Gishiri mai Haihuwa tare da Yisti Fermentis SafAle WB-06

Yawancin masu sha'awar sha'awa suna yaba WB-06 don girman girman sa, godiya ga enzymes diastaticus. Wadannan enzymes na iya rage jiki da kuma kara yawan barasa. Haƙiƙa na iya ɗaukar lokaci mai tsawo, don haka haƙuri shine mabuɗin don guje wa wuce gona da iri a cikin kwalabe. Yana samuwa a cikin nau'i-nau'i daban-daban, daga sachets 11.5 zuwa 10 kg. Samfurin kuma ya haɗa da yisti da emulsifier E491, bokan don amfanin ƙwararru.

Lokacin siyan busassun yisti, yana da mahimmanci a bincika kwanakin yawa da shawarwarin ajiya don tabbatar da yuwuwar. Tare da ƙimar farar da ta dace da sarrafa zafin jiki, wannan yisti na iya samar da ko dai Hefeweizen na gargajiya ko Witbier mai tsabta, ya danganta da girke-girke.

Key Takeaways

• SafAle WB-06 busasshen yisti ne wanda aka ƙera don giyan alkama da amfanin gwaji.
• Saccharomyces cerevisiae var. diasaticus kuma yana iya ƙara haɓakawa a fili.
• Yi tsammanin halayen 'ya'yan itace da phenolic wanda yanayin fermentation ya rinjayi.
• Akwai a cikin manyan fakiti masu yawa; E2U bokan kuma ya ƙunshi emulsifier E491.
• Sayi daga mashahuran dillalai tare da amintattun hanyoyin biyan kuɗi da kuma bincika kwanakin iyawa.

Me yasa Zabi Fermentis SafAle WB-06 Yisti don Giyar Alkama

An ƙera Fermentis SafAle WB-06 don giya na tushen alkama, ana yin bikin don bayyanannun esters na 'ya'yan itace da phenolics masu kama da clove. Babban zaɓi ne ga Hefeweizen, Witbier, da Roggenbier saboda ingantaccen halayen sa da kuma juzu'in girke-girke na alkama na zamani.

Wannan nau'in yisti yana alfahari da matsakaicin esters da attenuation a fili tsakanin 86-90%. Ƙarshen bushewar sa ya yi fice idan aka kwatanta da yisti na alkama da yawa. Ayyukan diastaticus yana haɓaka ikonsa na rushe hadaddun sukari, yana haɓaka haɓakawa da sha don lokacin rani.

Amfanin giyan alkama na WB-06 sun haɗa da dakatarwa mai ƙarfi yayin fermentation, wanda ke haɓaka motsin motsa jiki kuma yana ba da gudummawa ga zagayen baki. Masu shayarwa za su iya sarrafa yanayin zafi don daidaita ma'aunin ayaba-kamar esters da phenolics na clove, daidaita ƙamshi da ɗanɗano ga abubuwan da suke so.

• High attenuation ga bushewa, ƙarin abin sha
• Sanannen phenolic da halayen 'ya'yan itace masu daidaitawa ta hanyar sarrafa tsari
• Kyakkyawan hali flocculation wanda ke goyan bayan tsayayyen motsin motsi

Ficewa don WB-06 lokacin neman haɓakar haɓakawa da yisti wanda ke ɗaukar nau'ikan grists na alkama da gyare-gyaren girke-girke. Haɗin fa'idodin WB-06 da halayen SafAle sun sa ya zama kyakkyawan zaɓi ga giya na alkama na gargajiya da na zamani.

Fahimtar Attenuation A bayyane da Ayyukan Hatsari

Fermentis SafAle WB-06 yana nuna alamar raguwar kewayon 86-90%. Wannan yana nuna yawan canjin sukari, yana haifar da bushewa. Ƙayyadadden kewayon attenuation shine mabuɗin don fahimtar dalilin da yasa ƙarfin ƙarshe yakan faɗuwa ƙasa da daidaitattun nau'ikan ale.

Ayyukan diasaticus na yisti yana ba shi damar rushe dextrins da hadadden sukari. Yana amfani da extracellular enzymes kamar amyloglucosidase don wannan dalili. Wannan ikon yana haɓaka aikin fermentation amma yana iya tsawaita fermentation mai aiki a cikin mai sanyaya ko ƙarancin abinci mai gina jiki.

Lokacin aiki tare da WB-06, tsari mai amfani yana da mahimmanci. Yi tsammanin busasshen giya kuma ku guje wa tsayayyen lokaci. Yana da mahimmanci don saka idanu da nauyi zuwa tasha, ba kawai ta kwanaki ba, don guje wa wuce gona da iri yayin sanyaya kwalban.

