{"id":154995,"date":"2020-06-26T09:01:55","date_gmt":"2020-06-26T09:01:55","guid":{"rendered":"http:\/\/blog.hannaservice.eu\/mjerenje-mutnoce-u-pivu-studija-slucaja\/"},"modified":"2022-10-07T13:23:52","modified_gmt":"2022-10-07T13:23:52","slug":"mjerenje-mutnoce-u-pivu-studija-slucaja","status":"publish","type":"post","link":"https:\/\/blog.hannaservice.eu\/hr\/mjerenje-mutnoce-u-pivu-studija-slucaja\/","title":{"rendered":"Mjerenje mutno\u0107e u pivu \u2013 studija slu\u010daja"},"content":{"rendered":"\t\t
\n\t\t\t\t\t\t
\n\t\t\t\t\t\t
\n\t\t\t\t\t
\n\t\t\t
\n\t\t\t\t\t\t
\n\t\t\t\t\t\t\t\t\t

Tra\u017eite odre\u0111ene informacije? Kliknite odjeljak za skok naprijed!<\/strong><\/h2>\n
    \n
  1. Filtrirano ili nefiltrirano pivo, trebate izmjeriti zamu\u0107enost<\/strong><\/a><\/li>\n
  2. Bistri, hladni i zlatni, ameri\u010dki standard<\/strong><\/a><\/li>\n
  3. Proteinski \/ taninski kompleks<\/strong><\/a><\/li>\n
  4. Hladna izmaglica u odnosu na trajnu izmaglicu<\/strong><\/a><\/li>\n
  5. Metode pro\u010di\u0161\u0107avanja filtriranog piva<\/strong><\/a><\/li>\n
  6. Bombe iz maglice i uspon neprozirnog IPA-e<\/strong><\/a><\/li>\n
  7. Ameri\u010dko nefiltrirano pivo<\/strong><\/a><\/li>\n
  8. \u010citanje \u010dajnih listova, zapravo, FTU<\/strong><\/a><\/li>\n
  9. Jasni i zlatni standardi<\/strong><\/a><\/li>\n
  10. Standardi bombi izmaglice<\/strong><\/a><\/li>\n
  11. Studija zamu\u0107enja filtriranog i nefiltriranog piva<\/strong><\/a><\/li>\n
  12. Po brojevima<\/strong><\/a><\/li>\n
  13. Ubrzani test hladne izmaglice<\/strong><\/a><\/li>\n<\/ol>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t
    \n\t\t\t\t\t\t
    \n\t\t\t\t\t
    \n\t\t\t
    \n\t\t\t\t\t\t
    \n\t\t\t\t\t\t\t
    <\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t
    \n\t\t\t\t\t\t\t\t\t

    Filtrirano ili nefiltrirano pivo, trebate izmjeriti zamu\u0107enost<\/strong><\/h2>\n

    Mutno\u0107a je\u00a0\u201c\u00a0<\/em>koncentracija<\/em><\/a>\u00a0suspendiranih \u010destica u uzorku mjerenjem upadne svjetlosti koja se raspr\u0161ila pod pravim kutom od uzorka.<\/em><\/strong><\/p>\n

    ISO 7027, Water Quality: Determination of Turbidity<\/strong><\/p><\/blockquote>\n

    \"turbidity-measurement-diagram\"<\/p>\n

    Fi<\/em>gure: Na gornjoj slici je primjer jednostavnog mjerenja nefelometra i zamu\u0107enja.<\/em><\/p>\n

    Pivo nije prirodno bistro ili sjajno. Potrebno je dosta posla da bi se pivo moglo razbistriti. U ovom slu\u010daju bistra zna\u010di svijetla i ne maglovita za razliku od boje vode. Pivari rade na tome da pivo postanu svijetlim desetlje\u0107ima, ako ne i stolje\u0107ima. Kad je bistro pivo postalo stvar? Najvjerojatnije u vremen kad su pivovare radile na \u010di\u0161\u0107enju svog kvasca i stvaranju ciljanog profila \u010distog okusa. Odabir jednog soja kvasca kako bi pivo bilo konzistentno i\u0161lo je ruku pod ruku s praksom da se kvasac i drugi materijali talo\u017ee iz piva kad se obavlja fermentacija. Povijesno gledano, britanski su pivari koristili materijale poput fine \u017eelatine (isinglass) s elektrostati\u010dkim nabojem da bi se kombinirali s kvascem, omogu\u0107uju\u0107i tako da se kombinirana tvar istalo\u017ei iz piva. Njema\u010dki in\u017eenjer Lorenz Enzinger predstavio je pivovarama filter s plo\u010dicom i okvirom 1880. godine, pro\u0161av\u0161i pivo kroz listove celuloznog filtra kako bi se razjasnilo. Filtracija je o\u010dito bila ogroman korak naprijed u procesu. Sada kada su svi ti pomaci u\u010dinjeni prema tome da pivo postane bistro, nedavni je trend da pivo postane \u0161to mutnije. Iako uglavnom u SAD-u, nefiltrirano pivo je vrlo tra\u017eeno. Oba su stila (bistra i mutna) mjerljiva, a mjerenje zamu\u0107enosti pomo\u0107i \u0107e bilo kojem pivaru da odr\u017ei dosljednost izme\u0111u serija.<\/p>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

    \n\t\t\t\t\t\t
    \n\t\t\t\t\t
    \n\t\t\t
    \n\t\t\t\t\t\t
    \n\t\t\t\t\t\t\t
    <\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t
    \n\t\t\t\t\t\t\t\t\t

    Bistro, hladno i zlatno, ameri\u010dki standard<\/u><\/u><\/h2>\n

    Proteinski \/ taninski kompleks<\/u><\/h3>\n

    Proteini, kao glavni uzrok stvaranja izmaglice u pivu, dijele se u dvije glavne skupine: prvo bjelan\u010devine, a drugo njihovi produkti raspada. Za proizvode propadanja proteina karakteristi\u010dno je da su uvijek topljivi u vodi i ne talo\u017ee se tijekom klju\u010danja. Gotovo pivo sadr\u017ei prije svega proizvode razgradnje proteina.<\/em><\/strong><\/p>\n

    Turbidity and Haze Formation in Beer, E.Steiner, J Inst Brewing, 2010<\/strong><\/p><\/blockquote>\n

