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System where a large number of interrelated operations exist, technically-based operational mechanism is always required to achieve potential. An intuitive solution, which is common practice in most of the breweries, perhaps may not uncover the optimal solution, as there is hardly any guarantee to satisfy the best policy application. There is always high foreign exchange involved in procurement of imported raw materials and thus increases the cost of production, abandonment and poor utilization of available locally-sourced raw materials. This study focuses on the approaches which highlight the steps and mechanisms involved in optimizing the wort extract by the use of different types of adjuncts and formulating wort production models which are useful in proffering expected solutions. Optimization techniques, the generalized models and an overview of typical brewing processes were considered.

The partial substitution of barley malt has been one of the main strategies of breweries to reduce production costs. In Brazil, as in other countries, maize is a raw material that is used mostly for this purpose. Aiming for strategic cost management, some large breweries have adopted a reduction in the time and energy costs of the process. As an example, changes have been made to the traditional mashing curves by reducing the times or omitting the proteolytic step. The objective of this work was to compare the physical and chemical aspects of sweet and bitter worts prepared through experimental design with and without the addition of maize as adjunct, as well as the execution or not of the proteolytic step in mashing. Color, total acidity, extract, total reducing sugars, total phenolic compounds, and proteins content were evaluated. In addition, the antioxidant activity was determined. The wort obtained with maize and not submitted to the proteolytic step presented a bright color as well as reduced phenolic compounds, protein, and antioxidant activity. Comparatively, the action of proteases in the wort resulted in a greater release of total reducing sugars, a more intense color, and a higher content of total nitrogen and phenolic compounds. The results indicate that despite being an alternative to reduce costs in the brewing process, the use of the adjunct and the exclusion of the proteolytic step of mashing will imply a poor wort in regards to nutrition, which can compromise the activity of the yeast during the process and therefore affect the quality of the final product.

Quality of final product is to great extent influenced by intermediate products that are formed during beer production. In addition quality of pH is one of the most important properties that forms suitable medium for activity of enzymes complexes that have crucial influence on character of produced wort. Moreover enzymes influence the yield of production process and quality of final product as well. Quality of boiling water and especially its hardness have crucial task in terms of keeping optimal qualitative parameters. Water hardness is given by amount of salts, mainly calcium and magnesium salts. It is expressed as absolute hardness which is given by sum of temporary (carbonate) and permanent (noncarbonate) hardness. In our work we solved the effect of total water hardness on final pH of various intermediate products. We used different water samples and we prepared variants of total hardness by stirring of unpurified water with distilled water thus we achieved various values of hardness. For comparison we prepared several brews with regard to combinations of unpurified water and distilled water. Higher pH of boiling water was caused due to higher water alkalinity that negatively affected enzyme complex present in used malt. Presence of hydrogenphosphates in used malt had high buffering ability and pH lowering ability. Such unfavorable result could be adjust by use of various additions of acidulates that would have in great extent influence on beer final price therefore boiling water adjustment seems to be the most acceptable approach.

eingereicht von Mag. Elisabeth Linner BSc Literaturverzeichnis: Blatt 36-40 Zusammenfassung/Abstract in deutscher und englischer Sprache Paris-Lodron-Universität Salzburg, Masterarbeit, 2017 (VLID)4954794

Recirculating aquaculture systems (RAS) provide for the control of water quality under intensive feeding conditions using various unit processes to recycle and reuse culture water. Biological filtration is recognized as one of the most important and challenging segments of the system. While aerobic nitrification of ammonia and nitrite has become fundamental to such systems, the removal of the resulting nitrate accumulation has not received the necessary attention. The aim of this research was to investigate and quantify the potential benefit of the application of mesh stockings for mussel production, providing significant surface area per volume as a medium for bacterial settlement. The use of wort (raw material for beer production) was also examined for it's efficacy as the required carbon source for the bacterial growth. This study was carried out at the Business Innovation Centre for Mariculture of the University of Dubrovnik to qualify various components integral to the design of a marine RAS. The system consisted of two 1.5 mᵌ round tanks, a 1 HP pump for water distribution, a bead filter for mechanical filtration, rotating biological contactors providing the required nitrification and partial CO₂ sparging, and a UV-reactor for sterilization. Two plastic cylinders, 0.1 mᵌ each were included in the system to house the denitrification media. The nylon net stockings which were used as a settlement media for mussel production, were comprised of ellipsoid knots that connect the rectangular filaments. The number of knots and filaments were counted over one meter of the stockings length, using the recorded dimensions to calculate the surface area. Then, 400 m of stockings net was submerged into a denitrification reactor chamber, wort and nitrate were added, and a chemical oxygen demand and nitrogen ratio of 2.5/1 was maintained. In the described marine denitrification reactor, a stable nitrate removal rate of 40 mgL-1 per day was established using wort as a carbon source and net stockings for mussel production as a settling media. Nylon mesh proved to be a good media for the settling of denitrifying bacteria and its application in biological filters can be recommended. One meter of the material used in this research occupied a surface of 0, 083m2 and a volume of 2 x 10-5m3. It's specific surface area was calculated to be 4000 m2m-3. New settling material was used and achieved satisfactory biofiltration efficiency, even though biofilters containing a brand new media are usually more difficult to start. Stabile denitrification was achieved with carbon sources from wort, a raw material for beer production, consisting mostly of different carbohydrates that can be utilized by yeast. Further, wort has a very high chemical oxygen demand value so the added volume is almost negligible compared to the volume of the denitrification reactor. Since this is the first record of wort usage as a carbon source for denitrification, further research both in marine and freshwater conditions, is needed.

