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ELENA MUDURATEHNOLOGIIFERMENTATIVETEHNOLOGIA MALTULUI SI BERIISUPORT CURSANUL III TPPA si BIA

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$PSOHVWXGLLUHIHULWRDUHODFDUDFWHULVWLFLOHLFRPSR]LLDKDPHLXOXLDXIRVWUHDOL]DWHvQRomnia, n cadrul Centrului de Cercetare Cultura Hameiului i=mlantelorjedicinaleIdincadrulUSAMV Cluj-1DSRFD6DORQWDL7RIDQ0XVWHSUHFXPLDSOLFDLLfitoterapeutice ale compuilor din hamei (Socaciu,C., 2008; Mudura, E., 2009). 1.4.1Produse din hameiProdusele din hamei DXDSUXWFDRVROXLHSHQWUXvQOWXUDUHDXQRUGH]DYDQWDMHDOHXWLOL]ULLFRQXULORUGHKDPHLFDDWDUHGLILFXOWLODGHSR]LWDUHLWUDQVSRUWLQVWDELOLWDWHDFRQLQXWXOXLvQVXEVWDQHFXYDORDUHWHKQRORJLFKDPHLXOILLQGVHQVLELOODR[LGULQHRPRJHQLWDWHa hameiuluinFRQXULFDUHIDFHPDLGLILFLOGR]DUHDKDPHLXOXLPelHLLLSXOEHULOHQRUPDOHGHQXPLWHDGHVHDWLSVHRELQSULQGHVWUPDUHDEDORLORUFXconuri de hamei uscat la 7- XPLGLWDWH vQGHSUWDUHD LPSXULWLORU GXUH PHWDOH SLHWUH HWF,UFLUHDOD35&LPFLQDUHDvQSDUWLFXOHGH-PPQFD]XOSURGXFHULLSXGUHORUKDPHLXOPFLQDW0se GR]HD]vQDPEDODMHLPSHUPHDELOHODDHUVXEYLGLFXLPSUHJQDUHDGHJD]LQHUW&2 sau azot).2QFD]XOSURGXFHULLSHOOHLORUKDPHLXOPFLQDWHVWHJUDnulat ntr-XQJUDQXODWRULWransformatnmicicilindri-SHOHL3HOHLLVHDPEDOHD]VXEYLGvQDWPRVIHUGHJD]LQHUWQSHOOHLLWLSUDSRUWXOvQWUHVXEVWDQHOHDPDUHXOHLXULOHHWHULFHLSROLIHQROLHVWHDFHODLFDLvQFRQXULOHGHKDPHLPelleLLLSXOEHULOHFRQFHQWUDWHvPERJLWH) FRQLQ-GLQJUHXWDWHDKDPHLXOXLLQLLDOvQGHRVHELJUDQXOHGHOXSXOLQ&HOHPDLFXQRVFXWHSURGXVHVXQWFHOHWLS3HQWUXRELQHUHDORUGLQPDVDGHFRQXULXVFDWHVXQWvQGHSUWDWHLPSXULWLOHGXUHFRQXULOHVXQWPFLQDWHEOkQGODtemperatura de 35 &vQSDUWLFXOHGHPP+DPHLXOPFLQDWHVWHFHUQXWSHQWUXDVHvQGHSUWD0SDUWLFXOHOHPDLJURVLHUHSURYHQLWHGLQD[LEUDFWHH3XOEHUHDvPERJLWvQJUDQXOHGHOXSXOLQHVWHDPEDODWVXEYLGVHRELQSXOEHULvPERJLWHVDXVHVXSXQHJUDQXOULLLIRUPULLSHOHLORUvPERJLL3HOHLLVXQWDPEDODLvQWU-XQDPEDODMFXSDWUXVWUDWXULLFXREDULHUGHDOXPLQLXSHQWUXa fi impermeabil la oxigen.PelHLL L]RPHUL]DL VXQW SURGXVH FH FRQLQ VXEVWDQH DPDUH L]RPHUL]DWH 6H XWLOL]HD] vQscopul creterii randamentului de izomerizare a -acizilor amari la fabricarea berii, deci la creterea gradului de utilizare a unui hamei. PelHLL L]RPHUL]DL VH RELQ GLQ SHOOHL WLS 6H SUHIHUutilizarea unui hamei bogat n-DFL]LDPDULFHVHWUDQVIRUPvQSXOEHUHvQFDUHVHDPHVWHF-3%

