Dissertations / Theses on the topic 'Base wines'

Considerando que os vinhos espumantes são produtos importantes para o setor vitivinícola brasileiro, pesquisas relacionadas com melhorias na elaboração deste produto são relevantes para a qualidade, diversificando os produtos. A acidez dos vinhos normalmente sofre correções durante o processo de elaboração com ácidos orgânicos, porém, atualmente, existem outras alternativas que estão sendo testadas e utilizadas com o intuito de melhorar a qualidade do produto. Dentre essas alternativas encontram-se as resinas de troca iônica recomendadas para aplicações enológicas que são formadas por uma matriz de poliestireno reticulado com divinilbenzeno. Essas resinas são encapsuladas em microesferas de 0,3 a 1,2 mm e possuem alta estabilidade físico-química. Depois de serem tratadas com ácido, estas resinas adquirem carga positiva com H+ e intercambiam estes cátions com K+, Ca2+ e outros cátions presentes no mosto, liberando ácido tartárico e outros ácidos, reduzindo o pH. Estas modificações químicas podem afetar a composição química dos mostos, vinhos e também o metabolismo das leveduras. Tendo isso em vista, o objetivo deste trabalho centrou-se em analisar, reunir e interpretar dados e informações avaliando o impacto da técnica na cinética fermentativa, nas características químicas dos mostos e nas características químicas e organolépticas dos vinhos resultantes, provenientes de um mesmo mosto, com diferentes tempos de passagem por uma resina de troca iônica (catiônica) comercial, específica para uso enológico. Para os experimentos, um mosto de Chardonnay (75 L) foi extraído com uma prensa pneumática e clarificado com sol de sílica/gelatina. O mosto passou pela coluna de resina tantas vezes quanto necessário para obter a redução de pH desejada. Os tratamentos do experimento incluíram um mosto controle com índice de pH 3,2, e mostos com pH 3,14, 3,07, 3,01 e 2,93, obtidos pelo tratamento com resina de troca catiônica. Todos os mostos foram inoculados com a mesma levedura selecionada (20g/hL), e as fermentações foram monitoradas através da redução de massa (liberação CO2 g/L). Os resultados da cinética dos processos fermentativos foram ajustados pela equação não linear sigmoidal de Gompertz e expressos como: duração da fase Lag (Lag=horas), liberação total de CO2 (Ymax=g/L), taxa máxima de liberação de CO2 (µmax=g/L/dia). As análises dos mostos incluíram medição do pH, acidez total, cor, polifenóis totais, ácido tartárico, nitrogênio amoniacal e metais (cátions). Nos vinhos foram realizadas análises básicas, de compostos voláteis, análise organoléptica e de oxidação ao longo do tempo (medida através da mudança de cor das amostras). Os parámetros cinéticos mostraram diferenças significativas entre o controle e os tratamentos, exceto para o tratamento com pH 2,93 o qual obteve maior liberação de CO2 total. As reduções dos três paramentros foram lineares (r>95) dentro da faixa de pH de 3,2 a 3,01. Por outro lado nos pHs mais baixos (3,01 e 2,93) as diferenças não foram significativas. As análises dos mostos apresentaram diferenças significativas seguindo a tendência do funcionamento das resinas, com redução dos cátions e aumento da acidez total e concentração de ácido tartárico livre. A quantidade de nitrogênio amoniacal teve uma redução significativa nos tratamentos. Alguns compostos volateis dos vinhos variaram sua concentração levando a um aumento na concentração dos álcoois superiores e uma redução nos acetatos e ésteres etílicos. A oxidação dos vinhos foi acompanhada ao longo do tempo e mostrou maior resistência nos vinhos com o pH alterado. Na análise organoléptica houve uma preferência pelo vinho controle e os vinhos com o pH mais próximo dele. Esse estudo mostrou que o tratamento com resinas catiônicas afeta a fermentação, mostos e vinhos, podendo contribuir de maneira positiva ou negativa, dependendo do tratamento, para a elaboração de vinhos base de espumante.
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Considering that sparkling wines are important products for the Brazilian wine sector, researches related to different elaboration techniques are relevant for the increase of enological options and product diversity. The acidity of wines is usually corrected during the process of elaboration with organic acids, but currently there are other alternatives that are being tested and used in order to improve the quality of the product. Among these alternatives are the cation exchange resins recommended for enological applications are constituted by a matrix of polystyrene reticulated with divinylbenzene. These resins are encapsulated in microspheres from 0.3 to 1.2 mm, and have high physic-chemical stability. After an acid treatment, the resins are positively charged with H+ and exchange these cations with K+, Ca2+ and other cations present in grape must, releasing tartaric and other acids, reducing the pH. These chemical modifications may affect the chemical composition of must, wines and also yeast metabolism. In view of this, the purpose of this work was to analyze, gather and interpret data and information evaluating the impact of the technique on fermentative kinetics, on the chemical characteristics of musts and on the chemical and organoleptic characteristics of the resulting wines, from a same must, with different times of passage through a commercial cation exchange resins, specific for enological use. For the experiments, a Chardonnay must (75 L) was obtained by pneumatic press extraction, and clarified with silica and gelatin. The must passed through a resin column, as many times as necessary to obtain the desired pH reductions. The experiment treatments included the control must with pH index 3.2, and must with pH 3.14, 3.07, 3.01, and 2.92, obtained by cation-exchange resin treatment. All the musts were inoculated with the same commercial yeast strain (20 g/hL), and fermentation was monitored by mass reduction (CO2 release (g/L)). Kinetic data were adjusted by a modified non-linear sigmoidal equation of Gompertz, and expressed as: Lag-phase duration (Lag=hours), total CO2 release (Ymax=g/L) and maximum rate of CO2 release (µmax=g/L/day). Musts analyses included the measured of pH, total acidity, color, total polyphenols, tartaric acid, ammoniacal nitrogen and metals (cations). There were basic analysis made in the wine and also volatile compounds, organoleptic and oxidation within time (measured by the samples’ color change). The kinetic parameters showed significant differences among the control and the other treatments, except for the treatment with pH of 2,93, which had a higher total CO2 release. The reductions of the three parameters was linear (r>95) on the pH range of 3,2 and 3,01. However, at the lowest pHs (3.01 and 2.93) the differences were not significant. Must analyses showed significant differences following the tendency from the resin’s operation for cation’s reduction, increase of total acidity, and concentration of free tartaric acid. The amount of ammoniacal nitrogen had a significant decrease on the treatments. Some wine volatile compounds concentration exhibited significant differences between treatments, leading to an increase in higher alcohols concentration, and a decrease in acetate and ethylic esters. The oxidation of wines was accompanied through time and showed a major resistance on the wines with altered pH. In the organoleptic analysis, there was a preference for the control wine and the wines with similar pH to the control. This study shows that the treatment with cationic resins affects the fermentation, must and wines and it can contribute in a positive or negative way, depending on the treatment, for base-wine production.

Se han realizado un total de 105 determinaciones químicas y sensoriales, relacionadas principalmente con el color, el gusto y el aroma de mostos y vinos blancos del Penedés y destinados a la elaboración de vino espumoso (Cava). Las muestras analizadas corresponden a un ensayo a escala piloto (vendimia de 1988), a cuatro vinificaciones realizadas a escala industrial (vendimias de 1990 y 1991) y a 28 vinos blancos industriales (vendimias de 1990 y 1991). Estas muestras pretenden poner de manifiesto la posible influencia de distintas tecnologias prefermentativas sobre las características sensoriales resultantes. Las tecnologías estudiadas han sido: el tipo de desfangado (estático y dinámico por filtración), la clarificación, el prensado y el conjunto de prácticas tecnológicas propias de las bodegas elaboradoras. Se ha observado que el desfangado por filtración al vacio produce mayores pérdidas en gran parte de los componentes del mosto, con respecto al desfangado estático por decantación. Estas pérdidas repercuten en las características de los vinos, siendo igualmente drásticas para aquellos parámetros considerados "a priori" positivos (aroma afrutado y floral), como para los negativos (aromas y gustos herbáceos). Asimismo, mediante análisis estadístico multivariante, se ha puesto de manifiesto la gran influencia que tienen el año de vendimia, la variedad de uva y la tecnología asociada a las bodegas elaboradoras (desfangado, prensado, levadura, etc.) sobre la calidad organoléptica de los vinos destinados a la obtención de cava.

Les caractéristiques environnementales du bois de chêne (origine géographique et espèce), ainsi que les pratiques de tonnellerie peuvent impacter les propriétés physico-chimiques et moléculaires des fûts de tonnellerie, et par conséquent des vins vinifiés et élevés dans ces fûts. Cet impact de l'élevage sous bois sur les vins de base champenois n'a quasiment jamais été étudié à ce jour, alors que cette pratique est mise en œuvre depuis plusieurs années par certaines maisons. Or, les caractéristiques de ces vins de base (acidité, degré alcoolique) ainsi que l'absence de recherche d'un boisé tel que pour les vins tranquilles, nécessitent d'approfondir les connaissances scientifiques sur les mécanismes qui peuvent contribuer par exemple à l'amélioration de la stabilité oxydative et de la complexité organoleptique de ces vins. Ainsi, ce projet de thèse a pour objectif de caractériser les impacts physico-chimiques et sensoriels de la vinification et de l'élevage en fût sur les vins de base champenois, en sélectionnant spécifiquement des bois originaires de forêts champenoises. Différentes approches analytiques physico-chimiques (capacité antioxydante, paramètres œnologiques), moléculaires (ellagitanins, métabolome) et sensorielles seront mises en œuvre en systèmes modèles et en conditions réelles d'élevage afin d'élaborer des outils d'adaptation du boisage des vins de base. Une attention particulière sera portée à la caractérisation des fractions moléculaires discriminantes des espèces et origines géographiques champenoises afin de donner une dimension écosystémique locale à ce projet
The environmental characteristics of oak wood (geographical origin and species), as well as the cooperage practices, can affect the physico-chemical and molecular properties of barrels, and consequently the wines vinified and aged in them. This impact of wood ageing on champagne base wines has hardly ever been studied to date, whereas this practice has been implemented for several years by some Champagne houses. However, the characteristics of these base wines (acidity, alcohol content) as well as the will to avoid woody aroma like for still wines, require further scientific knowledge on the mechanisms that can contribute, for example, to improve the oxidative stability and the organoleptic complexity of these wines. This thesis project is aimed at characterizing the physico-chemical and sensory impacts of barrel vinification and barrel ageing on champagne base wines, by specifically selecting woods originating from Champagne forests. Different physic-chemical analytical approaches (antioxidant capacity, oenological parameters…), molecular approaches (ellagitannins, metabolome) and sensory approaches will be implemented in model systems and in real conditions of wine ageing in order to develop tools for adapting wood ageing to base wines. Particular attention will be paid to the characterization of discriminant molecular fractions of species and geographical origins of woods from Champagne forests to give a local ecosystem dimension to this project

