Academic literature on the topic 'Wine and wine making Instruments'

Quality assurance programs (QAPs) may add value to wines through reassuring consumers of wine quality prior to purchase and consumption. In Tennessee, the potential to use a wine QAP is being explored as a means to improve the industry’s economic sustainability. To date, several QAPs exist, but studies directly related to their impact on consumer behavior for wines from emerging areas are scarce. We used an online survey instrument to elicit consumer perceptions of QAPs importance on wine purchasing decisions and how the presence of a QAP may impact their purchasing behavior for a wine from an emerging area (e.g., Tennessee). Wine involvement, QAP perceptions, and familiarity were also measured. A mixed-process model was used to estimate the two ordered probit models for importance of QAPs and the influence of QAPs on Tennessee wine purchases, where QAP importance was treated as a latent variable influencing Tennessee wine purchases. Ordinal probit estimates suggest that greater on-site spending and greater perceived benefits of QAPs (as indicators of quality and standardization) resulted in a higher probability of perceived QAP importance when making wine purchasing decisions. Reduced form estimates of the model of Tennessee wine purchases indicated distance to wine producing areas, female gender, and familiarity with Tennessee wines each negatively influenced the potential impact of QAPs on Tennessee wine purchases. However, on-site spending at wineries and perceived benefits of a Tennessee QAP increased likelihood of Tennessee wine purchases.

Chemical analysis of grape juice and wine has been performed for over 50 years in a targeted manner to determine a limited number of compounds using Gas Chromatography, Mass-Spectrometry (GC-MS) and High Pressure Liquid Chromatography (HPLC). Therefore, it only allowed the determination of metabolites that are present in high concentration, including major sugars, amino acids and some important carboxylic acids. Thus, the roles of many significant but less concentrated metabolites during wine making process are still not known. This is where metabolomics shows its enormous potential, mainly because of its capability in analyzing over 1000 metabolites in a single run due to the recent advancements of high resolution and sensitive analytical instruments. Metabolomics has predominantly been adopted by many wine scientists as a hypothesis-generating tool in an unbiased and non-targeted way to address various issues, including characterization of geographical origin (terroir) and wine yeast metabolic traits, determination of biomarkers for aroma compounds, and the monitoring of growth developments of grape vines and grapes. The aim of this review is to explore the published literature that made use of both targeted and untargeted metabolomics to study grapes and wines and also the fermentation process. In addition, insights are also provided into many other possible avenues where metabolomics shows tremendous potential as a question-driven approach in grape and wine research.

The oxidation processes of white wines can occur during storage and commercialization due to several factors, and these can negatively affect the color, aroma, and quality of the wine. Wineries should have faster and simpler methods that provide valuable information on oxidation stability of wines and allow fast decision-making procedures, able to trigger suitable technological interventions. Using a portable prototype instrument for light irradiations at different wavelengths and times was considered and evaluated on sensorial, spectrophotometric, and colorimetric parameters of white wines. The sensorial analysis revealed that white and light blue were the most significant, after only 1 h of irradiation. The experimental results showed that hydrogen peroxide could enhance the effect of light treatment, allowing a contemporary evaluation of the oxidation stability of wine against light and chemical stresses. As expected, a good correlation (R2 > 0.89) between optical density at 420 nm and b* parameter was highlighted. The synergic effect of light and H2O2 was also studied on the hydrolyzable and condensed tannins’ additions to white wine. The proposed methodology could be used to evaluate the oxidative stability of white wines, but also to evaluate the effect of some oenological adjuvants on wine stability.

In the summer of 2019, the UN International Law Commission adopted a set of Draft Conclusions on Peremptory Norms of General International Law (jus cogens) on first reading. The Draft Conclusions cover various aspects relating to the methodology for the identification of peremptory norms and consequences of peremptory norms. The elaboration of the Draft Conclusions by the Commission provides an opportunity for the clarification of peremptory norms in order to take it out of the proverbial garage. Whether this potential is fulfilled will depend on a number of factors, including whether the Draft Conclusions are coherent, reflect practice, and address important practical considerations. The article suggests that, drawing on existing instruments, the Draft Conclusions formulate existing rules in more precise ways, and do so in a coherent manner.

