Ukubilisa Ubhiya nge-Fermentis SafAle WB-06 Yeast

Abathandi bezinto zokuzilibazisa abaningi batusa i-WB-06 ngokubonakala kwayo kuncipha, ngenxa yama-enzyme e-diastaticus. Lawa ma-enzyme anganciphisa umzimba futhi andise okuqukethwe kotshwala. Ukuvutshelwa kungase kuthathe isikhathi eside, ngakho ukubekezela kuyisihluthulelo sokugwema ukugcwala kwecarbon dioxide emabhodleleni. Itholakala ngosayizi abahlukahlukene, kusukela kuma-sachets angu-11.5 g kuya kumafomethi angu-10 kg. Umkhiqizo uhlanganisa imvubelo ne-emulsifier E491, egunyazwe ukusetshenziswa kochwepheshe.

Lapho uthenga imvubelo yotshwala obomile, kubalulekile ukuhlola izinsuku zenkatho kanye nezincomo zokugcina ukuze uqinisekise ukusebenza kahle. Ngamazinga okuphakama afanele nokulawulwa kwezinga lokushisa, le mvubelo ingakhiqiza i-Hefeweizen yakudala noma i-Witbier ehlanzekile, kuye ngeresiphi yakho.

Okuthathwayo Okubalulekile

• I-SafAle WB-06 imvubelo yotshwala owomile eyenzelwe ubhiya kakolweni nokusetshenziswa kokuhlola.
• Uhlobo lwe-Saccharomyces cerevisiae var. i-diastaticus futhi ingakhuphula ukuncipha okubonakalayo.
• Lindela uhlamvu lwe-fruity ne-phenolic oluthonywa izimo zokuvutshelwa.
• Itholakala ngosayizi bamaphakethe amaningi; I-E2U iqinisekisiwe futhi iqukethe i-emulsifier E491.
• Thenga kubahlinzeki abahloniphekile abanezindlela zokukhokha ezivikelekile futhi uhlole nezinsuku zokusebenza.

Kungani Khetha I-Fermentis SafAle WB-06 Yeast Yobhiya Kakolweni

I-Fermentis SafAle WB-06 yakhelwe ubhiya osuselwe kukolo, egujwa ngama-ester ayo anezithelo ezicacile nama-phenolic afana nama-clove. Kuyinketho ephezulu ye-Hefeweizen, Witbier, ne-Roggenbier ngenxa yezinhlamvu zayo ezinokwethenjelwa kanye nokuguquguquka ekuphekeni kukakolweni kwesimanje.

Lolu hlobo lwemvubelo luziqhayisa ngama-ester aphakathi nendawo kanye nokuncipha okubonakalayo phakathi kuka-86-90%. Ukoma kwayo kugqame uma kuqhathaniswa namayeast amaningi kakolweni. Umsebenzi we-diastaticus uthuthukisa ikhono layo lokudiliza ushukela oyinkimbinkimbi, ukhuphule ukunethezeka kanye nokuphuzwa kweziphuzo zasehlobo.

Izinzuzo zikabhiya we-WB-06 zikakolweni zihlanganisa ukumiswa okuqinile ngesikhathi sokuvutshelwa, okuthuthukisa i-kinetics futhi kunomthelela ekuzweleni komlomo oyindilinga. Abaphisi botshwala bangakwazi ukulawula amazinga okushisa ukuze balinganisele ama-ester afana nekabhanana nama-clove phenolics, benze iphunga elimnandi kanye nokunambitheka kuhambisane nesitayela sabo esithandwayo.

• Ukuncishiswa okuphezulu kokoma, isiphetho esiphuzwayo
• Uhlamvu lwe-phenolic oluphawulekayo kanye nezithelo eziguquguqukayo ngokulawula inqubo
• Ukuziphatha okuhle kwe-flocculation esekela i-kinetics yokuvutshelwa okuqinile

Khetha i-WB-06 lapho ufuna ukuncishiswa okuphakeme kanye nemvubelo ehlanganisa ama-grist kakolweni ahlukahlukene kanye nokulungiswa kwamaresiphi. Inhlanganisela yezinzuzo ze-WB-06 kanye nezici ze-SafAle kuyenza ibe ukukhetha okuhle kakhulu kobhiya bendabuko kanye nowesimanje kakolweni.

Ukuqonda Ukuncishiswa Okubonakalayo Nokusebenza Kokuvutshelwa

I-Fermentis SafAle WB-06 ikhombisa ukwehla okubonakalayo okungama-86-90%. Lokhu kubonisa izinga eliphezulu lokuguqulwa kukashukela, okuholela ekugcineni okomile. Ububanzi obucacisiwe bokunciphisa buyisihluthulelo sokuqonda ukuthi kungani amandla adonsela phansi okugcina evamise ukwehlela ngaphansi kwalawo ezinhlobo ezijwayelekile ze-ale.

Umsebenzi ofana nemvubelo we-diastaticus uyivumela ukuthi ihlukanise ama-dextrin noshukela oyinkimbinkimbi. Isebenzisa ama-enzyme e-extracellular njenge-amyloglucosidase ngale njongo. Leli khono lithuthukisa ukusebenza kokuvutshelwa kodwa linganweba ukuvutshelwa okusebenzayo kumaworts apholile noma anomsoco ophansi.

Lapho usebenza ne-WB-06, ukuhlela okungokoqobo kubalulekile. Lindela ubhiya owomile futhi ugweme izikhathi eziqinile. Kubalulekile ukuqapha amandla adonsela phansi kutheminali, hhayi nje ngezinsuku, ukugwema ukugcwala kwekhabhoni ngesikhathi sokulungiswa kwamabhodlela.

