The main aim of this thesis is to analyze the brewery Poutník in terms of its foreign trade and possibilities for entering foreign markets. The first part provides the theoretical knowledge of foreign trade, forms of entry into foreign markets and possibilities of export support in the Czech Republic. In the main part there is a characteristic of the brewery Poutník, this part also contains the PEST analysis, the portfolio analysis, the characteristic of selected economic indicators and the SWOT analysis that is form of these analysis. The analysis of potential foreign markets is used in the next part. There are 3 selected states: Slovenia, Italy, Romania. The PEST analysis and the portfolio analysis are provided for each state. Possibilities of export support from the CzechTrade agency, Czech export bank and EGAP are also chosen. At the end of the thesis it was suggested suitable options of the entry to these markets.

The thesis "The assessment of particular proposed possibilities to revitalize a selected brownfield site" is made of two parts. The first one is theoretical and defines the term brownfield and other linked terms, the division and possibilities of revitalization. The second part is practical. It specifies the selected location and deals with the history of the property and its brownfield. It works out the consecutive possible revitalization of the area. An important part of the thesis makes a comparison with other chosen brownfield sites - Chýnov and Žirovnice breweries.

This thesis aims to develop a business plan on starting a mini-brewery. It is divided into three main parts. Basic terminology regarding the discussed issue is described in the theoretical part, particularly explaining certain concepts from the business sphere as well as concepts related to both beer and the mini-brewery. The next part contains a particular procedure. I intend to deal with more in the practical part. The practical part then specifically refers to the market situation detected through several analyses, such as STEP analysis, SWOT analysis and competitor analysis, and also includes the considered company´s marketing plan. An integral part of the thesis is a simplified financial analysis, which allows to determine whether this type of business is actually feasible.

Lipid oxidation is one of the main causes of loss in food quality. In order to prevent oxidative deterioration and organoleptic changes in foods, industries use antioxidants agents. In past few years, the use of natural antioxidants derived from plant extracts, fruits and cereals has attracted the interest of researchers and consumers because they are, generally, healthier and safer than artificial ones. Phenolic compounds are hydroxylated aromatics substances of great structural diversity, which have antioxidant activity and, therefore, they have been widely studied as natural antioxidants in foods. Barley (Hordeum vulgare) and grapes have large amounts of phenolic compounds and their antioxidant activity is broadly known. The objective of this study was to extract phenolic compounds of agroindustrial residues as barley and Merlot and Moscato grapes (Vitis vinifera), from beer and wine production, to apply these extracts in sausages and to evaluate their antioxidant potential. As comparation parameter it was used the synthetic antioxidant sodium erythorbate, generally used in meat products. It were evaluated proximate composition, pH, color, texture, fatty acid profile, oxidative stability (peroxide value, thiobarbituric acid reactive substances TBARS and volatile compounds derived from lipid oxidation) and sensory quality of treatments along 60 days of storage at 4 °C. Color stability was improved by addition of extract of vinification residues from Merlot grape, furthermore, the addition of natural extracts had little effect on texture parameters of sausages. It was observed that the natural extracts, as well as sodium erythorbate, were effective in delaying lipid oxidation, measured by TBARS, until day 