Thesis (M.A.)--University of Missouri-Columbia, 2004. / Typescript. Includes bibliographical references (leaves 130-137). Also available on the Internet.

Thesis (MScFoodSc)--Stellenbosch University, 2014. / ENGLISH ABSTRACT: The potential malting, brewing and antiyeast characteristics of twelve selected sorghum cultivars from Zambia (MMSH 375, 625, 707, 1038, 1077, 1194, 1257, 1356, 1363, 1365, 1376 and 1401) was evaluated. This was done through the determination of tannin content, proximate composition, %germinative energy (%GE), micro-structure, diastatic power (DP) and free amino nitrogen (FAN); as well as the antiyeast activity of N-containing compounds for each cultivar. All cultivars were tannin-free and thus suitable for brewing potential exploration. Seven cultivars (MMSH-375, 625, 1038, 1194, 1257, 1401 and 1376) had a %GE considered appropriate for malting and brewing. A maximum of 25% of the DP level recommended for commercial malting was achieved in this study. In spite of the low DP observed in all cultivars after malting, high extract levels ranging between 18.7 and 25.5˚P were achieved. In unmalted grains a significantly FAN level (p≤0.05) was observed in three cultivars (MMSH-375, 1194 and 1077). These FAN values, however, represented less than 10% of the recommended FAN level necessary to support proper yeast functioning during wort fermentation. The 150 mg/L threshold which is necessary to support proper yeast function and is employed in modern day brewing was achieved in malts of sorghum cultivars MMSH-375 (intermediate cultivar) and 1401 (intermediate cultivar). A FAN level between 100 and 140 mg/L, which is considered enough to support optimal fermentation, was achieved in cultivars MMSH-625 (intermediate cultivar), 1077 (hard cultivar), 1194 (intermediate cultivar), 1356 (soft cultivar) and 1376 (intermediate cultivar) after malting. Mashing did not significantly increase FAN levels in all sorghum cultivars. The addition of potassium metabisulphite (KMS) in the mash did, however, lead to a further increase of FAN levels in all cultivars. Scanning electron micrographs revealed that the corneous endosperm was inaccessible to degradation by enzymes and only the soft endosperm was modified in all cultivars during malting. The N-containing compounds from selected malts of sorghum cultivars with good malting and brewing potential (MMSH-375, 625, 1401 and 1194) were isolated and their antiyeast activity was determined. It was found that the N-containing compounds were playing an essential role during fermentation by contributing positively towards yeast growth in all four cultivars. However, a 20-30% reduced growth at the lower concentrations of the putative %yeast growth promoting N-containing compounds was observed in all cultivars. Irrespective of the reduced %yeast growth observed in all four cultivars at low concentrations of the putative yeast growth N-containing compounds, it could not be concluded that the sorghum cultivars utilised in this study possess antimicrobial peptides and proteins because only small compounds (<1 kDa) were detected with UPLC-MS. The dose-response data showed that extracts of MMSH-375 and MMSH-625 resulted in generally a higher %yeast growth when compared to other cultivars. The UPLC-MS also confirmed the dose response data that MMSH-375 has a better qualitative yeast-feeding value. MMSH-375 