Izinyathelo ezibalulekile zokuphatha ukuthotshiswa okuphezulu:

• Landelela amandla adonsela phansi athile kuze kufane ukufundwa okubili okulandelanayo.
• Vumela isimo eside ku-keg noma ebhodleleni ukuze uzinze ushukela osele.
• Cabangela amazinga okushisa e-mash aphakeme kancane ukuze ugcine ama-dextrin lapho kufunwa umzimba ogcwele.

Ukuqonda ibhalansi phakathi kwe-Attenuation ebonakalayo ye-WB-06 nokusebenza kokuvutshelwa kubalulekile. Isiza abaphisi botshwala ukulawula ukuzwakala komlomo, izinga lotshwala, kanye nengozi ye-carbonation. Lungisa amashejuli nezindlela zokupheka ukuze zihambisane nokuthambekela kwemvubelo ukuze kuncishiswe ushukela ngokuphelele.

Ukupakishwa, Ukusebenza, kanye Nempilo Yeshelufu ye-SafAle WB-06

I-Fermentis inikeza i-SafAle WB-06 ngosayizi abahlukahlukene: 11.5 g, 100 g, 500 g, kanye no-10 kg. Ama-sachets amancane alungele iqoqo elilodwa, kuyilapho izitini ezinkulu zibhekelela abaphisi botshwala abavamile kanye nama-microbreweries. Khetha iphekhi eliqondana nemvamisa yakho yokuphisa ukuze uvimbele ukumosha nokuqinisekisa ikhwalithi.

Imvubelo eyomile evela ku-Fermentis inenani eliphezulu elisebenzayo, elidlula u-1.0 × 10^10 cfu/g. Lokhu kusebenza okuphezulu kusekela ukuvutshelwa okuthembekile, ngisho nalapho uphonsa ngaphandle kokubuyisela amanzi emanzini agcwele. Ngokuhlanzeka okungaphezu kuka-99.9%, kunciphisa ubungozi bokungcoliswa futhi kwenza ukuphatha kube lula kubo bobabili abaphisi botshwala basekhaya nabancane.

Isikhwama ngasinye sinempilo yeshelufu yezinyanga ezingama-36 ephrintiwe njengengcono kakhulu ngaphambi kwedethi. Ukuze ulondoloze kuze kufike ezinyangeni eziyisithupha, gcina amaphakethe ngaphansi kuka-24°C. Ukuze ugcine isikhathi eside, nciphisa izinga lokushisa libe ngaphansi kuka-15°C ukuze ulondoloze impilo yengqamuzana futhi andise impilo yeshalofu ibe yizinyanga ezingama-36.

Ngemuva kokuvulwa, ama-sachets kufanele aphinde avalelwe futhi afakwe efrijini ku-4°C. Kufanele zisetshenziswe zingakapheli izinsuku eziyisikhombisa. Gwema ukusebenzisa amasaka athambile noma awonakele. Ukunamathela kule mibandela yokugcina kuqinisekisa ukusebenza okuphezulu kweyeast kanye nokulungela ukuphonswa okungaguquki.

• Khetha osayizi bephakheji be-WB-06 abafana nokusebenzisa kwakho ukuze ugweme isitoreji esivulekile sesikhathi eside.
• Gcina amaphekhi angavuliwe ngaphansi kwezimo zokulondoloza ezinconyiwe ukuze ugcine izibalo ezisebenzayo.
• Uma usuvuliwe, vala kabusha futhi ufake efrijini; sebenzisa phakathi kwezinsuku eziyisikhombisa ukuze uthole imiphumela engcono kakhulu.

UFermentis ugqamisa ukuthi imvubelo eyomile njenge-WB-06 iyabekezelela izimo zokuphatha ezahlukahlukene. Bangakwazi ukubhekana nokubanda noma ukubuyisela amanzi emzimbeni ngaphandle kokubeka engcupheni i-kinetics yokuvutshelwa noma iphrofayili yokuhlaziya. Lokhu kuqina kuzuzisa abaphisi botshwala abasebenza ezimeni ezihlukene, baqinisekisa ukusebenza okungaguquguquki nokusebenza kahle kwe-cfu/g.

Izinketho Zokuphonsa: I-Direct Pitching vs. Rehydration

UFermentis ugunyaza izindlela ezimbili ezihlukene ze-SafAle WB-06. Ukugoba okuqondile kuhilela ukufafaza imvubelo eyomile endaweni yewort noma ngaphezu kwezinga lokushisa elifunekayo. Lokhu kufanele kwenziwe ngesikhathi sokugcwaliswa kokuqala ukuvumela izinga lokushisa le-wort ukuthi lizinze futhi imvubelo isakaze ngokulinganayo. Kubalulekile ukulandela imiyalelo yelebula ukuqinisekisa ukuthi imvubelo ivala indawo ye-wort, ukuvimbela ukunqwabelana.

Ngakolunye uhlangothi, ukubuyisela amanzi emzimbeni kudinga ukufafaza imvubelo okungenani ngokuphindwe kashumi kunesisindo sayo samanzi oyinyumba noma i-hopped wort ebilisiwe futhi epholile. Le ngxube kufanele ibanjwe ku-25-29 ° C (77-84 ° F) imizuzu engu-15-30. Ngemuva kwalokho, gqugquzela ngobumnene ukuze udale ukhilimu ofanayo, bese ufaka ku-fermenter. Le ndlela isiza ekuvuseleleni amaseli, okuyinzuzo kumaqoqo azwelayo noma amakhulu.

