Ukubilisa Ubhiya nge-Lallemand LalBrew CBC-1 Yeast

Sula iflaski le-Erlenmeyer elinoketshezi olusagolide-amber olubilayo kungemuva elihlanzekile elimpunga. Ulwazi olwengeziwe

Okuthathwayo Okubalulekile

• I-Lallemand LalBrew CBC-1 Yeast ihamba phambili ekufakweni kwebhodlela le-CBC-1 kanye nokuvutshelwa okuyinhloko kobhiya abalula nama-cider.
• Amathiphu asebenzayo mayelana nokuphonsa, ukubuyisela amanzi emzimbeni, kanye nezinga lokushisa asiza ukugwema amabhodlela amile noma anciphe kakhulu.
• Lindela ukuncipha okuhlanzekile kanye nephrofayela ye-ester engathathi hlangothi lapho uvubela ubhiya nge-CBC-1.
• Ukugcinwa, ukuphatha, kanye nokukhucululwa kwendle kubalulekile ukuze kulondolozwe ukusebenza kwemvubelo yesimo sebhodlela.
• Lokhu kubuyekezwa kwe-Lallemand CBC-1 kufaka phakathi iziqhathaniso, izindlela zokupheka, neziqondiso zokuthola abaphisi botshwala.

Uhlolojikelele lwe-Lallemand LalBrew CBC-1 Yeast

I-LalBrew CBC-1 iwuhlobo olomile oluvela eqoqweni elibanzi lamasiko lika-Lallemand. Ikhethelwa ibhodlela ne-cask conditioning ngenxa yokubekezelela ingcindezi ephezulu kanye nokumelana notshwala.

Njenge-Saccharomyces cerevisiae CBC-1, ibila njengemvubelo evubela phezulu kodwa inephrofayili engathathi hlangothi. Iphrofayili ye-yeast ye-Lallemand ibonisa ukuthi i-CBC-1 ayiphuli i-maltotriose, igcina uhlamvu lwe-malt.

Ngesikhathi sokubhekisela, imvubelo yakha umata oqinile ohlala ngaphansi kwamabhodlela noma amabhokisi. Lesi sici senza ukucacisa kube lula futhi kusiza ukugcina iphunga langempela likabhiya kanye ne-flavour.

Ngale kokusetshenziswa kwayo ekulungiseni amabhodlela, i-CBC-1 iphinde ilungele ukuvutshelwa okuyinhloko kwe-cider eyomile, i-mead, ne-hard seltzer. Ifinyelela ukuncishiswa okuphezulu kushukela olula ngokudla okufanele kanye nokuphathwa komoya-mpilo.

• Ukumelana notshwala nokucindezela okuphezulu kulungele isimo sesibili.
• Umnikelo wezinzwa ongathathi hlangothi ugcina umlingiswa weresiphi eyiqiniso.
• I-flocculation ethembekile ikhiqiza ikhekhe lemvubelo elihlangene.
• Kuguquguquka ukuvutshelwa okuhlanzekile, okulula-kashukela okuncipha kahle.

Iphrofayili ye-yeast ye-Lallemand kanye nokubuka konke kwe-CBC-1 kugqamisa ukuduma kwayo. Abaphisi botshwala abaningi bawukhethela ukugcinwa kwebhodlela okungaguquki kanye nokuvutshelwa okuyisisekelo okungathathi hlangothi okudinga isiphetho esihlanzekile.

Kungani Khetha i-Lallemand LalBrew CBC-1 Yeast ye-Bottle Conditioning

I-Lallemand LalBrew CBC-1 iyikhethelo eliphezulu lemvubelo yebhodlela. Inikeza imiphumela engaguquki yokuqala, ngenxa yotshwala obuphezulu kanye nokumelana nokucindezela kwe-carbonation. Lokhu kuyenza ilungele ukubhekisela ezitsheni ezivaliwe njengamabhodlela namabhokisi.

Iphrofayili yayo ye-flavour engathathi hlangothi iyinzuzo enkulu. I-CBC-1 ayibilisi i-maltotriose, esiza ukulondoloza iphunga langempela likabhiya kanye nohlamvu lwe-hop. Lokhu kuyisihluthulelo ngesikhathi sokulungiswa kwebhodlela.

Enye inzuzo ukuziphatha kwayo okuphumelelayo kokuxazulula ngemva kwe-carbonation. Imvubelo yenza i-tight mat, inciphisa imvubelo enkonzweni futhi isheshise ukucaciswa. Lokhu kubangela ubhiya ocacile onenhlabathi encane ekutheleni ngakunye.

• I-carbonation ebikezelwayo: ihambisana kahle noshukela olula olula njenge-dextrose.
• Ukuhlukaniswa kwamaseli okunomkhawulo: izinqolobane zangaphakathi zisekela cishe ukuhlukaniswa kweseli elilodwa ebhodleleni, okwanele ukwenza i-carbonation ngaphandle kwe-biomass eyeqile.
• Ukubekezelela ingcindezi: iphatha utshwala nengcindezi ye-CO2 ejwayelekile yamabhodlela anesimo.

Lezi zinzuzo zenza i-CBC-1 ibe yisinqumo esisebenzisekayo kubo bobabili abadayisi bezohwebo nabasekhaya. Iqinisekisa ubuqotho be-flavour kanye ne-carbonation engaguquki. Sebenzisa izilinganiso zokuqalisa ezijwayelekile kanye noshukela olula ukuze wandise izinzuzo ze-CBC-1 ngenkathi ugcina iphrofayela ehlosiwe kabhiya injalo.

Ukucaciswa Okubalulekile kanye Nedatha Yobuchwepheshe ye-CBC-1

I-Lallemand inikeza imininingwane ye-CBC-1 yabaphisi botshwala ukuze bakhethe uhlobo olufanele lwebhodlela ne-cask conditioning. Imvubelo, i-Saccharomyces cerevisiae, iwuhlobo oluvubela phezulu. Yakha i-yeast mat ehlangene ngemva kokuvutshelwa, ngenxa yephrofayili yayo ye-sediment eqinile.

