I-Rustic carboy evubela ubhiya omuncu onhlaka omuncu onegwebu le-krausen etafuleni lepulangwe eligugile. Ulwazi olwengeziwe

Lokhu kubuyekezwa kanye nomhlahlandlela uzohlanganisa imininingwane yobuchwepheshe, izinketho zokubeka, imigqa yesikhathi ye-pH, kanye nemiphumela yezinzwa ye-SafSour LP 652. Ihlose ukusiza abaphisi botshwala ngokuphepha nangokuthembekile bafake lo mkhiqizo ezinhlelweni zabo zokumuncu zeketela.

Okuthathwayo Okubalulekile

• I-Fermentis SafSour LP 652 Amagciwane yi-Lactiplantibacillus plantarum yakhelwe ukumuncu kweketela.
• Isitifiketi se-E2U™ sivumela ukuphonswa okuqondile ku-non-hopped wort ngaphandle kokubuyisela amanzi emanzini.
• Ukupakishwa kuletha >10^11 CFU/g ngefomethi engu-100 g ukuze kubonakale ukusebenza kokumuncu.
• Ukuvutshelwa kukabhiya omuncu nge-SafSour LP 652 ngokuvamile kukhiqiza amanothi ashisayo, amawolintshi, namanothi anezithelo.
• Umhlahlandlela uhlanganisa umthamo, izinga lokushisa, okuqondiwe kwe-pH, nokugeleza komsebenzi okumuncu kweketela.

Uhlolojikelele lwe-Fermentis SafSour LP 652 Bacteria

UFermentis udale i-SafSour LP 652 yokumuncu kweketela elilawulwayo. Lokhu kubuka konke kuhlanganisa imvelaphi yayo, ibhayoloji, kanye nokusetshenziswa kwayo. Idizayinelwe abaphisi botshwala abafuna ithuluzi lokumuncu elinokwethenjelwa kwaFermentis.

Isiko yi-homofermentative Lactiplantibacillus plantarum. Ikhiqiza ikakhulukazi i-lactic acid, ene-acetic acid ephansi kakhulu. Abadayisi bakhetha lokhu ukuze bathole i-asidi ehlanzekile futhi bagweme amanothi oviniga kubhiya wabo.

Izinhloso ze-flavour zihlanganisa amanothi ashisayo, amawolintshi, namanothi anezithelo. Lokhu kuthuthukisa i-kettle-soured wort. Bahlose ukugqamisa ubhiya ngaphandle kwe-hop enamandla kakhulu noma ukunambitheka kwe-malt.

I-SafSour LP 652 inegama elithi E2U™. Lokhu kuvumela abaphisi botshwala ukuthi bawugxumekele ngqo ku-wort epholile, engagxumi ngaphandle kokubuyisela amanzi emanzini. Lokhu kwenza inqubo ibe lula futhi kuqinisekisa ukungaguquguquki kubo bobabili abakhi bezindlu kanye nezingcweti.

Umkhiqizo uyilungiselelo elomile elinenani eliphezulu lamaseli asebenzayo. Idlula i-1×10 CFU ngegremu. Ukucaciswa kwekhwalithi kubonisa ukungcola okuphansi, okuhlanganisa imikhawulo eqinile yamagciwane e-acetic, ama-coliform, imvubelo yasendle, nesikhunta.

I-Fermentis bacterium kabhiya ngale ndlela ilungele ukumuncu kweketela. Azikulungele ukuguga okuzenzakalelayo noma isikhathi eside. Ifomu elomile kanye neziqondiso ezicacile zenza ukuthi kufinyeleleke kuma-craft brewers kanye nama-hobbyists.

Sebenzisa lokhu kubuka konke kwe-SafSour LP 652 lapho uhlela amaresiphi noma amashejuli okumuncu. Isiza ukufanisa amagoli okunambitheka kanye nemikhawulo yenqubo. Ukukhiqizwa kwe-asidi okubikezelwayo kwalolu hlobo kanye nokusebenziseka kalula kwenza ukumuncu kweketela kufinyeleleke ekuphisweni kwephiso lesimanje.

Isebenza kanjani i-SafSour LP 652 ku-Kettle Souring

Ukumuncu kweketela kuqala ngemva kokubilisa, lapho i-wort ipholile futhi ama-hops asusiwe. Le ndlela igwema ukuphazamiseka kwe-iso-alpha acid, okuvumela amagciwane e-lactic ukuthi achume. Inikeza abaphisi utshwala ukulawula i-asidi ngaphambi kokuvutshelwa okuyinhloko.

I-Fermentis SafSour LP 652 isebenzisa indlela ye-homofermentative yokuvutshelwa kwe-lactic. Iguqula ushukela we-wort ikakhulukazi ibe i-lactic acid, ikhiqize amazinga aphansi e-acetic acid. Le nqubo yehlisa i-pH futhi ikhulise i-asidi ebonwayo ngaphandle kobukhali beviniga.

Indlela ye-SafSour LP 652 iqinisekisa amaphrofayili e-asidi angaguquguquki anezinga lokushisa elifanele kanye namazinga okuphakama. Isivinini sokumisa ngokushesha singafinyelela ngokushesha ku-pH oyifunayo. Ukuhlolwa kwezinzwa zikaFermentis kuqinisekisa ukuthi ukushintsha amazinga okuphakama kuthinta isivinini, hhayi ukunambitheka.

Umthelela walolu hlobo ekunambithekeni uyingxube ye-asidi nezithelo. Ikhiqiza ama-ester ashisayo kanye ne-citrus njengomango, i-passionfruit, ulamula, ne-grapefruit. Lawa ma-flavour athuthukisa ukugqama nokuthela kukabhiya, okuwenza uphile futhi uthuthuke.