Ucwaningo olwenziwa nguLesaffre noFermentis lwembula ukuthi imvubelo eyomile ingakubekezelela ukubanda noma ukubuyiselwa emanzini ngaphandle kokulahlekelwa okukhulu kokusebenza. Lokhu kuvumelana nezimo kuvumela abaphisi botshwala ukuthi bakhethe indlela yokuhlanganisa ngokusekelwe ezidingweni zabo ezithile. Ukuze kuphuzwe uphuzo olusheshayo, olusebenza kancane, ukuphimisa okuqondile kulungele. Ngokuvutshelwa okubalulekile noma lapho kuhloswe ukuvuselelwa kwamangqamuzana amaningi, ukubuyisela amanzi emanzini kuyisinqumo esikhethwayo.

Izeluleko ezisebenzayo zokuphonswa okuqondile zihlanganisa ukugcina umoya we-wort kanye nokugwema ama-clumps ngokufafaza kancane. Ukuze ubuyisele amanzi emzimbeni, sebenzisa imikhumbi ehlanzekile futhi unamathele eziqondisweni zokushisa ukuze uvimbele ukushaqeka. Zombili izindlela zisebenza kahle nge-SafAle WB-06 uma zenziwe ngendlela efanele.

Isinqumo sendlela yokumisa i-WB-06 sincike kusayizi weqoqo, ukubekezelela ubungozi, nohlelo. Amaqoqo amancane e-homebrew avame ukuhlomula ekugxilweni okuqondile ngesivinini sawo. Ngokuphambene, obhiya bezentengiselwano noma bokuncintisana bangadinga ukubuyiselwa emanzini ukuze uthole imiphumela engaguquki futhi ukuvutshelwa okushelelayo kuqale.

Umthamo onconyiwe kanye ne-Fermentation Temperature Range

I-Fermentis iphakamisa ukusebenzisa u-50-80 g/hl we-WB-06 ngemiphumela engcono kakhulu. Lokhu kuhumushela ku-1.9–3 g ngegaloni ngalinye lase-US kubakhi basekhaya. Ukuze uthole ama-esters anezithelo, sebenzisa isiphetho esingezansi. Ngokukhiqizwa kwe-ester eqinile namanothi e-phenolic amaningi, khetha isiphetho esiphezulu.

Ukuze usebenze okuthembekile, gcina izinga lokushisa le-WB-06 lokuvutshelwa phakathi kuka-64-79°F. Ibanga elifanele lomkhiqizi liyi-18–26°C. Khomba ukulawula izinga lokushisa okungaguquki ukuze uqinisekise ukuncishiswa okubikezelwayo kanye nebhalansi yokunambitheka.

Ukukhetha okungokoqobo kuyisihluthulelo. I-pitch engu-50 g/hl ekugcineni okupholile kwe-WB-06 fermentation temp ithuthukisa ukunambitheka kukabhanana nama-clove, okulungele izindlela zokupheka eziningi ze-Hefeweizen. Ukwenyusa iphimbo libe ngu-80 g/hl nokufudumala izinga lokushisa kuletha i-phenolic clove eyengeziwe kanye nobulawu, obujwayelekile kukolo wendabuko nobhiya we-rye.

• Sebenzisa u-50-80 g/hl njengesisekelo sakho.
• Ithagethi engu-64-79°F yokulawula izinga lokushisa lokubilisa.
• Ukufaka okuphansi + amazinga okushisa aphansi = ama-ester amaningi.
• I-pitching ephakeme + amazinga okushisa afudumele = ama-phenolic amaningi.

Gcina irekhodi lokuhlolwa kwakho futhi wenze izinguquko ngokukhuphuka okuncane. Umthamo we-WB-06 ongaguquki kanye nezinga lokushisa eliqinile le-WB-06 libalulekile ukuze kuzuzwe imiphumela ephindaphindwayo ekuphiseni izitayela zikakolweni zakudala.

Ukulawula amaphrofayili e-Ester kanye nama-Phenolic Ngokukhetha Ukuphisa

I-Fermentis SafAle WB-06 inika abaphisi botshwala amandla okwenza izinambitheka ezihlukile. Ukusebenzelana phakathi kwesilinganiso sokugxuma kanye nezinga lokushisa lokuvutshelwa kubalulekile. Ivumela ukukhohliswa kwama-esters nama-phenolic, aqondaniswe nezitayela ezithile zikabhiya.

Amazinga aphansi okuphakama, acishe abe ngu-50 g/hL, ngokuvamile athuthukisa ukwakheka kwe-ester. Nge-WB-06, lokhu kuholela ekukhiqizweni kwe-isoamyl acetate nezinye izinhlanganisela zezithelo. Lezi zinhlanganisela zifaka isandla kumanothi kabhanana kubhiya. Uma kuhlanganiswe nezinga lokushisa elipholile, iphrofayili ye-yeast yezithelo iyathuthukiswa.

Ngokuphambene, amazinga okuphakama aphezulu, eduze kuka-80 g/hL, avame ukunciphisa ukukhiqizwa kwe-ester. Kula mazinga, imvubelo igxila kakhulu ekukhulumeni kwe-phenolic, okuholela kumanothi e-clove nezinongo. Ukuphakamisa izinga lokushisa lokuvutshelwa liye ku-22-26°C kugcizelela futhi lo mphumela, kutshekisela ibhalansi kabhanana ne-clove.

Sebenzisa lokhu okuguquguqukayo njengomhlahlandlela, hhayi ifomula eqinile. Isiqondiso esiqondene nesitayela sibalulekile:

• Ku-Hefeweizen eya phambili ngezithelo: iphimbo eliphansi + i-cool ferment yohlamvu lukabhanana oliphinyiselwe.
• Okwesipayisi i-Roggenbier: ukuphakama okuphezulu + ukuvutshelwa okufudumele ukuze kuthande ama-clove phenolic.

