Ubhiya Ovubelayo nge-Fermentis SafLager S-23 Yeast

Okuthathwayo Okubalulekile

• I-SafLager S-23 iwuhlobo lwe-Saccharomyces pastorianus eklanyelwe ama-lager anezithelo, ahlanzekile.
• Itholakala ngamafomethi angu-11.5 g, 100 g, 500 g, kanye no-10 kg wokuzilibazisa nokusetshenziswa kwezentengiso.
• Ilungele izitayela ze-lager lapho ubukhona be-ester nobude be-palate bufunwa khona.
• Ifomethi yemvubelo ye-Dry lager yenza ukugcinwa nokuphatha kube lula uma kuqhathaniswa namasiko oketshezi.
• I-athikili izofaka i-pitching, amazinga okushisa, ukubuyisela amanzi emzimbeni, nokuxazulula inkinga.

Isingeniso se-Fermentis SafLager S-23 Yeast

I-SafLager S-23 iwuhlobo olomile, olubilisa phansi olusuka e-Fermentis (Lesaffre), olugxile eBerlin. Kuyimvubelo ye-Berliner lager eyaziwa ngokungeza amanothi e-fruity nama-estery kuma-lager endabuko.

Lolu hlobo luhlukaniswa njenge-Saccharomyces pastorianus futhi luthunyelwa njengemvubelo eyomile esebenzayo. Isebenzisa ubuchwepheshe be-E2U™, obumisa amaseli ukuwagcina elele kodwa esebenza. Lokhu kuzivumela ukuthi ziphinde zisebenze ngokushesha lapho zibuyiselwa emanzini noma zigxunyekwe ku-wort.

Mayelana ne-flavour, i-SafLager S-23 incike kuphrofayili yezithelo ngenkathi igcina ubude bolwanga obuhlanzekile. Ilungele ama-fruitier lager, ama-hopped lager, nanoma iyiphi iresiphi lapho kufunwa khona i-ester expression enesizotha. Lokhu kungaphezu kohlamvu lwe-lager olungathathi hlangothi.

I-Fermentis igqamisa ukusebenza okuqinile kwe-strain kuyo yonke imikhuba ehlukahlukene. Lokhu kuhlanganisa ukuvutshelwa okubandayo kanye nokuphonsa ngqo ngaphandle kokubuyisela amanzi emzimbeni. Abadayisi abafuna inkimbinkimbi enamakha bavame ukukhetha i-S-23 kunezinketho ezingathathi hlangothi ezifana ne-W-34/70.

• Isendlalelo: I-Berliner lager yeast eyenzelwe ukuphiswa kwelager.
• Ifomethi: I-Saccharomyces pastorianus eyomile esebenzayo enokugcinwa kwe-E2U™.
• Sebenzisa amakesi: Ama-lager ahambisa izithelo nephunga elimnandi, ama-hoppy lager.

I-SafLager S-23 iyingxenye yohlu olubanzi lwe-SafLager. Ihlanganisa izinhlobo ezifana ne-W-34/70, S-189, ne-E-30. Lokhu kunikeza abaphisi botshwala amaphrofayili e-ester ahlukahlukene kanye nokuziphatha kokunciphisa izitayela ezahlukene ze-lager.

Izici Zobuchwepheshe Ezibalulekile ze-SafLager S-23

I-SafLager S-23 iwuhlobo lwe-Saccharomyces pastorianus, oluthuthukiswe nge-emulsifier E491 ukuze kube lula ukubuyisela amanzi emzimbeni nokubamba. Iqinisekisa ukusebenza okungaguquguquki ekuvubeleni kwe-lager, ihlangabezana nokusebenza okuphezulu kanye nezindinganiso zokuhlanzeka. Isibalo semvubelo singaphezu kuka-6.0 × 10^9 cfu/g, futhi ubumsulwa budlula u-99.9%.

Ukuncipha okubonakalayo okungama-80–84% kunikeza abaphisi botshwala isilinganiso esithembekile sikashukela osele. Lolu hlu lusiza ekuhleleni ukuzwa komlomo kanye namandla adonsela phansi okugcina ama-lager anamandla ajwayelekile.

Lolu hlobo lwaziwa ngokukhiqizwa kwalo okuphezulu kwe-ester nokubekezelela utshwala. I-SafLager S-23 ikhiqiza ama-ester esewonke kanye notshwala obuphakeme kunezinhlobo ze-lager ezingathathi hlangothi. Lokhu kunikela uhlamvu oluthambile oluthambile uma lufunwa.

Ukubekezelelwa kotshwala kuklanyelwe ukulingana nezindawo zotshwala ezijwayelekile ze-ABV. Yisebenzise ngaphakathi kwemikhawulo yelager yamandla ajwayelekile ukuze uqinisekise impilo yemvubelo kanye nebhalansi yokunambitheka.

