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undergraduate thesis
Analiza proizvodnje tri vrste Ale piva
2018. urn:nbn:hr:128:654522
Živčić, Perica
Karlovac University of Applied Sciences
The Department of Food Processing Technology

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Živčić, P. (2018). Analiza proizvodnje tri vrste Ale piva (Undergraduate thesis). Karlovac: Karlovac University of Applied Sciences. Retrieved from https://urn.nsk.hr/urn:nbn:hr:128:654522

Živčić, Perica. "Analiza proizvodnje tri vrste Ale piva." Undergraduate thesis, Karlovac University of Applied Sciences, 2018. https://urn.nsk.hr/urn:nbn:hr:128:654522

Živčić, Perica. "Analiza proizvodnje tri vrste Ale piva." Undergraduate thesis, Karlovac University of Applied Sciences, 2018. https://urn.nsk.hr/urn:nbn:hr:128:654522

Živčić, P. (2018). 'Analiza proizvodnje tri vrste Ale piva', Undergraduate thesis, Karlovac University of Applied Sciences, accessed 23 April 2024, https://urn.nsk.hr/urn:nbn:hr:128:654522

Živčić P. Analiza proizvodnje tri vrste Ale piva [Undergraduate thesis]. Karlovac: Karlovac University of Applied Sciences; 2018 [cited 2024 April 23] Available at: https://urn.nsk.hr/urn:nbn:hr:128:654522

P. Živčić, "Analiza proizvodnje tri vrste Ale piva", Undergraduate thesis, Karlovac University of Applied Sciences, Karlovac, 2018. Available at: https://urn.nsk.hr/urn:nbn:hr:128:654522

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Metadata
TitleAnaliza proizvodnje tri vrste Ale piva
Title (english)Analysis of three ale beer styles
AuthorPerica Živčić
MentorGoran Šarić (mentor)
Committee memberBojan Matijević (predsjednik povjerenstva)
Committee memberJasna Sabljarić (član povjerenstva)
Committee memberGoran Šarić (član povjerenstva)
Committee memberSandra Zavadlav (član povjerenstva)
GranterKarlovac University of Applied Sciences
(The Department of Food Processing Technology)
Karlovac
Defense date and country2018-02-09, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Provedena je analiza proizvodnje tri vrste alea: Belgian Blond Ale, American IPA i English Porter. Ove tri vrste piva u potpunosti se međusobno razlikuju po osnovnim parametrima, iako su u određenom dijelu proizvedene od istih osnovnih sirovina. Tematika ovog rada temelji se na osnovnim razlikama lagera i alea te na konkretnom tehnološkom procesu proizvodnje. U eksperimentalnom je dijelu prikazan odnos anomalija i željenih parametara koje je moguće postići u suvremenoj pivarskoj industriji. Zadane su tri različite recepture, slijed proizvodnje po istima i razlozi odstupanja od zadanih parametara u uvjetima neindustrijske proizvodnje.
Abstract (english)
Three types of ales were produced: Belgian Blond Ale, American IPA and English Porter. These three kinds of beers are completely different from each other by basic parameters, although they are produced in a certain part of the same basic raw materials. The theme of this work is based on the basic differences between lager and ale and on the specific technological process of production. The experimental part shows the relationship between anomalies and desired parameters that can be achieved in the modern brewery industry. Three different recipies are predetermined, the sequence of production by the same and the reasons for deviation from the given parameters in the conditions of non-industrial production.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:128:654522
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
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Created on2018-07-16 07:22:19