| Abstract | Temeljni je zadatak ovoga rada prikazati razvoj piva kroz povijest, procese njegove proizvodnje te kulture drevnih naroda. Pivo, kao napitak, i sama proizvodnja istoga sežu u daleku povijest. Još u drevnom Egiptu pivo je bilo osnovna hrana te je, stoga, bilo važno u raznim aspektima života. Naime, jako se malo zna o drevnoj proizvodnji piva. Poznato je kako žitarice imaju ključnu ulogu kod proizvodnje piva i da se, nakon žetve, moraju pretvoriti u slatku tekućinu poznatu kao sladovina. Od žitarica, utvrđeno je da su se koristile pšenica (dvozrni pir) i ječam za kuhanje piva, no malo je dokaza kako bi se utvrdilo koja je imala prednost pri kuhanju piva. Tražene informacije o samom procesu sačuvane su u mikrostrukturi škrobnih granula jer je poznato da mijenjaju svoju strukturu ovisno o uvjetima u kojim se nalaze. Također, uz stanice kvasca, u arheološkim nalazima, pronađene su bakterije mliječne kiseline. Tijekom fermentacije kvasac koristi maltozu kao hranu, a proces fermentacije rezultirat će alkoholom, ako su ispunjena dva uvjeta: medij za fermentaciju mora biti i kiseo i anaeroban (bez kisika). Stoga, u ovome radu pobliže će se objasniti samo otkriće alkoholnog napitka, kao i sam proces proizvodnje piva u povijesti. |
| Abstract (english) | The main task of this paper is to show the development of beer through the history, its process of the production and antient cultures. Beer as a beverage and the production of beer itself goes back to an ancient history. Even in ancient Egypt, beer was a staple food and very important in various aspects of life, but very little is known about the ancient beer production. Cereals played a key role in the production of beer, and after harvest, the cereals turn into a sweet liquid, known as wort. It was found that cereals that had been used were mostly emmer wheat and barley for brewing beer, but there are little evidence to determine which had an advantage for usage in brewing. The requested information about the process itself is saved in microstructure of starch granules because it is known that they change their structure depending on the conditions in which they are located. In archaeological finds, yeast cells, as well as lactic acid bacteria, were also located. During fermentation, yeast uses maltose for growth and the process of fermentation results in alcohol if two other conditions are met: a fermentation medium must be acidic and anaerobic (without oxygen). Therefore, this work will explain in more details about the discovery of alcoholic beverages and the process of beer production throughout the history. |
