Ukubilisa Ubhiya Nge-CellarScience Acid Yeast

Idizayinelwe ukuzwakala okuqondile, i-CellarScience Acid Yeast ibekezelela amazinga okushisa aphakathi kuka-66–77°F (19–25°C). Ibonisa i-flocculation ephezulu futhi ngokuvamile iphumela ku-pH yokugcina eduze kuka-3.5 noma ngaphansi. Yethula i-fruity ekhanyayo ne-ester yezimbali kuyilapho yehlisa ngokuthembekile i-asidi. Le mvubelo inikezela ngengozi ephansi yokutheleleka ngegciwane kusuka kubhaktheriya noma i-Brettanomyces. Iqoqo ngalinye lihlolwa i-PCR ukuze kuqinisekiswe ikhwalithi nokungaguquguquki kwamaphrojekthi wokwenza ubhiya ekhaya.

Okuthathwayo Okubalulekile

• I-CellarScience Acid Yeast (Lachancea thermotolerans) inika amandla ukuvutshelwa kwe-lactic kanye notshwala ngasikhathi sinye.
• Yisebenzise ukwenza lula ukukhiqizwa kukabhiya omuncu futhi ugweme izinyathelo ezengeziwe zokumuncu zeketela.
• Ibanga elilungile lokuvutshelwa ngu-66–77°F; lindela ama-ester anezithelo ezikhanyayo kanye ne-asidi eyindilinga.
• Imvubelo eyomile, ehlolwe nge-PCR inikezela ngengozi ephansi yokungcoliswa okuphambanayo kanye nokuphonsa kalula okuqondile.
• Ifanele ama-homebrews amaningi afika ku-9% ABV nge-75–80% attenuation.

Uhlolojikelele lwe-CellarScience Acid Yeast for Homebrewing

I-CellarScience Acid inikeza abaphisi botshwala indlela yokwenza obhiya abamuncu ngaphandle kwesidingo sokuphatha amagciwane. Kuyimvubelo ye-Lachancea thermotolerans eguqula ushukela olula ube yi-lactic acid ne-ethanol. Lokhu kwenza kube inketho esebenzayo yokufaka i-acidifying wort ngesikhathi sokuvutshelwa okuyisisekelo, okuhlukile kumagciwane endabuko e-lactic acid.

Ilungele izitayela ezifana ne-Berliner Weisse, i-Gose, ne-sours yeseshini yesimanje. Imvubelo ingaphonswa ngqo ku-wort noma ku-fermenter ngemva kokubanda. Abaphisi botshwala abaningi babe sebelandela imvubelo ye-Saccharomyces ale ukuze baqedele ukuvutshelwa futhi bazinzise i-pH.

Izinga layo lokushisa elivumelana nezimo kwenza kube lula ukulisebenzisa ekusetheni i-homebrew. Ivubela kahle phakathi kuka-11–25°C (52–77°F). I-CellarScience iphakamisa ukuvubela phakathi kuka-19–25°C (66–77°F) ukuze uthole ukukhiqizwa kwe-asidi okungcono kakhulu kanye nokuvumelana kwe-flavour. Ukuqapha i-pH ngesikhathi sokuvutshelwa okuyinhloko kusiza ukunquma ukuthi ungashintshela nini imvubelo ye-ale evamile.

Iphakheji yakhelwe abakhi bezindlu, abanamasaka omile kanye nezinketho zosayizi we-homebrew ezitholakalayo. Iqoqo ngalinye lihlolwa i-PCR ukuze kuqinisekiswe ubunikazi bohlobo kanye nekhwalithi. Lokhu kuhlola kuqinisekisa ukuvumelana kanye nekhwalithi, ngokungafani namasiko angenasici.

Imvubelo ye-Lachancea thermotolerans inezinzuzo ezimbalwa kunezindlela zokumuncu ezibangelwa amagciwane. Ingakwazi ukubhekana namazinga aphezulu e-hop avimbela amagciwane amaningi e-lactic, enciphisa ingozi yokungcoliswa. Amaseli imvubelo awasabalalisi uma imvubelo evamile yokuphisa ekhona, okukwenza kube ukukhetha okuphephile kokuphekwa ekhaya ngemishini eyabiwe kanye namaqoqo alandelanayo.

Izinzuzo Zokusebenzisa I-CellarScience Acid Yeast Ekukhiqizeni Ubhiya Omuncu

I-CellarScience Acid Yeast yenza lula ukukhiqizwa kukabhiya omuncu ngokususa isidingo sokumuncu kweketela. Lokhu okusha kuqeda isidingo sokufukamela okude okufudumele nokuhlanzwa kwe-CO2. Ngenxa yalokho, amaqoqo ashintsha ukusuka ku-mash ukuya ku-fermenter ngokushesha okukhulu.

Iphinde yenza izidingo zemishini ibe lula. Awekho iketela elimuncu elikhethekile noma amasistimu okushisa angaphandle adingekayo. Lokhu kwehliswa kwezidingo zemishini konga isikhala nemali, kuyenze ilungele abakhi bezindlu kanye nabaphisi botshwala abancane.

