Ukubilisa Ubhiya nge-Lallemand LalBrew BRY-97 Yeast

Vala imbiza yengilazi ecacile egcwele ama-granules emvubelo eyomile endaweni engathathi hlangothi Ulwazi olwengeziwe

Lesi sihloko sizohlola umsuka wohlobo, ukusebenza kokuvutshelwa, amazinga okushisa afanelekile, nokubuyisela amanzi emzimbeni kanye namazinga okuhlwanyela. Izophinde ixoxe ngezinketho zokubeka isimo kanye nokupakisha. Amanothi awusizo ahlanganisa uhla lokunciphisa u-78-84%, ukuvutshelwa okunamandla okuqeda cishe izinsuku ezine ngaphezu kuka-17 °C (63 °F), ukubekezelela utshwala eduze no-13% ABV, kanye namasu okuhlwanyela anconywayo ukuze uthole imiphumela engashintshi lapho uvubela ubhiya nge-BRY-97.

Okuthathwayo Okubalulekile

• I-Lallemand LalBrew BRY-97 Yeast iyi-Saccharomyces cerevisiae eyomile ekhethelwe ama-ales ahlanzekile esitayela saseMelika.
• Lindela ukungathathi hlangothi kuma-ester akhanyayo, ukugeleza okuphezulu, kanye nokunciphisa okungu-78–84% kumaworts amaningi.
• Ukuvutshelwa kuvame ukuba namandla futhi kungaqeda cishe ezinsukwini ezine emazingeni okushisa angaphezu kuka-17 °C (63 °F).
• Umsebenzi we-β-glucosidase usekela i-hop biotransformation, iwusizo kuzitayela ze-IPA ne-NEIPA.
• Ifanele kokubili abakhi bezindlu kanye nabakhiqizi bezentengiselwano; hlela amanani embewu kanye nokupakishwa ukuze ufanise usayizi weqoqo.

Uhlolojikelele lwe-Lallemand LalBrew BRY-97 Yeast

I-LalBrew BRY-97 imvubelo ye-ale eyomile, ilungele obhiya baseMelika abahlanzekile, abapholile. Kukhethwa iSiebel Institute, etholakala kubo bobabili abaphisi botshwala bezohwebo nge-Lallemand.

I-strain, i-Saccharomyces cerevisiae BRY-97, ikhiqiza ama-ester angathathi hlangothi. Lokhu kuyenza ilungele ubhiya lapho umlingiswa we-hop egxilwa kakhulu khona.

• I-flavour emaphakathi enamanothi anezithelo ezivinjiwe
• I-flocculation ephezulu yokucaciswa ngokushesha
• Ukuncipha okuphezulu ukushiya ubhiya bomile futhi bugqamile

Imithombo yomkhiqizi igqamisa isisho se-β-glucosidase kumvubelo. Le enzyme ithuthukisa i-hop biotransformation ngesikhathi sokuvutshelwa. Ivula amaphunga asuselwa ku-hop ngasekupheleni kwe-hopping eyomile.

Abakhiqizi botshwala bokupakisha kanye nokuma kwemakethe bafuna imvubelo eyomile ethembekile, esebenza kahle kakhulu. I-LalBrew BRY-97 ibonwa njengenketho eguquguqukayo yama-IPAs, ama-ales aluhlaza, nezinye izinhlobo zotshwala zesitayela saseNtshonalanga.

Kungani Khetha i-American West Coast Ale Yeast

Izinzuzo zemvubelo ye-ale yaseMelika yaseNtshonalanga zibonakala lapho abaphisi botshwala behlose ukuthola iseyili ehlanzekile yama-hops ne-malt. Lezi zinhlobo zigqamisa ukucaca kokubaba nephunga le-hop, ukugwema ama-fruity ester aqinile. Alungele obhiya abaya phambili njenge-American Pale Ale ne-American IPA.

Iphrofayili yokunambitheka kwe-BRY-97 ihambisana nale ndlela. Inikeza ukuvutshelwa okumaphakathi nama-ester akhanyayo, iqinisekisa ukuthi uhlamvu lwe-hop luhlala lukhona. Abaphisi botshwala abafuna isiphetho esingaguquki, esibikezelwayo bazojabulela ukuthi le mvubelo iwagcina kanjani amafutha e-hop athambile namanothi e-malt ashisayo.

I-West Coast ale fermentation iyaziwa ngokusheshisa futhi iyaneke, okuholela ekucineni okomile okuqhakambisa umunyu obonakalayo. Lesi sitayela sokuvutshelwa sifanele izinhlobo eziningi zobhiya, kusukela ku-Imperial IPA kuya ku-cream ale. Iphinde ilinganise kahle kumabhiya anamandla afana ne-barleywine noma i-Russian Imperial Stout, lapho kudingeka ukubekezelela utshwala okuphezulu.