is thus rated as the best cultivar out of the four that were screened and is recommended to be use in the commercial production of sorghum lager beer. / AFRIKAANSE OPSOMMING: Die potensiële mout, brou en teen-gis eienskappe van twaalf geselekteerde Zambiese sorghum kultivars (MMSH 375, 625, 707, 1038, 1077, 1194, 1257, 1356, 1363, 1365, 1376 en 1401) was geëvalueer. Dit is gedoen deur die bepaling van tannien inhoud, proksimale samestelling, % ontkiemings energie (%OE), mikrostruktuur, diastatiese krag (DK) en vrye amino stikstof (VAS) inhoud; sowel as die teen-gis aktiwiteit van stikstofbevattende verbindings vir elke kultivar. Alle kultivars was tannien vry en dus geskik om te ondersoek vir brou potensiaal. Sewe kultivars (MMSH 375, 625, 1038, 1194, 1257, 1401 en 1376) het ‘n %OE geskik vir mouting en brouery gehad. ‘n Maksimum van 25% van die voorgestelde DK vlak vir kommersiële brouery was gevind in hierdie studie. Hoë ekstrak vlakke van tussen 18.7 en 25.5˚P is gevind, ten spyte van die lae DK wat gevind is in alle kultivars na mouting. ‘n Betekenisvolle VAS vlak (p≤0.05) was gevind in die ongemoute graankorrels van drie kultivars (MMSH 375, 1194 en 1077). Hierdie VAS vlakke was egter minder as 10% van die voorgestelde VAS vlakke benodig om gis funksie te ondersteun tydens fermentasie. Die 150 mg/L drumpelwaarde benodig vir korrekte gis funksie en gebruik in moderne brouery is bereik in gemoute sorghum kultivars MMSH 375 (intermediêre kultivar) en 1401 (intermediêre kultivar). ‘n VAS vlak van tussen 100 en 140 mg/L, gereken as genoegsaam vir optimal fermentasie, was bereik in kultivar MMSH 625 (intermediêre kultivar), 1077 (harde kultivar), 1194 (intermediêre kultivar), 1356 (sagte kultivar) en 1376 (intermediêre kultivar) na mouting. Warm water weking het nie die VAS vlakke in die sorghum kultivars betekenisvol verhoog nie. Die byvoeging van kalium metabisulfiet (KMS) tot die weekvloeistof het egter gelei tot ‘n verdere verhoging van VAS vlakke in alle kultivars. Skandering elektronmikrograwe het aangedui dat die growwe endosperm ontoeganklik is vir ensiematiese afbraak en dat slegs die sagte endosperm van alle kultivars veranderinge ondergaan het tydens mouting. Die stikstofbevattende verbindings van die gemoute sorghum kultivars geselekteer op grond van hul goeie mout en brou potensiaal (MMSH 375, 625, 1401 en 1194) was geïsoleer en hul teen-gis aktiwiteit was bepaal. Daar was bevind dat die stikstofbevattende verbindings ‘n noodsaaklike rol speel tydens fermentasie deur ‘n positiewe bydrae tot gisgroei te maak in al vier kultivars. Verminderde groei (20-30%) was egter opgelet by laer konsentrasies van die vermeende groei-bevorderende stikstofbevattende verbindings in alle kultivars. Ten spyte van hierdie verminderde gisgroei by lae konsentrasies kon daar nie afgelei word dat die sorghum kultivars gebruik in hierdie studie wel antimikrobiese peptiede en proteïne bevat nie aangesien slegs klein verbindings (<1 kDa) waargeneem word met UPLC-MS. Die dosis-respons data het aangedui dat ekstrakte van MMSH 375 en 625 oor die algemeen gelei het tot hoër gisgroei in vergelyking met ander kultivars. UPLC-MS het ook bevestig dat MMSH 375 ‘n beter kwalitatiewe gisvoedingswaarde het. MMSH 375 word dus gereken as die beste kultivar uit die vier gekeurde kultivars en word aanbeveel vir gebruik in die kommersiële produksie van sorghum lager bier.