    Da pojasnimo, postoje mnoge tvari koje mogu izazvati izmaglicu i pivo, a treba ih spomenuti. Visok udio metala u tragovima u vodi za pivo, slabo modificirani slad ili slad s visokim sadr\u017eajem\u00a0Sadr\u017eaj \u03b2-glukana, prekomjerne koli\u010dine posljednje pripreme ka\u0161e, manje od sna\u017enog klju\u010danja u kotli\u0107u, neu\u010dinkovit vrtlog u kotli\u0107u da bi se dobili proteini i \u010destice hmelja za talo\u017eenje, kvasac koji nije flokulantan, zara\u017eeni kvasac ili pivo, proteini i tanini u suspenziji zbog nedovoljnog talo\u017eenja tijekom skladi\u0161tenja, neu\u010dinkovita filtracija i nakon pakiranja visoki udio DO ili infekcija, svi su faktori nespretnosti piva.<\/p>\n

    Za ovaj razgovor pretpostavimo da se slijede op\u0107enito dogovoreni postupci sanitacije i proizvodnje, odr\u017eavanje opreme, nadzor materijala, ve\u0107ina izbjegnutih gre\u0161aka itd. Glavni fokus je protein \/ taninski kompleks koji se mo\u017ee pojaviti u pivu danima ili tjednima nakon pakiranja. Budu\u0107i da slad mo\u017ee sadr\u017eavati \u010dak 10 \u2013 12% proteina, to je stalan izvor stvaranja izmaglice. U kombinaciji s taninima [polyphenols] (sastavni dio biljne materije iz hmelja i slada od ljuske), stvaranje izmaglice je napu\u0161teni zaklju\u010dak. Ironi\u010dno je da su odre\u0111eni proteinski nusprodukti potrebni za pravilan rast pjene i rast kvasca. Ostali proteini u suspenziji mogu uzrokovati probleme.<\/p>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

    \n\t\t\t\t\t\t
    \n\t\t\t\t\t
    \n\t\t\t
    \n\t\t\t\t\t\t
    \n\t\t\t\t\t\t\t
    <\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t
    \n\t\t\t\t\t\t\t\t\t

    Hladna izmaglica u odnosu na trajnu izmaglicu<\/u><\/h3>\n

    Hladna izmaglica uzrokovana je polifenolima niske molekularne te\u017eine i ve\u0107im proteinima i polipeptidima kada su umre\u017eeni slabim interakcijama kao \u0161to su vodikove veze. Vodikove veze su\u00a0<\/em><\/strong>poreme\u0107ene kada se pivo zagrije, pa su \u010destice samo dovoljno velike da budu vidljive kada je pivo hladno.<\/em><\/strong><\/p>\n

    Chill Haze, C. Bird, Oxford Companion to Beer,<\/em>\u00a02011<\/strong><\/p><\/blockquote>\n

    Da bi se dodatno zakomplicirale stvari, izmaglica proteina \/ tanina mo\u017ee biti privremena [chill haze] ili trajna. Naizgled sjajno pivo nakon filtriranja mo\u017ee predstavljati probleme u kasnijim fazama pakiranja ili skladi\u0161tenja. Izmaglica koja postoji u hladnom skladi\u0161tu mo\u017ee se identificirati kao hladna izmaglica dopu\u0161taju\u0107i boci ili uzorku da se zagrije na sobnu temperaturu. Izmaglica \u0107e se mijenjati ili raspr\u0161iti na zagrijavanju, \u010dine\u0107i pivo bistrim. Izmaglica se mo\u017ee reformirati kad se pivo ponovno ohladi. Iako nisu dobre vijesti za pivara, barem je naznaka gdje treba nastaviti s rje\u0161avanjem problema.<\/p>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

    \n\t\t\t\t\t\t
    \n\t\t\t\t\t
    \n\t\t\t
    \n\t\t\t\t\t\t
    \n\t\t\t\t\t\t\t
    <\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t
    \n\t\t\t\t\t\t\t\t\t

    Metode pro\u010di\u0161\u0107avanja filtriranog piva<\/u><\/h3>\n

    Sva piva iz slada posebno su osjetljiva na bilo koji oblik izmaglice. Duga vremena hladnog skladi\u0161tenja u podrumskim rezervoarima poma\u017eu nametnuti protein \/ taninski kompleks kako bi se talo\u017eilo lak\u0161e filtriranje. Pivari tako\u0111er mogu koristiti pomo\u0107na sredstva u kombinaciji sa hladnja\u010dom. Silikagel se koristi za oblikovanje kompleksa s proteinima u pivu, dok PVPP [polyvinylpolypyrrolidone] koristi se za tvorbu kompleksa s polifenolima, omogu\u0107uju\u0107i im talo\u017eenje i filtriranje.<\/p>\n

    Finiranje, filtriranje ili centrifugiranje glavna su oru\u017eja u ratu protiv izmaglice. Finiranje, kao \u0161to se raspravljalo, pivari koriste stolje\u0107ima. Filtracija uklju\u010duje prolazak piva kroz listove ili sito kako bi se uklonile ve\u0107e stanice kvasca i proteinski materijali. Ve\u0107ina postupaka zahtijeva po\u010detnu primarnu filtraciju nakon \u010dega slijedi stro\u017ea filtracija. U po\u010detku je centrifugiranje bilo korak prije poliranja s ciljem da se smanji optere\u0107enje \u010destica. Neke pivare sada se oslanjaju samo na centrifugiranje kako bi postigli prihvatljivu jasno\u0107u. Centrifugirano pivo mo\u017ee biti lagano mutno, ali se ipak smatra prihvatljivim za prodaju i konzumaciju, posebno u svjetlu najnovijeg trenda nefiltriranog piva.<\/p>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

    \n\t\t\t\t\t\t
    \n\t\t\t\t\t
    \n\t\t\t
    \n\t\t\t\t\t\t
    \n\t\t\t\t\t\t\t
    <\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t
    \n\t\t\t\t\t\t\t\t\t

    Izmaglica i <\/u>uspon neprozirne IPA<\/u><\/h3>\n

    \"Webinar-Beer-SQ\"<\/u><\/p>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

    \n\t\t\t\t\t\t
    \n\t\t\t\t\t
    \n\t\t\t
    \n\t\t\t\t\t\t
    \n\t\t\t\t\t\t\t
    <\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t
    \n\t\t\t\t\t\t\t\t\t

