Submitted by Emanuel Varela Cardoso (emanuel.varela@ufcg.edu.br) on 2018-09-25T17:18:51Z No. of bitstreams: 1 HERMEVAL JALES DANTAS – TESE (PPGEP) 2013.pdf: 2896032 bytes, checksum: 137d385a4e870d4c6e3dccb8fa4f36c8 (MD5) / Made available in DSpace on 2018-09-25T17:18:51Z (GMT). No. of bitstreams: 1 HERMEVAL JALES DANTAS – TESE (PPGEP) 2013.pdf: 2896032 bytes, checksum: 137d385a4e870d4c6e3dccb8fa4f36c8 (MD5) Previous issue date: 2013-02 / Capes / O objetivo deste trabalho foi produzir aguardente bidestilada de algaroba e armazená-la em três diferentes tipos de madeiras (algarobeira, carvalho e cerejeira) com aplicação de três níveis de tosta, exercido por diferentes tempos de queima, na superfície interna de cada barrica. Determinaram-se as características físico-químicas (teor de água, proteína, açúcares redutores, açúcares não redutores e açúcares totais, minerais, carboidratos e acidez total) das vagens de algaroba in natura, após a prensagem e do caldo da algaroba na primeira e na segunda extração. Do caldo da algaroba foi selecionada uma cepa de levedura, a qual foi isolada e analisada do ponto de vista genético, por meio da metodologia de amplificação de DNA por eletroforese usando-se como iniciador (GTG)5 identificada como uma linhagem da Saccharomyces cerevisiae. Estudou-se a influência da velocidade de destilação e de aeração sobre os parâmetros físico-químicos, aplicando-se um planejamento fatorial 22 com três pontos centrais, na produção de aguardente bidestilada de algaroba Utilizaram-se barricas de algarobeira, cerejeira e carvalho, com tempos de um, dois e três minutos de queima na superfície interna da aduela. Na vagem de algaroba foram encontrados valores de açúcares totais, proteínas e minerais, de 35,9, 8,46 e 7,8% respectivamente, o que comprova seu potencial para a produção de aguardente; uma extração foi conseguida a partir da vagem hidratada, com valores de 17,92, 15,36 e 2,56% de açúcares totais, açúcares não redutores e de açúcares redutores, respectivamente. Selecionou-se uma linhagem de levedura existente no seu caldo de algaroba caracterizada como sendo Saccharomyces cerevisiae. A aguardente bidestilada de algaroba se encontra dentro dos parâmetros físico-químicos analisados e exigidos pelo M.A.P.A (Ministério da Agricultura, Pecuária e Abastecimento) exceto quanto aos congêneres de álcoois superiores de 584,50 mg.100mL-1 e soma dos componentes secundários de 627,29 mg.100mL-1. Quanto ao contaminante carbamato de etila, foram registrados níveis abaixo de 50 μg.L-1 quando se avaliou o efeito da velocidade de destilação e de 69,8 μg.L-1 quando se utilizou a aeração, sendo esses valores inferiores aos 150 μg.L-1 exigidos pela legislação. Dentre as aguardentes de algaroba submetidas a diferentes tipos de barricas estudadas (Algaroba, Carvalho e cerejeira) a de carvalho, submetida à queima da aduela por 2 minutos (c2) foi a que obteve melhor aceitação com valores de 74% para aparência, 76% para o aroma, 58% para o sabor e 64% para a impressão global / This study aimed to produce double-distilled spirits of algaroba (Prosopis juliflora (Sw.) DC.) and store it in barrels made of three different types of wood (algarobeira‟, cherry tree and oak), subjected to three burning levels, during different times, on the inner surface of each cask. Physicochemical characteristics (water, protein, reducing, non-reducing, and total sugars, minerals, carbohydrates contents and as well as the total acidity) of the pod in natura, after pressing, and of the algaroba juice, in the first and second extractions, were determined. A yeast strain of the algaroba juice was selected, isolated and genetically analyzed through the DNA amplification by electrophoresis, using (GTG)5 as a primer. The analyzed yeast was identified as a strain of Saccharomyces cerevisiae. The distillation speed and aeration influence on the physicochemical parameters of algaroba double-distilled spirit were analyzed, using a factorial design 22 with three central points. Casks of „algarobeira‟, cherry tree and oak were used, subjected to one, two and three minutes of burning on the stave inner surface. Values of total sugars, proteins, and minerals of 35.9, 8.46 and 7.8%, respectively, were found in the algaroba pod, evidencing its potential in the production of spirit. An extraction was made from the hydrated pod, obtaining values of total, non-reducing, and reducing sugars of 17,92, 15,36 and 2,56%, respectively. A yeast strain of algaroba juice was selected and characterized as Saccharomyces cerevisiae. The double-distilled spirit made from algaroba is within the physicochemical parameters analyzed and required by the MAPA (Ministry of Agriculture, Livestock, and Food Supply) except for the high congener of alcohols of 584.50 mg.100mL-1 and the sum of the secondary components of 627.29 mg.100mL-1. As for the contaminant ethyl carbamate, levels lower than 50 μg.L-1 and equal to 69,8 μg.L-1 were recorded by analyzing the effect of the distillation speed and aeration, respectively. These values are lower than 150 μg.L-1, which is required by the legislation. The algaroba spirit stored in the oak barrel, of which stave was subjected to burning for 2 minutes (c2), had the best acceptance of appearance (74%), aroma (76%), taste (58%), and overall impression (64%).