• Ibonisa iphunga le-hop nokubaba ngokucacile kumabhiya owomile, apholile
• Inikeza ukusetshenziswa okuhlukahlukene kuwo wonke ama-ales aphuzi, ama-amber, nama-ales anamandla
• Ikhiqiza ukuncishiswa okubikezelwayo kanye namaphrofayili okuvutshelwa ahlanzekile

Uma ukhetha uhlobo lweresiphi ye-hop-forward, cabanga ukuthi izinzuzo ze-ale yeast yase-American West Coast zizosebenzisana kanjani neshejuli yakho ye-hop kanye ne-malt bill. Ukumatanisa lezi zinketho nephrofayili ye-BRY-97 ye-flavour kudala ubhiya ogxilile lapho izithako zikhuluma ngokusobala nangamandla.

Ukusebenza Kwe-Fermentation kanye Nokunciphisa

U-Lallemand LalBrew BRY-97 ubonisa ukuncishiswa okumaphakathi nokuphezulu kuma-ales ajwayelekile. Umkhiqizi uphakamisa ukuthi ukuncishiswa kwayo kusondele ku-78-84%. Lokhu kubangela ubhiya omile kodwa ogcina umzimba owanele ukuze ube nomuzwa omnandi womlomo.

Izinga lokuvutshelwa kwe-BRY-97 kokubili liyashesha ukuqala futhi linamandla uma seliqala. Uma igxunyekwe ngendlela efanele futhi ivutshelwe ngaphezu kuka-17 °C (63 °F), ingaqeda esikhathini esingangezinsuku ezine. Ijubane lokuvutshelwa lincike ezicini eziningana, okuhlanganisa izinga lokugxuma, umoya-mpilo, amandla adonsela phansi we-wort, namazinga ezakhi.

Ukubekezelelwa kotshwala kwe-BRY-97 kuphezulu, kufinyelela cishe ku-13% ABV. Lokhu kuyenza ifanele ama-ales ajwayelekile kanye nobhiya abaningi obunamandla adonsela phansi, njenge-Imperial IPA ne-Barleywine. I-pitching eyanele kanye nokudla okunomsoco kubalulekile ekuzuzeni lokhu kubekezelela.

• Ukuncipha okulindelekile: cishe ama-78–84% ngaphansi kwezimo ezijwayelekile zokuzala ekhaya.
• Ubude besikhathi obujwayelekile bokuvutshelwa: ukususwa kwe-lag ngokushesha kanye nokuvutshelwa okusebenzayo phakathi kwamahora angu-24-72 ngaphansi kwezimo ezifudumele, ezine-oxygen kahle.
• Isilingi sotshwala: cishe u-13% we-ABV enomsoco onamandla nokubala kwamaseli afanele.

Izixwayiso zokusebenza zibalulekile. Izinga lokunciphisa kanye nezinga lokuvutshelwa kwe-BRY-97 lingahluka. Izinto ezinjengokuminyana kwe-inoculation, umoya-mpilo, amandla adonsela phansi we-wort, nokulawula izinga lokushisa kunendima. Ukuphonswa phansi okuphansi noma ukungasebenzi kahle komoyampilo kungabambezela ukuvutshelwa futhi kunciphise ukuncishana okubonakalayo.

Kumaphrojekthi adonsela phansi aphezulu, kubalulekile ukukhuphula izinga lokugxuma kanye ne-oxygen ngokukhululekile. Ukunikeza izakhamzimba imvubelo kuyisihluthulelo sokuhlangabezana nokubekezelela utshwala kwe-BRY-97. Lezi zinyathelo zisiza ukugcina amandla okuvubela futhi zifinyelele ekunciphiseni okuqondisiwe kuyilapho zinciphisa ama-flavour.

Umdwebo obonisa ukuvutshelwa kukabhiya onomsebenzi wemvubelo kanye negrafu yamandla adonsela phansi athile ngokuhamba kwesikhathi Ulwazi olwengeziwe

Ideal Fermentation Temperatures kanye nezikhathi

Ukuze uthole imiphumela emihle, setha izinga lokushisa le-BRY-97 lokuvutshelwa phakathi kuka-15–22 °C (59–72 °F). Izinga lokushisa elipholile, elingaba ngu-15 °C, liholela kuphrofayili ye-ester ehlanzekile kanye nokuvutshelwa okuhamba kancane. Ngakolunye uhlangothi, amazinga okushisa angaphezulu kuka-17 °C athuthukisa isivinini sokuvutshelwa kanye nokukhiqizwa kwe-ester enezithelo.

Lapho uphonsa ekugcineni okufudumele kobubanzi, lindela ukuqala okusheshayo. Ku-20-22 °C, ukuvutshelwa okuyinhloko kungabonisa umsebenzi onamandla phakathi kwamahora angu-24-48. Ngaphansi kwalezi zimo, ukuvutshelwa okuyisisekelo okugcwele kuvame ukuqeda cishe ezinsukwini ezine.

Ngokwenza isimo, landela umugqa wesikhathi we-LalBrew BRY-97. Ngemuva kokuvutshelwa kokuqala, vumela isikhathi esengeziwe sokususa nokuvuthwa. I-low-gravity ales ingase ibe phakathi neviki. Ngokuphambene, obhiya bamandla adonsela phansi aphezulu badinga isimo eside ukuze banciphe ngokugcwele futhi bushelelezi ama-flavour.