I-Sedimentation kanye ne-flocculation ilandela amaphethini ajwayelekile e-lager aphansi. Lokhu kuvumela ukuhlala kahle ngemva kokuvutshelwa kanye nokucaciswa okulula. Izinzuzo ezingokoqobo zifaka ubhiya ocacile kanye nokudluliselwa okulula emathangeni okulungisa.

Imikhawulo yokungcola kwe-Microbial iqinile: amagciwane e-lactic acid, amagciwane e-acetic acid, i-Pediococcus, amagciwane aphelele, nemvubelo yasendle konke kulawulwa ukuze kube nezilinganiso eziphansi kakhulu ze-cfu ngesibalo se-yeast cell. Ukuhlola okulawulayo kubambelela ezindleleni ezaziwayo ze-microbiological ezifana ne-EBC Analytica 4.2.6 kanye ne-ASBC Microbiological Control-5D.

• Izinhlobo: Saccharomyces pastorianus
• Ukusebenza: > 6.0 × 109 cfu/g
• Ukuncipha okubonakalayo: 80–84%
• Ukubekezelelwa kotshwala: kulungele ama-lager aqinile
• Ukukhiqizwa kwe-Ester: inani eliphakeme lama-ester kanye notshwala obuphakeme uma kuqhathaniswa nezinhlobo ezingathathi hlangothi

Amazinga Okushisa Okuvutshelwa Anconyiwe kanye Nesilinganiso

I-Fermentis iphakamisa umthamo ongu-80–120 g ngehektholitha ngayinye yokuvutshelwa kwelager okujwayelekile. Ukuze uthole inqubo emnene, ehamba kancane enamaphrofayili e-ester athambile, khetha indawo engezansi. Isiphetho esiphezulu singcono kakhulu ekunciphiseni ngokushesha nokulawula okuqinile.

Izinga lokushisa eliqondiwe lokuvutshelwa okuyisisekelo lingu-12°C–18°C (53.6°F–64.4°F). Ukuqala phansi kungasiza ukucindezela ukwakheka kwe-ester. Irempu ehleliwe ngemva kwamahora angu-48–72 okuqala isiza ekuqedeni ukuncipha kuyilapho ilondoloza ukunambitheka.

• Kuma-lager athambile: qala ku-12°C, gcina amahora angu-48, bese ukhuphukela ku-14°C njengomzila olawulwayo.
• Ukuze uthole umusho we-ester ogcwele: qala eduze kuka-14°C futhi ubambe ngaphakathi kwebanga elingu-14°C–16°C.
• Ukuze uthole i-kinetics esheshayo kanye nokunciphisa okuphezulu: sebenzisa umthamo S-23 ebangeni eliphezulu futhi uqinisekise ukuthi umoya-mpilo owanele ukuze ufane nezinga lokugxuma.

Izinga lokuphonsa kufanele lihambisane ne-wort gravity kanye nemigomo yokukhiqiza. Izinga elilondolozayo linciphisa ukucindezeleka kwemvubelo kuma-worts aphezulu-gravity. Kumaworts asindayo, khulisa izinga ukuze ugweme ukuqala okuvilaphayo kanye nokwakheka kwe-ester ngokweqile.

Izivivinyo zangaphakathi ze-Fermentis zilandele umthetho olandelwayo ongu-12°C amahora angu-48 bese kuba ngu-14°C ezinhlotsheni eziningi ze-SafLager. Abakhiqizi botshwala kufanele benze ukuvutshelwa komshayeli ukuze baqinisekise ukusebenza ngewort yabo ethile, okokusebenza, kanye nokulawulwa kwenqubo.

Lungisa umthamo we-S-23 kanye nezinga lokuphakamisa ngokusekelwe emiphumeleni yesilingo. Bheka ukuncishiswa kwe-diacetyl, kanye nephrofayili yezinzwa. Yenza izinguquko ezikhulayo phakathi kwamaqoqo ukuze ahlangane nohlamvu lwelager olufunayo.

I-Direct Pitching vs Izindlela Zokubuyisela Amanzi Amanzi

Imvubelo eyomile ye-Fermentis yenziwa ngobuchwepheshe be-E2U. Lobu buchwepheshe buvumela abaphisi botshwala ukuthi bakhethe izindlela zabo zokuhlanganisa. Isekela ukusetshenziswa okuqinile emazingeni okushisa abandayo nangaphansi kwezimo zokungaphindiseli amanzi emanzini. Lokhu kwenza kokubili ukugeleza komsebenzi kulungele abahwebi nabakhiqiza ekhaya.

