Gishiri mai Tashi tare da Fermentis SafAle F-2 Yeast

Key Takeaways

• Fermentis SafAle F-2 Yisti busassun iri ne wanda aka inganta don kwalabe da kwandishan.
• Ana samun samfurin a cikin 25 g, 500 g, da nau'in kilogiram 10 don masu aikin gida da masu sana'a na kasuwanci.
• Ƙirƙirar E2U™ yana taimaka madaidaicin rehydration da faɗakarwa.
• An ƙera shi don sadar da tsaftataccen haki na biyu tare da sarrafa carbonation.
• An ba da shawarar don salo masu fa'ida daga fa'ida ta dabara da ƙarancin tasirin ester.

Menene Yisti Fermentis SafAle F-2

SafAle F-2 busasshen yisti ne daga Fermentis, wani ɓangare na ƙungiyar Lesaffre. Yana da nau'in Saccharomyces cerevisiae, mai kyau don daidaitawa na biyu a cikin kwalabe da akwatuna.

Alamar samfurin tana bayyana yisti (Saccharomyces cerevisiae) tare da emulsifier E491. Nauyin bushewa yana tsakanin 94.0 zuwa 96.5 bisa dari, yana nuna babban taro na tantanin halitta da ƙarancin danshi.

Ana busar da ƙwayoyin sel ta amfani da Fermentis E2U™, suna kiyaye iyawar su. Bayan rehydration, E2U rehydration yisti da sauri dawo da fermentative aiki. Wannan ya sa ya dogara ga ayyukan da aka yi niyya.

Fermentis yana samar da SafAle F-2 a ƙarƙashin tsauraran matakan sarrafa ƙwayoyin cuta na masana'antu. Masu shayarwa suna jin daɗin aikin da za a iya faɗi, daidaitaccen attenuation, da tabbacin mai yin yisti na duniya.

• Matsayin matsi: wanda aka yi niyya don ambaton kwalba da akwati.
• Abun da ke ciki: Saccharomyces cerevisiae don magana tare da E491 emulsifier.
• Gudanarwa: fasahar yisti rehydration E2U don saurin murmurewa.
• Tushen: Fermentis/Lesaffre ne ya samar, yana saduwa da ƙa'idodin tsabta na kasuwanci.

Me yasa zabar SafAle F-2 don kwandishan kwalba da kwandishan

An ƙera SafAle F-2 don yin magana a cikin kwalabe da kasko, yana tabbatar da adana ainihin ɗanɗanon giya. Babban zabi ne ga masu shayarwa suna neman yisti wanda baya canza dandanon giyan. Bayanan martabarsa na tsaka tsaki yana nufin baya gabatar da esters ko phenolics, yana kiyaye halayen giyan.

Wannan yisti yana goyan bayan carbonation da ƙamshi na maturation a lokacin sanyaya na biyu. A matsayin yisti na kwandishan, yana kama ragowar iskar oxygen. Wannan yana taimakawa wajen kula da ƙamshi da ɗanɗanon giyar akan lokaci.

Yawan jurewar barasa ya sa SafAle F-2 ya zama manufa don ingantattun giya waɗanda ke buƙatar ambaton sama da 10% ABV. Wannan fasalin yana ba masu shayarwa damar yin gwaji tare da girke-girke ba tare da damuwa game da kwantar da hankali ba.

• Tasirin ƙamshi na tsaka tsaki yana kiyaye malt da halayen hop
• Daidaitaccen carbonation don marufi mai kwandishan
• Yana aiki da dogaro a cikin sabis na cask na gaske

Halin ɓarkewar yisti shine fa'ida mai amfani. Yana daidaita daidai a kasan kwalabe da kusoshi, yana ƙirƙirar gado mai yisti mai tsabta. Lokacin da aka zuga, yana haifar da hazo mai daɗi wanda yawancin masu shayarwa ke samun sha'awar gabatarwar kwalban.

