Os iso-α-ácidos são os principais constituintes responsáveis pelo sabor amargo da cerveja, sendo estes facilmente degradados durante o seu processo de envelhecimento ou exposição a radiação luminosa, em particular o diastereoisômero trans-. O radical 1-hidroxietila é o radical majoritário formado na cerveja durante o processo de envelhecimento. O presente trabalho descreve a reatividade dos iso-α-ácidos frente ao radical 1-hidroxetila através do uso da técnica de spin-trapping com detecção por espectroscopia de ressonância paramagnética de elétrons (RPE) e espectrometria de massas (ESI-(+)-MS/MS). Observou-se que ambos os diastereoisômeros cis- e trans-iso-α-ácidos são degradados na presença do radical 1-hidroxietila com constantes de velocidade aparentes de 1,8 108 e 9,2 109 L mol-1 s-1, respectivamente. A reatividade dos dihidro-iso-α-ácidos com o radical estudado foi similar à reatividade da mistura diastereoisomérica dos iso-α-ácidos, apresentando constante de velocidade aparente de 1,5 109 L mol-1 s-1. Os análogos tetrahidro-iso-α-ácidos não apresentaram reatividade para com o radical 1-hidroxietila, sugerindo os hidrogênios alílicos como sítio reacional. Adicionalmente, os cálculos ab initio por DFT demonstraram que os valores de BDE para os hidrogênios alílicos das cadeias laterais prenila e isohexenoila são equivalentes e, desta maneira, sugerindo a maior reatividade do diastereoisômero trans- a ser creditada a um fator entrópico, já que ambos os grupos estão no mesmo plano espacial. Os produtos de oxidação foram determinados por LC-ESI-MSn e verificou-se a formação dos hidroxi-allo-iso-α-ácidos, recentemente descritos na literatura. O conjunto de resultados obtidos possibilitou a proposta de mecanismo para processo de oxidação e perda dos ácidos amargos da cerveja, observado no envelhecimento da bebida. / The iso-α-acids are the main responsible constituents for the bitter taste of beer, they are easily degraded during the aging and light exposed process, specially the trans- diastereoisomer. The 1-hydroxyethyl radical is the major radical produced during the beer aging process. The present work describes the reactivity of iso-α-acids towards the 1-hydroxyethyl radical as probed by the spin-trapping technique and detected by electron paramagnetic resonance (EPR) and mass spectrometry (ESI-(+)-MS/MS). It was observed that both diastereoisomers cis- and trans-iso-α-acids are degraded in the presence of 1-hydroxyethyl radical with apparent rate constant of 1.8 108 e 9.2 109 L mol-1 s-1, respectively. The reactivity of dihydro-iso-α-acids towards the studied radical was similar to the reactivity of the iso-α-acids diastereoisomeric mixture, showing apparent rate Constant of 1.5 109 L mol-1 s-1. The tetrahydro-iso-α-acids analogues did not observed reactivity towards the 1-hydroxyethyl radical suggesting the allilic hydrogens as the reaction sites. In addition, the ab initio DFT calculations demonstrated that the BDE values for the allilic hydrogens of the prenyl and isohexenoyl side chains are equivalents and according to that suggesting the higher reactivity of the trans- diastereoisomer to be accounted to an entropic factor since both goups are in the same plane of the space. The oxidation products were determined by LC-ESI-MSn and its was verified the formation of hydroxyl-allo-iso-α-acids. The data colected allows a mechanism to be proposed for the oxidation process and loss of bitter acids of beer during the beverage aging.