Matakai masu mahimmanci don sarrafa mafi girma attenuation:

• Bibiyar ƙayyadaddun nauyi har sai karatu biyu a jere sun daidaita.
• Bada izini mai tsayi a cikin keg ko kwalba don daidaita ragowar sukari.
• Yi la'akari da yanayin zafi mafi girma don riƙe dextrins lokacin da ake son cikakken jiki.

Fahimtar ma'auni tsakanin ɓacin rai WB-06 da aikin fermentation yana da mahimmanci. Yana taimakawa masu shayarwa su sarrafa bakin ciki, matakin barasa, da haɗarin carbonation. Daidaita jadawali da girke-girke don daidaitawa tare da halin yisti don tsantsar rage sukari.

Marufi, Yiwuwa, da Rayuwar Shelf na SafAle WB-06

Fermentis yana ba da SafAle WB-06 a cikin girma dabam dabam: 11.5 g, 100 g, 500 g, da 10 kg. Ƙananan sachets suna da kyau don batches guda ɗaya, yayin da manyan tubalin ke kula da masu shayarwa akai-akai da microbreweries. Zaɓi fakitin da ya dace da mitar ku don hana sharar gida da tabbatar da inganci.

Busassun yisti daga Fermentis yana alfahari da ƙidayar ƙidayar gaske, wanda ya wuce 1.0 × 10^10 cfu/g. Wannan babban yuwuwar yana goyan bayan abin dogaro da hadi, ko da lokacin yin jigila ba tare da an sami isasshen ruwa ba. Tare da tsabta sama da 99.9%, yana rage haɗarin kamuwa da cuta kuma yana sauƙaƙe kulawa ga duka gida da ƙananan masu sana'a.

Kowace jakar tana da rayuwar shiryayye na watanni 36 da aka buga a matsayin mafi kyau kafin kwanan wata. Don ajiya har zuwa watanni shida, kiyaye fakitin ƙasa da 24 ° C. Don adana tsawon lokaci, rage zafin jiki zuwa ƙasa da 15°C don kula da lafiyar tantanin halitta da tsawaita rayuwar shiryayye zuwa watanni 36.

Bayan buɗewa, dole ne a sake rufe buhunan kuma a sanyaya su a zazzabi na 4 ° C. Sai a yi amfani da su cikin kwanaki bakwai. Ka guji amfani da sachets masu laushi ko lalacewa. Riko da waɗannan sharuɗɗan ajiya yana tabbatar da babban yuwuwar yisti da kuma shirye-shiryen tsagaita wuta.

• Zaɓi girman marufi na WB-06 waɗanda suka dace da amfanin ku don guje wa buɗewa na dogon lokaci.
• Ajiye fakitin da ba a buɗe ba a ƙarƙashin sharuɗɗan ajiya da aka ba da shawarar don riƙe ƙididdiga masu inganci.
• Da zarar an buɗe, sake rufe kuma a sanyaya; yi amfani da shi a cikin kwanaki bakwai don samun sakamako mafi kyau.

Fermentis yana ba da haske cewa busassun yisti kamar WB-06 suna jure wa yanayi iri-iri. Za su iya kula da sanyi ko babu rehydration ba tare da ɓata fermentation motsi ko bayanin martaba ba. Wannan ƙarfin yana amfanar masu sana'a masu aiki a yanayi daban-daban, yana tabbatar da daidaiton aiki da yuwuwar cfu/g.

Zaɓuɓɓukan Ƙirar: Kai tsaye Pitching vs. Rehydration

Fermentis ya amince da hanyoyi daban-daban guda biyu don SafAle WB-06. Yin jigon kai tsaye ya ƙunshi yayyafa busassun yisti a saman wort a ko sama da zafin da ake so. Ya kamata a yi haka a lokacin cikawar farko don ba da damar zafin jiki na wort don daidaitawa da yisti don rarraba daidai. Yana da mahimmanci a bi umarnin alamar don tabbatar da yisti ya rufe saman wort, yana hana kumbura.

A daya bangaren kuma, rehydration yana buƙatar yayyafa yisti aƙalla sau goma na nauyinsa na ruwa mara kyau ko kuma dafaffen tsutsotsi mai sanyi. Ya kamata a gudanar da wannan cakuda a 25-29 ° C (77-84 ° F) na minti 15-30. Bayan haka, a hankali a hankali don ƙirƙirar kirim mai ɗamara, sannan ƙara shi a cikin fermenter. Wannan hanya tana taimakawa wajen farfaɗowar tantanin halitta, wanda ke da fa'ida ga batches masu hankali ko girma.

Nazarin da Lesaffre da Fermentis suka yi ya nuna cewa busassun yisti na iya jurewa sanyi ko rashin samun ruwa ba tare da hasara mai yawa ba. Wannan sassaucin yana ba masu shayarwa damar zaɓar hanyar yin jigila bisa takamaiman bukatunsu. Don sauri, ƙananan ƙoƙari brews, ƙaddamar da kai tsaye ya dace. Don fermentations mai mahimmanci ko lokacin da ake neman iyakar farfaɗowar tantanin halitta, rehydration shine zaɓin da aka fi so.

