Wort akamaliza ntchito ya saccharification, iyenera kufotokozedwa bwino ndi kusefera kwa wort wosanjikiza, kenako ndikulowa munjira yowira, ndikukhazikika pa kutentha koyenera kuthiriridwa ndi kusinthanitsa kutentha kwa mbale kuti achite nayonso mphamvu ya mowa. .Choncho, kuwira kwa wort ndi tirigu Njira yofunikira pakukonzekera madzi, yofunikira pakupanga mowa.Pakuwiritsa kosalekeza kwa wort, zovuta zingapo zakuthupi ndi zamankhwala zidzachitika muzinthu zomwe zili mu wort yotentha.Zotsatira zophatikizana za zovuta zakuthupi ndi zamankhwala izi zidzabweretsa kusintha kosiyanasiyana kwa kukhazikika kwa mowa.Kukhazikika kwa zinthu zomwe zili mumowa zimagwirizana kwambiri ndi mtundu wa mowa womaliza.Ntchito zazikulu za ntchito yowotcha wort popanga moŵa ndi izi:
1. Kusagwira ntchito kwa michere
Enzyme ndi mapuloteni, enzyme iliyonse imakhala ndi kutentha kwake, ndipo kutentha kwakukulu ndi njira yolepheretsa ntchito ya enzyme.Panthawi yowira, kutentha kwakukulu kumapangitsa kuti ma enzymes osiyanasiyana awonongeke, omwe ndi gawo lachindunji komanso lofunikira kwambiri pakuwotcha kwa wort.Chifukwa cha kutentha kwambiri, ma hydrolytic enzymes a saccharification osiyanasiyana, monga starch hydrolase ndi protein hydrolase, amasinthidwa komanso osagwira ntchito, motero amawonetsetsa kukhazikika kwa zinthu za saccharide mu wort zomwe zingagwiritsidwe ntchito nayonso mphamvu, komanso kusunga saccharification pambuyo pake. saccharification.Kuchuluka kwa zinthu mu wort.
2. Leaching ndi isomerization wa zinthu mu anakweranso
Zigawo zazikulu za hops ndi hop resin ndi mafuta ofunikira.Malingana ndi zofunikira za mitundu yosiyanasiyana ya mowa, mitundu yosiyanasiyana ya ma hop amatha kuwonjezeredwa kawiri kapena katatu pamene akuwira.Kuonetsetsa kuti zigawo zazikulu za hops monga α-asidi zimasungunuka mosavuta mu wort, chowawa cha hop chowawa nthawi zambiri chimayikidwa mu gawo loyambirira la kuwira kwa wort, zomwe zingapangitsenso wopereka zowawa mu hop yowawa kukhala α- asidi mosavuta isomerize Zomwe zimapanga iso-α-acid.Deta ina ikuwonetsa kuti pH mtengo wa wort umakhudza kwambiri kuchuluka kwa magawo a kadumphidwe mu wort, ndiye kuti, mtengo wa pH umalumikizidwa bwino ndi digiri ya leaching ndi isomerization ya α-acid mu hops.Chifukwa chake, kuwongolera pH ya wort kuli ndi tanthauzo lofunikira pakuwira.Ntchito yowonjezerera hops onunkhira pakatha kuwira ndikupatsa moŵa fungo la ma hops.Mafuta a hop amatayika mosavuta ndi evaporation pa kutentha kwakukulu.Chifukwa chake, kuwonjezera maluwa onunkhira pambuyo pake ndikofanana ndi kufupikitsa nthawi ya evaporation ndikupewa zigawo zambiri zamafuta a hop.Kutayika ndi nthunzi wa madzi.Zoonadi, kupanga moŵa wamitundu yosiyanasiyana kuli ndi zofunika zosiyanasiyana za kuchuluka kwa ma hop ogwiritsiridwa ntchito ndi mmene amagwiritsidwira ntchito powiritsa.Njira yowonjezera ya hop iyenera kupangidwa molingana ndi momwe mowawo ulili, ndipo sungathe kufotokozedwa momveka bwino.
