Mjerne tehnike i praćenje procesa izrade sladovine, fermentacije i odležavanja u proizvodnji piva

undergraduate thesis

• Title (english): Measuring techniques and monitoring of the malting, fermentation and beer aging processes
• Author: Marin Đaković
• Mentor: Nenad Bolf (mentor)
• Committee member: Nenad Bolf (predsjednik povjerenstva)
• Committee member: Anita Šalić (član povjerenstva)
• Committee member: Srečko Herceg (član povjerenstva)
• Granter: University of Zagreb; Faculty of Chemical Engineering and Technology; Zagreb
• Defense date and country: 2023-09-25, Croatia
• Scientific / art field, discipline and subdiscipline: TECHNICAL SCIENCES; Chemical Engineering

Abstract

U ovome radu izložena je kratka pozadina, objašnjenje tehnika mjerenja parametara, opis proizvodnje sladovine i njenog fermentiranja, te konačno odležavanja. Svaki od tih segmenata uključuje interdisciplinarne pristupe kako bi sam proces postao definiraniji i dao nam veću kontrolu nad svim navedenim faktorima izrade. Poznavanje sirovina je od ultimativne važnosti, kako bi nadolazeći tehnološki procesi bili što lakše i efikasnije izvedeni. Pri izradi sladovine, razumijevanje biokemijskih procesa iza slađenja i njenog ukomljavanja je druga najbitnija stavka, gdje proizvod dobije svoju glavnu odliku kvalitete. Bez sladovine koja zadovoljava kriterije dobrog omjera fermentabilnog i nefermentabilnog udjela šećera, te udjela proteina, nema ni krajnje kvalitete produkta. U procesu fermentiranja ključno je paziti na parametre koje odgovaraju optimalnim uvjetima rada kvasca, kako bi maksimalno smanjili razvijanja nepoželjnih nusprodukata izazvanih stresom stanice. Takve reakcije uglavnom uključuju dovoljan prinos nutrijenata, pogodnu temperaturu i pH+ smjese, adekvatnu aeriranost sladovine, te dobar genotip i fenotip vrste kvasca stabilnog metabolizma koji neće biti sklon mutacijama. Odležavanje je proces koji danas uključuje nešto drugačiju definiciju od one povijesne. Nekad je odležavanje bilo isključivo temeljeno na gravitacijskom sedimentiranju iz sladovine flokuliranih stanica, tvrdih smola i ostataka proteina iz stabiliziranog koloida, te njenom odstajanju nad sedimentom, čime bi se kemijski sastav promjenio reakcijama razlaganja tanina i oslobađanjem estera iz mase kvasca. Danas se služimo centrifugalnim sedimentacijama i mikro-filtracijama kako bi nastali produkt što brže zadovoljio kriterije proizvoda.

Abstract (english)

This paper presents a brief background, explanation of parameter measurement techniques, description of malt production and fermentation, and finally aging. Each of these segments includes interdisciplinary approaches in order to make the process itself more defined and to give us greater control over all the mentioned manufacturing factors. Knowledge of raw materials is of ultimate importance, so that the upcoming technological processes are carried out as easily and efficiently as possible. When making wort, understanding the biochemical processes behind malting and its maturation is the second most important item, where the product gets its main quality feature. Without malt that meets the criteria of a good ratio of fermentable and non-fermentable sugar content, and protein content, there is no ultimate product quality. In the fermentation process, it is crucial to pay attention to the parameters that correspond to the optimal working conditions of the yeast, in order to maximally reduce the development of undesirable by-products caused by cell stress. Such reactions mainly include a sufficient yield of nutrients, a suitable temperature and pH+ of the mixture, adequate aeration of the malt, and a good genotype and phenotype of a type of yeast with a stable metabolism that will not be prone to mutations. Aging is a process that today includes a slightly different definition than the historical one. In the past, aging was exclusively based on gravitational sedimentation from the wort of flocculated cells, hard resins and protein residues from the stabilized colloid, and its settling over the sediment, which would change the chemical composition through tannin decomposition reactions and the release of esters from the yeast mass. Today, we use centrifugal sedimentation and micro-filtration in order for the resulting product to meet the product criteria as quickly as possible.

• Keywords: sladovina; fermentacija; fermentabilni i nefermentabilni šećeri; proteini; kvasac; hmelj; voda; odležavanje; mjerenje i vođenje procesa; pivo
• Keywords (english): malt; fermentation; fermentable and non-fermentable sugars; proteins; yeast; hops; water; aging; measurement and process control; beer
• Language: croatian
• URN:NBN: urn:nbn:hr:149:782378
• Study programme: Title: Materials Science and Engineering - Undergraduate study; Study programme type: university; Study level: undergraduate; Academic / professional title: sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) inženjer/inženjerka kemijskog inženjerstva (sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) inženjer/inženjerka kemijskog inženjerstva)
• Type of resource: Text
• File origin: Born digital
• Access conditions: Open access
• Created on: 2023-12-05 14:37:34