What are the varieties of tobacco that do not require fermentation
The cost and quality of cigarettes on the market leaves much to be desired. Therefore, in search of the best, amateurs plant tobacco bushes on their plots.
But growing it is only half the battle. The product becomes suitable for smoking after a special treatment of the leaves - fermentation. What is this process, why is it needed and which tobacco does not need fermentation - read our material.
The content of the article
What is tobacco fermentation and what is it for
Fermentation called the final stage of post-harvest tobacco processing.
During this technological operation, there is complex of chemical and biochemical reactions. Pectin substances, amino acids, nicotine are partially destroyed. Melanoidins are formed, coloring the fermented leaves in reddish-brown shades. Qualitative transformations of resins and essential oils take place.
During fermentation, a number of changes occur in the tobacco leaf:
- the greenness remaining after drying disappears;
- the raw herbaceous smell changes to a characteristic tobacco smell;
- the fortress decreases;
- the bitterness decreases to some extent;
- flammability increases;
- the aroma of smoke is improved;
- the technological properties are improved - the moisture content decreases, the resistance to mold formation increases, the shelf life of raw materials increases.
Fermentation conditions
The process takes place under the pressure of both the own weight of the bales and the use of devices.
Initially, fermentation was carried out at a temperature of 30–35 ° С and relative humidity 75%. The process took about 35 days. This regime provided good smoking properties of tobacco, but was economically ineffective.
In modern enterprises for the production of tobacco products use the fermentation mode at 50 ° C and humidity 50-60%... The advantages of this technology:
- reduction of processing time to 9-14 days while maintaining product quality;
- reducing the manifestation of the individual properties of tobacco bales.
Making fine tobacco requires milder cooking conditions... This is how raw materials with pronounced characteristics of taste and aroma are obtained.
Kinds
There are several types of tobacco fermentation.
In pylons
Baled tobacco sheets, stacked in rows in high towers (pylons). Under the pressure of the upper layers, the temperature rises in the lower layers and fermentation begins. When ready, the lower layers are removed, and new layers are laid on the top of the pylon.
It is interesting:
Cavendish (Cavendish)
The tobacco is pre-soaked in a flavored solution, most often in sugar syrup, then dried and kept under pressure. To obtain another variety, the so-called Black Cavendish (Black Cavendish), pressing is combined with heating or steam. At the same time, the tobacco becomes black, which is incorrectly interpreted as an increase in strength.
The composition of flavors for Cavendish contains ingredients of various origins, up to fruit.
Cavendish is smoked in its purest formas it is made from basic tobacco varieties (Virginia, Burleigh)
It is interesting! The Cavendish is named after Captain Tom Cavendish. One day, while transporting cargo from North America, to save space on the ship, he put tobacco in rum barrels. During the voyage, the leaves were saturated with alcohol residues and acquired a specific aroma and taste.This tobacco quickly became popular in Europe.
Perique (Perique)
After harvesting and preliminary drying, the leaves are placed in two-hundred-liter barrels and placed under a press without air access. Under pressure, juice begins to stand out and ferment. Periodically, the leaves are removed from the barrels, turned over and the process is repeated again. After a year, the tobacco becomes a rich chocolate color, acquires a sweet taste and aroma with hints of alcohol, which appeared as a result of juice fermentation.
It is interesting! For the production of Perique, tobacco grown in Louisiana along the banks of the Mississippi is used. Attempts to ferment in this way varieties grown in other regions have not been successful.
Perique contains a relatively high amount of nicotine and is never used alone, only as a seasoning in mixtures.
Tobacco varieties that do not require fermentation
The fermentation process of tobacco is complex and requires knowledge of technology and experience. Beginners will be helped by varieties that do not require this procedure.
Tennesy Burley TN90 (Tennesy Burley TN90)
Variety originally from America, Tennessee... The plant is high-yielding, annual, up to 120 cm high. The leaves are smooth, pointed, up to 60 cm in size. The sugar content is low (no more than 0.8%), nicotine is medium (1.5–2%).
The growing season is 140 days... The variety is grown only in seedlings. It is recommended to plant on sandy loam or light loamy soils with moderate watering. Feels good in the climatic conditions of central Russia. The bushes are resistant to tobacco mosaic virus and peronospora.
Apply air drying of the sheet... You can smoke tobacco immediately after drying by removing the central vein. To fully develop the taste and improve the smoking properties, the tobacco is aged from six months to a year.
Has a strong protein flavor in smoke... Best used in mixtures with Virginia.
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Dubeck
This variety belongs to aromatic varieties (they are also called oriental or oriental). The plant is drought-resistant, up to 80 cm high, with small, up to 20 cm, sessile dense leaves with a thin vein.
Aromatic properties are revealed only when grown in dry climates and on sandy soils. Therefore, Dubek is most often cultivated in the south of Crimea. After harvesting, the leaves are dried in the sun. Under the influence of sunlight, the natural aroma is fixed. You can dry this tobacco with a whole bush.
Dubeck does not need fermentation... Once properly dried, it can be smoked directly or added to mixes. However, the leaves acquire the best aroma after a year's aging.
Samsun
Another representative of oriental tobaccos... The homeland of the variety is Turkey. Due to its early maturity, it is successfully grown in Russia (in the North Caucasus).
The bush reaches a height of 100-150 cm... The leaves are petioled, dark green in color with a fine elastic texture. The vein is almost invisible.
Differs in original spicy taste and aroma due to the large amount of essential oils. In comparison with other varieties of the oriental group, the nicotine content is increased, therefore it can be used independently. Smoldering tobacco is slow and even, thanks to which Samsun has become an indispensable component of hookah and pipe mixes.
For processing use solar drying, fermentation is optional.
Jubilee New 142
An improved version of the Yubileiny 142 variety, famous in the USSR... The nicotine content is reduced to 2%, the resistance to diseases is increased.
The bush grows up to 2 m in height... Leaves are large petiolate, light green in color. From planting to the first breaking of the leaf, an average of 80 days pass. After air drying, a fragrant light brown raw material is obtained, which is permissible to smoke without fermentation.
Conclusion
Fermentation is a complex set of chemical reactions that take place in a tobacco leaf. This operation improves the smoking and processing properties of the raw materials.
The process starts when the temperature rises and takes place under pressure. A distinction is made between fermentation in pylons under the gravity of the leaves and special types of press treatments (Cavendish and Perique). The technology is labor intensive and requires experience. However, beginners do not need to despair, because there are varieties that do not require fermentation.