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Dissertations / Theses on the topic 'Wine and wine making Statistics'

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Published: 4 June 2021

Last updated: 1 February 2022

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1

Berger, Nicholas. "Modelling structural and policy changes in the world wine market into the 21st century." Title page, contents and abstract only, 2000. http://web4.library.adelaide.edu.au/theses/09ECM/09ecmb496.pdf.

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

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2

Hall, Edward John. "The influence of occasion on consumer choice: an occasion based, value oriented investigation of wine purchase, using means-end chain analysis." Title page, contents and abstract only, 2003. http://web4.library.adelaide.edu.au/theses/09PH/09phh1756.pdf.

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Includes list of Supplementary refereed publications relating to thesis; and of Refereed conference papers, as appendix 1 Includes bibliograhical references (p. 316-343) Focusses particularly on the purchase of wine and the factors that influence consumer choice and the values that drive the decision process across different consumption occasions. The effectiveness of occasion as part of the theoretical model of means-end chain analysis is investigated, as well as the feasibility of occasion in the Olsen and Thach (2001) conceptual framework of consumer behavior relating to wine.

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3

Liang, Chao. "An industrial analysis of the United States wine industry, world wine industry and China wine industry." Online version, 1999. http://www.uwstout.edu/lib/thesis/1999/1999liang,pdf.

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4

Sanborn, Melissa. "The impact of fining on the chemical and sensory properties of Washington State Chardonnay and Gewürztraminer wines." Online access for everyone, 2008. http://www.dissertations.wsu.edu/Thesis/Summer2008/M_Sanborn_081308.pdf.

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5

Minnaar, Phillip P. "Multi-element analysis of South African wines by ICP-AES and their classification according to geographical origin." Pretoria : [s. n.], 2009. http://upetd.up.ac.za/thesis/available/etd-10022009-171204/.

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6

Tolliver, David Mark. "The essence of wine the meaning of [tirosh] in the Hebrew Bible /." Electronic thesis, 2007. http://dspace.zsr.wfu.edu/jspui/handle/10339/188.

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7

Van, Antwerpen Lindi. "Chemical and sensory profiling of dry and semi-dry South African Chenin blanc wines." Thesis, Stellenbosch : Stellenbosch University, 2012. http://hdl.handle.net/10019.1/71853.

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Thesis (MSc)--Stellenbosch University, 2012.<br>ENGLISH ABSTRACT: Chenin blanc wine is of economic importance to South Africa and a range of diverse dry and semi-dry wines are locally produced in this genre. Currently, the use of three distinctly different style names, each aimed at providing consumers with information about the flavour of the wines, is encouraged by the South African (SA) wine industry. The styles are fresh and fruity (FF), rich and ripe unwooded (RRUW) and rich and ripe wooded (RRW). Feedback from retail sectors over the past few years, however, repeatedly suggested that the

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8

Nieuwoudt, Helene Hesta. "Glycerol and wine." Thesis, Stellenbosch : Stellenbosch University, 2004. http://hdl.handle.net/10019.1/53745.

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Thesis (PhD)--Stellenbosch University, 2004.<br>ENGLISH ABSTRACT: Key research areas in modern enology are related to the production of wine of consistent quality, as well as to the improvement of existing wine quality through the enhancement of the sensory properties of wine. The formation of glycerol during alcoholic fermentation is highly relevant to both these issues. Since the early years of the zo" century, glycerol has been positively associated with the quality of wine and it is thought to impart important mouth-feel sensations such as "viscosity", "smoothness" and "body". In gen

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9

Hill, Laura Ellen. "The chemical and sensorial effects of plant-based fining agents on Washington State Riesling and Gewürztraminer wines." Pullman, Wash. : Washington State University, 2009. http://www.dissertations.wsu.edu/Thesis/Fall2009/L_Hill_110909.pdf.

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

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10

Mitchell, Daylene Portia. "Factors affecting port wine colour stability." Thesis, Cape Peninsula University of Technology, 2018. http://hdl.handle.net/20.500.11838/2774.

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Thesis (MTech (Food Technology))--Cape Peninsula University of Technology, 2018.<br>Port is a wine style that comes from Portugal. It is a sweet fortified dessert wine that is made in red and white styles. The taste is a balanced and complex combination of berry fruit, acidity, sweetness, alcohol and tannins. The taste should be sweet, smooth, complex, with some spiciness and a dry finish, but not astringent (Anon., 2009). There are a variety of port types in terms of flavour intensity, aroma and sweetness levels. Young immature ports can be fruity, simple, coarse, spicy and astringent. The sw

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11

Francis, Ian Leigh. "The role of glycosidically-bound volatile compounds in white wine flavour." Title page, contents and abstract only, 1994. http://web4.library.adelaide.edu.au/theses/09PH/09phf8184.pdf.