Idatha yobuchwepheshe ye-LalBrew CBC-1 ejwayelekile ihlanganisa amaphesenti aqinile phakathi kwamaphesenti angama-93 nangama-97. Ukusebenza kuku-1 x 10^10 CFU ngegremu ngayinye yemvubelo eyomile. Ukuhlanzeka kwe-Microbial kuqinile, imvubelo yasendle kanye nokungcola kwamagciwane okungaphansi kwe-1 ngamaseli angu-10^6. Ukuhlolwa kutholakala ukuthi awunayo i-diastaticus ne-phenolic off-flavor (POF).

Ukucaciswa kwe-CBC-1 kugqamisa ukuthi lolu hlobo luyimvubelo ebulalayo. Ikhipha ubuthi obubulalayo obungavimbela izinhlobo ezizwelayo ezibulalayo emasikweni axubile. Ukuphatha nokuhlola okuhlukene kuyanconywa uma usebenzisa kabusha okokusebenza noma imvubelo.

• Ibanga lezinga lokushisa lokuvutshelwa: lifaneleka kakhulu libe ngu-20–30°C (68–86°F), nakuba ezinye izici zokuthengisa zibonisa ubuncane obuseduze no-15°C kanye nobukhulu obungu-25°C.
• Ukubekezelela utshwala imvubelo: 12–14% ABV yebhokisi lendabuko kanye nesimo sebhodlela.
• Ukubekezelelwa kotshwala kwemvubelo kwezinye iziphuzo: ukubekezelelana kungafinyelela ku-18% ABV ku-cider, mead, ne-hard seltzer izicelo.

Ukukhishwa komkhiqizo kufaka imininingwane egciniwe kanye nemininingwane yokuphepha evela kwa-Lallemand leyo mininingwane yokusingatha, ukugcinwa, kanye nokwethenjwa kokufana kwenkatho. AbakwaBrewers bazothola idatha yobuchwepheshe ye-LalBrew CBC-1 iwusizo ekuhleleni amanani entengo, izikhathi ezimisiwe, nezinqumo zokupakisha.

Uma uqhathanisa ukucaciswa kwe-CBC-1 nezinye izinhlobo ze-LalBrew, cabanga ukusebenza, ukubekezelela utshwala imvubelo, kanye nebanga lokushisa elishiwo lokuvutshelwa ukuze usebenze kahle kakhulu kumaresiphi akho.

Usosayensi uhlola isiko leyeast eflaskini ngenkathi ebhala amanothi elebhu yesimanje yotshwala. Ulwazi olwengeziwe

Izilinganiso Zokufaka kanye Nesilinganiso Esinconyiwe Sezicelo Ezihlukile

Lapho ukhetha iphimbo, cabangela injongo yomkhiqizo wokugcina. Ukulungisa ibhodlela, umthamo ongu-10 g/hL wanele. Leli nani ngokuvamile liqeda ukubhekisela emavikini amabili emazingeni okushisa afanele, kusetshenziswa ushukela olula.

Ukuvutshelwa okuyisisekelo, ngakolunye uhlangothi, kudinga indlela ebaluleke kakhulu. Ukuze uthole i-cider ne-mead, hlose u-50–100 g/hL ukuze ukhuthaze ukuvubela okuqinile. I-Hard seltzer, enomsoco ophansi, izuza ngezinga lephimbo eliqinile, ngokuvamile elingu-100–250 g/hL, okuqinisekisa ukuvutshelwa okuhlanzekile.

Amandla adonsela phansi aphakeme noma ama-ferments acindezelayo adinga ukunakwa okwengeziwe. Ezimweni ezinjalo, nyusa amazinga e-CBC-1 futhi wengeze imisoco. Lokhu kunikeza i-nitrogen edingekayo, amavithamini, namaminerali okusebenza kwemvubelo eqinile.

Imvubelo eyomile evela e-Lallemand ayidingi ukungena emoyeni ngaphambi kokuphonswa. Kodwa-ke, ukwengezwa kwezakhi kubalulekile ekuphekeni kwe-cider, mead, ne-seltzer. Ukuze uthole umthamo onembile, kala imvubelo ngesisindo, ugweme ukubalwa kwevolumu noma iphakethe.

• Umthamo wokulungisa ibhodlela: 10 g/hL ezinhlelweni eziningi.
• I-cider ne-mead primary pitch: 50–100 g/hL.
• I-Hard seltzer primary pitch rate ye-cider mead seltzer: 100–250 g/hL.

Izinga le-pitch lithinta kakhulu isivinini sokuvutshelwa kanye nokunambitheka. Izikhala eziphansi zinganciphisa ukuvutshelwa, okungase kushiye ama-esters noma amanothi angekho. Izilinganiso eziphakeme, ngokuphambene, zikhuthaza ukuqeda okusheshayo, okumaphakathi. Khetha izilinganiso zokuphakama ze-CBC-1 ezihambisana nezinjongo zakho zokunambitheka kanye nezinga lokucindezeleka lenqwaba.

Ukuphinda uhlanganise i-CBC-1 ku-cider, mead, noma i-hard seltzer akudingekile. Ukuze uthole imiphumela emihle, sebenzisa i-CBC-1 entsha, enedosi enembile. Namathela imihlahlandlela yezakhi kanye nezinga lokushisa ukuze kube nenqubo ethembekile yokuvutshelwa.

Ukubuyisela Amanzi Amanzi Emanzini Kuqhathaniswa Nezinqubo Zokubhoboza Okomile

Ukulungisa ibhodlela, ukubuyisela amanzi emzimbeni i-CBC-1 umzila okhethwayo. Ukubuyisela emanzini imvubelo ngaphambi kokuwungeza kubhiya opakishiwe kuqinisekisa ukusatshalaliswa okulinganayo. Le ndlela futhi yehlisa amathuba okubhekisela okungalingani. Ukuze uthole imiphumela engaguquki, linganisa ngesisindo ukuze uqondise cishe u-10 g/hL.

Landela iphrothokholi evamile ka-Lallemand yokubuyisela amanzi emzimbeni ukuze ugweme amaseli acindezelekile. Ukuchezuka okubalulekile kungandisa izikhathi zokugcina zokumisa. Angaphinda akhiqize ukuncipha futhi anyuse ingozi yokusuleleka. Uma ungabaza, sebenzisa amanzi afudumele, ahlanzekile futhi uvumele imvubelo iphumule ngokwemiyalelo yomkhiqizi.

