Ma hope o ka hoʻopau ʻana o ka wort i ke kaʻina hana saccharification, pono e hoʻomaʻamaʻa ʻia e ka kānana ʻana o ka papa wort, a laila komo i ke kaʻina hoʻolapalapa, a hoʻomaʻalili ʻia i kahi mahana kūpono no ka fermentation e ka hoʻololi wela pā e hoʻokō i ke kaʻina fermentation o ka pia. .No laila, ʻo ke kaʻina hoʻolapalapa wort ʻo ka palaoa.I ka wā o ka hoʻomau ʻana o ka paila ʻana o ka wort, e hana ʻia kahi ʻano o nā hopena kino a me nā kemika paʻakikī i loko o nā mea i loko o ka wort wela.ʻO nā hopena i hui pū ʻia o kēia mau hopena kino a me ke kemika e alakaʻi i nā pae like ʻole o nā loli i ka paʻa o ka pia.ʻO ke kūpaʻa o nā mea i loko o ka pia pili pili i ka maikaʻi o ka pia hope.ʻO nā hana nui o ka hana paila wort i ka hana pia penei:
1. Ka hoʻopau ʻana i nā enzymes
He mea protein ka Enzyme, loaʻa i kēlā me kēia enzyme kona ʻano wela inactivation, a ʻo ke kiʻekiʻe ke ʻano o ka hana ʻana i ka enzyme.I ka wā o ka hoʻolapalapa ʻana, hoʻolilo ke ʻano wela kiʻekiʻe i nā hana o nā enzymes like ʻole, ʻo ia ke kuleana pololei a koʻikoʻi loa i ka hana paila wort.Ma muli o ke kiʻekiʻe o ka mahana, ʻo nā enzyme hydrolytic o nā saccharification like ʻole, e like me ka starch hydrolase a me ka protein hydrolase, ua denatured a ʻaʻole hana, pēlā e hōʻoia ai i ka paʻa o nā mea saccharide i loko o ka wort i hiki ke hoʻohana ʻia no ka fermentation, a me ka mālama hou ʻana i ka saccharification ma hope. saccharification.ʻO ke kaulike o nā mea i loko o ka wort.
2. Ka leaching a me ka isomerization o nā mea i loko o ka hops
ʻO nā mea nui o ka hops he hop resin a me ka aila pono.E like me nā koi o nā ʻano pia like ʻole, hiki ke hoʻohui ʻia nā ʻano hops ʻelua a ʻekolu mau manawa i ka wā e hoʻolapalapa ai.I mea e maʻalahi ai ka hoʻoheheʻe ʻia ʻana o nā mea nui o ka hops e like me ka α-acid i loko o ka wort, ua hoʻokomo pinepine ʻia ka huahana hop ʻawaʻawa i ka wā mua o ka paila wort, hiki ke hana i ka mea hāʻawi ʻawaʻawa nui i ka bitter hop α- ʻakika maʻalahi ke isomerize ʻO ke ʻano o ka hopena i ka iso-α-acid.Hōʻike kekahi mau ʻikepili i ka waiwai pH o ka wort i ka mana nui i ke degere leaching o nā mea hop i loko o ka wort, ʻo ia hoʻi, pili maikaʻi ʻia ka waiwai pH me ke degere leaching a me ka isomerization o ka α-acid i nā hops.No laila, ʻo ka mālama ʻana i ka waiwai pH o ka wort he kumu alakaʻi koʻikoʻi no ka paila.ʻO ka hana o ka hoʻohui ʻana i nā hop ʻala i ka pae hope o ka hoʻolapalapa ʻana, ʻo ia ka hāʻawi ʻana i ka pia i ka ʻala o ka hop.Nalo maʻalahi ka ʻaila hop ma ka evaporation i ka wela kiʻekiʻe.No laila, ʻo ka hoʻohui ʻana i nā pua ʻala i ka pae hope e like me ka hoʻopōkole ʻana i ka manawa hoʻoheheʻe a me ka pale ʻana i nā ʻāpana aila hop.Nalo me ka evaporation o ka wai.ʻOiaʻiʻo, ʻo ka hana ʻana o nā ʻano pia like ʻole he mau koi like ʻole no ka nui o nā hops i hoʻohana ʻia a me ke ʻano o ka hoʻohana ʻana i ka wā o ka paila.Pono e hana ʻia ke kaʻina hana hop e like me ke ʻano o ka pia, a ʻaʻole hiki ke hoʻonui ʻia.
