O presente trabalho tem como objetivo principal a proposta de um método para gestão de resíduos nas cervejarias do Estado do Rio Grande do Sul. Para isto, o trabalho se propõe a: (i) identificar as alternativas apontadas na literatura para reciclagem de resíduos em cervejarias; (ii) identificar, através de uma pesquisa exploratória, práticas já implementadas atualmente na indústria cervejeira do estado do Rio Grande do Sul e; (iii) priorizar as alternativas de reciclagem de resíduos identificadas. A metodologia de pesquisa utilizada é o Design Science Research sendo este a base para as etapas desenvolvidas no trabalho. O método de gestão de resíduos é apresentado e descrito para que as cervejarias executem a gestão de seus resíduos, incluindo-se proporções geradas, alternativas para a reciclagem e também uma possibilidade de retorno financeiro sobre a venda dos mesmos. Uma das principais contribuições desta tese foi criar um passo a passo para que novas cervejarias e também as já existentes no mercado do Rio Grande do Sul possam gerenciar seus resíduos de forma estruturada, buscando, ao invés do descarte inconsciente dos mesmos, a agregação de valor, o retorno financeiro e a preservação do meio ambiente. / This work has as main objective to purpose a waste management method at Rio Grande do Sul's breweries. As secundary objectives, it defines: (i) to identify the alternatives showed on the literature to breweries waste recycling; (ii) to identify, through an exploratory research, the practices that has already be implemented at the beer industry in Rio Grande do Sul and; (iii) to priorize the identified recycling alternatives. The research methotology applied is the Design Science Research, being it the basis to the steps developed in this work. The waste management method is presented and described aiming that the breweries start its waste management, including quantities, recycling alternatives and also a pay-back related to the wastes selling. One of this tesis mainly contributions was to create a step by step method to new and already running breweries in Rio Grande do Sul manage its wastes as an structured way, searching, instead of an anaware disposal, add value, obtain financial returns and to safeguard the environment.

Submitted by Danielle Karla Martins Silva (danielle.martins@ufpe.br) on 2015-03-12T12:55:45Z No. of bitstreams: 2 license_rdf: 1232 bytes, checksum: 66e71c371cc565284e70f40736c94386 (MD5) Cavalcante_2013_Modelo de Calibração Beta.pdf: 1287396 bytes, checksum: 4e58b1ff2a09bfb84e58587aa92cd49c (MD5) / Made available in DSpace on 2015-03-12T12:55:45Z (GMT). No. of bitstreams: 2 license_rdf: 1232 bytes, checksum: 66e71c371cc565284e70f40736c94386 (MD5) Cavalcante_2013_Modelo de Calibração Beta.pdf: 1287396 bytes, checksum: 4e58b1ff2a09bfb84e58587aa92cd49c (MD5) Previous issue date: 2013 / O presente trabalho discute o problema de calibração em química analítica no contexto de não linearidade dos dados. A hipótese principal e que a media da variável resposta está restrita ao intervalo (0; 1) e pode ser modelada por uma distribuição beta, de modo similar ao modelo de regressão beta (Ferrari e Cribari-Neto, 2004). O objetivo _e propor uma extensão do modelo de regressão beta a estudos de calibração e verificar as propriedades de seu estimador para a concentração do analítico x comparativamente aos modelos linear e quadrático, que supõe resíduos normalmente distribuídos com variância constante. Aplicações a dados reais para os modelos considerados são apresentadas.