Ukufaka i-CBC-1 okomile ngesikhathi sokulungiswa kwebhodlela akunconywa. Ukufafaza imvubelo eyomile emabhodleleni agcwele noma ezinkomeni kungaholela ekushiseni kwe-carbonation. Lokhu kubangela ukunambitheka okuguquguqukayo kuyo yonke inqwaba. Ukuzinza ngokungalingani kushiya ezinye iziqukathi zingaphansi kwe-carbonated kanti ezinye zine-carbonated ngokweqile.

Ekuvubeleni okuyinhloko kwe-cider, i-mead, ne-hard seltzer, ukufaka okomile kwe-CBC-1 kusebenza kahle. Fafaza imvubelo ngokulinganayo phezu kwe-wort noma kufanele njengoba i-fermenter igcwalisa. Le ndlela ilula, ayiguquki, futhi ikhawulela ukuphatha okwengeziwe okungase kwethule ukungcola.

Uma okokusebenza noma ukugeleza komsebenzi kuvimbela ukufakwa okomile okulungile komsebenzi wamabhodlela, i-bottle conditioning rehydrate iyimbuyiselo ephephile. Uma ukuvutshelwa kunengcindezi, jwayeza imvubelo ebuyiselwe emanzini ngokungeza amavolumu amancane kabhiya owenziwe ngezinyathelo. Lokhu kuvezwa kancane kancane kunciphisa ukushaqeka kwamaseli futhi kusiza ukuzuza i-carbonation yokugcina enokwethenjelwa.

• Faka kabusha i-CBC-1 ukuze ulungise ibhodlela ukuze uqinisekise ukubhekisela okufanayo.
• Khomba u-10 g/hL ngesisindo ngemithamo ejwayelekile yebhodlela-conditioning.
• Sebenzisa i-CBC-1 eyomile yokuvubela okuyinhloko kwe-cider, i-mead, noma i-seltzer.
• Lapho kudingekile, isimo sebhodlela sibuyisela amanzi emanzini anezengezo ezenziwe ngesiteji ukuze kuncishiswe ingcindezi.

Ukuqonda indlela yokumisa i-CBC-1 kwehla ohlelweni lokusebenza. Qondanisa indlela nephakeji: buyisela amanzi emanzini amabhodlela, iphimbo elomile lokuvubela okuyisisekelo okuvulekile. Le ndlela igcina i-carbonation ingaguquguquki futhi yehlisa amathuba okuphuma kwemiphumela.

Ukuphathwa Kwezinga lokushisa Lokuvutshelwa kanye Nezikhathi Ezimisiwe

Ukuphatha izinga lokushisa le-CBC-1 lokuvutshelwa kuyisihluthulelo sokubikezela isimo sebhodlela kanye nokuvutshelwa okuyisisekelo. Isiqondiso sobuchwepheshe sika-Lallemand siphakamisa ububanzi obuyi-20–30°C (68–86°F) bomsebenzi ongcono kakhulu nge-CBC-1. Eminye imininingwane yokuthengisa ibala i-15-25°C njengenani eliphansi neliphezulu. Ngaso sonke isikhathi landela imininingwane yedatha yomkhiqizi ukuze uthole amaphrofayili angaguquki wokuthopha kanye nephunga elimnandi.

Isikhathi sokubhekisela i-CBC-1 sincike ezintweni ezimbalwa. Lokhu kuhlanganisa amandla adonsela phansi we-wort, uhlobo lukashukela oluyi-priming, izinga lokugxuma, kanye namazinga omsoco. Umthamo wokuqala ojwayelekile olinganiselwa ku-10 g/hL kashukela ovutshelwayo ngokuvamile uholela ekuqedeni cishe amasonto amabili emazingeni okushisa anconyiwe. Isitoreji esibandayo sibambezela umsebenzi, sinweba imigqa yesikhathi.

Isamba sezikhathi zesikhathi se-CBC-1 siyahlukahluka ngokuya ngohlelo lokusebenza. Ukuvutshelwa okuyisisekelo kungase kusheshe noma kuphuze kunokulungisa ibhodlela. Gada ukufundwa kwamandla adonsela phansi ukuze uthole ukuvutshelwa kwenqwaba futhi uhlole ingcindezi ye-CO2 noma wenze amasampula athambile emabhodleleni anesimo lapho kuphephile. Sebenzisa i-hydrometer elinganisiwe noma i-refractometer ngezinyathelo ezinokwethenjelwa.

Ukuze usheshise ukuvutshelwa okucindezelekile noma okusheshayo, khulisa amazinga okuphakama futhi uthuthukise ukutholakala kwezakhi. Izinga lokushisa elincane liyakhuphuka ngaphakathi kwewindi elingu-20–30°C lingasheshisa i-yeast metabolism futhi lifinyeze isikhathi sokubhekisela ku-CBC-1. Gada impilo ye-yeast eduze ukuze ugweme ama-flavour angaphandle.

Izinyathelo ezisebenzayo zokulawula isikhathi:

• Gcina imikhumbi yokuqala neyesibili ivalekile ukuze ibambe ithagethi yezinga lokushisa le-CBC-1 lokuvutshelwa.
• Amazinga okushisa anyakazayo we-fermenter kanye nebhodlela uma udinga isikhathi sokubhekisela esisheshayo se-CBC-1 ngaphandle kokugcizelela imvubelo eyinhloko.
• Rekhoda imigqa yesikhathi ye-CBC-1 yeresiphi ngayinye ukuze wenze ngcono izinga lokuphakama, imisoco, nezinga lokushisa ukuze uthole imiphumela ephindaphindwayo.

Ukulawula izinga lokushisa okuhle nokuqapha okungaguquguquki kunciphisa ukuhlukahluka futhi kunikeza abaphisi botshwala amazinga e-carbonation angabikezelwa. Lungisa amapharamitha ngokusekelwe kunqubekelaphambili elinganisiwe, hhayi izinsuku ezimisiwe, ukuze uqinisekise isimo esiphephile, esizinzile.

