prikaz prve stranice dokumenta ISKORISTIVOST HMELJNIH PROIZVODA TIJEKOM PROIZVODNJE SLADOVINE I PIVA
  Download
PDF 1.42 MB
undergraduate thesis
ISKORISTIVOST HMELJNIH PROIZVODA TIJEKOM PROIZVODNJE SLADOVINE I PIVA
2020. urn:nbn:hr:128:988817
Umnik, Tomislav
Karlovac University of Applied Sciences
The Department of Food Processing Technology

Cite this document

Umnik, T. (2020). ISKORISTIVOST HMELJNIH PROIZVODA TIJEKOM PROIZVODNJE SLADOVINE I PIVA (Undergraduate thesis). Karlovac: Karlovac University of Applied Sciences. Retrieved from https://urn.nsk.hr/urn:nbn:hr:128:988817

Umnik, Tomislav. "ISKORISTIVOST HMELJNIH PROIZVODA TIJEKOM PROIZVODNJE SLADOVINE I PIVA." Undergraduate thesis, Karlovac University of Applied Sciences, 2020. https://urn.nsk.hr/urn:nbn:hr:128:988817

Umnik, Tomislav. "ISKORISTIVOST HMELJNIH PROIZVODA TIJEKOM PROIZVODNJE SLADOVINE I PIVA." Undergraduate thesis, Karlovac University of Applied Sciences, 2020. https://urn.nsk.hr/urn:nbn:hr:128:988817

Umnik, T. (2020). 'ISKORISTIVOST HMELJNIH PROIZVODA TIJEKOM PROIZVODNJE SLADOVINE I PIVA', Undergraduate thesis, Karlovac University of Applied Sciences, accessed 10 December 2024, https://urn.nsk.hr/urn:nbn:hr:128:988817

Umnik T. ISKORISTIVOST HMELJNIH PROIZVODA TIJEKOM PROIZVODNJE SLADOVINE I PIVA [Undergraduate thesis]. Karlovac: Karlovac University of Applied Sciences; 2020 [cited 2024 December 10] Available at: https://urn.nsk.hr/urn:nbn:hr:128:988817

T. Umnik, "ISKORISTIVOST HMELJNIH PROIZVODA TIJEKOM PROIZVODNJE SLADOVINE I PIVA", Undergraduate thesis, Karlovac University of Applied Sciences, Karlovac, 2020. Available at: https://urn.nsk.hr/urn:nbn:hr:128:988817

Please login to the repository to save this object to your list.
Metadata
TitleISKORISTIVOST HMELJNIH PROIZVODA TIJEKOM PROIZVODNJE SLADOVINE I PIVA
Title (english)UTILIZATION OF HOP PRODUCTS DURING THE PRODUCTION OF WORT AND BEER
AuthorTomislav Umnik
MentorGoran Šarić (mentor)
Committee memberSandra Zavadlav (predsjednik povjerenstva)
Committee memberJasna Halambek (član povjerenstva)
Committee memberGoran Šarić (član povjerenstva)
GranterKarlovac University of Applied Sciences
(The Department of Food Processing Technology)
Karlovac
Defense date and country2020-05-18, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Pivo je široko rasprostranjeno, pjenušavo, slabo alkoholno piće, gorkog okusa i hmeljne arome. Hmelj (Humulus lupulus L.) se u pivarstvu koristi primarno kao začin, daje pivu gorčinu i karakterističnu hmeljnu aromu. Hmelj je višegodišnja biljka penjačica čije se šišarice izravno, ili nakon prerade u pelete ili druge proizvode, koriste u procesu proizvodnje sladovine. Kako bi se postigli određeni parametri kvalitete proizvoda, ekstrakti hmelja se također koriste u kasnijim fazama proizvodnje piva, a u svrhu podešavanja/stabilizacije gorčine i okusa. Hmeljni proizvodi za proizvodnju piva imaju određene tehnološke prednosti, kao što su ubrzano bistrenje piva, taloženje bjelančevina, ugodna gorčina i usporavanje rasta štetnih mikroorganizama. Određivanje iskorištenja hmeljnih proizvoda je važan parameter koji se određuje tokom procesa proizvodnje i obrade sladovine, procesa alkoholnog vrenja, doviranja te dozrijevanja piva. Zbog visoke cijene hmelja i hmeljnih proizvoda te mogućnosti proizvodnje piva visoke kvalitete, ustaljenog i prepoznatljivog gorkog okusa i arome, imperativ je da se tijekom cjelokupnog procesa proizvodnje piva postigne što bolja iskoristivost hmelja.
Abstract (english)
Beer is a widespread, sparkling, low alcohol, bitter taste and hop aromatic drink. Hops (Humulus lupulus L.) are used primarily in brewing as a spice, giving the beer its bitterness and characteristic hop aroma. Hops is a perennial climbing plant whose cones are used directly, or after processing into pellets or other products, in the process of wort production. In order to achieve certain product quality parameters, hops extract is also used in the late stages of beer production for the purpose of adjusting /stabilizing its bitterness and taste. Hop products have certain technological advantages, such as accelerated beer clarification, protein deposition, pleasant bitterness and slowing down the growth of harmful microorganisms. Determination of hop utilisation is an important parameter that is determined during the production of wort, the process of alcoholic fermentation, ageing and maturation of beer. Due to the high prices of hops and hop products and the ability to produce high quality beer, a well-established and recognizable bitter taste and aroma, it is imperative that throughout the complete beer production process the best hop utilization is achieved.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:128:988817
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 on2020-06-10 09:07:22