Ukuvumelana kuwuphawu lwe-CellarScience Acid Yeast, ngenxa yenkatho ehlolwe i-PCR. Ama-brewers angathembela ekuncipheni okungaguquki namaphrofayili e-asidi. Lokhu kuvumelana kubaluleke kakhulu ekulinganiseni amaresiphi kumaqoqo ahlukene.

• Ukusebenzisa isiko elisekelwe imvubelo kunciphisa ingozi yokungcola uma kuqhathaniswa ne-Lactobacillus noma i-Pediococcus.
• Le ndlela inciphisa ubungozi bokunqwabelana kwebhaktheriya okuphikelelayo emaketela, emiseleni, nasezibiliseni.

Ukulawula i-Flavour kuqondile nge-CellarScience Acid Yeast. Ikhiqiza i-asidi elinganiselayo namacebo e-fruity ekhanyayo nama-ester ezimbali. Lokhu kuvumela abaphisi botshwala ukuthi bashune kahle i-tartness ngenkathi begcina iphunga elihlanzekile likabhiya omuncu.

Izinketho zokugxuma nazo zinwetshiwe. Imvubelo ingaphatha ama-hop compounds amaningi kunamagciwane amaningi. Lokhu kusho ukuthi abaphisi botshwala bangakha ama-hoppier worts noma i-dry-hop ngaphandle kokuyekethisa ekufakweni kwe-asidi.

Ifomethi eyomile inikeza ukuzinza kweshalofu nokuthunyelwa okulula. Isebenza kahle kakhulu nokubala kwamaseli aqinile, inikeza inani elingcono uma liqhathaniswa neziqalisi eziningi eziwuketshezi. Lokhu kuyenza ifinyeleleke ezinhlobonhlobo eziningi zabaphisi botshwala.

Indlela Imbiliso Ye-CellarScience Acid Esebenza Ngayo Ngesikhathi Sokuvutshelwa

I-CellarScience Acid yeast ishintsha umdlalo kubaphisi botshwala, njengoba yenza kokubili ukuvutshelwa kwe-lactic kanye notshwala. Leli khono liqeda isidingo se-Lactobacillus, lihlehlise inqubo yobhiya omuncu nesitayela esixubile. Kwenza inqubo yokuphisa ibe lula kakhulu.

Ukunciphisa kubikwa ukuthi cishe ku-75-80%, nokubekezelela utshwala kuze kufike ku-9% ABV. Leli zinga le-attenuation lifanele izindlela zokupheka eziningi, ukuqinisekisa ukwehla kwamandla adonsela phansi okuhloniphekile. Kumaphrojekthi aphezulu kakhulu adonsela phansi, i-co-pitch noma imvubelo ye-ale eyengeziwe ingase idingeke ukuze kuzuzwe amazinga aphezulu e-ABV.

I-Flocculation iphezulu, okuholela kubhiya ocacile uma ukuvutshelwa sekuphelile. Lesi sici sinciphisa inkungu futhi senza ukudluliselwa kwesibili kube lula. Iphinde ikhawulele ukujula okunwetshiwe emathangeni nasezimbilini.

Iphrofayili ye-asidi ijwayele ukuba ne-tartness eyindilinga, ngokuvamile iqeda ku-pH 3.5 noma ngaphansi. I-pH yokugcina ithonywa ukwakheka kwe-wort, i-acidity ye-mash, izinga lokushisa lokuvutshelwa, nesikhathi. Ukuqapha i-pH kuyisihluthulelo sokulawula ukucija okucatshangwayo kobhiya.

Ukuze bamise ukuqhubeka kwe-asidi, abaphisi botshwala bangafaka uhlobo oluvamile lwe-Saccharomyces ale ngemva kokuba i-Acid ifinyelela ku-pH oyifunayo. Le ndlela iqinisekisa ukuthi imvubelo ye-ale idlula i-Acid, iqeda ukuvutshelwa kotshwala kuyilapho iqinisa i-asidi. Ihlukanisa ngempumelelo ukumuncu ekuncipheni kokugcina.

I-CellarScience Acid iwuhlobo lwemvubelo, hhayi i-bacterium, inciphisa ubungozi bokungcola besikhathi eside endaweni yokuphisa utshwala. Amaseli e-Acid ayinsalela awaqhubeki njengamabhaktheriya e-lactic kumaqoqo alandelayo. Nakuba ukuthuthwa kwendle okujwayelekile kubalulekile, ukuphatha kulula kunamasiko e-Lactobacillus.

Ukucatshangelwa okusebenzayo kwabaphisi botshwala kubandakanya ukuqapha amandla adonsela phansi kanye ne-pH nsuku zonke ngesikhathi sokuvutshelwa okusebenzayo. Kufanele banqume ukuthi bazobilisa ngokuhlanganyela noma bahlele ukuvutshelwa. Ukuqonda ukusebenza kokuvutshelwa kwe-Acid kanye nemininingwane ye-Lachancea thermotolerans kusiza ukuvumelanisa izinketho zenqubo nemigomo yeresiphi.