This study aimed to craft production in copper stills, the spirits of honey of different flowers, juice of sugar cane, honey bees, sugar cane and grape mixed (juice of cane sugar and honey from different flowers) and subsequent aging in oak barrels.The tests were conductedby mixing 75% juice with 25% inoculum (30L and 10L, respectively). The grape juice were cane sugar, honey bees-of-seven different flowers and mixed (where the ratio of 50% by volume for each party).Samples were taken must and wine, quantifying pH, sulfuric acid, ART, Brix, and also ethanol content in wine. In conducting fetched, three fractions were taken: head (8%), heart (84%) and tail (8%), quantifying pH, density, alcohol content, dry extract and acetic acid.The operating temperatures of the still were split head, with initial and final temperatures respectively equal to 89.3 and 93.0 o C; fraction of heart, 93.0 and 96.0 ° C and split tail, 96.0 and 97 , 0 ° C. The duration of each step was about 25 minutes, 70 minutes and 23 minutes respectively, and volumes were obtained 500mL, 500mL and5380mL in the same order. During aging, were measured monthly, alcoholic, acetic acid, pH, solids, density, evaporation rate, visual appearance and color.The results indicated that it is possible to produce brandy honey from different flowers, with appropriate physical and chemical characteristics.The production of grape brandy using resulted in mixed drink with different physical and chemical characteristics in relation to the sugar cane and similar to those obtained with the respective pure honey.This mixture reduces the production costs of brandy,when compared with that produced from pure honey. When we worked with the honey wine, which showed better fermentation efficiencywas honey G (mixed flora, from the state of Ceara).However, when working with mixed wine, the best performance was obtained with Mel C (mixed flora, native of the City of Pao de Acucar - AL). / Fundação de Amparo a Pesquisa do Estado de Alagoas / Coordenação de Aperfeiçoamento de Pessoal de Nível Superior / Este estudo objetivou a producao artesanal, em alambique de cobre, de aguardentes de mel de abelhas de diferentes floradas, de caldo de cana-de-acucar, de mel de abelhas de cana-de-acucar e de mostos mistos (caldo de cana-de-acucar e mel de abelhas de diferentes floradas) e posterior envelhecimento em barris de carvalho. Os ensaios foram conduzidos misturando-se 75% de mosto com 25% de inoculo (30L e 10L, respectivamente). Os mostos foram de caldo de cana-de-acucar, de mel-de-abelhas de 7 diferentes floradas e mistos (sempre na proporcao de 50%, em volume, para cada uma das partes). Foram retiradas amostras de mosto e de vinho, quantificando-se pH, acidez sulfurica, ART, Brix e, tambem, teor de etanol no vinho. Na conducao das alambicadas, foram retiradas 3 fracoes: de cabeca (8%), de coracao (84%) e de cauda (8%), quantificando-se pH, densidade, teor alcoolico, extrato seco e acidez acetica. As temperaturas de operacao do alambique foram: fracao de cabeca, com temperaturas inicial e final, respectivamente iguais a 89,3 e 93,0oC; fracao de coracao, 93,0 e 96,0oC e fracao de cauda, 96,0 e 97,0oC. A duracao de cada etapa foi de cerca de 25 minutos, 70 minutos e 23 minutos, respectivamente, e os volumes obtidos foram 500mL, 5380mL e 500mL, na mesma ordem. Durante o envelhecimento, foram quantificados, mensalmente, teor alcoolico, acidez acetica, pH, extrato seco, densidade, taxa de evaporacao, aspecto visual e cor. Os resultados obtidos indicaram que e possivel a producao de aguardente de mel de abelhas de diferentes floradas, com caracteristicas fisico-quimicas adequadas. A producao de aguardente utilizando-se mostos mistos resultou em bebida com caracteristicas fisico-quimicas diferenciadas em relacao a da cana-deacucar e semelhantes as obtidas com os respectivos meis puros. Esta mistura reduz os custos de producao da aguardente, quando se compara com a produzida a partir de meis puros. Quando se trabalhou com mosto de mel de abelhas, o que apresentou melhor eficiencia de fermentacao foi o mel G (florada mista, oriundo do estado do Ceara).Porem, quando se trabalhou com mosto misto, o melhor desempenho foi obtido com o mel C (florada mista, oriundo do Municipio de Pão-de-Acucar – AL).