Nasiha masu amfani don yin faɗa kai tsaye sun haɗa da kiyaye iskar oxygenation na wort da guje wa ƙugiya ta yayyafawa a hankali. Don sake yin ruwa, yi amfani da tasoshin ruwa masu tsabta kuma ku bi jagororin zafin jiki don hana girgiza. Duk hanyoyin biyu suna da tasiri tare da SafAle WB-06 idan an aiwatar da su daidai.

Shawarar yadda za a kafa WB-06 ya rataya akan girman tsari, haƙurin haɗari, da jadawalin. Ƙananan batches homebrew sau da yawa suna amfana daga ƙaddamarwa kai tsaye don saurin sa. Sabanin haka, giya na kasuwanci ko gasa na iya buƙatar rehydration don daidaitaccen sakamako da farawa mai santsi.

Shawarar Sashi da Tsawon Zazzabi

Fermentis ya ba da shawarar yin amfani da 50-80 g/hl na WB-06 don sakamako mafi kyau. Wannan yana fassara zuwa 1.9-3 g kowace galan Amurka don masu aikin gida. Don esters masu 'ya'yan itace, yi amfani da ƙananan ƙarshen. Don ƙarar samar da ester da ƙarin bayanin kula, zaɓi mafi girma.

Don ingantaccen aiki, kula da zafin jiki na WB-06 tsakanin 64-79°F. Madaidaicin kewayon masana'anta shine 18-26 ° C. Nufin daidaitaccen sarrafa zafin jiki don tabbatar da tsinkayar tsinkewa da daidaiton dandano.

Zaɓuɓɓuka masu amfani sune maɓalli. Farar 50 g/hl a ƙarshen sanyi na WB-06 fermentation temp yana haɓaka ɗanɗanon ayaba da ɗanɗano, manufa don yawancin girke-girke na Hefeweizen. Ƙarfafa farar zuwa 80 g/hl da dumama yanayin zafi yana haifar da ƙarin phenolic clove da spiciness, na al'ada a alkama da hatsin rai giya.

• Yi amfani da 50-80 g/hl azaman tushen ku.
• Maƙasudi 64-79°F don sarrafa zafin jiki na ferment.
• Ƙarƙashin ƙira + ƙananan yanayi = ƙarin esters.
• Maɗaukakin ƙara + zafi mai zafi = ƙarin phenolics.

Ajiye rikodin gwaje-gwajenku kuma ku yi gyare-gyare a cikin ƙananan haɓaka. Daidaitaccen ma'auni na WB-06 da tsayayyen zafin hadi na WB-06 suna da mahimmanci don samun sakamako mai maimaitawa a cikin ƙirƙirar salon alkama na yau da kullun.

Sarrafa Ester da Bayanan martaba ta hanyar Zaɓuɓɓukan Brewing

Fermentis SafAle WB-06 yana ba masu shayarwa damar kera nau'ikan dandano. Mahimmancin hulɗa tsakanin ƙimar ƙirƙira da zafin fermentation shine maɓalli. Yana ba da damar yin amfani da esters da phenolics, daidaitawa tare da takamaiman nau'in giya.

Ƙananan ƙimar ƙararrawa, kusan 50 g/hL, sau da yawa yana haɓaka samuwar ester. Tare da WB-06, wannan yana haifar da samar da isoamyl acetate da sauran mahadi masu 'ya'yan itace. Wadannan mahadi suna ba da gudummawa ga bayanan ayaba a cikin giya. Lokacin da aka haɗe shi da sanyi mai sanyi, ana haɓaka bayanin martabar yisti.

Sabanin haka, mafi girman ƙimar ƙira, kusa da 80 g/hL, yakan rage samar da ester. A waɗannan matakan, yisti ya fi mayar da hankali kan maganganun phenolic, yana haifar da clove da bayanin kula. Ƙara yawan zafin jiki na fermentation zuwa 22-26 ° C yana ƙara ƙarfafa wannan tasiri, yana karkatar da ma'auni na ayaba-clove zuwa ga albasa.

Yi amfani da waɗannan masu canji a matsayin jagora, ba ƙaƙƙarfan tsari ba. takamaiman jagorar salo yana da mahimmanci:

• Don gaba Hefeweizen 'ya'yan itace: ƙaramin farar + sanyi mai sanyi don bayyana halin ayaba.
• Don mai yaji Roggenbier: farar mafi girma + zafi mai zafi don fifita phenolics.

Tsarin girke-girke yana tasiri sosai ga sakamakon. Adadin alkama, kilning malt, da ferulic acid precursors duk suna tasiri jujjuyawar phenolic. Bayanan martaba na ruwa da ƙari na hop suma suna taka rawa wajen tsara tsinkayen esters da phenolics.

