Thesis (MBA)--University of Stellenbosch, 2005. / ENGLISH ABSTRACT: The global RTD market was one of the fastest growing drinks categories in the world in 2002 and many brewers and spirits companies have entered the new market. The RTD category gained most of their volume from the young adult consumers and across the boundaries of wine. spirits and beer. The strategic vision of the RID market determine whether this is a short intense fashion or a permanent feature in the drinks market, given the historical precedence of the mid to late 1980's when the wine cooler boom and later the alcopops (alcoholic carbonates) phenomenon passed as quickly as it came. The purpose of the research report sets out to investigate the global RTD markets in order to determine the strategic vision for the South African market. The study did a review of the top tcn RID markets and then focussed on the strategies and performance of the Australian and United Kingdom markets, due to the level of development and similarities in culture of these markets with the South African market. The analysis of the global RID markets showed the three successful RTD models are female, androgynous and male RIDs and consumers perceived and use the three types of RTDs differently. Amongst the most important suggestions the author recommends that the biggest opportunity for the South African R TD category is to gain market share from the beer market in the male sector, which is by far the biggest seller of alcoholic beverages in South Africa. The current successes in the South African market came from female and androgynous brands, but it is very difficult to maintain brand loyalty within these segments due to the nature of the young adult consumers and female drinkers. / AFRIKAANSE OPSOMMING: Die wereld gereed·om-te-drink (RTD) mark was een van die vinnigste groeiende drank kategoriee in die wereld in 2002 en baie brouerye en spiritualieë maatskappye het tot die nuwe mark toegetree. Die RTD kategorie het die meeste van sy volume verkry van die jong volwasse verbruikers en van verskillende kategoriee soos wyn, spiritualieë en bier. Die strategiese visie van die RTD mark bepaal of dit 'n gier of 'n permanente kenmerk in die drank mark is, soos voorafgegaan van die middel tot laat 19805 toe die wyn verfrissers en later die "alcopops" (alkoholiese karbonate) verskynsel so vinnig verdwyn het as wat dit gekom het. Die doel van die navorsingsverslag is om die wereld RTD mark te ondersoek om 'n strategiese visie vir die Suid-Afrikaanse mark te bepaal. Die navorsingstudie het die top tien RTD markte ondersoek en toe gefokus op die strategiee en doeltreffendheid van die Australiese en Verenigde Koninkrykte markte as gevolg van die vlak van ontwikkeling en ooreenkomste in kulture van die markte met die Suid-Afrikaanse mark. Die analise van die wereld RTD mark het getoon dat die drie suksesvolle vorme van RTDs is vroue, tweeslagtige en mans RTDs en dat verbruikers verstaan en gebruik die drie tipes van RTDs verskillend. Van die belangrikste voorstelle wat die skrywer maak is dat die grootste geleendheid vir die Suid-Afrikaanse RTDs is om mark aandeel van die bier kategorie in die mans sektor te verkry omdat dit die grootste alkohol kategorie in Suid-Afrika is. Die huidige sukses in die Suid-Afrikaanse mark het gekom van die vroue en tweeslagtige markte, maar dit is baie moeilik om die verbruikers lojaal te hou vir die RTD produkte in die segmente as gevolg van die aard van die jong volwasse verbruikers en vroue drinkers.

Thesis (M.Sc. (Microbiology)) -- University of Limpopo, 2018 / Beer is one of the most widely consumed alcoholic beverages in the world. The brewing process is based on natural enzymatic activities that take place during the malting of barley grain, mashing of grist and fermentation of wort. Insufficient malt enzyme activity during the mashing process leads to high levels of barley β-glucan, arabinoxylan (AX) and dextrins in the wort as well as in the final beer. It was reported that high levels of β-glucan and AX increase wort and beer viscosity which lower the rate of beer filtration and this negatively affect the production rate in the brewery. During beer fermentation, brewing yeast catalyses the conversion of wort sugars to ethanol, carbon dioxide and other metabolic products. However, non-fermentable carbohydrates i.e., limit dextrins remain in the wort and final beer. These non-fermentable carbohydrates are known to contribute to the caloric value of beer which might lead to weight gain in consumers. The objectives of this study were to evaluate the effect of recombinant yeast strains expressing an endo-β-1,4-glucanase or an endo-β-1,4-xylanase on beer viscosity (as an indicator of filterability) and an α-amylase on residual sugars levels. The effect of the above mentioned enzymes on the aroma, appearance, flavour, mouth-feel and overall quality of the beer was also determined. Wort was produced in the University of Limpopo micro-brewery and the wort was pitched with different recombinant strains. The wild-type strain served as control. The results obtained showed that the xylanase expressing strain produced a measurable decrease in viscosity over the course of the fermentation, but endo-glucanase did not have any effect on the beer viscosity. The α-amylase producing strain, did not show a measurable reduction of residual sugars in the final beer probably as a result of very low activity on α-1,6 glycosidic bonds in dextrins during fermentation. The xylanase and α-amylase producing strain fermented effectively with good attenuation (decrease in wort specific gravity). The beer produced by the α-amylase and control strains were preferred in terms of taste and had similar qualities. The secreted amylolytic activity was not sufficient to significantly reduce residual sugar in the final beer. Although the xylanase secreting strain produced a beer with lower viscosity, the enzyme had a negative impact on the taste of the beer. Key words: Brewer’s yeast, beer fermentation, low calorie beer, amylase, xylanase, endo-glucanase.