20.500.12556/RUL-179871 Vpliv sestave surovin na izbrane tehnološke parametre ajdovega piva Impact of raw material composition on specific technological parameters of buckwheat beer V magistrskem delu smo ovrednotili tehnološke parametre sladice, pivine in piva, pripravljenih iz ječmenovega slada (J), ajdovega slada (A), mešanice 50 % ječmenovega in ajdovega slada (AJ) ter mešanice 70 % ječmenovega slada in 30 % ajde (JS). Rezultate smo analizirali z uporabo standardnih laboratorijskih metod in analiznega sistema CDR BeerLab®. V treh ponovitvah poskusa smo v različnih fazah procesa spremljali naslednje parametre: vsebnost ekstrakta, viskoznost sladice, vsebnost prostega aminokislinskega dušika (FAN), intenzivnost fermentacije, vsebnost alkohola, grenčico v pivu, pH, barvo in nekatere druge. Sladica A je imela značilno najmanjšo vsebnost ekstrakta, najmanj intenzivno fermentacijo in najmanjšo vsebnost alkohola v pivu. Nasprotno je sladica J vsebovala značilno največ ekstrakta, fermentacija je potekala najintenzivneje, pivo pa je imelo največjo vsebnost alkohola. Vrsti piva AJ in JS sta imeli večino izmerjenih parametrov v različnih fazah procesa značilno manjših od piva J in značilno večjih od piva A. Viskoznost sladice se je povečevala z večjim deležem ajdovega slada ali ajde. Vsebnost FAN je bila največja v sladici A in AJ ter občutno manjša pri sladici J in JS. Barva sladice in piva je z dodatkom ajdovega slada ali ajde postala temnejša. Prisotnost ajde oz. ajdovega slada ni vplival na vsebnost grenčice. Med vrednostmi pH pred fermentacijo ni bilo razlik, po fermentaciji pa so se v vseh vzorcih znižale (najvišji pH je imel vzorec A, najnižji pa J). Meritve z analitskim sistemom BeerLab® so za tri parametre (alkohol, grenčica in FAN) pokazale močno korelacijo z rezultati standardnih metod, ob nekolikšnem odstopanju absolutnih vrednosti. In this master's thesis, we evaluated the technological parameters of wort and beer prepared from barley malt (J), buckwheat malt (A), a 50% blend of barley and buckwheat malt (AJ), and a blend of 70% barley malt and 30% buckwheat (JS). The results were analysed using standard laboratory methods and the CDR BeerLab® analysis system. In three replicates of the experiment, the following parameters were monitored at different stages of the process: extract content, wort viscosity, free amino acid nitrogen (FAN) content, fermentation intensity, alcohol content, bitterness in beer, pH, colour, and others. Wort A had the lowest extract content, the least intense fermentation, and the lowest alcohol content in beer. In contrast, wort J contained the highest extract, fermentation was most intense, and the beer had the highest alcohol content. Beer types AJ and JS had most measured parameters at different stages of the process significantly lower than beer J and significantly higher than beer A. The viscosity of the wort increased with a higher proportion of buckwheat malt or buckwheat. The content of FAN was highest in wort A and AJ and was significantly lower in wort J and JS. The color of the wort and beer became darker with the addition of buckwheat malt or buckwheat. The presence of buckwheat or buckwheat malt did not affect the bitterness content. There were no differences between the pH values before fermentation, but after fermentation they decreased in all samples (highest pH in sample A, lowest in J). Measurements with the BeerLab® analytical system showed a strong correlation with the results of standard methods for three parameters (alcohol, bitterness, and FAN), despite slight deviations in absolute values. pivo sladica sestava surovin ajdov slad ajda ječmenov slad tehnološki parametri analizator BeerLab® beer wort raw material composition buckwheat malt buckwheat barley malt technological parameters BeerLab® analyzer true false false [J. Rupnik] Slovenski jezik Angleški jezik Magistrsko delo/naloga 2026-02-26 07:15:38 2026-02-26 07:15:46 2026-02-27 04:32:09 0000-00-00 00:00:00 2026 0 0 0000-00-00 NiDoloceno NiDoloceno NiDoloceno 0000-00-00 0000-00-00 0000-00-00 663.42:633.12 279000 269696003 56690.pdf 56690.pdf 1 8FF2AA31283D1E9DE175454872072A3C f25cfacde165eeb47d1860efe12cbb2a15d6dd84e29befbb5a9fdfeb8df2b08d 44fb9378-12da-11f1-a1ba-0050569b8976 https://repozitorij.uni-lj.si/Dokument.php?lang=slv&id=228760 Biotehniška fakulteta 0 0 0