Uruhare rwa sisitemu yo kunywa inzoga zose

1.IncamakeIntangiriro Kubikoresho bya Brewhouse

Ibikoresho byo mu ruganda ni intandaro yinzoga iyo ari yo yose, aho usanga inzira zifatizo zokunywa.Igizwe nuruhererekane rwibikoresho kabuhariwe bigenewe guhindura ibikoresho bibisi muri wort, aribyo bibanziriza byeri.Ibice byingenzi birimo mash tun, aho ibinyampeke bivanze bivangwa namazi ashyushye kugirango bikuremo isukari fermentable;tuneri ya lauter, itandukanya wort yamazi nintete yakoresheje;isafuriya yinzoga, aho wort itetse kandi hops ikongerwamo umururazi, uburyohe, nimpumuro nziza.Ibikoresho byingenzi byingenzi birimo umuyaga kugirango usobanure wort hamwe nubushyuhe bwo gukonjesha vuba.Buri gikoresho cyibikoresho bigira uruhare runini mugukora neza no gukora neza uburyo bwo guteka, bigira uruhare mubwiza no guhuza ibicuruzwa byanyuma.Gusobanukirwa ibi bice birashobora kudufasha gusobanukirwa nubukorikori bwubukorikori.

 Ibyingenzi Byibikoresho bya Brewhouse

Ibikoresho byo mu ruganda ni sisitemu igoye kandi itunganijwe neza aho ibikoresho bibisi bihinduka cyane kugirango bihinduke wort, amazi amaherezo azavamo byeri.Imikorere nubuziranenge bwibikorwa byo guteka bishingiye kumikorere myiza yibice byinshi byingenzi: mash tun, lauter tun, guteka keteti, umuyaga, hamwe noguhindura ubushyuhe.Buri gikoresho cyibikoresho gifite uruhare rwihariye, kigira uruhare muburyo busobanutse no guhoraho bikenewe mu gukora byeri nziza.

 Mash Tun

Mash tun ni intangiriro yo guteka.Hano, urusyo rwumye rwa sayiri (kandi rimwe na rimwe izindi ngano) ruhujwe namazi ashyushye murwego rwitwa mashing.Iyi ntambwe ikora enzymes muri malt, cyane cyane alpha-amylase na beta-amylase, igabanya ibinyamisogwe bigoye mubisukari byoroshye.Imashini ya mash ifite sisitemu yo kugenzura ubushyuhe kugirango igumane intera nziza yibikorwa byimikorere, mubisanzwe hagati ya 148 ° F kugeza 158 ° F (64 ° C kugeza 70 ° C).Imikorere yo guhinduranya ibinyamisogwe muri mash tun igira ingaruka ku buryo butaziguye inzoga zishobora kuba zirimo inzoga hamwe nuburyo bwiza bwa flavour.

 Lauter Tun

Nyuma yo gusya, mash yimurirwa muri lauter tun, aho wort yamazi itandukanijwe nintete zakoreshejwe.Umuyoboro wa lauter urimo epfo na ruguru cyangwa urukurikirane rw'amasahani yatondekanye yemerera amazi kunyuramo mugihe agumanye ingano zikomeye.Ubu buryo buzwi nka lautering, burimo gushonga - kwoza uburiri bw'ingano n'amazi ashyushye kugirango ukuremo isukari isembuye bishoboka.Iyungurura ryiza itanga umusaruro mwinshi wa wort bityo ingano yinzoga yifuzwa nubuziranenge.Igishushanyo mbonera cya lauter tun, harimo geometrie yacyo imbere nuburyo bwo gukwirakwiza amazi, birashobora kugira ingaruka zikomeye kumikorere no kumvikana kwa wort.

 Guteka Keteti

Wort noneho yimurirwa mu isafuriya itetse, aho itetse mubisanzwe muminota 60 kugeza 90.Guteka bikora intego nyinshi: bihindura wort, byemeza ko mikorobe iyo ari yo yose idakenewe isenywa;byorohereza isomerisation ya alpha acide kuva hops, itanga umururazi kugirango uhuze uburyohe bwa malt;kandi bigahumeka ibinyabuzima bihindagurika bishobora gutera flavours.Isafuriya itetse kandi niho abayinywa bongeramo hop mu byiciro bitandukanye kugirango batange umururazi, uburyohe, n'impumuro nziza.Igishushanyo cyicyayi kibira, harimo ibintu bishyushya hamwe ningufu zitetse, nibyingenzi mugukomeza kubira no kugera kumikoreshereze ya hop no kumvikana neza.