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Coordenação de Aperfeiçoamento de Pessoal de Nível Superior - CAPES
This work proposes the use of digital images captured by a Webcam for determination of total acidity in red wines by means of an acid-base titration without using an external indicator. Digital images present the colour of the emergent radiation, which is complementary to the radiation absorbed by molecules of anthocyanines presents in wines. Each image, generated according to RGB system, yields a matrix of the values of the R, G and B components whose averages define a the colour value obtained as: 2R ⋅2G ⋅2B. This value was adopted as analytical response to build titrations curves based on digital images (DIB). For a more precise localization of the end point, titrations curves were generated on the basis of the second derivative values of the analytical response. Anthocyanines present different colours according to medium pH and, from the variation of the colour values of the images obtained during the titration of the red wines, the end point could be detected with precision. The official method recommends the use of potenciometric titration for determination of total acidity in red wines. This method requires a dilution of the sample before the titration that must be carried out until a fixed value of pH (8.2 8.4). In order to illustrate the feasibility of the proposed method titrations involving the determination of total acidity in ten red wines samples were carried out. Results were compared to the ones obtained by potenciometric titration used as reference method. No statistic difference has been observed between the results by applying the paired t-test at 95% confidence level. The proposed method yielded results with a better precision than the official method. These advantageous characteristics are attributed to the trivariate nature of the measures associated to digital images.
Neste trabalho, propõe-se o uso de imagens digitais, capturadas com uma Webcam, para determinação da acidez total de vinhos tintos por meio de titulação ácido-base sem a utilização de indicador externo. As imagens digitais apresentam a cor da radiação emergente que é complementar à da radiação absorvida por moléculas de antocianinas presentes nos vinhos. Cada imagem, gerada de acordo com o sistema vermelho-verde-azul (RGB), fornece uma matriz de valores dos componentes R, G e B cujas médias definem o valor de cor obtido como: 2R ⋅2G ⋅2B. Esse valor foi adotado como resposta analítica para a construção das curvas de titulação baseadas em imagens digitais (DIB). Para a localização mais precisa do ponto final, foram geradas as curvas de titulação com base nos valores da segunda derivada da resposta analítica. As antocianinas apresentam diferentes cores de acordo com o pH do meio e, a partir das variações do valor de cor das imagens obtidas durante a titulação dos vinhos tintos, o ponto final pôde ser detectado com precisão. O método oficial recomenda o uso da titulação potenciométrica para a determinação da acidez total de vinhos tintos. Este método requer diluição da amostra antes da titulação que deve ser efetuada até um valor fixo de pH (8,2-8,4). A fim de ilustrar a viabilidade do método proposto, foram realizadas titulações envolvendo a determinação da acidez total em dez amostras de vinhos tintos. Os resultados foram comparados com os obtidos pela titulação potenciométrica usada como método de referência. Constatou-se que não há diferença sistemática estatisticamente significativa entre os resultados, aplicando-se o teste t emparelhado ao nível de 95% de confiança. O método proposto produziu resultados com uma precisão melhor que a do método oficial. Essas características vantajosas da titulação DIB são atribuídas à natureza trivariada das medidas associadas às imagens digitais.

With  the  continuous  advances  in  microwave  technology,  microwave  components  and  related magnetic materials become more important in industrial environment. In order to further develop the microwave components, it is of interest to find new kinds of technologies and materials. Here, we  introduce  a  new  kind  of  material  --  amorphous  metallic  wires  which  could  be  used  in microwave  components,  and  use  these  wires  to  design  new  kinds  of  attenuators.  Based  on  the fundamental  magnetic  properties  of  amorphous  wires  and  transmission  line  theory,  we  design  a series of experiments focusing on these wires, and analyze all the experimental results.    Experimental  results  show  that  incident  and  reflected  signals  produce  interference  and  generate standing  waves  along  the  wire.  At  given  frequency,  the  insertion  attenuation  S21 [dB]  of  an amorphous wire increases monotonically with dc bias current. The glass cover will influence the  magnetic  domain  structure  in  amorphous  metallic  wires.  Therefore,  it  will  affect  the circumference  permeability  and  change  the  signal  attenuation.  It  is  necessary  to  achieve  the impedance  matching  by  coupling  to  an  inductor  and  a  capacitor  in  the  circuit.  The  impedance matching  makes  the  load  impedance  close  to  the  characteristic  impedance  of  transmission  line. The magnetic wire-based attenuator designed in this thesis work are characterized and compared to conventional pin-diode attenuator.

The thesis presents the analysis, based on velocity singularities, of the upswept finite span wings of various planforms and distributions of incidence.
The method of velocity singularities has been first introduced by Mateescu for the analysis of the flow past airfoils, based on the singular behaviour of the fluid velocity near the leading edge and ridges.
In this work, the method of velocity singularities is extended to determine the solution of the flow in the Trefftz plane normal to the uniform stream.
Velocity singularities are used to obtain directly the complex expression of the perturbation velocity in the cross-flow coordinates. The spanwise variation of the circulation is obtained by integrating the real part of the complex conjugate velocity in the Trefftz plane, and then is related to the local intensity of the circulation on the wing.
Two methods of solutions were developed, one applicable only for wings with symmetrical distribution of incidence, and a more general one applicable for both symmetrical and non-symmetrical distribution of incidence.
Both methods have been validated by comparison with Carafoli's solutions for symmetrical wings. Then the more general method has been used to obtain solutions for various wings with non-symmetrical distribution of incidence, such as the case of wings with anti-symmetrically deflected ailerons.
The method was proven to be more efficient and accurate than the comparable methods that are currently employed.

Thesis (M.S. in food science)--Washington State University, December 2009.
Title from PDF title page (viewed on Jan. 19, 2010). "School of Food Science." Includes bibliographical references (p. 94-99).

The motivation for this research is the importance that the modeling of aerodynamics and aeroelasticity of flapping wings has had in the last decade. The development of flapping wings Micro Air Vehicles (MAV) has captured a huge interest in the recent past, due to the several disciplines involved in the subject. In this dissertation the attention is focused on the flow and its interactions with the structure. Even though experiments have had a fundamental role in the explanation of the aerodynamics around a flapping wing, it is widely accepted that a key aspect in the development of future flapping wings MAVs is the modeling. The aim of the project is to investigate different techniques for the development of a numerical framework used in the prediction of the unsteady aerodynamic forces on flapping wings. The understanding of the phenomena occurring on flapping wings is attempted first with very basic models. The research is carried out based on potential flow assumptions: the flow in initially treated as irrotational and inviscid. Although the assumptions are very strong, it is shown that the mechanisms of lift and thrust production can be described, together with the convection of the wake behind the wing. The limitation of potential flow models is the incapacity to describe flows that are separated over a large portion of the wing. The modeling of this issue is particularly important for flapping wings, where the separation is exploited in order tin increase the forces produced. The development of a Vortex Particle Method (VPM) is attempted, with wake elements released at each time step from all the panels of the airfoil. The advantage of Vortex Particle Methods over panel methods is that they represent more realistically the flow around the wing. The drawback is the greater complexity and longer running times. Aeroelasticity is discussed as well, as it is believed that the wing flexibility can enhance the performance of flapping wings. The thesis investigates the stability and response of an airfoil connected to a rotational and a linear spring at its elastic axis. Even though the structural model is very simple, it is shown that there might be advantages introducing a certain level of flexibility in the system. The framework built in this project is not aimed at giving an accurate representation of the forces produced by flapping wings. A methodology that allows to avoid CFD computations is deemed fundamental in the design phase of an aerial vehicle. The final goal of this project is the development of meshless techniques for the aerodynamic analysis of unsteady flows. An essential point that needs deep insight is their inaccuracy compared to CFD. Therefore considerations about the lack of accuracy and ways to improve it are made in order to show that there is a real advantage in the sue of grid-free methods. The results of the analysis are compared with other results found in the literature. In particular, experimental results are considered where possible, otherwise numerical computation shave been taken into account. The first part of the code has been developed in FORTRAN, due to its running time efficiency, while the second part has been developed in C++, because of its ability to handle more complex data structures.

Thesis (M.S.)--Massachusetts Institute of Technology, Dept. of Electrical Engineering and Computer Science, 1994.
Includes bibliographical references (p. 99-102).
by Jonathan William Babb.
M.S.

In this work two different solution based methods have been used for synthesis ofoxide-wires and homogeneous heterometallic oxides of transparent conductingmaterials. The first method used is an aqueous chemical growth (ACG) method for synthesis ofmicrorods and nanowires of zinc oxide and tin dioxide useful for detection of toxicgases. No desired films have been obtained but some new interesting structures withnew surfaces at the a,b-plane, especially for zinc oxide where a jagged surface hasbeen observed. For low metal-concentrations of zinc, a band-like structure with 120 °angles has been observed to grow along the a- and b-axis instead of the preferredc-axis. The rod- and wire films have been characterized by SEM and XRD. The other solution-based method used is an inorganic sol-gel type where aheterometallic oxide of 80 mol% zinc and 20 mol% tin manufactured for CIGS solarcells acts as an absorption layer. The alkoxide was prepared by first synthesizing a zincmethoxy-ethoxide solution from diethylzinc and methoxy-ethanol and then mixing itwith tin tert-butoxide to get a heterometallic alkoxide solution. Films and powderhave been prepared either in humidified argon atmosphere or in air and characterizedby SEM, TGA and XRD. The XRD pattern just show the two expected phases of zincoxide and the heterometallic zin-tin oxide which improves the homogeneity of theheterometallic oxide. But the TGA show that some carbonating species formed. This method seems promising for large scale manufacturing of absorption layer toCIGS solar cell for commercially use due to low-cost materials, low temperatures andcheap equipment.

Wines are composed of numerous compounds that are complex, making them difficult to analyze. Wine evaluation and discrimination is typically done through chemical and human sensory evaluation. Unfortunately, both of these methods are time consuming and expensive. Therefore a new rapid analysis technique for wine discrimination and analysis is desired. The electronic nose has been suggested as an alternative to current wine discrimination techniques.

In this study, a quartz microbalance-based electronic nose system was utilized to analyze the overall volatile components of wine. The electronic nose was optimized for Cabernet Sauvignon and Mouvédre wine to gain maximum sensor response from the sensors. Response surface methodology was used to determine the optimum sensor response by varying three experimental parameters: sensor temperature, sample temperature and equilibrium time. The maximum sensor response occurred at an equilibrium time of 20 min for each varietal and at a sample temperature of 55ºC and 56ºC for Cabernet Sauvignon and Mouvédre, respectively. The optimum sensor temperature selected for this study was 40ºC for both varietals.

Using the optimum sensor settings, the electronic nose was used to analyze Cabernet Sauvignon wines. Grapes were treated with ethanol spray (5%, and 10%) 13 weeks post-bloom, which has been shown to affect the overall quality of the final wine product. Wine samples were evaluated using chemical analyses, human sensory evaluation and electronic nose. Significant differences between the wines were observed based on pH, percent alcohol, and color intensity only. A consumer sensory panel consisting of 81 panelists was unable to differentiate amongst sample treatments. However, the electronic nose was able to differentiate between the control group and the treated samples 100% of the time. Canonical discriminant analysis of the data placed the 5% ethanol treatment as a sub-set of the 10% ethanol treatment. The results indicate that the electronic nose can be used as a discriminatory tool for assessing wines.
Master of Science

A partir de l’étude d’une structure composite multifonctionnelle prédéfinie, cette thèse a pour objectif l’analyse du comportement thermomécanique et des modes d’endommagement d’une structure composite intégrant des conducteurs électriques. Des éprouvettes représentatives sont fabriquées et testées sous différentes conditions mécaniques, thermiques et électriques. L’influence des chargements mécaniques hors-plan, et plus particulièrement d’un impact basse énergie, sur la fonctionnalité électromécanique de la structure est ensuite étudiée. Des mesures de résistance électrique et te tension de claquage sont réalisées afin de déterminer les performances électriques post-impact de la structure. L’échauffement résistif interne des conducteurs, conjugué à l’environnement thermique d’une structure aéronautique nous invite finalement à étudier le comportement thermomécanique de tels assemblages multicouches et multi-matériaux. Nous présentons donc une méthodologie de caractérisation du comportement thermomécanique d’un assemblage sandwich multicouche via l’analyse de ses composants pris séparément et caractérisés par des analyses mécaniques dynamiques (DMA). La contribution majeure de ce travail réside dans la détermination de critères de dégradation électrique, et de dimensionnement, pour le développement de structures composites intégrant des conducteurs électriques
From the study of a particular multifunctional composite structure, this thesis aims at analyzing the thermomechanical behavior and failure modes of a composite structure embedding electrical wires. Representative test specimens embedding flat electrical cables are manufactured and tested under various conditions. The influence of out-of-plane loadings, and especially of low energy impacts on the electro-mechanical functionality of the structure is then investigated with both experimental and numerical considerations. Post impact electrical tests such as resistance measurements and dielectric strength tests are carried out to investigate on the post-impact electrical performances of the structure. Then, resistive heating of the embedded electrical components combined to the thermal environment of an aerospace structure lead us to further investigate on the thermo-mechanical behaviour of such multi-layered multi-materials structures. Hence, a methodology using Dynamic Mechanical Analysis (DMA) testings is developed to characterize both the temperaturedependent stiffness of the constituents, and the resulting thermo-mechanical behaviour of the assembly. The main contribution of this work consists in determining electrical degradation and sizing criteria for the development of robust composite structures embedding electrical wires

