Fermentation yog txheej txheem tseem ceeb hauv kev ua cov tshuaj yej dub. Tom qab fermentation, nplooj xim hloov los ntawm ntsuab mus rau liab, tsim cov yam ntxwv zoo ntawm cov tshuaj yej liab nplooj kua zaub. Lub ntsiab lus ntawm cov tshuaj yej dub fermentation yog tias nyob rau hauv qhov kev txiav txim dov ntawm nplooj, cov ntaub so ntswg ntawm cov nplooj hlwb raug rhuav tshem, semi permeable vacuolar membrane puas, permeability nce, thiab polyphenolic tshuaj yog tag nrho hu nrog oxidases, ua rau enzymatic cov tshuaj tiv thaiv ntawm polyphenolic. Kev sib xyaw ua ke thiab tsim cov oxidation, polymerization, condensation thiab lwm yam kev cuam tshuam, tsim cov xim xim xws li theaflavins thiab thearubigins, thaum tsim cov tshuaj nrog tshwj xeeb aromas.

Qhov zoo ntawmtshuaj yej dub fermentationmuaj feem xyuam rau yam xws li kub, av noo, oxygen mov, thiab lub sij hawm ntawm cov txheej txheem fermentation. Feem ntau, chav tsev kub tswj ntawm ib ncig ntawm 20-25 ℃, thiab nws yog advisable kom tswj qhov kub ntawm fermented nplooj nyob ib ncig ntawm 30 ℃. Kev tuav cov av noo siab tshaj 90% yog qhov zoo rau kev txhim kho cov haujlwm ntawm polyphenol oxidase thiab pab txhawb kev tsim thiab sib sau ntawm theaflavins. Thaum lub sij hawm fermentation, yuav tsum muaj ntau cov pa oxygen, yog li nws yog ib qho tseem ceeb kom tswj tau qhov cua kom zoo thiab xyuam xim rau cov cua kub dissipation thiab qhov cua. Qhov tuab ntawm nplooj ntawv nthuav tawm cuam tshuam rau qhov cua thiab nplooj ntawv kub. Yog hais tias nplooj ntoos hlav tuab dhau lawm, qhov cua tsis zoo yuav tshwm sim, thiab yog tias cov nplooj nthuav dav dhau lawm, cov nplooj ntawv kub yuav tsis yooj yim khaws cia. Lub thickness ntawm nplooj ntawv yog feem ntau 10-20 cm, thiab cov nplooj me me thiab cov nplooj me me yuav tsum tau kis nyias; Cov nplooj qub thiab cov nplooj loj loj yuav tsum tau nthuav tawm tuab. Tshaj tawm tuab thaum qhov kub thiab txias; Thaum qhov kub thiab txias, nws yuav tsum tau kis nyias. Qhov ntev ntawm fermentation lub sij hawm txawv heev nyob ntawm seb fermentation tej yam kev mob, degree ntawm dov, nplooj zoo, tshuaj yej ntau yam, thiab ntau lawm lub caij, thiab yuav tsum tau raws li nyob rau hauv nruab nrab fermentation. Lub sijhawm fermentation ntawm Mingyou Gongfu dub tshuaj yej feem ntau yog 2-3 teev

Lub degree ntawm fermentation yuav tsum ua raws li lub hauv paus ntsiab lus ntawm "nyiam dua lub teeb dua hnyav", thiab tus qauv nruab nrab yog: cov nplooj fermentation poob lawv cov ntsuab thiab nyom aroma, muaj ib tug txawv floral thiab fruity aroma, thiab nplooj tig liab xim. Cov xim tob ntawm fermented nplooj txawv me ntsis nrog rau lub caij thiab lub hnub nyoog thiab rhiab ntawm nplooj tshiab. Feem ntau, lub caij nplooj ntoos hlav tshuaj yej yog daj liab, thaum lub caij ntuj sov tshuaj yej yog liab daj; Cov nplooj muaj xim liab zoo ib yam, thaum cov nplooj qub yog xim liab nrog ib tug hint ntawm ntsuab. Yog hais tias lub fermentation tsis txaus, lub aroma ntawm tshuaj yej nplooj yuav impure, nrog ib tug ntsuab tint. Tom qab brewing, cov xim ntawm cov kua zaub yuav reddish, saj yuav ntsuab thiab astringent, thiab nplooj yuav muaj ntsuab paj nyob rau hauv qab. Yog hais tias fermentation ntau dhau lawm, cov tshuaj yej nplooj yuav muaj ib tug tsawg thiab npub aroma, thiab tom qab brewing, lub kua zaub xim yuav liab, tsaus, thiab pos huab, nrog ib tug dawb saj thiab liab thiab tsaus nplooj nrog ntau dub strips nyob rau hauv qab. Yog hais tias lub aroma yog qaub, nws qhia tau hais tias fermentation tau dhau lawm.

