Dissertations / Theses on the topic 'Food and wine'

Mestrado em Viticultura e Enologia / Instituto Superior de Agronomia / Faculdade de Ciências. Universidade do Porto
This work was aimed at the evaluation of emotional responses elicited by wine before and after food consumption. The tastings were performed by one trained panel and by consumers, segmented by gender, Vinotype, 6-n-propylthiouracil (PROP) sensitivity and Saliva flow rate. Three commercial red wines with different sensory features were used: i) Grand Gold awarded wine from Alentejo (2013); ii) wine from altitude vineyards in Douro (2011), iii) classical European old wine (1999) from Bairrada. Wines were evaluated using a tasting sheet with emotional and conventional tasting descriptors before and after eating a typical Portuguese dish, whose distinctive feature was its high fat content. Overall, food did not change the global evaluation scores given to the wines but some of their characteristics were scored significantly different through the emotional tasting. The results of both panels demonstrated that the emotional responses were more correlated with the global evaluation of the wines than the classical sensory descriptors. Within the trained individuals, the main correlations with global evaluation were obtained with “Initial Impression”, “Expectation for the mouth” and “Impression in relation to odor”. In particular, the global evaluation for the Bairrada wine, could be predicted by a model including these three variables with a R2=0.73. With the untrained tasters, the correlation with global evaluation was only significant for the “Impression in relation to odor”. The average scores given to the three wines by both panels did not diverge, despite their different sensory attributes. Therefore, our work only reflected trends in wine preferences. The untrained panel preferred the Alentejo wine while the trained panel preferred the Douro wine, before the food ingestion. The correlations between the global evaluation and the other sensory descriptors for the Alentejo wine could not explain this preference. We speculate that the untrained panel scored the wines based on what they are used to drink, giving lower scores to the unfamiliar one. The trained panel demonstrated a higher correlation between emotional and sensory descriptors. In fact, the trained panel seemed to understand better the different range of qualities of the wines. After ingesting food, the preference changed only for the trained panel, showing preference to the Bairrada wine. Both panels agreed that the old Bairrada was the most complex and difficult wine to understand In conclusion, the emotional tasting sheet was easy to interpret by all segments of consumers, leading to open and fair answers because it appeals to individual personal feelings. This tasting approach appears to be promising in the rapid learning of the different wine styles. In the future, it would be interesting to evaluate the evolution of scores given to unfamiliar wines that would require time to be appreciated using appropriate foods. This way, the classical European wines, that are difficult to understand by consumers, would have a better chance to be correctly appreciated
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Thesis (MScFoodSc)--Stellenbosch University, 2012.
ENGLISH ABSTRACT: Twenty five commercial Chenin blanc wines produced solely from bush vine vineyards and including three vintages, three styles and five production areas, were sourced for this study. Descriptive sensory analysis (DSA) and chemical analyses including GC-FID (gas chromatography fitted with a flame ionisation detector) and FTMIR (Fourier transform mid-infrared) spectroscopy were employed to establish the sensory and chemical characteristics, whereas consumer tests were conducted to determine consumer perception and liking of bush vine Chenin blanc wines. DSA (a profiling technique) was also compared to the sorting task (a classification technique) with a description assignment to evaluate the sorting task’s ability to profile wines. According to the results of DSA, the wines separated into two groups. One group associated with sensory attributes which can be considered indicative of the Fresh and Fruity Chenin blanc style. The other group associated with sensory attributes which can be considered indicative of the Rich and Ripe style of Chenin blanc. No separation between the wooded and unwooded Rich and Ripe styles was apparent. According to the results of the chemical analyses, the wines also separated into two groups. This separation seemed to be caused by vintage and the chemical changes associated with ageing as the wines from the youngest vintage (2010) was strongly associated with high levels of esters and malic acid. The older wines were situated farthest away from these attributes indicating low concentrations. When comparing the results from the sorting task and DSA, it could be seen that similar wine style groupings formed, indicating that DSA can also be regarded as an effective tool when categorising wines. The differences in the positioning of some of the wines and attributes on the DSA multivariate plots and the sorting task plots could be attributed to the difference in panels used. The sorting task was conducted using an expert panel with persons illustrating significant technical knowledge of Chenin blanc wines. Experience, exposure and technical knowledge tend to establish a common language amongst wine experts which could have caused the expert panel to perceive some wines differently when comparing the results of the latter panel to that of the trained panel. DSA was found to remain the most effective method for establishing a comprehensive sensory profile. Consumer analyses showed that regular white wine drinkers prefer the unwooded styles (Fresh and Fruity and Rich and Ripe unwooded) of Chenin blanc more than the wooded style. It was also found that consumers with a higher level of objective wine knowledge tend to associate the terms ‘bush vine’ and ‘old bush vine’ with the Rich and Ripe style of Chenin blanc, whereas consumers with a lower level of objective wine knowledge associated ‘old bush vine’ with the Fresh and Fruity style. Since all the wines used in the consumer analysis were produced from old bush vines, it is evident that consumer education on the impact of bush vine training system and vine age on wine quality is needed. Better understanding of these principles could lead to elevated product appraisals and consumer satisfaction.
AFRIKAANSE OPSOMMING: Vyf en twintig kommersiële Chenin blanc wyne, uitsluitlik van bosstok wingerde geproduseer, is bekom vir hierdie studie. Die wyne het drie style, drie oesjare en vyf produksiestreke ingesluit. Beskrywende sensoriese analise (BSA) en chemiese analises, wat GC-FID (gas chromatografie gekoppel met vlam-ioniserende deteksie) en FTMIR (Fourier-transformering mid-infrarooi) spektroskopie insluit, is uitgevoer om onderskeidelik die sensoriese en chemiese eienskappe van die wyne te bepaal. Verbruikerstoetse is ook uitgevoer om verbruikerspersepsie en -voorkeure vir bosstok Chenin blanc wyne te bepaal. BSA (‘n profilerings tegniek) was ook vergelyk met ‘n sorterings taak (‘n klassifikasie tegniek) met ‘n beskrywings opdrag, primêr om die sorterings taak se vermoë om wyne te profileer te ondersoek. Volgens die resultate van BSA, het die wyne in twee groepe verdeel. Een groep het met die sensoriese eienskappe wat op ‘n Vars-en-Vrugtige-styl dui, geassosieër. Die ander groep het met sensoriese eienskappe geassosieër wat met die Volrond-styl verband hou. Geen verdeling tussen die gehoute en ongehoute wyne binne die Volrond-styl was sigbaar nie. Volgens die resultate van die chemiese analises, het die wyne ook in twee groepe verdeel. Die verdeling blyk asof dit veroorsaak is deur oesjaar en die chemiese veranderinge wat met wynveroudering gepaard gaan. Wyne van die jongste oesjaar (2010) het ‘n sterk verband met hoë vlakke van esters en appelsuur getoon. Die ouer wyne was verder weg van hierdie eienskappe geleë, wat op laer ester en appelsuur konsentrasies dui. Wanneer die meerveranderlike resultate van die sorterings taak (met en sonder die aanduiding van sensoriese eienskappe) en dit van BSA vergelyk word, kon soortgelyke groeperings gesien word. Dit is ‘n aanduiding dat BSA ook wyne effektief kan kategoriseer. Die verskil in posisionering van sommige wyne tussen die BSA en sorterings taak resultate, kan toegeskryf word aan die verskillende panele wat gebruik is om die tegnieke uit te voer. ‘n Deskundige paneel (wynkenners) is gebruik om die sortingstaak uit te voer. Ervaring, blootstelling en tegniese kennis is geneig om te lei tot die vestiging van ‘n gemeenskaplike taal onder wynkenners. Hierdie gemeenskaplike taal kan as rede aangevoer word vir die uiteenlopende analise van sommige wyne wanneer die resultate van die deskundige paneel met dié van die opgeleide paneel (in BSA gebruik) vergelyk word. Dit is gevind dat BSA, wanneer ‘n omvattende sensoriese profiel bepaal moet word, die mees effektiefste metode bly. Verbruikerstoetse het getoon dat gereelde witwyn-verbruikers die ongehoute Chenin blanc style (Vars-en-Vrugtig en ongehoute Volrond) bo die gehoute styl verkies. Dit is ook bepaal dat verbruikers met ‘n hoër vlak van objektiewe wynkennis neig om die terme ‘bosstok’ en ‘ou bosstok’ met die Volrond-styl van Chenin blanc te assosieer, terwyl verbruikers met ‘n laer vlak van objektiewe wynkennis die term ‘ou bosstok’ met die Vars-en-Vrugtige Chenin blanc styl assosieër. Aangesien al die wyne wat in die verbruikerstoetse ingesluit is van ou bosstok wingerde geproduseer is, is dit duidelik dat verbruikeropvoeding insake die effek van die gebruik van bosstokke en ou wingerdstokke op wynkwaliteit noodsaaklik is. ‘n Beter begrip van hierdie beginsels sal lei tot verhoogde produkwaardasie, asook ‘n toename in verbruikertevredenheid.

Mestrado Vinifera Euromaster - Instituto Superior de Agronomia - UL
The present work assessed the effect of food on wine preference. Four commercial Greek and Portuguese wines, two reds and two whites, with different sensorial features were used. An additional objective was to evaluate the intensity and liking of acidity, astringency and moderate sweetness in white wine, using as tastants tartaric acid, tannic acid and sucrose. The tastings were performed by a trained panel of 28 individuals, segmented by gender, smoking habits, Vinotype, sensitivity to 6-n-propylthiouracil (PROP), saliva flow rate, sweet liking and wine “neophobia” responses. Secondary segments (such as smell sensitivity and tastant liking) were also created during the training process. The sensitivity and appreciation of the tastants enabled to separate the tasters in two segments, one with high response to the stimulus and another with low. The variation of individual sensitivities followed a normal distribution for tartaric acid and sucrose, contrarily to tannic acid. Concerning the relation between sensitivity to the tastant and the respective hedonic evaluation, there were no correlations (│r│< 0.3), indicating that hedonic appreciation was apparently not influenced by sensitivity to the tested tastants. Concerning food pairing, there was a tendency to decreasing preference for white wines after food consumption, in comparison to that of reds, which tended to increase after pairing. However, when statistically analyzed, the wine ranking did not evidence significant differences and so, all wines performed equally well on pairing with food. This observation may be explained by the cancellation of the different individual preferences when the overall response of the panel was considered. The outcome from the segments sweet liking, smell sensitivity and “neophobia” showed that wine preference could only be related with “neophobia” and not with any physiological or liking factor. In summary, hedonic appreciation seems to be more connected to our cultural and psychological background and these features should be taken into account to understand the individual wine choices
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Phenolic and color parameters of Marechal Foch and deChaunac wines of 1980 through 1983 vintages were analysed to determine variety and aging effects. Centroid Mapping Optimization together with the Simultaneous Factor Shift algorithm were used to determine the HPLC operating conditions which resolved the maximum number of phenolic components of whole red wine. A ternary gradient system using 1 % acetic acid : methanol : acetonitrile was changed from 100:0:0 to 4.8:82.8:12.4 in 130.6 minutes. A flow rate of 1.1 mL/min and a temperature of 32.9 °C were used. The HPLC system was used to separate at least 50 components from each injection of wine and of an ethyl acetate extract of wine. Foch wines were found to have more catechin and epicatechin than deChaunac wines. Peak areas for the ethyl acetate extracts common to all wines, and areas of peaks in the chromatograms of the whole wine, not present in the neutral extract, were used to form a data set for multivariate analyses. Strong linear correlations were found between tristimulus and spectrophotometry measurements for each wine. The color of Foch wines was more stable and contained more brown and yellow hues than deChaunac wines, as determined by tristimulus measurements. Total pigment levels of each wine and various fractions of the total, including ionized, un-ionized, polymeric and sulfur dioxide-bound anthocyanins, were determined spectro-photometrically. Total anthocyanin levels (un-ionized and ionized) in deChaunac wines decreased significantly with increasing age but remained constant in Foch wines. Tannin levels as determined by absorbance readings at 280 nm and by the Folin-Coicalteu reagent method were highly correlated. Foch had more flavonoid and less nonflavonoids than deChaunac wines. The different color parameters, pigment and tannin fractions, as well as titratable acidity, pH and individual organic acids were used as a second data set of analytical parameters for multivariate analyses. A third data set composed of the combination of the analytical data and the HPLC peak areas was also used. Differences between the four vintages of wines, the two varieties, and between old and young wines within varieties were found using stepwise discriminant analysis (SDA). Discrimination of variety differences was more successful (100% correct classification by the jackknife procedure) and required fewer variables than classification by age. Cluster analyses, performed with variables chosen by SDA, gave similar results to the SDA.
Land and Food Systems, Faculty of
Graduate