O vinho possui uma composição química complexa que, além de água e etanol, contém grande variedade de substâncias orgânicas e inorgânicas. Esta composição é influenciada por diversos fatores correspondentes à área específica de produção, como características do solo, condições ambientais, cultivar da uva e o processo de elaboração do vinho. Assim, o estudo dos elementos minerais apresenta grande interesse, sendo utilizado, aliado a ferramentas de análise estatística multivariada, na diferenciação de vinhos de acordo com sua origem geográfica. Neste trabalho são apresentados dois estudos que caracterizaram e diferenciaram vinhos pela sua composição mineral. O primeiro teve por objetivo caracterizar e diferenciar vinhosbase (cvs. Chardonnay e Pinot Noir) provenientes da Serra do Nordeste e Serra do Sudeste do Rio Grande do Sul através de parâmetros físico-químicos e elementos minerais combinada com técnicas de análise multivariada. O segundo teve por objetivo caracterizar e diferenciar amostras de vinhos espumantes produzidos no Brasil, Argentina, Chile, Espanha e França a partir da composição mineral aliada a ferramentas de estatística multivariada. Os parâmetros físico-químicos foram avaliados por espectrofotometria no infravermelho e os elementos minerais por espectrometria de emissão ótica com plasma indutivamente acoplado (ICP-OES). Na caracterização e diferenciação dos vinhos-base os elementos encontrados em maiores concentrações foram o K, Mg e Ca, e em menores concentrações o Ba, Fe, Sr e Al. A Análise de Componentes Principais (ACP) mostrou que há uma tendência natural de separação entre os vinhos-base da Serra do Nordeste e Serra do Sudeste. Através da Análise Discriminante (AD) obteve-se para os vinhos-base da cv. Chardonnay cinco descritores químicos (Mg, Ca, Mn, pH e grau alcoólico) e para a cv. Pinot Noir seis descritores (B, Mn, Fe, Na, pH, acidez volátil) com capacidade de distinguir as amostras de vinhos-base de acordo com a origem geográfica. Os elementos Mn e Mg parecem ser os elementos com maior capacidade de discriminação entre os vinhos-base da Serra do Nordeste e Serra do Sudeste. No trabalho de caracterização e diferenciação dos vinhos espumantes, em todas as amostras o elemento K foi encontrado em maiores concentrações, e em menores concentrações os elementos Ba, Cu e Li. A Análise de Agrupamento Hierárquico (AAH) e a ACP demonstraram que há uma tendência natural de separação entre os vinhos espumantes do Brasil e Argentina daqueles dos outros 3 países. Através do emprego da AD obteve-se uma correta classificação de 100, 95, 84, 90, e 83 % para os vinhos espumantes do Brasil, Argentina, Chile, França e Espanha, respectivamente. Os elementos Mn, Li, Sr e Mg foram encontrados como melhores descritores químicos para a discriminação dos vinhos espumantes destes cinco países.
Wine presents a complex chemical composition containing, besides water and ethanol, a large variety of organic and inorganic compounds. This composition is influenced by several factors concerning to specific production area such as soil characteristics, environmental conditions, grape cultivar and winemaking practices. The study of mineral elements presents high interest, being used, when analyzed by multivariate statistics, for wine differentiation according to its geographical origin. Two studies characterizing and differentiating wines by their mineral composition are presented in this work. First study aimed to characterize and differentiate base wines (cvs. Chardonnay and Pinot Noir) from Serra do Nordeste and Serra do Sudeste of Rio Grande do Sul by physicochemical parameters and mineral elements analysis followed by multivariate statistics. Second study aimed to characterize and differentiate samples of sparkling wines produced in Brazil, Argentina, Chile, Spain and France by mineral composition analysis followed by multivariate statistics. Physicochemical parameters were evaluated by inductively coupled plasma optical emission spectrometry (ICP-OES). In characterizing and differentiating base wines, elements found in higher and lower concentrations were, respectively, K, Mg, Ca and Ba, Fe, Sr, Al. Principal Component Analysis (PCA) showed that there is a natural separation tendency between wines from Serra do Nordeste and Serra do Sudeste. Five chemical descriptors were obtained by Discriminant Analysis (DA) for base wine from cv. Chardonnay (Mg, Ca, Mn, pH and alcohol) and six descriptors for base wine from cv, Pinot Noir (B, Mn, Fe, Na, pH and volatile acidity). These descriptors were capable of classify samples of base wines according to geographical origin. Mn and Mg elements seem to be the elements with higher discrimination capacity between base wines from Serra do Nordeste and Serra do Sudeste. In sparkling wines characterization and differentiation, element K was found in higher concentration in all samples and Ba, Cu and Li were found in lower concentrations. Hierarchical Cluster Analysis (HCA) and PCA showed that there is a natural separation tendency between sparkling wines from Brazil and Argentina and those from Chile, Spain and France. A classification of 100, 95, 84, 90 and 83 % was obtained by DA for sparkling wines produced in Brazil, Argentina, Chile, France and Spain, respectively. Elements Mn, Li, Sr and Mg were found as the best chemical descriptors for discriminating sparkling wines from these five countries.

Textboken är en nyckelkomponent i engelsklärarens arsenal. Av den anledningen är det viktigt att boken överensstämmer med värdegrunden när det gäller ett flertal frågor. Vad denna uppsats ämnar göra är att analysera några böcker i Wings-serien, som är en populär skolboksserie som används i Sverige. Studien fokuserar på de böcker som används i grundskolans senare del och den inkluderar både Base Book och Activity Book för Wings 7, 8 och 9. Undersökningen görs genom att studera tre ämnesområden, nämligen genus, etnicitet och sexualitet. Dessa tre områden har studerats med avsikten att identifiera ideologier och exempel på representation som är kopplade till dessa områden. Analysens resultat i avseende på både representation och ideologier visar att Wings återger en bred och ickestereotypisk bild av könsroller som överensstämmer med värdegrunden. Medan genus visas som ett positivt exempel på hur modernt tänkande är synligt i böckerna, så stämmer detta inte fullständigt med avseende på etnicitet och sexualitet. Resultaten visar att representation av etnicitet, i avseende på hudfärg, är mycket lik den bild som har kunnat observeras i böcker som använts så långt tillbaka som 1965. I kontrast till detta så visas dock religion och social klass på ett balanserat och modernt sätt.Sexualitet är mer komplext avbildat och även om heterosexualitet visas på ett balanserat sätt så finns praktiskt taget inga spår av vare sig homo eller bisexualitet.
The text book is a key component in the arsenal of a teacher of English. For this reason, it is important that this book agrees with the Fundamental Values, when it comes to numerous issues. What this essay seeks to do is to analyze some books in Wings, which is a popular series of schoolbooks used in Sweden. This study focuses on the books that are used at secondary school and includes both the Base Book and the Activity Book for Wings 7, 8 and 9. The investigation is done by studying three topic areas, namely: gender, ethnicity and sexuality. These areas are investigated with the intention of identifying ideologies and examples of representation that connect to these areas. The findings from the analysis of both ideologies and the examples of representation show that Wings gives a broad and non-stereotypic view of gender roles which is in accordance with the fundamental values. While gender is a positive example of how modern thinking is visible in the books, the same does not completely apply to ethnicity and sexuality. Findings indicate that representation of ethnicity in Wings, when focus is placed on skin-color, is very similar to that which was observed in books used as far back as 1965. In contrast, religion and class are portrayed in a more balanced and modern manner. Sexuality is depicted in a more complex way and while the books show a balanced view of heterosexuality, virtually no mention of homo/bisexuality can be found.

La fermentation œnologique et le vieillissement oxydatif des vins sous voile représentent des modes de vie très contrastés qui sont effectués par deux lignées différentes de souches de levures de l'espèce Saccharomyces cerevisiae. Dans cette thèse, nous avons comparé le génome de souches de levures de voile à celui de levures de vin afin de détecter leurs spécificités. Nous tout d'abord sélectionné 16 souches (8 levures de vin et 8 levures de voile) isolées en France, Hongrie, Italie et Espagne, pour séquencer leur génome sur une plateforme Illumina (HiSeq2000). Nous avons également développé un ensemble de souches de vin et de voile haploïdes pour l'évaluation moléculaire de différentes cibles. Nous avons également mis au point un milieu synthétique mimant le vin à cette fin. A partir de la comparaison des séquences du génome nous avons établi une phylogénie qui montre que les levures de voile représentent un groupe spécifique de levure, différentes des levures de vin, puis à partir de différentes méthodes (analyse en composantes principale, diversité nucléotidique et D de Tajima) nous avons identifié des régions divergentes. Ces régions variantes comprennent des gènes remplissant plusieurs fonctions clé associées à la croissance en voile. En particulier, des variations alléliques ont été rencontrées chez les levures de voile pour plusieurs gènes impliqués dans la régulation de l'expression de FLO11 tels que les voies MAP kinase, ou des voies Ras/cAMP/PKA, ainsi que pour plusieurs gènes impliqués dans l'homéostasie des cations divalents de métaux de transition tels que le zinc, le cuivre ou le fer. La comparaison des transcriptomes d'une levure de voile et d'une levure de vin sur notre milieu synthétique a révélé des différences d'expression pour les floculines (FLO1, 5, 8, 11) ainsi que pour le transport des hexoses, mais a également suggéré que la levure de voile P3-D5 était en situation de carence en zinc et en inositol par rapport à la levure de vin, tandis que la levure de vin K1 exprimait certains gènes suggérant des défauts mitochondriaux. L'impact de la variation allélique de plusieurs gènes a été évalué dans le phénotype de voile: le transporteur de zinc à haute affinité Zrt1 ainsi que la pyruvate décarboxylase majeure Pdc1
Wine fermentation and flor ageing are performed by two groups of the yeast Saccharomyces cerevisiae, with very different lifestyles. In this thesis we have studied the genome of flor yeast in comparison to wine yeast in order to unravel their specificities. We have first selected 16 strains (8 wine and 8 flor) from France, Hungary, Italy and Spain in order to sequence their genome sequence on an Illumina HiSeq2000 platform. Three flor strains and two wine strains were haploidized in order to obtain a set of haploid flor strains for the molecular evaluation of different targets. We developed as well a synthetic media mimicking wine for that purpose. From the genome sequence we have drawn a phylogeny that showed that flor yeasts represent a specific lineage of yeast, different from the wine strains lineage, and identified divergent regions. These regions contain genes involved in key functions and several associated with velum growth. Remarkably, many genes involved in FLO11 regulation such as MAP kinase, or Ras/PKA pathways were mutated among flor strains and many variations were encountered in genes involved in metal homeostasis such as zinc and divalent metal transporters. A transcriptome analysis comparing one flor and one wine yeast on our wine synthetic media revealed expression differences associated to floculins and hexose transport, but also suggested that flor yeast P3-D5 face a zinc and inositol deficiency, whereas wine yeast K1 presented mitochondrial defects. The impact of allelic variation of several genes coding for the high affinity zinc transporter (ZRT1), and the major pyruvate decarboxylase (PDC1) has been evaluated in order to assess their role in the flor phenotype

Among all the Iron based superconductors (IBS) families the iron chalcogenides FeSexTe1-x, also called 11 phases, are the simplest, and they are quite attractive because of their relatively ease of fabrication and the absence of toxic arsenic. 11 thin films have been successfully grown on single crystalline substrates and on technical metallic templates with a complex architecture which have been developed and are already commercially available for the deposition of YBa2Cu3O7-x. In IBS the exponential decay of Jc across misoriented grain boundaries seems to be less severe than for YBCO. Moreover, 11 thin films are deposited without the presence of oxygen in a temperature range between 230°C and 550°C. These features have a strong impact on the development of a suitable Coated Conductors (CC) technology relaxing significantly the film texture constraint and the role of the buffer layer architecture. Another important aspect, beside the fabrication of a suitable cost-effective conductor that needs to be considered in view of high-field applications, is the effect of irradiation which is necessary to test the suitability of a conductor for operation in a radiation environment, such as fusion or accelerator magnets. We found that the effect of irradiation on superconducting properties of 11 thin films is generally small as compared to the case of other iron-based superconductors and that possible modifications induced by irradiation in the substrate may affect the superconducting properties of the film via lattice strain. In this context the thesis is focused on the development of 11 CC with simpler and cost-effective templates and on the study of the effects of proton irradiation on the 11 thin films. The different CC architecture studied are presented and the properties of the 11 thin films deposited on these substrates will be shown. Moreover, the effects of proton irradiation on films deposited on single crystal substrates are shown, giving a complete overview for the possible applications of the 11 phase at high magnetic field.