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12

Wittwer, Glyn. "The Australian wine industry during a period of boom and tax changes /." Title page, contents and abstract only, 2000. http://web4.library.adelaide.edu.au/theses/09PH/09phw832.pdf.

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13

Ndlovu, Thulile. "Mannoprotein production and wine haze reduction by wine yeast strains." Thesis, Stellenbosch : Stellenbosch University, 2012. http://hdl.handle.net/10019.1/71938.

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Thesis (PhD)--Stellenbosch University, 2012.<br>ENGLISH ABSTRACT: Wine protein haze formation is a major challenge for wine makers, and several wine clarifying agents such as bentonite are used in the industry to protect wine from this occurrence. However, clarifying agents may have an undesirable impact on wine quality. Yeast mannoproteins have been shown to possess haze-protective properties, while also positively impacting on the sensorial properties of the product. However, while such mannoproteins are released into the wine during the wine making process, the amounts are low and therefore

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14

Sheridan, Craig. "A critical process analysis of wine production to improve cost efficiency, wine quality and environmental performance." Thesis, Stellenbosch : Stellenbosch University, 2003. http://hdl.handle.net/10019.1/53239.

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Thesis (MScAgric)--Stellenbosch University, 2003.<br>ENGLISH ABSTRACT: Wine cellars are diverse in terms of equipment types and process configurations. Whilst other food production processes have, in many cases, been properly analysed and modelled, this process diversity has resulted in an absence of process analyses in the wine industry. Each wine cellar is unique and represents a fully integrated agro-business, starting with a raw material (grapes) and extending to marketing and selling of the final product (wine). This makes the wine industry unique in this context. This study is the

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15

Roumi, Roumi. "Alcohol Monopoly in Sweden and Wine Properties That Drive the Wine Sales." Thesis, KTH, Matematisk statistik, 2020. http://urn.kb.se/resolve?urn=urn:nbn:se:kth:diva-275680.

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This research study in applied mathematical statistics, and industrial engineering and management aims to determine the wine properties that drive the wine sales in Sweden, while also examining how the monopoly in Sweden affects the alcohol sales and demand. Data were collected from Systembolaget, which is the only alcohol retail store chain in Sweden. A multiple linear regression analysis was performed on 4 931 observations from Systembolaget’s sales statistics of 2019. The covariates were the type of wine, taste, price, size, country of origin, ecologically classified and ethically certified

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16

Rogers, Ilva Margaret. "Some aroma compounds of importance to the quality of Ferdinand de Lesseps and Kerner wines." Thesis, Stellenbosch : Stellenbosch University, 2000. http://hdl.handle.net/10019.1/51911.

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Thesis (MScAgric)--University of Stellenbosch, 2000.<br>ENGLISH ABSTRACT: Ferdinand de Lesseps grapes have a distinctive fruity varietal character and were often used judiciously by wine-makers to enhance the fruity bouquet of some white table wines. Ferdinand de Lesseps grape juice was investigated to identify the main contributing compounds responsible for its unique and intense aroma. The juice was recovered from grapes under anaerobic conditions and extracted using Freon 11. The concentrated extract was analysed using a combination of capillary gas chromatography-mass spectrometry an

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17

Louw, Leanie. "Chemical characterisation of South African young wines." Thesis, Link to the online version, 2007. http://hdl.handle.net/10019/670.

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18

Spillman, Philip John. "Oak wood contribution to wine aroma /." Title page, contents and abstract only, 1997. http://web4.library.adelaide.edu.au/theses/09AHP/09ahps756.pdf.

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19

Martinez, Natalia. "Relationships among spread-sticker application, blossom cap retention, berry scarring, thrips populations, and Botrytis bunch rot in 'Chardonnay' grapes, and a survey of pesticide use and pest severity in Virginia vineyards in 1990 and 1991." Thesis, This resource online, 1992. http://scholar.lib.vt.edu/theses/available/etd-08222009-040356/.

