Carboy mai rustic yana ƙyalli giya amber mai tsami tare da kumfa krausen akan teburin katako da aka sawa. Karin bayani

Wannan bita da jagorar za su rufe cikakkun bayanai na fasaha, zaɓuɓɓukan ƙirƙira, layin pH, da sakamakon azanci na SafSour LP 652. Yana nufin taimakawa masu shayarwa cikin aminci da dogaro da haɗa wannan samfurin cikin abubuwan yau da kullun na kettle.

Key Takeaways

• Fermentis SafSour LP 652 Bacteria shine Lactiplantibacillus plantarum wanda aka kera don shayar da kettle.
• Takaddun shaida na E2U™ yana ba da izinin shiga kai tsaye a cikin wort ɗin da ba a daɗe ba ba tare da an sha ruwa ba.
• Marufi yana isar da> 10 ^ 11 CFU/g a cikin tsarin 100 g don aikin da ake iya faɗi.
• Haɗin giya mai tsami tare da SafSour LP 652 yawanci yana samar da wurare masu zafi, citrus, da bayanin kula.
• Jagoran ya ƙunshi allurai, zafin jiki, pH, da madaidaitan aikin kettle mai tsami.

Bayanin Fermentis SafSour LP 652 Bacteria

Fermentis ya ƙirƙiri SafSour LP 652 don sarrafa kettle souring. Wannan bayyani ya shafi asalinsa, ilmin halitta, da amfaninsa. An ƙirƙira shi don masu shayarwa waɗanda ke neman ingantaccen kayan aikin miya daga Fermentis.

Al'adar shine Lactiplantibacillus plantarum na homofermentative. Yana samar da lactic acid, tare da ƙarancin acetic acid. Masu shayarwa sun fi son wannan don cimma tsaftataccen acidification kuma su guje wa bayanan vinegar a cikin giyarsu.

Manufar dandano sun haɗa da wurare masu zafi, citrus, da bayanin kula. Waɗannan suna haɓaka tsutsotsi mai tsami. Suna nufin haskaka giyar ba tare da ƙoshin hop ko ɗanɗanon malt ba.

SafSour LP 652 yana da ƙirar E2U™. Wannan yana ba masu shayarwa damar jefa shi kai tsaye zuwa cikin sanyaya, wanda ba a dasa shi ba ba tare da an sami ruwa ba. Wannan yana sauƙaƙe tsarin kuma yana tabbatar da daidaito ga masu gida da masu sana'a.

Samfurin busassun shiri ne tare da ƙididdige adadin tantanin halitta. Ya wuce 1 × 10 CFU kowace gram. Takaddun ƙayyadaddun ƙayyadaddun ƙayyadaddun ƙayyadaddun ƙaƙƙarfan ƙazanta, gami da ƙaƙƙarfan iyaka ga ƙwayoyin cuta na acetic, coliforms, yisti na daji, da mold.

Kwayoyin fermentis don giya a cikin wannan tsari suna da kyau don shayar da kettle. Ba su dace da tsufan ganga na kwatsam ko na dogon lokaci ba. Busassun tsari da bayyanannun umarni suna sanya shi samun dama ga masu sana'a da masu sha'awar sha'awa.

Yi amfani da wannan bayyani na SafSour LP 652 lokacin da ake shirin girke-girke ko jaddawalin miya. Yana taimakawa daidaita burin dandano da iyakoki. Samuwar acid ɗin da ake iya hasashen nau'in da sauƙin amfani yana sa a sami damar yin amfani da kettle a cikin aikin noman zamani.

Yadda SafSour LP 652 ke Aiki a Kettle Souring

Ciwon Kettle yana farawa bayan tafasa, lokacin da wort ya yi sanyi kuma an cire hops. Wannan hanya tana guje wa tsangwama na iso-alpha acid, yana barin ƙwayoyin lactic su bunƙasa. Yana ba masu shayarwa iko akan acidity kafin farkon fermentation.

Fermentis SafSour LP 652 yana amfani da hanyar homofermentative don fermentation na lactic. Yana canza sukarin wort galibi zuwa lactic acid, yana samar da ƙananan matakan acetic acid. Wannan tsari yana saukar da pH kuma yana ƙara fahimtar acidity ba tare da kaifi na vinegar ba.

Tsarin SafSour LP 652 yana tabbatar da daidaitattun bayanan bayanan acid tare da madaidaicin zafin jiki da ƙimar ƙima. Matsakaicin saurin gudu na iya kaiwa ga pH da ake so da sauri. Gwaje-gwajen azanci na Fermentis sun tabbatar da cewa canza canjin ƙima yana rinjayar saurin, ba dandano ba.

Tasirin iri akan ɗanɗano shine cakuda acidity da 'ya'yan itace. Yana samar da esters na wurare masu zafi da citrus kamar mango, passionfruit, lemun tsami, da innabi. Wadannan dadin dandano suna ƙara haske da 'ya'yan itacen giya, suna sa ya zama mai ƙarfi da gaba.

