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Izdelava piva s kakavovimi zrni : diplomsko delo
Meglič, Benjamin, živilski tehnolog
Namen diplomskega dela je zvariti pivo s kakavovimi zrni. Izdelati nameravamo pivo, ki bo narejeno iz kakavovih zrn, ječmenovega sladu, hmelja, kvasa in vode. Izdelali bomo uporabno recepturo in ...ugotovili primerne postopke za izdelavo takšnega piva. Pivo bomo senzorično ocenili, določili bomo vrednost pH, izmerili gostoto pred in po fermentaciji ter določili alkoholno stopnjo zvarjenega piva. Pričakujemo, da bomo zvarili pivo, ki bo imelo prijetno kakavno noto z razmeroma nizko stopnjo alkohola ter da bo tržno zanimivo. Prav tako pričakujemo, da bomo morali kakavova zrna pred uporabo pražiti ter, da bomo morali poskusiti večkrat zvariti pivo, da bomo prišli do želenega izdelka. Končni izdelek smo senzorično ocenili in ugotovili, da smo ustvarili pivo, stopnjo alkohola 5,08 vol. %, zelo prijeten, sladkast, a zaokrožen čokoladen okus s kakavasto-lešnikastim pookusom. Prisotnost alkohola je bila rahlo zaznavna, zaradi česar smo pivo označili za precej pitno. Celoten postopek varjenja je potekal brez težav, saj smo veliko časa namenili raziskovanju in smo zato uspeli ustvariti recept in postopek, ki je že v prvem poskusu dal zelo dobre rezultate.
Type of material - undergraduate thesis
; adult, serious
Publication and manufacture - Maribor : [B. Meglič], 2025
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