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20

Ristic, Renata. "A study of seed development and phenolic compounds in seeds, skins and wines of Vitis vinifera L. cv. Shiraz /." Title page, table of contents and summary only, 2004. http://web4.library.adelaide.edu.au/theses/09PH/09phr596.pdf.

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21

Datta, Seema. "Computer-aided technique for blending wine : application of simplex optimization to headspace gas chromatographic profiles of wine." Thesis, University of British Columbia, 1989. http://hdl.handle.net/2429/28972.

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An objective method to blend wines for standardizing flavor quality was developed. Aroma volatiles of varietal and white stock wines were analyzed at 6°C and 37°C by headspace gas chromatography with cryofocussing. Pattern similarity constants of the chromatographic profiles were entered into the simplex optimization program which determined the best blending ratios of wines to simulate the target wine. Thirteen and 23 vertices were required to give the optimum response for trials 1 and 2, respectively. For both trials the computer optimized blends could not be differentiated from the target w

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22

Van, Zyl Annette. "The effect of a creosote stockyard on the environment, vines and wines." Thesis, Stellenbosch : Stellenbosch University, 2013. http://hdl.handle.net/10019.1/80273.

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Thesis (MScAgric)--Stellenbosch University, 2013.<br>ENGLISH ABSTRACT: The quality of wine is largely dependent on environmental conditions and recent studies have therefore focused on agricultural practices in terms of water, soil and biodiversity conservation. The industry aims to create sustainable practice and to protect the natural resources available. Sources of potential grape contamination include: vehicle pollution, pesticides, bushfires and wood preservatives used for trellising systems. The latter have come to the attention of the South African wine industry (e.g. creosote and

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23

Swanepoel, Marinda. "Monitoring the quality control chain from vineyard to wine : an industrial case study." Thesis, Link to the online version, 2006. http://hdl.handle.net/10019/1231.

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24

Mtshali, Phillip Senzo. "Screening and characterisation of wine related enzymes produced by wine associated lactic acid bacteria." Thesis, Link to the online version, 2007. http://hdl.handle.net/10019/446.

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25

Anfang, Nicole. "Wine yeasts of New Zealand : an investigation into their distribution, contribution to sauvignon blanc aroma and interaction in co-ferments /." Thesis, University of Auckland, 2010. http://hdl.handle.net/2292/5834.

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26

Musango, Josephine Kaviti. "Determinants of producers' choice of wine grape cultivars in the South African wine industry /." Thesis, Link to the online version, 2005. http://hdl.handle.net/10019.1/2474.

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27

Iland, Patrick. "A study of Glycosides in grapes and wines of Vitis vinifera cv. Shiraz." Title page, contents and summary only, 2001. http://web4.library.adelaide.edu.au/theses/09PH/09phI27.pdf.

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Includes a list of publications co-authored by the author during the preparation of this thesis. Bibliography: leaves 103-111. Studies the links between grape composition, wine composition and wine sensory properties. Developed a new method of measuring glycoside concentration in grapes (glycosyl-glucose assay) and a modified measurement of wine colour density in red wine. These were used to analyse samples of Shiraz grapes and wines from a comprehensive vineyard irrigation trial. Glycosyl-glucose concentrations shows promise for the prediction of wine composition and flavor intensity.

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28

Soden, Alison. "The fermentation properties of non-Saccharomyces wine yeasts and their interaction with Saccharomyces cerevisiae /." Title page, contents and abstract only, 1998. http://web4.library.adelaide.edu.au/theses/09PH/09phs679.pdf.

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Thesis (Ph.D.)-- University of Adelaide, Dept. of Horticulture, Viticulture and Oenology, 1999.<br>Errata slip inserted on back end-paper. Thesis (Ph.D.)--University of Adelaide, Dept. of Horticulture, Viticulture and Oenology, 1999. Bibliography: leaves 106-125.

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29

Du, Toit Wessel J. "The effect of oxygen on the composition and microbiology of red wine /." Link to the online version, 2006. http://hdl.handle.net/10019/1017.

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30

Suttipisal, Juntakan. "The companionship of rosé and the world of Thai dining /." Title page, table of contents and introduction only, 2004. http://web4.library.adelaide.edu.au/theses/09ARM/09arms9671.pdf.

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31

Malherbe, Sulette. "Industry-wide assessment and characterisation of problem fermentations /." Link to the online version, 2007. http://hdl.handle.net/10019/439.

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32

Du, Toit Corina. "The evaluation of bacteriocins and enzymes for biopreservation of wine." Thesis, Stellenbosch : Stellenbosch University, 2002. http://hdl.handle.net/10019.1/53113.

