prikaz prve stranice dokumenta PARAMETRI KVALITETE PIVA TIJEKOM FERMENTACIJE I DOZRIJEVANJA
  Download
PDF 1.08 MB
undergraduate thesis
PARAMETRI KVALITETE PIVA TIJEKOM FERMENTACIJE I DOZRIJEVANJA
Karlovac: Karlovac University of Applied Sciences, 2023. urn:nbn:hr:128:672978
Milina, Adriana
Karlovac University of Applied Sciences
The Department of Food Processing Technology

Institutional repository: Repository of Karlovac University of Applied Sciences

Cite this document

Milina, A. (2023). PARAMETRI KVALITETE PIVA TIJEKOM FERMENTACIJE I DOZRIJEVANJA (Undergraduate thesis). Karlovac: Karlovac University of Applied Sciences. Retrieved from https://urn.nsk.hr/urn:nbn:hr:128:672978

Milina, Adriana. "PARAMETRI KVALITETE PIVA TIJEKOM FERMENTACIJE I DOZRIJEVANJA." Undergraduate thesis, Karlovac University of Applied Sciences, 2023. https://urn.nsk.hr/urn:nbn:hr:128:672978

Milina, Adriana. "PARAMETRI KVALITETE PIVA TIJEKOM FERMENTACIJE I DOZRIJEVANJA." Undergraduate thesis, Karlovac University of Applied Sciences, 2023. https://urn.nsk.hr/urn:nbn:hr:128:672978

Milina, A. (2023). 'PARAMETRI KVALITETE PIVA TIJEKOM FERMENTACIJE I DOZRIJEVANJA', Undergraduate thesis, Karlovac University of Applied Sciences, accessed 14 May 2024, https://urn.nsk.hr/urn:nbn:hr:128:672978

Milina A. PARAMETRI KVALITETE PIVA TIJEKOM FERMENTACIJE I DOZRIJEVANJA [Undergraduate thesis]. Karlovac: Karlovac University of Applied Sciences; 2023 [cited 2024 May 14] Available at: https://urn.nsk.hr/urn:nbn:hr:128:672978

A. Milina, "PARAMETRI KVALITETE PIVA TIJEKOM FERMENTACIJE I DOZRIJEVANJA", Undergraduate thesis, Karlovac University of Applied Sciences, Karlovac, 2023. Available at: https://urn.nsk.hr/urn:nbn:hr:128:672978

Metadata
TitlePARAMETRI KVALITETE PIVA TIJEKOM FERMENTACIJE I DOZRIJEVANJA
Title (english)PARAMETERS OF BEER QUALITY DURING FERMENTATION AND MATURATION
AuthorAdriana Milina
MentorGoran Šarić (mentor)
Committee memberJasna Halambek (predsjednik povjerenstva)
Committee memberInes Cindrić (član povjerenstva)
Committee memberGoran Šarić (član povjerenstva)
Committee memberBarica Jurković (član povjerenstva)
GranterKarlovac University of Applied Sciences
(The Department of Food Processing Technology)
Karlovac
Defense date and country2023-09-20, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Proizvodnja modernih stilova ale piva je sve popularnija. Tokom proizvodnje ale-a (piva gornjeg vrenja) u stilu american pale ale i session india pale ale postoje razlike u regulaciji temperature i metodama rada tokom fermentacije. India pale ale stilovi uključuju i suho hmeljenje nakon primarnog procesa fermentacije, dok kod american pale ale-a mnoge pivovare ovaj postupak ne provode. Iz ovog razloga je provedena analiza procesa fermentacije te promjena koje de događaju tokom tog procesa kod ova dva stila piva. Uzorci su uzimani svaki dan od početka do kraja fermentacije. Uzimani su sa pigtail ventila te su praćeni određeni parametri poput broja stanica kvasca u otopini. Uređajem Anton Paar je mjeren stvarni ekstrakt, prividni ekstrakt i ekstrakt u osnovnoj sladovini, pH, boja, mutnoća, postotak alkohola te energija. Spektrofotometrom je mjerena gorčina. Analizom rezultata utvrđene su sličnosti u procesu fermentacije, ali i razlike između uzoraka uzetih u kasnijim fazama procesa, zbog različitih metoda rada.
Abstract (english)
The production of modern styles of ale beer has become popular in recent times. During the production of an ale (top fermented beer) in the styles of american pale ale and session india pale ale, there are differences in temperature regulation and methods of production during fermentation, The production of an india pale ale includes dry-hopping after the primary fermentation, while many breweries don't apply this procedure for pale ales. For this reason, an analysis of the fermentation process and the changes which occur during that process has been performed. Samples have been taken daily from the start to the end of the fermentation. They have been taken from the pigtail valve and certain parameters like the number of cells were observed. Real extract, apparent extract, original extract, pH, color, haze, alcohol by volume and energy content were measured using an Anton Paar device. Bitterness was measured using a spectrofotometer. By analyzing the results some similarities were noticed in two fermentation processes, but also some differences in the later stages of the process, due tu different production methods
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:128:672978
Study programmeTitle: Food processing technology; specializations in: Milk processing, Brewing industry
Course: Brewing industry
Study programme type: professional
Study level: undergraduate
Academic / professional title: stručni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) inženjer/inženjerka prehrambene tehnologije (stručni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) inženjer/inženjerka prehrambene tehnologije)
Type of resourceText
File originBorn digital
Access conditionsOpen access
Terms of useLicence In copyright icon
Created on2023-11-07 09:17:31