Muaj ntau txoj kev fermentation rau cov tshuaj yej dub, nrog rau ntuj fermentation, fermentation chamber, thiab fermentation tshuab. Ntuj fermentation yog txoj kev fermentation tshaj plaws, uas yuav tsum tau muab dov nplooj rau hauv pob tawb xyoob, npog lawv nrog ib daim ntaub ntub dej, thiab muab tso rau hauv ib qho chaw zoo ventilated sab hauv tsev. Chav tsev fermentation yog ib qho chaw ywj pheej tshwj xeeb uas tau teeb tsa hauv chav ua haujlwm tshuaj yej rau fermentation ntawm cov tshuaj yej dub. Fermentation tshuab tau tsim sai heev thiab tau siv dav hauv xyoo tas los no vim lawv muaj peev xwm ua tiav qhov ntsuas kub thiab av noo thaum lub sijhawm fermentation.

Tam sim no, cov tshuab fermentation feem ntau yog tsim los ntawm cov tshuab fermentation tas li thiab txeeTshuaj yej fermentation tshuab.

Lub tshuab fermentation tsis tu ncua muaj cov qauv yooj yim zoo ib yam li cov saw hlau tshuab ziab khaub ncaws. Cov nplooj ua tiav yog sib npaug ntawm ib puas nplooj phaj rau fermentation. Lub pua pua phaj txaj yog tsav los ntawm kev sib kis tsis tu ncua thiab nruab nrog qhov cua, humidification, thiab ntsuas kub. Nws yog haum rau kev nruam tsis siv neeg ntau lawm kab ntawm cov tshuaj yej dub.

Hom lub thawvCov tshuaj yej dub fermentation tshuabtuaj nyob rau hauv ib tug ntau yam ntawm cov hom, nrog ib tug yooj yim qauv zoo li ci thiab flavoring tshuab. Lawv muaj kev ruaj ntseg kub thiab av noo tswj, me me hneev taw, thiab kev ua haujlwm yooj yim, ua rau lawv tsim nyog rau ntau yam me me thiab nruab nrab cov tshuaj yej ua lag luam.

Cov tshuaj yej liab pom kev fermentation tshuab feem ntau daws cov teeb meem ntawm kev sib xyaw nyuaj, tsis txaus cua thiab oxygen, lub voj voog ntev fermentation, thiab kev soj ntsuam nyuaj ntawm kev ua haujlwm hauv cov khoom siv fermentation. Nws txais kev sib hloov stirring thiab hloov tau yooj yim scraper qauv, thiab muaj zog xws li pom fermentation raws li txoj cai, lub sij hawm tig, tsis siv neeg kub thiab av noo tswj, thiab tsis siv neeg pub thiab tawm.

TIPS

Cov kev xav tau rau kev tsim cov chav fermentation:

1. Lub fermentation chamber feem ntau yog siv rau kev ua haujlwm fermentation ntawm cov tshuaj yej dub tom qab dov, thiab qhov loj me yuav tsum tsim nyog. Cov cheeb tsam yuav tsum tau txiav txim siab raws li qhov siab tshaj plaws ntawm kev lag luam.
2. Lub qhov rooj thiab qhov rais yuav tsum tau teeb tsa kom tsim nyog los pab kom muaj cua thiab tsis txhob muaj tshav ntuj ncaj qha.
3. Nws yog qhov zoo tshaj plaws kom muaj cov cement hauv pem teb nrog cov kwj deg nyob ib puag ncig kom yooj yim yaug, thiab yuav tsum tsis muaj cov kab tuag uas nyuaj rau ntws.
4. Cov khoom siv cua sov hauv tsev thiab cov av noo yuav tsum tau nruab los tswj qhov kub hauv tsev hauv thaj tsam ntawm 25 ℃ txog 45 ℃ thiab cov txheeb ze av noo nyob rau thaj tsam ntawm 75% mus rau 98%.
5. Fermentation racks yog ntsia rau hauv lub fermentation chamber, nrog 8-10 khaubncaws sab nraud povtseg nruab nrab ntawm 25 centimeters txhua. Lub lauj kaub tais diav txav tau ua rau hauv, nrog qhov siab ntawm li 12-15 centimeters.