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master's thesis
Praćenje pokazatelja kvalitete različitih tipova piva gornjeg vrenja tijekom proizvodnje i skladištenja
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2019. urn:nbn:hr:159:305083
Govedarica, Darija
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

Govedarica, D. (2019). Praćenje pokazatelja kvalitete različitih tipova piva gornjeg vrenja tijekom proizvodnje i skladištenja (Master's thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:305083

Govedarica, Darija. "Praćenje pokazatelja kvalitete različitih tipova piva gornjeg vrenja tijekom proizvodnje i skladištenja." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2019. https://urn.nsk.hr/urn:nbn:hr:159:305083

Govedarica, Darija. "Praćenje pokazatelja kvalitete različitih tipova piva gornjeg vrenja tijekom proizvodnje i skladištenja." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2019. https://urn.nsk.hr/urn:nbn:hr:159:305083

Govedarica, D. (2019). 'Praćenje pokazatelja kvalitete različitih tipova piva gornjeg vrenja tijekom proizvodnje i skladištenja', Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 12 October 2024, https://urn.nsk.hr/urn:nbn:hr:159:305083

Govedarica D. Praćenje pokazatelja kvalitete različitih tipova piva gornjeg vrenja tijekom proizvodnje i skladištenja [Master's thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2019 [cited 2024 October 12] Available at: https://urn.nsk.hr/urn:nbn:hr:159:305083

D. Govedarica, "Praćenje pokazatelja kvalitete različitih tipova piva gornjeg vrenja tijekom proizvodnje i skladištenja", Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2019. Available at: https://urn.nsk.hr/urn:nbn:hr:159:305083

Metadata
TitlePraćenje pokazatelja kvalitete različitih tipova piva gornjeg vrenja tijekom proizvodnje i skladištenja
Title (english)Monitoring of quality indicators for different types of top fermented beer during production and storage
AuthorDarija Govedarica
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 country2019-09-27, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Biotechnology
Abstract
U ovom istraživanju proučavan je proces proizvodnje tri tipa ale piva u industrijskom mjerilu. Sladovina za sve tri vrste piva proizvedena je infuzijskim postupkom. Za proizvodnju ale piva (Pale ale i Pozoj - IPA) korišten je kvasac Saccharomyces cerevisiae (tip SafAleTM US-05) odnosno Saccharomyces cerevisiae (tip SafAleTM S-04) za ale pivo Porter. Tijekom procesa glavnog i naknadnog vrenja praćena je promjena koncentracije sastojaka sladovine kao i nastajanje glavnih proizvoda (etanol i glicerol), a tijekom odležavanja praćena je promjena koncentracije sporednih (esteri, viši alkoholi, acetaldehid) proizvoda alkoholnog vrenja. Na osnovi rezultata može se zaključiti da pivo dobiveno u ovom istraživanju odgovara standardima kvalitete zahtijevane za sva tri tipa ale piva.
Abstract (english)
In this work, industrial scale production of three types of ale beer was studied. For all three beer types, wort was prepared by infusion process. For ale (Pale ale and Pozoj - IPA) production yeast Saccharomyces cerevisiae (type SafAleTM US-05) was used and Saccharomyces cerevisiae (type SafAleTM S-04) for Porter ale production, respectively. During the process of fermentation and maturation, changes in concentration of wort constituents and main products (ethanol and glycerol) of fermentation were monitored. Additionally, byproducts (esters, higher alcohols and acetaldehyde) of alcoholic fermentation were also quantified. On the basis of this research, it can be concluded that beer produced in this study satisfies quality standards required for all three different types of beer.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:305083
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 Attribution-NoDerivatives 4.0 International (CC BY-ND 4.0) icon
Created on2020-02-03 11:24:30