Thesis (MScAgric.)--University of Stellenbosch, 2001. / ENGLISH ABSTRACT: Changes in the bacterial population throughout the malting process of two barley cultivars, i.e. Clipper (local cultivar) and Prisma (imported cultivar), malted at Southern Associated Maltsters (SAM), Caledon, South Africa, were studied. Samples were taken from four individual runs of each cultivar at ten different stages, i.e. dry barley before steep, water from the first steep water-stand, barley after draining the first steep, water from the second steep water-stand, barley from the second steep water-stand, barley after draining of the second steep, barley from the first, second and third days of germination in the germination vessels (GV), and malt after kilning. Emphasis was placed on the taxonomy and composition of the lactic acid bacteria (LAB) isolated from the ten different phases. The LAB were identified to species level by using numerical analysis of total soluble cell protein patterns, RAPD-PCR banding patterns and 16S rRNA sequencing. The Gram-negative bacteria were identified to genus level by using the API 20E system and included Citrobacter spp., Enterobacter spp., Pantoea spp., Proteus spp., Seratia spp., Kluyvera spp., Klebsiella spp., Vibrio spp. and Escherichia coli. The number of viable bacteria throughout the malting process of the two cultivars did not differ significantly, although the LAB counts in the barley before steep and on the kilned malt were higher in Prisma than in Clipper. Leuconostoc argentinum, Leuconostoc laetis and Weissella confusa were the most predominant in both cultivars. A few strains of Weissella paramesenteroides, Lactobacillus casei, Lactococcus laetis and Lactobacillus rhamnosus were also isolated. Lb. casei and Lb. rhamnosus were not isolated from the Prisma cultivar, whilst W paramesenteroides and Le. laetis were absent in the Clipper cultivar. Kilned malt of the Clipper cultivar contained predominantly Le. argentinum, whereas the Prisma cultivar contained mainly Le. lactis. The effect of these bacteria on the fermenting ability of the brewer's yeast Saccharomyces cerevisiae SAB 05, was also studied. Fermentations were conducted in wort prepared from Clipper and Prisma malt. Yeast in combination with the different bacteria were used in the fermentation studies. Wort with only yeast was used as control. Emphasis was placed on the effect the bacteria has on the gravity, pH, yeast- and bacterial- counts and the different volatile aroma compounds produced throughout the fermentations. The presence of LAB and Gram-negative bacteria had no effect on the yeast to reduce the gravity of the fermenting wort, whilst the LAB caused a decrease in the pH of the fermentations in both Clipper and Prisma wort. The cell numbers of the Gram-negative bacteria decreased throughout the fermentations, whilst the LAB cell numbers remained constant. Comparisons could be drawn between the volatile aroma compounds produced in the control fermentation and fermentations with yeast and Gram-negative bacteria, yeast and Lactobacillus spp. and yeast and Weissella spp. Leuconostoc spp. had a much greater influence on the aromatic composition of fermented malt, with much more clear variations between Prisma and Clipper. No major differences were recorded in the aroma profiles of Prisma and Clipper malt fermented in the presence and absence of Lactococcus spp. The Gram-negative bacteria had no significant effect on the volatile aroma compounds produced by the yeast, whilst the LAB had a definite effect on aroma composition in both cultivars. The levels of four of the five principle aroma compounds, present in beer, were in the acceptable concentration range on the fmal day of fermentation. The compounds with the highest concentrations were iso-amyl alcohol, acetic acid and acetoin, with acetic acid being present in the highest concentration in all the fermentations. / AFRIKAANSE OPSOMMING: Veranderinge in die bakteriese