Dissertations / Theses on the topic 'Brandy'

Thesis (PhD(Agric))-- Stellenbosch University, 2014.
ENGLISH ABSTRACT: Brandy producers in South Africa can produce three categories of brandy, and within those categories, varies styles in order to cater for diverse consumer needs. Thus they have divergent opinions as to what comprises a good base wine and distillate for their individual end-product style in mind. Due to the fact that brandy is the largest locally produced spirit in South Africa, it is crucial to investigate the factors that influence the production of brandy as better understanding and control of these processes leads to the production of a brandy that is more consistent in quality and in style. The factors known to influence the quality of brandy are the grape cultivar, vinification techniques, distillation and the oak maturation process; however limited research has been done on the factors contributing to the style of brandies. Understanding and identifying the factors that contribute to the style of brandy, will allow for better control and manipulation of the process to ultimately produce a spirit product with a desired style classification. In order to do so, one must distinguish as to what differentiates (chemical and sensory analyses) the two most divergent styles of brandy (in this study referred to as class one and class five three-year barrel matured brandy). Over 104 three-year old barrel matured brandy samples were collected and analysed using GC-FID and HPLC analysis over a three year period. Of these samples, only 7 were classified as a class one three-year barrel matured brandy and 23 were found to be classified as class five three-year barrel matured brandy. The results obtained showed that the class one samples were found to contain a higher concentration of total higher alcohols, higher ratio of higher alcohols vs. esters, higher alcohols vs. acids and aldehydes vs. esters, but a lower level of total esters and acids. The class five samples contained a higher concentration of total esters, furans, lactones and acids, but a lower level of total higher alcohols and ratio of higher alcohols vs. esters. The factors investigated that possibly influence the style of brandy were: the base wine prior to distillation, yeast strain, fermentation temperature, condenser water temperature and barrel age. Results of the base wine analysed prior to distillation show that those samples that scored a sensory score of one could produce a class one three-year barrel matured brandy, and base wines that scored a sensory score of five would yield a class five three-year barrel matured brandy. Alchemy 1 yeast was found to produce elevated levels of total esters and could by default result in a class five three-year barrel matured brandy. Similarly if the wine was fermented at 24⁰C it would result in the increased production of higher alcohols and total acids and in-turn could yield a class one three-year barrel matured brandy. The results obtained show that the different condenser water temperatures do not necessarily influence the concentration of esters and higher alcohols. However, if a lower condenser water temperature (8⁰C) was employed, it could yield a class one barrel matured brandy sample. These distillates are associated with a higher concentration of total higher alcohols and even though they may be positively associated with higher levels of esters, the esters could be removed during the head fraction in the distillation process. The results also show that during the maturation process that the use of 18 year old barrels for the maturation of three-year barrel matured brandy samples could possibly produce a class one three-year barrel matured brandy and the use of new barrels could yield a class five three-year barrel matured brandy sample. It is recommended that analysing the base wine prior to distillation using GC-FID to identify the chemical composition is the most important step in determining the outcome of the style of brandy.
AFRIKAANSE OPSOMMING: Brandewyn produsente in Suid-Afrika kan drie kategorieë brandewyn produseer, en binne hierdie kategorieë sekere style om voorsiening te maak vir die diverse behoeftes van die mark, en dus het hulle uiteenlopende menings oor wat 'n goeie basis wyn en distillaat behels vir hul individuele eindproduk se spesifieke styl. As gevolg van die feit dat brandewyn die belangrikste spiritus produk is wat deur die Suid-Afrikaanse bevolking verbruik word, is dit noodsaaklik dat dié faktore wat die produksie van brandewyn beïenvloed ondersoek word om 'n beter begrip van, en beheer oor hierdie prosesse verkry kan. Dit sal lei tot die produksie van 'n brandewyn van konstante in qualitiet en in style. Die faktore wat bekend is om die gehalte van brandewyn te beïnvloed, is die druifkultivar, wynbereidingstegnieke, distillasie en die hout verouderings proses, maar daar is beperkte navorsing oor die faktore wat bydra tot die styl van n brandewyn. Om die faktore wat bydra tot die spesifieke styl van n brandewyn te identifiseer en te verstaan, kan dit lei tot 'n beter beheer en manipulasie van die prosess om uiteindelik n brandewyn met 'n gewenste styl te produseer. Ten einde dit te kan doen, moet 'n mens kan bepaal wat die twee uiterste style van brandewyn (wat in die studie sal bekend wees as klas een en klas vyf drie-jaar vat veroude brandewyn) van mekaar onderskei (chemiese en sensoriese analise). Meer as 104 drie-jaar vat verouderde brandewyn monsters is ingesamel en ontleed met behulp van GC-FID en HPLC analyliese oor 'n tydperk van drie jaar. Van die 104 monsters, is slegs 7 as 'n klas een drie-jaar vat verourde brandewyn geklassifiseer en 23 as klas vyf drie-jaar vat verourde brandewyn geklassifiseer. Die resultate het getoon dat die klas een monsters 'n hoër konsentrasie van die totale hoër alkohole, 'n hoër verhouding van hoër alkohole teenoor esters het, hoër alkohole teenoor sure en aldehiede teenoor esters, maar 'n laer vlak van totale esters en sure. Die klas vyf monsters het 'n hoër konsentrasie van die totale esters, furanen, laktone en sure, maar 'n laer vlak van totale hoer alkohol en verhouding van hoër alkohole teenoor esters. Die faktore wat ondersoek was wat moontlike ‘n invloed op die styl van brandewyn kon hê, was die basis wyn voor distillasie, die gisras, die fermentasie temperatuur, die kondensor water temperatuur en die vat ouderdom. Die ontledings van die basis wyn voor distillasie het gewys dat die monsters wat 'n sensorise telling van een behaal het, moontlik kan lei tot 'n klas een drie-jaar vat verouderde brandewyn, en basis wyne wat 'n sensorise telling van vyf gekry het weer ‘n klas vyf drie-jaar vat verouderde brandewyn sou oplewer. Alchemie 1 gis ras het ‘n verhoogde vlak van totale esters geproduseer wat tot 'n klas vyf drie-jaar vat verouder brandewyn gelei het As die basis wyn gefermenteer is teen 24⁰C sal dit lei tot die verhoogde produksie van hoër alkohole en totale sure wat 'n klas een drie-jaar vat verouderde brandewyn kan oplewer. Die resultate verkry, toon dat die verskillende kondensor water temperature nie noodwendig die konsentrasie van esters en hoër alkohole beïnvloed het nie, maar dit wil voorkom dat indien 'n laer kondensor water temperatuur (8⁰C) gebruik is, kan dit 'n klas een vat verouderde brandewyn oplewer. Dit hou verband met 'n hoër konsentrasie van die totale hoër alkohole en selfs al word die distillate positief geassosieer met hoër vlakke van esters, kan die esters verwyder word tydens die verwydering van die voorloop in die distillasie proses. Die resultate toon ook dat die gebruik van 18 jaar oue vate vir die veroudering van brandewyn moontlik 'n klas een drie-jaar vat verouderde brandewyn kan oplewer en die gebruik van nuwe vate kan 'n klas vyf drie-jaar vat verouderde brandewyn lewer. Dit word egter aanbeveel dat die basis wyn voor distillasie met GC-FID chemies ontleed word om die samestelling van die wyn te identifiseer Die resultate bly die beste aanduiding van die styl van die brandewyn.

Thesis (MSc)--University of Stellenbosch, 2002.
ENGLISH ABSTRACT: The presence and growth of lactic acid bacteria (LAB) in wine and their influence on wine quality has received much attention in recent years. Lactic acid bacteria are responsible for conducting malolactic fermentation (MLF) in wine. The benefits associated with malolactic fermentation in terms of deacidification of wine and the contribution to wine flavour and complexity have also recently been the topic of research. It is impossible to describe malolactic fermentation as distinctly desirable or undesirable in terms of its influence on the final quality of wine. The benefits and disadvantages are dependent upon viticultural region, grape variety, wine composition, winemaking techniques and the style and objectives of the winemaker. Brandy production is a multi-stage process in which base wine production, distillation technique and wood maturation all have a large influence on the final chemical profile and organoleptic quality of the brandy. The volatile composition of the base wine, which basically undergoes a concentration process during the subsequent double distillation phase, is critical in determining the aroma and flavour quality of the final brandy product. Thus, the brandy is only as good as the base wine it is distilled from. The aims of this study were to determine the effect of lactic acid bacteria and spontaneous malolactic fermentation on the quality of brandy base wine and the resulting distillate, and to determine which LAB species had been responsible for the occurrence of spontaneous MLF. This study showed that LAB are present at high numbers and are able to conduct spontaneous MLF of brandy base wines. It was shown that the incidence of spontaneous MLF varied from year to year. In 1998, 50% of the commercially produced base wines had undergone partial MLF prior to distillation. In 1999 and 2000 respectively, 34% and 45% of the commercial base wines had undergone partial MLF prior to distillation. The occurrence of spontaneous MLF had an influence on the chemical composition and the sensory quality of the base wine and distillate. There was an increase in the concentrations of ethyl lactate, acetic acid and diethyl succinate in samples that had undergone MLF. There was also a decrease in the concentrations of esters, such as iso-amyl acetate, ethyl acetate, ethyl caproate, hexyl acetate and 2-phenethyl acetate in these same samples. Sensory evaluation of the base wines and distillates demonstrated that samples that had undergone MLF differed significantly from samples that had not undergone MLF. It was also shown that distillates that had not undergone MLF had a slightly better aroma profile than those that had. Sweet aromas, like chocolate and caramel, as well as negative aromas, like chemical or solvent, were more prominent in brandy distillates that had undergone MLF. Herbaceous and fruity aromas were more intense in distillates not having undergone MLF. Fifty-four strains, all Gram-positive and catalase negative, were isolated at different stages of brandy production. Seven strains were isolated from the grape juice, 15 strains were isolated from the base wine, 20 strains were isolated during MLF and 12 strains were isolated from the base wine after MLF had been completed. Based on C02 production from glucose and gluconate, 17 strains were classified as facultatively heterofermentative and 37 strains as obligately heterofermentative. Fifteen of the 37 obligately heterofermentative strains were rod-shaped and were regarded as lactobacilli. The remaining 22 strains were oval or cocci-bacilli shaped. The isolates were identified to species level by using numerical analysis of the total soluble cell protein patterns, 16S rRNAsequencing and polymerase chain reaction (PCR) with species-specific primers. The facultative heterofermentative lactobacilli were identified as Lactobacillus paracasei and Lactobacillus p/antarum. The fifteen obligately heterofermentative lactobacilli were identified as members of the species Lactobacillus brevis, Lactobacillus verrniforme, Lactobacillus buchneri and Lactobacillus hi/gardii. The 22 obligate heterofermentative isolates, with a coccoid morphology, could be grouped into two clusters and were identified as Oenococcus oeni. O. oeni was the species responsible for the occurrence of spontaneous MLF in most of the commercial base wines. Lb. brevis, Lb. hi/gardii and Lb. paracasei were also isolated from commercial base wines that had undergone spontaneous MLF. In nine out of 14 experimental base wine samples that had undergone spontaneous MLF, O. oeni was again the predominant species. Lb. brevis, Lb. hi/gardii and Lb. paracasei were identified in the remaining experimental base wine samples. This is the first report of the presence of Lb. perecese! and Lb. vermiforme in brandy base wine. It was shown that the occurrence of spontaneous MLF had a negative effect on the quality of brandy base wine, but that was shown to be due to the different species and strains performing MLF. In the non-preferred distillate samples, Lactobacillus spp. had performed MLF or had developed after or during MLF.
AFRIKAANSE OPSOMMING: Die teenwoordigheid en die vermoë van melksuurbakterieë (MSB) om in wyn te groei, is 'n onderwerp wat al heelwat nagevors is. Melksuurbakterieë is verantwoordelik vir die uitvoering van appelmelksuurgisting (AMG) in wyn. Die voordele verbonde aan appelmelksuurgisting, ten opsigte van die verlaging van die totale suurinhoud en die bydrae tot die verbeterde geur en kompleksiteit van die wyn, is ook al goed bestudeer. Wat die invloed op die finale wynkwaliteit betref, is dit byna onmoontlik om AMG as uitsluitlik gewens óf ongewens te beskou. Die voordele en nadele van AMG is afhanklik van verskeie faktore, nl. wingerdkundige streek, druifkultivar, wynsamestelling, wynmaakpraktyke, asook die styl en doelwitte van die wynmaker. Die produksie van brandewyn is 'n multistapproses waarin die bereidingsmetode van die basiswyn, die distillasietegniek en houtveroudering 'n groot invloed op die finale kwaliteit en chemiese samestelling van die brandewyn het. Die vlugtige verbindings van die basiswyn, wat tydens die dubbele distillasieproses gekonsentreer word, is van wesenlike belang in die bepaling van die aroma en geur van die finale brandewynproduk. Brandewyn is dus inderdaad net so goed soos die basiswyn waarvan dit gestook is. Die doelwitte van hierdie studie was om te bepaal wat die invloed van MSB en die voorkoms van spontane AMG op die kwaliteit van die basiswyn en die distillaat is, asook om die MSB wat vir die voorkoms van spontane AMG verantwoordelik was, te identifiseer. Hierdie studie het bewys dat MSB in hoë getalle teenwoordig was en dat dit in staat is om die spontane AMG van basiswyne uit te voer. Daar is bewys dat die voorkoms van spontaneAMG moontlik van jaar tot jaar kan verskil. In 1998 het 50%, in 1999 het 34% en in 2000 45% van die kommersieel-geproduseerde basiswyn gedeeltelike AMG spontaan voor distillasie ondergaan. Daar is ook gevind dat spontane AMG 'n invloed op die chemiese samestelling en sensoriese kwaliteit van die basiswyn en die distillaat gehad het. Daar was 'n toename in die konsentrasies van etiellaktaat, asynsuur en diëtielsuksinaat in monsters wat spontane AMG ondergaan het. In dieselfde monsters was daar ook 'n afname in die konsentrasies van iso-amielasetaat, etielasetaat, etielkaproaat, heksielasetaat en 2-fenielasetaat. Sensoriese evaluering van die basiswyne en distillate het getoon dat daar betekenisvolle verskille was tussen die monsters wat AMG ondergaan het en dié wat nie AMG ondergaan het nie. Daar is bewys dat die distillate wat nie AMG ondergaan het nie, 'n beter aromaprofiel gehad het as dié wat AMG ondergaan het. Soet geure, soos sjokolade en karamel, en negatiewe geure, soos "chemies" en "oplosmiddel", was prominent in distillate wat AMG ondergaan het. Kruidagtige en vrugtige geure was meer intensief in distillate wat nie AMG ondergaan het nie. Vier-en-vyftig bakteriese rasse, almal Gram-positief en katalase-negatief, is gedurende die verskillende stadia van brandewynproduksie geïsoleer. Sewe rasse is uit druiwesap, 15 rasse gedurende die alkoholiese fermentasie, 20 rasse gedurende AMG en 12 rasse na voltooiing van AMG geïsoleer. Op die basis van koolstofdioksied (C02)-produksie vanaf glukose en glukonaat is 17 rasse as fakultatief heterofermentatief en 37 rasse as obligaat heterofermentatief geklassifiseer. Vyftien van die 37 obligaat-heterofermentatiewe rasse was staafvormig en is as lactobacilli geïdentifiseer. Die oorblywende 22 het ovaal of kokkus-bacillusvormige selmorfologie getoon. Identifikasie tot op spesievlak is gedoen deur van numeriese analise van die totale oplosbare selproteïenprofiele, 16S-rRNAvolgordebepalings en spesie-spesifieke inleiers vir die polimerasekettingreaksie (PKR) gebruik te maak. Die fakultatief-heterofermentatiewe rasse is as Lactobacillus paracasei en Lactobacillus p/antarum geklassifiseer. Die 15 obligaat heterofermentatiewe stafies is as Lactobacillus brevis, Lactobacillus buchneri, Lactobacillus hi/gardii en Lactobacillus vermiforme geïdentifiseer. Die 22 ovaal, obligaat heterofermentatiewe isolate kon in twee groepe ingedeel word en is as Oenococcus oeni geïdentifiseer. Daar is bevind dat O. oeni-isolate vir die voorkoms van spontane AMG in die meeste van die kommersiêle basiswyne verantwoordelik was. Lb. brevis, Lb. hi/gardii en Lb. paracasei is ook uit kommersiêle basiswyne wat spontane AMG ondergaan het, geïsoleer. In nege uit 14 van die eksperimentele basiswyne wat spontane AMG ondergaan het, was O. oeni die dominante spesie. In die oorblywende eksperimentele wyne is Lb. brevis, Lb. hi/gardii en Lb. paracasei aangetref. Hierdie is die eerste vermelding van die teenwoordigheid van Lb. paracasei and Lb. vermiforrne in brandewynbasiswyn. Daar is gevind dat die voorkoms van spontane AMG "n negatiewe invloed op brandewynkwaliteit het, maar dit is as gevolg van die verskeidenheid van MSB-spesies en rasse wat voorkom. In die distillate wat deur die proepaneel afgekeur is, het Lactobacillus spesies die AMG deurgevoer, of het dit tydens of na AMG ontwikkel.