Zaɓin nau'in da ya dace yana da mahimmanci don inganci na ƙarshe. Ga masu shayarwa suna la'akari da zaɓuɓɓukan yisti na kwalabe da kwandishan, SafAle F-2 ta yi fice. Yana ba da tsinkaya, ƙaramar tsangwama ga ɗanɗanon, da aiki mai ƙarfi a cikin ƙarfi iri-iri.

Mahimmin ƙayyadaddun fasaha da ma'aunin da aka tabbatar da lab

Fermentis SafAle F-2 yana alfahari da ƙidayar tantanin halitta mai ƙarfi da ƙaramin busassun nauyi. Marufi na yau da kullun yana lissafin yisti mai yuwuwa> 1.0 × 10^10 cfu/g. Wani lokaci, bayanan fasaha na nuna> 19 × 10^9/g. Dry nauyi jeri daga 94.0 zuwa 96.5%.

Gwaje-gwajen dakin gwaje-gwaje sun tabbatar da tsabtar ƙwayoyin cuta sama da 99.9% don kuri'a na kasuwanci. Masu gurɓata kamar kwayoyin lactic acid, ƙwayoyin acetic acid, Pediococcus, da yisti na daji suna ƙasa da 1 cfu a kowace 10^7 sel yisti. Jimlar adadin ƙwayoyin cuta suna ƙasa da 5 cfu a cikin sel yisti 10^7, suna bin ƙa'idodin aminci.

Gwajin yana bin ka'idodin EBC Analytica 4.2.6 da ASBC Microbiological Control-5D. Waɗannan hanyoyin suna tabbatar da daidaiton aiki a cikin kwandishan kwalba da kwandishan.

Shawarwarin hadi da yanayin yanayin sanyi shine 15-25°C (59-77°F). Carbonation kinetics nuna nuni iya ƙare a cikin 1-2 makonni kusa 20-25 ° C. A 15 ° C, carbonation na iya ɗaukar fiye da makonni biyu.

• Ƙididdigar tantanin halitta: ƙididdige mafi ƙanƙanta da ƙididdigar inganci na yau da kullun.
• Tsabtace ƙwayoyin cuta: ƙaƙƙarfan iyaka akan ƙwayoyin cuta da yisti na daji.
• Kewayon fermentation: jagora mai amfani don daidaitawa da lokacin carbonation.
• Rayuwar rayuwa: bayyananniyar saduwa da shawarwarin ajiya akan kowane sachet.

An ƙayyade marufi da rayuwar shiryayye azaman watanni 36 daga samarwa. Kowace sachet yana da kwanan wata "mafi kyau kafin" da aka buga da kuma jurewar sufuri da aka lura a cikin takardar fasaha. Ma'ajiyar da ta dace tana kiyaye ƙidayar tantanin halitta mai yuwuwa da tsabtar ƙwayoyin cuta fiye da rayuwar shiryayye.

Matsakaicin sashi, rehydration da ka'idojin buga ruwa don kyakkyawan sakamako

Don kwandishan kwalban ko kwandishan, yi niyya don ma'aunin SafAle F-2 wanda ya yi daidai da manufar ambaton ku. Matsakaicin ƙimar ƙira ya bambanta daga 2 zuwa 7 g/hl don daidaitawa na yau da kullun. Don ƙarin inoculation mai tsanani ko magana mai sauri, wasu masu shayarwa sun zaɓi har zuwa 35 g/hl. Daidaita sashi bisa ƙarfin giya, zafin jiki, da saurin carbonation da ake so.

Bi madaidaicin umarnin shayarwa don adana yuwuwar tantanin halitta. Ka guji ƙara busassun yisti kai tsaye zuwa giya mai zaki. Madadin haka, a yayyafa yisti aƙalla sau goma nauyinsa na bakararre, ruwa mara chlorine a 25–29°C (77–84°F).