• Sebenzisa i-non-hopped, wort epholile ukuze uthole indlela esebenzayo yokumuncu yeketela.
• Lindela ukwehla kwe-pH okuzinzile kusukela ekuguqulweni kwe-lactic acid nge-acetic off-notes encane.
• Lindela ama-ester anezithelo ezihambisana nezitayela eziningi ezimuncu ku-Lactiplantibacillus plantarum kettle sour.

Isilinganiso Esinconyiwe Nezilinganiso Zokufaka

I-Fermentis iphakamisa umthamo we-SafSour LP 652 ongu-10 g/hL kuma-kettle sours ajwayelekile. Leli zinga ngokuvamile liholela ekuvubeleni kwe-lactic kufinyelele i-asidi oyifunayo emahoreni angama-24-48. Izivivinyo ezine-wort engu-12°P zibonise lokhu kuvumelana.

Ngenxa yemvelo yayo ye-E2U™, abaphisi botshwala bangakwazi ukuphonsa ngokuqondile i-SafSour LP 652 ku-wort epholile, engagxumi. Le ndlela yenza lula inqubo yokuthakwa okumuncu kweketela futhi yehlise isikhathi sokuphatha.

Ukwenyusa umthamo kungasheshisa ukwenziwa kwe-asidi. Izilingo ezifika ku-100 g/hL zibonise ukwehla kwe-pH okusheshayo kanye nezikhathi zokumuncu ezimfushane. Ukwehluka okuyinhloko bekusesikhathini se-acidity kanye ne-pH yokugcina uma kuqhathaniswa nomthamo ojwayelekile.

Amaphaneli ezinzwa ze-Fermentis athole umehluko omncane we-organoleptic phakathi kokudosa okuphansi nokuphezulu. Umehluko omkhulu wawuyijubane ne-pH. Lokhu kusho ukuthi abaphisi botshwala bangakwazi ukunamathela ku-10 g/hL wesilinganiso sokunambitheka okungaguquki. Ukulungisa umthamo bese kuyinketho yalabo abadinga imiphumela esheshayo.

• Sebenzisa izinga lokugxuma elingu-10 g/hL ukuze uthole ukumuncu kweketela okujwayelekile kanye nemiphumela engaguquki.
• Khulisa umthamo we-kettle sour ukuze unciphise isikhathi se-acidification lapho amashejuli aqinile.
• Ngena ku-wort epholile, engagxumi ukuze uthole ukusebenza okuhle kakhulu kwe-E2U™.

Lungisa umthamo we-SafSour LP 652 ngokusekelwe ekuminyana kwe-wort kanye nemigomo yeresiphi. Yenza izivivinyo ezincane ngaphambi kokukala izinguquko ukuze uqinisekise umugqa wesikhathi we-acidification kanye ne-pH yokugcina ifanelana nezinzwa zakho eziqondiwe.

Sula ubhika wengilazi olunoketshezi lwe-amber olufudumele ngokumelene nengemuva elimhlophe elingenamthungo ngaphansi kokukhanya okuthambile. Ulwazi olwengeziwe

Izimo Ezinhle Zokushisa Nezokuvutshelwa

Ukulawula izinga lokushisa kuyisihluthulelo se-kettle souring eyimpumelelo nge-SafSour LP 652. I-Fermentis iphakamisa ukuphonsa ku-37°C (98.6°F). I-strain ingakhula kahle phakathi kuka-30-40°C (86–104°F), ububanzi obungcono kakhulu bube ngu-37°C ±3°C.

Ukuze uthole imiphumela emihle, setha izinga lokushisa leketela lakho elimuncu lisondele ku-37°C. Ngesilinganiso sokuphothula esingaba ngu-10 g/hL, ungalindela ukuthi i-pH yewort engu-12°P engakafinyeleli ukuthi ifinyelele okuhlosiwe kwakho emahoreni angu-24–36. Ukwenyusa izinga lokushisa noma izinga lokushisa kungasheshisa ukukhiqizwa kwe-asidi.

Amandla adonsela phansi we-wort nawo athonya ijubane elimuncu. Izivivinyo zenziwe nge-12°P i-unhopped wort. Izibungu ezilula zizoba ne-asidi ngokushesha, kuyilapho ezisindayo zingathatha isikhathi eside. Lungisa okulindele futhi uqaphe amazinga e-pH lapho usebenza ngama-gravity ahlukene.

Sebenzisa kuphela i-non-hopped wort ngesikhathi sesigaba sokumuncu. Ama-Iso-alpha acid avela ku-hops angavimbela ukukhula, ngokukhula okuyingxenye enkulu okwenzeka cishe ku-5 ppm iso-alpha acids. Ukuphonsa ku-hopped wort kuzomisa i-asidi futhi kunciphise ukusebenza kahle.

Qinisekisa amazinga okushisa angaguquki ngesikhathi sokumuncu futhi uwarekhode kanye nokufundwa kwe-pH. Izimo ezifudumele, ezilawulwayo zilungele i-thermotolerant Lactiplantibacillus plantarum, okuholela kumajika e-asidi angabikezelwa. Uma izinga lokushisa lehla, ukugcwala kwe-asidi kuyehla, futhi isikhathi okuhlosiwe siyanwebeka.