Thesis (MSc Food Sc (Food Science))--University of Stellenbosch, 2010.
ENGLISH ABSTRACT: This study focussed on the sensory effects of the main volatile compounds produced by Brettanomyces yeast causing spoilage in wine. This research firstly aimed to determine the detection thresholds of eight Brett-related spoilage compounds in wine. The second aim was to determine the sensory effect of the four most important Brett-related compounds when present individually in wine. The third aim was to determine the sensory effects of these four compounds when present in wine in a range of combinations, and to further investigate their effect on consumer liking. Finally, this project aimed to investigate the incidence of these compounds in a small range of South African wines. The sensory detection thresholds of 4-ethylphenol, 4-ethylguaiacol, 4-ethylcatechol, 4- vinylphenol, 4-vinylguaiacol, isovaleric acid, isobutyric acid and acetic acid were determined. Apart from 4-ethylcatechol, these values generally agreed well with recent literature where values determined in wine are available. However, the discrepancies highlighted the importance of the effect of the medium (wine) when determining sensory detection thresholds. The use of the median as alternative calculation method was also investigated, and it was found that this method gives more insightful results than the standard American Society of Testing Materials (ASTM E679-04) method. Four compounds, namely 4-ethylphenol, 4-ethylguaiacol, 4-ethylcatechol and isovaleric acid were profiled individually in wine using a trained sensory panel. It was found that all four compounds caused a suppression of the natural berry-like character in the wine, which induced a sick-sweet character. 4-ethylphenol contributed Elastoplast™ and leather aromas in the wine, both of which are commonly associated with Brettanomyces taint. 4-ethylguaiacol added a medicinal aroma to the wine, and 4-ethylcatechol and isovaleric acid were responsible for savoury and pungent aromas, respectively. 4-ethylphenol, 4-ethylguaiacol, 4-ethylcatechol and isovaleric acid were also profiled in combination according to the central composite design. Several univariate and multivariate methods were applied to the dataset obtained. PARAFAC, a multiway method not widely utilized regarding sensory data, was applied to the data, the results of which were complementary to those obtained during univariate and multivariate analyses. It was found that there is a great deal of interaction between the four compounds profiled in terms of sensory effects. The most notable was the Elastoplast™ attribute, the intensity of which was affected by all four compounds. The pungent attribute was also affected by the 4-ethylphenol concentration. Consumer analysis revealed that some of the samples spiked with Brettanomyces-spoilage compounds were preferred to the unspiked (control sample). However, no further relationship could be found between consumer liking and either chemical composition or sensory profile. It is therefore speculated that consumer liking of Brettanomyces infected wine is driven by more complex sensory or socio-demographic factors. Finally, the concentration of 4-ethylphenol, 4-ethylguaiacol, 4-ethylcatechol, 4-vinylphenol, 4- vinylguaiacol, isovaleric acid, isobutyric acid and acetic acid was determined in a small set of South African wines, selected to contain a high proportion of wines spoiled by Brettanomyces. Significant correlations were found between 4-ethylphenol and 4-ethylguaiacol, as well as 4- ethylphenol and isovaleric acid. However, no correlation could be found between 4-ethylphenol and 4-ethylcatechol. It is speculated that this lack of relationship is due to the different precursor profiles present in the analysed wines. This study paved the way for future investigations on the sensory effects of Brettanomyces spoilage in Pinotage red wine.
AFRIKAANSE OPSOMMING: Hierdie studie het gefokus op die sensoriese invloed van die belangrikste vlugtige komponente wat deur die Brettanomyces gis geproduseer word en bederf veroorsaak in wyn. Eerstens is gefokus op die bepaling van die deteksiedrempelwaardes van agt Brett-verwante bederwende komponente. Die tweede doelwit was om die sensoriese invloed van vier van die mees belangrike Brett-komponente te bepaal wanneer hulle individueel in wyn voorkom. Die derde doelwit was om die sensoriese invloed van hierdie vier komponente te bepaal wanneer hulle in verskillende kombinasies in wyn voorkom, asook die effek daarvan op verbruikervoorkeur. Laastens is gepoog om die voorkoms van hierdie komponente in ‘n klein seleksie van Suid- Afrikaanse wyne te bepaal. Die sensoriese deteksiedrempelwaardes vir 4-etielfenol, 4-etielguaiacol, 4-etielcatechol, 4- vinielfenol, 4-vinielguaiacol, isovaleraatsuur, isobuteraatsuur en asynsuur is bepaal. Met die uitsondering van 4-etielcatechol het die waardes oor die algemeen goed ooreengestem met waardes wat onlangs in die wetenskaplike literatuur gepubliseer is. Die uitsonderings het egter die belangrikheid van die medium (wyn) gedurende die bepaling van sensoriese deteksiedrempelwaardes uitgelig. Die gebruik van die mediaan as ‘n alternatiewe berekeningsmetode is ook ondersoek en daar is gevind dat hierdie metode meer insiggewende resultate lewer as die standaard American Society of Testing Materials (ASTM E679-04) metode. Vier komponente naamlik 4-etielfenol, 4-etielguaiacol, 4-etielcatechol en isovaleraatsuur is individueel in wyn geprofileer met behulp van ‘n opgeleide sensoriese paneel. Daar is gevind dat al vier die komponente die natuurlike bessiekarakter in die wyn onderdruk terwyl dit aanleiding gee tot ‘n onnatuurlike soet karakter. 4-etielfenol is gekenmerk aan Elastoplast™ en leeragtige aromas in die wyn en beide van hulle word algemeen geassosieer met Brettanomyces bederf. 4-etielguaiacol het ‘n medisinale aroma tot die wyn toegevoeg en 4- etielcatechol en isovaleraatsuur het respektiewelik souterige (“savoury”) en sterk (“pungent”) aromas tot gevolg gehad. 4-etielfenol, 4-etielguaiacol, 4-etielcatechol en isovaleraatsuur is ook in verskeie kombinasies geprofileer volgens die sentrale saamgestelde ontwerp (“central composite design”). Verskeie enkelveranderlike en meerveranderlike statistiese analisemetodes is ook op die datastel uitgevoer. PARAFAC, ‘n meerrigtingsmetode wat nie normaalweg vir sensoriese analise data gebruik word nie, is ook uitgevoer op die data en die resultate was komplimentêr tot die van die enkelveranderlike en meerveranderlike analisemetodes. Daar is gevind dat, met betrekking tot sensoriese effekte, daar noemenswaardige interaksie tussen die vier komponente plaasvind. Die mees opmerklike hiervan was die Elastoplast™ aroma, waarvan die intensiteit deur al vier die ander komponente geaffekteer is. Verder is die sterk (“pungent”) aroma beïnvloed deur die 4-etielfenol konsentrasie. Verbruikersvoorkeur-analise het aangedui dat sommige van die monsters waarby Brettanomyces bederwende komponente gevoeg is, verkies word bó die kontrole-wyn. Daar kon egter geen verdere verband gevind word tussen die verbruiker se voorkeur en, nog die chemise komposisie of sensoriese profiele, van die wyn nie. Daar kan dus gespekuleer word dat verbruiker voorkeur van Brettanomyces bederfde wyn gedryf word deur meer komplekse en sosio-demografiese faktore. Laastens is die konsentrasies van 4-etielfenol, 4-etielguaiacol, 4-etielcatechol, 4-vinielfenol, 4- vinielguaiacol, isovaleraatsuur, isobuteraatsuur en asynsuur in ‘n seleksie van Suid-Afrikaanse wyne bepaal. Dié wyne is spesifiek so gekies sodat ‘n aansienlike aantal van hulle met Brettanomyces bederf was. Betekenisvolle korrelasies is gevind tussen 4-etielfenol and 4- etielguaiacol, sowel as 4-etielfenol en isovaleraatsuur. Daar is egter geen korrelasie tussen 4- etielfenol and 4-etielcatechol gevind nie. Daar word vermoed dat hierdie gebrek aan korrelasie te wyte is aan die voorloperkomponent profiele teenwoordig in die wyne. Hierdie studie het die weg gebaan vir verdere ondersoeke na die sensoriese effekte van Brettanomyces bederf in Pinotage rooi wyn.

Thesis (M. Sc.Voedselwet.)--University of Stellenbosch, 2001.
ENGLISH ABSTRACT: Phenolic compounds in wine, due to their antioxidant activity, are reportedly responsible for the health-promoting properties of wines. The effect of cultivar and in-bottle ageing on the antioxidant activity of South African wines in different types of antioxidant assays was, therefore, investigated. The antioxidant activity of commercial South African red (Cabernet Sauvignon, Ruby Cabernet, Pinotage, Shiraz, Merlot) and white (Sauvignon blanc, Chenin blanc, Chardonnay, Colombard) cultivar wines was compared using the 2,2’-azino-di-(3-ethylbenzothialozine-sulphonic acid) radical cation (ABTS·+) scavenging, 2,2-diphenyl-1-picrylhydrazyl radical (DPPH·) scavenging and microsomal lipid peroxidation (MLP) assays. The red wines was more effective than the white wines on an “as-is” and an equal total phenol content. The total antioxidant activity (TAAABTS and TAADPPH) of Ruby Cabernet was the lowest of the red wines, but the antioxidant potency (APABTS and APDPPH) of red wine phenolic fractions did not differ (P ³ 0.05). Ruby Cabernet and Pinotage were the least effective inhibitors of MLP, while Merlot was the most effective of the red wines. Pinotage phenolic fractions had lower (P < 0.05) APMLP than that of other red wines. Of the white wines, Chardonnay and Chenin blanc had the highest and lowest effectivity respectively according to all antioxidant parameters. Ascorbic acid present in some wines increased and decreased their TAA and % MLP inhibition respectively. TAA and % MLP inhibition correlated well (r ³ 0.7, P < 0.001) with total phenol content of red and white wines, as well as with flavanol content of red wines and tartaric acid ester content of white wines. The % MLP inhibition also correlated well with flavanol content of white wines. No correlation (P > 0.01) was obtained between TAA or % MLP inhibition and monomeric anthocyanin content of red wines. In the deoxyribose assay, red wines were more pro-oxidant and exhibited lower hydroxyl radical scavenging and metal chelating abilities than white wines. The effect of in-bottle ageing on antioxidant activity of wines was determined using the ABTS·+ and DPPH· scavenging assays. The TAA and total phenol content of experimental red (Pinotage and Cabernet Sauvignon)and white (Chardonnay and Chenin blanc) cultivar wines, decreased (P < 0.05) during 12 months of storage at 0, 15 and 30 ºC. The TAAABTS of Cabernet Sauvignon and Chardonnay, stored at 30 ºC were lower (P < 0.05) than at 0 ºC. The APABTS and APDPPH of most wines also decreased during storage. The monomeric anthocyanin content of red wines decreased (P < 0.05) rapidly at 15 and 30 ºC. The flavanol content of wines (except Chenin blanc) increased during the first 9 months, decreasing again after 12 months, while minor changes in the flavonol and tartaric acid ester content of both red and white wines were observed. The TAAABTS exhibited a good correlation (r ³ 0.7, P < 0.001) with total phenol content of red and white wines, as well as with flavonol and tartaric acid ester content of red and white wines and flavanol content of white wines. The monomeric anthocyanin content of red wines correlated (r = 0.50, P < 0.001) weakly with TAAABTS. The decrease in the TAAABTS of wines could thus be mainly attributed to a decrease in their total phenol content.
AFRIKAANSE OPSOMMING: Die antioksidant aktiwiteit van fenoliese komponente in wyn is waarskynlik verantwoordelik vir die gesondheidsvoordele daarvan. Die studie het dus gepoog om effek van kultivar en veroudering na bottelering op die antioksidant aktiwiteit van Suid-Afrikaanse wyne te ondersoek. Die antioksidant aktiwiteit van kommersiële Suid-Afrikaanse rooi (Cabernet Sauvignon, Ruby Cabernet, Pinotage, Shiraz, Merlot) en wit (Sauvignon blanc, Chenin blanc, Chardonnay, Colombard) kultivarwyne is vergelyk deur middel van die 2,2’-azino-di-(3-etielbensotialosien-sulfoon suur)-radikaal katioon (ABTS·+) vernietigingstoets, 2,2-difeniel-1-pikrielhidrasielradikaal (DPPH·) vernietigingstoets en mikrosomale lipiedperoksidasietoets (MLP). Die antioksidant aktiwiteit en die antioksidant kragtigheid (AK) van die rooiwyne was beter as dié van witwyne in al drie antioksidant toetse. Die totale antioksidant aktiwiteit (TAAABTS en TAADPPH) van Ruby Cabernet was die laagste van die rooiwyne, terwyl die AKABTS en AKDPPH van rooiwyn fenoliese fraksies nie van mekaar verskil (P ³ 0.05) het nie. Van die rooiwyne, het Ruby Cabernet en Pinotage die laagste en Merlot die hoogste effektiwiteit in die MLP toets getoon. Die AKMLP van Pinotage se fenoliese fraksies was die laagste van die rooiwyne. Die witwyne, Chardonnay en Chenin blanc, het onderskeidelik die beste en swakste antioksidant aktiwiteit en AK van die witwyne getoon in al drie antioksidant toetse. Askorbiensuur wat in sommige witwyne voorgekom het, het die TAA van hierdie wyne verhoog, maar hul % MLP inhibisie verlaag. Die TAA en % MLP inhibisie het goed gekorreleer (r ³ 0.7, P < 0.001) met die totale fenolinhoud van rooi- en witwyne, asook die flavanolinhoud van rooiwyne en die wynsteensuur-esterinhoud van witwyne. Die % MLP inhibisie het ook goed gekorreleer met die flavanolinhoud van witwyne. Geen korrelasie (P > 0.1) is waargeneem tussen antioksidant aktiwiteit van rooiwyne en hul monomeriese antosianien-inhoud. Rooiwyn was meer pro-oksidatief in die deoksieribose toets as witwyne, maar was die swakste hidroksieradikaalvernietigers en metaalcheleerders.Die effek van veroudering na bottelering op die antioksidant aktiwiteit van wyne soos bepaal met die ABTS·+ en DPPH· vernietigingstoetse, is ondersoek. Die TAA en die totale fenolinhoud van eksperimentele rooi- (Pinotage en Cabernet Sauvignon) en witwyne (Chardonnay en Chenin blanc) het afgeneem (P < 0.05) tydens opberging na bottelering by 0, 15 en 30 ºC oor 12 maande. Opberging by 30 ºC het ‘n groter vermindering (P < 0.05) in die TAAABTS waarde vir Cabernet Sauvignon en Chardonnay veroorsaak as by 0 ºC. Die meeste wyne se APABTS en APDPPH waardes het ook verminder (P < 0.05) na 12 maande. Drastiese vermindering (P < 0.05) in die monomeriese antosianieninhoud van rooiwyne is opgemerk tydens opberging by 15 en 30 ºC. Tydens die eerste 9 maande se opberging het die flavanolinhoud van wyne toegeneem (P < 0.05) en daarna afgeneem (P < 0.05) tot by 12 maande, terwyl flavonol- en wynsteensuuresterinhoud van beide rooi- en witwyne min verandering ondergaan het. Die totale fenolinhoud van rooi- en witwyne, asook die flavonol en wynsteensuur-esterinhoud van rooi-en witwyne en die flavanolinhoud van witwyne, het goed gekorreleer (r ³ 0.7, P < 0.001) met die TAAABTS. In teenstelling met die resultate vir kommersiële kultivarwyne, was die TAAABTS van rooiwyne swak gekorreleer (r = 0.5, P < 0.001) met hul monomeriese antosianieninhoud. Die afname in TAAABTS van wyne tydens veroudering kon dus meestal toegeskryf word aan die afname in hul totale fenolinhoud.

Thesis (MTech (Engineering))--Cape Peninsula University of Technology, 2011
During recent years the wine industry has become increasingly dynamic due to competition among wine organisations worldwide. In order to be competitive, many South African wine organisations have implemented and maintained a Food Safety Managements System (FSMS). The Western Cape Province is one of the typical regions of wine-manufacturing in the country. However, the impact of FSMSs on the effectiveness of work performance among wine organisations in the Western Cape is unknown. There is scant literature that focuses on this particular issue. Thus, this study investigates the effectiveness of FSMS implementation to determine whether wine organisations consolidate the fundamental requirements of the FSMSs. Nineteen (19) wine organisations situated in the Western Cape who are currently implementing FSMSs were chosen as the research sites. A group of participants (n=46) who are implementing FSMSs from these wine organisations were selected as samples. A questionnaire based on the Likert scale was used as an instrument for data collection. Statistical package for social science (SPSS) version 19 was employed to generate statistical results such as frequencies, mean, standard deviation, percentage, skewness, etc. In particular, Cronbach’s alpha was utilised to test the reliability of the key items of FSMSs. The findings of this study indicate that the majority of the wine organisations consolidate the fundamental requirements of FSMS. Certification audits, management systems, prerequisite programs, Hazard Critical Control Points (HACCP), validation and verification, emergency preparedness and quality management are used as the main activities to measure the performance of FSMS. Based on the study results, this study recommended that wine organisations should provide regular training to internal auditors and shopfloor employees in order to enhance the effectiveness of FSMSs. The significance of this study is to contribute a valuable guideline to the South African wine industry to consolidate their performances on the implementation of FSMSs.