In der vorliegenden Arbeit wird das Wort-Ton-Verhältnis in den Werken Richard Wagners am Beispiel des Ring des Nibelungen analysiert. Durch eine vergleichende Analyse des Librettos und der Partitur von Wagners Oper Der Ring des Nibelungen wird bewiesen, dass Richard Wagner, der für die Vereinigung aller Künste im Gesamtkunstwerk plädierte und ihre Gleichberechtigung forderte, seine theoretischen Postulate im praktischen Schaffen kaum berücksichtigte und zwar – das Wort dem Ton opferte, indem er den Text des Librettos an die Musik anpasste. Unterschiede zwischen dem Textbuch und der Partitur werden hier aufgesucht, verglichen und analysiert. Es wird eine Typologie erstellt, in der 6 Typen von Änderungen unterschieden werden, die von Wagner am Text unternommen wurden, um ihn an die Musik anzupassen: Ersetzen, Erweiterung, Reduktion, Umstellung, Hinzufügung und ‚nicht vertont‘. Im Vergleich zu dem ursprünglichen Text des Ring wurden von Wagner an 939 Stellen Wörter durch andere ersetzt, um weitere Silben erweitert oder gekürzt, umgestellt, hinzugefügt oder nicht mal vertont, damit sie mit der endgültigen Musikfassung übereinstimmten. Es wird hier nachgewiesen, dass für Wagner Literatur und Musik keine Schwesterkünste – wie er beteuerte – waren, sondern – dass das Wort dem Ton gehorchen musste. In seinen Werken herrschte keine Gleichberechtigung, sondern die Tyrannei der Musik. The topic of this PHD dissertation is the relationship between the word and the sound in Wagner´s operas, specifically in the one mentioned in the title. As Wagner in his theoretical writing expressed the idea of a Gesamtkunstwerk, where music and lyrics should play an equal role in an opera, I decided to study if it was really true. As an example I chose The Ring of the Nibelung. The starting point of my dissertation is the comparison of the librettos and scores of The Ring of the Nibelung. It turns out that they are quite different. I looked for the differences between the two, their nature, origin and consequences. As a result of this analysis, I found 939 differences. I compiled a list of the librettos´ verses and their respective bars in the scores, followed by a typological analysis. I detected six types of changes: substitution, extension, reduction, inversion, addition, and no music accompaniment. The main chapter contains an analysis of each type of the changes. As a result of my analysis I concluded that Wagner´s theories did not match his practical creations. Contrary to what he had written about the equality of word and music, as a Polish researcher on Wagner had once said, those were only appearances, and in reality, Wagner had practiced the tyranny of music. Praca podejmuje problem wzajemnej relacji słowa i dźwięku w operach Ryszarda Wagnera, prześledzonej tu na przykładzie „Pierścienia Nibelunga”. W dotychczasowych badaniach nad twórczością Wagnera zaobserwować się daje pewna luka, gdyż pytanie o rzeczywisty przebieg praktycznej rea¬li¬zacji idei „Gesamtkunstwerk” w dziełach jej autora pozostaje nadal bez odpowiedzi, a kwestia relacji literatury i muzyki w jego twórczości – wciąż otwarta. Niniejsza praca jest próbą wypełnienia tej luki. Jako metodę zbadania relacji słowo/dźwięk w twórczości Wagnera przyjęto analizę porównawczą tekstów librett i partytur, co pozwala prześledzić, wedle jakich reguł i procedur dokonywało się u niego wejście słowa w relację z dźwiękiem. Okazuje się bowiem, że Wagner zmieniał pierwotny względem partytury tekst libretta tak, by dopasować go do muzyki. W przyjętej na potrzeby pracy typologii wspomnianych zmian wyróżnionych zostaje 6 podstawowych zabiegów – substytucja, ekstensja, redukcja, inwer¬sja, addy¬cja oraz brak umuzycznienia, które poddane zostają szczegółowej analizie. Analiza ta prowadzi nieuchronnie do konkluzji, że wspomniana relacja była relacją zależności, w której muzyka była nadrzędna względem słowa, tekst natomiast – mimo jego deklarowanej w pismach teoretycz¬nych równorzęd¬ności – zredukowany został do roli narzędzia umożliwiającego nadanie dziełu pożądanego kształtu.

U ovoj disertaciji istraživana je u činkovitost denitrifikacije u morskom recirkulacijskom akvakulturnom sustavu. Denitrifikacija je proučavana u dva bioreaktora ispunjena pergolarom (cijevnom polietilenskom mrežom) kao nosa čem denitrifikacijskih bakterija, kao izvor ugljika korištena je sladovina, a pra ćene su promjene relevantnih pokazatelja kvalitete vode; saliniteta, temperature, pH i koncentracija otopljenog kisika, nitratnog, nitritnog i amonijakalnog dušika . Pergolar se pokazao dobrom podlogom za naseljavanje bakterija, a sladovina dobrim izvorom ugljika za denitrifikaciju. Faza indukcije denitrifikacijskih biofiltara trajala je 287 dana. Denitrifikacija je bila najučinkovitija u stacionarnim uvjetima kad je brzina uklanjanja nitratnog dušika iznosila 40 mg/Ld, ili izraženo prema površini pergolara 121 mg/m2d, a prema njegovu volumenu 485 mg/Ld. Faza indukcije rotacijskog biološkog kontaktora kao nitrifikacijskog biofiltra trajala je 160 dana, a postignuta je brzina uklanjanja ukupnoga amonijakalnog dušika od 40 mg/Ld. Filogeneti čka analiza mikrobnih populacija u recirkulacijskom akvakulturnom sustavu sekvenciranjem sljedeće generacije pokazala je da je u nitrifikacijskom biofiltru bio znatan broj bakterija što provode oksidaciju am onijaka i nitrita, dok je u denitrifikacijskim bioreaktorima bio velik udio bakterija što provode heterotrofnu i autotrofnu denitrifikaciju, a bilo je i onih što sudjeluju u kruženju sumpora. Razvijena je stab ilna nitrifikacijska populacija sposobna ukloniti amonijak koji bi nastao uzgojem ribe u realnim proizvodnim uvjetima, kao i stabilna denitrifikacijska populacija sposobna ukloniti nitrat koji bi nastao nakon nitrifikacije. This dissertation studies the efficiency of denitrification in marine recirculating aquaculture system. Denitrification was studied in two bioreactors filled with pergolar (polyethylene pipe net) as the carrier for denitrification bacteria, wort was used as a carbon source, and relevant indicators of water quality were monitored; salinity, temperature, pH as well as concentrations of dissolved oxygen, nitrate, nitrite and ammonia. Pergolar proved to be a good carrier for settling of bacteria and wort proved to be a good carbon source for denitrification. Start-up phase of denitrification biofilters lasted 287 days. Denitrification was most effective in stationary conditions when the removal rate of nitrate nitrogen was 40 mg/Ld, or expressed by the surface of pergolar 121 mg/m2d, and by its volume 485 mg/Ld. Start-up phase of rotating biological contactor that served as nitrification biofilter lasted 160 days and ammonia removal rate of 40 mg/Ld was achieved. Phylogenetic analysis of microbial populations in recirculating aquaculture system by next generation sequencing showed that there was a significant number of bacteria that oxidize ammonia and nitrite in the nitrification biofilter, while in denitrification bioreactors there was a large proportion of bacteria that carry out heterotrophic and autotrophic denitrification, as well as those that participate in sulfur cycling. A stable nitrification population able to remove ammonia that would arise form fish farming in real production conditions was developed, as well as the stable denitrification population able to remove nitrate that would result after nitrification.

Intensification of the industrial brewing process, particularly the use of higher gravity worts, has been driven by increasing competition within the industry as well as the need to maximise the use of raw materials and minimise energy expenditure. These developments have, however, placed greater demands on brewing yeast strains, whose evolutionary history has not prepared them for the extreme conditions associated with higher gravity brewing. Various yeast nutrient supplements have been used or proposed to maintain yeast performance under stressful conditions. These have included specific metal ions, lipids and lipid components such as fatty acids and sterols and free amino nitrogen, usually supplied in the form of a complex yeast food. Correction of wort nutritional deficiencies may reduce stress sensitivity of yeast and improve fermentation performance. Potential negative consequences of altering wort composition must however be considered, as important beer quality attributes such as taste, stability and foam can be affected. Here, the various options for nutrient supplementation and their influence on yeast physiology and performance, as well as beer characteristics are considered.

The objective of this work was to investigate the possibility of triticale application as the partial substitute for malt in wort production. For wort production, two series of experiments were performed in which triticale variety Odyssey, from experimental fields, Rimski Sancevi location (Serbia), was used as the substitute for barley malt in grist with and without the addition of commercial enzyme Ultraflo Max (Novozymes, Denmark). Triticale was added in each of the carried series of experiments as the substitute for malt: 0, 10, 20, 30, 40, 50, 60, 70 and 80% in grist. Experiments were carried out on laboratory scale by the application of infusion procedure for wort production. Regarding extract content, triticale variety Odyssey could be used as the substitute for malt up to 60% without the addition of commercial enzyme Ultraflo Max. With the addition of this enzyme triticale variety Odyssey could be used as a substitute for malt up to 80%, regarding the extract content. With the increase in the content of triticale in the grist, viscosity increased. The addition of commercial enzyme Ultraflo Max significantly reduced wort viscosity. The obtained results indicate that worts produced with the addition of triticale variety Odyssey to grist yielded good analytical quality parameters.

