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undergraduate thesis
Senzorska analiza lager piva
2015. urn:nbn:hr:128:875010
Meštrić, Andrina
Karlovac University of Applied Sciences
The Department of Food Processing Technology

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Meštrić, A. (2015). Senzorska analiza lager piva (Undergraduate thesis). Karlovac: Karlovac University of Applied Sciences. Retrieved from https://urn.nsk.hr/urn:nbn:hr:128:875010

Meštrić, Andrina. "Senzorska analiza lager piva." Undergraduate thesis, Karlovac University of Applied Sciences, 2015. https://urn.nsk.hr/urn:nbn:hr:128:875010

Meštrić, Andrina. "Senzorska analiza lager piva." Undergraduate thesis, Karlovac University of Applied Sciences, 2015. https://urn.nsk.hr/urn:nbn:hr:128:875010

Meštrić, A. (2015). 'Senzorska analiza lager piva', Undergraduate thesis, Karlovac University of Applied Sciences, accessed 25 April 2024, https://urn.nsk.hr/urn:nbn:hr:128:875010

Meštrić A. Senzorska analiza lager piva [Undergraduate thesis]. Karlovac: Karlovac University of Applied Sciences; 2015 [cited 2024 April 25] Available at: https://urn.nsk.hr/urn:nbn:hr:128:875010

A. Meštrić, "Senzorska analiza lager piva", Undergraduate thesis, Karlovac University of Applied Sciences, Karlovac, 2015. Available at: https://urn.nsk.hr/urn:nbn:hr:128:875010

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Metadata
TitleSenzorska analiza lager piva
AuthorAndrina Meštrić
MentorGoran Šarić (mentor)
GranterKarlovac University of Applied Sciences
(The Department of Food Processing Technology)
Karlovac
Defense date and country2015-09-15, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Provedena je senzorska analiza 11 svijetlih lager piva. Analizu je provodio stručni tim od 6 panelista koji su ocjenjivali miris i okus svakog uzorka. Na temelju tih parametara određen je prosječan rezultat svakog piva prema korporativnoj Heineken ljestvici. Unatoč stručnoj obučenosti svakog analitičara, kod pojedinih uzoraka vidljivo je neslaganje panelista u ocjenjivanju određenih parametara. Upravo zbog toga, analizu redovito vrši što veći broj ljudi. No, usprkos pojedinim neslaganjima, svi su ocijenili isti uzorak kao najlošiji. Svakom uzorku iz senzorske analize ispitana je kemijska vrijednost, što uključuje osnovnu sladovinu, prividni ekstrakt, alkohol, gorčinu, boju, bistrinu, pH, CO2 i VDK. Svi parametri nalaze se unutar propisanih vrijednost, čime je dokazano da je pivo proizvedeno prema pravilniku.
Abstract (english)
Thesis deals with sensory analysis of light lagers. Eleven beer brands were analysed. Analysis was carried out by team of 6 panels who evaluated odor and taste of every sample. On the basis of these parameters an average result based on corporative Heineken scale was determined. Despite the professional training of analysts, in certain samples the disagreement of panels' marking of several parameters can be seen. Because of that analysis is always done by as many people as possible. However, despite some disagreements, everyone picked the same sample as the worst. To each sample in sensory analysis a chemical content was determined. This includes worth, apparent extract, alcohol, bitterness, color, clarity, pH, CO2 and diacetyl concentration. All parameters are within the prescribed values, proving that the beer was produced in accordance with the regulations.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:128:875010
Study programmeTitle: Food processing technology; specializations in: Milk processing, Brewing industry
Course: Milk processing
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
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Created on2016-09-21 12:36:43