This PhD thesis has been proposed to validate and then apply innovative analytical methodologies for the determination of compounds with harmful impact on human health, such as biogenic amines and ochratoxin A in wines. Therefore, the influence of production technology (pH, amino acids precursor and use of different malolactic starters) on biogenic amines content in wines was evaluated. An HPLC method for simultaneous determination of amino acids and amines with precolumnderivatization with 9-Fluorenyl-methoxycarbonyl chloride (FMOC-Cl) and UV detection was developed. Initially, the influence of pH, time of derivatization, gradient profile were studied. In order to improve the separation of amino acids and amines and reduce the time of analysis, it was decided to study the influence of different flows and the use of different columns in the chromatographic method. Firstly, a C18 Luna column was used and later two monolithic columns Chromolith in series. It appeared to be suitable for an easy, precise and accurate determination of a relatively large number of amino acids and amines in wines. This method was then applied on different wines produced in the Emilia Romagna region. The investigation permitted to discriminate between red and white wines. Amino acids content is related to the winemaking process. Biogenic amines content in these wines does not represent a possible toxicological problem for human health. The results of the study of influence of technologies and wine composition demonstrated that pH of wines and amino acids content are the most important factors. Particularly wines with pH > 3,5 show higher concentration of biogenic amines than wines with lower pH. The enrichment of wines by nutrients also influences the content of some biogenic amines that are higher in wines added with amino acids precursors. In this study, amino acids and biogenic amines are not statistically affected by strain of lactic acid bacteria inoculated as a starter for malolactic fermentation. An evaluation of different clean-up (SPE-MycoSep; IACs and LLE) and determination methods (HPLC and ELISA) of ochratoxin A was carried out. The results obtained proved that the SPE clean-up are reliable at the same level while the LLE procedures shows lowest recovery. The ELISA method gave a lower determination and a low reproducibility than HPLC method.

Mestrado em Viticultura e Enologia - Instituto Superior de Agronomia - UL / Faculdade de Ciências - Universidade do Porto
The present work intended to assess the influence food and physiological and demographic characteristics of the taster in wine preference according to sweetness and acidity as well as to segmentation based in. The panel test, with previous training, was established by 21 individuals grouped according to gender, saliva production, PROP (6-n-propylthiouracil) sensibility and vinotype. Using a 2 ascending forced choice method, we verified that the preference for red wine with and without sugar was not affected by food, where we obtained a rejection threshold of 18.4 g/L of sugar. In white wines, tasters did not show significant preference for the wine with added tartaric acid (between 0.8 and 3.2 g/L) regarding the control wine in presence or absence of food. However, a tendency was observed for the increasing preference of the wine spiked with 1.6 g/L of tartaric acid after ingesting the food. The segmentation effect regarding the intensity and appreciation of added tartaric acid to white wine allowed to observe significant correlations (p<0.05) between the saliva production and vinotype only in appreciation. The individuals with low saliva production (<3.5 g/min) preferred the most acidic wines. In vinotype, the acid appreciation increased according to the sequence "hypersensitive” > ”sensitive” > “tolerant”. Lastly, 3 red commercial red wines were evaluated with food, by a trained panel test and by an untrained panel test trough ranking order classification. The statistical analysis of the results (Friedman test) did not reveal differences in ranking before and after food. The Pearson’s 𝑋2 test did not evidence changes in the appreciation of each wine before and after food. Regarding each taster, the Spearman correlation coefficient showed, in the trained panel with 21 tasters, 5 changed the wine position in the ranking. In the non-trained panel this change was observed in 10 out of 22 tasters. These results suggest that the variability of responses in each panel by not showing the effect of food on wine ranking, did not reveal individual preferences
N/A

The Master of Arts thesis “Translation of Culture-Specific Drink and Food Items in “Blackberry Wine” by Joanne Harris” presents the analysis of translation strategies applied in translating cultural realia, namely drink and food references in Milda Dyke’s Lithuanian translation of "Blackberry Wine", as well as a short analysis of the translation strategies and their function. The consideration of different translation strategies that were proposed by prominent scholars, such as Mona Baker (1992), Javier-Franco Aixelá and Eirlys E.Davies (2003) in translation studies, and the analysis of the strategies employed by the translator Milda Dyke translating the novel "Blackberry Wine" into Lithuanian are discussed in this thesis. Theoretical aspects are applied in the analytical part, taking into account the most frequent strategies employed for the translation of culture-specific drink and food entities by the translator and the comment on these choices exhibits peculiar cultural aspects. Futhermore, the ways how to handle problems related to the translation of culture-specific drink and food items from English into Lithuanian are analyzed and presented in the analytical part. This paper investigates the two major groups of cultural references, specifically the names of food and drink items, which frequently cause rather complex and sometimes controversial issues while translating literary works. The translation of culture-specific drink and food entities involve the employment of... [to full text]
Šio magistrinio darbo „Gėrimų ir valgių pavadinimų vertimas Joanne Harris romane „Gervuogių vynas” į lietuvių kalbą” tikslas yra išanalizuoti vertimo strategijų pritaikymą gėrimų ir valgių kultūriniams pavadinimams vertime iš anglų kalbos, taip pat pateikiama išsami šių vertimo strategijų ir jų atliekamų funkcijų analizė. Darbe nagrinėjama skirtingos vertimo strategijos, kurios buvo pateikiamos vertimo srityje tokių žinomų mokslininkų kaip Mona Baker (1992), Javier-Franco Aixelá, Eirlys E.Davies (2003). Be to, analizuojama vertėjos Mildos Dyke vartojamos vertimo strategijos į lietuvių kalbą. Teoriniai aspektai analizuojami praktinėje darbo dalyje, atsižvelgiant į dažniausiai vartojamų vertimo strategijų pritaikymą verčiant kultūrinius gėrimų ir valgių pavadinimus bei pastarųjų būdingas savybes verčiant į tikslinę kalbą. Praktinėje dalyje pateikiami vertimo sunkumai ir jų sprendimo būdai pritaikyti verčiant kultūrines realijas. Analizuojamos dvi pagrindinės kultūrinių gėrimų ir valgių denotatų grupės, kurias verčiant sprendžiami sudėtingi ir kartais polemiški klausimai literatūriniuose kūriniuose. Verčiant minėtas realijų grupes yra taikomos įvairios vertimo strategijos, iš kurių pabrėžiamos pačios dažniausios, veiksmingiausios. Šiame darbe yra dvi dalys: teorinė ir praktinė. Teorinėje dalyje pateikiami pagrindiniai darbo uždaviniai, tikslas, metodai, vertimo pavyzdžiai, taip pat aptariami pagrindiniai ekvivalentiškumo klausimai vertimo teorijoje, skirtingi ekvivalentiškumo... [toliau žr. visą tekstą]

Thesis (PhD (Food Science))--University of Stellenbosch, 2006.
The aim of the study was to provide the South African wine industry with guidelines for the production of Pinotage wines with optimal total antioxidant capacity (TAC), while retaining sensory quality. The contribution of individual phenolic compounds to the wine TAC is important in this regard. The wine TAC was measured with the 2,2 -azino-di(3-ethylbenzo-thiazoline-sulphonic acid radical cation) (ABTS +) scavenging assay. The contributions of individual phenolic compounds to the wine TAC were calculated from their content in the wines and the Trolox equivalent antioxidant capacity (TEAC) of pure phenolic standards. The effects of climate region, vine structure, enological techniques (pre-fermentation maceration, juice/skin mixing, addition of commercial tannins, extended maceration) and maturation (oak barrels, alternative oak products, oxygenation) on the phenolic composition, TAC and sensory quality of Pinotage wines were also investigated. The TEAC values of quercetin-3-galactoside, isorhamnetin and peonidin-3-glucoside were reported for the first time. TEAC values observed for most compounds were much lower than those reported previously, although TEAC values for gallic acid, caftaric acid, caffeic acid and kaempferol were consistent with some previous reports. Caftaric acid and malvidin-3-glucoside were the largest contributors to the wine TAC. The contents of monomeric phenolic compounds and procyanidin B1, however, only explained a small amount (between 11 and 24%) of the wine TAC, with the remaining TAC attributed to oligomeric and polymeric phenolic compounds and other unknown compounds. Some synergy between different monomeric phenolic compounds was also demonstrated. All the viticultural and enological factors investigated affected the phenolic composition of Pinotage wines, while the wine TAC was only affected by some treatments. Changes in wine TAC could not always be explained by changes in phenolic composition as the contribution of oligomeric, polymeric and unknown compounds could not be assessed, but could play a large role. Differences in wine colour were also difficult to explain due to the large number of factors involved and the dark wine colour, which made objective measurements difficult. The concentration of vitisin A, an orange-red pyranoanthocyanin, was increased consistently as a result of prefermentation maceration treatments and affected the wine colour of oxygenated wines. Increased wine TAC was observed when cultivating Pinotage grapes on bush vines and in cooler climatic regions, compared to cultivation on trellised vines in warmer climatic regions. All the climatic regions and vine structure treatments, however, resulted in wines with good sensory quality. In terms of enological techniques, pumping-over, as opposed to punching-down and rotor treatments, is not recommended as a juice/skin mixing technique, due to reduced wine TAC, colour and sensory quality. Pre-fermentation maceration, addition of commercial tannin preparations, and oak maturation using traditional and alternative treatments, resulted in improved sensory quality, but with no change in wine TAC. However, optimisation of the tannin addition protocol may result in increased wine TAC if additions are made after fermentation or higher dosages are used. Oxygenation of Pinotage wine needs further investigation to optimise the protocol, as improvements to the wine colour and fullness were observed for some treatments, but loss of sensory quality and TAC were observed in most cases.

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.

The perception of wine’s quality is directly influenced by its color. Anthocyanin molecules are responsible for imparting color to red wines. They are extracted from grape skins during alcoholic fermentation. This work compares the effects of three parameters: berry integrity, enzyme addition, and fermentation temperature, on phenolic compound extraction (total phenol, tannin and anthocyanin) during the production of Paso Robles’ Cabernet Sauvignon wine. Analyses on phenolic compounds were completed during alcoholic fermentation and barrel aging over the course of eighteen months. Berry integrity compared the degree of berry crushing (whole destemmed berries versus fully crushed berries). Results showed that phenolic compound content after alcoholic fermentation seem to be unaffected by this parameter, while minor increases in total phenol concentration (3%) and tannin concentration (3%) during barrel aging were observed. Adding pectinase-rich macerating enzymes increased the total phenols by 8.7 and 21.0% to the 2010 and 2011 vintage, respectively, and tannin concentrations by 20.8 and 48.8%, respectively, during barrel aging. Alcoholic fermentation temperature of 25.0°C was compared to a fermentation temperature of 32.2°C in the 2011 vintage. When fermented at 32.2°C, concentrations of total phenol and tannin were significantly increased (20.6% and 28.9%, for the 2010 and 2011 vintages, respectively) when compared to 25.0°C. A cooler fermentation temperature led to 57.5% greater anthocyanin concentration throughout barrel aging. The results suggested that fermenting berries at a cooler temperature (25.0°C) increased anthocyanin levels and decreased total phenol and tannin concentration, which are desired outcomes for Paso Robles’ Cabernet Sauvignon wine quality.

This thesis presents an ethnography of the processes and practices through which Australian grape and wine producers attempt to produce, and to assess, quality and value in the materials with which they work. Drawing on participant observation research conducted within two wine companies in South Australia – one owned by a multinational beverage conglomerate, one a family-owned boutique winery – this thesis engages with three overarching questions, which engage with the concerns of agro-food studies and of social studies of markets. First, how – and with what economic effects – are the sensory qualities of materials made to matter within the Australian wine industry? Second, how do grape and wine producers pursue wine quality in a more-than-human world, and in what ways might their endeavours problematise extant theorisations of economic agency? Finally, what might be the consequences of Australian wine producers’ recent engagements with principles of grape and wine quality centred upon geographical origin? In response to these questions, this thesis explores time-reckoning and value production in viticultural practice, the pricing of winegrapes during a fungal disease epidemic, the commercial relationships convened through the production of large-volume mass-market wine blends, and Australian wine producers’ recent attempts to produce ‘wines from somewhere.’ These empirical engagements lead it to argue that the qualification and valuation practices deployed within the Australian wine industry do not simply affect the qualities and prices of grapes and wines. They also shape economic agencies and vulnerabilities, organise and value commercial relationships among grape growers and wine producers, and reassemble the economic geographies of Australian grape production. This thesis concludes that because different ways of pursuing quality enact these phenomena in different ways, much may depend not only upon how successfully, but also upon how – through what techniques, practices, and associations – quality is pursued.

Thesis (MSc)--University of Stellenbosch, 2007.
ENGLISH ABSTRACT: Wine production involves complex interactions between a variety of yeasts and bacteria. Conventional microbiological methods can be used to identify the different microorganisms present in wine, but prove to be time-consuming and certain microbial species may not grow on synthetic isolation media. The aim of this study was to evaluate the microbial population present in two South African red wines, Pinotage and Merlot, as well as five spoilt commercial South African wines by using a non-culturable approach, polymerase chain reaction (PCR)-based denaturing gradient gel electrophoresis (DGGE). The results from the non-culturable approach were compared to conventional platings. Unique PCR-based DGGE fingerprints were obtained for the Bacteria and yeasts present in the South African Pinotage and Merlot wines. Using yeast specific primers the Pinotage wine showed the presence of non-Saccharomyces yeasts at the beginning of the alcoholic fermentation, while Saccharomyces cerevisiae was present until the completion of the malo-lactic fermentation (MLF). This yeast was also identified during both the alcoholic fermentation and MLF of the Merlot wine using PCR-based DGGE and conventional plating. Using Bacteria specific primers, Lactobacillus plantarum and Lactobacillus sp. was identified in the Pinotage wine using PCR-based DGGE, while Lactobacillus brevis were isolated from Merlot wine using conventional platings. Although the presence of S. cerevisiae is expected during wine fermentation, the presence of this microbe in bottled wine could lead to spoilage. Four of the spoilt commercial wine samples (RW1, RW2, RoW1 and WW1) were found to be spoilt by S. cerevisiae, while a fifth wine sample (RW3) was found to be spoilt by an Acetobacter sp. using PCR-based DGGE. Members of the family Enterobacteriaceae were identified from all the wines using PCR-based DGGE, while Enterobacter sakazakii was identified from RW1 using PCR-based DGGE and conventional plating. The members of the family Enterobacteriaceae could possibly have contributed to the spoilage of the wine by producing undesirable secondary metabolites. PCR-based DGGE proved to be an alternative to conventional microbiological methods for the identification of the microbial species in South African red grape must and wine. This method also proved to be useful in the identification of spoilage microbes in spoilt commercial South African wines.
AFRIKAANSE OPSOMMING: Die produksie van rooi wyn behels komplekse interaksies tussen ‘n verskeidenheid van giste en bakterieë. Konvensionele mikrobiologiese metodes kan gebruik word om die verskillende mikro-organismes wat in rooi wyn teenwoordig is te identifiseer, maar dit blyk tydrowend te wees, terwyl sekere mikro-organismes nie groei op sintetiese media nie. Die doel van hierdie studie was om die mikrobiologiese populasie wat in twee Suid-Afrikaanse rooi wyne, Pinotage en Merlot, en vyf bederfde kommersiële wyne teenwoordig is, te evalueer met die gebruik van ‘n kultuur-onafhanklike benadering, polimerase ketting-reaksie (PKR)-gebaseerde denaturerende gradiënt jel elektroforese (DGJE). Die resultaat van die kultuur-onhafhanklike benadering was vergelyk met konvensionele uitplating tegnieke. Unieke, ongeëwenaarde PKR-gebaseerde DGGE vingerafdrukke was verkry van die Bakterieë en giste aanwesig in die Pinotage en Merlot wyne. Deur gebruik te maak van gis-spesifieke inleiers het die Pinotage wyn die teenwoordigheid van nie-Saccharomyces giste getoon, terwyl Saccharomyces cerevisiae teenwoordig was tot en met die afhandeling van die appel-melksuur gisting (AMG). Hierdie gis is ook geïsoleer gedurende beide die alkoholiese gisting en AMG van die Merlot wyn deur gebruik te maak van PKR-gebaseerde DGGE en konvensionele uitplating tegnieke. Met Bakterieë-spesifieke inleiers, was Lactobacillus plantarum en Lactobacillus sp. geïdentifiseer in die Pinotage wyn deur gebruik te maak van PKR-gebaseerde DGGE, terwyl Lactobacillus brevis geïsoleer is uit Merlot wyn deur gebruik te maak van konvensionele uitplatings. Alhoewel die teenwoordigheid van S. cerevisiae verwag word gedurende wynfermentasie, kan die teenwoordigheid van hierdie mikrobe in gebottelde wyn tot bederwing lei. Vier van die bedorwe kommersiële wynmonsters (RW1, RW2, RoW1 en WW1) was bederf deur S. cerevisiae, terwyl ‘n vyfde wynmonster (RW3) bederf was deur ‘n Acetobacter sp. deur die gebruik van PKR-gebaseerde DGGE. Van al die wyne is lede van die Enterobacteriaceae familie geïdentifiseer deur gebruik gemaak te maak van PKR-gebaseerde DGGE, terwyl Enterobacter sakazakii geïsoleer is van RW1 met konvensionele uitplating. Die lede van die familie Enterobacteriaceae kon moontlik bygedra het tot die bederwing van die wyn deur ongewenste sekondêre metaboliete te produseer. PKR-gebaseerde DGGE bewys ‘n alternatief tot die konvensionele mikrobiologiese metodes vir die identifikasie van die mikrobiese spesies in Suid-Afrikaanse rooi druif mos en wyn te wees. Hierdie metode het ook die bruikbaarheid in die identifikasie van mikrobes wat kommersiële Suid-Afrikaanse wyne bederf, bewys.