Ukufaka okuqondile kwe-SafLager S-23 kuqondile. Fafaza imvubelo eyomile endaweni yewort noma ngaphezulu kwezinga lokushisa elihlosiwe lokuvutshelwa. Yenza lokhu njengoba umkhumbi ugcwala ukuze uqinisekise ngisho nokufaka amanzi. Ukufafaza okuqhubekayo kuvimbela ukunqwabelana futhi kuqinisekisa ukuhlakazeka okufanayo.

Ukubuyisela amanzi emzimbeni S-23 kuhilela indlela evamile. Linganisa okungenani okuphindwe kashumi kunesisindo semvubelo emanzini angenalutho noma i-wort epholile ebilisiwe futhi yagxuma ku-15–25°C (59–77°F). Phumuza i-slurry imizuzu engu-15-30, bese ugoqa ngobumnene kuze kube yilapho i-creamy. Gcoba ukhilimu ku-fermenter ukuze unciphise ukushaqeka kwe-osmotic.

Indlela ngayinye inezinzuzo zayo. Ukuphonswa okuqondile kwe-SafLager S-23 konga isikhathi futhi kufane nezincomo ze-Fermentis zokugcina ukusebenza nokuvutshelwa kwe-kinetics. Ukubuyisela kabusha amanzi emzimbeni i-S-23 kunikeza ukulawula okwengeziwe phezu kwempilo yamangqamuzana okuqala kanye nokuhlakazeka, okuyinto abanye abaphisi botshwala abakhetha ukuhambisana nenqwaba.

Lapho ukhetha izindlela zokufaka, cabanga ukuthuthwa kwendle, ubuqotho be-sachet, kanye nesilinganiso sokwenza utshwala. Qinisekisa ukuthi ama-sachets awonakele. Gcina okokusebenza kuhlanzekile kanye namazinga okushisa angaguquki. Kokubili ukufakwa okuqondile kwe-SafLager S-23 kanye nokubuyisela amanzi emzimbeni S-23 kuletha imiphumela enokwethenjelwa ngenhlanzeko enhle nokuphathwa ngendlela efanele.

• Ukufaka okuqondile kwe-SafLager S-23: izinyathelo ezisheshayo, ezimbalwa, ezisekelwa ubuchwepheshe be-E2U.
• Ukuvuselelwa kabusha kwe-S-23: kunciphisa ukucindezeleka kwe-osmotic, kukhuthaza ngisho nokwakheka kokuqala.
• Khetha ngokusekelwe ezenzweni zokuphisa utshwala, okokusebenza, kanye nemigomo yokuvumelana kwenqwaba.

Ukusebenzisa i-SafLager S-23 kuzitayela ze-Lager ezihlukene

I-SafLager S-23 ilungele ama-lagers ahlomulayo ngobunkimbinkimbi bezithelo. Iphromotha ukukhiqizwa kwe-ester, iyenze ifanelekele imvubelo ye-Berliner lager nezinye izitayela ezijabulela amanothi agqamile, anezithelo.

Kuma-lager anezithelo, vubela ekugcineni okuphezulu kwebanga lokushisa elinconywayo. Le ndlela ithuthukisa ubhanana, i-pear, nama-ester wezithelo zamatshe alula ngaphandle kokwethula ama-flavour angaphandle. Qala ngamaqoqo amancane ukuze unqume amandla adonsela phansi e-wort kanye nezinga lokuphonsa.

Obhiya be-Hop-focused bayahlomula ku-S-23 uma behloselwe ukuthola iphunga elimnandi le-hop nezinhlobonhlobo. Le mvubelo ivumela uwoyela we-hop nama-esters ukuthi ahlanganyele, athuthukise ulwanga futhi akhulise uhlamvu oluhlukahlukene. Qaphela ngokugxuma omile ukuze ugcine ibhalansi.

Ukuze uthole i-lager ehlanzekile, e-crisper, yehlisa izinga lokushisa futhi ucabange uhlobo lwe-neutral efana ne-W-34/70. Ukuze uthole ama-lager avezayo, vubela ukufudumala kancane, wamukele ukuba khona kwe-ester ethe xaxa. Izilingo ezincane zibalulekile ukuze ucule kahle iphrofayela ye-mash, izinga lomsindo, nesikhathi sokuvuthwa.

• Zama ama-lager esitayela se-Berliner ane-gravity yasekuqaleni enesizotha ukuze uvumele ama-ester akhanye ngaphandle kokufihla i-acidity.
• Fanisa ukukhethwa kwe-hop kuphrofayela ye-ester yephunga eligqinsiwe kuma-hop-forward lager.
• Yenza izivivinyo ezincane ngaphambi kokunwetshwa kumaqoqo ezentengiso ukuze ucwenge ishejuli nokuncishiswa.