Thesis (PhD)--Stellenbosch University, 2014.
ENGLISH ABSTRACT: Brandy has a high alcohol content of at least 36% alcohol by volume and a complex volatile chemical structure. Due to this, the sensory evaluation of brandy is challenging to execute and must be carefully managed to avoid panellists’ sensory and mental fatigue. Although rapid sensory profiling methods, such as projective mapping (PM), are commonly used for fast moving consumer goods, it was unclear whether these methods could accommodate the difficulties associated with brandy evaluation. The primary objective of this study was to validate PM, also called Napping®, as a reliable tool for brandy evaluation. Two variations of PM were tested: global napping (GN) where products are evaluated based on overall sensory perception, and partial napping (PN) where the product perception is broken down in to separate sensory modalities, in this case appearance, aroma and in-mouth sensations. Several practical aspects of PM were investigated in order to optimise the method for brandy evaluation and to gain understanding into practical methodological aspects that have not been fully understood at the onset of this study. The results showed that both GN and PN delivered reliable results, but that PN was more reproducible and better suited to larger sample sets (10 products). The concept of in-mouth sensations was found to be ineffective in extracting useful information on mouthfeel differences in the product set and that retronasal flavour should be separated from basic tastes and mouthfeel. A verbal instruction to the panellists was sufficient to obtain reliable information on mouthfeel differences; it was not necessary to use black glasses or nose-clips to eliminate the influence of appearance and flavour perception. In response to the insufficient reproducibility of GN, the sorting method was tested and validated as a suitable screening method that delivered reliable product maps of larger sample sets (10 products) in one replication, compared to GN which has to be replicated several times. A recent hypothesis states that the elongated horizontal dimension of a rectangular PM tasting sheet could be used to elicit more prominent product differences, while tasting sheets without an elongated axis, such as circles or squares, could be used to bring forth more subtle differences. This hypothesis was challenged by testing rectangular, square and round tasting sheet shapes. Although differences were observed between the shapes in terms of product configuration and panellist performance, the practical value of using different tasting sheet shapes to obtain specific information could not be established. The impact of high alcohol content and product complexity on panellist performance in PM was tested and it was concluded that product complexity did influence the panellists’ performance, particularly for high alcohol products. It was also found that prior knowledge of a products’ high alcohol content influenced the panellists’ descriptive language to include more alcohol-related terms. A new panellist performance measure was developed, namely the Relative Performance Index (RPI). This measure can be used to monitor trained panellists’ performance in the PM task more effectively to thereby ensure reliable results. The outcomes of this study extended the brandy sensory evaluation toolbox. Practical measures were identified that can be used to overcome the challenges associated with the sensory evaluation of complex high alcohol products.
AFRIKAANSE OPSOMMING: Met ‘n alkohol inhoud van mintens 36% alkohol per volume en ‘n komplekse vlugtige chemise samestelling is brandewyn ‘n uitdagende produk om sensories te evalueer. Maatreëls moet in plek gestel word om te verhoed dat sensoriese paneellede nie uitgeput raak nie om sodoende betroubare resultate te verseker. Hoewel vinnige sensoriese toetsmetodes, soos projeksiekartering (PM) en sortering, gereeld gebruik word vir die evaluasie van vining bewegende verbruikersgoedere was dit weens die voorafgenoemde redes onduidelik of die metodes geskik sou wees vir brandewynevaluasie. Die oorhoofse doelwit van hierdie projek was om PM, ook genoem Napping®, te valideer as ‘n geskikte metode vir die sensoriese evaluering van brandewyn. Twee variasies van PM is ondersoek: oorhoofse kartering (GN) waar die produkte op grond van ‘n algehele sensoriese waarneming evalueer word, en gedeeltelike kartering (PN), waar die verskillende sensoriese waarnemingsmodaliteite afsonderlik gemeet word. In hierdie geval is voorkoms, aroma en algehele binne-mondse ervaring gemeet. Verskeie aspekte van GN en PN is ondersoek ten einde die metodes vir brandewynevaluasie te optimiseer asook lig te werp op praktiese metodologiese aspekte waaroor daar nog onsekerheid was by die aanvang van hierdie studie. Die resultate het getoon dat beide GN en PN betroubare inligting oor brandewyn kan oplewer, maar dat PN meer herhaalbaar en beter geskik is vir groter produkstelle (10 produkte). Dit is egter bevind dat die konsep van algehele binne-mondse waarneming nie doeltreffend was om mondgevoelverskille tussen produkte uit te lig nie. Smaak- en mondgevoelwaarnemings moet liefs onderskei word van binne-mondse geurwaarneming. Dis bevind dat dit voldoende is om hierdie onderskeid deur skriftelike instruksies tot die paneel te bewerkstelling en dat die gebruik van swart glase en neusknippies nie nodig was om betekenisvolle inligting oor mondgevoel te bekom nie. Na aanleiding van die swak herhaalbaarheid van GN, is sortering getoets en gevalideer as ‘n geskikte siftingsmetode wat betroubare produkkaarte van groot produkstelle (10 produkte) kan oplewer met slegs een evaluasie, teenoor GN waarvoor meer as een sessie benodig word. ‘n Onlangse hipotese stel dat die langer horisontale dimensie van reghoekige PM proekaarte gebruik kan word om meer prominente verskille tussen produkte uit te wys, terwyl proekaarte sonder verlengde asse, soos sirkels en vierkante, gebruik kan word om meer subtiele verskille uit te wys. Hierdie hipotese is bevraagteken deur reghoekige, vierkantige en ronde PM proekaarte teenoor mekaar te toets. Hoewel die resultate vanaf die verskillende proekaarte effens verskil het in terme van produk konfigurasie en die paneel se taakverrigting, kon die praktiese waarde van die gebruik van produkkaarte met verskillende vorms om spesifieke inligting te bekom nie bevestig word nie. Die impak van hoë alkohol en produkkompleksiteit op paneellede se PM taakverrigting is ondersoek. Dit is bevind dat produkkompleksiteit wel hul taakuitvoering beinvloed, en dat hierdie invloed groter is vir hoë alkohol produkte. Dit is ook gevind dat paneellede se beskrywende taalgebruik beïnvloed om meer alkoholverwante woorde in te sluit word indien hul kennis dra van ‘n produk se hoë alkohol inhoud. ‘n Nuwe vaardigheidsberaming vir die meet van paneellede se taakverrigting is ontwikkel, naamlik die Relatiewe Taakverrigtingsindeks (RTW). Dit kan gebruik word om paneellede se vaardigheid in PM meer doeltreffend te monitor en sodoende betroubare resultate te verseker. Die uitkomste van die studie het die poel beskikbare metodes vir die sensoriese evaluering van brandewyn suksesvol verbreed en praktiese maatreëls is geidentifiseer om die uitdagings van ‘n komplekse hoë alkohol produkte te oorkom.

Thesis (MSc Food Sc )--Stellenbosch University, 2003.
ENGLISH ABSTRACT: This study shows the potential of near infrared spectroscopy for both qualitative and quantitative analyses of wine and brandy in the distilling industry. Wines intended for further processing by the distillation industry have to meet certain specifications to ensure an efficient and cost-effective distilling process with a suitable product yield. Certain compounds have, therefore, been recognised as significant quality parameters and through their regulation, a product of consistent quality can be ensured. These quality parameters include alcohol, total acid, volatile acid, total sulphur dioxide, total phenolics, reducing sugars and acetaldehyde concentrations and pH. The effective control of all these compounds in the wines prior to distillation, is critical to maintain the feasibility and efficiency of the process. Fourier transform near infrared spectroscopy (FT-NIRS) can be used as a rapid and accurate analytical method for the determination of alcohol concentrations in distilling and brandy base wine. The choice of path length for the liquid sampling cell is an important consideration. In this study, alcohol with its strong absorption of OH bands in the near infrared region was not significantly affected, but difference in path length showed a significant influence on the prediction of the volatile acid concentration in distilling wine. Very strong correlations were found between the spectral data and the alcohol concentration data in distilling wine (r = 0.99, SEP = 0.18% v/v, RER =30) and brandy base wine (r = 0.92, SEP = 0.18% v/v, RER = 11.1). Good predictions were obtained for the volatile acid content of brandy base wine (r = 0.85, SEP = 0.04 g.L-1 ) but better accuracy could be obtained by incorporating a wider concentration range and more sensitive, although not the accepted reference methods, such as HPLC and GC, into the modelling. In contrast to the brandy base wine, the much cruder, turbid distilling wine (r = 0.67, SEP = 0.33 g.L-1 ) yielded poor calibration results for volatile acid. FT-NIRS can also be used as a rapid screening method to measure the total acid content, pH and total phenol levels in brandy base wine samples. Satisfactory predictions were obtained for the total acid content (r = 0.89, SECV = 0.38 g.L-1 ), pH (r = 0.84, SEP = 0.09) and total phenol levels (r = 0.71, SEP = 16.4 mq.L" GAE). The SEP of all the parameters compared well with the SEL and were within acceptable limits. The range of the concentration measurements were, however, very narrow and the accuracy of these models (measured as the ratio of the range to the standard error of prediction) were all below 10, indicating that modelling of these parameters in brandy base wine should be attempted with reference values covering a wider range. Poor correlations and predictions were obtained between the wine spectral data and the acetaldehyde (r = 0.39 , SECV =1.45 rnq.L"), residual sugar (r = 0.58, SECV =0.49 mq.L" ) and total sulphur dioxide (r = 0.35, SEP = 10.9 mq.L" ) concentration data. The unique character of potstill distillates, originating from the grape cultivar, type and age of the oak casks, lends itself to the development and blending of different brandies. The process of blending and correcting the brandy is necessary to obtain a product and brand of established and recognised character. The brandy is generally divided into different classes prior to blending based on the degree of "smoothness" or "hardness" of the matured distillate as determined by a sensorial panel. The ideal would, however, be to replace this subjective evaluation method with a more objective approach, such as an instrumental method like NIRS. Near infrared spectroscopy showed potential to successfully discriminate and classify brandy samples in terms of their sensorial classification status. The near infrared spectra of unblended three-year old brandies were measured and discriminant analysis performed using the subjective sensory classification data of the brandy. SIMCA (soft independent modelling of class analogy) models were developed by calculating separate peA (principal component analysis) models for each of the classes for which qualitative analysis were required. An assessment of class membership of an unknown sample was made on the basis of the distance to the cluster centroid. Two types of NIRS instruments, a Fourier transform near infrared system and a diode array spectrophotometer were employed to examine the discriminatory abilities of NIRS. Excellent predictions (90.9%-100%) were obtained for the "smoothest" and "hardest" classes within the 2000 and 2001 seasons with FT-NIRS. For the diode array spectra reasonable classification data were obtained for all the classes within the 2000 and 2001 seasons, as well as an excellent classification rate (100%) of the smoothest class in the 1999 season. Prediction results for class membership of the brandy samples from the three season's combined data did not deliver satisfactory discriminatory results. By applying NIRS and SIMCA, rapid and objective classification of brandy samples within seasonal context can be established to enhance the blending processes. Having accurate reference data in the calibration set is essential in near infrared spectroscopy (NIRS). The precision (usually decided by blind duplicate determination) of the reference data serves as the performance target for correlation-based near infrared analysis. The differences between reference values obtained from two independent laboratories and the Foss Winescan FT 120, which is also a predictive method, for the alcohol and volatile acid determinations in distilling wine and between two independent laboratories for the measurement of the total sulphur dioxide content, were investigated. ANOVA and post-hoc analysis (Bonferroni testing) revealed statistically significant differences (pAFRIKAANSE OPSOMMING: Hierdie studie dui op die potensiaal van naby infrarooi spektroskopie (NIRS) vir beide die kwalitatiewe en kwantitatiewe analise van wyn en brandewyn in die distillasie industrie. Sekere spesifikasies word gestel waaraan wyn met voldoen voor dit verdere prosessering tydens distillasie kan ondergaan. Die regulering van wynkwaliteit is noodsaaklik om die distilleringsproses ekonomies volhoubaar te maak. Sekere komponente in die wyn het 'n direkte invloed op die kwaliteit van die eindproduk en word beskou as betekenisvolle parameters wat beheer moet word om 'n produk van konstante hoë kwaliteit te lewer. Hierdie parameters sluit alkohol, titreerbare suur- en vlugtige suurinhoud, asook die pH, totale swaweidioksied, totale fenol vlakke, reduserende suikers en asetaldehied konsentrasies in. Die regulering van al hierdie komponente in die wyne is essensieel voor die aanvang van distillasie om die effektiwiteit en produktiwiteit van die proses te verseker. Fourier transformasie naby-infrarooi spektroskopie (FT-NIRS) kan benut word as 'n vinnige en akkurate analitiese metode om die alkohol konsentrasie in stook- en rabatwyn te bepaal. 'n Geskikte padlengte kuvet moet gekies word vir die ontleding van vloeistof monsters met NIRS. In hierdie studie is gevind dat die voorspelling van alkoholkonsentrasie in wyn, nie soseer beïnvloed is deur die keuse van padlengte nie. 'n Vlugtige komponent soos asynsuur, wat die maatstaf van die vlugtige suurinhoud van die wyn is, word egter regstreeks beïnvloed deur die keuse van padlengte. 'n Sterk korrelasie is gevind in die datastel vir die alkoholinhoud van die stookwyn (r = 0.99, SEP = 0.18% v/v, RER = 30) en rabatwyn (r = 0.92, SECV = 0.18% v/v, RER = 11.1). Baie goeie voorspellings is ook gevind vir die vlugtige suurinhoud van rabatwyn (r = 0.85, SEP = 0.04 g.L-1). Die akkuraatheid van die metode (uitgedruk as die RER waarde) het egter aangedui dat 'n wyer konsentrasie omvang en meer akkurate verwysingswaardes gebruik moet word om 'n geskikte model vir vlugtige suur kwantifikasie in rabatwyn te bewerkstellig. In teenstelling met die resultate verkry vir die rabatwyn, het die ruwer, turbiede stookwyn swak gekalibreer vir die vlugtige suurinhoud (r = 0.67, SEP = 0.33 g.L-1 ). FT-NIRS kan ook gebruik word as 'n vinnige seleksie metode om titreerbare suur vlakke, pH en totale fenolinhoud van rabatwyn monsters te bepaal. Sterk korrelasies is in die datastel gevind vir die titreerbare suurinhoud (r = 0.89, SECV = 0.38 g.L-1 ), pH (r = 0.84, SEP = 0.09) en totale fenol vlakke (r = 0.71, SEP = 16.4 rnq.L" GAE) van rabatwyn. Die SEP waardes verkry vanaf die NIRS bepalings het baie goed vergelyk met die standaard foute wat verkry is vir die chemiese bepalings. Die konsentrasie omvang van die verwysingswaardes was, egter, beperk en die akkuraatheid van die NIRS modelle (uitgedruk as die verhouding tussen die konsentrasie omvang en die standaard fout van voorspelling) was laer as 10. Dit het daarop gedui dat die NIRS kalibrasie van die parameters eerder uitgevoer moet word met monsters wat 'n wyer konsentrasie omvang dek en gemeet is met meer sensitiewe analitiese metodes soos HPLC en GC. Die kalibrasie en voorspelling van die asetaldehied inhoud (r = 0.39 , SECV =1.45 rnq.L"), reduserende suiker konsentrasie (r = 0.58, SECV =0.49 mq.L" ) en totale swaweldioksiedinhoud (r = 0.35, SEP = 10.9 rnq.L" ) het onaanvaarbare voorspellings gelewer. Die unieke karakter van potketel distillate wat bepaal word deur die druifkultivar, tipe en ouderdom van die eikehoutvate, bied die potensiaal vir die ontwikkeling en versnyding van verskillende style brandewyn. In 'n poging om 'n produk en handelsnaam van erkende en gevestigde karakter te verkry, moet die brandewyn eers versny word na veroudering. Die brandewyn word geklassifiseer in verskillende style op grond van sensoriese gehalte. NIRS is gebruik as 'n vinnige tegniek om te onderskei tussen verskillende style onversnyde drie jaar-oue brandewyn. SIMCA (soft independent modelling of class analogy) modelle is ontwerp deur aparte PCA (hoof komponent analise) modelle vir elke klas waarvoor kwalitatiewe analise vereis is, te ontwikkel. 'n Skating van klas lidmaatskap van 'n onbekende monster is gemaak deur die afstand van die monster na die groepsmiddelpunt te bereken. Twee soorte NIRS instrumente, 'n FT-NIR en 'n diode array spektrofotometer is gebruik tydens die studie om die diskrimineringsvermoë van elk te ondersoek. Uitstekende voorspellings (90.9%-100%) is gekry vir die "sagste" en "hardste" klasse binne die 2000 en 2001 seisoene met FTStellenbosch NIRS. Met die diode array spektra is redelike klassifikasie resultate verkry vir al die klasse binne die 2000 en 2001 seisoene, asook 'n uitstekende klassifikasie (100%) vir die sagste klas binne die 1999 seisoen. Voorspellings vir klas lidmaatskap van die brandewyn monsters vir die drie seisoene se gekombineerde data het egter onaanvaarbare diskriminasie resultate gelewer. NIRS en SIMCA sal 'n vinnige en objektiewe klassifikasie proses van onversnyde brandewyn monsters kan meebring wat tot voordeel van die versnydings- en produksieproses sal wees. Hierdie voorspellings sal egter binne seisoensverband moet geskied. Akkurate verwysingsdata in die kalibrasie datastel is 'n essensiële fasset van naby infrarooi spektroskopie. Die presisie (bepaal deur blinde duplikaat bepalngs) van die verwysingsdata dien as 'n prestasie teiken vir korrelasie-gebaseerde naby infrarooi voorspellings. Die verskille tussen die data verkry vir die alkohol- en vlugtige suurinhoud van stookwyn deur twee onafhanklike laboratoriums en 'n instrumentele metode (Foss Winescan FT 120) asook die verskille tussen die data verkry van twee laboratoriums vir die totale swaweidioksied metings, is ondersoek. ANOVA en post-hoc toetse het aangedui dat al die data verkry vir die vlugtige suur bepalings, statisties betekenisvol van mekaar verskil het (p<0.05). Vir die alkohol bepalings in stookwyn, het die data verkry van een laboratorium betekensvol verskil van die ander twee datastelle. Gepaarde t-toetse uitgevoer op die data verkry vir totale swaweldioksiedinhoud, het ook betekinisvolle verskille aangedui tussen die twee laboratoriums. Hierdie studie het die belangrikheid van betroubare verwysingsdata vir kalibrasie doeleindes beklemtoon, veral waar 'n tegniek soos NIRS se werksverrigting afhang van die akkuraatheid van dié waardes.

