{"id":154519,"date":"2020-06-26T09:01:55","date_gmt":"2020-06-26T09:01:55","guid":{"rendered":"https:\/\/blog.hannaservice.eu\/mutnoca-piva-studija-slucaja\/"},"modified":"2022-10-10T08:58:06","modified_gmt":"2022-10-10T08:58:06","slug":"mutnoca-piva-studija-slucaja","status":"publish","type":"post","link":"https:\/\/blog.hannaservice.eu\/sr\/mutnoca-piva-studija-slucaja\/","title":{"rendered":"Mutno\u0107a piva \u2013 studija slu\u010daja"},"content":{"rendered":"\t\t
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Tra\u017eite neku specifi\u010dnu informaciju? Kliknete na neki od naslova ispod.<\/strong><\/h2>\n
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  1. Filtrirana ili nefiltrirana piva, morate odrediti mutno\u0107u<\/strong><\/a><\/li>\n
  2. Bistra, hladna i zlatna \u2013 Ameri\u010dki standard<\/strong><\/a><\/li>\n
  3. Protein\/Tannin kompleks<\/strong><\/a><\/li>\n
  4. Hladna mutno\u0107u vs permanentna<\/strong><\/a><\/li>\n
  5. Metode bistrenja filtriranih piva<\/strong><\/a><\/li>\n
  6. \u201cBombe mutno\u0107e\u201d i popularizacija tamne IPA<\/strong><\/a><\/li>\n
  7. Ameri\u010dko nefiltrirano pivo<\/strong><\/a><\/li>\n
  8. \u010citanje \u010dajnih listic\u0301a, zapravo, FTU<\/strong><\/a><\/li>\n
  9. Bistri i zlatni standardi<\/strong><\/a><\/li>\n
  10. Standardi \u201cmutnih bombi\u201d<\/strong><\/a><\/li>\n
  11. Studija slu\u010daja o mutno\u0107i filtriranih i nefiltriranih piva<\/strong><\/a><\/li>\n
  12. Po brojevima<\/strong><\/a><\/li>\n
  13. Ubrzani test hladne mutno\u0107e<\/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
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    Filtrirano ili nefiltrirano pivo, treba da odreite mutno\u0107u<\/strong><\/h2>\n

    Mutno\u0107a\u00a0je\u00a0<\/em>concentration<\/em><\/a>\u00a0koncentracija suspendovanih \u010destica u uzorku merenjem padajuc\u0301e svetlosti raspr\u0161ene pod pravim uglom uzoraka.<\/em><\/strong><\/p>\n

    ISO 7027, kvalitet vode: Odre\u0111ivanje mutno\u0107e<\/strong><\/p><\/blockquote>\n

    <\/p>\n

    Slika:<\/em>Na gornjoj slici je primer jednostavnog merenja nefelometra i zamuc\u0301enja.<\/em><\/p>\n

    Pivo prirodno nije bistro ili sjajno. Potrebno je dosta vremena i truda da se izbistri. U ovom slu\u010daju bistrina zna\u010di svetlo i ne zamu\u0107eno za razliku od boje vode. Pivari rade na tome da pivo postanu sjajno vec\u0301 decenijama, ako ne i vekovima. Kada je bistrina piva postala bitna? Najverovatnije se radi o vremenu kada su pivare radile na \u010di\u0161c\u0301enju svog kvasca i stvaranju ciljanog profila \u010distog ukusa. Odabir jedne vrste kvasca kako bi pivo bilo konzistentno i\u0161lo je ruku pod ruku sa praksom da se kvasac i drugi materijali talo\u017ee iz piva kada se obavlja fermentacija. Istorijski gledano, britanski su pivari koristili materijale poput \u017eelatina sa elektrostati\u010dkim nabojem da bi se kombinovali sa kvascem, omoguc\u0301ujuc\u0301i tako da se kombinovana materija talo\u017ei\/izdvaja iz piva. Nema\u010dki in\u017eenjer Lorenz Enzinger upoznao je pivare sa plo\u010du i okvirnim filterom 1880. godine, provla\u010de\u0107i pivo kroz listove celuloznog filtera kako bi se izbistrilo. Filtracija je o\u010dito bila ogroman korak napred u proizvodnom procesu. Sada kada su svi ovi pomaci u\u010dinjeni na tome da pivo postane bistro, pojavio se potpuno suprotan trend \u2013 \u0161to mutnijeg piva! Nefiltrirana piva su sve popularnija \u0161irom meridijana. Oba stila (bistra i mutna) su merljiva, a merenjem zamuc\u0301enosti pomoc\u0301i c\u0301e bilo kojem pivaru da odr\u017ei konzistentnost 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

