0.05t roj ncu hluav taws xob pab cov tuam txhab breaking zoo dua tswj beeer ua kev kub

Kev ua npias kev vam khom rau cov chav los muab cov khoom cua sov kom tiav cov txheej txheem xws li gelatinization, fermentation, canning, canning, kom tsis muaj menyuam thiab kev ua kom tsis muaj menyuam. Dhau cov chav kub uas tau tsim los ntawm lub tshuab hluav taws xob ua kom sov rau cov raj thiab dej ua kom sov kom ua tiav cov txheej txheem saccharification ntawm cov kab ke saccharination thiab malt. Hauv ob txoj kev kawm no, cov ntaub ntawv tsim nyog yog nyob ntawm seb lub caij sov, yog li saib xyuas kom haum rau qhov kub ntawm lub chav tsim hluav taws xob brewing. Nws tau to taub tias npias fermentation kub tau muab faib ua: Tsawg-kub fermentation, nruab nrab-nruab nrab fermentation thiab kev kub kub fermentation. Tsawg-kub fermentation: siv zog fermentation kub yog li 8 ℃; Nruab nrab kub fermentation: ua rau fermentation fermentation kub yog 10-12 ℃; Kev kub kub fermentation: siv zog fermentation kub yog 15-18 ℃. General Fermentation kub hauv Suav teb yog 9-12 ℃

Tom qab cov raccharification tiav lawm, nws yog nqus rau hauv lub lim tank cais cov wort thiab nplej nplej, txuas ntxiv kom sov thiab xa mus rau lub termentation tank. Lub Termentation Tank Tswj qhov kub thiab txias txhua xyoo puag ncig thiab tsim cov pa roj carbon dioxide thiab dej cawv hauv qab cov poov xab. Tom qab ib nrab ib hlis ntawm cia koj tau txais cov khoom tiav ntawm npias.

Cov txheej txheem tshwj xeeb ntawm ber fermentation:
1. Soak barley malt hauv dej kub kom tso maltose thiab tsim kua txiv muntose.
2.Thaum cov kua txiv wort sib cais los ntawm cov nplej, nws yog rhaub thiab hops ntxiv rau kev tsw.
3. Tom qab lub wort yog txias, ntxiv cov poov xab rau fermentation.
4. Cov poov xab hloov cov kua txiv qab zib rau hauv kev haus cawv thiab roj carbon dioxide thaum fermentation.

5. Tom qab fermentation tiav, nws yuav tsum muab khaws cia rau ntawm kev tswj kub rau lwm lub hlis kom tso cai rau npias kom paub tab.

Los ntawm npias fermentation cov txheej txheem, peb tuaj yeem pom tau tias seb nws puas muaj chav tsim cua sov, thiab cov roj cua sov-tswj tau zoo nkauj, nrog kev nrawm nrawm thiab siab thermal efficiency. , ntshiab ncab, ntau-theem ntsuas kub tswj thiab kev ua haujlwm tsis siv neeg, uas tuaj yeem muab kev tswj hwm zoo nkauj rau kev tsim khoom.

Txhawm rau kom muaj qhov zoo saj ntawm npias, thaum xaiv cov khoom siv cov chav, nws raug nquahu tias cov khoom siv tsis tau hlau. Nws muaj cov tshuaj tua kab mob zoo thiab tshuaj tiv thaiv kab mob antioxidant, ua rau nws ntxuav tau yooj yim; Nyob rau tib lub sijhawm, lub hau purity yog tsis tshua muaj siab heev, uas tau txais txiaj ntsig los tswj cov saj ntawm npias. Yog li no, niaj hnub npias fermentation roj chav av, ntxiv rau seb puas muaj cov pa kub tuaj yeem hloov kho txhua lub sijhawm, cov cuab yeej yuav tsum muaj lub siab. Ib qho ntxiv, kev xaiv cov khoom siv cov khoom siv tsis tuaj yeem tsis ceev faj.

Nobeth Chav Chav Hluav Taws Xob Tshwj Xeeb rau kev ua haujlwm tshwj xeeb raws li koj cov kev xav tau los tsim cov khoom siv uas zoo tshaj plaws koj cov kev xav tau ntau lawm. Lub tshuab tswj hluav taws xob tuaj yeem ua haujlwm nrog ib lub pob thiab qhov kub thiab siab yog tswj tau. Nws yog qhov kev xaiv zoo tshaj plaws rau brewing thiab fermentation.