Submitted by Johnny Rodrigues (johnnyrodrigues@ufcg.edu.br) on 2018-10-16T20:38:32Z No. of bitstreams: 1 ALEKSANDRA SILVA ROCHA - DISSERTAÇÃO PPGEA 2008..pdf: 10726155 bytes, checksum: 52e96a9bf49ee2b46de4057d58324089 (MD5)
Made available in DSpace on 2018-10-16T20:38:32Z (GMT). No. of bitstreams: 1 ALEKSANDRA SILVA ROCHA - DISSERTAÇÃO PPGEA 2008..pdf: 10726155 bytes, checksum: 52e96a9bf49ee2b46de4057d58324089 (MD5) Previous issue date: 2008-02
O futuro das zonas áridas e semi-áridas do mundo depende do desenvolvimento sustentável de sistemas agrícolas baseados numa seleção adequada de cultivos. Os cultivos mais apropriados são os que podem suportar condições de falta de água, altas temperaturas, solos pobres que exijam poucos insumos energéticos, e que sejam de fácil manejo no plantio, para que proporcionem alimento e forragem para a agricultura de subsistência, além do mais é importante que o produto e/ou subproduto sejam apreciados e tenham valor no mercado internacional. Uma das formas de valorizar a cultura da palma forrageira e contribuir para o desenvolvimento sustentável da região nordestina é utilizar o fruto (figo-da-índia) como matéria-prima para produzir fermentado (vinho) e aguardente, produtos que apresentam longa vida de prateleira e têm altos índices de comercialização. Trabalho foi realizado com o objetivo de estudar a produção e avaliar a composição físico-química da aguardente da fruta da palma forrageira confrontando com a legislação vigente para bebidas. A metodologia consistiu na produção dos fermentados do fruto integral (casca e polpa) utilizando-se de um reator em operação batelada na temperatura de 30 °C e inoculando-se com levedura comercial e selecionada de algaroba. Os fermentados foram destilados em alambique de cobre e separado as frações: cabeça (10%), coração (80%) e cauda (10%). Foram realizadas análises de °Brix, acidez total (g/lOOmL), pH, concentração de etanol (%v/v), metanol, acetaldeído, ésteres (g/lOOmL) álcoois superiores n-propanol, isobutanol, isoamílico (g/lOOmL) do destilado e fermentado, confrontando-se as análises físico-químicas das aguardentes dos destilados dos fermentados utilizando-se da levedura comercial e selecionada de extrato de algaroba. Verificou-se que os produtos se encontram com as características exigidas pela legislação brasileira acerca de bebida, ou seja, concentração de etanol na aguardente de 34,9 e 46,2% °GL (% v/v), respectivamente. Os componentes secundários estão todos abaixo do máximo permitido, com exceção dos álcoois superiores do inoculo da levedura selecionada do caldo da algaroba o qual esteve um pouco acima do permitido. A produção da aguardente aproveitando o fruto integral figo-da-índia é uma alternativa promissora e tecnicamente viável.
The future of semi arid and arid regions of the world depends on sustainable development of agricultural systems based on adequate crop selection. The most appropriate crops are those than can support conditions of lack of water, high temperatures, poor soils, demand little energy inputs, are easily managed in the field, in order to provide food and forage for subsistence agriculture. It is also important that the product and / or sub products are liked and that it has value in the international market. One of the ways of increasing the value of prickly pear cactus and to contribute to sustainable development in the northeast region is to use the tuna fruit as an ingredient to producc fermented (wine) and distilled spirits, products that have a long shelf life and high marketing indexes. This study was undertakcn vvith the objective of studying the production of fermented whole fruit (skin and flesh) products using a reactor in a agitator operation at the temperature of 30 °C and inoculating with a commcrcial yeast and a selected 'algaroba' yeast. The fermented products were distilled in a copper still and separatcd into the following parts: hcad (10%), heart (80%) and juice (10%). The following °Brix analysis were carried out: total acidity (g/100 mL), pH, ethanol concentration (% v/v), methanol, acetaldehyde, esters (g/100 mL), superior alcohols n-propanol, isobutanol, isoamilico (g/100 mL) of the distilled and fermented products, comparing them with the physical-chemical analysis of distilled and fermented spirits, using commercial and selected 'algaroba' yeasts. It was verified that the products have the characteristics required by Brazilian alcohol lcgislation, specifically, ethanol concentration in rum of 34.9 and 46.2% °GL (% v/v), respectively. The secondary components are ali below the maximum permitted, with the exception of superior alcohols of yeast inoculants selected from the 'algaroba' juice which were a bit above the permitted levei. The production of spirits using the whole prickly pear fruit is a promising alternative and is technically viable.

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

Thesis (MSc)--University of Stellenbosch, 2002.
ENGLISH ABSTRACT: The production of wine is a complex process, which involves the conversion of sugar in grape must to ethanol, carbon dioxide and other byproducts. The principal organism in winemaking is yeast, of which Saccharomyces cerevisiae is the most important due to its ability to survive winemaking conditions, its GRAS (Generally Regarded As Safe) status and the favourable flavours it imparts during the winemaking process. However, due to the demands of the consumer and the emergence of sophisticated wine markets, a demand is developing for specialised yeast strains with enhanced and new oenological properties. For these reasons, research into the contribution of wine yeast to the aroma bouquet as well the influence of wine or brandy maturation in wood on the aroma bouquet is important for consumer demands to be met. The fruity aroma of wine is associated with esters, which are produced during the alcoholic fermentation by yeast. Important acetate esters in wine and brandy are ethyl acetate, which has a fruity, solvent-like aroma, and isoamyl acetate, which has a banana-like aroma. These esters are produced through the action of acetyltransferases (AATases), which catalyse the reaction between a higher alcohol and acyl Coenzyme A. Esters are mainly a product of alcoholic fermentation. However, their concentration changes during wood maturation and it has been found that the concentration of acetate esters can increase during the maturation period. In this study, the aim was to investigate the influence of AATase I and AATase II, which are encoded by the ATF1 and ATF2 genes respectively, on the aroma bouquet of wine and brandy. Therefore, the first objective of this study was to clone the ATF2 gene from a commercial wine yeast strain and to overexpress this gene in a commercial wine yeast strain and in a wine yeast strain that already has the A TF1 gene overexpressed. Disruption cassettes were also designed in order to disrupt the ATF1 and ATF2 genes in a commercial wine yeast strain. The resultant recombinant wine yeast strains were used for the production of wine and brandy. GC analyses and tasting trials were conducted to determine the effect of the overexpression or disruption of these genes on the aroma bouquet of wine. The results obtained indicated that there are differences in the aroma bouquet of wine and brandy when changes are made in gene expression. The results indicated that the A TF1 gene plays a large role in the production of ethyl and isoamyl acetate. When this gene was overexpressed, the level of ethyl acetate was 5.6-fold more than that of the control and the level of isoamyl acetate was 3.5-fold higher than that of the control. However, no increase in ethyl acetate or isoamyl acetate was observed when the A TF2 gene was overexpressed. An increase in 2-phenylethyl acetate and diethyl succinate was observed in brandy, although there was a decrease in total ester concentration. A decrease in acetic acid was also observed in the brandy produced, which could be an indication of ester production. Similarly, no increase in ethyl acetate or isoamyl acetate was observed in the wine or brandy produced when both the ATF1 and ATF2 genes were overexpressed in a single yeast. Once again, a marked decrease was observed in acetic acid concentration in both the wine and brandy. In conclusion, it is clear that changes in gene expression can change the aroma profile of wine or brandy. However, the role of the ATF2 gene still remains unclear and further studies are needed to clarify its role in yeast. Future studies involving the effect of wood maturation on ester concentration will also be of importance, so that the winemaker or distiller can make a product that suits the ever-changing market.
AFRIKAANSE OPSOMMING: Die produksie van wyn is 'n komplekse proses wat die omskakeling van die suiker in mos tot etanol, koolstofdioksied en ander byprodukte tot gevolg het. Die hooforganisme betrokke in die wynmaakproses is gis, waarvan Saccharomyces cerevisiae as een van die belangrikste geag word as gevolg van die vermoë daarvan om onder die wynfermentasietoestande te kan oorleef, die "GRAS"-status (Generally Regarded As Safe) daarvan en die invloed wat dit op die aroma van die uiteindelike produk het weens die werking daarvan gedurende alkoholiese fermentasie. Die behoefte aan wyn met nuwe, verbeterde eienskappe het die vraag na meer gespesialiseerde gisrasse deur beide die verbruiker en nuwe wynmarkte gedurende die afgelope paar jaar drasties laat toeneem. Dit is om dié redes dat navorsing oor die bydrae van wyngis en houtveroudering tot die aroma van beide wyn en brandewyn so belangrik geag word. Die vrugtige aroma van wyn word geassosieer met die esters wat gedurende die alkoholiese fermentasie deur gis gevorm word. Die belangrikste asetaatesters in wyn en brandewyn is etielasetaat, wat vir 'n oplosmiddelagtige, vrugtige aroma bekend is, en isoamielasetaat, wat 'n piesangaroma veroorsaak. Die esters word geproduseer deur die werking van asetieltransferases (AATases), wat as katalis in die reaksie tussen 'n hoër alkohol en asetiel-Ko-ensiem A optree. Alhoewel esters hoofsaaklik 'n produk van alkoholiese fermentasie is, wissel die konsentrasie daarvan gedurende houtveroudering. Daar is gevind dat die konsentrasie van die asetaatesters gedurende die verouderingsproses kan verhoog. Die studie het ten doelom die invloed van AATase I en AATase II, wat onderskeidelik deur die ATF1- en ATF2-gene geënkodeer word, op die aroma van wyn en brandewyn te ondersoek. Die eerste doelwit van die studie was vervolgens om die ATF2-geen vanaf 'n kommersiële wyngisras te kloneer en dit daarna te ooruitdruk in 'n kommersiële wyngisras, asook die geen te ooruitdruk in 'n kommersiële wyngisras wat reeds die ATF1-geen ooruitdruk. Disrupsiekassette is ook vir die disrupsie van die ATF1- en ATF2-gene in 'n kommersiële wyngisras ontwerp. Die rekombinante wyngisrasse wat gedurnde die studie gemaak is, is vir die produksie van wyn en brandewyn gebruik. Gas chromatografise-ontledings en sensoriese evaluerings is ook op die wyn en brandewyn uitgevoer. Die resultate van die studie het bewys dat daar wel veranderings plaasvind wanneer 'n verandering in geenuitdrukking gemaak is. Die resultate het weereens bevestig dat die ATF1-geen 'n belangrike rol in die produksie van etiel- en isoamielasetaat speel. Wanneer die ATF1-geen ooruitgedruk is, is die etielasetaatproduksie 5.6 keer meer en die isoamielasetaatproduksie 3.5 keer meer as in die kontrole. Die ooruitdrukking van die ATF2-geen het geen verhoging in etielasetaat of isoamielasetaat of in totale esters in die wyn getoon nie, alhoewel die ras 2.7 keer meer diëtielsuksinaat geproduseer het. In die brandewyn wat geproduseer is met die gisras waarin ATF2 ooruitgedruk is, was daar wel 'n verlaging in die asynsuur, wat 'n aanduiding van estervorming kan wees, alhoewel die totale esters wat geproduseer is minder was as in die kontrole. 'n Verhoging in diëtielsuksinaat en 2-fenielasetaat is ook gevind. Daar is geen verhoging in etiel- of isoamielasetaat getoon wanneer die ATF1- en ATF2-geen saam ooruitgedruk is nie. Die ras het minder totale sure in wyn en brandewyn geproduseer en ook geen verhoging in totale esters getoon nie. Uit die resultate is dit duidelik dat veranderings in geenuitdrukking 'n verandering in die aromaprofiel van wyn en brandewyn kan veroorsaak. Die rol van dié A TF2-geen is nog steeds onduidelik en verdere studies sal moet plaasvind om die rol van die geen te verduidelik. Studies wat konsentreer op die invloed van houtveroudering op esterkonsentrasie is ook belangrik vir die toekoms, want dit sal die wyn- of brandewynmaker meer beheer oor die uiteindelike produk gee en daardeur die wyn- of brandewynmaker help om 'n produk te vervaardig wat sy mark bevredig.