I-Fermentation Temperature kanye ne-Flavour Control

Ukulawula izinga lokushisa kubalulekile ekubumbeni iphunga ne-asidi yeqoqo. I-CellarScience iphakamisa ububanzi obungu-52–77°F (11–25°C) ukuze uthole imiphumela emihle. Kubakhiqizi abaningi basekhaya, abahlose u-66–77°F (19–25°C) bayatuswa.

Ukuqonda iphrofayela ye-Lachancea thermotolerans temp kubalulekile ekukhetheni izinga lokushisa elilungile lokuvutshelwa. Ukuvubela emazingeni okushisa apholile, cishe ku-64-65°F (18°C), kuthuthukisa amawolintshi namanothi ahlanzekile e-lactic. Ngakolunye uhlangothi, izinga lokushisa elifudumele elifika ku-77°F (25°C) likhipha ama-ester ezithelo ezishisayo namatshe.

Ukulungisa izinga lokushisa kuthinta ukukhiqizwa kwe-asidi. Amazinga okushisa aphezulu akhuphula amazinga e-metabolic, okuholela ekwenzeni i-asidi ngokushesha. Kuwukuhlakanipha ukusebenzisa imitha ye-pH noma imicu ye-pH ethembekile lapho uvutshelwa emazingeni okushisa afudumele.

Ukuqondanisa izinga lokushisa nemigomo yokunambitheka kubalulekile. Ukuze uthole i-acidity ecashile, eyindilinga kanye nephrofayili ehlanzekile, khetha amazinga okushisa aphansi. Uma uhlose ukuveza izithelo nokumuncu okusheshayo, khetha amazinga okushisa aphezulu futhi uqaphe i-pH njalo.

Nazi izinyathelo ezisebenzayo zokugcina ukulawula:

• Qala ukuvutshelwa endaweni oyikhethile futhi ugweme ukushintshashintsha okubanzi.
• Sebenzisa isifuba esilawulwa izinga lokushisa, isiqandisi, noma ibhokisi lokuqinisekisa ukuze uzinze.
• Rekhoda izinga lokushisa ne-pH nsuku zonke ngesikhathi sokuvutshelwa okusebenzayo ukuze uthole imiphumela ephindaphindwayo.

Ngokulinganisa ukunambitheka nezinga lokushisa elibilayo, abaphisi botshwala bangakha obhiya abane-asidi ebikezelwayo kanye nohlamvu lwe-ester. Buka iphrofayela ye-temp ye-Lachancea thermotolerans njengendawo yokuqala, hhayi umkhawulo. Lungisa okunye okuguquguqukayo okufana nesilinganiso sokukhipha kanye nesengezo somsoco ukuze ucwenge imiphumela yakho.

Izindlela Zokufaka: I-Direct Pitch vs Rehydrate

I-CellarScience Acid iveza izindlela ezimbili ezisebenzayo zokwethulwa kwemvubelo ku-wort. Ungakwazi ukufaka ngokuqondile i-CellarScience ephaketheni noma ubuyisele amanzi imvubelo eyomile kusengaphambili. Inqubo ngayinye inezinzuzo zayo kanye namacala athile okusetshenziswa.

Ukumisa okuqondile kuqondile. Imvubelo, ehlanganiswe nama-sterols nezakhamzimba, ihamba phambili ezimeni ze-anaerobic. Mane ufafaze iphakethe phezu kwe-wort futhi ulivumele lizinze. Le ndlela ayidingi ukufakwa komoyampilo kokuqala kumaqoqo amaningi wamandla ajwayelekile.

Ukubuyisela emanzini imvubelo eyomile kuhilela inqubo emfushane, elawulwayo. Qala ngokuhlanza iphakethe kanye nesikelo. Hlanganisa cishe u-10 g wamanzi ahlanzekile ne-1 g yemvubelo ku-85-95°F (29-35°C). Engeza u-0.25 g we-FermStart ngegremu ngayinye yemvubelo emanzini. Fafaza imvubelo phezulu, linda imizuzu engu-20, bese ugoqa ngobumnene ukumisa amaseli.

Okulandelayo, faka i-slurry efakwe kabusha emanzini ezingeni lokushisa le-wort. Kancane kancane engeza i-wort epholile kuze kube yilapho i-slurry ingaphakathi kuka-10°F (6°C) wenqwaba enkulu. Gcoba lapho amazinga okushisa efaniswa ukuze ugweme ukushaqeka okushisayo futhi ugcine ukusebenza kwamaseli.

Ukubuyisela amanzi emzimbeni kuhle kuma-ferments ane-gravity ephezulu noma izibungu ezingenamsoco. Le ndlela iqinisekisa ukusebenza okungcono ezimweni eziyinselele. Ukusebenzisa i-FermStart emanzini okubuyisela amanzi emzimbeni kusekela ukusebenza kwemvubelo.

Kubalulekile ukuqaphela indima yomoya-mpilo kanye nokuvutshelwa kwangaphambi kwesikhathi. Imiyalo yokufaka i-asidi iphakamisa ukuthi umoya-mpilo owengeziwe awudingekile kumaqoqo ajwayelekile ngenxa yokulungela kweyeast i-anaerobic. Ngama-worts asindayo, cabanga ngemisoco eyengeziwe noma ukubuyisela amanzi emzimbeni ukuze uthuthukise umsebenzi wokuvutshelwa kwangaphambi kwesikhathi.

