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master's thesis
Proizvodnja piva donjeg vrenja sa dodatkom koncentrata soka višnje maraske
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2011. urn:nbn:hr:159:651125
Verbanac, Daniel
University of Zagreb
Faculty of Food Technology and Biotechnology
Department of Biochemical Engineering
Laboratory for Biochemical Engineering, Industrial Microbiology and Malting and Brewing Technology

Institutional repository: Repository of the Faculty of Food Technology and Biotechnology

Cite this document

Verbanac, D. (2011). Proizvodnja piva donjeg vrenja sa dodatkom koncentrata soka višnje maraske (Master's thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:651125

Verbanac, Daniel. "Proizvodnja piva donjeg vrenja sa dodatkom koncentrata soka višnje maraske." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2011. https://urn.nsk.hr/urn:nbn:hr:159:651125

Verbanac, Daniel. "Proizvodnja piva donjeg vrenja sa dodatkom koncentrata soka višnje maraske." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2011. https://urn.nsk.hr/urn:nbn:hr:159:651125

Verbanac, D. (2011). 'Proizvodnja piva donjeg vrenja sa dodatkom koncentrata soka višnje maraske', Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 18 January 2025, https://urn.nsk.hr/urn:nbn:hr:159:651125

Verbanac D. Proizvodnja piva donjeg vrenja sa dodatkom koncentrata soka višnje maraske [Master's thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2011 [cited 2025 January 18] Available at: https://urn.nsk.hr/urn:nbn:hr:159:651125

D. Verbanac, "Proizvodnja piva donjeg vrenja sa dodatkom koncentrata soka višnje maraske", Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2011. Available at: https://urn.nsk.hr/urn:nbn:hr:159:651125

Metadata
TitleProizvodnja piva donjeg vrenja sa dodatkom koncentrata soka višnje maraske
Title (english)Production of bottom - fermenting beer with addition of concentrated marasca juice
AuthorDaniel Verbanac
MentorBožidar Šantek (mentor)
GranterUniversity of Zagreb
Faculty of Food Technology and Biotechnology
(Department of Biochemical Engineering)
(Laboratory for Biochemical Engineering, Industrial Microbiology and Malting and Brewing Technology)
Zagreb
Defense date and country2011-12-16, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Biotechnology
Abstract
U ovom istraživanju proučavan je proces proizvodnje piva donjeg vrenja sa i bez dodatka koncentrata soka višnje maraske (KSVM). Sladovina je proizvedena infuzijskim postupkom ukomljavanja, a proces glavnog i naknadnog vrenja su provedeni u cilindrično - konusnim fermentorima. U svim eksperimentima, proces glavnog i naknadnog vrenja su provedeni po istom postupku. Na osnovi dobivenih rezultata, vidljivo je da se KSVM može uspješno primijeniti u procesu proizvodnje piva. Dodatak KSVM u osnovnu sladovinu utječe na odvijanje procesa glavnog i naknadnog vrenja piva. Osim toga, kod piva donjeg vrenja sa dodatkom KSVM, zabilježene su povećane koncentracije etanola [7,54 - 8,03 % (vol/vol)] kao posljedica konverzije lakofermentabilnih šećera prisutnih u KSVM. Međusobna usporedba piva donjeg vrenja sa dodatkom KSVM nakon degustacije piva pokazuje da pivo donjeg vrenja sa dodatkom 4 % (vol/vol) KSVM ima finu kombinaciju gorko - kiselog okusa, finu punoću okusa, stabilnu bogatu pjenu, te izbalansiranu aromu piva.
Abstract (english)
In this research the process of bottom fermenting beer with and without addition of concentrated marasca juice (CMJ) was studied. Wort was produces by infusion procedure. Wort fermentation and beer maturation were performed in cylindrical - conical fermenters. In this investigation wort fermentation and beer maturation were prepared by the same procedure in all experiments. Based on obtained results, it is clear that CMJ can be successfully used in beer production. Addition of CMJ in wort has notable impact on the performance of fermentation and maturation process. Furthermore, increased ethanol concentrations [7,54 - 8,03 % (vol/vol)] were observed during beer production with 4 and 6 % (vol/vol) addition of CMJ as a consequence of fermentable sugar conversion from CMJ into ethanol. After tasting procedure, comparison between beer produced with addition of CMJ was made. It's observed that beer produced with 4 % (vol/vol) CMJ has fine sour bitter and full bodied taste as well as rich and stable foam and fine balanced beer aroma.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:651125
Study programmeTitle: Bioprocess Engineering
Study programme type: university
Study level: graduate
Academic / professional title: magistar/magistra inženjer/inženjerka bioprocesnog inženjerstva (magistar/magistra inženjer/inženjerka bioprocesnog inženjerstva)
Type of resourceText
File originBorn digital
Access conditionsAccess restricted to students and staff of home institution
Terms of useLicence In copyright icon
Created on2017-05-31 13:35:03