No description available.

The purpose of this study is to examine beer reviews to see what descriptors are identified and used to describe beers. Also, the domains APPEARANCE, AROMA, FLAVOUR, MOUTHFEEL and OVERALL IMPRESSION are analysed. The theoretical framework stems from the genre of wine reviews, with additional backbone from beer sensory analysis and established beer terminology. Through analysis of 27 beer reviews in three leading beer magazines, the study shows that most typically object descriptors and property descriptors relating to the raw materials are used. In terms of domains, APPEARANCE and MOUTHFEEL have few descriptors, whilst AROMA and FLAVOUR have a higher number of descriptors and more categories. The domain with more process related and human-like descriptions, as well as more elaborate expressions to entice the consumer, is OVERALL IMPRESSION.

Zugl.: Hannover, Univ., Diss., 2009

No description available.

The concentration of diacetyl in the fermenting process of beer is important to control as it is both a measure of the quality of the beer and yeast viability. Presently there is no on line method for monitoring diacetyl levels during beer production, which can result in submitting the beer to a longer high temperature diacetyl degradation period than necessary. This is detrimental to the yeast and increases the time of the overall process. The ability to continuously monitor diacetyl levels on line would provide a decided advantage in control of the fermentation and maturation of the beer, two important factors impacting production quality and cost. The purpose of this project is to design a biosensor that will measure diacetyl levels on line, thereby providing a profile of diacetyl concentrations during beer production. This will lead to increasing not only the production rate, but the quality and consistency of the final product and can serve as a foundation for future improvements in yeast management in general. / The initial goal of the project is to evaluate existing biosensor technology in relation to its application in the beer fermentation process. The second is to design a biosensor which will measure diacetyl levels and surmount existing biosensor disadvantages based on the information collected in the observation process. The last objective is to construct a prototype in order to test this design. The combined results of this study will be of value to the brewing industry specifically and help expand the role biosensors play in introducing new more effective methods into the food processing industry.

Graduation date: 2006

Thesis (Ph.D.) -- University of Adelaide, School of Agriculture & Wine, Faculty of Sciences, 2005. / "November, 2004" Bibliography: leaves 209-226.

Thesis--Faculty of Arts, Berne, 1906. / Includes bibliographical references (p. [82]-84).

Thesis (M.A.)--University of Missouri-Columbia, 2008. / The entire dissertation/thesis text is included in the research.pdf file; the official abstract appears in the short.pdf file (which also appears in the research.pdf); a non-technical general description, or public abstract, appears in the public.pdf file. Title from title screen of research.pdf file (viewed on August 13, 2009) Includes bibliographical references.

Thesis--Auburn University, 2009. / Abstract. Includes bibliographical references (p. 87-100).