 Yamazaki

Nyuma yo kubira, wort yimurirwa muri serwakira.Ubu bwato bukoresha imbaraga za centrifugal gutandukanya ibice bikomeye, bizwi nka trub, na wort y'amazi.Mugihe umuyaga wapompa mumuyaga mwinshi cyane, ukora umuyaga ukusanya trub hagati yubwato, bigatuma wort isukuye ikurwa kuri perimetero.Iyi ntambwe ningirakamaro mugukuraho ibice bya hop hamwe na poroteyine zegeranye, bikavamo wort isobanutse neza izasembura neza.Igishushanyo mbonera, harimo aho cyinjirira no gusohoka, bigira ingaruka zikomeye kumikorere yo gutandukanya trub.

 Ubushyuhe

Guhindura ubushyuhe bikonjesha vuba wort yubushyuhe kugirango ubushyuhe bukwiranye na fermentation, mubisanzwe hagati ya 65 ° F kugeza 75 ° F (18 ° C kugeza 24 ° C) kuri ales, ndetse bikamanuka kuri lager.Uku gukonjesha byihuse ningirakamaro kugirango wirinde gukura kwa mikorobe idakenewe no kuzana vuba wort ku bushyuhe bwiza bwibikorwa byimisemburo.Guhindura ubushyuhe mubisanzwe bigizwe nurukurikirane rw'amasahani cyangwa tebes aho wort ishyushye itemba kuruhande rumwe n'amazi akonje cyangwa glycol kurundi ruhande, byorohereza ihererekanyabubasha neza.Igishushanyo mbonera nogukora birashobora gufasha kugumana ubusugire bwa wort no kwemeza imikorere ya fermentation ihoraho.

Buri kintu cyose cyibikoresho byenga inzoga kigira uruhare runini mugukora inzoga, bigakora muburyo bwo guhindura ibikoresho bibisi muri wort nziza.Gusobanukirwa imikorere n'imikoranire ya wort tubs, tuner lauter, ketettes zitetse, vortexer, hamwe noguhindura ubushyuhe birashobora gufasha gusobanukirwa nubukorikori bwubukorikori bwinzoga.

2.Ubumenyi bwo Guteka Mubikoresho bya Brewhouse

Ibikoresho byenga inzoga ni ihuriro ryibikorwa bya siyansi aho ibinyabuzima bitandukanye n’ibinyabuzima bigenda bihindura ibintu bibisi muri wort, bibanziriza byeri.Gusobanukirwa n'aya mahame ya siyansi bitanga ubushishozi mubukorikori bwitondewe nibisobanuro bikenewe mugukora inzoga.Ibikorwa byingenzi bya siyansi mubikoresho byenga inzoga zirimo reaction enzymatique, reaction ya Maillard, gukoresha hop, gukonjesha, na ogisijeni.

 Enzymatic reaction

Inzira yo guteka itangirira muri mash tun, aho reaction enzymatique ari ngombwa.Iyo sayiri ivanze ivanze namazi ashyushye, enzymes nka alpha-amylase na beta-amylase zirakorwa.Iyi misemburo itera gusenyuka kw'ibinyamisogwe bigoye mu isukari yoroshye ya fermentable nka maltose na glucose.Ikigereranyo cy'ubushyuhe bwiza kuri ibyo bitekerezo ni hagati ya 148 ° F na 158 ° F (64 ° C kugeza 70 ° C).Igikorwa cya Enzyme nacyo cyatewe nurwego rwa pH, bigomba kuba byiza hagati ya 5.2 na 5.6.Kugenzura neza ibi bihe bituma ihinduka ryiza rya krahisi, bigira ingaruka ku nzoga zishobora kuba zinzoga kandi ziryoshye.

