Dissertations / Theses on the topic 'Wine'

Thesis (MSc)--University of Stellenbosch, 2001.
ENGLISH ABSTRACT: The importance of indigenous fruit wines is not well researched and documented. There is a need to develop and exploit these valuable food resources through improved production practices, storage, preservation and utilization technologies. The maruia fruit is beneficial in many ways, it can be used for making juice, jam, beer or can be eaten as a whole fruit. The highly nutritive nature of the fruit, its distinctive tropical flavor, its wild occurrence and demand by the local and international communities for the by-products of the fruit necessitated efforts to optimize the technological processes for the production of the possible by-products. This study focuses on the fermentation technology of the maruia fruit. The effect of enzymes prior to the fermentation process and post-fermentation was evaluated. For pre-fermentation processes we focused on the ability of commercial enzymes to increase juice yield, improve the clarification and filterability. For pre- and post-fermentation applications, aroma release was considered. The results indicated a significant increase in the yield depending on the enzyme used. An increase of at least 2% was recorded and a maximum of 12% yield increase was observed. The enzymes also had a phenomenal effect on the release of bound monoterpenes and hence enhancing the flavor of the juice. The panel of judges confirmed the results from the gas chromatography analyses by noting an increase in flavor intensity in the enzyme treated juice. The possibility of selecting a yeast strain that performs best during the fermentation of maruia pulp was also looked at. This study aimed at selecting a strain that produces wine and distillate with the typical maruia flavor complex. We showed the effect of the different yeast strains, in the wines and distillates, on the principal volatile compounds. We then correlated the performance of the different strains as perceived by the panel to the various volatile compounds. The effect of fermentation temperature on the performance of the different yeast strains was also considered. Fermenting the maruia pulp at different temperatures resulted in the production of wines and distillates with different volatile profiles for the different yeast strains. The wines and distillates fermented at a low temperature of 15°C were preferred to the wines and distillates fermented at 30°C. However, not all strains performed well at 15°C, strains like NT116 performed better at 30°C. The different commercial strains produced wines and distillates with significantly different flavor profiles. These differences in the flavor profiles were reflected in the sensory evaluation where, depending on the interaction of the volatile compounds some wines and distillates were preferred to others. The effect of the different commercial enzymes and yeast strains should thereof be further evaluated and optimized on a larger scale. This would greatly help prevent variation in quality of the fermented by-products of the maruia fruit.
AFRIKAANSE OPSOMMING: Die belang van inheemse vrugtewyne is nie goed nagevors en gedokumenteer nie. Daar is 'n behoefte om hierdie waardevolle voedselbronne te ontwikkel en te benut, deur verbeterde produksiepraktyke, storing, preservering en benuttingstegnologieë. Die maroelavrug is veelsydig op baie wyses, deurdat dit gebruik word vir die maak van sap, konfyt, bier, of as heel vrug geëet kan word. Die vrug is hoog in voedingswaarde, het In kenmerkende tropiese geur, kom wild voor, en is in aanvraag by plaaslike en internasionale gemeenskappe vir die by-produkte van die vrug. Dit maak dit essensieel om die tegnologiese prosesse vir die produksie van hierdie moontlike by-produkte te optimiseer. Hierdie studie fokus op die fermentasie-tegnologie van die maroelavrug. Die effek van ensieme voor en na die fermentasie-proses is geëvalueer. Vir prosesse wat voor fermentasie plaasvind, het ons gefokus op die vermoë van kommersiële ensieme om sapopbrengs te verhoog, asook om verheldering en filtrering te verbeter. Vir beide voor- en na-fermentasie toepassings is die vrystelling van aroma gemonitor. Die resultate dui op 'n betekenisvolle verhoging in die sapopbrengs, afhangende van die ensiem wat gebruik is. 'n Verhoging van ten minste 2% is opgeteken, en 'n maksimum van 12% opbrengsverhoging is waargeneem. Die ensieme het ook 'n geweldige effek op die vrystelling van gebonde monoterpene gehad, en dus die verhoging in die geur van die sap. Die proepaneel het die resultate bevestig van die gaschromatografie-analises, deur 'n verhoging in die geurintensiteit in die ensiembehandelde sap te bemerk. Daar is ook gekyk na die moontlikheid om 'n gisras te selekteer wat die beste presteer tydens die fermentasie van maroela-pulp. Hierdie studie het die doelstelling gehad om In gisras te selekteer wat wyn en distillaat produseer met In tipiese maroelageurkompleks. Ons het die effek van verskillende gisrasse aangedui in die wyne en distillate, op grond van van vlugtige komponente. Ons het dan die prestasie van die verskillende rasse, soos waargeneem deur die paneel, gekorrelleer met die verskeie vlugtige komponente. Die effek van fermentasie-temperatuur op die werkverrigting van die verskillende gisrasse is ook in ag geneem. Fermentasie van die maroela-pulp by verskillende temperature het gelei tot die produksie van wyne en distillate met verskillende vlugtige profiele vir die verskillende gisrasse. Die wyne en distillate wat by In laer temperatuur van 15°C gefermenteer is, is verkies bo die wyne en distillate wat by 30°C gefermenteer is. Alle rasse het egter nie baie goed presteer by 15°C nie, soos byvoorbeeld NT116 wat beter presteer het by 30°C. Die verskillende kommersiële rasse het wyne en distillate geproduseer met betekenisvol verskillende geurprofiele. Hierdie verskille in geurprofiele is gereflekteer in die sensoriese evaluering waar, afhangende van die interaksie van die vlugtige komponente, sommige wyne en distillate bo ander verkies is. Die effek van die verskillende kommersiële ensieme en gisrasse moet verkieslik verder op groter skaal geëvalueer en geoptimiseer word. Dit sal veral help om variasie in kwaliteit van die gefermenteerde by-produkte van die maroelavrug te voorkom.

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La presente tesi di dottorato riporta lo studio, la struttura e l’implementazione presso due aziende pilota di un software, I Wine, realizzato per la gestione delle operazioni di cantina e delle opera-zioni colturali. Il software, progettato per garantire la tracciabilità di prodotto lungo la catena produttiva, grazie alla configurazione per processi, fasi ed attività, consente all’utente finale di impostare il programma secondo le proprie logiche produttive. La struttura delle caratteristiche consente all’operatore di attribuire tutte le informazioni sul prodotto in elaborazione, senza dover modificare il codice base del programma. L’elaborazione e l’implementazione del programma è stata condotta da APRA spa (Jesi, An, Italia), in collaborazione con il dipartimento D3A dell’Università Politecnica delle Marche, nell’ambito del progetto Eureka. Il software è stato im-plementato in due aziende agricole molto diverse tra loro, per testare l’efficacia operativa della piattaforma. La prima, Settesoli (Menfi, AG, Italia) è una cooperativa agricola con 5 stabilimenti produttivi, che vinifica l’uva proveniente dai terreni di oltre 2000 soci conferenti. Il primo caso studio riporta l’implementazione del sistema di gestione della vinificazione, che è stato effettuato in 3 dei 5 stabilimenti produttivi. La seconda, Piovene Porto Godi (Toara di Villaga, VI, Italia) è un’azienda privata che possiede oltre 115 ettari di terreni coltivati a vite ed altre colture, le cui necessità sono quelle di gestire le operazioni colturali. Il secondo caso studio riporta l’implementazione del sistema di gestione delle operazioni in campo. I risultati principali di questo progetto sono l’elevata automazione delle movimentazioni di cantina e di campagna e la possibili-tà di ottenere immediatamente informazioni sulla storia delle lavorazioni dei prodotti in azienda, potendo evidenziare con un sistema di tracciabilità di prodotto, tutti i passaggi che hanno portato alla realizzazione del prodotto finito.
This PhD dissertation reports the study, design and implementation of a software, called I Wine in two pilot companies. The solution has been designed for the winery and farm operations man-agement. The software had to guarantee the product traceability throughout the production chain .The software, designed according to a process-phase-activity structure, allows the end user to configure the program according to his own production logics. The characteristics allow the opera-tor to assign additional information on the product processing, without the duty of modifying the software codes. The elaboration and implementation of the program was performed by APRA (Jesi An, Italy), in collaboration with the Department of Agricultural, Food and Environmental sciences, Polytechnic University of Marche. I participated in the study design, testing and final implementa-tion of the software platform. The software has been implemented in two companies in order to test the operating effectiveness of the platform. The first, Settesoli (Menfi AG, Italy), is a coopera-tive farm with 5 production facilities, which processes the grapes coming from the over 2000 con-ferrers. The first case study reports the implementation of the winery operations management system, on 3 out of the 5 production facilities. The second company, Piovene Porto Godi (Toara di Villaga, VI, Italy) is a private company that owns more than 115 hectares of vineyards and other crops, and needed to manage all the farming operations efficiently. The second case study reports the implementation of the farming operation management system, through which the users can automate the recording of the operations carried out on the company’s lands. The main results of this project were the high automation during the movements recording and the possibility to im-mediately obtain information on the processed products. The software highlighted the steps to the realization of the finished produc, together with the related information.

The aim of this study is to in cooperation with Grythyttan Vin compare and evaluate the accuracy and precision of the Alcolyzer Wine. The Alcolyzer Wine is a Near Infrared based instrument that was compared to GC-FID, GC-MS and distillation. Samples were taken from cisterns at Grythyttan Vin along with finished product samples. These were then analysed using the mentioned analytical techniques. Multiple improvements can be made for the different techniques, such as use of internal standards. The relative standard deviations are higher than desired. Considering aspects such as precision, accuracy, cost, time consumption and user friendliness the preferred method of use is the Alcolyzer Wine. Even though it has limitations in the need to know sugar content it is the fastest and easiest instrument to use. Further studies have to be made to ensure the accuracy and precision of the GC-MS and the GC-FID.