I-Flavour kanye ne-Attenuation Characters

I-Lallemand LalBrew CBC-1 iveza iphrofayili yokunambitheka ehlanzekile, evinjelwe. Igcina i-malt kanye nama-flavour ehambisanayo. Njengemvubelo engathathi hlangothi, inciphisa iphunga le-estery noma i-phenolic ngesikhathi sokuvutshelwa okuyinhloko kanye nesimo sebhodlela se-cider, i-mead, noma i-seltzer.

I-strain ayidli i-maltotriose, igcina ubumnandi nomzimba wangempela we-malt. Lokhu kusho ukuthi amandla adonsela phansi aqediwe ahlala eseduze nalokho okuhloswe ngumphisi wotshwala, noma ngabe kukhona okukhishwe kwe-malt.

Ngoshukela olula njenge-dextrose ye-carbonation, i-CBC-1 ibonisa ukuncipha okuqinile. Ukwengezwa okufanele kwezakhi kubalulekile. Ibilisa i-glucose kanye ne-sucrose kahle, ikhiqize i-CO2 ethembekile yokufaka isimo sebhodlela kuyilapho igcina ukunambitheka kwemvubelo kuncane.

Izigodlo zamaseli ku-CBC-1 zivumela ukuhlukaniswa kwamaseli okulinganiselwe ebhodleleni. Imvamisa, imvubelo iqeda cishe isizukulwane esisodwa sokukhula ngesikhathi sokulungiswa. Lesi sizukulwane esisodwa sihlinzeka nge-biomass eyanele ye-carbonation ngaphandle kwe-yeast sediment eyengeziwe.

Izinga le-pitch lithinta ngokuphawulekayo kokubili ukunambitheka kanye nokuncipha. Izinga eliphansi le-bottle-conditioning pitch eliseduze no-10 g/hL linciphisa i-biomass entsha. Lokhu kugcina isimilo sikabhiya. Abadayisi abahlose ukuphela kokungathathi hlangothi kufanele bacabangele lesi silinganiso esiphansi sobuhlakani ekuzweleni komlomo nephunga.

• Ukuziphatha kwe-yeast okumaphakathi kusekela amaresiphi okuhambisa i-malt.
• i-attenuation maltotriose preservation igcina amanothi e-malt asekuqaleni.
• Ukunciphisa okuqinile kushukela olula kuqinisekisa i-carbonation engaguquki.

Imikhuba Engcono Kakhulu Yokumisa Ibhodlela nge-CBC-1

Ukuze kulungiswe ibhodlela, kunconywa ushukela olula njenge-dextrose ngemiphumela yawo ebikezelwayo. Uma usebenzisa i-CBC-1 yokuqalisa ushukela, kubalulekile ukukala ngokunembile ukuze uzuze amavolumu oyifunayo. I-Dextrose iqinisekisa i-carbonation engaguquki futhi inciphisa ukunambitheka okungathandeki uma kuqhathaniswa namasyrups ayinkimbinkimbi.

Umthamo wemvubelo onembile ubalulekile. Ku-Lallemand LalBrew CBC-1, umthamo webhodlela-conditioning ongu-10 g/hL uyalulekwa. Lesi silinganiso sifinyelela ibhalansi phakathi kokubhekisela okuthembekile kanye ne-sediment ehlanzekile ethuthukisa ukucaca kobhiya.

Ngaphambi kokupakisha, buyisela kabusha imvubelo ngokulandela imiyalelo yomkhiqizi. Ukunamathela kunqubo ka-Lallemand yokubuyisela amanzi emanzini kuqinisekisa ukutholakala nokusatshalaliswa kwamaseli. Ukudebeselela noma ukusheshisa lesi sinyathelo kungandisa isikhathi sokulungisa futhi kwandise izingozi zokungcola.

Ukuphatha izinga lokushisa ngesikhathi sokubhekisela kubalulekile. Khomba ibanga elingu-20–30°C (68–86°F) ukuze wenze amabhodlela e-carbonate ngempumelelo. Amazinga okushisa azinzile awagcini nje ngokufinyeza isikhathi sokwenza isimo kodwa futhi aqinisekisa i-carbonation engaguquki kuyo yonke inqwaba.

Vumela cishe amasonto amabili ezingeni lokushisa elinconyiwe elino-10 g/hL kanye nomthamo ojwayelekile wokulungisa isimo. Isikhathi sangempela singahluka kuye ngezinga lokushisa, izinga lokuphakama, nenani likashukela. Kuwukuhlakanipha ukuqapha amabhodlela okuhlola ambalwa ngaphambi kokulebula iqoqo eligcwele.

Lindela iphakethe lemvubelo elihlangene ngaphansi kwebhodlela. I-CBC-1 yakha inzika eqinile, esiza ukucaciswa kwemvelo. Hlela i-racking emnene noma ukuthela ngokucophelela ukugwema imvubelo eningi kubhiya ophakiwe.

• Hlanza amabhodlela, amakepisi, namathuluzi okugcwalisa kahle ukuze unciphise ubungozi bokungcola.
• Sebenzisa imithamo kashukela elinganisiwe ye-CBC-1 ukuze ugcine amazinga e-carbonation engashintshi.
• Landela inqubo ye-CBC-1 yokubuyisela amanzi emanzini uma usebenzisa imvubelo eyomile ukuze uthuthukise ukusebenza.
• Gcina amabhodlela anesimo esishisayo ekunikezeni izinga lokushisa izinsuku ezimbalwa ngaphambi kokunambitha ukuze uvumele ukuhlanganiswa kwe-CO2.

Xhumana nemikhuba ehamba phambili yokulungisa ibhodlela ka-Lallemand ukuze uthole iziqondiso ezinemininingwane zesinyathelo nesinyathelo lapho ukala noma ulungisa amarisiphu. Ukunamathela kulezi zindlela kuzothuthukisa ukungaguquguquki, kunciphise ukuhlukahluka, futhi kusize ukufeza iphrofayela efiswayo ye-carbonation nge-CBC-1.