Since the beginning of the 1990s, innovation management literature has attempted to overcome some oversimplified dichotomies coming from well-established theories (e.g., open vs. closed, external vs. internal, cooperation vs. competition, knowledge vs. learning). The design-push approach to the study of new product development has demonstrated that technology-push and market-pull are not divorced, since each successful new product is based on improvements in both technological performance and semantic features, which together sustain the new products to act as text that helps people generate new meanings in their daily sense-making activities. In this explorative study, we try to verify the extension of the design-push approach from science-based and specialised supplier industries (e.g., optical instruments, electronics, furniture) to more traditional, supplier-dominated industries (in this case, the wine industry), where its use could be counterintuitive. We then explain new product development, moving from the integration of technological and semantic dimensions of new products. We present the results of eleven case studies of successful new product development processes developed by companies located in Italy, known as one of the most innovative wine-producing areas in Europe. We assume that product innovation in traditional industry is only incremental, since technologies, operations and marketing processes are expected to be stable and predictable. Nevertheless, the empirical results show that the new product development process in the wine industry offers empirical insights that lead to a better understanding of the design-push approach; designing a new wine means not only to achieve new technical features but also to generate new product meanings. Through the identification of practices enabling a coherent innovation of product functions and meanings, this empirical research allows the enrichment of the design driven model. The coherence between the technology, function, language and message of a new wine can be obtained with different practices and development paths: the integrated approach, the semantic-oriented approach and the function-oriented approach. Additionally, the network of actors that wine companies access changes according to the innovation approach they adopt.

Merchant credit was the main source of profit for economic agents in the eighteenth-century. Managing cash, commercial instruments, and account books, Atlantic traders such as Gradis of Bordeaux—who dealt in colonial products (including indigo, sugar, and coffee) and exported staples (flour and wine) to Quebec—or Hollingsworth of Philadelphia (an important dealer in flour and colonial produce) achieved market domination through specialized credit networks integrating market exchange and both moral and social interactions. Since a Weberian or a Homo Oeconomicus view of these complex credit activities leads to anachronisms, this article eschews standard economic approaches in favor of more historicized views of early modern economic activity, credit networks, and profit-making techniques.

This research analyzes the exports of wine companies in the Valle de Guadalupe region in the State of Baja California, Mexico. The objective is to determine the factors that induce strategic decision making to achieve a high-performance level of productive capacity. The hypothesis suggests that production, technological innovation, and competitiveness are the factors that favor the exports of these wine companies. For the statistical analysis, Partial Least Squares structural equation modeling (PLS-SEM) is used, including the evaluation of the out-of-sample predictive power by means of PLS predict. The methodology used includes a qualitative analysis of the current situation on the subject and a quantitative study of data obtained by applying a 41-item instrument to ninety-two companies. The main findings show that the variable that presents a higher degree of association is competitiveness and the variable that presents a lower degree is production. Another finding is that there is a need to strengthen collaborative projects with a Cluster Approach, in which the collaboration network between these companies, government agencies, wine associations and educational institutions must be actively involved. The main strategies proposed are three: the first in relation to competitiveness is to improve operational planning to increase productivity. The second is to achieve a more competitive price by purchasing supplies collaboratively between companies; the existing common bond and business cooperation will allow exports to increase. The third is to manage a greater participation of the government, in terms of financing and support, investment in highway infrastructure, reduction of taxes on this item and the sustainable administration of the State's water resources.

June 2022 saw the biennial conference on musical instruments organized by The Galpin Society in association with The University of Edinburgh. The papers presented a wide range of organological topics related to the fields of stringed instruments and especially wind instrument (woodwind and brass). During the conference, various options for the research methodology were presented: from the description of the construction and technical features of the instrument, decoration and design, through archival research, socio-economic aspects of production and trade, to the acoustic properties of the instruments. There was also the topic of the use of social media.