R[LGGHPDJQH]LXFDUHFDWDOL]HD]L]RPHUL]DUHDDSRLSXOEHUHDVHJUDQXOHD]3HOOHLLRELQXLVHDPEDOHD]LVHPHQLQvQFDPHUHODWHPSHUDWXUDGH&SkQDUHORFL]RPHUL]DUHDD95-98%din0-DFL]LLDPDULGLQKDPHL8WLOL]DUHDSHOOHLORUL]RPHUL]DLvQORFXOSHOOHLORUWLSGLQDFHHDLYDULHWDWHGHKDPHLFUHWHJUDGXOGHXWLOL]DUHDKDPHLXOXLFXFLUFD)RORVLUHDSHOOHLORUL]RPHUL]DLVFDGHWLPSXOGHILHUEHUHDPXVWXOXLPLFRUHD]FRVWXOKDPHLXOXLLDOHQHUJLHLtermice.PelHLLL]RPHUL]DLVXQWGHQXPLLSHOOHLVWDELOL]DLGHRDUHFHSRWHQLDOXODPDUDOKDPHLXOXLHVWHSURWHMDWIDGHGHWHULRUULvQWLPSXOGHSR]LWULL3HOOHLLL]RPHUL]DLVXQWXWLOL]DLvQGHRVHELpentUXKDPHLHUHDWkU]LHDPXVWXOXLvQYHGHUHDDVLJXUULLDURPHL Fig. 4 Schema de prelucrare a hameiului

Extracte din hameiRLQLOHGLQKDPHLLXOHLXULOHHWHULFHDXFDUDFWHUKLGURIRELSRWILH[WUDVHFXVROYHQLorganici. Cu ajutorul soOYHQLORUVXQWH[WUDVHVXEVWDQHOHDPDUHvQSULQFLSDO-DFL]LLDPDULIUDILWUDQVIRUPDLQWUHFXWV-DXXWLOL]DWVROYHQLRUJDQLFLGHWLSXOPHWDQROKH[DQFORUXUDGHPHWLOHQWULFORUHWLOHQDHWF$FHVWHPHWRGHDXGH]DYDQWDMXOFvQH[WUDFWVHUHJVHVFFDQWLWLPLFLGHVROYHQWcare sunt toxice.$VW]LH[WUDFWHOHGHKDPHLVHRELQXWLOL]kQGSHQWUXH[WUDFLHDOFRROXOHWLOLFL&2-XOFULWLFL2supercritic.Extractele de hamei n etanol VHRELQDVWIHOKDPHLXOvQFRQXULVHDPHVWHFvQWU-XQQHFFXalcool etilic de 90 C, amestecul fiind pompat ntr-R PRDUD GH PFLQDUH XPHG L DSRL vQWU-un0extractor. 6ROXLDDOFRROLFFHSUVHWHH[WUDFWRUXOPLVFHODFDUHFRQLQHWRDWHVXEVWDQHOHXWLOHGLQKDPHLHVWHFRQFHQWUDWvQWU-unconcentratorcumaimulte treptedeconcentrare, rezultndextractulconcentrat brut. ntr-RFRORDQVSHFLDODOFRROXOHWLOLFHVWHHOLPLQDWFRPSOHWFXDMXWRUXODEXUXOXLFRORDQDOXFUHD]ODXQYLGGHPEDUFHHDFHDVLJXURWHPSHUDWXUGHHYDSRUDUHGHC.0QDFHVWHFRQGLLLvQH[WUDFWUPkQHFHDPDLPDUHSDUWHGLQXOHLXULOHHWHULFHL-acizii amari.([WUDFWXOHWDQROLFDUHXUPWRDUHDFRPSR]LLHvQPDVLFHTabel 5&RPSR]LLDHxtractuletanolic,n%masice&RPSR]LLDH[WUDFWXOXLHWDQROLF&RQFHQWUDLD RLQLWRWDOH91% -Acizi42% Izo-acizi1% RLQLWDULGLQULQLWRWDOH Uleiuri eterice4% Taninuriurme NLWUDL100mg/100g Cupru200mg/kg Extractele din hamei cu CO VHED]HD]SHSURSULHWLOHGHVROYHQWDOH&2 -ului, cnd acesta22HVWHDGXVvQFRQGLLLOHGHlichidsaufluidsupercritic. Extractele cuCO suntcele maifolositen2LQGXVWULDEHULL'LR[LGXOGHFDUERQFDSWSURSULHWLGHVROYHQWvQFD]XOvQFDUHSULQFRPSULPDUHeste adus la o densitate de 0,9-1,0 kg/dm DVHPQWRDUHOLFKLGHORU3XQFWXOFULWic pentru CO este la32EDULC.PunctultriplupentruCOHVWHODEDUL56,66&QWUHFHOHGRXSXQFWH020