Introducion Southern Sweden is an emerging wine region. Two things have made wine growing possible on our latitude: slowly rising temperature and new crossings of hereditary grape varieties. Grapes is a culturally new product in the Swedish farming landscape, which requires an introductory period. Consumers in an emerging wine region are faced with a tough choice between more familiar, non-local wines and new locally produced wines. This work is aimed at researching Swedish consumers attitude towards locally produced wines. Background Despite the importance of understanding new markets, it is often assumed that local residents automatically accept local products. However, this is not always the case. Consumers' attitude to local wines in the emerging wine region is of great value to local wine producers, as their attitude affects whether positive information about new products will spread among potential customers. Purpose The purpose is to examine Swedish consumers' attitude to Swedish wines. Method Web survey Results Result shows that there are more women than men who have tasted Swedish wines. 47% of those who have tasted have positive attitude, 29% did not think it is woth the money and 13% did not like the taste. Conclusion The majority of respondents have a positive attitude towards Swedish wines.
Inledning Södra Sverige är en framväxande vinregion. Två saker har möjliggjort vinodling på våra breddgrader: stigande temperatur och nya korsningar av härdiga druvsorter. Vindruvor är en kulturellt ny produkt i det svenska odlingslandskapet, vilket kräver en introduktionsperiod. Konsumenter i en framväxande vinregion ställs framför ett tufft val mellan mer bekanta, icke lokala viner och nya lokalproducerade viner. Detta arbete är inriktad på att genom en enkät undersöka vad svenska konsumenter tycker om lokalproducerade viner. Bakgrund Trots vikten av att förstå nya marknader antas det ofta att lokalbefolkningen automatiskt accepterar lokalproducerade viner med tanke på trenden att handla närproducerat, men det är inte alltid så självklart. Konsumenters attityd till lokala viner i framväxande vinregion är av stort värde för lokala vinproducenter, eftersom deras attityd påverkar huruvida positiv information om nya produkter kommer spridas bland potentiella kunder. Syfte Syftet är att undersöka svenska konsumenters attityd till svenska viner. Metod Webbundersökning Resultat Resultat visar att det är fler kvinnor än män som har smakat svenska viner. 47% av de som har smakat är positiva, 29% tycker inte det är prisvärt och 13% tycker inte om smaken. Slutsats Majoriteten av respondenter är har positiv attityd till svenska viner.

Thesis (MSc Food Sc (Food Science))--University of Stellenbosch, 2009.
This study focused on a serious quality-related problem in the global wine industry, including the South African Wine Industry, namely cork taint in wine. Annually, large financial losses are incurred by cork suppliers and wine producers, as a result of cork-tainted wine. Although contaminated new unused corks are frequently implicated as the origin of this taint, contaminated cellar equipment and water can also be the source of the problem. An explorative investigation into the incidence of cork taint in South African wines showed that 3.8% of the 133 wines tested, contained 2,4,6-trichloroanisole (TCA) concentrations of 3.5 ng/L and higher, as determined by gas chromatography coupled with electron capture detection (GC-ECD). TCA concentrations higher than 1 ng/L were found in 18% of the wines tested. All affected wines were sealed with solid or agglomerate cork stoppers. These wines were sourced from various wineries in the Western Cape region, South Africa and were of different cultivars. None of the wines sealed with synthetic closures had any detectable TCA, 2,4,6-tribromoanisole (TBA) or pentachloroanisole (PCA) levels and only very low 2,3,4,6- tetrachloroanisole (TeCA) levels (1 ng/L or less). Another group of 28 wines that were rejected by the official South African wine regulatory body on the basis of the presence of mouldy taint during wine certification, was also included in this study. GC-ECD analysis showed that 30% of the wines in this group contained TCA at concentrations of 3.5 ng/L and higher. These results pointed to a relative high incidence of TCA in the wines investigated, especially those sealed with cork stoppers. Although no general conclusions should be made on the incidence of cork taint in the wider wine industry based on the results found within this explorative investigation, these findings confirmed the presence of cork taint in South African wines. Detection threshold values were determined for TCA, TeCA, TBA and PCA in three wine cultivars using the standard ASTM method. Results indicate that factors relating to the wine cultivar seemed to affect threshold values considerably. Our research proposes a detection range rather than an average detection threshold. Detection ranges established for TCA, TeCA, TBA and PCA in Chenin blanc, Pinotage and Shiraz coincide with reported values in literature. This result can be regarded as a valuable expansion of the existing knowledge of detection threshold values. Descriptive sensory analysis indicated significant (P 0.05) changes in the aroma profile of Chenin blanc, Pinotage and Shiraz after TCA, TeCA, TBA or PCA was added to the respective base wines that contained no detectable levels of the haloanisoles. The mouldy taint induced by these haloanisoles were described as mouldy, mouldy-chemical, mouldychlorine, as well as mouldy-acidic. In Chenin blanc, additions of TCA, in the concentration range 1 to 17 ng/L, resulted in a marked increase in the mouldy aroma and was accompanied by an immediate decrease in fruitiness. This change was already evident at added TCA concentrations of 1 ng/L. Similar trends were observed in Pinotage, while the addition of low levels of TCA to Shiraz (2 ng/L) resulted in a significant (P 0.05) decrease in the herbaceous character of the wine. The aroma changes observed were prominent enough to render the wine totally unacceptable in comparison to its original character. Consumers’ degree of liking did not seem to be affected by very low concentration levels of TCA in Chenin blanc, Pinotage or Shiraz, but rejection increased as the concentration increased beyond detection threshold level. A slight gender effect was also noticed. Female consumers appeared to be more sensitive to increasing levels of TCA, whereas male consumers did not respond as negatively to higher concentration levels of TCA. This study makes an important contribution towards understanding the sensory impact of especially TCA contamination in wine, through the establishment of concentration ranges at which these compounds exert a noticeable detrimental effect on the aroma profile of wine. Additional insight into cork taint in wine is provided by the consumer preference studies, where the effects of the taint on the product acceptance by consumers are demonstrated. The development of a modus operandi to ensure that sensory panels provide reliable data, can be regarded as an important contribution to wine-related research. This study is one of the first where advanced sensometric techniques were applied in sensory studies on cork tainted 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.

At the beginning of the 1990s, the Argentine wine industry experienced a shift from quantity to quality production which occurred while economic policies in Argentina opened economic opportunities for investment in the country. With these new opportunities, the industry began to focus on producing quality wine because of the desire to export and compete in the international market. As foreign investment entered Mendoza, the heart of Argentine wine country, new ideas and knowledge about wine production began to disseminate into the region and everyday practices. The shift from quantity to quality production was a paradigm shift in that it ushered in a new way of understanding quality in relation to the land, resulted in the younger generation of winemakers excelling in the region, and ultimately led to a new way of viewing production practices and techniques entirely separate from the previous century of production. This project asks: to what extent did this shift impact the implementation and regulation of geographic indications in Mendoza? It seeks to understand the impact that terroir-driven wine production imparted on Argentine winemakers to illuminate the resilience and perseverance of a growing wine center in the Global South.

Doctor of Philosophy
Department of Hospitality Management and Dietetics
Elizabeth B. Barrett
The primary purposes of this research were to 1) use the Theory of Planned Behavior (TPB)to assess Millennial generation wine consumers attitudes, perceived behavioral controls, and subjective norms related to purchasing wine in casual dining restaurants (CDR), and 2) use Conjoint Analysis (CA) to analyze Millennials’ preferences for wine information on the restaurant menu. An instrument was designed based on the TPB and CA and was sent online to 216 consumers using the database of a market research firm (e-rewards). Independent variables (attitude, perceived behavioral control, and subjective norms) were analyzed to predict behavioral intentions to purchase wine. Principal component analysis was combined with multiple linear regression to assess intention. Results identified attitudes and subjective norms as being significant in predicting behavioral intention, perceived behavioral controls was partially significant. Millennial’s believe ordering wine with their friends and family in casual dining restaurants will make them feel smart and sophisticated and will increase the enjoyment of food. However, they do not believe wine consumption is appropriate in CDR’s; they had strong perceptions that wine is purchased for special occasions and consumed in fine dining restaurants. Part II of the study employed conjoint analysis to determine Millennials preferences for wine information on the menu. Results indicated that Millennials prefer menus that provide wine/food pairing information, wine flavor descriptors located near food listings and quality wines at an affordable price. Millennials attitudes, subjective norms, and perceived behavioral controls support previous research that this generation is interested in wine and wine is a social experience that increases their enjoyment of food and time spent with their friends and family. Through the use of CA, the present study suggests wine information on the menu is important to this segment of consumers. Additional research should be conducted to understand the stereotypes this generation has about wine consumption in casual dining restaurants. These operators and owners should consider focusing their marketing efforts showing Millennials enjoying wine while celebrating special occasions with their friends and family. In addition, redeveloping menus in their operations to add wine information may increase interest in wine and generate profit.

Analisar as dinâmicas que envolvem a combinação de atividades realizadas no contexto rural mostra-se uma tarefa pertinente para a temática do agronegócio. A crescente valorização das culturas e sistemas de produção locais, dos produtos agroalimentares, das paisagens e do meio ambiente, bem como as dinâmicas das relações sociais e econômicas, impulsionam o surgimento de novas oportunidades para geração desenvolvimento econômico e social no meio rural. Nesse sentido, o desenvolvimento da atividade turística no espaço rural, motivado pela diversificação e pela demanda das novas relações com esse ambiente, expõe as possibilidades de exploração de novas oportunidades de mercado. Percebe-se que a valorização do local estimula não apenas a economia rural, mas também a atividade turística e o desenvolvimento de pequenos empreendimentos de uma determinada região. No caso dessa pesquisa, tais fatores são explorados através da identificação e análise das iniciativas de enoturismo e turismo gastronômico na região Sul do Brasil. Buscando discutir esse contexto, realizou-se um levantamento da literatura acerca das abordagens que conduzem a construção analítica do trabalho, posteriormente desenvolveram-se dois estudos, que, para a estrutura teórica, relacionam como fio condutor a temática do turismo no espaço rural, com a abordagem de cadeias curtas. O levantamento realizado serviu para embasar a análise dos dados selecionados para compor o estudo acerca do enoturismo e das entrevistas com atores locais, no caso do estudo referente ao turismo gastronômico, que também contempla outros elementos, como Indicações Geográficas e o movimento Slow Food. Como resultados da análise, pode-se considerar que, ao promover os produtos locais, valorizar o tradicional e as estruturas sociais e econômicas de uma determinada região é possível atingir o desenvolvimento regional e agregar valor para os produtos, valorizar os produtores e aproximá-los do setor varejista e de serviços, e, consumidores finais.
To analyze the dynamics involving the combination of activities in the rural context appears as a relevant task for the subject of agribusiness. The growing appreciation of cultures and local production systems, agri-food products, the landscapes and the environment, as well as the dynamics of social and economic relations, drive the emergence of new opportunities for generating economic and social development in rural areas. In this sense, the development of tourism in rural areas, driven by diversification and demand of new relations with the environment, exposes the possibilities of exploiting new market opportunities. It is noticed that the appreciation of the Local encourages not only the rural economy, but also the tourist activity and the development of small enterprises in a given region. In the case of this research, these factors are explored through the identification and analysis of wine tourism and gastronomic tourism initiatives in southern Brazil. Attempting to discuss this context was held a survey of the literature on approaches that lead to analytical construction of the study, subsequently were developed two studies, which, for the theoretical framework, relate as a guide the theme of tourism in rural areas, with the approach of short chains. The survey served to support the analysis of the data selected to compose the study of the wine tourism and interviews with local actors, in the case of study related to gastronomic tourism, which also includes other elements such as geographical indications and the Slow Food movement. As a result of the analysis, it can be considered that by promoting local products, enhance the traditional social and economic structures of a given region can achieve regional development and add value to the products, value producers and bring them closer of the retail sector and services, and consumers.