Ukuphathwa kokuvutshelwa kanye ne-Kinetics nge-S-23

I-Fermentis SafLager S-23 ibonisa ama-kinetics wokuvubela angashintshi phakathi kwamabanga anconyiwe. Amazinga okushisa aqala azungeze u-12°C, alandelwe yisinyathelo esiya ku-14°C, aqondaniswe nezinhlolo zelebhu. Le ndlela ikhuthaza umsebenzi wemvubelo ozinzile. Ukubanda kuqala usizo ekulawuleni ukwakheka kwe-ester futhi kubambezele inqubo yokuvutshelwa. Ukwenyuka kancane kwezinga lokushisa kusheshisa ukuvutshelwa ngaphandle kokwethula ama-flavour.

Amazinga okuncipha ngokuvamile asukela ku-80-84%. Lobu bubanzi buholela kuma-lager anokuphela okuhlanzekile kanye nobumnandi obuyinsalela obuguquguqukayo, obuthonywa u-mash. Ukulandela umkhondo wansuku zonke wamandla adonsela phansi ekuqaleni kokuvutshelwa kuqinisekisa ukwehla kwamandla adonsela phansi okulindelekile ngasemkhathini wokugcina.

Ukusebenza kwe-yeast kudlula u-6.0 × 10^9 cfu/g, okuqinisekisa ukuvutshelwa okunamandla namazinga afanele wokuphonsa. I-oxygenation eyanele ekujuleni kanye nemisoco yemvubelo ye-high gravity worts ibalulekile. Basiza ukusekela umsebenzi wemvubelo kuso sonke isigaba sokuvutshelwa.

Ukulawula izinga lokushisa kubalulekile ekuvubeleni kwe-lager. Khomba ibanga elingu-12–18°C ukuze ulinganise isivinini sokuvutshelwa nokulawula i-ester. Ukuphumula kwe-diacetyl, okunesikhathi sokwehla kwamandla adonsela phansi, kuhilela ukukhuphuka kwezinga lokushisa. Lokhu kukhuthaza ukuncishiswa kwe-ester ehlanzekile kanye nokunciphisa okuphumelelayo.

Izinqubo zokubilisa ezingaguquki zibalulekile ekuzuzeni imiphumela ethembekile. Ukujula okuqhubekayo emathangini amakhulu kungavimbela izigaba zokusalele isikhathi eside. Ukuqapha amandla adonsela phansi nezinga lokushisa kuvumela ukulungiswa kwezikhathi zokuphumula kanye nezigaba zokubeka isimo. Lokhu kuqinisekisa elilungile lokuvutshelwa kinetics kanye nempilo yemvubelo.

• Gada amandla adonsela phansi kabili nsuku zonke phakathi namahora angu-48 okuqala ukuze uqinisekise ukuncipha okusebenzayo okungama-80-84% okulindelwe.
• Nikeza komoyampilo ku-8–12 ppm umoya-mpilo oncibilikisiwe ekufakweni komsebenzi oqinile wemvubelo.
• Hlela ukwengezwa komsoco kumaworts angaphezu kuka-1.060 ukuze uvimbele ama-kinetics amile.

Ukugcina amarekhodi anemininingwane yamapharamitha weqoqo, amazinga okushisa okuvutshelwa, nokuqhubeka kwamandla adonsela phansi kubalulekile. Lawa manothi asiza ukucolisa ukuphathwa kwe-lager fermentation. Anika amandla ukuphinda kukhiqizwe uhlamvu lwe-SafLager S-23 oluhlanzekile, oluncishwe kahle.

I-Flocculation, Conditioning, kanye ne-Packaging

I-SafLager S-23 ibonisa i-flocculation evamile yokuvutshelwa phansi. Ngemuva kokuvutshelwa okuyinhloko, imvubelo ihlala kahle, ifaka isandla ekucaciseni ngaphandle kwesidingo sokuhlunga okunzima. Ukwehla okuhlukile kwe-krausen nobhiya ocacile kulindeleke ngemva kokuphumula isikhashana.

Ngaphambi kokuvuthwa okubandayo, hlela ukuphumula kwe-diacetyl. Khulisa izinga lokushisa kancane ngasekugcineni kokuvutshelwa. Lokhu kuvumela imvubelo ukuthi iphinde imunce i-diacetyl, inciphise ukunambitheka futhi ithuthukise ukuzinza kwe-lager conditioning.

Izinzuzo ze-Lager conditioning kusukela kusitoreji esibandayo esinwetshiwe. Amaviki emazingeni okushisa aphansi ashelela ama-ester futhi acwenge i-mouthfeel. Izinsiza zokuphahlazeka ezibandayo zisiza ekushibilikeni, okuhambisana ne-flocculation ye-SafLager S-23 okunikezwayo.