CO -XOHVWHOLFKLGODFRQGLLLGHSUHVLXQHLWHPSHUDWXUPDLULGLFDWHGHFkWDOHSXQFWXOXLFULWLF&2 ,22denumit supercritic, este un fluid (amestec lichid-gaz).-Extractele cu CO lichid (subcritic) VHRELQvQLQVWDODLLVSHFLDOHFHDXvQDOFWXLUHDORUXQ2H[WUDFWRURLQVWDODLHSHQWUXFRPSULPDUHD&2-XOXLVFKLPEWRDUHGHFOGXUSHQWUXHYDSRUDUHD2CO -XOXLLUHvQWRDUFHUHDOXLvQFLUFuit. ([WUDFLDHVWHPDLLQWHQVFkQGVHXWLOL]HD]KDPHLXOVXE2IRUPGHSHOOHL7HPSHUDWXUDGHH[WUDFLHYDULD]ODGLIHULWHSURFHGHHvQWUH-20C. Solubilitatea0PD[LPD-acizilor amari este la +7 &3UHVLXQLOHXWLOL]DWHYDULD]vQWUHEDUL-70 bar, n0IXQFLHGHWHPSHUDWXU1HFHVDUXOGH&2 lichidestede20kgdioxiddecarbonlichid/ kghamei.2CO XOOLFKLGUHDOL]HD]RH[WUDFLHIRDUWHVHOHFWLYH[WUDFWHOHILLQGOLSVLWHGHULQLLWDQLQXUL2.Extractele cu CO2supercritic VH RELQ OD UHJimuri de presiune de 150- EDU L ODtemperaturi variind ntre 32-100 &([WUDFWXORELQXWODEDULOD-40 &HVWHDVHPQWRUFXFHO00RELQXWGLQ&2 lichid. CO-ulsupercriticarecapacitatededizolvaremaimaredect CO-ullichid,222ceea ce face cDWLPSXOGHH[WUDFLHVILHPXOWPDLVFXUW([WUDFLDFX&2 VXSHUFULWLFHVWHPDLSXLQ2VHOHFWLYH[WUDFWHOHFRQLQkQGPDLPXOWHULQLWDULWDQLQXULDSVDXFHUXULCu CO VXSHUFULWLFVHSRWRELQHSULQH[WUDFLHIUDFLRQDWODGLIHULWHSUHVLXQLSURduse bogate2ntr-XQDQXPLWFRPSRQHQW$VWIHOODSUHVLXQLGHEDUVXQWVROXELOHvQGHRVHELXOHLXULOHHWHULFHLVHSRDWHVHSDUDRIUDFLXQHERJDWvQDFHVWHDLFXIRDUWHSXLQHULQLXWLOL]DWvQFDQWLWLPLFLODVIkULWXOILHUEHULLFXKDPHLSHQWUXLQWHQVLILFDUHDDURPHLGHKDPHL/DSUHVLXQLPDLPDULVHRELQHRIUDFLXQHERJDWvQ i -DFL]LXWLOL]DWODILHEHUHDPXVWXOXLFXKDPHLLDUODSUHVLXQLSHVWHEDUVHSRDWHRELQHRIUDFLXQHIRDUWHERJDWvQ-DFL]LXWLOL]DWODRELQHUHDH[WUDFtelorizomerizatecuhamei. Extractele cu CO VXQWIRDUWHVUDFHvQQLWUDLPHWDOHJUHOHLVXQWOLSVLWHGHSHVWLFLGH21.5DROJDIA DE BERE'URMGLLOHVXQWPLFURRUJDQLVPHXQLFHOXODUHFDUHVHvQPXOHVFSULQvQPXJXULUHPDLUDUSULQdiviziune) care realizHD] IHUPHQWDLD DOFRROLF 'URMGLLOH WUDQVIRUP vQ SURFHVXO GHPHWDEROLVP]DKDUXULOHIHUPHQWHVFLELOHGLQPXVWvQDOFRROGLR[LGGHFDUERQLRFDWHJRULHvQVHPQDWGHFRPSXLGHDURPLGHJXVWPentru producerea berii, companiile de bere folosesc diferiWHVXHVHOHFWDWHSHQWUXSURGXFHUHDGLIHULWHORUVRUWLPHQWHGHEHUH$FHVWHVXHVXQWGHSR]LWDWHvQEQFLLQWHUQDLRQDOHGHGURMGLHGLQWUHcare cele mai importante sunt Natural Yeast Culture Collection (Anglia) i Weihenstephan n GHUPDQLD%HUULLOHPLFLFXEXJHWOLPLWDWQXvLSHUPLWFXPSUDUHDGURMGLLORUGLQDFHVWHEQFLLXWLOL]HD]GURMGLLOHDIODWHvQID]DGHIHUPHQWDUHSULPDUSULQL]RODUHDFHOXOHORUYLJXURDVHLIRORVLUHDORUSHQWUXRELQHUHDXQHLQRLFXOWXULSXUHVDXSULQVWRFDUHDORUOD-5Ctimpde6-9luni.0