Bada yisti ya huta na tsawon mintuna 15-30 kafin ya motsa a hankali don sake dawowa. Wadannan matakan sake dawo da ruwa na E2U suna da mahimmanci don maido da membranes tantanin halitta da rage damuwa yayin canja wuri zuwa wort ko giya mai ƙima.

Lokacin amfani da sukari na farko, tabbatar da narkar da shi kuma a haɗe shi sosai kafin ƙara yisti. Giram 5-10 na sukari a kowace lita na giya yawanci yana nufin haɓaka CO2 a cikin kewayon 2.5-5.0 g/L, ya danganta da nau'in carbonation na farko da salon.

Sanya yisti da aka sake ruwa a cikin giya mai zaki a yanayin zafin jiki. Daidaita ƙimar ƙaddamarwa zuwa ƙarar giya da lokacin da ake so. Matsakaicin ƙarancin ƙima zai jinkirta carbonation, yayin da mafi girman ƙimar zai rage lokacin don isa ga maƙasudin CO2.

Carbonation ya kamata ya faru a cikin makonni 1-2 a 20-25 ° C. A 15 ° C, ba da izini sama da makonni biyu don cikakken ci gaban CO2. Bayan bayanan, ajiyar sanyi da maturation na makonni 2-3 zasu inganta yanayin dandano da tsabta.

• SafAle F-2 sashi: zaɓi 2-7 g/hl don daidaitawa na yau da kullun; tada har zuwa 35 g/hl don sakamako mai sauri.
• Umarnin sake dawo da ruwa: yayyafa shi cikin ruwa maras kyau 10 × a 25-29 ° C, hutawa 15-30 mintuna, motsawa a hankali.
• Matsakaicin ƙima: ƙara rehydrated yisti zuwa giya mai zaki a yanayin zafi.
• Rehydration E2U: bi wannan ka'ida don haɓaka aiki da aiki kafin canja wuri.

Ajiye bayanan zafin jiki, adadin sukari, da ƙimar ƙima don kowane tsari. Ƙananan gyare-gyare zuwa sashi na SafAle F-2 da lokaci yana haifar da carbonation mai iya tsinkaya da daidaiton kwalabe ko sakamakon kwandishan.

Matakan magana mai fa'ida da jagorar masu ciwon sukari

Fara ta hanyar tantance adadin sukarin da ake buƙata bisa ga burin ku na CO2. Nufin sukari 5-10 g kowace lita don cimma 2.5-5.0 g/L CO2. Don kwalban 500 ml, kuna buƙatar kimanin 10-20 g na sukari, dangane da matakin carbonation da ake so.

Don tabbatar da daidaiton sakamako, bi tsarin matakan tuntuɓar kwalbar da aka tsara. Fara da shirya ruwa mara kyau a 25-29 ° C. Sa'an nan, rehydrate Fermentis SafAle F-2 yisti a 10× rabo na 15-30 minti. Dama a hankali don kare ƙwayoyin yisti.

1. Ƙara 5-10 g/L sugarpriming, ta yin amfani da sucrose ko dextrose, daidai da giya.
2. Daidaita zafin giya zuwa 20-25 ° C don saurin carbonation. Don rage yawan zafin jiki na 15-25 ° C.
3. Saka yisti da aka sake ruwa a cikin giya mai zaki. Sa'an nan kuma, kunsa giya a cikin kwalabe ko kusoshi.
4. Bada carbonation haɓaka. Yi tsammanin makonni 1-2 a 20-25 ° C, ko fiye da makonni 2 a 15 ° C.
5. Da zarar carbonated, kwantar da kwalabe ko kusoshi. Bari giya ya huta don makonni 2-3 don girma da dandano.

Don sarrafa kasko, kula da tsaftar akwati da sarrafa iska. Fitar da iska mai kyau yana hana wuce gona da iri kuma yana tabbatar da giya ya kai matakan CO2 da ake so. Saka idanu kan sararin samaniya kuma ku bi ka'idodin tsabta kamar na kwalabe.