Submitted by Celso Magalhaes (celsomagalhaes@ufrrj.br) on 2017-07-17T15:09:58Z No. of bitstreams: 1 2016 - L?gia Marcondes Rodrigues dos Santos.pdf: 1928089 bytes, checksum: 74cdeac055ec3629545f632b08dd75c4 (MD5) / Made available in DSpace on 2017-07-17T15:09:58Z (GMT). No. of bitstreams: 1 2016 - L?gia Marcondes Rodrigues dos Santos.pdf: 1928089 bytes, checksum: 74cdeac055ec3629545f632b08dd75c4 (MD5) Previous issue date: 2016-11-28 / Beer is the most consumed beverage in the world and Brazil is the third biggest producer just behind USA and China. It is an alcoholic beverage made from malted cereals, water, hops and yeast. To produce beer, water and malt are mixed and heated, what it is called the mashing step which aims to promote gelatinization and the starch hydrolyzation by the enzymes of the malt: ? and ? amylases. Since by using high hydrostatic pressure (HHP) it is possible to realize both processes (gelatinization and hydrolysis), mashing can use this technology without the need of heating and to raise productivity of the brewhouse. The aim of this study was to evaluate the use of HHP on starch hydrolysis and the sugar profile formed. For this, worts (water and malt solution ? ratio 4:1) were treated with HHP in 300, 400 or 500 MPa for 5, 10 and 15 minutes, and as control sample, the same solution was treated with heat (1st step: 52?C / 20 min; 2nd step: 72 ?C / 25 min; 3rd step: 78 ?C / 5 min). After, it was made the sugar profile by high performance liquid chromatography (HPLC), soluble solids content by density and microscopic analysis of gelatinized starch. As results, it was possible to verify a decrease on starch concentration (indication of hydrolysis) and a progressive swelling (indication of gelatinization) of the granules, especially at 500 MPa. The iodine test, which assesses starch presence, showed the same results of microscopy analysis and, on both qualitative assessments, the pressure level was of great influence and only on the iodine test, time seems to have had any influence since it was observed a decrease on starch content as time increased at 500 MPa. The sugar profile revealed five main sugars in all worts: glucose, sucrose, fructose, maltose and maltotriose. The maltose, maltotriose and fructose?s contents of the pressurized worts were similar to the heat treatment (500 MPa / 5 ? 15 min). Fructose and glucose exhibited and increase in most of the pressurizations. Sucrose and soluble solids contents of the pressurized samples were lower than the heated one. Among the pressure levels studied, there was a trend of increase on soluble solids, maltose, maltotriose and glucose?s content as the pressure was raised and generally, pressure influenced all sugar?s contents, except from sucrose. Time had a small effect on sugar?s content in some pressure levels. The variations observed to maltose, maltotriose and soluble solids were adjusted to mathematical models of fourth grade that exhibited a strong influence of pressure without dependence of the time effect. Additionally, the principal component analysis explained the variance with formation of three main clusters: heated wort, 500 MPa / 10 or 15 min wort and the other pressurized worts. The results showed that high hydrostatic pressure was able to promote desirable changes on mashing concerning gelatinization and hydrolysis with formation of desirable sugars, especially at 500 MPa. It suggests that it?s possible to produce wort by HHP providing productivity gains, once HHP takes less time (5 min against 80 min of usual heat process) and less energy consumption. / A cerveja ? a bebida alco?lica mais consumida