O estudo do processo de construção de marca ganhou importância a partir da década de 90, quando as empresas passaram a ser vendidas por valores superiores aos anotados nos balanços patrimoniais. Assim, iniciou-se uma corrente acadêmica de estudo visando a entender o que é uma marca e como seu valor pode ser construído. Os meios de comunicação de massa, tradicionalmente, têm sido utilizados para construir marcas. Desse modo, a questão fundamental desta dissertação é explorar a influência do varejo VIP na construção do brand equity, no setor cervejeiro brasileiro. O tema é tratado com base em uma revisão teórica que trabalha quatro blocos principais de conhecimento: i) marca; ii) comunicação; iii) canais de distribuição, com ênfase no varejo; iv) indústria cervejeira. E é desenvolvida uma pesquisa de campo, de caráter exploratório, que utiliza o método de levantamento de experiência, por meio de entrevistas em profundidade com os gerentes das três marcas de cerveja mais valiosas do mercado segundo o ranking da DINHEIRO/BrandAnalytics. As diretrizes teóricas da pesquisa de campo foram os quatro pilares de David Aaker (1996) de formação do brand equity: conscientização de marca, qualidade percebida, associação de marca e fidelidade de marca. Além disso, buscou-se entender, também, a influência da comunicação integrada de marketing na construção de marcas e os principais desafios e tendências da utilização do varejo VIP na construção de marcas. Os resultados da pesquisa indicaram que o varejo VIP tem potencial para ser utilizado na construção de marca, principalmente, quando se deseja falar com o consumidor da classe A. Além disso, a pesquisa aponta que o varejo VIP pode ter maior ou menor influência na construção do brand equity dependendo de alguns fatores, como: objetivos da marca, posicionamento de mercado da marca (segmento de mercado em que a marca atua e quem são seus consumidores-alvo) e budget disponível. / The study of the brand building process gained significance as from the nineties, when enterprises started to be sold at higher prices, than the ones noted down in their balance sheets. Therefore, an academic chain of study was initiated, aiming at understanding what a brand is and how its value may be built up. Traditionally, mass media communication have been used to build brands. Thus, the fundamental question of this dissertation is to exploit the influence of the retail to build brand, in the Brazilian beer industry. In order to answer this question, a theoretical review that focuses on four main blocks of knowledge was carried out. The areas analyses were: i) brand; ii) communication; iii) distribution channels emphasizing the retail market; iv) the beer industry. Furthermore, an investigative field research was conducted, adopting an exploratory method, by carrying out in-depth interviews, with managers of the three most valuable beer brands in the market, following the DINHEIRO/BrandAnalytics ranking. The field research was based on David Aaker\'s (1996) four pillars of the brand equity: brand awareness, perceived quality, brand association and brand loyalty. Moreover, this study has also aimed at understanding the influence of integrated marketing communication on brand building as well as the main challenges and trends in using the retail to build brands. The results of the research indicated that the retail has got potential to be used in brand building, mainly when the brand wishes to address to upper class consumers. Furthermore, they suggest that VIP retail may have higher or lower influence on building brand equity, depending on some factors, such as: brand objectives, brand positioning (segment of the market in which the brand performs and who are its target-consumers) and the available budget.