• Qinisekisa amandla adonsela phansi okugcina kanye namazinga e-diacetyl ngaphambi kokupakisha.
• Sebenzisa ukucwenga noma ukucwenga okuhle uma udinga ukucaciseleka okwengeziwe ngokupakishwa kwelaga yokuhweba.
• Gada ukuzinza kwe-microbial; ukuvuthwa okufanele kunciphisa ingozi yokungcola.

Izinketho zokupakisha zithinta kakhulu impilo yeshalofu. Ukubekwa uphawu ngendlela efanele kanye nokuphatha ngendlela ehlanzekile kuyisihluthulelo sokulondoloza iphrofayili kabhiya eyenziwe ngesikhathi sokulungiswa kwe-lager. Khumbula, umlingiswa we-ester uvamise ukuthamba ngokuhamba kwesikhathi kubhiya onesimo esihle.

Uma uhlela ukuvuna imvubelo ukuze ifakwe kabusha, hlola ukusebenza kwayo kanye nempilo. Gcina ama-sachets avuliwe ngokuvumelana nesiqondiso somkhiqizi. Sebenzisa iziqukathi ezivaliwe zobhiya opakishiwe ukuze ukhawulele ukulandwa komoyampilo futhi ugcine ukunambitheka.

Isitoreji, Impilo Yeshelufu, Nokuphatha I-Dry SafLager S-23

Namathela kuzinkombandlela zesitoreji ze-E2U ukuze uqinisekise ukuthi i-Fermentis SafLager S-23 isebenza kahle kakhulu. I-sachet ibonisa idethi engcono kakhulu yangaphambi. Imvubelo eyomile inesikhathi seshelufu sezinyanga ezingama-36 kusukela ekukhiqizweni, inqobo nje uma ihlala ingavuliwe futhi igcinwe kahle.

Ukugcina isikhathi esifushane, amazinga okushisa angaphansi kuka-24°C ayamukeleka kuze kube yizinyanga eziyisithupha. Ngaphezu kwalokho, gcina izinga lokushisa lingaphansi kuka-15°C ukuze ugcine ukusebenza kahle. Kafushane, kufika ezinsukwini eziyisikhombisa, isitoreji esibandayo singeqiwa ezimeni eziphuthumayo.

• Amasaka avuliwe kufanele avalwe kabusha, afakwe efrijini ku-4°C (39°F), futhi asetshenziswe phakathi kwezinsuku eziyisikhombisa.
• Lahla noma yimaphi amasaka athambile noma awonakele; ukupakishwa okusengozini kunganciphisa ukusebenza kweseli futhi kuvumele ukungcoliswa.

Ukuphatha imvubelo okusebenzayo kuqala ngezandla ezihlanzekile namathuluzi ahlanzekile. Kubandakanya futhi izindawo ezilawulwayo ngesikhathi sokubuyisela amanzi emzimbeni kanye nokuphonsa. I-Fermentis izuza ebuchwephesheni bemboni ka-Lesaffre, iqinisekisa ukuhlanzeka okuphezulu kwe-microbiological kanye nomsebenzi othembekile wokuvutshelwa.

Landela imihlahlandlela yesitoreji ye-E2U futhi uzungezisa uhlu lwamagama ngaphambi kwedethi engcono kakhulu. Ukugcinwa okufanele kanye nokuphatha imvubelo ngokucophelela kuyisihluthulelo sokuzuza ama-lager angaguquki. Zisiza futhi ukugcina impilo yeshelufu elindelekile yemvubelo eyomile.

Ukukala Umthamo kanye nokwenza i-Starter yabakhi basekhaya

Qala ngo-80–120 g/hl onconyiwe we-SafLager S-23, okusho ukuthi 0.8–1.2 g ilitha. Ngenqwaba engamalitha angu-5 (19 L), phinda inani ilitha ngalinye ngevolumu yokuphisa. Le ndlela inikeza indlela eqondile yokunquma inani lemvubelo yokuphisa i-lager ekhaya.

Eqeqebeni elingu-19 L, ukubala kuphumela cishe ku-15–23 amagremu we-SafLager S-23 njengendawo yokuqala. Khulisa leli nani kumabhiya adonsela phansi amandla aphezulu noma ukusheshisa ukuvutshelwa. Leli su liqinisekisa ukuthi inani lemvubelo lihambisana nephrofayili efiselekayo yokunciphisa kanye ne-flavour.

Labo abakhetha isiqalisi semvubelo esomile kufanele babuyisele amanzi ephaketheni cishe ngokuphindwe kashumi kwesisindo salo emanzini angenalutho ku-30-35°C. Vumela ukubuyiselwa emanzini kuphumule imizuzu eyi-15-30, bese upheqa ngobumnene. Sebenzisa ukhilimu we-yeast ngokuqondile noma uphakamise ku-wort starter encane ukuze uthuthukise inani lamaseli.