n industria berii se folosesc drojdiile din ordinul Endomycetales, familia Endomycetaceae,genul Sacharomyces.1.5.1Caracteristicile drojdiei de berePHQWUXDILFRPSDWLELOIHUPHQWULLPXVWXOXLGHEHUHGURMGLLOHWUHEXLHVDLEXUPWRDUHOHcaracteristici:a)morfologice:FHOXOHOHGHGURMGLHDXIRUPDHOLSVRLGDOFXOXQJLPHDGHPLOLPHDGHP'URMGLLOHGLQJHQXOSacharomycescerevisiaeSRWILREVHUYDWHODPLFURVFRSVXEIRUPGHODQXULGHFHOXOHLPDLUDUVXEIRUPGHFHOXOHL]RODWH SacharomycesuvarumVHREVHUYODPLFURVFRSVXEIRUPGHFHOXOHVLQJXODUHVDXSHUHFKLb). fiziologice. &DUDFWHULVWLFLOH IL]LRORJLFH VXQW GHWHUPLQDWH GH PRGXO FXP IHUPHQWHD]rafinoza, astfelS. uvarum IHUPHQWHD] LQWHJUDO UDILQR]D vQ WLPS FH GURMGLLOH GH IHUPHQWDLHVXSHULRDUIHUPHQWHD]GLQUDILQR]2DOWFDUDFWHULVWLFHVWHPHWDEROLVPXOGURMGLHLceledeIHUPHQWDLHLQIHULRDUDXXQPHWDEROLVPDQDHURELDUFHOHGHIHUPHQWDLHVXSHULRDUDXXQmetabolism preponderent respirator.c).tehnologice. Din punct de vedere tehnologic, drojdia de bere poate fi:1.'URMGLHGHIHUPHQWDLHVXSHULRDUSacharomycescerevisiae,FDUHvQJHQHUDOIHUPHQWHD]la temperaturi de 15-18 &vQWLPSXOIHUPHQWULLVHULGLFODVXSUDIDDPXVWXOXLLVHIRORVHWHOD0RELQHUHDberilortipALE;2.'URMGLH GH IHUPHQWDLH LQIHULRDU Sacharomyces carlsbengensis (uvarum), careIHUPHQWHD]ODWHPSHUDWXULMRDVH-12&LDUvQWLPSXOIHUPHQWULLVHGLPHQWHD]&XDMXWRUXOHLVH0RELQEHULGHWLSLAGER.d). capacitatea de floculareUna dLQLPSRUWDQWHOHSURSULHWLDOHGURMGLHLHVWHFDSDFLWDWHDVDGHIORFXODUH sau aglutinare.PULQIORFXODUHVHvQHOHJHDFXPXODUHDFHOXOHORUGHGURMGLHvQIORFRDQHPDULFDUHLPHGLDWFHFDSWRDQXPLWJUHXWDWHVHGHSXQSHIXQGXOYDVXOXLGHIHUPHQWDUHncoQGLLLQRUPDOHGHIHUPHQWDUHGURMGLDIORFXOHD]GHRELFHLSUHDGHYUHPHFHOXOHOHQXYRUPDLSURGXFHIHUPHQWDUHDPXVWXOXLLDUGDFQXIORFXOHD]ODVIkULWXOIHUPHQWDLHLEHUHDUPkQHWXOEXUHSURGXFHJUHXWLODILOWUDUHLJXVWXOVXYDILQHFRUHVSXQ]tor.n ceea ce privete fenomenul de floculare, se disting 4 categorii de drojdii i anume:drojdii foarte pulverulente, caz n care aglomeratele se produFSkQODFLUFDFHOXOHLGHRELFHLVHPHQLQvQVXVSHQVLHvQEHUHdrojdii pulverulente, caz n cDUHDJORPHUDWHOHPHUJSkQODFHOXOHLVHIRUPHD]vQDGRXDWUHLPHDIHUPHQWULL

drojdii floculanteFD]vQFDUHDJORPHUDWHOHFRQLQPDLPXOWHPLLGHFHOXOHLVHIRUPHD]vQDGRXDMXPWDWHDIHUPHQWDLHLdrojdii foarte floculante, caz n care flocularea se produce chiaUGHODvQFHSXWXOIHUPHQWDLHLFHOXOHOHUPkQkQGOLSLWHXQDGHDOWDvQWLPSXOFkWVHPXOWLSOLF'URMGLLOHGLQSULPDLXOWLPDFDWHJRULHVXQWLQXWLOL]DELOHQSUDFWLFDXLPSRUWDQFHOHGLQcategoria a doua i a treia.Printre faFWRULLFDUHLQIOXHQHD]IORFXODUHDGURMGLHLVHPHQLRQHD]VDUFLQDHOHFWULFDFHOXOHLVOELUHDDFWLYLWLLGHvQPXOLUHVOELUHDDFWLYLWLLGHIHUPHQWDUHSUH]HQDVUXULORUvQPHGLXFDUHSRWLQIOXHQDYDORDUHDS+-ului;DFLXQHDSURGXVHORUGHPHWDERlism;SUH]HQDbacteriilor;vrsta celulei;FDWLRQLLELLWULYDOHQLXQLLFRQVWLWXHQLDi materiilorprimefolosite,etc.