The aim of this work was the investigation of wort production for beer by the application of triticale malt, as the partial substitute for barley malt in grist. For wort production, three series of experiments were carried out in which malts were produced from three different triticale varieties taken from experimental fields Rimski Sancevi location (Serbia), crop 2006. Experiments were carried out on laboratory scale by applying infusion procedure for wort production. The obtained results indicate that the application of triticale malt gave worts that had good analytical quality parameters.

The article examines the process of deformation of melon pieces with regard to their rheological properties in the production of juice.

Робота присвячена дослідженню можливості використання соку бузини чорної Sambucus nigra для приготування пива, що забезпечить формування нового асортименту продукції, досягнення необхідних органолептичних показників у готовому пиві. На основі теоретичних і експериментальних досліджень встановлено оптимальну дозу соку бузини для виробництва пива, визначено основні фізико-хімічні показники і органолептичні властивості готового пива., Работа посвящена исследованию возможности использования сока бузины черной Sambucus nigra для приготовления пива. Это обеспечит формирование нового ассортимента продукции, достижения необходимых органолептических показателей в готовом пиве.На основе теоретических и экспериментальных исследований установлено оптимальную дозу сока бузины для производства пива, определены основные физико-химические показатели и органолептические свойства готового пива., Today, beer production is aimed at developing and implementing a new range of products using new raw material, which gives it a certain flavor characteristics and increases the demand for products. In addition, the beer produced using non-traditional raw material has advantages: functional directed action, improved organoleptic and physical and chemical properties, longer shelf life. That is why work is devoted to the possibility of using the sap of black elderberry Sambucus nigra to make beer that promote the formation of a new range of products, to achieve the necessary organoleptic characteristics of the finished beer.Based on theoretical and experimental studies it is established the optimal dose of elder sap for beer production, the basic physical and chemical characteristics and organoleptic properties of the finished beer.

Šiame darbe pateikiama alaus gamyboje naudojamų žaliavų tokių kaip vandens, salyklo, apynių ir pagalbinių medžiagų savybės ir panaudojimas. Aptariamos projektuojamo alaus technologijos operacijos, pagrindžiant jų metu vykstančiais fizikocheminiais, biocheminiais ir mikrobiologiniais kitimais. Suprojektuota 400 000 litrų per metus našumo gamybos linija dviejų Doppelbock tipo alums. Pateiktos gamybai reikalingų žaliavų ir pagalbinių medžiagų charakteristikos ir kiekiai. Atsižvelgiant į gamybos procesą parinkti reikalingi įrenginiai ir jų parametrai. Linijoje naudojami tokie inovatyvūs sprendimai: virimo metu susidarantys garai kondensuojami ir surenkami į rezervuarus iš kurių karštas vanduo naudojamas visoms linijoje esančioms pradinio pakaitinimo operacijoms; bendra šaldymo sistema kurią sudaro trys uždari ciklai, užtikrinantys efektyvų ir energiją taupantį fermentacijos talpų, vandens ir galutinių produktų šaldymą. Numatyta imobilizuotų mielių technologija leidžia žymiai sumažinti alaus brandinimo laiką iki dviejų valandų, sutaupyti gamybinės vietos. Darbe aprašomas tyrimas kurio metu naudojant kompiuterinę simuliaciją analizuojama didelės koncentracijos misos gavimas Įvertintos galimybės gauti didesnę misos koncentraciją, naudojant fermentus, sirupus, nesalyklines medžiagas ir įrangos pritaikymą, bei aptariamos problemos., In this work properties and application of brewing ingredients such as water, malt, hops and additives are being presented. Operations of designed beer techology were discused based on the ongoing physicochemical, biochemical and microbiological alterations. Production line of two different Doppelbock type beers suitable to produce 400 000 liters per year was designed. Characteristics and amounts of materials and additives needed for the production were presented. Based no the process of manufacturing required devices and their parameters were selected. These inovative solutions are used int the production line: steam produced during the boiling process is condensed and collected into reservoirs from which hot warer is supplied and used in all pre-heating operations in the production line; general cooling system containing three separated cycles provides effective and energy-efficient cooling of fermentation vessels, water and final products. Immobilized yeast technology allows to significantly reduce beer maturing time down to two hours and therefore to save production space.

This article describes the ways of analytical determination of polyphenols in brewing. The methods for this determination are divided into two groups, analytical methods for group determination and determination of individual polyphenols. The group methods are for the determination of anthocyanogens, tanoids and flavonoids. For the determination of individuals polyphenols is the most widespread method HPLC (reverse phase) with different types of detection. Less widespread method is GC with MS detection, from point of view analyte derivatization.This article describes the ways of analytical determination of polyphenols in brewing. The methods for this determination are divided into two groups, analytical methods for group determination and determination of individual polyphenols. The group methods are for the determination of anthocyanogens, tanoids and flavonoids. For the determination of individuals polyphenols is the most widespread method HPLC (reverse phase) with different types of detection. Less widespread method is GC with MS detection, from point of view analyte derivatization.

Es scheint so, als hätten die Pädagogischen Psychologen mit der„phonologischen Bewusstheit“ einen neuen „geistigen Muskel“ entdeckt, den es schon im Vorschulalter zu kräftigen gilt. Ist er schlaff, handelt es sich um ein „Risikokind“, dem das Versagen im Lesen und Schreiben droht. Die Botschaft heißt: Schon vor Schulbeginn sollen wir die phonologische Bewusstheit diagnostizieren und „Defizite“ durch ein gezieltes Training kompensieren – beides mithilfe kostenpflichtiger kommerzieller Materialien. Der Beitrag setzt sich in 6 Thesen kritisch mit diesem Konzept auseinander. (DIPF/Orig.)

The beer is currently the most consumed alcoholic beverage in the world and the global beer production has had a rapid growth and gained great success also in the countries that are not traditional beer producers; more than 900 craft breweries are known just in Italy. Growing evidence supports the health benefits of moderate consumption of alcohol as part of a healthy lifestyle, whereas it is widely recognized that alcohol abuse exerts negative effects on health. A plethora of studies suggest that moderate drinking of beer is associated with lower rates of cardiovascular disease, neurodegeneration, cancer and osteoporosis. The positive association between moderate intake of beer and low risk for these diseases is due to several substances with antioxidant properties present in the barley and in the hop. Also, hop contains some volatile oils which show antibiotic activity. The nutraceutical property of the beer is preserved if it is manufactured by a minimal invasive procedure like the brewing craft is. In order to stabilize the composition, the industrial procedures use high temperatures and filtrations techniques but resulting in a poor nutritional and health properties. However, the wholemeal composition of handcraft makes the product more susceptible to contamination throughout the brewing process, putting at risk the success of the final product. Analytical techniques such as HPLC, GC, GC-MS are widely used for the monitoring the main analytes that take places under the manufacturing process conditions. However, they are time-consuming and laborious and, in some of them, the sample pre-treatment is required. Methods based on biosensors could be a good alternative to these classical methods. They offer fast analysis, easy and direct analytes detection and low cost production. Amperometric biosensors seem to be the most commercially successful devices to this purpose. Amperometric biosensors applied to beer production have been investigated in our research labs. They are able to detect the main fermentation compounds like glucose and ethanol with high sensitivity and repeatability. Microbial contaminants such as lactic acid can also be detect below the thresholds of perception (100-400ppm). Furthermore, a remote control has been designed. The wireless technology allows to send in real time the signals obtained by the analysis performed in situ without having to send the sample to the outside of the craft brewery. Thus, the microbrewery can check and modify the process conditions in an easier, faster and less expensive way.

