Praćenje pokazatelja kvalitete različitih tipova piva gornjeg vrenja tijekom proizvodnje i skladištenja

master's thesis

• Title (english): Monitoring of quality indicators for different types of top fermented beer during production and storage
• Author: Darija Govedarica
• 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: 2019-09-27, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Biotechnology

Abstract

U ovom istraživanju proučavan je proces proizvodnje tri tipa ale piva u industrijskom mjerilu. Sladovina za sve tri vrste piva proizvedena je infuzijskim postupkom. Za proizvodnju ale piva (Pale ale i Pozoj - IPA) korišten je kvasac Saccharomyces cerevisiae (tip SafAleTM US-05) odnosno Saccharomyces cerevisiae (tip SafAleTM S-04) za ale pivo Porter. Tijekom procesa glavnog i naknadnog vrenja praćena je promjena koncentracije sastojaka sladovine kao i nastajanje glavnih proizvoda (etanol i glicerol), a tijekom odležavanja praćena je promjena koncentracije sporednih (esteri, viši alkoholi, acetaldehid) proizvoda alkoholnog vrenja. Na osnovi rezultata može se zaključiti da pivo dobiveno u ovom istraživanju odgovara standardima kvalitete zahtijevane za sva tri tipa ale piva.

Abstract (english)

In this work, industrial scale production of three types of ale beer was studied. For all three beer types, wort was prepared by infusion process. For ale (Pale ale and Pozoj - IPA) production yeast Saccharomyces cerevisiae (type SafAleTM US-05) was used and Saccharomyces cerevisiae (type SafAleTM S-04) for Porter ale production, respectively. During the process of fermentation and maturation, changes in concentration of wort constituents and main products (ethanol and glycerol) of fermentation were monitored. Additionally, byproducts (esters, higher alcohols and acetaldehyde) of alcoholic fermentation were also quantified. On the basis of this research, it can be concluded that beer produced in this study satisfies quality standards required for all three different types of beer.

• Keywords: pivo gornjeg vrenja; promjena sastojaka piva; glavno i naknadno vrenje; skladištenje
• Keywords (english): top fermented beer; changes of beer constituents; fermentation and maturation; storage
• Language: croatian
• URN:NBN: urn:nbn:hr:159:305083
• 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: 2020-02-03 11:24:30