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undergraduate thesis
USPOREDBA KVEIK KVASCA S KVASCEM T-58 KOD PROIZVODNJE AMBER ALE -A NA HOMEBREW SISTEMU
2019. urn:nbn:hr:128:572508
Zrinski, Tina
Karlovac University of Applied Sciences
The Department of Food Processing Technology

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Zrinski, T. (2019). USPOREDBA KVEIK KVASCA S KVASCEM T-58 KOD PROIZVODNJE AMBER ALE -A NA HOMEBREW SISTEMU (Undergraduate thesis). Karlovac: Karlovac University of Applied Sciences. Retrieved from https://urn.nsk.hr/urn:nbn:hr:128:572508

Zrinski, Tina. "USPOREDBA KVEIK KVASCA S KVASCEM T-58 KOD PROIZVODNJE AMBER ALE -A NA HOMEBREW SISTEMU." Undergraduate thesis, Karlovac University of Applied Sciences, 2019. https://urn.nsk.hr/urn:nbn:hr:128:572508

Zrinski, Tina. "USPOREDBA KVEIK KVASCA S KVASCEM T-58 KOD PROIZVODNJE AMBER ALE -A NA HOMEBREW SISTEMU." Undergraduate thesis, Karlovac University of Applied Sciences, 2019. https://urn.nsk.hr/urn:nbn:hr:128:572508

Zrinski, T. (2019). 'USPOREDBA KVEIK KVASCA S KVASCEM T-58 KOD PROIZVODNJE AMBER ALE -A NA HOMEBREW SISTEMU', Undergraduate thesis, Karlovac University of Applied Sciences, accessed 17 November 2024, https://urn.nsk.hr/urn:nbn:hr:128:572508

Zrinski T. USPOREDBA KVEIK KVASCA S KVASCEM T-58 KOD PROIZVODNJE AMBER ALE -A NA HOMEBREW SISTEMU [Undergraduate thesis]. Karlovac: Karlovac University of Applied Sciences; 2019 [cited 2024 November 17] Available at: https://urn.nsk.hr/urn:nbn:hr:128:572508

T. Zrinski, "USPOREDBA KVEIK KVASCA S KVASCEM T-58 KOD PROIZVODNJE AMBER ALE -A NA HOMEBREW SISTEMU", Undergraduate thesis, Karlovac University of Applied Sciences, Karlovac, 2019. Available at: https://urn.nsk.hr/urn:nbn:hr:128:572508

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Metadata
TitleUSPOREDBA KVEIK KVASCA S KVASCEM T-58 KOD PROIZVODNJE AMBER ALE -A NA HOMEBREW SISTEMU
Title (english)COMPARISON OF KVEIK AND T-58 YEASTS DURING PRODUCTION OF AMBER ALE ON HOMEBREW SYSTEM
AuthorTina Zrinski
MentorGoran Šarić (mentor)
Committee memberSandra Zavadlav (predsjednik povjerenstva)
Committee memberMarijana Blažić (član povjerenstva)
Committee memberGoran Šarić (član povjerenstva)
GranterKarlovac University of Applied Sciences
(The Department of Food Processing Technology)
Karlovac
Defense date and country2019-09-13, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Proizvodnja piva bazira se na dobivanju pivske sladovine koja u procesu alkoholne fermentacije prelazi u pivo uz pomoć pivskog kvasca. Pedeset litara sladovine dobiveno je na Speidels Braumeister sustav za kuhanje piva uz korištenje tradicionalnih sirovina (voda, ječam, hmelj i slad). Volumen sladovine podijelio se na pola. Upotrebljavala su se dva različita soja kvasca za fermentaciju (kveik kvasac i kvasac T - 58), po jedan za svaku polovicu volumena sladovine. Fizikalno - kemijske analize pomogle su kod određivanja razlika i sličnosti u fermentaciji i u gotovom pivu proizvedenom s prije spomenutim kvascima. Tijekom fermentacije, provodile su se osnovne kemijske analize ključne za praćenje procesa. Fizikalno - kemijske analize obuhvaćaju mjerenje ekstrakta, pH-vrijednosti, boje, gorčine te praćenje temperature. Iako postoje određene razlike u metabolizmu kveik kvasca i kvasca T - 58, kroz fermentaciju su proizveli vrlo slično pivo.
Abstract (english)
The production of beer is based on the production of beer wort, in which wort is converted into beer by alcoholic fermentation with the help of brewer's yeast. Fifty liters of wort was made on the Speidels Braumeister brewing system using traditional raw materials (water, barley, hops and malt). The volume of the wort was divided in half. Two different types of yeast were used for fermentation (Kveik yeast and yeast T - 58 ), one for each half volume of wort. Physicochemical analyzes helped to determine the differences and similarities in the fermentation and in the finished beer produced from these yeasts. During fermentation, basic physicochemical analyzes were carried out, crucial for monitoring the process. Physicochemical analyzes include extract measurement, pH, color, bitterness and temperature monitoring. Although there are some differences in the metabolism of kveik yeast and T - 58 yeast, through fermentation they produced a very similar beer.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:128:572508
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 on2020-02-10 14:03:42