Conselho Nacional de Desenvolvimento Científico e Tecnológico / Brazil is the third biggest fruit producer in the world, condition that make the orcharding sector one of the most important economic activities, and generating of employment income, and providing rural development. However, part of this production is wasted every year increasing thereby the fruit waste rates a reason that just part of the production arrives to the consumer. Therefore, the industrialization represents an option of the utilization of the surplus of production of fruits and the non standard to consume in natura as well. The production of fruit brandy has found some problems because of the high level of higher alcohols formation and methanol during the fermentation. The fermentation broth conditions and the fermentation temperature may be contributing to the formation of these compounds. Grounded on such information this research aimed use the banana on its last stage of maturation, use its pulp, and use pineapple juice in the elaboration of fruit brandy as option of utilization avoiding this waste, aggregating value and contributing to the local development of a high value product. In this study was produced a banana (cv. Prata) brandy with banana pulp and banana (cv. Prata) pulp with pineapple (cv. Perola) juice brandy in a proportion of 2:1 (v/w) respectively. The fermentation broths were passed per the enzymatic hydrolyze process and also was added the polygalacturonase enzyme at a concentration of 170 μg mL-1 of broth. After two hours of enzymatic action the broths were centrifuged at 12.000 ×g during five minutes. The broths were inoculated with Saccharomyces cerevisiae (FX5) and the fermentation process occurred at a 16 ± 1 °C temperature. The fermented broths were distillated using a copper distiller and the produced brandies were stored in amber flasks and kept resting during 30 and 60 days. The volatile compounds were determined with a gas chromatograph with ionization detector in flame CG/FID. In between the produced brandies the best results were accomplished with the banana with pineapple juice brandy. Both produced brandies kept the standards of the Brazilian law of fruit brandies except just of the methanol level likely, because of the pectin degradation contained at the banana pulp. Evidencing that the fermentation broth conditions and the fermentation temperature are linked with the levels of the higher alcohols contained in the beverages. The higher alcohols levels varied from 298.12 to 197.11 mg 100 mL-1 of anhydrous alcohol (AA) for banana brandy during 30 and 60 days of rest respectively. The mix of banana pulp with pineapple brandy higher alcohols levels varied from 282.66 to 268.14 mg 100 mL-1 of AA during the 30 and 60 days of rest respectively. Therefore, it is proven the feasibility of fruit use to produce brandies and contributing to the developing of the agribusiness, and aggregating value to the products but more studies are required to decrease the high level of methanol found in this study. / O Brasil é o terceiro maior produtor mundial de frutas, condição que faz do setor de fruticultura uma das principais atividades econômicas geradora de emprego e renda além de proporcionar o desenvolvimento rural. Porém, parte dessa produção é desperdiçada todos os anos, e o elevado índice de perdas na comercialização de frutas faz com que apenas uma parcela chegue à mesa do consumidor. Sendo assim, a industrialização pode representar uma opção no aproveitamento de excedentes de produção e de frutos fora dos padrões de qualidade para consumo in natura. Na produção de aguardente de frutas, um dos problemas encontrados, é a grande formação de álcoois superiores e metanol, sendo que as condições do mosto e de temperaturas de fermentação podem estar contribuindo para a formação destes compostos. Fundamentado em tais informações, este trabalho teve como objetivo utilizar a polpa de banana em seu último estádio de maturação e o suco do abacaxi na elaboração de aguardente de frutas como alternativa de aproveitamento, evitando desperdícios, agregando valor e contribuindo para o desenvolvimento de um produto de alto valor agregado. Foram produzidas aguardentes de banana da cultivar Prata e aguardente de suco de abacaxi da cultivar Pérola combinado com polpa de banana na proporção de 2:1 (v/p). Os caldos