Ukuthuthwa Kwendle, Ukucatshangelwa Kwembiliso Yokubulala, kanye Nezingozi Zokungcoliswa Okuphambene

I-CBC-1 ka-Lallemand iwuhlobo lwemvubelo ebulalayo ekhiqiza amaprotheni ukuze avimbele izinhlobo eziningi zokuphisa. Lesi sici siqinisekisa ukuthi ukubhekisela kuhlala kuhlanzekile uma usebenzisa uhlobo olulodwa lwesimo sebhodlela. Kubalulekile ukuqaphela ukuthi imvubelo ebulalayo i-CBC-1 ingaqhubeka endaweni namathuluzi ngemva kokusetshenziswa.

Izinkinga zemvubelo yokungcola zenzeka lapho i-CBC-1 esele isala kumadrain, ama-siphon, imigqa yamabhodlela, noma izinto zokuqopha. Ngisho nenani elincane lingacindezela ukuvutshelwa okuzayo ngama-yeasts azwela kakhulu. Ama-breweries amancane nama-homebrewers asengozini ngokulinganayo lapho eshintsha izinhlobo ngaphandle kokuhlanza ngokuphelele.

Sebenzisa iphrothokholi eqinile ye-CBC-1 yokukhucululwa kwendle. Sebenzisa ama-flushes amanzi ashisayo, i-sanitizer esezingeni elifanele le-brewery, kanye nokukhuhla ngomshini ukuze kufakwe nezinsimbi. Gxila emigqeni yokufaka amabhodlela, amapayipi okudlulisa, nama-pump seal, njengoba i-biofilm ingafihla amaseli.

• Hlanza imishini ngokushesha ngemva kokusetshenziswa ukuze ususe ushukela ne-trub.
• Cwilisa izingxenye ezikhiphekayo kusibulali magciwane esigunyaziwe ngezikhombisi-ndlela zomkhiqizi ngamunye.
• Hlanza ama-valve amabhodlela kanye nezihlungi zamabhodlela phakathi kwamaqoqo.

Cabangela amathuluzi azinikele nemibala yokugijima kwe-CBC-1. Uma igiya elihlukile lingenakwenzeka, hlela ukuvutshelwa kwe-CBC-1 ekupheleni kosuku lokukhiqiza noma isonto. Le ndlela inciphisa ubungozi bokungcolisa iseshini elandelayo ngohlobo oluhlukile.

Hlola imikhiqizo eqediwe ngokuhlolwa kokukhishwa okunconyiwe kuka-Lallemand lapho usebenzisa i-CBC-1 esikalini sezentengiso. Ukuze uthole ukusetha okuncane, gcina amarekhodi emijikelezo yokuhlanza futhi uqaphe ukuvutshelwa okulandelayo kokunensa okungavamile noma ukuncishiswa kancane. Lokhu kungase kubonise umsebenzi wemvubelo yokungcola.

Uma ungabaza, qaqa okokufaka okuyinkimbinkimbi futhi uhlole izinsalela. Shintsha ama-gasket agugile kanye neshubhu elinezimbotshana kaningi uma usebenzisa njalo imvubelo ebulalayo i-CBC-1. Lezi zindlela zokuphepha zinciphisa kakhulu ubungozi futhi zivikele ubuqotho bazo zonke izinhlobo zotshwala ezizayo.

Usinki welebhu yotshwala obungenabala onamathuluzi okuhlanza namathangi acwebezelayo okuvutshelwa. Ulwazi olwengeziwe

Ukusebenza ku-High-Gravity kanye nokuvutshelwa okunengcindezi

I-Lallemand LalBrew CBC-1 ihamba phambili ezinhlobonhlobo zobhiya nezimo zamabhodlela, ifinyelela ku-12–14% ABV. Ngomsebenzi we-cask nebhodlela, usebenza ngokuthembekile. Ku-cider, mead, kanye ne-hard seltzer, ingabekezelela eduze kuka-18% ABV ngokuphathwa ngokucophelela.

I-high-adjunct, ushukela ophezulu, noma i-acidity ephezulu igcizelela imvubelo ye-CBC-1. Lezi zimo zandisa ingozi yokuvutshelwa okumile kanye nama-flavour angasebenzi. Izakhamzimba ezanele kanye nokuzilungiselela kubalulekile ukuze kuncishiswe lezi zingozi.

Ukuze uqinisekise ukusebenza, nyusa izinga lokuphakama kwengcindezi ngale kwezincomo ezijwayelekile. Ukubalwa kwamaseli okuphezulu kusiza ekugcineni ukuvutshelwa okunempilo. Le ndlela inciphisa ama-fusel kanye ne-sulfur compounds. Ukuze uthole i-cider, i-mead, noma i-seltzer, sebenzisa izingxube zokuthengisa izakhamzimba.

• Sebenzisa amaphekhi amasha esikhundleni semvubelo efakwe kabusha ku-cider, mead, noma seltzer.
• Khuphula izinga lokuphakama kwengcindezi ngo-25–50% ngokusekelwe kumandla adonsela phansi kanye nomthwalo ohambisanayo.
• Faka imisoco yemvubelo futhi ulawule umoya-mpilo ngaphambi kokuvutshelwa.

Uma ujwayela i-CBC-1 kumabhiya adonsela phansi amandla aphezulu, sebenzisa isu lokuchayeka kancane kancane. Kancane kancane engeza i-wort noma ubhiya olungiselelwe ukuze ujwayeze amaseli. Le ndlela inciphisa ukushaqeka kwe-osmotic futhi ithuthukise ukusebenza ngesikhathi samahora okuqala abucayi.

Ukuphinda uphonsa i-CBC-1 ku-cider, mead, noma i-hard seltzer akudingekile. Qala ngephimbo elisha, elinosayizi ofanele ukuze uhlangabezane nezidingo zokucindezeleka. Sebenzisa izibali zephimbo eziqinisekisiwe futhi ulungisele okuqukethwe ushukela, uqondise i-ABV, kanye nokunciphisa okufunayo.

Gada amandla adonsela phansi, izinga lokushisa, nezinzwa zemizwa eduze kumaqoqo e-CBC-1 okuvutshelwa okucindezelayo. Uma kuvela izitebele zokubilisa noma ama-flavour angasebenzi, cabangela ukukhushulwa kwezakhi, ukufaka umoya kancane kusenesikhathi, kanye nokulungiswa kwezinga lokushisa okulawulwayo. Lezi zenzo zisiza ukugcina imvubelo isebenza ngaphandle kokuyicindezela.