    Ameri\u010dko nefiltrirano pivo<\/u><\/h3>\n

    Sjajno pivo je u fokusu pivara posljednjih 100+ godina, s izuzetkom nekih tradicionalnih europskih stilova, poput Wit Beer-a, Hefeweizen-a i Lambic-a. Nedavno su ameri\u010dke pivovare krenule u drugom smjeru, najaviv\u0161i filtraciju i omogu\u0107uju\u0107i da se pivo poslu\u017euje mutno. Vrlo mutno. S Indijskim Pale Ale kao polazi\u0161nom to\u010dkom; doveli su praksu dodavanja hmelja u whirlpool-u i suhog hmelja do extrema, \u010dine\u0107i aromu hmelja i maglu klju\u010dnom karakteristikom piva. Indija Pale Ale stil je piva koji obi\u010dno ima ve\u0107u stopu hmelja i kona\u010dnu gor\u010dinu [measured in Bitterness Units] nego standardni Pale Ale. IPA-i su u zadnjih 10-15 godina dosegli raspon od 70-90 BU, 2-2\u00bd puta vi\u0161e gor\u010dine nego standardni Pale Ale. Ta se piva tako\u0111er proizvode suhim hmeljom, \u0161to zna\u010di da se hmelj dodaje u fermentor ili u sekundarno skladi\u0161te. To pove\u0107ava aromu hmelja na pivu i poprima karakter hmeljnih hlapiva. Citrusi, borovi ili cvjetni mirisi dodaju se pivu ovisno o sorti hmelja.<\/p>\n

    Preokret u stilu zapo\u010detom u Novoj Engleskoj uklju\u010duje smanjenje ukupne razine BU-a [40-50], uz pove\u0107anje vrtloga i suhog hmelja, obi\u010dno s nekim vrlo citrusnim sortama. Sada se nazivaju New England IPA, ova piva su vesela, lagane bombe, obiluju agrumima, aromama tropskog vo\u0107a. Potrebna je zdrava koli\u010dina hmelja da bi se dobilo vi\u0161e arome, a stope skoka u tim pivima u mnogim su se slu\u010dajevima pove\u0107ale s 0,5lbs po barelu na 2-4lbs po barelu. Tako\u0111er, odre\u0111eni aromati\u010dni hmeljni sastojci gube se tako\u0111er tijekom procesa klju\u010danja, pa se dodaju ve\u0107i dodaci hmelja za kasnije kuhanje \u010dim se zavr\u0161i vrenje i zapo\u010dne vrtlo\u017eenje. Kako su \u03b1-kiseline iz hmelja izomerizirane toplinom [boiling] i vremenom, raniji dodaci koriste vi\u0161e \u03b1-kiselina od kasnih dodavanja tijekom kuhanja u trajanju od 1-1\u00bd sata [cca. 34% v. 12%]. To ima za posljedicu smanjenje upotrebe gor\u010dine uz zadr\u017eavanje vi\u0161e arome hmelja. Neke pivovare koriste hop back kako bi pomogle u ovom procesu Sladovina iz kotli\u0107a protje\u010de u rezervoar s cijelim hmeljem koji pokriva zaslonske plo\u010de, omogu\u0107uju\u0107i tako da se pivo filtrira kroz koru hmelja na putu do fermentora. Naju\u010dinkovitija metoda pove\u0107anja arome hmelja je suho hmeljenje. Agresivno suho hmeljenje, dodavanje 2-4lbs po barelu u fermenter, zna\u010di da je u pivu manje mjerljive gor\u010dine izo-\u03b1 kiseline, ali zna\u010dajno pove\u0107ana aroma. Neka\u00a0od nedavnih istra\u017eivanja<\/a>\u00a0sugerira da \u0107e oksidacija ostalih sastojaka hmelja pru\u017eiti opa\u017eenu gor\u010dinu u gotovom pivu, uz poja\u010danu aromu.<\/p>\n

    Kako je neobi\u010dno, nakon \u0161to se postignu \u017eeljene izmaglice, cilj je zadr\u017eati \u010destice u suspenziji. Da, izmaglica mora biti stabilna, tako da se ne talo\u017ei. Pivovari ne bi htjeli imati jedva mutno ili jo\u0161 gore, pomalo sjajno pivo nakon svega toga suhog hmeljenja. Dakle, u bizarnom svijetu piva, pivovare mjere zamu\u0107enost piva koja du\u017ei vremenski period mora biti iznad odre\u0111enog praga. Zajedno s puno suhog hmelja klju\u010dna je briga upotreba kvasca koji ostaje u suspenziji. Pra\u0161kasti kvasac pomo\u0107i \u0107e da se ostale \u010destice suspendiraju. Stani\u010dna stijenka kvasca poma\u017ee kvascu da se ve\u017ee za druge kvasce, hmelj, hladno pucanje [large flocs of protein and tannins], i \u010dak donosi \u010destice na povr\u0161inu u nekim vrhunski fermentiraju\u0107im sojevima.<\/p>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

    \n\t\t\t\t\t\t
    \n\t\t\t\t\t
    \n\t\t\t
    \n\t\t\t\t\t\t
    \n\t\t\t\t\t\t\t
    <\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t
    \n\t\t\t\t\t\t\t\t\t

    \u010citanje \u010dajnih listova, zapravo, FTU<\/u><\/h3>\n

    Standardi zamu\u0107enja Formazina daju referentnu skalu. To dopu\u0161ta izvje\u0161tavanje o zamu\u0107enosti piva u smislu jedinica formazin zamu\u0107enja (FTU).<\/em><\/strong><\/p>\n

    Formazin Turbidity Standards, ASBC Methods 2006, Beer-27<\/strong><\/p><\/blockquote>\n

    Ameri\u010dko dru\u0161tvo kemi\u010dara za proizvodnju piva uklju\u010duje poglavlje o pripremi formazinskih standarda kombiniranjem hidrazin sulfata i formina u osnovnoj otopini koja se zatim razrje\u0111uje u propisanim koli\u010dinama. Serijska razrje\u0111enja omogu\u0107uju niz standarda koji \u0107e pomo\u0107i identificirati zamu\u0107enost uzorka koji se ispituje. Formazin ostaje u suspenziji u kremenu [clear] staklenim bocama za vizualnu usporedbu ili u kivetama, tako da se mogu koristiti za umjeravanje ure\u0111aja za mjerenje zamu\u0107enja. Iako je vizualna usporedba u\u010dinkovita, uzorci koji se provode kroz mjera\u010d zamu\u0107enja daju najpreciznije o\u010ditanje<\/p>\n

