Utjecaj koncentracije otopljenog kisika na kakvoću piva tijekom skladištenja

master's thesis

• Title (english): The effect of dissolved oxygen concentraction on the beer quality during storage
• Author: Dino Tepalović
• 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: 2012-02-01, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Biotechnology

Abstract

U ovom istraživanju provedeno je ispitivanje utjecaja ukupno otopljenog kisika u pivu donjeg vrenja (nakon punjenja u staklene boce) na kakvoću piva tijekom skladištenja. Pivo je bilo skladišteno na temperaturi od 22 – 25°C u tamnoj prostoriji, a u pivu je bio ukupno otopljen kisik u tri različite početne koncentracije: 0,09 mg/L, 0,29 mg/L i 0,63 mg/L. Tijekom skladištenja (98 dana) u pivu je praćena promjena koncentracije trans-2-nonenala kao indikatora procesa oksidacije (starenja) piva, a dobiveni rezultati pokazuju da koncentracija trans-2nonenala nije direktno ovisna o koncentraciji ukupno otopljenog kisika u pivu. U ovom istraživanju provedeno je i organoleptičko testiranje uzoraka piva koje je pokazalo da povećane koncentracije ukupno otopljenog kisika u pivu izravno utječu na ocjenu kakvoće piva.

Abstract (english)

In this research the effect of total packaging oxygen on the quality of bottled (glass bottle) lager beer during storage was studied. The beer was stored in a dark room at a temperature of 22 – 25°C and contained three different concentrations of total packaged oxygen: 0,09 mg/L, 0,29 mg/L and 0,63 mg/L. During the 98 days storage period the concentration of trans-2-nonenal, a well known indicator of oxidation processes in beer, was monitored. The results obtained in this research clearly show that the concentration of trans-2-nonenal is not directly dependent of the oxygen concentration in packaged beer. Sensory evaluation of beer was also conducted. The results of the sensory evaluation show that higher concentrations of total packaging oxygen directly effects beer quality and flavour.

• Keywords: pivo donjeg vrenja; staklene boce; oksidacija; trans-2-nonenal; organoleptičko testiranje; kakvoća piva (aroma i okus)
• Keywords (english): lager beer; glass bottle; oxidation; trans-2-nonenal; organoleptic (sensory) evaluation; beer quality and flavour
• Language: croatian
• URN:NBN: urn:nbn:hr:159:976180
• Study programme: Title: Food Engineering; Study programme type: university; Study level: graduate; Academic / professional title: magistar/magistra inženjer/inženjerka prehrambenog inženjerstva (magistar/magistra inženjer/inženjerka prehrambenog inženjerstva)
• Type of resource: Text
• File origin: Born digital
• Access conditions: Access restricted to students and staff of home institution
• Created on: 2017-05-09 10:58:44