Isithombe: I-Golden Ale Fermentation Cross-Section

Lesi sithombe esibukekayo sinikeza ukuhlola okwenziwe isitayela kodwa okusekelwe ngokwesayensi kwenqubo yokuphiswa kukabhiya, okuhlanganisa ukumelwa kobuciko nokuqonda kobuchwepheshe ukuze kukhanye ukuguqulwa kwezithako ezingavuthiwe zibe isiphuzo esicolisisiwe. Enkabeni yokwakheka kunengilazi ye-ale enombala osagolide, ikhanda layo elinamagwebu likhuphuka kancane ngaphezu komphetho, okubonisa ukuphela kokuvutshelwa nokuthuthuka kokunambitheka. Ubhiya ucwebezela ngokushisa okucebile kwe-amber, okuphakamisa ukujula nokuba yinkimbinkimbi, kuyilapho ukucaca kwawo kukhombisa ukuhlunga nokuvuthwa ngokucophelela. Okulengiswe ngaphakathi koketshezi umdwebo wamangqamuzana, ukuvuma ngekhanda kukhemikhali eyinkimbinkimbi echaza izinhlanganisela zokunambitheka okunesibopho sephunga likabhiya, ukunambitheka, kanye nokuzwakala komlomo.

Ukupheqa ingilazi izithako ezimbili ezidume kakhulu zokuphisa: i-hop cone eluhlaza egqamile kanye nokusatshalaliswa kwezinhlamvu zebhali ezibolile. I-hop cone, enamacembe ayo anezingqimba kanye nokuthungwa kwenhlaka, imelela umthombo wokubaba namafutha anephunga elimnandi, kuyilapho izinhlamvu zebhali zivusa ushukela oyisisekelo nomzimba kabhiya. Ukubekwa kwazo eceleni kwengilazi kudala ukulandisa okubonakalayo kwemvelaphi nomphumela, okuxhumanisa izinto ezingavuthiwe nomkhiqizo osuphelile. I-hydrometer ingaphambili, indlela yayo ezacile kanye nezimpawu ezilinganisiwe ezigcizelela ukubaluleka kokulinganisa amandla adonsela phansi athile—inkomba eyinhloko yenqubekelaphambili yokuvutshelwa kanye nokuqukethwe kotshwala. Leli thuluzi, nakuba lilula ngokubukeka, lihlanganisa ukunemba nokulawula okudingekayo ukuze kuqondiswe inqubo yokuphisa kusukela ekuqaleni kuze kube sekupheleni.

Emhlabathini omaphakathi, isithombe sithatha ukuphenduka kwe-microscopic, eveza umbono okhulisiwe wamaseli e-yeast asebenzayo. Lezi zinambuzane ezincane, ezinikezwe imininingwane yeselula kanye nezindlela ze-metabolic, zingamakhi angabonakali wokuvutshelwa. Iqhaza labo ekuguquleni ushukela ube yi-alcohol kanye ne-carbon dioxide iboniswa hhayi nje njengomsebenzi webhayoloji, kodwa njengesigaba esiguqukayo nesibalulekile ekuziphendukeleni kwemvelo kukabhiya. Ukuba khona kwemvubelo kwengeza ugqinsi lwesayensi, okukhumbuza umbukeli ukuthi ukupheka kumayelana ne-microbiology njengoba kumayelana nesiko nokunambitha.

Ingemuva lifaka igrafu eyenziwe ngesitayela eshadi ukuqhubeka kwezici zikabhiya ngokuhamba kwesikhathi. I-x-axis iphawula izikhawu eziyinhloko—“Qala,” “Usuku Olungu-1,” “Izinsuku Ezi-3,” “Iviki Eli-1,” “Amaviki angu-2”—kuyilapho i-axis ka-y ilandelela amazinga aguqukayo “kashukela,” “Flavor,” kanye “Nephunga.” Umzila wegrafu uxoxa indaba: ushukela uqala phezulu futhi wehla kancane kancane njengoba imvubelo iwudla; ukunambitheka kwakha kancane kancane, kufinyelele umvuthwandaba njengoba ukuvutshelwa kuzinza; iphunga, ngokuvamile eliyingxenye ethambile neshintshashintshayo, liphuma kamuva kule nqubo, okuphakamisa ukubaluleka kokulawula isikhathi nokulawula izinga lokushisa. Lo mugqa wesikhathi obonakalayo uhlanganisa isigqi sokwenza utshwala, lapho usuku ngalunye luletha izinguquko ezicashile ezilolonga iphrofayili yokugcina kabhiya.

Ukukhanya kuso sonke isithombe kufudumele futhi kusabalele, kuveza ukukhanya okuthambile okuthuthukisa ukuthungwa namakhonsana we-elementi ngayinye. Izithunzi ziwela ngobumnene endaweni yonke, zidala isimo sokucabanga esimema ukuzindla ngebhalansi phakathi kobuciko nesayensi. Ukwakheka sekukonke kuyafundisa futhi kuvusa inkanuko, okuklanyelwe ukubandakanya umbukeli hhayi nje ngamaqiniso, kodwa ngomuzwa wokumangala ngoguquko olwenzeka ngaphakathi kwengilazi. Kungumkhosi wokwenza utshwala njengomsebenzi wezandla oshada nesayensi yezinto eziphilayo, ikhemistri, nolwazi lwezinzwa—inqubo eqala ngezithako ezithobekile futhi iphethe ngesiphuzo esiphethe isiginesha yesikhathi, indlela yokwenza, kanye nekhono lokusungula.

Isithombe sihlobene: Ukubilisa Ubhiya nge-Fermentis SafAle T-58 Yeast