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    Bistra, hladna i zlatna \u2013 Ameri\u010dki standard<\/u><\/u><\/h2>\n

    Protein\/Tannin kompleks<\/u><\/h3>\n

    Proteini, kao glavni uzrok stvaranja mutno\u0107e piva, podeljeni su u dve glavne grupe: prvo proteini, a drugi produkti njihovog raspada. Za proizvode raspada proteina karakteristi\u010dno je to da su uvek rastvorljivi u vodi i da se ne talo\u017ee tokom klju\u010danja. Gotovo pivo sadr\u017ei prevashodno proizvode razgradnje proteina.<\/em><\/strong><\/p>\n

    Mutno\u0107a i formiranje zamu\u0107enja u pivu, E.Steiner, J Inst Breving, 2010<\/strong><\/p><\/blockquote>\n

    Da razjasnimo, postoje mnoge supstance koje mogu izazvati mutno\u0107u piva, i treba ih napomenuti. Visok sadr\u017eaj metala u tragovima u vodi za pivo, slabo modifikovan slad ili slad sa visokim sadr\u017eajem\u00a0Sadr\u017eaj b-glukana, prekomerne koli\u010dine poslednjihostataka ka\u0161e, slabijeg klju\u010danja u kotlu, neefikase me\u0161alice kotti\u0107a da bi se dobili proteini i \u010destice hmelja za talo\u017eenje, kvasac koji nije flokulantan, inficirani kvasac ili pivo, proteini i tanini u suspenziji od nedovoljnog talo\u017eenja tokom skladi\u0161tenja, neu\u010dinkovita filtracija i nakon pakovanja visoki DO ili infekcije, svi su faktori koji uti\u010du na pojavu zamu\u0107enja piva.<\/p>\n

    Za ovaj razgovor pretpostavimo da se po\u0161tuju uop\u0161teno dogovorene sanitarne i proizvodne prakse, odr\u017eava se oprema, prate materijali, vec\u0301ina gre\u0161aka koje se mogu izbec\u0301i itd. Glavni fokus je protein \/ taninski kompleks koji se mo\u017ee pojaviti u pivu danima ili nedeljama nakon pakovanja. Po\u0161to slad mo\u017ee da sadr\u017ei \u010dak 10 \u2013 12% proteina, to je stalan izvor stvaranja zamu\u0107enja. U kombinaciji sa taninima [polyphenols] (komponentom biljne materije iz hmelja i slada) je formiranje zamu\u0107enja zaboravljeno. Ironi\u010dno je da su odre\u0111eni proteinski nusprodukti potrebni za pravilan rast pene i rast kvasca. Probleme mogu izazvati i drugi proteini u suspenziji.<\/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

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    Hladno zamu\u0107enje vs. Permanentna mutno\u0107a<\/u><\/h3>\n

    Hladno zamu\u0107enje uzrokuju polifenoli male molekulske te\u017eine i vec\u0301i proteini i polipeptidi kada su umre\u017eeni kroz slabe interakcije kao \u0161to su vodoni\u010dne veze. Vodoni\u010dne veze su\u00a0<\/em><\/strong>poremec\u0301ene kada se pivo zagreje, tako da su \u010destice 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