    \"HI847492-In-Case_720x720_72_RGB\"<\/a><\/p>\n

    The Hanna Instruments\u00a0HI84792 Mjera\u010d mutno\u0107e\u00a0je sukladan ASBC i dovoljno je prijenosan da sa sobom nosite po pivovari i testirate kada i gdje trebate. Va\u017eno je standardizirati svoje o\u010ditanje na automatskom mjera\u010du zamu\u0107enja, pa Hanna koristi AMCO AEPA-1 standarde. Ovi standardi su u skladu sa ameri\u010dkim EPA standardima i stabilniji su od formazina, posebno kad se umjerava na niske razine zamu\u0107enosti.<\/p>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

    \n\t\t\t\t\t\t
    \n\t\t\t\t\t
    \n\t\t\t
    \n\t\t\t\t\t\t
    \n\t\t\t\t\t\t\t
    <\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t
    \n\t\t\t\t\t\t\t\t\t

    Jasni i zlatni standardi<\/u><\/h3>\n

    Jasno\u0107a piva mo\u017ee se kategorizirati u pet razina: sjajno (<35 FTU), gotovo sjajan (35\u201369 FTU), lagano maglovit (69\u2013138 FTU), maglovit (138\u2013276 FTU) i vrlo maglovit(>276 FTU).<\/em><\/strong><\/p>\n

    Effects on The Turbidity of Wort and Beer, R.Stewart, et.al., J. Inst. Brewing, 2003<\/strong><\/p><\/blockquote>\n

    Neki rezultati analize filtriranog zlatnog ameri\u010dkog lagera pokazuju neke vrlo male brojeve. Dok je <35 FTU kako je gore navedeno prepoznat je kao sjajan, mnogo je ni\u017ei broj prili\u010dno uobi\u010dajen. Pivo s manje od 10 FTU-a mogu\u0107e je u mnogim ve\u0107im ameri\u010dkim pivovarama. Kao sporednu napomenu, nisu sva zlatna piva toliko niska jer su Blonde Ales i Pilsneri s pristojnom koli\u010dinom hmelja [30-35 BU\u2019s] na policama. Neke od ovih vrsta su \u010dak i suho hmeljena. Zlatna piva koja su centrifugirana i nisu filtrirana tako\u0111er su dostupna i pokazat \u0107e ve\u0107u vrijednost zamu\u0107enosti [70+ FTU\u2019s] . Poznata komercijalna piva imaju ve\u0107u vjerojatnost da \u0107e biti filtrirana i sniziti FTU bez obzira koje je boje piva.<\/p>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

    \n\t\t\t\t\t\t
    \n\t\t\t\t\t
    \n\t\t\t
    \n\t\t\t\t\t\t
    \n\t\t\t\t\t\t\t
    <\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t
    \n\t\t\t\t\t\t\t\t\t

    Standardi bombi izmaglice<\/u><\/h3>\n

    Nefiltrirana piva mogu se znatno razlikovati od o\u010ditanja koja prelaze raspon od 250 FTU. Rezultati kona\u010dnog zamu\u0107enja ovise o brojnim \u010dimbenicima, uklju\u010duju\u0107i odabir sastojaka, re\u017eim pranja, hmeljenje, odabir kvasca, podrumski program, centrifugiranje i specifikacije pakiranja. Neke pivovare radije biraju ciljanu izmaglicu koriste\u0107i jednu ili vi\u0161e navedenih metoda. Prednost je u tome \u0161to postoji stabilnost, \u010dak i ako postoji relativno velika koli\u010dina \u010destica u suspenziji. Iako nema puno podataka o brojevima izmaglice piva, pivovare s centrifugom mogu prilagoditi brzinu i povratni tlak kako bi se utvrdilo zamu\u0107enje. Jedna komercijalna separacijska tvrtka navodi da ako je protok piva do njihove centrifuge < 10 milijuna stanica kvasca\/ ml, pivar mo\u017ee posti\u0107i ispust od 0,5 milijuna stanica kvasca \/ mL. U ovom slu\u010daju, ovaj se postupak preporu\u010duje prije filtracije, ali se brojevi mogu primijeniti na nefiltrirani proizvod kada se tra\u017ei konzistentna koncentracija stanica u gotovom pakiranju. Turbidimetri se \u010desto koriste za utvr\u0111ivanje kona\u010dne specifikacije izmaglice.<\/p>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

    \n\t\t\t\t\t\t
    \n\t\t\t\t\t
    \n\t\t\t
    \n\t\t\t\t\t\t
    \n\t\t\t\t\t\t\t
    <\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t
    \n\t\t\t\t\t\t\t\t\t

    Studija zamu\u0107enja filtriranog i nefiltriranog piva<\/u><\/h2>\n

    \"beer-turbidity-cuvettes\"<\/p>\n

    S lijeva na desno: Regional & Craft Brewery 3, Regional & Craft Brewery 1, Regional & Craft Brewery 3. Svi su nefiltrirani.<\/em><\/p>\n

    Radi boljeg razumijevanja razlike izme\u0111u zamu\u0107enosti filtriranog i nefiltriranog gotovog piva, lokalno su kupljena 3 uzorka filtriranog i 3 uzorka nefiltriranog komercijalno dostupnog konzerviranog piva za seriju o\u010ditavanja mutno\u0107e. Uzorci su ohla\u0111eni, odplinjavani i stavljeni u Hanna mjera\u010d zamu\u0107enja HI847492 koriste\u0107i sljede\u0107i protokol za o\u010ditavanje izmaglice:<\/p>\n

      \n
    1. Kalibrirajte turbidimetar koriste\u0107i Formazin standarde zamu\u0107enja [<0.10, 15.0, 100, 800 \u2013 HI 88703-11]<\/li>\n
    2. Nanesite silikonsko ulje [HI 93703-58] na vanjske strane kiveta i obri\u0161ite krpom od mikrovlakana [HI 731318] . Osam kiveta po uzorku.<\/li>\n
    3. Ohladite kivete u ledenoj kupelji.<\/li>\n
    4. Isperite kivete s pivom, nalijte uzorak u kivete, poklopite i vratite u ledenu kupku.<\/li>\n
    5. Nakon 20 min, uklonite poklopac na uzorku, promije\u0161ajte temperaturnom sondom da bi se degasiralo.<\/li>\n
    6. Kad uzorak o\u010dita 1 \u00b0 C (34 \u00b0 F), ponovno zatvorite, obri\u0161ite kivetu krpom od mikrovlakana i odmah o\u010ditajte.<\/li>\n
    7. Osam o\u010ditanja po uzorku. [Samples kept in ice bath between readings.]<\/li>\n<\/ol>\n\n\n\n\n\n\n\n\n
      Filtrirani uzorci, glavne ameri\u010dke pivovare<\/td>\n<\/tr>\n
      Brand<\/strong><\/td>\nFTU (Primjer)<\/strong><\/td>\nProsjek<\/strong><\/td>\n<\/tr>\n
      <\/td>\n1<\/td>\n2<\/td>\n3<\/td>\n4<\/td>\n5<\/td>\n6<\/td>\n7<\/td>\n8<\/td>\n<\/td>\n<\/tr>\n
      Velika US Pivovara 1<\/td>\n2.10<\/td>\n2.66<\/td>\n2.52<\/td>\n2.73<\/td>\n2.11<\/td>\n2.31<\/td>\n***<\/strong><\/td>\n3.13<\/td>\n2.51<\/td>\n<\/tr>\n
      Velika US Pivovara 2<\/td>\n2.77<\/td>\n1.96<\/td>\n4.93<\/td>\n2.00<\/td>\n1.85<\/td>\n3.69<\/td>\n3.50<\/td>\n3.04<\/td>\n2.97<\/td>\n<\/tr>\n
      Velika US Pivovara 3<\/td>\n3.66<\/td>\n2.04<\/td>\n2.20<\/td>\n2.80<\/td>\n2.50<\/td>\n3.00<\/td>\n2.35<\/td>\n3.87<\/td>\n2.80<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