Abakhiqizi be-homebrewer be-pitch bavame ukuthola umthamo olinganisiwe wanele. Lungisa izinga lokumisa ngokususelwe kumandla adonsela phansi kabhiya: imvubelo eyengeziwe kumalager aqinile, amancane kwabalula. Gcina amarekhodi ukuze wenze ngcono amanani ngeqoqo ngalinye.

• Bala amagremu ukusuka ku-0.8–1.2 g/L ngevolumu yakho.
• Buyisela emanzini ngesisindo esingu-10 × ukuze uthole isiqalisi semvubelo esomile.
• Hamba nge-wort starter encane uma kudingeka inqwaba yeseli eyengeziwe.

Lapho ukhuphula izibalo zamaseli, sebenzisa ama-pitches aqhubekayo esikhundleni sesinyathelo esisodwa esikhulu. Le ndlela inciphisa ukucindezeleka kwemvubelo futhi ithuthukise ubungqabavu. Hlola ukuvutshelwa kwesilingo esincane ukuze uqinisekise ukuthomba kanye nephunga ngaphambi kokukhuphula kufike kunqwaba egcwele.

Qopha izinga lokushisa, amandla adonsela phansi okuqala, namandla adonsela phansi okugcina ngemva kwesivivinyo ngasinye. Lawa manothi azosiza ukucwenga inani lemvubelo elidingekayo ku-lager futhi athuthukise inqubo yakho yokuphisa yamaqoqo azayo.

Ikhwalithi Nokuphepha: Ubumsulwa, Imikhawulo Engcolisayo, Nemikhuba Yomkhiqizi

Ikhwalithi ye-Fermentis iqala ngokuhlolwa okuqinile kwe-microbiological. Lokhu kuqinisekisa ukuthi inani lemvubelo elisebenzayo lingaphezulu kuka-6.0 × 10^9 cfu/g. Iphinde iqinisekise ubumsulwa be-SafLager S-23 budlula u-99.9%. Lawa mazinga avikela ukusebenza kokuvutshelwa futhi abikezele ukuncishiswa nokunambitheka kwemiphumela.

Imikhawulo yokungcolisa imvubelo isethelwe amagciwane avamile akhiqiza utshwala. Lezi zihlanganisa amagciwane e-lactic acid, amagciwane e-acetic acid, i-Pediococcus, nemvubelo yasendle. Ukungcola ngakunye kugcinwa ngaphansi komkhawulo othize we-cfu uma kuqhathaniswa nezibalo zamaseli imvubelo. Izindlela zokuhlaziya zibambelela ku-EBC Analytica 4.2.6 kanye ne-ASBC Microbiological Control-5D ukuze kutholwe kahle.

Ukukhiqizwa kwe-Lesaffre kusebenzisa inhlanzeko yezinga lezimboni kanye nezilawuli zekhwalithi. Lezi zinyathelo zithathwa ngesikhathi sokusatshalaliswa kanye nokomiswa ukuze kuncishiswe ubungozi bokungcola. Inkampani ibhala izinqubo zenkatho engashintshi futhi iqinisekisa ukusebenza ngemva kokoma ngelebula ye-E2U™. Lokhu kuqinisekisa amandla okuvuthela.

Ukuthobela imithetho kudinga ukuhlolwa kwezinto eziphilayo ze-pathogenic emikhiqizweni ephelile. Amarekhodi ekhwalithi ye-Fermentis abonisa ukuhlolwa okujwayelekile nezitifiketi ezihlangabezana nemithetho yokuphepha kokudla. Lokhu kuhlola kuqinisekisa kokubili abaphisi botshwala bezentengiselwano nama-hobbyists mayelana nokuphepha komkhiqizo.

Lapho uthenga i-SafLager S-23, abathengisi nabasabalalisi be-Fermentis bamukela izindlela zokukhokha ezihlukahlukene. Lokhu kufaka i-Visa, i-Mastercard, i-American Express, i-PayPal, i-Apple Pay, i-Google Pay, ne-Venmo. Imininingwane yekhadi lesikweletu icutshungulwa ngamasango avikelekile futhi ayigcinwa abathengisi.

Abaphisi botshwala abasebenzayo kufanele baqaphe izinombolo zenkatho kanye nezimo zokulondoloza. Lokhu kulondoloza ubumsulwa be-SafLager S-23 futhi kuqinisekisa ukuthi imikhawulo yokungcola imvubelo iyafinyelelwa. Ukuphatha kahle, ukusetshenziswa okufika ngesikhathi, kanye nokulandela iziqondiso zokubuyisela amanzi emanzini noma zokuphonsa amanzi emzimbeni kugcina ukusebenza kahle nemiphumela engaguquki.