Thesis (MSc Food Sc )--Stellenbosch University, 2000.
ENGLISH ABSTRACT: This study shows Fourier transform near infrared (FT-NIR) spectroscopy's application on wine, fruit and dried fruit for quantitative determinations or as a discriminative method for classification purposes. During wine production optimum yeast growth, resulting in healthy alcohol fermentation rates, is monitored by the amount of free amino nitrogen (FAN) present in the must. The status of malolactic fermentation (MLF) in Chardonnay wines is monitored by determining the degree of conversion of malic to lactic acid. Ethyl carbamate (EC), a suspected carcinogen, is mainly formed during ageing of wine and is restricted by legislation in some countries. It is therefore necessary to determine the EC content in wine. Fourier transform near infrared spectroscopy can be used on wine as a rapid method to measure the °Brix (residual sugars) content of must and to discriminate between different must samples in terms of their FAN values. It can also be used as a rapid method to discriminate between Chardonnay wine samples in terms of the MLF status and between table wine samples in terms of the EC content. Calibrations were derived and it was found that a very strong correlation existed in the sample set for the FT-NIR spectroscopic predictions for °Brix (r = 0.99, SEP = 0.31%), but poorer correlations for the FAN (r = 0.405, SEP = 275%), malic acid (r = 0.64, SEP = 1.02%), lactic acid (r = 0.61, SEP = 1.35%) and EC predictions (r = 0.47, SEP = 3.6%). When soft independent modelling by class analogy (SIMCA) was applied as a discriminative method, the must and wine samples were classified in terms of their FAN and EC values and MLF status, respectively, obtaining results with recognition rates exceeding 80%. The canning of peaches has become a significant industry in South Africa, producing approximately 4.1 million cartons per year. Fourier transform near infrared spectroscopy was applied as an alternative non-destructive method for the quantitative determination of the total soluble solid (TSS) content of whole fresh peaches. The TSS content of fresh clingstone peaches is an indication of the internal quality, maturity and perceived sweetness of the fruit for the peach canning industry. By determining the TSS, fresh peaches can be graded and the farmers compensated accordingly. Results obtained by building QUANT+™calibrations for the TSS content (r = 0.96, SEP = 0.55%) showed acceptable accuracy and can replace the present destructive methods. Peak periods during the harvesting season necessitate storage of peaches for up to three weeks before canning. Approximately 5 - 10% of the peaches stored, disintegrate during canning due to loose skin, large stone cavities, soft flesh and rot. The storage potential of fresh clingstone peaches can be successfully predicted with FT-NIR and SIMCA models, using subjective internal quality evaluations. Results with recognition rates exceeding 80% were obtained in most cases and this method proved useful as a non-destructive method of quality assessment. By applying this method, losses caused when storing peaches with poor storage quality will be reduced. The golden sultana industry plays an important role in the dried fruit exporting market of South Africa. Due to the large numbers of consignments that must be checked upon arrival, and the need for rapid decision making during processing, it is essential to replace the present time-consuming analytical methods. Fourier transform near infrared spectroscopy was used as a rapid, analytical technique to determine whether the S0₂ and moisture contents of sultanas are within specifications upon arrival at the factory and during processing. High positive correlation was found between the measured values and those predicted by FT-NIR spectroscopy for S0₂ (r = 0.99, SEP = 24.09%) and moisture (r = 0.99, SEP = 0.051 %) contents.
AFRIKAANSE OPSOMMING: Hierdie studie dui op Fourier transformasie naby-infrarooi (FT-NIR) spektroskopie se toepassing op wyn, vrugte en droëvrugte vir die uitvoer van kwantitatiewe bepalings of vir klassifikasie doeleindes om as 'n diskriminasie metode te dien. Gedurende wynproduksie word die optimum groei van giste wat lei tot 'n gesonde alkohol fermentasie gemonitor deur die hoeveelheid vry-aminostikstof (VAS) wat in die mos teenwoordig is te bepaal. Die status van appelmelksuurgisting (AMG) in Chardonnay wyne word gemonitor deur die mate van omskakeling van appelsuur na melksuur te bepaal. Etielkarbamaat (EK), 'n vermoede karsinogeen wat hoofsaaklik in verouderde wyne voorkom, word in sekere lande deur wetgewing beperk en dus die bepaling van die EK inhoud van wyne noodsaak. Fourier transformasie naby-infrarooi spektroskopie kan op mos toegepas word as 'n vinnige metode vir die bepaling van °Brix (residuele suiker) en om tussen die monsters te onderskei in terme van hulle VAS inhoud. FT-NIR kan ook gebuik word as 'n vinnige metode om tussen Chardonnay monsters te onderskei op grond van die status van AMG en tussen tafelwyn monsters op grond van die EK inhoud. Kalibrasies is ontwikkel en daar is gevind dat baie sterk korrelasies bestaan in die monsterstel vir die FT-NIR spektroskopiese voorspelling van °Brix (r = 0.99, SEP = 0.31%), maar swakker korrelasies vir die VAS (r = 0.405, SEP = 275%), appelsuur (r = 0.64, SEP = 1.02%), melksuur (r = 0.61, SEP = 1.35%) en EK voorspellings (r = 0.47, SEP = 3.6%). Met die toepassing van soft independent modelling by class analogy (SIMCA) as diskriminasie metode, is die mos- en wynmonsters geklassifiseer op grond van hul VAS en EK waardes en die status van AMG, en herkenningswaardes van bo 80% is onderskeidelik behaal. Die inmaak van perskes het 'n beduidende industrie in Suid-Afrika geword en produseer jaarliks ongeveer 4.1 miljoen kartonne. Fourier transformasie nabyinfrarooi spektroskopie is toegepas as alternatiewe, nie-beskadigende metode om kwantitatiewe bepalings van die totale oplosbare vastestowwe (TOV) inhoud van heel vars perskes, te doen. Vir die perske inmaak-industrie is die TOV inhoud van vars taaipitperskes 'n aanduiding van interne kwaliteit, rypheid en die soetheid van die vrugte. Vars perskes kan gradeer word deur die TOS te bepaal en sodoende kan boere oreenkomstige vergoeding ontvang. Resultate' wat verkry is deur QUANT+™ kalibrasies vir TOS inhoud te ontwikkel (r = 0.96, SEP = 0.55%), dui op aanvaarbare akkuraatheid en kan die huidige metodes vervang. Tydens oestyd kom piektye voor wanneer dit soms nodig is om perskes vir tot drie weke op te berg voordat dit ingemaak kan word. Ongeveer 5 tot 15% van hierdie opgebergte perskes disintegreer tydens inmaak omdat opberging lei tot defekte in die perskes soos skille wat loskom, groot pitholtes, sagte vleis en vrot. Die opbergingspotentiaal van vars taaipitperskes kan suksesvol voorspel word deur FTNIR en SIMCA modelle te bou en subjektiewe interne kwaliteitsevaluerings daarop toe te pas. Herkenningsresultate wat 80% in die meeste gevalle oorskry, is behaal wat hierdie metode as 'n suksesvolle nie-beskadigende kwaliteitbepalingsmetode bewys. Hierdie metode sal verliese kan beperk wat voorkom as gevolg van opberging van perskes met swak opbergingskwaliteit. Die goue sultana industrie speel 'n belangrike rol in die droë vrugte uitvoermark van Suid-Afrika. As gevolg van die hoeveelheid monsters wat gelyktydig getoets moet word en besluite wat vinnig geneem moet word tydens prosessering, is dit belangrik om die huidige tydrowende analitiese metodes te vervang. Fourier transformasie naby-infrarooi spektroskopie is gebruik as 'n vinnige, analitiese tegniek om tydens ontvangs by die fabriek en gedurende prosessering te bepaal of die S0₂- en voginhoud van goue sultanas binne die spesifikasies val. Goeie positiewe korrelasie is gevind tussen die bepaalde en voorspelde FT-NIR spektroskopiese waardes vir SO₂- (r = 0.99, SEP = 24.09%) en voginhoud (r = 0.99, SEP = 0.051 %).

Denna uppsats handlar om Systembolagets dryckesklassifikation. För att hjälpa kunder att matcha mat och dryck har Systembolaget utvecklat ett klassifikationssystem med tre klassifikationsaspekter: smaktypen, som beskriver dryckens karaktär, smakklockorna, som beskriver olika smakupplevelser, och matsymbolerna, bilder som indikerar ett användningsområde. Uppsatsen studerar hur Systembolaget klassificerar drycker och hur butiksanställda använder sig av klassifikationsaspekterna i kundmöten. Denna studie använde sig av genreteori som konstruerad av Jack Andersen och Jens-Erik Mais tankar om klassifikation i kontext. Genreteori inspirerade metoden.  Studien bestod av en intervju med produktinformatörer på Systembolaget och en enkät som skickades till butiksanställda. Intervjun visade att Systembolagets klassifikationssystem är standardiserat och att dryckerna klassificeras metodiskt. Klassifikationsaspekterna tilldelas sensorsikt, där de tilldelade smakklockorna påverkar valet av smaktyper och matsymbolerna bestäms med hjälp av smakklockorna och smaktyperna. Enkäten visade att butiksanställda främst använde sig av smaktyperna och smakklockorna och gjorde detta praktiskt, genom att rekommendera drycker, eller pedagogiskt, där målet var att lära kunderna om dryckerna och klassifikationssystemet. Matsymbolerna var inte användbara för de som har kunskap om mat och dryck men användes av kunder. Anställdas användning av klassifikationssystemet låg i deras genrekunskap. De praktiska och pedagogiska synsätten var genrer av aktivitet som förverkligade klassifikationen till användbara verktyg istället för enbart beskrivande aspekter.
This thesis considers the beverage classification at Systembolaget, the Swedish alcohol monopoly. In order to help customers with the pairing of food and beverages, Systembolaget has developed a classification system with three classification elements: the flavour type, which describes the overall character of the beverage; the flavour graphics, which indicate levels of flavour experiences; and the food symbols, which are pictures that indicate various kinds of food. This thesis studies how Systembolaget classifies their beverages and how Systembolaget employees use classification elements in customer interactions. This study made use of genre theory as conceived by Jack Andersen and the concept of classification in context as conceived by Jens-Erik Mai. Genre theory informed the method. The study consisted of an interview with product informers at Systembolaget and a survey sent out to store employees. The interview revealed that Systembolaget’s classification system is standardised and the classification of beverages is methodological. The classification elements are assigned sensorially. Assigned flavour graphics affect the choice of flavour type. Food symbols are determined through the flavour graphics and flavour type. The survey revealed that store employees primarily use flavour types and flavour graphics and do so practically, by recommending beverages, or pedagogically, with the goal of teaching customer about beverages and Systembolaget's classification. The food symbols are not useful for those with in-depth knowledge of wine and food pairings but are sometimes relied upon by customers. Employees’ use of classification elements was dependent on their genre knowledge. The practical and pedagogical approaches were genres of activity that realised the classification into viable tools rather than just descriptive elements. This is a two years master’s thesis in Archive, Library and Museum studies.

A origem e a tipicidade dos vinhos são temas importantes e de grande interesse para produtores, consumidores e comerciantes. Ambos estão ligados à obtenção de um reconhecimento deste produto perante o mercado consumidor. O Brasil apresenta dimensões continentais e uma ampla diversidade de regiões produtoras de uvas e vinhos, em cada uma encontra-se características peculiares. Santa Catarina é o quarto estado brasileiro em área plantada com videiras no Brasil, apesar disso, é o segundo maior estado produtor de vinhos, apresentando grande potencial para vitivinicultura. Neste estudo coletou-se amostras de uvas de três regiões produtoras de vinhos objetivando diferenciá-las através da utilização de análises da razão isotópica de Oxigênio (18O) da água e do Carbono (13C) do etanol, bem como do conteúdo minerais dos vinhos. Foram estudados vinhos varietais, elaborados através de microvinificações, das variedades de uva Cabernet Sauvignon e Merlot, safra 2013, provenientes das regiões de Santa Catarina: Carbonífera, Vale do Rio do Peixe e Planalto Serrano de São Joaquim. As análises isotópicas foram realizadas por espectrometria de massa da razão isotópica (IRMS) e a determinação dos elementos minerais por espectrometria de massa com plasma indutivamente acoplado (ICP-MS). Os valores da razão isotópica do oxigênio (18O) da água do vinho Cabernet Sauvignon foram eficientes para diferenciar os vinhos das três regiões, apresentando maiores valores médios para a região Vale do Rio do Peixe 3,31‰, seguidos por valores da região Carbonífera 1,48‰ e valores mais negativos -2,70‰ para a região Planalto Serrano de São Joaquim. O 18O em vinhos Merlot também diferenciou as duas regiões estudadas, de maneira similar aos resultados da variedade Cabernet Sauvignon, onde os valores maiores ocorreram na região Vale do Rio do Peixe 3,72‰ e o mais negativo na região Planalto Serrano de São Joaquim -2,76‰. Os resultados de 18O dependem principalmente de condições climáticas no período pré-colheita das uvas. Os resultados obtidos do 13C do etanol dos vinhos Cabernet Sauvignon não diferenciaram as três regiões de Santa Catarina, porém os valores encontrados do 13C do etanol dos vinhos Merlot foram mais negativos na região Planalto Serrano de São Joaquim -29,55‰ e menos negativos na região Vale do Rio do Peixe -28,67‰, sendo possível diferenciar estas duas regiões. Na região Vale do Rio do Peixe foi possível diferenciar vinhos Cabernet Sauvignon -29,80‰ de vinhos Merlot -28,67‰, esta mesma diferenciação ocorreu para a região Planalto Serrano de São Joaquim, onde vinhos Cabernet Sauvignon apresentaram valores de -30,47‰ e vinhos Merlot -29,55‰. Um amplo conjunto de elementos minerais como B, Na, Mg, Al, K, Ca, Ti, V, Cr, Mn, Fe, Co, Ni, Cu, Zn, As, Se, Rb, Sr, Zr, Nb, Cd, Sb, Cs, Ba e Pb foram quantificados para diferenciação geográfica das regiões estudadas. Nenhum dos elementos minerais estudados individualmente neste trabalho possibilitou a diferenciação das três regiões estudadas para vinhos Cabernet Sauvignon. Contudo, analisando os resultados obtidos para Mg, Al, Ca, Mn, Se, Rb, Sr, Zr, Nb, Cs e Ba, em conjunto, diferenciaram pelos menos uma das regiões estudadas para vinhos varietais de Cabernet Sauvignon, do mesmo modo para vinhos Merlot. A partir dos resultados do 18O, B, Mg, Al, V, Mn, Co, Cu, Se, Rb, Sr, Cd e Sb, obteve-se equações com classificação de 100% para as três regiões estudadas.
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Wine origin and typicity are important issues and big interest for producers, consumers and traders. Both are linked to the achievement of wine recognition by the consumer market. Brazil has continental dimensions and a wide winegrowing diversity regions, each one with unique characteristics. Santa Catarina occupies the fourth state place in Brazilian surface area with vineyards, on the other hand, it´s the second in wine production, showing a potential for this activity. In this study, samples of three regions in Santa Catarina were collected aiming differ them by geographic localization, using oxygen isotopic ratio analysis (18O) of water, carbon isotopic ratio (13C) of ethanol, and mineral 85Rb and 88Sr wine content. Varietal Carbernet Sauvignon and Merlot wines were elaborated by microvinifications, vintage 2013, from the regions: Carbonífera, Vale do Rio do Peixe and Planalto Serrano de São Joaquim. Isotopic analysis of oxygen and carbon were performed by mass spectrometry isotope ratio (IRMS), and mineral elements by inductively coupled plasma-mass spectrometry (ICPMS). Wine water average values of 18O in Cabernet Sauvignon wines were efficient to differ wines from the three regions, demonstrating higher average values for Vale do Rio do Peixe region (3,31‰), followed by Carbonífera region (1,48‰), and Planalto Serrano de São Joaquim region showed negative values (-2,70‰). Similarly to Cabernet Sauvignon, wine water average values of 18O in Merlot wines were effective in differentiating just two regions, the higher values were exhibited for Vale do Rio do Peixe (3,72‰), and lower values for Planalto Serrano de São Joaquim (-2,76‰). Oxygen isotopic ratio depends mainly of whether conditions during grape maturation and harvest. Wine ethanol average values for 13C in Cabernet Sauvignon wines were not able to differ the three regions of Santa Catarina, however average values found to Merlot wines were able, evincing more negative values in Planalto Serrano de São Joaquim (-29,55‰), and less negative to Vale do Rio do Peixe (-28,67‰). Further on the geographic differentiation, the 13C showed potential to differentiate varieties inside a region. In Vale do Rio do peixe region, wine ethanol average 13C for Cabernet Sauvignon wines (-29,80‰) showed difference to Merlot wines (-28,57‰), the same differentiation occurred to Planalto Serrano de São Joaquim region, where Cabernet Sauvignon wines demonstrated values of (-30,47‰) and Merlot wines (-29,55‰). A wide range of mineral elements such as B, Na, Mg, Al, K, Ca, Ti, V, Cr, Mn, Fe, Co, Ni, Cu, Zn, As, Se, Rb, Sr, Zr, Nb, Cd, Sb, Cs, Ba and Pb were quantified to geographic differentiation between the studied regions. None of the mineral elements individually studied in this work allowed the differentiation of the three regions studied for Cabernet Sauvignon wines. However, the results for Mg, Al, Ca, Mn, Se, Rb, Sr, Zr, Nb, Cs and Ba differentiated at least one of the studied regions in Cabernet Sauvignon wines, it was also possible to differentiate the two regions studied in Merlot wines. A group of 18O, B, Mg, Al, V, Mn, Co, Cu, Se, Rb, Sr, Cd e Sb results classified the three regions by 100%.