• Ithagethi: 37°C (98.6°F), eyamukelekayo 30–40°C (86–104°F).
• Ukubhoboza: 10 g/hL ejwayelekile; lungisa phezulu ukuze uthole imiphumela esheshayo.
• I-Wort: sebenzisa i-unhopped wort; amandla adonsela phansi (12°P asetshenziswa ezivivinyweni).
• Gada: log kettle lokushisa elimuncu kanye ne-pH kuze kube ne-asidi oyifunayo.

I-pH eqondiwe, umugqa wesikhathi we-Acidification, kanye nemiphumela elindelwe

UFermentis uthi i-SafSour LP 652 pH ngokuvamile ifinyelela inani lokugcina ngaphakathi kwebanga le-pH eqondiwe engu-3.2–3.6 ngaphansi kwezimo ezinconyiwe. Abaphisi botshwala abasebenzisa i-baseline wort engu-12°P futhi abalandela isiqondiso somthamo womhlinzeki bangalindela amazinga e-asidi angaguquki ngaphakathi kwalolu banga.

Umugqa wesikhathi we-acidification uyahluka ngokuya ngesilinganiso nezinga lokushisa. Ku-10 g/hL nezinga lokushisa elilawulwayo, ngokuvamile kuthatha amahora angu-24–36. Enye idatha yesilingo iphakamisa iwindi lamahora angu-24–48, kuyilapho amazinga aphezulu okuphakama noma izimo ezifudumele zingafinyeza lesi sikhathi ukuze kufinyelelwe i-pH ehlosiwe engu-3.2–3.6.

Okuguquguqukayo kokusebenza kuthonya kokubili i-pH yokugcina nesivinini. Izinga lokuphonsa, amandla adonsela phansi e-wort, ukulawula izinga lokushisa, nokuchayeka komoyampilo konke kunendima. Ukuvutshelwa okushisayo nemithamo emikhulu kusheshisa ukukhiqizwa kwe-lactic, okuyisa i-SafSour LP 652 pH iye phansi ngokushesha okukhulu.

• Umthamo ojwayelekile: 10 g/hL ikhiqiza i-asidi yamahora angu-24–36 ezivivinyweni.
• Umthamo ophezulu: wehlisa umugqa wesikhathi we-acidification futhi ujulise ubumuncu.
• I-Wort gravity: amandla adonsela phansi aphezulu abambezela ukukhiqizwa kwe-asidi uma kuqhathaniswa no-12°P.

Njengoba ubhiya usondela ku-pH ehlosiwe engu-3.2-3.6, i-asidi ebonwayo kanye ne-asidi eguquguqukayo iyanda. Ubumnandi be-malt namanothi asuselwa ku-malt ayancipha. Izinhlamvu zezithelo nezithelo ezisawolintshi zigqama kakhulu ngemuva komsebenzi we-lactic oqhutshwa yi-SafSour LP 652.

Ukuqapha i-pH phakathi nomugqa wesikhathi we-acidification kuvumela abaphisi botshwala ukuthi bafinyelele imigomo eqondile yebhalansi. Ukuhlola okuvamile kusiza ukugwema ukugcwala kwe-asidi ngokweqile futhi kuqondise izinqumo zokuthi kuphole nini, i-kettle-hop, noma ukudlulisela ekuvutshelweni kokuqala.

Iphrofayela Yezinzwa kanye Neminikelo Ye-Flavour

Umsebenzi wezinzwa ze-Fermentis wembula iphrofayela ehlukile ye-SafSour LP 652. Ibonakala ngamaphunga aqhakazile, ahambisa izithelo phambili. Abanambithisisi abaqeqeshiwe bathole amanothi e-tropical citrus njengomango, passionfruit, ulamula, ne-grapefruit. La manothi aletha umlingisi ophilayo kubhiya.

Iphaneli yabahloli abaqeqeshiwe abangu-40 basebenzise iphrothokholi enezibaluli ezingama-45. Bahlola iphunga, ukunambitheka, nokuzwakala komlomo. Imiphumela yabonisa ukwanda okuphawulekayo kwe-acidity ebonwayo kanye ne-acidity eguquguqukayo ngemva kokumuncu kweketela. Njengoba i-acidity ikhula, ubumnandi be-malt obubonwayo, okuhlanganisa okusanhlamvu noju, kwehla.

Izithelo ku-kettle sours ezenziwe nge-SafSour LP 652 zihlala zingashintshile kuwo wonke amazinga emithamo ahlukene. Ukuhlola okuqhathanisa u-10 g/hL no-100 g/hL kubonise ukufakwa kwe-asidi okusheshayo kanye ne-pH yokugcina ephansi ngemithamo ephezulu. Nokho, amanothi afanayo e-citrus ahlala enephunga futhi enambitheka.

Le phrofayili ilungele ama-ales omuncu wegolide nama-kettle sours anezithelo. Abadidiyeli botshwala abahlose umgogodla ohlanzekile we-lactic kanye nomlingiswa wezithelo ophinyiselwe bazokuthola kufanelekile. I-SafSour LP 652 ithuthukisa izengezo zezithelo ngaphandle kokuzinqoba ngamanothi amuncu anzima.

Ingilazi ye-tulip kabhiya omuncu osagolide ocwebezelayo onegwebu elikhilimu endaweni enethoni efudumele ngokumelene nesizinda sotshwala obufiphele kancane. Ulwazi olwengeziwe

Ukuhambisana neHops, Yeast, kanye Nenqubo Yokuphuza utshwala

Lapho uhlela izindlela zokupheka, ukuqonda ukuhambisana kwe-SafSour LP 652 hops kubalulekile. Ama-Iso-alpha acid avela ku-hops angavimbela ukukhula kwamagciwane e-lactic acid. Kubalulekile ukugwema ukugxuma ngesikhathi sesigaba sokumuncu, njengoba uhhafu wokuvinjelwa kwenzeka cishe ku-5 ppm iso-alpha acids. Ukuqinisekisa i-acidification efanele, i-SafSour LP 652 kufanele iphonswe ku-wort engafakwanga, epholile.

