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undergraduate thesis
Osnovni principi proizvodnje zanatskoga (craft) piva
Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2021. urn:nbn:hr:109:919134
Raguž, Željka
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Process Engineering
Sub-department of Bioprocess Engineering

Institutional repository: Repository of the Faculty of Food Technology Osijek

Cite this document

Raguž, Ž. (2021). Osnovni principi proizvodnje zanatskoga (craft) piva (Undergraduate thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:919134

Raguž, Željka. "Osnovni principi proizvodnje zanatskoga (craft) piva." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2021. https://urn.nsk.hr/urn:nbn:hr:109:919134

Raguž, Željka. "Osnovni principi proizvodnje zanatskoga (craft) piva." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2021. https://urn.nsk.hr/urn:nbn:hr:109:919134

Raguž, Ž. (2021). 'Osnovni principi proizvodnje zanatskoga (craft) piva', Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 26 November 2024, https://urn.nsk.hr/urn:nbn:hr:109:919134

Raguž Ž. Osnovni principi proizvodnje zanatskoga (craft) piva [Undergraduate thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2021 [cited 2024 November 26] Available at: https://urn.nsk.hr/urn:nbn:hr:109:919134

Ž. Raguž, "Osnovni principi proizvodnje zanatskoga (craft) piva", Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2021. Available at: https://urn.nsk.hr/urn:nbn:hr:109:919134

Metadata
TitleOsnovni principi proizvodnje zanatskoga (craft) piva
Title (english)Basic Principles of Craft Beer Production
AuthorŽeljka Raguž
MentorKristina Mastanjević (mentor)
GranterJosip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
(Department of Process Engineering)
(Sub-department of Bioprocess Engineering)
Osijek
Defense date and country2021-09-22, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Pivo je osvježavajuće pjenušavo piće s relativno malim sadržajem alkohola, koje nastaje alkoholnim vrenjem slada, hmelja, vode i pivskog kvasca. Hmelj pridonosi aromi piva te ga konzervira. Slad se proizvodi od žitarica (najčešće ječma) te o njemu ovisi koncentracija osnovnog ekstrakta piva, kao i punoća okusa. Najveći dio piva čini voda, a pivski kvasac provodi fermentaciju šećera do alkohola i ugljikovog dioksida. Na temelju proučavanja znanstvene i stručne literature u radu se opisuje tehnološki proces proizvodnje piva koji se sastoji od slijedećih faza: mljevenje slada, ukomljavanje slada, filtriranje sladovine, kuhanje sladovine s hmeljem, taloženje, hlađenje, fermentacija, odležavanje, filtracija piva i punjenje piva. Craft piva odišu jedinstvenim okusom i visokom kvalitetom zbog upotrebe tradicionalnih sastojaka te kreativnog načina proizvodnje, iako je proizvodnja craft piva i industrijskih piva gotovo jednaka.
Abstract (english)
Beer is a refreshing sparkling drink with relatively low alcohol content, which is formed by the alcoholic fermentation of malt, hops, water and brewer's yeast. Hops contribute to the aroma of beer and preserve it. Malt is produced from cereals (usually barley) and the concentration of the main extract depends on it, as well as the fullness of the taste. Most of the beer is water, and brewer's yeast causes fermentation, a metabolic proces that converts sugar to alcohol and carbon dioxide. Based on the study od scientific literature, the paper describes the tehnological process of beer production, which consists of the following stages: grinding malt, malting, filtering wort, cooking wort with hops, sedimentation, cooling, fermentation, maturation, filtration and beer bottling. Craft beers have a unique taste and high quality due to the use od traditional ingridients and creative way of production, although the production of craft beer and industrial beers is almost equal.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:919134
Study programmeTitle: Food Technology
Study programme type: university
Study level: undergraduate
Academic / professional title: sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) inženjer/inženjerka prehrambene tehnologije (sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) inženjer/inženjerka prehrambene tehnologije)
Type of resourceText
File originBorn digital
Access conditionsAccess restricted to students and staff of home institution
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Created on2021-09-28 14:45:37