Thesis (MSc)--Stellenbosch University, 2012.
ENGLISH ABSTRACT: Chenin blanc wine is of economic importance to South Africa and a range of diverse dry and semi-dry wines are locally produced in this genre. Currently, the use of three distinctly different style names, each aimed at providing consumers with information about the flavour of the wines, is encouraged by the South African (SA) wine industry. The styles are fresh and fruity (FF), rich and ripe unwooded (RRUW) and rich and ripe wooded (RRW). Feedback from retail sectors over the past few years, however, repeatedly suggested that the style names are perceived as confusing by SA consumers. This master study was undertaken to re-evaluate the FF, RRUW and RRW style classification, based on both the volatile fermentation-derived aroma composition and the sensory attributes of a set of wines containing all the styles under investigation. For the purposes of chemical profiling, a set of 105 commercial Chenin blanc wines, selected to be representative of these three styles and originating from the major SA wine producing areas, were analysed by Gas Chromatography (GC) to quantify fermentation-derived volatile aroma compounds in the wines. ANOVA performed on the chemical data showed that 29 compounds represent significant differences between at least two of the 3 styles (FF, RRUW and RRW). Principal component analysis (PCA) of the volatile compounds showed a large degree differentiation between FF and RRW wine styles, however, RRUW wine styles overlapped with the other two styles. Considering vintage effects, ANOVA indicated no significant differences within FF (vintages 2009 and 2010) and RRW (vintages 2008 and 2009) styles, whereas only 2 esters and 4 terpenes showed significant differences between the three wine producing regions investigated for this purpose, Paarl/Wellington, Breede River and Stellenbosch. Volatile aroma compounds generated for Chenin blanc were included in the Winetech database consisting of the most important cultivars of South Africa. Combining the data for the volatiles for Chardonnay and Sauvignon blanc from this database and the data for Chenin blanc obtained in this study, a PCA indicated a clear separation between Chenin blanc and the other two white cultivars. Sensory evaluation of the style classification was done by two separate sensory tests. Firstly, a sorting task was performed by wine industry experts to categorise 21 Chenin blanc wines (FF, RRUW and RRW) based on their similarity. The results showed a differentiation between FF and RRW styles, however, RRUW was mostly classified together with FF wines. This indicated a possible continuum between the three styles, as opposed to three distinct different categories, currently suggested by the style names. The second sensory analysis test, Descriptive Sensory Analysis (DSA), was performed by a trained panel to generate sensory profiles for 42 wines. ANOVA of the flavour attribute intensities between different styles once again showed significant differences between FF and RRW, with RRUW wines forming a continuum between the FF and RRW styles. These results provide valuable information that could be used by the wine industry for labelling purposes.
AFRIKAANSE OPSOMMING: Chenin blanc is van ekonomiese belang vir Suid Afrika en ‘n wye reeks droë en semi-droë wyne word plaaslik geproduseer in hierdie kategorie. Tans word die gebruik van drie duidelike verskillende stylbenamings, elkeen daarop gemik om aan die verbruiker inligting te verskaf oor die geur van die wyn, deur die Suid Afrikaanse (SA) wynindustrie aangemoedig. Die style is vars en vrugtig, ryk en ryp ongehout en ryk en ryp gehout. Terugvoer van die handelssektor oor die afgelope aantal jare, het daarop gedui dat die stylbenamings tot verwarring onder SA verbruikers lei. Hierdie meestersstudie is onderneem om die stylklassifikasie, vars en vrugtig, ryk en ryp ongehout en ryk en ryp gehout, te her-evalueer op grond van die vlugtige aroma komponente wat tydens die fermentasie proses gevorm word, asook die sensoriese eienskappe van ‘n verteenwoordigende stel wyne van elk van die style wat ondersoek is. Vir die doel van die chemiese profilering, is ‘n stel van 105 kommersiële wyne, wat geselekteer is om verteenwoordigend te wees van die drie style ondersoek en ook afkomstig is van die vernaamste SA wynproduserende streke, gebruik. Die wyne is met behulp van gas chromatografie ontleed om die vlugtige komponente wat van die fermentasie proses afkomstig is, te kwantifiseer. Die analise van variansie, het getoon dat 29 komponente statisties beduidend verskil het tussen die drie style. Hoofkomponent analise van die vlugtige komponente, het getoon dat die vars en vrugtige wyne en ryk en ryp gehoute wyne, duidelik onderskeibaar was van mekaar op grond van die vlugtige data, maar die ryk en ryp ongehoute wyne het met die ander twee style oorvleuel. In terme van oesjaar effekte, was daar geen beduidende verskille in die aroma profiele van die vars en vrugtige styl (oesjare 2009 en 2010) en ryk en ryp ongehoute styl (oesjare 2008 en 2009) nie, terwyl die konsentrasie van slegs twee esters en 4 terpene statisties beduidend verskil het tussen die wynproduserende streke Paarl/Wellington, Breederivier en Stellenbosch. Resultate van die gekwantifiseerde vlugtige komponente is in die databasis van Winetech gevoeg, waar die konsentrasies van soortgelyke komponente van die vernaamste SA wynkultivars reeds vervat is. Hoofkomponent analises van die gekombineerde resultate vir Chenin blanc, Chardonnay en Sauvignon blanc wyne, het getoon dat daar ‘n duidelike verkil tussen Chenin blanc en die ander twee wit wynkultivars was. Die sensoriese evaluerings is uitgevoer deur van twee verskillende metodes gebruik te maak. Eerstens is 21 wyne (met al drie style verteenwoordig) deur wynindustrie eksperts gesorteer op grond van die waargenome eendersheid van die onderskeie wyne en die resultate is grafies geprojekteer. Die resultate het getoon dat daar ‘n duidelike verskil waargeneem is deur die assessors tussen die vars en vrugtige styl en ryk en ryp gehoute styl. Die ryk en ryp ongehoute wyne het in die analises meer met die vars en vrugtige style geassosieer, as die ryk en ryp gehoute wyne. Die tweede sensoriese metode is uitgevoer deur sensoriese paneel wat vir die doel van hierdie studie opgelei is om die geur eienskappe van 42 wyne (al drie style verteenwoordig) te profileer. Analise van statistiese beduidende verskille tussen die voorkoms van die geurkomponente en hul intensiteite vir elke styl, het weereens aangedui dat daar ‘n kontinuum bestaan tussen die style. Hierdie resultate kan van waarde vir die wynindustrie wees in besluite rakende etikettering.