Fe78_C.,r xSiioBj2 and Fe77S. xCr-,S i7S. Bjs (with x values ranging from 0 to 8) glassy metallic alloys have been produced in the form of both wires and ribbons using the rotating water bath melt spinning process and chill block melt spinning process, respectively. It was found that the Fe77.5C.,r,, ,S ii. 5B15s eries had better amorphousw ire forming ability than the Fe7g_XCrXSiloBs1e2ri es. However, in ribbon form, both series showed good castability as amorphous alloys. Selected mechanical properties of the glassy samples have been compared with those of high tensile steel wire. Both thermal and mechanical properties were found to be composition-dependent, especially on the Cr content, with the Fe77.X5.C rrSi7.5B1s5e ries wires being thermally more stable and strongert han their Fe7gX. CrrSiloB12c ounterparts. A new bend type fatigue testing machine that uses two pulleys (DP) has been developed to perform tests on the basis of tension-compression loading cycles. The results have been compared with those obtained by using an existing single pulley (SP) machine that performs only tensile-tensile loading cycles. Although the DP machine can impose compressive to tensile bend stresses at different constant mean stress, it was observed that, for low stress ranges and large constant mean stresses the machine performed equivalent bend tests to those using the SP machine. The fatigue performance of amorphous wires was improved on substituting Fe by Cr and on decreasing the constant mean stress. The high tensile (HT) steel wire apparently had better fatigue performance than amorphous wires in terms of stress range; however, when the results were expressed in terms of strain range, the fatigue performance of amorphous wires was slightly better than HT steel wires, as had been demonstrated in previous studies. It was observed that, when the DP machine performed compressive to tensile bending stress cycles, the fracture surfaces differed from those observed in the SP machine. Under tensile to tensile conditions, the fracture surfaces observed for samples tested in the DP machine were similar to those tested in the SP machine. Fracture mechanics analysis of the results suggests that embrittlement is occurring ahead of growing fatigue cracks in these amorphous wires.

Mestrado Vinifera Euromaster - Instituto Superior de Agronomia - UL
Conventional  sensory  analysis  uses  a  technical  language  to  define  and  quantify  visual,  aromatic   and  mouth-­‐feel  perceptions,  while  emotion  based  methods  aim  at  qualifying  the  impressions  or   expectations  these  perceptions  may  trigger.  The  objectives  this  study  were  to  (i)  develop  a  wine   tasting  sheet  including  emotional  responses  and  conventional  sensory  attributes;  (ii)  establish  a   list  of  emotions  described  by  consumers  after  tasting  red  wine.       A  previous  emotion  based  tasting  sheet  was  improved  through  several  Focus  Group  sessions.  An   Optimized  Quantitative  Descriptive  Analysis  (OQDA)  was  then  run  to  assess  8   sensory   descriptors  of  the  emotional  tasting  sheet.  Finally,  5  red  wines  were  evaluated  in  a  Final   Consumer  Tasting  (FCT)  of  103  consumers  with  the  improved  emotional  tasting  sheet  and  a   Check-­‐All-­‐That-­‐Apply  questionnaire  of  25  emotional  adjectives.       The  main  discriminating  attributes  were  “Complexity”  (Odor),  “Astringency”  (Taste)  and   “Duration  of  the  fragrance  of  the  wine”  in  the  trained  panel  (OQDA)  and  “Color”,  “Initial   impression”  (Odor)  and  “Expectation  for  the  mouth”  for  the  untrained  tasters  in  the  FCT.     In  particular,  a  classic  European  style  red  wine,  was  less  liked  in  the  FCT,  though  it  received  high   scores  in  the  OQDA  and  regarded  as  the  most  “surprising”  in  the  CATA.  This  result  is  promising   because  it  showed  that  emotional  responses  may  enable  an  easier  recognition  of  this  wine  style   by  consumers.       Overall,  the  emotional  method  developed  in  this  work  proposes  to  evaluate  wines  in  a  way  that   is  more  accessible  to  the  consumer  than  traditional  sensory  analysis

Thesis (Ph. D.)--University of Sydney, 2003.
Title from title screen (viewed Apr. 24, 2008). Submitted in fulfilment of the requirements for the degree of Doctor of Philosophy to the Dept. of Psychology, Faculty of Science. Includes bibliography. Also available in print form.

A number of previous studies have found that wine experts can more accurately discriminate between and describe wine samples than novices. However, the mechanisms that underlie these disparities remain unclear. This collection of studies is an investigation of whether the expert advantage is based on long-term memory structures, such as found for other obviously more cognitive skills, such as chess and bridge expertise. Experiments 1, 2 and 3 investigated whether wine experts are better than novices in recall of wine descriptions. It was hypothesised that experts would show more accurate recall than novices, although only when the descriptions were configured in a meaningful manner, that is, consistent with grape varieties commonly grown in Australia. The findings were as expected, with experts showing impaired recall for descriptions that did not match any grape variety (Experiment 2). In addition, expert recall was superior on an incidental task (Experiment 3), when recall was unexpected, suggesting that experts automatically refer to verbal long-term memory structures during a wine-related task. These structures consist of wine-relevant terms, and are organised by their relationship to grape varieties, and more broadly, grape colour. Experiments 4, 5, 6 and 7 investigated the role of the above-mentioned long-term memory structures in expert descriptive ability. The results supported their involvement, since expert�s ability to identify components was affected by sample configuration (Experiment 6) in a similar way to that found for recall of wine descriptions. Additional evidence comes from the finding that, novices, when provided with a small set of grape-relevant labels during a descriptive task, performed better than subjects given either no list or a long list of labels relevant to all the different grape varieties (Experiment 4). While experts correctly identified more flavours than novices, they also made more errors (Experiment 6), suggesting that verbal long-term memory structures do not increase the accuracy of the identification of aromas and flavours by experts. Rather, they inform experts as to which labels are likely to be correct for particular styles of wine. Experiments 8, 9 and 10 investigated both the discrimination performance of novices, intermediates and experts, as well as the role of long-term memory structures in any expert discriminative advantage. Experts (Experiments 8 and 10) and intermediates (Experiment 9) showed greater powers of discrimination than novices. However, results were equivocal in relation to the role of verbal long-term memory structures (Experiment 10), suggesting that other factors, such as perceptual learning and or memory, may be important in the expert discriminative advantage. Overall, results from these studies illustrate that long-term memory structures are essential, not only in domains of expertise that are obviously based on cognitive skills, but also that of descriptive ability with respect to wine. However, unlike in other domains, these structures do not serve to improve the relative accuracy of descriptive performance, at least with regard to aromas and flavours.

A number of previous studies have found that wine experts can more accurately discriminate between and describe wine samples than novices. However, the mechanisms that underlie these disparities remain unclear. This collection of studies is an investigation of whether the expert advantage is based on long-term memory structures, such as found for other obviously more cognitive skills, such as chess and bridge expertise. Experiments 1, 2 and 3 investigated whether wine experts are better than novices in recall of wine descriptions. It was hypothesised that experts would show more accurate recall than novices, although only when the descriptions were configured in a meaningful manner, that is, consistent with grape varieties commonly grown in Australia. The findings were as expected, with experts showing impaired recall for descriptions that did not match any grape variety (Experiment 2). In addition, expert recall was superior on an incidental task (Experiment 3), when recall was unexpected, suggesting that experts automatically refer to verbal long-term memory structures during a wine-related task. These structures consist of wine-relevant terms, and are organised by their relationship to grape varieties, and more broadly, grape colour. Experiments 4, 5, 6 and 7 investigated the role of the above-mentioned long-term memory structures in expert descriptive ability. The results supported their involvement, since expert�s ability to identify components was affected by sample configuration (Experiment 6) in a similar way to that found for recall of wine descriptions. Additional evidence comes from the finding that, novices, when provided with a small set of grape-relevant labels during a descriptive task, performed better than subjects given either no list or a long list of labels relevant to all the different grape varieties (Experiment 4). While experts correctly identified more flavours than novices, they also made more errors (Experiment 6), suggesting that verbal long-term memory structures do not increase the accuracy of the identification of aromas and flavours by experts. Rather, they inform experts as to which labels are likely to be correct for particular styles of wine. Experiments 8, 9 and 10 investigated both the discrimination performance of novices, intermediates and experts, as well as the role of long-term memory structures in any expert discriminative advantage. Experts (Experiments 8 and 10) and intermediates (Experiment 9) showed greater powers of discrimination than novices. However, results were equivocal in relation to the role of verbal long-term memory structures (Experiment 10), suggesting that other factors, such as perceptual learning and or memory, may be important in the expert discriminative advantage. Overall, results from these studies illustrate that long-term memory structures are essential, not only in domains of expertise that are obviously based on cognitive skills, but also that of descriptive ability with respect to wine. However, unlike in other domains, these structures do not serve to improve the relative accuracy of descriptive performance, at least with regard to aromas and flavours.

The company Kiviks Musteri AB produces a pear base wine that forms stable foam, which is problematic from a production perspective. The aim of this thesis was to investigate the factors underlying foam stability in the pear base wine and to find means for its reduction. This was done by foam testing wines and varying several variables, such as the fining agents normally used in the wine production (bentonite, gelatin, siliceous earth and activated carbon), enzyme treatment, and by changing the fermenting yeast species.

Results: The wine started to form stable foam during fermentation, and foam stability could be reduced by using more bentonite and carbon during the fining process. The other fining agents appeared to have only limited impact on foaming characteristics. No pectin was present according to the pectin test, but protein bands were evident from SDS PAGE analysis, though absent in samples treated with increased doses of bentonite.

In conclusion, pectin is not a major foaming agent in the wine, the yeast is most likely the producer of the foaming agents, carbon and bentonite have a reducing effect on foam stability, bentonite also reduces protein content. Proteins are likely to be involved in the foam stabilization but are not the sole contributors to stable foam.