Ko da rarraba sukari mabuɗin don ambaton kwalban. Yi amfani da tausasawa tare da guje wa fantsama don rage ɗaukar iskar oxygen. Matsakaicin adadin sukari mai ƙima da daidaiton yanayin zafi yana haifar da ko da carbonation da tsinkayar bakin da ake iya faɗi a cikin tsari.

Gudanarwa, ajiya da mafi kyawun ayyuka na rayuwa

Lokacin adana SafAle F-2, fara bincika kwanan wata "mafi kyau kafin" akan jakar. Yana da rayuwar shiryayye na watanni 36 daga samarwa. Don amfani a cikin watanni shida, kiyaye shi ƙasa da 24 ° C. Don dogon ajiya, yi nufin yanayin zafi ƙasa da 15 ° C a wurin ƙarshe.

Jagoran fasaha yana ba da shawarar adana fakiti a cikin sanyi, busassun yanayi a ƙarƙashin 10°C (50°F) idan zai yiwu. Wannan yana ba da kariya ga iya aiki kuma yana tsawaita rayuwar yisti. Yana tabbatar da daidaitaccen aikin fermentation ga duka homebrewers da breweries.

Yanayin sufuri na iya bambanta ta hanya da yanayi. Yisti yana jure wa jigilar zafin daki har zuwa watanni uku ba tare da asarar aiki ba a cikin sarƙoƙi na yau da kullun. Yakamata a takaita takaitacciyar zafafan kalaman zafi zuwa kwanaki bakwai don gujewa damuwa ta salula.

Buɗe jakar jakar hannu yana da mahimmanci don aminci da inganci. Idan an buɗe jakar, sake rufe ta ko canza abun ciki zuwa akwati marar iska kuma adana a 4°C (39°F). Yi amfani da sauran yisti a cikin kwanaki bakwai. Kada a yi amfani da jakunkuna masu laushi, masu kumbura, ko lalacewa.

Ana samun marufi a cikin nau'ikan 25 g, 500 g, da nau'in kilogiram 10 don batches guda ɗaya da samarwa na kasuwanci. Zaɓi tsarin da ya dace don rage maimaita buɗewa da sauƙaƙe ajiyar sanyi. Wannan yana taimakawa adana rayuwar yisti da tsabta.

• Yi amfani da bakararre ruwa don rehydration kuma bi ka'idojin zafin jiki a kan takardar fasaha.
• Ka guji rehydrating yisti kai tsaye a cikin giya ko wort; wannan yana hana girgiza osmotic da gurɓatawa.
• Kula da tsafta mai kyau da wuraren kulawa mai tsabta don kare iyawa da ingancin ƙwayoyin cuta.

Bin waɗannan ayyukan yau da kullun yana inganta daidaito kuma yana rage haɗarin tsayawar magana. Kyakkyawan kula da yanayin sufuri da buɗe jakar buhu yana tabbatar da iyawar kololuwa don jadawalin shayarwa.

Yawo, halayen hazo da sakamakon kwandishan kwalba/kwali

SafAle F-2 flocculation yana nuna daidaitaccen tsari. A ƙarshen fermentation, yisti ya daidaita daidai, yana kafa gado mai yawa. Wannan yana sauƙaƙe sanyi-kwadi da bayyanawa, da nufin zubo mai ladabi.

Lokacin da aka motsa kwalabe ko akwati, hazo mai sarrafawa yana tasowa. Wannan hazo yana da kyau don sabis na kasko da salo waɗanda ke amfana daga taushi, gajimare mai bayyanawa. Masu shayarwa da ke neman tsabta na iya jujjuyawa sama da les.

Halin yisti yana haifar da zobe bayyananne a kasan kwantena. Wannan zobe yana sauƙaƙa hidima kuma yana rage yawan yisti. Don ales mai kwandishan kwalban, yana tabbatar da tsattsauran ra'ayi, yana taimakawa cikin kwanciyar hankali.