no mundo, e o Brasil ? o terceiro maior produtor. No processo de produ??o convencional, a mostura ? a etapa que objetiva prioritariamente, promover gelatiniza??o e hidr?lise enzim?tica do amido pelas enzimas end?genas ? e ? amilases. A alta press?o hidrost?tica (APH) ? capaz de promover a gelatiniza??o de amido e ativa??o de enzimas e, desta maneira, a mostura demonstra ser uma etapa da fabrica??o de cerveja capaz de utilizar APH, no entanto h? poucos estudos na literatura sobre esta aplica??o. A adequa??o dessa tecnologia poder? propiciar esta etapa do processo sem necessidade de calor e com tempo reduzido, o que reverter? em aumento de produtividade e capacidade da ind?stria cervejeira. Desta maneira, o objetivo deste trabalho foi avaliar o efeito do processo da APH sobre a hidr?lise do amido para forma??o de a??cares durante a mostura. Para isso, mostos (solu??o contendo ?gua e malte ? 4:1) foram tratados por alta press?o hidrost?tica (APH) a 300, 400 ou 500 MPa por 5, 10 ou 15 minutos e, como controle do experimento, a mesma solu??o foi tratada termicamente (TT: 1? fase: 52?C / 20 min; 2? fase: 72 ?C / 25 min; 3? fase: 78 ?C / 5 min) . Posteriormente, procedeu-se an?lise do perfil de a??cares por cromatografia l?quida de alta efici?ncia (HPLC), o teor de s?lidos sol?veis por densitometria e an?lise microsc?pica da gelatiniza??o do amido. Como resultado, observou-se atrav?s da microscopia que houve diminui??o na concentra??o de amido (indicativo de hidr?lise) e um progressivo inchamento (indicativo de gelatiniza??o) dos gr?nulos com o aumento da press?o, principalmente a 500 MPa. O resultado do teste iodo (que avalia presen?a de amido) corroborou com o resultado da microscopia, indicando a diminui??o na concentra??o de amido a 500 MPa. O perfil de a??car revelou cinco sacar?deos principais: sacarose, frutose, glicose, maltose e maltotriose. As concentra??es de maltose, maltotriose e frutose dos mostos pressurizados foram similares ?s observadas no mosto TT quando nos n?veis mais intensos (500 MPa / 5, 10 e 15 min). Frutose e glicose exibiram aumento de concentra??o na maioria dos tratamentos avaliados. O teor de sacarose e de s?lidos sol?veis foram inferiores ao observado no mosto TT em todos os mostos tratados por APH. Entre os n?veis de APH avaliados, observou-se tend?ncia de aumento da concentra??o de s?lidos sol?veis, maltose, maltotriose e glicose com o aumento da intensidade de APH. De maneira geral, o efeito da press?o alterou o teor de todos os a??cares, exceto sacarose. J? o tempo exerceu discreto efeito na concentra??o dos a??cares quando pressurizados em alguns n?veis de press?o. O modelo matem?tico que melhor se ajustou aos dados experimentais dos teores de maltose, maltotriose e s?lidos sol?veis foi o de quarto grau, que exibiu forte influ?ncia do fator press?o sem depend?ncia do fator tempo, corroborando com as outras an?lises deste estudo. Adicionalmente, an?lises de componentes principais exibiu explica??o (CP1 + CP2) a 92 % de vari?ncia com forma??o de tr?s clusters principais: mosto TT, mostos 500 MPa / 10 ou 15 min e demais mostos tratados por APH. Os resultados demostraram que a APH foi capaz de promover as altera??es desej?veis no processo de mostura no que se refere aos efeitos de gelatiniza??o e hidr?lise com forma??o dos a??cares de interesse, principalmente nos n?veis mais intensos (500 MPa) de press?o. Esse resultado sugere que a produ??o de mosto por APH ? vi?vel tecnicamente, podendo vir a proporcionar ganho expressivo de produtividade, uma vez que a APH demanda menos tempo (5 min contra 80 min do tratamento t?rmico) e h? redu??o do consumo de energia.