Thesis (PhD)--Stellenbosch University, 2012.
ENGLISH ABSTRACT: Wine protein haze formation is a major challenge for wine makers, and several wine clarifying agents such as bentonite are used in the industry to protect wine from this occurrence. However, clarifying agents may have an undesirable impact on wine quality. Yeast mannoproteins have been shown to possess haze-protective properties, while also positively impacting on the sensorial properties of the product. However, while such mannoproteins are released into the wine during the wine making process, the amounts are low and therefore of limited oenological significance. However, and although commercial wine yeast strains display significant genotypic and phenotypic diversity, no broader assessment of haze protective activity and of mannoproteins release by different wine yeast strains has been undertaken. In this study, several yeast strains were screened for their impact on wine haze formation in Chardonnay must and in a grape juice model system. The data show that strains of the species Saccharomyces paradoxus possess better haze protective properties than the common Saccharomyces cerevisiae wine yeast strains. Differences in the nature of the proteins released by these two species were investigated, and indicated that several mannoproteins were released at significantly higher levels by S. paradoxus, and that some of these proteins might indeed contribute to the haze-protective activity. A further exploration of yeast cell wall properties indicated that the cell walls of haze-protective S. paradoxus strains contained higher levels of chitin than non-haze protective strains. Grape chitinases are likely to be primarily responsible for wine haze formation, and the data clearly demonstrate that these enzymes are able to bind to the yeast cell walls, and that strains with higher amounts of chitin in the cell wall will bind more chitinases. This finding suggests that the haze-protective nature of the strains is at least in part linked to the chitin levels of the strains. Furthermore, the impact of some genetic modifications in two wine strains (namely S. cerevisiae VIN13 and S. paradoxus RO88) suggests that several proteins contribute to wine haze protection. However, none of the mannoprotein-encoding flocculation genes, FLO1, FLO5, and FLO11 showed any impact on this property. Further studies are required to assess the full impact of the S. paradoxus strains on haze protection. In particular, the possible use of such strains as starter cultures or the use of S. paradoxus yeast hulls as clarifying agent needs to be further explored.
AFRIKAANSE OPSOMMING: Wyn proteïen-waas vorming is 'n groot uitdaging vir wynmakers en verskeie wyn verhelderings agente soos bentoniet word in die wynbedryf gebruik om wyn te beskerm teen die vorming van waas. Hierdie verheldering agente het egter 'n ongewenste impak op wynkwaliteit. Gis mannoproteïene is uitgewys as proteïene met moontlike waas-beskermende eienskappe wat ook 'n positiewe uitwerking op die sensoriese eienskappe van die produk het. Al word hierdie mannoproteïene egter vrygestel in die wyn tydens die wynmaak proses, is die hoeveelhede oor die algemeen te laag om van wynkundige belang te wees. Verder, ten spyte van die beduidende genotipiese en fenotipiese diversiteit van kommersiële wyngisrasse is daar nog geen breër assessering van die waas beskermende aktiwiteit van mannoproteïene, vrygestel deur verskillende rasse, tot dusver onderneem nie. In hierdie studie is verskeie gisrasse gekeur vir hul impak op wyn waas-vorming in Chardonnay mos en ook in 'n model druiwesap. Die data wys dat rasse van die spesie Saccharomyces paradoxus besit beter waas beskermende eienskappe as die algemene Saccharomyces cerevisiae wyngisrasse. Verskille in die aard van die proteïene wat vrygestel is deur hierdie twee spesies is ondersoek, en dit is aangedui aangedui dat verskeie mannoproteins vrygestel aan aansienlik hoër vlakke deur S. Paradoxus. Dit is ook aangedui dat sommige van hierdie proteïene wel bydra tot die waas-beskermende aktiwiteit. 'n Verdere verkenning van gis selwand eienskappe het aangedui dat die selwande van waas-beskermende rasse van S. paradoxus hoër vlakke chitien as nie-waas beskermende stamme bevat. Druiwe chitinases is waarskynlik hoofsaaklik verantwoordelik vir wyn waas vorming, en die data toon duidelik dat hierdie ensieme in staat is om te bind aan die gis selwande, en dat die stamme met hoër vlakke chitien in die selwand meer chitinases sal bind. Hierdie bevinding dui daarop dat die waas-beskermende aard van die stamme ten minste gedeeltelik gekoppel is aan die chitien vlakke van die stamme. Die impak van sekere genetiese modifikasies in twee verskillende gisrasse, naamlik die S. cerevisiae ras VIN13 en die S. paradoxus ras RO88, dui verder daarop dat verskeie proteïene dra by tot die beskerming teen wyn waas. Geeneen van die mannoprotein-koderende flokkulasie gene, FLO1, FLO5 en FLO11 het egter 'n impak op hierdie eienskap nie. Verdere studies is nodig om die volle impak van die S. paradoxus rasse op waas beskerming te assesseer. In die besonder, die moontlike gebruik van sulke rasse as 'n inkolasie kultuur of die gebruik van S. paradoxus gis doppe as verheldering agent moet verder ondersoek word.

Mestrado em Viticultura e Enologia - Instituto Superior de Agronomia / Faculdade de Ciências. Universidade do Porto
The work investigates the technological and legal aspects of producing and commercializing alcohol reduced wine. For various reasons – related to health concerns, consumer fashions, and tax regimes among others – the global wine consumer market currently demands lower alcohol products. In response, industry and researchers have been working together to examine how to produce alcohol-reduced wines that maintain the technological features and organoleptic character of quality wine. As part of this effort, this work reviews the current state of the art in wine alcohol reduction technology, especially the stabilization of the wines during storage and their organoleptic quality. Through a series of cellar-based trials, the work shows that 50 mg/L of free SO2 are efficient to avoid microbial spoilage in wines containing 4% and 8% (v/v), respectively. Moreover, based on a series of sensorial taste panels, the work makes recommendations on how to improve the organoleptic quality of alcohol-reduced wines, especially with regard to acidity, bitterness and body. At a different level, the work examines the legal framework for alcohol-reduced wines. It argues that once the actually available technology allows the production of quality alcohol-reduced wines and consumers desire such products, current OIV and EU regulations defining wine as grape fermented beverage containing at least 8.5% (v/v) may need to be revised. It is recommended to create a new legal category for ‘light wines’ containing between 4% and 8,5% (v/v).

Mestrado em Marketing
Reputation is a relevant concept in different areas and to different subjects such as personalities, organizations, products and countries (Bromley, 2001). Adjusting existing theory to wine sector, we justify this research with this product’s importance to Portugal’s economy. Therefore we identified the need for understanding existing differences in wine consumption and perception using the Corporate Character Scale (Davies, Chun, Da Silva, & Roper, 2004). Because human values unify the assorted interests of all sciences concerned with human behaviour (Schwartz, 1992), we assessed the relationship between respondents’ values and their associations to wine. With that purpose we used a quantitative approach with a convenience sampling method (non probabilistic), and collected 107 usable questionnaires from wine consumers. We concluded that red wine is not thought to have higher quality than other types of wine or even to taste better, particularly among elder respondents. About money spent per bottle, in average, it is not related to the type of wine people prefer. White wine is not considered a lady’s wine. Nowadays we cannot relate women’s identification with the sense of freedom and wine consumption. Being an adventurer and self-confident is not related to white wine preference.
A Reputação é um conceito relevante em diferentes áreas e face a diferentes temas, tais como personalidades, organizações, produtos e países (Bromley, 2001). Ajustando a teoria existente ao sector do vinho, justificamos a pesquisa com a importância do vinho na economia portuguesa. Assim, identificámos a necessidade de entender diferenças no consumo e percepção do vinho utilizando a Escala de Personalidade de Davies, Chun, Da Silva, & Roper (2004). Porque os valores humanos unificam o diverso leque de interesses de todas as ciências relativas ao comportamento humano (Schwartz, 1992), pretendemos explorar a relação entre os valores dos respondentes e as suas associações ao vinho. Para isso, utilizámos uma abordagem quantitativa com amostra por conveniência (não probabilística), recolhendo 107 questionários válidos de consumidores. Concluímos que o vinho tinto não é considerado como tendo qualidade superior face a outros ou sequer que tenha melhor sabor, particularmente entre as pessoas mais velhas. Em relação ao valor médio por garrafa que a pessoa despende, essa questão não está relacionada com o tipo de vinho preferido. O vinho branco não é associado ao sexo feminino. Também não foi encontrada uma relação significativa entre consumo de vinho pelo sexo feminino e o seu sentimento de liberdade. Da mesma forma, a associação aos valores de aventura e auto-confiança não se relaciona com a preferência por vinho branco.

Negli ultimi anni la crescente importanza del mercato del vino cinese ha interessato molti studiosi, che hanno descritto questo mercato prevalentemente da un punto di vista estero per potere inseririsi meglio in esso. Ad ogni modo, l'autore ritiene che sia necessaria anche un'analisi del mercato da una prospettiva cinese. Questo lavoro darà quindi informazioni rilevanti sull'industria vinicola cinese, senza dimenticare la rilevanza straniera su di esso. L'intento di questo studio è quindi quello di fornire una discussione esauriente su come questo mercato si è evoluto, con una particolare attenzione negli ultimi 20 anni, al fine di prevedere le sue tendenze. Il primo capitolo descriverà lo sviluppo dell'industria vinicola cinese e del vino come prodotto, descrivendone le caratteristiche, i vitigni e le principali aree di coltivazione dell'uva. Infine, verrà fornito uno studio approfondito sui cambiamenti del profilo e delle abitudini del consumatore di vino cinese. Nel secondo capitolo verrà presentata una descrizione dello stato del mercato del vino mondiale per meglio evidenziare le peculiarità di quello cinese. Verranno presentati e discussi i dati economici relativi agli ultimi 20 anni. Le principali aziende produttrici di vino del paese, verranno successivamente presentate. Infine, uno studio sui canali di distribuzione del mercato del vino cinese sarà fatto con particolare attenzione alla crescente importanza del commercio elettronico. L'ultimo capitolo si concentrerà sulla struttura legale del vino. Dagli anni '80 sono stati fatti grandi miglioramenti su questo argomento, partendo da una legislazione poco chiara e approssimativa a quella più vicina agli standard internazionali. Le principali leggi relative al vino saranno discusse con un nuovo progetto per un sistema di classificazione e una certificazione di qualità.

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.