Orientador: Flávio Luís Schdmit / Dissertação (mestrado) - Universidade Estadual de Campinas, Faculdade de Engenharia de Alimentos / Made available in DSpace on 2018-08-26T00:08:46Z (GMT). No. of bitstreams: 1 TamayoRojas_SebastianAlfredo_M.pdf: 7883097 bytes, checksum: c1aa552f1be3e09a994019eb7534bf42 (MD5) Previous issue date: 2014 / Resumo: O Brasil vem se destacando como grande mercado produtor e consumidor de cerveja no cenário mundial, o que mostra a importância de se desenvolver novas tecnologias cervejeiras, buscando melhoria da qualidade do produto. Esta pesquisa teve como objetivo estudar a estabilidade da espuma da cerveja "mainstream" mediante a adição de hidrocolóides não convencionais após o processo de filtragem. Doze hidrocolóides dentre os grupos pectina, xantana, gelana, carragena, carboximetil celulosa e locusta foram comparados com o alginato de propilenglicol (APG), atualmente utilizado na indústria brasileira. Foi utilizada uma cerveja lager tipo Pilsen elaborada sem aditivos espumantes previamente desgaseificada a 8ºC com injeção de hélio a 50 KPa adaptado de um equipamento Shimadzu® DGU-2A. Primeiramente descartaram-se os hidrocolóides que não se dissolveram corretamente na cerveja nas concentrações de 0,01g/L a 1g/L. Posteriormente, realizou-se uma análise de viscosidade das misturas dos hidrocolóides selecionados, em água e com cerveja, para avaliar diferenças significativas entre os mesmos nas concentrações testadas (0,01 a 0,1 g/L). Em seguida se avaliou a capacidade espumante, mediante um teste de agitação das cervejas com os hidrocolóides nas concentrações de 0,01 a 1g/L, baseado no procedimento descrito por Knapp e Bamforth (2002), as quais foram comparadas com o APG. Finalmente, as cervejas foram misturadas com os diferentes hidrocolóides em concentrações de 0,5 g/L, e submetidas novamente a um teste de estabilidade de espuma na presença de lipídeos (ácido palmítico, ácido oléico e ácido linoléico) em concentrações de 1mg/L. Foram pré-selecionados os hidrocolóides KIMILOID BF (APG), Genu GUM RL 200-Z; Genu Pectin 106-HV e Genu Pectin 121 Slow Set. Em relação à viscosidade, nenhum hidrocolóide diferiu significativamente (p<0,05) do outro na sua capacidade espessante em soluções aquosas ou em cerveja, nas concentrações testadas. Em relação à manutenção da qualidade da espuma, os melhores hidrocolóides foram a APG e a Genu® Pectin tipo 106-HV, os quais foram estatisticamente iguais em todas as concentrações testadas e apresentaram os melhores desempenhos na estabilização da espuma. De forma geral, os hidrocolóides diminuíram o prejuízo causado pelos ácidos graxos, sendo que o melhor efeito foi sobre o acido linoléico, seguido do acido oléico. Nestes ácidos graxos a Genu® Pectin tipo 121 Slow Set foi a que apresentou melhor desempenho, seguida do KIMILOID® BF (APG). Somente a APG conseguiu diminuir o prejuízo na espuma causado pelo ácido graxo palmítico / Abstract: Beer production and consumption has gained increasing importance in Brazil. New brewer technologies are needed for improvement of product quality. This research aimed to study the stability of mainstream beer foam by the addition of non-conventional hydrocolloids after the filtering process. Twelve hydrocolloids among pectin, xanthan, gellan, carrageenan, carboxymethyl cellulose (CMC) and locust groups were compared with propylene glycol alginate (PGA), currently used in Brazilian industry. It was used Pilsen lager beer produced without foaming additives previously degassed at 8°C with injection of helium at 50 kPa adapted from a Shimadzu DGU-2A® equipment. Hydrocolloids which did not dissolve properly in beer at concentrations of 0.01 g/L to 1g/L were discarded. Subsequently, viscosity analyses (Brookfield LVDVI-Prime® spindle and cup ULA. In order to keep CUP at 20°C it was used a Brookfield TC-550 water bath) of the selected hydrocolloids in water and beer solutions were performed to assess significant differences among them in the tested concentrations (0.01 to 0.1 g/L). Then foaming capacity was evaluated by a stirring beer test with hydrocolloids at concentrations of 0.01 to 1 g/L, based on the procedure described by Knapp and Bamforth (2002), which were compared with the APG. Finally, the beers were mixed up with the various hydrocolloids at concentrations of 0.5 g/L, and again subjected to a test of foam stability in the presence of palmitic, oleic and linoleic acids at 1 mg/L. The preselected hydrocolloids were KIMILOID BF® (APG), Genu GUM RL 200-Z®; Genu Pectin® 106-HV e Genu Pectin® 121 Slow Set (Figure 1). No hydrocolloid was significantly different (p<0.05) in relation to the capacity of thickening aqueous or beer solutions. Concerning the quality of the foam maintenance, the best hydrocolloids were APG and Genu Pectin 106-HV type, which were statistically similar in all tested concentrations. Generally, hydrocolloids reduced the damage caused by the fatty acids and the best effect was on linoleic followed by oleic acid. In these conditions, Genu Pectin type 121 Slow Set showed the best performance, followed by KIMILOID BF (APG). The damage in the foam caused by the palmitic fatty acid was only minimized by APG / Mestrado / Tecnologia de Alimentos / Mestre em Tecnologia de Alimentos