      *** Uzorak je bio zna\u010dajno izvan (P < 0.05).<\/em><\/p>\n\n\n\n\n\n\n\n\n
      Nefiltrirani uzorci, regionalne ili craft pivovare<\/td>\n<\/tr>\n
      Brand<\/strong><\/td>\nFTU (Primjer)<\/strong><\/td>\nProsjek<\/strong><\/td>\n<\/tr>\n
      <\/td>\n1<\/td>\n2<\/td>\n3<\/td>\n4<\/td>\n5<\/td>\n6<\/td>\n7<\/td>\n8<\/td>\n<\/td>\n<\/tr>\n
      Regionalna & craft pivovara 1<\/td>\n477<\/td>\n413<\/td>\n500<\/td>\n515<\/td>\n476<\/td>\n455<\/td>\n521<\/td>\n512<\/td>\n485<\/td>\n<\/tr>\n
      Regionalna & craft pivovara 2<\/td>\n214<\/td>\n231<\/td>\n307<\/td>\n220<\/td>\n239<\/td>\n296<\/td>\n187<\/td>\n272<\/td>\n246<\/td>\n<\/tr>\n
      Regionalna &\u00a0Craft pivovara 3<\/td>\n78.9<\/td>\n87.7<\/td>\n79.6<\/td>\n85.8<\/td>\n99.1<\/td>\n91.1<\/td>\n85.0<\/td>\n90.1<\/td>\n86.0<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t
      \n\t\t\t\t\t\t
      \n\t\t\t\t\t
      \n\t\t\t
      \n\t\t\t\t\t\t
      \n\t\t\t\t\t\t\t
      <\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t
      \n\t\t\t\t\t\t\t\t\t

      Po brojevima<\/u><\/h3>\n

      Glavni ameri\u010dki lageri u tijesnoj su skupini. Oni desetlje\u0107ima proizvode sjajan, zlatni lager s fokusom na stabilnost. Nema stvarnih iznena\u0111enja njihovim rezultatima. Iznimke su vjerojatnije sa manjim pivovarama koje izra\u0111uju \u200b\u200bzlatna piva poput Pilsnera, Hellesa, Kolscha i Cream Ale-a. Ovi \u0107e brandovi imati ve\u0107a o\u010ditavanja FTU-a, posebno ako su piva suho hmeljena ili centrifugirana u jednom prolazu.<\/p>\n

      Nefiltrirana piva iz regije pokazuju mnogo \u0161iri raspon zamu\u0107enosti. Filtrirani uzorci piva variraju samo za 0,17 FTU, dok postoji razlika od 399 FTU izme\u0111u Regional & Craft Brewery 1 i Regional & Craft Brewery 3. Mnogi craft pivovari sada te\u017ee da imaju super mutno pivo. Na mnogim mre\u017enim mjestima za ocjenjivanje piva, \u0161to mutnije to bolje, ba\u0161 poput vi\u0161ih BU piva iz posljednjeg desetlje\u0107a koja su se smatrala po\u017eeljnijima [to some] . Kako je rekao jedan pivar, imati najgor\u010du IPA-u na tr\u017ei\u0161tu bilo je kao restoran s najlju\u0107im meksi\u010dkim jelom. Ne mislite da je hrana bila autenti\u010dna ako niste opekli usta. Mo\u017eda smo u toj fazi s maglom. Ako mo\u017eete vidjeti kroz pivo, nije dovoljno mutno.<\/p>\n

      \"HI847492-webinar-1-insta\"<\/p>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

      \n\t\t\t\t\t\t
      \n\t\t\t\t\t
      \n\t\t\t
      \n\t\t\t\t\t\t
      \n\t\t\t\t\t\t\t
      <\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t
      \n\t\t\t\t\t\t\t\t\t

      Ubrzani test hladne izmaglice<\/u><\/h2>\n

      Pokazano je da \u0107e skladi\u0161tenje piva na povi\u0161enim temperaturama tijekom kratkog vremenskog razdoblja rezultirati razinom hladne izmaglice sli\u010dnom onoj koja se nalazi u istom pivu nakon du\u017eeg skladi\u0161tenja na sobnoj temperaturi.<\/em><\/strong><\/p>\n

      Physical Stability, Accelerated Chill-haze Test, ASBC Methods 2006, Beer-27<\/strong><\/p><\/blockquote>\n

      Za daljnje istra\u017eivanje vrijedno je napomenuti da postoje testovi koji poma\u017eu potvrditi mogu\u0107i razvoj izmaglice tijekom vremena u filtriranom pivu. ASBC ima metodu koja se naziva Test ubrzane hladne izmaglice koji izla\u017ee pakirano pivo 7 dana na povi\u0161enoj temperaturi [40 \u00b0, 50 \u00b0 ili 60 \u00b0 C] kako bi se repliciralo 3 mjeseca na polici. Uzorci se trebaju testirati na hladnu izmaglicu, \u010dim je to prakti\u010dno nakon pakiranja [initial haze after chilling] , zatim ponovno testirano nakon postupka inkubacije, slijede\u0107i istu metodu u oba slu\u010daja [Total Haze After Chilling]. To \u0107e dati bolji pokazatelj u\u010dinkovitosti postupka bistrenja.<\/p>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t<\/div>\n\t\t","protected":false},"excerpt":{"rendered":"