Master of Science
Computing and Information Sciences
Daniel A. Andresen
One among the many inventions of Benjamin Franklin is the Glass Armonica, a musical instrument whose sound source was a series of resonating glass vessels. However, the Irish musician Richard Pockrich is typically credited as the first to play an instrument composed of glass vessels, called the Glass Harp in 1741, by rubbing his fingers around the rims. In this project “Singing Wine Glasses”, the principle of Franklin’s glass armonica is demonstrated with a wine glass. One hand is used to hold the glass steady at the base. The rim of glass is gently pressed with a moistened finger of the other hand and drawn in a circle around. When the pressure and amount of moisture are just right, the slight friction between the finger and the rim of glass causes vibrations in the sides of the glass. At a particular frequency, called the resonant frequency, the sides of the glass will vibrate most easily. The resonant frequency of wine glasses is typically within the range of human hearing (20-20,000 Hz), so the resulting resonant vibration is heard as a tone. The glass starts to sing when the vibration gets the molecules moving at their natural frequency. The resonant frequency changes with the amount of water filled in the glass. This android application deals with virtual glasses that serve the purpose of wine glasses filled with different amounts of water. Swiping on the glass edges would produce music, as per Franklin’s principle. The users would be free to select the number of glasses they want to play, and the amount of water-level in each glass. This application would also come with an enhanced feature of sustaining a particular note until the finger is released from the glass.

Wine & Beer tells the story of childhood friends Brian and Vic who, after spending some time apart, deal with the tensions of sexual orientation after they attempt to renew their friendship. At the beginning it seems that Vic's sexuality will not be a problem, but after the two friends hang out in a local bar, Brian realizes his hometown is not as tolerant as he is. The couple is faced with family and social concerns, which goes from the argumentative to the violent. As the main characters try to mingle with the conservative town, they soon find themselves looked upon by a small town resistant to change. This 35-minute film explores homophobia and violence in small town USA.

Tesis para optar al grado de Magíster en Administración (MBA)
Oscar Guillermo Azócar Campos [Parte I. Análisis estratégico y de mercado] -- Gregory Allen Krupa [Parte II. Análisis organizativo - financiero.]
El presente plan de negocios está enfocado en presentar la oportunidad de negocio que ofrece la empresa Chile CustomWine, y la forma en cómo desarrolla sus actividades. La empresa responde a la creciente demanda por productos a medida, para lo cual ofrece un servicio de customización de vinos en un nicho del mercado de hoteles, restaurantes y catering (HORECA) enfocado en los cuatro estados de los Estados Unidos – Massachusetts, Illinois, Nueva York y New Jersey – en donde el consumo de vino y vino importado es mayor y que son además estados no controlados. La compañía espera ser reconocida como la primera empresa chilena dedicada cien por ciento a la customización de productos vitivinícolas para el mercado HORECA, de esta forma ganar prestigio y ser líder en un nuevo mercado. Nuestro servicio entrega a nuestros clientes la oportunidad de vender un producto con marca propia y de oferta exclusiva generando valor en ellos y mayores oportunidades de márgenes para nuestros clientes. A su vez nuestros clientes obtendrán productos de igual calidad que muchas marcas premium pero a mayor costo FOB que marcas en que se cobra por el posicionamiento que ha adquirido en el mercado. El vino importado chileno presenta un crecimiento de 8% anual en Estados Unidos. Las barreras de entradas para la venta tradicional de vino son altas, pero dado nuestro modelo de negocios innovador se espera capturar rápidamente un alto porcentaje de mercado de un 0,4%. Los competidores de Chile CustomWine son principalmente las viñas chilenas, pero que sin embargo compiten de manera tradicional con altos costos en maejo de campos y bodegas. Nuestra estrategia competitiva será de nicho con enfoques en la diferenciación, la estrategia de entrada consistirá en formar alianzas con actores claves (importadores/distribuidores) en la industria junto a estrategias de promoción en los puntos de ventas (HORECA). La estrategia de crecimiento está dada por la continua penetración del mercado utilizando la misma estrategia de promoción. La estrategia de precios será equiparar el monto del mercado con un vino premium por exclusividad. La estrategia de distribución es indirecta, tanto el proveedor como el distribuidor son los encargados de proveer y entregar el servicio respectivamente. La estrategia de ventas se enfoca en la continua búsqueda de clientes y la alianza que se forma con ellos. Nuestro servicio corresponde a Business to Business, ya que vendemos a mercados HORECA y nuestro modo de operación es Engineering to Order entregando un producto totalmente customizado. Nuestra instalación estará ubicada en Talca, tanto oficina como bodega, dado que ahí se encuentran nuestros principales proveedores. Se presenta en la empresa una estructura organizacional vertical con ocho empleados desde el tercer año los cuales son compuestos por: Gerente General/Ventas, Gerente de Operaciones, Jefe de Marketing, Encargado de Exportaciones, Encargado de Bodega, Diseñador, Operario y Etiquetador. La TIR del proyecto en una situación moderada, da un 51%, mientras que el VPN corresponde a 405.031.000 CLP. El payback ocurre en el cuarto año. El costo de capital corresponde a 12,4%. La inversión inicial corresponde a 62.755.000 CLP la cual está compuesta por la maquinaria (etiquetadora y carro para mover pallets), instalaciones de bodega, de oficina, y capital de trabajo. El proyecto es sumamente rentable, las utilidades crecen de forma constante a través de los años, y dado el modelo de negocios propuesto, Chile CustomWine ofrece una posibilidad real de alcanzar rápidamente las ventas estimadas en el presente plan.

European Master of Science in Viticulture and Oenology - Instituto Superior de Agronomia / Institut National d'Etudes Superieures Agronomiques de Montpellier
This paper presents an internship at Balnaves of Coonawarra winery and describes the specialties of the wine region trough the current technologies both in winemaking and viticulture. The biggest concern of the region is the global warming increasing average temperature and CO2 content in the air which can effect on grape maturity, and increase oenological parameters such as pH, sugar and alcohol level. Thus, temperature influences grape development, especially the breakdown of acids and berry color development. In this study, a Shiraz (Vitis vinifera L.) vintage 2018 harvested with high maturity level and potential alcohol was monitored during alcoholic and malolactic fermentation. Oenological parameter were collected from the date of harvest to investigate the possibility of quality optimization and reduction of microbiological spoilage. To overcome the problem of high sugar media and high pH must corrections were made. The organoleptic results showed minimal difference in the evaluated wines qualities concluding that with using correct winemaking technologies wine quality can be increased in case of overripe grape harvest. This is a promising view on winemaking in climate change; considering Balnaves of Coonawarra winemaking technologies could increase fermentation efficiency and closing the gap for potential spoilage in wine
N/A

The research is an analysis of the Chinese wine market and the main wine exporting countries to China. The first chapter is an overview of the evolution of Chinese wine market and of the typical wine consumers, from the Imperial era to the XXI century, focusing in particular on Deng XiaoPing's economic reforms during the 1980s and the wine market's boom after their implementation. In this chapter are also described both the different categories of Chinese wine consumers and the channel of distribution used by the foreign wine producers to enter Chinese market. The second chapter describes the different managerial strategies of the main wine exporting countries to China, which are Australia, France, Chile and Italy, and a comparison between them. In particular there's an analysis of Italian strategy and its problems compared to its competitors' ones, moreover there's a brief description of the barriers exporters have to face to enter Chinese market. The third chapter is an empirical research on the problems encountered by Italian exporting wineries in approaching Chinese market. The research is carried by interviewing Italian wineries' export managers.

Mestrado em Viticultura e Enologia - Instituto Superior de Agronomia / Faculdade de Ciências - Universidade do Porto
For a successful export of portuguese wine it is necessary to analyse the consumer behaviour of the various target countries. Only if the consumer behaviour is understood one is able to develop and implement marketing strategies as well as products that address market and consumer needs appropriately. As Germany is one of most important import countries for wine this paper solely focusses on the german wine market. It is therefore of major importance to analyse the consumer behaviour, aiming to identify the most valued attributes when choosing portuguese wines, understanding their purchasing habits and their expectations from Portuguese wines. The results of this study showed that german consumers like to drink refreshing white wines as well as slender and classy red wines. Customers who are already used to portuguese wine associate them with exceptional quality and great price-quality ratio. The majority of the sample are lacking of an intellectual connection to portuguese wine though. Another finding of this paper is that German consumers are very discount driven and demand value for their money on the one hand but are also willing to spend larger amounts of money for good recommended wines on the other hand. To understand these patterns of behaviour is an essential premise in order to effectively penetrate the German market

Robert Parker is an esteemed, somewhat controversial wine-critic. Since 1978, Parker has assigned every wine he tastes a score between 50 and 100. He uses this method to communicate to both consumers and producers his opinion of the quality, taste, and aging potential of the wine. Between the years 2005 and 2015, Robert Parker graded 115 wines from the French region of Provence. The goal of this thesis is to determine whether and to what extent Robert Parker’s grades affect the price of wine. Through descriptive statistics and regression analysis of Robert Parker’s grade and year of production on the average price, I assess the effects of one expert’s opinion on the price of Provençal wine. My results show that, while there is a statistically significant relationship between Robert Parker’s grade and the price of wine, the relationship between the two variables has not varied considerably over the past ten years. In addition, my results show an indifference on the part of Provençal wine-producers in regards to pricing based on the grades their wines receive from the wine-critic. This led me to the conclusion that the relationship between price of wine and grade is not as strong as hypothesized. This is an interesting finding given the prevalence of consumer reports and expert-opinion based journals for consumable goods.

