Ezinsukwini ezisanda kwedlula, omunye ophethe isiphuzo esisha usibuza ukuthi ugaywa kanjani ubhiya noma ungaqala kanjani ukuphisa, lapha, ake sikhulume ngokuthi ungaqala kanjani ukuphisa.
Noma ngabe ubhiya obuphisa amalitha angamashumi amabili noma amalitha ayizinkulungwane ezimbili kabhiya, kuhlale kunendlela eyodwa.
Izinyathelo zokwenziwa kobhiya kanje:
1. Crush, malt milling
Irola lomshini licindezela ibhali elihlumile noma enye impango ibe yizicucu.
2. I-Brewhouse (Isinyathelo sokuhlanganisa)
I-malt ebizwa ngokuthi i-mash ishiswa ngamanzi cishe ihora elilodwa.Lapho ifinyelela ku-64-67℃, i-enzyme ekuhlumeni izoqala ukuguqula isitashi kanye ne-polysaccharide ibe yi-monosaccharides.I-brewmaster kufanele iqhubeke nokunyakazisa ama-buds ngomshini noma ngesandla.
3. Ukuhlunga (Ithangi le-Lautering)
Ngemva kokuba ihlumela selimanzi, i-wort iyahlungwa, bese uqweqwe lukakolweni (insalela) lugezwa ngamanzi ashisayo ukuze kuncibilike ushukela osele ngangokunokwenzeka.Ekupheleni kwalesi sinyathelo, amahleze kakolweni azothathwa ukuze kwenziwe umanyolo wesilisa noma athunyelwe emadlelweni ukuze athole ukudla.
4. Ukubilisa
Dlulisela i-wort kwelinye ithangi lokupheka futhi uyishise cishe ihora ukuze ubilise.Umenzi wewayini uzokwengeza ama-hops ngalesi sikhathi ukwengeza umunyu nephunga.
5. Ukupholisa
Ukuze ugweme ukutheleleka kwamagciwane noma amanye ama-microorganisms ku-wort, kuyadingeka ukuthi uphole ngokushesha ube ngaphansi kuka-25 ℃.
I-NotedL Lapha ihlobene nesistimu yethu yokuphisa, singathanda ukukunikeza izixazululo ezingcono zokuphisa utshwala:
1.Ngenqubo yokuphisa, indlu yethu yokuphisa ingenza izinhlobo eziningi zikabhiya kusuka ku-8 kuya ku-14 we-plato wort ukuhlangabezana nenqubo yokuphisa ehlukene.Ngesikhathi esifanayo, imishini yethu yokuphisa utshwala ingafinyelela ekulawuleni okumaphakathi kwamapayipi nama-valve ngangokunokwenzeka ukuze kuncishiswe umsebenzi womphathi wokuphuza utshwala futhi kuthuthukiswe ukusebenza kahle kokuphisa.
2.Sibheka kakhulu ukuphepha emathangeni okuphisa, njengekhanda lesitsha sethu emathangini okuphuza konke kuhlukanisiwe ukuze kuvinjelwe ukusha ngoba izinga lokushisa eliphezulu uma ubilisa.Futhi mayelana nokuphakama kwe-railing kanye nobubanzi bezitebhisi konke kuhlangabezana nemithetho yaseYurophu noma yaseMelika.
3.Imininingwane yesisetshenziswa, njengesivinini sokushisisa ethangini elibilayo, singenza u-1degree ngomzuzu ngamunye njengoba sengeze ikhoyili yokushisisa ebhantshini ukuze izinga lokushisa lishise ngokulinganayo nangesivinini esikhulu.Mhlawumbe omunye umphakeli angakutshela ukuthi basangakwenza lokho, kodwa empeleni abalazi isivinini sokushisisa ngoba sihlole okokusebenza kwethu futhi sathola idatha enembile.Mayelana neminye imininingwane yesisetshenziswa, ungabona amafayela anamathiselwe ukuze ubone ukwakheka kwethu kwemininingwane.
4.Izesekeli ezisezingeni eliphezulu zokuphisa utshwala ukuze zihambisane nesistimu yethu yokuphisa, njengoba nje injini iyi-ABB, iphampu yi-LYSF(Alfa Laval China Factory), i-wort cooler yi-Nanhua(Izinga eliphezulu kumshini wokushisisa), lapha sidinga ukubona ukushisa ukusebenza kahle kokusetshenziswa kabusha kwamanzi ashisayo.Izinga lokushisa le-Nanhua exch lingafinyelela ku-60-65degree ngemva kokupholisa i-wort futhi ligaywe kabusha ethangini lamanzi ashisayo, wena kuphela ukushisa isikhashana esincane seqoqo elilandelayo futhi wonge amandla akho nesikhathi.Kodwa uma okwejwayelekile, ukugaywa kabusha kwamanzi esikhashana kucishe kube ngu-30-40degree, lokho kusho ukuthi uzowashisisa isikhathi eside, lokho kuwukumosha ngempela ekuvuseni isikhathi eside.Ngakho-ke, zonke lezi zinsiza ezisezingeni eliphezulu zizoqinisekisa ukuthi uhlelo lwethu lusebenza kahle futhi lunezindleko eziphansi ezisele.
6. Ukuvutshelwa
Kuqinisekisiwe ukuthi i-wort igcinwa ekushiseni okufanelekile bese ifakwa kumvubelo, ezobola i-monosaccharide futhi ikhiqize utshwala, i-carbon dioxide kanye ne-esters (ama-aroma molecules).Ngemva kwesikhathi sokuvutshelwa, ukunambitheka kukabhiya kungase kukhule ngokwengeziwe.
7. Amahops afakwe emakhazeni
Amanye ama-molecule ephunga elimnandi kuma-hops abhujiswa amazinga okushisa aphezulu phakathi nenqubo yokuvutshelwa.Ukuze kukhishwe lawa makha amahle kakhulu, umphathi wotshwala uzophinda agcwalise ama-hops ngemva kwenqubo yokuvutshelwa futhi abhodle ubhiya emavikini ambalwa.
8.Ukuhlola nokuhlola
I-brewmaster izohlela ukuhlolwa ngemva kokuba ukuvutshelwa kukabhiya noma isitoreji sekuphelile, bese enquma ukuthi yisiphi isinyathelo esilandelayo, qhubeka upholisa noma ugcwalisa.
9.Ukugcwalisa nokulebula
Isikhathi sokuthumela: Jul-24-2023