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master's thesis
Usporedba parametara kakvoće različitih vrsta piva tijekom vrenja i odležavanja
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2018. urn:nbn:hr:159:823349
Papaik, Ivana
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

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Papaik, I. (2018). Usporedba parametara kakvoće različitih vrsta piva tijekom vrenja i odležavanja (Master's thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:823349

Papaik, Ivana. "Usporedba parametara kakvoće različitih vrsta piva tijekom vrenja i odležavanja." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2018. https://urn.nsk.hr/urn:nbn:hr:159:823349

Papaik, Ivana. "Usporedba parametara kakvoće različitih vrsta piva tijekom vrenja i odležavanja." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2018. https://urn.nsk.hr/urn:nbn:hr:159:823349

Papaik, I. (2018). 'Usporedba parametara kakvoće različitih vrsta piva tijekom vrenja i odležavanja', Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 13 January 2025, https://urn.nsk.hr/urn:nbn:hr:159:823349

Papaik I. Usporedba parametara kakvoće različitih vrsta piva tijekom vrenja i odležavanja [Master's thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2018 [cited 2025 January 13] Available at: https://urn.nsk.hr/urn:nbn:hr:159:823349

I. Papaik, "Usporedba parametara kakvoće različitih vrsta piva tijekom vrenja i odležavanja", Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2018. Available at: https://urn.nsk.hr/urn:nbn:hr:159:823349

Metadata
TitleUsporedba parametara kakvoće različitih vrsta piva tijekom vrenja i odležavanja
Title (english)Comparison of beer quality parameters during the fermentation and maturation
AuthorIvana Papaik
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 country2018-07-02, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Biotechnology
Abstract
U ovom radu provedeno je utvrđivanje aromatskog profila piva i kvalitete lager i ale piva. Utjecaj na aromatski profil piva imaju korištene sirovine (slad, hmelj), vrsta kvasca, voda te sam proces proizvodnje i odležavanja piva. Tijekom istraživanja korišteni su uzorci tri različite vrste piva iz Pivovare Medvedgrad: Indian Pale Ale (IPA), tamnog lagera piva „Grička vještica“ i čokoladnog stout piva „Fantom“. Za proizvodnju piva pivovare Medvedgrad korišten je pivski kvasac Saccharomyces cerevisiae. U navedenim vrstama piva praćeni su različiti pokazatelji tijeka glavnog i naknadnog vrenja piva kao što su: koncentracija biomase kvasca, osnovnih sastojaka (šećeri, glicerol, alkohol) te koncentracija lakohapivih sastojaka (acetaldehid, esteri, viši alkoholi).
Abstract (english)
In this paper the determination of the aromatic profile of beer and the quality of the lager and ale beers was carried out. The influence on the aromatic profile of the beer have the raw materials used (malt, hops), the yeast species, the water itself and the fermentation and maturation of the beer. During the research samples of three different types of beer from the „Medvedgrad“ Brewery were used: Indian Pale Ale (IPA), dark lager beer "Grička vještica" and chocolate stout beer "Fantom". Yeast Saccharomyces cerevisiae was used for the production of beer in „Medvedgrad“ Brewery. In these types of beers, different indicators of fermentation and maturation of beer were monitored: biomass concentration of the yeast, concentration of basic components (carbohydrates, glycerol, alcohol) and concentration of volatile beer components (acetaldehyde, esters, higher alcohols).
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:823349
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 conditionsOpen access
Terms of useLicence In copyright icon
Created on2019-12-02 12:52:20