 Ibaruwa ya Maillard

Mugihe cyo guteka mugikono cyenga, Maillard reaction iba.Izi reaction zidafite enzymatique zirimo aside amine no kugabanya isukari, kubyara ibintu bitandukanye by uburyohe kandi bigira uruhare mubara rya wort.Imyitwarire ya Maillard yongerewe ubushyuhe bwinshi nigihe kinini cyo guteka.Izi reaction zongeramo ubunini nuburebure muburyohe bwa byeri, bigakora inyandiko za karamel, ikawa, hamwe nuburyohe bwokeje bitewe nibigize hamwe nuburyo bukoreshwa.Kugenzura reaction ya Maillard ifasha gukora uburyohe bwifuzwa no kugaragara byeri.

 Gukoresha ibyiringiro

Ibyiringiro byongewe kuri wort mugihe cyo guteka mu isafuriya yinzoga, bikagira uburakari, uburyohe, n'impumuro nziza kuri byeri.Inzira nyamukuru yimiti hano ni isomerisation ya alfa acide muri hops muri iso-alpha acide, itanga umururazi.Imikorere yo gukoresha hop iterwa nigihe cyo guteka, ubushyuhe, na wort pH.Mubisanzwe, hops yongewe hakiri kare kubira itanga uburakari bwinshi, mugihe hops yongeyeho nyuma itanga uburyohe nimpumuro nziza kubera kubungabunga ibinyabuzima bihindagurika.Gucunga ibyongeweho hop byemerera inzoga kuringaniza uburakari hamwe nimpumuro nziza yinzoga.

 Gukonja

Nyuma yo guteka, wort igomba gukonjeshwa vuba kugirango ubushyuhe bwa fermentation ikoreshe ubushyuhe.Ubu buryo bukubiyemo kwimura ubushyuhe buva mu cyuma gishyushye bugakonjeshwa, ubusanzwe amazi akonje cyangwa glycol, binyuze mu masahani cyangwa amasahani.Gukonjesha byihuse birinda imikurire ya mikorobe yangiza kandi ikemeza ko wort igera ku bushyuhe bwiza bwo gusembura umusemburo.Imikorere yo guhinduranya ubushyuhe biterwa nubuso bwubuso, igipimo cyurugendo, nubushyuhe butandukanye.Gukonjesha neza birinda ubusugire bwa wort kandi bigashyiraho urwego rwo gusembura neza.

 Oxygene

Wort imaze gukonja, igomba kuba ogisijeni mbere yuko umusemburo wongerwamo fermentation.Oxygene ni ingenzi kuko umusemburo usaba ogisijeni kugirango uhindurwe na steroli na aside irike idahagije, zikenerwa mu mikurire ya selile ndetse n'ubuzima bw'umusemburo.Oxygene isanzwe yinjizwa muri wort hakoreshejwe inshinge cyangwa okisijeni.Umubare wa ogisijeni ushonga muri wort ugomba kugenzurwa neza, ogisijeni nkeya irashobora gutuma fermentation idahwitse hamwe na flavours, mugihe byinshi bishobora kwangiza okiside.Umwuka mwiza wa ogisijeni utuma ibikorwa byimisemburo ikomeye hamwe na fermentation nziza, bikavamo byeri isukuye kandi yuzuye neza.

 Ubundi buryo bukomeye

&Gutomora no Gutandukanya Trub: Nyuma yo kubira, wort yimurirwa muri serwakira, aho imbaraga za centrifugal zifasha gutandukanya ibice bikomeye, bizwi nka trub, na wort yamazi.Gutandukanya neza trub ningirakamaro mugukora wort isobanutse, nayo iganisha kuri fermentation isukuye nibicuruzwa byanyuma byujuje ubuziranenge.Igishushanyo cyumuyaga, harimo aho usohokera no gusohoka, hashyizweho uburyo bwo gutandukanya trub no kugabanya igihombo cya wort.

&Umusemburo: Nubwo bitari mubice byibikoresho byenga inzoga, fermentation yimisemburo nintambwe yingenzi yakurikiyeho aho siyanse yo guteka ikomeje.Umusemburo uhindura isukari isembuye muri wort, ukabyara inzoga, dioxyde de carbone, hamwe nibintu bitandukanye.Umusemburo wihariye, ubushyuhe bwa fermentation, hamwe na wort bigira uruhare runini muburyo bwa byeri ya nyuma.Gusobanukirwa umusemburo wa metabolisme no gucunga neza fermentation birashobora gufasha kubyara byeri zihamye, nziza.

