Lisko’s American Life

On the second day, when the sky was just gray, under the urging of David, everyone had already left the dormitory where they had been resting, and began to walk towards the workshop after a simple wash. Today is a tight schedule and heavy tasks. Everyone They all got their own jobs before, so they didn't need others to guide them at all. They stick to their positions very skillfully, and started to work together like cogs.

For the cowboys, the economic benefits gained by the ranch throughout the year are also a necessary condition for determining how much bonus they will get this year. The more the ranch harvests, the more bonuses will be distributed to them. Therefore, 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 degree of concern are stronger than Lisko himself.

After David inspected everyone's work position, he saw that no one needed to be reprimanded by anyone's work attitude and seriousness, so he returned to the private space of the brewing workshop with his hands behind his back in satisfaction inside.

Everyone else is busy brewing, and he is no exception. He has his own scope of work, and this matter can only be done by himself, so it is not appropriate to ask anyone to help.

David’s work today is not only to configure some secret recipes to improve the taste and achieve high-quality products during the brewing process of ranch beer, but also to configure some other trace elements and add them to each oak barrel when packaging. Through this external influence To speed up the fermentation time of beer according to the condition of the beer, and to complete its own fermentation and quality before the delivery date.

Because I have done this kind of work before, David only spent one morning to solve all the secret formulas that need to be configured, and made a series of distributions according to the canned oak barrels, so that when the final packaging The link only needs to tear the outer packaging, pour the ground medicine powder inside directly, and the work can be completed.

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

The most important task of today is after finishing these tasks. David took a short break first, wiped off the sweat oozing from his forehead, and after a simple adjustment, he proceeded to the next task with a serious expression. The configuration of trace elements.

In fact, how to speed up the fermentation time of beer, save costs and compress the value of resources by compressing the fermentation cycle is already a project that is being studied in many research institutes in the industry. At the same time, some talented scientists have proposed constructive ideas and ideas. formula.

It is not a very difficult thing to do as Lisko and David expected. There are many situations like this. A layman will never know the degree of understanding of this thing by an insider and the usual practice in the industry. Method.

However, the two methods of shortening the fermentation cycle that have been popularized are not 100% applicable to the current beer industry. Generally, there will not be too many people to carry out this kind of debugging and configuration. The normal fermentation time is enough. They use these methods only as a rescue method unless necessary.

Generally speaking, 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 is not much different from the ordinary beer on the market. Therefore, this method When the two heard it, they immediately chose to abandon it. Even if the goods could not be delivered, they couldn't fool the past by lowering the quality.

This kind of thing has one thing and two things. 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 it will make customers trust this brand more. The crisis completely abandoned the original intention of creating a beer brand.

The reactions of the two were basically within the expectations of Professor Hamball. He spread his hands indifferently, turned around and said the second method to shorten the fermentation time.

The second way to shorten the fermentation time is to use immobilization technology. At that time, Professor Hamball said a series of chemical terms that he couldn't understand at all. Originally, Lisko and David were looking forward to this method, but when After the other party stated the pros and cons of this shortening method, they were immediately discarded by the two of them.

Although the immobilization technology is relatively simple and easy to use, and the time limit that can be shortened is much better than the previous method, the disadvantages are also very obvious, that is, it is easy to be infected with bacteria during the process, which will cause the beer to become rancid, and this rancidity is not good. It is artificially controlled, and many subtle aspects must be considered. Even the temperature of the air and the containers in which it is placed can cause this to happen, and it is not suitable for industrial production.

When the two methods were rejected by the two, Professor Hamball proposed a new concept, which was a subject he had just studied two years ago, and was also published as a paper in some chemical journals The above, but because the profit value generated is not high and has not been sought after by the industry, it is very suitable for the current situation of Li's Ranch.

Speaking of his research results, Professor Hamball was very excited. He always believed that the main reason why his research has not been widely spread is that these beer manufacturers do not have insight. Now is the best way to prove themselves. The crisis of Li's Ranch has shown superior characteristics, and he will publish another paper to prove that his research results are still of great 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 two yeasts that are most suitable for mixing, and then through the addition time of different double-effect antioxidants The comparison of diacetyl in the fermentation broth gives the optimal addition time of dual-effect antioxidants, and on this basis, the optimal addition amount of dual-effect antioxidants is studied. Finally combine the yeast mix with dual-action antioxidants.

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