• Izinga lokushisa: 15–22 °C (59–72 °F)
• Okuyisisekelo okusheshayo ekupheleni okufudumele: ~ izinsuku ezingu-4
• Iphrofayili epholile, ehlanzekile eduze kuka-15 °C: ukuphela okuhamba kancane

Lungisa amashejuli asekelwe ekufundeni amandla adonsela phansi. Uma i-attenuation stall, ukwandisa izinga lokushisa kancane kungasiza. Khumbula, ukulawulwa kwezinga lokushisa kunomthelela ekukhiqizweni kwe-ester, ukuncipha, nokuziphatha kwe-flocculation.

Hlela isimiso sakho ngokwemiphumela ye-flavour oyifunayo. Ukuze uthole i-West Coast ale epholile, khomba ububanzi obusuka phansi ukuya kwamaphakathi bezinga lokushisa elifanele le-ale fermentation. Ukuze uthole ama-ester aphinyiselwe kakhudlwana kanye noshintsho olusheshayo, khomba phezulu efasiteleni lezinga lokushisa le-BRY-97 futhi uqaphe umugqa wesikhathi we-LalBrew BRY-97 eduze.

Imikhuba Engcono Kakhulu Yokuphatha Imvubelo Nokubuyisela Umzimba Wamanzi Amanzi

Ukuphatha imvubelo efanele ye-LalBrew kuqala ngephakheji. Gcina imvubelo eyomile endaweni epholile, eyomile uze uyisebenzise. Namathela ekhodini yedethi yomkhiqizi ukuze ugcine ukusebenza.

Ukubuyisela amanzi emzimbeni we-BRY-97, sebenzisa amanzi angenalutho ebangeni lokushisa elinconywayo. Ukushintsha kwezinga lokushisa okunensayo kunciphisa ingcindezi. Lokhu kukhuthaza umsebenzi osheshayo ngemva kokuphonsa i-BRY-97 ku-wort.

• Ukuthuthwa kwendle: Hlanza wonke amathuluzi neziqukathi ezisetshenziselwa ukubuyisela amanzi emanzini.
• Ikhwalithi yamanzi: sebenzisa amanzi angenayo i-chlorine, izinga lokushisa ekamelweni ukuze uthole imiphumela engcono kakhulu.
• Isikhathi: buyisela amanzi emanzini isikhathi esiyalwe u-Lallemand ngaphambi kokujova.

Ukuphatha imvubelo ye-LalBrew kuhlanganisa nokuminyana kwe-inoculation. Khomba umhlahlandlela womkhiqizi ongaba ngu-50–100 g nge-hL ngayinye kuma-ales amaningi. Khulisa izinga lokutshala kuma-worts aphezulu adonsela phansi noma lapho weqa isiqalisi.

Lapho uphonsa i-BRY-97, i-oxygenation ibalulekile. Nikeza i-oxygen eyanele encibilikile noma i-oxygen pulse emfushane emfushane lapho uphonsa. Lokhu kusekela ukukhula okuqinile kwe-biomass, kunciphisa isikhathi sokulibala kanye nokunambitheka.

• Lungisa izinga lokuphakama elisuselwa kumigomo yamandla adonsela phansi kanye nokuvutshelwa.
• Cabangela izengezo zomsoco zama-high gravity worts ukuvimbela ukucindezeleka kwezakhi.
• Gada izinga lokushisa lokuvutshelwa eduze ngemva kokuphonsa i-BRY-97 ukuze ugcine iphrofayela ngaphakathi kwebanga eliqondiwe.

Indlela elula, engaguquki ekuphatheni imvubelo ye-LalBrew ikhiqiza ukuvutshelwa okubikezelwe. Isu elihlanzekile, ukubuyisela amanzi emanzini okulungile, kanye nokufaka umoya-mpilo okufanele kusethe i-BRY-97 ukuze isebenze futhi iqede ngokuhlanzekile.

Flocculation, Ukucaciswa, kanye Conditioning

I-LalBrew BRY-97 idume ngokugeleza kwayo okuqinile. Amaseli emvubelo ayanqwabelana futhi azinze, okuholela kubhiya ocacile ngaphandle kwesidingo sokuhlunga isikhathi eside. Lesi sici sivumela abaphisi botshwala ukuthi bathole ubhiya ogqamile ngokushesha, inqobo nje uma ukuvutshelwa kuqhubeke kahle.

Ukuthuthukisa ukucaciswa kwe-LalBrew, izenzo ezilula zingenza umehluko omkhulu. Ukuphahlazeka okubandayo izinsuku ezimbili kuya kwezinhlanu kukhuthaza imvubelo ukuthi ihlale. Ukusebenzisa ama-ejenti okuhlanza afana ne-isinglass noma ijeli ye-silica kungaqhubekisela phambili ukusheshisa ukusulwa kwawo womabili amakegi namabhodlela.