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Thesis (MScAgric)--University of Stellenbosch, 2002.<br>ENGLISH ABSTRACT: The winemaking process involves a number of microorganisms, each with its own role. Yeasts are responsible for the alcoholic fermentation, the lactic acid bacteria (LAB) are Gram-positive bacteria associated with must and wine and perform the malolactic fermentation (MLF), while the acetic acid bacteria (AAB) are Gram-negative bacteria converting ethanol to acetic acid. These microorganisms are present in the cellar and fermentation tanks and can be seen either as beneficial or as wine spoilage microorganisms beca

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33

McIntyre, J. A. "A 'civilized' drink and a 'civilizing' industry wine growing and cultural imagining in colonial New South Wales /." Connect to full text, 2008. http://hdl.handle.net/2123/5763.

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Thesis (Ph. D.)--University of Sydney, 2009.<br>Title from title screen (viewed December 9, 2009) Submitted in fulfilment of the requirements for the degree of Doctor of Philosophy to the Dept. of History, Faculty of Arts. Degree awarded 2009; thesis submitted 2008. Includes bibliographical references and appendices. Also available in print form.

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34

Logan, Gerard Anthony. "The impact of vineyard and cellar factors on the color and anthocyanin profile of Pinot noir grapes and table wines." Diss., Connect to online resource - MSU authorized users, 2006.

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35

Van, der Merwe Hanneli. "The colour and phenolic content of Robertson Red grape cultivars : distribution, correlation with wines and analyses." Thesis, Stellenbosch : Stellenbosch University, 2013. http://hdl.handle.net/10019.1/80379.

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Thesis (PhD)--Stellenbosch University, 2013.<br>ENGLISH ABSTRACT: South African red wine is often acknowledged world wide as being full bodied and deep in colour. This is often the result of high temperatures that is experienced during the important growth stages of grapes especially post véraison. In the Robertson area in South Africa however, temperatures often exceeds the range for optimal anthocyanin development during these growth stages. The distinction between grapes being technologically ripe and being ripe on a phenolic level is also accepted as an important determining factor fo

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36

Costello, Peter James. "Formation of mousy off-flavour in wine by lactic acid bacteria." Title page, contents and summary only, 1998. http://web4.library.adelaide.edu.au/theses/09AHP/09ahpc841.pdf.

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Bibliography: leaves 200-214. Three structurally related compounds, 2-acetyltetrahydropyridine (ACTPY), 2-ethyltetrahydropyridine (ETPY) and N-heterocycle, 2-acetyl-1-pyrroline (ACPY), were quantified and found to be unique components of mousy wines. 35 lactic acid bacteria (LAB) were screened for the ability to produce mousy off-flavour. In addition to Lactobacillus brevis and L. cellobiosus, a diversity of LAB species, particularly heterofermentative Lactobacillus spp. and Oenococcus oeni exhibited this ability in a range of ethanolic and wine-based media. The substrates and metabolism of mo

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37

Jacobson, Daniel A. "Networks and multivariate statistics as applied to biological datasets and wine-related omics." Thesis, Stellenbosch : Stellenbosch University, 2013. http://hdl.handle.net/10019.1/85630.

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Thesis (PhD)--Stellenbosch University, 2013.<br>ENGLISH ABSTRACT: Introduction: Wine production is a complex biotechnological process aiming at productively coordinating the interactions and outputs of several biological systems, including grapevine and many microorganisms such as wine yeast and wine bacteria. High-throughput data generating tools in the elds of genomics, transcriptomics, proteomics, metabolomics and microbiomics are being applied both locally and globally in order to better understand complex biological systems. As such, the datasets available for analysis and mining

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38

Reid, Vernita Jennilee. "Extracellular acid proteases of wine microorganisms : gene identification, activity characterization and impact on wine." Thesis, Stellenbosch : Stellenbosch University, 2012. http://hdl.handle.net/10019.1/20322.

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Thesis (MSc)--Stellenbosch University, 2012.<br>ENGLISH ABSTRACT: Non-Saccharomyces yeasts of oenological origin have previously been associated with spoilage or regarded as undesired yeasts in wine. However, these yeasts have recently come under investigation for their positive contribution towards wine aroma especially when used in sequential or co-inoculated fermentations with Saccharomyces cerevisiae. These yeasts are also known to secrete a number of enzymes that could be applicable in wine biotechnology. Amongst these enzymes are aspartic proteases. The secreted proteases from some

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39

Clare, Steven S., University of Western Sydney, of Science Technology and Environment College, and of Science Food and Horticulture School. "Optimising the antioxidant content of red wine." THESIS_CSTE_SFH_Clare_S.xml, 2004. http://handle.uws.edu.au:8081/1959.7/569.