Thesis (PhD)--Stellenbosch University, 2004.
ENGLISH ABSTRACT: Key research areas in modern enology are related to the production of wine of consistent quality, as well as to the improvement of existing wine quality through the enhancement of the sensory properties of wine. The formation of glycerol during alcoholic fermentation is highly relevant to both these issues. Since the early years of the zo" century, glycerol has been positively associated with the quality of wine and it is thought to impart important mouth-feel sensations such as "viscosity", "smoothness" and "body". In general, it is considered that glycerol concentrations higher than those normally found in wine, can contribute towards the improvement of wine quality. It has also been suggested that increased concentrations of glycerol can enhance the aroma of wine. On the basis of these perceptions, several strategies have been developed to favour the production of glycerol during the fermentation process and over a period of years, a large volume of data has been collected that relates to various aspects regarding glycerol production during alcoholic fermentation. To date, however, several aspects regarding the relationship between glycerol and wine quality remain unclear. The reasons for this situation can mainly be ascribed to the lack of reliable analytical data to serve as a basis for investigating the relationship between glycerol and wine quality, as well as the preponderance of empirical and anecdotal evidence. Despite numerous opinions regarding optimal glycerol concentrations in wine, glycerol is indeed seldom assayed on a routine basis and targets with respect to specific wine grape cultivars and glycerol concentrations have largely remained unspecified. To date, very little information regarding glycerol concentrations in South African wines has been published. The analytical techniques that are most frequently used for the quantification of glycerol in grape juice, fermenting must and wine are not easily automated and this aspect placed severe limitations on the generation of large volumes of analytical data on glycerol concentrations in these matrices. This project was undertaken with the aim to holistically address some of the unresolved issues relating to the relationship between glycerol and wine quality. This also implied the development and optimisation of analytical techniques suitable for the rapid and accurate determination of glycerol in fermentation media, as well as in finished wine. In the first stage of this project a quantitative database was established that contained the analytical data on the glycerol concentrations of a statistically significant number of wines of adjudged quality, as well as additional information for each wine regarding the geographic origin, vintage, routine chemical analyses and the yeast strain(s) used for the production of the wine. The relevance of glycerol in wine for the modern South African winemaker was evaluated through the establishment of a quantitative database that contained the opinions of an expert panel of 15 South African winemakers, enologists and wine chemists on topics relating to glycerol in wine. In the second stage of the project the data captured in the databases were used to investigate aspects regarding the relationship between glycerol and wine quality. From the data captured in the qualitative database, it was clear that the topic regarding glycerol in wine was important to the South African winemakers and it was also evident that there was a need for the development and optimisation of methods suitable for the routine analysis of the glycerol concentrations in grape juice, fermenting must and wine. The opinions of the panel members also highlighted the issue that the mouth-feel property of wine was considered to be an area where the quality of some wines could be further improved. The quantitative database contained the information on the glycerol concentrations of 450 commercial South African table wines of adjudged quality. The premium cultivars Chardonnay, Chenin blanc, Sauvignon blanc, Cabernet Sauvignon, Merlot, Shiraz and Pinotage were used for the purpose of investigating the relationship between glycerol concentration and wine quality. The wines represented a wide variety of wine styles, including dry white, off-dry white, dry red and late harvest wines. The average glycerol concentration was significantly associated with the wine style. In white wines the average glycerol concentration was much lower than in the red wines (6.82 gIL versus 10.49 gIL, respectively). No significant relationship between the final glycerol concentration and the geographic origin, vintage and the yeast strain used for the fermentation was found. Wine quality could not be significantly associated with glycerol concentration in the red wines. In the white wines, the relationship between glycerol concentration and wine quality was significant, but due to the very small differences in the average glycerol concentrations of the wines of different quality ratings, the statistical significance is probably of little practical value. The effect of glycerol on the volatility of a selection of esters and higher alcohols was also investigated. Solid-phase microextraction, followed by gas chromatography, was used to analyse the composition of the headspace