Il Made in Italy é un punto di forza vincente per l’economia italiana. Con il fenomeno della globalizzazione le distanze si sono accorciate e i gusti del consumatore sono sempre più omogenei. Da un lato questo può portare ad una standardizzazione del prodotto, mentre dall’altro ad una possibilità per utilizzare il paese di provenienza come punto di forza. Il settore agroalimentare ricopre un ruolo vincente per quanto riguarda le esportazioni a livello globale. Il vino, in particolare, conosciuto ed apprezzato in ogni parte del mondo, é un esempio di come questo “brand” possa essere una importante fonte di successo. Ho avuto modo di avvicinarmi al mondo del vino grazie al mio tirocinio presso una compagnia del settore. Ethica wines é una giovane compagnia italiana basata negli Stati Uniti d’America che, attraverso il vino italiano e la sua promozione, è riuscita a riscontrare un gran successo e ad espandersi a livello globale. Ogni paese è diverso e diverse sono le strategie di entrata e approccio al consumatore. Questo documento esamina come un sistema distributivo vincente in un paese, possa essere applicato anche in un altro mercato per aumentare l’efficienza e sfruttare al meglio le risorse possedute. Nel caso di Ethica Wines, come il sistema distributivo americano possa essere vincente anche sul territorio cinese, dove la compagnia già opera. Inizialmente verrà esaminato il settore vitivinicolo italiano a livello nazionale ed internazionale con particolare attenzione al concetto di Made in Italy. Dopodiché l’attenzione verrà spostata sul mercato cinese, con le proprie peculiarità, difficoltà e con una mirata analisi al sistema distributivo. Il lavoro si concluderà con il caso aziendale di Ethica Wines, e di come la compagnia stia cambiando il proprio modello di business sul mercato cinese, e come questo incrementerà la propria performance.

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 (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.

Thesis (B.S.)--California Polytechnic State University, 2010.
Project advisor: James Ahern. Title from PDF title page; viewed on Apr. 19, 2010. Includes bibliographical references. Also available on microfiche.

Mestrado Vinifera Euromaster - Instituto Superior de Agronomia - UL
The wine market in China is currently the most attractive one because of its prospect of economic growth in volumes of consumption and trends during several years of promotion of wine in the Chinese market as a product, which expresses territoriality and authenticity. It has been realized that the classic marketing tools do not work, as they should. The market today is partially unstable and unpredictable. The aim of this research is to find ways of marketing and promotion functional for the Chinese market. The objective of the research is to identify guidelines and directions to optimize functional communicative content in the produced wine, which can transmit the added value that makes the product stable in the cultural imagination. The method of research is based in part on an analysis of bibliographic data, with the reclassification of the weak points of communication and potential adaptations of language for a culture very different from that of Western Europe. A questionnaire on quality samples was proposed during a trip in China. The respondents were the main wine journalists, importers, caterers and distributors in China. The questionnaire was distributed during the event of the Consortium of “Carignano del Sulcis” in Shanghai. The interviewees were asked which product they liked most highlighting features and details which could catch their clients’ interest. The third part of the research is based on an experimental study with the French magazine "Revue du Vin de France", the leading trade magazine in China. The managing editor and two senior class journalists has represented the magazine. The RVF group made a trip to several wineries in different Italian regions (Alto Adige, Veneto, Umbria and Marche) tasting their wines. A questionnaire has been studied for the journalists that could collect fees impressions, preferences, vision and communicative functionality of the wineries visited. The results obtained by this magazine during the last decade prove that the Chinese consumer market has been largely dominated by French brands. The communicative filters seem to be one of the keys on the process of transformation in the language of communication of the wine. The newspaper and the readers have a strong correspondence, this leads to identify new trends and tastes. The synergistic analysis of various experiments leads to an apparent complexity to matching the results of the experiments. This complexity is described as a list of warnings and directions that can be used as multipliers of the normal marketing tools. In particular the result involving in four different topics: the verbal communication, the promotion strategies, the perception of the graphic impact to the Chinese client and the practical strategies to fit in the market

Mestrado em Viticultura e Enologia - Instituto Superior de Agronomia - UL / Faculdade de Ciências - Universidade do Porto
The present work was aimed at the evaluation of the sensory and liking responses induced by dry white wine modified with increasing flavor concentrations. The tasting panel was composed by 34 trained subjects which were characterized according to gender, smoking habits, vinotype, 6-n-propylthiouracil (PROP) status, saliva flow, sodium chloride sensitivity, tartaric acid, tannic acid sensitivity and sweet liking. Tasters scored the intensity elicited by white wine spiked with different tastants (tartaric acid, sucrose or tannic acid) or increasing levels of a fruity flavor mixture together with their liking evaluation. The wines with different flavor concentrations were perceived increasingly sweet with constant sourness and saltiness. The tasting panel showed two groups responding differently to orthonasal flavor intensity measured as the longest distance, in cm, from the glass top where the smell is sensed. High and low smell sensitivity individuals showed equal (p<0.05) response to wine sweetness and wine liking while the former group provided lower sourness and saltiness scores. In addition, tasters highly sensitive to all tastes or to sucrose in wine scored aroma intensity with higher values (p<0.05). Given that the increasingly flavored white wines were perceived different only in their sweetness, the liking scores could only be attributed to congruent perception of fruity flavors and sweet mouthfeel. The preference for white wine was constant across all flavor concentrations, being dependent on some taster categories. Males, non-smokers, PROP medium tasters and low saliva producers yielded higher (p<0.05) liking scores than the respective counterparts. The sensitivities to sourness, sweetness or astringency did not influence preference scores. The Vinotype Sensitive individuals provided higher (p<0.05) liking scores than hypersensitives or tolerants. In conclusion, the results suggested that taste sensitivity had only a minor role on shaping the individual preferences of white wine
N/A

This research study in applied mathematical statistics, and industrial engineering and management aims to determine the wine properties that drive the wine sales in Sweden, while also examining how the monopoly in Sweden affects the alcohol sales and demand. Data were collected from Systembolaget, which is the only alcohol retail store chain in Sweden. A multiple linear regression analysis was performed on 4 931 observations from Systembolaget’s sales statistics of 2019. The covariates were the type of wine, taste, price, size, country of origin, ecologically classified and ethically certified. The final model contained 18 variables where the taste parameters dominated the model. The results conclude that wines from Australia, Italy and Portugal have an advantage when it comes to the wine sales in Sweden, while wines from Sweden have a negative correleation with the volume sold. Other results suggest that wine producers should make ethically produced wines. From an economic perspective, the alcohol monopoly in Sweden is not a regular monopoly. Moreover, the monopoly is considered to has had a negative impact on the alcohol sales by lowering the demand through a strict alcohol law, among other things. The positive aspects of Sweden’s alcohol monopoly is the overall better health of the Swedish society and the in-store consultation that is offered. This study has contributed to previous research and also given the wine producers a better overview of the factors that drive the wine sales in Sweden.
Denna forskningsstudie i tillämpad matematisk statistik och industriell ekonomi syftar till att bestämma de vinegenskaper som driver vinförsäljningen i Sverige, samtidigt som man undersöker hur monopolet i Sverige påverkar alkoholförsäljningen och efterfrågan. Data samlades in från Systembolaget, som är den enda butikskedjan för alkohol i Sverige. En multipel linjär regressionsanalys utfördes på 4 931 observationer från Systembolagets försäljningsstatistik från 2019. Kovariaterna var typen av vin, smak, pris, storlek, ursprungsland, ekologiskt klassificerat och etiskt certifierat. Den slutliga modellen innehöll 18 variabler där smakparametrarna dominerade modellen. Resultaten visar på att viner från Australien, Italien och Portugal har en fördel när det gäller vinförsäljningen i Sverige, medan vin från Sverige har en negativ korrelation med den sålda volymen. Andra resultat tyder på att vinproducenter bör göra etiskt producerade viner. Ur ett nationalekonomiskt perspektiv är alkoholmonopolet i Sverige inte ett vanligt monopol. Dessutom anses monopolet ha haft en negativ inverkan på alkoholförsäljningen genom att bland annat sänka efterfrågan med hjälp av en strikt alkohollag. De positiva aspekterna av Sveriges alkoholmonopol är den övergripande bättre hälsan hos det svenska samhället och konsultationen som erbjuds i butikerna. Denna studie har bidragit till tidigare forskning och även givit vinproducenterna en bättre överblick över de faktorer som driver vinförsäljning i Sverige.

At Kiviks Musteri AB, situated in the southeast part of Scania, a wide variety of products based on fruits and berries, are produced. One of these products is base apple wine, which is used for the production of cider and mulled wine and also is sold to other producers of cider. A foaming problem has occurred at some customers when the cider is bottled, and this problem has been traced to the base wine. The aim of this paper is to investigate what causes the foaming and how the foaming is affected by the clarifying agents used during the production of the wine. An investigation whether silica based antifoaming agents might be a solution of the problem will be performed. During the work fermentations, clarification and foaming tests will be performed in laboratory scale in Kivik. Tests with four different silica based antifoaming compounds are carried out and on these samples the surface tension and viscosity are measured to see how these factors correlate with the foaming when antifoaming agents are added to the wine. What is more, fermentations with a new yeast type and fermentations with less fruit are made to investigate if this could give better foaming properties in the wine.

The tests showed that it is probably proteins that are the main cause of the foaming, but an increase of the amount of bentonite, the clarifying agent reducing protein content in the wine, is not possible since this causes too much sediment. Antifoaming agents gave reduced foaming times, which were at an acceptable level, but when the wine was mixed to cider base and filtered the effect was lost. No significant differences were observed between the four antifoaming compounds. The test with the new yeast type gave no positive results when it came to foaming. The test with less fruit showed a decrease in foaming but not sufficient enough.

ABSTRACT

The new century has provoked the liberalization of the world economy and market globalization. International marketing has opened the borders for all countries, which can compete with the same competitive tools, increasing the rivalry among them. This

thesis deals with the wine sector and the changes that this sector has suffered in previous years, due to the entrance of new producer countries and the recession that has been produced by European wines, called “Old World” producers.

In this study we will make an analysis of the Swedish wine market, describing how the different players act; from consumers to the special system of alcohol distribution that is controlled by the government, all the way to the producers and kinds of wine that

compose the market.

Among the different wine producers we will make a thorough study of the Spanish case, given that we come from Spain, where the wine industry has a special relevance. Furthermore, Spain is one of the most important wine exporters to Sweden, but in the last years it has suffered a small decrease in its market share.

So apart from studying the current situation of the wine sector in Sweden and how consumers perceive the wine of “Old World” countries, such as France, Italy and Spain and “New World” countries, such as Australia, Chile and South Africa, our main objective is to make some strategic recommendations in order to improve the situation

for Spanish wine.

The study will focus on a quantitative research through a self completion questionnaire, measuring the main features of wine (quality, price, nationality, etc.) and also on different theories that compose the marketing and strategic fields.

As the development of the Internet and the rapid increase of data, information visualization is becoming more and more popular. Since human eyes receive visual information very quick and easy, the visualization can make complex and large data more understandable.