• Yi amfani da wanda ba hops ba, sanyaya tsutsotsi don ingantacciyar hanyar miya ta kettle.
• Yi tsammanin faɗuwar pH daga canjin lactic acid tare da ƙarancin bayanan bayanan acetic.
• Yi tsammanin esters masu 'ya'yan itace waɗanda ke dacewa da salo iri-iri masu tsami a cikin miya mai tsami na Lactiplantibacillus plantarum.

Shawarwari na Sashi da Ƙididdigar Fitilar

Fermentis yana ba da shawarar adadin SafSour LP 652 na 10 g/hL don daidaitaccen kettle sours. Wannan adadin yawanci yana haifar da fermentation na lactic zuwa acidity da ake so a cikin sa'o'i 24-48. Gwaji tare da 12°P wort sun nuna wannan daidaito.

Godiya ga yanayin E2U™, masu sana'a na iya jefa SafSour LP 652 kai tsaye zuwa cikin sanyaya, wanda ba a dadewa ba. Wannan hanyar tana sauƙaƙa tsarin yin maganin kettle mai tsami kuma yana rage lokacin kulawa.

Ƙara yawan adadin zai iya hanzarta acidification. Gwaje-gwaje tare da har zuwa 100 g/hL sun nuna saurin raguwar pH da gajeruwar lokaci. Bambance-bambancen farko sun kasance cikin lokaci zuwa acidity da pH na ƙarshe idan aka kwatanta da daidaitaccen sashi.

Fanai na azanci na Fermentis sun gano ƙananan bambance-bambancen organoleptic tsakanin ƙarami da babban sashi. Babban bambanci ya kasance cikin sauri da pH. Wannan yana nufin masu shayarwa za su iya manne da ƙimar 10 g/hL don daidaitaccen dandano. Daidaita kashi sannan zaɓi ne ga waɗanda ke buƙatar sakamako mai sauri.

• Yi amfani da ƙima 10 g/hL don shayar da kettle na yau da kullun da daidaiton sakamako.
• Ƙara yawan ƙwayar kettle don rage lokacin acidification lokacin da jadawali ya kasance m.
• Sanya cikin sanyaya, wort mara nauyi don mafi kyawun aikin E2U™.

Daidaita sashi na SafSour LP 652 dangane da girman wort da burin girke-girke. Gudanar da ƙananan gwaje-gwaje kafin sauye-sauyen ƙima don tabbatar da lokacin acidification da pH na ƙarshe sun dace da maƙasudin ku.

Share ƙwanƙolin gilashi tare da ruwan amber mai dumi a gaban farar bango mara sumul a ƙarƙashin haske mai laushi. Karin bayani

Mafi kyawun Yanayin Zazzabi da Haɗin Haɗi

Sarrafa zafin jiki shine mabuɗin don cin nasarar kettle souring tare da SafSour LP 652. Fermentis yana ba da shawarar yin faɗa a 37°C (98.6°F). Nauyin zai iya bunƙasa tsakanin 30-40°C (86-104°F), tare da mafi kyawun kewayon shine 37°C ± 3°C.

Don sakamako mafi kyau, saita zafin jiki na kettle kusa da 37°C. Tare da ƙimar ƙima na kusan 10 g/hL, zaku iya tsammanin pH na 12°P wort wanda ba a buɗe ba zai kai ga burin ku a cikin sa'o'i 24-36. Ƙarfafa ƙimar ƙira ko zafin jiki na iya haɓaka samar da acid.

Har ila yau, nauyi na wort yana rinjayar saurin gudu. An gudanar da gwaje-gwaje tare da 12°P wanda ba a kwance ba. Ƙananan worts za su yi acidify da sauri, yayin da worts masu nauyi na iya ɗaukar lokaci mai tsawo. Daidaita tsammanin ku kuma saka idanu matakan pH lokacin aiki tare da nauyi daban-daban.

Yi amfani da tsutsotsi marasa hopped kawai yayin lokacin miya. Iso-alpha acid daga hops na iya hana haɓaka, tare da haɓaka rabin-max yana faruwa a kusa da 5 ppm iso-alpha acid. Shiga cikin hopped wort zai dakatar da acidification da kuma rage yadda ya dace.

Tabbatar da daidaiton yanayin zafi yayin daɗaɗɗa kuma rikodin su tare da karatun pH. Dumi-dumi, yanayin sarrafawa suna da kyau ga Lactiplantibacillus plantarum mai zafi, wanda ke haifar da tsinkayar acid. Idan yanayin zafi ya faɗi, acidification yana raguwa, kuma lokacin da aka yi niyya ya ƙaru.

