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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.

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

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

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"April 2002" / Includes bibliographical references (leaves 193-211) / xi, 211 leaves : ill., plates ; 30 cm. / Title page, contents and abstract only. The complete thesis in print form is available from the University Library. / Thesis (Ph.D.)--University of Adelaide, Dept. of Plant Science, 2002

<p>With the purpose of expanding the understanding of the main causes that make creating and maintaining successful, strong brands a challenging issue for companies, a qualitative research is conducted in this thesis. It is based on an integrated model of Doyle’ and Stern’s along with Aaker’s approaches discussing building successful/strong brands with the following Doyle’ and Stern’s model discussing sustaining successful/strong brands; thereby selecting a single case study of Carlsberg Polska belonging to brewing potentates on the Polish beer market and two of its major brands – Carlsberg and Harnaś.</p><p>The findings show that, in terms of building successful brands, introducing a quality product along with superior perceived quality, creating a basic brand along with brand awareness, augmenting a brand along with building brand loyalty as well as establishing a potential brand along with brand associations are the most crucial actions that had to be taken by Carlsberg Polska in order to win out a number 3 market-leader position. Concerning sustaining strong brands, on the other hand, the investigated firm needs to monitor competition and constantly revitalize and reposition its products in order to be the fastest growing beer producer on the Polish market.</p>