      Tra\u017eite odre\u0111ene informacije? Kliknite odjeljak za skok naprijed! Filtrirano ili nefiltrirano pivo, trebate izmjeriti zamu\u0107enost […]<\/p>\n","protected":false},"author":14,"featured_media":6107,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"site-sidebar-layout":"default","site-content-layout":"default","ast-site-content-layout":"default","site-content-style":"default","site-sidebar-style":"default","ast-global-header-display":"","ast-banner-title-visibility":"","ast-main-header-display":"","ast-hfb-above-header-display":"","ast-hfb-below-header-display":"","ast-hfb-mobile-header-display":"","site-post-title":"","ast-breadcrumbs-content":"","ast-featured-img":"","footer-sml-layout":"","ast-disable-related-posts":"","theme-transparent-header-meta":"default","adv-header-id-meta":"","stick-header-meta":"","header-above-stick-meta":"","header-main-stick-meta":"","header-below-stick-meta":"","astra-migrate-meta-layouts":"default","ast-page-background-enabled":"default","ast-page-background-meta":{"desktop":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"ast-content-background-meta":{"desktop":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"footnotes":""},"categories":[563],"tags":[340],"class_list":["post-154995","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-pica","tag-pivo"],"yoast_head":"\nMjerenje mutno\u0107e u pivu \u2013 studija slu\u010daja - Hanna Instruments Hrvatska<\/title>\n<meta name=\"description\" content=\"Mutno\u0107a piva nekada je bila no\u0107na mora pivovara; sedimenti, \u010destice, plutaju\u0107a "pra\u0161ina" u pi\u0107u, nije bila po\u017eeljna. Vremena su se promijenila,\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/blog.hannaservice.eu\/hr\/mjerenje-mutnoce-u-pivu-studija-slucaja\/\" \/>\n<meta property=\"og:locale\" content=\"hr_HR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Mjerenje mutno\u0107e u pivu \u2013 studija slu\u010daja - Hanna Instruments Hrvatska\" \/>\n<meta property=\"og:description\" content=\"Mutno\u0107a piva nekada je bila no\u0107na mora pivovara; sedimenti, \u010destice, plutaju\u0107a "pra\u0161ina" u pi\u0107u, nije bila po\u017eeljna. Vremena su se promijenila,\" \/>\n<meta property=\"og:url\" content=\"https:\/\/blog.hannaservice.eu\/hr\/mjerenje-mutnoce-u-pivu-studija-slucaja\/\" \/>\n<meta property=\"og:site_name\" content=\"Hanna Instruments Hrvatska\" \/>\n<meta property=\"article:published_time\" content=\"2020-06-26T09:01:55+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2022-10-07T13:23:52+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/blog.hannaservice.eu\/wp-content\/uploads\/2021\/05\/water-hardness-problems-1.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"1920\" \/>\n\t<meta property=\"og:image:height\" content=\"1279\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"author\" content=\"Milan Petrovi\u0107\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:label1\" content=\"Napisao\/la\" \/>\n\t<meta name=\"twitter:data1\" content=\"Milan Petrovi\u0107\" \/>\n\t<meta name=\"twitter:label2\" content=\"Procijenjeno vrijeme \u010ditanja\" \/>\n\t<meta name=\"twitter:data2\" content=\"13 minuta\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\/\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\/\/blog.hannaservice.eu\/hr\/mjerenje-mutnoce-u-pivu-studija-slucaja\/#article\",\"isPartOf\":{\"@id\":\"https:\/\/blog.hannaservice.eu\/hr\/mjerenje-mutnoce-u-pivu-studija-slucaja\/\"},\"author\":{\"name\":\"Milan Petrovi\u0107\",\"@id\":\"https:\/\/blog.hannaservice.eu\/hr\/#\/schema\/person\/6872d7596a0a8c85e08ebf8440a39296\"},\"headline\":\"Mjerenje mutno\u0107e u pivu \u2013 studija slu\u010daja\",\"datePublished\":\"2020-06-26T09:01:55+00:00\",\"dateModified\":\"2022-10-07T13:23:52+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\/\/blog.hannaservice.eu\/hr\/mjerenje-mutnoce-u-pivu-studija-slucaja\/\"},\"wordCount\":2665,\"publisher\":{\"@id\":\"https:\/\/blog.hannaservice.eu\/hr\/#organization\"},\"image\":{\"@id\":\"https:\/\/blog.hannaservice.eu\/hr\/mjerenje-mutnoce-u-pivu-studija-slucaja\/#primaryimage\"},\"thumbnailUrl\":\"https:\/\/blog.hannaservice.eu\/wp-content\/uploads\/2021\/05\/water-hardness-problems-1.jpg\",\"keywords\":[\"Pivo\"],\"articleSection\":[\"Pi\u0107a\"],\"inLanguage\":\"hr\"},{\"@type\":\"WebPage\",\"@id\":\"https:\/\/blog.hannaservice.eu\/hr\/mjerenje-mutnoce-u-pivu-studija-slucaja\/\",\"url\":\"https:\/\/blog.hannaservice.eu\/hr\/mjerenje-mutnoce-u-pivu-studija-slucaja\/\",\"name\":\"Mjerenje mutno\u0107e u pivu \u2013 studija slu\u010daja - Hanna Instruments Hrvatska\",\"isPartOf\":{\"@id\":\"https:\/\/blog.hannaservice.eu\/hr\/#website\"},\"primaryImageOfPage\":{\"@id\":\"https:\/\/blog.hannaservice.eu\/hr\/mjerenje-mutnoce-u-pivu-studija-slucaja\/#primaryimage\"},\"image\":{\"@id\":\"https:\/\/blog.hannaservice.eu\/hr\/mjerenje-mutnoce-u-pivu-studija-slucaja\/#primaryimage\"},\"thumbnailUrl\":\"https:\/\/blog.hannaservice.eu\/wp-content\/uploads\/2021\/05\/water-hardness-problems-1.jpg\",\"datePublished\":\"2020-06-26T09:01:55+00:00\",\"dateModified\":\"2022-10-07T13:23:52+00:00\",\"description\":\"Mutno\u0107a