• Manufa: 37°C (98.6°F), karɓuwa 30–40°C (86–104°F).
• Matsayi: 10 g / hL na al'ada; daidaita zuwa sama don sakamako mai sauri.
• Wort: yi amfani da wort da ba a yi amfani da su ba; abubuwan nauyi (12 ° P da aka yi amfani da su a cikin gwaji).
• Saka idanu: log kettle m zafin jiki da pH har sai da ake so acidity.

Manufa pH, Acidification Timeline, da Sakamako da ake tsammani

Fermentis ya bayyana cewa SafSour LP 652 pH yawanci yana kaiwa ga ƙima ta ƙarshe tsakanin kewayon pH 3.2-3.6 da aka yi niyya ƙarƙashin sharuɗɗan shawarwari. Masu shayarwa da ke amfani da 12°P asali wort da bin jagorar alluran rigakafi na mai siyarwa na iya tsammanin daidaiton matakan acid a cikin wannan kewayon.

Tsarin lokacin acidification ya bambanta dangane da sashi da zafin jiki. A 10 g/hL da zafin jiki mai sarrafawa, yawanci yana ɗaukar sa'o'i 24-36. Wasu bayanan gwaji sun ba da shawarar taga taga na sa'o'i 24-48, yayin da mafi girman ƙimar ƙima ko yanayin zafi zai iya rage wannan lokacin don isa pH 3.2-3.6.

Masu canjin aiki suna tasiri duka pH na ƙarshe da sauri. Matsakaicin ƙima, nauyi wort, sarrafa zafin jiki, da bayyanar iskar oxygen kowanne yana taka rawa. Ciki mai zafi da manyan allurai suna haɓaka samar da lactic, yana motsa SafSour LP 652 pH zuwa ƙasa da sauri.

• Magani na al'ada: 10 g/hL yana haifar da sa'o'i 24-36 acidification a cikin gwaji.
• Mafi girman sashi: yana rage lokacin lokacin acidification kuma yana zurfafa acidity.
• Wort nauyi: mafi girma nauyi yana jinkirta samar da acid idan aka kwatanta da 12 ° P.

Yayin da giyar ke gabatowa pH 3.2-3.6, ana ganin acidity da ƙarancin acidity na karuwa. Zaƙi na malt da bayanin kula da aka samu suna raguwa. Haruffan 'ya'yan itace da citrus sun zama mafi bayyana bayan aikin lactic wanda SafSour LP 652 ke jagoranta.

Kula da pH a lokacin lokacin lokacin acidification yana ba masu shayarwa damar buga maƙasudin maƙasudi don daidaitawa. Bincike na yau da kullum yana taimakawa wajen guje wa yawan acidity da jagoranci yanke shawara akan lokacin sanyi, kettle-hop, ko canja wuri zuwa hadi na farko.

Bayanan Bayanin Hankali da Gudunmawar Ƙanshi

Ayyukan azanci na Fermentis yana bayyana takamaiman bayanin martaba na SafSour LP 652. Ana siffanta shi da ƙamshi masu haske, masu gaba da 'ya'yan itace. An horar da masu ɗanɗano sun gano bayanin kula na citrus na wurare masu zafi kamar mango, passionfruit, lemo, da innabi. Waɗannan bayanan kula suna kawo hali mai daɗi ga giya.

Tawagar kwararrun masu tantancewa 40 sun yi amfani da ka'idar sifa 45. Sun kimanta ƙamshi, ɗanɗano, da jin daɗin baki. Sakamakon ya nuna haɓakar haɓakar acidity da aka gane da kuma ƙarancin acidity bayan daɗaɗɗen kettle. Yayin da acidity ya tashi, fahimtar malt zaki, gami da bayanin hatsi da zuma, ya ragu.

'Ya'yan itãcen marmari a cikin kettle sours da aka yi tare da SafSour LP 652 ya kasance daidai da matakan allurai daban-daban. Gwaje-gwajen da aka kwatanta 10 g/hL da 100 g/hL sun nuna saurin acidification da ƙananan pH na ƙarshe a mafi girma allurai. Amma duk da haka, bayanin kula na citrus iri ɗaya ya ci gaba da kasancewa cikin ƙamshi da ɗanɗano.

Wannan bayanin martaba yana da kyau don ales na zinariya mai tsami da ɗanɗano mai 'ya'yan itace. Masu shayarwa da ke neman tsaftataccen kashin bayan lactic da kuma furta halayen 'ya'yan itace za su ga ya dace. SafSour LP 652 yana haɓaka haɓakar abubuwan 'ya'yan itace ba tare da rinjaye su tare da bayanan bayanan da ba su da daɗi ba.