Ukwakhiwa kweresiphi kuba nomthelela omkhulu kumphumela. Iphesenti likakolweni, ukushiswa kwe-malt, ne-ferulic acid izandulela zonke zinomthelela ekuguquleni kwe-phenolic. Iphrofayili yamanzi kanye nezengezo ze-hop nazo zidlala indima ekubumbeni umbono wama-ester nama-phenolic.

Ukuze uthole imiphumela engaguquki, landela lezi zinyathelo:

• Nquma ibhalansi yakho oyithandayo ye-banana-clove bese usetha izinga lokushisa lokuqala kanye nezinga lokushisa.
• Gcina ezinye izinto eziguquguqukayo zokuvutshelwa zihambisana nokuhlukanisa impendulo yemvubelo.
• Rekhoda imiphumela futhi ulungise ibhili ye-malt noma izinyathelo zokuhlanganisa njengoba kudingeka ukuze ulungise kahle izandulela ze-ferulic.

Lawa maqhinga avumela abaphisi botshwala ukuthi bacule kahle ama-flavour nge-WB-06. Buka le mihlahlandlela njengesiqalo. Yenza izivivinyo ezilawulwayo ukuze uqondanise ubhiya nemigomo yakho yeresiphi, ukuphatha ama-ester nama-phenolic ngokulungiswa okulula kokuvutshelwa.

Izikhathi Ezisebenzayo Zokuvutshelwa kanye ne-Kinetics nge-WB-06

Izivivinyo zelebhu ye-Fermentis ziqaphe ukukhiqizwa kotshwala, ushukela osele, ukugeleza, kanye ne-kinetics ye-SafAle WB-06. Abakhiqizi botshwala kufanele bahambisane neziqondiso ze-Fermentis futhi benze izivivinyo ezincane ngaphambi kokukhuphula.

Isikhathi sokuvutshelwa se-WB-06 singashintshashintsha ngokusekelwe ekwakhekeni kwe-wort, umoya-mpilo, nezinga lokuphonsa. Lindela isigaba sokuqala sokusebenza phakathi kwamahora okuqala angama-48–72. Khona-ke, kuba nenkathi yokunciphisa kancane kancane njengoba imvubelo igaya ama-carbohydrate ayinkimbinkimbi.

I-WB-06 ibonisa umsebenzi we-amylolytic, okungenzeka kudingeke ukuvutshelwa okunwetshiwe ukuze kuzuzwe amandla adonsela phansi agcinayo. UFermentis uphawula ukuthi, ngaphansi kwezimo ezithile, imvubelo ingadinga izinsuku ezingaphezu kweziyi-10 ukuqeda ukuvutshelwa.

Ukuqapha njalo amandla adonsela phansi kunokwethenjelwa kakhulu kunokuthembela ezinsukwini zekhalenda. Linganisa amandla adonsela phansi athile okungenani kabili, amahora angama-48 ngokuhlukana, ukuze uqinisekise ukuzinza ngaphambi kokudluliselwa noma ukupakisha.

• Hlela isigaba sokuqala esinamandla, bese ukwehla okuyizigaba ezimbili kwezinga lokuvutshelwa.
• Vumela ukuvutshelwa okunwetshiwe uma usebenzisa i-adjunct ephezulu noma i-high-dextrin malts.
• Sebenzisa ukulawula izinga lokushisa ukuze ugcine i-kinetics ingashintshi; ukukhuphuka okuncane kungasheshisa umsebenzi, kwehla kubambezele.

Ukubekezela kuyisihluthulelo sokugwema ama-flavour namabhomu ebhodlela. Ukufaka amabhodlela kufanele kwenzeke kuphela uma umsebenzi we-diastaticus oyinsalela usuphelile. Qinisekisa ukuthi amandla adonsela phansi ayazinza ekufundweni kokugcina okulindelekile ngaphambi kokubeka isimo noma i-carbonation.

Ngokuhlela okungokoqobo, amaqoqo e-WB-06 ajwayelekile ngokuvamile adinga izinsuku ezingu-7-14. Ukulungiswa kufanele kwenziwe kumavolumu amakhulu, ukuvutshelwa okupholile, noma zokupheka ezinoshukela okhuni okhulayo.

Ezimeni zokungaqiniseki, cabanga ukusebenzisa isilingo esihambisanayo. Ukuhlolwa okulawulwayo kungaveza i-kinetics yangempela yeresiphi yakho. Lokhu kusiza ukusungula izikhathi ezingokoqobo zokuphisa okuzayo, kusetshenziswa isikhathi sokuvutshelwa se-WB-06 njengesilinganiso.

Ukuphepha Kwezinkinga, Ukuhlanzeka kwe-Microbiological, kanye namanothi okulawula

I-Fermentis SafAle WB-06 ifika nama-microbiological specs abakhiqizi abangawaqinisekisa ngaphambi kokusetshenziswa. Iqinisekisa isibalo semvubelo esisebenzayo ngaphezu kwe-1.0 × 10^10 cfu/g. Lokhu kuqinisekisa amazinga okuphonswa okungaguquki kanye nokuvutshelwa okuhlanzekile kuyaqala, ngobumsulwa budlula ama-99.9%.

Ukuhlola kuthobelana namazinga e-EBC Analytica 4.2.6 kanye ne-ASBC Microbiological Control-5D. Imikhawulo eyamukelekayo ihlanganisa amagciwane e-lactic ne-acetic acid, i-Pediococcus, nemvubelo yasendle engaphansi kwe-1 cfu ngamaseli emvubelo angu-10^7. Isamba semikhawulo yamagciwane ingaphansi kwama-5 cfu ku-10^7 yeast cells. Lokhu kunikeza uhlaka olucacile lwe-microbiological specs kanye nokulandeleka.