Isikhathi sibalulekile ngenxa yokuthambekela kwemvubelo ukuntanta kakhulu. Uma imvubelo igeleza ngaphambi kwesikhathi, ingaholela kumandla adonsela phansi aphezulu. Ukuqinisekisa amazinga afanele wokujula nokugcina amazinga ezakhi ezinempilo kunganciphisa ingozi yokuvutshelwa okubambekile.

I-Conditioning BRY-97 ngemva kokuvutshelwa okuyinhloko ivumela imvubelo ukuthi icwenge ubhiya. Isikhathi esengeziwe emazingeni okushisa aphakathi nendawo sibalulekile ukuze kwehliswe ushukela osele kanye nokwenza bushelelezi ama-flavour aqhutshwa imvubelo. Lesi sinyathelo sibalulekile kuma-ales adonsela phansi aphezulu.

• Thuthukisa ukuzinza: phola futhi uphumule ngaphandle kokuphazamiseka.
• Khuthaza ukuncipha okuphelele: qinisekisa impilo yemvubelo kanye nesimo esanele se-BRY-97 isikhathi.
• Cacisa: sebenzisa amathuluzi okucacisa we-LalBrew afana nokucwenga lapho ukucaca kubalulekile.

Ukwenza izinguquko ezincane ekuphatheni kungaholela emiphumeleni ehlanzekile. Ukuphatha okusebenzayo kwe-BRY-97 flocculation kanye nokunamathela ezindleleni ezifanele zokucacisa i-LalBrew kunganciphisa kakhulu inkungu. Lokhu kuqinisekisa ukuthi ubhiya ufinyelela iphrofayili yawo ehlosiwe ngesikhathi sesigaba se-BRY-97 se-conditioning.

Ibhika loketshezi olusagolide oluguqubele olubonisa izigaxa zeyeast yotshwala obuntantayo Ulwazi olwengeziwe

I-Hop Biotransformation kanye Nokuthuthukisa Iphunga

Imvubelo ishintsha ama-hop compounds abe ama-molecule amasha anephunga elimnandi ngesikhathi sokuvutshelwa. I-BRY-97 hop biotransformation iyinqubo ye-enzymatic ekhulula ama-hop terpenes aboshwe kuma-glycosides. Lesi senzo sembula amanothi ezimbali, anezithelo, noma amawolintshi abefihlwe ku-wort.

I-enzyme i-β-glucosidase BRY-97, etholakala kwezinye izinhlobo ze-LalBrew, idlala indima ebalulekile. Yephula izandulela zephunga elihlanganiswe noshukela, ikhiphe ama-terpenes aguquguqukayo kubhiya. Abadayisi baqaphela umlingiswa we-hop ogqame kakhudlwana lapho beshuna kahle isikhathi sokuvutshelwa kanye nokugxumagxuma okomile ukuze basekele le nqubo.

Izindlela ezisebenzayo zokuthuthukisa iphunga le-hop zifaka phakathi ukugxuma sekwephuzile noma kwangemuva kokuvutshelwa okomile. Ukusebenzisa ama-hops ane-glycoside ephezulu, njengenkatho ethile ye-Citra, Mosaic, noma ka-Nelson Sauvin, nakho kuyasiza. Ukuphatha imvubelo emnene nokugwema umoya-mpilo onamandla kubalulekile ukuze kulondolozwe ukusebenza kwe-enzymatic kanye nephunga.

Khumbula ukuthi imiphumela ye-biotransformation incike ekucindezelekeni, ezinhlobonhlobo ze-hop, kanye nesikhathi. Amaqoqo okuhlola abalulekile ekuqondeni ukuthi i-β-glucosidase BRY-97 isebenzisana kanjani nezinhlanganisela ezithile ze-hop. Ukulungisa amashejuli wokugxuma, izikhathi zokuthintwa, namazinga okushisa ngokuvamile kuholela ekuthuthukisweni okuphawulekayo kwephunga le-hop.

• Cabangela ukwengezwa kwe-hop eyomile eyomile ukuze ukwandise ukuxhumana kwe-enzymatic.
• Sebenzisa izinhlobo ze-hop ezaziwa ngamaphrofayili acebile e-glycoside.
• Gcina ukuphatha imvubelo ehlanzekile ukuze uvikele umsebenzi we-β-glucosidase BRY-97.

Ukulungiselela Ukudla Okunomsoco kanye Newort Wokuvutshelwa Okufanelekile

Ukulungiswa kwe-wort ye-BRY-97 efanelekile kuncike ezindlekweni ezilinganiselwe ze-malt kanye nohlelo olucacile lwemisoco. Qinisekisa ukuthi i-amino nitrogen yamahhala (FAN) eyanele kanye namaminerali abalulekile ukusekela ukondleka kwemvubelo i-BRY-97 ngesikhathi sokukhula kokuqala.