Dissertation (PhD)--University of Stellenbosch, 2004.
ENGLISH ABSTRACT: Brandy production is a multi-step process that involves grape harvesting, base wine fermentation, distillation, wood maturation and blending. Within each of these production process steps there are a number of factors that can influence the composition and resultant quality of the base wine, unaged and wood matured distillates. These factors include geographic and climatic features of the origin of grapes used, viticultural practices, grape maturity, grape variety, vintage variation, vinification techniques, storage of the base wine prior to distillation, distillation technique, age and origin of oak wood used for maturation and barrel toasting levels. The composition of flavour is extremely complex in wine and distilled beverages such as brandy. A multitude of compounds can take part in the formation of flavour, and it is rare that a particular compound, that is solely responsible for nuances of a specific flavour, is identified. Thus, taking brandy production factors and the nature of aroma and flavour into account, it is clear that thorough understanding of the complexities affecting the perception of quality in brandy is difficult. In commercial brandy production, standard operating procedures do not allow for the separate distillation of brandy base wines from different producers and mixing of base wines from different regions and producers thus occurs. This makes it difficult to determine whether the quality determination of the base wine is in fact an indication of the quality of the resultant distillate after the required period of wood maturation. Therefore, the aim of this study is to determine whether there is any merit in storing and distilling brandy base wines from different producers and regions separately. This was done by firstly determining the demographic and production factors that influence brandy base wine composition. Secondly, the influence of brandy base wine composition on the quality of the respective unaged potstill distillates as well as the ultimate style and quality of the threeyear old wood matured potstill distillates was determined. For this purpose, four potstills with a capacity of 2000 L each were isolated and used for commercial scale distillations of 33 and 25 brandy base wines in 1999 and 2000, respectively, at the DisteIl distillery in Worcester. The experimental outlay used in the study closely emulated Distell's standard operating procedures for commercial brandy production. Chenin blanc and Colombar are the two most popular grape varietals used in the making of brandy base wine in South Africa. Due to the complexity of the brandy production process, the first part of the study only focussed on South African young Chenin blanc wines, with a predominantly fermentation derived aroma. The concentration of iso-amyl acetate, hexyl acetate, ethyl caprylate, ethyl caprate, 2-phenethyl acetate and octanoic acid was significantly higher in wines awarded gold and silver medals and decreased significantly with subsequent decreases in quality categories. Ethyl lactate exhibited the opposite pattern. A quality predictor model based on the behaviour of 21 volatile compounds quantified in these wines had a resonable prediction accuracy when having to predict the quality of wines made in the same vintages as it had been trained on. It was significantly poorer when tested on a completely different vintage of wines to the ones it had been trained on. The number of vintages, number of wines per vintage and the number of compounds quantified for the model influence its prediction accuracy. Twenty-seven volatile compounds were quantified in 33 and 25 brandy base wines, their unaged and three year old distillates from 1999 and 2000, respectively. ANOVA and CART analysis showed that vintage, region, harvest time, choice of cultivar and yeast strain can have a significant influence on the volatile compound composition of brandy base wines, their unaged and three year old distillates. These factors as well as the volatile compound composition were also found to influence the sensory quality of these products. Base wines, unaged and three year old distillates originating from the De Dooms region, which predominantly cultivates table grapes, were of significantly lower quality than those from the remaining regions. Products made from grapes harvested early in the season were of significantly higher quality. The volatile aroma compound composition was found to differ significantly between the 1999 and 2000 base wines and distillates, irrespective of the exclusion of those samples that had undergone partial or complete malolactic fermentation. Consequently, quality indicating compounds may vary from vintage to vintage. The relationship between the quality of brandy base wines and the concentration of n-butanol, iso-amyl acetate, ethyl lactate, ethyl caprylate, octanoic- and decanoic acid was the same as that reported in young Chen in blanc wines in this study. In unaged distillates, increased levels of ethyl lactate also exert a negative influence on distillate quality. Iso-amyl acetate, hexyl acetate, ethyl caproate, ethyl caprylate, n-butanol, octanoic acid, ethyl caprate and decanoic acid showed some positive correlation, whilst iso-butanol, ethyl lactate, acetic acid, acetaldehyde and ethyl acetate showed a significant negative correlation to three-year old distillate quality. Sensory descriptive analysis on selected good, average and poor quality distillates using the South African brandy aroma wheel showed that there are small differences in profile between the good and average distillates, there were however significant differences between the good and poor quality distillate profiles throughout maturation. After three years of wood maturation, the aroma profile of poor quality distillates can be characterised by prominent herbaceous and woody aromas, which are more intense than the fruity aromas. Good quality distillates contained characteristically intense fruity aromas. Volatile compound concentration differences were noted during the course of and after three years of wood maturation and in barrels of varying ages. Distillates matured in new block barrels exhibited significant differences in volatile and wood compound composition after three years when compared to remaining barrels used. The style classification of the three-year old potstill distillate was influenced by demographic and production factors and volatile compound composition, but not by the sensory quality of the distillates. In summary, vintage, region, cultivar, harvest time and choice of yeast strain have a significant influence on the volatile composition of brandy base wines, their unaged and three year old potstill distillates, which in turn affects the sensory quality of these products. These effects cannot be viewed in isolation as they jointly exert an influence on the composition and quality of these products. From a commercial perspective, this study has provided a valuable indication as to which production and demographic factors can influence the quality and style of potstill brandy. Thus, future brandy base wine intake should, as far as possible, take place in such a manner to allow base wines originating from the same cultivar or region or harvest time or combination thereof (and to a lesser extent yeast strain) to be received simultaneously at the distillery for distillation.
AFRIKAANSE OPSOMMING: Brandewyn produksie is 'n veelvoudige proses wat die volgende insluit: pars van druiwe, basiswyn fermentasie, verstoking, houtveroudering en versnyding. Binne hierdie stappe is verskeie faktore wat 'n invloed op die samestelling en resultate van die basiswyn, onverouderde en verouderde distillaat kan hê. Hierdie faktore sluit die volgende in: geografiese ligging, klimaat toestande van die streek van herkoms, wingerdboupraktyke, graad van rypheid, druifvarieteit, wynoes variasie, wynbou tegnieke, opberging van basiswyn voor distillasie, distillasie tegnieke, ouderdom en oorsprong van akkerhout vir die veroudering, asook tot watter mate die vat gerooster is. Die samestelling van geur in wyn en gedistilleerde produkte soos brandewyn is uiters kompleks. 'n Menigte samestellings kan deel vorm van die inhoud van die geur, en dit is raar dat 'n bepaalde verbinding alleenlik verantwoordelik is vir 'n kenmerkende geur. Weens die verskeidenheid van produksie faktore, aroma en smaak is volledige kennis van brandewyn ingewikkeld en kompliseerd om te verstaan. In kommersiële brandewynproduksie, maak standaard werksprosedures nie voorsiening vir aparte distillasie van basiswyn van verskillende produsente nie, en die vermenging van basiswyn van verskillende streke en produsente kom voor. Dit maak dit moeilik om te bepaal of die kwaliteit van die basiswyn of die distillaat na die neergelegde periode van houtveroudering, in werklikheid 'n beslissende indikasie op die kwaliteit van die verouderde produk is. Daarom is een van die doele van hierdie studie om te bepaal of daar meriete in is om brandewyn basiswyn van die verskillende produsente en streke apart te berg en te verstook. Dit is gedoen deur eerstens, die effek van demografiese en produksie faktore op die samestelling van brandewyn basiswyn te bepaal. Daarna, om die invloed van brandewyn basiswynsamestelling op die kwaliteit van onderskeidelik die onverouderde distillate sowel as die uiteindelike styl en kwaliteit van die 3 jaar oue houtverouderde potketel distillate, te bepaal. Vir hierdie doel, is vier potketels met 'n kapasiteit van 2000 liters elk geïsoleer en vir kommersiële skaal distillasies van 33 en 25 brandewyn basiswyne in 1999 en 2000, ondeskeidelik, by DisteIl Distillerdery, Worcester verstook. Die eksperimentele uitleg wat in hierdie studie gebruik is, ewenaar DisteIl se standaard verstokingsprosedures vir kommersiële brandewynproduksie. Chenin blanc en Colombar is die twee mees populêre druifvarieteite vir die maak van brandewyn basiswyn in Suid-Afrika. As gevolg van die kompleksiteit van die brandewyn produksieproses, is die eerste gedeelte van die studie gefokus op die Suid-Afrikaanse jong Chenin blanc wyne, met 'n oorheersende fermentasie geur. Die konsentrasie van iso-amyl asetaat, heksiel asetaat, etiel kaprilaat, etiel kapraat, 2-phenetiel asetaat en oktanoë suur was aansienlik hoër in wyne wat met goud en silwer medaljes bekroon is en neem aansienlik af met afname in kwaliteit kategorieë. Etiel laktaat vertoon die teenoorgestelde patroon. 'n Kwaliteit voorspellersmodel, gebaseer op die gedrag van 21 vlugtige komponente was opgestel. Die model het redelike akkuraatheid getoon op wyne van dieselfde oesjaar as waarop oorspronklik opgelei. Die model se voorspellingsakkuraatheid was aansienlik swakker toe dit vergelyk getoets is met wyne van 'n nuwe oesjaar. Die hoeveelheid oesjare, hoeveelheid wyne per oesjaar en die hoeveelheid verbindings gebruik in hierdie model sal die voorspellingsakkuraatheid beïnvloed. Sewe-en-twintig vlugtige komponente was gekwantifiseer in 33 en 25 brandewyn basiswyne, die onverouderde en 3 jaar oue distillate vanaf 1999 en 2000, onderskeidelik. Variasie ontledings (ANOVA) en klassifikasie en regressie ontledings (CART) ontledings wys dat oesjaar, streek, parstyd, keuse van kultivar en gisrasse In aansienlike invloed op die vlugtige samestelling van brandewyn basiswyne asook hul onverouderde en 3 jaar distillate het. Hierdie faktore, sowel as die vlugtige verbinding samestellings, beinvloed ook bevind die sensoriese kwaliteit van hierdie produkte. Basiswyne, onverouderde en 3 jaar oue distillate wat vanuit die De Doorns streek, wat hoofsaaklik tafeldruif kultivars is, is van In swakker kwaliteit as die ander streke. Produkte wat gemaak is van druiwe wat vroeg in die seisoen gepars is, was van beter kwaliteit. Die vlugtige geurkomponentsamestellings het tussen die basiswyne en distillate van die 1999 en 2000 oesjare verskil, ongeag of party van die monsters gedeeltelike of volledige appelmelksuurgisting ondergaan het. Gevolglik, die konsentrasie van kwaliteitaanwysende komponente mag van seisoen tot seisoen verskil. Die verhouding tussen die kwaliteit van die brandewyn basiswyne en die konsentrasie van n-butanol, iso-amiel asetaat, etiel laktaat, etiel kaprilaat, oktanoë- en dekanoë suur was dieselfde soos gerapporteer oor die jong Chenin blanc wyne. In onverouderde distillate, het verhoogde vlakke van etiel laktaat In negatiewe invloed op distillaat kwaliteit veroorsaak. Iso-amiel asetaat, heksiel asetaat, etiel kaproaat, etiel kaprilaat, n-butanol, oktanoë suur, etiel kapraat en dekanoë suur In positiewe korrelasie, terwyl iso-butanol, etiel laktaat, asynsuur, asetaldehied en etiel asetaat betekenisvolle negatiewe korrelasie met 3jaar oue distillaat kwaliteit bewys. Beskrywende sensoriewe analises op geselekteerde, middelmatige en swak kwaliteit distillate (gedoen deur gebruik making van die Suid-Afrikaanse Brandewyn Aromawiel) wys dat daar klein verskille tussen die profiele van goeie en middelmatige distillate is. Daar is egter aansienlike verskille tussen goeie en swak kwaliteit distillataat profiele regdeur die drie jaar verouderingsperiode. Na 3 jaar van houtveroudering kan die geur profiel van swak kwaliteit distillate uitgeken word aan kruid- en houtagtige geure, wat meer intens as die vrugagtige geure is. Goeie kwaliteit distillate het intense vrugagtige-aroma eienskappe. Vlugtige verbinding konsentrasie verskille is waargeneem gedurende en na die 3jaar houtverouderingsperiode in vate wat van ouderdomme verskil. Distillate wat in nuwe blokkies vate verouder is, vertoon aansienlike verskille in vlugtige en houtkomponent samestellings na 3 jaar wanneer dit met die, wat in die oorblywende ouer vate verouder is, vergelyk word. Die styl klassifikasie van die 3 jaar oue potketeldistillaat was deur demografiese en produksie faktore sowel as vlugtige verbinding samestellings beïnvloed, maar nie met die sensoriese kwaliteit van die distillate nie. In opsomming, oesjaar, streek, kultivar, parstyd en keuse van gisrasse het 'n aansienlike invloed op die vlugtige komponent samestelling van die brandewyn basiswyne, onverouderde en 3 jaar oue potketel distillate, wat weer op hul beurt die sensoriese kwaliteit van die onderskeidelike produkte beïnvloed. Die effek van hierdie faktore kan nie in isolasie gemeet word nie, aangesien dit gesamentlik die kwaliteit van die produkte beïnvloed. Van 'n kommersiële perspektief het hierdie studie 'n waardevolle indikasie gelewer van hoe produksie en demografiese faktore die kwaliteit en styl van potketelbrandewyn kan beïnvloed. Daarom word voorgestel dat toekomstige brandewyn basiswyn innames, sover as moontlik, voorsiening moet maak om wyne van dieselfde kultivar, uit dieselfde streek, parsseisoen inaggeneem, of kombinasie daarvan, met 'n mindermate die gisrasse in aanmerking geneem, gelyktydig vir verstoking by die distilleerderye ontvang word sodat hierdie wyne apart van wyne met ander bogenoemde variasies verstook en verouder kan word.