piva nekada je bila no\u0107na mora pivovara; sedimenti, \u010destice, plutaju\u0107a \\\"pra\u0161ina\\\" u pi\u0107u, nije bila po\u017eeljna. Vremena su se promijenila,\",\"breadcrumb\":{\"@id\":\"https:\/\/blog.hannaservice.eu\/hr\/mjerenje-mutnoce-u-pivu-studija-slucaja\/#breadcrumb\"},\"inLanguage\":\"hr\",\"potentialAction\":[{\"@type\":\"ReadAction\",\"target\":[\"https:\/\/blog.hannaservice.eu\/hr\/mjerenje-mutnoce-u-pivu-studija-slucaja\/\"]}]},{\"@type\":\"ImageObject\",\"inLanguage\":\"hr\",\"@id\":\"https:\/\/blog.hannaservice.eu\/hr\/mjerenje-mutnoce-u-pivu-studija-slucaja\/#primaryimage\",\"url\":\"https:\/\/blog.hannaservice.eu\/wp-content\/uploads\/2021\/05\/water-hardness-problems-1.jpg\",\"contentUrl\":\"https:\/\/blog.hannaservice.eu\/wp-content\/uploads\/2021\/05\/water-hardness-problems-1.jpg\",\"width\":1920,\"height\":1279},{\"@type\":\"BreadcrumbList\",\"@id\":\"https:\/\/blog.hannaservice.eu\/hr\/mjerenje-mutnoce-u-pivu-studija-slucaja\/#breadcrumb\",\"itemListElement\":[{\"@type\":\"ListItem\",\"position\":1,\"name\":\"Blog home\",\"item\":\"https:\/\/blog.hannaservice.eu\/hr\/\"},{\"@type\":\"ListItem\",\"position\":2,\"name\":\"Mjerenje mutno\u0107e u pivu \u2013 studija slu\u010daja\"}]},{\"@type\":\"WebSite\",\"@id\":\"https:\/\/blog.hannaservice.eu\/hr\/#website\",\"url\":\"https:\/\/blog.hannaservice.eu\/hr\/\",\"name\":\"Hanna Instruments Africa\",\"description\":\"pH Metri, Fotometri, Titratori\",\"publisher\":{\"@id\":\"https:\/\/blog.hannaservice.eu\/hr\/#organization\"},\"potentialAction\":[{\"@type\":\"SearchAction\",\"target\":{\"@type\":\"EntryPoint\",\"urlTemplate\":\"https:\/\/blog.hannaservice.eu\/hr\/?s={search_term_string}\"},\"query-input\":{\"@type\":\"PropertyValueSpecification\",\"valueRequired\":true,\"valueName\":\"search_term_string\"}}],\"inLanguage\":\"hr\"},{\"@type\":\"Organization\",\"@id\":\"https:\/\/blog.hannaservice.eu\/hr\/#organization\",\"name\":\"Hanna Instruments\",\"url\":\"https:\/\/blog.hannaservice.eu\/hr\/\",\"logo\":{\"@type\":\"ImageObject\",\"inLanguage\":\"hr\",\"@id\":\"https:\/\/blog.hannaservice.eu\/hr\/#\/schema\/logo\/image\/\",\"url\":\"https:\/\/blog.hannaservice.eu\/wp-content\/uploads\/2021\/01\/hs-logo.png\",\"contentUrl\":\"https:\/\/blog.hannaservice.eu\/wp-content\/uploads\/2021\/01\/hs-logo.png\",\"width\":733,\"height\":225,\"caption\":\"Hanna Instruments\"},\"image\":{\"@id\":\"https:\/\/blog.hannaservice.eu\/hr\/#\/schema\/logo\/image\/\"}},{\"@type\":\"Person\",\"@id\":\"https:\/\/blog.hannaservice.eu\/hr\/#\/schema\/person\/6872d7596a0a8c85e08ebf8440a39296\",\"name\":\"Milan Petrovi\u0107\",\"sameAs\":[\"http:\/\/blog.hannaservice.eu\"],\"url\":\"https:\/\/blog.hannaservice.eu\/hr\/author\/mpetrovic\/\"}]}<\/script>\n<!-- \/ Yoast SEO plugin. -->","yoast_head_json":{"title":"Mjerenje mutno\u0107e u pivu \u2013 studija slu\u010daja - Hanna Instruments Hrvatska","description":"Mutno\u0107a piva nekada je bila no\u0107na mora pivovara; sedimenti, \u010destice, plutaju\u0107a \"pra\u0161ina\" u pi\u0107u, nije bila po\u017eeljna. Vremena su se promijenila,","robots":{"index":"index","follow":"follow","max-snippet":"max-snippet:-1","max-image-preview":"max-image-preview:large","max-video-preview":"max-video-preview:-1"},"canonical":"https:\/\/blog.hannaservice.eu\/hr\/mjerenje-mutnoce-u-pivu-studija-slucaja\/","og_locale":"hr_HR","og_type":"article","og_title":"Mjerenje mutno\u0107e u pivu \u2013 studija slu\u010daja - Hanna Instruments Hrvatska","og_description":"Mutno\u0107a piva nekada je bila no\u0107na mora pivovara; sedimenti, \u010destice, plutaju\u0107a \"pra\u0161ina\" u pi\u0107u, nije bila po\u017eeljna. Vremena su se promijenila,","og_url":"https:\/\/blog.hannaservice.eu\/hr\/mjerenje-mutnoce-u-pivu-studija-slucaja\/","og_site_name":"Hanna Instruments Hrvatska","article_published_time":"2020-06-26T09:01:55+00:00","article_modified_time":"2022-10-07T13:23:52+00:00","og_image":[{"width":1920,"height":1279,"url":"https:\/\/blog.hannaservice.eu\/wp-content\/uploads\/2021\/05\/water-hardness-problems-1.jpg","type":"image\/jpeg"}],"author":"Milan Petrovi\u0107","twitter_card":"summary_large_image","twitter_misc":{"Napisao\/la":"Milan Petrovi\u0107","Procijenjeno vrijeme \u010ditanja":"13 minuta"},"schema":{"@context":"https:\/\/schema.org","@graph":[{"@type":"Article","@id":"https:\/\/blog.hannaservice.eu\/hr\/mjerenje-mutnoce-u-pivu-studija-slucaja\/#article","isPartOf":{"@id":"https:\/\/blog.hannaservice.eu\/hr\/mjerenje-mutnoce-u-pivu-studija-slucaja\/"},"author":{"name":"Milan Petrovi\u0107","@id":"https:\/\/blog.hannaservice.eu\/hr\/#\/schema\/person\/6872d7596a0a8c85e08ebf8440a39296"},"headline":"Mjerenje mutno\u0107e u pivu \u2013 studija