fermentativos passaram pelo processo de hidrólise enzimática, visando o aumento da estabilidade do suco, onde adicionou-se a enzima poligalacturonase, na concentração de 170 μg mL-1 de caldo. Após 2 horas de ação enzimática, os caldos foram centrifugados a 12.000×g durante 5 minutos. Os caldos foram inoculados com Saccharomyces cerevisiae (FX5) e o processo fermentativo deu-se a uma temperatura de 16 ± 1 °C. Os caldos fermentados foram destilados em destilador de cobre e as aguardentes produzidas armazenadas em frascos âmbar, onde permaneceram em descanso durante 30 e 60 dias. Os compostos voláteis foram determinados em cromatógrafo gasoso, com detector de ionização em chama - CG/FID. Dentre as aguardentes produzidas os melhores resultados foram obtidos na aguardente de banana com suco de abacaxi. As duas aguardentes produzidas apresentaram-se dentro dos limites estabelecidos pela legislação brasileira para aguardente de frutas, com exceção apenas no teor de metanol, possivelmente devido à degradação da pectina presente na polpa de banana. Evidenciando assim, que as condições do mosto e a temperatura de fermentação estão diretamente ligados aos teores de álcoois superiores presentes nas bebidas. Os teores variaram de 298,12 a 197,11 mg 100 mL-1 de álcool anidro (AA) para a aguardente de banana durante os 30 e 60 dias de descanso, respectivamente. E para aguardente de banana e abacaxi os teores variaram de 282,66 a 268,14 mg 100 mL-1 de AA no período de 30 e 60 dias, respectivamente. Portanto, é comprovada a viabilidade da utilização de frutas para a produção de aguardentes, contribuindo para o crescimento de agroindústrias e agregando valor aos produtos, porém mais estudos devem ser realizados para diminuir o alto teor de metanol encontrado.

Thesis (MScAgric (Viticulture and Oenology))--University of Stellenbosch, 2009. / ENGLISH ABSTRACT: The total sale of brandy for 2007 in South Africa was R 7 300 000 000 and local statistics indicate that brandy is by far the most purchased spirit beverage. Sales of brandy even outweigh the total sales for whisky and the forecast for the estimated sales of brandy in the next five years is said to increase by 25%. It is therefore crucial to investigate those factors that influence the production of brandy as better understanding and control of these processes leads to the production of a brandy that is consistent and of premium quality. Many factors influence the final outcome of distillates. Of these factors, the distillation technique, the apparatus used for the purpose of distillation together with the low wine is of utmost importance as they influence the sensory profile and the chemical composition of the distillate. The effect of different variations of pot still designs on the chemical composition and the sensory profile of the resultant distillate was investigated. Five different Pot still variations were used and varied with regards to the design of their pot still head and swans neck apparatus. Two low wines were used for the purpose of distillations and were both from 2007 vintage. GCFID was used to identify the volatile compounds found in the distillates and together with Quantitative Descriptive Analysis (QDA) a profile of the distillates was produced which was used to differentiate between the different pot still variations and their effect on the final product. The data generated from the QDA sessions was subjected to Principal Component Analysis (PCA) and together with the chemical analysis a correlation between certain compounds and sensory attributes were found in the distillates. Distillate samples were also subjected to a sensory style classification system and were classified accordingly. The chemical composition of the two low wines prior to distillations differed significantly from each other with low wine one containing a larger amount of total esters and carbonyl compounds whilst low wine two contained a larger amount of total higher alcohols and acids. The distillates of low wine one also contained over all larger amounts of total esters and in the case of the distillates of low wine two, they contained larger amounts of higher alcohols and acids than low wine one. Variation one was based on the Alambic Charentais method of pot still design and it was found that only variation one influenced the chemical composition and the sensory profile of the distillates. This variation produced a distillate with a lower amount of total esters and more specifically ethyl acetate as well containing a lower intensity of the fruit and sweet associated caramel aromas and flavours. The esters, ethyl acetate and the ethyl esters of