• I-Direct pitch CellarScience — eshesha kakhulu, ilungele ama-worts aqinile ajwayelekile.
• Buyisela emanzini imvubelo eyomile - kunconyelwe ukuvutshelwa okuphezulu noma okuthambile; sebenzisa i-FermStart emanzini okubuyisela amanzi emzimbeni.
• Landela imiyalelo yokuphonsa i-Acid ukuze uthole imiphumela engcono kakhulu futhi ukuvutshelwa okungaguquki kuyaqala.

Imihlahlandlela Yemithamo kanye nokukalwa kosayizi beqoqo abahlukene

Uma usebenzisa izinhlobo ze-CellarScience ku-homebrew, landela imithetho elula yomthamo we-Acid. Ngenqwaba evamile engamalitha angu-5-6, umenzi uphakamisa ukusebenzisa amasaka amabili. Le ndlela yenza ukuphonsa kube lula futhi kungaguquki kubakhiqizi abaningi basekhaya.

Ukwandisa ngaphezu kwamalitha angu-6 kudinga indlela esekelwe isisindo. Sebenzisa 2.5-4 amagremu imvubelo ngegaloni wort. Lokhu kuqinisekisa ukuthi inani lamaseli lifana nevolumu ye-wort yokuvubela okungaguquki. Ukuze kube lula, sondeza esikhwameni esilandelayo esigcwele esikhundleni sokukala amanani amancane phakathi nosuku lokuphisa.

• Amalitha angu-5–6 ama-homebrew: amasaka amabili isiqondiso somkhiqizi ngamunye.
• Amalitha ayi-10: bala ku-2.5–4 g/gal, bese wengeza isikhwama esingeziwe uma yenza ukuphonsa kube lula.
• Amaqoqo ezohwebo noma amakhulu: sebenzisa umthetho we-gram-per-gallon futhi uhlanganise ukuze uqinisekise ukusebenza.

Imvubelo eyomile evela ku-CellarScience ibonisa ukusebenza okuqinile nokubala kwamaseli afanayo. Lokhu kunciphisa isidingo seziqalisi ezinkulu futhi kuqinisekisa ukusebenza okubikezelwe kuwo wonke amaqoqo. Umthamo we-sachet ongaguquki ulondoloza imiphumela yokunambitheka.

Ukuze uthole imiphumela engcono kakhulu, cabanga ngokubuyisela amanzi emanzini kafushane kumaworts ane-pH ephezulu noma izimo ezicindezelekile. I-Sachet dosing CellarScience ngokuvamile yenza kahle uma ifakwe ngokuqondile. Rekhoda umthamo wakho we-Acid kanye nemiphumela ukuze ucwenge ukukala kwemvubelo yeziphuzo ezizayo.

Ukuphathwa kwe-pH Nokulawula I-Acidity Ngesikhathi Sokuvutshelwa

Qala ngokulinganisa i-pH ekuqaleni kokuvutshelwa. Sebenzisa imitha ethembekile noma amapheshana alinganisiwe ukuze ulandelele i-pH njengoba yehla. Lokhu kuncipha kancane kancane kukunikeza isikhathi sokunquma ukuthi ungene nini.

I-Acid ingehlisa i-pH iye cishe ku-3.5 noma ngaphansi. Lokhu kuncike ekuvubeleni kwewort kanye nezinga lokushisa lokuvutshelwa. Amazinga okushisa afudumele asheshisa ukukhiqizwa kwe-asidi. Ama-worts abila kalula avame ukufinyelela amazinga aphansi we-pH. Gcina umbhalo walokho izinga lokushisa kanye namandla adonsela phansi oqobo ukuze uthole imiphumela engaguquki.

Ukuze ulawule i-acidity kubhiya omuncu, setha izindawo zokuhlola ezivamile. Hlola i-pH ku-12, 48, namahora angu-96, bese nsuku zonke uze ufinyelele i-pH yakho eqondisiwe. Le ndlela ehlelekile ikusiza ukuthi ulawule i-acidity ngaphandle kokungaqiniseki.

Uma uhlose ukumisa ukumuncu ngemvubelo ye-ale, phonsa uhlobo oluhlanzekile lwe-ale lapho i-pH iqondana nokuhlosiwe kwakho. Uhlobo olujwayelekile lwe-Saccharomyces luzodlula i-Acid kushukela. Lokhu kumisa ukukhiqizwa kwe-lactic acid okuqhubekayo ngenkathi kuqedwa amaphrofayili e-attenuation kanye ne-ester.

Amahops kanye nokwakheka kwe-wort nakho kuthinta i-acidification. I-Acid ingakwazi ukubekezelela i-hop iso-alpha acid, evimbela amagciwane amaningi e-lactic. Lokhu kwenza ukuphathwa kwe-pH nge-Acid yeast kube lula kuma-hopped worts. Lungisa amazinga we-hop kanye nephrofayili ye-mash ukuze uzuze umlingiswa omuncu ofunekayo.