populasie van die gars kultivars, Clipper (plaaslik) en Prisma (ingevoer), vermout by Southern Associated Maltsters (SAM), Caledon, Suid Afrika, is ondersoek. Monsters is van vier individuele lopies van elke kultivar en tydens tien verskillende fases van die vermoutingsproses geneem. Die tien verskillende stadia het die volgende ingesluit: Droë gars voor benatting, water van die eerste benattingsfase, gars nadat water van die eerste benattingsfase gedreineer is, water van die tweede benattingsfase, gars van die tweede benattingsfase, gars na die dreinering van water in die tweede benattings fase, gars na die eerste, tweede en derde dag van ontkieming binne die ontkiemingstenke, en mout na droging. Klem is geplaas op die taksonomie en samestelling van melksuurbakterieë (MSB) wat tydens die tien verskillende fases geïsoleer is. Die MSB is tot spesievlak geïdentifiseer deur gebruik te maak van numeriese analise van totale oplosbare selproteïen bandpatrone, RAPD-PKR bandpatrone en 16S rRNA volgorde-bepaling. Gram-negatiewe bakterieë is tot op genusvlak geïdentifiseer deur gebruik te maak van die API 20E toetssisteem. Spesies van die genera Citrobacter, Enterobacter, Pantoea, Proteus, Seratia, Kluyvera, Klebsiella, Vibrio asook Escherichia coli is geïdentifiseer. Tydens die vermoutingsproses van die twee kultivars is geen beduidende verskille in die lewensvatbare bakterietellings gevind nie, alhoewel die MSB-tellings in die gars voor benatting en mout na droging in Prisma hoër was as in Clipper. Leuconostoc argentinum, Leuconostoc laetis en Weissella confusa het die meeste voorgekom in beide kultivars. Kleiner hoeveelhede van Weissella paramesenteroides, Lactobacillus casei, Lactococcus laetis en Lactobacillus rhamnosus is ook geïsoleer. Lb. casei en Lb. rhamnosus het nie in die Prisma-kultivar voorgekom nie, terwyl W paramesenteroides en Le. laetis nie in die Clipper-kultivar teenwoordig was nie. Le. argentinum het meestal in die gedroogde mout van die Clipper-kultivar voorgekom, terwyl Le. laetis meestal in die Prisma-kultivar waargeneem is. Die effek van hierdie bakterieë op die fermentasievermoë van die brouersgis Saccharomyces cerevisiae SAB 05 is ook bestudeer. Die fermentasies is in Clipper- en Prisma- wort gedoen. Vir die fermentasiestudies is gis in kombinasie met verskillende bakterieë gebruik. Wort met slegs gis het as kontrole gedien. Klem is geplaas op die effek van die bakterieë op die digtheid, pH, gis- en bakterietellings en die verskillende vlugtige komponente wat tydens die fermentasies geproduseer is. Die teenwoordigheid van MSB en Gram-negatiewe bakterieë het geen effek gehad op die vermoë van die gis om die digtheid van die gefermenteerde wort te verlaag nie. Die MSB het wel 'n verlaging van die pH in beide Clipper- en Prisma- wort teweeggebring. Tydens die fermentasie het die Gramnegatiewe bakterietellings verminder, terwyl die MSB-tellings konstant gebly het. 'n Verband is gevind tussen vlugtige komponente geproduseer in die kontrole-fermentasie en fermentasies met gis en Gram-negatiewe bakterieë, gis en Lactobacillus spp. en gis en Weissella spp. Leuconostoc spp. het groter veskille in die samestelling van die gefermenteerde wort teweeg gebring met duidelike verskille tussen Clipper en Prisma. Die teenwoordigheid van Lactococcus spp. het nie groot verskille in die samestelling van die gefermenteerde wort getoon nie. Op die laaste dag van die fermentasies was die vlakke van vier uit die vyfbelangrikste vlugtige aroma komponente wat in bier voorkom in die kontrole fermentasies in aanvaarbare konsentrasies teenwoordig. Die Gramnegatiewe bakterieë het geen beduidende invloed gehad op die vlugtige aroma komponente wat deur die gis geproduseer is nie, terwyl die MSB 'n besliste effek in die aroma-samestelling van beide die kultivars gehad het. Die komponente met die hoogste konsentrasies was, isoamiel-alkohol, asynsuur en asetoin. Asynsuur was in al die fermentasies in die hoogste konsentrasie teenwoordig.