    Kako bi se dodatno zakomplikovali stvari izma\u0161tanje proteina \/ tanina mo\u017ee biti privremeno [chill mutno\u0107a piva] ili trajno. Naizgled sjajno pivo nakon filtracije mo\u017ee predstavljati probleme u kasnijim fazama pakovanja ili skladi\u0161tenja. Zamu\u0107enje koje se javlja u hladnom skladi\u0161tu mo\u017ee se identifikovati kao hladno tako \u0161to se dozvoljava boca ili uzorak da se zagreju do sobne temperature. Zamu\u0107enje \u0107e se promeniti \u2013 razbla\u017eiti se, \u010dine\u0107i da pivo izgleda bistro. Mutno\u0107a se mo\u017ee ponovo formirati kada se pivo ponovo ohladi. Iako nisu dobre vesti za pivara, bar je pokazatelj gde da se nastavi sa re\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

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    Metode bistrenja filtriranih piva<\/u><\/h3>\n

    Sva slatka piva sa niskom koncentracijom alkohola (malt beers) su posebno podlo\u017ena bilo kojem obliku zamu\u0107enja. Dugi hladni periodi skladi\u0161tenja u podrumskim rezervoarima poma\u017eu da se forsira protein \/ taninski kompleks tako da se talog lak\u0161e filtrira. Pivare tako\u0111e mogu da koriste pomoc\u0301na sredstva u kombinaciji sa hladnim skladi\u0161tima. Silika gel se koristi za formiranje kompleksa sa proteinima u pivu dok se PVPP [polyvinylpolypyrrolidone] koristi za formiranje kompleksa s polifenolima, omoguc\u0301avajuc\u0301i im talo\u017eenje i filtriranje.<\/p>\n

    Bistrenje, filtriranje ili centrifugiranje su glavno oru\u017eje u ratu protiv mutno\u0107e piva. Bistrenje, kao \u0161to je diskutovano, koristi se vekovima me\u0111u pivarima. Filtracija uklju\u010duje prolazak piva kroz sita kako bi se uklonile vec\u0301e c\u0301elije kvasca i proteinski materijali. Ve\u0107ina praksi zahteva inicijalnu filtraciju pra\u0107enje zavr\u0161nom finijom filtracijom. U po\u010detku je centrifugiranje bilo korak pre finog filtriranja sa ciljem da se smanji opterec\u0301enje \u010destica. Neke pivare sada se oslanjaju samo na centrifugiranje kako bi postigli prihvatljivu bistrinu. Centrifugirano pivo mo\u017ee biti blago mutno, ali se ipak smatra prihvatljivim za prodaju i konzumiranje, posebno u svetlu 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

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    \u201cBombe mutno\u0107e\u201d i<\/u>popularizacija tamne IPA<\/u><\/h3>\n

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

    Sjajno pivo je u fokusu pivara zadnjih 100+ godina, izuzev nekih tradicionalnih evropskih stilova, poput Wit pivaa, Hefeveizen-a i Lambic-a. Nedavno su i ameri\u010dki pivari kao i ostali krenuli u drugom pravcu, prate\u0107i trend mutnih, nefiltriranih piva. Veoma mutno. Buduc\u0301i da je Indian Pale Ale po\u010detna ta\u010dka, oni su do krajnosti iskoristili praksu dodavanja hmelja u me\u0161alicu i \u201cdry hoping\u201d, \u010dinec\u0301i aromu hmelja nagla\u0161eniju i mutno\u0107u klju\u010dnom karakteristikom variva. IPA je stil piva koji obi\u010dno ima vec\u0301u stopu hmelja i mutno\u0107u [measured in Bitterness Units] od standardnih Pale Ale piva. PA-e su u poslednjih 10-15 godina dostigle raspon od 70-90 BU, 2-2\u00bd puta vi\u0161e gor\u010dine od standardnog Pale Ale. Ova piva se tako\u0111e pro\u0161la kroz \u201cdry hopping\u201d, \u0161to zna\u010di da se hmelj dodaje u fermentor ili sekundarno skladi\u0161te. Tako se povec\u0301ava aroma hmelja piva, poprimajuc\u0301i potpuno druga\u010diji karakter. Citrusni, borovi ili cvetni mirisi daju se pivu u zavisnosti od sorte hmelja.<\/p>\n

