Halaye da hanyoyin fermentation na kayan aikin fermentation na giya

Kayan aikin fermentation na giyaakwati ne da ke samar da yanayi mai kyau ga takamaiman tsarin sinadarai. Ga wasu hanyoyin, akwati ne da aka rufe tare da tsarin sarrafa daidaito; ga wasu hanyoyin masu sauƙi, akwati ne da aka buɗe, wani lokacin ma mai sauƙi kamar yana da buɗewa ɗaya kawai, wanda kuma za a iya sani da tankin fermentation a buɗe.

Fasali na kayan aikin fermentation:

Yawanci ana sanya wannan kayan aiki a waje. Sabon wort da yisti da aka yi wa tsatsa suna shiga tankin daga ƙasa; lokacin da fermentation ya fi ƙarfi, ana amfani da duk jaket ɗin sanyaya don kiyaye yanayin zafin fermentation mai dacewa. Mafi yawan ethylene glycol ko maganin barasa ne, kuma ana iya amfani da ammonia (ƙafewar kai tsaye) azaman firiji; ana fitar da iskar gas ta CO2 daga saman tankin. Akwai ramuka a jikin tankin da murfin tankin, kuma an sanya ma'aunin matsi, bawul ɗin aminci da gilashin gani a saman tankin. An sanya bututun hayaki mai tsabta na CO2 a ƙasan tankin. Jikin tankin yana da bututun samfuri da bututun ma'aunin zafi. An naɗe wajen kayan aikin da kyakkyawan Layer mai kariya don rage asarar sanyi.

Hanyar yin fermentation:

"Ɗaya-Ruwan Tanki" yana nufin cewa dukkan tsarin fermentation ana gudanar da shi ne a cikin tankin mazugi, ba tare da tsauraran rabe-raben fermentation tsakanin gaba da baya ba, kuma lokacin samarwa yana raguwa idan aka kwatanta da hanyar aikin gargajiya. Hanyar aiki ta musamman ana raba ta ne kawai.

Aikin fermentation na yau da kullun na lager:

Zafin allurar yisti na fermentation na lager gabaɗaya shine 6-10℃, kuma matsakaicin zafin fermentation shine 12℃. Lokacin daga allurar zuwa gwangwani shine kimanin kwanaki 5-7. Lokacin da sukari ya faɗi zuwa 3.8-4.2°P, ana rufe gwangwanin. Bayan matsin lamba ya tashi, ana kiyaye matsin lamba na tanki a 0.12MPa. Bayan zafin ya tashi zuwa 12℃, ana kiyaye shi kuma ana ƙidaya shi na tsawon kwanaki 5-7 don rage diacetyl.

Bayan haka, zafin jiki zai ragu zuwa 5℃, kuma a ci gaba da kiyaye shi na kwana ɗaya, sannan a rage shi zuwa 0℃. Yawan sanyaya ya bambanta a matakai daban-daban. A matakin 12℃-5℃, zafin jiki zai ragu da 0.3℃/h, kuma a matakin 5℃-0℃, zafin zai ragu da 0.1℃/h. Matakin fermentation bayan nunar lager yawanci kwanaki 5-7 ne.

Aikin fermentation na ale da aka fi amfani da shi:

Zafin allurar maganin ale yawanci yana tsakanin 16-18℃, wanda ya fi zafin allurar lager girma. Matsakaicin zafin allurar zai iya kaiwa 20-23℃. Yana ɗaukar kimanin kwanaki 1-1.5 daga allurar zuwa gwangwani, wanda shine ɗan gajeren lokaci. Ana kuma rufe gwangwanin lokacin da sukari ya faɗi zuwa 3.8-4.2°P. Bayan matsin ya tashi, ana kiyaye matsin lamba a tanki a 0.12-0.15MPa. Bayan zafin ya tashi zuwa 20℃, ana kiyaye shi kuma ana ba shi lokaci na tsawon kwanaki 5-6 don dawo da diacetyl.

Matakin sanyaya giyar ale zai ragu zuwa 5℃, ya tsaya na kwana ɗaya, sannan ya huce zuwa 0℃. A matakin 20℃-5℃, ana rage zafin jiki a 0.3℃/h, kuma a matakin 5℃-0℃, ana rage zafin jiki a 0.1℃/h. Bayan an adana shi a ƙaramin zafin jiki na tsawon kwanaki 5-7, giyar ta girma. Ana yin amfani da lager a 8-12℃, kuma ale yana 16-20℃. Bugu da ƙari, ya kamata a mai da hankali kan kula da zafin hunturu.

Sarrafa yanayin zafi daban-daban na fermentation yana da nasa fa'idodi da rashin amfani. Idan aka yi amfani da fermentation mai ƙarancin zafin jiki, yisti yana samar da ƙarancin fermentation yayin fermentation, giyar tana da ɗanɗano mafi kyau, kuma kumfa yana cikin kyakkyawan yanayi, amma lokacin fermentation yana da tsawo; idan aka yi amfani da fermentation mai zafi, yisti yana yin fermentation da sauri, lokacin fermentation ya yi gajere, kuma yawan amfani da kayan aiki yana da yawa, amma ana samar da ƙarin fermentation, kuma giyar ta yi muni.

Matsin Jiki: Matsin Jiki na giyar lager gabaɗaya ana sarrafa shi ne a 0.12MPa, kuma na giyar ale shine 0.15MPa. Matsin Jiki ya dogara ne akan buƙatun dandano na ƙarshe na samfurin. Yayin da matsin lamba ya yi yawa da kuma ƙarancin zafin giyar, haka nan carbon dioxide ke narkewa gaba ɗaya, ƙarfin ruwan giyar zai yi ƙarfi, kuma kumfa zai yi ƙarfi kuma ya daɗe.