http___www.kuchniaiwino.eu_hr_2017_01_14_za_C5_A1to-su-du_C4_87anski-putevi-bolji-od-divljih__1.xml
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Why shop yeast is better than wild yeast? Despite the many possibilities, from spontaneous fermentation, in home alcohol production, shop yeast is rated much more favorably. Of course, wild strains are irreplaceable, for example, in the production of cider, however, most liquors can be made much easier and with better results using ready-made mushroom preparations. Ease of preparation Each packet of shop yeast is clearly labeled and you will also find instructions on how to prepare the mother yeast there. In the case of wild yeast, you never know, what strain will colonize the raw material and whether any will be strong enough at all, to conduct fermentation. This is important, because you cannot wait with yeast inoculation - it has to be done efficiently and in a short time. This is an undoubted advantage of commercial yeast, just like that, like fact, that their properties are known in advance. You can choose the right yeast for a specific drink in the store. The selection criteria can be used freely: maximum alcohol concentration, organoleptic properties of the drink, fermentation rate, the amount of yeast, you need to add, their form - all this is already known then, when you pick up a packet of yeast. In fact, you get a finished semi-finished product, and in the case of wild yeast, only the big unknown. The effectiveness is higher Brewer's yeast, Grapevines or distillers are strains selected specifically for their suitability in the preparation of specific beverages. Their specialization, of course, is expressed by certain properties of the mushrooms, and its derivative is the ease of use already discussed. In the case of wild yeast, it is just as likely, that they will only survive 4% alcohol concentration, like and 14% (maybe with a probability deviation towards the lower limit). However, it is always almost certain that the process will start with ready-made yeasts, a to, whether wild yeast will be effective in converting sugar into alcohol, will remain unknown until the end of the period, in which fermentation should take place. The deviations in the amount of alcohol concentration are also greater - the purchased yeast works evenly, and the wild are playing tricks again. Just cleaner Cleanliness, which I devoted a lot of space in my articles, is an absolutely essential factor for the quality of the drink. In the case of inoculation with wild yeast, there is a problem - environmental pollution, both chemical, and biological, it is quite substantial and this can be an insurmountable barrier for yeast. Even assuming, that you happen to be lucky and you can theoretically use wild yeast, it is if they get into the raw material with them, for example, skin yeast cells or certain bacteria, the beneficial yeast will not be able to ferment, the process will be inefficient, or simply the waste products of the extra microorganisms will spoil the taste of the drink. Cleaning the equipment will not help, because the contaminants will enter the raw material later. If you use ready-made yeast, selected and cleaned, this risk of infection will be minimal, close to zero, if you take proper precautions. Of course, there will always be some organisms other than the essential and helpful yeast, but in the case of ready-made brewing or wine yeast, they will not be able to develop their activity to a sufficient degree, to harm the quality of the drink. The choice is yours I don't want to discourage you from experimenting with wild yeast, but if you care about high production efficiency and you are satisfied with the quality of classic drinks, then you should opt for ready-made yeast. Wild is like the next level of initiation - a handicap for those, who know alcohol production very well, but by standard methods they are not able to achieve the ideal. Found on google via phrases: - wild yeast and the quality of the distillate
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Zašto je kupovni kvasac bolji od divljeg kvasca? Unatoč brojnim mogućnostima, od spontane fermentacije, u kućnoj proizvodnji alkohola trgovački kvasac je ocjenjen puno povoljnije. Naravno, divlji sojevi su nezamjenjivi, primjerice, u proizvodnji jabukovače, međutim, većina likera može se napraviti puno lakše i s boljim rezultatima korištenjem gotovih pripravaka od gljiva. Jednostavnost pripreme Svaki paket trgovačkog kvasca je jasno označen, a tamo ćete naći i upute kako pripremiti matični kvasac. U slučaju divljeg kvasca, nikad se ne zna, koji će soj kolonizirati sirovinu i hoće li koji uopće biti dovoljno jak, provoditi fermentaciju. Ovo je važno, jer s cijepljenjem kvasca ne možete čekati - to se mora obaviti učinkovito i u kratkom vremenu. To je nedvojbena prednost komercijalnog kvasca, tak samo, kao činjenica, da su njihova svojstva unaprijed poznata. U trgovini možete odabrati pravi kvasac za određeno piće. Kriteriji odabira mogu se slobodno koristiti: maksimalna koncentracija alkohola, organoleptička svojstva pića, brzina fermentacije, količina kvasca, trebate dodati, njihov oblik – sve je to već tada poznato, kad uzmete paketić kvasca. Zapravo, dobivate gotov poluproizvod, a kod divljeg kvasca samo velika nepoznanica. Učinkovitost je veća Pivski kvasac, Vinova loza ili destilatori su sojevi odabrani posebno zbog svoje prikladnosti za pripremu određenih napitaka. Njihova specijalizacija, naravno, izražena je određenim svojstvima gljiva, a njegov derivat je jednostavnost korištenja o kojoj je već bilo riječi. Vjerojatno je i u slučaju divljeg kvasca, da samo prežive 4% koncentracija alkohola, što 14% (možda s odstupanjem vjerojatnosti prema donjoj granici). No, uvijek je gotovo sigurno da će proces krenuti u slučaju gotovih kvasaca, a do, hoće li divlji kvasac biti učinkovit u pretvaranju šećera u alkohol, ostat će nepoznat do kraja razdoblja, u kojoj bi se trebala odvijati fermentacija. Veća su i odstupanja u količini koncentracije alkohola – kupljeni kvasac djeluje ravnomjerno, a divlji se opet izigravaju. Samo čistije Čistoća, kojoj sam posvetio dosta mjesta u svojim člancima, je apsolutno bitan čimbenik za kvalitetu pića. U slučaju inokulacije divljim kvascem javlja se problem – onečišćenje okoliša, oba kemijska, i biološki, prilično je značajan i to može biti nepremostiva prepreka za kvasac. Čak i pod pretpostavkom, da slučajno imaš sreće i teoretski možeš koristiti divlji kvasac, to je ako s njima uđu u sirovinu, na primjer, stanice kvasca kože ili određene bakterije, korisni kvasac neće moći fermentirati, proces će biti slabo učinkovit, ili će jednostavno otpadni proizvodi dodatnih mikroorganizama pokvariti okus pića. Čišćenje opreme ovdje neće pomoći, jer će onečišćenja kasnije ući u sirovinu. Ako koristite gotov kvasac, odabrano i očišćeno, ovaj rizik od infekcije bit će minimalan, blizu nule, ako poduzmete odgovarajuće mjere opreza. Naravno, uvijek će postojati neki organizmi osim esencijalnog i korisnog kvasca, ali u slučaju gotovog pivarskog ili vinskog kvasca neće moći razviti svoju aktivnost u dovoljnoj mjeri, štetiti kvaliteti pića. Tvoj izbor Ne želim vas obeshrabriti od eksperimentiranja s divljim kvascem, ali ako vam je stalo do visoke učinkovitosti proizvodnje i zadovoljni ste kvalitetom klasičnih pića, onda se treba odlučiti za gotov kvasac. Wild je kao sljedeća razina inicijacije - hendikep za one, koji jako dobro poznaju proizvodnju alkohola, ali standardnim metodama nisu u stanju postići ideal. Nalazi se na Googleu putem fraza: - divlji kvasac i kvaliteta destilata