Razvoj in uporaba spektrofotometrije pri določevanju grenčice v pivu

Zoretič, Barbara (author), Kolar, Mitja (mentor)

Pivo, ki je danes je zelo razširjena pijača, jo uživajo ljudje po vsem svetu. Pri tem je kakovost piva v veliki meri odvisna od identitete in kakovosti surovin. Pivo je alkoholna pijača, pripravljena z varjenjem in fermentiranjem sladkorjev, ki s pomočjo encimov nastanejo iz škroba, katerega vir so običajno različna slajena in neslajena žita. Glavne sestavine piva so voda, slad, hmelj in kvas. V svojem diplomskem delu sem se osredotočila na grenčico tako teoretično in v eksperimentalnem delu. Podatke sem pridobila v kemijskem laboratoriju, kjer se metoda za določevanje grenčice v pivu izvaja na spektrofotometru. Namen diplomskega dela je validacija metode in primerjava rezultatov, za svetla piva, z uporabo UV-VIS spektrofotometrične metode za določanje grenčice v pivu, ki temelji na merjenju absorbance izo-alfa kislin v pivu pri 275 nm.

• Language: Slovenian
• Keywords: pivo, grenčica, spektrofotometrija
• Work type: Bachelor thesis/paper
• Typology: 2.11 - Undergraduate Thesis
• Organization: FKKT - Faculty of Chemistry and Chemical Technology
• Year: 2021
• PID: 20.500.12556/RUL-129726
• COBISS.SI-ID: 79182339
• Publication date in RUL: 07.09.2021

Secondary language

• Language: English
• Title: Development and application of spectrophotometry in the determination of bitterness in beer

Abstract

Beer is now a very common beverage enjoyed by people all over the world. The quality of beer largely depends on the identity and quality of the raw materials. Beer is an alcoholic beverage prepared by brewing and fermenting sugars formed from starch with the help of enzymes, the source of which is usually various sweetened and unsweetened cereals. The main ingredients of beer are water, malt, hops and yeast. I obtained the data in a chemistry laboratory where the method of determining bitters in beer is used on a spectrophotometer. The purpose of this work is to validate the method and compare the results for light beer using the UV-VIS spectrophotometric method for determining bitter compounds in beer. The method is based on the measurement of the absorption of iso-alpha acids in beer at 275 nm.

• Keywords: beer, bitterness, spectrophotometry