Gcoba endaweni efanele yokujova. I-underpitching igcizelela isiko, ibambezela ukuvutshelwa, futhi kwandisa ingozi yokunambitheka okungathandeki. I-Match cell ibala ku-gravity kanye nezinga lokushisa lama-kinetics angashintshi.

• Linganisa i-FAN futhi ulungise imisoco yemvubelo uma amanani ephansi.
• Hlola ubulukhuni bese wengeza i-calcium noma i-magnesium uma kudingeka ukuze ukhuphule ukumuncwa kwemvubelo yama-amino acid.
• Ngokugijima kwe-high-gravity, cabangela ukuphakelwa kwezinyathelo zikashukela kanye nesengezo sezakhi ezihleliwe.

Umoya-mpilo we-BRY-97 lapho uphonsa ubalulekile. Nikeza umoya-mpilo owanele oncibilikisiwe ukuze unike amandla ukuphindaphinda kweseli okuqinile kanye namaphrofayili e-ester anempilo. Sebenzisa i-aeration noma i-O2 emsulwa kuye ngosayizi weqoqo kanye namandla adonsela phansi okuqala.

Lapho uphushela ekubekezeleleni kotshwala kohlobo, khulisa umoya-mpilo we-BRY-97 futhi ulandele ishejuli yezakhi. Izengezo ezinyakazayo zinciphisa ukucindezeleka futhi zisize ekuvimbeleni ukuvutshelwa okunamathelayo.

Gada amandla adonsela phansi kanye ne-fermentation kinetics nsuku zonke. Uma izitebhisi zokuthimbisa, hlola umlando we-FAN, i-pH, nomoya komoyampilo ngaphambi kokwengeza imvubelo eyengeziwe noma imisoco.

Izenzo ezilula zenza umehluko omkhulu: imvubelo entsha, ukuphatha okuhlanzekile, izinga elilungile lokumisa, kanye nokukhipha umoya-mpilo okufika ngesikhathi kwe-BRY-97 konke kuthuthukisa ukuthotshiswa nokuvumelana.

Izitayela Zobhiya Ezivamile Zenziwe nge-BRY-97

I-BRY-97 ikhanya ngama-ales aseMelika naseBrithani, ngenxa yokunambitheka kwayo okungathathi hlangothi kanye nokunciphisa okuqinile. Ilungele ukuphiswa kwe-American Pale Ale, American IPA, Imperial IPA, American Amber, American Brown, kanye ne-American Stout. Le mvubelo ivumela ama-hops kanye ne-malt ukuthi ikhanye, idale umlingiswa ohlanzekile kabhiya.

Ilungele kokubili obhiya abaseshiniyo nabaphezulu be-ABV. Ukuze uqede okomile, zama i-Cream Ale, i-American Wheat, noma i-Kölsch. Ngakolunye uhlangothi, i-American Barleywine, i-Russian Imperial Stout, ne-Strong Scotch Ale ziyazuza ekubekezeleni nasekunciphiseni utshwala. Lokhu kuvumela amandla adonsela phansi aphezulu ngaphandle kokuthi ama-esters abuse ukunambitheka.

Umkhiqizi uphakamisa ukusebenzisa i-BRY-97 ye-Scotch Ale, i-Oatmeal Stout, i-Belgian Blonde, i-Dusseldorf Altbier, i-Extra Special Bitter, ne-Irish Red Ale. Lezi zitayela ziyakwazisa ukuvubela okuhlanzekile kweyeast kanye negalelo elicashile lokuzwa umlomo.

• Iya phambili: I-American IPA, Iseshini IPA, I-Imperial IPA - imvubelo isekela i-hop biotransformation nokucaca.
• I-Malt-forward: I-Scottish Ale, i-Scotch Ale, i-Old Ale - imvubelo ishiya umgogodla we-malt olinganiselayo onama-esters avinjelwe.
• I-Hybrid nokukhethekile: I-Roggen/Rye, i-Blonde Ale, i-Kölsch - imvubelo iphatha izinongo ze-rye nezinhlamvu ze-malt ezithambile.

Lapho ukhetha i-BRY-97 yokuphisa, cabangela ukoma okufunayo nokuba khona kwe-hop. Ukuncipha kwayo okuphezulu (78–84%) kuhle ekuqedeni okomile. Khetha amaresiphi lapho iphrofayela ye-yeast ehlanzekile ithuthukisa iphunga le-hop noma inkimbinkimbi ye-malt, hhayi ukuyifihla.

Kulabo abakhuphula izinga, ukusebenzisana kwe-BRY-97 kusho ukushintshashintsha kwezinhlobo ezimbalwa. Hlela amanzi akho, mash, kanye nokugxuma ukuze uhambisane nesitayela. Vumela imvubelo ilethe ukuvutshelwa okungaguquki, okuhlanzekile kuwo wonke amaqoqo.