• Gada njalo ukuze uthole i-asidi ebikezelwayo.
• Lungisa izinga lokushisa ukuze lihambe kancane noma lisheshise ukwehla kwe-pH.
• Faka imvubelo ye-ale ukuze uyeke ukumuncu nemvubelo ye-ale ku-pH oyifunayo.
• I-akhawunti yama-hops nokuvubela kwe-wort uma uhlela i-asidi.

Gcina irekhodi lejika le-pH leqoqwana ngalinye. Le datha ikuvumela ukuthi wenze ngcono isikhathi sakho futhi uzuze imiphumela engaguquki. Ukurekhoda okungaguquki kuyisihluthulelo sokulawula i-asidi kumabhiya omuncu kuzo zonke izinhlobo zotshwala.

Imibono Yeresiphi kanye Nesiqondiso Sesitayela Sokusebenzisa Imbiliso

Qala ngeresiphi ye-Berliner Weisse, ehloselwe u-3–4% we-ABV. Sebenzisa i-pilsner malt kanye nebhili likakolweni olula. Gcoba endaweni yokushisa ephansi ukuze wome. Gcoba imvubelo ye-Acid kusenesikhathi, uyivumele yehle i-pH ngaphambi kokulungiswa ngezithelo noma ngezitshalo.

Cabangela i-Gose ene-Acid ngokungeza usawoti omncane kanye ne-coriander ukushaja ngasekupheleni kwethumba. Imvubelo ibekezelela usawoti omncane, okwenza ifanelekele ezinye izindlela ezimuncu zeketela ngaphandle kokuphumula okude kwe-lactobacillus. Khomba i-tartness enomunyu ovinjelwe, uvumele isipayisi nosawoti kukhanye.

• Iseshini sours: target 4–5% ABV, izengezo ezisawolintshi ezikhanyayo, ukuguga okuncane.
• I-Fruited sours: engeza izithelo emva kokuqala ukuze kucace kanye nephunga elimnandi.
• Ama-ales amuncu aphansi ukuya kwaphakathi: gcina okuvubelayo kulinganisela ukuze uphuze kalula.

I-Acid ibonisa ukuqina ku-hop antisepsis, evumela ukugxuma okomile noma i-IBUs emaphakathi phakathi kwamathumba. Qaphela ngokubaba okuphezulu kakhulu uma kufunwa iphrofayili ethambile, ene-lactic. Khetha izinhlobo ezinephunga elimnandi njenge-Citra, i-Mosaic, noma i-Saaz ukuze uthole izithelo ezisawolintshi kanye nokuphakamisa izimbali.

Uma usebenzisa isithelo kanye nezithasiselo, bhanqa i-citrus nesithelo sasezindaweni ezishisayo ne-botanicals elula. Engeza isithelo ngemva kokuvutshelwa okuyisisekelo ukuze ugcine iphunga elimnandi nokucaca. Cabanga nge-puree noma izengezo zezithelo eziphelele kuye ngokuthi ufuna ukuzwa emlonyeni.

• Ukuvutshelwa kwesiteji: vumela i-Acid ukuthi ifinyelele ubumuncu obuqondisiwe, bese uphonsa imvubelo ye-ale engathathi hlangothi ukuze uqedele ukuncisha futhi uzungeze umzimba.
• Ukuhlanganisa: hlanganisa amaqoqo amancane nabadala ukuze ulinganise i-asidi nobunkimbinkimbi.
• Ukuhlela amandla adonsela phansi: klama amandla adonsela phansi asekuqaleni ngokuncishiswa okulindelekile okungama-75–80% futhi uhloniphe ukubekezelela kweyeast kwe-9% ABV.

Ngezitayela ezimuncu zobunzima obuphezulu, sebenzisa ukuvutshelwa okufakwe kusiteji noma ukuhlanganisa ukuze ugweme ukugcizelela isiko. Gada i-pH namandla adonsela phansi athile ukuze unqume ukuthi uyethula nini imvubelo yokuqeda. Le ndlela isiza ukugcina umlingiswa we-asidi ngenkathi uzuza utshwala obufunwayo kanye nokuzwakala komlomo.

Sebenzisa lo mhlahlandlela ukuze uhlole ezinye izindlela ezimuncu, i-frued sour yesimanje, nezitayela zakudala. Imvubelo ijwayelana nohlu lwamaresiphi, okuvumela abaphisi botshwala ukuthi bahlole obhiya omuncu obuya phambili kanye nokudla okuyisisekelo njengeresiphi ye-Berliner Weisse noma i-Gose ekhanyayo ene-Acid.

Ukuphatha I-Fermentation Nutrition kanye ne-High-Gravity Batches

Qala ngokubuyisela emanzini imvubelo ye-asidi eyomile nge-FermStart ukuze uvikele izindonga zamaseli futhi uthuthukise ukusebenza. Sebenzisa u-0.25 g we-FermStart ngegremu ngalinye leyeast emanzini okubuyisela amanzi emzimbeni. Lesi sinyathelo sinciphisa ukushaqeka kwe-osmotic futhi sisungula isisekelo esiqinile se-acidity yeast nutrition kuma-worts ayinselele.

