prikaz prve stranice dokumenta ANALIZA SLADOVINE I PIVA PROIZVEDENIH RAZLIČITIM POSTUPCIMA UKOMLJAVANJA
  Download
PDF 1.44 MB
undergraduate thesis
ANALIZA SLADOVINE I PIVA PROIZVEDENIH RAZLIČITIM POSTUPCIMA UKOMLJAVANJA
2022. urn:nbn:hr:128:611060
Beranek, Antonio
Karlovac University of Applied Sciences
The Department of Food Processing Technology

Cite this document

Beranek, A. (2022). ANALIZA SLADOVINE I PIVA PROIZVEDENIH RAZLIČITIM POSTUPCIMA UKOMLJAVANJA (Undergraduate thesis). Karlovac: Karlovac University of Applied Sciences. Retrieved from https://urn.nsk.hr/urn:nbn:hr:128:611060

Beranek, Antonio. "ANALIZA SLADOVINE I PIVA PROIZVEDENIH RAZLIČITIM POSTUPCIMA UKOMLJAVANJA." Undergraduate thesis, Karlovac University of Applied Sciences, 2022. https://urn.nsk.hr/urn:nbn:hr:128:611060

Beranek, Antonio. "ANALIZA SLADOVINE I PIVA PROIZVEDENIH RAZLIČITIM POSTUPCIMA UKOMLJAVANJA." Undergraduate thesis, Karlovac University of Applied Sciences, 2022. https://urn.nsk.hr/urn:nbn:hr:128:611060

Beranek, A. (2022). 'ANALIZA SLADOVINE I PIVA PROIZVEDENIH RAZLIČITIM POSTUPCIMA UKOMLJAVANJA', Undergraduate thesis, Karlovac University of Applied Sciences, accessed 20 November 2024, https://urn.nsk.hr/urn:nbn:hr:128:611060

Beranek A. ANALIZA SLADOVINE I PIVA PROIZVEDENIH RAZLIČITIM POSTUPCIMA UKOMLJAVANJA [Undergraduate thesis]. Karlovac: Karlovac University of Applied Sciences; 2022 [cited 2024 November 20] Available at: https://urn.nsk.hr/urn:nbn:hr:128:611060

A. Beranek, "ANALIZA SLADOVINE I PIVA PROIZVEDENIH RAZLIČITIM POSTUPCIMA UKOMLJAVANJA", Undergraduate thesis, Karlovac University of Applied Sciences, Karlovac, 2022. Available at: https://urn.nsk.hr/urn:nbn:hr:128:611060

Please login to the repository to save this object to your list.
Metadata
TitleANALIZA SLADOVINE I PIVA PROIZVEDENIH RAZLIČITIM POSTUPCIMA UKOMLJAVANJA
Title (english)WORT AND BEER ANALYSIS PRODUCED BY DIFFERENT MASHING PROCEDURES
AuthorAntonio Beranek
MentorGoran Šarić (mentor)
Committee memberMarijana Blažić (predsjednik povjerenstva)
Committee memberSandra Zavadlav (član povjerenstva)
Committee memberGoran Šarić (član povjerenstva)
Committee memberNatalija Kusanić Belinić (član povjerenstva)
GranterKarlovac University of Applied Sciences
(The Department of Food Processing Technology)
Karlovac
Defense date and country2022-09-19, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Cilj rada bila je analiza sladovine i piva proizvedenih različitim postupcima ukomljavanja. Analiziralo se da li su različite temperature ukomljavanja imale utjecaja na finalni proizvod. Ječmeni slad koji se koristio bio je svijetli Pale Ale. Parametri koji su se analizirali su ukupni alkohol, boja, količina proteina, količina slobodnog amino dušika, gorčina i pH. Dokazano je, prema rezultatima analiziranih parametara, da pri korištenju kvalitetno modificiranog svijetlog baznog slada nije potrebno koristiti dodatne temperaturne stanke, već je dovoljno ukomljavati slad na temperaturi od 66,5°C. Veća količina proteina dobivena drugim postupcima ukomljavanja nije potrebna kvascima jer je dokazano da pri ukomljavanju na temperaturi od 66,5°C kvasci imaju dovoljno proteina za rast i razmnožavanje, a kako proteini neće biti iskorišteni od strane kvasaca povećava se mogućnost koloidnog zamućenja u finalnom proizvodu.
Abstract (english)
The aim of this final paper was the analysis of wort and beer produced by different mashing procedures. It was analysed whether different mash temperatures had an effect on the final product. The barley malt used was a light Pale Ale. The parameters that were analysed were: total alcohol, colour, amount of protein, amount of free amino nitrogen, bitterness, and pH. It has been proven that when using well modified light base malt, it is not necessary to use additional temperature mash profiles. It is enough to mash at a temperature of 66.5°C. A larger number of proteins obtained by different temperature mash profiles will not be used by yeasts, because it has been proven that yeast fermentation at a temperature of 66.5°C has enough protein for growth and reproduction, and since the proteins will not be used by the yeasts, the possibility of colloidal turbidity in the final product increases.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:128:611060
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
Terms of useLicence In copyright icon
Created on2022-11-17 08:19:19