30, and the treatment with Merlot residue extract was the most efficient. The fatty acid profile was significantly affected by the storage time of the samples and slightly affected by the addition of antioxidants. It was observed a reduction in the percentage of unsaturated fatty acids and an increase in saturated ones throughout the experiment, which showed the progression of lipid oxidation during the period. The production of different volatile compounds during storage featured each period, being the start period featured by a greater presence of aldehydes, the day 30 featured by presence of volatile 2-butoxyethanol and the day 60 featured by 3-hydroxy-2-butanone. In sensory analysis, only the treatment with extract of brewery residues was rejected by judges in all periods for taste and odor. These results demonstrate that the extracts of vinification residues, especially from Merlot grape, are efficient antioxidants and its can be effectively used in sausages without causing losses to the sensory quality of the product. / A oxidação lipídica é uma das principais causas da perda de qualidade dos alimentos. Com o intuito de evitar a deterioração oxidativa e alterações organolépticas nos alimentos, as indústrias lançam mão do uso de agentes antioxidantes. Nos últimos anos, a utilização de antioxidantes naturais obtidos a partir de extratos de plantas, frutos e cereais, tem atraído o interesse de pesquisadores e consumidores por, normalmente, serem mais saudáveis e seguros que os antioxidantes artificiais. Os compostos fenólicos são substâncias aromáticas hidroxiladas de grande diversidade estrutural, que apresentam ação antioxidante e, por isto, vêm sendo muito estudados como antioxidantes naturais em alimentos. A cevada (Hordeum vulgare) e as uvas apresentam grande quantidade de compostos fenólicos e possuem reconhecida atividade antioxidante. O objetivo deste trabalho foi extrair os compostos fenólicos de resíduos agroindustriais de cevada e uvas Merlot e Moscato (Vitis vinifera), resultantes da produção de cerveja e vinhos, aplicar estes extratos em salsichas e avaliar o seu potencial antioxidante. Como parâmetro para comparação foi utilizado o antioxidante sintético eritorbato de sódio, comumente empregado em produtos cárneos. Foram avaliadas a composição centesimal, pH, a cor, textura, o perfil de ácidos graxos, a estabilidade oxidativa (índice de peróxidos, substâncias reativas ao ácido tiobarbitúrico TBARS e compostos voláteis oriundos da oxidação lipídica) e a qualidade sensorial dos tratamentos ao longo de 60 dias de armazenamento a 4 ºC. A estabilidade da cor foi melhorada pela adição de extrato de resíduos de vinificação de uva Merlot, além disso, a adição dos extratos naturais teve pouca influência nos parâmetros de textura das salsichas. Observou-se que os extratos naturais, assim como o eritorbato de sódio, foram eficientes em retardar a oxidação lipídica, avaliada através de TBARS, até o dia 30, sendo o tratamento adicionado de extrato de uva Merlot o mais eficiente. O perfil de ácidos graxos foi significativamente afetado pelo tempo de armazenamento das amostras e pouco afetado pela adição de antioxidantes. Foi observada diminuição nos percentuais de ácidos graxos insaturados e aumento nos saturados ao longo do experimento, o que demonstrou a progressão da oxidação lipídica durante o período. A produção de compostos voláteis ao longo do armazenamento caracterizou cada período, sendo o início do experimento caracterizado por maior presença de aldeídos (hexanal), o dia 30 pela presença do volátil 2-butoxietanol e o dia 60 pela cetona 3-hidroxi-2-butanona. Na análise sensorial somente o tratamento adicionado de extrato de resíduos de cervejaria apresentou baixa aceitabilidade pelos julgadores em todos os períodos quanto ao sabor e odor. Estes resultados demonstram que os extratos de resíduo de vinificação, em especial de uva tinta (Merlot), são antioxidantes eficientes e podem ser utilizados em salsichas, sem causar perdas à qualidade sensorial do produto.