Don daidaiton sakamako, bi waɗannan matakan:

• Ƙayyade ma'auni na ayaba-clove da kuke so kuma saita ƙimar farawa na farko da zafin jiki.
• Kiyaye wasu masu canjin fermentation daidai don ware martanin yisti.
• Yi rikodin sakamako kuma daidaita lissafin malt ko mash matakai kamar yadda ake buƙata don daidaita abubuwan da ke gaba.

Waɗannan dabarun suna ba masu shayarwa damar daidaita dandano da WB-06. Duba waɗannan jagororin azaman mafari. Gudanar da gwaje-gwajen sarrafawa don daidaita giya tare da burin girke-girke, sarrafa esters da phenolics ta hanyar daidaitawar fermentation mai sauƙi.

Tsare-tsare Tsakanin Haki da Kinetics tare da WB-06

Gwajin gwaje-gwaje na Fermentis sun kula da samar da barasa, ragowar sukari, flocculation, da motsin motsi don SafAle WB-06. Masu shayarwa yakamata su bi ka'idodin Fermentis kuma su gudanar da ƙananan gwaje-gwaje kafin haɓakawa.

Lokacin fermentation na WB-06 na iya canzawa dangane da abun da ke ciki na wort, oxygenation, da ƙimar ƙima. Yi tsammanin lokacin aiki na farko a cikin sa'o'i 48-72 na farko. Sa'an nan, a hankali attenuation lokaci ya biyo baya yayin da yisti yana aiwatar da ƙarin hadaddun carbohydrates.

WB-06 yana nuna ayyukan amylolytic, mai yuwuwar buƙatar tsawaita fermentation don cimma ƙarfin ƙarshe. Fermentis ya lura cewa, a ƙarƙashin takamaiman yanayi, yisti na iya buƙatar fiye da kwanaki 10 don kammala fermentation.

Kula da nauyi akai-akai ya fi dogaro fiye da dogaro da kwanakin kalanda. Auna takamaiman nauyi aƙalla sau biyu, tsakanin sa'o'i 48, don tabbatar da kwanciyar hankali kafin canja wuri ko marufi.

• Shirya lokaci mai ƙarfi na farko, sannan raguwar matakai biyu a cikin ƙimar fermentation.
• Bada izinin tsawaita fermentation lokacin amfani da babban haɗin gwiwa ko babban dextrin malts.
• Yi amfani da sarrafa zafin jiki don kiyaye motsin motsin rai; ƙananan tashi na iya saurin aiki, saukad da jinkirin shi.

Hakuri shine mabuɗin don guje wa abubuwan ban sha'awa da bama-bamai. Canjin kwalba ya kamata ya faru ne kawai da zarar aikin diastaticus ya ƙare. Tabbatar cewa nauyi ya daidaita a karatun ƙarshe da ake tsammanin kafin sanyaya ko carbonation.

Don tsari mai amfani, daidaitattun batches WB-06 yawanci suna buƙatar kwanaki 7-14. Yakamata a yi gyare-gyare don babban kundi, fermentations mai sanyaya, ko girke-girke tare da ƙara yawan sukari masu rikitarwa.

A cikin al'amuran rashin tabbas, yi la'akari da gudanar da ferment na gwaji iri ɗaya. Gwajin da aka sarrafa na iya buɗe ainihin motsin motsin girke-girke na ku. Wannan yana taimakawa kafa ingantattun layukan lokaci don brews na gaba, ta yin amfani da lokacin fermentation na WB-06 azaman ma'auni.

Tsaron Ƙwaƙwalwa, Tsaftar Ƙwararrun Halittu, da Bayanan kula

Fermentis SafAle WB-06 ya zo tare da ƙayyadaddun ƙayyadaddun ƙwayoyin cuta waɗanda masu shayarwa za su iya tantancewa kafin amfani. Yana ba da garantin ƙidayar yisti mai ƙarfi sama da 1.0 × 10^10 cfu/g. Wannan yana tabbatar da daidaitattun ƙimar ƙima da farawa mai tsabta, tare da tsabtar da ta wuce 99.9%.

Gwajin yana bin ka'idodin EBC Analytica 4.2.6 da ASBC Microbiological Control-5D. Iyakokin da aka yarda sun haɗa da kwayoyin lactic da acetic acid, Pediococcus, da yisti na daji a ƙasa da 1 cfu a kowace 10^7 sel yisti. Jimlar iyakokin ƙwayoyin cuta suna ƙasa da 5 cfu a kowace sel yisti 10^7. Wannan yana ba da ƙayyadaddun tsari don ƙayyadaddun ƙayyadaddun ƙwayoyin cuta da ganowa.