Gilashin Tulip na giya mai tsami na gwal mai kyalli tare da kumfa mai tsami a kan wani wuri mai dumi a kan bangon masana'anta mai laushi. Karin bayani

Daidaitawa tare da Hops, Yisti, da Tsarin Brewing

Lokacin shirya girke-girke, fahimtar dacewa SafSour LP 652 hops yana da mahimmanci. Iso-alpha acid daga hops na iya hana ci gaban kwayoyin lactic acid. Yana da mahimmanci a guje wa hopping yayin lokacin ɗanɗano, kamar yadda rabin hanawa yana faruwa a kusan 5 ppm iso-alpha acid. Don tabbatar da acid ɗin da ya dace, SafSour LP 652 ya kamata a jefa shi cikin tsummoki mai sanyaya.

Dole ne a tsara aikin aikin kettle a hankali don ba da damar acidification ya cika kafin ƙara hops. Yawancin masu shayarwa suna ɗanɗano giyar su, sai su yi pasteurize ko tafasa, sannan su ƙara hops don ɗaci da ƙamshi. Idan an tsallake tafasa, shawarar zata yi tasiri ga ɗaukar hop da sarrafa ƙwayoyin cuta. Tsarin shayarwa ya kamata ya daidaita tare da salon giya.

Daidaituwar yisti yana da mahimmanci lokacin canzawa daga mai tsami zuwa hadi na farko. Bayan dasawa da kowane magani mai zafi, yakamata a kafa nau'ikan Saccharomyces ko yisti na musamman. Fermentis yana ba da shawarar gudanar da gwaje-gwajen benci don tabbatar da aikin yisti a cikin wort acidified da kuma cimma abubuwan da ake so.

Gudun aikin kettle mai sauƙi ya haɗa da ƙirƙirar wort ɗin da ba a huɗa ba, sanyaya shi zuwa zafin zafin da aka ba da shawarar, da saka SafSour LP 652. Kula da matakan pH kuma yanke shawarar ko za a yi pasteurize ko tafasa kafin hopping da fermentation na farko. Kowane mataki yana rinjayar maganganun hop da sarrafa ƙwayoyin cuta.

Hops da aka ƙara bayan miya zai bayyana daban-daban a cikin acidic, low-pH wort. Yi tsammanin ingantattun kayan kamshi na hop da canza hasashe mai ɗaci. Ga giya waɗanda ke jaddada ɗanɗanon hop, ƙara lokaci mai ƙarewa don adana ƙamshi masu ƙamshi da guje wa ƙara hops yayin taga mai tsami.

Tsaftace tsaftar tsafta da rarrabuwar samarwa ya zama dole don hana gurɓatawa tare da batches marasa tsami. Gudun ƙananan gwaje-gwaje, bin ƙa'idodin sarrafa Fermentis, da tattara sakamakon sune maɓalli. Waɗannan matakan suna haɓaka daidaituwar yisti da daidaita aikin kettle mai tsami don daidaitaccen sakamako.

Kyawawan Kettle Souring Workflow tare da SafSour LP 652

Don sarrafa acidity da dandano, bi bayyanannen aikin kettle mai tsami. Fara da daidaitaccen samar da wort da cikakken tafasa. Yana da mahimmanci a guje wa ƙarar hop na marigayi don hana iso-alpha acid daga yin tasiri akan tsarin miya.

Yi amfani da matakan SafSour LP 652 azaman jerin abubuwan dubawa yayin lokacin miya. Sanya wort ɗin zuwa kewayon da aka ba da shawarar, kusa da 37 ° C, ko tsakanin 30-40 ° C, kafin a dasa.

1. Fara ta hanyar samarwa da tafasa wort kullum, ba tare da ƙara hops a makara ba. A sanyaya shi zuwa kewayon zafin jiki mai tsami kafin jefa kowane kwayoyin cuta.
2. Tabbatar cewa wort bai ƙunshi iso-alpha acid ba. Kar a ƙara hops kafin kunna SafSour LP 652.
3. Pitch SafSour LP 652 kai tsaye zuwa cikin sanyaya, wanda ba a hopped wort a 10 g/hL. Yi amfani da E2U™ fidda kai tsaye; ba a buƙatar rehydration.
4. Kula da zafin jiki na 30-40C, tare da mafi kyawun yanayi kusa da 37°C ± 3°C. A kiyaye muhalli da tsaftar muhalli kuma iyakance iskar oxygen don hana kamuwa da cuta.
5. Saka idanu pH da lokaci a hankali. Yi tsammanin pH ya kai kusan 3.2-3.6 a cikin sa'o'i 24-36 a 10 g/hL. Daidaita kashi zuwa sama idan an buƙata don rage lokacin acidification.
6. Bayan miya, zaɓi ko dai zafi/tafasa don kashe ƙwayoyin cuta, sannan ƙara hops da ferment, ko kuma ci gaba da aikin aikin kettle mai tsami wanda ke riƙe da ƙwayoyin cuta tare da bayanan kulawar haɗari.
7. Ci gaba tare da fermentation na farko bayan souring da kowane magani mai zafi. Sanya yisti mai yisti na Saccharomyces kuma bi daidaitaccen jadawalin fermentation.
8. Gudanar da gwaje-gwajen matukin jirgi kafin cikakken samarwa don tabbatar da motsi, sakamakon azanci, da haɗin kai cikin tsarin ku.