Submitted by Marilene Donadel (marilene.donadel@unioeste.br) on 2018-10-04T18:06:39Z No. of bitstreams: 1 Mabel_Arantes_2018.pdf: 2059864 bytes, checksum: 831822ad4d3c7ce18c2fda6d1319af80 (MD5) / Made available in DSpace on 2018-10-04T18:06:39Z (GMT). No. of bitstreams: 1 Mabel_Arantes_2018.pdf: 2059864 bytes, checksum: 831822ad4d3c7ce18c2fda6d1319af80 (MD5) Previous issue date: 2018-09-06 / The biological production of hydrogen (bioH2) through anaerobic fermentation of residual carbon sources is an interesting way to combine the environmental adequation of agro-industrial wastewaters to the generation of value-added products. Wastewaters with fermentable carbon sources have high potential to produce bioH2, being possible using different inoculum and biological reactors. It is the case found in brewery wastewater, generated in large amount at Brazil and around the world, and there are only few studies about it. In this context, this work studied the production of bioH2 by an anaerobic reactor operated in sequencing batch with immobilized biomass, AnSBBR, from brewery wastewater, using two inocula: mixed culture from the natural fermentation of synthetic wastewater based on sucrose and pure culture of Klebsiella pneumoniae, immobilized in expanded clay. Were evaluated the effects of influent concentration (2,8 a 7,2 gTRS L-1), volumetric organic load (2,6 a 12,6 gTRS (L day)-1) and cycle time (12 h e 24 h), in assays taking from 9 to 16 cycles. The inocula gotten through natural fermentation showed potential to produce bioH2 in preliminary experiments (shaken bottles, 0,5 L) but, in the tests on the reactor the production was low, instable and brief (less than 7 days). The pure inocula K. pneumoniae showed a good adaptability to the residue, in activity through the whole experiment. The raise in the volumetric organic load (VOLc) up to 12,6 gTRS (L day)-1 and the reduction of the cycle from 24 h to 12 h had a positive effect in the production and, under those conditions, the best values for the evaluation parameters ahead were obtained: volumetric productivity average of 0,9 LH2 (L day)-1, molar flow rate up to 10,8 mmolH2 h-1, molar yield average de 3,9 molH2 KgTRS-1, with H2 content in biogas between 18 and 42% and TRS and COD removal efficiency of 89% and 23%, respectively, with a predominance of acetic and butyric pathways. Those results indicate a promising production of H2 from brewery wastewater using K. pneumoniae as inocula in AnSBBR reactor, contributing to the development of the bioH2 technology by the proposal of a new inocula to achieve a higher use of this wastewater potential. / A produção biológica de hidrogênio (bioH2) por meio de fermentação anaeróbia de fontes de carbono residuais é uma forma interessante de aliar a adequação ambiental de efluentes agroindustriais à geração de produto de valor agregado. Águas residuárias que possuam fontes de carbono fermentescíveis apresentam alto potencial para a produção de bioH2, o que é possível com diferentes inóculos e reatores biológicos. É o caso da água residuária de cervejaria, gerada em grandes quantidades no Brasil e no mundo e para a qual poucos estudos foram realizados até o momento. Neste contexto, o presente trabalho avaliou a produção de biohidrogênio em reator anaeróbio operado em bateladas sequenciais com biomassa imobilizada, AnSBBR, a partir de água residuária de cervejaria, empregando dois inóculos: cultura mista proveniente da fermentação natural de meio sintético à base de sacarose e cultura pura de Klebsiella pneumoniae, suportados em argila expandida. Foram avaliados os efeitos da concentração afluente (2,8 a 7,2 gART L-1), da carga orgânica volumétrica aplicada (2,6 a 12,6 gART (L dia)-1) e do tempo de ciclo (12 h e 24 h) em ensaios com duração entre 9 e 16 ciclos. O inóculo obtido por fermentação natural apresentou potencial para produção de bioH2 em ensaios preliminares (frascos agitados, 0,5 L) mas na avaliação em reator a produção foi baixa, instável e breve (período inferior a 7 dias). Já o inóculo puro, K. pneumoniae apresentou boa adaptação ao resíduo e atividade durante todo o período avaliado. O aumento da carga orgânica volumétrica aplicada (COVc) até 12,6 gART (L dia)-1 e a redução do tempo ciclo de 24 h para 12 h tiveram um efeito positivo sobre a produção e nestas condições foram obtidos os melhores valores para os parâmetros de avaliação: produtividade volumétrica de H2 média de 0,9 LH2 (L dia)-1, vazão molar de H2 máxima de 10,8 mmolH2 h-1, rendimento de H2 médio de 3,9 molH2 KgART-1, com teor de H2 no biogás entre 18 e 42% e eficiência média de remoção de ART e de DQO de 89% e 23%, respectivamente, com predomínio das rotas metabólicas acética e butírica. Estes resultados indicam uma produção promissora de H2 a partir de água residuária de cervejaria empregando K. pneumoniae como inóculo em reator AnSBBR, contribuindo para o desenvolvimento da tecnologia do bioH2 ao propor um novo inóculo para o aproveitamento do potencial de uso desta água residuária.

