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undergraduate thesis
Kvasci u industriji piva
Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2023. urn:nbn:hr:109:397207
Pelzer, Benedikt
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

Pelzer, B. (2023). Kvasci u industriji piva (Undergraduate thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:397207

Pelzer, Benedikt. "Kvasci u industriji piva." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2023. https://urn.nsk.hr/urn:nbn:hr:109:397207

Pelzer, Benedikt. "Kvasci u industriji piva." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2023. https://urn.nsk.hr/urn:nbn:hr:109:397207

Pelzer, B. (2023). 'Kvasci u industriji piva', Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 28 April 2024, https://urn.nsk.hr/urn:nbn:hr:109:397207

Pelzer B. Kvasci u industriji piva [Undergraduate thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2023 [cited 2024 April 28] Available at: https://urn.nsk.hr/urn:nbn:hr:109:397207

B. Pelzer, "Kvasci u industriji piva", Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2023. Available at: https://urn.nsk.hr/urn:nbn:hr:109:397207

Metadata
TitleKvasci u industriji piva
Title (english)Yeasts in Brewing Industriji
AuthorBenedikt Pelzer
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 country2023-09-13, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Pivo je alkoholni napitak koji se stoljećima proizvodi u mnogim civilizacijama diljem svijeta. Tek krajem 19. stoljeća, otkrićem mikroorganizma kvasca, pivari dobivaju odgovor na pitanja vezana za proizvodnju piva. Pivski kvasci provode fermentaciju u kojoj se šećeri prisutni u sirovini prevode u alkohol etanol i ugljikov dioksid. Uz glavne produkte fermentacije, nastaju i drugi kemijski spojevi koji čine pivo ugodnim i pitkim pićem. Stjecanjem znanja o kvascima, znanost i tehnologija pivarstva se sve brže razvijaju. Poznavanjem i prilagođavanjem uvjeta proizvodnje kvascima, pivovare počinju proizvoditi kvalitetnija i ukusnija piva, ali i mikrobiološki ispravnija. Svrha ovoga rada je opisati najkorištenije pivske kvasce i ukazati na značaj pivskog kvasca u proizvodnji piva.
Abstract (english)
Beer is an alcoholic beverage that has been produced for centuries in many civilizations around the world. Only at the end of the 19th century, with the discovery of the yeast microorganism, brewers found out the answers to the questions related to the beer production. Brewer's yeasts carry out alcoholic fermentation where sugars present in the raw material are converted to ethanol and carbon dioxide. In addition to the main fermentation products, other substances are also produced that make beer a pleasant and appealing drink. With the increase of knowledge on yeasts, brewing science and technology continue to develop rapidly. By knowing and adjusting the favourable conditions for the yeasts, breweries begin to produce beers that are better in quality, more appealing in taste and microbiologically safer. The aim of this paper is to describe the most used brewer's yeasts and highlight the importance of brewer's yeast in beer production.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:397207
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
Terms of useLicence In copyright icon
Created on2023-09-15 10:27:15