Lapho wenza obhiya abamuncu obunamandla adonsela phansi, hlela izengezo zakho zomsoco ngaphambi kokufaka imvubelo. Ama-worts anoshukela omningi angagcizelela imvubelo futhi abambezele ukukhiqizwa kwe-asidi uma imisoco inganele. Yethula umsoco oyinkimbinkimbi we-FermFed DAP-Free ngesikhathi sokuvutshelwa okusebenzayo kwangaphambi kwesikhathi. Lokhu kusekela imetabolism ngaphandle kokwethula ama-flavour anzima.

Lungisa amazinga okufaka imvubelo ngokuya ngamandla adonsela phansi kanye nosayizi weqoqo. Qondanisa u-2.5-4 g wemvubelo ngegaloni ngayinye yezibungu ezinzima. Njalo sondeza ku-sachet elandelayo uma ungaqinisekile. Amazinga e-pitch aphezulu asheshisa ukukhiqizwa kwe-asidi futhi anciphisa ingozi yokuvutshelwa okunamathelayo kumabhiya amuncu adonsela phansi.

Sebenzisa izengezo zomsoco ezinyakazayo uma kudingeka. Qala ngethamo elincane le-FermFed emahoreni angama-24-48, ulandelwe ngomunye umthamo phakathi nokuvutshelwa. Lokhu kugcina amangqamuzana emvubelo esebenza njengoba ushukela uncipha. Isu elinjalo ligcina impilo yemvubelo kanye nokuthuthukiswa kwe-asidi engaguquki, iqinisekisa ukudla okunomsoco we-acidity yemvubelo.

Uma iqoqo lamandla adonsela phansi aphezulu libonisa umsebenzi ovilaphayo, phinda uhlole umoya-mpilo kanye namazinga omsoco ngaphambi kokwengeza imvubelo eyengeziwe. Cabanga ukufaka uhlobo lwe-ale olubekezelelayo ngemuva kokuthi isiko selikhiqize i-asidi eyanele ukuze kugcinwe iphrofayili emuncu. Le ndlela ingaqedela ukuncishiswa ngenkathi igcina i-asidi oyifunayo kusuka kumbiliso ye-asidi.

Bhekana nezinkinga ngezilinganiso ezinembile. Gada amandla adonsela phansi kanye ne-pH nsuku zonke evikini lokuqala. Ukwehla kwamandla adonsela phansi okuqala kanye nokunyakaza kwe-pH okuqinile kubonisa ukuvutshelwa okunempilo. Izinguquko ezincane zamandla adonsela phansi nge-pH eyisicaba ziphakamisa izinkinga zomsoco noma ezisebenzayo ezingalungiswa yi-FermStart ne-FermFed uma zisetshenziswe ngendlela efanele.

Hlela uhlu lokuhlola lotshwala obunamandla adonsela phansi ngakunye: ukubuyisela amanzi kabusha ngendlela efanele nge-FermStart, izinga lokumisa elilungisiwe, izengezo ezinesikhathi ze-FermFed, nokuqapha amandla adonsela phansi kanye ne-pH. Futhi, yiba nohlelo lokusekelayo lokufaka i-ale strain ebekezelayo uma kudingeka. Le ndlela ehlelekile iqinisekisa ukuvutshelwa okunokwethenjelwa okuphezulu kwamandla adonsela phansi kanye nokudla okunomsoco wemvubelo ye-acidity.

Izinsiza Zezinsiza kanye Nokukhucululwa Kwendle kubadidiyeli basekhaya

I-CellarScience Acid yeast yenza kube lula inqubo yokuphisa kwabathanda ubhiya omuncu. Kuyimvubelo engeyona i-bacteria, eqeda isidingo semishini ekhethekile yokumuncu yeketela. Lokhu kuvumela abakhiqizi basekhaya ukuthi benze amaphrofayili amuncu athembekile ngaphandle kokunikezela amaketela athile noma izibilisi.

Le ndlela inciphisa izindleko zokuqala futhi yandise isikhala. Akusadingeki ukhathazeke ngokufakwa kokushisa okude, ukufakwa kwegesi okusindayo, noma izikhathi zokubamba iketela ezinwetshiwe. Mane nje ufake imvubelo ngqo kumvubelo bese ulandela indlela yakho evamile yokukhucululwa kwendle.

Ibhayoloji ye-Acid ibuye inciphise ubungozi bokungcoliswa. Ayiqukethe i-Lactobacillus, Pediococcus, noma i-Brettanomyces, futhi amaseli ayizinsalela mancane amathuba okuba akhule kuma-ales alandelayo avutshelwe izinhlobo ezivamile ze-Saccharomyces.

Abakhiqizi bahlola inkatho ngayinye besebenzisa i-PCR ukuze bahlanzeke. Le miphumela yokuhlolwa ihlinzeka abaphisi botshwala ngokuqiniseka ukuthi awekho amagciwane angahlosiwe angeniswayo ngesikhathi sokuphisa. Lokhu kuqeda isidingo semikhumbi ehlukene enomuncu kuphela.