Ukugeleza komsebenzi okumuncu kweketela kufanele kuhlelwe ngokucophelela ukuze kuvumeleke ukugcwaliswa kwe-asidi kuqedwe ngaphambi kokwengeza amahops. Abaphisi botshwala abaningi bayawumuncu ubhiya wabo, bese bayawucolisa noma bawubilise, bese befaka amahops ukuze babayo futhi banuke. Uma ukubilisa kweqiwa, isinqumo sithinta kokubili ukutholwa kwe-hop nokulawula amagciwane. Inqubo yokuphuza kufanele ihambisane nesitayela sikabhiya.

Ukuhambisana nemvubelo kubalulekile lapho usuka ekumuncu uye ekuvubeleni kokuqala. Ngemuva kokumuncu kanye nanoma yikuphi ukwelashwa okushisa, izinhlobo ze-Saccharomyces noma imvubelo ekhethekile kufanele ifakwe. UFermentis weluleka ukuba kwenziwe ukuhlola kwebhentshi ukuze kuqinisekiswe ukusebenza kweyeast kuwort ene-asidi kanye nokuzuza ukunambitheka okufunayo.

Ukugeleza komsebenzi okumuncu kweketela kuhilela ukudala i-non-hopped wort, ukuyipholisa ifike ezingeni lokushisa elinconyiwe, kanye nokufaka i-SafSour LP 652. Gada amazinga e-pH bese unquma ukuthi uzowagcoba yini noma ubilise ngaphambi kokugxuma kanye nokuvutshelwa okuyisisekelo. Isinyathelo ngasinye sinomthelela ekukhulumeni kwe-hop kanye nokulawulwa kwe-microbial.

Amahops angezwe ngemva kokumuncu azoveza ngendlela ehlukile ku-acidic, low-pH wort. Lindela ama-aromatics e-hop athuthukisiwe kanye nokubona okumunyu okushintshile. Kubhiya ogcizelela ukunambitheka kwe-hop, izengezo zesikhathi sekwephuzile zokulondoloza amakha aguquguqukayo futhi zigweme ukungeza ama-hops phakathi newindi elimuncu.

Ukuthuthwa kwendle okuqinile kanye nokwehlukaniswa kokukhiqiza kuyadingeka ukuze kuvinjelwe ukungcoliswa ngamaqoqo angamuncu. Ukuqhuba izivivinyo ezincane, ukulandela imihlahlandlela yokuphatha ye-Fermentis, kanye nemiphumela yokubhala kusemqoka. Lezi zinyathelo zithuthukisa ukuhambisana kwemvubelo futhi ziqondise ukuhamba komsebenzi okumuncu kweketela ukuze uthole imiphumela engaguquki.

I-Practical Kettle Souring Workflow ne-SafSour LP 652

Ukuze ulawule i-asidi ne-flavour, landela ukuhamba komsebenzi okumuncu kweketela elicacile. Qala ngokukhiqiza i-wort ejwayelekile kanye namathumba agcwele. Kubalulekile ukugwema ukungezwa kwe-hop sekwephuzile ukuze uvimbele ama-iso-alpha acid ukuthi angathinti inqubo yokumuncu.

Sebenzisa izinyathelo ze-SafSour LP 652 njengohlu lokuhlola ngesikhathi sesigaba sokumuncu. Pholisa i-wort ibe yibanga lokumuncu elinconywayo, eduze kuka-37°C, noma phakathi kuka-30–40°C, ngaphambi kokuphonswa.

1. Qala ngokukhiqiza bese ubilisa i-wort ngokujwayelekile, ngaphandle kokwengeza ama-hops sekwephuzile. Ipholise ibanga lokushisa elimuncu ngaphambi kokuphonsa noma yimaphi amagciwane.
2. Qinisekisa ukuthi i-wort ayinawo ama-iso-alpha acid. Ungangezi ama-hops ngaphambi kokuphonsa i-SafSour LP 652.
3. Phonsa i-SafSour LP 652 ngqo ku-wort epholile, engagxumi ku-10 g/hL. Sebenzisa i-E2U™ yokuphonsa ngqo; akukho ukubuyisela amanzi emzimbeni okudingekayo.
4. Gcina izinga lokushisa elingu-30–40°C, nezimo ezifanele eduze kuka-37°C ±3°C. Gcina indawo ezungezile ihlanzekile futhi ukhawule ukuchayeka komoyampilo ukuze uvimbele ukungcola.
5. Gada i-pH nesikhathi eduze. Lindela i-pH ukuthi ifinyelele cishe ku-3.2–3.6 phakathi namahora angu-24–36 ngo-10 g/hL. Lungisa umthamo ukhuphuke uma kudingeka ukuze unciphise isikhathi se-acidification.
6. Ngemva kokumuncu, khetha ukushisa/ubilise ukuze ubulale amagciwane, bese wengeza ama-hops futhi ubilise, noma uqhubeke nokugeleza komsebenzi okumuncu kweketela okugcina amagciwane anezilawuli zengozi ezibhaliwe.
7. Qhubeka nokuvutshelwa okuyisisekelo ngemva kokumuncu nanoma yikuphi ukwelashwa okushisa. Faka imvubelo yokuphisa i-Saccharomyces bese ulandela uhlelo olujwayelekile lokuvutshelwa.
8. Yenza izivivinyo zokuhlola ngaphambi kokukhiqiza okugcwele ukuze uqinisekise i-kinetics, imiphumela yezinzwa, nokuhlanganiswa kunqubo yakho.