Ukuxazulula Izinkinga Ezivamile Uma Usebenzisa i-SafLager S-23

Uma uxazulula inkinga i-SafLager S-23, qala ngokubheka okuyisisekelo. Qinisekisa izinga lokufaka, i-wort oxygenation, nokwengezwa kwezakhi. Ukufaka umoya ophansi ngaphansi noma ukuntuleka komoyampilo kungaveza ukuvutshelwa okuvilaphayo kwe-S-23 ngisho nasezintweni ezidonsela phansi ezimaphakathi.

Ngokuvutshelwa okuvilaphayo kwe-S-23, qinisekisa izinga lokumisa ngokumelene nobubanzi obunconyiwe obungu-80–120 g/hl. Linganisa i-oxygen encibilikisiwe ekuphonseni kanye ne-oxygen uma amazinga ephansi. Engeza imisoco yemvubelo ye-high-gravity worts. Uma ukuvutshelwa kuqinile, nyusa izinga lokushisa ngobumnene phakathi kwebanga le-strain ukuze wenze kusebenze umsebenzi we-yeast.

Ama-ester amaningi noma ama-ester off-flavour ngokuvamile avela ekugcineni okuphezulu kwewindi lokushisa elinconyiwe. Uma ubona ama-ester off-flavour, yehlisa izinga lokushisa lokuvutshelwa futhi wandise ukubola nokubanda. Lungisa izinga lokuphakama liye phezulu ukuze unciphise ukukhiqizwa kwe-ester kumaqoqo azayo.

Buka izimpawu zokutheleleka ezifana nokubamuncu okungalindelekile, inkungu engapheli, ama-pellicles, noma iphunga elimnandi elingahambisani nephrofayela ye-SafLager S-23. Lezi zimpawu zokungcola zibonisa isidingo sokubuyekezwa kwenhlanzeko. Hlola ubuqotho be-sachet futhi ucabange ukuhlolwa kwe-microbial uma i-off-character iphikelela.

Ukulahleka kokusebenza kungalandela isitoreji esingafanele noma amasaka aphelelwe yisikhathi. Hlola idethi ehamba phambili nomlando wesitoreji. Isiqondiso se-Fermentis siphakamisa isitoreji esingaphansi kuka-24°C ngesikhathi esifushane futhi esipholile impilo ende. Ama-sachet awonakele noma avuleke ekushiseni avame ukukhiqiza ukusebenza kabi.

Uma uphinda uphonsa imvubelo evuniwe, qapha ukuguquka nokungcola. Hlola ukusebenza nobumsulwa ngaphambi kokusetshenziswa kabusha okuningi. Gcina ukuphathwa kuhlanzekile futhi usebenzise ukukhucululwa kwendle okufanele ukuze unciphise ubungozi bokungavuthwanga kanye nezimpawu zokungcola.

Izinyathelo ezisebenzayo ekuxazululeni izinkinga i-SafLager S-23 zifaka uhlu lokuhlola olusheshayo:

• Qinisekisa izinga lokuphakamisa kanye nobuqotho be-sachet.
• Linganisa i-oxygen encibilikile lapho uphonsa.
• Engeza izakhamzimba kuma-worts aphezulu.
• Lungisa izinga lokushisa ukuze ulawule ama-ester off-flavour.
• Hlola ama-pellicles, inkungu engalindelekile, namanothi amuncu.
• Hlola ukusebenza kahle uma imvubelo ivunwa kabusha.

Sebenzisa lokhu kuhlola ukuze uhlukanise izimbangela futhi usebenzise amakhambi ahlosiwe. Sula amarekhodi okushisa, i-pitch, nesitoreji kuzosheshisa ukuxilongwa futhi kusize ukuvimbela izinkinga eziphindayo nge-SafLager S-23.

Ukuqhathanisa nezinye i-SafLager kanye ne-SafAle Strains

Ukuqhathanisa kwe-SafLager kuvame ukugxila kuhlamvu lwe-ester, ukuncipha, nezinga lokushisa lokuvutshelwa. I-SafLager S-23 yaziwa ngephrofayili yayo enezithelo, i-ester-forward kanye nobude obuhle bepalate. Kuyinketho ephezulu yabaphisi botshwala abahlose ukwakha amalager acacile kanye nama-hoppy lager anephunga eliyinkimbinkimbi kanye nolwanga olumaphakathi.

Uma uqhathanisa i-SafLager S-23 ne-W-34/70, kuvela umehluko ocacile. I-W-34/70 ayithathi hlangothi futhi iqinile. Ilungele ama-lager akudala, avinjelwe lapho ukucindezelwa kwe-ester nokugxila okuhlanzekile kwe-malt kuwukhiye.

