| Abstract | U ovom radu proučavan je utjecaj različitih načina ukomljavanja na kemijski sastav (šećeri, alkoholi i lakohlapivi spojevi) i kvalitetu proizvedenog svijetlog lager piva. Načini ukomljavanja proučavani u ovom istraživanju bili su: infuzijsko ukomljavanje, jednostruko dekokcijsko ukomljavanje i dvostruko dekokcijsko ukomljavanje. Promjene kemijskog sastava sladovine i piva praćene su pomoću tekuće kromatografije visoke djelotvornosti i plinske kromatografije. Sastav šećera dobivenih sladovina ovisi o načinu ukomljavanja, a dobiveni su ovi sastavi šećera za infuziju (maltoza 61,02 g/L, maltotrioza 14,59 g/L, glukoza 12,78 g/L, fruktoza 2,57 g/L), jednostruku dekokciju (maltoza 54,19 g/L, maltotrioza 12,70 g/L, glukoza 9,95 g/L, fruktoza 1,895 g/L) i dvostruku dekokciju (maltoza 61,105 g/L, maltotrioza 14,95 g/L, glukoza 13,03 g/L, fruktoza 2,53 g/L). U gotovom pivu zabilježene su vrlo slične koncentracije glicerola i etanola kod sva tri načina ukomljavanja. Kod infuzijskog ukomljavanja koncentracija etanola bila je 41,70 g/L, a glicerola 1,599 g/L. Kod jednostrukog dekokcijskog ukomljavanja bilo je 39,45 g/L etanola odnosno 1,43 g/L glicerola, a kod dvostruke dekokcije 37,80 g/L etanola i 1,745 g/L glicerola. Na osnovi dobivenih rezultata može se zaključiti da ne postoje znatnije razlike u kemijskom sastavu sladovina i piva dobivenih različitim načinima ukomljavanja. Međutim, potrebna su daljnja istraživanja kako bi se što detaljnije utvrdio utjecaj postupka ukomljavanja na kvalitetu piva. |
| Abstract (english) | The focus of this study is to compare the effect that different mashing procedures had on produced pale lager beer chemical composition (sugars, alcohols and volatiles) and quality. The mashing procedures that were studied were infusion mashing, decoction mashing and double decoction mashing. Changes of the chemical composition of the wort and beer were analyzed by means of ultra performance liquid chromatography and gas chromatography. The sugar composition of the obtained worts depended on the mashing procedure, and they were of the following compositions: infusion mash (maltose 61,02 g/L, maltotriose 14,59 g/L, glucose 12,78 g/L, fructose 2,57 g/L), decoction mash (maltose 54,19 g/L, maltotriose12,70 g/L, glucose 9,95 g/L, fructose 1,895 g/L) and double decoction mash (maltose 61,105 g/L, maltotriose 14,95 g/L, glucose 13,03 g/L, fructose 2,53 g/L). Finished beers, obtained from all three mashing procedures, had very similar concentrations of glycerol and ethanol. Beer obtained from wort made by: infusion mashing had ethanol concentration of 41,70 g/L, and glycerol 1,599 g/L, decoction mashing had ethanol concentration of 39,45 g/L, and glycerol 1,43 g/L, and double decoction mashing had ethanol concentration of 37,80 g/L, and glycerol 1,745 g/L. Based on the results, conclusion of the thesis is that there are no significant differences in chemical composition of worts produced by different mashing procedures and beers obtained from them. Nevertheless, further investigation is needed to completely detect real effect. |