The goal of the Master's Thesis is to identify potential risks that consumers face at the wine market in the Czech Republic. Further, the Master's Thesis aim to find out what are the measures that protect a consumer and to suggest solutions to those areas where the protective measures do not work. The identification is carried out via the analysis of primary and secondary data. Primary data are surveyed by means of consumer research and interviews with experts. At the end of the Master's Thesis the results are summarized and the improving arrangements are put forward.

Mestrado em Planeamento Regional e Urbano
A actividade vitivinícola possui um conjunto diverso de características presentes no solo, território e comunidade que fazem parte do património cultural de uma determinada região. Quando a tradição se traduz num conceito como terroir que é formado por características territoriais, sociais e culturais de uma região rural, o vinho apresenta uma “assinatura” que se escreve “naturalmente” no paladar regionalmente identificado. Os vinhos da Região de Nemea, na Grécia e de Basto (Região dos Vinhos Verdes) em Portugal, estão ambos sob a proteção dos regulamentos das Denominações de Origem. No entanto, apesar de ambos serem regulados por sistemas institucionais de certificação e controlo de qualidade, afigura-se a necessidade de questionar se o património cultural e a identidade territorial específica, “impressa” em ambos os terroirs, pode ser protegida num sentido mais abrangente do que apenas origem e qualidade. Em Nemea, a discussão entre os produtores diz respeito ao estabelecimento de sub-zonas, isto é incluir na regulação PDO uma diferente categorização territorial com base no terroir. Ou seja, para além de estar presente no rótulo a designação PDO, as garrafas incluirão ainda informação certificada sobre a área específica (dentro do mesmo terroir) onde o vinho foi produzido. A acontecer resultaria em diferentes status de qualidade de acordo com as diferentes aldeias de Nemea onde as vinhas estão localizadas. O que teria possíveis impactos no valor das propriedades e no uso dos solos. Para além disso, a não participação da Cooperativa de Nemea na SON (a associação local de produtores de vinho) e como tal na discussão principal sobre as mudanças e os desafios sobre o terroir de Nemea constitui um problema no sector vitivinícola de Nemea. Em primeiro lugar estabelece uma relação de não-comunicação entre os dois mais importantes agentes desse sector – as companhias vinícolas e a Cooperativa. Em segundo lugar porque constituiu uma possibilidade real, não só para os viticultores ficarem arredados dessa discussão, como também (porque não representados pela cooperativa) ficar impossibilitado um consenso sobre as mudanças discutidas. Isto poderá criar um ‘clima’ de desconfiança levando a discussão para ‘arenas’ deslocalizadas e como tal para decisões ‘desterritorializadas’ Em Basto, há vários produtores que começaram a vender a sua produção para distribuidoras localizadas externamente à sub-região de Basto, mas dentro da Região dos Vinhos Verdes, uma vez que essas companhias tem um melhor estatuto nacional e internacional e uma melhor rede de exportações. Isto está ainda relacionado com uma competição por uma melhor rede de contactos e status mais forte, tornando as discussões sobre estratégias comuns para o desenvolvimento rural e regional de Basto mais difícil de acontecer (sobre isto a palavra impossível foi constantemente usada durante as entrevistas com os produtores de vinho). A relação predominante entre produtores é caracterizada por relações individualistas. Contudo foi observado que essas posições são ainda caracterizadas por uma desconfiança no interior da rede interprofissional local: conflitos para conseguir os mesmos potenciais clientes; comprar uvas a viticultores com melhor rácio qualidade/preço; estratégias individuais para conseguir um melhor status político na relação com a Comissão dos Vinhos Verdes. Para além disso a inexistência de uma activa intermediação institucional (autoridades municipais e a Comissão de Vinho Verde), a inexistência entre os produtores de Basto de uma associação ou mesmo a inexistência de uma cooperativa local tem levado a região de Basto a uma posição de subpromoção nas estratégias de promoção do Vinho Verde em comparação com outras sub-regiões. É também evidente pelos resultados que as mudanças no sector vitivinícolas na região de Basto têm sido estimuladas de fora da região (em resposta também às necessidades dos mercados internacionais) e raramente de dentro – mais uma vez, ‘arenas’ não localizadas e como tal decisões desterritorializadas. Nesse sentido, toda essa discussão e planeamento estratégico, terão um papel vital na preservação da identidade localizada do terroir perante os riscos de descaracterização e desterritorialização. Em suma, para ambos os casos, um dos maiores desafios parece ser como preservar o terroir vitivinícola e como tal o seu carácter e identidade local, quando a rede interprofissional em ambas as regiões se caracteriza, tanto por relações não-consensuais em Nemea como pelo modus operandi de isolamento sem comunicação em Basto. Como tal há uma necessidade de envolvimento entre os diversos agentes e as autoridades locais no sentido de uma rede localizada de governança. Assim sendo, em ambas as regiões, a existência dessa rede é essencial para prevenir os efeitos negativos na identidade do produto e na sua produção. Uma estratégia de planeamento integrado para o sector será vital para preservar essa identidade, prevenindo a sua desterritorialização através de uma restruturação do conhecimento tradicional em simultâneo com a democratização do acesso ao conhecimento das técnicas modernas de produção vitivinícola.
Wine growing and producing has a diverse set of characteristics that reflects on territory and the community of a region’s cultural heritage. In countries like Portugal and Greece, where the wine history is almost so long as the country’s history itself, this cultural heritage is deep rooted on a long past constructed tradition. When this tradition is translated into a concept like terroir that is embedded by specific territorial, social and cultural characteristics of a rural region, the wine bears a “signature” present on the “natural” taste regionally identified. On the recent years there is a renewed interest on the notion of terroir, where discussions arose about the preservation/re-creation of terroirs on the ongoing process of history. One of most used protection of wine terroirs lies on geographical indications property rights instruments. On the context of European Union the commonly used is Protected Designation of Origin (PDO), strongly influenced by the French appellation d’origine côntrolée (AOC). Nemea (Greece) and Basto (Portugal) are two high quality demarcated wines regions (VQPRD) under the protection of labels of origin that in legal terms have (commonly) the format of Geographical Indications (GIs). Despite both follow institutional overseeing certification systems and quality control, recent discussions have emerged on the reconstruction of local/traditional knowledge and thus on the reconstruction of both regions terroir’s. Therefore, those discussions arose challenges to rural development of the regions between the preservation of localness (implicit on the protection by labels of origin) and the threats of de-territorialization. In Nemea, the discussion among the wine producers concerns the establishment of sub-appellations. Therefore, if formally established, there will be included on the bottles (besides the general Nemea PDO label) certified labelling of the specific rural community (inside Nemea region). We observed that may result into different status of quality accordingly to different sub-zones of Nemea wine appellation. The opposers believe that this changes will have impacts on property values and also confusion between consumers regarding Nemea wine will be brought. Besides, the non-participation of Nemea Wine Cooperative on SON (the local interprofessional association of producers) and thus on the main table of the discussion about the changes on the terroir of Nemea, constitutes a problem on the chain of Nemea network. It establishes, at first, a non-communication between the two most important stakeholders in Nemea – the private wineries and the cooperative. Second, it constitutes a real possibility for, not only the rural community (farmers and other inhabitants that have a indirect relation with the wine economy) be set apart from the discussion as a important stakeholder, but also (because not represented by the cooperative) an overall consensus over the discussed changes will be almost impossible. This can create a ‘climate’ of distrust and driven the discussion through non-localized ‘arenas’ and thus to de-territorialized decisions. In Basto there are, increasingly, closer relations between wine producers and bigger companies located elsewhere than between themselves. This is related with a conflicting competition for stronger network and status, making discussions on common strategies for Basto wine region(al) rural development very difficult to take place (regarding this the word impossible was constantly used during interviews with wine producers). The predominant relation between producers is characterised by individualistic positions. However, we observed that those positions are augmented by the distrust within the local interprofessional network: struggling for the same potential clients; to buy (grapes) from vinegrowers with better price/quality ratio; conflicts for better social and political status on the relation with the Vinho Verde Commission. Furthermore, the lack of institutional active intermediation (municipal authorities and Vinho Verde Commission), the inexistence of a Basto wine producers association or even the inexistence of a local cooperative has leading to the sub-promotion position of Basto on Vinho Verde promotion schemes in comparison with others sub-regions. It was also evident from the results that the changes on Basto’s wine sector have been stimulated from outside (in response to international markets needs) and barely from within – once more, non-localized ‘arenas’ and thus deterritorialized decisions. In sum, for both cases, the main challenge appears to be how to preserve wine terroir and therefore its localness, when the interprofessional network is being driven in a way of, either non-consensus relations (Nemea) or isolated modus operandi without discussions at all (Basto). There is indeed a needed ‘spark’ for all involved actors and local authorities to come together – a necessity of localized governance networks. Therefore, in both wine regions, the existence of localized governance is essential to prevent the negative effects on terroir’s identity and wine production localness through strategical planning involving all stakeholders and political authorities both at local and regional level. This integrated strategical planning will only play a vital role to preserve localness over de-territorialisation if able to mobilize reterritorialization under a re-shaping of traditional knowledge along with the winemaking modern techniques.

Segons estimació del Consell Regulador de l'any 2012, es van vendre 243 milions d'ampolles de vins escumosos amb denominació d'origen Cava, havent-hi registrats 253 cellers elaboradors de Cava i 163 empreses elaboradores del vi base. Per tant, és un sector econòmic important tant a Catalunya com en altres països, el qual vol oferir el millor producte als consumidors. La indústria elaboradora de vins escumosos considera important tenir paràmetres objectius que permetin estandarditzar la qualitat dels seus productes, i així poder garantir la millor qualitat d'aquests. L'aspecte visual és la primera característica que notem i que pot delectar o generar rebuig, podent influir en la percepció de l'aroma i/o el gust. L’estabilitat del color d'aquests vins en el procés d’elaboració, així com durant la distribució i l’emmagatzematge, és un aspecte de gran interès per les bodegues. El color dels vins escumosos acostuma a atribuir-se als compostos fenòlics procedents del raïm, tot i que hi ha altres substàncies en el medi que també poden contribuir en el procés de l'enfosquiment. Per altre banda, durant la rima les mares de segona fermentació poden alliberar o adsorbir compostos que poden alterar la qualitat visual dels vins, i per tant influir en el fenomen de l'enfosquiment. L’objectiu principal d’aquesta tesi Doctoral és avaluar el paper de les mares sobre el fenomen de l'enfosquiment i els compostos relacionats, així com trobar marcadors químics relacionats amb l'enfosquiment per crear models matemàtics per poder predir el període òptim de consum dels vins escumosos. Per a assolir aquest objectiu es van dissenyar dos mostrejos. Un per conèixer l'efecte de les mares de segona fermentació del Cava sobre l'enfosquiment i els compostos relacionats i l'altre per generar models matemàtics que permetin predir el temps màxim en el vi conservarà les seves propietats òptimes segons les condicions de conservació. En el primer, es va procedir a fer un estudi paral·lel amb dos series de vins comparant el període de rima i el mateix temps de vida comercial conservat en les mateixes condicions de celler. En el segon, es va realitzar un mostreig amb sis series de vins comercials, durant més de dos anys, conservats a diferents temperatures reals d'emmagatzematge (nevera, celler i ambient). No s'ha observat que les mares tinguin un paper destacat en la cinètica de formació de l'enfosquiment. Per altra banda, s'ha identificat el 5-HMF en el Cava i s'ha avaluat com a marcador de qualitat relacionat amb l'enfosquiment. En aquest sentit, aquest compost augmenta linealment amb el temps en el rang de temperatures estudiat. S'ha observat que posseïx bones característiques per ser emprat com a marcador de temps-temperatura, millors que la del clàssic paràmetre A420 i els compostos fenòlics. S'ha estudiat la cinètica de formació del 5-HMF, i a partir dels paràmetres cinètics s'han generat models matemàtics que permeten predir el temps de vida en el que el vi conserva les seves òptimes propietats. Aquests models permetran a les bodegues elaboradores de vins escumosos saber quan de temps els seus vins conservaran les propietats òptimes, així com disposar d'una eina útil per saber com han estat conservats els vins en cas de reclamació.
The sparkling wine wineries consider important to have parameters that allow standardizing the quality of their products, so they can guarantee the best quality of their wines. The appearance is the first characteristic we notice and can generate delight or rejection, and also it can influence the perception of smell and/or taste. The color stability of these wines in the process, as well as during distribution and storage, is something of great interest for the wineries . The color of sparkling wines is usually attributed to phenolic compounds from the grape, although there are other substances in the environment that can also contribute to the browning process. On the other hand, during the second fermentation the lees can release or adsorb compounds that may alter the visual quality of the wines, and thus have influence to the browning phenomenon. The main objective of this thesis is to evaluate the role of the lees on the phenomenon of browning and related compounds, as well as find chemical markers related to the browning in order to create mathematical models to predict the optimum period consumption sparkling wines. It has not been observed that lees have a role in the kinetics of formation of browning. Furthermore, 5-HMF has been identified in Cava and also it has been evaluated as a marker of quality related to browning. In this sense, this compound increases linearly with time in the temperature range studied. It has been observed that possesses good characteristics to be used as a marker as time-temperature parameter, with better properties than the classic A420 and phenolic compounds. We have studied the kinetics of formation of 5-HMF, and from these kinetic parameters were generated mathematical models that allow predicting the lifetime which the wine retains its optimum properties. These models allow sparkling wine producers to know how long their wines will retain their optimum properties and also provide a useful tool to see how the wines have been preserved in case of complaint.
Según estimación del Consejo Regulador del año 2012, se vendieron 243 millones de botellas de vinos espumosos con denominación de origen Cava, habiendo registradas 253 bodegas elaboradoras de Cava y 163 empresas elaboradoras del vino base. Por tanto, es un sector económico importante tanto en Catalunya como en otros países. La industria elaboradora de vinos espumosos quiere ofrecer el mejor producto a los consumidores así que considera importante tener parámetros objetivos que permitan estandarizar la calidad de sus productos. El aspecto visual es la primera característica que notamos y que puede deleitar o generar rechazo, pudiendo influir en la percepción del aroma y/o sabor. La estabilidad del color de estos vinos en el proceso de elaboración, así como durante la distribución y el almacenamiento, es un aspecto de gran interés para las bodegas. El color de los vinos espumosos suele atribuirse a los compuestos fenólicos procedentes de la uva, aunque hay otras sustancias en el medio que también pueden contribuir en el proceso del oscurecimiento . Por otro lado, durante la rima las lías de segunda fermentación pueden liberar o adsorber compuestos que pueden alterar la calidad visual de los vinos, y por tanto influir en el fenómeno del oscurecimiento . El objetivo principal de esta tesis doctoral es evaluar el papel de las lías sobre el fenómeno del oscurecimiento y los compuestos relacionados, así como encontrar marcadores químicos relacionados con el oscurecimiento para crear modelos matemáticos para predecir el periodo óptimo de consumo los vinos espumosos. Para lograr este objetivo se diseñaron dos muestreos: Uno para conocer el efecto de las lías de segunda fermentación del Cava sobre el pardeamiento y los compuestos relacionados y el otro para generar modelos matemáticos que permitan predecir el tiempo máximo en el vino conservará sus propiedades óptimas según las condiciones de conservación. En el primero, se procedió a realizar un estudio paralelo con dos series de vinos comparando el período de rima y el mismo tiempo de vida comercial conservado en las mismas condiciones de bodega . En el segundo , se realizó un muestreo con seis series de vinos comerciales, durante más de dos años, conservados a diferentes temperaturas reales de almacenamiento (nevera, bodega y ambiente ). No se ha observado que las lías tengan un papel destacado en la cinética de formación del pardeamiento. Por otra lado, se ha identificado el 5- HMF en el Cava y se ha evaluado como marcador de calidad relacionado con el pardeamiento. En este sentido, este compuesto aumenta linealmente con el tiempo en el rango de temperaturas estudiado. Se ha observado que posee buenas características para ser utilizado como marcador de tiempo- temperatura, mejores que la del clásico parámetro A420 y los compuestos fenólicos. Se ha estudiado la cinética de formación del 5-HMF, y a partir de los parámetros cinéticos se han generado modelos matemáticos que permiten predecir el tiempo de vida en el que el vino conserva sus óptimas propiedades. Estos modelos permitirán a las bodegas elaboradoras de vinos espumosos saber cuánto tiempo sus vinos conservarán las propiedades óptimas, así como disponer de una herramienta útil para saber cómo han sido conservados los vinos en caso de reclamación.