Names of, for instance, children or companies are often chosen very carefully. They should sound and feel good. Therefore, many companies try to choose artificially created names that can easily be pronounced in various languages. A wide range of psychological research has demonstrated that easy processing (high processing fluency) is intrinsically experienced as positive. Due to this positive feeling, easy processing can have profound influences on preferences for names. Topolinski, Maschmann, Pecher, and Winkielman (2014) have introduced a different mechanism that influences the perception of words. Across several experiments they found that words featuring consonantal inward wanderings (inward words) were preferred over words featuring consonantal outward wanderings (outward words). They argued that this was due to the fact that approach and avoidance motivations are activated by articulating inward and outward words, because the pronunciation resembles approach and avoidance behaviors of swallowing and spitting, respectively. They suggested this close link as an underlying mechanism for the so-called in-out effect, but did not test this assumption directly. In the current work, I tested an alternative fluency account of the in-out effect. Specifically, I hypothesized that processing fluency might play a critical role instead of motivational states of approach and avoidance being necessarily activated. In Chapter 1, I introduce the general topic of my dissertation, followed by a detailed introduction of the research area of approach and avoidance motivations in Chapter 2. In Chapter 3, I narrow the topic down to orally induced approach and avoidance motivations, which is the main topic of my dissertation. In Chapter 4, I introduce the research area of ecological influences on psychological processes. This chapter builds the base for the idea that human language might serve as a source of processing fluency in the in-out effect. In the following Chapter 5, I elaborate the research area of processing fluency, for which I examined whether it plays a role in the in-out effect. After an overview of my empirical work in Chapter 6, the empirical part starts with Study 1a and Study 1b (Chapter 7) that aimed to show that two languages (Eng. & Ger.) in which the in-out effect has originally been found might feature a source of higher processing fluency for inward over outward words. The results showed that higher frequencies of inward dynamics compared to outward dynamics were found in both languages. This can lead to higher pronunciation fluency for inward compared to outward words which might in turn lay the ground for higher preferences found for inward over outward words. In Chapter 8, the assumption that inward compared to outward dynamics might be more efficient to process was tested directly in experiments that examined objective as well as subjective processing fluency of artificially constructed non-words featuring pure inward or outward dynamics. Studies 2a-4b found an objective as well as subjective processing advantage for inward over outward words. In Chapter 9, the causal role of objective and subjective pronunciation fluency in the in-out effect was examined. In Study 5 mediational analyses on item-level and across studies were conducted using objective and subjective fluency as possible mediating variables. In Study 6 mediation analyses were conducted with data on subject- and trial-level from a within-subject design. Overall, the data of the item-based, subject-based and trial-based mediation analyses provide rather mixed results. Therefore, an experimental manipulation of fluency was implemented in the last two studies. In Chapter 10, Study 7 and Study 8 demonstrate that manipulating fluency experimentally does indeed modulate the attitudinal impact of consonantal articulation direction. Articulation ease was induced by letting participants train inward or outward kinematics before the actual evaluation phase. Additionally, the simulation training was intensified in Study 8 in order to examine whether a stronger modulation of the in-out effect could be found. Training outward words led to an attenuation and, after more extensive training, even to a reversal of the in-out effect, whereas training inward words led to an enhancement of the in-out effect. This hints at my overall hypothesis that the explicit preferences of inward and outward words are, at least partially, driven by processing fluency. Almost all studies of my dissertation, except for one analysis of the item-based mediation study, speak in favor of the hypothesis that inward words compared to outward words are objectively and subjectively easier to articulate. This possibly contributes partially to a higher preference of inward over outward words. The results are discussed in Chapter 11 with respect to processing fluency and to the role of language as an ecological factor. Finally, future research ideas are elaborated., Die Namensgebung von beispielsweise Kindern oder Firmen ist meist sehr sorgfältig bedacht. Ein Name sollte sich möglichst gut anfühlen und schön klingen. So wählen weltweit agierende Firmen oft künstlich kreierte Namen, die in mehreren Sprachen leicht aussprechbar sind. Psychologische Forschung hat vielfach gezeigt, dass eine leichte Verarbeitung (hohe fluency), beispielsweise von Wörtern, implizit als positiv wahrgenommen wird. Aufgrund dieses positiven Gefühls, kann eine leichte Verarbeitung starken Einfluss auf die Präferenzen für Namen haben. Topolinski und Kollegen (2014) stellten einen anderen Mechanismus vor, der die Wahrnehmung von Wörtern beeinflussen kann. In mehreren Experimenten konnten sie zeigen, dass Wörter mit einer konsonantischen rein-Wanderung (Reinwörter) gegenüber Wörtern mit einer raus-Wanderung (Rauswörter) präferiert wurden. Sie postulieren, dass dies durch Annäherungs- und Vermeidungsmotivationen zustände käme, die durch die Artikulation von Rein- und Rauswörtern ausgelöst wurden, da das Aussprechen von diesen jeweils dem Annäherungs- und Vermeidungsverhalten im Sinne von schlucken und spucken ähneln. Die Autoren nehmen an, dass diese enge Verknüpfung von Merkmalen der Aussprache mit Annäherungs-/Vermeidungsverhalten der Mechanismus dafür ist, dass wir Rein- gegenüber Rauswörtern präferieren (Rein-Rauseffekt). Jedoch wurde diese Annahme bislang nicht direkt empirisch überprüft. In der vorliegenden Arbeit untersuche ich eine alternative fluency-Darstellung des Rein-Rauseffekts. Genauer, stelle ich die Hypothese auf, dass fluency unabhängig davon, ob Annäherungs- und Vermeidungsmotivationen aktiviert werden, eine entscheidende Rolle für den Rein-Rauseffekt spielen könnte. In Kapitel 1 führe ich das Thema meiner Dissertation ein, gefolgt von einer Vorstellung des Forschungsbereichs der Annäherungs- und Vermeidungsmotivationen (Kapitel 2). In Kapitel 3 grenze ich das Thema auf oral induzierte Motivationen ein. In Kapitel 4 stelle ich den Forschungsbereich der ökologische Einflüsse auf psychologische Prozesse vor, welches die Grundlage für meine These bildet, dass Sprache als eine fluency-Quelle im Rein-Rauseffekt fungieren könnte. In Kapitel 5 führe ich den Forschungsbereich zur fluency näher aus, da dessen Rolle im Rein-Rauseffekt in meiner Arbeit untersucht wird. Nach einem Überblick (Kapitel 6), beginnt der empirische Teil mit den Studien 1a und 1b (Kapitel 7). Diese haben untersucht, ob die zwei Sprachen (En., Deu.), in denen der Rein-Rauseffekt gefunden wurde, eine höhere fluency-Quelle für Rein- im Vergleich zu Rauswörtern darstellen können. Die Ergebnisse zeigen in beiden Sprachen ein häufigeres Vorkommen von Rein- gegenüber Rausdynamiken. Diese Ungleichverteilung der Häufigkeiten könnte eine höhere Aussprechflüssigkeit von Reinwörtern gegenüber Rauswörtern zur Folge haben, was wiederum die Grundlage für den Rein-Rauseffekt sein könnte. In Kapitel 8 wurde überprüft, ob Rein- verglichen mit Rauswörtern eine höhere fluency haben. In mehreren Experimenten wurde die objektive und subjektive fluency von künstlich konstruierten Non-Wörtern (reine Rein- oder Rausdynamiken) untersucht. Die Studien 2a-4b zeigen, dass neben der objektiven auch die subjektive fluency von Reinwörtern höher ist als die von Rauswörtern. In Kapitel 9 wurde die mögliche kausale Rolle von objektiver und subjektiver fluency auf den Rein-Rauseffekt untersucht. In Studie 5 wurden Mediationsanalysen auf Item-Ebene mit objektiver und subjektiver fluency als mögliche mediierende Variablen berechnet. In Studie 6 wurden Mediationsanalysen für subjektive fluency auf Probanden- und Trial-Ebene mit Daten aus einem Within-Subjects Design durchgeführt. Insgesamt zeigen die Analysen keine eindeutigen Befunde. Daher wurde in den letzten Studien eine experimentelle fluency-Manipulation realisiert. In Kapitel 10 zeigen Studien 7 und 8, dass eine experimentelle fluency-Manipulation Auswirkungen von konsonantischen Rein- und Rausdynamiken auf Wortpräferenzen moduliert. Die fluency wurde vor der Evaluationsphase induziert. Zusätzlich wurde das Simulationstraining in Studie 8 intensiviert, um festzustellen, ob sich eine stärkere Modulation des Rein-Rauseffektes findet. Das Trainieren von Rausdynamiken führte zu einer Abschwächung des Rein-Rauseffektes (Studie 7) und nach intensiverem Training sogar zu einer Umkehrung des Effektes (Studie 8). Das Trainieren von Reindynamiken hingegen führte zu einer Verstärkung des Rein-Rauseffektes. Diese Ergebnisse deuten darauf hin, dass Präferenzen für Rein- und Rauswörter - zumindest partiell - durch die fluency von Rein- und Rauswörtern beeinflusst sind. Nahezu alle Studien meiner Arbeit, außer der item-basierten Mediation, sprechen für meine Hypothese, dass Reinwörter gegenüber Rauswörtern sowohl subjektiv als auch objektiv leichter artikulierbar sind und möglicherweise aus diesem Grund auch präferiert werden. Die Ergebnisse werden in Kapitel 11 diskutiert.

