Lisko's American life

On the 2nd day, it was still in the sky. When David urged everyone, everyone had left the dormitory that he had been resting, and began to go through the workshop of the work. Total task today. Everyone I have received my work before, so I don't need to guide others. I have been very proficient in my own position and began to work together to the gears.

The economic benefits of the pasture harvested all year, the cowbur is also determined that the necessary conditions they get this year, the more the pastures are harvested, the more the bonuses on them, so in this incentive condition Almost everyone regards the daily operation of the pasture as a situation you have to worry about. The experience of work and the level of concern are strong than Li Sko himself.

When David has patrolled everyone's job, seeing anyone's work attitude and seriousness do not need to be reprimanded by himself, and they are satisfied with their hands back to the private space of the brewing workshop. inside.

Others are carrying busy brewing work. He is no exception, and there is a range of work, and this thing is only what he can do, so that anyone helps are not suitable.

In addition to configuring some secret formulations that improve the taste to achieve a boutique during the brewing process of pasture, it is necessary to configure some other micro-elements such as packages to each oak barrel, through this external impact. The condition to speed up the fermentation time of beer, complete their fermentation and quality before delivery date.

Because I have already done this similar work, David only used the secret formula that needs to be configured to solve it, and a series of allocations in the canned oak barrel, so that until the final package Only need to tear the outer packaging, put the grinding powder directly into the whole, you can complete this work.

This approach ensures that the secrets of their secrets are not leaked, but also to do the conditions for all wooden barrels that have a unified material content, so that all the beer in the oak barrel tends to be unified.

After waiting for these, it is the top priority in today's mission. David first took a break, wiped the sweat heeled on the forehead. After a simple adjustment, it took serious expression to carry out next. The configuration of item trace elements.

In fact, how to speed up the fermentation time of beer, cost savings and resource value by compressing the fermentation cycle, is already a project in many institutes in the industry, and some genius scientists have put forward the idea of ​​construction and formula.

It is not like Lisco and David, it is a very difficult thing. There are many situations, and the foreigner never knows the degree of the inner pedestrian's understanding of this thing and the industry. Method.

However, two ways to reduce the fermentation cycle have been popularized. For the current beer industry, it is not 10 points, and there will be no too many people to carry out this debugging and configuration. Normal fermentation time is already enough. They use, these methods are just a saving means unless necessary.

The shortening of the fermentation time flowing through the general outside is to use an enzyme preparation, mainly α-acetyl lactate deoxyboxylase, but this enzyme will slow the bisethyl metabolism of yeast, which will affect the taste of beer, Li's pasture Therefore, in the beer industry, it is aware of many customers, the main reason is the unique taste. If it is destroyed this selling point, the beer made and the ordinary beer on the market is not too big, so this method When the two heard it, the first time chose to discard it, even if the goods could not be changed, it could not be able to reduce the quality.

There is two in this kind of thing. If you have the development of this situation, it is very big for the damage caused by the Li's ranch that wants to create a boutique beer brand. More will let customers trust this brand. The crisis is completely abandoned the original intention of creating beer brands.

The two reactions have basically been expected in Professor Hambor. He doesn't matter to stall, and turn around and says the second method of shortening the fermentation time.

The second method of shortening the fermentation is to use immobilization techniques. At that time, Professor Hanbul said in a series of chemical nouns, original Lisco and David two people were very expected, but when After the other party said, after the pros and cons of this shortened approach, it was immediately gave up.

Although the immobilization technique is more simple, it is more effective than the last method, but the drawback is also very obvious, that is, it is easy to stylish in this process, so that the beer produces fatigue, and this sorry defeat is not Among human control, considering a lot of submissions, even if the temperature of the air and the extensive vessel can cause this happening, it is not suitable for industrial production.

When the two methods were rejected, Professor Hambor put forward a new concept. This concept is his topic that he has just studied in the first two years, and is also published in some chemical magazines. Above, only because the value of the result is not high, it is not sought after by the industry, is very suitable for the situation of the Li's pasture.

Speaking of their own research, Professor Hamboor is very excited, he has always believed that he has not widely circulated the main reason is that these beer manufacturers have no long-eyed beads, and now it is the best way to prove their own. If This crisis of Li's Ranch has shown a superior feature, and he will once again publish a papers prove that this research is still very viable.

The main practice of this shortened beer fermentation is through the comparison of An Qi, S-189, W34 / 70 three yeasts, and then draws the most suitable mixed yeast, and then add time to different double-effect antioxidants. Comparison of double acetyl in the fermentation broth results in the optimum amount of addition time of the double-effect antioxidant, and the optimal addition amount of the double-effect antioxidant is studied based on this basis. Finally, the mixed yeast and dual efficacy antioxidants are combined.

Compared with other measures, this method has a high experimental result. The combination of yeast fermentation and dual-efficiency antioxidants is used to shorten the forefrom to six days, and the true sugar and alcohol have reached quality beer quality. Standard, it is completely optimized on the original taste of beer, and further enhances the taste of beer.