Usporedba parametara kakvoće različitih vrsta piva tijekom vrenja i odležavanja

master's thesis

• Title (english): Comparison of beer quality parameters during the fermentation and maturation
• Author: Ivana Papaik
• 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: 2018-07-02, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Biotechnology

Abstract

U ovom radu provedeno je utvrđivanje aromatskog profila piva i kvalitete lager i ale piva. Utjecaj na aromatski profil piva imaju korištene sirovine (slad, hmelj), vrsta kvasca, voda te sam proces proizvodnje i odležavanja piva. Tijekom istraživanja korišteni su uzorci tri različite vrste piva iz Pivovare Medvedgrad: Indian Pale Ale (IPA), tamnog lagera piva „Grička vještica“ i čokoladnog stout piva „Fantom“. Za proizvodnju piva pivovare Medvedgrad korišten je pivski kvasac Saccharomyces cerevisiae. U navedenim vrstama piva praćeni su različiti pokazatelji tijeka glavnog i naknadnog vrenja piva kao što su: koncentracija biomase kvasca, osnovnih sastojaka (šećeri, glicerol, alkohol) te koncentracija lakohapivih sastojaka (acetaldehid, esteri, viši alkoholi).

Abstract (english)

In this paper the determination of the aromatic profile of beer and the quality of the lager and ale beers was carried out. The influence on the aromatic profile of the beer have the raw materials used (malt, hops), the yeast species, the water itself and the fermentation and maturation of the beer. During the research samples of three different types of beer from the „Medvedgrad“ Brewery were used: Indian Pale Ale (IPA), dark lager beer "Grička vještica" and chocolate stout beer "Fantom". Yeast Saccharomyces cerevisiae was used for the production of beer in „Medvedgrad“ Brewery. In these types of beers, different indicators of fermentation and maturation of beer were monitored: biomass concentration of the yeast, concentration of basic components (carbohydrates, glycerol, alcohol) and concentration of volatile beer components (acetaldehyde, esters, higher alcohols).

• Keywords: lager pivo; stout pivo; ale pivo; hlapive komponente; HPLC analiza; HS-GC-FID analiza
• Keywords (english): lager beer; ale; stout; volatile compounds; HPLC analysis; HS-GC-FID analysis
• Language: croatian
• URN:NBN: urn:nbn:hr:159:823349
• 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: 2019-12-02 12:52:20