Ngezinga elifanele lephimbo lengcindezi, ukuphathwa kwezakhi, kanye nokujwayela, ukuvutshelwa kwamandla adonsela phansi e-CBC-1 kungathola uphuzo oludakayo oluqondiwe ngamaphrofayili ahlanzekile. Ukuhlela ngokucophelela kuqinisekisa imiphumela engaguquki yokubeka amabhodlela, ngisho nangaphansi kwezimo ezinzima.

Isitoreji, Impilo Yeshelufu, Nokuphatha Ukuze Kugcinwe Ukusebenza

Gcina i-LalBrew CBC-1 ephaketheni layo lokuqala elivalwe nge-vacuum endaweni eyomile engaphansi kuka-4°C (39°F). Isitoreji esifanele se-CBC-1 sigcina ukusebenza kweseli futhi sigcina ukusebenza phakathi nedethi yokuphelelwa yisikhathi ephrintiwe.

Ungasebenzisi amaphakethe alahlekelwe i-vacuum yawo. I-CBC-1 ilahlekelwa ngokushesha umsebenzi lapho ichayeke emoyeni. Amaphakethe avuliwe kufanele avalwe kabusha futhi abuyiselwe endaweni ebandayo ngokushesha.

Uma uphinde uvale iphakethe ngaphansi kwevacuum ngemva nje kokuvula, ligcine lingaphansi kuka-4°C kuze kube idethi yokuphelelwa yisikhathi ephrintiwe. Uma ungakwazi ukuphinda uvale, sebenzisa iphakethe elivuliwe phakathi nezinsuku ezintathu ukuze uthole imiphumela engcono kakhulu.

Landela isiqondiso sempilo yeshelufu ye-Lallemand: ukusebenza kuqinisekisiwe uma umkhiqizo ugcinwe ngendlela efanele ngaphambi kokuphelelwa yisikhathi. I-Lallemand dry yeast yeast ibekezelela ukuphela okufushane, ngezikhathi ezithile ezimeni kodwa isebenza kahle kakhulu ngesitoreji esibandayo, esomile.

• Gcina imvubelo kude nemithombo yokushisa kanye nokukhanya kwelanga okuqondile.
• Ungagcini ezindaweni ezimanzi noma ezinomswakama ezingase zibe sengozini yokupakishwa.
• Bhala idethi ovula ngayo iphekhi ngalinye ukuze ulandelele iwindi lezinsuku ezintathu uma lingacishiwe kabusha.

Ukuphatha ngendlela efanele kunciphisa ubungozi bokulahleka kokusebenza kanye nokuvutshelwa okungaguquki. Ukuze uthole ukucaciseleka kokuthi uyigcina kanjani i-CBC-1, landela iziqondiso ezibandayo, ezomile, kanye ne-vacuum ephaketheni ngalinye.

Ukuqhathanisa i-CBC-1 Nezinye I-Bottle Conditioning and Brewing Strains

I-LalBrew CBC-1 iyaphumelela ekuqhathaniseni imvubelo yesimo sebhodlela ngenxa yotshwala obuphezulu nokubekezelela ingcindezi. Igcina ukunambitheka kwe-hop ne-malt, ishiya ukunambitheka okungathathi hlangothi. Le mvubelo ayibilisi i-maltotriose, iqinisekisa ubumnandi obusele kanye nomzimba ekuvutshelweni kokuqala.

Ekuvutshelweni kokuqala, abaphisi botshwala bavame ukukhetha imvubelo ye-ale ejwayelekile njenge-Wyeast 1056 noma i-Safale US-05. Lezi zinhlobo zibilisa i-maltotriose, okuholela ekugcineni komile. I-CBC-1, ngakolunye uhlangothi, ifaneleka kakhulu ukubhekisela emabhodleleni nakumabhokisi.

Ngemikhiqizo epakishiwe, ikhono le-CBC-1 lokuzinza njengocansi oluqinile liwusizo. Izengezo zomthamo ophansi, ngokuvamile ongu-10 g/hL, zisiza ukugcina ubhiya uhlanzekile. Lokhu kuhlanganisa uma kuqhathaniswa nezinhlobo ezijwayelekile ezingabangela inkungu noma ukunambitheka.

Ku-cider, mead, kanye ne-hard seltzer, i-CBC-1 iqhudelana nezinhlobo ezingathathi hlangothi, ezehlisayo kakhulu njenge-Lalvin EC-1118. Iphrofayili yayo engathathi hlangothi kanye nokuncipha okuqinile koshukela olula kuyenza ilungele ukuvutshelwa okuhlanzekile.

Njengemvubelo ebulalayo, i-CBC-1 ihlinzeka ngokuvikeleka ekubhekiseni kohlobo olulodwa. Icindezela ama-Saccharomyces asendle ngesikhathi sokulungiswa kwamabhodlela. Lokhu kudinga ukukhucululwa kwendle okuqinile ukuze kugwenywe izinkinga ezinhlelweni zamasiko axubile kanye nokungcola.

• Ukuvutshelwa kukabhiya oyinhloko: vumela izinhlobo ze-ale ezidla i-maltotriose ngaphezu kwe-CBC-1 ukuze kunciphe ngokugcwele.
• Ukulungiswa kwebhodlela: Iphrofayili yedosi ephansi ye-CBC-1 kanye nokulungiswa okuqinile kuyenza ibe ikhandidethi eliphezulu ekuqhathaniseni imvubelo yesimo sebhodlela.
• I-Cider/mead/seltzer: I-CBC-1 iphethe eyakhe iqhathaniswa ne-neutral ye-attenuating strains ephezulu.

Ama-brewers kufanele ahlanganise ukukhetha kohlobo oluthile nomphumela abawufunayo. I-CBC-1 ilungele ukunambitheka okungathathi hlangothi, ukubhekisela okuthembekile, nokuxazulula okuhlanzekile. Ukuze uthole amaphrojekthi aphelele wokuthopha kanye namasiko axubile, khetha izinhlobo ze-ale ze-maltotriose-fermenting.