Over the last ten years the phenomenon of opening new microbreweries has reached Czechia. Since 2008 more than 350 new microbreweries have been opened and the map of breweries has recorded significant changes. Regarding these facts the main goals of this thesis were to analyze the brewing industry in Czechia in the context of ownership structure, concentration tendencies and mergers and acquisitions activity. First part focuses on the characteristics of the breweries' geographical layout related to the ownership structure and size based on annual beer production and in context of selected socioeconomic indicators. Following this part is an analysis of decomposition with use of concentration and cluster ratios. This part aims on cluster forming tendencies of brewing companies. The analytical part is completed with mergers and acquisitions characteristics in this industry sector. The basic figures and signs of the geographical decompositions were identified based on selected analytical methods and complex maps. Several concentration zones where breweries tend to cluster were labeled using the cluster analysis. Mergers and acquisitions reveal the difference in integration activity according to the brewery size. Key words: brewing industry, breweries, ownership structure, concentration, cluster, Czechia

Made available in DSpace on 2015-05-08T14:53:42Z (GMT). No. of bitstreams: 1 arquivototal.pdf: 998986 bytes, checksum: 476810476b0e46e0e25edce3e83bfa77 (MD5) Previous issue date: 2005-03-31 / Coordenação de Aperfeiçoamento de Pessoal de Nível Superior / This study aims to identify the limitations of productivity measurement systems (SMP`s) existing production unit in the sub-sector of the brewing industry of beverages. Is adopted with an exploratory case study set in a business sub-sector brewing the beverage industry, based on the criteria of typicality and accessibility, and the management team as the universe. Correlated variables SMP, productivity measures and limitations of SMP's to specific goals, opting for conducting a semistructured interview with the occupants of positions in levels managerial and strategic and collects the data through semi- structured, systematic observation and document analysis. Effects to quantitative and qualitative analysis addressing the SMP's according to established theoretical and quantitative data were sorted by spreadsheet to check. We identified management practices of production that characterize the existence of limitations of SMP's: lack of a measuring area structured, redundancy and lack of specificity of the measures and measurement methods, lack of organization of measures and their variables, large spread of frequency measurements in key areas of processes, logistics, packaging and engineering, since the disintegration of the software used to collect and process data to obtain low background in reporting, lack of cost-benefit evaluation of indicators and measurement system. There is a need to structure the SMP Strategic investigated from the viewpoint of cost, reliability, quality, flexibility and agility in order to add value in the decisions. / O presente trabalho visa identificar as limitações dos sistemas de medição de produtividade (SMP s) vigentes numa unidade produtiva do sub-setor cervejeiro da Indústria de bebidas. Adota-se uma pesquisa exploratória com estudo de caso ambientado numa empresa do sub-setor cervejeiro da indústria de bebidas, baseando-se nos critérios de tipicidade e acessibilidade, tendo o corpo gerencial como universo. Correlaciona-se as variáveis SMP, medidas de produtividade e limitações dos SMP s aos objetivos específicos, optando-se pela realização de uma entrevista semi-estruturada com os ocupantes de cargos nos níveis gerencial e estratégico e coleta-se os dados através de entrevista semi-estruturada, observação sistemática e análise documental. Efetua-se a análise quantitativa e qualitativa abordando os SMP s consoante à fundamentação teórica estabelecida e os dados quantitativos foram ordenados através de planilha eletrônica para checagem. Foram identificadas práticas gerenciais de produção que caracterizam a existência de limitações dos SMP s: inexistência de uma área de medição estruturada; redundância e falta de especificidade das medidas e métodos de medição utilizados; falta de organização das medidas e de suas variáveis; grande difusão da periodicidade das medições nas áreas-chave de processos, logística, packaging e engenharia; desintegração dos softwares utilizados desde a coleta e tratamento de dados, possibilitando baixo background na geração de relatórios; inexistência de avaliação custo-benefício dos indicadores e sistema de medição. Emerge a necessidade de estruturar o SMP investigado sob a ótica estratégica de custos, de confiabilidade, qualidade, flexibilidade e agilidade, de modo a agregar valor nas decisões.