I-WB-06 i-Saccharomyces cerevisiae var. i-diastaticus, eyaziwa ngomsebenzi wayo we-extracellular glucoamylase. Le phrofayili ye-enzyme ithuthukisa ukuncishiswa okuphezulu, okuzuzisa ukolweni nezitayela ze-saison. Abaphisi botshwala kufanele balinganise izinzuzo ngengozi yokungcoliswa okuhlukahlukene emisebenzini yokukhiqiza okuxubile.

Ukusebenzisa ukubamba kanye nokulebula kubalulekile ukuze kuvikelwe eminye imigqa yokukhiqiza. Sebenzisa okokusebenza okuzinikele noma ukuhlukanisa okuqinile lapho uvundisa obhiya abanezinhlobo ze-diastaticus. Izindlela zokuhlanza kanye nama-sanitizer aqinisekisiwe kusiza ukunciphisa ubungozi bamaseli alahlekile endaweni.

Ukuhambisana nemithetho kudinga ukulawulwa kwezilwanyana ezincane ezibangela izifo kanye nokuhambisana nemithetho yendawo yokuphepha kokudla. Gcina amarekhodi eqoqo, isitifiketi sedatha yokuhlaziya, kanye nemiphumela yokuhlolwa kwe-microbiological. La madokhumenti abonisa ukukhuthala okufanele ngokuphepha nekhwalithi.

Ukugcinwa kwamadokhumenti nezinqubo zokuphatha, okuhlanganisa ukubala okuqinisekisiwe okusebenzayo kuzibalo ze-cfu/g kanye ne-WB-06 yobumsulwa. Sula amarekhodi asiza amaqembu ekhwalithi aqinisekisa ukuthi imvubelo ihlangabezana nezicaciso. Baphinde baqinisekise ukuthi izenzo zokulungisa ziyalandeleka uma kwenzeka ukuchezuka.

Isiqondiso Seresiphi sezitayela zakudala: i-Hefeweizen, i-Witbier, ne-Roggenbier

Qala ngokuqondisa izinga lokuphakama kanye nezinga lokushisa nesitayela. Ku-Bavarian Hefeweizen, khetha iphimbo eliphansi bese ubilisa eduze kuka-70°F (21°C). Le ndlela iqinisekisa ukuxutshwa okulinganayo kwama-flavour kabhanana nama-clove, okuhambisana nokuqukethwe kukakolweni okuphezulu kuresiphi ye-WB-06 hefeweizen.

Lapho wenza iwit yesitayela sase-Belgian, khulisa izinga lokugxuma futhi uvuthele kancane ukuze uthuthukise amanothi e-clove. Faka izinongo zendabuko ezifana ne-coriander ne-Curaçao orange peel ku-WB-06 witbier yakho. Lokhu kuvumela ubulawu ukuthi buqhamuke phakathi kwenkungu kakolweni.

U-Roggenbier uyazuza kumanothi e-rye anopelepele kanye nesinkwa. Khomba iphimbo elincane, elingaba ngu-50–60 g/hL, ukuze ulinganisele ama-ester kabhanana nesinongo se-rye. Le ndlela ihambisana nohlelo olusebenzayo lwe-WB-06 roggenbier, lapho ukukhetha kwe-malt kanye nesheduli ye-mash kushuna kahle ukunambitheka kokugcina.

• Amathiphu okukhokha okusanhlamvu: Nge-hefeweizen, sebenzisa i-50–70% kakolweni; nge-witbier, hlanganisa i-oats noma ukolweni ovulekile kanye no-5-10% kakolweni ongavuthiwe; ku-roggenbier, sebenzisa i-rye engu-30–50% ene-malt ephansi ephaphathekile.
• Ishejuli ye-Mash: Sebenzisa isinyathelo sokuthakazelisa i-ferulic acid eduze kuka-110–115°F (43–46°C) ukuze uthole uhlamvu oluningi lwe-phenolic ku-hefe ne-wit recipes.
• Izinongo nezithasiselo: Faka i-coriander nekhasi lewolintshi sekwephuzile kwethumba ku-WB-06 witbier; gcina izengezo zincane ku-hefe ne-roggenbier ukuze ubonise amakha aqhutshwa imvubelo.
• Ukulawula ukuvutshelwa: Amazinga okushisa aphansi kanye ne-oksijeni ethambile ithanda ama-esters e-hefe; ukufudumala, ukuphakama kwephimbo eliphakeme kancane kuthanda ama-phenolics we-witbier.

Lungisa i-pH ye-mash kanye nephrofayili yamanzi ukuze uthuthukise ukucaca nokuzwakala komlomo. Lungisa ukuphumula kwamaprotheni kanye nokuphathwa kwe-enzyme yezikweletu zikakolweni ophezulu noma we-rye ukuze ugweme ukuxutshwa okunamathelayo futhi uthuthukise ukugcinwa kwekhanda.

Gcina irekhodi lamandla adonsela phansi, izinga lokushisa, nomugqa wesikhathi wesivivinyo ngasinye. Sebenzisa lawa malogi ukuze wenze isiphuzo sakho esilandelayo. Ukulungiswa okuncane esilinganisweni sokulinganisa, i-mash, noma isikhathi se-spice kungaba nomthelela omkhulu ekuchazeni kweyeast kuyo yonke iresiphi ye-WB-06 hefeweizen, i-WB-06 witbier, kanye nezincazelo ze-WB-06 roggenbier.

Ukujwayela i-WB-06 Yezindlela Zokupheka Ezikhethekile Nezengezo

Lapho wenza obhiya bekhethelo be-WB-06, qondanisa isu lakho leyeast nesengezo esiyinhloko. Izithelo, uju, nezinongo kuhlangana ne-yeast compounds. Lungisa izinga lokuphakama kanye nezinga lokushisa lokuvutshelwa ukuze ugqamise iphunga elimnandi le-adjunct.

