prikaz prve stranice dokumenta Kućna proizvodnja piva "American pale ale"
Access restricted to students and staff of home institution
undergraduate thesis
Kućna proizvodnja piva "American pale ale"
2022. urn:nbn:hr:109:431887
Đurašinović, Mirna
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Process Engineering
Sub-department of Bioprocess Engineering

Cite this document

Đurašinović, M. (2022). Kućna proizvodnja piva "American pale ale" (Undergraduate thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:431887

Đurašinović, Mirna. "Kućna proizvodnja piva "American pale ale"." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2022. https://urn.nsk.hr/urn:nbn:hr:109:431887

Đurašinović, Mirna. "Kućna proizvodnja piva "American pale ale"." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2022. https://urn.nsk.hr/urn:nbn:hr:109:431887

Đurašinović, M. (2022). 'Kućna proizvodnja piva "American pale ale"', Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 13 January 2025, https://urn.nsk.hr/urn:nbn:hr:109:431887

Đurašinović M. Kućna proizvodnja piva "American pale ale" [Undergraduate thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2022 [cited 2025 January 13] Available at: https://urn.nsk.hr/urn:nbn:hr:109:431887

M. Đurašinović, "Kućna proizvodnja piva "American pale ale"", Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2022. Available at: https://urn.nsk.hr/urn:nbn:hr:109:431887

Please login to the repository to save this object to your list.
Metadata
TitleKućna proizvodnja piva "American pale ale"
Title (english)Homebrewing of American Pale Ale
AuthorMirna Đurašinović
MentorKristina Mastanjević (mentor)
GranterJosip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
(Department of Process Engineering)
(Sub-department of Bioprocess Engineering)
Osijek
Defense date and country2022-09-29, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Proizvodnja piva seže u daleku prošlost kada još nije postojalo razumijevanje uzročnoposljedičnih veza raznih reakcija koje se zbivaju od početka do kraja procesa. Razvojem znanosti dolazi do spoznaja kemijske i mikrobiološke pozadine proizvodnje, a samim time i unaprjeđenja procesa. Osnovne sirovine u proizvodnji piva su voda, slad, hmelj i kvasac. Njihovom kombinacijom nakon niza postupaka i reakcija, od kojih se izdvajaju ukomljavanje i fermentacija, kao krajnji produkt dobije se pivo određenih karakteristika. Posljednjih godina pojavljuje se trend takozvanog ''craft'' pivarstva. Ono podrazumijeva pivo za vlastitu ili ograničenu uporabu. Glavna razlika između komercijalnog ''lager'' i ''craft'' (najčešće ''ale'') piva jest u uvjetima fermentacije i kvascu koji se koristi. ''Lager'' piva, produkti aktivnosti Saccharomyces uvarum, fermentiraju pri nižim temperaturama u usporedbi s ''ale'' pivima, produktima aktivnosti Saccharomyces cerevisiae.
Abstract (english)
Beer production goes back to the distant past when causal connections of various reactions that take place from beginning to the end of process lacked. The development of science led to understanding of the chemical and microbiological background of production and therefore to the improvement of the process. Basic raw materials in beer production are water, malt, hop and yeast. As a final product of combination of previously mentioned substances after a series of procedures and reactions, from which mashing and fermentation stand out, beer with certain characteristics is obtained. In recent years a trend of so-called ''craft'' brewing has emerged. It implies beer production for own or limited use. The main difference between commercial ''lager'' beer and ''craft'' (''ale'') beer are in fermentation conditions and applied yeast. ''Lager'' beers, which are products of Saccharomyces uvarum activity, ferments at lower temperatures in comparison with ''ale'' beers, which are products of Saccharomyces cerevisiae activity.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:431887
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 on2022-10-03 13:37:30