Gcina amarekhodi anembile okushisa, i-pH, nesikhathi phakathi nenqwaba ngayinye. Lokhu kuzosiza ukuqinisa isimiso sakho sokumuncu seketela. Izingodo ezinembile zibalulekile ekukhiqizeni kabusha i-asidi efunwayo kanye nokunambitheka lapho kukhuliswa.

Sebenzisa ngokungaguquki izinyathelo ze-SafSour LP 652 ukuze uvikele ikhwalithi yomkhiqizo nokubikezelwa. Ukulungiswa okuncane, okuphindaphindwayo kuqinisekisa imiphumela ethembekile kuwo wonke amaqoqo.

Isitoreji, Impilo Yeshelufu, Nokuphatha Imikhuba Engcono Kakhulu

Ukuze uthole isitoreji esiphezulu, gcina amaphakethe e-SafSour LP 652 emazingeni okushisa angaphansi kuka-4°C (39.2°F). Qinisekisa ukuthi agcinwe ezimeni ezomile. Kubalulekile ukugcina izinga lokushisa elingu-≤4°C ukuze ugcine umkhiqizo usebenza futhi usebenza kahle ekumuncu kweketela.

Amadokhumenti obuchwepheshe be-Fermentis akhombisa impilo yeshelufu yezinyanga ezingama-36 kusukela ngosuku lokukhiqiza. Ukufakwa kuhlu kwezitolo kungase kubonise ukuphila kwamashalofu amafushane. Ngaso sonke isikhathi hlola imininingwane yelotho ephrintiwe ku-sachet ngempilo yeshelufu eqondile kanye nosuku lokuphelelwa yisikhathi ngaphambi kokuyisebenzisa.

• Ukupakisha: ama-sachets angu-100 g enza ukubamba nokwahlukanisa kube lula kumaqoqo omshayeli nokukhiqiza.
• Ezokuthutha: Ukuhamba kwe-ambient kungenzeka, kodwa gwema ukuchayeka isikhathi eside ngaphezu kuka-30°C (86°F). Iziqongo ezimfishane ezifika ku-40°C (104°F) zivumelekile.
• Iwindi lezokuthutha elamukelekayo: Kufika ezinsukwini ezingu-14 ku-≤30°C ngokuvamile kuyamukeleka ukuze lisatshalaliswe.

Lapho uphatha amagciwane omile, landela inhlanzeko evamile kanye nezinqubo zokukhucululwa kwendle. I-SafSour LP 652 iyi-E2U™ futhi ingaphonswa ngokuqondile. Ukuhlolwa kwebhentshi elincane kuwukuhlakanipha ngaphambi kokukhushulelwa ekukhiqizeni okuphelele.

Gcina iketango elibandayo noma nini lapho kungenzeka. Ukwehluka kwezimo zokugcina nezokuthutha kunganciphisa ukusebenza. Hlola izimangalo zokuphelelwa yisikhathi eziphrintiwe kanye nokusebenza ku-sachet ngayinye ukuze uqinisekise ukufaneleka komkhiqizo wohlelo lwakho lokuhluza.

Iyunithi yokugcina ilebhu yensimbi engagqwali enomnyango wengilazi ophethe izitsha ezibhalwe ukuthi ze-bacterial Culture ku-4°C. Ulwazi olwengeziwe

Ikhwalithi ye-Microbial, Ukuphepha, kanye Nemininingwane Yomkhiqizo

I-Fermentis ihlinzeka ngemininingwane enemininingwane ye-SafSour LP 652, ebhekelela kokubili abaphisi botshwala nabezentengiselwano. Iphakheji iqinisekisa amaseli asebenzayo angaphezu kuka-10^11 CFU/g lapho ekhululwa. Lokhu kusekela ukufakwa kwe-asidi okusheshayo nokungaguquguquki ekuhlolweni kokumuncu kweketela.

Izinyathelo zokulawula ikhwalithi ziqinile, zihlose ukugcina ukungcola ngaphakathi kwemingcele eqinile kuwo wonke amaqoqo. Imikhawulo evamile yokungcoliswa kwamagciwane ihlanganisa amagciwane aphelele

I-strain i-homofermentative, ikakhulukazi ikhiqiza i-lactic acid ene-acetic acid byproducts encane. Le phrofayili ye-asidi iholela ku-lactic acidity ehlanzekile, enciphisa amanothi afana noviniga uma isetshenziswe ngendlela efanele.

Kubalulekile ukuthi abaphisi botshwala bacabangele ukusebenzisana kwe-hop. I-SafSour LP 652 inokubekezelela okuphansi kuma-iso-alpha acid, ngokuvinjelwa kokukhula okungama-5 ppm iso-alpha acid. Lungisa amashejuli we-hop futhi wenze izivivinyo ezincane ukuze uvimbele umsebenzi owehlisiwe.

Izinqubo zokukhucululwa kwendle kanye nokuphepha zibalulekile ukuze kugwenywe ukungcoliswana endaweni yokuphuza utshwala. I-Fermentis yeluleka ukwenza izivivinyo zokuvutshelwa ngaphambi kokukhushulelwa ekukhiqizeni kwezentengiso. Ukulandela izindinganiso zokuphepha kokudla endawo kuyanconywa ukuze kuqinisekiswe ukusebenza nokuphepha.