Ku-Honey Weizen, izinga eliphezulu lokumisa liyisihluthulelo. Ithuthukisa amanothi e-clove kanye ne-phenolic, igcwalise uju nezinongo zokubhaka. Inani eliqinile lemvubelo liqinisekisa isiphetho esihlanzekile, okuvumela uju ukuthi luthathe indawo emaphakathi.

I-Raspberry Wheat izuza ngezinga elimaphakathi lokuphonsa kanye namazinga okushisa. Le ndlela igcina ukunambitheka okusajingijolo okusha futhi igcina ama-ester kabhanana ngemuva. Ukuvutshelwa kwesibili kusiza ukuvikela iphunga elimnandi lesithelo.

I-Dunkelezen idinga ukulungiswa ngenxa yekhono le-malts elimnyama lokufihla ama-clove phenolic. Khulisa izinga lokugxuma libe ngu-80 g/hL bese uvubela eduze kuka-74°F. Le ndlela ithuthukisa ukubonakaliswa kwe-phenolic futhi ilinganise ubumnandi be-malt ne-yeast spice.

Nansi inkomba esheshayo yokusebenza ngezithako nobhiya kakolweni ofakwe izinongo:

• Nquma ukuthi iyiphi ingxenye okufanele ibuse: imvubelo noma isandiso.
• Fanisa izinga lokuphakama kulowo mgomo: liphakeme kuma-phenolic, phakathi nebhalansi, liphansi ukuze kugqame iphunga lezithelo ezicashile.
• Lawula izinga lokushisa lokuvutshelwa ukuze ulungise i-ester vs. okukhiphayo kwe-phenolic.
• Engeza izithelo ezongeziwe kamuva noma okwesibili ukuze uvikele izinhlanganisela zephunga elimnandi.

Ukulungiswa kwamaresiphi amancane kungathinta kakhulu ukunambitheka. Hlola ukunambitha amaqoqo amancane omshayeli uma uzama izithasiselo ezintsha. Le ndlela inciphisa ubungozi futhi iveze ukuthi i-WB-06 isebenzisana kanjani nesithako ngasinye kumabhiya akho akhethekile.

Ukucatshangelwa kwamanzi, i-Malt, ne-Hops Uma usebenzisa i-SafAle WB-06

Ukudala iresiphi nge-SafAle WB-06 kudinga icebo elinemininingwane yamanzi, i-malt, nama-hops. Khetha amanzi athambile, anamaminerali aphansi ukuze ulondoloze ama-ester athambile nama-phenolic i-WB-06 ehamba phambili kuwo. Khomba izinga le-chloride elithuthukisa ukuzwakala komlomo futhi linciphise ukufutheka okunzima.

Ukukhethwa kwe-malt kubalulekile ekubumbeni iphrofayili enamakha ye-yeast. Ingxenye ebalulekile kakolweni ku-malt bill ikhulisa izandulela ze-ferulic acid, ikhuphule okuqukethwe kwe-phenolic. Ukuze uthole ukunambitheka kwendabuko kwe-hefeweizen, sebenzisa ingxube kakolweni ongu-50–70% ne-pilsner ephaphathekile noma i-ale malt ephaphathekile.

• Ukwengeza amanani amancane e-Munich noma i-Vienna malts kungangeza ubunkimbinkimbi ngaphandle kokweqisa kweyeast esters.
• Nciphisa ama-caramel amnyama nama-malts athosiwe ukuze ugcine i-yeast phenolics iphambili.
• Ukolweni ovulekile ungathuthukisa ukugcinwa kwekhanda futhi unikele emzimbeni oshelelayo uma usebenzisa i-SafAle WB-06.

Isheduli ye-mash ibalulekile ekulawuleni ukuvunda nokukhululwa kwe-phenolic. I-mash yokufaka eyodwa ku-150–152°F (65–67°C) ifinyelela ibhalansi phakathi kukashukela ovutshelwayo nama-dextrin ukuze kuqedelwe okujabulisayo kodwa okuyindingilizi. Ukuze uthole ubukhona obukhulayo be-phenolic, cabanga i-mash yesinyathelo enokuphumula kafushane ku-114–122°F (46–50°C) ukuze ukhuphule amaleveli ezandulela ngaphambi kokukhishwa kwe-saccharification.

Lapho ukhetha ama-hops e-WB-06, gxila ezinhlobonhlobo ezinama-alpha acid aphansi ukuya kokumaphakathi ukuze agcwalise ukunambitheka kweyeast. Khetha ama-noble hops noma ama-aroma hop athambile aseMelika ukuze ungeze sekwephuzile noma usebenzise i-whirlpool. Le ndlela igcina umunyu futhi igqamisa ukolweni nemvubelo amanothi.

• Lungisa isilinganiso se-sulfate ne-chloride ukuze ube nomthelela ekubabeni kwe-hop: i-sulfate ephansi ukuze uthole iphrofayili ye-hop ethambile.
• Sebenzisa izengezo sekwephuzile noma ukugxumagxuma okomile ngokuhlakanipha ukuze ugweme ukusibekela ama-ester nama-phenolic e-WB-06.
• Qondanisa ishejuli ye-mash nama-enzyme e-mash kanye nomthethosivivinywa wokusanhlamvu ukuze ufinyelele ukuncishiswa okufiswayo kwesitayela.

Ngokulinganisa ngokucophelela ukukhetha kwe-malt, ishejuli ye-mash, nokusetshenziswa kwe-hop, ungakwazi ukulungisa kahle amaphrofayili e-ester nawe-phenolic kabhiya wakho. Ngisho nezinguquko ezincane kumakhemikhali wamanzi kanye nesikhathi se-hop kungaba nomthelela omkhulu kumkhiqizo wokugcina. Hlola njalo lokhu kulungiswa ngamaqoqo amancane ngaphambi kokukhuphula.