An increased content of calcium in mash goods should contribute to precipitation of malt oxalates in the course of mashing. Further, calcium protects enzymes that participate in the mashing process from early inactivation. It is even possible to assume a slight decrease of pH of mashes and hopped wort to the technologically favourable values. The increased content of calcium in unhopped wort may also have positive effect on coagulation of proteins during wort boiling. The publication summarizes the experiences in additioning of calcium gained in the brewery Plzeňský Prazdroj, a.s. In the course of trial brews, the first portion of calcium was added into mash goods and the second one before the beginning of wort boiling. The quantity was determined so that the cold hopped wort would contain c. 80 mg/l Ca. In addition to common analyses, even the content of amino nitrogen (FAN), the coagulatable nitrogen, the content of oxalates and the clarity of drawn-off hopped wort were. studied. During fermentation, we targeted quality and quantity of separated yeast and, as regards the packed beer, apart of the common analyses even the contents of calcium, oxalates and the value of the coagulatable nitrogen. The practical results confirmed our theoretic anticipations and displayed that the addition of calcium increases the boiling yield, contributes to better yeast sedimentation and markedly reduces the risk of oxalate turbidity and gushing in racked beer.An increased content of calcium in mash goods should contribute to precipitation of malt oxalates in the course of mashing. Further, calcium protects enzymes that participate in the mashing process from early inactivation. It is even possible to assume a slight decrease of pH of mashes and hopped wort to the technologically favourable values. The increased content of calcium in unhopped wort may also have positive effect on coagulation of proteins during wort boiling. The publication summarizes the experiences in additioning of calcium gained in the brewery Plzeňský Prazdroj, a.s. In the course of trial brews, the first portion of calcium was added into mash goods and the second one before the beginning of wort boiling. The quantity was determined so that the cold hopped wort would contain c. 80 mg/l Ca. In addition to common analyses, even the content of amino nitrogen (FAN), the coagulatable nitrogen, the content of oxalates and the clarity of drawn-off hopped wort were. studied. During fermentation, we targeted quality and quantity of separated yeast and, as regards the packed beer, apart of the common analyses even the contents of calcium, oxalates and the value of the coagulatable nitrogen. The practical results confirmed our theoretic anticipations and displayed that the addition of calcium increases the boiling yield, contributes to better yeast sedimentation and markedly reduces the risk of oxalate turbidity and gushing in racked beer.

Ethanol, carbon dioxide and glycerol are the major products produced by yeast during wort fermentation but they have little impact on beer and spirit flavour. It is the type and concentration of secondary metabolites that can determine overall beer flavour. These compounds are (but not only) primarily: higher alcohols, esters, carbonyls and sulphur compounds—inorganic and organic. There are a number of factors that can modify the balance of these compounds most of which are discussed in this review paper.

Measurement of beer and intermediate hazes is an important part of modern brewing technology automation and control including laboratory analyses, total quality control and production of the shelf life of the final products. Regardless the fact that present brewers have at the disposal throughout theoretical and practical knowledge produce beer of market demanded product shelf life and appropriate colloidal or physical stability, time to time unwonted fluctuation of the product quality and process troubles can occur due to complicated mechanism of the ageing interactions of beer and intermediate colloid leading to business loss. At least, but not last a complex analyses of the processes of beer colloidal ageing is important for the knowledge and monitoring of flavour staling since both ageing processes are influenced by temperatures and other physical-chemical factors. One of the ways which can limit causes leading to unwanted beer ageing and improve quality of the final product is the innovation of both analytical methods and techniques based on beer and intermediates haze measurements enabling more precise and effective analyses of their colloidal and possibly flavour properties as well. It is shown in the present paper that substantial improvements is analyses of beer and intermediates colloids can be approached by innovative conception of unified brewing laboratory, bottle rotating turbidimeter capable of performing beer thermal ageing tests on intact commercial bottles provided with the modules from turbidimetric titrations of small volume samples in chemical tubes or vials or even more with process flow-through haze measuring cell simultaneously and two scattering angles, thus enabling to differ changes in the size of haze particles during ageing of technological processes. By means of complementation of turbidimetric titrations with simultaneous pH and or conductometric measurements the developed technique gives than cost effective estimation of basic electrokinetic parameters of beer and intermediates colloids which play and important role in beer ageing processes.(In Czech, English summary only)

The research center Meura Technologies of Belgian company Meura has studied an oxygen effect during malt grinding, mashing, mash filtration in mash filter and fermentation upon to changes of beer's flawour during storage. The negative influence of the oxygen upon beer taste was determined, the beer brewed at present of oxygen obtained a cardboard flavour while ageing. It was developed oxygenation controlling technology, that enables to reduce an oxygen uptake during malt grinding, mash and lauter process and avoids wort oxidation. For grinding will be used a disc mill in which the malt is grinded under water and CO2 protection. According to new method the yeast will be preoxygenated (by pure oxygen) in membrane sparger instead of the wort aeration. Beer, produced under reduction of oxidation, had a better taste properties while ageing, to compare with another one, brewed in traditional way(In Czech, English summary only)