• Sebenzisa ama-ejenti okuhlanza ajwayelekile kanye nomjikelezo wokuwasha ongaguquki ukuze ugcine imikhuba yobhiya omuncu yokuthuthwa kwendle.
• Gcina ama-fermenters enelebuli futhi uhlele ukugijima okumuncu nokungemuncu ukuze uqhubeke unciphisa ukungcoliswa.
• Thembela ekuhlolweni okujwayelekile kanye nokuhlola i-pH esikhundleni sezinyathelo zokuhlanza iketela eziyinkimbinkimbi.

I-Acid inikeza ukuhamba komsebenzi okulula, izidingo zemishini ezincishisiwe, nokuhlanzeka kohlobo oluqinisekisiwe. Lezi zinzuzo zikwenza kukhange kubakhiqizi basekhaya abafuna ubhiya omuncu ngaphandle kobunzima obungeziwe. Ivumela abaphisi botshwala ukuthi bagxile eresiphi nasekunambithekeni ngenkathi begcina ukuthuthwa kwendle kanye nokuphathwa kwemishini kuqondile.

Ukuthuthukiswa Kwe-Flavour kanye Nezinzwa Ezilindelwe Ngokuhamba kwesikhathi

Ukuvutshelwa kwangaphambi kwesikhathi nge-CellarScience Acid Yeast kubonisa ukukhiqizwa kwe-lactic acid kanye nokuthuthukiswa kwe-ester i-Lachancea. Lindela ama-ester agqamile, anezithelo nezimbali kuyilapho i-pH yehla. Lezi zinsuku zokuqala zibeka ithoni kubhiya ophilayo, ophuzwayo.

Izinga lokushisa lokuvutshelwa liqondisa uhlamvu lwephunga. Cishe ku-64.4°F (18°C) uzoqaphela okuvelele okufana ne-citrus. Ukusunduzela ku-77°F (25°C) kukhulisa amanothi ezithelo zasezindaweni ezishisayo. Gcina amarekhodi ukuze ukwazi ukukhiqiza kabusha imiphumela oyifunayo.

Ngesikhathi sokulungiswa imiphetho ebukhali iyathamba. Ukuguga kukabhiya omuncu kuvumela i-asidi ihlanganiswe ne-malt kanye nama-ester asuselwa kwimvubelo. Ngokuhamba amasonto kuya ezinyangeni i-acidity iyajikeleza futhi iba kancane kancane kunemimuncu eminingi eqhutshwa amagciwane.

Ukunambitha kokugcina ngokuvamile kuveza i-asidi elinganayo kanye nokuba khona kwe-phenolic noma i-acetic evinjelwe lapho umkhiqizo uphathwa kahle. I-pH yokugcina ephokophelwe ivamise ukuwela eduze kuka-3.5 noma ngaphansi kuye ngo-mash, amanzi, nesikhathi.

• Isigaba esiyinhloko: i-tartness nokuthuthukiswa kwe-ester I-Lachancea peak.
• Isimo: ukuguga kukabhiya omuncu kuxuba i-asidi nomzimba we-malt.
• Ukuqeda: izithelo noma imvubelo yesibili ingashintsha iphunga nokuzwakala komlomo.

Ukusebenzisa imvubelo ye-ale yokuqeda, ukwengeza isithelo ngemva kokuqala, noma ukusebenzisa umgqomo noma ukuguga okulawulwayo kwe-oxidative kuzoshintsha indlela yezinzwa. Iphrofayili yokunambitheka kwe-Acid isebenza njengesisekelo esimuncu esingabikezelwa salezi zindlela.

Landelela iphunga ne-pH ngezikhathi ezimisiwe. Ukunambitha okuncane, okuvamile kukusiza ukuthi uhlulele lapho ubhiya usufinyelele ibhalansi oyifunayo. Lokhu kuqapha okusebenzayo kugcina ukuthuthukiswa kwe-flavour kuhambisana nemigomo yakho yezinzwa.

Ukuqhathanisa Imbiliso Ye-CellarScience Acid Nezindlela Zomdabu Zokumuncu

Isinqumo phakathi kwe-Acid neketela sincika enqubweni, engcupheni, nasezifisweni zokunambitheka. Ukumuncu kweketela kusebenzisa i-Lactobacillus endaweni efudumele, evalekile noma eketelani lesigaba sokumuncu esizinikele. Lesi sigaba sidinga ukuhlanzwa okucophelela kwe-CO2 kanye nokukhucululwa kwendle okuqinile ukuze kugwenywe ukungcoliswa. I-Acid, ngakolunye uhlangothi, igwema isidingo sesinyathelo esihlukile se-lactic, esimuncu ngqo kumvubelo oyinhloko. Le ndlela ilula inqubo, inciphisa kokubili izidingo zesikhathi nemishini.

Kulabo abahlose ubunkimbinkimbi bendabuko, isiko elixubile kanye nezindlela ezizenzakalelayo azinakuqhathaniswa. Lezi zindlela, ezisekelwe kumasiko omlando we-Lambic ne-Flanders, zihlanganisa i-Lactobacillus yomdabu, i-Pediococcus, i-Saccharomyces, ne-Brettanomyces yokuguga isikhathi eside. Le nhlanganisela yenza i-acidity e-nuanced kanye ne-funk i-Acid iyodwa engakwazi ukuyiphindaphinda. Umehluko usemehlukweni phakathi kwe-acidity ekhanyayo, elawulwayo ye-Acid kanye nokuthuthuka, inkimbinkimbi ye-rustic yamasiko axubile.