Thesis (Msc Food Sc (Food Science))--University of Stellenbosch, 2009.
Grape juice is transformed into wine through the complex processes of alcoholic and malolactic fermentation that is performed by yeasts, lactic acid bacteria and acetic acid bacteria. However, the microbes involved in these processes do not only take part in ensuring the successful production of wine, but also cause spoilage of the wine if their growth is not controlled. Conventional, culture-dependent methods of microbiology have been used as the main technique in detecting and identifying these spoilage microbes. Cultureindependent techniques of molecular biology have recently become more popular in detecting possible spoilage microbes present in must and wine, since it allows the detection and identification of viable, but non-culturable microbes and are not as timeconsuming as conventional microbiological methods. The aim of this study was to investigate the sustainability of polymerase chain reaction (PCR)-based denaturing gradient gel electrophoresis (DGGE) analysis in detecting wine spoilage microbes inoculated into sterile saline solution (SSS) (0.85% (m/v) NaCl) and sterile white wine and red wine as single microbial species and as part of mixed microbial populations. Three methods of DNA isolation from SSS, sterile white wine and sterile red wine inoculated with reference microbial strains were compared in terms of DNA concentration and purity, as well as simplicity of the technique. These three DNA isolation methods were the TZ-method, the proteinase K-method and the phenol extraction method. DNA could not successfully be isolated from red wine using any of the three DNA isolation methods. The TZ-method was the method of choice for the isolation of DNA from inoculated SSS and sterile white wine as this technique gave the best results in terms of simplicity, DNA concentration and purity. PCR and DGGE conditions were optimised for the universal primer pair, HDA1-GC and HDA2, the wine-bacteria specific primer pair, WBAC1-GC and WBAC2, and the yeast specific primer pair, NL1-GC and LS2. DNA from Acetobacter pasteurianus, Lactobacillus plantarum, Pediococcus pentosaceus, Oenococcus oeni, Brettanomyces bruxellensis and Saccharomyces cerevisiae were amplified with the appropriate primers and successfully resolved with DGGE analysis. PCR and DGGE detection limits were successfully determined when 106 cfu.ml-1 of the reference microbes, A. pasteurianus, Lb. plantarum, Pd. pentosaceus and B. bruxellensis were separately inoculated into SSS and sterile white wine. It was possible to detect low concentrations (101 cfu.ml-1) with PCR for A. pasteurianus, Lb. plantarum, Grape juice is transformed into wine through the complex processes of alcoholic and malolactic fermentation that is performed by yeasts, lactic acid bacteria and acetic acid bacteria. However, the microbes involved in these processes do not only take part in ensuring the successful production of wine, but also cause spoilage of the wine if their growth is not controlled. Conventional, culture-dependent methods of microbiology have been used as the main technique in detecting and identifying these spoilage microbes. Cultureindependent techniques of molecular biology have recently become more popular in detecting possible spoilage microbes present in must and wine, since it allows the detection and identification of viable, but non-culturable microbes and are not as timeconsuming as conventional microbiological methods. The aim of this study was to investigate the sustainability of polymerase chain reaction (PCR)-based denaturing gradient gel electrophoresis (DGGE) analysis in detecting wine spoilage microbes inoculated into sterile saline solution (SSS) (0.85% (m/v) NaCl) and sterile white wine and red wine as single microbial species and as part of mixed microbial populations. Three methods of DNA isolation from SSS, sterile white wine and sterile red wine inoculated with reference microbial strains were compared in terms of DNA concentration and purity, as well as simplicity of the technique. These three DNA isolation methods were the TZ-method, the proteinase K-method and the phenol extraction method. DNA could not successfully be isolated from red wine using any of the three DNA isolation methods. The TZ-method was the method of choice for the isolation of DNA from inoculated SSS and sterile white wine as this technique gave the best results in terms of simplicity, DNA concentration and purity. PCR and DGGE conditions were optimised for the universal primer pair, HDA1-GC and HDA2, the wine-bacteria specific primer pair, WBAC1-GC and WBAC2, and the yeast specific primer pair, NL1-GC and LS2. DNA from Acetobacter pasteurianus, Lactobacillus plantarum, Pediococcus pentosaceus, Oenococcus oeni, Brettanomyces bruxellensis and Saccharomyces cerevisiae were amplified with the appropriate primers and successfully resolved with DGGE analysis. PCR and DGGE detection limits were successfully determined when 106 cfu.ml-1 of the reference microbes, A. pasteurianus, Lb. plantarum, Pd. pentosaceus and B. bruxellensis were separately inoculated into SSS and sterile white wine. It was possible to detect low concentrations (101 cfu.ml-1) with PCR for A. pasteurianus, Lb. plantarum, iv Pd. pentosaceus, and B. bruxellensis in SSS when amplified with the HDA1-GC and HDA2 primer pair. A PCR detection limit of 102 cfu.ml-1 was determined in sterile white wine for Pd. pentosaceus and 103 cfu.ml-1 for B. bruxellensis using this primer pair. The results obtained from the PCR amplification with the WBAC1-GC and WBAC2 primer pair compared well with the results of the HDA1-GC and HDA2 primer pair. The results from the DGGE detection limits indicated that it was possible to detect lower concentrations (101 – 102 cfu.ml-1) of A. pasteurianus, Lb. plantarum and Pd. pentosaceus with the HDA1-GC and HDA2 primer pair than the WBAC-GC and WBAC2 primer pair (102 – 104 cfu.ml-1). Lower detection limits were also determined for B. bruxellensis amplified with the HDA1-GC and HDA2 primer pair (103 – 104 cfu.ml-1) than with the NL1-GC and LS2 primer pair (105 cfu.ml-1). PCR and DGGE detection limits for the inoculation of A. pasteurianus, Lb. plantarum and B. bruxellensis at an inoculum of 108 cfu.ml-1 as part of mixed populations in SSS and sterile white wine compared well with the results obtained from the reference microbes inoculated as single microbial species. PCR detection limits of 101 cfu.ml-1 were determined for all three reference microbes inoculated as part of mixed populations when amplified with the HDA1-GC and HDA2 and the WBAC1-GC and WBAC2 primer pairs. It was observed that similar or higher DGGE detection limits were obtained for the reference microbes inoculated in sterile white wine (101 – 107 cfu.ml-1) than when inoculated into SSS (101 – 105 cfu.ml-1). PCR-based DGGE analysis proved to be a technique that could be used successfully with the universal, wine-bacteria and yeast specific primer pairs for the detection of A. pasteurianus, Lb. plantarum, Pd. pentosaceus and B. bruxellensis. The culture-independent technique makes the early detection of possible spoilage microbes at low concentrations in wine possible.

Thesis (MSc)--Stellenbosch University, 2014.
ENGLISH ABSTRACT: This thesis explores the use of networks as a means to visualise, interpret and mine MS-based proteomics data. A network-based approach was applied to a quantitative, cross-species LCMS/ MS dataset derived from two yeast species, namely Saccharomyces cere- visiae strain VIN13 and Saccharomyces paradoxus strain RO88. In order to identify and quantify proteins from the mass spectra, a workflow consisting of both custom-built and existing programs was assembled. Networks which place the identifed proteins in several biological contexts were then constructed. The contexts included sequence similarity to other proteins, ontological descriptions, proteins-protein interactions, metabolic pathways and cellular location. The contextual, network-based representations of the proteins proved effective for identifying trends and patterns in the data that may otherwise have been obscured. Moreover, by bringing the experimentally derived data together with multiple, extant biological resources, the networks represented the data in a manner that better represents the interconnected biological system from which the samples were derived. Both existing and new hypotheses based on proteins relating to the yeast cell wall and proteins of putative oenological potential were investigated. These proteins were investigated in light of their differential expression between the two yeast species. Examples of proteins that were investigated included cell wall proteins such as GGP1 and SCW4. Proteins with putative oenological potential included haze protection factor proteins such as HPF2. Furthermore, differences in capacity for maloethanolic fermentation between the two strains were also investigated in light of the protein data. The network-based representations also allowed new hypotheses to be formed around proteins that were identified in the dataset, but were of unknown function.
AFRIKAANSE OPSOMMING: Hierdie studie verken die gebruik van netwerke om proteonomiese data te visualiseer, te interpreteer en te ontgin. 'n Netwerkgebaseerde benadering is gevolg ter ontleding van 'n kwantitatiewe LC-MS/MS datastel wat afkomstig was van twee gis-spesies nl, Saccharomyces cerevisiae ras VIN1 en Saccharomyces paradoxus ras RO88. Die massaspektra is met bestaande en selfgeskrewe rekenaarprogramme verwerk om 'n werkvloei saam te stel ter identifisering en kwantifisering van die betrokke proteïene. Hierdie proteïene is dan aan bestaande biologiese databasisse gekoppel om die proteïene in biologiese konteks te plaas. Die gekontekstualiseerde is dan gebruik om biologiese netwerke van die data te bou. Die kontekste beskou onder meer lokalisering van selaktiwiteite, ontologiese beskrywings, ooreenkomste in aminosuur-volgordes en interaksies met bekende proteïene asook assosiasie en verbintenisse met metaboliese paaie. Hierdie kontekstuele, netwerk-gebaseerde voorstelling van die betrokke prote- ïene het effektief duidelike data-tendense en patrone opgelewer wat andersins nie opmerkbaar sou wees nie. Daarby het die kombinering van eksperimentele data en bestaande biologiese bronne 'n beter perspektief aan die data-analise verleen. Beide bestaande en nuwe hipoteses tov gis-selwandproteïene en prote ïene met moontlike wynkundige potensiaal is ondersoek in die lig van hul differensiële uitdrukking in die twee gis-spesies. Voorbeelde wat ondersoek is sluit in selwandproteïene soos GGP1 en SCW4 asook waasbeskermingsfaktorproteïen HPF2. Verskille tov kapasiteit mbt malo-etanoliese gisting is ook gevind. Die netwerk-gebaseerde voorstellings het ook aanleiding gegee tot die formulering van nuwe hipoteses mbt datastel-proteïene waarvan die funksies tans onbekend is.

