fermenter tsis yog lub thawv passive; Nws yog ib tus neeg koom tes nquag hauv kev ua kom cov khoom siv cov khoom muag zaum kawg.
Qhov kub txog qhov kub siab: ib qho qiv fermented ntawm 10℃(50℃f) yuav saj sib txawv ntawm ib ale fermented ntawm 20℃(68℃f). Lub Tank txoj kev tswj qhov kub yog tus brewer no cov cuab yeej muaj zog tshaj plaws rau kev qhia cov poov cwj pwm.
Kev tswj siab siab: Raws li tau hais, siab tuaj yeem siv los tsim lub tshuab nqus tsev ntxhua khaub ncaws, Crisper profile los ntawm kev txwv ntawm qee qhov tsw.
Cov poov xab noj qab haus huv: lub conical tsim thiab kub tswj txhawb kev noj qab nyob zoo, ua tiav fermentation. Cov neeg muaj kev noj qab haus huv poov peb txhais tau tias huv- saj cov khoom uas tsis muaj kev ua yeeb yam zoo li diacetyl lossis acetaldehyde.
Oxygen Alsibth: Tom qab fermentation pib, oxygen yog tus yeeb ncuab. Nws ua rau staling thiab tawm - flavors. Ib qho kev sib khi, cov tshuab ntxhua khaub ncaws yog qhov kev tiv thaiv oxidation zoo tshaj plaws, khaws cov tshiab, tsw qab.
Dhau npias: lwm cov ntawv thov tseem ceeb
Thaum nws nyiam los ntawm brewers, fermentation tso tsheb hlau luam yog qhov tseem ceeb thoob plaws ntau kev lag luam:
Winemaking: qhov uas lawv tau siv rau ob qho tib si thawj thiab theem nrab fermentation.
Distilling: fermenting lub "Ntxuav" uas yuav tom qab yuav distilled mus rau dab zoo li whiskey lossis vodka.
Khoom noj khoom haus: rau kev tsim yogurt, Kefir, Kombucha, Sauerkraut, kimchan, thiab vinegar.
Kws Tshuaj: Loj hlob cov kab mob me los tsim cov tshuaj tua kab mob, tshuaj tiv thaiv, thiab cov enzymes.
Biofuels: Fermenting cog teeb meem los tsim ethanol thiab lwm cov roj rov qab dua tshiab.