Kiyaye ingantattun bayanan zafin jiki, pH, da lokaci yayin kowane tsari. Wannan zai taimaka wajen tsaftace kullun ku na yau da kullun. Madaidaicin gungumen azaba suna da mahimmanci don sake haifar da acidity da ɗanɗanon da ake so lokacin haɓakawa.

Yi amfani da matakan SafSour LP 652 akai-akai don kare ingancin samfur da tsinkaya. Ƙananan, gyare-gyare masu maimaitawa suna tabbatar da ingantaccen sakamako a cikin batches.

Adana, Rayuwar Shelf, da Gudanar da Mafi kyawun Ayyuka

Don mafi kyawun ajiya, kiyaye fakitin SafSour LP 652 a cikin yanayin sanyi ƙasa 4°C (39.2°F). Tabbatar an adana su a cikin bushewa. Yana da mahimmanci don kula da zafin jiki na ≤4°C don kiyaye samfurin ya kasance mai inganci da tasiri don yayyan tukunyar.

Takaddun fasaha na Fermentis yana nuna rayuwar shiryayye na watanni 36 daga ranar samarwa. Jerin tallace-tallace na iya nuna gajeriyar rayuwar shiryayye. Koyaushe duba bayanan da aka buga akan jakar don ainihin rayuwar shiryayye da ranar karewa kafin amfani.

• Marufi: 100 g buhunan sachets suna yin sarrafawa da rarrabawa cikin sauƙi don matukin jirgi da batches samarwa.
• Sufuri: Tafiya na yanayi mai yiwuwa ne, amma guje wa ɗaukar tsayin daka sama da 30°C (86°F). An ba da izinin gajerun kololuwa zuwa 40°C (104°F).
• Tagar wucewa mai karɓuwa: Har zuwa kwanaki 14 a ≤30°C gabaɗaya karɓuwa ce don rarrabawa.

Lokacin da ake sarrafa busassun ƙwayoyin cuta, bi daidaitattun ƙa'idodin tsaftar mashaya da tsaftar muhalli. SafSour LP 652 E2U™ ne kuma ana iya kafa shi kai tsaye. Karamin gwajin benci yana da hikima kafin a daidaita shi zuwa cikakkiyar samarwa.

Rike sarkar sanyi a duk lokacin da ake iya aiwatarwa. Bambance-bambance a cikin ajiya da yanayin sufuri na iya rage iyawa. Bincika da'awar ƙarewar bugu da bugu akan kowane sachet don tabbatar da dacewa da samfurin shirin ku.

Rukunin ajiyar kayan aikin ƙarfe na ƙarfe tare da ƙofar gilashin riƙe da alamar al'adun ƙwayoyin cuta a 4 ° C. Karin bayani

Ingancin Microbial, Tsaro, da Ƙayyadaddun Samfura

Fermentis yana ba da cikakkun bayanai dalla-dalla don SafSour LP 652, yana ba da kayan aikin hannu da na kasuwanci. Fakitin yana tabbatar da sel masu iya aiki sama da 10^11 CFU/g yayin sakin. Wannan yana goyan bayan saurin acidification a cikin gwaje-gwaje masu tsami.

Matakan kula da ingancin suna da tsauri, suna da niyyar kiyaye gurɓatawa a cikin ƙayyadaddun iyaka a duk batches. Iyakoki na ƙazantattun ƙwayoyin cuta na yau da kullun sun haɗa da jimlar ƙwayoyin cuta

Wannan nau'in yana da homofermentative, galibi yana samar da lactic acid tare da ƙarancin acetic acid byproducts. Wannan bayanin martabar acid yana haifar da tsaftataccen lactic acidity, yana rage bayanin kula-kamar vinegar lokacin amfani da shi daidai.

Yana da mahimmanci ga masu shayarwa suyi la'akari da hulɗar hop. SafSour LP 652 yana da ƙarancin juriya ga iso-alpha acid, tare da hana rabin girma a kusa da 5 ppm iso-alpha acid. Daidaita jadawalin hop da gudanar da ƙananan gwaji don hana rage ayyukan.

Tsaftar muhalli da ayyuka na aminci suna da mahimmanci don guje wa gurɓacewar giciye a cikin gidan giya. Fermentis yana ba da shawarar gudanar da gwaje-gwajen fermentation kafin haɓaka har zuwa samar da kasuwanci. Ana kuma ba da shawarar bin ƙa'idodin amincin abinci na gida don tabbatar da aiki da aminci.

• Ƙididdigar ƙididdigewa a marufi: sel masu aiki> 10^11 CFU/g.
• Ƙayyadaddun ƙazanta da aka yarda da su kamar yadda aka jera su ta hanyar sarrafa inganci.
• Homofermentative lactic acid bayanin martaba don tsaftataccen tsami.