O objetivo deste projeto é verificar a possibilidade da substituição dos produtos PVPP (Polivinilpolipirolidona) e APG (Alginato de Propileno Glicol), estabilizantes empregados na fabricação de cervejas, pela goma Oenogum, analisando parâmetros físico-químicos, composição química e atributos sensoriais da bebida. O PVPP é utilizado como estabilizante coloidal da cerveja, porém é de alto custo. O APG é estabilizante da espuma de cervejas, principalmente aquelas com baixo teor de proteínas, aquelas que recebem na sua fabricação adjuntos não maltados. Em vinhos, o Oenogum diminui adstringência, inibe o turvamento e previne o depósito de compostos polifenólicos, contribuindo para a produção de vinhos de qualidade superior. O Oenogum cria uma película ao redor dos taninos e dos polifenóis, deixando-os inativos, sem, no entanto, afetar os compostos voláteis do vinho e, assim sendo, não afetando o equilíbrio organoléptico da bebida. Será produzida cerveja elaborada com 55% de malte e 45% de maltose de milho em pó (cerveja com malte e adjuntos não maltados), com a adição de 0, 5 ou 10 g/hL da goma Oenogum e a cerveja denominada como padrão comercial com PVPP e APG em substituição à goma Oenogum para efeito de comparação. As cervejas serão analisadas quanto a parâmetros físico-químicos (extrato, fermentabilidade, pH, cor, amargor, estabilidade de espuma e turbidez), composição química (acidez, etanol, ésteres, cetonas, aldeídos, álcoois superiores, metanol e polifenóis) e atributos sensoriais (impressão global, cor, odor e sabor) da bebida. Espera-se que a goma Oenogum possa promover estabilização coloidal e de espuma na cerveja produzida, sem, no entanto, alterar negativamente a composição química e parâmetros físico-químicos e sensoriais da bebida. / The objective of this project is to verify the possibility of replacing the products PVPP (Polivinilpolipirolidona) and APG (Propylene glycol alginate), stabilizers used in making beer, by gum Oenogum, analyzing physical and chemical parameters, chemical composition and sensory attributes of the drink. The PVPP is used as a colloidal stabilizer in beer, but it is expensive. The APG is the foam stabilizer of beers, especially those with low protein content, those who receive in its manufacture Assistant unmalted. In wine, the astringency Oenogum decreases, inhibits and prevents blurring the deposit of polyphenolic compounds, contributing to the production of superior quality wines. The Oenogum creates a film around the tannins and polyphenols, making them inactive, without, however, affect the volatile compounds of wine and, therefore, not affecting the organoleptic balance of the drink. Will be produced beer made with 55% malt and 45% maltose corn powder (beer with malt and adjuncts unmalted), with the addition of 0, 5 or 10 g / hL Oenogum gum and beer named as standard commercial PVPP and APG to replace gum Oenogum for comparison. The beers will be analyzed for physico-chemical parameters (extract, fermentability, pH, color, bitterness, foam stability and turbidity), chemical (acidity, ethanol, esters, ketones, aldehydes, higher alcohols, methanol and polyphenols) and attributes sensory (overall impression, color, odor and taste) of drinking. It is expected that the gum can promote Oenogum and colloidal stabilization of beer foam produced without, however, adversely affected the chemical composition and physico-chemical and sensory characteristics of the drink.

Cerveja é uma bebida alcoólica mundialmente popular e a mais consumida no Brasil. Existem diversos estilos de cerveja no mundo, os quais são produzidos por modificações no processo de produção, no uso de diferentes ingredientes, na maturação utilizando barris de madeira e/ou adição de fragmentos de madeira, entre outros. A maturação em madeira pode proporcionar complexidade aromática às bebidas, sendo a madeira de carvalho amplamente utilizada para a maturação de bebidas alcoólicas. O uso dessa madeira na maturação da cerveja é o foco desse trabalho, que maturou cervejas a 0°C, durante três meses, em garrafas de vidro de 600 mL, barris de carvalho e recipientes plásticos com cubos de carvalho, na dose de 3g/L, provenientes de três níveis diferentes de tosta (leve, média, e alta). Das cervejas oriundas dos diferentes tratamentos, foram analisadas graduação alcoólica, pH, acidez total, turbidez, fenólicos totais, cor e amargor; os compostos voláteis (aldeídos, ésteres e álcoois superiores) foram analisados por Cromatografia gasosa (FID) e os compostos fenólicos de baixo peso molecular (ácido gálico, 5-hidroximetil-furfural, furfural, ácido vanílico, ácido