Sakamako na sanyaya sun haɗa da carbonation na halitta da ɗanɗano mai ɗanɗano. Oxygen da aka makale yayin sanyaya an rage shi, yana kiyaye sabo. Kamshin balagagge waɗanda ke haɓaka suna ƙara sarƙaƙƙiya ba tare da ɓoye ɗanɗanon hop ko malt ba.

• Ko da daidaitawa yana rage buƙatar tsawaita hutun sanyi.
• Haze mai sake dawowa yana goyan bayan gabatarwar kasko na gargajiya.
• Share mai yuwuwa godiya ga daidaiton halin laka.

aikace, SafAle F-2 flocculation yana daidaita ma'auni tsakanin tsabta da hazo. Sakamakon yanayin yanayin da ake iya tsinkaya ya sa ya zama zaɓi mai amfani ga kwalabe da masu kwandishan giya.

Kinetics na fermentation da bayanan assimilation na sukari

SafAle F-2 yana nuna keɓantaccen tsarin assimilation na sukari. Yana da kyau yana rushe glucose, fructose, sucrose, da maltose. Duk da haka, yana cinye maltotriose kaɗan. Wannan ƙayyadadden ɗaukar maltotriose yana taimakawa kula da jikin giyar.

Ƙwayoyin motsa jiki don magana sun yi daidai. Carbonation mai aiki yana faruwa tsakanin 15-25 ° C, tare da aiki mafi sauri a 20-25 ° C. A cikin wannan kewayon, bayyane carbonation siffofi a cikin daya zuwa biyu makonni. Ayyukan aiki suna raguwa kusa da 15 ° C, don haka ana buƙatar ƙarin lokaci a ƙananan zafin jiki.

Ragowar bayanin martabar sukari yana nuna iyakacin ɗaukar maltotriose. Yi tsammanin ragowar maltotriose mai aunawa a cikin giya ta ƙarshe. Wannan yana rage haɗarin wuce gona da iri yayin amfani da sukari mai ƙima daidai. Sauran sukarin kuma yana haɓaka jin baki da daidaito a cikin kwandishan ko kwalba.

• Yi ƙananan gwaje-gwaje don tabbatar da motsa jiki a cikin wort da yanayin marufi.
• Auna attenuation da ragowar bayanin martaba na sukari bayan magana don daidaita matakan farko cikin aminci.
• Kwatanta samar da barasa da yawo a cikin gwaje-gwajen lab don dacewa da maƙasudin kasuwanci.

Masu shayarwa da ke neman sarrafa carbonation da daidaiton jiki zasu sami halayen SafAle F-2 masu fa'ida. Gudun gwaji suna da mahimmanci don tantance daidaitaccen sukari da lokacin sanyaya. Dole ne a yi la'akari da masu canji na gida a cikin zafin jiki da abun da ke cikin wort.

Tsaftar muhalli, tsafta da la'akari da lafiyar ƙwayoyin cuta

Lokacin sarrafa Fermentis SafAle F-2, yana da mahimmanci don kiyaye ƙaƙƙarfan ƙa'idodin tsabtar yisti. Bayanan kula da ingancin sun tabbatar da matakan tsabta fiye da 99.9%. Manufar ita ce kiyaye gurɓata kamar kwayoyin lactic acid, kwayoyin acetic acid, Pediococcus, da yeasts wadanda ba saccharomyces na daji a ƙarƙashin 1 cfu a kowace 10 ^ 7 sel yisti.

Yayin shan ruwa da canja wuri, manne da iyakokin ƙananan ƙwayoyin cuta SafAle F-2. Jimlar adadin ƙwayoyin cuta bai kamata ya wuce 5 cfu a cikin 10^7 ƙwayoyin yisti ba. Yi amfani da bakararre ruwa don rehydration don hana kamuwa da cuta wanda zai iya canza dandano ko haifar da wari.

