Nyuma ya wort irangije gahunda yo kweza, igomba gusobanurwa no kuyungurura urwego rwa wort, hanyuma ikinjira muburyo bwo guteka, hanyuma ikonjeshwa ubushyuhe bukwiranye na fermentation hamwe no guhanahana amasahani kugirango ikore fermentation yinzoga .Kubwibyo, uburyo bwo guteka bwa wort ni ingano Intambwe yingenzi mugutegura umutobe, ingenzi mukubyara byeri.Mugihe cyo gukomeza guteka kwa wort, urukurikirane rwibintu bigoye cyane kumubiri na chimique bizagaragara mubintu biri muri wort ishyushye.Ibisubizo byahujwe nibi bintu bigoye byumubiri na chimique bizaganisha ku mpinduka zitandukanye muburyo bwo guhagarara kwa byeri.Guhagarara kw'ibintu muri byeri bifitanye isano rya bugufi n'ubwiza bwa byeri ya nyuma.Ibikorwa byingenzi byo guteka wort mugukora byeri nibi bikurikira:
1. Kudakora imisemburo
Enzyme ni proteine, buri enzyme ifite ubushyuhe bwayo budakora, kandi ubushyuhe bwo hejuru nuburyo bwo kudakora ibikorwa bya enzyme.Mugihe cyo guteka, ubushyuhe bwo hejuru butuma ibikorwa byimisemburo itandukanye bitakaza, arirwo ruhare rutaziguye kandi rukomeye mugikorwa cyo guteka wort.Bitewe n'ubushyuhe bwo hejuru, imisemburo ya hydrolytike yo kwisakara itandukanye, nka hydrolase ya krahisi na protein hydrolase, yamaganwa kandi idakora, bityo bigatuma umutekano w’ibintu bya sakaride muri wort ushobora gukoreshwa mu gusembura, ndetse no gukomeza gutamba igitambo nyuma. kwezwa.Impirimbanyi yibintu muri wort.
2. Kureka no gutandukanya ibintu muri hops
Ibice byingenzi bigize hops birimo hop resin namavuta yingenzi.Ukurikije ibisabwa byubwoko butandukanye bwinzoga, ubwoko butandukanye bwa hop burashobora kongerwamo kabiri cyangwa gatatu mugihe cyo guteka.Kugirango umenye neza ko ibice byingenzi bigize hops nka α-acide byoroshye gushonga muri wort, ibicuruzwa bikarishye mubisanzwe bishyirwa mubyiciro byambere byo guteka kwa wort, bishobora no gutuma umutanga nyamukuru usharira muri hop hop α- acide yoroshye kuri isomerize Igisubizo ikora iso-α-aside.Amakuru amwe yerekana ko pH agaciro ka wort igira uruhare runini kurwego rwo kugabanuka rwibice bya hop muri wort, ni ukuvuga ko agaciro ka pH kajyanye neza nimpamyabumenyi yo kwisiga hamwe na isomerisation ya α-aside muri hops.Kubwibyo, kugenzura pH agaciro ka wort bifite akamaro gakomeye kayobora kubira.Igikorwa cyo kongeramo impumuro nziza mugihe cyanyuma cyo guteka ni uguha byeri impumuro ya hops.Amavuta ya hop yatakaye byoroshye no guhumeka mubushyuhe bwinshi.Kubwibyo, kongeramo indabyo zihumura mubyiciro byanyuma bihwanye no kugabanya igihe cyo guhumeka no kwirinda ibintu byinshi byamavuta ya hop.Yatakaye hamwe no guhumeka amazi.Birumvikana ko umusaruro wubwoko butandukanye bwinzoga ufite ibisabwa bitandukanye kubwinshi bwa hops nuburyo bukoreshwa mugihe cyo guteka.Gahunda yo kongeramo hop igomba gutegurwa ukurikije ibiranga byeri, kandi ntishobora kuba rusange.
3. Guhumeka amazi arenze
Inzira yo guhumeka amazi arenze nayo yitwa uburyo bwo kwibanda kuri wort, nayo ikaba igaragara cyane muburyo bwo guteka.Intego yo kwibanda kuri wort iragaragara, aribwo kongera igipimo cyisukari isembuye muri wort ihumeka amazi arenze.Uko amazi yahindutse, niko igipimo cyisukari ya nyuma.Ukurikije ibisabwa bitandukanye byubwoko bwinzoga zokejwe kubisukari, igihe cyo guhumeka kirashobora guhinduka kugirango ugere kubintu byiza byisukari muburyo bwo gusembura byeri.
4. Kurandura
Ubushyuhe bwo guteka bwa wort burashobora kugera hejuru ya 95 and, kandi umwanya muri rusange umara byibuze 60min.Kubwibyo, muriki gikorwa, ubwoko rusange bwibinyabuzima byangiza bizicwa kubera ubushyuhe bwinshi.Mubisanzwe twibwira ko wort nyuma yuburyo bwo guteka Wort Irashobora gukoreshwa nkumusemburo wa fermentation sterile kugirango winjire muri fermenter ukoresheje igikoresho cyo guhana ubushyuhe hanyuma ugategereza gutera.
5. Guhindagurika kw'ibintu bitameze neza
Bumwe mu buryohe bwa byeri ni ibintu bisa n'ibigori, dimethyl sulfide, ikorwa nigisubizo cya S-methylmethionine yakozwe mugihe cyo kumera kwa sayiri mugihe cyo guteka.Ibisubizo byerekana ko hamwe nigihe cyo guteka Kwiyongera, munsi yibirimo bya dimethyl sulfide.Dukurikije inyigisho yavuzwe haruguru, turashobora gukoresha uburyo bwo kongera ubukana bwigihe nigihe cyo guhindagurika DMS ishoboka uhereye kuri wort.
6. Gutandukana no kwegeranya ibice bya poroteyine muri wort
Nubwo poroteyine ishobora guha byeri uburyohe bworoshye, poroteyine zimwe na zimwe zirashobora kugira ingaruka mbi ku buryohe bwa byeri.Ubushakashatsi bwerekanye ko pH agaciro ka wort igira uruhare runini muguteranya poroteyine.Muri rusange, agaciro ka pH kari murwego rwa 5.2-5.6, bikaba byiza cyane muguteranya poroteyine.Ubushyuhe bwo hejuru buzatera protein denaturation reaction, gukomera kwa poroteyine yatandukanijwe muri wort bizagabanuka, hanyuma wort izagwa mu buryo bwimvura.Ukurikije inyigisho zavuzwe haruguru, kubona impamyabumenyi ikwiye yo guhitamo guhitamo poroteyine udashaka mugihe ugumana poroteyine wifuza ni urufunguzo rwo kwiga neza.
7. Ibara nuburyohe
Ingaruka yamabara nuburyohe bwa byeri bifitanye isano na Maillard reaction, nigisubizo kidasanzwe hagati yisukari na aside amine.Ibicuruzwa bya Maillard reaction ni melanin, niyo ikora ibara rya wort.Mugihe kimwe, hakorwa isukari zitandukanye hamwe na acide zitandukanye za amino.Ubwoko butandukanye bwibicuruzwa bya melanin byakozwe na reaction bifite uburyohe butandukanye, kandi aldehydes izakorwa mugihe cya Maillard reaction.Mubyongeyeho, ibara nuburyohe bwa wort nabyo bifitanye isano na pH agaciro ka wort, byose bigira uruhare mubara nuburyohe bwa byeri.ikintu cy'ingenzi.
Igihe cyo kohereza: Gicurasi-23-2022