3. E hoʻopau i ka wai nui
ʻO ke kaʻina hana o ka hoʻoheheʻe ʻana i ka wai nui i kapa ʻia ʻo ke kaʻina hana o ka wort, ʻo ia hoʻi ka hōʻike pololei loa o ka paila wort.ʻIke ʻia ke kumu o ka hoʻopaʻa ʻana i ka wort, ʻo ia ka hoʻonui ʻana i ka nui o nā koʻa fermentable i loko o ka wort ma o ka hoʻohemo ʻana i ka wai nui.ʻOi aku ka nui o ka wai, ʻoi aku ka nui o nā kō hope.E like me nā koi like ʻole o ka ʻano pia brewed no ka ʻike kō, hiki ke hoʻololi ʻia ka manawa evaporation e hoʻokō i ka ʻike kō kūpono no ke kaʻina hana fermentation pia.
4. Hoʻomāmā
Hiki ke piʻi ka mahana o ka paila wort ma luna o 95 ℃, a ʻo ka manawa maʻamau ka lōʻihi ma kahi o 60min.No laila, ma kēia kaʻina hana, e pepehi ʻia nā ʻano maʻamau o nā microorganism ʻino ma muli o ka wela kiʻekiʻe.Manaʻo maʻamau mākou ʻo ka wort ma hope o ke kaʻina hoʻolapalapa wort Hiki ke hoʻohana ʻia e like me ka broth fermentation sterile e komo i ka fermenter ma o ka mea hoʻololi wela a kali no ka inoculation.
5. ʻO ka volatilization o nā mea ʻono like ʻole
ʻO kekahi o nā mea ʻono o ka pia he mea like me ka kulina, dimethyl sulfide, i hana ʻia e ka hopena o S-methylmethionine i hana ʻia i ka wā germination o ka bale i ka wā o ka paila.Hōʻike nā hopena me ka manawa paila ʻO ka hoʻolōʻihi ʻia, ʻoi aku ka haʻahaʻa o ka ʻike o ka dimethyl sulfide.Wahi a ka manaʻo i luna, hiki iā mākou ke hoʻohana i ke ʻano o ka hoʻonui ʻana i ka ikaika o ka paila a me ka manawa e hoʻololi i ka DMS e like me ka hiki mai ka wort.
6. ʻO ka Denaturation a me ka hōʻuluʻulu ʻana o nā mea protein i loko o ka wort
ʻOiai hiki i ka protein ke hāʻawi i ka pia i kahi ʻono mellow, hiki i kekahi mau protein ke hoʻopilikia maikaʻi i ka ʻono o ka pia.Ua hōʻike ʻia nā haʻawina he kuleana koʻikoʻi ka pH waiwai o ka wort i ka hoʻohui pūmua.ʻO ka mea maʻamau, aia ka pH waiwai ma ka laulā o 5.2-5.6, ʻoi aku ka maikaʻi no ka hoʻohui pūmua.ʻO ka wela kiʻekiʻe e hoʻoulu i ka hopena denaturation protein, e emi ka solubility o ka protein denatured i loko o ka wort, a laila e hoʻoheheʻe ʻia ka wort ma ke ʻano o ka flocculent precipitates.Ma muli o ka manaʻo o luna, ʻo ka loaʻa ʻana o kahi pae kūpono no ka wehe ʻana i nā protein makemake ʻole ʻoiai ʻo ka mālama ʻana i nā protein i makemake ʻia he kī nui i ka noiʻi akahele.
7. Ka waihoʻoluʻu a me ka ʻono
ʻO ka hopena o ka waihoʻoluʻu a me ka ʻono o ka pia e pili ana i ka hopena Maillard, kahi hopena kūikawā ma waena o nā kō a me nā waikawa amino.ʻO ka huahana o ka hopena Maillard he melanin, ʻo ia ka mea nāna i hana ke kala o ka wort.I ka manawa like, hana ʻia nā kō a me nā waikawa amino like ʻole.ʻO nā ʻano mea like ʻole o ka melanin i hana ʻia e ka pane ʻana he mau ʻono like ʻole, a e hana ʻia nā aldehydes i ka wā o ka pane ʻana o Maillard.Eia kekahi, pili pū ka waihoʻoluʻu a me ka ʻono o ka wort i ka waiwai pH o ka wort, nā mea a pau e kōkua i ke kala a me ka ʻono o ka pia.mea nui.
Ka manawa hoʻouna: Mei-23-2022