Measurement of beer and intermediate hazes is an important part of modern brewing technology automation and control including laboratory analyses, total quality control and production of the shelf life of the final products. Regardless the fact that present brewers have at the disposal throughout theoretical and practical knowledge produce beer of market demanded product shelf life and appropriate colloidal or physical stability, time to time unwonted fluctuation of the product quality and process troubles can occur due to complicated mechanism of the ageing interactions of beer and intermediate colloid leading to business loss. At least, but not last a complex analyses of the processes of beer colloidal ageing is important for the knowledge and monitoring of flavour staling since both ageing processes are influenced by temperatures and other physical-chemical factors. One of the ways which can limit causes leading to unwanted beer ageing and improve quality of the final product is the innovation of both analytical methods and techniques based on beer and intermediates haze measurements enabling more precise and effective analyses of their colloidal and possibly flavour properties as well. It is shown in the present paper that substantial improvements is analyses of beer and intermediates colloids can be approached by innovative conception of unified brewing laboratory, bottle rotating turbidimeter capable of performing beer thermal ageing tests on intact commercial bottles provided with the modules from turbidimetric titrations of small volume samples in chemical tubes or vials or even more with process flow-through haze measuring cell simultaneously and two scattering angles, thus enabling to differ changes in the size of haze particles during ageing of technological processes. By means of complementation of turbidimetric titrations with simultaneous pH and or conductometric measurements the developed technique gives than cost effective estimation of basic electrokinetic parameters of beer and intermediates colloids which play and important role in beer ageing processes.(In Czech, English summary only)

Haze of turbidity is optical property of solid, gaseous and particularly liquid matter. It is due to various types, quality and size of particles from submicrometer to submilimeter dimensions which scatter light. Light scattering used also to determine the haze of turbidity of matter. The magnitude of measured haze depends on both properties of haze forming particles and measuring light scattering probe. These properties and relations are generally nonlinear and complicated. This is valid particularly in the case of haze of beer, brewing intermediates and other beverage products which bear the character of liquid dispersions. Correct and effective use of the methods of haze and turbidity measurements in brewing and other beverage industry including water treatment enables to improve substantionaly the production efficiency. Therefore is usefull to learn these applications by means of systematic education and training. The article describes a modular turbidimetric system, developed on the long authors experience both with practical applications of haze and turbidity measurements in brewing and beverage industry and university teaching of the methods of chemical-physical measurements. The developed modular trubidimeter is designed to be used at various educational levels but it can also help to solve various haze measuring analytical and diagnostical tasks in laboratories of brewing and beverage industry.Haze of turbidity is optical property of solid, gaseous and particularly liquid matter. It is due to various types, quality and size of particles from submicrometer to submilimeter dimensions which scatter light. Light scattering used also to determine the haze of turbidity of matter. The magnitude of measured haze depends on both properties of haze forming particles and measuring light scattering probe. These properties and relations are generally nonlinear and complicated. This is valid particularly in the case of haze of beer, brewing intermediates and other beverage products which bear the character of liquid dispersions. Correct and effective use of the methods of haze and turbidity measurements in brewing and other beverage industry including water treatment enables to improve substantionaly the production efficiency. Therefore is usefull to learn these applications by means of systematic education and training. The article describes a modular turbidimetric system, developed on the long authors experience both with practical applications of haze and turbidity measurements in brewing and beverage industry and university teaching of the methods of chemical-physical measurements. The developed modular trubidimeter is designed to be used at various educational levels but it can also help to solve various haze measuring analytical and diagnostical tasks in laboratories of brewing and beverage industry.

Haze of turbidity is optical property of solid, gaseous and particularly liquid matter. It is due to various types, quality and size of particles from submicrometer to submilimeter dimensions which scatter light. Light scattering used also to determine the haze of turbidity of matter. The magnitude of measured haze depends on both properties of haze forming particles and measuring light scattering probe. These properties and relations are generally nonlinear and complicated. This is valid particularly in the case of haze of beer, brewing intermediates and other beverage products which bear the character of liquid dispersions. Correct and effective use of the methods of haze and turbidity measurements in brewing and other beverage industry including water treatment enables to improve substantionaly the production efficiency. Therefore is useful to learn these applications by means of systematic education and training. The article describes a modular turbidimetric system, developed on the long authors experience both with practical applications of haze and turbidity measurements in brewing and beverage industry and university teaching of the methods of chemical-physical measurements. The developed modular trubidimeter is designed to be used at various educational levels but it can also help to solve various haze measuring analytical and diagnostical tasks in laboratories of brewing and beverage industry.Haze of turbidity is optical property of solid, gaseous and particularly liquid matter. It is due to various types, quality and size of particles from submicrometer to submilimeter dimensions which scatter light. Light scattering used also to determine the haze of turbidity of matter. The magnitude of measured haze depends on both properties of haze forming particles and measuring light scattering probe. These properties and relations are generally nonlinear and complicated. This is valid particularly in the case of haze of beer, brewing intermediates and other beverage products which bear the character of liquid dispersions. Correct and effective use of the methods of haze and turbidity measurements in brewing and other beverage industry including water treatment enables to improve substantionaly the production efficiency. Therefore is useful to learn these applications by means of systematic education and training. The article describes a modular turbidimetric system, developed on the long authors experience both with practical applications of haze and turbidity measurements in brewing and beverage industry and university teaching of the methods of chemical-physical measurements. The developed modular trubidimeter is designed to be used at various educational levels but it can also help to solve various haze measuring analytical and diagnostical tasks in laboratories of brewing and beverage industry.

The present level of theoretic knowledge of wort production and attainable level of food industry, incl. measuring and control engineering, makes possible to made a complete solution of whole range of particular parts of the process. The result can promote increasing of brewhouse yield, improving the product quality or increasing of operational efectivity. Demonstrated innovations of the machinery can control and optimize pH, lowering undesirable influence of oxygen and improving redox potencial of mash. Multifunctional application of measuring technique optimizes lautering, which can be further accelerated by sophisticated way of drawing of the first wort. Knowledge of hydromechanic process and heat transfer as well as construction modifications can shorten the wort boiling and made it more efficient, without unfavorable influence on wort quality. Mostly there is the possibility to use proposed modification during modernization of the present machinery.(In Czech, English summary only)

Mestrado em Angenharia Alimentar - Processamento de Alimentos - Instituto Superior de Agronomia In an industry is necessary to optimize the technologic process, reducing production costs, and ensuring the quality of the final products. With this intention, were performed, during the first half of 2013, some changes in the brewhouse, removing one of them and installing one filter and mash vessel with higher capacity. In order to monitoring these changes and validate the optimization of the brewhouses, were performed some analysis to the parameters related with the validation – turbidity, residues and sediments in the wort, percentage of dry matter in spent grains, spent grains soluble extract in dry matter and causticity of CIP mashing vessel and filter; to the parameters attached to the filter – the mash pH, viscosity of the wort, saccharification of mash, wort and spent grains. It was also analyzed the extract of last runnings and spent grains convertible extract on dry matter in order to monitor the manufacturing process. The project has not been finished in the course of this these, because during the pré-SAT (Site Acceptance Test) some parameters as residues in wort, dray matter in spent grains and spent grains soluble extract in dry matter, were outside of limits, postponing the validation of the brewhouse