at equilibrium between the liquid phase and the gas phase of a model wine, and a dry white wine that contained a basal concentration of 5.4 gIL glycerol. Results showed that incremental increases in the glycerol concentrations over a range of 1 -10 gIL in the model wine and in a Chenin blanc wine, were not accompanied by a proportional increase or decrease in the abundance of the aroma components in the headspace. The volatile components tested were isoamyl acetate, ethyl butyrate, ethyl valerate, ethyl lactate, ethyl hexanoate, hexyl acetate, isoamyl alcohol and isobutanol. For all the volatile components tested, the difference between the headspace composition of samples containing the lowest glycerol concentration, and those containing the highest glycerol concentration, was not significant. However, sufficient experimental evidence was obtained to indicate that increasing glycerol concentrations had an effect on the volatility of aroma components, and that the effect is of a complex and non-linear nature. In the third phase of the work Fourier transform infrared spectroscopy (FT-IR) was used to establish and optimise methods for the accurate and rapid quantification of glycerol in wine. For this purpose calibrations were developed for the quantification of glycerol in dry wine and late harvest wines. The accuracy of prediction was evaluated by means of the standard error of prediction that was 0.38 gIL for the dry wines and 0.65 gIL for the sweet wines. Large variations are introduced in the FT-IR spectra of wine by factors such as process technology, cultivar and geographic origin, and this variation can have an effect on the accuracy of the analytical data generated when employing FT-IR spectroscopy. Using glycerol prediction in wine as a model system, principal component analysis of the FT-IR spectra was done in order to establish quality control measures for the detection of poorly predicted, or outlier samples. A classification model, based on principal component analysis, was established that enabled the interpretation and classification of the outlier samples in the data set in 100% of the cases tested. This work forms the basis for expanding the quality control measures for the detection of wines of which the FT-IR spectra are highly unnatural, as well as for establishing quality control measures to ensure that accurate analytical data are generated when FT-IR is used. FT-IR spectroscopy was also used to develop a rapid screen for the evaluation of the fermentation profiles of wine yeasts. For this purpose, a selection of wine yeasts, which included commercial wine yeasts frequently used in winemaking in South Africa, as well as a selection of hybrid Saccharomyces cerevisiae yeasts, that were obtained through a selective breeding strategy aimed at increasing glycerol concentrations were used. Calibrations necessary for the accurate quantification of glycerol, volatile acidity, ethanol, reducing sugar and glucose, in Chenin blanc must and a synthetic must were developed and optimised. This work forms the basis upon which the scope of the analysis, both in terms of the number of components that can be measured, as well as the medium in which the yeasts are being evaluated, can be enlarged. This would be valuable for future applications in both the research as well as the industrial environment. The method that was developed serves to illustrate how this application can play a supportive role in yeast development programmes, through the speeding up of the initial stages of yeast strain evaluation.
AFRIKAANSE OPSOMMING: Navorsing in moderne wynkunde is sterk gefokus op die produksie van wyn waarvan die kwaliteit van In volhoubare goeie peil is, sowel as die verdere verbetering van bestaande wynkwaliteit, deur In verhoging van die sensoriese eienskappe van wyn. Die vorming van gliserol tydens alkoholiese fermentasie het betrekking op beide hierdie aspekte. In Opvatting wat wyd gehuldig word en wat reeds sedert die vroeë jare van die 20e eeu geld, impliseer dat gliserol In positiewe bydrae lewer tot wynkwaliteit. Oor die algemeen word dit beskou dat gliserolvlakke hoër as wat normaalweg in wyn aangetref word, kan bydra om die kwaliteit van die wyn nog verder te vehoog. Daar is ook spekulasie dat verhoogde gliserolvlakke in wyn die intensiteit van die aroma van wyn kan verhoog. Hierdie opvattings het tot gevolg gehad dat veskeie strategieë ontwikkel is om die gliserol vlakke wat tydens die fermentasieproses gevorm word, te verhoog. Baie min inligting oor die gliserolinhoud van Suid-Afrikaanse wyn is tot onlangs gepubliseer. Ten spyte van die opvattings oor gliserol en wynkwaliteit wat reeds oor In lang tydperk gehuldig word, bly sekere aspekte van die verwantskap tussen gliserol en wynkwaliteit nog steeds onduidelik. Redes vir hierdie situasie kan hoofsaaklik toegeskryf word aan die totale afwesigheid van betroubare en substansiële eksperimentele data wat as basis kan dien vir die evaluering van die algemene opvattings aangaande die verwantskap tussen gliserol en wynkwaliteit. Die inligting wat wel beskikbaar is, is verder ook oorwegend van In empiriese aard. Huidig word gliserol selde op In roetine basis in die analitiese laboratorium bepaal, hoofsaaklik omdat die bestaande metodes tydrowend is en nie maklik geoutomatiseer kan word nie. In hierdie studie is In kwantitatiewe