    Preokret u stilu koji je zapo\u010deo u Novoj Engleskoj, uklju\u010duje smanjenje ukupnog nivoa BU [40-50], istovremeno povec\u0301avajuc\u0301i me\u0161anje i suvo dodati hmelj (\u201cdry hopping\u201d), obi\u010dno sa nekim veoma citrusnim sortama. Sada se nazivaju New England IPA, ovi stilovi su lepr\u0161avi, mutne bombe, obiluju agrumima, aromama tropskog voc\u0301a. Potrebna je zdrava koli\u010dina hmelja da bi se dobila ja\u010da aroma, a stope hmelja u ovim pivima uvec\u0301ane su u mnogim slu\u010dajevima sa 200 g po barelu na skoro 900g pa \u010dak i 2 kg po barelu. Tako\u0111e se odre\u0111eni aromati\u010dni hmeljni sastojci gube procesa vrenja, pa se dodaje vi\u0161e hmelja \u010dim se zavr\u0161i klju\u010danje i zapo\u010dne me\u0161anje. Po\u0161to su \u03b1-kiseline iz hmelja izomerizirane toplotom i [boiling] vremenom, ranije dodavanje koriste vi\u0161e \u03b1-kiselina od kasnih dodavanja tokom klju\u010danja 1-1\u00bd sata [pribli\u017eno. 34% v. 12%]. To ima za posledicu smanjenje gor\u010dine uz zadr\u017eavanje ja\u010de \u201chmeljaste arome\u201d. Neki pivari koriste ponovo hmelj da bi pomogli u ovom procesu. Kvas iz kotlic\u0301a te\u010de kroz rezervoar sa celim hmeljom, omoguc\u0301avajuc\u0301i sladovini da se filtrira kroz koru hmelja na putu do fermentora. Najefikasniji metod poja\u010davanja hmeljne arome je \u201cdry hopping\u201d. Agresivni \u201cdry hopping\u201d, dodavanje 2-4 kilograma hmelja po barelu u fermentor, zna\u010di da u pivu ima manje merljive gor\u010dine izo-\u03b1-kiseline, ali zna\u010dajno povec\u0301ava aromu. Neka\u00a0skora\u0161nja istra\u017eivanja<\/a>\u00a0sugeri\u0161e da c\u0301e oksidacija ostalih komponenti hmelja omogu\u0107iti zna\u010dajnu gor\u010dinu u gotovom pivu, uz poja\u010danu aromu.<\/p>\n

    \u010cudno je da, nakon \u0161to se postigne \u017eeljena mutno\u0107a, cilj je zadr\u017eati \u010destice u suspenziji. Da, zamu\u0107enje mora biti stabilno, kako bi se izbeglo talo\u017eenje u gotovom proizvodi koji je zavr\u0161io na policama. Pivari ne bi \u017eeleli da imaju jedva mutno ili jo\u0161 gore, pomalo sjajno pivo nakon svega \u201cdry hoppinga\u201d. Dakle, u bizarnom svetu piva, pivari odre\u0111uju mutno\u0107u piva koja tokom du\u017eeg perioda mora biti iznad odre\u0111enog praga. Zajedno sa dosta \u201cdry hoppinga\u201d klju\u010dna je briga upotreba kvasca koji ostaje u suspenziji. Pra\u0161kasti kvasac pomoc\u0301i c\u0301e da se ostale \u010destice suspenduju. Zidna c\u0301elija kvasca poma\u017ee kvasac da se ve\u017ee za drugi kvasac, hmelj, hladno pucanje [large flocs of protein and tannins], pa \u010dak i dovodi \u010destice na povr\u0161inu u nekim vrhunskim fermentacijskim vrstama.<\/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