Ra'ayoyin girke-girke da Salon Madaidaitan zuwa SafSour LP 652

SafSour LP 652 ya yi fice a cikin haske, giya masu haske, inda acidity da sabbin 'ya'yan itace ke haɓaka dandano. Ales na zinariya mai tsami suna amfana daga tushe mai mahimmanci, yana ba da damar citrus da ƙamshi na wurare masu zafi su fita waje. Berliner Weisse da Gose styles suna da kyau don tart, ƙananan jiki wanda ya kasance mai ban sha'awa.

Haɗin 'ya'yan itace kamar mango, passionfruit, da 'ya'yan itatuwa citrus sun dace da bayanin kula na wurare masu zafi da citrus. Lokacin ƙirƙirar miya mai ɗanɗano mai ɗanɗano, ƙara 'ya'yan itace bayan yayyafa don adana ƙamshi da iyakance iskar oxygen. Busassun 'ya'yan itace da kuma sabo mai tsabta suna haifar da sakamako daban-daban; zaɓi dangane da launi da ake so da jin bakin.

Daidaita nauyi da sukari don dacewa da burin girke-girke. Gwaje-gwaje akan 12°P wort suna nuna amintaccen acidification, amma ƙananan worts suna da sauri. Maɗaukakin sukari masu nauyi na iya rage yawan samar da acid. Daidaita adadin kuzari da lokacin girke-girke masu yawan sukari don guje wa ƙarancin acid ko wuce gona da iri.

Dabarun hopping yana da mahimmanci saboda iso-alpha acid yana hana ƙwayoyin lactic. Don girke-girke na kettle mai tsami, ajiye yawancin hops har sai bayan miya. Kuna iya sake tafasawa da ƙara hops kafin farkon haƙiƙa don ɗaci, ko ku ci gaba da yin sanyi-gefen yanayin hop mai haske.

• Sauƙaƙan ales na gwal mai tsami: Brew tushe mai ƙarancin launi, farar SafSour LP 652 a 10 g/hL kusa da 37°C, pH 3.2–3.6, sa'an nan kuma kuyi tare da yisti mai tsafta.
• Ciwon kettle mai 'ya'yan itace: Mai tsami zuwa pH da ake so, sanyi, ƙara 'ya'yan itace purée, sa'an nan kuma kuyi tare da yisti mai ƙananan phenol don adana ƙamshin 'ya'yan itace.
• Bambance-bambancen Berliner Weisse: Yi amfani da malts mai haske, ƙaramin hops, kuma samar da kaifi, giya mai zaman zama wanda ke nuna alamar lactic.
• Daidaita salon Gose: Ƙara gishiri da coriander bayan-m, daidaita bayanan ma'adinai tare da 'ya'yan itace ko citrus zest.

Misali tafiyar aiki don girke-girke na kettle mai tsami: samar da wort ba tare da hopping ba, filin SafSour LP 652 a 10 g/hL a kusan 37 ° C, saka idanu har pH ya kai 3.2-3.6, sannan zaɓi don sake tafasawa da ƙara hops ko ci gaba tare da ƙarin 'ya'yan itacen sanyi dangane da haƙurin haɗarin ku. Wannan jeri yana taimakawa adana kayan ƙanshin da ake so yayin sarrafa ayyukan ƙwayoyin cuta.

Kwatanta SafSour LP 652 zuwa Wasu Zaɓuɓɓukan Kwayoyin Lactic

Masu shayarwa sukan kwatanta SafSour LP 652 zuwa al'adun kettle-m na gargajiya lokacin zabar mai farawa. Wannan Lactobacillus plantarum da sauran nau'ikan kwatancen yana bayyana nau'ikan ciniki na ɗanɗano, saurin gudu, da sarrafawa. SafSour LP 652 ya fito waje a matsayin ƙwayoyin cuta mai homofermentative, wanda aka zaɓa don ƙarfinsa mai ƙarfi da kuma abin dogaro kai tsaye.

Flavor shine maɓalli mai banbanta. SafSour LP 652 yana gabatar da bayanin kula na wurare masu zafi da citrus tare da ƙarancin acetic acid. Sabanin haka, wasu nau'ikan lactic na iya ba da tartness mai kaifi, ƙarin halayen acetic, ko bayanan martaba na ester na musamman. Ana fi son waɗannan galibi don gauraye-haɗe-haɗe ales ko salon gidan gona.

Kinetics da thermotolerance sun bambanta aiki. SafSour LP 652 yana jure yanayin zafi tsakanin 30-40°C da miya da sauri. Wasu nau'ikan Lactobacillus da Pediococcus, a gefe guda, suna da tsami a hankali ko sun fi son yanayin sanyi. Wannan yana haifar da rarrabuwar kawuna a cikin tsarin.