databasis opgestel waarin die inligting ten opsigte van die gliserolvlakke van 450 kommersiële Suid-Afrikaanse tafelwyne waarvan die kwaliteit beoordeel is, vervat is. Die kultivars Chardonnay, Chenin blanc, Sauvignon blanc, Cabernet Sauvignon, Merlot, Shiraz en Pinotage is gebruik vir hierdie doel en die seleksie van wyne was verteenwoordigend van In wye verskeidenheid wynstyle, insluitende droë wit-, halfdroë wit-, droë rooi- en laatoeswyne. Die gemiddelde gliserolvlakke in die witwyne was heelwat laer as die gemidelde gliserolvlakke in die droë rooiwyne (6.82 gIL teenoor 10.49 gIL, onderskeidelik). Geen beduidende verwantskap kon aangetoon word tussen die gliserolkonsentrasie in die wyn en die geografiese oorsprong, oesjaar, en die gisras wat gebruik is in die produksie van die wyn nie. Die kwaliteit van rooiwyn kon nie beduidend met die gliserolkonsentrasie geassosieer word nie. In die geval van wit wyn was die verwantskap statisties beduidend, maar die verskille was klein en moontlik nie van veel praktiese waarde nie. Die aktualiteit van gliserol vir die moderne Suid-Afrikaanse wynmaker is geëvalueer op grond van die opinies van In paneel van 15 Suid-Afrikaanse kundiges, rakende aspekte wat verband hou met die algemene opvattings oor gliserol en wyn. Die paneel het bestaan uit wynmakers, wynkundiges en chemici. Die opinie van die panel is deur middel van "n vraelys bekom en is vervat in "n kwalitatiewe databasis. Die resultate van hierdie menigspeiling het getoon dat gliserol wel vir die Suid- Afrikaanse wynmakers belangrik is en dit het ook die behoefte uitgewys vir die ontwikkeling en optimisering van metodes wat geskik is vir die roetine analyses van gliserol in wyn. Die invloed van gliserol op die vlugtigheid van "n seleksie van hoëralkohole en esters is ondersoek in "n model wyn sowel as "n wit wyn, waarvan die basiese gliserolkonsentrasie 5.4 gIL was. Soliede-fase mikroekstraksie van die gasfase van wyn is opgevolg met "n gaschromatografiese analise. Resultate het getoon dat "n stapsgewyse toename in die gliserol konsentrasie, oor "n konsentrasie reeks van 0 - 10 gIL in die model wyn, en 0 - 15 gIL in die wit wyn, nie gepaard gegaan het met "n reglynige toename of afname in die konsentrasie van die aromakomponente nie. Vir al die komponente wat ondersoek is, was die samestelling van die gasfase in monsters wat die laagste gliserol konsentrasie gehad het, teenoor dié wat die hoogste gliserol konsentrasie gehad het, nie beduidend nie. Nietemin het die resultate getoon dat gliserol wel "n effek het op die vlugtigheid van die aroma komponente wat in hierdie ondersoek gebruik is, maar dat die aard van die effek kompleks en nie-liniê is. Fourier-transformasie-infrarooispektroskopie (FT-IR) is gebruik om die metodes vir die analise van gliserol in wyn sodanig te optimiser, dat vinnige en akkurate bepalings op "n roetine basis in wyn gedoen kan word. Kalibrasies is ontwikkel vir die kwantifisering van gliserol in droëwyn en laatoeswyn. Die standaard voorspellingsfout van die kalibrasies wat ontwikkel is, was 0.38 gIL in droëwyn en 0.65 gIL in die geval van laatoeswyn. Inherente variasie in die FT-IR-spektra word deur eksterne faktore soos die proses tegnologie wat gebruik is om die wyn te berei, die kultivar en geografiese oorsprong van die wyn veroorsaak en hierdie variasie kan "n effek hê op die voorspelingsakkuraatheid van FT-IR spektroskopie. Om die effek van hierdie variasie op die akkuraarheid van die analitiese data te evalueer, is die voorspelling van gliserol as modelsisteem gebruik. Hoofkomponentanalise van die FT-IR spektra is gedoen om dié wyne met onnatuurlike FT-IR-spektra te identifiseer, ten einde beheer oor die akkuraatheid van die analitiese data uit te oefen. "n Verdere model wat ook gebaseer is op hoofkomponentanalise van die FT-IR-wynspektra is ontwikkel vir die interpretasie en klassifikasie van wynmonsters met onnatuurlike FT-IRspektra. Met die model wat ontwikkel is kon onnatuurlike wynmonsters met "n akkuraatheid van 100% gëidentifiseer word. Hierdie werk vorm die basis waarop kwaliteitsbeheer verder uitgebrei kan word sodat wyne met onnatuurlike spektra gëidentifiseer kan word, sowel as om te verseker dat akkurate data gegenereer word as FT-IR as analitiese metode gebruik word vir die kwantifisering van gliserol in wyn. FT-IR spektroskopie is ook gebruik om "n vinnige skandeerproses te ontwikkel waarmee die fermentasieprofiele van wyngiste geëvalueer kan word. Die seleksie giste wat vir hierdie doel gebruik is, sluit kommersiële Suid-Afrikaanse wyngiste in, sowel as hibriede Saccharomyces cerevisia-giste wat normaalweg hoër vlakke van gliserol tydens die fermentasieproses produseer. Kalibrasies is ontwikkel vir die akkurate kwantifisering van gliserol, vlugtige suur, alkohol, reduserende suiker en glukose, in Chenin blanc-mos sowel as in 'n sintetiese medium. Hierdie werk vorm die basis waarop verdere uitbreidings gedoen kan word, sodat meer metaboliete gemeet kan word en 'n groter verskeidenheid van fermentasiemedia gebruik kan word. Hierdie ontwikkeling is waardevol vir toekomstige toepassings in die navorsings- sowel as die industriële omgewing. Die metode wat ontwikkel is illustreer ook hoe hierdie toepassing 'n ondersteunende rol kan speel in wyngisontwikkelingsprogramme deur die aanvanklike evalueringsproses van die giste te versnel.