Amabhodlela amabili anamasiko ahlukene emvubelo eceleni kwe-microscope namabhodlela kabhiya anelebula. Ulwazi olwengeziwe

Isibonelo Seresiphi Esisebenzayo kanye Nokugeleza Kokusebenza Kwebhodlela Lesinyathelo ngesinyathelo

Le recipe ye-CBC-1 ye-conditioning yebhodlela eye-ale engama-20 L (5.3 gal). Umgomo uwukuthola imiqulu engu-2.3 ye-CO2. Ku-5.3 gal, sebenzisa u-4.5 oz (128 g) we-dextrose, ukulungisa izinga lokushisa likabhiya ne-CO2 esele.

Ngo-20 L (0.2 hL), sebenzisa cishe u-2 g we-Lallemand LalBrew CBC-1. Kala isisindo ukuze uhambisane nevolumu yeqoqo lakho ukuze uthole umthamo onembile.

1. Qinisekisa amandla adonsela phansi okugcina kanye nezinga lokushisa likabhiya, bese ubala ushukela wokuqala odingekayo wevolumu oyifunayo. Lesi sinyathelo sinquma ukuthi ushukela oyi-priming wangempela i-CBC-1 udinga ukufinyelela amavolumu angu-2.3.
2. Uma okokusebenza kuvuma, buyisela amanzi ku-CBC-1 ngokwemiyalelo ye-Lallemand bese ukala imvubelo ukuze ifike ku-10 g/hL. Uma kungenjalo, landela izinyathelo ezinconyiwe zokubuyisela amanzi emanzini noma zokudosa ukuze uqinisekise ngokulinganayo ukusatshalaliswa.
3. Hlanza yonke imishini yokufaka amabhodlela kahle ukuze ugweme ukungcoliswa. Naka ngokukhethekile izilawuli zohlobo olubulalayo ukuze uvimbele ukungcoliswana kwamanye amasiko.
4. Chaza ushukela oshisayo emanzini abilisiwe, uphole, bese uxuba nobhiya ebhakedeni lebhodlela elihlanzekile ukuze uqinisekise nokusatshalaliswa koshukela oyi-priming CBC-1 kuzobila.
5. Engeza i-CBC-1 efakwe amanzi kabusha kubhiya osuselwe kuqala bese uxuba kahle. Khomba ukumiswa kwemvubelo efanayo ngaphandle kokufaka umoya kubhiya.
6. Gcwalisa amabhodlela ahlanzekile bese uwakepisi. Gcina amabhodlela ku-20–30°C (68–86°F) cishe amasonto amabili ngenkathi ubheka ukuqhubeka kwe-carbonation.
7. Gcoba ibhodlela lesampula bese uhlola i-carbonation. Uma ingaphansi kwe-carbonated, vumela isikhathi esengeziwe sokumisa ezingeni lokushisa elinconywayo.
8. Qaphela ukuziphatha kwentlenga: I-CBC-1 ivamise ukuhlala kumata ampintshayo ngezansi kwebhodlela. Thela ngokucophelela ukuze unciphise imvubelo kubhiya ophakiwe.

Lo mhlahlandlela wesinyathelo ngesinyathelo ukhombisa ukuthi ungasifaka kanjani ibhodlela isimo nge-CBC-1 ngokuhlanzekile nangokubikezela. Ihlanganisa izibalo zokuqala, ukubuyisela amanzi emzimbeni, ukukhucululwa kwendle, kanye nesitoreji ukuze kwandiswe i-carbonation engaguquki.

Gcina amarekhodi okushisa, ushukela wokuqala we-CBC-1, kanye nemiphumela yesampula. Ukulandelela lezi ziguquko kusiza ukushuna kahle ukugijima okuzayo futhi kuthuthukisa ukuphindaphinda kweresiphi yakho ye-CBC-1 yebhodlela le-conditioning.

Ukuxazulula Izinkinga Ezivamile Nge-CBC-1 Fermentations

Ukubhekisela okunensayo noma okumisiwe kuvame ukuvela ezimbangela ezimbalwa ezivamile. Okokuqala, hlola izinga lokuphakama, izinyathelo zokubuyisela amanzi emzimbeni, kanye nosuku lokugcina lwephakheji ye-Lallemand. Amabhodlela agcinwe ebanda kakhulu angamisa ukuvutshelwa. Izakhamzimba eziphansi zithinta i-cider, i-mead, ne-seltzer ngaphezu kukabhiya. Ukungasebenzi kahle okuvela kumaphakethe amadala noma aphukile kungaholela ekuvubeleni okunamathelayo kwe-CBC-1.

Uma uhlangabezana nokuvutshelwa okunamathelayo kwe-CBC-1, zama lawa makhambi ngokulandelana kwawo.

• Qinisekisa i-vacuum yokupakisha kanye nedethi yokuphelelwa yisikhathi. Iphakethe elifakwe engcupheni lingasho imvubelo efile.
• Letha amabhodlela ebangeni lezinga lokushisa elinconyiwe futhi uwagcine engashintshi.
• Qinisekisa ukuthi ushukela wokuqala uxutshwe ngendlela efanele ukuze imvubelo ibe nophethiloli ku-carbonate.
• Ezimweni ezimbi kakhulu, engeza umthamo omncane we-ale yeast entsha. Qaphela ukuthi ukuphinda uphonsa i-CBC-1 kweminye imikhiqizo akwelulekwa.

I-under-carbonation ngemva kwewindi lesimo esilindelekile likhomba izinga lokushisa kanye nezici zemvubelo. Gcina amabhodlela ku-20-30 ° C ukuze uqedele amasonto amabili ajwayelekile. Vumela isikhathi esengeziwe ngaphambi kokushintsha inqubo yakho. Qinisekisa kokubili inani likashukela wokuqala kanye nokusebenza kwemvubelo ngaphambi kokusebenza kabusha inqwaba.