Ibikoresho byo mu ruganda ni ibidukikije bigoye aho amahame atandukanye ya siyansi n'ibisubizo bigira uruhare mu guhindura ibikoresho bibisi muri wort.Enzymatique reaction muri mash tun, reaction ya Maillard hamwe no gukoresha hop mumasafuriya abira, gukonjesha byihuse mumashanyarazi, hamwe na ogisijeni mbere yo gusembura nibintu byingenzi bisaba kugenzura no gusobanukirwa neza.Buri kimwe muri ibyo bikorwa kigira uruhare mu bwiza, uburyohe, no guhoraho kwa byeri.Mu kumenya siyanse yibi bitekerezo, inzoga zirashobora gukora ubwoko butandukanye bwinzoga, buri kimwe gifite umwihariko wacyo kandi ushimishije.

   

3.Ingaruka z'ibikoresho bya Brewhouse

Ibikoresho bya Brewhouse nibyingenzi muburyo bwo guteka, bigira ingaruka kuri buri kintu kuva ihinduka ryambere ryibikoresho fatizo kugeza kubicuruzwa byanyuma.Ingaruka zayo zirimo kugenzura ubuziranenge, kuramba no gukora neza, hamwe nubushobozi bwo gukora inzoga zitandukanye.Buri kimwe muri ibyo ni ingenzi kugirango inzoga zitsinde kandi zizwi.

 Ingaruka ku Kugenzura Ubuziranenge

Kugenzura ubuziranenge mugihe cyo guteka bifasha kwemeza ko buri cyiciro cya byeri cyujuje ubuziranenge bw uburyohe, impumuro nziza, isura, hamwe nubuziranenge muri rusange.Ibikoresho bya Brewhouse bigira uruhare runini mugushikira ubu buryo.

u Icyitonderwa no guhuzagurika: Ibikoresho bigezweho byenga inzoga bituma habaho kugenzura neza ibipimo byenga inzoga nkubushyuhe, pH, nigihe.Sisitemu yikora hamwe na sensor bifasha kugumya ibipimo muburyo bwo kwihanganira cyane, kugabanya itandukaniro hagati yicyiciro no kwemeza ubuziranenge bwibicuruzwa.

u Gukurikirana no gukusanya amakuru: Ibikoresho bigezweho byo mu ruganda bifite ibikoresho bya sisitemu yo kugenzura ikusanya amakuru nyayo ku gihe cyo guteka.Aya makuru arashobora gusesengurwa kugirango hamenyekane itandukaniro iryo ariryo ryose ryifuzwa, ryemerera inzoga gukora ibintu vuba.Gukomeza gukurikirana bifasha kumenya ibibazo bishobora kubaho mbere yuko bigira ingaruka kubicuruzwa byanyuma.

u Isuku n’isuku: Ibikoresho by’ibinyobwa byujuje ubuziranenge byateguwe mu buryo bworoshye bwo gukora isuku n’isuku, bigabanya ibyago byo kwanduza.Sisitemu isukuye (CIP) itangiza inzira yisuku, ikemeza ko tanki, imiyoboro, nibindi bikoresho bifite isuku neza.Ibi bigabanya ibyago byo kwanduza mikorobe, bishobora kugira ingaruka mbi kumiterere yinzoga.

 Ingaruka Kuramba no Gukora neza

Kuramba no gukora neza birahambaye mugukora inzoga, haba kubwimpamvu z’ibidukikije ndetse n’ubukungu bushoboka.Ibikoresho bya Brewhouse bigira ingaruka zikomeye kuri utwo turere binyuze mu kubungabunga umutungo no gukora neza.

n Gukoresha ingufu: Ibikoresho bigezweho byenga inzoga bigenewe kugabanya ingufu zikoreshwa.Sisitemu yo kugarura ubushyuhe, amashyiga meza, hamwe nubwato bukingiwe neza bifasha kugabanya ingufu zikenewe mubikorwa nko gusya, guteka, no gukonjesha.Mugutezimbere gukoresha ingufu, inzoga zirashobora kugabanya ibirenge bya karubone no kugabanya ibiciro byakazi.