• Ingozi yokunukubezeka: Umuncu obangelwa amagciwane budala ubungozi bokutheleleka okunqamulayo, ngokuvamile okudinga amaketela akhethekile noma izibilisi. Indlela ye-Acid esekelwe kwimvubelo inciphisa lobu bungozi futhi yenza kube lula izimiso zokukhucululwa kwendle.
• Iphrofayili ye-Flavour: I-Acid inika amanothi anezithelo nezimbali, iletha ubumuncu obubikezelwe obuqhutshwa yi-ester nobukhona obuncane be-phenolic noma i-acetic. Ngokuphambene, amasiko axubile noma ukuvutshelwa kwe-Brett kunikeza i-funk ejulile, ukusebenzisana kwe-tannin okuyinkimbinkimbi, kanye ne-asidi eguqukayo ngokuhamba kwesikhathi.
• Isikhathi kanye nezinto zokusebenza: Ukumuncu kweketela kwethula ukufukamela okufudumele kanye nezinyathelo zokuphatha. I-Acid ihlanganisa ukumuncu kube ukuvutshelwa okukodwa okuyinhloko, ukunciphisa ukuphatha kanye nezidingo zemishini.

Ukukhetha phakathi kwe-Lachancea ne-Lactobacillus kuthinta iphunga nokulawula. I-Lachancea thermotolerans, esetshenziswa ezinhlotsheni ze-Acid, ikhiqiza i-lactic acid ngenkathi ivubela ushukela futhi inikela ngamanothi ezithelo ze-estery. I-Lactobacillus, ngokuphambene, iletha ubumuncu be-lactic obumsulwa, ngokuvamile obudinga indlela efana nelebhu yokuphatha ama-hops kanye nokusebenzisana kwe-Brett.

Isiqondiso mayelana nezimo zokusetshenziswa sisiza endleleni yokuqondanisa ngenhloso. Khetha i-Acid ukuze uthole amasosi angashintshi, ahambisana neshejuli eqinile kanye nezisetshenziswa ezabiwe. Khetha ukumuncu kweketela lapho ufuna umgogodla we-lactic oqondile ngenkathi ulondoloza umlingiswa we-hop. Isiko elixubile noma ukuvutshelwa okuzenzakalelayo kungcono kakhulu ebufakazini bomlando kanye ne-funk enezendlalelo eziningi, edinga isikhathi esengeziwe se-cellar.

Lesi siqhathaniso kufanele sazise izinqumo ezisebenzayo endaweni yokuphuza utshwala. Cabangela izimiso zokuthuthwa kwendle, ukubekezela kokuguga, kanye nephrofayili ye-flavour oyifunayo ngaphambi kokuzibophezela endleleni. Indlela ngayinye inabakhulumeli bayo kanye nokuhwebelana okuhlukile ngobunkimbinkimbi, ubungozi, kanye nomphumela.

Isiphetho

I-CellarScience Acid (Lachancea thermotolerans) inikeza indlela eqondile, ehlolwe i-PCR yokudala obhiya omuncu oyindilinga. Le mvubelo ihlanganisa ukuvutshelwa kwe-lactic kanye notshwala emkhiqizweni owodwa owomile. Le ndlela yonga isikhathi futhi inciphisa ubungozi bokungcola uma kuqhathaniswa nezindlela zokumuncu zeketela noma izindlela zesiko elixubile.

Kubakhiqizi basekhaya abahlose ukufana, ukubuyekezwa kwe-CellarScience Acid Yeast kugqamisa ikhono layo lokulawula i-pH futhi kukhiqizwe izithelo, ama-ester ezimbali. Lezi zici zilungele ama-ales amuncu angafika ku-9% ABV. Le mvubelo ilungile kulabo abafisa ukugwema inkimbinkimbi yokumuncu okunezinyathelo eziningi, ukulondoloza umlingiswa we-hop, noma ukuzuza amazinga e-asidi anembile.

Ihambisana kahle nokuqeda izinhlobo ze-ale, izengezo zezithelo, kanye nesimo esijwayelekile. Ukusebenzisa i-FermStart noma i-FermFed imisoco kungathuthukisa ukusebenza kwayo, ngisho nasezintweni ezinomsoco noma ezingenazo izakhi. Uma unquma ukuthenga imvubelo ye-Acid, ukuqapha izinga lokushisa kanye ne-pH kubalulekile ukuze ulolonge iphunga lokugcina kanye ne-tartness.

Nakuba i-Acid ingafaki esikhundleni sesiko elixubekile noma ukumuncu okweminyaka emiphongolo ukuze kuthuthukiswe i-funk ejulile noma yesikhathi eside, igqama ekukhiqizeni okumuncu okulawulwayo. Kubakhiqizi basekhaya abafuna ukulinganisela kokunethezeka, ukulawula ukunambitheka, nobungozi obuncane bokungcoliswa, i-CellarScience Acid iyisengezo esibalulekile kunqolobane yakho yokuphisa utshwala.

Ukufunda Okuqhubekayo

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