• Ukubala okusebenzayo emaphaketheni: amaseli asebenzayo >10^11 CFU/g.
• Imikhawulo yokungcola eyamukelwe njengoba ifakwe ohlwini lokulawulwa kwekhwalithi.
• Iphrofayili ye-homofermentative lactic acid yokumuncu okuhlanzekile.

Imibono Yeresiphi Nezitayela Ezifanele i-SafSour LP 652

I-SafSour LP 652 ihamba phambili ngobhiya okhanyayo, ogqamile, lapho i-asidi nezithelo ezintsha zithuthukisa ukunambitheka. I-golden sour ales iyazuza kusisekelo esicwebezelayo, okuvumela amawolintshi namaphunga asezindaweni ezishisayo ukuthi agqame. Izitayela ze-Berliner Weisse ne-Gose zilungele isisekelo esiqinile, esinomzimba ophansi esihlala siqabula.

Izithako zezithelo njengomango, i-passionfruit, nezithelo ezisawolintshi zihambisana namanothi e-tropical kanye ne-citrus. Uma udala i-kettle sours enezithelo, engeza isithelo ngemva kokumuncu ukuze ulondoloze iphunga futhi unciphise i-oxidation. Ama-purées ezithelo ezomile kanye nama-purées amasha akhiqiza imiphumela ehlukene; khetha ngokusekelwe umbala oyifunayo kanye umlomo.

Lungisa amandla adonsela phansi kanye noshukela ukuze kuhambisane nemigomo yakho yeresiphi. Izivivinyo ku-12°P wort zibonisa i-acidification ethembekile, kodwa izimpethu ezilula ziba muncu ngokushesha. Ushukela osindayo we-adjunct ungabambezela ukukhiqizwa kwe-asidi. Lungisa izinga lokukhuphuka kanye nesikhathi samarisiphu anoshukela ophezulu ukuze ugweme ukukhuphuka kwe-asidi engaphansi noma ngokweqile.

Isu lokugxuma libalulekile ngoba ama-iso-alpha acid avimbela amagciwane e-lactic. Ukuze uthole izindlela zokupheka ezimuncu zegedlela, gcina ama-hops amaningi kuze kube ngemva kokumuncu. Ungaphinda ubilise futhi wengeze ama-hops ngaphambi kokuvutshelwa okuyisisekelo ukuze uthole ukubaba, noma uqhubeke ugxuma ohlangothini olubandayo ukuze uthole uhlamvu olugqamile lwe-hop.

• I-golden sour ales elula: Phisa isisekelo esinombala ophansi, i-SafSour LP 652 ku-10 g/hL eduze kuka-37°C, uqondise i-pH engu-3.2–3.6, bese uvubela imvubelo ye-ale ehlanzekile.
• I-Fruited Kettle Sours: Imuncu kuya ku-pH oyifunayo, epholile, engeza i-puree yezithelo, bese uvubela nge-low-phenol yeast ukuze ulondoloze iphunga lesithelo.
• Izinhlobonhlobo ze-Berliner Weisse: Sebenzisa ama-malts alula, ama-hops amancane, futhi ukhiqize ubhiya obukhali, oseshini ogqamisa i-lactic tang.
• Ukuzijwayeza kwesitayela se-Gose: Engeza usawoti kanye ne-coriander post-sour, bhalansisa amanothi amaminerali nesithelo noma i-citrus zest.

Isibonelo sokuhamba komsebenzi wamaresiphi omuncu weketela: khiqiza i-non-hopped wort, i-SafSour LP 652 ku-10 g/hL cishe ku-37°C, qapha kuze kube yilapho i-pH ifinyelela ku-3.2–3.6, bese ukhetha ukubilisa futhi futhi wengeze ama-hops noma uqhubeke nokungeza izithelo eziseceleni okubandayo ngokusekelwe ekubekezeleleni kwakho ubungozi. Lokhu kulandelana kusiza ukulondoloza ama-aromatics afiswayo ngenkathi kulawula umsebenzi webhaktheriya.

Ukuqhathanisa i-SafSour LP 652 Nezinye Izinketho Zamagciwane E-Lactic

Abadayisi bavame ukuqhathanisa i-SafSour LP 652 namasiko endabuko eketela-omuncu lapho bekhetha isiqalisi. Lesi siqhathaniso se-Lactobacillus plantarum ngokumelene nezinye izinhlobo sibonisa ukuhwebelana okuhlukile kukunambitheka, isivinini, nokuphatha. I-SafSour LP 652 igqama njengebhaktheriya e-homofermentative, ekhethelwe ukusebenza kwayo okuphezulu kanye nokugxila okuqondile okuthembekile.

I-Flavour ingumehluko oyinhloko. I-SafSour LP 652 yethula amanothi ashisayo nesawolintshi ane-acetic acid encane. Ngokuphambene, ezinye izinhlobo ze-lactic zinganikeza i-tartness ebukhali, i-acetic eyengeziwe, noma amaphrofayela e-ester ahlukile. Lezi zivame ukuncanyelwa kuma-ales axubile noma izitayela zasepulazini.

I-Kinetics kanye ne-thermotolerance ihlukanisa ukusebenza. I-SafSour LP 652 ibekezelela amazinga okushisa aphakathi kuka-30-40°C futhi iba muncu ngokushesha. Ezinye izinhlobo ze-Lactobacillus ne-Pediococcus, ngakolunye uhlangothi, zibamuncu kancane noma zikhetha amazinga okushisa apholile. Lokhu kuba nomthelela ekuhleleni ku-brewhouse.