the long chained fatty acids were found to correlate with the sensory attributes known as fruit associated aroma, soapy aroma, and spicy aroma and therefore indicated that these compounds are responsible for these attributes. There were no correlations found between the chemical compounds, sensory attributes and sensory style classifications in the distillates of both low wine one and two. It was shown that the addition of certain esters, carbonyl compounds, higher alcohols and acids in specific ratios could alter the sensory classification of the distillates. Therefore the chemical composition and the sensory characteristics of distillates are largely dependent on the chemical composition of the low wine prior to distillation rather than the pot still design. Therefore, with further research it could be possible to predict the outcome of the chemical composition of the distillates by analyzing the chemical compounds found in the low wine prior to distillation. / AFRIKAANSE OPSOMMING: Die totale verkope aan brandewyn vir 2007 in Suid Afrika beloop R7 300 000 000 en statistiek wys dat brandewyn by verre die mees gesogte spiritus drank is. Verkope van brandewyn is selfs meer as die verkope van whisky en die voorspelling is dat die verkope van brandewyn met 25% gaan vermeerder in die volgende vyf jaar. Dit is dus belangrik om die faktore te ondersoek wat die produksie van brandewyn beïnvloed om sodoende die verstokingsproses te verstaan en te kontroleer om ‘n konsekwente kwaliteitsproduk op die mark te plaas. Baie faktore beïnvloed die finale produk. Faktore soos die distillasie tegnieke, die apperate wat gebruik word vir distillasie tesame met die rabatspiritus is van die uiterste belang aangesien dit die sensoriese profiel en die chemiese samestelling van die distillaat beïnvloed. Die effek van die verskillende variasies van potketelhelms op die chemiese samestelling van die distillate word ondersoek. Vyf verskillende helms met variasies in die swaannek ontwerp was gebruik. Twee verskillende rabatspiritus, van die 2007 oesjaar, was gebruik vir distillasie. GC-FID was gebruik om die vlugtige komponente van die distillate mee vas te stel. Kwantitatiewe Beskrywende Analise (QDA) is gebruik om ‘n profiel van die distillate op te stel wat weer gebruik is om te differensieer tussen die verskillende potketelhelm variasies en hulle effek op die finale produk. Die data wat deur die QDA sessies gegenereer was, is in die Vernaamste Komponent Analise (PCA) ingevoer en tesame met die chemiese analise is ‘n korrelasie tussen sekere komponente en die sensoriese analise van die distillate gevind. Distillaat monsters was ook aan sensoriese styl van klassifikasie onderwerp en is as volg daarvan geklassifiseer. Die chemiese samestelling van die twee rabatspiritus voor finale distillasie het betekenisvol van mekaar verskil ten opsigte daarvan dat die eerste rabatspiritus het hoë konsentrasies esters en karboniel verbindings gehad terwyl die tweede rabatspiritus meer hoë konsentrasies van sure en hoër alkohole gehad het. Die distillaat van die eerste rabatspiritus het ook hoë konsentrasies esters en karboniel verbindings gehad terwyl die distillaat van die tweede rabatspiritus weer hoë konsentrasies van sure en hoër alkohole gehad het. Variasie een is gebaseer op die Alambic Charentais van potketel ontwerp en daar is ook gevind dat hierdie variasie die enigste een was wat die chemiese samestelling en die sensoriese profiel van die distillate beïnvloed het. Hierdie variasie het ‘n distillaat geproduseer wat lae konsentrasies van totale esters, veral etielasetaat, sowel as laer intensiteit van vrugtige en soet geassosieerde karamel aromas en geure. Die esters, etielasetaat en etiel esters van die lang ketting vetsure, is gevind dat dit goed korreleer met die sensoriese eienskappe wat geassosieer word met vrugtige aromas, spesery-agtige aromas en seperige aromas. Daar is geen korrelasie gevind tussen die chemiese verbindings, sensoriese eienskappe en sensoriese styl van klassifikasie van distillate een en twee nie. Dit was ook bewys dat byvoeging van esters, karboniel verbindings, sure en hoër alkohole, in spesifieke verhoudings, die sensoriese eienskappe kan verander. Dus is die chemiese samestelling en sensoriese eienskappe van die distillate grootliks afhanklik van die chemiese samestelling van die rabatspiritus, voor die tweede distillasie, as wat dit afhanklik is van die potketelhelm ontwerp. Gevolglik, met verdere v navorsing, is dit moontlik om die uitkoms van die chemiese samestelling van die distillaat te voorspel deur die analise van die chemiese verbindings van die rabatspiritus te ontleed.