L’âge de la vigne et sa relation avec la qualité du vin sont des sujets d’intérêt récurrents, tant scientifiques qu’économiques. Les consommateurs et acteurs de la filière vitivinicole semblent s’accorder à propos de la capacité des vieilles vignes à produire des vins de caractère supérieur. Malgré les recherches en cours, la validité de ce point de vue reste débattue et les questions concernant les mécanismes à travers lesquels de vieilles vignes aboutiraient à des vins qualité supérieure restent nombreuses. Pour tenter d’y répondre, l’impact de l’âge des vignes sur la physiologie, la tolérance au stress hydrique, ainsi que la qualité des baies et du vin ont été étudiés dans un vignoble expérimental constitué de plants de Vitis vinifera L. cv. de matériel génétique identique (Riesling de clone Gm 239 greffé sur 5C Teleki) mais aux dates de plantation différentes.En 2014 et 2015, les vignes plantées en 2012 n’avaient pas encore atteint leur plein potentiel et avaient une productivité végétative et un rendement significativement inférieurs à ceux des vignes plantées en 1995 et 1971. Par ailleurs, les vignes plantées en 2012 n’ont pas été soumises au même traitement d’enherbement que les vignes plus âgées pendant cette période afin de prévenir une compétition excessive pendant leur établissement. La capacité inférieure de ces vignes et l’absence d’enherbement ont mené à une plus grande exposition des grappes à la lumière et une plus grande accumulation d’azote, ce qui s’est traduit par une plus grande concentration en acides aminés, monoterpènes, norisoprénoides, et flavonols en 2014 et 2015. Les années suivantes (2016 et 2017), le rendement et le poids des bois de taille de ces vignes, ainsi que la composition des baies, étaient comparables à ceux des vignes plus âgées. Les paramètres de maturité technologique (°Brix, l’acidité totale et le pH de moûts) n’ont pas été significativement affectés par l’âge des vignes. […]Des analyses sensorielles et chimiques ont été réalisées en 2017 sur des vins de millésimes précédents. Les vins des plus jeunes vignes ont été associés à des arômes de fruits mûrs et de l’arôme de pétrole typique du Riesling. Ces vins ont aussi été identifiés par de plus hautes concentrations de monoterpènes et norisoprénoides potentiels et de composés soufrés volatils, en 2014 et 2015 uniquement. Les profils sensoriels et chimiques de vins issus des vignes plantées en 1995 et 1971 étaient dépendants du millésime mais pas de l’âge des vignes. Les profils des vins produits en 2016 étaient en superposables pour les trois groupes d’âge.Les travaux décrits dans ce manuscrit de thèse sont uniques, du fait notamment que le vignoble dans lequel ils ont été conduits a été conçu spécifiquement pour étudier l’effet de l’âge de la vigne dans des conditions environnementales comparables. Une fois que les vignes les plus jeunes ont atteint leur potentiel fructifère et ont été conduites de la même manière que les vignes plus âgées, leur productivité, la composition de leurs baies et la qualité des vins qu’elles produisent ont convergé avec celles des deux autres groupes. Plus intéressant encore, des vignes âgées de 19 et 43 ans se sont comportées de la même façon tout au long de l’étude et ont abouti à des vins comparables en termes d’analyses sensorielles, ce qui va à l’encontre de l’idée reçue qui veut que les vignes les plus âgées produisent des vins de qualité différente.Des travaux précédents ont démontré que la productivité des vignes, quel que soit leur âge, pouvait être expliquée par les réserves de bois et par la taille du tronc. Pour avoir une meilleure idée des différences liées aux réserves, la technique dite « structure-from-motion with multi-view stereo-photogrammetry » (SfM-MVS) a été testée pour mesurer l’épaisseur des troncs et leur volume. Cette technique qui permet la création de modèles tridimensionnels géo-référencés et à l’échelle a pu générer des modèles précis de tronc de vignes plantées en champ
Vine age and its relation to the quality of the wine are topics of recurring interest, both scientific and economic. Consumers and actors in the wine sector seem to agree on the ability of old vines to produce wines of superior character. Despite ongoing research, the validity of this point of view remains debated and questions about the mechanisms through which old vines would end up with superior quality wines remain numerous. To try to answer them, the impact vine age on physiology, tolerance to water stress, and berry and wine quality were studied in an experimental vineyard planted with Vitis vinifera L. cv. of identical genetic material (Riesling Gm 239 grafted on 5C Teleki) but planted in different years.In 2014 and 2015, the vines planted in 2012 had not yet reached their full potential and had a significantly lower vegetative productivity and yield than the vines planted in 1995 and 1971. Moreover, the vines planted in 2012 were not subjected to the same grass treatment as older vines during this period to prevent excessive competition during establishment. The lower capacity of these vines and the absence of cover crop led to greater exposure of clusters to light and greater nitrogen accumulation, which resulted in a higher concentration of amino acids, monoterpenes, norisoprenoids, and flavonols in 2014 and 2015. In the following years (2016 and 2017), the yield and pruning weight of these vines, as well as their berry composition, were comparable to those of the older vines. The parameters of technological maturity (° Brix, total acidity and must pH) were not significantly affected by vine age.Vines planted in 1995 and 1971 showed similar physiological characteristics throughout the study with the exception of a higher incidence of esca syndrome in the older group. This disease was responsible for the decline in the total yield of vines planted in 1971, but individual yield per vine was equivalent for both groups.Sensory and chemical analyzes were conducted in 2017 on wines from previous vintages. The wines of the youngest vines were associated with aromas of ripe fruit and the kerosene aroma that is typical of Riesling. These wines were also identified by higher concentrations of potential monoterpenes and norisoprenoids and volatile sulfur compounds in 2014 and 2015 only. The sensory and chemical profiles of wines from vineyards planted in 1995 and 1971 were dependent on the vintage but not on the age of the vines. The wine profiles produced in 2016 were overlapping for the three age groups.The works described in this thesis manuscript are unique, particularly because the vineyard in which they were conducted was designed specifically to study the effect of the age of the vine under comparable environmental conditions. Once the youngest vines reached their fruiting potential and were conducted in the same way as the older vines, their productivity, the composition of their berries and the quality of the wines they produce converged with those of the two other groups. More interestingly, vines aged 19 and 43 years behaved similarly throughout the study and resulted in wines comparable in terms of sensory analysis, which goes against the an idea that the older vines produce wines of a different profile.Previous studies have shown that the productivity of the vines, whatever their age, could be explained by the wood reserves and the size of the trunk. To have a better idea of differences linked to reserves, the structure-from-motion with multi-view stereo-photogrammetry (SfM-MVS) method was tested to measure trunk thickness and volume. The technique, which allows the creation of scaled, georeferenced 3D models based on photographs, was able to produce accurate models of field-grown grapevine trunks

PONTIFÍCIA UNIVERSIDADE CATÓLICA DO RIO DE JANEIRO
A sensação de súbita popularidade do vinho no Rio de Janeiro é comum. De uns tempos para cá, multiplicou-se o número de revistas especializadas, blogs, sites na Internet, colunas em jornais de grande circulação, cursos e grupos de degustações, lojas, livros e guias de compra de vinho. Uma das conseqüências que pode ser notada em números é o aumento do consumo da bebida no Brasil. De acordo com dados da IBRAVIN – Instituto Brasileiro do Vinho – de 2004 para 2009, a importação de vinhos finos aumentou em 58%. O objetivo desse estudo é lançar um olhar para as significações e representações do vinho por meio de uma abordagem baseada na antropologia do consumo para se entender o aumento de interesse por esse produto nas classes altas do Rio de Janeiro. Compreender a atratividade do vinho para esse público é de grande relevância tanto para academia como para as empresas do setor. Foi realizada uma revisão de literatura sobre a sociedade pós-moderna e suas transformações mais recentes, assim como uma pesquisa de campo qualitativa, que contou com entrevistas em profundidade e com observação participante, para se entender o lugar do vinho no imaginário do consumidor. Ao final, se relacionou essas mudanças da dinâmica social e as significações desse produto para o consumidor pós-moderno para decifrar o aumento da atratividade do vinho. Os resultados sugerem que o vinho representa e significa aspirações que, segundo as teorias sociais, o sujeito pós-moderno tem: a imagem do vinho está associada à sofisticação, ao status, à tradição, à experiência, ao prazer, à cultura e à sociabilidade.
The feeling that the wine has gained sudden popularity in Rio de Janeiro is common. For some time, the number of specialized magazines, blogs, websites, articles in major newspapers, courses and groups of tastings, stores, books and guides has multiplied. One of the consequences that can be noticed in figures is the increase of drink consumption in Brazil. According to data from IBRAVIN – Brazilian Wine Institute – from 2004 to 2009 – the import of wine has increased by 58%. The goal of this study is to take a look at the meanings and representations of the wine through an approach based on the anthropology of consumption, to understand the increase of interest in this product by the upper classes in Rio de Janeiro. To understand why this product is so attractive to this public is of great relevance to the academy and to the companies. There has been a literary review on post-modern society and on its most recent transformations, as well as a qualitative field research which included in-depth interviews and participant observation, to understand which place the wine occupies in the consumers imaginary. Ultimately, the changes in the social dynamic were related to the meanings this product has to the post-modern consumer to decipher the increased attractiveness of the wine. The results suggest that the wine represents and means aspirations that, according to social theories, the post-modern individual has: the image of the wine is associated to sophistication, status, tradition, experience, pleasure, culture and sociability.

Preventing the environmental impacts of economic growth is an important goal in today’s marketplace. This concern for a sustainable future incentivises marketing based around sustainability. The food and beverage industry had its fair share of criticism as its production uses more natural resources than most industries. One industry that has been ahead of other food processors in adopting environmental practices is the wine industry. The close relationship between wine and places is undisputable and so strong that people frequently visit places of wine production in the form of wine tourism contributing significantly to regional economies. For wine to be associated with sustainability, regional stakeholders would be required to represent similar values. The branding of places is far more intricate than branding of products and needs the support of those stakeholders involved. Such support is often discussed as a shared place identity. Only limited previous research has addressed whether the communication of sustainability enhances business performance. No research to date has empirically tested whether a shared stakeholder identity influences the relationship between sustainability branding and business success. To close this gap, a sequential mixed methods procedure was specified using quantitative questionnaires with 420 subjects and 20 qualitative interviews. A model with consequences of sustainability branding and a shared place identity was established using extant research. Mostly existing scales were adapted to fit this research context and tested with a structural modelling approach among Australian and German wineries. It was found that practicing and communicating sustainability significantly influences performance on an individual winery and regional destination level. Furthermore, a shared place identity has been established as a critical success factor in the relationship between sustainability branding and place performance. Both theoretical and practical implications can be drawn from this research. The results have provided empirical evidence on the direct relationship between sustainability and performance, in addition to the moderating role of a shared place identity. These findings extend the tourism literature which states that businesses practicing sustainably, enhance their own performance as well as the overall regional performance. It also extends stakeholder theory by establishing that a shared place identity strengthens this relationship even further, highlighting the need for regional management to initiate a shared sense of identification. Practically, regional managers who are eager to enhance economic performance should be actively involved in developing relationships between the individual wineries and the regional management in order to foster a shared place identity. Furthermore, it is of major importance to establish positive attitudes toward sustainability among winery owners. This can be done by building the confidence of winery owners by offering infrastructures for learning and support about sustainability.

This work is the first 3-D continuum study of the free vibration of skewed and simultaneously skewed and twisted, cantilever parallelepipeds. The purpose of this study is to make available in the literature an enlarged data base of natural frequencies of these practical problems for researchers and design engineers to draw upon. The Ritz method is used to determine approximate natural frequency data. The total potential energy of the parallelepipeds is formulated using the three-dimensional theory of elasticity. The three orthogonal displacement components (u,v,w) are each approximated by finite triple series of simple algebraic polynomials with arbitrary coefficients (which are determined by applying the Ritz method). All terms of the series are constructed to satisfy the geometric boundary conditions at the fixed end of the parallelepiped. No other kinematic constraints are imposed in this analysis. Hence, the finite series of algebraic polynomials are both admissible and "mathematically complete" (75). Several convergence studies of natural frequencies are conducted on cantilever parallelepipeds. Effects of geometrical parameters such as side ratio, thickness ratio, skew angle, and twisted angle are presented in the form of nondimensional tables and graphs. Accuracy of solution method is substantiated through comparison with existing rectangular, skewed, and twisted plate results. The central focus of these comparisons are to verify the correctness and accuracy of free vibration data obtained by investigators using classical plate theories and two- and three-dimensional finite element methods.