Orientador : Gil Eduardo Serra
Tese (doutorado) - Universidade Estadual de Campinas, Faculdade de Engenharia de Alimentos
Made available in DSpace on 2018-07-28T20:47:01Z (GMT). No. of bitstreams: 1 Oliveira_EvelyndeSouza_D.pdf: 6326052 bytes, checksum: bd67ece11e4ef8938286994903515305 (MD5) Previous issue date: 2001
Resumo: Foram avaliadas 30 linhagens de leveduras quanto as suas caracteristicas fermentativas e formação dos principios compostos volateis, sendo 24 saccharomyces cerevisae e 6 pertencentes aos gêneros candida (3), kloeckera, pichia e schizosaccharomyces
Abstract: We evaluated 30 strains of yeast fermentation characteristics as their training and principles of volatile compounds, and 24 Saccharomyces cerevisiae and 6 belonging to the genus Candida (3), kloeckera, tar and Schizosaccharomyces
Doutorado
Doutor em Tecnologia de Alimentos

Thesis (MSc)--University of Stellenbosch, 2002.
ENGLISH ABSTRACT: No single chemical constituent can be accredited with giving wine and brandy their overall aroma and flavour. The aroma and flavour of wine and brandy are rather attributed to a number of chemical constituents reacting together and it is these reactions that give the beverage its character. Certain chemicals within wine and brandy do, however, make larger contributions to the flavour. These include the esters, terpenes and volatile acids, although others also exist. Esters are a large group of volatile compounds with variable aroma and flavour characteristics, including banana-like (isoamyl acetate), apple-like (ethyl caproate) and chemical/solvent-like (ethyl acetate). Esters are produced as secondary metabolites during the conversion of sugar to ethanol and are formed when an alcohol binds with a fatty acid. Chemically, ester metabolism is well documented and understood; however, much work still needs to be done on a genetic level. The yeast strain used during fermentation is one of the most important factors contributing to the type and quantity of esters produced. This is due to differences in genetic makeup. The metabolism of esters is controlled largely on a genetic level, with numerous genes being involved. The alcohol acetyltransferase genes are involved in ester anabolism, whilst esterase genes are involved in ester catabolism. Esterases have a negative effect on the overall level of esters within an alcoholic beverage, as they are capable of reducing the number of esters and are thus capable of altering the beverage's aroma and flavour profile. The IAH1 and the TIP1 gene products are believed to encode for two such esterases. The objective of this study was to investigate the contribution of the IAH1 and TIP1 genes to the level of esters in both wine and brandy. This was accomplished by using two approaches. Firstly, the above genes were disrupted using a polymerise chain reaction (PCR)-generated disruption cassette homologous to either the IAH1 or the TIP1 gene. These cassettes were integrated into the industrial wine yeast, Saccharomyces cerevisiae strain VIN13. The integrations were verified by Southern blot analysis to produce yeasts VIN13-~IAH1 and VIN13-~TIP1; however, only a single copy of each was disrupted. Secondly, the IAH1 and the TIP1 genes were cloned from S. cerevisiae using PCR into plasmid pj between the phosphoglycerate kinase gene (PGK1) promoter and terminator, producing plasmids pJ-IOE1 and pJ-TOE1. The PGK1 promoter has previously been shown to constitutively express genes at high levels. These new constructs were then used as template for PCR to produce two overexpression cassettes, one for IAH1 and the other for TlP1. These cassettes were integrated into S. cerevisiae VIN13 and verified by Southern blot analysis to produce strains VIN13-IOE1 and VIN13-TOE1. The above yeast strains including VIN13 were used for the production of wines and base wines from Colombard must. Reverse-transcriptase (RT-PCR) confirmed that the VIN13-IOE1 and VIN13-TOE1 strains overexpressed the appropriate gene at a higher level than the control VIN13 strain. The VIN13-AIAH1 disrupted strain showed no difference in expression level to that of the control strain, whilst VIN13-ATIP1 showed lower levels of expression than that of the control strain. VIN13-IOE1 behaved as expected, with a decrease of between 30% and 60% in the total ester level in the wine and base wine respectively, a 30% decrease in the total acid level and no change in the higher alcohol level. The VIN13-AIAH1 strain showed no difference to the control wine, most likely as this strain still expressed the IAH1 gene at levels consistent with the control strain. VIN13-TOE1 behaved in an unexpected manner - instead of hydrolysing esters, it appeared to produce them. This increase in the total ester level was most noticeable during distillation, when a 20% increase took place. Another unexpected occurrence was a large decline in the total acid level, with acetic acid being the most significant contributor, decreasing by up to 78%. This is a very favourable finding, as acetic acid is a known spoilage molecule and is a cause of sluggish/stuck fermentations. VIN13-ATIP1 behaved in an opposite manner to VIN13-TOE1, with higher total acid levels and slightly decreased total ester levels, especially during distillation. Neither affected the total higher alcohol levels. Sensorially, the only significant difference in the wine samples was for the fruity flavour. A panel of judges distinguished that VIN13-TOE1 was fruitier than the other wines, with VIN13-ATIP1 being the least fruity. This study again proves the significant impact that a single gene can have on the chemical makeup of wine and brandy. The relatively simple genetic alteration of an organism can drastically change and improve not only the organoleptic properties of the organism, but its viability as well. These alterations can produce more favourable organisms with more desirable characteristics for the fermenting beverage industry to produce products of higher quality and better suitability.
AFRIKAANSE OPSOMMING: Geen chemiese komponent kan uitgesonderword as die produseerder van aroma en geur in wyn of brandewyn nie. Die aroma en geur van wyn en brandewyn word eerder toegeskryf aan die interaksie tussen 'n groot aantal chemiese komponente om aan die drank sy karakter te gee. Enkele van hierdie chemiese komponente sluit in esters, terpene en vlugtige sure, om maar 'n paar te noem. Esters is "n groot groep van vlugtige verbindings wat beskik oor 'n verskeidenheid van aroma- en geurkenmerke, soos piesangagtig (isoamielasetaat), appelagtig (etielkaproaat) en chemies/oplosmiddelagtig (etielasetaat). Esters word as sekondêre metaboliete geproduseer wanneer suikers na etanolomgeskakel word en word gevorm wanneer "n alkohol met "n vetsuur verbind. Estermetabolisme is chemies goed beskryf en verstaan, maar op "n genetiese vlak is daar nog heelwat aspekte wat nagevors moet word. Die gisras betrokke gedurende fermentasie word beskou as een van die grootse bydraes tot die tipe en die hoeveelheid esters wat geproduseer word. Dit word toegeskryf aan verskille in die genetiese saamestelling van die gisras. Ester metabolisme word grootliks deur genetiese faktore beheer en verskeie gene is betrokke. Dit is hoofsaaklik die alkoholasetieltransferasegene wat vir esterkatabolisme verantwoordelik is, terwyl die esterasegene vir esteranabolisme verantwoordelik is. Esterases het 'n negatiewe effek op die totale estervlak binne alkoholiese dranke deurdat hulle in staat is om die aantal esters drasties te verminder en sodoende die drank se aroma- en geurprofiel te verander. Daar is voorgestel dat die IAH1- en die TlP1-geen produkte is wat vir twee sulke esterases kodeer. Die doel van hierdie studie was om die IAH1- en die TIP1-gene se bydrae tot die totale estervlak in wyn en brandewyn te ondersoek. Dit is deur twee benaderings uitgevoer. Eerstens is die bogenoemde gene d.m.V. disrupsiekassette wat homoloog aan die IAH1- of die TlP1-gene was, uitgeslaan. Die disrupsiekassette is deur die polimerasekettingreaksie (PKR) geproduseer. Hierdie kassette is in die industriële wyngis, Saccharomyces cerevisiae VIN13, geïntegreer. Die integrasies is deur Southernkladanalise bevestig en het die giste VIN13-~IAH1 en VIN13-~TIP1 gelewer. Net 'n enkele kopie van elke geen is egter uitgeslaan. Tweedens is die IAH1- en TIP1-gene d.m.V. PKR vanaf S. cerevisiae binne in plasmied pJ gekloneer, tussen die fosfogliseraatkinasegeen (PGK1) se promotor en termineerder, om plasmiede pJ-IOE1 en pJ-TOE1 te produseer. Die PGK1-promotor is al tevore geïdentifiseer as "n hoë-vlak konstitutiewe uitdrukker van gene. Hierdie twee nuwe konstrukte het vervolgens gedien as templaat vir PKR om twee ooruitdrukkingskassette, een vir IAH1 en die ander vir TIP1, te produseer. Hierdie kassette is in S. cerevisiae VIN13 geïntegreer en bevestig deur Southernkladanalise. Hierdie integrasies het die giste VIN13-IOE1 en VIN13-TOE1 geproduseer. All die nuwe gisrasse, tesame met VIN13, is gebruik vir die produksie van wyne sowel as rebatwyne vanaf Colombard-mos. Omgekeerde-transkriptase polimerasekettingreaksie (OT-PKR) het bewys dat die VIN13-IOE1 en VIN13-TOE1 rasse die geskikte geen ooruitgedruk het, met hoêr vlakke as van die kontrole VIN13-ras. Dit het ook aangedui dat die VIN13-i\IAH1-ras, waarvan die geen uitgeslaan was, geen verskil in uitdrukking gehad het in vergelyking met die kontroleras nie, terwyl VIN13-i\TIP1 'n lae uitdrukkingsvlak getoon het. VIN13-IOE1 het teen verwagting opgetree, met 'n afname van tussen 30% en 60% in die totale estervlak in beide die wyne en rebatwyne. 'n Afname van 30% in die totale suurvlak, asook geen waarneembare verskil in die hoêr alkoholvlak, in vergelyking met die kontroleras, is ook opgemerk. Die VIN13-i\IAH1-ras het glad nie van die kontroleras verskil nie, heel waarskynlik omdat hierdie ras die IAH1-geen teen dieselfde vlak as die kontroleras kon uitdruk. Die VIN13-TOE1-ras het teen verwagting opgetree deurdat dit esters geproduseer het i.p.v. om esters te hidroliseer. Hierdie toename in die totale estervlak is die meeste waarneembaar tydens distillasie, met tot 'n 20% toename. Nog 'n onverwagte effek was die groot afname in die totale suurvlak. met asynsuur wat die betekenisvolste bydrae gelewer het deurdat dit 'n afname van tot 78% getoon het. Hierdie bevinding is baie voordelig, aangesien asynsuur, 'n bekende bederfmolekuul, veral vir slepende/gestaakte fermentasies verantwoordelik is. VIN13-i\TIP1 het op die teenoorgestelde wyse opgetree as VIN13-TOE1, met 'n hoêr totale suurvlak en 'n klein afname in die totale estervlak. Weereens is dit meer gedurende distillasie waargeneem. Beide rasse het egter geen effek op die hoêr alkoholvlak gehad nie. Die proepaneel het, met betrekking tot die vrugtige geur, een betekenisvolle geurverskil tussen die wyne gevind. VIN13-TOE1 was meer vrugtig as al die ander wyne en VIN13-i\TIP1 was die minste vrugtig. Die studie het weereens bewys dat 'n enkele geen 'n betekenisvolle effek op die chemiese samestelling van wyn en brandewyn kan hê. Die relatief eenvoudige genetiese verandering van 'n organisme kan die organoleptiese eienskappe asook die lewensvatbaarheid van "n organisme, drasties verander en verbeter.

Di-2-piridil cetona saliciloilhidrazona (DPKSH) é uma hidrazona que forma compostos de coordenação com diversos íons metálicos. As resinas Amberlite XAD-2 e XAD-7 são polímeros não-iônicos que podem ser usados para a pré-concentração de íons metálicos. A adsorção de DPKSH nessas matrizes poliméricas foi etudada utilizando a espectrofotometria. A quantidade de DPKSH adsorvida nessas resinas foi calculada a partir da diferença entre a concentração inicial a concentração remanescente na solução sobrenadante, após o contato com a fase sólida em diferentes intervalos de tempo. Modelos cinéticos de pseudo-primeira e pseudo-segunda ordens foram aplicados aos dados experimentais coletados no estudo cinético. Outros experimentos realizados com tempo constante, mas variando a concentração inicial de DPKSH, forneceram dados experimentais que foram aplicados a três modelos de isotermas (Langmuir, Freundlich and Dubinin-Radushkevich) e alguns parâmetros termodinâmicos foram calculados para descrever a adsorção. Para a XAD-7, um estudo cinético mais completo foi realizado incluindo concentrações iniciais de DPKSH. A resina XAD-7 modificada com DPKSH foi então utilizada para estudar a retenção de íons Cu(II) usando três sistemas diferentes: (a) espectrofotometria direta; (b) uma coluna de vidro parcialmente preenchida com a resina modificada e (c) usando a técnica de análise por injeção em fluxo (FIA) com uma mini-coluna preenchida com a fase sólida. Finalmente, Cu(II) foi determinado em amostras sintéticas e comerciais de aguardente.
Di-2-pyridyl ketone salicyloylhydrazone (DPKSH) is a hydrazone which forms coordination compounds with several metallic ions. Amberlite XAD-2 and XAD-7 resins are non-ionic polymers which can be used to pre-concentrate metallic ions. Adsorption of DPKSH onto these polymeric matrices was investigated using the spectrophotometry. The amount of DPKSH adsorbed onto the resins was calculated as the difference between the initial concentration and the remained concentration in the supernatant solution, after the contact with the solid phase at different intervals of time. Kinetic models of pseudo-first and -second orders and intra-particle diffusion model were applied on experimental data collected from the kinetic study. Other experiments carried out under a constant time, but changing the initial DPKSH concentration, led to experimental data which were applied to three different isotherm models (Langmuir, Freundlich and Dubinin-Radushkevich) and some thermodynamic parameters were calculated and used to describe the adsorption. For XAD-7 a more complete kinetic study was carried out including different initial concentrations of DPKSH. The resin XAD-7 modified with DPKSH was then applied to study the retention of Cu(II) ions using three differents systems: (a) direct spetrophotometry; (b) a glass column filled with the modified resin and (c) using the flow injection analysis (FIA) with a mini-column partially filled with the solid phase. Finally, Cu(II) was determined in commercial and synthesized samples of sugar cane brandy.