Describing sensory perceptions, such as taste, is a challenging task. For a customer, the visualization of the taste of a specific wine together with the other wine attributes such as color and grape type would help him/her choose the right one.    In the thesis, two suitable representations of wine attributes are implemented. And, the final system contains two parts. One is a user interface generating his/her fingerprint based on the two representations. The other one is generating the fingerprints of all wines in a database, and save these fingerprints as images. If the user compares his/her wine fingerpr

The term `quality' is regularly used by those who produce, promote and consume wine. However, the nature and features of wine quality are rarely explained. This study was designed to explore what drinkers consider to be the nature of wine quality and what they believe its features to be. Focus groups and individual and small group interviews were used to explore the conceptualisation and dimensions of wine quality, how that quality is assessed, and what its relevance may be. There were 105 informants, sourced from three states across Australia primarily by utilising friends and acquaintances of the researcher. Informants included consumers with a wide background of consumption practices and involvement levels, and also producers and those involved generally in the marketing, selling and promotion of wine. The study viewed wine as an aesthetic or quasi-aesthetic object and therefore also investigated drinkers' more general perceptions of the links between wine and other aesthetic products, placing the understanding of quality within that context.

Grapes hold the flavors of the lands where they grow, and when you make wine from them, those flavors of the land come through. Tasting wine from a place you've been can bring you back to that place with aromas and notes indicative of that place. A bottle of wine changes every day, and how it will taste depends on the moment you choose to release it from the glass walls. I have a vested interest in wine, because it is a living thing. I am compelled to make wine because its characteristics are like personality traits. Although some of those characteristics are harsh at times, I appreciate them all. Each trait plays an important role in the balance, the overall personality. Like my own personality flaws, wine's harsh tones can smooth over time. My relationship with wine is constantly evolving, with every new varietal, vintage, batch and blend. Believe me, after some of the jobs I had before my first day at Su Vino, I cherish every moment of my winemaking career. My Whine, Your Wine is the story of how it all started.

Good grapes are required to make good wine. Quality wines start in quality vineyards. Vineyard design, installation, and operation, including site location, trellis options, vine selection, and canopy management, along with when to harvest are discussed. While winemaking is the final phase in the pursuit of the winemaker's passion, it is but a simple formula. The beginning of a good wine is in a good vineyard. This study includes a financial projection for a 10-acre vineyard as well as for starting an onsite, complementary sized winery. Even though many small-to-medium vineyards-to-wineries have started over the last decade, the reason to enter into this type of business is not profit, but passion. Profits are relatively small for the time and labor investment, but the unique wine creations that result are amazing, for the winemaker and the one who enjoys the result.

The term `quality' is regularly used by those who produce, promote and consume wine. However, the nature and features of wine quality are rarely explained. This study was designed to explore what drinkers consider to be the nature of wine quality and what they believe its features to be. Focus groups and individual and small group interviews were used to explore the conceptualisation and dimensions of wine quality, how that quality is assessed, and what its relevance may be. There were 105 informants, sourced from three states across Australia primarily by utilising friends and acquaintances of the researcher. Informants included consumers with a wide background of consumption practices and involvement levels, and also producers and those involved generally in the marketing, selling and promotion of wine. The study viewed wine as an aesthetic or quasi-aesthetic object and therefore also investigated drinkers' more general perceptions of the links between wine and other aesthetic products, placing the understanding of quality within that context.

Master of Agribusiness
Department of Agricultural Economics
Vincent R. Amanor-Boadu
While understanding consumer decisions about food choices is complex, the nature of wines makes it even more difficult to decipher how consumers arrive at their choices. Given the perceived importance of "local", how willing are consumers to pay for locally-produced wine? And, what characteristics of the wine influence the premium that consumers pay for it? These are the two related questions that this research seeks to address. The research uses a case study approach to explore how five wine characteristics of local Kansas wine influence the premium consumers are willing to pay. The five characteristics are appearance, aroma, body, taste and finish. The study uses four pairs of wine in the following groups: sweet white, dry white, semi-sweet red and dry red. Each pair is made up of a Kansas wine and a non-Kansas wine. A very well-defined set of focus group participants were invited to taste these wine without knowing the identity of the wines and score them according to their characteristics and then provide an indication of how much they are willing to pay. The case results indicate that the focus group participants were willing to discount Kansas wines in all cases of the four pairs. The factors affecting the discount were finish for sweet white wines, appearance for sweet red wines, taste and aroma for dry white and dry red wines. The implication of this exploratory case study is that while most local residents proclaim their willingness to pay a premium for local wines, when tested against national or international competitors, consumers are unwilling to pay a premium for these local wines because the local wines lack the desired quality the international wines have. The information is important because it provides direction for an entrepreneur seeking to develop local wines to focus on understanding and addressing the characteristics which influence consumers' willingness to pay a premium even as she determines which particular wines current players in the local Kansas industry has the potential to be competitive if they address the characteristics upon which they are penalized by consumers. This, despite this being an exploratory case study, it provides important direction for entrepreneurial action.

Includes bibliographical references. Addresses the question of what an economic model of the world wine market suggests will happen to wine production, consumption, trade and prices in various regions in the early 21st century. A subsidiary issue is what difference would global or European regional wine liberalisation make to that outlook, according to such a model. Accompanying CD-ROM comprises spreadsheet written by Nick Berger, November 2000, for the Windows and Office97 versions of Excel; a seven region world wine model (WWM7) - base version projecting the world wine market 1996-2005 as a non-linear Armington model. System requirements for accompanying CD-ROM: IBM compatible computer ; Microsoft Excel 97 or later.

Thesis (MSc Food Sc)--Stellenbosch University, 2012.
ENGLISH ABSTRACT: In this study an industry-selected and diverse range of South African red wines were analysed for sensory and chemical attributes, as well as degree of liking using a target group of black South African consumers. Segments of consumers that differed in degree of liking were then tested for their response to intrinsic (sensory) and extrinsic (non-sensory) cues. The selection of wines included eighteen dry and natural sweet red wines, representing low-end inexpensive wines together with high-end, top quality wines. Sensory profiles for all samples were established using Quantitative descriptive analysis (QDA). The results revealed that cultivar specific dry red wines associated with a wide range of sensory descriptors such as woody, vegetative and fruity, while the sweet red wines associated with the fruity and sweet-associated attributes. Chemically there was a significant variation between wines regarding the alcohol and sugar content. Gas chromatography with flame ionisation detection (GC-FID) indicated the major volatile constituents present in the wine, i.e. esters, alcohols and fatty acids. When investigating the association between the chemical and sensory data, it was revealed that the red blends were driven by the presence of alcohols and esters, and sensory descriptors such as high roast oak, coffee and mixed spice, whereas the red cultivar wines were mostly driven by fatty acids and esters and the sensory descriptors, green bean and asparagus. The sweet red blends were closely associated with acids and the sensory descriptors sweet-associated and floral. Degree of liking of a subset of 18 wines was investigated based on the preferences of black consumers from the Western Cape area, South Africa. These consumers predominantly preferred the sweet red wines with high sugar content, in a blind tasting session. Purchase intent was also evaluated by viewing actual photographs of packaging formats of the respective wines and the results indicated that the consumers preferred the well-known cultivar wines with a perception of value and style. Cluster analysis was furthermore performed to ascertain whether these consumers differed in their degree of liking of the intrinsic character of the respective wines. Four different clusters of consumers were identified: 1) Consumers preferring both dry and sweet red wines equally, 2) Consumers who strongly favoured sweet red wines and moderately liked dry red wines, 3) Consumers who strongly favoured sweet red wines with little preference for dry red wines; and 4) Consumers preferring dry red wines. Consumers were also probed on their general opinions or perceptions on the extrinsic character of the wines, and thus factors that influence the purchasing process. It was found that black consumers who don‟t consume wine often, preferred wines that they are familiar with, while consumers that drink wine more frequently enjoy to broaden their horizons by experimenting with more expensive wine brands. Extrinsic or non-sensory cues such as alcohol content, label, vintage, price and cultivar were found to be the most important considered factors when purchasing red wines, while awards and type of closure were regarded as the least important. It was also found that the discerning consumers, who purchase high-end wines, took more of the latter aspects into consideration, whereas consumers who purchase low-end wines considered a limited number of the non-sensory cues.
AFRIKAANSE OPSOMMING: In hierdie studie is 'n diverse reeks industrie-geselekteerde, Suid-Afrikaanse rooiwyne geanaliseer vir hul sensoriese en chemiese eienskappe. Verbruikersvoorkeur van die wyne is getoets, asook tot watter mate verbruikersvoorkeure beïnvloed word deur intrinsieke (sensoriese) en ekstrinsieke (nie-sensoriese) faktore. Die reeks van agtien wyne het bestaan uit droë en soet rooi wyne, wat op hul beurt verder verdeel kan word in goedkoper, kwaliteit wyne en duurder, ultra-premium wyne. Die sensoriese profiel van al die wyne is bepaal deur beskrywende sensoriese analise. Resultate het getoon dat die kultivar-spesifieke droë rooiwyne geassosieer word met 'n wye reeks sensoriese eienskappe soos houtagtig, kruidagtig en vrugtig, terwyl die soet rooiwyne beskryf is as vrugtige en soet-geassosieerd. In terme van die chemiese analises was daar betekenisvolle verskille betreffende die alkohol- en suikerinhoud van die wyne. Gas chromatografie gekoppel met vlam-ioniserende deteksie (GC-FID) het die mees vlugtige verbindings teenwoordig in die wyn aangedui, naamlik esters, alkohole en vetsure. Met die korrelasie van die chemiese en sensoriese data is gevind dat die droë versnitwyne gedryf word deur die teenwoordigheid van alkohole en esters, asook sensoriese eienskappe soos gehout, koffie, en gemengde spesery, terwyl die kultivar-spesieke wyne weer meestal gedryf word deur vetsure en esters en sensoriese eienskappe soos groenboontjie en aspersie. Die soet rooiwyne het chemies geassosieer met sure en sensoriese terme soos soet-geassosieerd en blomagtig. Die aanvaarbaarheid van 'n kleiner groepering wyne is bepaal deur gebruik te maak van swart verbruikers in die Wes-Kaap area, Suid-Afrika. Die verbruikers het in 'n blinde proesessie onderskeie wyne se wynverpakking besigtig en aangedui of hulle die wyne sou koop. Hierdie resultate het getoon dat die verbruikers bekende kultivarwyne verkies wat 'n persepsie van waarde en styl geïllustreer het. Segmentasie tegnieke is op die data uitgevoer ten einde te bepaal of verbruikers in groepe verdeel kan word, wat betref hul voorkeur van die sensoriese of intrinsieke eienskappe van die wyne. Vier verskillende groepe is geïdentifiseer, nl. verbruikers wat 1) droë en soet rooiwyne ewe veel verkies; 2) soet rooiwyne en tot 'n mate ook droë rooiwyne verkies; 3) soet rooiwyne en tot 'n mindere mate droë rooiwyne verkies; en laastens 4) slegs droë rooiwyne verkies. Verbruikers se algemene opinies en persepsies betreffende die ekstrinsieke eienskappe van die wyne is ook ondersoek, met ander woorde faktore wat die aankoop van wyne beïnvloed. Daar is gevind dat swart verbruikers wat nie gereeld wyn drink, bekende handelsmerke verkies, terwyl verbruikers wat gereeld wyn drink, daarvan hou om hul horisonne te verbreed en te eksperimenteer met 'n verskeidenheid handelsmerke. Ekstrinsieke of nie-sensoriese aspekte soos, alkohol-inhoud, etiket, oesjaar, prys en kultivar is die belangrikste faktore wat in ag geneem word wanneer rooiwyne gekoop word, terwyl wyntoekennings en die feit dat die wyn met kurke gebotteleer word, nie as belangrik beskou word nie. Daar is ook gevind dat die meer ingeligte verbruiker, wat hoë kwaliteit wyne koop, meer van die bogenoemde aspekte in ag neem tydens die aankoopproses, terwyl die verbruiker wat meer geneig is om goedkoper wyne te koop, slegs 'n paar ekstrinsieke faktore in ag neem.