WB-06 shine Saccharomyces cerevisiae var. diasaticus, wanda aka sani da aikin sa na glucoamylase na extracellular. Wannan bayanin martabar enzyme yana haɓaka haɓaka mafi girma, yana da amfani ga alkama da salon saison. Masu shayarwa dole ne su auna fa'idar akan haɗarin giciye a ayyukan masana'antar giya.

Aiwatar ƙunshe da lakabi yana da mahimmanci don kare sauran layin samarwa. Yi amfani da keɓaɓɓen kayan aiki ko keɓance mai tsauri lokacin da ake haƙar barasa tare da nau'in diastaticus. Tsaftace abubuwan yau da kullun da ingantattun abubuwan sanitizers suna taimakawa rage haɗarin ɓatattun sel akan saman.

Yarda da tsari yana buƙatar sarrafa ƙananan ƙwayoyin cuta da kuma bin ƙa'idodin amincin abinci na gida. Kula da bayanan batch, takardar shaidar bayanan bincike, da sakamakon gwajin ƙwayoyin cuta. Waɗannan takaddun suna nuna ƙwazo don aminci da inganci.

Ajiye daftarin aiki da ayyukan gudanarwa, gami da garantin ƙidayar ƙidaya a cfu/g da alkaluman tsarkaka na WB-06. Share bayanan suna taimakawa ƙungiyoyi masu inganci don tabbatar da yisti ya dace da ƙayyadaddun bayanai. Suna kuma tabbatar da cewa ana iya gano ayyukan gyara idan aka samu sabani.

Jagorar girke-girke don Salon gargajiya: Hefeweizen, Witbier, da Roggenbier

Fara ta hanyar daidaita ƙimar ƙirƙira da zafin jiki tare da salo. Don Bavarian Hefeweizen, zaɓi ƙaramin farar ƙasa kuma yayi zafi kusa da 70°F (21°C). Wannan hanya tana tabbatar da daidaiton cakuda ayaba da ɗanɗano mai ɗanɗano mai ɗanɗano, tare da haɓaka babban abun ciki na alkama a girke-girke na WB-06 hefeweizen.

Lokacin ƙera wayo irin na Belgian, ƙara yawan faɗan kuma ƙara ɗan zafi don haɓaka bayanin kula da albasa. Haɗa kayan yaji na gargajiya kamar coriander da bawon lemu na Curacao a cikin witbier ɗin ku na WB-06. Wannan yana ba da damar yaji ya fito ta cikin hazon alkama.

Roggenbier yana da fa'ida daga irin barkono na hatsin rai na musamman da bayanin kula. Nufi don ƙaramin farar ƙasa, kusan 50-60 g/hL, don daidaita esters ayaba tare da hatsin rai yaji. Wannan hanyar ta yi daidai da tsarin WB-06 rogenbier mai amfani, inda zaɓin malt da jadawalin dusar ƙanƙara mai kyau-daidaita ɗanɗano na ƙarshe.

• Tukwici lissafin hatsi: Don hefeweizen, yi amfani da 50-70% malt alkama; don witbier, sun haɗa da hatsi ko alkama mai laushi da 5-10% alkama mara kyau; don rogenbier, yi amfani da hatsin rai 30-50% tare da malt tushe mai kodadde.
• Jadawalin dusar ƙanƙara: Yi amfani da matakin fa'ida na ferulic acid kusa da 110-115°F (43-46°C) don ƙarin halayen phenolic a cikin girke-girke na hefe da wit.
• Spices and adjuncts: Add coriander and orange bawo a makara a cikin tafasa don WB-06 witbier; A ci gaba da ƙarawa kaɗan don hefe da rogenbier don nuna ƙamshin da ke haifar da yisti.
• Gudanar da fermentation: ƙananan yanayi da kuma m oxygenation ni'ima esters ga hefe; zafi, dan kadan mafi girma farar ni'ima phenolics ga witbier.

Daidaita dusar ƙanƙara pH da bayanin martaba na ruwa don haɓaka tsabta da jin daɗin baki. Gyara hutun furotin da sarrafa enzyme don lissafin alkama mai girma ko hatsin rai don guje wa maƙarƙashiya da haɓaka riƙon kai.

Ajiye rikodin nauyi, zafin jiki, da tsarin lokaci don kowane gwaji. Yi amfani da waɗannan rajistan ayyukan don tace girkin ku na gaba. Ƙananan gyare-gyare ga ƙimar ƙirƙira, dusar ƙanƙara, ko lokacin kayan yaji na iya yin tasiri sosai ga maganganun yisti a cikin girke-girke na WB-06 hefeweizen, WB-06 witbier, da fassarar WB-06 rogenbier.

Daidaita WB-06 don Girke-girke na Musamman da ƙari

Lokacin yin ƙwararrun giya na WB-06, daidaita dabarun yisti tare da haɗin gwiwa na farko. 'Ya'yan itace, zuma, da kayan yaji suna hulɗa tare da mahadi na yisti. Daidaita yawan zafin jiki da zafin fermentation don haskaka ƙamshi da daɗin ɗanɗano.