Ukuxazulula Izinkinga Zokuvutshelwa

Uma ukuvutshelwa kuhamba kancane noma izitebele, izimbangela ezivamile zihlanganisa ukufakwa ngaphansi, umoya-mpilo ophansi lapho ujova, umsoco obuthakathaka we-wort, noma amazinga okushisa abandayo kakhulu. Ukuqashelwa kusenesikhathi kusiza ukuvimbela ukuvutshelwa okunamathelayo isikhathi eside kwe-BRY-97 futhi kukhawulele ingcindezi imvubelo.

Landela uhlu lokuhlola olulula ukuze uxazulule inkinga. Hlola amandla adonsela phansi amanje ngokumelene namanani alindelekile futhi uqinisekise izinga lokushisa lokuvutshelwa. Uma i-oxygenation ibincane futhi ubhiya usezigabeni zokuqala zokusebenza, ukukhishwa kabusha kwe-oxygenation ngokucophelela kungavuselela umsebenzi we-yeast ngaphandle kokukhuthaza ukugcotshwa kwe-oxidation.

Uma imvubelo ikhombisa izimpawu zokucindezelwa okuvela ekubuyiseleni amanzi emzimbeni noma ekuphatheni, cabanga ukufaka isakhi semvubelo noma isiqalisi esincane esinempilo sohlobo lwe-ale oluhambisanayo. Ukuphindaphinda ngesiko elisha le-Lallemand noma imvubelo ye-ale yokuhweba kungabuyisa ukuvutshelwa okuqinile kwe-BRY-97 ngemva kwamahora angu-48-72 woshintsho oluncane.

Ama-off-flavour ngokuvamile avela ekucindezelekeni ngesikhathi sokuvutshelwa. Ukufaka i-pitch efanele, ukulawula izinga lokushisa okulungile, nokudla okunomsoco we-wort kunciphisa ubungozi bokunambitheka kwe-BRY-97. U-Lallemand uphawula ukuthi i-BRY-97 ayikhiqizi ama-malodors uma iphathwa ngendlela efanele, ngakho-ke gxila ezinyathelweni zokuvimbela ukuze ulondoloze amaphrofayili e-ester ne-hop ahlanzekile.

• Qinisekisa i-oxygen kanye namazinga okufaka ngaphambi kokuvutshelwa kuqale.
• Gcina izinga lokushisa ngaphakathi kwebanga elinconywayo lemvubelo; yiphakamise ngobumnene uma ukuvutshelwa kuma.
• Faka isakhi imvubelo kusenesikhathi uma i-wort inamandla adonsela phansi noma iphansi nge-amino nitrogen yamahhala.
• Cabangela ukuphindaphinda ngemva kokungasebenzi isikhathi eside ngesiko lokuqala elinempilo.

I-flocculation yangaphambi kwesikhathi ingabangela ukwehla okubonakalayo njengoba imvubelo iyeka ukumiswa ngaphambi kokunciphisa ngokugcwele. Gwema i-flocculation ngaphambi kwesikhathi ngokuqinisekisa izinga elanele lephimbo nokudla. Sebenzisa ukulawula izinga lokushisa okumaphakathi ukuze ugcine amaseli esebenza kuze kufinyelelwe amandla adonsela phansi okuqondiwe.

Ukulungiswa kwamadokhumenti kanye nemiphumela yeqoqo ngalinye. Lo mkhuba uthuthukisa amakhono akho okuxazulula inkinga we-BRY-97 futhi ikusiza ukuthi ucule kahle izinqubo zokunciphisa ukuvutshelwa okubambekile kwe-BRY-97 futhi kunciphise amathuba okukhipha ukunambitheka kwe-BRY-97 eziphuzweni ezizayo.

Ukuhlela Iqoqo: Izilinganiso Zokuhlwanyela kanye Namasu Okukala

Lapho uhlela ukutshala kwakho, gxila ekuhlosweni okuthile. U-Lallemand uphakamisa izinga lembewu le-BRY-97 lika-50–100 g/hL kuma-ales amaningi. Lungisa lobu bubanzi ngokusekelwe kumandla adonsela phansi we-wort, ukunciphisa okuqondiwe, kanye nesivinini esifiswayo sokuvutshelwa.

Ngobhiya obunamandla adonsela phansi, khetha ingxenye engaphezulu yezinga lokutshala le-BRY-97. Izinga eliphezulu le-LalBrew le-pitch lisheshisa ukuvutshelwa, lifinyeze isikhathi sokuqeda, futhi ngokuvamile linciphisa ukudalwa kwe-ester. Amazinga aphansi ephimbo, ngakolunye uhlangothi, andisa ukuvutshelwa futhi angakhuphula ama-ester anezithelo.

• Bala amagremu ngeqoqo ngalinye ngokuguqula ivolumu yeqoqo ibe ama-hectoliter.
• Faka imvubelo eyengeziwe yokuphindaphinda noma ukulahlekelwa okungalindelekile.
• Rekhoda izinga le-pitch langempela le-LalBrew elisetshenziselwa imiphumela ephindaphindwayo.

Ukukhuphula i-BRY-97 kusuka ku-homebrew kuya ekukhiqizweni kudinga ukusebenzisa ama-sachets amaningi noma amaphakethe ayinqwaba angu-500 g. Ukwakha isiqalisi semvubelo noma ukusakazeka okulawulwayo kuvame ukudingekile kumasiko oketshezi noma amaqoqo amakhulu kakhulu.