Ukukala kusuka ku-Homebrew kuya kumaqoqwana Ezentengiso Amancane

Qala ukukala ngokugcina izilinganiso zingashintshi. Uma usebenzise u-50–80 g/hL ekhaya, gcina lowo mthamo uma ukhuphuka. Qinisekisa ukubalwa kwamaseli nokusebenza kuqala. Izindlela zokukhiqiza zika-Lesaffre kanye nokugxilisa imvubelo esebenzayo (>1 × 10^10 cfu/g) kusekela isikali esithembekile soguquko lwe-WB-06.

Qalisa amaqoqo okulinga ngosayizi wesitolo sokuphisa utshwala ngaphambi kokukhiqiza okugcwele. Umshayeli wendiza ongu-1–2 bbl ukuvumela ukuthi uhlole imiphumela yesikali esilinganisweni esilinganisweni sokuvutshelwa, ukuncipha, nokunambitha. Sebenzisa lezi zivivinyo ukuze ulungise umoya-mpilo, ukulawula izinga lokushisa, nokwengezwa kwezakhi.

Khetha amaphakheji afana nezidingo zakho. Emiqhudelwaneni emincane yezohwebo, osayizi bephakethe abayi-10 kg banikeza ukusebenza kahle kanye nokusebenza kahle kwezindleko. Lawa maphakethe enza kube lula ukusungula futhi anciphise uku-oda kabusha okuvamile kwama-microbreweries.

• Gcina imithamo enconyiwe engu-50–80 g/hL uma ukhuphula usayizi wenqwaba.
• Qinisekisa ukubalwa kwamaseli nempilo yeshelufu ngaphambi kokusebenzisa ukuvutshelwa kwezentengiso i-WB-06.
• Gcina imizila ye-mash ne-oxygen engashintshi ukuze ukhiqize kabusha imiphumela ye-homebrew esikalini.

Lawula izinga lokushisa ngokucophelela kuwo wonke amathangi amakhulu. Isiqondiso se-Fermentis kububanzi bezinga lokushisa sisiza ukulondoloza amaphrofayili e-ester nama-phenolic alindelekile. Ukumelana nokubanda, ukuziphatha kweyeast eyomile kusho ukuthi ukubuyisela amanzi emanzini kuyakhethwa, okwenza kube lula ukuphatha izimboni.

Ukuthuthwa kwendle kanye nokuphathwa kwezinkinga kubalulekile. Lapho ukala, qinisekisa izindlela zokuhlanza ukuvimbela ukungcoliswa okuphambene nezinhlobo ze-diastaticus. Landelela ama-kinetics okuvutshelwa kusukela ekugijimeni komshayeli kuya kumaqeqebana agcwele ukuze ubone ukuchezuka ngaphambi kwezinqubo ze-WB-06 zokuvutshelwa kwezentengiso.

Hlela i-logistics ye-pitch-scale-up. Qondisa ukugcinwa kwemvubelo, izinto zokubuyisela amanzi emzimbeni uma zisetshenziswa, kanye nesikhathi sokungezwa ukuze ugweme ukunensa. Kuzinhlelo ezingu-10+ bbl, ukugcina isinyathelo esincane sokusakaza noma ukusebenzisa amaphakethe amasha ngosayizi bephakethe 10 kg kuqinisekisa umsebenzi ongaguquki kanye nemiphumela ebikezelwayo.

Ukuxazulula Izinkinga Ezivamile Nge-WB-06 Fermentations

Qala ukuxazulula inkinga ye-WB-06 ngokuhlola ukuthuthwa kwendle kanye nekhwalithi yemvubelo. Imikhuba evela ku-Fermentis nokuhlolwa kwelebhu isiza ukunciphisa izingozi zokutheleleka. Lokhu kunciphisa amathuba okuvutshelwa ngaphandle kwama-flavour. Gcina iso eliseduze kumandla adonsela phansi nokubukeka kuyo yonke inqubo ukuze ubambe izinkinga kusenesikhathi.

Qinisekisa ukuthi amandla adonsela phansi ekugcineni aqinisekiswa ngokufundwa okungenani okubili amahora angama-24 ngaphambi kokupakisha. Ukufaka amabhodlela ngaphambi kwesikhathi kungaholela ekushiseni ngokweqile kwekhabhoni. Lokhu kungenxa yokuthi i-WB-06 ingase ithathe isikhathi ukudla ushukela oyinkimbinkimbi.

• Uma ukuvutshelwa kuqinile, qala uhlole izinga lokushisa kanye nezinga lephimbo. I-low pitch noma i-cool wort ngokuvamile ibangela ukubambezeleka kokunciphisa.
• Khulisa izinga lokushisa kancane kancane usuku noma ezimbili, noma wenze ukuphumula kwe-diacetyl. Lokhu kungasiza uma isitayela sivuma.
• Uma ukusebenza kweyesti kuphansi, cabanga ngokubuyisela imvubelo esebenzayo noma ukusebenzisa isakhi ukuze uyivuselele.

Buyekeza ukufakwa komoyampilo kanye nokukhucululwa kwendle ohlangothini olubandayo uma unambitha isibabule esingalindelekile, isincibilikisi, noma amanothi amuncu. Ukungcola ohlangothini olubandayo noma ukulawulwa komoyampilo okungekuhle kungase kulingise amaphutha emvubelo.