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

Thesis (MTech (Food Technology))--Cape Peninsula University of Technology, 2018.
Port is a wine style that comes from Portugal. It is a sweet fortified dessert wine that is made in red and white styles. The taste is a balanced and complex combination of berry fruit, acidity, sweetness, alcohol and tannins. The taste should be sweet, smooth, complex, with some spiciness and a dry finish, but not astringent (Anon., 2009). There are a variety of port types in terms of flavour intensity, aroma and sweetness levels. Young immature ports can be fruity, simple, coarse, spicy and astringent. The sweetness results from the natural grape sugar in the wine, while wine spirits is added to fortify and ensure microbiological stability during aging (Anon., 2009). In this study the work was done on the ruby port style wine, ruby port wine is well known for its characteristic of being bright red in colour and therefore also very difficult to preserve in terms of colour stability in general. Colour is one of the principle parameters of the quality of not only port wine but also red wine in general, since it is the first characteristic to be perceived by the consumer in the glass. The colour of port wine also gives an indication of possible defects, the body, age and the evolution of the wine during storage. Colour, therefore, has an important influence on the overall acceptability of the product to the consumer. During aging, the wine colour changes, mainly due to progressive structural changes of anthocyanins. These changes are often perceived as undesirable by port consumers. As a result, the Cape Port Producers Association (CAPPA) requested this type of research to be done on port wine to improve the port wine making process in order to also give port wine a more stable colour. Therefore the objective of this study was to manipulate some of the parameters in port wine making, such as type of spirit used to fortify, storage temperature and also storage time in order to improve optimum stability of port wine colour. From the first part of the study it was evident that the type of fortifying spirits, storage time and temperature had a significant effect on the colour of the port wine samples. The 96.5% (v.v-1) fortifying spirits, shorter storage time and storage temperature below 25oC resulted in a more stable ruby port colour as well as the lowest change over time. As the study progressed the design variables differed in terms of two types of cultivars used the spirits used to fortify the port wine samples with, addition of a pectolytic enzyme to some of the port wine samples, as well as storage time of 12 months and only two storage temperatures. It could be concluded that at the end of this part of the study, that port wine colour stability was affected by the interaction of the design variables in each treatment and less so by individual design variables in the study. It could also be concluded in this study that higher levels of acetaldehyde present in the spirits used to fortify port wine, did have a significant impact on ruby port wine and colour stability. The application of pectolytic enzyme preparation does not necessarily have a significant effect on its own but depends on the type of cultivar used. Storage time and temperature should also be kept to a minimum to ensure the desirable bright red colour of a ruby port wine.