Thesis (PhD)--Stellenbosch University, 2013.
ENGLISH ABSTRACT: During wine fermentation, numerous grape must constituents serve as nutrients to wine yeast (Saccharomyces cerevisiae), which enable their growth and successful completion of alcoholic fermentation. Many of these nutritional factors, in particular nitrogen, also act as precursors for yeastderived flavour compounds such as higher alcohols, esters and volatile fatty acids. Yeast nitrogen metabolism thus plays a determining role in wine aroma and quality. Not only is the nitrogen source, concentration and supplementation timing important, but various environmental factors and the genetic constitution of the yeast strain used for fermentation will also contribute to fermentation outcomes. The main goal of this work was to explore the complex interactions between a number of contributing factors; namely nitrogen source, timing of addition, yeast strain and fermentation matrix. Broadly, this study assessed the impact of seven different nitrogen combinations, added either to the initial grape must or after the onset of fermentation, on fermentation performance and aroma compound production by nine commercial wine yeast strains. Fermentations were done in synthetic grape must, and validated for a subset of parameters in real grape must. The nitrogen treatments were designed according to the generally established order of preference of S. cerevisiae for individual amino acids as source of nitrogen under fermentative conditions, and the potential of certain amino acids to participate in metabolic pathways that produce specific aroma compounds. The results reveal that different nitrogen combinations can lead to unexpected aroma outcomes, depending strongly on the genetic background of individual yeast strains and the timing of nitrogen addition. Certain nitrogen treatments consistently resulted in significant increases or decreases in specific aroma compound concentrations in comparison to the treatment fermented on ammonium as only nitrogen source, for multiple yeast strains. These compounds were classified as nitrogen treatment dependent. Other aroma compounds were produced similarly for all nitrogen treatments and were designated as nitrogen treatment independent. The presence of specific amino acid groups (for example the branched-chain and aromatic amino acids) could be correlated to significantly altered production patterns of related (such as higher alcohols) or unrelated (diethyl succinate) aroma compounds relative to the other nitrogen treatments. Taken together, a number of interesting and novel hypotheses regarding the metabolic pathways involved could be derived from the data. Ultimately, this initial assessment of interactive effects during fermentation will contribute to practical guidelines for winemakers to allow matching grape must constituents (such as nutrients) with the intrinsic aroma production capabilities of specific yeast strains in order to modulate wine aroma, style and quality.
AFRIKAANSE OPSOMMING: Tydens wynfermentasie dien talle druiwemosbestanddele as voedingstowwe vir wyngis (Saccharomyces cerevisiae) wat hul groei bevorder en hul in staat stel om alkoholiese fermentasie suksesvol te voltooi. Baie van hierdie voedingstowwe, veral stikstof, dien ook as voorlopers vir geurkomponente afkomstig van gismetabolisme, soos hoër alkohole, esters en vlugtige vetsure. Die stikstofmetabolisme van gis speel dus ‘n bepalende rol in wynaroma en -kwaliteit. Nie net is die stikstofbron, konsentrasie en tydsberekening van stikstof toevoeging belangrik nie, maar verskeie omgewingsfaktore, asook die genetiese samestelling van die gisras aangewend vir fermentasie, sal bydra tot die fermentasie uitkomste. Die hoofdoel van hierdie werk was om die komplekse interaksies tussen ‘n aantal bydraende faktore te ondersoek; naamlik die stikstofbron, tyd van stikstof toevoeging, gisras en fermentasiematriks. Breedweg het hierdie studie die impak van sewe verskillende stikstofkombinasies, toegedien tot die druiwemos voor of na die aanvang van fermentasie, op die suksesvolle verloop van fermentasie en die produksie van aromakomponente deur nege kommersiële wyngisrasse bepaal. Fermentasies is in sintetiese druiwemos uitgevoer, en ‘n deelversameling van die fermentasies in regte druiwesap te herhaal. Die stikstofbehandelings is ontwerp in ooreenstemming met die algemeen vasgestelde voorkeurvolgorde van S. cerevisiae vir individuele aminosure as stikstofbron onder fermentatiewe kondisies, en die potensiaal van sekere aminosure om mee te doen in metaboliese paaie wat spesifieke aromaverbindings produseer. Die resultate toon dat verskillende stikstofkombinasies tot onverwagte aroma-uitkomste kan lei wat sterk afhanklik is van die genetiese agtergrond van individuele gisrasse en die tyd van stikstof byvoeging. Sekere stikstofbehandelings het konsekwent, vir veelvuldige gisrasse, tot beduidende toenames of afnames in die konsentrasies van spesifieke aromakomponente gelei in vergelyking met die behandeling wat ammonium as enigste stikstofbron bevat het. Hierdie verbindings is as stikstofbehandeling afhanklik geklassifiseer. Ander aromaverbindings is soortgelyk vir alle stikstofbehandelings geproduseer en is aangewys as stikstofbehandeling onafhanklik. Die teenwoordigheid van spesifieke aminosuurgroepe (byvoorbeeld die vertakte-ketting en aromatiese aminosure) kon gekorreleer word met beduidende veranderings in produksiepatrone van verwante (soos hoër alkohole) of onverwante (dietielsuksinaat) aromakomponente relatief tot die ander stikstofbehandelings. Alles inaggenome kon ‘n aantal interessante en nuwe hipoteses rakende die betrokke metabolise padweë van die data afgelei word. Uiteindelik sal hierdie aanvaklike bepaling van interaktiewe effekte tydens fermentasie bydra tot praktiese riglyne vir wynmakers, wat hulle in staat sal stel om druiwesapbestanddele (soos nutriënte) te strook met die intrinsieke aromaproduksie kapasiteite van spesifieke gisrasse, en sodoende wynaroma, styl en kwaliteit te moduleer.
Oenobrands and THRIP for funding this project