&HOXODGHGURMGLHHVWHXQFRORLGvQFUFDWFXHOHFWULFLWDWHLHDSRDWHVSLDUGDFHDVWVDUFLQVDXV-LVFKLPEHVHPQXO&HOXODGHGURMGLHHVWHvQFUFDWSR]LWLYODLQWURGXFHUHDHLvQPHGLXGXSFkWHYDRUHGHODvQFHSXWXOvQPXJXULULLHDHVWHvQFUFDWQHJDWLYLDUODVIkULWXOIHUPHQWULLODS+4,4-4,7,FHOXOHOHVHvQFDUFGLQQRXSR]LWLY La pH de 4,4, punctul izoelectric, se produce floculareadrojdiilor LDSURWHLQHORUFXPROHFXOPDUHGLQPXVWXOGHPDO&DWLRQLLELLWULYDOHQLSURGXFIORFXODUHDGURMGLHLvQVROXLHDSRDV,RQXOGHFDOFLXDUHLQIOXHQQHWDVXSUDIORFXOULL6-DFRQVWDWDWGHDVHPHQHDFDQXPLWHYDULHWLGHorzproducIORFXODUHDPDLSXWHUQLFDGURMGLHL&HUFHWULOHDXDUWDWFvQFRMLOHGHPDOH[LVWDQXPLWHVXEVWDQHFDUHSURGXFIORFXODUHDGURMGLHL/DIDEULFDUHDEHULLvQPXOWHULVHIRORVHVFGRXWXOSLQLGHGURMGLHXQDIORFXODQWFDUHVHGLPHQWHD]UHpede,dndobere limpede;XQDSXOYHUXOHQWVHcaredepunemaigreu.&HOHPDLIRORVLWHvQVODIHUPHQWDUHDEHULLVXQWGURMGLLOHIORFXODQWH'URMGLLOHSXOYHUXOHQWHVHIRORVHVFGHRELFHLQXVLQJXUHFLvQDVRFLDLHFXFHOHIORFXODQWHDrojdia de bere, Saccharomyces carlsbergensis, XWLOL]DW FD VWDUWHU DO IHUPHQWDLHL SRDWHSURYHQLGLQFXOWXULSXUHGHODERUDWRUVDXSULQUHFXSHUDUHDFHOXOHORUGH]YROWDWHODRDUMSUHFHGHQWGHIHUPHQWDUH$OHJHUHDXQHLDQXPLWHWXOSLQLGHGURMGLHSHQWUXRELQHUHDEHULLvQFRQGLLLVSHFLILFHGHDSURYL]LRQDUHFXPDWHULLSULPHGRWULLLWHKQRORJLHLIRORVLWHVHUHDOL]HD]OXkQGvQFRQVLGHUDUHprincipalele caractere specifice ale drojdiei de bere:

gradul final de fermentare i viteza de fermentare;capacitatea de asimilare a suEVWDQHORUFHSDUWLFLSvQPHWDEROLVPrandamentul de multiplicare;capacitatea de floculare i sedimentare;VSHFWUXOLFDQWLWDWHDGHSURGXVHVHFXQGDUHDOHIHUPHQWDLHLFXLPSOLFDLLvQJXVWXOi aroma berii;UH]LVWHQIDdedegenerare, contaminare, etc.RHDOL]DUHDDFHVWHLDOHJHULHVWHPXOWPDLGLILFLOGHFkWDFHORUODOWHPDWHULLSULPHSHQWUXEHUHQFHUFULOHGHDFDUDFWHUL]DGURMGLLOHFDUHVHFRPHUFLDOL]HD]DXDUWDWFFHOHPDLPXOWHGLQWUHHOHVXQWDOFWXLWHGLQVSHFLLGLIHULWHFDUHDGHVHRULSRVHGSURSULHWLGHIORFXODUHQSUDFWLFDLQGXVWULDODSDUPXWDLLQHGRULWHFHvPSLHGLFIORFXODUHDPULQFLSDOLLIDFWRULFDUHLQIOXHQHD]SHUIRUPDQHOHIHUPHQWDWLYHDOHGURMGLLORULFDOLWDWHDberii sunt:FRPSR]LLDPXVWXOXLGHEHUHFRQGLLLOHGHDHUDUHDleculturii dedrojdie;temperatura de fermentare;dimensiunile i geometria vasului de fermentare.Tehnologiile moderne de fermentare a berii presupun utilizarea fermentatoarelor cu drojdiiLPRELOL]DWHFDUHSUH]LQWDYDQWDMXOGHDFUHWHLRSWLPL]DSURductivitatea, reduceUHDFRVWXULOHLGHcontrol al ntregul proces prin automatizare. 'DF pentru mDWXUDUHDEHULL L RELQHUHD EHULL IUDOFRROVLVWHPHOHGHXWLOL]DUHDGURMGLLORULPRELOL]DWHVXQWLQWURGXVHvQSUDFWLFILLQGDYDQWDMRDVHGLQpunct de vedHUH HFRQRPLF IRORVLUHD GURMGLLORU vQ IHUPHQWDUHD SULPDU HVWH vQF vQ VWDGLXO GHcercetare. 