Aiwatar da sauƙaƙan matakan tsafta a cikin masana'antar giya yana da mahimmanci don tsaftar magana. Tsaftace marufi, tukwane, layukan kwalba, da huluna. Tsabtace fermenters akai-akai da tasoshin ruwa tsakanin batches don rage haɗarin kamuwa da cuta.

• Tsaftace duk abubuwan da ke hulɗa da yisti da wort.
• Yi amfani da matattarar bakararre mai amfani guda ɗaya ko ingantattun matakan tsaftacewa don abubuwan sake amfani da su.
• A kiyaye rehydration da priming wurare dabam dabam a jiki daga bude fermentation da dakunan.

Rike da tabbacin ingancin Fermentis daga samar da ƙungiyar Lesaffre don tabbatar da yarda da ƙwayoyin cuta. Wannan hanya tana sarrafa ƙananan ƙwayoyin cuta bisa ga ka'idoji, rage haɗari a cikin giya da aka gama.

Ƙirƙirar ƙididdiga na kasuwanci yana buƙatar gudanar da batches gwaji da sa ido kan iyakokin ƙananan ƙwayoyin cuta SafAle F-2 a hankali. Tabbatar da rehydration da ka'idojin bututun ruwa, da kiyaye ajiyar sarkar sanyi don adana yuwuwa da rage haɗarin kamuwa da cuta.

Haxa sukarin da ake so a yi daidai da juna don hana wuce gona da iri da wuraren kamuwa da cuta. Haɗin kai tsaye yana tallafawa tsafta don magana kuma yana taimakawa kare riƙe kai da maƙasudin carbonation.

Yi daftarin sakamako da adana bayanan gwajin ƙwayoyin cuta. Binciken yau da kullun yana ƙarfafa ƙa'idodin tsabtar yisti kuma suna ba da shaida cewa ayyukan tsaftar sun cika burin samarwa.

Girke-girke da shawarwarin salo don amfani da SafAle F-2

SafAle F-2 ta yi fice wajen ƙirƙirar halin yisti na tsaka tsaki. Yana da manufa don Ingilishi da ales na nahiya, ales na gargajiya na gargajiya, da ƙwanƙolin kwalabe sama da 10% ABV. Waɗannan salon suna amfana daga riƙon jiki da taushin baki.

Lokacin yin girke-girke, niyya don adana ƙamshin malt na tushe da bayanin martaba. Ƙananan assimilation na maltotriose yana nufin za ku iya riƙe wasu dextrins da jiki. Wannan ya dace da amber bitters, ƴan dako tare da saura zaƙi, da ƙaƙƙarfan ales masu buƙatar kwanciyar hankali.

Ɗauki girke-girke masu amfani waɗanda suka dace da manufofin ku na carbonation. Don ales na cask, nufin ƙananan carbonation, kusan 2.5 g/L CO2. Don salo masu kwandishan kwalban, manufa 4.5-5.0 g/L CO2. Yi amfani da sukari na 5-10 g/L, dangane da girman kwalbar da zafin da ake so.

• Maganganun kwandon shara na gargajiya: OG matsakaici, hopping mai laushi, ƙarancin ƙarancin carbonation don sabis na cellar.
• Abun ɗanɗano irin na Ingilishi don kwalabe: adana ƙashin baya na malt, manufa 2.5-3.0 g/L CO2, yi amfani da 6-8 g/L priming sugar.
• Ƙaƙƙarfan kwalabe mai kwandishan (> 10% ABV): ba da fifiko ga girke-girke waɗanda suka haɗa da ingantaccen lafiyar yisti da auna sukari mai ƙima don guje wa over-carbonation.

Bi shawarwarin yisti mai sanyaya ta hanyar jefa mai aiki, mai farawa lafiya ko amfani da daidaitaccen kashi na busassun yisti a kwalban. Wannan yana rage raguwa kuma yana tabbatar da tsaftataccen magana ba tare da canza halin hop ba.