Music Therapy
Ph.D.
The aim of this arts-based research study was to experience, analyze, and gain insight into songs written by adolescents who have had adverse childhood experiences and who identify with Hip Hop culture. This study investigated the aesthetic components of eleven songs including their musical elements, the compositional techniques, the affective-intuitive qualities, and the interaction between the music and the lyrics. An arts-based research design, rooted in the ethos of Hip Hop, was employed to gain a holistic understanding of the songs. My artistic encounters and subsequent analyses of the songs revealed the complex inner struggles and developmental challenges for adolescents who have experienced extreme trauma. Three groupings of songs emerged: Songs that Protect Vulnerability, Songs of Abandonment, and Songs of Faith and Love. Each category reflects a different stage of developmental growth for the songwriters. Employing Fowler's (1981/1995) stages of faith development, a music-centered developmental model of therapeutic songwriting with adolescents is proposed in this study. This model consists of three therapeutic songwriting stages: Imitation, Developing Self-Reflection, and Developing Self-Love. The implications for this study include developing an arts-based method of song analysis for students and professionals, developing a music-centered therapeutic songwriting assessment, developing a perspective for music therapy practice and research rooted in the ethos of Hip Hop, and developing longitudinal arts-based research studies that track the life of songs across various stages of developmental growth.
Temple University--Theses

ABSTRACT BACKGROUND Among all the possible microbial contaminations of wine, development of Brettanomyces bruxellensis yeast is the most dreaded by winemakers. Indeed, growth of yeasts belonging to Dekkera/Brettanomyces during wine manufacturing, can seriously affect the quality of the final product, especially during aging. Spoilage yeasts of the genus Brettanomyces or its teleomorph Dekkera are well adapted to survive during the winemaking process, due to their ethanol tolerance and relative resistance to the normal concentrations of sulphur dioxide found in wine. To prevent the development of this yeast in wine, it is important to know the biodiversity of Brettanomyces bruxellensis. A more detailed study of these aspects could help winemakers to learn more about this yeast and to implement preventive and fighting measures to try to reduce the economic losses caused by B. bruxellensis. AIM OF THE STUDY The specific objectives of this work were to isolate Brettanomyces strains from several wineries located in Puglia and to characterize representative biotypes, in order to evaluate control strategies based on biotechnological resources management. MATERIAL and METHODS Yeasts of the genus Brettanomyces were selected in tank, barrel and fermenting must of several Apulian wines. The yeast strains were identified and genetically characterized using restriction pattern analysis of the internal transcribed spacer region (5.8S-ITS), species-specific primers and restriction analysis. Biodiversity of selected B. bruxellensis strains was studied with Sau-PCR. Potential spoilage and VBNC behavior of different biotype were studied with gas chromatograph and flow cytometry. The cells of Brettanomyces were quantified in wine with Real Time PCR. To reduce the volatile phenols in wine and the growth of Brettanomyces bruxellensis different preparations of yeast cell wall and chitosan, respectively, were used.

Il est reconnu que la structure des semi-conducteurs organiques influence la sensibilité et la sensitivité des capteurs des gaz. Pour améliorer la compréhension des mécanismes sous-jacents dans les capteurs à base des transistors d’effet de champ organique (OFETs) cette thèse a exploré trois pistes différentes : L’utilisation de l’hystérésis des caractéristiques de transfert comme paramètre de détection des gaz est étudié. En ajoutant l’hystérésis aux paramètres standards, on améliore la sélectivité des OFETs à base de poly(3-hexylthiophène) aux gaz polaires. Des mesures transitoires de courant indiquent que la cinétique de piégeage et de piégeage des porteurs de charges est à l’origine de cette amélioration. Pour comprendre l’influence qu’à la structure moléculaire sur la sensibilité aux vapeurs d’éthanol, des polymères avec des chaînes latérales alcoxyle dont on fait varier la polarité ainsi que l’encombrement stérique, ont été étudiés. L’intensité de la réponse est corrélée avec la quantité d’analyte absorbée et le moment dipolaire des chaînes latérales. Pour permettre l’étude des mécanismes à l’échelle nanométrique, une partie de ce travail se concentre sur la fabrication de transistors avec une taille de canal réduite. En utilisant le nitrure de silicium comme couche diélectrique, on réduite les tensions de commande et les propriétés chimiques à l’interface
The molecular structure of organic semiconductors which can be tailored by the chemical synthesis influences the sensitivity and selectivity of gas sensor devices. To improve the understanding of the ongoing mechanisms in sensors based on organic field effect transistors (OFETs) this thesis follows three different tracks: The applicability of the hysteresis of the transfer characteristics as a gas sensing parameter is studied. As a complement to the standard transistor parameters the hysteresis improves the selectivity of poly(3-hexylthiophen-2,5-diyl) based OFETs to polar gases. Transient current measurements indicate the additional dependence on the detrapping kinetics as origin of the increased selectivity. To understand the influence of the molecular structure on the gas sensing behavior, polymers with alkoxy side chains, varying in polarity and steric hindrance, are used as gas sensing layer for ethanol vapor. The response strength correlates with the amount of absorbed analyte and the dipole moment of the side chains. To enable investigations of the mechanisms at the nanoscale, one part of this work focuses on the preparation of transistors with a reduced channel length. By using silicon nitride as dielectric layer, driving voltages decreased and interface properties could be improved

The Hubble Space Telescope archive contains a large collection of images of eta Carinae, and this paper analyses those most suitable for measuring its expanding Homunculus Nebula. Multiple intensity tracings through the Homunculus reveal the fractional increase in the overall size of the nebula; this avoids registration uncertainty, mitigates brightness fluctuations, and is independent of previous methods. Combining a 13 yr baseline ofWide Field Planetary Camera 2 images in the F631N filter, with a 4 yr baseline of Advanced Camera for Surveys/ High Resolution Channel images in the F550M filter, yields an ejection date (assuming linear motion) of 1847.1 (+/- 0.8 yr). This result improves the precision, but is in excellent agreement with the previous study by Morse et al., that used a shorter time baseline and a different analysis method. This more precise date is inconsistent with ejection during a periastron passage of the eccentric binary. Ejection occurred well into the main plateau of the Great Eruption, and not during the brief peaks in 1843 and 1838. The age uncertainty is dominated by a real spread in ages of various knots, and by some irregular brightness fluctuations. Several knots appear to have been ejected decades before or after the mean date, implying a complicated history of mass-loss episodes outside the main bright phase of the eruption. The extended history of mass ejection may have been largely erased by the passage of a shock through clumpy ejecta, as most material was swept into a thin shell with nearly uniform apparent age.

Thesis (PhD)--University of Stellenbosch, 2004.
ENGLISH ABSTRACT: The importance of waste management is growing rapidly for several reasons. These reasons include the escalating cost of wastewater treatment and cleaning chemicals, an emerging trend of onerous regulatory regime regarding e uent disposal from governments, rising public awareness on the adverse e ects of industrial waste as well as drastic reduc- tion in water resources in the winegrowing regions. In addition, owing to the large energy demand for refrigeration purposes for high quality wine production and rapidly increasing energy costs, the challenges of energy management in the wine industry were also inves- tigated. In order to address these challenges adequately, the solutions were derived via the integration of two disciplines: environmental science (waste and energy management) and computer science (applications of arti cial intelligence). Therefore, the ndings re- ported from this study seek to advance knowledge through the construction of decision support systems for waste and energy management in circumstances where conventional mathematical formalisms are inadequate. In that sense, the dissertation constitutes in- terdisciplinary research on the application of integrated arti cial intelligence technologies (expert systems and fuzzy logic) in designing and developing decision tools for waste and energy management in the wine industry. The dissertation rst presents the domain of interest, where the scope and breadth of the problems it addresses are clearly de ned. Critical examination of the domain data- bases revealed that data, information, and knowledge for waste and energy management in the wine industry are generally incomplete and lack structure overall. Owing to these characteristics, a hybrid system approach was proposed for the development of decision support systems based on fuzzy logic. The integrated decision support systems were de- veloped based on an object-oriented architecture. This approach facilitated the exible design required for waste and energy management-related complex problem-solving. To illustrate the applicability of the o -line decision tools developed, several case stud- ies mirroring on actual industrial practices were considered. These systems were found to be robust and yielded results that were in accordance with actual industrial practices inthe wine industry. Furthermore, they provided intelligent suggestions in scenarios where there was minimal information, and under certain instances they o ered feasible sugges- tions in circumstances where a human novice could have problems in making the right decisions.
AFRIKAANSE OPSOMMING: Die belangrikheid van afvalbestuur neem om verskeie redes vinnig toe. Die redes sluit in die eskalerende koste van afvalwaterbehandeling en skoonmaakmiddels, streng regula- toriese vereistes van regeringskant met betrekking tot die verwydering van uitvloeisels, toenemende openbare bewustheid van die nadelinge e ekte van nywerheidsafval, sowel as die drastiese afname in waterbronne in wynproduserende omgewings. Daarby, a.g.v. die groot energieverbruik wat deur die verkoeling van hokwaliteitwyn vereis word en die snelgroeiende energiekoste, is die uitdagings van energiebestuur in die wynbedryf ook on- dersoek. Ten einde die uitdagings die hoof te kon bied, is oplossings gevind deur die integrasie van twee disciplines: omgewingswetenskap (afval- en energiebestuur) en rekenaarweten- skap (toepassings van kunsmatige intelligensie). Gevolglik is daar deur die bevindinge van die studie gepoog om kennis te bevorder deur die konstruksie van besluitnemingson- dersteuningstelsels vir afval- en energiebestuur onder omstandighede waar konvensionele wiskundige algoritmes ontoereikend sou wees. In die opsig verteenwoordig die proefskrif interdissiplinre navorsing in die toepassing van gentegreerde kunsmatige intelligensieteg- nologie (kundige stelsels en wasige logika) in die ontwerp en ontwikkeling van besluitne- mingshulpmiddels vir afval- en energiebestuur in die wynindustrie. Die proefskrif baken eers die probleemgebied af, waarna die bestek en omvang van die probleme waarop die werk gemik is duidelik gede nieer word. Kritiese ondersoek van die databasisse in die domein het getoon dat die data, informasie en kennis oor afval- en energiebestuur in die wynbedryf in die algemeen onvolledig en gebrekkig gestruktureer is. A.g.v. di eienskappe, is 'n hibriede stelselbeandering voorgestel vir die ontwikkeling van besluitnemingstelsels gegrond op wasige logika. Die gentegreerde besluitnemingsonders- teuningstelsels is ontwikkel op 'n objek-georinteerde argitektuur. Die benadering het die daarstelling van 'n buigsame ontwerp wat benodig word vir komplekse probleemoplossing in afval- en energiebestuur vergemaklik. Om die toepaslikheid van die a ynige besluitnemingshulpmiddels wat ontwerp is, te illustreer, is verskeie gevallestudies wat werklike industrile praktyk uitbeeld beskou. Diestelsels was robuust en het resultate gelewer wat in ooreenstemming was met werklike industrile praktyke in die wynnywerheid. Die kundige stelsels het verder intelligente voorstelle gemaak in scenarios waar daar minimale informasie beskikbaar was, en onder sekere omstandighede het hulle realistiese oplossings voorgestel waar 'n onkundige persoon probleme sou gehad he tom die regte besluite te kon neem.

Ce travail propose une méthode efficace et pratique pour modéliser des fils isolés proches d'une interface entre deux milieux. L'équation intégrale avec des aménagements appropriés a été d'abord développée pour modéliser des fils isolés en présence d'un sol réel. Conformément à cette démarche, deux méthodes efficaces sont présentées pour résoudre le problème, la méthode des moments du "point-matching" et la méthode des moments de "Galerkin". La première méthode modélise l'isolant par des charges de polarisation équivalentes, 1-le traitement pour les fils isolés dans l'espace libre et au-dessus du sol parfait peut être exprimé analytiquement ; 2-le traitement pour les fils isolés au-dessus et en-dessous d'un sol à pertes peut être ramené à une expression simplifiée faisant appel aux intégrales unidimensionnelles de Sommerfeld, celles-ci peuvent être traitées efficacement par les techniques classiques de la littérature. La seconde méthode consiste à modéliser l'isolant par un courant de polarisation, l'isolation est exprimée entièrement par une modification de la matrice symétrique d'impédance du fil nu par l'élément additionnel. Les résulats obtenus à l'issu de ce travail montrent de bonnes concordances avec ceux obtenus par l'expérimentation et par les méthodes rigoureuses publiées

Barrier membranes play a critical role in the success of guide bone regeneration (GBR) surgery in dentistry. Collagen-based membranes are more advantageous for delivering excellent bioactivity compared to other types of membranes. However, the lack of enough mechanical stability makes their applications challenging in GBR. This research investigated the potential of biodegradable magnesium micro-wires (MMWs) for the reinforcement of the collagen-based barrier membrane for ridge augmentation simultaneously having a stimulating effect on the bone formation. The results showed the promising role of MMWs in the development of new generation of biodegradable mechanically stable nutrient GBR membranes entitled "Collagen-based Composite Membrane".