{"id":15200,"date":"2017-03-29T22:03:50","date_gmt":"2017-03-29T22:03:50","guid":{"rendered":"https:\/\/www.bioecoactual.com\/2017\/03\/29\/aixi-es-fa-cervesa-ecologica-per-david-segui\/"},"modified":"2023-04-01T12:30:27","modified_gmt":"2023-04-01T10:30:27","slug":"aixi-es-fa-cervesa-ecologica-per-david-segui","status":"publish","type":"post","link":"https:\/\/www.bioecoactual.com\/ca\/2017\/03\/29\/aixi-es-fa-cervesa-ecologica-per-david-segui\/","title":{"rendered":"Aix\u00ed es fa: Cervesa ecol\u00f2gica. Per David Segu\u00ed"},"content":{"rendered":"

Des d’un punt de vista anal\u00edtic, la cervesa \u00e9s el resultat d’un proc\u00e9s bioqu\u00edmic (fermentaci\u00f3) en el qual intervenen llevats seleccionats sobre un most ric en sucres. La principal tasca del cerveser\/a\u00a0 \u00e9s l’obtenci\u00f3 d’un most de qualitat perqu\u00e8 els llevats facin la resta de la feina.<\/p>\n

<\/p>\n

Els passos a seguir s\u00f3n: maceraci\u00f3 i filtraci\u00f3, cocci\u00f3, refredament, fermentaci\u00f3, maduraci\u00f3 i embotellat.<\/p>\n

El macerat <\/strong>consisteix a realitzar una infusi\u00f3 de malt (pr\u00e8viament m\u00f2lta) amb aigua a una temperatura mitja de 65\u00baC durant aproximadament 90 min. Durant aquest per\u00edode es produeix una conversi\u00f3 enzim\u00e0tica, a c\u00e0rrec dels enzims alfa i beta amilases, on el mid\u00f3 que cont\u00e9 el malt es transforma en cadenes m\u00e9s curtes de sucres (fructosa, glucosa, maltosa, maltotriosa i dextrines) que s\u00f3n f\u00e0cilment assimilables per el llevat. Quan la conversi\u00f3 ha finalitzat cal separar la part s\u00f2lida de la l\u00edquida resultant.<\/p>\n

Aix\u00f2 s’aconsegueix mitjan\u00e7ant el filtrat<\/strong>. Habitualment s’utilitza un dip\u00f2sit amb un filtre i doble fons, de manera que a la part alta queda el s\u00f2lid poden transvasar el most a la caldera de cocci\u00f3.<\/p>\n

\"asisehace<\/p>\n

La cocci\u00f3<\/strong> t\u00e9 una durada mitja de 60 min i \u00e9s molt important que es faci correctament perqu\u00e8 \u00e9s el moment en qu\u00e8 es defineix en gran mesura el perfil en boca de la cervesa acabada. Afegint en diferents tandes els ll\u00fapols seleccionats obtenim l’amargor, sabor i aroma desitjats. El ll\u00fapol a m\u00e9s ens ajudar\u00e0 a precipitar prote\u00efnes d’alt pes molecular que podrien dificultar l’assimilaci\u00f3 dels sucres per part del llevat. Acabada la cocci\u00f3 el most est\u00e0 a punt per fermentar tot i que pr\u00e8viament haurem de refredar-lo a la temperatura \u00f2ptima (20\u00baC – 14\u00baC).<\/p>\n

A partir d’aqu\u00ed nom\u00e9s ens queda esperar perqu\u00e8 els processos metab\u00f2lics dels llevats segueixin el seu curs natural. Quan la fase m\u00e9s vigorosa de la fermentaci\u00f3 ha concl\u00f2s (5 dies aproximadament) \u00e9s convenient baixar la temperatura i deixar un temps (entre 2 i 3 setmanes) de maduraci\u00f3 <\/strong>perqu\u00e8 els subproductes resultants de la fermentaci\u00f3 siguin assimilats pels llevats encara actius i acabin de completar el perfil organol\u00e8ptic de la cervesa.<\/p>\n

\"asisehace<\/p>\n

Despr\u00e9s d’aix\u00f2 queda embotellar i carbonatar<\/strong>. La t\u00e8cnica m\u00e9s comuna per aconseguir el gas desitjat consisteix a afegir un nou substrat dol\u00e7 (sucre, fructosa, etc…) amb una mica de llevat fresc i repetint el proc\u00e9s fermentatiu en cada unitat embotellada. Aix\u00ed, la cervesa estar\u00e0 a punt per el tast.<\/p>\n

Autor:\u00a0<\/em><\/strong>David Segu\u00ed, Coordinador de producci\u00f3 de Cerveses Lluna – cerveseslluna.com<\/a><\/em>
\n<\/em>Bio Eco Actual Abril 2017
\n<\/strong><\/p>\n","protected":false},"excerpt":{"rendered":"

Des d’un punt de vista analític, la cervesa és el resultat d’un procés bioquímic (fermentació) en el qual intervenen llevats seleccionats sobre un most ric en sucres. La principal tasca del cerveser\/a  és l’obtenció d’un most de qualitat perquè els llevats facin la resta de la feina.<\/p>\n","protected":false},"author":419,"featured_media":15894,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[7164,7166,7173],"tags":[5654,5653,5652],"class_list":["post-15200","post","type-post","status-publish","format-standard","has-post-thumbnail","category-actualitat","category-nutricio","category-professional","tag-cerveza-bio","tag-cerveza-eco","tag-cerveza-ecologica"],"yoast_head":"\nAix\u00ed es fa: Cervesa ecol\u00f2gica. 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