Ga Weizen na zuma, ƙimar ƙima mafi girma shine maɓalli. Yana inganta bayanin kula na clove da phenolic, yana haɓaka zuma da gasa kayan yaji. Yawan yisti mai ƙarfi yana tabbatar da ƙare mai tsabta, yana barin zuma ta ɗauki matakin tsakiya.

Alkama Rasberi yana fa'ida daga matsakaicin matsakaicin adadin da yanayin zafi. Wannan hanya tana adana sabon ɗanɗanon rasberi kuma tana adana esters ayaba a bango. Haɗin kai na biyu yana taimakawa kare ƙamshin 'ya'yan itacen.

Dunkelweizen yana buƙatar gyare-gyare saboda ikon malts masu duhu don rufe phenolics na clove. Ƙara yawan fitiwar zuwa kusan 80 g/hL kuma ku yi taki kusa da 74°F. Wannan tsarin yana haɓaka furci na phenolic kuma yana daidaita malt zaƙi tare da yaji yisti.

Anan ga jagora mai sauri don aiki tare da adjuncts da kayan marmari na alkama:

• Yanke shawarar abin da ya kamata ya mamaye: yisti ko ƙari.
• Daidaita ƙimar ƙaddamarwa zuwa wannan burin: mafi girma don phenolics, tsakiyar don ma'auni, ƙasa don ƙara ƙara ƙamshin 'ya'yan itace.
• Sarrafa zafin fermentation don tweak ester vs. phenolic fitarwa.
• Ƙara ƙarin ƴaƴan itace daga baya ko na biyu don kare ƙamshi.

Ƙananan gyare-gyaren girke-girke na iya tasiri sosai ga dandano. Ku ɗanɗani gwada ƙananan batches na matukin jirgi lokacin ƙoƙarin sabbin hanyoyin haɗin gwiwa. Wannan hanya tana rage haɗari kuma tana bayyana yadda WB-06 ke hulɗa tare da kowane sinadari a cikin giya na musamman.

Abubuwan Ruwa, Malt, da Hops Lokacin Amfani da SafAle WB-06

Ƙirƙirar girke-girke tare da SafAle WB-06 yana buƙatar cikakken tsari na ruwa, malt, da hops. Zaɓi ruwa mai laushi, ƙarancin ma'adinai don adana ƙwaƙƙwaran esters da phenolics waɗanda WB-06 suka yi fice da su. Nufin matakin chloride wanda ke haɓaka jin bakin ciki kuma yana rage ɗaci.

Zaɓin malt yana da mahimmanci wajen tsara bayanan kamshin yisti. Wani muhimmin yanki na alkama a cikin lissafin malt yana ƙara haɓakar ferulic acid, yana haɓaka abun ciki na phenolic. Don dandano na gargajiya na hefeweizen, yi amfani da cakuda 50-70% alkama tare da kodadde pilsner ko kodadde ale malt.

• Ƙara ƙananan malts na Munich ko Vienna na iya ƙara ƙima mai ƙima ba tare da rinjaye masu yisti ba.
• Iyakance caramels masu duhu da gasasshen malts don kiyaye phenolic yisti a gaba.
• Gashin alkama na iya haɓaka riƙe kai da ba da gudummawa ga jiki mai santsi yayin amfani da SafAle WB-06.

Jadawalin dusar ƙanƙara shine mabuɗin don sarrafa haifuwa da sakin phenolic. Dusar jiko guda ɗaya a 150–152°F (65–67°C) yana faɗo ma'auni tsakanin sugars masu ƙyalƙyali da dextrins don ƙarewa mai rai amma mai zagaye. Don ƙarin kasancewar phenolic, yi la'akari da dusar ƙanƙara tare da ɗan gajeren hutu a 114-122°F (46-50°C) don haɓaka matakan farko kafin saccharification.

Lokacin zabar hops don WB-06, mayar da hankali kan nau'ikan da ke da ƙananan acid na alpha masu ƙanƙanta don dacewa da ɗanɗanon yisti. Zaɓi hops masu daraja ko ƙamshin ƙamshi na Amurka don ƙarin ƙari ko amfani da ruwa. Wannan hanya tana kiyaye ɗaci a cikin rajista kuma yana haskaka bayanan alkama da yisti.

• Daidaita sulfate zuwa rabon chloride don rinjayar hop haushi: ƙananan sulfate don bayanin martaba mai laushi.
• Yi amfani da ƙari na marigayi ko busasshiyar hopping bisa ga doka don guje wa ɓarna esters da phenolics na WB-06.
• Daidaita jadawalin dusar ƙanƙara tare da mash enzymes da lissafin hatsi don cimma ƙimar da ake so don salon.