slu\u010daja","datePublished":"2020-06-26T09:01:55+00:00","dateModified":"2022-10-07T13:23:52+00:00","mainEntityOfPage":{"@id":"https:\/\/blog.hannaservice.eu\/hr\/mjerenje-mutnoce-u-pivu-studija-slucaja\/"},"wordCount":2665,"publisher":{"@id":"https:\/\/blog.hannaservice.eu\/hr\/#organization"},"image":{"@id":"https:\/\/blog.hannaservice.eu\/hr\/mjerenje-mutnoce-u-pivu-studija-slucaja\/#primaryimage"},"thumbnailUrl":"https:\/\/blog.hannaservice.eu\/wp-content\/uploads\/2021\/05\/water-hardness-problems-1.jpg","keywords":["Pivo"],"articleSection":["Pi\u0107a"],"inLanguage":"hr"},{"@type":"WebPage","@id":"https:\/\/blog.hannaservice.eu\/hr\/mjerenje-mutnoce-u-pivu-studija-slucaja\/","url":"https:\/\/blog.hannaservice.eu\/hr\/mjerenje-mutnoce-u-pivu-studija-slucaja\/","name":"Mjerenje mutno\u0107e u pivu \u2013 studija slu\u010daja - Hanna Instruments Hrvatska","isPartOf":{"@id":"https:\/\/blog.hannaservice.eu\/hr\/#website"},"primaryImageOfPage":{"@id":"https:\/\/blog.hannaservice.eu\/hr\/mjerenje-mutnoce-u-pivu-studija-slucaja\/#primaryimage"},"image":{"@id":"https:\/\/blog.hannaservice.eu\/hr\/mjerenje-mutnoce-u-pivu-studija-slucaja\/#primaryimage"},"thumbnailUrl":"https:\/\/blog.hannaservice.eu\/wp-content\/uploads\/2021\/05\/water-hardness-problems-1.jpg","datePublished":"2020-06-26T09:01:55+00:00","dateModified":"2022-10-07T13:23:52+00:00","description":"Mutno\u0107a piva nekada je bila no\u0107na mora pivovara; sedimenti, \u010destice, plutaju\u0107a \"pra\u0161ina\" u pi\u0107u, nije bila po\u017eeljna. Vremena su se promijenila,","breadcrumb":{"@id":"https:\/\/blog.hannaservice.eu\/hr\/mjerenje-mutnoce-u-pivu-studija-slucaja\/#breadcrumb"},"inLanguage":"hr","potentialAction":[{"@type":"ReadAction","target":["https:\/\/blog.hannaservice.eu\/hr\/mjerenje-mutnoce-u-pivu-studija-slucaja\/"]}]},{"@type":"ImageObject","inLanguage":"hr","@id":"https:\/\/blog.hannaservice.eu\/hr\/mjerenje-mutnoce-u-pivu-studija-slucaja\/#primaryimage","url":"https:\/\/blog.hannaservice.eu\/wp-content\/uploads\/2021\/05\/water-hardness-problems-1.jpg","contentUrl":"https:\/\/blog.hannaservice.eu\/wp-content\/uploads\/2021\/05\/water-hardness-problems-1.jpg","width":1920,"height":1279},{"@type":"BreadcrumbList","@id":"https:\/\/blog.hannaservice.eu\/hr\/mjerenje-mutnoce-u-pivu-studija-slucaja\/#breadcrumb","itemListElement":[{"@type":"ListItem","position":1,"name":"Blog home","item":"https:\/\/blog.hannaservice.eu\/hr\/"},{"@type":"ListItem","position":2,"name":"Mjerenje mutno\u0107e u pivu \u2013 studija slu\u010daja"}]},{"@type":"WebSite","@id":"https:\/\/blog.hannaservice.eu\/hr\/#website","url":"https:\/\/blog.hannaservice.eu\/hr\/","name":"Hanna Instruments Africa","description":"pH Metri, Fotometri, Titratori","publisher":{"@id":"https:\/\/blog.hannaservice.eu\/hr\/#organization"},"potentialAction":[{"@type":"SearchAction","target":{"@type":"EntryPoint","urlTemplate":"https:\/\/blog.hannaservice.eu\/hr\/?s={search_term_string}"},"query-input":{"@type":"PropertyValueSpecification","valueRequired":true,"valueName":"search_term_string"}}],"inLanguage":"hr"},{"@type":"Organization","@id":"https:\/\/blog.hannaservice.eu\/hr\/#organization","name":"Hanna Instruments","url":"https:\/\/blog.hannaservice.eu\/hr\/","logo":{"@type":"ImageObject","inLanguage":"hr","@id":"https:\/\/blog.hannaservice.eu\/hr\/#\/schema\/logo\/image\/","url":"https:\/\/blog.hannaservice.eu\/wp-content\/uploads\/2021\/01\/hs-logo.png","contentUrl":"https:\/\/blog.hannaservice.eu\/wp-content\/uploads\/2021\/01\/hs-logo.png","width":733,"height":225,"caption":"Hanna Instruments"},"image":{"@id":"https:\/\/blog.hannaservice.eu\/hr\/#\/schema\/logo\/image\/"}},{"@type":"Person","@id":"https:\/\/blog.hannaservice.eu\/hr\/#\/schema\/person\/6872d7596a0a8c85e08ebf8440a39296","name":"Milan Petrovi\u0107","sameAs":["http:\/\/blog.hannaservice.eu"],"url":"https:\/\/blog.hannaservice.eu\/hr\/author\/mpetrovic\/"}]}},"_links":{"self":[{"href":"https:\/\/blog.hannaservice.eu\/hr\/wp-json\/wp\/v2\/posts\/154995","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/blog.hannaservice.eu\/hr\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/blog.hannaservice.eu\/hr\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/blog.hannaservice.eu\/hr\/wp-json\/wp\/v2\/users\/14"}],"replies":[{"embeddable":true,"href":"https:\/\/blog.hannaservice.eu\/hr\/wp-json\/wp\/v2\/comments?post=154995"}],"version-history":[{"count":1,"href":"https:\/\/blog.hannaservice.eu\/hr\/wp-json\/wp\/v2\/posts\/154995\/revisions"}],"predecessor-version":[{"id":154996,"href":"https:\/\/blog.hannaservice.eu\/hr\/wp-json\/wp\/v2\/posts\/154995\/revisions\/154996"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/blog.hannaservice.eu\/hr\/wp-json\/wp\/v2\/media\/6107"}],"wp:attachment":[{"href":"https:\/\/blog.hannaservice.eu\/hr\/wp-json\/wp\/v2\/media?parent=154995"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/blog.hannaservice.eu\/hr\/wp-json\/wp\/v2\/categories?post=154995"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/blog.hannaservice.eu\/hr\/wp-json\/wp\/v2\/tags?post=154995"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}