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The aim of the study presented in this thesis was to assess the impact of manipulations to red winemaking unit operations on the concentration of cis- and trans-resveratrol and resveratrol glucoside isomers in the resultant wines. An existing sensitive reverse-phase high performance liquid chromatography 'RP-HPLC' method was optimised to detect these compounds in wine, which permitted excellent peak resolution. The influence of four fermentative yeast strains belonging to the Saccharomyces cerevisiae species on the content of these compounds in Vitis Vinifera L. cv. Shiraz grape musts during a

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40

Weightman, Jayne. "Characterization of Chenin Blanc wines produced by natural fermentation and skin contact : focus on application of rapid sensory profiling methods." Thesis, Stellenbosch : Stellenbosch University, 2014. http://hdl.handle.net/10019.1/96008.

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Thesis (MSc)--Stellenbosch University, 2014.<br>ENGLISH ABSTRACT: Producers of South African (SA) dry and semi-dry Chenin blanc table wines are currently experimenting with winemaking techniques to modulate the flavours of the predominantly fruity styles of this genre. An important stage during wine style development is sensory profiling paired with consumer acceptance testing, before wine is produced on industrial scale. With those aforementioned goals in mind, this study was conducted in partnership with two commercial SA wine cellars. The main focus of the study was an investigation i

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41

Beh, Ai Lin Chemical Sciences &amp Engineering Faculty of Engineering UNSW. "Investigation of yeasts and yeast-like fungi associated with Australian wine grapes using cultural and molecular methods." Awarded by:University of New South Wales. Chemical Sciences & Engineering, 2007. http://handle.unsw.edu.au/1959.4/40683.

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This thesis presents a systematic investigation ofyeasts associated with wine grapes cultivated in several Australian vineyards during the 2001-2003 vintages. Using a combination of cultural and molecular methods, yeast populations of red (Cabernet sauvignon, Merlot, Tyrian) and white (Sauvignon blanc, Semilion) grape varieties were examined throughout grape cultivation. The yeast-like fungus, Aureobasidium pullulans, was the most prevalent species found on grapes. Various species of Cryptococcus, Rhodotorula and Sporobolomyces were frequently isolated throughout grape maturation. Ripe grapes

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42

Ortinau, Laura Grün Ingolf. "Resveratrol and procyanidin content in select Missouri red wines." Diss., Columbia, Mo. : University of Missouri--Columbia, 2009. http://hdl.handle.net/10355/5366.

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The entire thesis text is included in the research.pdf file; the official abstract appears in the short.pdf file; a non-technical public abstract appears in the public.pdf file. Title from PDF of title page (University of Missouri--Columbia, viewed on December 29, 2009). Thesis advisor: Dr. Ingolf Gruen. Includes bibliographical references.

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43

Mishra, Dharmendra Kumar. "Kinetic parameter estimation for degradation of anthocyanins in grape pomace." Diss., Connect to online resource - MSU authorized users, 2008.

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Thesis (M.S.)--Michigan State University. Dept. of Biosystems and Agricultural Engineering, 2008.<br>Title from PDF t.p. (viewed on Aug. 3, 2009) Includes bibliographical references. Also issued in print.

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44

Joubert, Chandre. "A case study of source-sink relationships using shoot girdling and berry classification (Vitis vinifera L. cv. Cabernet Sauvignon)." Thesis, Stellenbosch : Stellenbosch University, 2013. http://hdl.handle.net/10019.1/80390.

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Thesis (MScAgric)--Stellenbosch University, 2013.<br>ENGLISH ABSTRACT: The relationships between leaf and fruit represent a fundamental concept in perennial plants. This concept allows to understand and to manage, with regard to farming, the balance of a vine, which is important in terms of fruit quality (i.e. fruit composition), mainly when it comes to producing wines of different categories and styles. The understanding of vine structure, physiology and vine functioning ultimately allows for appropriate recommendations to be given with regard to farming procedures. These include the adaptati

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45

Fairbairn, Samantha. "Stress, fermentation performance and aroma production by yeast." Thesis, Stellenbosch : Stellenbosch University, 2012. http://hdl.handle.net/10019.1/20336.

