Oxidation babbar matsala ce a cikin giya.A yau, a cikin wannan labarin, zan yi magana game da oxidation na giya da wasu matakan don rage iskar shaka.
Bayan da giya ya yi yawa, ƙamshin hop zai yi haske, launi zai yi zurfi, zai zama daci bayan ya bayyana, kuma yana da ƙanshin kwali lokacin sha.
Sabili da haka, muna buƙatar ɗaukar wasu matakan don sarrafa iskar shaka a cikin tsarin samar da giya (sai dai oxygen a cikin babban lokacin fermentation yana da amfani ga haɓakar yisti, duk wani abu da iskar shaka a cikin wasu matakai zai haifar da cutar da giya).
Yadda za a rage hadawan abu da iskar shaka a lokacin Brewing?
1.Zabi malt mai kyau.Idan abun ciki na ruwa na malt yana da girma (duba ganewar ingancin malt da rahoton bincike don cikakkun bayanai), ba zai shafi farashin kawai ba, amma kuma zai iya samar da ma'auni na oxidized.
2.Yi amfani da malt da aka murkushe da wuri-wuri, zai fi dacewa ba fiye da sa'o'i 6 ba.Ana bada shawara don murkushe malt kafin ruwan mashing ya shirya na rabin sa'a.
3.A abun ciki na jan karfe ions da baƙin ƙarfe ions a cikin Brewing ruwa ana sarrafawa a cikin wani low kewayon, saboda jan karfe ions da baƙin ƙarfe ions iya inganta hadawan abu da iskar shaka dauki.Gabaɗaya, za a ɗebo kayan aikin noma na kasuwanci na yau da kullun kuma a bar su a cikin tukunyar, kuma za a samar da fim ɗin oxide a saman.
Babu buƙatar damuwa game da wannan matsala, amma wasu kayan aikin gida suna amfani da kayan haɗin ƙarfe.Anan, mun yaba da maye gurbin shi da bakin karfe 304.
4. Rage yawan lokutan motsa jiki a cikin mashing, kuma guje wa motsawa da sauri.
Zai samar da vortex don shakar iska lokacin da ake yin dusar ƙanƙara, kuma ana sarrafa shayarwa ta kasuwanci ta hanyar mai sarrafa mita, don haka motar motsa jiki dole ne ta kasance mai canzawa, yayin da ake sarrafa gida da hannu.
5.Kafin wort ya shiga cikin tanki mai tacewa daga tankin dusar ƙanƙara, da farko yada ruwan 78-digiri grate don fitar da iska a ƙarƙashin farantin sieve, ɗayan shine don hana wort daga oxidation, ɗayan kuma don hana dusar ƙanƙara ta zama ma. tasiri kuma farantin sieve ya lalace.
6. Lokacin isar da wort ya kamata ya zama mai ma'ana, kuma lokacin ya kamata a sarrafa shi a kusan mintuna 10-15, wanda ke buƙatar zaɓin nau'in famfo mai dacewa lokacin siyan kayan aiki, kuma ba a ba da shawarar lokacin tacewa na dogon lokaci ba.
7. Lokacin daga bututun tanki mai tafasa zuwa bututun ruwa ya kamata ya kasance cikin mintuna 15 kamar yadda zai yiwu.A lokaci guda, ya kamata a tsara tangent na whirpool da kyau don guje wa tashin hankali na gida da rage shakar iska.
8. Zaɓi farantin zafi mai zafi na girman girman da ya dace, lokacin sanyaya na wort ya kamata ya zama da sauri kamar yadda zai yiwu, kuma lokacin sanyi na wort ya kamata a sarrafa shi a cikin 50min.
9. Lokacin yin gwangwani, zaɓi injin gwangwani mai dacewa, gwada ɗaukar vacuum guda biyu, kuma digiri na kowane bawul ɗin cikawa ya kai 80% zuwa 90%, don rage girman haɓakar narkar da iskar oxygen yayin aiwatar da gwangwani.
Don taƙaitawa, duka ƙirar kayan aikin ƙira da fasahar aiki za su shafi kai tsaye da iskar shaka na masana'antar ruwan inabi.
Lokacin aikawa: Mayu-11-2022