imashini itanga ibyuka byo guswera byeri

Umusaruro winzoga ukoresha uburyo bwa fermentation naturel, kandi ibikoresho bikoreshwa cyane birimo ibigega byo kubika wort, ibigega bisembura umusemburo, ibigega byinzoga by ingano hamwe n’ibigega bya fermentation.
1.
Icyiciro cya kabiri cya fermentation ni ukuvanga wort na hops kugirango bisembure muri vino; icyiciro cya gatatu ni ugukora distillation ya kabiri kugirango ibore ibicuruzwa bya hydrolysis ya enzymatique muri wort muri dioxyde de carbone nibindi bintu, hanyuma ubone vino nyuma yo kuyungurura. .
Icyiciro cya mbere cyo gusibanganya ni inzira ikomeza;
Secondary fermentation igabanijwemo intambwe ebyiri;
Icyiciro cya gatatu ni epfo-ruguru, ni ukuvuga, kondegene itangira iyo distillation igeze hejuru yumunara (bakunze kwita inkono yo mumutwe), ni ukuvuga, gucamo kabiri ni inzoga.
Mubikorwa byo gukora byeri, ibyuma bitanga amashyanyarazi bigabanijwemo ubwoko bubiri: amashanyarazi asanzwe hamwe na moteri idasanzwe, kandi ibyanyuma birashobora gushushanywa no gukorwa bikurikije ibikenewe.
2. Fermentation ya kabiri ni ugukora cyane divayi ya malt, hanyuma ukabona inzoga zateguwe binyuze mu kuzuza kabiri;
Umusaruro winzoga ukeneye kurangiza ibyiciro bibiri bya fermentation ubudahwema, nabwo ni ikizamini kubikoresho. Birasabwa ko ibikoresho bigomba kugira ubushyuhe bwiza bwo guhangana nubushyuhe, ubukungu bwiza nibisabwa, kandi byujuje ibisabwa murwego rwo gukora byeri zose. Birakenewe, bigomba kuba byoroshye kubyitwaramo no gukora mugihe cyo gukoresha.
Kurugero, imashini itanga ibyuka ikoreshwa na Tsingtao Brewery ifata imiterere-ibiri ihuza ibice, kuburyo inyenyeri yubushyuhe iba yibumbiye mumiyoboro imwe kugirango itezimbere ubushyuhe. Mubihe bimwe, diameter yumuyoboro wamazi urashobora kugabanuka. umuvuduko w'amazi.
3. Icyiciro cya gatatu cyo guhumeka kirangwa no kubanza guteka vino ya malt hamwe numusemburo winzoga, hanyuma ukabona byeri yinzoga mu binyampeke, hanyuma amaherezo ukayungurura kabiri kugirango ubone vino.
Igikorwa cyo gukora inzoga zateguwe (byeri zitetse) ahanini: gusuka byeri yatetse mugice cya kabiri cya tank fermentation, ongeramo hops kugirango winjize neza impumuro yinzoga.
Amashanyarazi ya byeri akoreshwa mubikorwa nkibi.