siríngico, vanilina, siringaldeído, coniferaldeído e sinapaldeído) por Cromatografia líquida de alta eficiência (HPLC). As cervejas também foram analisadas sensorialmente mediante teste de preferência. A análise dos resultados mostrou que não houve alterações na qualidade da cerveja que pudessem ser atribuídas ao armazenamento com madeira. Os compostos voláteis tiveram pequenas alterações, por outro lado, os compostos fenólicos de baixo peso molecular foram os que apresentaram maiores incrementos no período de três meses de maturação. Não houve diferença na aceitação sensorial entre as cervejas maturadas com cubos de madeira, barril e em garrafas de vidro. Futuros estudos são necessários para que seja possível obter um produto de qualidade que possa satisfazer o consumidor e seja acessível à indústria. / Beer is a very popular alcoholic beverage in the world and the most widely consumed in Brazil. There are many styles of beer in the world that can be produced by changes in the production process, use of various ingredients, maturation using wood barrels and / or addition of wood fragments, and others. Wood maturation can provide aromatic complexity to alcoholic beverages, and the oak wood is widely used. The use of oak in the maturation of beer is the focus of this work. The beers matured at 0 °C for three months in glass bottles of 600 mL, oak barrels and plastic containers with oak cubes at a dose of 3g/L, with three different levels of toasting (light, medium, and high). Beers resulting from the different treatments were analyzed physico-chemically (alcohol content, pH, total acidity, turbidity, total phenolics, color and bitterness), the volatile compounds (aldehydes, esters and higher alcohols) by gas chromatography (FID), the low molecular weight phenolic compounds (gallic acid, 5-hydroxymethylfurfural, furfural, vanillic acid, syringic acid, vanillin, syringaldehyde, coniferaldehyde and sinapaldehyde) by High Performance Liquid Chromatography (HPLC), and sensory. The analysis shows that there were no qualities changes in beer that could be attributed to the storage in contact with oak wood. The volatile compounds had minor changes; the low molecular weight phenolic compounds were those with the greatest increases within three months of maturation. There was no difference in sensory acceptance between beers matured in oak barrel, oak cubes and glass bottles. This work suggests that wood influences sensory beer, but more studies are needed to be able to get a quality product that can satisfy the consumer and is accessible to the industry.

Submitted by Renata Lopes (renatasil82@gmail.com) on 2016-09-14T17:47:25Z No. of bitstreams: 1 fabiananogueiraneves.pdf: 11272328 bytes, checksum: 957dffd65394d5b28aec1975823ba0c1 (MD5) / Approved for entry into archive by Adriana Oliveira (adriana.oliveira@ufjf.edu.br) on 2016-10-04T13:47:42Z (GMT) No. of bitstreams: 1 fabiananogueiraneves.pdf: 11272328 bytes, checksum: 957dffd65394d5b28aec1975823ba0c1 (MD5) / Approved for entry into archive by Adriana Oliveira (adriana.oliveira@ufjf.edu.br) on 2016-10-04T13:47:53Z (GMT) No. of bitstreams: 1 fabiananogueiraneves.pdf: 11272328 bytes, checksum: 957dffd65394d5b28aec1975823ba0c1 (MD5) / Made available in DSpace on 2016-10-04T13:47:53Z (GMT). No. of bitstreams: 1 fabiananogueiraneves.pdf: 11272328 bytes, checksum: 957dffd65394d5b28aec1975823ba0c1 (MD5) Previous issue date: 2011-07-27 / Esta Dissertação parte de três pressupostos: da centralidade alcançada pela mídia, especialmente pela televisão, como fornecedora de modelos identitários aos sujeitos contemporâneos; das significações sociais do consumo; e da publicidade enquanto mediadora deste com a esfera da produção. Em foco está o mercado de cerveja. O objetivo geral é analisar as representações identitárias construídas na e pela comunicação publicitária das marcas de cerveja líderes em participação no mercado nacional, Skol, Brahma e Antarctica, todas de propriedade da AmBev. Juntas, estas marcas concentram mais de 70% das vendas no mercado interno. Estas representações foram estudadas a partir da identificação das estratégias criativas e discursivas presentes na comunicação publicitária de cada marca; partese do posicionamento — imagem que se deseja projetar para o consumidor — expresso em cada campanha. Posteriormente busca-se depreender, da série de atributos tangíveis e, principalmente, intangíveis, vinculados à marca, as possíveis conformações identitárias edificadas para o seu consumidor pelo discurso publicitário. As campanhas escolhidas foram “Boa, só se for Antarctica”, “Brahmeiros” e “Tá na roda? Tá redondo!”, cujos comerciais foram