Ukubekezelelana kwe-Hop kubalulekile kumabhiya amuncu agxumagxumayo. I-SafSour LP 652 inokubekezelela okuphansi kuma-iso-alpha acid (IC50 ~5 ppm), okufana ne-lactobacilli eminingi. Amagciwane okuphisa okukhethekile noma izinhlobo eziguquliwe, noma kunjalo, angakwazi ukuphatha amazinga aphezulu e-hop. Zilungele ukuvutshelwa okuxubile.

• Inketho engokoqobo: qhathanisa i-SafSour LP 652 uma ufuna ukumuncu kweketela okubikezelwayo ngohlamvu lwe-tropical/citrus.
• Okunye ukusetshenziswa: khetha ezinye izinhlobo ze-farmhouse funk, amanothi e-acetic ayinkimbinkimbi, noma izinhlelo ezinde zemiphongolo.
• Ukulingana kwenqubo: sebenzisa i-SafSour LP 652 ukuze kube lula ukuzwakala nokuzwakala kwe-asidi okungaguquki.

Uma uqhathanisa i-Lactobacillus plantarum nezinye izinhlobo, cabangela imigomo yokunambitheka, iphrofayela yezinga lokushisa, kanye nombuso we-hop. Lokhu kuqinisekisa ukuthi ukhetha amagciwane e-lactic alungile esitayela sakho sikabhiya nokugeleza komsebenzi wokukhiqiza.

Isitsha esibhalwe ukuthi 'Lactic Acid Bacteria Culture' kanye nesidlo sikaPetri esinamakoloni aluhlaza eduze kwesibonakhulu elebhu ehlanzekile. Ulwazi olwengeziwe

Ukuxazulula Izinkinga Ezivamile ku-Kettle Souring

I-acidification ehamba kancane ingamisa usuku lokuphuza. Qinisekisa ukuthi i-wort ayinawo ama-hops ngaphambi kokumuncu. Ama-Iso-alpha acid asuka ekugxumeni sekwephuzile angacindezela amagciwane e-lactic. Qinisekisa isikhathi sokugxuma.

Qinisekisa umthamo obekiwe kanye nokusebenza kwawo. Buyekeza umlando wesitoreji nokuphelelwa yisikhathi ukuze uqinisekise. Izinga lokushisa libalulekile ekuvuzeni okuthembekile. Izinkinga ze-SafSour LP 652 zivame ukuvela emazingeni okushisa angaphansi kuka-30°C.

Khomba amazinga okushisa asondele ku-37°C. Gada i-pH nokushisa phakathi nenqubo. Uma i-asidi ijika igoba, ukukhuphuka okulinganiselwe komthamo noma iqoqo eliphindayo ezingeni lokushisa elilungile lingabuyisela ijubane.

Isignali yokungcoliswa kwezinambitheka noma inqubo iyaphela. Amanothi e-acetic eqile awavamile ukuvela ku-LP 652, njengoba i-homofermentative. Sola amabhaktheriya e-acetic noma imvubelo yasendle lapho kuvela uviniga noma amaphunga e-solvent.

Qinisa ukuthuthwa kwendle futhi unqande ukuchayeka komoyampilo ngesikhathi somuncu ukuze unciphise lezi zingozi. Ukuvinjelwa okuhlobene nama-hops kubonisa njengezindawo zokudayisa ezingazelelwe ngemva kokungezwa. Uma kufanele ugxume, linda kuze kufike i-pH eqondiwe noma wenze amathumba angemuva komuncu.

Lokhu kugcina i-acidity ngenkathi kubulala amagciwane. Igwema ama-hops avimbe i-lactobacillus futhi inciphisa isidingo sokuxazulula inkinga ngeketela elimuncu kamuva. Ukulahleka kokusebenza kunciphisa amandla okuvutshelwa. Uma izinkinga ze-SafSour LP 652 zivela ngemva kokuthunyelwa noma isitoreji ngaphezu kuka-4°C, hlola amarekhodi ochungechunge olubandayo nempilo yeshelufu.

Cabangela ukwenza uhlolo oluncane lomshayeli ngaphambi kokukhuphula ube yinqwaba egcwele lapho ukusebenza kungabaza. Ama-flavour angalindelekile angavela ekungcolisweni noma ekuphathweni kabi kwemikhiqizo. Sebenzisa inhlanzeko eqinile, imikhumbi emuncu ezinikele, kanye nokuhlolwa kwemikhawulo yamagciwane.

Qalisa i-trial sours lapho ushintsha abahlinzeki noma ushintsha ukuhamba komsebenzi ukuze ubambe izinkinga kusenesikhathi. Sebenzisa ukuqapha okujwayelekile ukuze uhlale ngaphambi kwezinkinga. Landelela i-pH nezinga lokushisa ngezikhathi ezimisiwe.

Uma ukumuncu kungemuva kweshejuli, nyusa izinga lokushisa ngokuzothile noma ukhuphule iphimbo ekuhambeni okulandelayo. Hlala ngaphakathi kwemingcele enconyiwe ukuze uvikele ubuqotho bokunambitheka.

• Hlola i-wort hopping kanye nokuthuthwa kwendle kuqala.
• Qinisekisa umthamo, ukusebenza, kanye nomlando wochungechunge olubandayo.
• Gcina izinga lokushisa elimuncu liba ngu-37°C uma kungenzeka.
• Yehlisa ukuchayeka komoyampilo ukuze uvimbele ukungcoliswa kwe-acetic.
• Qalisa amaqoqo okuhlola ngemva kwanoma yiluphi ushintsho ezithakweni noma ekuphatheni.