3. Sungunulani madzi owonjezera
The ndondomeko evaporating madzi owonjezera amatchedwanso ndondomeko ndende wa liziwawa, amenenso kwambiri mwachindunji mawonetseredwe a liziwawa otentha.Cholinga cha kulimbikitsa wort ndi chodziwikiratu, chomwe ndi kuonjezera kuchuluka kwa shuga wotupitsa mu wort potulutsa madzi ochulukirapo.Madzi akamasanduka nthunzi, m'pamenenso kuchuluka kwa shuga komaliza kumachulukira.Mogwirizana ndi zofunikira zosiyanasiyana za mtundu wa mowa wofulidwa pa shuga, nthawi ya nthunzi imatha kusinthidwa kuti ikwaniritse shuga wabwino kwambiri wothira mowa.
4. Kutseketsa
Kutentha kwa wort kuwira kumatha kufika pamwamba pa 95 ℃, ndipo nthawiyo imakhala pafupifupi 60min.Choncho, pochita izi, mitundu yambiri ya tizilombo toyambitsa matenda idzaphedwa chifukwa cha kutentha kwambiri.Kawirikawiri timaganiza kuti liziwawa pambuyo kuwira ndondomeko liziwawa Angagwiritsidwe ntchito ngati wosabala nayonso mphamvu msuzi kulowa fermenter mwa kutentha kuwombola chipangizo ndi kudikira inoculation.
5. The volatilization wa discordant kukoma zinthu
Chimodzi mwazokoma za mowa ndi chinthu chonga chimanga, dimethyl sulfide, chomwe chimapangidwa ndi momwe S-methylmethionine imapangidwira panthawi ya kumera kwa balere panthawi yophika.Zotsatira zikuwonetsa kuti ndi nthawi yowira Kutalikitsa, kumachepetsa zomwe zili mu dimethyl sulfide.Malinga ndi chiphunzitso chomwe chili pamwambapa, titha kugwiritsa ntchito njira yowonjezerera kutentha kwambiri komanso nthawi kuti tiwononge DMS momwe tingathere kuchokera ku wort.
6. Denaturation ndi kuphatikizika kwa mapuloteni mu wort
Ngakhale mapuloteni amapangitsa mowa kukhala wofewa kwambiri, mapuloteni ena amatha kusokoneza kukoma kwa mowa.Kafukufuku wasonyeza kuti pH mtengo wa wort umagwira ntchito yofunika kwambiri pakuphatikiza mapuloteni.Nthawi zambiri, pH yamtengo wapatali imakhala pakati pa 5.2-5.6, yomwe ili yabwino kwambiri pakuphatikiza mapuloteni.Kutentha kwambiri kumayambitsa mapuloteni denaturation anachita, solubility wa mapuloteni denatured mu wort adzachepa, ndiyeno liziwawa adzakhala precipitated mu mawonekedwe a flocculent precipitates.Kutengera chiphunzitso chomwe chili pamwambapa, kupeza digirii yoyenera yochotsa mapuloteni osafunikira ndikusunga mapuloteni ofunikira ndikofunikira kuti muphunzire mosamala.
7. Mtundu ndi kukoma
Mphamvu ya mtundu ndi kukoma kwa mowa zimayenderana ndi momwe Maillard amachitira, zomwe zimachitika mwapadera pakati pa shuga ndi amino acid.Chopangidwa ndi Maillard reaction ndi melanin, yomwe imapanga mtundu wa wort.Nthawi yomweyo, shuga wosiyanasiyana ndi ma amino acid osiyanasiyana amapangidwa.Mitundu yosiyanasiyana ya mankhwala a melanin opangidwa ndi zomwe amachita imakhala ndi zokonda zosiyanasiyana, ndipo ma aldehydes adzapangidwa panthawi ya Maillard.Kuphatikiza apo, mtundu ndi kukoma kwa wort zimagwirizananso ndi pH ya wort, zomwe zimapangitsa kuti moŵa ukhale wokoma komanso wokoma.chinthu chofunika.
Nthawi yotumiza: May-23-2022