The aim of this study was to determine the occurrence of selected toxic elements in wine. The theoretical part described technology of wine production and selected toxic elements (cadmium, lead, copper, zinc, nickel and chromium) in the terms of their impact on wine quality and their effects on the human organism. It provides an overview of instrumental analytical methods, which can be used for the analysis of toxic metals. In the experimental part inductively coupled mass spektrometry technique was used for the analysis of wine samples. The measured values are statistically processed and compared with current legislation.

No Brasil, a procura dos setores agroindustriais pela certificação relacionada à origem geográfica vem aumentando significativamente. Neste estudo é apresentada uma revisão de literatura que versa sobre a qualidade em alimentos, em vinhos e em vinhos com indicação geográfica (IG), além de uma breve abordagem das indicações geográficas no Brasil e no mundo. Como método de trabalho, realizou-se uma survey entre consumidores integrantes de confrarias de vinhos brasileiras a fim de identificar a percepção dos mesmos com relação às indicações geográficas e melhorar a compreensão deste mecanismo como ferramenta estratégica na diferenciação de produtos. Após análise dos resultados obtidos, pode-se constatar, no estudo, que o consumidor confrade percebe a IG em vinhos como um fator de qualidade muito relacionado à tipicidade do produto, à região e ao país de origem, mas não é o fator que mais influencia na decisão de compra. Ainda, na percepção dos confrades brasileiros entrevistados, as IGs estrangeiras são mais confiáveis e mais conhecidas do que as IGs nacionais. Por fim, entende-se que os vinhos de IG devam ser apresentados como uma opção de vinho fino de alta qualidade, que inspire a confiança do consumidor e que traga consigo tipicidade, tradição e história da região produtora.
In Brazil, the search for the certification related to the geographical origin by agribusiness has been increasing significantly. In this paper, we present a revision of the literature which deals with food quality, wine and wine with Geographical Indication (GI), besides a brief approach on the Geographical Indications (GIs) in Brazil and over the world. As a method of work, we conducted a survey among consumers that were members of Brazilian Wine Associations in order to identify their perception towards the Geographical Indications (GIs) for a better comprehension of this device as a strategic tool in distinction of products. We can state in this study that the associate consumer sees the GI in wines as a quality agent very much related to the uniqueness of the product, to the region or country of origin, but not as the agent that will mostly influence in the final purchase decision. Still, according to the interviewed Brazilian associates’ perception, the foreign GIs are more reliable than the national ones and fewer consumers really know about the national GIs when compared to the foreign ones. We understand, after all, that wines with GI have to be presented as an option of high quality fine wine, the one which inspires the consumer’s confidence and brings out the uniqueness, tradition and history of the producing region.

In his latest collection of writings about the foodways of the Appalachian region, Fred W. Sauceman guides readers through country kitchens and church fellowship halls, across pasture fields and into smokehouses, down rows of vegetable gardens at the peak of the season and alongside ponds resonant with the sounds of a summer night. The scenes and subjects are oftentimes uniquely personal, and they combine to tell a love story, a chronicle of one person's affection for a region and its people, its products, and its places. Traversing Appalachia from an Italian kitchen in Pennsylvania to a soda shop in South Carolina, BUTTERMILK AND BIBLE BURGERS is a tribute to people loyal to the land and proud of their culinary heritage. Sauceman describes the common bond of breaking beans, the dignity of the barbecue pit, the nobility of the black-iron skillet, and the transformative power of a glass of Tennessee buttermilk. Sauceman also shares recipes from a teacher who lived to be 116. He explains Kentucky banana croquettes and Virginia Ju-Ju burgers. He samples trout caviar in the mountains of North Carolina and sorghum on the Cumberland Plateau in Tennessee. From a notebook stained by Nehi, Sauceman calls forth stories of Hungarian immigrants who gather every fall to make cabbage rolls in Virginia and Cubans who converge in Tennessee to roast a pig and to remember. BUTTERMILK AND BIBLE BURGERS is most of all an expression of gratitude for the persistence of the people who feed us.
https://dc.etsu.edu/etsu_books/1031/thumbnail.jpg

Orientador: Maria Cecilia de Figueiredo Toledo
Tese (doutorado) - Universidade Estadual de Campinas, Faculdade de Engenharia de Alimentos
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Resumo: Embora os sulfitos sejam utilizados amplamente na indústria de alimentos, a ingestão desses aditivos têm sido associada a reações adversas em humanos, tais como broncoespasmos em indivíduos asmáticos sensíveis. Em avaliação da exposição aos sulfitos conduzida pelo Comitê Conjunto FAO/OMS de Peritos em Aditivos Alimentares (JECFA) durante sua 51º reunião em 1998, concluiu-se que o consumo de determinados alimentos e bebidas pode resultar em valores de ingestão de sulfitos acima da Ingestão Diária Aceitável (IDA) de 0,7 mg/kg peso corpóreo/dia, expressa como dióxido de enxofre (SO2). Com base nessas informações, o Comitê do Codex sobre Aditivos e Contaminantes de Alimentos (CCFAC) recomendou que a exposição diária a sulfitos a partir de todos os alimentos e bebidas fosse novamente avaliada pelo JECFA. O presente trabalho teve como objetivo a determinação analítica dos níveis de sulfito residual em vinhos e em sucos de frutas disponíveis comercialmente na região de Campinas, utilizando para isso o método oficial de Monier-Williams otimizado. Os níveis de sulfitos determinados foram comparados com valores máximos estabelecidos pela legislação brasileira e posteriormente utilizados para estimar a contribuição de vinhos e sucos de frutas como fonte de ingestão diária desses conservadores na dieta. Foram adquiridas 75 amostras de vinhos (66 de marcas nacionais e 9 de outros países da América do Sul), 15 de outras bebidas alcoólicas (sidras, fermentados de frutas, espumantes e filtrados de vinho), e 39 amostras de sucos de frutas nacionais entre concentrados (37) e prontos para o consumo (2). Em todas as amostras de vinhos e de outras bebidas alcoólicas analisadas (n=90) os níveis de sulfito, expressos como SO2, ficaram abaixo de 350 mg/L (limite máximo de uso estabelecido pela legislação brasileira), sendo que a maioria das amostras (90%) apresentou teores de sulfitos de até 150 mg/L. As amostras de sucos de frutas apresentaram concentrações de sulfitos abaixo de 50% do limite máximo permitido de 200 mg/L (333 mg/L para suco de caju). A exposição aos sulfitos pelo consumo de vinhos foi avaliada combinando níveis médios de sulfitos determinados analiticamente com estimativas de consumo hipotético em três cenários distintos (consumo diário de 150, 300 ou 450 mL). Os dados de ingestão indicaram que o consumo diário de 150 mL de vinho pode contribuir com mais de 50% da IDA desses aditivos, caso a concentração de sulfitos presente seja igual ou superior a 150 mg/L. A contribuição dos sucos de frutas para a ingestão de sulfitos foi avaliada utilizando-se dados de consumo de adolescentes brasileiros, entre 11 e 17 anos, obtidos por um questionário recordatório de 24 horas. A ingestão média de sulfitos a partir do consumo de sucos de frutas ficou bem abaixo da IDA estabelecida pelo JECFA. No entanto, estimativas a percentil 95 indicaram que o consumo de sucos de frutas contendo sulfitos em concentrações iguais ou superiores a 40 mg/L (como foi o caso dos sucos de acerola, goiaba, manga, abacaxi e tomate) pode resultar em valores de ingestões desses aditivos iguais ou acima da IDA. Embora os resultados obtidos nesse estudo indiquem que as concentrações de uso dos sulfitos pela indústria de vinhos e sucos de frutas estejam abaixo dos limites máximos estabelecidos pela legislação brasileira, a IDA desses aditivos pode ser excedida por indivíduos que consomem regularmente grandes quantidades desses produtos
Abstract: ANALYTICAL DETERMINATION OF SULPHITES IN WINES AND FRUIT JUICES AND ESTIMATION OF THEIR INTAKE. Although sulphites are used worldwide in the food industry, they have been implicated in causing adverse-type reactions in humans, such as asthmatic reactions (bronchospasms) in some subjects with asthma. Additionally, it was reported by the Joint Expert Committee on Food Additives (JECFA) at its fifty-first meeting that the consumption of certain foods and beverages may result in intakes of sulphites above the Acceptable Daily Intake (ADI) of 0.7 mg/kg body weight, driving the Codex Committee on Food Additives and Contaminants to recommend Member States to monitor sulphite intake in their countries. The present work aimed on determining the residual sulphite content in a variety of wines and sulphite-containing fruit juices commercially available in the region of Campinas-SP in order to check whether current uses of these preservatives are in accordance with the Brazilian legislation. These data were also used to estimate the contribution of wines and fruit juices to the intake of sulphites in Brazil. Seventy-five samples of wines (66 of national brands and 9 of brands from other South American countries), 15 samples of other alcoholic beverages (ciders, fruit-based beverages and sparkling wines), and 39 samples of national fruit juices, either concentrated (37) or ready-to-drink (2) were collected on the market, and analysed for sulphites using the optimized Monier-Williams distillation method. All samples of beverages presented residual sulphite levels, expressed as sulphur dioxide, below 350 mg/L (maximum permitted level established by the Brazilian legislation) with most samples (90%) containing residual sulphite up to 150 mg/L. The samples of fruit juices presented residual sulphite levels below 50% of the national maximum permitted level of 200 mg/L (333 mg/L for cashew apple juice). To estimate the contribution of wines to the intake of sulphites three hypothetical scenarios of wine daily consumption were assumed: 150, 300 and 450 mL. The data on intake indicated that the daily consumption of 150 mL of wine that contain sulphites at the level equal to or above 150 mg/L may contribute with more than 50% of the ADI of these additives. The contribution of fruit juices to the sulphite intake was assessed using consumption data from a group of 11-17 year-old Brazilian adolescents generated by a 24-hour dietary recall. The calculated sulphite intakes for average consumers of fruit juices were lower than the ADI set by the JECFA. However, estimates at the 95th percentile indicated that the consumption of juices containing sulphites at a concentration of 40 mg/L or above, what is the case of Antilles cherry, guava, mango, pineapple, and tomato juices, may lead to the intakes of these additives equal to or above the ADI. Despite the results have indicated that the actual use of sulphites by the industry in wines and fruit juices are well below those legally permitted by the Brazilian legislation, the ADI of sulphites may be exceeded by individuals whose dietary patterns lead to a high regular consumption of wines and sulphite-containing fruit juices
Doutorado
Ciência de Alimentos
Doutor em Ciência de Alimentos

Bakgrund: Över 20 mutagena ämnen har detekterats i tillagade livsmedel. Till dessa räknas heterocykliska aminer. Studier har visat att dessa aminer kan orsaka mutationer och därmed öka risken för att utveckla cancer. Heterocykliska aminer bildas under tillagning av kött i höga temperaturer genom Maillardreaktionen. Syfte: Syftet med denna litteraturstudie var att se om marinering med öl, vin eller örtkryddor kan minska bildningen av heterocykliska aminer vid tillagning av kött. Metod: Denna studie är en litteraturstudie med ett urval av artiklar från databaserna PubMed och Web of Science. Totalt inkluderades 6 artiklar varav 3 artiklar studerade marinering med öl/vin och 3 studerade marinering med örtkryddor och örtextrakt. Resultat: Samtliga studier som undersöktes visade att marinering har en reducerande effekt på mängden heterocykliska aminer som bildas vid tillagning. Den mest troliga hypotesen om mekanismen är att effekten beror på den antioxidativa förmågan hos marinaderna. Ett exempel är en marinad med kombinationen gurkmeja och citrongräs som reducerade koncentrationen heterocykliska aminer med 94,8%. Slutsats: Marinering med öl, vin eller örtkryddor visades effektivt reducera mängden heterocykliska aminer. Stora reducerande effekter detekterades i marinader med gurkmeja, citrongräs, ingefära och mörk lager. Mer forskning behövs för att fastställa om reduktionen är kopplad till den antioxidativa effekten hos marinaderna
Background: Over 20 different mutagenic substances has been detected in cooked food. These include heterocyclic amines. Studies have shown that these amines can create mutations and increase the risk of developing cancer. Heterocyclic amines are formed in meat during the Maillard reaction which occours at high temperature cooking. Aim: The aim of this study was to investigate if the effect of marinating with beer, wine and herbs/spices can reduce the formation of heterocyclic amines found in cooked meat. Method: This study is a literature study with a selection of articles from databases PubMed and Web of Science. Six articles were included in this study. 3 articles involved marinade with beer/wine and 3 articles involved marinade with herbs/spices and extract. Results: All studies examined showed that marinating has a reducing effect on the concentration of heterocyclic amines formed during cooking. The most credible hypothesis of the mechanism is that the effect depends on the antioxidativ capacity of the marinades. For example one marinade with the combination of turmeric and lemon grass reduced the concentration of heterocyclic amines by 94,8%. Conclusion: Marinades containing beer, wine or herbs/spices was shown to effectively reduce the amount of heterocyclic amines. Great reducing effects were found using turmeric, lemon grass, ginger and black beer. More scientific research is needed to determine if the reduction is linked to the antioxidant effect in marinades.