Ta hanyar daidaita zaɓin malt a hankali, jadawalin dusar ƙanƙara, da amfani da hop, zaku iya daidaita bayanan ester da phenolic na giyar ku. Ko da ƙananan canje-canje a cikin sinadarai na ruwa da lokacin hop na iya tasiri ga samfurin ƙarshe. Koyaushe gwada waɗannan gyare-gyare a cikin ƙananan batches kafin haɓakawa.

Scaling daga Homebrew zuwa Ƙananan Batches na Kasuwanci

Fara sikelin ta hanyar kiyaye daidaitattun ma'auni. Idan kun yi amfani da 50-80 g/hL a gida, kula da wannan sashi lokacin hawan sama. Tabbatar da ƙidayar tantanin halitta da iyawa da farko. Hanyoyin samarwa na Lesaffre da haɓakar yisti mai yiwuwa (> 1 × 10 ^ 10 cfu/g) suna goyan bayan ingantaccen sikelin WB-06 mika mulki.

Gudanar da batches na matukin jirgi a girman masana'anta kafin cikakken samarwa. Matukin jirgi na 1-2 bbl yana ba ku damar bincika tasirin sikelin haɓaka akan ƙimar haifuwa, attenuation, da dandano. Yi amfani da waɗannan gwaje-gwajen don daidaita iskar oxygen, sarrafa zafin jiki, da ƙari na gina jiki.

Zaɓi marufi wanda ya dace da bukatun ku. Don ƙananan gudanar da kasuwanci, fakiti masu girman kilogiram 10 suna ba da sauƙin aiki da ingantaccen farashi. Waɗannan fakitin suna sauƙaƙe ƙira kuma suna rage yin oda akai-akai don masana'anta.

• Kula da shawarar allurai na 50-80 g/hL lokacin haɓaka girman tsari.
• Tabbatar da ƙidayar tantanin halitta da rayuwar rayuwa kafin amfani da fermentation na kasuwanci WB-06.
• Ci gaba da dusar ƙanƙara da ayyukan oxygen don sake haifar da sakamakon gida a sikelin.

Sarrafa zafin jiki a hankali a cikin manyan tankuna. Jagorar Fermentis akan jeri na zafin jiki yana taimakawa adana bayanan ester da phenolic da ake tsammani. Jurewa sanyi, busassun halayen yisti yana nufin rehydration na zaɓi ne, wanda ke sauƙaƙe sarrafa masana'antu.

Tsaftar muhalli da sarrafa iri suna da mahimmanci. Lokacin yin sikeli, tabbatar da tsarin tsaftacewa don hana kamuwa da cuta tare da nau'in diastaticus. Bibiyar kinetics na fermentation daga matukin jirgi zuwa cikakken batches don gano sabani da wuri a cikin tsarin fermentation na WB-06 na kasuwanci.

Tsara dabaru don haɓaka haɓakawa. Haɓaka ma'ajin yisti, samar da ruwa lokacin amfani da shi, da lokacin kari don gujewa lalacewa. Don tsarin 10+ bbl, kiyaye ƙaramin matakin yaduwa ko amfani da sabbin fakiti a cikin fakitin kilogiram 10 yana tabbatar da daidaiton aiki da sakamako mai faɗi.

Magance Matsalolin Jama'a tare da Fermentations WB-06

Fara warware matsalar WB-06 ta hanyar nazarin tsafta da ingancin yisti. Ayyuka daga Fermentis da gwaje-gwajen lab suna taimakawa rage haɗarin kamuwa da cuta. Wannan yana rage damar fermentation kashe dandano. Sa ido sosai kan nauyi da bayyanar a duk lokacin da ake aiwatarwa don kama al'amura da wuri.

Tabbatar an tabbatar da ƙarfin ƙarshe tare da aƙalla karatu biyu tsakanin sa'o'i 24 kafin shiryawa. Tushen kwalabe na iya haifar da wuce gona da iri. Wannan saboda WB-06 na iya ɗaukar lokaci don cinye hadadden sukari.

• Idan fermentation ya tsaya, fara duba zafin jiki da ƙimar farar. Karancin farar fata ko sanyin wort yakan haifar da jinkiri.
• hankali ƙara yawan zafin jiki na kwana ɗaya ko biyu, ko yin hutun diacetyl. Wannan zai iya taimakawa lokacin da salon ya ba da izini.
• Idan yuwuwar yisti ya yi ƙasa, la'akari da sake yin yisti mai aiki ko amfani da sinadari don rayar da shi.

Yi bitar iskar oxygen da tsaftar gefen sanyi idan kuna dandana sulfur maras tsammanin, sauran ƙarfi, ko bayanin kula mai tsami. Lalacewa a gefen sanyi ko rashin kulawar iskar oxygen na iya kwaikwayi kuskuren yisti.