Ka guje wa SafAle F-2 don bushewa sosai, ƙarancin ƙarancin ƙarewa. Don irin waɗannan giya, zaɓi nau'in da ya fi jan hankali. Ga mafi yawan ales na kwandon shara da kwalabe, waɗannan shawarwarin suna taimakawa cimma karɓuwar carbonation da daidaitaccen bayanin martaba na ƙarshe.

Shirya matsala na gama gari yayin magana

Matsalolin magana sau da yawa suna tasowa daga wasu ƴan abubuwan gama gari. Slow carbonation tare da SafAle F-2 na iya zama saboda ƙananan yanayin yanayin sanyi, rashin isassun yisti mai ƙarfi, ko rashin isasshen ruwa. A 15 ° C, carbonation na iya ɗaukar makonni biyu.

Kafin kunna, tabbatar da kwanan watan jakar da tarihin ajiyarsa. Tsohon ko zafin zafi Fermentis SafAle F-2 ba zai yi kyau ba. Idan yuwuwar ya yi ƙasa kaɗan, la'akari da ƙaramin mai farawa ko sake kunnawa mai sarrafawa a adadin da aka ba da shawarar.

• Slow carbonation SafAle F-2: haɓaka yanayin sanyi a cikin kewayon yisti don saurin aiki.
• Matsalolin magana daga rashin yin amfani da su: bi adadin fakiti ko aiwatar da ƙidayar iyawa don daidaito.
• Magance matsalar magana don yisti mara aiki: rehydrate daidai ta umarnin Fermentis; kar a dogara da shan ruwa a cikin giya.

Don hana wuce gona da iri, fara da daidaitaccen adadin sukari na farko. Yi amfani da 5-10 g/L azaman jagora bisa salo da sauran abubuwan haifuwa. Auna sukari da nauyi kuma ku gauraya daidai gwargwado don guje wa rashin daidaito matakan CO2 a cikin kwalabe.

• Auna sikari daidai gwargwado kuma a narke a cikin ruwan zãfi har ma da rarrabawa.
• Tabbatar da daidaiton ƙimar filaye don dacewa da faɗuwar da ake tsammani da aikin yisti.
• Ciwon sanyi ko yanayin sanyi na makonni 2-3 don taimakawa yisti daidaitawa da rage al'amuran laka.

Idan baƙaƙe-dadi ko ƙamshi da aka canza sun bayyana, da farko a duba gurɓatar ƙananan ƙwayoyin cuta. Kwayoyin cuta ba su da yuwuwa lokacin da aka lura da tsafta da tsabta. Yisti mai damuwa daga rashin isasshen ruwa ko iskar oxygen na iya haifar da esters ko bayanin kula na sulfur maimakon.

Za'a iya gyara mummunan yawo da hazo mai jujjuyawa ta hanyar duba ƙimar juzu'i da tsarin daidaitawa. Balaga da ya dace, tare da lokacin sanyi mai sanyi, yana ƙarfafa yisti don yawo kuma ya fita daga dakatarwa.

Don gyarawa, gudanar da ƙananan matakan gwaji lokacin canza tsari. Ƙara yawan zafin jiki kaɗan don haɓaka magana ko ba da izinin ƙarin lokaci a lokacin da aka ba da shawarar. A sake duba ma'ajiyar buhun da kwanan wata kafin auna gyara.

Bi waɗannan matakan magance matsalar magana don rage haɗari, tabbatar da daidaiton yanayi, da kiyaye rigakafin wuce gona da iri a gaban tunani yayin aikin kwalba da akwati.

Yisti Fermentis SafAle F-2

Wannan bayyani na samfur na Fermentis yana mai da hankali kan SafAle F-2, busasshen yisti da aka ƙera don kwalabe da ambaton akwati. Yana ba da ƙamshi mai tsaka tsaki, yana kiyaye halayen giya na tushe yayin tabbatar da ingantaccen carbonation da kwanciyar hankali. Masu shayarwa da ke son samun daidaiton sakamako za su sami taƙaitawar SafAle F-2 mai mahimmanci don daidaitawa da haɓakawa.