Thesis submitted in partial fulfilment of the requirements for the degree Master of Technology: Public Relations Management in the Faculty of Informatics and Design at the Cape Peninsula University of Technology 2013 / This study investigated how the KickStart project, a flagship project of Kgalagadi Breweries Limited (KBL), has contributed to KBL’s reputation. The research sought to understand the aims of the project and to examine whether KickStart’s objectives are aligned to KBL goals. It also discusses stakeholder engagement and youth perceptions about the project, paying attention to the ways these factors seamlessly contribute to KBL’s reputation. The study was framed around the epistemological assumption that the corporate social responsibility (CSR) of major companies is essential for addressing social problems within local communities and for building mutual beneficial relationships. However, these companies often exclude communities in their CSR programmes, or the programmes fail to meet the needs and expectations of the communities. These factors often impact negatively on the image and reputation of the companies involved. This is a case-study of the KBL project-KickStart and uses a qualitative methodology to glean empirical data. The research methods include a questionnaire and interviews administered to 16 participants selected from KBL, Botswana National Youth Council, the Department of Youth, and youth who have received financial assistance from KickStart. A questionnaire were also administered to another youth group that received financial support under the Youth Development Fund, managed by the Department of Youth. An analysis of documents such as media reports and the Sechaba Breweries Holdings Limited past annual reports were made. Observations were also made during visits to youth businesses while the questionnaires. The literature on theories of CSR and the responsibilities of business provided the conceptual and theoretical framework for this research. This body of knowledge attempted to tease out the main responsibilities of business, namely economic, legal, ethical, and philanthropic responsibilities and bring them to bear on the main focus of the project. Stakeholder theory provided the main theoretical thrust for this study because it highlights the multiple relationships that a company has with business partners, employees, government, suppliers, consumers, and communities, and that they all have expectations in terms of how a company should behave, and dictate what acceptable behaviour is. The value of involving stakeholders in CSR programmes will enhance a company’s reputation if communities are happy with the programmes; they will buy the goods and services procured by the company and recommend the company to others, employees will be motivated, and the company’s productivity levels will increase thus increasing profit margins. Suppliers will be happy to do business with the company. Businesses, to fulfil their mandates, enter into several relationships with key stakeholders who are prioritised according to their power, legitimacy, and the urgency of the issues at hand. Key findings from the study are that the aim of the KickStart is to empower youth to manage sustainable projects and create employment to improve the well-being of communities. KickStart is a flagship CSR programme of KBL, opening opportunities for the youth through development of their entrepreneurship skills. Its objectives are to support the government to address unemployment among the youth and facilitate sustainable economic development. The youth perceive KickStart as a good project; it offers them financial support, business management training, and a year’s mentorship to sustain their businesses. They acknowledge the contribution KickStart makes to uplift their lives and identify with the KBL brand, which positively reflects KBL as a good company. Stakeholders are important; they must be involved in CSR programmes and their concerns and issues should be considered for the success of the programmes. KBL has limited its stakeholder engagement to internal stakeholders namely, the trustees and the project manager, and externally the media and judges. Collaboration with the youth organisations will give credibility to KickStart whose target audience is the youth. While acknowledging limited stakeholder engagement, the CSR implementation framework is recommended for KBL to streamline and prioritise key issues around the high unemployment among the youth, identify key players to be involved, and specify what their contributions should be in addressing the problem.