Orientador: Lucia Maria Valente Soares / Tese (doutorado) - Universidade Estadual de Campinas, Faculdade de Engenharia de Alimentos / Made available in DSpace on 2018-08-04T15:48:34Z (GMT). No. of bitstreams: 1 Vieira_AnaPaula_D.pdf: 595689 bytes, checksum: cda4d7085f5c6db783877dfbe2faa86c (MD5) Previous issue date: 2005 / Doutorado / Doutor em Ciência de Alimentos

M.Com. (Transport Economics) / Please refer to full text to view abstract

M.Tech. (Microbiology) / Please refer to full text to view abstract

In many African countries, including South Africa, sorghum is malted for the brewing of traditional beer. In South Africa, most sorghum malting is by traditional outdoor floor malting, whereby the sorghum grain is steeped for about 8 hours, left outdoors to germinate in an uncontrolled environment. These malting conditions (wet grain and more or less ambient temperature) encourage microbial proliferation. Microorganisms may themselves negatively impact on the safety of the malts. Of more concern is the proliferation of fungi which can potentially produce highly poisonous mycotoxins in the sorghum malt. Microbial proliferation can also affect the quality of malt, and thereby resulting in undesirable malts. Therefore there is a need for efficient and safe ways to control microbial growth during sorghum malting. The aim of this research was to determine processes to produce sorghum malt that is free of unwanted yeasts, coliforms, moulds and mycotoxins. The first process investigated involved turning the grains during germination. The second process involved the addition of dilute sodium hydroxide (NaOH)/ caustic soda and calcium hydroxide [(Ca(OH)2]/lime during steeping and the third process was by the use of biological control methods which involved inoculation with microbial starter cultures. The effect of the three processes on the levels of moulds, coliforms, mycotoxins (aflatoxins, fumonisins, deoxynivalenol and zearalenone), cytotoxicity, expressed in terms of their IC50 (Inhibitory concentration resulting in 50% inhibition of the cleavage activity) and quality in terms of diastatic power (DP) of sorghum malt were investigated. Turning the sorghum grains during germination did not affect the microbial load of the malt. The total bacterial counts were at high levels of 107-109 cfu/g, fungi at 104-106 cfu/g and coliforms at 103-105 cfu/g. Turned and unturned grains produced malt which showed contamination by about 8 different mould species. Some of these moulds (Fusarium verticillioides, Phoma sorghina. Aspergillus flavus, Alternaria alternata and Penicillium spp.) are known to produce mycotoxins. Malt samples contained fumonisins, deoxynivalenol and zearalenone at levels of < 0.25-2 _g/g, 15-20 and 10-15 _g/kg, respectively. However, they all had very low cytotoxicity (IC50 from 31.2 to > 500 mg/kg). Turning had the negative effect of decreasing the DP of the sorghum malt. The reason that turning did not reduce the microbial load is probably due to the fact that the blending of malt as a result of turning ensured that bacteria and moulds were evenly distributed throughout the malt bed. Steeping sorghum grains in 0.2% NaOH reduced the level of microbial contamination in the malt. Coliforms and moulds were reduced from 104 and 105 cfu/g respectively, to levels of 102 cfu/g in the malt that do not pose health hazards. The high pH (10-13) that resulted from the addition of NaOH probably caused the inhibition of coliforms and moulds by distorting their cell membranes, destroying the proton gradient of the bacterium cell and thus leading to their death. Steeping in 0.2% NaOH resulted in malts with no detectable amounts of mycotoxins and no indication of cytotoxicity in the sorghum malt. A further advantage was that the DP of the 0.2% NaOH steeped malts was doubled. The addition of about 107-108 cfu/ml of Saccharomyces spp. and Pediococcus. pentosaceus cultures to steep water reduced moulds in the malt from 104 cfu/g to 102 cfu/g and coliforms from 104 cfu/g to 102 and <101 cfu/g, respectively. The antimicrobial activity of the Saccharomyces spp. appears to be mainly due to the competition with the other microorganisms. The antimicrobial activity of P. pentosaceus is mainly attributed to the low pH. In addition to the low pH, production of CO2, competition for nutrients and the production of antimicrobial activity could have been responsible for the overall antimicrobial activity of P. pentosaceus. Steeping with microbial cultures resulted in malts that contained no traces of mycotoxins and cytotoxicity. The DPs of the sorghum malts were not affected by steeping with microbial cultures. Turning of grains during germination is not a good method to control microbial load during sorghum malting. The addition of dilute NaOH in steeping water is proposed as a chemical method for the control of bacterial and fungal contamination during sorghum malting whereas the use of the Saccharomyces spp. and P. pentosaceus cultures offers a potential alternative as natural, biocontrol agents. However, dilute alkaline steeping is a more favoured method because it is an easier and practical method to put into operation. / Thesis (PhD (Food Sciences))--University of Pretoria, 2007. / Food Science / unrestricted

