WORT AND BEER ANALYSIS PRODUCED BY DIFFERENT MASHING PROCEDURES

Cilj rada bila je analiza sladovine i piva proizvedenih različitim postupcima ukomljavanja. Analiziralo se da li su različite temperature ukomljavanja imale utjecaja na finalni proizvod. Ječmeni slad koji se koristio bio je svijetli Pale Ale. Parametri koji su se analizirali su ukupni alkohol, boja, količina proteina, količina slobodnog amino dušika, gorčina i pH. Dokazano je, prema rezultatima analiziranih parametara, da pri korištenju kvalitetno modificiranog svijetlog baznog slada nije potrebno koristiti dodatne temperaturne stanke, već je dovoljno ukomljavati slad na temperaturi od 66,5°C. Veća količina proteina dobivena drugim postupcima ukomljavanja nije potrebna kvascima jer je dokazano da pri ukomljavanju na temperaturi od 66,5°C kvasci imaju dovoljno proteina za rast i razmnožavanje, a kako proteini neće biti iskorišteni od strane kvasaca povećava se mogućnost koloidnog zamućenja u finalnom proizvodu.The aim of this final paper was the analysis of wort and beer produced by different mashing procedures. It was analysed whether different mash temperatures had an effect on the final product. The barley malt used was a light Pale Ale. The parameters that were analysed were: total alcohol, colour, amount of protein, amount of free amino nitrogen, bitterness, and pH. It has been proven that when using well modified light base malt, it is not necessary to use additional temperature mash profiles. It is enough to mash at a temperature of 66.5°C. A larger number of proteins obtained by different temperature mash profiles will not be used by yeasts, because it has been proven that yeast fermentation at a temperature of 66.5°C has enough protein for growth and reproduction, and since the proteins will not be used by the yeasts, the possibility of colloidal turbidity in the final product increases