n Kubungabunga Amazi: Amazi nisoko yingenzi mu guteka, ikoreshwa mubyiciro bitandukanye birimo gusya, gukonjesha, no gukora isuku.Ibikoresho bigezweho byenga inzoga bikubiyemo tekinoroji yo kuzigama amazi nka sisitemu yo kuzenguruka hamwe na CIP ikora neza.Ubu buryo bugabanya imyanda y’amazi kandi butuma ikoreshwa ry’amazi aho bishoboka, biteza imbere kuramba.

n Gucunga imyanda: Ibikoresho byiza byenga inzoga nabyo bigira uruhare mugucunga imyanda.Sisitemu yagenewe gukora neza no gutandukanya ingano zemeza neza ko ibyo bicuruzwa bishobora gusubirwamo, nko kugaburira amatungo cyangwa ifumbire.Sisitemu yo gutunganya imyanda ifasha inzoga gutunganya no gukoresha amazi, bikagabanya ingaruka ku bidukikije.

n Automatisation na Optimisation: Sisitemu yenga inzoga zikora byongera imikorere muguhuza ibikorwa no kugabanya imirimo yintoki.Izi sisitemu zitezimbere ikoreshwa ryibikoresho ningufu, kugabanya imyanda no kongera umusaruro.Automation iremerera kandi gahunda ihamye yumusaruro, kunoza imikorere muri rusange.

 Ingaruka Kuburyo bwa Byeri

Igishushanyo n'imikorere y'ibikoresho byenga inzoga bigira uruhare runini muburyo bwa byeri inzoga zikora.Inzira zitandukanye zinzoga zisaba inzira nuburyo bwihariye, byoroherezwa nibikoresho byihariye.

 Guhinduranya muburyo bwo guteka: Ibikoresho byujuje ubuziranenge bitanga ibikoresho byinshi bikenewe kugirango habeho ubwoko butandukanye bwinzoga.Kurugero, ibikoresho bishobora kugenzura neza ubushyuhe hamwe na mash ya stade birashobora kubyara inzoga zigoye, mbi, na byeri zikungahaye nkibibabi na stout.Mu buryo nk'ubwo, ibikoresho byabugenewe gukoresha neza hop no gutinda byongeweho bishobora kubyara inzoga ziremereye nka IPAs na pale ales.

• Iterambere rya Flavour na Aroma: Ubushobozi bwo kugenzura ubukana bwibibyimba, ibyongeweho bya hop, hamwe nuburyo bwo gusembura bituma inzoga zikora neza uburyohe hamwe nimpumuro nziza yinzoga zabo.Kurugero, umuyaga wateguwe neza urashobora kongera impumuro nziza ya hop mugutandukanya neza trub mugihe urinze ibyuka bihindagurika.Ibigega bya fermentation hamwe nubushuhe busobanutse neza butuma ester na fenol bifuza kugerwaho muri ales na lagers.
• Guhoraho no kororoka: Ibikoresho bigezweho byenga inzoga byemeza ko inzoga zihariye zishobora kubyara buri gihe.Ibi nibyingenzi mukubungabunga ibiranga no guhuza ibyifuzo byabaguzi.Sisitemu yo gucunga neza resept yemerera abayikora kwigana ibyiciro byatsinze neza kandi neza, bakemeza ko buri bwoko bwinzoga bugumana imiterere yihariye mubikorwa bitandukanye.
• Guhanga udushya nubushakashatsi: Ibikoresho bigezweho byinzoga nabyo bishyigikira udushya nubushakashatsi.Inzoga zirashobora kugerageza nibintu bitandukanye, tekinike yo guteka, hamwe na fermentation yo gukora uburyo bushya kandi budasanzwe bwinzoga.Ihinduka rishobora gufasha guhatanira isoko ku isoko kandi bigahuza ibyifuzo byabaguzi.

Ibikoresho bya Brewhouse nibyingenzi mugukora inzoga, hamwe ningaruka zikomeye mugucunga ubuziranenge, kuramba no gukora neza, hamwe nubushobozi bwo gukora inzoga zitandukanye.Ibikoresho bigezweho kandi byateguwe neza bifasha inzoga kugumana ubuziranenge bwo hejuru, gukora ku buryo burambye kandi bunoze, kandi butanga uburyo butandukanye bwinzoga zujuje ibyifuzo byabaguzi.Mugushora imari mubikoresho bigezweho byenga inzoga, inzoga zirashobora kongera ubushobozi bwimikorere kandi zigakomeza guhanga udushya mubukorikori.