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    \u010citanje \u010dajnih listic\u0301a, zapravo, FTU<\/u><\/h3>\n

    Standardi zamuc\u0301enja Formazina daju referentnu skalu. Na taj na\u010din se dozvoljava izve\u0161tavanje o zamuc\u0301enosti piva u smislu formazinske jedinice zamuc\u0301enja (FTU).<\/em><\/strong><\/p>\n

    Formazin standardi zamuc\u0301enja, ASBC metode 2006, Beer-27<\/strong><\/p><\/blockquote>\n

    \u201cAmerican Society of Brewing Chemists Method\u201d uklju\u010duje poglavlje o pripremi formazinskih standarda kombinovanjem hidrazin sulfata i formina u osnovnom rastvoru koji se zatim razbla\u017euje u propisanim koli\u010dinama. Serijska razbla\u017eenja omoguc\u0301avaju niz standarda koji c\u0301e pomoc\u0301i da se identifikuje zamuc\u0301enost uzorka koji se testira. Formazin ostaje u suspenziji u kremenu [clear] staklene boce za vizuelno pore\u0111enje ili u kivetama, tako da se mo\u017ee koristiti za kalibraciju turbidimetara. Iako je vizuelna pore\u0111enje efikasno, uzorci koji se mere turbidimetrom kako se postigli najta\u010dniji rezultati.<\/p>\n

    <\/p>\n

    HANNA instruments\u00a0HI84792 mera\u010d mutno\u0107e piva\u00a0je kompatibilan sa ASBC i dovoljno je prenosiv da sa sobom nosite kako biste testirali kada i gde je to potrebno. Va\u017eno je da standardizujete svoje o\u010ditanje na automatskom mera\u010du zamuc\u0301enja, a za te potrebe Hanna koristi AMCO AEPA-1 standarde. Ovi standardi su u skladu sa ameri\u010dkim EPA standardima i stabilniji su od formazina, posebno kada se vr\u0161i kalibracija na niske nivoe zamuc\u0301enosti.<\/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

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

    Mutno\u0107a piva mo\u017ee se kategorisati u pet nivoa: sjajno (<35 FTU), skoro sjajnp (35\u201369 FTU), blago zamu\u0107eno (69\u2013138 FTU), mutno (138\u2013276 FTU) i veoma mutno (>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 niske vrednosti. Iako je <35 FTU kao \u0161to je navedeno gore prepoznat kao sjajan, mnogo ni\u017ee vrednosti su prili\u010dno uobi\u010dajene. Pivo sa manje od 10 FTU-a mogu\u0107e je \u010desto na\u0107i u ve\u0107im ameri\u010dkim pivarama. Kao sporednu napomenu, nisu sva zlatna piva sa toliko niskim vrednostima jer se na policama u prodavnicama nalaze brojni slatki Blonde Ales i Pilsners s pristojnom koli\u010dinom hmelja [30-35 BU\u2019s] . Neka od ovih piva su \u010dak \u201cdry hoppovana\u201d. Zlatna piva koja su centrifugirana i ne filtrirana, tako\u0111e su dostupna i pokazac\u0301e vec\u0301u vrednost zamuc\u0301enja [70+ FTU\u2019s] . Glavna komercijalna piva verovatnije da c\u0301e 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

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    Standardi \u201cmutnih bombi\u201d<\/u><\/h3>\n

