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master's thesis
Povećanje koloidne stabilnosti piva
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2012. urn:nbn:hr:159:635748
Peroš, Ana
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

Peroš, A. (2012). Povećanje koloidne stabilnosti piva (Master's thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:635748

Peroš, Ana. "Povećanje koloidne stabilnosti piva." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2012. https://urn.nsk.hr/urn:nbn:hr:159:635748

Peroš, Ana. "Povećanje koloidne stabilnosti piva." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2012. https://urn.nsk.hr/urn:nbn:hr:159:635748

Peroš, A. (2012). 'Povećanje koloidne stabilnosti piva', Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 01 June 2024, https://urn.nsk.hr/urn:nbn:hr:159:635748

Peroš A. Povećanje koloidne stabilnosti piva [Master's thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2012 [cited 2024 June 01] Available at: https://urn.nsk.hr/urn:nbn:hr:159:635748

A. Peroš, "Povećanje koloidne stabilnosti piva", Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2012. Available at: https://urn.nsk.hr/urn:nbn:hr:159:635748

Metadata
TitlePovećanje koloidne stabilnosti piva
Title (english)Improvement of colloidal stability of beer
AuthorAna Peroš
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 country2012-11-13, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Biotechnology
Abstract
Poznato je nekoliko metoda za povećanje koloidne stabilnosti piva. Prva metoda je uklanjanje proteina koji su prekursori stvaranja mutnoće,a druga mogućnost je uklanjanje polifenola. Svrha ovog istraživanja je bila pronaći sto prirodniji način za smanjenje mutnoće piva uz korištenje vrsta hmelja koje su bogate na polifenolima. Pretpostavka je bila da će visoka koncentracija polifenola omogućiti bržu reakciju s prisutnim proteinima. Stvoreni kompleks se može ukloniti procesom filtracije. Visoka koncentracija polifenola utječe i na antioksidativni potencijal piva. Proveden je dekokcijski način ukomljavanja, a proces vrenja je proveden u cilindrično-konusnim fermentorima tijekom 46 dana. U eksperimentu su korištena tri različita tipa hmelja. Dobiveni rezultati su pokazali da pivo proizvedeno s ekstraktom hmelja i peletima T45 ima najveći udio polifenola te najveći antioksidativni kapacitet. Proizvedeno pivo je imalo i finu punoću okusa.
Abstract (english)
There are several methods for improvement of colloidal stability of beer. The first method is sorption removal of protein haze precursor, and the second sorption removal of polyphenols. Purpose of this study was to find out a more natural way to reduce beer haze by using specific types of raw hop materials rich in polyphenols. It was assumed that high concentration of polyphenols in beer will allow faster reaction with haze active proteins. The formed haze can be removed by filtration. Higher concentration of polyphenols in beer brings the very high antioxidant potential. Brewing process was carried out with three different combinations of hop preparates. Mashing process was performed by decoction process and obtained hopped wort was inoculated with layer yeast strain. Fermentation was carried out in cylindrical fermentors during 46 days. Obtained results show that beer prepared with hop extract and hop pellets T45 has highest total polyphenol content and antioxidant capacity as well as enchanting beer flavor.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:635748
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 on2017-05-08 10:34:20