Haƙuri na hop yana da mahimmanci ga giya mai tsami. SafSour LP 652 yana da ƙarancin juriya ga iso-alpha acid (IC50 ~ 5 ppm), kama da yawancin lactobacilli. Ƙwayoyin ƙwayoyin cuta na musamman ko nau'ikan da suka dace, kodayake, na iya ɗaukar matakan hop mafi girma. Su ne manufa domin gauraye fermentations.

• Zaɓin da ya dace: kwatanta SafSour LP 652 lokacin da kuke son tsinkewar kettle tare da yanayin wurare masu zafi/citrus.
• Madadin amfani: zaɓi wasu nau'ikan funk na gidan gona, hadaddun bayanan acetic, ko shirye-shiryen shekarun ganga mai tsayi.
• Tsarin da ya dace: yi amfani da SafSour LP 652 don dacewa da kai tsaye da daidaitawar acid.

Lokacin kwatanta Lactobacillus plantarum zuwa wasu nau'ikan, la'akari da burin dandano, bayanin yanayin zafi, da tsarin hop. Wannan yana tabbatar da zaɓin ƙwayoyin lactic da suka dace don salon giyar ku da samar da ayyukan aiki.

Vial mai lakabin 'Al'adun Bacteria Lactic Acid' da kuma abincin Petri tare da shuɗin mazauna kusa da na'urar gani a cikin dakin bincike mai tsabta. Karin bayani

Matsalar gama gari a cikin Kettle Souring

Slow acidification na iya dakatar da ranar sha. Tabbatar cewa wort ba ta da hops kafin yin jiƙa. Iso-alpha acid daga marigayi hopping zai iya kashe kwayoyin lactic. Tabbatar da lokacin hopping.

Tabbatar da ƙayyadaddun kashi da yuwuwar sa. Yi bita tarihin ajiya da ƙarewar don tabbatarwa. Zazzabi yana da mahimmanci don amintaccen tsami. Abubuwan SafSour LP 652 galibi suna fitowa daga yanayin zafi ƙasa da 30°C.

Nufin zafin jiki kusa da 37 ° C. Saka idanu pH da zafi yayin aiwatarwa. Idan acid mai lankwasa ya ragu, ƙimar da aka auna a cikin kashi ko maimaita tsari a daidai zafin jiki na iya dawo da taki.

Kashe-dandan sigina na gurɓataccen abu ko rashin aiki. Matsakaicin bayanan acetic da wuya ba sa fitowa daga LP 652, saboda yana da homofermentative. Ana zargin kwayoyin cutar acetic ko yisti na daji lokacin da vinegar ko ƙamshi mai ƙarfi suka bayyana.

Tsaftace tsaftar muhalli da yanke iskar oxygen yayin da ake soring don iyakance waɗannan haɗarin. Hani da ke da alaƙa da hops yana nunawa azaman rumfuna kwatsam bayan ƙari. Idan dole ne ku yi tsalle, jira har sai an kai pH ɗin da aka yi niyya ko kuma ku yi tafasa mai tsami.

Wannan yana kiyaye acidity yayin kashe kwayoyin cuta. Yana guje wa hops toshe lactobacillus kuma yana rage buƙatar magance matsala mai tsami daga baya. Rashin iyawa yana rage ƙarfin fermentation. Idan al'amurran SafSour LP 652 sun bayyana bayan jigilar kaya ko ajiya sama da 4°C, duba bayanan sarkar sanyi da rayuwar shiryayye.

Yi la'akari da gudanar da ƙaramin gwajin matukin jirgi kafin yin sikeli zuwa cikakken tsari lokacin da akwai shakka. Abubuwan da ba zato ba tsammani na iya fitowa daga ƙetarewa ko rashin sarrafa samfur. Yi amfani da tsafta mai tsafta, keɓantattun tasoshin ruwa, da gwajin iyakoki na yau da kullun.

Gudanar da gwaji yayin canza masu kaya ko canza tsarin aiki don kama matsaloli da wuri. Yi amfani da saka idanu na yau da kullun don ci gaba da fuskantar matsaloli. Bi pH da zafin jiki a saita tazara.

Idan souring yana bayan jadawalin, ƙara yawan zafin jiki a hankali ko ƙara farar a cikin gudu na gaba. Tsaya tsakanin iyakokin da aka ba da shawarar don kare mutuncin dandano.

• Duba wort hopping da tsafta da farko.
• Tabbatar da kashi, iyawa, da tarihin sarkar sanyi.
• Ci gaba da zafin jiki a kusa da 37 ° C lokacin da zai yiwu.
• Rage iskar oxygen don hana kamuwa da cutar acetic.
• Gudanar da batches na matukin jirgi bayan kowane canji a cikin kayan abinci ko kulawa.

