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master's thesis
Praćenje pojave "hop creep" u pivu podvrgnutom suhom hmeljenju
Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2024. urn:nbn:hr:109:900757
Šuker, Zvonimir
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

Šuker, Z. (2024). Praćenje pojave "hop creep" u pivu podvrgnutom suhom hmeljenju (Master's thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:900757

Šuker, Zvonimir. "Praćenje pojave "hop creep" u pivu podvrgnutom suhom hmeljenju." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2024. https://urn.nsk.hr/urn:nbn:hr:109:900757

Šuker, Zvonimir. "Praćenje pojave "hop creep" u pivu podvrgnutom suhom hmeljenju." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2024. https://urn.nsk.hr/urn:nbn:hr:109:900757

Šuker, Z. (2024). 'Praćenje pojave "hop creep" u pivu podvrgnutom suhom hmeljenju', Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 27 December 2024, https://urn.nsk.hr/urn:nbn:hr:109:900757

Šuker Z. Praćenje pojave "hop creep" u pivu podvrgnutom suhom hmeljenju [Master's thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2024 [cited 2024 December 27] Available at: https://urn.nsk.hr/urn:nbn:hr:109:900757

Z. Šuker, "Praćenje pojave "hop creep" u pivu podvrgnutom suhom hmeljenju", Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2024. Available at: https://urn.nsk.hr/urn:nbn:hr:109:900757

Metadata
TitlePraćenje pojave "hop creep" u pivu podvrgnutom suhom hmeljenju
Title (english)Detection of Hop Creep Phenomenon in Beer Subjected to Dry Hopping
AuthorZvonimir Šuker
MentorKristina Mastanjević (mentor)
Committee memberAnte Lončarić (predsjednik povjerenstva)
Committee memberKristina Mastanjević (član povjerenstva)
Committee memberMarina Tišma (član povjerenstva)
GranterJosip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
(Department of Process Engineering)
(Sub-department of Bioprocess Engineering)
Osijek
Defense date and country2024-09-26, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Engineering
Abstract
Da bi se naglasile aromatične komponente hmelja u pivu, suho hmeljenje je neizostavni dio u proizvodnji nekih pivskih stilova kao što su Indian Pale Ale (IPA), West Coast IPA, double IPA, American Pale Ale (APA) i sl. Posebno se često primjenjuje u proizvodnji zanatskog piva, ali i u uvjetima kućanske proizvodnje piva. Suho hmeljenje podrazumijeva dodatak hmelja u fermentor tijekom ili nakon fermentacije, pri čemu je vrijeme suhog hmeljenja ovisno o stilu koji se proizvodi. Ono što je problematično je pojava refermentacije, odnosno povišenje koncentracije etanola u pivu nakon suhog hmeljenja. Zadatak ovog rada je proizvesti pivo te tijekom proizvodnje i skladištenja pratiti promjene koje nastaju u količini ekstrakta i etanola nakon dodatka hmelja u fazi suhog hmeljenja. Cilj je detektirati koliko je potrebno da se dosegne najviše vrijednost etanola nakon suhog hmeljenja te ima li ovaj fenomen utjecaja na senzorska svojstva piva.
Abstract (english)
To emphasize the aromatic components of hops in beer, dry hopping is an essential part of producing certain beer styles, such as Indian Pale Ale (IPA), West Coast IPA, double IPA, American Pale Ale (APA), and others. It is particularly often used used in the production of craft beer, but also also in homebrewing conditions. Dry hopping involves the addition of hops to the fermenter during or after fermentation, with the duration of dry hopping depending on the style being produced. The problematic issue is the occurrence of refermentation, i. e., an increase in the ethanol conccentration in the beer after dry hopping. The aim of this thesis is to produce bear and, during production and storage, monitor the changes, in the amount of extract and ethanol after the adition of hops during the dry hopping phase. The goal is to detect how long it takes to reach the highest ethanol value after dry hopping and whether this phenomenom affects the sensory properties of the beer.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:900757
Study programmeTitle: Process Engineering
Study programme type: university
Study level: graduate
Academic / professional title: sveučilišni/a magistar/magistra inženjer/inženjerka procesnog inženjerstva (sveučilišni/a magistar/magistra inženjer/inženjerka procesnog inženjerstva)
Type of resourceText
File originBorn digital
Access conditionsOpen access
Terms of useLicence Attribution-ShareAlike 4.0 International (CC BY-SA 4.0) icon
Created on2024-10-17 12:27:36