• Auna nauyi sau biyu kafin marufi don guje wa haɗarin da ya wuce kima.
• Lokacin da ƙamshi ke karkatar da ayaba ko albasa, duba ƙimar ƙima da zafin fermentation. Daidaita don daidaita ester da ma'aunin phenolic.
• Don tsayayyun rumfunan da ke daure da jinkiri, yi la'akari da yanayin zafin jiki mai sarrafawa ko sabo, yisti mai lafiya don gama fermentation.

Ajiye cikakkun bayanai game da yanayin zafi, lokacin fara, da nauyi ga kowane tsari. Waɗannan bayanan kula suna sauƙaƙe aikin WB-06 na gaba kuma suna taimakawa haifar da sakamako mai kyau.

Lokacin da ake shakka, keɓe masu canji: canza siga ɗaya a kowane tsari. Wannan tsarin yana rage zato kuma yana rage damar maimaita batutuwa kamar abubuwan dandano na fermentation ko haɗarin wuce gona da iri.

Ƙwararrun Ƙwararru da Ƙwararrun Ƙwararru daga Fermentis

Fermentis, wani ɓangare na samar da Lesaffre, yana haɓaka kowane nau'in yisti sosai. Suna bin tsauraran matakai don saduwa da manyan ma'auni na masana'antar giya. Kamfanin yana ba da takaddar bayanan fasaha na WB-06. Yana ba da cikakken bayani game da mahimman halaye irin su samar da ester matsakaici da kuma babban fage a kusa da manyan tamanin. Hakanan yana nuna ingantaccen halayen dakatarwa.

Gwajin ƙwayoyin cuta akan waɗannan yeasts yana bin hanyoyin EBC da ASBC. Sakamakon dakin gwaje-gwaje na Fermentis ya haɗa da ƙidayar tantanin halitta mai yuwuwa, duban tsafta, da iyakoki. Waɗannan suna tabbatar da batches sun cika daidaitaccen yarda kafin fitarwa.

Fermentis yana gudanar da gwaje-gwajen fermentation mai sarrafawa ta amfani da daidaitattun worts da saita yanayin zafi. Suna kwatanta iri a cikin waɗannan gwaji. Rahotanni suna auna samuwar barasa, ragowar sukari, flocculation, da bayanan martaba na motsi. An shawarci masu shayarwa su gwada yisti a cikin nasu girke-girke kafin yin girma.

Tuntuɓi takardar bayanan fasaha na WB-06 tare da sakamakon binciken Fermentis yana da fa'ida. Ƙungiyoyin samarwa za su iya amfani da wannan bayanan don yin hasashen raguwa, lokaci, da sarrafawa yayin ayyukan samar da Lesaffre.

Lokacin girma daga matukin jirgi zuwa manyan batches, yi amfani da rahotannin lab da neman jagora daga ma'aikatan Fermentis. Bayanan gwaje-gwajen su da samarwa suna taimakawa wajen warware matsalar ƙima, zaɓin rehydration, da tagogin fermentation. Wannan yana tabbatar da daidaiton sakamako.

Kammalawa

SafAle WB-06 babban darajar Saccharomyces cerevisiae var. diastaticus busassun yisti, cikakke ga giya na alkama. Yana alfahari da bayyananniyar ragi na 86-90%, tare da matsakaicin halayen ester da magana mai iya sarrafawa. Amfaninsa yana sama da 1.0 × 10^10 cfu/g. Ya zo cikin zaɓuɓɓukan marufi daban-daban kuma yana da rayuwar shiryayye na watanni 36, yana ba da masu sha'awar sha'awa da microbreweries.

Don samun mafificin fa'ida daga SafAle WB-06, niyya don ƙididdige ƙimar 50-80 g/hL. Ferment tsakanin 18-26°C (64-79°F) don cimma daidaitaccen ma'auni na esters da phenolics. Bincika nauyi akai-akai don hana wuce gona da iri daga ayyukan diastaticus. Kuna iya ko dai fiɗa kai tsaye ko shayar da ruwa, ya danganta da tsarin ku da ayyukan tsafta.

Wannan taƙaitaccen bayani yana nuna inganci da sarrafa SafAle WB-06. Ya haɗu da iyakoki daidaitattun masana'antu kuma ya ba da shawarar yanayin ajiya. A Amurka, ana samun ta ta hanyoyin kasuwanci na yau da kullun. Kafin haɓakawa, gudanar da gwajin benci kuma koma zuwa takaddar fasaha ta Fermentis. Wannan zai tabbatar da cewa yana aiki da kyau a cikin girke-girke da kayan aiki.

Karin Karatu

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

• Biya mai Taki tare da Yisti Lallemand LalBrew Nottingham
• Biya mai Taki tare da Yisti Lallemand LalBrew Abbaye
• Gishiri mai Tashi tare da Yisti Fermentis SafAle T-58