Дисертація на здобуття наукового ступеня кандидата технічних наук за спеціальністю 05.18.05 – технологія цукристих речовин та продуктів бродіння. – Національний університет харчових технологій Міністерства освіти і науки, Київ, 2014. Дисертаційну роботу присвячено удосконаленню технології пива з використанням антиоксидантів з рослинної сировини. Розглянуто окиснення ізо-альфа-кислот при кип’ятінні сусла з хмелем або хмелепродуктами за ланцюговим вільнорадикальним механізмом. Визначено шляхи сповільнення окиснення в результаті додавання антиоксидантів з рослинної сировини. На основі вивчення кінетики окиснення компонентів хмельових смол озонованим повітрям розчинів СО₂-екстракту хмелю підібрано умови, що забезпечують прискорене окиснення компонентів хмельових смол. Доведено ефективність застосування антиоксидантів із рослинної сировини для захисту від окиснення компонентів хмельових смол. Встановлено найефективніші антиоксиданти та рекомендовану кількість їх внесення. Виявлено, що добавка АО із листя м'яти перцевої та кори дуба в сусло в процесі його кип'ятіння із хмелем найбільш ефективно сприяє коагуляції білків сусла й освітленню пива і дає можливість економити 10 % хмелю або його концентратів та збільшити фізіологічну цінність пива. Виявлено, що АО з трави звіробою та кори дуба впливають на вміст летких метаболітів окиснювального обміну, зокрема зменшують вміст діацетилу та ацетальдегіду в молодому та готовому пиві. Запропоновано технологію застосування антиоксидантів з рослинної сировини на стадіях кип’ятіння і охолодження сусла. Визначено технологічні режими внесення антиоксидантів з рослинної сировини і хмелепродуктів. Проведено виробничі випробування технології різних сортів пива з використанням рослинних антиоксидантів на заводі Харківського відділення ПАТ «CАН ІнБев Україна». Виготовлено дослідно-промислову партію об’ємом 10000 дал. The thesis for a scientific degree of candidate of technical sciences on specialty 05.18.05 – technology of sugary substances and fermentation products. – National University of Food Technologies, Ministry of Education and Science of Ukraine, Kуiv, 2014. The dissertation paper is devoted to the improvement of beer technology with the use of plant-extracted antioxidants. Iso-alpha acids oxidation by free-radical-chain mechanism during wort boiling with hop or hop products is discussed. The ways to inhibit the oxidation due to the addition of plant-extracted antioxidants are determined. Based on the analysis of kinetics of ozonized air oxidation of hop resins components in methanol CO₂ hop extract solution, the conditions are found that provide accelerated oxidation of hop resins components. The efficiency of application of plant-extracted antioxidants for anti-oxygenation of hop resins components is proved. The most effective antioxidants and their dosing rate have been determined. It is revealed that adding antioxidants extracted from peppermint leaves and oak bark into boiling wort with hop is most effective for wort proteins coagulation and beer clarification, this provides up to 10 % savings in hop or its extracts and increases the physiological value of the beer. It is found that antioxidants extracted from Hypericum and oak bark influence the contents of volatile metabolites of the oxidizing exchange; specifically they reduce the diacetyl and acetic aldehyde content in young and finished beer. The technology of plant-extracted antioxidants application at the stages of wort boiling and cooling is proposed. The conditions of plant-extracted antioxidants and hop products dozing are determined. Industrial tests of production technology for different beer types with the use of plant-extracted antioxidants were performed at the Kharkov branch of the PJSC «SUN InBev Ukraine». An experimental industrial batch of 10,000 dal was produced.

Досліджено технологію високогустинного пивоваріння. Встановлено вплив вмісту сухих речовин в початковому суслі та норми задачі кориці на органолептичні показники напою бродіння. The high-gravity brewing technology is investigated. The effect of the first wort concentration and quantity of cinnamon on organoleptic evaluation of fermentation beverage is investigated

[ES] Este trabajo final de grado se centra en el proceso de elaboración de la cerveza y como, interviniendo en diferentes puntos de este proceso se consigue optimizar los recursos y mejorar la calidad de las materias intermedias y el producto final. El primer punto del proceso en el que se interviene es en el proceso de cocción, donde se calcula el consumo de agua durante la molturación y la maceración de los cereales. En el mismo proceso de cocción se incide en la filtración del mosto extraído, donde se realiza durante la filtración un análisis de la cantidad de azúcares que contiene este mosto. La buena calibración del equipo encargado de este análisis es importante para cuantificar el rendimiento del proceso de extracción de azúcares de los cereales. Por otro lado en el departamento de producción se analiza el proceso de fermentación de la cerveza. Se realiza una estandarización de la curva de fermentación de tres tipos diferentes de cerveza. Esta curva se hace mediante la recogida de datos durante cierto tiempo de las fermentaciones de esas cervezas. También, se calibran los cuatro densímetros que informan sobre la densidad de la levadura extraída de los tanques de fermentación por las cuatro bombas de extracción de la empresa. La buena calibración de los densímetros de las bombas es muy importante para que este proceso se realice correctamente. Así no se quedaran restos de levadura en el interior del tanque y, tampoco se extraerá cerveza como si fuera levadura produciendo perdidas de producto. Por último se investiga uno de los parámetros físicos de la cerveza durante su transporte por el sistema de conducciones, el cual se realiza empujando con agua la cerveza, hasta el tanque de presión. El control de este parámetro permite que en los tanques de presión sea siempre igual para cada tipo de cerveza. Esto garantiza una estandarización del producto final en la industria., [EN] This final degree project focuses on how to brewer and the process of it. With the intervention in different points of the process it will get optimize resources and improve the quality of the materials and the final product. The first stage, involved the process of cooking, where is calculated an estimated water consumption during the pressing and maceration of the cereals. In the same process we insist on the filtration of the wort that it was extracted, during this process we have to do an analysis of the amount of sugars containing this wort. The calibration of the machine responsible for this analysis is important to quantify the performance of the process of extraction of sugars in cereals. On the other hand, in the production department it’s analyzed the process of beer fermentation. A standardization of the curve of three different types of beer fermentation is performed after the data collection during certain time of the fermentations of these beers. Four hydrometers are calibrated too and which inform about the density of yeast extracted from the fermentation tanks for four company extraction pumps. Finally investigates one of the physical parameters of the beer during their transport by the system of pipes, which is performed by water pushing beer, till the end of the tank and before being bottled. This allows that this parameter in the final tank is always the same for each type of beer and ensures a standardization of the final product in the industry., [CA] Aquest treball final de grau es centra en el procés d'elaboració de la cervesa i com, intervenint en diferents punts d'aquest procés s’aconsegueix optimitzar els recursos i millorar la qualitat dels materials intermedis i del producte acabat. El primer punt del procés en que s’ intervé és en el procés de cocció, on es calcula el consum d’aigua durant la molturació y maceració dels cereals. En el mateix procés de cocció s’incideix en la filtració del most extret, on es realitza durant la filtració un anàlisi de la quantitat de sucre que conté aquest most. La bona calibració de l'equip responsable d'aquest anàlisi és important per a quantificar el rendiment del procés d'extracció dels sucres que provenen dels cereals. Per altra banda en el departament de producció s’analitza el procés de fermentació de cervesa. Es realitza una estandardització de la corba de fermentació de tres tipus diferents de cervesa. Aquesta corba es realitza mitjançant la recopilació de dades durant cert temps de les fermentacions d'aquestes cerveses. També, es calibren quatre densímetres que informen sobre la densitat del llevat extret dels tancs de fermentació per quatre bombes d’extracció de l'empresa. La bona calibració dels densímetres de les bombes és molt important per tal que aquest procés es realitze correctament. Açò assegura que no es queden restes de llevats a l'interior del tanc i, tampoc es retira cervesa com si fos llevat produint perdudes de producte. Finalment s’investiga un dels paràmetres físics de la cervesa durant el seu transport pel sistema de canonades, que es realitza empuixant la cervesa amb aigua, fins al tanc de pressió. El control d’aquest paràmetre permet que aquest sempre siga el mateix en el tanc de pressió per a cada tipus de cervesa. Açò assegura una estandardització del producte final en la indústria.