    Nefiltrirano pivo mo\u017ee zna\u010dajno varirati sa o\u010ditavanjima koje prelaze granicu od 250 FTU Rezultati finalne mutno\u0107e zavise od niza faktora, uklju\u010dujuc\u0301i odabir sastojaka, re\u017eima me\u0161anja, hopovanja, odabira kvasca, vrste podruma, centrifugiranja i specifikacije pakovanja. Neke pivare radije biraju u ciljaju mutno\u0107u koristec\u0301i 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 mnogo informacija o brojevima mutno\u0107e piva, pivare sa centrifugom mogu podesiti brzinu i povratni pritisak kako bi se utvrdilo zamuc\u0301enje. Jedna komercijalna kompanija za odvajanje izjavljuje da ako pivo dovede u njihovu centrifugu < 10 miliona c\u0301elija kvasca \/ ml, pivar mo\u017ee postic\u0301i pra\u017enjenje od 0,5 miliona c\u0301elija kvasca \/ mL. U ovom slu\u010daju, ovaj postupak se preporu\u010duje pre filtracije, ali se brojevi mogu primeniti na nefiltrirani proizvod kada se tra\u017ei konzistentna koncentracija c\u0301elija u gotovom pakovanju. Turbidimetri se \u010desto koriste za utvr\u0111ivanje kona\u010dne specifikacije zamu\u0107enja.<\/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

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    Studija slu\u010daja o mutno\u0107i filtriranih i nefiltriranih piva<\/u><\/h2>\n

    <\/p>\n

    Na slici su prikazani uzorci iz 3 razli\u010dite Craft pivare. Svi su nefiltrirani.<\/em><\/p>\n

    Da biste bolje razumeli razliku izme\u0111u filtrirane i nefiltrirane gotove pivske mutnoc\u0301e, testirana su 3 uzorka filtriranog i 3 uzorka nefiltriranog komercijalno dostupnog konzerviranog piva za seriju o\u010ditavanja mutnoc\u0301e. Uzorci su ohla\u0111eni, degasirana i stavljena u Hanna turbidimetar HI847492 koristec\u0301i sledec\u0301i protokol za o\u010ditavanje mutno\u0107e:<\/p>\n

      \n
    1. Kalibri\u0161ite turbidimetar sa Formazin standardima zamuc\u0301enja <0.10, 15.0, 100, 800 \u2013 HI 88703-11<\/li>\n
    2. Nanesite silikonsko ulje [HI 93703-58] na spolja\u0161nju povr\u0161inu i obri\u0161ite je mikrofiber krpom [HI 731318] . 8 kiveta po uzorku.<\/li>\n
    3. Unapred ohla\u0111ene kivete u hladnom kupatilu.<\/li>\n
    4. Isperite kivete pivom, sipajte uzorak i postavite poklopac, a zatim ih vratite u ledeno kupatilo.<\/li>\n
    5. Nakon 20 min, uklonite poklopac na uzorku, me\u0161ajte temperaturnom sondom do degasiranja.<\/li>\n
    6. Kada uzorak pro\u010dita 1 \u00b0 C (34 \u00b0 F), ponovo zatvorite, obri\u0161ite kivetu sa mikrofiber krpom i izvri\u0161te odmah o\u010ditavanja.<\/li>\n
    7. 8 o\u010ditavnja po uzorku. [Samples kept in ice bath between readings.]<\/li>\n<\/ol>\n\n\n\n\n\n\n\n\n
      Filtrirani uzorci iz razli\u010ditih pivara.<\/td>\n<\/tr>\n
      Redni broj<\/strong><\/td>\nFTU uzorka<\/strong><\/td>\nProsek<\/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
      Uzorak iz pivare 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
      Uzorak iz pivare 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
      Uzorak iz pivare 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\u010dajniji (P <0,05).<\/em><\/p>\n\n\n\n\n\n\n\n\n
      Nefiltrirani uzorci kraft pivara<\/td>\n<\/tr>\n
      Redni broj<\/strong><\/td>\nFTU<\/strong><\/td>\nProsek<\/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
      Craft pivara 1<\/td>\n477<\/td>\n413<\/td>\n500<\/td>\n515<\/td>\n476<\/td>\n455<\/td>\n521<\/td>\n512<\/td>\n485<\/td>\n<\/tr>\n
      Craft pivara 2<\/td>\n214<\/td>\n231<\/td>\n307<\/td>\n220<\/td>\n239<\/td>\n296<\/td>\n187<\/td>\n272<\/td>\n246<\/td>\n<\/tr>\n
      Craftpivara 2<\/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
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      Po brojevima<\/u><\/h3>\n