Uma ukhuphula i-BRY-97, cabanga ngezinhloso zakho zokuvutshelwa. Ngokusebenzisa ukuthengisa, khetha ukusabalalisa ngezibalo zamaseli alinganisiwe. Lokhu kugcina impilo yemvubelo futhi kuqinisekisa ukuncishiswa okubikezelwayo.

• Linganisela imvubelo edingekayo: inqwaba yevolumu × izinga lokutshala le-BRY-97 elifunekayo.
• Nquma phakathi kwama-sachets, amaphakethe amaningi, noma ukusakazwa kokuqala.
• Oda amanani amaningi ukuze unciphise izindleko ngegremu ngalinye futhi ugcine ukunikezwa kokuphinda kuphindwe.

Okuguquguqukayo okufana namandla adonsela phansi we-wort, izinga lokushisa lokuvutshelwa, nephrofayili ye-flavour oyifunayo ithonya isinqumo sezinga le-LalBrew. Amazinga ephimbo aphezulu athanda ukuvutshelwa okuhlanzekile, okusheshayo. Amazinga aphansi angathuthukisa inkimbinkimbi kodwa adinga ukulawula okuqinile.

Gcina amarekhodi anemininingwane yamazinga embewu, amaphrofayili okuvutshelwa, kanye nemiphumela. Le datha yenza i-BRY-97 isebenze ngokuzayo ibikezeleke futhi isiza ukuthuthukisa izinga lokuphakama kwe-LalBrew kuresiphi ngayinye nesikali sokukhiqiza.

Isilinda esithweswe iziqu esino-7 mL wemvubelo yotshwala obucacile eduze kwerula yokhuni Ulwazi olwengeziwe

Umthelela Kumunyu We-Hop Nomunyu Obonwayo

I-Lallemand LalBrew BRY-97 ingashintsha ukuthi ama-hops abonwa kanjani kubhiya wokugcina. Izinga layo eliphezulu le-flocculation libangela i-yeast kanye nezinhlayiya ze-hop ukuba zizinze ngokushesha. Lokhu kunganciphisa umunyu olinganisiwe futhi kushintshe ibhalansi kabhiya.

Abadayisi bavame ukubona igebe elicashile phakathi kokufundwa kwe-IBU elebhu kanye nokubaba kwangempela kukabhiya. Umunyu ocatshangwayo we-BRY-97 ungaba ngaphansi kancane ngenxa ye-yeast flocculation yokuqala. Lokhu kukhipha ama-polyphenols nezinto ezimisiwe ze-hop.

Ngakolunye uhlangothi, umsebenzi we-enzymatic ngaphakathi kwe-yeast cells ungaba nomphumela ophambene. I-β-glucosidase-driven hop biotransformation ikhipha ama-aromatics abophekile. Lokhu kungathuthukisa ukunambitheka kwe-hop nephunga, okungase kukhuphule ukuqina kwe-hop ngisho noma ubumunyu obulinganisiwe buphansi.

• Lungisa izilinganiso zokugxuma sekwephuzile noma i-dry-hop ukuze unxephezele uma ufuna ukulunywa okwengeziwe.
• Isikhathi somile ama-hops ukuze kwandiswe i-biotransformation ngaphandle kokwengeza inkungu.
• Gada umthelela we-yeast ku-IBU lapho ukala amaresiphi kumaqoqo amakhulu.

Lapho uhlela izindlela zokupheka, cabanga ngamashifu amancane embonweni we-IBU. I-BRY-97 ye-hop ebabayo kanye nokubaba okubonwayo I-BRY-97 kokubili kuncike kushejuli yokugxumagxuma, ukuphatha imvubelo, kanye nesikhathi sokuxhumana netrub.

Ukusebenzisa ukugxuma okomile ukuhlanganisa i-biotransformation kuvumela ukuqinisa iphunga nokunambitheka ngaphandle kokwenyuka kwe-IBU elinganiselwe. Landelela umthelela we-yeast ku-IBU ngamaqoqo okuhlola ngaphambi kokukhuphula. Lokhu kusiza ukulungisa kahle ibhalansi oyihlosile.

Amacala Okusetshenziswa Kwelabhorethri Nezohwebo

Abakhiqizi abaningi bezohwebo bakhetha i-BRY-97 ngephrofayili yayo yokuvubela ehlanzekile, engathathi hlangothi. Le mvubelo yaziwa ngokuncishiswa kwayo okubikezelwayo kanye nokugeleza okuphezulu. Lezi zici ziyenza ifaneleke kumabhiya asemqoka nama-flagship ales.

Ezindlini zokuphuza utshwala zokuhlola kanye namalebhu ezinzwa, i-BRY-97 iyakhethwa ukuze kuqhathaniswe uhlobo novivinyo lwe-hop biotransformation. Iphrofayili yayo ye-enzymatic, okuhlanganisa umsebenzi we-β-glucosidase, isiza ekuhloleni ukukhishwa kwephunga elivela kumahops esimanje.