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Thesis (MSc)--Stellenbosch University, 2012.<br>ENGLISH ABSTRACT: Yeast strains contend with numerous stresses during winemaking. An inability to perceive and initiate the physiological changes needed to adapt to stress, has been linked to slow or incomplete (residual sugar > 4 g/L) fermentations. Wine yeast strains differ in genotype; this is manifested as differences in their stress tolerance, and fermentation performance. The first goal of this study was to evaluate how the initial sugar (200 or 240 g/L) and nitrogen (50, 100, 250, or 400 mg/L) content, and the fermentation temperatur

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46

Smit, Anita Yolandi. "The impact of nutrients on aroma and flavour production during wine fermentation." Thesis, Stellenbosch : Stellenbosch University, 2013. http://hdl.handle.net/10019.1/80076.

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Thesis (PhD)--Stellenbosch University, 2013.<br>ENGLISH ABSTRACT: During wine fermentation, numerous grape must constituents serve as nutrients to wine yeast (Saccharomyces cerevisiae), which enable their growth and successful completion of alcoholic fermentation. Many of these nutritional factors, in particular nitrogen, also act as precursors for yeastderived flavour compounds such as higher alcohols, esters and volatile fatty acids. Yeast nitrogen metabolism thus plays a determining role in wine aroma and quality. Not only is the nitrogen source, concentration and supplementation timin

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47

Garlick, Jessica Louise. "Bioprocess monitoring and chemometric modelling of wine fermentations." Thesis, Stellenbosch : Stellenbosch University, 2013. http://hdl.handle.net/10019.1/80033.

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Thesis (MSc)--Stellenbosch University, 2013.<br>ENGLISH ABSTRACT: Wine fermentation is a continuously changing biological process whereby the raw product, grape juice is transformed into a high value product wine. In an ideal situation the fermentation kinetics of batch fermentations should follow the same trend over time. This however is not the case in industrial wine fermentations where significant batch-to-batch variation is present. The time trajectories of fermentation processes are therefore often unpredictable in absolute terms. The monitoring of substrate (sugar) and product conc

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48

McKinnon, Alexander. "The impact of amino acids on growth performance and major volatile compound formation by industrial wine yeast." Stellenbosch : Stellenbosch University, 2013. http://hdl.handle.net/10019.1/85797.

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Thesis (MSc)--Stellenbosch University, 2013.<br>ENGLISH ABSTRACT: Nitrogen composition of grape must is highly variable and impacts on the health of the fermenting yeast population as well as the formation of aroma and flavour compounds in wine. Insufficient yeast assimilable nitrogen (YAN), mostly consisting of amino acids and ammonium, can lead to stuck or sluggish fermentations as well as the formation of undesirable compounds such as H2S. Furthermore, it is well established that the total concentration of YAN and the specific amino acid composition have a significant impact on the fin

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49

de, Kock Michelle. "Anaerobic bioconversion of liquid and solid wastes from the winemaking process." Thesis, Stellenbosch : Stellenbosch University, 2015. http://hdl.handle.net/10019.1/96771.

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Thesis (MSc Food Sc)--Stellenbosch University, 2015.<br>ENGLISH ABSTRACT: South Africa is a developing country that relies on its agricultural sector as a main source of overall economic welfare. Development does not only give rise to new technology and new products but also results in increased amounts of liquid and solid waste. Generally, the production of wine is considered an environmentally friendly process, but significant amounts of natural resources and organic amendments are necessary, while generating large amounts of liquid and solid wastes. Anaerobic digestion (AD) is an attra

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50

Muller, Christo A. "Monitoring the spreading of commercial wine yeasts in the vineyard." Thesis, Stellenbosch : Stellenbosch University, 2003. http://hdl.handle.net/10019.1/53505.

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Thesis (MSc)--Stellenbosch University, 2003.<br>Full text to be digitised and attached to bibliographic record.<br>ENGLISH ABSTRACT: Traditionally, wine has been produced by the spontaneous fermentation of grape juice by yeast that originate from the grapes and winery equipment. Research has shown that the population composition and dynamics of these yeasts and other microorganisms are very complex. Kloeckera and its anamorph, Hanseniaspora, dominate the yeast population found on the surfaces of grapes, although prevailing Saccharomyces cerevisiae strains complete the fermentation process

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