Thesis (MSc)--Stellenbosch University, 2013.
ENGLISH ABSTRACT: Wine fermentation is a continuously changing biological process whereby the raw product, grape juice is transformed into a high value product wine. In an ideal situation the fermentation kinetics of batch fermentations should follow the same trend over time. This however is not the case in industrial wine fermentations where significant batch-to-batch variation is present. The time trajectories of fermentation processes are therefore often unpredictable in absolute terms. The monitoring of substrate (sugar) and product concentrations (ethanol) as well as other quality parameters during a wine fermentation, is therefore of extreme importance to ensure effective control and management of wine fermentation processes. Conventional methods for fermentation monitoring are however costly, time consuming and often unreliable. For these reasons the modern wine industry requires rapid, reliable, non-destructive monitoring techniques which would meet the criteria of providing critical real-time process information that is displayed in easily interpretable graphical format, in order to ensure the highest quality and continuous consistency throughout all the stages of a process. This research study in particular, addressed the current need for alternative fermentation monitoring strategies that meet these criteria, by evaluating the potential use of spectroscopy as an analytical technique for fermentation monitoring. The overall objective of this study was to use chemometric modelling of information obtained by Fourier transform mid-infrared (FT-MIR) and near-infrared (FT-NIR) spectroscopy, to quantitatively and qualitatively monitor both alcoholic (AF) and malolactic fermentation (MLF) processes. Towards this objective 11 batch fermentations elaborated with Oenococcus oeni and Lactobacillus plantarum strains in respectively a co-inoculation and sequential inoculation scenario, were sampled and analysed at regular time intervals with FT-MIR and FT-NIR spectroscopy and enzymatic reference methods during 2011. Samples were also analysed by gas chromatography flame ionisation detection (GC-FID) and mass spectrometry (GC-MS) at two critical stages during fermentation, namely 50% completion of MLF and 100% completion of MLF, in order to obtain a profile of the evolution of the aroma compounds associated with each inoculation scenario. Three clearly defined research objectives were set for this project. The first objective involved the expansion of the existing quantitative platform for fermentation monitoring. Towards the outcomes of this objective, partial least squares (PLS) calibration models for prediction of malic acid and lactic acid in fermenting must and wines elaborated in our study, were established, based on the MIR and NIR spectra. The models showed excellent predictive abilities in independent test set validation. This outcome made a significant contribution to our existing PLS calibration capacity, particularly towards monitoring of MLF. Quantitative data obtained with the PLS models were also used to graphically project the rate of AF in the different batches, by non-linear fitted regression plots that easily visualised the overall patterns of sugar and ethanol metabolism in the different fermentations. The second research objective involved the qualitative monitoring of fermentations. This approach used FT-MIR and FT-NIR spectra together with chemometrics to identify trends between the different fermentation treatments. Principal component analysis (PCA) clearly projected the time trend from the onset of fermentation, through AF and MLF. No unique bacterial trend was however observed with spectroscopy. These results illustrate the potential of these techniques to be used for modelling of fermentations in industrial situations, through providing critical information about the evolution of the process. Furthermore, these techniques provide tools for identifying problematic and deviating fermentations. A spectral conformity test based on simple calculations of the standard deviation between the absorbance at each recorded wavenumber in the spectra, further confirmed identification of the critical fermentation stages. This technique by-passes the need for spectral interpretation and is a very useful addition, particularly from the industry perspective, to the portfolio of methods established in this study. The third research objective adressed the need to evaluate the possibility to discriminate between the different process stages and LAB treatments using univariate (ANOVA) and multivariate chemometric techniques such as PCA, PLS discriminant analysis (PLS-DA) and Soft Independent Modelling of Class Analogy (SIMCA) for possible future interpretative and classification purposes. The exploratory tool of PCA was used to investigate the similarities and differences between the chemical footprints of the different treatments. PCA showed clear differentiation between the two process stages using chemical quantified data. Differentiation between the LAB treatments was visible with PCA, showing a more prominent separation at 50% completion of MLF. Furthermore the ability of spectroscopy for potential classification was shown using PLS-DA and SIMCA. This profiling study can be seen as a preliminary study setting the ground work for further in-depth research into the profiling of different LAB treatments and inoculation strategies.
AFRIKAANSE OPSOMMING: Wyngisting is ‘n voortdurend veranderende biologiese proses waarvolgens die rou produk, druiwesap, in ‘n produk van hoë waarde, naamlik wyn, verander word. Onder ideale omstandighede sou die gistingskinetika van lotgistings dieselfde tendens oor tyd volg. Dit is egter nie die geval in industriële wyngistings nie, waar noemenswaardige wisseling van lot tot lot teenwoordig is. Die tydsbaan van gistingsprosesse is dus in baie gevalle in absolute terme onvoorspelbaar. Die monitering van substraat- (suiker) en produkkonsentrasies (etanol), sowel as ander kwaliteitsparameters tydens ‘n wyngisting, is van die uiterste belang om doeltreffende beheer en bestuur van wyngistingsprosesse te verseker. Konvensionele metodes vir die monitering van gisting is egter duur, tydrowend en ook soms onbetroubaar. Om hierdie redes vereis die moderne wynbedryf vinnige, betroubare en nie-destruktiewe moniteringstegnieke wat aan die kriteria sou voldoen vir die verskaffing van kritiese, intydse prosesinligting wat in ‘n maklik interpreteerbare grafiese formaat vertoon word om die hoogste kwaliteit en voortdurende konsekwentheid tydens al die stadia van ‘n proses te verseker. Hierdie navorsingstudie het in besonder die huidige behoefte aan alternatiewe gistingsmoniteringstrategieë wat aan hierdie kriteria voldoen, aangespreek deur die potensiële gebruik van spektroskopie as ‘n analitiese tegniek vir die monitering van gisting te evalueer. Die oorhoofse doelwit van hierdie studie was die chemometriese modellering van inligting wat met behulp van Fourier transform middel-infrarooi (FT-MIR) en naby-infrarooi (FT-NIR) spektroskopie verkry is om die prosesse van alkoholiese en appelmelksuurgisting (AMG) kwantitatief en kwalitatief te monitor. Ten einde hierdie doelwit te bereik, is 11 lotgistings met Oenococcus oeni en Lactobacillus plantarum rasse uitgevoer in scenario’s van ‘n gesamentlike inokulasie en opeenvolgende inokulasie onderskeidelik. Monsters van hierdie gistings is met gereelde tydintervalle in 2011 geneem en analises is met FT-MIR en FT-NIR spektroskopie en ensiematiese verwysingsmetodes gedoen. Monsters is ook met gaschromatografiese vlam ionisasie-opsporing (GC-FID) en massaspektrometrie (GC-MS) op twee kritiese stadia tydens gisting geanaliseer, naamlik toe AMG 50% en 100% voltooid was, om ‘n profiel te verkry van die evolusie van die aromaverbindings wat met elke inokulasie-scenario verband hou. Drie duidelik gedefinieerde navorsingsdoelwitte is vir hierdie studie bepaal. Die eerste doelwit het die uitbreiding van die bestaande kwantitatiewe platform vir gistingsmonitering behels. Hiervoor is gedeeltelike kleinstekwadraat [partial least squares (PLS)] kalibrasiemodelle vir die voorspelling van appelsuur en melksuur in die gistende mos en wyne in ons studie op die basis van MIR- en NIR-spektra bepaal. Die modelle het in onafhanklike geldigheidsbepaling van die toetsstel uitstekende voorspellingsvermoëns getoon. Hierdie uitkoms het ‘n noemenswaardige bydrae gemaak tot ons bestaande PLS kalibrasiekapasiteit, veral om AMG te monitor. Die kwantitatiewe data wat met die PLS-modelle verkry is, is ook gebruik om die tempo van alkoholiese gisting in die verskillende lotte grafies uit te beeld deur middel van kromlynige passing van regressiepersele, waarmee dit maklik was om die algehele patrone van suiker- en etanolmetabolisme in die verskillende gistings te visualiseer. Die tweede navorsingsdoelwit het die kwalitatiewe monitering van gistings behels. Hierdie benadering het FT-MIR en FT-NIR spektra tesame met chemometrie gebruik om tendense tussen die verskillende gistingsbehandelings te identifiseer. Hoofkomponentanalise [principal component analysis (PCA)] het duidelik die tydtendens vanaf die aanvang van gisting, deur alkoholiese gisting en AMG, geprojekteer. Geen unieke bakteriese tendens is egter met spektroskopie waargeneem nie. Hierdie uitslae illustreer die potensiaal van hierdie tegnieke om vir die modellering van gistings in industriële situasies gebruik te word deur kritiese inligting oor die evolusie van die proses te verskaf. Verder verskaf hierdie tegnieke gereedskap vir die identifikasie van problematiese en afwykende gistings. ‘n Spektrale gelykvormigheidstoets gebaseer op eenvoudige berekeninge van die standaardafwyking tussen die absorbansie by elke aangetekende golfgetal in die spektra het ook die identifikasie van die kritiese gistingstadia bevestig. Hierdie tegniek omloop die noodsaak vir spektrale interpretasie en is ‘n baie nuttige byvoeging tot die portefeulje van metodes wat in hierdie studie bepaal is, veral vanuit ‘n bedryfsperspektief. Die derde navorsingsdoelwit het die behoefte aangespreek om tussen die verskillende prosesstadia en melksuurbakterie-behandelings te onderskei deur gebruik te maak van eenvariant- (ANOVA) en meervariant- chemometriese tegnieke soos PCA, PLSdiskriminantanalise en sagte onafhanklike modellering van klasanalogie [soft independent modelling of class analogy (SIMCA)] vir moontlike toekomstige verklarende en klassifikasiedoeleindes. Die ondersoekende gereedskap van PCA is gebruik om ooreenkomste en verskille tussen die chemiese voetspore van die verskillende behandelings te ondersoek. PCA het duidelike differensiasie tussen die twee prosesstadia getoon op grond van chemies gekwantifiseerde data. Differensiasie tussen die melksuurbakterie-behandelings was met PCA sigbaar, met ‘n meer prominente skeiding teen 50% voltooide AMG. Verder is die vermoë van spektroskopie vir potensiële klassifikasie met PLS-diskriminantanalise en SIMCA getoon. Die profielsamestelling in hierdie studie kan beskou word as ‘n voorlopige studie vir verdere diepgaande navorsing oor die profielsamestelling van verskillende melksuurbakteriebehandelings en inokulasiestrategieë.
The National Research Foundation and Winetech

