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master's thesis
Ocjena sladarske kakvoće ozimih pivarskih sorti ječma Poljoprivrednog Instituta Osijek
2023. urn:nbn:hr:109:926949
Kolaković, Ana
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Process Engineering
Sub-department of Bioprocess Engineering

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Kolaković, A. (2023). Ocjena sladarske kakvoće ozimih pivarskih sorti ječma Poljoprivrednog Instituta Osijek (Master's thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:926949

Kolaković, Ana. "Ocjena sladarske kakvoće ozimih pivarskih sorti ječma Poljoprivrednog Instituta Osijek." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2023. https://urn.nsk.hr/urn:nbn:hr:109:926949

Kolaković, Ana. "Ocjena sladarske kakvoće ozimih pivarskih sorti ječma Poljoprivrednog Instituta Osijek." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2023. https://urn.nsk.hr/urn:nbn:hr:109:926949

Kolaković, A. (2023). 'Ocjena sladarske kakvoće ozimih pivarskih sorti ječma Poljoprivrednog Instituta Osijek', Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 25 September 2024, https://urn.nsk.hr/urn:nbn:hr:109:926949

Kolaković A. Ocjena sladarske kakvoće ozimih pivarskih sorti ječma Poljoprivrednog Instituta Osijek [Master's thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2023 [cited 2024 September 25] Available at: https://urn.nsk.hr/urn:nbn:hr:109:926949

A. Kolaković, "Ocjena sladarske kakvoće ozimih pivarskih sorti ječma Poljoprivrednog Instituta Osijek", Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2023. Available at: https://urn.nsk.hr/urn:nbn:hr:109:926949

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TitleOcjena sladarske kakvoće ozimih pivarskih sorti ječma Poljoprivrednog Instituta Osijek
Title (english)The Study of Malting Quality of Winter Brewing Barley Varieties of the Agricultural Institute Osijek
AuthorAna Kolaković
MentorVinko Krstanović (mentor)
MentorKristina Mastanjević (pomoć pri izradi, neposredni voditelj)
Committee memberKristina Mastanjević (predsjednik povjerenstva)
Committee memberVinko Krstanović (član povjerenstva)
Committee memberAnte Lončarić (član povjerenstva)
Committee memberAlojzije Lalić (član povjerenstva)
GranterJosip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
(Department of Process Engineering)
(Sub-department of Bioprocess Engineering)
Osijek
Defense date and country2023-09-28, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Engineering
Abstract
U ovom istraživanju je analizirana kvaliteta slada dobivenog iz ozimih pivarskih sorti ječma, ključne sirovine za proizvodnju piva. Proučavani su agroklimatski uvjeti, fiziološki razvoj ječma i njegova kemijska kompozicija, tehnološki pokazatelji i procesi proizvodnje piva kako bi se ocijenila kvaliteta dobivenog slada. Rezultati su pokazali da agroklimatski uvjeti i tip tla značajno utječu na agronomske i tehnološke karakteristike ječma, s posebnim fokusom na fenotipski determinirane pokazatelje poput ukupnog i topivog dušika. Varijacije u vlazi slada i apsolutnoj masi zrna također su utvrđene, dok su tehnički parametri poput vremena ošećerenja, filtracije i postotka finog ekstrakta ostali unutar prihvatljivih granica za pivarsku proizvodnju. Sadržaj proteina, topivog dušika te β-glukani i Hartongov broj imaju značajan utjecaj na procese prerade i kvalitetu piva. Važnost optimizacije poljoprivrednih praksi i praćenja agroklimatskih uvjeta izražena je kao ključna za postizanje konzistentne i visoke kakvoće slada za pivarsku industriju. Ova istraživanja pružaju korisne smjernice za daljnje razumijevanje i unapređenje kvalitete slada jarih pivarskih sorti ječma.
Abstract (english)
This study focused on analyzing the quality of malt derived from winter barley varieties, a key ingredient in beer production. Agroclimatic conditions, physiological development of barley, its chemical composition, technological indicators, and beer production processes were investigated to assess the quality of the resulting malt. The results showed that agroclimatic conditions and soil type significantly influence the agronomic and technological characteristics of barley, with a special emphasis on phenotype-determined indicators such as total and soluble nitrogen. Variations in malt moisture and absolute grain weight were also observed, while technical parameters like mashing time, filtration time, and percentage of fine extract remained within acceptable limits for brewing. Protein content, soluble nitrogen, β-glucans, and the Hartong index exerted significant influence on processing and beer quality. The importance of optimizing agricultural practices and monitoring agroclimatic conditions was emphasized as crucial for achieving consistent and high malt quality for the brewing industry. This research provides valuable insights for further understanding and enhancing the quality of malt from spring barley varieties.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:926949
Study programmeTitle: 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 resourceText
File originBorn digital
Access conditionsOpen access
Terms of useLicence Attribution-ShareAlike 4.0 International (CC BY-SA 4.0) icon
Created on2023-10-02 07:08:49