veiculados, em TV aberta, entre os anos de 2006 e 2009. No total, vinte e oito peças são analisadas utilizando princípios semióticos e de contextualização histórica. Reunindo um breve estudo de signos e aquele relativo ao campo social em que a marca está inserida, as análises se empenham em oferecer explicações que tornem mais clara a maneira (ou maneiras) pelas quais a publicidade constrói protótipos identitários para os sujeitos ditos hipermodernos. Os resultados permitem verificar que as marcas buscam investir-se de uma identidade agregadora dos valores mais caros ao seu consumidor para, posteriormente, pelo discurso da comunicação publicitária, devolvê-las transformadas, melhoradas, pelo vínculo ao consumo do produto. Inserido nas práticas sociais predominantemente associadas ao prazer e ao lazer, o produto/marca age enquanto sinalizador identitário social do consumidor que declara, silenciosamente, quem é, graças ao que consome. / This dissertation was taken from three assumptions: the centrality that media, especially television, acquired as a provider of identity models to contemporary subjects; the social consumption significance and publicity as its mediator, on production halo. In focus is beer market. The main aim of this research is analyze the identity representation build up on and from market publicity productions of top beer brands in Brazilian market: Skol, Brahma, and Antatctica, all from AmBev. Together these brands concentre more than 70% on Brazilian market. These representations were studied through the identification of creative and discursive strategies present on market publicity productions of each brand; we started from the positioning - the image that the market publicity production try to project on consumer – expressed on each campaign. Thereafter we tried to inferred, from the series of tangible attributes and, mainly, from intangible attributes linked to the brands, the possible identity conformations build up for its consumer from advertising discourse. The market publicity productions chosen were: "Boa, só se for Antarctica”, “Brahmeiros” e “Tá na roda? Tá redondo!”, which advertisements were exhibited on free TV between 2006 and 2009. A sum of twenty eight films are being studied using semiotic principles and historic contextualization as methods of analysis. Combining a brief study of signs with a second one, related to the social context in which the brand is inserted, the analysis try to offer explanations that make clear the manner (or manners) through publicity proposes identity prototypes for the hypermodern subject. The analysis allowed us verify that the brands try to cover themselves in a identity builded up on the most expensive values for its consumer, to afterwards, through the magic discourse of publicity communication, taken them back transformed, improved, by the product consumption bond. The product/brand, inserted on social practices predominantly associated to pleasure and leisure, act as identity social flag of the consumer, that exposing its choice for its peers, silently declares who he is, based on what he buys. This is the way that publicity communication, on promoting and give visibility to brand identity, assist the recognition and the immediate bond between brand and consumer identity that elect that publicity communication.

The dissertation is one of a number of contributions to the research of a rather new form of tourism - beer tourism, or gastronomy tourism in a broader context. In the first part of the dissertation, the topic is grasped theoretically. Firstly, beer tourism is defined as one of the alternative forms of spending leisure time, and it is classified within tourism typology, alongside the better-known wine tourism. Tourists currently prefer the alternative forms, with an emphasis on, besides other things, tradition, authenticity and experience, which make up the values typical for participating in beer tourism. In spite of this form being at the start of its expansion in the Czech Republic, in the last few years, its dynamic has been immense, which is documented by plain statistics. In the past 3 years, almost half of the current 340 Czech breweries have been established. Further in the text, the product of beer tourism is defined and its typology is created, by which the supply side of tourism on the level of the Czech Republic as well as the Liberec region is later analysed. The second part focuses on the assessment of a questionnaire survey, with the objective of assessing the respondents' perception of the beer market and tourism in the Liberec region. Based on the outcomes of both parts, a SWOT...

