Usporedba pokazatelja kvalitete piva gornjeg i donjeg vrenja

master's thesis

• Title (english): Comparison of beer quality parameters in bottom and top fermented beer
• Author: Uglješa Stegnjaić
• Mentor: Božidar Šantek (mentor)
• Granter: University of Zagreb; Faculty of Food Technology and Biotechnology; (Department of Biochemical Engineering); (Laboratory for Biochemical Engineering, Industrial Microbiology and Malting and Brewing Technology); Zagreb
• Defense date and country: 2017-07-24, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Biotechnology

Abstract

U ovom istraživanju proučavan je proces proizvodnje ale i lager piva u laboratorijskom i industrijskom mjerilu. Sladovina za obje vrste piva proizvedena je infuzijskim postupkom uz primjenu usipka standardnog sastava. Za proizvodnju ale piva korišten je kvasac Saccharomyces cerevisiae (tip SafAleTM US-05) odnosno Saccharomyces pastorianus za proizvodnju lager piva. Tijekom procesa glavnog i naknadnog vrenja praćena je promjena koncentracije sastojaka sladovine kao i sinteza glavnih (etanol, CO2, glicerol) i sporednih (esteri, viši alkoholi, acetaldehid) proizvoda procesa alkoholnog vrenja. Na osnovi rezultata ovog istraživanja može se zaključiti da oba piva dobivena u ovom istraživanju odgovaraju standardima kvalitete zahtijevane za obje vrste piva.

Abstract (english)

In this study ale and lager beer production was studied in laboratory and industrial scale. For both beer types wort was prepared by infusion process. Standard mash composition for both beer types was used. For ale production yeast Saccharomyes cerevisiae (type SafAleTM US-05) was used and for lager production Saccharomyces pastorianus, respectively. During fermentation and maturation process changes of wort constituents concentrations as well as synthesis of main (ethanol, CO2, glycerol) and byproducts (esters, higher alcohols and acetaldehyde) of alcoholic fermentation were monitored. On the basis of this research it can be concluded that both produced beer types in this study satisfy quality standards required for these beer types.

• Keywords: pivo donjeg i gornjeg vrenja; Saccharomyces pastorianus; Saccharomyces cerevisiae; osnovni sastojci piva; komponente arome piva; različite kromatografske tehnike
• Keywords (english): bottom and top fermenting beer; Saccharomyces pastorianus; Saccharomyces cerevisiae; major beer constituents; beer aroma compounds; different chromatographic tehniques
• Language: croatian
• URN:NBN: urn:nbn:hr:159:378634
• Study programme: Title: Bioprocess Engineering; Study programme type: university; Study level: graduate; Academic / professional title: magistar/magistra inženjer/inženjerka bioprocesnog inženjerstva (magistar/magistra inženjer/inženjerka bioprocesnog inženjerstva)
• Type of resource: Text
• File origin: Born digital
• Access conditions: Open access
• Created on: 2017-11-06 12:38:24