Submitted by gracianygarciamestra@gmail.com (gracianygarciamestra@gmail.com) on 2016-04-04T18:37:44Z No. of bitstreams: 1 Graciany_Garcia.pdf: 921895 bytes, checksum: bd45dc3e7ee4305b8a89c5ad98fe0101 (MD5)
Approved for entry into archive by Juliano Benedito Ferreira (julianoferreira@reitoria.unesp.br) on 2016-04-06T16:46:17Z (GMT) No. of bitstreams: 1 garcia_g_me_jabo.pdf: 921895 bytes, checksum: bd45dc3e7ee4305b8a89c5ad98fe0101 (MD5)
Made available in DSpace on 2016-04-06T16:46:17Z (GMT). No. of bitstreams: 1 garcia_g_me_jabo.pdf: 921895 bytes, checksum: bd45dc3e7ee4305b8a89c5ad98fe0101 (MD5) Previous issue date: 2016-03-07
Cachaça is the second most widely consumed alcoholic beverage in Brazil, obtained by distillation of sugarcane wine, having its quality affected by the raw material, fermentation conditions and productive process. With the growing demand of the consumer market for quality cachaça, the search for the improvement in relation to the progress of the technical-scientific knowledge has been intensified. The physical chemical treatment of the juice is a technology that qualifies the beverage. This study aimed is to evaluate the performance of two types of yeast (selected CA-11 and the pressed) and the influence of the physical-chemical treatment of sugarcane juice on the secondary compounds and the interference of the same in the quality of the beverage. The experiment was carried out in 2014/2015, using a variety of SP83-2847 cane grown in Pitangueiras-SP region. The trial design was done in blocks with 9 repetitions, 3 cycles with 3 repetitions, where the primary treatment was the clarified juice and not clarified and secondary the two types of yeast. It has assessed the viability of the cells and shoots and the index of budding along the fermentation. In the wine was determined the total acidity, pH, ARRT, alcoholic content, glycerol, efficiency fermentative and mineral composition. In distillates was analyzed total aldehydes, volatile acidity, total esters, methanol, acrolein, ethyl carbamate, furfuraldehyde and hydroxymethylfurfural, higher alcohols, alcohol sec. butyl and n-butanol, all determined by GC and HPLC. The use of CA-11 yeast combined with the juice treatment process, has indicated highest cell viability index and lower alcohol concentrations and congeners coefficient higher in relation to others. All results were lower than the limits allowed by Brazilian law. The results obtained suggest that the use of selected strains with the prior treatment of the juice enables better performance of the fermenting yeasts, resulting in distillate with appropriate physico-chemical standards and with quality.
A cachaça é a segunda bebida alcoólica mais consumida no Brasil, obtida pela destilação do vinho de cana-de-açúcar, tendo sua qualidade afetada pela matéria-prima, condições da fermentação e processo produtivo. Com a crescente exigência do mercado consumidor por cachaça de qualidade, intensificou-se a busca pelo aprimoramento em relação ao avanço do conhecimento técnico-científico. O tratamento físico químico do caldo é uma tecnologia que pode qualificar a bebida. Objetivou-se avaliar o desempenho de dois tipos de fermento (selecionado CA-11 e o prensado) e a influência do tratamento físico-químico do caldo de cana sobre os compostos secundários e a interferência dos mesmos na qualidade da bebida. O experimento foi realizado na safra 2014/2015, utilizando a variedade de cana SP83- 2847 cultivada na região de Pitangueiras-SP. O delineamento experimental utilizado foi feito em blocos com 9 repetições, sendo 3 ciclos com 3 repetições, onde o tratamento primário foi o caldo clarificado e não clarificado e o secundário os dois tipos de fermento. Avaliou-se a viabilidade das células e de brotos e o índice de brotamentos ao longo da fermentação. No vinho determinou-se acidez total, pH, ARRT, teor alcoólico, glicerol, eficiência fermentativa e composição mineral. Nos destilados foram analisados aldeídos totais, acidez volátil, ésteres totais, metanol, acroleína, carbamato de etila, furfural e hidroximetilfurfural, álcoois superiores, álcool sec. butílico e n-butanol, todos determinados por cromatografia gasosa e HPLC. O emprego do fermento CA-11 aliado ao processo de tratamento do caldo indicaram maior índice de viabilidade celular e menores concentrações de álcoois superiores e coeficiente de congêneres em relação aos demais. Todos os resultados foram abaixo dos limites permitidos pela legislação brasileira. Os resultados obtidos sugerem que a utilização de cepas selecionadas com o prévio tratamento do caldo possibilita melhor desempenho das leveduras fermentadoras, resultando em destilados com padrões físico-químicos adequados e de qualidade.

This research extends the theory of mimicry from the discipline of biological and natural sciences to the luxury brand context. Three brand mimicry scales namely Wicklerian-Eisnerian, Vavilovian and Pouyannian mimicry were developed and validated. A conceptual model is developed to test the influences of the three types of brand mimicry across four categories of luxury products. The findings provide academics, practitioners and policy makers with valuable insights into mimicry in the luxury brand industry.

Made available in DSpace on 2016-05-02T13:54:09Z (GMT). No. of bitstreams: 1 LazaroQuintinoAlves-Dissertacao.pdf: 282398 bytes, checksum: 6c06233155f4edef4588242b671b2afa (MD5) Previous issue date: 2009-02-17
One of the greatest challenges of humankind is sustainable production with clean development mechanisms (CDM) in order to reduce the emission of greenhouse gases and provide a better world to future generations. In this context, sugarcane brandy production should be considered an agroindustrial complex which is capable of contributing to carbon sequestration. As a traditional activity in Brazil, it also generates jobs and wealth. The purpose of this research was to economically evaluate the potentialities of carbon emission and sequestration balance of sugarcane in brandy production, and verify whether the sale of carbon credits could provide additional income and increase the gross revenue in each harvest. An attempt was made to understand the history of sugarcane, a primary source of brandy, and it was found that its history is mixed with Brazil s own history, even today. We studied aspects of carbon balance, economical aspects, and the amount of trading of carbon and brandy, from April to October 2008, to assess the economic viability of sugarcane carbon sequestration and brandy. To determine the carbon sequestration balance in the sugarcane brandy agribusiness a survey was made of all the carbon sequestered by the sugarcane plantation, and also of the carbon emission during all the stages of the productive process. All this survey was based on data obtained from scientific papers. Carbon trading can be done at BM&F (Futures and Commodities Exchange) or directly by the companies that to lower their pollution levels. It is understood that the best way for small producers to engage in carbon trading is through a cooperative of CO2 trading. Alongside with the search for production of clean energy, the correctly managed sugarcane cultivation can contribute to agriculture sustainability as both a great carbon sequesterer and an additional source of income for brandy producers.
Atualmente, um dos maiores desafios da humanidade é produzir, de maneira sustentável, a partir de mecanismos de desenvolvimento limpo (MDL), reduzindo as emissões dos gases do efeito estufa (GEE) e proporcionando um mundo melhor às gerações futuras. Neste contexto, a produção de aguardente é um segmento produtivo que deve ser considerado como complexo agroindustrial com possibilidades de contribuir para o sequestro de carbono, sendo, ainda, atividade tradicional no Brasil, geradora de emprego e renda. Este trabalho teve como objetivo avaliar economicamente as potencialidades do balanço de emissão e sequestro de carbono da cana-de-açúcar utilizada no fabrico de aguardente, para verificar se a venda dos créditos de carbono pode proporcionar rendimentos extras e aumentar a receita bruta da propriedade a cada safra. Como fonte primaria da aguardente, procurou-se compreender a história da cana-de-açúcar, que se confunde com a própria história do Brasil até os dias atuais. Procurou-se estudar os aspectos do balanço de carbono e os aspectos econômicos a montante do macrossegmento da comercialização do carbono e da aguardente, no período de abril a outubro de 2008, para verificar a viabilidade econômica do sequestro de carbono e da aguardente procedentes da cana-de-açúcar. Para apurar o saldo do sequestro de carbono no agronegócio da aguardente foi realizado um levantamento de todo o carbono sequestrado pela lavoura canavieira, bem como as emissões de carbono durante todas as etapas do processo produtivo. Todo este levantamento foi estimado a partir de dados retirados de artigos publicados em revistas científicas especializadas. A comercialização de carbono pode ser através da BM&F ou diretamente com as empresas que desejam baixar o seu nível de poluição. Percebe-se que a melhor maneira de realizar a transação do carbono pelos pequenos produtores é através de uma cooperativa que tenha como objetivo a comercialização do CO2. Paralelamente à corrida pela produção de energia limpa, o cultivo da cana-de-açúcar, manejado corretamente pode contribuir para a sustentabilidade da agricultura como grande sequestradora de carbono e como fonte extra de rendimentos dos produtores de aguardente.

The empirical data that lies behind this survey comes from field work between 1992 and 1995. This field work represents work I made myself as a sales-man for the company, Malmberg Original Water. The task was to implement the Malmberg mineral water brand on the restaurant market of the South-Swedish area. Our aim was to reach the upper-scale, premium market of restaurants. The mission was successfully completed, and at 1996 we had completed the position as the most exclusively positioned mineral water brand in Skåne (Southernmost Sweden). How could we fulfill this mission so fast, and with a very limited marketing budget (=0)?The secret key was that we managed to work and be in line with the values of our targeted customer group. We lived close to the customers and developed what was in line with their needs. This follows the research of Porter (1980) and Philipson (2011), serving the customer groups´ needs. Despite lack of money and budget from PR and promotion we made a large effort of serving and doing service towards our targeted customers.The thesis also focuses the target group´s importance for the construction of the brand identity. Strategic brand management-literature normally considers the target group taken-for-granted. Consumer research-literature, on the other hand, considers it as something vague and undefined. By applying a perspective of cultural values between the company, the brand and the target group it is possible to qualify the target group more than just refer to it as consumers or customers. The thesis also point to the conclusion not to consider brand identity as an independent entity, but dependent on the customers and the consumers. The consumers give birth to the brand. Finally since the target group is a group that is constantly set in motion, the brand also should reflect and represent change.

Purpose: The purpose is to explain what factors affect brand equity for SBOs. Hypotheses: These hypotheses were derived from a literature review. H1 - Perceived Quality has a positive effect on SBO brand equity H2 - Brand Association has a positive effect on SBO brand equity H3 - Brand Awareness has a positive effect on SBO brand equity Method: The researcher conducted an quantitative research where the empirical data was collected through a questionnaire. Conclusion: This research show that perceived quality, brand association and brand awareness positively affects SBO brand equity.

Varumärken är viktiga för företags vara eller icke vara. Ett företag vars varumärke är dåligt eller döende kan gå samma öde till mötes som varumärket. Därför är det förvånande att, enligt en undersökning gjord av en varumärkesbyrå publicerad i en branschtidning, marknads- och informationschefer i Stockholm har dålig koll på sitt varumärke. I vår studie undersöks vilka problem som kundföretag oftast har när de söker hjälp av en varumärkesbyrå. Vi försöker sedan att identifiera varför, och möjliga lösningar för att lösa eller förminska dessa problem. För att kunna göra detta har vi genomfört fyra intervjuer med varumärkesbyråer i Stockholm, varav vissa är erkänt bland de bästa i Sverige. Resultatet är att de vanligaste problemen som varumärkesbyråerna identifierat egentligen inte har med varumärkena i sig att göra, utan mest är av organisatorisk och kunskapsmässig art. Exempelvis gör företag för många undersökningar utan att veta vad dessa ska leda till, varumärkets och företagets värderingar är relativt okända inom företaget, företaget har ett kortsiktigt synsätt, och marknadsföringsavdelningar har för bristfälligt samarbete med ledning samt lite makt att kunna styra nödvändiga förändringar. Vi menar att dessa problem kan lösas genom högre utbildning av dem som har hand om varumärket, brand managers, en generell kunskapshöjning inom marknadsföringsavdelningen vad gäller marknadsföring, och en mer integrerad marknadsföringsavdelning som tar plats med ledning för ökat samspel.

Au cours de la première moitié du XIXe siècle, les consommateurs, pour choisir leurs eaux-de-vie, s'appuyaient sur les réputations individuelles des distributeurs. Les produits étaient principalement commercialisés sous les marques des détaillants ou sous des marques collectives. Dans ce contexte, l'horizon commercial des négociants charentais ne dépassait pas le lien direct avec lequel ils étaient en contact dans la chaîne de distribution. Leurs réputations n’étaient pas connues, sauf exceptions, par les consommateurs. Le contexte institutionnel n'offrait pas la possibilité aux négociants charentais de pouvoir poursuivre en justice les grossistes et les détaillants qui fraudaient sur la marque. Il laissait toute liberté d'action aux intermédiaires de distribution, en grande partie parce que la réputation, la marque, n'était pas reconnue comme un actif faisant partie de la catégorie des droits de propriété. Cela ne signifiait pas que les réputations des producteurs n'arrivaient pas jusqu’aux consommateurs finaux. La mise en avant du nom des producteurs ne dépendait jamais de ces derniers, mais du bon vouloir des intermédiaires de distribution.Progressivement, au cours de la seconde moitié du XIXe siècle, une nouvelle forme de coordination apparait, beaucoup moins individualisée, fondée sur une forme impersonnelle : les marques. Les consommateurs ne placent plus seulement l'objet de leur confiance dans la réputation individuelle d'un détaillant mais font désormais confiance en une entité qu'ils ne connaissent pas personnellement. Les producteurs sont en mesure de prendre en main une partie du travail de commercialisation et de distribution. L'espace institutionnel, qui offrait autrefois une liberté d'action quasi totale aux distributeurs, limite de plus en plus le travail de ces intermédiaires. qui sont tenus comme les principaux responsables des conflits portant sur la qualité des produits et des cas de concurrence déloyale.La reconnaissance des droits de propriété intellectuelle dans l'arène marchande n'est pas hasardeuse. Elles est la conséquence d'un nouveau contexte commercial désigné traditionnellement comme la « première mondialisation ». Ce nouveau contexte requiert de nouvelles règles du jeu, de nouvelles institutions, de nouvelles formes de régulation. La question de la qualité des produits et celle des marques firent toutes deux l'objet d'attentions accrues et de régulations massives au cours du dernier tiers du XIXe siècle. Elles offrirent la possibilité aux producteurs de pouvoir adopter des stratégies de marque
During the first half of the nineteenth century, consumers, in order to choose their brandies, relied on the individual reputations of retailers. Products were mainly marketed under the brands of retailers or under collective brands. In this context, the commercial horizon of the Cognac brandy producers did not go beyond the direct link with which they were in contact in the supply chain. Their reputations were not known, with some exceptions, by consumers. The institutional context did not provide the opportunity for Cognac brandy producers to sue wholesalers and retailers who defrauded the brand. Distribution intermediaries were free to act, largely because reputation and brand, were not recognized as an asset within the category of property rights. This did not mean that the reputations of the producers did not reach consumers. The promotion of producers’ names never depended on their own commercial strategies, but on the willingness of distribution intermediaries.Progressively, during the second half of the nineteenth century, a new form of coordination appeared, much less individualized, based on an impersonal form: producers’ brands. Consumers no longer trusted retailers’ reputations, but trusted an entity they did not know personally. Producers were able to take over marketing and distribution work that were formerly of distributors’ responsabilities. The institutional space, which once provided distributors with almost total freedom of action, increasingly limited the freedom of intermediaries who were considered as the main responsible for conflicts on product quality and unfair competition.The recognition of intellectual property rights in the mercantile arena is not hazardous. It is the consequence of a new business environment traditionally described as the « first globalization ». This new context required new rules of the game, new institutions, new forms of regulation. Quality of products and brands were subject of increased attention and massive regulation during the last third of the nineteenth century. They provided the opportunity for producers to adopt brand strategies

The purpose of the study was to find out how well companies succeed in trying to convey the identity of their trademarks to the consumers. The study was quantitative with a survey design. A sample of 109 respondents participated. Brand identity and brand image was the focus of the study and was measured in three companies; Odd Molly, Filippa K and Björn Borg. These three were selected partly because of their different profiles. One survey was sent to the companies and one survey was distributed to the consumers. The majority of the questions in the surveys were based on a model designed to measure brand identity and brand image and gap in between them. The study presents three central theories; Profile, Image and Identity, Brand Equity and The Corporate Personality Scale. The first two gives a background to the concept of the words. The Corporate Personality Scale was created and designed to assess image and identity and the gaps in between them. The results showed that there were gaps in between the brand identity and the brand image in all three of the selected companies. However there were also signs of coherence between them. The companies succeeded in some part, in their trying to convey the identity of their trademarks to the consumers. There were both clear gaps and clear coherence between Brand Identity and Brand Image. In some cases the image was graded higher than the identity and vice versa.