Amanothi okulawula, amalebula, kanye nawokusetshenziswa kwama-US Brewers

I-Fermentis ihlinzeka ngamashidi edatha yezobuchwepheshe nezokuphepha ye-SafSour LP 652. Kubalulekile ukugcina la madokhumenti namarekhodi eqoqo ukuze alandeleke nokulawula ikhwalithi. Ukugcina izinombolo zenkatho, izinsuku zokusetshenziswa kwe-sachet, namalogi esitoreji kusekela uhlelo lwakho lwe-HACCP.

Ukuze uthole izimemezelo zesithako, landela isiqondiso se-TTB ne-FDA lapho kufanele khona. Memezela i-Lactiplantibacillus plantarum noma igama le-generic lactic acid bacteria uma kudingeka. Qaphela noma iyiphi inkampani yenethiwekhi efana ne-maltodextrin lapho umthetho welebula noma ukubonisa obala kokuzithandela kufuna imininingwane yesithako yokulebula ubhiya omuncu.

Rekhoda izivivinyo zentengiso ngaphambi kokukhishwa okubanzi. Amapharamitha enqubo yedokhumenti, ukuqhubeka kwe-pH, amanothi ezinzwa, nedatha yokuzinza. Amarekhodi anjalo asekela izimangalo, aphakamise ukuqinisekiswa kwekhwalithi, futhi asize ngamanothi okulawula aphisa amagciwane ngesikhathi sokuhlolwa.

• Gcina i-SDS kanye nedatha yobuchwepheshe yendawo ngayinye esetshenzisiwe.
• Izinga lokushisa lokungena ngemvume futhi uqinisekise impilo yeshalofu ku-sachet.
• Landela izincomo ze-Fermentis zokulinga isikali sokuhlola.

Ukungenisa nokusabalalisa kudinga ukunakwa kwamadokhumenti abahlinzeki kanye nokuphathwa kwe-cold chain. Qaphela izinga lokushisa elishiwo lesitoreji—gcina umkhiqizo uku-4°C noma ngaphansi kuka-4°C—futhi usebenzise impilo yeshalofu ephrintiwe ku-sachet. Okunye ukufakwa kuhlu kwezitolo kungase kubonise amafasitela ahlukene wempilo yeshelufu; thembela ekulebulani komkhiqizi ukuze kusetshenziswe i-SafSour LP 652 US.

Hlanganisa i-SafSour LP 652 ohlelweni lokuphepha kokudla lenkampani yakho bese ubuyekeza ama-SOP ukuze ubonise ukuphatha nokudosa. Amarekhodi acacile okuthi ubani owayephethe isiko, lapho lisetshenziswe khona, nalapho ligcinwe khona usizo ngokulandeleka kanye namanothi okulawula akhiqiza amagciwane.

Lapho ulungiselela amalebula okukhishwa okumuncu, chaza izithako nanoma imaphi amanothi enqubo adingwa ngumthetho. Ukungafihli ngamasiko nabathwali kwakha ukwethembana kwabathengi futhi kwenza ukulebula ubhiya omuncu kuqonde kubathengisi nabalawuli.

Isiphetho

Isiphetho se-SafSour LP 652: I-Fermentis iveza ukusebenziseka okuphezulu, i-E2U™ eyomile ye-Lactiplantibacillus plantarum strain. Iletha ngokuthembekile i-lactic acidity ekuhambeni kokusebenza kwe-kettle-souring. Ngaphansi kwezimo ezinconyiwe, ifinyelela i-pH eqondisiwe (cishe u-3.2–3.6) phakathi namahora angu-24–48, igcina amaleveli e-acetic ephansi. Iminikelo ye-flavour incike kumanothi ashisayo ne-citrus, okwenza ifaneleke kahle i-fruity kettle sours kanye nezimuncu zegolide ezihlanzekile.

Ukuze uthole imikhuba engcono kakhulu yokumuncu kweketela, phonsa ku-non-hopped wort ebangeni lokushisa eliphakanyisiwe (cishe u-30–40°C, no-37°C njengereferensi evamile) futhi usebenzise u-10 g/hL njengomthamo wokuqala. Gcina umkhiqizo ubanda (≤4°C) ukuze ulondoloze ukusebenza, futhi wenze izivivinyo zokuhlola ngaphambi kokukala ukukhiqizwa. Lezi zinyathelo zisiza ukukhiya ku-kinetics ebikezelwayo kanye nemiphumela yezinzwa engaguquki.

Izikhumbuzi zengozi nokuxazulula izinkinga zihlanganisa ukukhucululwa kwendle okuqinile ukuze kugwenywe ukungcoliswa kwe-acetic noma zasendle, ukugwema ama-hops ngaphambi kokumuncu, nokuvala i-pH nokuqapha izinga lokushisa. Uma umkhiqizo uhlangabezane nokuthuthwa okufudumele noma isitoreji, qinisekisa ukusebenza ngaphambi kwamaqoqo amakhulu. Lokhu kubuyekezwa kwamagciwane amuncu e-Fermentis kusekela i-SafSour LP 652 njengenketho esebenzayo yabo bobabili abaphisi botshwala basekhaya nabachwepheshile abafuna i-bacterium elula, ehambisa izithelo, futhi engaguquki lapho kulandelwa imigomo.

Ukufunda Okuqhubekayo

Uma ukujabulele lokhu okuthunyelwe, ungaphinda uthande lezi ziphakamiso:

• Ukuvubela Ubhiya nge-Lallemand LalBrew Abbaye Yeast
• Ukuvubela Ubhiya nge-Lallemand LalBrew Voss Kveik Yeast
• Ukuvubela Ubhiya nge-Mangrove Jack's M44 US West Coast Yeast