Ukuqhathanisa i-S-23 ne-S-189 kanye ne-E-30 kuveza ukuhwebelana okucashile. I-S-189 yaziwa ngamanothi ayo amahle, anezimbali. I-E-30, enye inketho ye-ester-forward, inconywa kuma-ester ezithelo ezishiwo kumabhiya abandayo. Lezi zinhlobo zivumela abaphisi botshwala ukuthi bacule kahle ukuthintwa kwezimbali okukhethekile noma okunezithelo.

Umehluko we-SafAle ubalulekile uma ushintsha phakathi kweyeast ebilayo ephezulu nephansi. Izinhlobo ze-SafAle ezifana ne-US-05 noma i-S-04 zisebenza kahle emazingeni okushisa afudumele, zenza i-ester ehlukile namaphrofayili e-phenolic. Ngokuphambene, i-SafLager S-23 iyinhlobo ye-Saccharomyces pastorianus evubela phansi eklanyelwe amabanga apholile kanye nezimfanelo ze-lager ezihlukile.

Lapho ukhetha imvubelo, cabangela umphumela we-flavour oyifunayo, izinga lokushisa lokuvutshelwa, nokuhlosiwe kokuncishiswa. I-S-23 ngokuvamile incipha cishe ngo-80–84%, okunomthelela ekomeni nasekulawuleni umzimba. Izinketho zenqubo, ezifana nokuphonsa okuqondile noma ukubuyisela amanzi emanzini, nakho kunomthelela ekukhetheni uhlobo kanye nohlobo lokugcina lukabhiya.

• Uma ufuna ama-ester anezithelo nobude: cabangela i-SafLager S-23.
• Kuma-lagers angathathi hlangothi, endabuko: khetha i-W-34/70.
• Ukugqamisa amaphrofayili ezimbali noma amanye ama-ester: hlola i-S-189 noma i-E-30.
• Uma uqhathanisa ukuziphatha kwe-ale vs lager: buyekeza umehluko we-SafAle ngezinga lokushisa nokulindelwe kokunambitheka.

Sebenzisa iziqhathaniso ze-SafLager kanye nomhlahlandlela oningiliziwe wokukhetha imvubelo ukuze uqondanise izici zobunzima nemigomo yeresiphi. Amaqoqo amancane okuhlola abalulekile ukuze ubone ukuthi uhlobo ngalunye lusebenzisana kanjani ne-malt, ama-hops, nezimo zenqubo ngaphambi kokukhushulwa.

Isiphetho

I-Fermentis SafLager S-23 iwuhlobo oluguquguqukayo olomile lwe-Saccharomyces pastorianus olwakhiwe eBerlin. Iza ngosayizi abahlukahlukene bephakethe. Lolu hlobo lukhiqiza ama-estery lager anolwanga oluhle uma esetshenziswa ngendlela efanele. Lesi sifinyezo sigqamisa umlingiswa we-strain kanye nenani laso elingokoqobo lakho kokubili abaphisi botshwala nabakhi basekhaya.

Landela izincomo zokwenziwa kotshwala: thatha umthamo ongu-80–120 g/hl kanye nezinga lokushisa eliqondiswe ku-12–18°C. Nquma phakathi kokuphonsa okuqondile noma ukubuyisela amanzi emanzini ngokusekelwe ekuhambeni komsebenzi kwendawo yakho. Inqubo ye-E2U™ isekela umsebenzi oqinile kunoma iyiphi indlela. Khumbula ukuyigcina kuze kufike ezinyangeni ezingama-36 ngaphansi kwemikhawulo ethile yokushisa. Gcina njalo ukuphatha okuhlanzekile ukuze uvikele ukuhlanzeka kwemvubelo.

Qalisa izivivinyo zokuhlola ukuze udayele izinga lokuphakama kanye nezinga lokushisa leresiphi yakho ethile. Gada ama-kinetics wokuvutshelwa kanye nesimo ukuze ushune ibhalansi ye-ester nolwanga lokugcina. Sebenzisa ishidi ledatha yezobuchwepheshe lika-Fermentis kumapharamitha athathwe elebhu. Namathela ekuhlanzekeni komkhiqizi kanye nemihlahlandlela yokuphatha ukuze uthole imiphumela engashintshi lapho uvubela imvubelo yelager nge-SafLager S-23.

Ukufunda Okuqhubekayo

Uma ukujabulele lokhu okuthunyelwe, ungaphinda uthande lezi ziphakamiso:

• Ukubilisa Ubhiya nge-Fermentis SafAle F-2 Yeast
• Ukuvubela Ubhiya nge-Mangrove Jack's M36 Liberty Bell Ale Yeast
• Ukubilisa Ubhiya nge-Fermentis SafAle S-33 Yeast