The purpose of this study was to conduct brand analyses on global brands in comparison to local retailers in India taking into account the regional differences and Indian consumers’ affinity towards global brands. The study has derived its conceptual framework from previous work done by Lee, Knight, and Kim (2008) and Bhardwaj, Kumar and Youn-Kyung (2010) with some added attributes. Quantitative data included a sample of 194 subjects where the sampling was conducted randomly as well as the involvement of convenient method to analyze the brands in real-world scenario. The survey involved the questionnaire which was utilized in previous researches and analyzed under the light of statistical treatment. The results confirm the importance of global brands (influence of European brand over American brand) over local brand in the Indian apparel consumer market.

Submitted by Mario Divo Motter Junior (mariodivo@mariodivo.com.br) on 2016-05-25T14:12:53Z No. of bitstreams: 1 Mario Divo Motter Junior (FGV EBAPE) - TESE.pdf: 1644142 bytes, checksum: 0948bbf7cbf27676f7bcd1e48d52826e (MD5)
Approved for entry into archive by ÁUREA CORRÊA DA FONSECA CORRÊA DA FONSECA (aurea.fonseca@fgv.br) on 2016-05-25T15:34:42Z (GMT) No. of bitstreams: 1 Mario Divo Motter Junior (FGV EBAPE) - TESE.pdf: 1644142 bytes, checksum: 0948bbf7cbf27676f7bcd1e48d52826e (MD5)
Approved for entry into archive by Marcia Bacha (marcia.bacha@fgv.br) on 2016-06-07T14:11:31Z (GMT) No. of bitstreams: 1 Mario Divo Motter Junior (FGV EBAPE) - TESE.pdf: 1644142 bytes, checksum: 0948bbf7cbf27676f7bcd1e48d52826e (MD5)
Made available in DSpace on 2016-06-07T14:11:49Z (GMT). No. of bitstreams: 1 Mario Divo Motter Junior (FGV EBAPE) - TESE.pdf: 1644142 bytes, checksum: 0948bbf7cbf27676f7bcd1e48d52826e (MD5) Previous issue date: 2016-02
This doctoral thesis is about global brands under several perspectives, starting this study with and overview on the matter, followed by a 'step ahead' in the conceptualization of brand equity and brand value. As the global marketplace dynamically increases, there are theoretical and empirical challenges concerning the global brands that ask for more branding researches, trying to tune and to contextualize meanings and attributes. Thereafter, the thesis intends to provide a discussion about the industry and country-of-origin effects (and their interactions) on the brand value and the firm market value. Finally, the thesis offers an interesting comparison about the practitioners’ perspectives on the dimensions of global brands, the brand equity and the brand value, branding and marketing, including highlights on the brand internationalization process. The thesis offers a general approach on the extant literature in the first chapter, and a specific literature review for each other chapter.

During the past two decades something fundamental has happened to the relationship between manufacturers and distributor organisations in many European countries. Within a number of product markets, distributors have launched their own products, forcing manufacturing companies to compete with shelf space owners in addition to the "traditional" competition with other manufacturers. Theoretical and empirical findings regarding Distributor Own Brands (DOB’S) offer us a number of explanations of the differences between national markets and product categories in terms of DOB penetration. However, much of this literature is deterministic in its approach: DOB penetration is often seen as a direct consequence of different market conditions, rather than as the result of strategy processes involving a number of decision-makers and their perceptions of market-related and organisational factors.This study investigates how an array of organisational and market related factors are perceived by distributor organisations, and how this is expressed in the organisations’ own brand strategies. To investigate this research problem, a theoretical framework that explicitly takes distributor own brand strategy into consideration when examining proposed determinants of DOB penetration is presented. The empirical study is mainly based on interviews with decision-makers within the central organisations of the two largest distributors within Swedish fmcg distribution: the ICA federation and the consumer co-operation KF.
Diss. Stockholm : Handelshögsk.

Background Keller (2009) states that brand equity and the crucial intangiblevalue a brand brings to organizations is perhaps one of the most important marketing topics discussed in recent years. As the competitive market and branding environment for companies are fierce, the sport industry has gradually become more competitive and professional in many aspects of their operations as well. Researchers have gone to the extent of claiming that a brand is the most important asset of a sports team and that the brand provides direction and meaning for sports associations as well as for their followers. Still, market studies have indicated that sport associations often lack appropriate branding strategies and particularly for teams below the professional level, research have been limited in these areas. Purpose The purpose of this thesis is to examine what strategies and actions lower level Swedish ice hockey teams use in order to create and strengthen their brand. Method A hermeneutic view and inductive approach have been applied for this thesis. The purpose and research questions of this thesis have been answered with the help of seven qualitative, semistructured in-depth interviews with lower level sport club managers. Frame of reference Theory is based on two approaches to how teams can build and leverage their brand. While a model by Richelieu (2003) illustrates a strategic construction of the sports brand, the Spectatorbased brand equity model by Ross (2006) is more concerned with how controllable and uncontrollable factors contributes to the two main components of spectator based brand equity, namely brand awareness and brand associations. Conclusions The conclusion withholds the answer to the four research questions and purpose designed for this thesis. The findings indicate that teams are starting to realize the importance of a strong brand, particular to meet increased customer expectations for the game experience are considered important to create positive brand associations. An important finding have been the lack of communication and interaction teams seem to have with their customers in order to establish a clear brand identity and position in the market. The findings also indicate some characteristics particular to the lower level setting e.g. the dependence on volunteer workers and how the lack of long-term financial responsibility have impacted the management and development of a strong brand.

This study concerns retail brands in the food retail industry and focuses on premium products. The research is investigating how ICA can best use premium products to increase their profitability. The study is thus based on their brand ICA Selection and investigates three sub purposes concerning the customers’ perception of the products, their purchase behavior and their willingness to pay a price premium.

 

To investigate, theory concerning brand resources was utilized, involving both brand equity and brand management. To measure brand equity, the authors adapted a customer mind set and utilized Aaker’s framework and the specific industry developments made by Anselmsson, Johansson and Persson. Accordingly, this theory is based on five brand equity attributes: perceived quality, brand associations, loyalty, awareness and uniqueness. These attributes were thereafter developed to explain food premium products. The brand management theory used was Kapferer’s brand management strategies, in order to assess ICA’s strategic advantages and disadvantages.

 

The research was quantitative and the authors utilized a visit self completion questionnaire, in order to describe and investigate the purpose. The questionnaire was handed out according to a systematic sampling method, to customers at the 4 different concept ICA stores in Umeå.

 

Based on the findings, the authors concluded that in order to increase the profitability of ICAs food premium products, the following strategies should be considered. First, the customer awareness of ICA Selection must be increased and the customers must be educated about the benefits of the product. Moreover, the premium brand should aim to provide value for money, high intrinsic product quality (i.e. taste, ingredients etc) and an improved store image. These factors will help defend the price premium.  Furthermore, to attract buyers, the brand has to have a high enough brand status and a sufficiently attractive and functional packaging. This research has therefore concluded how to efficiently allocate the resources and obtain an increased customer satisfaction. This may in turn increase the profitability of ICA Selection. However, it is of course important to also take into account the external environment, such as the recession and competition, when deciding on the brand strategy.

Background: In the XX Winter Olympics 2006 in Torino the Swedish Olympic Team succeeded by winning 14 medals. The best result that Sweden has ever made during a Winter Olympics. The happiness was shortly after mixed with disputes between the Swedish Olympic Committee and Swedish companies. There were companies who wrongly had used the trademark ‘OS’ in their marketing campaigns. The disputes happened because the use of the protected trademarks concerning the Olympic Games are reserved only to the Swedish Olympic Committee’s sponsors.

Title: Seeking Opinions Concerning… - the Swedish Olympic Committee and its Trademarks.

Problem: What attitudes do people hold towards the Swedish Olympic Committee after the XX Winter Olympics 2006?

Purpose: The study aims to get an understanding about if people’s attitudes towards the SOC and its trademarks have changed after what has been written and said in media after the XX Winter Games 2006. In order to reach this understanding I will look at people’s knowledge about the SOC’s trademark, their prior knowledge and thoughts and finally their prior knowledge about the ‘Olympic pizza’.

Theory: By going from an initial description of the factors that make up a good brand and the different meanings to the word ‘brand’, the reader is taken through different steps to finally in the end see how attitudes are created.

Method: The study was done with a quantitative method through questionnaires, looking at the problem from the perspective of the Committee who are the ones affected by the results of the study. The collection of data was done through a non-random convenience selection in the community of Storuman with a total number of 76 respondents. Further, the study has a positivistic view and a deductive approach.

Result: The results were that the respondents’ first thought about the Swedish Olympic Committee was mostly indifferent, it seems like they did not have an opinion. Digging deeper it seems like after what has happened in the media the respondents’ attitudes have changed. There was not a big difference however in the number of people who had had an attitude change after the ‘Olympic pizza’ story compared to those who had not. The ones who had experienced attitude changes had had them towards the negative side.

During the past two decades research has shown that brands are among a company’s most valuable assets. However, in today’s competitive landscape, it is not enough to just create strong brands. The focus lies rather in managing a range of brand lever-age strategies within complex brand portfolios. Moreover, the majority of today’s established brand concepts do not represent the reality of contemporary brand man-agement. Instead, they tend to be based on dichotomies and simplifications. In addi-tion, there is a lack of criticism towards many of the established brand concepts resulting in the reduction of brand management to a number of static categories and stagnated definitions – thereby missing out on the analysis of important intersec-tional issues between the various categories. This book explores the somewhat for-gotten area of intersection, investigating the territory in-between brands.

The methods used consist of a literature review covering some of the most influ-ential brand models within the area of brand portfolio and brand leverage as well as an empirical case study including the following seven brands: Adidas, Bang & Oluf-sen, Electrolux, H&M, Microsoft, Peak Performance and W. L. Gore & Associates.

The findings show that conventional brand management models and terminology do not fully explain common marketplace strategies and practice. As a result, this research introduces a more realistic viewpoint and dynamic framework that is based on convergence and that allows migration and iteration rather than today’s static approach. The framework, named the brand leverage palette, introduces various nuances between different leverage strategies, both adding clarity and offering guid-ance by explaining different migration movements among today’s brand portfolios.

Brands, and the process of branding, are of considerable importance in both marketing academia and practice. Although most research has focussed on the positive attitudes and behaviours that consumers have toward brands, there is a growing interest in anti-consumption. This thesis contributes to anti-consumption research by exploring the phenomenon of brand avoidance. Earlier studies investigating the avoidance of brands have been one-dimensional, failing to account for the wide range of reasons underlying brand avoidance. Therefore, this thesis addresses the limitations of existing models by providing an integrative and comprehensive approach to understanding brand avoidance. As an anti-consumption phenomenon, brand avoidance concerns the negative interaction between consumers, as social actors, and brands, as meaningful objects, within a social and historical context. Therefore, this thesis adopts an interpretive approach, a social constructionist epistemology, and historical realist ontology. Since research in the immediate area of brand avoidance is limited, this thesis employs a grounded theory methodology to analyse, code, and generate theory from the qualitative data gathered through 23 in-depth interviews. Four main types of brand avoidance (experiential, identity, deficit-value, and moral) and the circumstances in which brand avoidance may be restricted or alleviated (avoidance antidotes) emerge from the data. Existing literatures are used to further inform these findings and an original negative brand promises framework is developed to help increase understanding of the brand avoidance phenomenon. The main components of this research are then integrated into an emergent theoretical model of brand avoidance. This model offers a synopsis of how the various brand avoidance constructs may relate to one another and to other pertinent branding concepts within a consumption system. Combined, the findings of this thesis provide a comprehensive appreciation of why consumers avoid certain brands in addition to potential insights that may be used in the management of brand avoidance. Overall, this thesis contributes knowledge to the growing field of anti-consumption research by providing an innovative overview and an integrative understanding of an under-explored domain, brand avoidance.
Foundation for Research Science and Technology (Project number UOWX0227). The University of Auckland Graduate Research Fund. The Business School Post Graduate Research Grant.

Brands are an important feature in today’s society. A brand can consist of anything; a product, an organisation, a university, a person or even a city. They are not constricted to products or companies, but are important constituents of culture. Having a cup of coffee at Starbucks is not only about the coffee, it’s also about the brand; its values and motivations, and what it represents for the customers and fans. Brands are interweaving themselves further into society than ever before. Social media is growing and taking up a large part of people’s time. We discuss everything, including brands, on platforms such as Facebook and Twitter. Thus it is imperative for brands to actively partake in the discussion to not submerge and lose control over their brand image. They shape their brand identity, but the image is what is perceived by the people. If they let others shape the perception of the brand then there is a great risk that the image construct will not correspond to their intended identity. Social media provides a gateway for fans and brands to interact. This thesis investigates the primary uses of Facebook and Twitter for product and people brands respectively. Also, it looks at what components of the brand identity are displayed on the aforementioned platforms for both product and people brands and whether there are any differences between the brand types. The investigation takes the shape of a content analysis of twenty brands’ Facebook and Twitter pages – 10 each for product and people brands. Variables pertaining to the four identity perspectives proposed by David Aaker – (1) brand as product, (2) brand as organisation, (3) brand as person, and (4) brand as symbol – were used to see whether there is a dominant perspective that brands adopt when interacting with fans in social media. Also, the uses of social media were investigated and matched with authors’ suggestions for ideal uses of social media for brands. It was found that, in line with several authors’ recommendations of ideal usage of social media; brands adopt an identity approach consistent with Aaker’s Brand as Person perspective – regardless of brand type. The Brand as Person perspective was dominant for people brands on both Facebook and Twitter, however, slightly more enhanced on the latter. While still being the main perspective for product brands, the other identity perspective are given more attention so the prevalence of the Brand as Person perspective is not quite as distinguished. Also, the main uses of Twitter and Facebook were found to differ; Facebook is to a further extent used to engage fans whereas Twitter is predominately used to inform. The results provide a basis for which future research on brand identity and uses for brands in social media can build upon, starting with these general findings to dig deeper into more specialised areas of brands in social media.

