Braga ta Portugal, girke-girke da kuma aiwatar da bayanin

A samfurin da aka samu saboda da fermentation feedstock kira gida daga. fermentation tsari da kanta ne na asali a zamanin] aular fasahar, ingancin da fara abu dogara a kan shi - daga. zamanin] aular fasahar dogara ba kawai a kan yadda ya kamata a zabi girke-girke Mash, amma ya kamata a zabi daga zafin jiki da kuma maida hankali aka gyara. A sinadaran dauki wannan fasahar za a iya wakilta a cikin hanyar:

Sugar → ethyl barasa + ruwa + carbon dioxide

Da yawan zafin jiki na fermentation - 18 ... 240c. A kaifi digo a cikin zafin jiki a farkon fermentation iya gaba daya dakatar da dukan tsari, duk da cewa sugar ba ferment, saboda yisti ba ya aiki a low yanayin zafi. Duk da haka, don samun aiki, don taimaka da yisti hadawa. A dagagge zafin jiki ne ko da mafi hatsari saboda yisti iya saukar da har zuwa irin wannan har da fermentation tsari ne na gudu shi zai zama ba zai yiwu ba. Duk da haka, a cikin daban-daban dafa abinci girke-girke Mash dawo da hanyar da za a iya samu ta hanyar shan kashe fermentation tsari da wort tare da yisti da kuma ƙara sabon kai ganga a cikin wani dakin da iska yanayin zafi ba wucewa 24 digiri.

Lokaci shakka daga fermentation dogara da adadin sukari. Braga ta Portugal, wanda girke-girke dogara ne a kan ƙara sugar, ceases zuwa "nunarsa" da kuma wani barasa taro na 10 ƙarfi bisa dari. Wannan yana nufin gida-brewed giya da girke-girke a kan sugar ba jure wa rashin wannan bangaren (ba kammala fermentation tsari), da kuma wani ragi daga gare yakan haifar da karin halin kaka (as adawa da sayen magani daga wanka daga cikin jam).

Braga ta Portugal, wanda girke-girke dogara ne a kan sugar, aka sa a cikin rabbai na sugar, yisti da ruwa (1: 0.1: 3). Girke-girke Mash na jam, sukari da kuma danshi jikewa daukan la'akari wasu garwayayye kwakwalwa gaba da wannan rabo, da kuma bukatar har zuwa 30% na yisti.

Ko da kuwa da girke-girke dafa Mash fermentation ne zuwa kashi 3 iri: kumfa, hadawa da wani murfin. Dankali ba jure murfin na fermentation a cikin abin da yisti da aka raunana da kuma bukatar a sauya su. Foamy bangaye fermentation wort kuma a matsayin sakamako, hadarin abu asarar faruwa. Amma ya kamata a lura da cewa wadannan matakai ne ba m da gyara ta hanyar daban-daban wajen. Bisa ga m gwaninta daga cikin shirye-shiryen da gida da aka yi giya, girke-girke na zamani brewers bayyana cewa kamar yadda na defoaming jamiái dace da man alade da kuma kayan lambu mai. Kara biscuits, kuma mafi sauki wani zaɓi - motsi da ganga a wani sanyi biyu na days (har bayan da fermentation ganiya).

Live microscopic fungi (yisti) cin abinci da albarkatun kasa da kuma emit carbon dioxide, wani asali abu ne a wani halitta Mash. Lokacin da samfurin na rayuwa - barasa - har zuwa 15% taro, da yisti aka kashe, ko da idan akwai nevybrodivshy sugar.

Braga ta Portugal, da girke-girke na wanda ya shafi yin amfani da jam (da ma 'ya'yan albarkatun kasa) na iya kuma sun hada da "daji" yisti. Wannan yisti, samu da kneading da lebur a gilashin kwalban marsa wanki berries (2 kofuna berries, 0.5 sukari da kuma daya gilashin ruwa) ne agitated, rufe da wani toshe na auduga ulu da kuma sanya for 3-4 kwana a dumi duhu wuri. Sa'an nan da ruwan 'ya'yan itace da aka zuba ta hanyar cheesecloth cikin wani akwati, da kuma amfani da shi a matsayin kiwo yisti. Wannan Braga ta Portugal na bukatar 300 grams na Sourdough lita goma na samfur. A shiryayye rayuwar da yisti - 10 days.

Akwai kuma wani gida-brewed giya, da girke-girke na wanda ya samar da wani canza for yisti kamar yadda tumatir manna (na bukatar ya ninka sau uku), da kuma wani decoction na hops.

Zai zama kyawawa a ambaci irin wannan al'amari, kamar yadda ƙarni na ethanol a lokacin fermentation. Babu girke-girke Mash gaya muku ba, cewa barasa o ƙarin oxidize kuma samar da wata cutarwa abu (acetaldehyde, acetic acid da kuma ethanol). Wadannan abubuwa suna kafa a lokacin da hulda da iska da kuma ethyl barasa. A maida hankali daga cikin wadannan abubuwa an rage ta "ruwa kulle", wanda ya hana wannan hulda.