Comment étaient nourris les malades de l'Hôtel-Dieu de Paris à l'époque moderne ? Quel rôle jouait l'alimentation dans leurs soins ? Où et comment s'approvisionnait l'Hôtel-Dieu ? Quels étaient ses moyens ? Telles sont les principales questions auxquelles tente de répondre cette thèse, en s'appuyant sur les Délibérations du Bureau et, quand ils existent encore, sur les Comptes (recettes et dépenses) de l'Hôtel-Dieu. Essentiellement à base de pain, de viande et de vin, mais aussi de bouillons pour lesgriefs malades, les portions données aux malades sont copieuses. Car le malade à l'Hôtel-Dieu doit être bien traité et une bonne alimentation constitue le premier des soins. Les légumes et les fruits restent accessoires. Il est difficile d'en connaître la quantité consommée. En périodes de pénurie (guerre, calamité, famine) les portions de pain, viande ou vin sont ajustées sur les possibilités d'approvisionnement. L'Hôtel-Dieu déploie tous ses efforts pour assurer son approvisionnement, d'abord auprès de ses fermes et vignobles, puis de plus en plus sur le marché. Si une bonne alimentation est un gage de santé, les médecins de l'Hôtel-Dieu ont attendu la veille de la Révolution pour considérer que leurs prescriptions devaient porter non seulement sur les médecines mais aussi sur l'alimentation. Cette petite « révolution » n'est pas allée sans provoquer la réaction des religieuses accoutumées à contrôler l'alimentation des malades
How were the sick of the Hôtel-Dieu de Paris fed in modern times? What role did food play in their care? Where and how did the Hôtel-Dieu get supplies? What were its means? These are the principal questions that this thesis attempts to answer, using the deliberations of the Bureau and, when they still exist, the accounts (income and expenditure) of the Hôtel-Dieu. Mainly consisting of bread, meat and wine, but also broths for the seriously ill persons, the portions given to patients are copious, for the patient to the Hôtel-Dieu must be treated well and a good diet is the first treatment. The essentials do not include vegetables and fruits. It is difficult to know which amount of the latter was consumed. In times of scarcity (war, disaster, famine) the portions of bread, meat and wine are adjusted to the possibilities of supplying. The Hôtel-Dieu is making every effort to ensure its supplying, first relying on its farms and vineyards, then increasingly on the market. If a proper diet is the guarantee of a good health, the doctors at the Hôtel-Dieu waited until the eve of the French Revolution to consider that their prescriptions were to cover not only medicines but also diet. This little "revolution" did not occur without causing the reaction of nuns accustomed to controlling the patients’ diet

La tesi di dottorato è stata sviluppata all'interno del progetto nazionale Valorvitis ed è suddivisa in due parti. La prima riguarda la caratterizzazione chimica di sei estratti di vinacce d’uva ottenute diverse varietà di uva: tre a bacca rossa( Pinot Noir, Barbera e Nebbiolo) e tre a bacca bianca (Moscato, Muller Thurgau e Chardonnay). Ogni estratto è stato caratterizzato per contenuto e composizione in composti fenolici. La seconda attività consiste nello studio di un metodo alternativo di estrazione-purificazione basato sull'impiego di Gas Aphron Colloidali (CGAs) con la finalità di ridurre i costi di processo, la quantità di solvente da utilizzare durante la fase di estrazione e, allo stesso tempo, aumentare il grado di purezza dell’estratto in termini di contenuto polifenolico.
The present PhD thesis work was carried out under the framework of the Valorvitis.Extracts have been obtained from different red (Pinot Noir, Barbera and Nebbiolo) and white (Moscato, Muller Thurgau and Chardonnay) grape marcs and quantitatively analysed for the content of total phenolics, tannins, anthocyanins, cinnamic acids, flavonoids, flavonols, sugars (glucose and fructose) and for the anti-oxidant power (AOP). A new extraction-purification process based on CGAs application has been investigated. CGAs were first reported by Sebba (1987) as micro bubbles, with dimension among 10–100 μm, composed of a gaseous inner core surrounded by a thin surfactant film, which are created by intense stirring of a surfactant solution above its critical micellar concentration. Surfactants are able to catch phenolics thanks to both electrostatic and hydrophobic interactions depending on the surfactant (ionic or non-ionic) and on the phenolic compound. In this project the low-cost non-ionic food grade surfactant Tween 20 was used.

Projeto de Pós-Graduação/Dissertação apresentado à Universidade Fernando Pessoa como parte dos requisitos para obtenção do grau de Mestre em Ciências Farmacêuticas
A mudança de hábitos e costumes da sociedade que tem vindo a acontecer, principalmente nos últimos anos, conduziu a uma alteração dos padrões de alimentação e a um maior sedentarismo, o que resultou numa preocupação generalizada, por parte dos cidadãos, em tentar minorar problemas de saúde decorrentes deste estilo de vida. Como resposta a esta situação, a indústria alimentar reforçou a sua política de investigação, surgindo um novo tipo de alimentos, denominados alimentos funcionais. O interesse por parte dos consumidores por estes alimentos tem vindo a crescer, pois para além da função nutricional básica que possuem, apresentam benefícios para a saúde humana, tornando-se portanto um mercado bastante promissor. No nosso país existe já uma variedade de alimentos funcionais, como ovos enriquecidos com ácidos gordos ómega-3, tomate rico em licopeno, leite ou iogurtes com cálcio adicionado, entre outros. Portugal é um importante produtor de vinho, com as exportações a aumentar, o que demonstra o dinamismo do setor. O vinho e a vinha têm, na sua constituição, compostos fortemente antioxidantes e com um amplo espetro de propriedades biológicas passíveis de serem extraídas. Os componentes fenólicos são um exemplo de compostos bioativos de grande relevância, apresentando uma variedade de propriedades fisiológicas, tais como antioxidante, cardioprotetora, anticarcinogénica, antiinflamatória, antienvelhecimento, antimicrobiana. Por conseguinte, o interesse por parte da indústria alimentar por estas propriedades tem vindo a aumentar, assim como o dos consumidores, que cada vez são mais exigentes. Desta forma, pretende-se, para além de realizar uma revisão bibliográfica sobre alimentos funcionais no geral, conhecer a composição dos constituintes extraídos do vinho de uva ou da videira, que possam ser incorporados em alimentos já existentes, de forma a trazer benefícios para a saúde e bem-estar do individuo. De acordo com isto e com o desafio final deste trabalho, propôs-se um alimento funcional, mais concretamente, uma massa enriquecida com antioxidantes extraídos do vinho de uva ou da videira, assim como toda a conjuntura associada à extração e à quantificação dos compostos fenólicos dos extratos, o processo de desenvolvimento da massa e a avaliação da sua composição. The changing habits and mores of society that has been happening, especially in recent years led to a change in the eating patterns and to a more sedentary way of life, which resulted in a widespread concern from the citizens who try to minimize the health problems caused by this lifestyle. In response to this situation, the food industry reinforced its research policy and a new type of food emerged, the so-called functional food. The consumers show an increasing interest for this kind of food because, apart from its basic nutritional function, it brings benefits to human health, thus becoming a very promising market. In our country there are already a variety of functional foods as eggs fortified with omega-3, tomato rich with lycopene, milk or yoghurt with calcium added, among others. Portugal is an important wine-producing country; the exports are increasing, hence demonstrating the sector’s dynamism. The wine and the vine have in their constitution strong antioxidant compounds and a broad spectrum of biological properties that can be extracted. The phenolic compounds are examples of highly relevant bioactive compounds, showing a variety of physiological properties, such as antioxidant, cardioprotective, anti-carcinogenic, anti-inflammatory, anti-aging, and antimicrobial properties. Therefore, the interest from both the food industry and the consumers - who are more and more demanding - is increasing. Overall, this dissertation aims not only at performing a bibliographic revision on functional food as a whole, but also at getting to know the composition of the compounds extracted from the grape wine or the vine which may be added into existing food, so to bring benefits for the individuals’ health and well-being. According to this purpose and to the ultimate challenge of this dissertation, a functional food is suggested, a pasta enriched with antioxidants extracted from grape wine or vine, as well as the whole circumstances associated with the extraction and the quantification of the phenolic compounds of the extracts, the process to develop the pasta and the evaluation of its composition.

Questo progetto ha lo scopo di delineare e rappresentare un quadro adatto a sostenere la transizione del sistema vitivinicolo italiano verso un modello sostenibile. A tal fine, ho sviluppato un disegno di ricerca interdisciplinare il cui percorso e risultati sono presentati nella tesi. Nel capitolo 1 viene mostrato il contesto in cui questa ricerca ha avuto origine e si è svolta. La parte introduttiva fornisce una panoramica sulla definizione giuridica di sostenibilità, su come la sostenibilità è intesa e adottata nel settore alimentare italiano e nell'industria del vino. In seguito, sono stati identificati i problemi e i gaps di ricerca rispetto all'integrazione della sostenibilità nel settore vitivinicolo italiano, questo è servito per identificare e delineare gli obiettivi della presente ricerca. Ho esaminato la relazione tra le aziende vinicole e i loro territori, considerando gli aspetti più cruciali dell'embeddedness locale e della sostenibilità delle aziende vitivinicole come la percezione del rischio legato all'esposizione ai pesticidi usati in agricoltura, la consapevolezza e l'impegno verso la responsabilità sociale d'impresa, e lo sviluppo di un quadro di riferimento volto a valutare la sostenibilità e a guidare le migliori pratiche nella produzione del vino.
This project aims to outline and represent a suitable framework to support the transition of the Italian wine system towards a sustainable model. To this end, I framed an interdisciplinary research design whose path and results are presented herein. In Chapter 1, the context in which this research has originated and taken place is shown. The introductory part provides an overview about the pending legal definition of sustainability, how sustainability is intended and adopted in Italian food sector and in the wine industry. Afterwards, the research issues and gaps with respect to the integration of sustainability into the Italian wine industry were noted, this served to identify and clearly state the research objectives. I examined the relationship between wine companies and their territories, by considering the most crucial aspects of local embeddedness and wine companies sustainability such as the perception of risk related to the exposure to pesticides used in agriculture, the awareness and commitment on corporate social responsibility, and the development of a framework aimed at assessing sustainability and guiding best practices in wine production.

Avui dia creix cada vegada més l'interès social en la recuperació, valorització i promoció del patrimoni i la tradició alimentària com a estratègia per generar un recurs econòmic des del territori (Ascher, 2005:119). L'alimentació a través de la cuina i la gastronomia s'ha convertit en un recurs explorat i explotat per part de diverses institucions (Tresserras, Medina, Matamala 2007:218). Els actius del propi territori es converteixen en l'eina per generar un valor econòmic que faci a la comunitat sostenible. Part del model de desenvolupament territorial vigent es fonamenta en la capacitat d'atracció turística dels llocs on el procés de patrimonialització de l'alimentació és un exemple de com un recurs esdevé un producte de comerç i una eina de desenvolupament del territori. ¿De quina manera es construeix el patrimoni? Quins són els agents que participen i quins resultats s'aconsegueixen? Quins beneficis reals aporten l'ús turístic del patrimoni? Quines són les infraestructures que es generen? Quina percepció té la societat del paisatge o de l'entorn resultant? Aquestes són preguntes que han alimentat l'interès d'aquesta investigació. S'ha emmarcat l'objecte d'estudi a la Denominació d'Origen de vins Alella, tant a través d'algunes parts com del tot que conformen el seu àmbit geogràfic. El discurs del procés de patrimonialització i les estratègies que es duen a terme per part dels agents implicats en particular i de la ciutadania en general que formen part de l'àmbit geogràfic de producció de la DO és el focus en què s'ha posat atenció per descriure i analitzar un cas particular de procés de mercantilització de la tradició i el patrimoni. La investigació pretén mostrar i analitzar un cas particular de procés de patrimonialització d'un producte alimentari amb la dificultat que comporta ser un procés de construcció viu, subjecte a variacions, mutacions i canvis. Tradició, patrimoni, herència, transmissió, realitat, invenció, espectacle, representació, còpia, autèntic i diferenciació són conceptes clau que s'han tingut en compte en aquesta investigació.
Nowadays increasingly growing social interest in recovery, enhancement and promotion of heritage and tradition food as a strategy to generate an economic resource from the territory (Ascher, 2005:119). Feeding through the cooking and gastronomy has become a resource explored and exploited by various institutions (Tresserras, Medina, Matamala 2007:218). The assets of the territory itself become the tool to generate an economic value that makes a sustainable community. Part of the current territorial development model is based on the capacity of tourist attraction places where patrimonial process of feeding is an example of how a resource becomes a trading product and territorial development tool. How is built heritage? What are the actors involved and what results are achieved? What real benefits bring heritage tourism use? What are the infrastructures that are generated? What is your perception of society resulting landscape or environment? These are questions that have fueled the interest of this research. It has been framed in order to study in the Denomination of Origin wines Allela, both through some parts and the whole that make geographical area. The speech patrimonialization process and strategies carried out by particular stakeholders and the general public as part of the geographical scope of the DO production is the focus in which attention has been paid to describe and analyze a particular case of commodification of tradition and heritage. The research aims to display and analyze a particular case patrimonialization processing of a food product with the difficulty involved in being an active construction process, subject to variations, mutations and changes. Tradition, heritage, inheritance, transmission, reality, invention, show, representation, copy, authentic and differentiation are key concepts that have been considered in this research.

U.S. food banks emerged thirty years ago as part of a temporary, charitable food assistance safety net to address government welfare shortfalls. Over time their size and scope expanded significantly alongside growing food insecurity. As government entitlement programs continue to erode, the ensuing institutionalization of food banks secured their future. Yet scholars such as sociologist Janet Poppendieck argued over twenty years ago that these charitable programs inadvertently prevent the government from reassuming responsibility by providing the public the illusion of a solution despite their inability to adequately meet the need. This research argues that food bank advocacy can be used to reduce hunger and address its root cause—poverty. A case study analysis of the advocacy programs of the San Francisco-Marin and Alameda County Community Food Banks describes how their advocacy work, in practice, addresses both Poppendieck’s and contemporary food bank critiques. This analysis illustrates how both case study organizations built their advocacy programs on a foundation of public food program outreach—redirecting their clients to government programs—but now affect change through divergent approaches. San Francisco employs a top-down government system reform and technical assistance model. Alameda’s bottom-up social justice model reaches past food programs to broader anti-poverty advocacy. In the process, both food banks have positioned themselves as models for their peers and as bridges connecting food assistance scholarship to public policy and practice.

This dissertation examines the issues of food, voice and hospitality in nineteenthcentury Gothic fiction, from Frankenstein to Dracula. Together with these two Gothic texts the study analyses three other novels, Charles Maturin's Melmoth the Wanderer, Wilkie Collins's The Woman in White and Florence Marryat's The Blood of the Vampire, and one short story by E. A. Poe, 'Bon-Bon'. The study looks at the representation of bodies, the monstrous and the normal, and at what happens when bodies are engaged with eating and speaking, with things that happen at the edge of the mouth. From such a bodily threshold the study then moves into a discussion of hospitality, at the level of macro and microspaces, from public to private places, all involving transactions of food and voice. This dissertation explores the complex interactions between food, voice and hospitality, and makes explicit connections between the theoretical dimension of hospitality and its material and bodily practices. Although orality has undergone substantial metamorphosis and extraordinary prosthetic evolution, it still continues to happen at the edge of the mouth. The alimentary function of the mouth is distinguishable from the linguistic function but both engage with a separation between inside and outside. This threshold has a literal and figurative value which is expressed in the Gothic. Whether literature of 'terror' or of 'excess', the Gothic is a body-centred mode. Gothic literature deals with the physical body, the corporeal whose acts of eating and voicing are regulated by social and cultural norms. The nearest element to a socially regu lated access, a kind of prosthetics of the body, is given by hospitality. Hospitality represents the moment in which what is taken for granted is put into discussion. The dissertation considers the 'appetite' for the Gothic text; how the Gothic deals with the discourse of food; the border between normal and monstrous appropriation of food, voice and space; embodied and dis-embodied voices; the voice as a means for the negotiation of social and cultural practice; the tension between speech and writing.