Au cours de la première moitié du XIXe siècle, les consommateurs, pour choisir leurs eaux-de-vie, s'appuyaient sur les réputations individuelles des distributeurs. Les produits étaient principalement commercialisés sous les marques des détaillants ou sous des marques collectives. Dans ce contexte, l'horizon commercial des négociants charentais ne dépassait pas le lien direct avec lequel ils étaient en contact dans la chaîne de distribution. Leurs réputations n’étaient pas connues, sauf exceptions, par les consommateurs. Le contexte institutionnel n'offrait pas la possibilité aux négociants charentais de pouvoir poursuivre en justice les grossistes et les détaillants qui fraudaient sur la marque. Il laissait toute liberté d'action aux intermédiaires de distribution, en grande partie parce que la réputation, la marque, n'était pas reconnue comme un actif faisant partie de la catégorie des droits de propriété. Cela ne signifiait pas que les réputations des producteurs n'arrivaient pas jusqu’aux consommateurs finaux. La mise en avant du nom des producteurs ne dépendait jamais de ces derniers, mais du bon vouloir des intermédiaires de distribution.Progressivement, au cours de la seconde moitié du XIXe siècle, une nouvelle forme de coordination apparait, beaucoup moins individualisée, fondée sur une forme impersonnelle : les marques. Les consommateurs ne placent plus seulement l'objet de leur confiance dans la réputation individuelle d'un détaillant mais font désormais confiance en une entité qu'ils ne connaissent pas personnellement. Les producteurs sont en mesure de prendre en main une partie du travail de commercialisation et de distribution. L'espace institutionnel, qui offrait autrefois une liberté d'action quasi totale aux distributeurs, limite de plus en plus le travail de ces intermédiaires. qui sont tenus comme les principaux responsables des conflits portant sur la qualité des produits et des cas de concurrence déloyale.La reconnaissance des droits de propriété intellectuelle dans l'arène marchande n'est pas hasardeuse. Elles est la conséquence d'un nouveau contexte commercial désigné traditionnellement comme la « première mondialisation ». Ce nouveau contexte requiert de nouvelles règles du jeu, de nouvelles institutions, de nouvelles formes de régulation. La question de la qualité des produits et celle des marques firent toutes deux l'objet d'attentions accrues et de régulations massives au cours du dernier tiers du XIXe siècle. Elles offrirent la possibilité aux producteurs de pouvoir adopter des stratégies de marque. / During the first half of the nineteenth century, consumers, in order to choose their brandies, relied on the individual reputations of retailers. Products were mainly marketed under the brands of retailers or under collective brands. In this context, the commercial horizon of the Cognac brandy producers did not go beyond the direct link with which they were in contact in the supply chain. Their reputations were not known, with some exceptions, by consumers. The institutional context did not provide the opportunity for Cognac brandy producers to sue wholesalers and retailers who defrauded the brand. Distribution intermediaries were free to act, largely because reputation and brand, were not recognized as an asset within the category of property rights. This did not mean that the reputations of the producers did not reach consumers. The promotion of producers’ names never depended on their own commercial strategies, but on the willingness of distribution intermediaries.Progressively, during the second half of the nineteenth century, a new form of coordination appeared, much less individualized, based on an impersonal form: producers’ brands. Consumers no longer trusted retailers’ reputations, but trusted an entity they did not know personally. Producers were able to take over marketing and distribution work that were formerly of distributors’ responsabilities. The institutional space, which once provided distributors with almost total freedom of action, increasingly limited the freedom of intermediaries who were considered as the main responsible for conflicts on product quality and unfair competition.The recognition of intellectual property rights in the mercantile arena is not hazardous. It is the consequence of a new business environment traditionally described as the « first globalization ». This new context required new rules of the game, new institutions, new forms of regulation. Quality of products and brands were subject of increased attention and massive regulation during the last third of the nineteenth century. They provided the opportunity for producers to adopt brand strategies.