6WDELOLWDWHD PLFURELRORJLF D VLVWHPXOXL GH GURMGLL LPRELOL]DWH HVWH GHSHQGHQW GHFRQFHQWUDLDDFWLYLWDWHDLSXULWDWHDGURMGLLORU3ULQILHUEHUHDPXVWXOXLvQDLQWHGHIHUPHQWDUHVHHYLWFRQWDPLQDUHD'LQWUHFRQWDPLQDQLLSHULFXORLVXQWEDFWHULLOHFDUHSRWDYHDRUDWPDUHGHFUHWHUHODWHPSHUDWXULVF]XWHLFDUHVHDWDHD]SHVXSUDIDDSXUWWRULORUGHGURMGLLLPRELOL]DWH3HQWUXDsesiza contaminarea se recomDQGGHWHFWDUHDGLDFHWLOXOXLDFRPSXLORUIHQROLFLVDXDDFLGLWLLvQefluent, ca i metode directe microbiologice..1.6$'-89$1,,$',7,9,'(352&(6UQHOHVXEVWDQHXWLOL]DWHvQSURFHVXOGHIDEULFDLHDEHULLGHLDGXJDWHPXVWXOXLVDXEHULLsunt cRQVXPDWHWUDQVIRUPDWHVDXvQGHSUWDWHWRWDOGLQSURGXVXOILQLW$FHVWHVXEVWDQHVHQXPHVF

DGMXYDQLGHSURFHV6XEVWDQHOHFDUHDGXJDWHPXVWXOXLVDXEHULLQXVXQWFRPSOHWvQGHSUWDWHVHnumesc aditivi.&ODVLILFDUHDH[DFWvQLQJUHGLHQWHSHQWUXIDEULFDUHDEHULLLVXEVWDQHFDUHLQWUGRDUvQFRQWDFWFXEHUHDHVWHLPSRUWDQWGLQPRWLYHGHOHJLVODLHLILVFDOLWDWH &ODVLILFULOHGDULVXEVWDQHOHDFFHSWDWHDILXWLOL]DWHFDLQJUHGLHQWHGLIHUGHODDUODDUGLQWLPSvQWLPSQRUPHOHSULYLQGsubstDQHOHLGR]HOHSHUPLVHDGDSWkQGX-VHFHULQHORUGHVLJXUDQDOLPHQWDULPSXVHGHOHJLVODLDHXURSHDQPreparatele enzimaticePUHSDUDWHOHHQ]LPDWLFHH[RJHQHGHRULJLQHPLFURELDQVHIRORVHVFvQSURFHVXOWHKQRORJLFGHfabricarea berii n diferite faze WHKQRORJLFHLDQXPHODRSHUDLDGHSOPGLUH-zaharificarevQFD]XOXWLOL]ULLXQXLSURFHntridicat decerealeQHPDOLILFDWHVHIRORVHVFSUHSDUDWHHQ]LPDWLFHSHQWUXOLFKHILHUHFDUHFRQLQHQ]LPHDPLOROLWLFHLDPLOD]GH[WULQD]OLPLW-JOXFDQD]SHSWLGD]HFHOXOD]HFDUHKLGUROL]HD]VXEVWDQHOHPDFURPROHFXODUHLQVROXELOHSUH]HQWHvQSOPH]LvQVXEVWDQHFXPROHFXOPDLPLFVROXELOHODIHUPHQWDUHDSULPDUDPXVWXOXLGHEHUHVHXWLOL]HD]SUHSarate enzimatice amiloliticenscopul hidrolizei XUPHORUGHDPLGRQGLQPXVWSHQWUXFUHWHUHDJUDGXOXLGHIHUPHQWDUHLSHQWUXvPEXQWLUHDILOWUDELOLWLLEHULLODIHUPHQWDUHDVHFXQGDULODPDWXUDUHDEHULLVHXWLOL]HD]SUHSDUDWHOHHQ]LPDWLFHSHQWUXvQGHSUWDUHDSURWHLQHORUcareproducnbereafinLWWUXEXOFRORLGDOpapaina, seDGDXJvQWDQFXOGHIHUPHQWDUHVHFXQGDUvQWLPSXOPDWXUULLEHULLFkQGS+-uleste mic,IDYRUDELODFWLYLWLLHQ]LPHLFX-]LOHvQDLQWHGHILOWUDUHGR]DXWLOL]DWHVWHGH-10g/hl;vQGHSUWDUHDFRPSXLORUIHQROLFLprLQIRORVLUHDGHSROLIHQROR[LGD]vQGHSUWDUHDR[LJHQXOXL.Oxigenuldizolvat nberepoaWHVPRGLILFHFDUDFWHULVWLFLOHVHQ]RULDOHDOHDFHVWHLDSULQUHDFLLGHR[LGDUH3HQWUXvQGHSUWDUHDDFHVWXLDVHSRDWHXWLOL]Dpreparatul enzimatic JOXFR[LGD]-catala]GHRULJLQHIXQJLFDFFHOHUDUHDPDWXUULLEHULLSULQUHGXFHUHDGLDFHWLOXOXLiaacetoineiprinfolosireade-DFHWRODFWDWGHFDUER[LOD]VDXGLDFHWLOUHGXFWD]WLPSXOGHIDEULFDUHDOEHULLVHVFXUWHD]cu 5-6 zile.Dintre preparatele enzimatice exogene VHXWLOL]HD]ODIHUPHQWDLDSULPDUDPLQWLPFungamyl 800L 0,3-1ml/hl must, pentru un grad de fermentare de 80-85%;Fumgamyl 800L 1-5ml/hl must, pentru un grad de fermentare de 85-VHDGDXJvQlinul de fermentare;

