Energijska vrijednost i stabilnost boje tijekom ubrzanog starenja raznih vrsta craft piva

undergraduate thesis

• Title (english): Energy value and color stability in forced aged of various craft beers
• Author: Marijan Klinar
• Mentor: Sunčica Beluhan (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: 2019-09-18, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Biotechnology

Abstract

Pivo, kao popularno alkoholno piće, velik je dio prehrane opće populacije i kao takvo izvor energije. Energiji u pivu najviše doprinose alkohol, ugljikohidrati i proteini. Craft pokret Hrvatskoj rezultirao je otvaranjem novih pivovara i raznovrsnije ponude pivskih stilova na tržištu. Za određivanje energijske vrijednosti piva postoje analitičke metode propisane od strane raznih institucija i metode u zakonskim propisima. U ovom radu određivala se energetska vrijednost pet pivskih stilova jedne zagrebačke craft pivovare. Uz to analitičkim metodama određivali su se pH, mikrobiološka čistoća uzoraka, alkohol, konačni ekstrakt, sadržaj CO2 te gorčina. Piva su se također ubrzano starila kako bi se odredila promjena intenziteta boje tijekom skladištenja. Za smanjenje moguće nestabilnosti boje piva preporučeno je skladištenje piva bez prisustva kisika pri niskim temperaturama.

Abstract (english)

Beer is a very popular alcoholic drink, and as such a big part of the diet for many people. For those reasons, it is a big contributor to the total energy uptake of a person. Alcohol, carbohydrates and proteins are the biggest contributors to the total energy value of beer. A lot of new breweries were opened because of Craft movement in Croatia, and with them, the diversity of beer styles on the market increased. For calculation of energy value in beer there exist several analytical methods defined by various institutions and prescribed in legislative rules. In this paper energy values of five beers from one craft brewery from Zagreb were determined. In addition to that pH, microbiological composition of the samples, alcohol, CO2 content and bitterness were all analytically determined. The beers were also forced aged to determine change of colour intensity during storage. Beer storage in the absence of oxygen and at low temperature is recommended so as to minimize beer color instability.

• Keywords: craft pivo; udjel kalorija; energijska vrijednost; test ubrzanog starenja
• Keywords (english): Craft beer; Caloric content; Energy value; Forced ageing
• Language: croatian
• URN:NBN: urn:nbn:hr:159:492060
• Study programme: Title: Food Technology; Study programme type: university; Study level: undergraduate; Academic / professional title: sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) inženjer/inženjerka prehrambene tehnologije (sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) inženjer/inženjerka prehrambene tehnologije)
• Type of resource: Text
• File origin: Born digital
• Access conditions: Access restricted to students and staff of home institution
• Created on: 2020-11-17 11:15:06