Esta tesis doctoral tiene como objetivo dar respuesta a tres preguntas principales de investigación: RQ (1) ¿Cuáles son los antecedentes que aumentan la probabilidad de compra de marca local en mercados emergentes (EMS), existen factores específicos para las marcas de alimentos y las marcas de prendas de vestir? RQ (2) ¿Cómo se pueden clasificar las marcas presentes en el mercado en Global, Local y Glocal con base en las percepciones del consumidor, son los resultados de estas categorizaciones basadas en el consumidor similares a las categorizaciones que están basadas en criterios objetivos? RQ (3) ¿Es la relación entre los antecedentes previamente identificados y la probabilidad de compra de marca similar para las marcas globales, locales y glocales que compiten en la misma categoría, o son diferentes para cada tipo de marca? Se ha identificado que existe un vacío en la literatura con respecto a estas preguntas y este trabajo de investigación tiene como objetivo aportar conocimientos sobre estas relaciones. El primer ensayo examina los antecedentes en relación con la probabilidad de compra de marca para las marcas locales. El segundo ensayo examina cómo la categorización de marcas basada en las percepciones de los consumidores difiere de las categorizaciones estándar que se encuentran en la literatura, y el tercer ensayo examina cómo estos antecedentes influyen positivamente en la probabilidad de compra de la marca, en los diferentes tipos de marcas, y si hay un factor con el rol de moderador en estas relaciones. Los resultados de estos tres ensayos sugieren: en el estudio 1 del primer ensayo, que tres factores influyen positivamente la probabilidad de compra de las marcas locales de alimentos y también muestran que para los consumidores más jóvenes, existe un factor adicional. En el estudio 2 del primer ensayo, cinco factores están positivamente relacionados con probabilidad de compra de las marcas de ropa locales. El ensayo 2, ofrece una categorización de algunas marcas líderes que se venden en el mercado mexicano, en global, local y glocal, basadas en la perspectiva del consumidor. Los hallazgos sugieren que existen diferencias relevantes entre los resultados de la categorización de marcas basada en la percepción del consumidor y la categorización de marcas basada en enfoques objetivos tradicionales encontrados en la literatura. En el ensayo 3, algunos antecedentes se relacionan positivamente con la probabilidad de compra de la marca, y son relevantes para todas las categorías de marcas. Nuestros resultados sugieren que el tipo de marca modera algunas de estas relaciones. Todos estos estudios se llevaron a cabo entre consumidores mexicanos y los datos fueron analizados con pruebas estadísticas y ecuaciones estructurales. Esta investigación contribuye al conocimiento académico actual poniendo en relieve las siguientes áreas: 1, desarrolla y prueba un modelo integral de los antecedentes de la probabilidad de compra de marca que combina varias teorías y corrientes de investigación. 2, desarrolla una tipología para medir cuatro tipos de marcas, ampliando la teoría de Steenkamp de De Jong al contexto del estudio de marcas. 3, desarrolla y prueba hipótesis del papel moderador del tipo de marca y sus efectos en la relación de estos antecedentes y la probabilidad de compra de la marca. Todo lo anterior se llevó a cabo dentro de un contexto de mercados emergentes. Además, nuestro trabajo de investigación contribuye al ámbito de la gestión, proporcionando conocimientos adicionales para la gerencia de marca en los mercados emergentes, que les permiten desarrollar estrategias de marca y de comercialización sostenibles, buscando tener éxito en un entorno globalmente competitivo.
This doctoral dissertation aims to address three main Research Questions: RQ (1) What are the antecedents that enhance local brand purchase likelihood in emerging markets (EMs), and are there specific factors for food and clothing brands? RQ (2) How can brands present in the market be classified into Global, Local and Glocal based on consumer perceptions, and are the results of these consumer-based categorisations similar to the categorisations based on objective criteria? RQ (3) Is the relationship between previously-identified brand antecedents and brand-purchase likelihood similar for global, local and glocal brands competing in the same category, or different for each type of brand? A gap in the literature has been identified regarding these questions and this research work aims to provide insights into these relationships. The first essay examines the antecedents of the brand purchase likelihood for local brands. The second essay examines how consumer perceptions of brand categorisation differ from the standard categorisations found in the literature, and the third essay examines how these antecedents positively influence the brand purchase likelihood of the different types of brands, and if there is a moderating role in these relationships. The findings of these three essays suggest the following: in study 1 of essay 1, three factors positively influence local food-brand purchase likelihood and also show that, for younger consumers, an additional factor is present. In study 2 of essay 1, five factors are positively related with local clothing-brand purchase likelihood. Essay 2 provides a categorisation of some leading brands sold in the Mexican market into global, local and glocal, based on consumer perspective. The findings suggest that there are relevant differences in the results of this categorisation of brands vs. the traditional objective approaches found in the literature. In essay 3 some antecedents are positively related with brand purchase likelihood, and, in addition, relevant to all brand categories. Our results suggest that the type of brand moderates some of these relationships. All these surveys were conducted among Mexican consumers and data analysed with statistical tests and Structural Equation Modelling (SEM). Our research work contributes to the current academic body of knowledge by highlighting the following areas:1, by combining theories from different streams to develop and test a comprehensive model of drivers of brand purchase likelihood. 2, by developing a typology to measure four types of brands by extending Steenkamp and De Jong’s theory to the branding context. 3, by hypothesising and testing the moderating role of brand type on the effects of these theoretically-grounded drivers of purchase likelihood. All of the above takes place within an emerging-market context. In addition, our research work contributes to the field of management by providing additional insight for brand-managers in emerging markets in the development of sustainable branding and marketing strategies, in order to help them succeed in a globally competitive environment.

A number of discussions have taken place in the recent decade on how to build a successful brand in an increasingly globalised market, including in the emerging markets. China as an attractive emerging market has gained a lot of researchers to conduct research from the macro- or micro-view to discuss the branding issues. Among these discussions, however, there are big gaps for the branding issue in terms of the corporate image transferring to product brand performance, and the influence of corporate brands vis-á-vis product brands on consumer behaviours. Meanwhile, joint ventures as the most popular form for foreign investment in China, has not received sufficient research toward branding issues, presenting another valuable literature gap to fulfil.
Thesis (PhD Doctorate)
Doctor of Philosophy (PhD)
Griffith School of Business
Griffith Business School
Full Text

The power of brands like Coke, Levi's and Nike defies conventional understanding. How do such strong brands get created? What are the sources of their phenomenal strength? The traditional thinking reflected in the brand literature traces the sources of brand strength to the consumer's cognitive knowledge of brand's functional and image attributes, and other associations linked to the brand. I draw upon past research in marketing and social psychology to propose a user-centered view of brand strength. I suggest that loyal consumers actively create 'brandspaces' based on personal, social and cultural factors. These brand knowledge structures may be more insular since they are self generated and anchored in the personal and social self of the user. In Essay 1 of this dissertation, I take the user-centered approach to propose a method for mapping and measuring consumer-based brand equity. I developed a structural model for the sneakers product category with five consumer-based sources of brand equity ('functional attributes','brand image','appeal', 'self-brand relationship', and 'perceived popularity') as independent variables, and study their impact on a four indicator measure of brand equity. In Essay 2, I investigate the role of self-brand relationship schema in promoting insularity of strong brands. I hypothesize that strong brand users, who have high self-brand relationship, suppress or discount negative brand information, as compared to strong users who have low self-brand relationship. Experimental results confirm this central hypothesis. This study clearly shows the centrality of self-brand relationship in promoting brand insularity and brand strength.

Submitted by Emanuel Varela Cardoso (emanuel.varela@ufcg.edu.br) on 2018-09-25T17:18:51Z No. of bitstreams: 1 HERMEVAL JALES DANTAS – TESE (PPGEP) 2013.pdf: 2896032 bytes, checksum: 137d385a4e870d4c6e3dccb8fa4f36c8 (MD5)
Made available in DSpace on 2018-09-25T17:18:51Z (GMT). No. of bitstreams: 1 HERMEVAL JALES DANTAS – TESE (PPGEP) 2013.pdf: 2896032 bytes, checksum: 137d385a4e870d4c6e3dccb8fa4f36c8 (MD5) Previous issue date: 2013-02
Capes
O objetivo deste trabalho foi produzir aguardente bidestilada de algaroba e armazená-la em três diferentes tipos de madeiras (algarobeira, carvalho e cerejeira) com aplicação de três níveis de tosta, exercido por diferentes tempos de queima, na superfície interna de cada barrica. Determinaram-se as características físico-químicas (teor de água, proteína, açúcares redutores, açúcares não redutores e açúcares totais, minerais, carboidratos e acidez total) das vagens de algaroba in natura, após a prensagem e do caldo da algaroba na primeira e na segunda extração. Do caldo da algaroba foi selecionada uma cepa de levedura, a qual foi isolada e analisada do ponto de vista genético, por meio da metodologia de amplificação de DNA por eletroforese usando-se como iniciador (GTG)5 identificada como uma linhagem da Saccharomyces cerevisiae. Estudou-se a influência da velocidade de destilação e de aeração sobre os parâmetros físico-químicos, aplicando-se um planejamento fatorial 22 com três pontos centrais, na produção de aguardente bidestilada de algaroba Utilizaram-se barricas de algarobeira, cerejeira e carvalho, com tempos de um, dois e três minutos de queima na superfície interna da aduela. Na vagem de algaroba foram encontrados valores de açúcares totais, proteínas e minerais, de 35,9, 8,46 e 7,8% respectivamente, o que comprova seu potencial para a produção de aguardente; uma extração foi conseguida a partir da vagem hidratada, com valores de 17,92, 15,36 e 2,56% de açúcares totais, açúcares não redutores e de açúcares redutores, respectivamente. Selecionou-se uma linhagem de levedura existente no seu caldo de algaroba caracterizada como sendo Saccharomyces cerevisiae. A aguardente bidestilada de algaroba se encontra dentro dos parâmetros físico-químicos analisados e exigidos pelo M.A.P.A (Ministério da Agricultura, Pecuária e Abastecimento) exceto quanto aos congêneres de álcoois superiores de 584,50 mg.100mL-1 e soma dos componentes secundários de 627,29 mg.100mL-1. Quanto ao contaminante carbamato de etila, foram registrados níveis abaixo de 50 μg.L-1 quando se avaliou o efeito da velocidade de destilação e de 69,8 μg.L-1 quando se utilizou a aeração, sendo esses valores inferiores aos 150 μg.L-1 exigidos pela legislação. Dentre as aguardentes de algaroba submetidas a diferentes tipos de barricas estudadas (Algaroba, Carvalho e cerejeira) a de carvalho, submetida à queima da aduela por 2 minutos (c2) foi a que obteve melhor aceitação com valores de 74% para aparência, 76% para o aroma, 58% para o sabor e 64% para a impressão global
This study aimed to produce double-distilled spirits of algaroba (Prosopis juliflora (Sw.) DC.) and store it in barrels made of three different types of wood (algarobeira‟, cherry tree and oak), subjected to three burning levels, during different times, on the inner surface of each cask. Physicochemical characteristics (water, protein, reducing, non-reducing, and total sugars, minerals, carbohydrates contents and as well as the total acidity) of the pod in natura, after pressing, and of the algaroba juice, in the first and second extractions, were determined. A yeast strain of the algaroba juice was selected, isolated and genetically analyzed through the DNA amplification by electrophoresis, using (GTG)5 as a primer. The analyzed yeast was identified as a strain of Saccharomyces cerevisiae. The distillation speed and aeration influence on the physicochemical parameters of algaroba double-distilled spirit were analyzed, using a factorial design 22 with three central points. Casks of „algarobeira‟, cherry tree and oak were used, subjected to one, two and three minutes of burning on the stave inner surface. Values of total sugars, proteins, and minerals of 35.9, 8.46 and 7.8%, respectively, were found in the algaroba pod, evidencing its potential in the production of spirit. An extraction was made from the hydrated pod, obtaining values of total, non-reducing, and reducing sugars of 17,92, 15,36 and 2,56%, respectively. A yeast strain of algaroba juice was selected and characterized as Saccharomyces cerevisiae. The double-distilled spirit made from algaroba is within the physicochemical parameters analyzed and required by the MAPA (Ministry of Agriculture, Livestock, and Food Supply) except for the high congener of alcohols of 584.50 mg.100mL-1 and the sum of the secondary components of 627.29 mg.100mL-1. As for the contaminant ethyl carbamate, levels lower than 50 μg.L-1 and equal to 69,8 μg.L-1 were recorded by analyzing the effect of the distillation speed and aeration, respectively. These values are lower than 150 μg.L-1, which is required by the legislation. The algaroba spirit stored in the oak barrel, of which stave was subjected to burning for 2 minutes (c2), had the best acceptance of appearance (74%), aroma (76%), taste (58%), and overall impression (64%).

This study aimed to craft production in copper stills, the spirits of honey of different flowers, juice of sugar cane, honey bees, sugar cane and grape mixed (juice of cane sugar and honey from different flowers) and subsequent aging in oak barrels.The tests were conductedby mixing 75% juice with 25% inoculum (30L and 10L, respectively). The grape juice were cane sugar, honey bees-of-seven different flowers and mixed (where the ratio of 50% by volume for each party).Samples were taken must and wine, quantifying pH, sulfuric acid, ART, Brix, and also ethanol content in wine. In conducting fetched, three fractions were taken: head (8%), heart (84%) and tail (8%), quantifying pH, density, alcohol content, dry extract and acetic acid.The operating temperatures of the still were split head, with initial and final temperatures respectively equal to 89.3 and 93.0 o C; fraction of heart, 93.0 and 96.0 ° C and split tail, 96.0 and 97 , 0 ° C. The duration of each step was about 25 minutes, 70 minutes and 23 minutes respectively, and volumes were obtained 500mL, 500mL and5380mL in the same order. During aging, were measured monthly, alcoholic, acetic acid, pH, solids, density, evaporation rate, visual appearance and color.The results indicated that it is possible to produce brandy honey from different flowers, with appropriate physical and chemical characteristics.The production of grape brandy using resulted in mixed drink with different physical and chemical characteristics in relation to the sugar cane and similar to those obtained with the respective pure honey.This mixture reduces the production costs of brandy,when compared with that produced from pure honey. When we worked with the honey wine, which showed better fermentation efficiencywas honey G (mixed flora, from the state of Ceara).However, when working with mixed wine, the best performance was obtained with Mel C (mixed flora, native of the City of Pao de Acucar - AL).
Fundação de Amparo a Pesquisa do Estado de Alagoas
Coordenação de Aperfeiçoamento de Pessoal de Nível Superior
Este estudo objetivou a producao artesanal, em alambique de cobre, de aguardentes de mel de abelhas de diferentes floradas, de caldo de cana-de-acucar, de mel de abelhas de cana-de-acucar e de mostos mistos (caldo de cana-de-acucar e mel de abelhas de diferentes floradas) e posterior envelhecimento em barris de carvalho. Os ensaios foram conduzidos misturando-se 75% de mosto com 25% de inoculo (30L e 10L, respectivamente). Os mostos foram de caldo de cana-de-acucar, de mel-de-abelhas de 7 diferentes floradas e mistos (sempre na proporcao de 50%, em volume, para cada uma das partes). Foram retiradas amostras de mosto e de vinho, quantificando-se pH, acidez sulfurica, ART, Brix e, tambem, teor de etanol no vinho. Na conducao das alambicadas, foram retiradas 3 fracoes: de cabeca (8%), de coracao (84%) e de cauda (8%), quantificando-se pH, densidade, teor alcoolico, extrato seco e acidez acetica. As temperaturas de operacao do alambique foram: fracao de cabeca, com temperaturas inicial e final, respectivamente iguais a 89,3 e 93,0oC; fracao de coracao, 93,0 e 96,0oC e fracao de cauda, 96,0 e 97,0oC. A duracao de cada etapa foi de cerca de 25 minutos, 70 minutos e 23 minutos, respectivamente, e os volumes obtidos foram 500mL, 5380mL e 500mL, na mesma ordem. Durante o envelhecimento, foram quantificados, mensalmente, teor alcoolico, acidez acetica, pH, extrato seco, densidade, taxa de evaporacao, aspecto visual e cor. Os resultados obtidos indicaram que e possivel a producao de aguardente de mel de abelhas de diferentes floradas, com caracteristicas fisico-quimicas adequadas. A producao de aguardente utilizando-se mostos mistos resultou em bebida com caracteristicas fisico-quimicas diferenciadas em relacao a da cana-deacucar e semelhantes as obtidas com os respectivos meis puros. Esta mistura reduz os custos de producao da aguardente, quando se compara com a produzida a partir de meis puros. Quando se trabalhou com mosto de mel de abelhas, o que apresentou melhor eficiencia de fermentacao foi o mel G (florada mista, oriundo do estado do Ceara).Porem, quando se trabalhou com mosto misto, o melhor desempenho foi obtido com o mel C (florada mista, oriundo do Municipio de Pão-de-Acucar – AL).