AMG-300L (amiloglucozidaza), 5ml/hl PXVW VH RELQH XQ JUDG GH IHUPHQWDUH IRDUWHPDUHLDUEHULOHDXXQJUDGUHGXVGHKLGUDLGHFDUERQPURPR]\P/POKOPXVWVHRELQHXQJUDGGHIHUPHQWDUHGHSkQODHQ]LPDSURGXFHGHUDPLILFDUHDGH[WULQHORULDPLORSHFWLQHLSULQVFLQGDUHDOHJWXULORU-1,6;$PED]\PH/DPLORJOXFR]LGD]DVHIRORVHWHvQSURSRULHGH-9g/hlmust;$P\OR]LPH/FDUHVHIRORVHWHvQSURSRULHGH-2g/hlmust.PUHSDUDWHOHHQ]LPDWLFHXWLOL]DWHGXSFHDXDFLRQDWWUHEXLHVILHLQDFWLYDWHFHHDFHimpune pastHXUL]DUHD EHULL ILQLWH $FHVW OXFUX VH LPSXQH GHRDUHFH $0* L )XPJDP\O DX L RDFWLYLWDWHSURWHROLWLFQHVWDQGDUGL]DWFDUHFRQGXFHODGHSUHFLHUHDEHULL3HQWUXLQDFWLYDUHDHQ]LPHORUUHVSHFWLYHWUHEXLHUHDOL]DWHXUPWRDUHOHYDORULGHSDVWHXUL]DUHAMG 1283HFKLYDOHQWPLQXWHGHvQFO]LUHOD C;oPromozym 80 UP i Fumgamyl 10 UP, echivalent a 60 de minute la 60CKoPUHSDUDWHOHHQ]LPDWLFHDPLOROLWLFHGHRULJLQHIXQJLFVXQWFDUDFWHUL]DWHSULQWHPSHUDWXULGHLQDFWLYDUHPDLVF]XWHGHFkWFHOHGHRULJLQHEDFWHULDQLVXQWSUHIHUDWHVXEDVSHFWXOLQDFWLYULLORUntr-un regim blnd de pasteurizare a berii.$YkQGvQYHGHUHUH]LVWHQDWHUPLFGHVWXOGHULGLFDWD$0*LD3URPR]\P-ului, seUHFRPDQGFDDFHVWHHQ]LPHVILHIRORVLWHODSOPGLUHLPDLSXLQODIHUPHQWDUHSULPDUQFD]XOvQFDUHEHUHDQXVHSDVWHXUL]HD]HVWHQHFHVDUFDL)XQJDP\O-XOVILHXWLOL]DWWRWODSOPGLUHPHQWUXvPEXQWLUHDILOWUDELOLWLLEHULLVHXWLOL]HD])LQL]\P/vQSURSRULHGHPOKOEHUHSHPDLSRDWHPULILOWUDELOLWDWHDPXVWXOXLLSULQIRORVLUHODSOPGLUHDXUPWRDUHORUSUHSDUDWHHQ]LPDWLFH&HUHIOR/8OWUDIOR/9LVFR]\P/6HUHFRPDQGIRORVLUHDSUHSDUDWXOXLHQ]LPDWLF-*OXFDQDVH/vQSURSRULHGH-POKOPDODFHVWDSRDWHILDGXJDWLlaIHUPHQWDUHDSULPDUVHFXQGDUvQSURSRULHGH-1ml/hlmust saubere.NXWULHQLLSHQWUXGURMGLHvPERJHVFFRPSR]LLDFKLPLFDPXVWXOXLGHEHUHvQVFRSXODVLJXUULLIDFWRULORUGHQXWULLHFRUHVSXQ]WRULSHQWUXGURMGLHLIHUPHQWDUHDFRUHVSXQ]WRDreaberii.$JHQLLGHOLPSH]LUHFODULILFDUH)VHXWLOL]HD]vQFD]DQXOde fiert mustcuhamei, pentruOLPSH]LUHDDYDQVDWDPXVWXOXLILHUELQWHVDXODFRQGLLRQDUHDILQDODEHULLNLHVHOJXUXOSHUOLWHOH$JHQLLGHVWDELOL]DUH,sefolosesc pentrupreveQLUHDWXOEXUULORUcoloidale proteine/polifenoli.Pentru eliminarea VXEVWDQHORUSROLIHQROLFHVHXWLOL]HD]3933polivinilpolipirolidona), care esteLQVROXELOvQEHUH 3HQWUXDEVRUELDLHOLPLQDUHDSURWHLQHORUVHXWLOL]HD]JHOXULOHGHVLOLFLX(hidrogeluri sau xerogeluri), care, de asemenea, sunt insolubile n bere.

