Braga, daim ntawv qhia thiab cov txheej txheem hauj lwm

Cov khoom twb tau vim lub fermentation feedstock hu ua tsev brew. lub fermentation txheej txheem nws tus kheej yog yooj yim nyob rau hauv brewing technology, qhov zoo ntawm cov pib cov ntaub ntawv uas nyob rau nws - brew. brewing technology nyob tsis tau tsuas yog nyob rau hauv yuav ua li cas kom zoo xaiv daim ntawv qhia mash, tab sis zoo xaiv los ntawm qhov kub thiab concentration ntawm Cheebtsam. Cov tshuaj cov tshuaj tiv thaiv ntawm no technology yuav sawv cev nyob rau hauv daim ntawv:

Qab Zib → ethyl cawv + dej + carbon dioxide

Qhov kub ntawm fermentation - 18 ... 240c. Tus ntse poob nyob rau hauv kub ntawm qhov pib ntawm lub fermentation yuav kiag tso tseg tag nrho cov txheej txheem, txawm lub fact tias qab zib tsis ferment, vim hais tias cov poov xab tsis ua hauj lwm thaum uas tsis muaj kub. Txawm li cas los, yuav tau mus ua hauj lwm los pab cov poov xab nws. Lub kom kub yog txawm ntau txaus ntshai vim hais tias cov poov xab yuav haum mus txog xws li ib qhov kawg hais tias cov fermentation txheej txheem yog khiav nws yuav tsis yooj yim sua. Txawm li cas los, nyob rau hauv ntau yam ua noj ua haus cov zaub mov txawv mash rov qab txoj kev yuav mus nrhiav tau los ntawm kev noj tawm lub fermentation txheej txheem lub wort nrog poov thiab ntxiv tshiab thauj thawv mus rau hauv ib chav tsev nrog cua kub tsis tshaj 24 degrees.

Lub sij hawm kawg ntawm fermentation nyob rau tus nqi ntawm cov qab zib. Braga, uas nws daim ntawv qhia yog raws li rau ntxiv piam thaj, tsis tu tsis tseg rau "siav" thiab ib tug dej cawv concentration ntawm 10 volume feem pua. Qhov no txhais tau tias lub tsev-brewed npias nrog ib daim ntawv qhia nyob rau hauv lub qab zib tsis zam lub tsis muaj ntawm no tivthaiv (tsis ua kom tiav lub fermentation txheej txheem), thiab ib tug surplus thereof implies ntxiv cov nqi (raws li txwv mus rau tshuaj ntawm ntxuav tawm ntawm lub jam).

Braga, uas nws daim ntawv qhia yog raws li nyob rau hauv qab zib, yog khaws cia nyob rau hauv cov proportions ntawm qab zib, poov thiab dej (1: 0.1: 3). Daim ntawv qhia mash ntawm jam, piam thaj thiab dej saturation yuav siv sij hawm mus rau hauv tus account tej mixtures assumes tib yam kev faib ua feem, thiab yuav tsum tau txog li 30% ntawm cov poov xab.

Tsis hais txog ntawm daim ntawv qhia ua noj ua haus mash fermentation yog muab faib ua 3 hom: ua npuas ncauj, nws thiab ib tug cover. Qos yaj ywm tsis zam lub cover ntawm fermentation nyob rau hauv uas cov poov xab yog tsis muaj zog txaus thiab yuav tsum tau muab kho dua. Foamy splashes fermentation wort thiab raws li ib tug tsim nyog tau, qhov yuav kis ntawm cov ntaub ntawv uas tsis tshwm sim. Tab sis nws yuav tsum tau muab sau tseg tias cov dab yog tsis tseem ceeb thiab kho los ntawm ntau yam txhais tau tias. Raws li cov kev nplua nuj ntawm qhov kev npaj ntawm lub tsev ua npias, zaub mov txawv niaj hnub Brewers qhia hais tias raws li ntawm defoaming cov neeg ua hauj haum rau lard thiab zaub roj. Ntxiv biscuits thiab yooj yim xaiv - tsiv lub thawv nyob rau hauv ib tug txias ob peb hnub (kom txog thaum tom qab lub fermentation ncov).

Nyob me fungi (poov xab) noj cov nqaij nyoos khoom thiab emit carbon dioxide, ib tug yooj yim tshuaj nyob rau hauv ib tug formulation mash. Thaum cov khoom ntawm lawv lub neej - cawv - txog li 15% concentration, cov poov xab raug tua, txawm yog hais tias muaj nevybrodivshy qab zib.

Braga, hauv daim ntawv qhia uas yuav siv cov jam (thiab kuj txiv hmab txiv ntoo raw khoom) kuj muaj xws li "qus" poov xab. Qhov no poov xab, tau los ntawm kneading thiab tiaj tus nyob rau hauv ib tug iav raj mis tsis ntxuav cia berries (2 khob berries, 0.5 qab zib thiab ib khob ntawm cov dej) yog agitated, kaw los ntawm ib tug plug ntawm paj rwb ntaub plaub thiab muab tso rau rau 3-4 hnub nyob rau hauv ib tug sov so qhov chaw tsaus. Ces tus kua txiv yog poured los ntawm cheesecloth mus rau lwm lub thawv, thiab siv nws li ib tug yug me nyuam rau cov poov xab. Qhov no Braga yuav tsum tau 300 grams ntawm Sourdough kaum litres ntawm cov khoom. Lub txee lub neej ntawm lub keeb - 10 hnub.

Muaj kuj yog ib lub tsev-brewed npias, hauv daim ntawv qhia uas muaj ib tug kev hloov rau cov poov xab li soob muab tshuaj txhuam (yuav tsum tau peb lub sij hawm ntau li ntau), thiab ib tug decoction ntawm hops.

Nws yuav ntshaw kom hais xws li ib tug qhov tseeb, raws li cov cim ntawm ethanol thaum lub sij hawm fermentation. Tsis muaj daim ntawv qhia mash tsis qhia rau koj hais tias cov haus dej haus cawv nyhav oxidize thiab tsim ib tug teeb meem tshuaj (acetaldehyde, acetic acid thiab ethanol). Cov tshuaj yog tsim thaum lub sij hawm tus sis ntawm cov huab cua thiab ethyl cawv. Lub concentration ntawm cov tshuaj yog txo los ntawm lub "dej xauv", uas tiv thaiv no sis.