This is a study of 'beer drinks' among Xhosa people living in the Shixini administrative area of Willowvale district, Transkei. Beer drinks are defined as a 'polythetic' class of events distinguishable from other kinds of ceremonies and rituals at which beer may be consumed, and an attempt is made to outline their major characteristics. A detailed description of the way in which beer drinks are conducted is provided in Chapter 3, with emphasis on the symbolism involved in the allocation of beer, space and time, and on the speech events (including formal oratory) that occur. The main theoretical argument is that beer drinks may be regarded as 'cultural performances' in which social reality or 'practice' is dramatised and reflected upon, enabling people to infuse their experience with meaning and to establish guidelines for future action. This is achieved by relating social practice to cultural norms and values, in a dynamic rather than a static manner. It is demonstrated that the symbolism involved in beer drinking is highly sensitive to the real world and adjusts accordingly, which means that 'culture' is continually being reinterpreted. Despite poverty, a degree of landlessness and heavy reliance on migrant labour, Shixini people maintain an ideal of rural selfsufficiency and are able to partly fulfill this ideal, thereby maintaining a degree of independence and resistance to full incorporation into the wider political economy of southern Africa. They achieve this largely by maintaining a strong sense of community and of household interdependence, linked to a sense of Xhosa tradition. It is this aspect of social practice, manifested in a variety of forms - work parties, ploughing companies, rites of passage, and so on - that is dramatised, reflected upon and reinforced at beer drinks. In a definite sense then, beer drinks may be regarded as a response and a way of adapting to apartheid, and this study one of a community under threat.

La investigación que presentamos tuvo por finalidad establecer la viabilidad de mercado, técnica, económica y financiera de la implementación de una planta elaboradora de cerveza artesanal en Lima Metropolitana. Esta industria se viene desarrollando muy bien en países con una cultura cervecera más desarrollada como EEUU, Alemania, Colombia o Chile. En el Perú aún está en una etapa rudimentaria. / The research presented was aimed to establishing market, technical, economic and financial viabiliity of implementing a craft beer manufacturing plant in Lima. This industry has develope with huge successl in countries with more developed beer culture as USA, Germany, Colombia or Chile. In Peru it is still in an embryonic stage. / Trabajo de investigación

The ability to measure the oxygen saturation, oximetry, of retinal blood both non-invasively and in-vivo has been a goal of eye research for years. Retinal oximetry can in principle be achieved from the measurement of the reflectance spectrum of the ocular fundus. Oximetry calculations are however complicated by the scattering of red blood cells, the different pathways of light through blood and the ocular tissues that light interacts with before exiting the eye. The goal of this thesis was to investigate the influence of red blood cell scattering for different light paths relevant to retinal oximetry. Results of in-vitro whole blood experiments found calculated oxygen saturation differences between blood samples measured under different retinal light paths, and these differences did not depend on the absorbance path length. We also showed that the calculated oxygen saturation value determined by a multiple linear regression Beer-Lambert absorbance model depended on the wavelength range chosen for analysis. The wavelength dependency on the calculated oxygen saturation value is due in part to the correlation that exists between the oxyhaemoglobin and deoxyhaemoglobin extinction coefficient spectra and to errors in the assumptions built into the Beer-Lambert absorbance model. A wavelength region with low correlation between the oxyhaemoglobin and deoxyhaemoglobin extinction coefficients was found that is hypothesized to be a good range to calculate oxygen saturation using a multiple linear regression approach.

The aim of the thesis is the evaluation of the opportunity of a small Czech brewery to enter the market in the United Kingdom. To analyze the environment and the situation in the United Kingdom is used 4C method, which is aimed to explore the UK market in terms of national characteristics, customers, competitors and costs. After that on the basis of this analysis to evaluate, or recommend a brewery expansion into the UK market.