Lisko’s American Life

On the second day, when the sky was just gray and bright, everyone had left the dormitory where they had been resting under David's urging, and started to walk towards the workshop after a simple wash. Today's time is tight and the task is heavy. They all got their jobs before, so they didn't need anyone's guidance at all, they all stick to their posts very skillfully, and began to work together like gears.

The economic benefits that the ranch has harvested throughout the year is also a necessary condition for the cowboys to determine how much bonuses they get this year. The more the ranch harvests, the more bonuses will be distributed to them, so under this incentive condition , almost everyone regards the daily operation of the ranch as a situation that they must worry about, and their work experience and concern are stronger than Lisko himself.

When David inspected everyone's jobs, he saw that anyone's work attitude and seriousness did not need to be reprimanded by himself, so he was satisfied and returned to the private space of the brewing workshop with his hands behind his back. inside.

Everyone else is busy with brewing work, and he is no exception. He has his own scope of work, and only he can do this matter. It is not suitable for anyone to help.

David's work today is not only to configure some secret recipes to improve the taste of ranch beer in the process of brewing, but also to configure some other trace elements to be added to each oak barrel when encapsulating, through this external influence condition to speed up the fermentation time of the beer and complete its own fermentation and quality before the delivery date.

Because this kind of work has been done before, David solved all the secret formulas that need to be configured in only one morning, and made a series of allocations according to the canned oak barrels, so that the final packaging The link only needs to tear the outer packaging and pour the ground powder inside directly into the whole, and the work can be completed.

This method not only ensures that the secret recipe is not leaked, but also ensures that all the barrels are sprinkled with the same content of formula materials, so that the taste of the beer in all the barrels tends to be uniform.

After finishing all this, the top priority of today's task is to take a break. David first took a break and wiped the sweat seeping from his forehead. After a simple adjustment, he proceeded to the next step with a serious expression. configuration of trace elements.

In fact, how to speed up the fermentation time of beer and save costs and compress the value of resources by compressing the fermentation cycle is already a project being studied by many research institutes in the industry. formula.

It's not as hard to do as Lisko and David expected, and there are many situations where the layman will never know how much the layman knows about it and what the industry is used to. Method.

However, the two methods of shortening the fermentation period that have been popularized at present are not applicable to the current beer industry. Generally, there are not too many people to carry out this kind of debugging and configuration, and the normal fermentation time is enough. They use these methods as a salvage unless necessary.

Generally, the way to shorten the fermentation time is to use enzyme preparations, mainly α-acetolactate decarboxylase, but this enzyme will slow down the diacetyl metabolism of yeast and affect the taste of beer. Therefore, it stands out in the beer industry and is loved by many customers. The main reason is its unique taste. If this selling point is destroyed, the beer produced will not be much different from the ordinary beers on the market, so this method When the two heard it, they immediately chose to give up, even if the goods could not be delivered, they could not fool the past by lowering the quality.

This kind of thing has one or two. If this situation is allowed to develop, it will cause great harm to Li's Ranch, which is determined to build a boutique beer brand, and more will make customers trust the brand. The crisis completely abandoned the original intention of creating a beer brand.

The reaction of the two was basically within Professor Hamboer's expectations, he spread his hands indifferently, turned around and said the second way to shorten the fermentation time.

The second way to shorten the fermentation time is to use immobilization technology. At that time, Professor Humble said a series of chemical terms that he could not understand at all. Originally, Lisko and David were very much looking forward to this method, but when the After the other party stated the advantages and disadvantages of this shortening method, they were immediately abandoned by the two.

Although the immobilization technology is relatively simple and easy to use, the time limit that can be shortened is much better than the previous method, but the drawbacks are also very obvious, that is, it is easy to contaminate bacteria during this process, which makes the beer rancid, and this kind of rancidity is not good. It is artificially controlled, and many subtle aspects must be considered, even the temperature of the air and the utensils it holds can cause this to happen, and it is not suitable for industrial production.

When both methods were rejected by the two, Professor Humble proposed a new concept~www.wuxiamtl.com~ This concept was a topic he had just studied in the past two years, and it was also regarded as a paper It was published in some chemical journals, but it was not sought after by the industry because the profit value generated was not high, which is very suitable for the current situation of Li's ranch.

When it comes to his research findings, Professor Humble is very excited. He has always believed that the main reason why his research has not been widely circulated is that these brewers have no discernment, and now is the best way to prove himself. The crisis in Li's Ranch has shown superior characteristics, and he will publish another paper to prove that his research results still have very broad application value.

His main method of shortening the fermentation time of beer is to compare the three yeasts of Angel, s-189, and w34/70 to obtain the most suitable two yeasts for mixing, and then by comparing the addition time of different double-effect antioxidants. By comparing the diacetyl in the fermentation broth, the optimal addition time of the double-effect antioxidant was obtained, and on this basis, the optimal addition amount of the double-effect antioxidant was studied. Finally combine yeast mix and dual-action antioxidants.

Compared with other methods, this method has excellent experimental results. The combination of yeast fermentation and dual-effect antioxidants shortens the time of pre-fermentation to six days, and the real sugar content and alcohol content have reached high-quality beer quality. The standard is to optimize the beer with a very good taste on the original basis, and at the same time further improve the taste of the beer.