CNPQ / A apicultura é uma atividade econômica importante no Sudoeste do Paraná e o desenvolvimento de produtos à base de mel pode ser uma importante alternativa para o escoamento da produção e ao mesmo tempo uma interessante forma de agregar valor ao produto. O hidromel é uma bebida fermentada obtida pela diluição do mel em água com adição de nutrientes e leveduras. Em algumas regiões da Europa é uma bebida muito consumida e apreciada, no Brasil, no entanto, é pouco conhecida e explorada. O presente estudo tem por objetivo investigar o processo de fermentação alcoólica do mel, com diferentes cepas de leveduras Saccharomyces, produzir e avaliar o hidromel fresco e maturado. O mel para o desenvolvimento do estudo foi adquirido na Associação dos Apicultores do Município e submetido à caracterização físico-química e de adulteração, os resultados demonstraram que a matéria prima apresentava padrão de qualidade e identidade característico do mel puro de abelhas (Apis mellífera). Conhecendo a qualidade da matéria prima, três tipos de diferentes leveduras (Red Star champagne, Lalvin EC 1118 e Fleischmann) foram utilizados para produção de hidromel. O produto final foi caracterizado através de análises físico-químicas e os compostos voláteis foram identificados e quantificados por cromatografia. Dentre as cepas utilizadas, a leveduras a Red Star champagne apresentou maior capacidade de converter açúcar em álcool (etanol), produzindo a bebida com maior teor alcoólico. A levedura Lalvin EC 1118 produziu uma bebida mais equilibrada quanto ao teor alcoólico e açúcares redutores residuais, enquanto a levedura Fleischmann apresentou menor capacidade de conversão de açúcar em álcool, fornecendo a bebida com menor teor alcoólico. O perfil de compostos voláteis apresentou-se de maneira similar nas três formulações de hidromel elaborado com as diferentes cepas de leveduras Saccharomyces, entretanto, a bebida produzida a partir da cepa Fleischmann, apresentou de modo geral, maior concentração de ésteres relacionados ao aroma frutado e floral, sendo esta a preferida sensorialmente e submetida à maturação em tonéis de carvalho e bálsamo por um período total de 180 dias. O carvalho apresentou maior capacidade de alterar as características físico-químicas e de cor da bebida, o que não indica que o bálsamo não possa ser considerado uma boa alternativa para maturação de hidromel. / Beekeeping is an important economic activity in the Southwest of Paraná and the development of honey-based products can be an important alternative to the flow of production and at the same time an interesting way to add value to the product. The mead is a fermented beverage obtained by dilution of the honey in water with addition of nutrients and yeast. In some parts of Europe is a drink very consumed and appreciated in Brazil, however, it is little known and exploited. This study aims to investigate the process of alcoholic fermentation of honey with different strains of Saccharomyces yeast, produce and evaluate fresh and matured mead. The honey for the development of the study was acquired in the Beekeepers Association of the City and subjected to physical and chemical characterization and adulteration, the results showed that the raw material had quality standard and characteristic identity of pure honey bees (Apis mellifera). Knowing the quality of raw material, three different types of yeast (Red Star champagne, Lalvin EC and 1118 Fleischmann) were used for production of mead. The final product was characterized by physical-chemical analysis, volatile compounds were identified and quantified by chromatography. Sensory analysis was performed to identify the greater acceptance of sample, which was subsequently submitted to maturation in oak barrels and balsam. Among the strains used, the yeast Red Star Champagne showed higher ability to convert sugar into alcohol (ethanol), producing a beverage with higher alcohol content. The Lalvin EC 1118 yeast produced a more balanced drink on the alcohol content and residual reducing sugars, while Fleischmann yeast showed less sugar conversion capacity in alcohol, providing drinking less alcohol. The profile of volatile compounds presented in a similar fashion in the three mead formulations developed with different strains of Saccharomyces yeasts, however, the beverage produced from Fleischmann strain showed generally higher amounts of esters linked to fruity aroma and floral. Sensory analysis indicated the drink produced by Fleischmann yeast as the preferred, which was aged in oak barrels and balsam, the maturation stage had a total of 180 days. Among the wood used for the maturation, oak showed greater ability to alter the physical and chemical characteristics of the drink, the color parameter has also been changed more intensely by maturation inoak, which does not indicate that the balsam can not be considered a good alternative to mead maturation.

The objective of my thesis was to analyse a foreign distribution system in Budweiser Budvar N.C. brewery. I mainly aimed at mapping out the individual steps that are a part of the distribution system and factors affecting those steps. There is also the analysis of weak points in that system and their solutions.