The article presents an analysis of the law" On viticulture and Winemaking" of 2019, the opinions of experts and farmers on innovations. It is established that the majority of producers of wine-making equipment of the Soviet era either re-profiled or ceased their activities. At the moment, the market is dominated by manufacturers of equipment for low-tonnage wine production. The technical re-equipment of the wine industry is still far from complete, despite a large number of proposals from both domestic and foreign producers.

The article presents an analysis of developers and manufacturers of technological equipment for wine production in the planned and market economy. It was found that most organizations of developers and manufacturers of equipment for wine production were re-profiled or ceased their activities. The wine industry is faced with the task of establishing discrete principles of winemaking with programming of individual processes and devices instead of automated production lines that do not have technological flexibility. And the law "on viticulture and winemaking", signed by the President of the Russian Federation Vladimir Putin on December 27, 2019, aimed at supporting individual entrepreneurs to promote wine products produced from grapes grown in the territory of the Russian Federation to the domestic consumer market and foreign markets, gives a new incentive to develop and manufacture domestic equipmen

“Don Valley” is more than a historic or geographic location, - it is an official name of a wine-making area, proposed by Rostov Region administration for consolidation of local wine-makers under the single mega-brand. Specialized regional cluster “Don Valley” is “an association of leading scientific, educational, industrial, engineering and innovative organizations and enterprises of the Rostov region, operating in the following areas: wine-making, manufacturing of components for wineries, scientific-research and educational programmes, development of retail infrastructure, promotion of wine-tasting and gastronomic tourism, and viniculture”3. The creators of the cluster official web-site declare “Made on the Don” brand communication as their primary goal, along with promotion of wine in the region. The article reviews the specifics of Don region from a standpoint of its attractiveness as a tourist destination. The mandatory components are named that together with the enogastronomic sphere can contribute to the growth of demand for tourist routes of various content and duration. The key role of cultural and historic component in successful promotion of the Don winemaking in the tourism market is emphasized. It is noted that enogastrotourism can be developed successfully in Don region through socio-cultural project management based on the thorough analysis of specifics of the region as a whole and its individual components affecting the marketing and advertising solutions.

Cheese, a traditional food incorporated into many cuisines, is used as an ingredient in cooking or consumed directly as an appetizer or dessert, often with wine or other suitable beverages. Great numbers of cheese varieties are produced, reflecting in part the versatility of the microorganisms used in cheese-making that this FAQ report will describe. Cheese is one of the few foods we eat that contains extraordinarily high numbers of living, metabolizing microbes, leading some participants to say, “Cheese is alive!” The broad groups of cheese-making microbes include many varieties of bacteria, yeast, and filamentous fungi (molds). This report focuses on the microbiology of “natural” cheeses, those made directly from milk, including hard and soft varieties such as Cheddar, Mozzarella, and Camembert. Pasteurized process cheese, the other broad category of cheese, is made by blending natural cheeses with emulsifying agents, preservatives, thickeners, flavorings, and seasonings. “American cheese” is perhaps the classic example of a process cheese, notwithstanding recent examples of American artisanal cheese-making and changing tastes among consumers of those cheeses.