Bayanan fasaha suna nuna ƙarfin yisti: yana alfahari akan 1.0 × 10^10 cfu/g sel masu ƙarfi da tsabta sama da 99.9%. Ana ba da shawarar sanyaya tsakanin 15-25 ° C. Rehydration a cikin bakararre ruwa a 25-29 ° C na 15-30 minti shi ne mafi kyau duka. Don priming, yi amfani da 5-10 g/L sugar don cimma 2.5-5.0 g/L CO2.

Aikace-aikacen aikace-aikacen yana nuna ƙayyadaddun ƙayyadaddun maltotriose da haƙurin barasa har zuwa 10% v/v. Waɗannan halayen suna taimakawa tabbatar da tsabta da kuma hana canje-canjen ɗanɗanon da ba zato ba tsammani yayin carbonation na biyu. Flocculation daidai yake, yana haɓaka bayyanar shiryayye da zub da inganci don kwalabe da akwatuna.

Ana samun tallafin masana'anta ta takaddun bayanan fasaha da shawarwarin gwaji. Fermentis ya dogara da ƙwarewar yisti na Brewing Brewing don inganci da ƙa'idodin samarwa. An shawarci masu shayarwa da su gudanar da ƙananan gwaje-gwaje kafin haɓaka har zuwa batches na kasuwanci.

• Mafi kyawun amfani: kwalabe da bayanin akwati don bayanin martaba na tsaka tsaki.
• Pitching: bi taga rehydration da yanayin yanayin yanayin manufa.
• Carbonation: priming sugar 5-10 g/L don 2.5-5.0 g/L CO2.

taƙaice, wannan taƙaitaccen bayanin da SafAle F-2 taƙaice yana sanya yisti a matsayin abin dogaro ga masu shayarwa da ke neman daidaito. Layin yisti na Lesaffre yana haɓaka amincewar masana'antu, yana tallafawa ayyukan fasaha da manyan ayyuka.

Kammalawa

Fermentis SafAle F-2 busasshen yisti ne wanda aka tsara don kwalabe da kwandishan. Yana ba da ƙamshi mai tsaka-tsaki, daidaitaccen aiki, da tsaftar ƙwayoyin ƙwayoyin cuta. Masu shayarwa da ke neman daidaitawar da za a iya gani da kuma tasirin ɗanɗanon ɗanɗano kaɗan za su same shi da kyau don yin amfani da gida da ƙwararru.

Don cimma sakamako mafi kyau, bi ƙa'idodin rehydration na Fermentis. Kada a taɓa sake sake yin yisti kai tsaye a cikin giya. Yi amfani da 5-10 g/L na sukari don ƙaddamar da matakan 2.5-5.0 g/L CO2. Yanayin a 15-25 ° C, tare da 20-25 ° C yana hanzarta carbonation. Bada 2-3 makonni na sanyi maturation don zagaye da tsabta.

Dangane da wannan bita, yana da kyau a gudanar da ƙananan gwaji tare da girke-girke. Wannan zai taimaka tabbatar da lokacin carbonation da sakamakon azanci kafin haɓakawa. Ajiye SafAle F-2 kamar yadda mai ƙira ya umarta don tabbatar da yuwuwa. Wannan zai ba da garantin ingantaccen aikin tunani da ingantaccen sakamako a cikin batches.

Karin Karatu

Idan kuna jin daɗin wannan sakon, kuna iya kuma son waɗannan shawarwari:

• Gishiri Mai Tashi Tare da Yisti Nectar Kimiyyar Cellar
• Gishiri mai Tashi tare da Yisti na Jamusanci CellarScience German
• Gishiri mai Tashi tare da Yisti Fermentis SafAle K-97