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undergraduate thesis
Čimbenici koji utječu na gorčinu piva
2022. urn:nbn:hr:109:215950
Mađar, Ivana
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Process Engineering
Sub-department of Bioprocess Engineering

Cite this document

Mađar, I. (2022). Čimbenici koji utječu na gorčinu piva (Undergraduate thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:215950

Mađar, Ivana. "Čimbenici koji utječu na gorčinu piva." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2022. https://urn.nsk.hr/urn:nbn:hr:109:215950

Mađar, Ivana. "Čimbenici koji utječu na gorčinu piva." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2022. https://urn.nsk.hr/urn:nbn:hr:109:215950

Mađar, I. (2022). 'Čimbenici koji utječu na gorčinu piva', Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 10 April 2024, https://urn.nsk.hr/urn:nbn:hr:109:215950

Mađar I. Čimbenici koji utječu na gorčinu piva [Undergraduate thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2022 [cited 2024 April 10] Available at: https://urn.nsk.hr/urn:nbn:hr:109:215950

I. Mađar, "Čimbenici koji utječu na gorčinu piva", Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2022. Available at: https://urn.nsk.hr/urn:nbn:hr:109:215950

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Metadata
TitleČimbenici koji utječu na gorčinu piva
Title (english)Factors Affecting the Bitterness of Beer
AuthorIvana Mađar
MentorNatalija Velić (mentor)
GranterJosip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
(Department of Process Engineering)
(Sub-department of Bioprocess Engineering)
Osijek
Defense date and country2022-09-27, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Gorčina je važno senzorsko svojstvo mnogih napitaka, poput kave, čaja, vina i piva. Za razliku od gorčine čaja i crvenih vina za koje su većinom odgovorni polifenolni spojevi (flavonoidi), oko 80 % gorčine piva dolazi od hmelja (Humulus lupulus) koji se u procesu proizvodnje piva dodaje tijekom kuhanja sladovine. Ipak, osim hmelja na doživljaj gorčine piva utječu i drugi čimbenici poput već spomenutih polifenolnih spojeva iz slada i hmelja; pojedinih aminokiselina prisutnih u sladu, koje imaju gorak okus (npr. L- tirozin, L- triptofan. L-leucin i druge) te vode koja se koristi za proizvodnju piva (zbog prisutnosti određenih soli). Cilj ovog rada je dati pregled čimbenika koji utječu na gorčinu piva.
Abstract (english)
Bitterness is an important sensory property of many beverages, such as coffee, tea, wine, and beer. Unlike the bitterness of tea and red wine, which is mainly caused by polyphenolic compounds (flavonoids), about 80% of the bitterness in beer comes from hops (Humulus lupulus), which are added to the wort during the boiling process in beer production. However, in addition to hops, the bitterness of beer is also influenced by other factors, such as the aforementioned polyphenolic compounds from malt and hops, certain amino acids present in malt that have a bitter taste (e.g., L-tyrosine, L-tryptophan, L-leucine, and others), and the water used for beer production (due to the presence of certain salts). The aim of this article is to give an overview of the factors that influence the bitterness of beer.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:215950
Study programmeTitle: 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 resourceText
File originBorn digital
Access conditionsAccess restricted to students and staff of home institution
Terms of useLicence In copyright icon
Created on2022-09-30 10:28:35