Ingabe Kusadingeka Ukunciphisa Ubhiya?
I-pasteurization yindlela yokushisa ubhiya ekushiseni okuzobulala noma yiziphi izilwanyana eziphilayo. It isetshenziswa abanye ababheki ukuze inzalo futhi kuzinzile umkhiqizo wabo ngaphandle kokushintsha chemistry noma ukunambitheka.
Kungani i-Pasteurizing Beer ebalulekile?
I-pasteurization isetshenziselwe amakhulu eminyaka ukuvimbela ukudla okwehliswayo kanye nekhono lwanamuhla lagcwaliswa nguLouis Pasteur.
UPasteur waqala umsebenzi wakhe ezivini zaseFrance futhi kamuva wadlulisela ubhiya.
Ngo-1873, ilungelo lakhe lobunikazi abangu-135 245 lase-US olwenziwe ngokuthi "Ukuthuthukiswa Kokuphuza Ubhiya no-Ale Pasteurization" linikezwe. Kufakwe incazelo yakhe ende, yikho imiphumela yakhe:
"Ngitholile ukuthi ngenqubo yami entsha ubhiya obhiqizwa unomqondo ophezulu wokukwazi ukungaguquki, futhi ungathuthwa ngaphandle kokulimala noma ukulimala .."
Ngenkathi ukuguqulwa kwamathambo kwaziswa embonini yezokwelapha, kwakuyizinguquko. Isiqandisiso sasingavamile futhi ubhiya babe nethambekele ekudambiseni futhi ithuba lokutheleleka kusuka kubhiya oluhlanganisiwe laliphakeme.
Ingabe Ubhiya Ophucukisiwe Noma Buhle?
Esikhathini sikaPasteur, cishe kwakuwumqondo omuhle kakhulu wokugcoba yonke imikhiqizo eyayisetshenziselwa isitoreji eside, ukusatshalaliswa kwenqwaba, nokusetshenziswa. Izikhathi zishintshile futhi ubuchwepheshe buye kwaphuthukisa futhi abanye abantu emphakathini wamabhere wanamuhla banquma inqubo yokugadla.
Ababheki bamanje bathatha imizamo eyengeziwe yokwenza inzalo yabo yonke inzalo futhi bagcine izindinganiso zangasese ezingeni elingakaze libonwe ngaphambilini.
Isiqandisiso asisekho inkinga noma kuphi ekukhiqizeni noma ekusatshalazweni kwebhiya. Kukhona ithuba elincane kakhulu lokuthi ubhiya obungasetshenziswanga buzophazamiseka ngaphambi kokuba ufinyelele kumthengi.
Labo abakhetha ubhiya abangaphenduliwe bathi inqubo inikeza iphunga 'lokushukela okweshukela'. Bazwa ukuthi ukugcoba kanye nokuhlunga okuningi kubhidliza ukunambitheka kwangempela kwebhiya.
Kodwa-ke, ngaphandle kokuqhathaniswa okuhlanganyelwe kwesampula esingafakwanga futhi esingasaphathwa kahle kwebhiya elifanayo, lezi zinguquko zokunambitheka ziyizingqinamba. Lokho esikwaziyo ukuthi ubhiya kanye nemvubelo esabonakala kuyo emva kokuvutshelwa kuyinto ephilayo. Kuzoshintsha ngokuhamba kwesikhathi, kodwa umphakathi wethu wanamuhla unendlela yokunciphisa lokhu ngokuphawulekayo.
Ngokungafani nobisi neminye imikhiqizo lapho kutholakala khona ukugcoba umzimba ngokuvamile kubhekwa njengomkhuba omuhle kakhulu, i-pasteurizing ubhiya akuyona into ebaluleke kakhulu njengoba kwakunjalo ngaphambili. Uma i-brewer izwa ukuthi ukuvikelwa kwekhono kuyinto enhle ebhiya, khona-ke ukunambitheka akunandaba ngoba kuyoba iphrofayli yobhiya babo noma kunjalo. Akungabazeki ukuthi i-brewer ekhetha ukunyusa namuhla ngeke ihambisane ne-batch yenyanga ezayo, ngakho umthengi ngeke abone umehluko.
Ukucatshangelwa okukhethekile kwama-Pasteurization
Ukuhlukunyezwa kwamakhaya nakho kubhekene nombuzo wokuthi kufanele yini ukungahambisani noma cha. Ukuvumelanisa ngokujwayelekile ukuthi 'akulona' isizathu esiyinhloko sokuthi ubhiya obuncane obuzogcinwa kahle futhi buqotshwe masinyane abudingi lesi sinyathelo esingeziwe.
Abathengi abangenayo imfucumfucu yesilonda noma ukungezwani komzimba kufanele banakekele lapho behlola ubhiya. Funa izeluleko zobuchwepheshe ngokuqondene nalokho okushiwo yiqiniso, kodwa, qaphela ukuthi abakhiqizi abaningi bezinkampani abazibandakanyi noma bahlunge ubhiya babo.
Futhi, isimo sengobhodlela se-brewers 'ubhiya babo futhi lokhu kusho ukuthi imvubelo eyengeziwe ingeziwe ebhodleleni ukuze iqhubeke nokuvuthwa nokuvuthwa. Labo abanesisindo sokudla semvubelo kufanele baphephe lokhu.