      Najpopularniji lageri nalaze se u uskoj grupi. Decenijama se proizvodi sjajan, zlatni lager sa fokusom na stabilnost proizvoda koji se na\u0111e na rafovima. Bez iznena\u0111enja sa njihovim rezultatima. Izuzeci su verovatniji kod manjih zanatskih (craft) pivara koje prave zlatno pivo poput Pilsnera, Helles-a, Kolsch-a i Cream Ale-a. Ovi brendovi c\u0301e imati vec\u0301a o\u010ditavanja FTU-a, posebno ako su piva u \u201cdry hoppovana\u201d ili centrifugirana.<\/p>\n

      Nefiltrirano pivo iz zanatskih pivara pokazuje mnogo \u0161iri spektar zamuc\u0301enja. Filtrirani uzorci piva variraju samo za 0,17 FTU, dok postoji razlika izme\u0111u 399 FTU izme\u0111u prvog i poslednjeg uzorka. Mnoge zanatske pivare te\u017ee dobijanju veoma zamu\u0107enog piva. Tako\u0111e, primetan je trend i na sajtovima za ocenjivanje piva, da za razliku od ranijeg perioda kada je bistrina bila klju\u010dni faktor, sada piva sa ve\u0107om mutno\u0107om se bolje rangiraju. [to some] Kao \u0161to je rekao jedan od pivara, imati najgor\u010du IPA na tr\u017ei\u0161tu je kao restoran s najlju\u0107om meksi\u010dkom hranom. Ne mislite da je hrana autenti\u010dna ukoliko Vam nije \u201cspr\u017eila\u201d usta. Svet piva je o\u010digledno u fazi popularizacije mutnog piva. Ako se providi, pivo nije dovoljno zamu\u0107eno.<\/p>\n

      <\/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

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      Ubrzani test hladne mutno\u0107e<\/u><\/h2>\n

      Pokazano je da c\u0301e \u010duvanje piva na povi\u0161enim temperaturama tokom kratkog vremenskog perioda rezultirati nivoom hladne mutno\u0107e sli\u010dnim onom koji 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 dalju studiju, vredi napomenuti da postoje testovi koji poma\u017eu da se potvrdi moguc\u0301i razvoj mutno\u0107e tokom vremena u filtriranom pivu. ASBC ima metodu koja se naziva test ubrzane hladne mutno\u0107e koji izla\u017ee pakovano pivo 7 dana na povi\u0161enoj temperaturi [40 \u00b0, 50 \u00b0 ili 60 \u00b0 C] da bi se 3 meseca moglo ponoviti na rafu. Uzorke je potrebno testirati na hladnu mutno\u0107u \u010dim je to prakti\u010dno nakon pakovanja [initial mutno\u0107a piva after chilling] , a zatim ponoviti ponovo nakon inkubacije, koristec\u0301i istu metodu u oba slu\u010daja [Total Haze After Chilling] Tako \u0107e se dobiti bolji pokazatelj efikasnosti procesa 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 neku specifi\u010dnu informaciju? Kliknete na neki od naslova ispod. Filtrirana ili nefiltrirana piva, morate […]<\/p>\n","protected":false},"author":17,"featured_media":6110,"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":[565],"tags":[432],"class_list":["post-154519","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-sokovi","tag-pivo"],"yoast_head":"\nMutno\u0107a piva \u2013 studija slu\u010daja - 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