Izinkinga zokulungisa amabhodlela ezibonakala njengezinambitheka ezingavamile ngokuvamile zivela ekuphelelweni kwendle noma amaphutha okubuyisela amanzi emzimbeni. I-CBC-1 iyi-POF enegethivu kanye ne-diastaticus negative, enciphisa izingozi ezithile, kodwa ukungcoliswa kungenzeka. Qinisa izinqubo zokukhucululwa kwendle futhi ulandele izimiso ze-Lallemand zokubuyisela amanzi emanzini.

Uma uthela futhi ubona imvubelo eningi engilazini, hlola umthamo. Ithagethi enconyiwe icishe ibe ngu-10 g/hL. Nikeza i-yeast mat isikhathi sokuzinza ngaphambi kokukhonza. Lapho uthela, shiya i-ounce yokugcina ebhodleleni ukuze ugweme imvubelo engilazini.

Ukuvinjelwa kwe-Cross-strain kubonakala lapho amaqoqo kamuva engasebenzi kahle ngemva kokusebenzisa i-CBC-1 ngaphambilini. Amaseli ayinsalela kumakegi, amabhodlela, noma olayini angathwala. Yenza ukuhlanza okujulile futhi uhlanze amathuluzi ngokugcwele ukuze uvimbele izinkinga zesikhathi esizayo zesimo sebhodlela kanye nokungcoliswa okuphambene.

Ungathenga kuphi, Izinketho zentengo kanye nosayizi e-United States

Zitholele i-Lallemand LalBrew CBC-1 ngamashaneli ahlukahlukene ase-US. Vakashela isayithi lika-Lallemand's USA, abahlinzeki botshwala abagunyaziwe, izitolo zophuzo lwasekhaya, nabasabalalisi abakhulu ukuze uthole isitoko sakamuva. Yilapho ongathenga khona i-Lallemand CBC-1 USA.

Abathengisi banikela nge-CBC-1 ngosayizi abahlukahlukene bephekhi yakho kokubili ukusetshenziswa kwekhaya nokuthengisa. Uzothola amaphekhi okuthengisa angu-11 g asetshenziswa kanye kanye namaphekhi okuthengisa angama-500 amakhudlwana. Kubalulekile ukuhlola osayizi bephekhi ye-CBC-1 ngaphambi koku-oda ukuze uqinisekise ukuthi balingana nosayizi weqoqo lakho nendawo yokubeka.

Intengo ye-CBC-1 ingahluka ngokusekelwe kumthengisi nesisindo sephakethe. Isibonelo, iphekhi ye-500 g ifakwe kuhlu olulinganiselwa ku-$212.70 CAD eNyakatho Melika. Izintengo ngama-USD zingahluka; hlola njalo uhlu lwendawo ngentengo yamanje ye-CBC-1 e-United States.

Lapho ufaka i-oda, qinisekisa imigomo yokuthumela, izintela, nokuthi ingabe umthengisi usebenzisa isitoreji esibandayo noma esomile. Amakhasi omkhiqizo angase aqondise kabusha ezitolo eziqondene nezwe elithile. Njalo qinisekisa izindleko zokugcina nezinketho zokuletha ngaphambi kokuthenga i-Lallemand CBC-1 USA.

• Qinisekisa ubuqotho be-vacuum kanye nedethi yokuphelelwa yisikhathi lapho ufika.
• Ungawasebenzisi amaphakethe alahlekelwe i-vacuum noma abonise izimpawu zomonakalo.

Ukuthenga okukhulu noma okuphindiwe, qhathanisa abasabalalisi ngamanani enqwaba, izikhathi zokuhola, nosayizi bephekhi ye-CBC-1 abatholakalayo. Lokhu kuqhathanisa kusiza ukuphatha izindleko futhi kuqinisekisa ukuthi intengo ye-CBC-1 ihambisana neshejuli yakho yokuphisa kanye nezidingo zesitoreji.

Indawo yokupakisha imvubelo eyinyumba enamaphakethe e-foil nemishini ezenzakalelayo endaweni yensimbi ehlanzekile. Ulwazi olwengeziwe

Isiphetho

Lesi sifinyezo se-CBC-1 sigcizelela i-LalBrew CBC-1 njengethuluzi elikhethekile lebhodlela kanye ne-cask conditioning. Inephrofayili ye-flavour engathathi hlangothi, ukubekezelela utshwala okuphezulu, nokumelana nokucindezela okuqinile. Ukusebenza kwawo koshukela abalula kuyaguquguquka, kuqinisekisa ukuthululwa okucacile nokugcina uhlamvu lwangempela lukabhiya.

Kulabo abakhiqiza utshwala obuncane noma abakhi basekhaya base-US abazindla ngokuthi basebenzise i-CBC-1, isinqumo sincike ezintweni eziza kuqala kuwe. Uma ufuna uhlobo oluphumelela kakhulu kudosi ephansi, izinhlelo zokusebenza ezimelana nokucindezela zebhodlela, i-cider, i-mead, noma i-hard seltzer, i-CBC-1 iyikhandidethi eliyinhloko. Khumbula nje ukunikeza izakhi ezidingekayo. Namathela emiyalweni kaLallemand yokubuyisela amanzi emzimbeni, uyigcine ipholile ngaphansi kuka-4°C, futhi ukhumbule imvelo yayo yemvubelo ebulalayo ukuze uvimbele ukungcoliswa.

Sengiphetha, lokhu kubuyekezwa kwe-Lallemand CBC-1 kuqinisekisa ukuthi, uma kuqashwe ngezilinganiso ezinconyiwe zokumisa, ngokuphathwa okunembayo kwezinga lokushisa nokukhucululwa kwendle okuqinile, i-CBC-1 iqinisekisa imiphumela engaguquki, engathathi hlangothi. Ima njengenketho ethembekile yabaphisi botshwala abafisa imiphumela engabikezelwa kanye nokuguqulwa okuncane kokunambitheka ngesikhathi senqubo yokubeka isimo.

Ukufunda Okuqhubekayo

Uma ukujabulele lokhu okuthunyelwe, ungaphinda uthande lezi ziphakamiso:

• Ukubilisa Ubhiya nge-Fermentis SafSour LP 652 Bacteria
• Ukubilisa Ubhiya nge-Fermentis SafAle US-05 Yeast
• Ukuvubela Ubhiya Nge-CellarScience German Yeast