Through every stage of the brewing process, oxygen badly affects the taste and stability of the final beer. at the stage of boiling wort with hop oxygen performs two different functions. It is positive for isomerization process of α-acids, and it is negative for degradation processes in isoα-acids. as iso-α-acids are destructed analytical value of wort and beer bitterness reduces, and its nature deteriorates. Normal alcoholic fermentation happens in the absence of oxygen, and this is the cornerstone of the technological scheme of accelerated production of beer. Every researcher recognized the negative role that oxygen plays in maturation. oxidation can be stopped or slowed down by using antioxidants which either react with generated peroxide free radicals or destroy peroxides without free radicals being generated. To prevent oxidative degradation of iso-α-acids, accumulation dynamics has been studied with regard to trends of accumulation of bitter substances in the hopped wort depending on the time when antioxidants from the bark of oak and peppermint leaves are added into boiling wort and hop mixture. Studies have shown that it is desirable to add antioxidants from the bark of oak and peppermint leaves in 50 minutes since after wort with hop is getting boiled, in order to prevent oxidative destruction of iso-α-acids. It is found that antioxidant phenolic compounds from oak bark and leaves of peppermint most effectively contribute to the coagulation of wort proteins., В данной статье затронута проблема негативного влияния кислорода на коллоидную стойкость пива. Предложено для защиты от окисления использовать антиоксиданты из растительного сырья на этапах кипячения сусла с хмелем и дображивания. Установлено, что наиболее эффективно способствуют стабилизации пива антиоксиданты из коры дуба и травы зверобоя., В даній статті порушена проблема негативного впливу кисню на колоїдну стійкість пива. Запропоновано для захисту від окиснення використовувати антиоксиданти з рослинної сировини на етапах кип'ятіння сусла з хмелем і доброджування. Встановлено, що найефективніше сприяють стабілізації пива антиоксиданти з кори дуба і трави звіробою.

Досліджено технологію високогустинного пивоваріння. Визначено переваги використання сусла високої густини на стадії бродіння. Встановлено вплив вмісту сухих речовин в початковому суслі на органолептичні показники пива. Рекомендовано виробництво пива з вмістом сухих речовин 13% та 16% шляхом конденсування сусла високої густини. The high-gravity brewing technology is investigated. The advantages of using high-density wort to the fermentation stage is identified. The effect of dry matter content in the wort to the sensory characteristics of beer is determined. The production of beer contains 13% and 16% dry matter by high-gravity wort condensing is recommended.

http://www.issr-journals.org/ijias/abstract.php?article=IJIAS-13-004-01; International audience; The objective of this work consisted in studying the procedures of the manufacture of beer from sorghum, in order to be able to put forward its qualities and to develop the local bittering substances such as Vernonia amygdalina and Nauclea diderrichii. In this study, Safrari sorghum cultivar was malted and brewed under laboratory controlled conditions. Different types of beers were manufactured using combinations of Vernonia amygdalina and Nauclea diderrichii as tropical hops. The extract, reducing sugars, free amino nitrogen (FAN) of worts hopped with Vernonia amygdalina and Nauclea diderrichii was respectively from: 16 °P; 8 g/L to 25 g/L; 193 mg/L to 263 mg/L. Concerning final beer, the same residual characteristics were respectively from: 4.5 °P to 6.5 °P; 1 g/L to 2.5 g/L; 17 mg/L to 60 mg/L. pH of worts and beer ranged from 3.5 to 4.5.

Das vorliegende Skript ist eine überarbeitete Zusammenfassung des Vorlesungstripels von Prof. Dr. Albrecht Greule, welches er zuletzt im WS11/12 (Wort); SS12 (Satz) und WS12/13 (Text) gehalten hat. Die Lektüre der folgenden Seiten wird dem Rezipienten einen ersten Grundstock für ein umfassenden Verständnis von Grammatik und die gegenseitige Bedingtheit der sprachlichen Zeichen Wort, Satz und Text vermitteln. Zur besseren Einfindung in das Thema ist den Zusammenfassungen der Vorlesungen eine kleine Einführung in die Grammatik (per se) vorangestellt.

National audience; Welches Spiel spielt die Literatur? Und wie funktioniert dieses Spiel mit Worten? Germanisten aus ganz Europa und dem Mittelmeerraum sind diesen Fragen nachgegangen, um das komplexe Verhältnis von Literatur und Spiel neu zu ergründen. Ausgehend von anthropologischen Kategorien des Spiels, wie sie Johan Huizinga und Roger Caillois definiert haben, untersuchen sie literarische Texte vom Barock bis zur Gegenwart. Die dabei zutage tretenden Erkenntnisse beziehen sich maßgeblich auf das Spiel mit den Regeln, das Spiel mit dem Unsichtbaren, das Spiel mit ästhetischen und kulturellen Intertexten, das Spiel mit den Verhältnissen sowie auf die Ethik des Spiels und nicht zuletzt auf die Frage: Literatur – ein Spiel ohne Ende?

Adjuncts are also used in beer production to increase beer stability, and possibly to reduce the production costs. Triticale, the first man-made cereal, is the product of a cross between wheat and rye. In this study the possibility of triticale application as the partial substitute for barley malt in wort production was investigated. For wort production two series of experiments were performed in which triticale variety Adonis was used as the substitute for barley malt in grist with and without the addition of commercial enzyme Ultraflo Max. Triticale was added in each of the carried series of experiments as the substitute for malt: 0, 10, 30, 50, and 70% in grist. With the increase in the content of triticale in the grist, viscosity increased. The addition of commercial enzyme Ultraflo Max reduced wort viscosity. The obtained results indicate that worts produced with the addition of triticale variety Adonis in grist had good analytical quality parameters. Nesladovane sirovine se u proizvodnji piva koriste i u cilju poboljšanja stabilnosti piva, kao i mogućeg sniženja troškova proizvodnje. Tritikale je najstariji veštački stvoren hibrid nastao ukrštanjem pšenice i raži. U radu je ispitana mogućnost primene tritikalea kao delimične zamene za ječmeni slad u proizovdnji sladovine. Za proizvodnju sladovine izvedene su dve serije eksperimenata u kojima je sorta tritikalea Adonis, korišćena umesto ječmenog slada u usipku sa i bez dodatka komericijalnog enzima Ultraflo Max. Tritikale je dodavan umesto slada u usipku u sledećim odnosima: 0, 10, 30, 50 i 70%. S porastom udela tritikalea u usipku viskoznost sladovina se povećavala. Dodatak enzima Ultraflo Max je smanjio viskoznost sladovina. Dobijeni rezultati pokazuju da su sladovine proizvedene uz primenu tritikalea sorte Adonis kao delimične zamene za slad imale dobre analitičke pokazatelje.

„Kochbuch der deutschen Grammatik 2“ behandelt ausgewählte Themen der deutschen Grammatik in einer benutzerfreundlichen Art und Weise. Dementsprechend werden in jedem Kapitel die grammatischen Regeln in der Art eines Kochrezepts erklärt, was die Lerner zum Nachdenken über die Bildung und den Gebrauch bestimmter grammatischer Konstruktionen anregen und somit den Lernprozess fördern soll. Diesem Teil folgen viele, meist kontextualisierte Übungen, die den Lernern die Möglichkeit bieten, nicht nur ihre Grammatikkenntnisse, sondern auch ihre Wortschatzkenntnisse zu festigen und zu erweitern.