Caramelul,VHXWLOL]HD]SHQWUXPRGLILFDUHDFXORULLLDURPHLEHULLILQLWHUleiurile de hameiGLVWLODWHGHXOHLXULHVHQLDOHGLQKDPHL 6HXWLOL]HD]SHQWUXvPEXQWLUHDaromei specifice de hamei.SXEVWDQHOHGHVWDELOL]DUHLFRQVHUYDUH, dintrecarecelmaiimportant este dioxiduldesulfFRQFHQWUDLHGH-SSPFDUHDUHURODQWLR[LGDQWLDQWLPLFURELDQDioxidul de carbon VH XWLOL]HD] vQ ID]D ILQDO GH FRQGLLRQDUH D EHULL SHQWru corectareaFRQLQXWXOXLILQDOGHGLR[LGGHFDUERQDOEHULLSHQWUXFDUERQDWDUHDDSHLIRORVLWvQID]DGHGLOXLHDmusturilor concentrate sau pentru presurizarea tancurilor de depozitare a berii filtrate.SWDELOL]DWRULLSHQWUXVSXPVXQWIRORVLLSHQWUXSUHYHQLUHDFGHULLVSXPHLvQFD]XOFRQWDPLQULLVHFXQGDUHQHGRULWHFXXOHLXULVDXJUVLPL$QWLR[LGDQLLGHWLSXOacidului ascorbic(vitaminaC),dioxidului desulfsefolosescpentruSUHYHQLUHDR[LGULLEHULLDSDULLDWXUELGLWDLLLDDURPHORUQHSOcute.AzotulVHIRORVHWHvQFD]XOEHULORUFXFRQLQXWUHGXVGHELR[LGGHFDUERQvQORFXLQGGLR[LGXOGHFDUERQGLQGR]DWRDUHOHGHEHUH$]RWXOIRUPHD]RVSXPDGHQVDVHPQWRDUHEHULORUWUDGLLRQDOH

CAPITOLUL 2TEH12/2*,$'(2%,1(5($0$/8/8,2.1ORZUL PENTRU BEREOrzul sau orzoaica HVWHSULQFLSDODPDWHULHSULPIRORVLWSHQWUXIDEULFDUHDPDOXOXL$IRVWFXOWLYDWGLQFHOHPDLYHFKLWLPSXULFXFLUFDGHDQLvG+SHQWUXSULPDGDWvQ2ULHQWXO$SURSLDWQDUDQRDVWURU]XODIRVWFXOWLYDWvQFGLQQHROLWLFGHODvQFHSXWXULOHSUDFWLFULLagriculturii.n prezent orzulHVWHGXSJUkXSRUXPELRUH]FHDGHDSDWUDFHUHDOFXOWLYDWSHSODQmonGLDO SURGXFLD GH RU] reprezentnd 10% din WRWDOXO SURGXFLHL GH FHUHDOH Orzul constituieprLQFLSDODPDWHULHSULPSHQWUXIDEULFDUHDEHULLGHRDUHFHorzul HVWHRSODQWIRDUWHUVSkQGLWFDUHQXHVWHIRORVLWvQDOLPHQWDLDXPDQSXLQSUHWHQLRDVODFRQGLLLOHGHFXOWLYDUHboabele de orzDXXQvQYHOLSLRVDGHUHQWFDUHSURWHMHD]JHUPHQHle n timpulSURFHVXOXLGHPDOLILFDUHvQWLPSXOSURFHVXOXLWHKQRORJLFGHRELQHUHDPXVWXOXLPDOXOGLQRU]RIHUFHOPDLERJDWHFKLSDPHQWHQ]LPDWLFLVXEVWUDWSHQWUXDFLXQHDHQ]LPHORUSHSDUFXUVXOILOWUULLPXVWXOXLvQYHOLXULOHSLRDVHDOHERDEHOorIRUPHD]VWUDWXOILOWUDQWFDUHDVLJXUVHSDUDUHDFRUHVSXQ]WRDUHDPXVWXOXLGHPDOGLQSOPDGD]DKDULILFDWberea fabricaWGLQPDOGLQRU]HVWHFRQVLGHUDWDILFHDPDLDXWHQWLFFXWRDteFV-aYHULILFDWH[SHULPHQWDOLODQLYHOLQGXVWULDOFLaltecereale(grul, secara, maniocul)pot conduceODRELQHUHDPDOXOXLorzul QXFRQLQHVXEVWDQHGXQWRDUHSHQWUXJXVWXOEHULLQ5RPkQLDPDMRULWDWHDVRLXULORUGHRU]SHQWUXEHUHDSDULQJUXSHLHordeumdistichum,YDULHWLOHQXWDQVLHUHFWXP, care VHQXPHVFRU]RDLFGHSULPYDUFXOWLYkQGX-se numaiSULPYDUD6RLXULOHFXDVHUkQGXULGHERDEHSHVSLFHordeumhexastichum,varietateapallidum,VXQWFXQRVFXWHFDRU]GHWRDPQLVHFXOWLYQXPDLWRDPQD'DWRULWIDSWXOXLFSHVSLFVXQWDVHrnduri GHERDEHDFHVWHDVXQWPDLSXLQGH]YROWDWHFXvQYHOLXOSLRVPDLJURVLGDXXQUDQGDPHQWvQH[WUDFWLQIHULRUVRLXULORUGHSULPYDU

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