enzyme yana da nasa zafin rashin kunnawa, kuma yawan zafin jiki hanya ce ta rashin kunna aikin enzyme.A lokacin aikin tafasa, yanayin zafi mai zafi yana sa ayyukan enzymes daban-daban su rasa, wanda shine mafi mahimmanci kuma mafi mahimmanci a cikin aikin tafasa na wort.Saboda yawan zafin jiki, da hydrolytic enzymes na daban-daban saccharification, irin su sitaci hydrolase da protein hydrolase, an denatured da rashin aiki, don haka tabbatar da kwanciyar hankali na saccharide abubuwa a cikin wort da za a iya amfani da fermentation, da kuma kara kiyaye saccharification bayan. saccharification.Ma'auni na abubuwa a cikin wort.
2. Leaching da isomerization na abubuwa a cikin hops
Babban abubuwan da ake amfani da su na hops sun haɗa da hop resin da man fetur mai mahimmanci.Dangane da buƙatun nau'ikan giya daban-daban, ana iya ƙara nau'ikan hops sau biyu ko sau uku yayin tafasa.Don tabbatar da cewa manyan abubuwan da ke cikin hops irin su α-acid suna da sauƙi narkar da su a cikin wort, samfurin hop mai ɗaci yawanci ana saka shi a farkon matakin tafasar wort, wanda kuma zai iya yin babban mai ba da ɗaci a cikin hop mai ɗaci. acid ya fi sauƙi don isomerize Halin halayen iso-α-acid.Wasu bayanai sun nuna cewa ƙimar pH na wort yana da babban tasiri akan matakin leaching na abubuwan hop a cikin wort, wato, ƙimar pH yana da alaƙa da alaƙa da matakin leaching da isomerization na α-acid a cikin hops.Sabili da haka, sarrafa ƙimar pH na wort yana da mahimmancin jagora don tafasa.Ayyukan ƙara hops masu ƙamshi a cikin mataki na gaba na tafasa shine ba wa giya ƙanshin hops.The hop man yana da sauƙi a rasa ta hanyar evaporation a babban zafin jiki.Don haka, ƙara furanni masu ƙamshi a mataki na gaba daidai yake da rage lokacin ƙashin ruwa da kuma guje wa ƙarin abubuwan da ake amfani da su na hop mai.An rasa tare da evaporation na ruwa.Tabbas, samar da nau'ikan giya daban-daban yana da buƙatu daban-daban don adadin hops da ake amfani da su da kuma yadda ake amfani da su yayin aikin tafasa.Ya kamata a tsara tsarin haɓaka hop bisa ga halayen giya, kuma ba za a iya haɗa shi ba.
3. Kashe ruwa mai yawa
Tsarin evaporating wuce haddi ruwa kuma ana kiransa tsarin maida hankali na wort, wanda kuma shine mafi girman bayyanar tafasar wort.Manufar maida hankali ga wort a bayyane yake, wanda shine ƙara yawan adadin sikari da ke cikin wort ta hanyar fitar da ruwa mai yawa.Yawan ƙafewar ruwa, mafi girman adadin sukari na ƙarshe.Dangane da buƙatu daban-daban na nau'in giya mai ƙima don abun ciki na sukari, ana iya daidaita lokacin ƙafewa don cimma madaidaicin abun ciki na sukari don aiwatar da haɓakar giya.
4. Bakarawa
Yawan zafin jiki na wort zai iya kaiwa sama da 95 ℃, kuma lokaci gabaɗaya yana ɗaukar akalla 60min.Sabili da haka, a cikin wannan tsari, za a kashe nau'ikan ƙwayoyin cuta masu cutarwa saboda yawan zafin jiki.Yawancin lokaci muna tunanin cewa wort bayan tsarin tafasar wort Ana iya amfani dashi azaman broth bakararre don shigar da fermenter ta na'urar musayar zafi kuma jira inoculation.
5. Rashin daidaituwa na abubuwa masu ban sha'awa
Daya daga cikin dadin dandano na giya shine abu mai kama da masara, dimethyl sulfide, wanda aka samo shi ta hanyar amsawar S-methylmethionine da aka samu a lokacin germination na sha'ir yayin aikin tafasa.Sakamakon ya nuna cewa tare da lokacin tafasa A tsawaitawa, ƙananan abun ciki na dimethyl sulfide.Bisa ga ka'idar da ke sama, za mu iya amfani da hanyar da za ta ƙara ƙarfin tafasa da lokaci don daidaitawa da yawa DMS mai yiwuwa daga wort.
6. Denaturation da tara abubuwan gina jiki a cikin wort
Kodayake furotin na iya ba da ɗanɗano mai ɗanɗano mai laushi, wasu sunadaran suna iya cutar da ɗanɗanon giya mara kyau.Nazarin ya nuna cewa ƙimar pH na wort yana taka muhimmiyar rawa wajen tara furotin.Gabaɗaya magana, ƙimar pH tana cikin kewayon 5.2-5.6, wanda ya fi dacewa don tara furotin.Babban zafin jiki zai haifar da amsawar furotin, mai narkewar furotin da aka ƙirƙira a cikin wort zai ragu, sa'an nan kuma za a yi hazo a cikin nau'i na flocculent precipitates.Dangane da ka'idar da ke sama, gano matakin da ya dace don zaɓin cire sunadaran da ba'a so yayin riƙe abubuwan da ake so shine mabuɗin don yin nazari a hankali.
7. Launi da dandano
Tasirin launi da ɗanɗanon giya yana da alaƙa da amsawar Maillard, wanda shine martani na musamman tsakanin sukari da amino acid.Samfurin amsawar Maillard shine melanin, wanda shine mai yin launi na wort.A lokaci guda, ana samar da sukari daban-daban da amino acid daban-daban.Nau'o'in samfuran melanin da aka samar ta hanyar amsawa suna da ɗanɗano daban-daban, kuma aldehydes za su kasance a lokacin amsawar Maillard.Bugu da ƙari, launi da dandano na wort kuma suna da alaƙa da ƙimar pH na wort, wanda duk yana ba da gudummawa ga launi da dandano na giya.muhimmin abu.
Lokacin aikawa: Mayu-23-2022