The objective of my thesis was to analyse a foreign distribution chain of the brewery Budějovický měšťanský pivovar a.s. which can be recognized as an actual theme for the reason of conection with positioning of export companies on the market situation after a strong impact of the financial crises and especially of the rapid change ot the CZK exchange rate. In these times every company must use its potential in the most effective way to keep or increase its viability. Teh main goal of my thesis was to review an actual state of the international distribution chain with the focus of the information and material flow among each parts of the international distribution of the beer. Other goal was to explore all possible breaking points and propose a solutions of the discovered issues and problems.

Orientador: Roberto Herminio Moretti / Dissertação (mestrado) - Universidade Estadual de Campinas, Faculdade de Engenharia de Alimentos / Made available in DSpace on 2018-08-08T04:13:28Z (GMT). No. of bitstreams: 1 Teles_JulianaAndrade_M.pdf: 622280 bytes, checksum: 3493048181e488146089fb10fb6cacd0 (MD5) Previous issue date: 2007 / Resumo: O uso de extrato de malte concentrado como matéria-prima cervejeira até hoje foi pouco estudado. É sabido que produzir cervejas claras e sem resíduo adocicado, é um desafio para este ingrediente. No entanto, cervejas produzidas a partir de extrato de malte concentrado, necessitam de menores investimentos quando se comparado ao método tradicional pois, economiza em mão-de-obra, espaço e energia. Pensando nisso, o trabalho teve como objetivo, produzir diferentes mostos concentrados lupulados formulados conforme planejamento experimental aplicado (DCCR), caracterizar as cervejas produzidas com estes mostos. Estudar o uso de xarope de alta maltose com a finalidade de redução da cor e proteína no produto final e verificar durante a fervura, interações ocorridas entre malte/adjunto, lúpulo e tempo quanto à cor, amargor, polifenóis e proteínas. Verificou-se que mostos produzidos com extrato de malte concentrado possuem fermentações mais lentas. Os produtos obtidos tiveram características físico-químicas semelhantes à cerveja tipo Pilsen. Durante a fervura, o tempo foi mais influente para a produção de cervejas mais escuras. Apesar disso, o uso de xarope de alta maltose como substituição parcial dos açúcares fermentescíveis do malte, na redução da cor, foi totalmente eficaz, como também para o aumento na luminosidade e menores quantidades de proteínas. Por fim, para promover mais eficiente complexação entre proteínas-polifenóis, seriam necessárias quantidades maiores de lúpulo. Assim sendo, mostos concentrados feitos a partir de extrato de malte concentrado possuem grandes potencialidades e levam a crer que acrescentam mais vantagens do que desvantagens para a produção de cerveja / Abstract: The use of extract malt concentrated as beer raw material until today little was studied. It is known that to produce clear beers and without sweet residue, it is a challenge for this ingredient. However, beers produced from extract malt concentrated, need lesser investments when if compared with the traditional method, therefore it is saved in man power, space and energy. Thinking about this, the work had as objective, to produce differents worts hopped concentrated formulated as experimental design applied, to characterize the beers produced with these worts, to study the use of boiled must of high maltose with the purpose of reduction of the color and protein and to verify, during the boil, occurred interactions between malt/adjunct, hop and time how much to the color, bitter taste, polyphenol and proteins. It was verified that worts produced with extract of malt concentrated have slower fermentations, the gotten products had characteristics similar to the beer Pilsen type. During the boil, the time was more important for production of darker beers. Despite this, the use of high maltose syrup as partial substitution of the fermentable sugars of malt, in the reduction of the color was total efficient, as also for the increase of the luminosity and minors amounts of protein. Finally, to promote more efficient complex between proteins-polyphenols, they would be necessary more of hop. Thus being, made intent worts from extract of malt concentrated have great potentialities and lead to believe that they add more advantages of that disadvantages for beer production / Mestrado / Mestre em Tecnologia de Alimentos