Denna studie syftar till att undersöka i vilken utsträckning kvinnor påverkas av öletikettens utseende. För att undersöka detta genomfördes en visuell innehållsanalys för att ta fram de vanligaste designelementen från makro- och mikrobryggeriers öletiketter. Därefter skapades typetiketter baserat på de vanligaste designelementen för respektive bryggerityp som sedan bedömdes i en webbenkät. Webbenkäten omfattade 130 kvinnor som dels fick bedöma typetiketterna efter egen preferens, dels svara på frågor som berörde öletiketter ur ett genusperspektiv. Avslutningsvis genomfördes fyra semistrukturerade djupintervjuer med respondenter aktiva inom ölbranschen för att få ett bredare perspektiv på ämnet. Respondenternas svar användes till att besvara frågeställningarna i studien. Det visade sig att mikro- och makrobryggerierna har vissa skillnader i sin design. Mikrobryggeriernas öletiketter var färggladare och hade ett mer lekfullt designmanér gentemot makrobryggerierna som använde en mer traditionell design. Studien visade bland annat att könsnormer och smakfaktorer påverkar kvinnors ölintresse i större utsträckning än själva öletiketten. Studien visade även att kvinnor är intresserade av lokalproducerad öl, smaker och fler alkoholfria sorter. Resultaten antyder att kvinnor upplever att vissa öletiketter har en maskulin framtoning och att det finns ett intresse för mer färgglada, ljusare och mindre maskulina öletiketter. / This study aims at investigating the influence of the beer label on women's beer interest in order to find out if women are affected by the appearance of the beer label. To investigate this, a visual content analysis was conducted to obtain the most common design elements from the macro and micro breweries' labels. Then, typefaces were created based on the most common design elements for the respective brewery types, then evaluated in a web site. The web browser consisted of 130 women who, on the one hand, had to assess the type labels according to their own preferences, but also answered questions relating to labels from a gender perspective. Finally, four semi-structured deep interviews were conducted with respondents active in the beer industry to gain a broader perspective on the subject. Respondents' answers were used to answer the questions in the study. The results of this study show that the micro and macrobreweries have some differences in their design. The micro-brewer's beer labels were more colorful and had a more playful design over the macrobreweries that used a more traditional design. The study showed that gender norms and taste factors affect women's beer interest to a greater extent than the actual beer label. The study also shows that women are interested in locally produced beer, flavors and more non-alcoholic varieties. The results presented in the study suggest that women find that some labels have a masculine appearance and that there is an interest in more colorful, lighter and less masculine labels.

The nature of the brewing industry in British Columbia is determined by its marketing environment. All aspects of the environment have some influence but it is the legal variable which is the dominant factor. There is no other industry which is as strictly regulated as the brewing industry. This regulation severely restricts the use of the marketing decision variables, the usual means by which a firm can combat the environment, and thus the industry is in the peculiar position of being able to do relatively little in order to encourage sales. The marketing environment is divided into five segments in this thesis and each segment is investigated in detail in order to determine its part in the overall picture. The constraints which the environment imposes on the decision variables are then examined and the means which are left for a firm to combat the environment are discussed. The decision to use a particular method requires that several activities be undertaken first, in order to arrive at that decision. The sequence of activities which lead to a decision constitutes the process of decision making. Such a process is fundamental to every firm. This thesis examines the theory behind the decision making process and a model is developed to describe the various steps. This model is then included in a general procedural model for systematically dealing with several problems. To test theory against practice, this latter model is compared step-by-step with an actual problem that occurred in the brewing industry. / Business, Sauder School of / Graduate