The foremost argument of this research is that self concept is of fundamental influence in the choices consumers make when purchasing luxury clothing brands. The objective of this research was to determine the relationships between self concept and the experience, attachment and loyalty that consumers have towards brands. The research further sought to confirm the role that identity theory plays in brand consumption. Sixty-nine respondents were surveyed via an electronic tool to understand how they view the role that self concept plays in the experiences they encounter with clothing brands. Experts were also interviewed to gain deeper insights into brands and the importance that communication and branding strategies play in developing brands for consumption. Ttests and bivariate regression was performed in order to determine relationships amongst the constructs. The findings show that consumers place a relatively high importance on the brand experience and self concept constructs. Marketing and advertising companies have an enormous responsibility to ensure that the right messages are communicated to consumers in order to give consumer a positive brand experience. A robust brand strategy and Communications strategy plays a pivotal role in successful delivery of the essence and image of luxury brands. Identity and self concept theory are central to understanding consumer behaviour and consumption decisions. Copyright
Dissertation (MBA)--University of Pretoria, 2010.
Gordon Institute of Business Science (GIBS)
unrestricted

Conselho Nacional de Desenvolvimento Científico e Tecnológico
Brazil is the third biggest fruit producer in the world, condition that make the orcharding sector one of the most important economic activities, and generating of employment income, and providing rural development. However, part of this production is wasted every year increasing thereby the fruit waste rates a reason that just part of the production arrives to the consumer. Therefore, the industrialization represents an option of the utilization of the surplus of production of fruits and the non standard to consume in natura as well. The production of fruit brandy has found some problems because of the high level of higher alcohols formation and methanol during the fermentation. The fermentation broth conditions and the fermentation temperature may be contributing to the formation of these compounds. Grounded on such information this research aimed use the banana on its last stage of maturation, use its pulp, and use pineapple juice in the elaboration of fruit brandy as option of utilization avoiding this waste, aggregating value and contributing to the local development of a high value product. In this study was produced a banana (cv. Prata) brandy with banana pulp and banana (cv. Prata) pulp with pineapple (cv. Perola) juice brandy in a proportion of 2:1 (v/w) respectively. The fermentation broths were passed per the enzymatic hydrolyze process and also was added the polygalacturonase enzyme at a concentration of 170 μg mL-1 of broth. After two hours of enzymatic action the broths were centrifuged at 12.000 ×g during five minutes. The broths were inoculated with Saccharomyces cerevisiae (FX5) and the fermentation process occurred at a 16 ± 1 °C temperature. The fermented broths were distillated using a copper distiller and the produced brandies were stored in amber flasks and kept resting during 30 and 60 days. The volatile compounds were determined with a gas chromatograph with ionization detector in flame CG/FID. In between the produced brandies the best results were accomplished with the banana with pineapple juice brandy. Both produced brandies kept the standards of the Brazilian law of fruit brandies except just of the methanol level likely, because of the pectin degradation contained at the banana pulp. Evidencing that the fermentation broth conditions and the fermentation temperature are linked with the levels of the higher alcohols contained in the beverages. The higher alcohols levels varied from 298.12 to 197.11 mg 100 mL-1 of anhydrous alcohol (AA) for banana brandy during 30 and 60 days of rest respectively. The mix of banana pulp with pineapple brandy higher alcohols levels varied from 282.66 to 268.14 mg 100 mL-1 of AA during the 30 and 60 days of rest respectively. Therefore, it is proven the feasibility of fruit use to produce brandies and contributing to the developing of the agribusiness, and aggregating value to the products but more studies are required to decrease the high level of methanol found in this study.
O Brasil é o terceiro maior produtor mundial de frutas, condição que faz do setor de fruticultura uma das principais atividades econômicas geradora de emprego e renda além de proporcionar o desenvolvimento rural. Porém, parte dessa produção é desperdiçada todos os anos, e o elevado índice de perdas na comercialização de frutas faz com que apenas uma parcela chegue à mesa do consumidor. Sendo assim, a industrialização pode representar uma opção no aproveitamento de excedentes de produção e de frutos fora dos padrões de qualidade para consumo in natura. Na produção de aguardente de frutas, um dos problemas encontrados, é a grande formação de álcoois superiores e metanol, sendo que as condições do mosto e de temperaturas de fermentação podem estar contribuindo para a formação destes compostos. Fundamentado em tais informações, este trabalho teve como objetivo utilizar a polpa de banana em seu último estádio de maturação e o suco do abacaxi na elaboração de aguardente de frutas como alternativa de aproveitamento, evitando desperdícios, agregando valor e contribuindo para o desenvolvimento de um produto de alto valor agregado. Foram produzidas aguardentes de banana da cultivar Prata e aguardente de suco de abacaxi da cultivar Pérola combinado com polpa de banana na proporção de 2:1 (v/p). Os caldos fermentativos passaram pelo processo de hidrólise enzimática, visando o aumento da estabilidade do suco, onde adicionou-se a enzima poligalacturonase, na concentração de 170 μg mL-1 de caldo. Após 2 horas de ação enzimática, os caldos foram centrifugados a 12.000×g durante 5 minutos. Os caldos foram inoculados com Saccharomyces cerevisiae (FX5) e o processo fermentativo deu-se a uma temperatura de 16 ± 1 °C. Os caldos fermentados foram destilados em destilador de cobre e as aguardentes produzidas armazenadas em frascos âmbar, onde permaneceram em descanso durante 30 e 60 dias. Os compostos voláteis foram determinados em cromatógrafo gasoso, com detector de ionização em chama - CG/FID. Dentre as aguardentes produzidas os melhores resultados foram obtidos na aguardente de banana com suco de abacaxi. As duas aguardentes produzidas apresentaram-se dentro dos limites estabelecidos pela legislação brasileira para aguardente de frutas, com exceção apenas no teor de metanol, possivelmente devido à degradação da pectina presente na polpa de banana. Evidenciando assim, que as condições do mosto e a temperatura de fermentação estão diretamente ligados aos teores de álcoois superiores presentes nas bebidas. Os teores variaram de 298,12 a 197,11 mg 100 mL-1 de álcool anidro (AA) para a aguardente de banana durante os 30 e 60 dias de descanso, respectivamente. E para aguardente de banana e abacaxi os teores variaram de 282,66 a 268,14 mg 100 mL-1 de AA no período de 30 e 60 dias, respectivamente. Portanto, é comprovada a viabilidade da utilização de frutas para a produção de aguardentes, contribuindo para o crescimento de agroindústrias e agregando valor aos produtos, porém mais estudos devem ser realizados para diminuir o alto teor de metanol encontrado.

The story of private brands begins in Great Britain in 1928, when Marks & Spencer launched their private brand St Michael. In Sweden, the first private brand was developed during the 1920’s; a coffee named Prinsess Kaffe produced for ICA. Until 1980, private brands were just a cheap alternative to manufacturer owned brands. During the years, it gained more and more market shares. Because of the introduction of private brands, the retailers have gained an increased power over manufacturers and they now also have to handle the competition between manufacturer brands, private brands and customer’s demand.

In the Swedish every day commodity trade, private brands represent ap-proximately 15% of the total assortment. A problem that has arose concerning the competition during the latest years, is that the trade constantly increases in the direction of effort on private brands. Private brands are one way for the supermarket chains and the retailers to increase their power over the shelf space, marketing and price setting. Due to the increased competition concerning the shelf space in the stores, the authors found it interesting to investigate how private brands are dealt with. The authors made the research from the retailer’s perspective and their view of private brands and how they compete.

The purpose of this thesis is to investigate how private brands are regarded and dealt with, according to the retailer.

This study is accomplished with a qualitative method. The authors wanted to gain a deeper understanding for how the private brands influence and compete with manufacturer brands. The authors chose to do a descriptive study since it was in line with the qualitative approach that was used. Fur-ther on, the authors used the basic qualitative research which refers to that data is collected through interviews and observations. Eight retailers were interviewed from ICA, Axfood and Coop.

The result of this study gives an explanation of how private brands are dealt with. Private brands receive premium shelf space in the store, but in the end it is up to the customer to decide upon the future of private brands. Dem-onstrations are the most common way to promote the private brands in stores. In the future the retailers claim that private brands will be developed into both niche products as well as low price products.

This study offers an in-depth account of how, when and why consumers engage with films as brands, using 38 exploratory, semi-structured consumer interviews and 1030 consumer survey responses. Extant film branding literature is scarce, dominated by filmmakers' and marketers' perspectives of films as brands and is confined to exploring points of parity associations films have as brands, rather than ways films may differentiate themselves as brands. Taking on a consumer centric view, our findings show although filmmakers, production houses and marketers may jointly develop and market films with the vision of becoming brands, this doesn't necessarily guarantee consumers' engagement with such films as brands. Instead, consumers initially evaluate the coherency of a film's identity and subsequently go on to engage with films as brands, a process which is fully mediated by the emotional bonding a consumer may develop for a film and partially mediated by a film's popularity and sequels. Films' marketing/franchising efforts, iconic status and sense of timelessness moderate consumer-film brand engagement, resulting in positive word of mouth and purchase intention. Our sequential, consolidated and specified film brand engagement framework guides filmmakers and marketers on how to tactically engage consumers with their films as brands, in order to differentiate themselves within this risky and competitive market.

The purpose of this research was to explore if there is a role that consumer brands play in shaping the attractiveness of an employer brand. This qualitative study was conducted using the exploratory approach, because the prior insights of the proposed relationship were modest and inconclusive. The population constituted of all registered Masters of Business Administration students at the Gordon Institute of Business Science. The sampling frame constituted second year (2013/14) and full time (2014/15) students. The reason for this choice was that these individuals are knowledgeable on brand concepts, are mostly likely thinking about employment prospects, and have had the opportunity to evaluate employer attractiveness. A sample size of 15 was drawn; this number was chosen based on the likelihood that data saturation would be reached at that point because of the homogeneous nature of the population. The outcome of this study revealed that consumer brands play a role in shaping employer brand attractiveness, with the main role being that consumer brands project employer brands. Potential employers utilise brands’ dimensions such as quality, innovativeness, longevity and public perception, amongst others, as an indication of employer brand attractiveness. Also uncovered by the study was that the extent of consumer brand influence on an employer brand varies with profession, industry and maturity. Moreover, consumers play a role in attracting potential employees towards investigating employment prospects in a certain organisation, but contribute very little to retaining employees if employment expectations are not met.
Dissertation (MBA)--University of Pretoria, 2015.
lmgibs2015
Gordon Institute of Business Science (GIBS)
Unrestricted

A Work Project, presented as part of the requirements for the Award of a Masters Degree in Management from the NOVA – School of Business and Economics
In this thesis it is shown a comparison between two of the top thirty European Business School 2013 Ranking of the Financial Times: Nova School of Business and Economics and Bocconi University. The analysis is carried out focusing on the brands and the stakeholders perceptions by analyzing the findings of twenty-four in-depth interviews. These interviews were conducted to students and alumni from both universities in order to show the gaps in brand image. Findings indicate different impacts of two different realities stemming from their history, value and culture. The aim of this work is to show some tools business school can use to better manage and capture stakeholder’s value.

Syfte: Denna studies syfte är att öka förståelsen för vilka personlighetsdrag konsumenter tillskriver varumärken beroende på logotypens färg. Metod: Eftersom studiens syfte har varit att öka förståelsen för ämnet har en kvalitativ metod använts och färgerna blå, grön, gul, röd och svart har legat till grund för undersökningen. För att samla in empiriskt material har semistrukturerade intervjuer utförts med tolv deltagare. Materialet har analyserats med hjälp av Aakers (1997) Brand Personality Scale samt tematisering. Resultat & slutsats: Studiens resultat visar att den blå logotypen associeras med kompetens, den gröna med uppriktighet och den gula med spänning. Den röda logotypen har även den associerats med kompetens och den svarta med robusthet, i Aakers (1997) Brand Personality Scale. Reaktionerna för den blå och den gröna logotypen har visat sig vara enklast för deltagarna att placera samt visat sig överensstämma med tidigare forskningsresultat. Den gula, röda och svarta logotypen har upplevts svårare och resultaten har avvikit mer från tidigare forskning. Förslag till fortsatt forskning: Våra förslag för framtida forskning är att istället för att studera färger, studera vilken påverkan logotypens utformning har på varumärkets personlighet. Vidare kan framtidens forskning studera flerfärgade logotyper. Vår studie studerar endast en speciell subgrupp och framtida forskning kan därför studera en annan subgrupp för jämförelse. Uppsatsens bidrag: Som bidrag till framtida forskning ser vi att denna studie beskriver samband mellan färgerna blå, grön, gul, röd och svart och dimensionerna som återfinns i Aakers (1997) Brand Personality Scale. Detta tillägg ser vi skulle fungera som ett utvecklande ramverk och därför bidra till det teoretiska perspektivet i framtida studier utförda i Sverige. Som rekommendation kan företag rent praktiskt använda sig av dessa resultat när de ska välja färg för sin logotyp.
Aim: In this study we aim to increase understanding of the personality traits consumers ascribe to brands depending on the color of the logo. Method: Due to the aim of the study, which was to increase understanding of the topic, a qualitative method has been used. To collect empirical data semi-structured interviews were conducted with twelve participants. The material was analyzed using Aaker’s (1997) Brand Personality Scale and thematisation. Result & Conclusions: Results show that the blue logo is associated with competence, green with sincerity and yellow with excitement. The red logo has also been associated with competence and the black with ruggedness, in Aaker’s (1997) Brand Personality Scale. The reactions of the blue and green logo has proven to be the easiest for the participants to place and shown to be consistent with previous research. The yellow, red and black logo has been perceived more difficult and the results have deviated more from previous research. Suggestions for future research: Our suggestions for future research is that instead of examining colors, examine the impact of the logo design in brand personality. Furthermore, future research could investigate multi-color logos. Our study examines only a specific subgroup and future research can explore a different subgroup for comparison. Contribution of the thesis: As a contribution to future research, this study describes the relationship between the colors blue, green, yellow, red and black and the dimensions found in Aakers (1997) Brand Personality Scale. This addition would serve as a developed framework and thus contribute to the theoretical perspective in future studies carried out in Sweden. As a recommendation, companies can practically use these results when they are designing their logo.

With the rising power of Internet and especially social media which includes different communities, blogs, portals(1) , etc., nowadays brand value, - its creation and control, is not in the hands of the companies anymore, but is shifted to the consumers. One aim of this paper is to investigate and try to prove the existence of social media influence on brand value. Another goal is to introduce a different vision of brand value in connection with Internet and the rise of social media's influence on consumer's minds. For the purpose of this research the terms brand value and brand equity would bear equal meanings. My theory, which I would like to introduce, was borrowed from biology and physics, namely from I.P. Pavlov's studies and his conditioned reflex theory(2) and the physics part is based on the dispersion of light theory which was first introduced, as we know, by Isaak Newton(3). I dare to say, that nowadays creation of brand value in consumer minds works the same way. When someone, man or woman, hears a brand name, a picture and a feeling, either positive or negative is immediately formed in the person's mind from personal experience with this brand. If not, then the brand is an unfamiliar one, thus we have to rely on a provided opinion, which was previously usually conveyed to us by family, relatives and close friends while recently, also by our growing virtual community. At the beginning of the thesis, I will present the theoretical background and data on World Wide Web and social media, followed by a concise description of some of the existing brand equity models, afterwards introducing my own vision on significant brand value components, elaborating on this theory with the help of relevant case studies and researches. Brand equity has generally been defined as "a brand's power derived from the goodwill and name recognition that it has earned over time, which translates into higher sales volume and higher profit margins against competing brands"(4). Further on in the second chapter I will bring together more definitions on brand equity/value to be able to propose a modified one, components of which will be discussed thoroughly in the same chapter. The main goal of my Master Thesis is to analyze the existence of a dependency between social media and brand value. A second goal is to assess whether the impact is a positive or a negative one or is a mixture of both.