nÃo hà / O objetivo deste estudo foi investigar o efeito da implantaÃÃo do controle fiscal eletrÃnico da produÃÃo de bebidas composto pelo Sistema de MediÃÃo de VazÃo â SMV e pelo Sistema de Controle de Bebidas - SICOBE, sobre o nÃvel da arrecadaÃÃo do ICMS da atividade econÃmica da fabricaÃÃo de cervejas e refrigerantes do Estado do CearÃ. Para tanto, utilizouse os seguintes parÃmetros: a base de dados da arrecadaÃÃo mensal de ICMS, a receita do imposto sobre produtos industrializados â IPI, o nÃmero de postos de trabalho ocupados na indÃstria e a quantidade de energia elÃtrica utilizados na atividade industrial das empresas do setor de bebidas sediadas no Cearà do perÃodo de 2002 a 2011. Essas bases sÃo compostas de duas categorias de contribuintes: indÃstrias de bebidas quentes e indÃstrias de bebidas frias. Utilizou-se a metodologia aplicada aos experimentos naturais usando a tÃcnica diferenÃa da diferenÃa. Como resultado foi observado que a introduÃÃo do controle eletrÃnico da produÃÃo gerou um incremento significativo na arrecadaÃÃo do ICMS das indÃstrias de bebidas no Estado do CearÃ. / The aim of this study was to investigate the effect of electronic fiscal control of the production of beverage composed by the Flow Measurement System - SMV and the Liquor Control System â Sicobe, on the level of the collection of ICMS, of beers and soft drinks manufactured at the state of CearÃ. We used the the database of beverage factories of the state of Cearà in the period of 2002 to 2011 on following parameters, the monthly collection of ICMS, the amount of collect tax over industrialized products â IPI, the number of jobs and the amount of electricity consumption. The industries were classified into two categories of taxpayers: the hot beverage and cold beverages industries. We used the methodology difference of difference, commonly applied to natural experiments.

My dissertation, Kinship Cross-Talk: Love and Belonging in Contemporary Comparative Literatures, examines contemporary models of kinship as expressions of relationality, resistance, responsibility, witnessing, and love. I ask: how do literary texts depict “never-easy kinship[s]” (Grosz 128) that bind the self to others and the world in particular expressions of love and responsibility, inseparable from familial, national, transnational, and/or trans-Indigenous modes of belonging? Specifically, my dissertation looks at Indigenous, queer, and human rights-based literary texts that articulate shared kinships and intimacies, and facilitate a “critical re-imagining” of “being-together” (Mackey 168) in global contexts. My research methodology emphasizes the historical and cultural contingencies of contemporary models of kinship by engaging the epistemological traditions I encounter on their own terms. Often this means a turn away from Euro-American humanist approaches to subjectivity and relation to attend to other modes (critical or wry humanist, diasporic, spiritual, ecological, gustatory) and materials or environments (water, salt, ocean, for example) that shape kinship beliefs and practices. This dissertation studies three primary literary texts: the fictional autobiography What Is the What authored by Dave Eggers, Monique Truong’s novel The Book of Salt, and The Salt-Wind / Ka Makani Pa‘akai, a collection of poetry by Hawaiian author Brandy Nālani McDougall. / Dissertation / Doctor of Philosophy (PhD)