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Thesis (PhD)--Stellenbosch University, 2012. / ENGLISH ABSTRACT: This study describes: · Development of analytical tools to investigate the light struck flavour (LSF) in beer by Gas chromatography mass spectrometry (GCMS) and by liquid chromatography mass spectrometry/mass spectrometry (LCMS/MS). Development of a high performance liquid chromatography (HPLC) method to analyse carbohydrates in beer. · The efficiency a pilot scale ultraviolet (UV-C) system at 254 nm to inactivate spoilage microorganisms spiked in commercial beer. Bacteria test were Lactobacillus brevis, Acetobacter pasteurianus and Saccharomyces cerevisiae · A pilot scale UV treatment of commercial and non-commercial lager beers at UV dosage of 1000 J/L. Following the UV treatment, the correlation between chemical analyses and sensory tests conducted by consumers’ tasters were investigated. · A pilot scale UV treatment of non-commercial beer brewed with reduced hops iso-α-acids (tetrahydro-iso-α-acids) at UV dosage of 1000 J/L. Sensory changes and chemical properties were investigated. · The development and optimisation of an UV light emitting diodes (UV-LED) bench scale apparatus. Chemical and microbiological tests were conducted to investigate the effect of UV-LEDs on beer at 250 nm and 275 nm wavelengths. / AFRIKAANSE OPSOMMING: Hierdie studie beskryf: · Die ontwikkeling van analitiese toerusting om die invloed van lig op die smaakontwikkeling in bier te bestudeer m.b.v gaschromatografie massa spektrometrie (GCMS) en vloeistofchromatografie massa spektrometrie/massa spektrometrie, asook die ontwikkeling van ‘n hoë druk vloeistofchromatografiese metode vir die analise van koolhidrate in bier. · Die doeltreffendheid van ‘n toetsskaal ultraviolet (UV-C) sisteem om die nadelige mikroorganismes waarmee die bier geïnnokuleer was, by 254 nm te inaktiveer.. Toetse is uitgevoer met die volgende bakterieë, Lactobacillus brevis, Acetobacter pasteuriants en Saccharomyces cerevisiae. · ‘n Toetsskaal UV behandeling van kommersiële en nie-kommersiële lager biere by ‘n UV dosering van 1000 J/L. Na UV behandeling is die verwantskap tussen chemiese analises en ‘n reeks sensoriese toetse deur vebruikers proeërs ondersoek.. · ‘n Toetsskaal UV behandeling van ‘n nie-kommersiële bier gebrou met verlaagde hops-iso-α-sure (tetrahidro-iso-α -sure) by UV dosering van 1000 J/L. Sensoriese veranderinge asook chemiese eienskappe is ondersoek. · Die ontwikkeling en optimalisering van ‘n UV-lig emissie diodes bankskaal apparaat. Chemiese en mikrobiologiese toetse is uitgevoer om die effek van UV lig op bier by 250 nm en 275 nm te ondersoek.