Ukupakishwa kwenqwaba ngosayizi abanjengo-500 g kunenzuzo ekusebenzeni okuphindaphindiwe kokukhiqiza, kunciphisa izindleko zemisebenzi emikhulu. Le modeli yokupakisha ikhombisa ukulungela kwe-BRY-97 ukwamukelwa kuwo wonke ama-SKU ahlukahlukene ezindaweni zokuphisa utshwala.

Ukugeleza komsebenzi kwelebhu okusebenzayo kusebenzisa i-BRY-97 ukuze kufane nezilinganiso zokulinganisa kanye nemithetho yezakhi ngaphambi kokukhushulwa. Izivivinyo ezincane zibonisa ukuncipha okungaguquguquki eduze kuka-78–84% lapho kulawulwa ukubuyisela amanzi emzimbeni kanye nokufakwa komoya-mpilo.

• Amaphrofayili e-flavour aphindaphindwayo obhiya ababalulekile.
• Ukuhlolwa kokuhlola okusebenzayo kwamaresiphi okuya phambili.
• Izinketho zokuhlinzeka ngobuningi ezifanelana nezinkampani ezikhiqiza utshwala.

Amaqembu ezentengiselwano abika ukusebenza okuzinzile lapho ephatha futhi ebuyisela amanzi emzimbeni elandela imihlahlandlela yomkhiqizi. Lokhu kuvumelana kusekela ukwamukelwa okubanzi kwe-BRY-97 emigqeni yesizini kanye nonyaka wonke.

Idatha yaselabhorethri yeyeast ye-BRY-97 isiza abaphisi botshwala ukuthi basethe amazinga okukhipha, okuhloswe komoyampilo, kanye nesengezo sezakhi. Amabhentshimakhi acacile anciphisa ubungozi ngesikhathi sokukhushulwa kusuka elebhu kuya ekukhiqizweni okugcwele.

Ngokusebenza kokuhlola izinketho zemvubelo, ukusetshenziswa kwe-BRY-97 kunikeza uhlobo oluyisisekelo oluthembekile. Ihambisana nezidingo zokuthuthukiswa komkhiqizo, izinqubo zokulawula ikhwalithi, kanye nezomnotho zokuphisa utshwala ngezinga elikhulu.

Isiphetho

I-Lallemand LalBrew BRY-97 igqama njengemvubelo ye-ale ethembekile, eguquguqukayo. Inikeza ukungathathi hlangothi kuphrofayela ye-ester ekhanyayo, ukuncishiswa okuphezulu (78-84%), kanye nokugeleza okuqinile. Ukuvutshelwa kuqeda ngokushesha, ngokuvamile ezinsukwini ezine ngaphezu kuka-17 °C. Umsebenzi wayo we-β-glucosidase uthuthukisa iphunga le-hop ne-flavour kuma-ales aseMelika ahamba phambili e-hop.

Ukuze usetshenziswe ngendlela engokoqobo, landela ukuphatha okuqinisekisiwe: buyisela amanzi kabusha ngendlela efanele, phakamisa izinga elinconyiwe (50–100 g/hL), i-oxygen wort, futhi uqinisekise ukudla okwanele. Lezi zinyathelo zisiza isiko ukuthi lifinyelele ekubekezeleni kwalo kwe-ABV eduze kuka-13% futhi libone uhla olugcwele lokunciphisa. Ngamafuphi, i-LalBrew BRY-97 iyisinqumo esinokwethenjelwa uma kunento efanayo futhi ihlanzekile yokunciphisa.

Ngokombono wezohwebo, inqwaba yamaphakethe angu-500 g namanani entengo enza i-BRY-97 ihehe ezinkampanini zotshwala ezincane nezimaphakathi. Hlela ukunikezwa nokugcinwa ukuze ugcine ukusebenza kanye nokuvumelana kwe-batch-to-batch. Uma ukhetha ukusebenzisa okungcono kakhulu kwe-BRY-97, thanda ama-ales aseMelika ahamba phambili kodwa ungakuxwayi izitayela eziphaphathekile ze-malty noma obhiya abaxubile lapho ukuncipha okuhlanzekile kanye ne-biotransformation ibalulekile.

Qondanisa izinga lokushisa necebo lokuphonsa ku-flavour yakho okuhloswe ngayo: ukuvutshelwa okupholile kwephrofayela ehlanzekile, ukufudumala ukuze kuqedwe ngokushesha kanye ne-ester egcwele kancane. Sebenzisa i-biotransformation yohlobo lwe-strain lapho uklama izengezo ze-hop sekwephuzile namashejuli e-dry-hop ukuze ukhulise iphunga elimnandi kubhiya osuphelile. Lesi siphetho se-BRY-97 sihlobanisa ukusebenza, ukuphatha, kanye nezici zezohwebo zibe yisiqondiso esicacile sabaphisi botshwala.

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