• Linganisa amandla adonsela phansi kabili ngaphambi kokupakisha ukuze ugweme ingozi ye-overcarbonation.
• Uma amakha e-skew ubhanana noma i-clove, hlola izinga lokukhuphuka kanye nezinga lokushisa lokuvutshelwa. Lungisa ukuze ushune i-ester nebhalansi ye-phenolic.
• Ezitebeleni eziphikelelayo eziboshelwe ekuncipheni ukubambezeleka, cabangela irempu yokushisa elawulwayo noma imvubelo entsha, enempilo ukuze uqedele ukuvutshelwa.

Gcina amarekhodi anemininingwane okushisa, isikhathi sephimbo, namandla adonsela phansi eqeqebeni ngalinye. Lawa manothi enza kube lula ukuxazulula inkinga kwe-WB-06 futhi asize ukukhiqiza kabusha imiphumela emihle.

Uma ungabaza, hlukanisa okuguquguqukayo: shintsha ipharamitha eyodwa ngebheshi ngayinye. Le ndlela yehlisa ukuqagela futhi yehlisa amathuba ezinkinga eziphindaphindwayo ezifana nezinambitheka zokuvutshelwa noma ingozi ye-overcarbonation.

Ilabhorethri Nomkhiqizi Insights evela ku-Fermentis

I-Fermentis, ingxenye yokukhiqizwa kwe-Lesaffre, ithuthukisa ngokucophelela uhlobo ngalunye lwemvubelo. Babambelela ekulawuleni okuqinile ukuze bahlangabezane nezindinganiso eziphakeme zemboni yokuphisa. Inkampani inikeza ishidi ledatha yezobuchwepheshe ye-WB-06. Ichaza izici ezibalulekile ezifana nokukhiqizwa kwe-ester okumaphakathi kanye nokuncipha okubonakalayo okuphezulu eduze neminyaka yamashumi ayisishiyagalombili. Iphinde igqamise ukuziphatha okuthembekile kokumiswa.

Ukuhlolwa kwe-Microbiological kulawa imvubelo kulandela izindlela ze-EBC ne-ASBC. Imiphumela yelebhu ye-Fermentis ihlanganisa ukubalwa kwamaseli okusebenzayo, ukuhlolwa kokuhlanzeka, nemikhawulo yokungcola. Lokhu kuqinisekisa ukuthi amaqoqo afinyelela ukwamukelwa okujwayelekile ngaphambi kokukhululwa.

I-Fermentis yenza izivivinyo ezilawulwayo zokuvutshelwa isebenzisa izibungu ezijwayelekile futhi isethe amazinga okushisa. Baqhathanisa ama-strains kulezi zilingo. Imibiko ikala ukwakheka kotshwala, ushukela osele, ukugeleza, namaphrofayili e-kinetic. Abadayisi bayelulekwa ukuthi bahlole imvubelo emaresiphi abo ngaphambi kokuyikhulisa.

Ukubonisana neshidi ledatha lobuchwepheshe le-WB-06 eduze nemiphumela yelebhu ye-Fermentis kuyazuzisa. Amaqembu okukhiqiza angasebenzisa le datha ukuze abikezele ukuncipha, isikhathi, nokuphatha ngesikhathi sokukhiqizwa kwe-Lesaffre.

Lapho ukhuphuka usuka kumshayeli wendiza uye kumaqoqo amakhulu, thuthukisa imibiko zelebhu futhi ufune isiqondiso kubasebenzi bakwaFermentis. Amanothi abo okuhlola nokukhiqiza asiza ekuxazululeni inkinga yamazinga okufaka, ukukhetha kokubuyisela amanzi emzimbeni, namafasitela okuvutshelwa. Lokhu kuqinisekisa imiphumela engaguquki.

Isiphetho

I-SafAle WB-06 iyi-top-notch Saccharomyces cerevisiae var. imvubelo eyomile ye-diastaticus, ilungele ubhiya kakolweni. Iqhosha ngokuncishiswa okubonakalayo okungama-86–90%, ngohlamvu lwe-ester olumaphakathi kanye nesisho se-phenolic esilawulekayo. Ukusebenza kwayo kungaphezu kuka-1.0 × 10^10 cfu/g. Iza ngezinketho zokupakisha ezahlukahlukene futhi inesikhathi seshelufu sezinyanga ezingama-36, ibhekelela abathandi bokuzilibazisa kanye nama-microbreweries.

Ukuze uthole okuningi ku-SafAle WB-06, hlose ukulinganisa u-50–80 g/hL. Bilisa phakathi kuka-18–26°C (64–79°F) ukuze uthole ibhalansi efanele yama-ester nama-phenolic. Njalo hlola amandla adonsela phansi ukuze uvimbele ukuncishiswa ngokweqile emsebenzini we-diastaticus. Ungaphonsa ngokuqondile noma ubuyisele amanzi emanzini, kuye ngenqubo yakho nezinqubo zokukhucululwa kwendle.

Lesi sifinyezo sigqamisa ikhwalithi nokuphathwa kwe-SafAle WB-06. Ihlangabezana nemikhawulo yokuhlanzeka esezingeni lomkhakha futhi inezimo zokulondoloza ezinconyiwe. E-United States, itholakala ngeziteshi ezivamile zezentengiso. Ngaphambi kokukhuphula, yenza izivivinyo zebhentshi futhi ubhekisele eshidini lobuchwepheshe le-Fermentis. Lokhu kuzoqinisekisa ukuthi isebenza kahle kuresiphi yakho namathuluzi.

Ukufunda Okuqhubekayo

Uma ukujabulele lokhu okuthunyelwe, ungaphinda uthande lezi ziphakamiso:

• Ukuvubela Ubhiya nge-Mangrove Jack's M15 Empire Ale Yeast
• Ukubilisa Ubhiya nge-Lallemand LalBrew Verdant IPA Yeast
• Ukubilisa Ubhiya nge-Fermentis SafAle BE-134 Yeast