This thesis explores the social changes in Budweis in the 19th and in the beginning of the 20th century from a perspective of local beer brewing and hospitality industry. The principles of economic nationalism are examined on the example of interactions of two local breweries. The second part of this thesis focuses on inns and taprooms in Budweis. These are presented as important locations for social life and consumption. A typology of these establishments is prepared based on multiple factors. The mutual relations between establishments and beer suppliers are also investigated. The locations of both breweries' clients is compared with the local population's character in order to investigate to what degree did nationality determine the preference of a given beer brand. Finally, two case studies present the "dark side" of the hospitality industry and they suggest that nationality was not the main influence on the consumers' relation to a given brand or establishment. Key words: Budweis, brewery, beer brewing, public houses and taprooms, nationalism, economic nationalism, history of consumption

Submitted in fulfillment of the requirements for the degree of Master of Engineering, Department of Chemical Engineering, Durban University of Technology, Durban, KwaZulu-Natal, South Africa, 2017. . / One of the major effects of socio-economic change due to industrialisation is the generation of industrial wastewater, which requires treatment before being released into the environment. Laboratory-scale aerobic sequencing batch reactors under suspended-growth heterotrophic activated sludge were operated in different aeration configurations to study their effect on the treatment of wastewater generated by a local brewery. The main purpose of this study was to evaluate the performance of the two laboratory-scale aerobic sequencing batch reactors treating brewery wastewater under continuous low-oxygen dosing concentration and cyclic aeration schemes on SBR operation. The characterisation of brewery wastewater was undertaken to assess the physicochemical composition of the wastewater produced from one of the breweries in South Africa (SAB). The data showed distinctive characteristics of brewery wastewater, which coincided with studies previously carried out on characterisation of brewery wastewater. The COD average concentration of the brewery influent was 7100 mg/L, with average pH values of 7. The BOD and the total solids content of the brewery wastewater influent from the facility were both high, implying that the influent was very rich in organic content and its discharge into water-receiving bodies or the municipal treatment plant could have adverse effects. From these results, a need for a competitive treatment technology was clearly highlighted so as to carry out a feasible treatment of the influent for the brewery industry. The aerobic sequencing batch reactors were designed, fabricated and set up for laboratory-scale treatment of wastewater from the brewery for 15 weeks. The performance of the two SBR configurations was determined with reference to COD, BOD, TS, VS and TSS. The experimental results demonstrated that wastewater generated from the breweries can be treated successfully using both aeration configurations. The results obtained indicated that treatment efficiencies in terms of COD and BOD were 94 % and 85 % respectively, for the reactor operated under continuous aeration configuration, while 81 % and 65 % was achieved for the reactor operated in the cyclic aeration scheme. The findings from this study demonstrate that the performance of the reactor operated under the continuous aeration scheme was successful, and showed statistically significant differences from the performance of the reactor operated under cyclic aeration schemes. These findings imply that there is a potential for the equipment, including financial benefit as a result of operating aerobic sequencing batch reactors for treating brewery wastewater under continuous low-oxygen concentration dosing schemes. In this study, it was also established that the maximum COD removal could be reached at an optimum hydraulic retention times of 5 days for both reactors. This was based upon viewing the experimental data; it appeared that the most significant difference in percentage COD removal was for HRTs 3 days and 4 days. Although, due to less percentage COD removal observed from HRTs 5 days till 7 days, it was hence established that the optimum removal of high strength organics in the brewery wastewater could be achieved within 5 days of treatment time. The pH adapted at an average of 7 for all batch experimentations of the study. The temperature maintained an average of 23 oC ambient, throughout the experimental period. These physical parameters ensured that the microbial population was kept healthy, without inhibiting its biological degradation activity. Although, sludge build up was observed in both aerobic SBRs on completion of each batch operation due to solids retention and organic pollutants biodegradation from the brewery wastewater. It was perceived that frequently reseeding both aerobic SBRs, as an alternative to 28 days sludge retention time would enhance the recovery of biomass, thus improving the overall removal of TSS consequently minimising sludge bulking in both reactors. / M

The aim of this thesis is to estimate the value of company Rodinný pivovar BERNARD a.s. for owners using the income approach at the date of 31st December 2013. The thesis is divided into two parts - theoretical and practical part. The theoretical part describes the methods and procedures of valuation. The practical part consists of the company profile, strategic analysis, financial analysis, financial plan and the final valuation of the company. Analysis of the previous development of the company is conducted for the period 2009 - 2013. The financial plan was drawn up for the period 2014 - 2018. Company was valued using discounted cash flow method in the variant of free cash flow to the firm. At the end of the thesis there was carried out valuation by the book value method for purposes of comparison with the valuation made by discounted cash flow method.

The aim of the Master´s Thesis is a valuation of the company Tradiční pivovar v Rakovníku, a.s. at market value to 1. 1. 2015 for the purposes of hypothetical sale on the basis of publicly available information. The first part of the thesis acquainted with the purpose of the valuation and with the valued company. Strategic analysis and prognosis of sales of the firm, which is based on the strategic analysis, follow. In the next part the thesis focuses on financial analysis and evaluation of financial health of the company. Attention is paid to the analysis and prognosis of generators of value and to the estimation of financial plan of the company. The conclusion of the thesis deals with the valuation of the company by yield method DCF Entity. The market value is alternatively determinates by market comparison method.

The main aim of the thesis is to determine market value of the equity of Měšťanský pivovar v Poličce, a.s. to the date of 1. 1. 2015. There is a secondary goal to determine whether a small industrial brewery is capable to compete with large brewing groups. In the first part, the theoretical and methodological sections explain the basic concepts and procedures that are used in the practical part. The practical part itself is then devoted to the strategic and financial analysis, forecast of value drivers and financial plan. The actual valuation is performed using the method of income, assets and market value. The conclusion corresponds to the objectives set out in the introduction and discusses the relevance and usefulness of the results in practice.