Thesis (MSc)--Stellenbosch University, 2013.
ENGLISH ABSTRACT: Nitrogen composition of grape must is highly variable and impacts on the health of the fermenting yeast population as well as the formation of aroma and flavour compounds in wine. Insufficient yeast assimilable nitrogen (YAN), mostly consisting of amino acids and ammonium, can lead to stuck or sluggish fermentations as well as the formation of undesirable compounds such as H2S. Furthermore, it is well established that the total concentration of YAN and the specific amino acid composition have a significant impact on the final aroma and flavour of wines. However, the impact of individual amino acids and of specific amino acid compositions on fermentation kinetics and on the production of aroma and flavour impact compounds under winemaking conditions is not well understood. The first goal of this study was to evaluate the effect of single amino acids on growth kinetics and major volatile production of two industrial wine yeast strains under conditions resembling wine fermentations. To facilitate these fermentation conditions while also allowing for easy reproducibility and manipulation of the initial components, a synthetic grape media was utilized. Biomass formation, exponential growth rate, lag phase, and fermentation duration were utilized to evaluate the efficiency of single amino acids. The data show that previously observed trends in laboratory strains mostly apply to these conditions and strains. In general, the efficiency of amino acids to be used as nitrogen sources and the production of major volatiles due to their presence followed the same patterns for both industrial yeast strains. However, the production of the secondary metabolites butanol, propanol, acetic acid, and ethyl acetate were found to be produced in different final concentrations dependent upon the yeast strain. The branched-chained and aromatic amino acids (BCAAs) treatments were observed to have the most dramatic effects on major volatile production. Investigating the relationships between the initial concentration of the BCAAs and the final concentrations of major volatile compounds, it was found that the production of fusel alcohols and fusel acids due to the degradation of BCAAs by S. cerevisiae could be predicted from the initial concentration of BCAAs. While under simple nitrogen conditions the production of several other secondary metabolites such as butanol, propionic acid, valeric acid, decanoic acid and 2-phenylethyl acetate were found to be correlated to the initial concentration of BCAAs in the media. Future studies should focus on the validation of these trends in aroma production in real grape musts under various fermentation temperatures for a number of industrial wine yeast strains.
AFRIKAANSE OPSOMMING: Die stikstof samestelling van druiwemos is hoogs veranderlik en impakteer op die kerngesondheid van die fermenterende gis populasie asook die produksie van aroma- en geurverbindings in wyn. Onvoldoende assimileerbare stikstof (ook genoem “yeast assimilable nitrogen” (YAN)), wat meestal bestaan uit aminosure en ammonium, kan aanleiding gee tot steek- of slepende fermentasies, asook die vorming van ongewensde verbindings soos H2S. Dit is alombekend dat die totale konsentrasie van YAN en dan ook die spesifieke aminosuur samestelling ‘n noemenswaardige impak op die finale aroma en smaak van wyn het. Die invloed van individuele am inosure en spesifieke aminosuur samestellings op die fermentasie kinetika, asook die produksie van verbindings met ‘n impak op die wyn aroma en smaak, word egter nie deeglik verstaan nie. Die eerste doelwit van die studie was om twee industriële gisrasse te gebruik om die effek van enkel aminosure op die groei-kinetika en produksie van die vername vlugtige verbindings onder wynmaak toestande te bepaal. Kunsmatige, gedefinieerde druiwermosmedium is gebruik om wynmaak toestande te simuleer en ook herhaalbaarheid en manipulering van die aanvanklike samestelling van die medium te verseker. Die studie het vorige tendense wat opgemerk is in die evaluasie van laboratorium rasse onder soortgelyke toestande bevestig. Die doeltreffendheid waarmee aminosure oor die algemeen gebruik word as stikstofbron, asook die produksie van die vernaamste vlugtige verbindings wat gekoppel is aan hulle teenwoordigheid, het ‘n vergelykbare patroon vir beide rasse gevolg. Die sekondêre metaboliete butanol, propanol, asetaat en etiel-asetaat is egter wel in verskillende eindkonsentrasies geproduseer deur die verskillende gisrasse. Die vertakte-ketting en aromatiese aminosuur (“branched-chained and aromatic amino acids” (BCAAs)) behandelings het die mees dramatiese effek op die produksie van die vernaamste vlugtige komponente gehad. Ondersoek na die verwantskap tussen die aanvanklike konsentraies van die BCAAs en die finale konsentrasies van dié verbindings het aangedui dat die produksie van hoër alkohole en sure, as gevolg van die afbraak van BCAAs deur S. cerevisiae, met behulp van die aanvanklike konsentrasie van die BCAAs voorspel kon word. Terselfdertyd is gevind dat onder eenvoudige stikstoftoestande, verskeie ander sekondêre metaboliete soos butanol, propionaat, valeriaat, dekanoësuur en 2-fenieletielasetaat, gekorreleer kan word met die aanvanklike BCAAs in die media. Verdere studies moet poog om hierdie tendense ten opsigte van aromaproduksie te bevestig en wel deur gebruik te maak van ware druiwemos, verskeie fermentasietemperature, asook ’n verskeidenheid van wyngisrasse.

Thesis (MScAgric)--Stellenbosch University, 2003.
ENGLISH ABSTRACT: Wine cellars are diverse in terms of equipment types and process configurations. Whilst other food production processes have, in many cases, been properly analysed and modelled, this process diversity has resulted in an absence of process analyses in the wine industry. Each wine cellar is unique and represents a fully integrated agro-business, starting with a raw material (grapes) and extending to marketing and selling of the final product (wine). This makes the wine industry unique in this context. This study is the first attempt to analyse winemaking procedures in the form of a process audit. The study was approached in the following manner: • A questionnaire was developed to assess cellar configurations and conditions. This questionnaire was submitted to a statistically significant number of cellars, and a statistically significant number of questionnaires were returned. • The data collected from the questionnaire were statistically analysed and associations between equipment or procedures and wine faults were identified. • Three cellars were studied in depth. These three cellars had their processes audited and their effluent characterised. Additional data were obtained from current sampling projects and these data were analysed to complement the data obtained from the questionnaire • A preliminary input/output model was developed. The major results of this study are: • It was found that certain faults that appear in wine might be associated with equipment and/or process faults. These associations are statistically significant and they show that cellar hygiene is of critical importance when assessing these wine faults. The most important of these faults are VA, microbial contamination of the wine, sluggish and stuck fermentations. A risk hierarchy was derived to indicate which events are associated with others most strongly. • It was found that few wineries measure water consumption and even fewer wineries measure the quantity of effluent produced. • Correlations have been developed to predict winery parameters in terms of tons of grapes pressed per annum. These parameters include water and electricity consumed, wine produced and the quantity of effluent produced. Effluent characteristics have also been correlated to the tons of grapes pressed per annum. These characteristics include chemical oxygen demand, sodium absorption ratio and total dissolved solids in solution. Chemical oxygen demand was identified as the most important contributing factor in winery effluent. It was shown that all variables rise with an increase in cellar size, but the rise is not linear. This implies that large cellars have greater quantities of effluent of lower quality than small cellars. Most cellars have effluent concentrations that require some form of effluent treatment. The characterisation of effluent shows that the most widely used disposal practice is irrigation, and that the effluent disposed in this manner does not meet legislative requirements. • A preliminary input/output model was developed in order to enable wineries that have not measured the relevant parameters to predict the abovementioned variations. The resolution of these predictions is low but the model serves to provide an initial estimate if there are no data available. The model will give industrial averages for any given cellar size. • An economic balance was performed using this preliminary model. It was shown that if cellars were to lower the consumption of utilities and to reduce the strength of their effluent (using cleaner practices and not dilution) the reduction of operating costs could be reduced by 14% for smaller cellars to 17% for larger cellars. This study has shown that it is possible to make wine in a more environmentally friendly manner, producing better quality wines, without incurring extra costs.
AFRIKAANSE OPSOMMING: Wynkelders is diverse eenhede ten opsigte van die tipe toerusting en prosesse wat gebruik word. Terwyl ander prosesse rondom voedselproduksie in baie gevalle reeds geanaliseer en gemodelleer is, het die diversiteit in die wynindustrie gelei tot 'n afwesigheid van prosesanalises. Elke wynkelder is uniek en verteenwoordig 'n ten voile geintegreerde agro-besigheid wat begin met die rou materiaal (druiwe) en lei tot die bemarking en verkope van die finale produk (wyn), 'n eienskap wat die wynindustrie uniek maak in hierdie verband. Hierdie studie is die eerste poging om die wynmaakproses in die vorm van ‘n proses-oudit te analiseer. Die studie is soos volg aangepak: • ‘n Vraelys is ontwikkel om kelderkonfigurasies en -toestande te ondersoek. Die vraelys is aan ‘n statisties betekenisvolle aantal kelders voorgele, en ‘n statisties betekenisvolle aantal vraelyste is terugontvang. • Die data wat uit die vraelyste ontvang is, is statisties ontleed en verwantskappe tussen toerusting of prosesse en wyngebreke is geidentifiseer. • Drie kelders is in diepte bestudeer. Hierdie drie kelders se prosesse is geoudit en die afvloeiwater is gekarakteriseer. Addisionele data is verkry van huidige projekte en hierdie data is ge-analiseer om die data van die vraelys aan te vul. • ‘n Voorlopige inset / uitset model is ontwikkel. Die belangrikste resultate van hierdie studie is: • Dit is bevind dat sekere gebreke wat in wyn voorkom geassosieer kan word met tekortkominge in toerusting en/of prosesse in die kelder. Hierdie assosiasies is statisties betekenisvol en toon dat kelderhigtene van kritiese belang is wanneer gebreke in wyn ondersoek word. Die mees belangrike gebreke wat voorkom is vlugtige suur, mikrobiese kontaminasie van wyn, slepende en gestaakte fermentasie. ‘n Risikohierargie is afgelei om die gebeure te toon wat die sterktste met mekaar geassosieer word. • Dit is gevind dat min wynkelders waterverbruik meet. Selfs minder kelders meet die hoeveelheid afvloeiwater wat geproduseer word. • Korrelasies is ontwikkel om kelderparameters te voorspel in terme van ton druiwe gepars per jaar. Hierdie parameters sluit in water- en elektrisiteitsverbruik, wyn geprosuseer en hoeveelheid afvloeiwater geproduseer. Eienskappe van afvloeiwater is ook gekorreleer met die ton druiwe wat per jaar gepars word. Hierdie eienskappe sluit in chemiese suurstofbehoeftes, natrium absorpsieverhoudings en totale opgeloste soliede materiaal in oplossing. Chemiese suurstofbehoeftes is geidentifiseer as die mees belangrike bydraende faktor tot afvloeiwater in kelders. Dit is getoon dat alle veranderlikes verhoog hoe groter die kelder, maar hierdie verhoging is nie lineer nie. Dit impliseer dat groter kelder meer afvloeiwater van ‘n laer kwaliteit produseer. Die meeste kelders produseer afvloeiwater van sodanige konsentrasies dat behandeling daarvan nodig is. Die ondersoek van hierdie afvloeiwater toon dat die mees algemene wyse van wegdoening van afvloeiwater besproeiing is, en dat afvloeiwater wat op hierdie manier weggedoen word, nie voldoen aan die wetgewing se vereistes nie. • 'n Voorlopige inset/uitset model is ontwikkel om kelders wat nie die toepaslike parameters gemeet het nie in staat te stel om hierdie parameters te voorspel. Die akuraatheid van hierdie voorspellings is nie hoog nie, maar die model verskaf ‘n aanvanklike skatting waar daar geen data beskikbaar is nie. Die model verskaf industriele gemiddeldes aan kelders van enige grootte. • ‘n Ekonomiese balans is uitgevoer deur van hierdie model gebruik te maak. Dit is getoon dat indien kelders die gebruik van water en elektrisiteit verminder en die konsentrasie van afvloeiwater verlaag (deur van skoner paktyke gebruik te maak, en nie verdunning nie) die bestuurskoste met 14% vir kleiner kelders tot 17% vir groter kelders verlaag kan word. Die studie het getoon dat dit moontlik is om wyn te maak op ‘n meer omgewingsvriendelike wyse, en sodoende beter kwaliteit wyn te produseer sonder addisionele kostes.