Ƙidaya, Lakabi, da Bayanan Amfani don Masu Brewers na Amurka

Fermentis yana ba da takaddun bayanan fasaha da aminci don SafSour LP 652. Yana da mahimmanci a kiyaye waɗannan takaddun tare da bayanan batch don ganowa da sarrafa inganci. Tsayar da lambobi, sachet amfani-da kwanan wata, da rajistan ayyukan ajiya suna tallafawa shirin ku na HACCP.

Don sanarwar sinadarai, bi jagorar TTB da FDA inda ya dace. Bayyana Lactiplantibacillus plantarum ko jimlar kwayoyin lactic acid idan an buƙata. Lura da duk wani mai ɗaukar kaya kamar maltodextrin lokacin da alamar doka ko nuna gaskiya na son rai ke buƙatar dalla-dalla na sinadarai don yiwa alamar giya mai tsami.

Yi rikodin gwaje-gwajen kasuwanci kafin faɗuwar fitarwa. Rubutun sigogi na tsari, ci gaban pH, bayanin kula, da bayanan kwanciyar hankali. Irin waɗannan bayanan suna goyan bayan da'awar, ɗaga tabbacin inganci, da kuma taimakawa tare da ƙayyadaddun bayanan ƙirƙira ƙwayoyin cuta yayin dubawa.

• Riƙe SDS da bayanan fasaha don kowane kuri'a da aka yi amfani da su.
• Shigar da yawan zafin jiki da kuma tabbatar da rayuwar rairayi akan jakar.
• Bi shawarwarin Fermentis don gwajin ma'aunin matukin jirgi.

Shigo da rarrabawa suna buƙatar kulawa ga takaddun mai siyarwa da sarrafa sarkar sanyi. Kula da zafin jiki da aka bayyana - ajiye samfurin a ko ƙasa 4 ° C - kuma yi amfani da rayuwar shiryayye da aka buga akan jakar. Wasu jerin tallace-tallace na iya nuna windows-rai daban-daban; dogara da alamar mai samarwa don amfanin Amurka SafSour LP 652.

Haɗa SafSour LP 652 a cikin tsarin amincin abinci na masana'antar ku kuma sabunta SOPs don yin la'akari da kulawa da sakawa. Bayyanar bayanan waɗanda suka yi amfani da al'adun, lokacin da aka yi amfani da su, da kuma inda aka adana su suna taimakawa tare da ganowa da kuma bayanan kula da ƙwayoyin cuta.

Lokacin shirya alamomi don sakewa mai tsami, kayan aikin jihar da kowane bayanin kula na tsari da doka ta buƙaci. Fassara game da al'adu da dillalai suna gina amincewar mabukaci kuma suna sanya alamar giyar mai tsami madaidaiciya ga dillalai da masu gudanarwa.

Kammalawa

SafSour LP 652 Ƙarshe: Fermentis yana gabatar da ingantaccen aiki, E2U™ bushewar Lactiplantibacillus plantarum. Yana ba da tabbacin lactic acidity a cikin kettle-souring workflows. Ƙarƙashin sharuɗɗan da aka ba da shawarar, ya kai ga pH mai niyya (kimanin 3.2-3.6) a cikin sa'o'i 24-48, yana kiyaye matakan acetic ƙananan. Gudunmawar ɗanɗano tana karkata zuwa ga wurare masu zafi da bayanin kula na citrus, yana mai da shi dacewa da ƴaƴan ƴaƴan ƴaƴan ƴaƴan ƴaƴan ƴaƴan ƴaƴan ƴaƴan ƴaƴan ƴaƴan itace da tsaftataccen miya na zinariya.

Don mafi kyawun ayyuka na kettle souring, jefa cikin wort maras hopped a kewayon zafin da aka ba da shawarar (kimanin 30-40 ° C, tare da 37°C azaman maƙasudin gama gari) kuma yi amfani da 10 g/hL azaman ƙimar tushe. Ajiye samfurin sanyi (≤4°C) don adana iyawa, da gudanar da gwaje-gwajen matukin jirgi kafin samar da sikeli. Waɗannan matakan suna taimakawa kulle cikin motsin motsin da ake iya faɗi da kuma daidaitattun sakamakon azanci.

Haɗari da masu tuni na magance matsala sun haɗa da tsaftar tsafta don gujewa gurɓataccen iska ko gurɓataccen daji, guje wa hops kafin yayyafa, da rufe pH da saka idanu zafin jiki. Idan samfurin ya sami ɗumi jigilar kaya ko ajiya, tabbatar da yuwuwar gaban manyan batches. Wannan bita na bakteriya mai tsami na Fermentis tana goyan bayan SafSour LP 652 a matsayin zaɓi mai amfani ga duka gida da ƙwararrun masu sana'a waɗanda ke neman dacewa, 'ya'yan itace gaba, da daidaiton ƙwayoyin cuta masu tsami lokacin da ake bin ka'idoji.

Karin Karatu

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