Dissertations / Theses on the topic 'Wine industries'

Thesis (Ph.D.)--Massachusetts Institute of Technology, Dept. of Urban Studies and Planning, 1999.<br>Includes bibliographical references (leaves 193-202).<br>The general question motivating this dissertation is how firms that are lagging technologically in newly liberalized economies can catch up to world standards and develop a capacity for continuous learning. Based on the uneven restructuring of the Chilean and Mendozan (Argentina) wine industries this research challenges the conventional views that market institutions and state tutelage automatically supply the kind of knowledge that firms need in order to achieve technological world standards. It hypothesizes that upgrading requires "learning institutions," where members of a professional community can rework and improve through application, received knowledge embodied in new capital equipment, production techniques and market information. The systematic, wide, unprejudiced discussion of tacit knowledge from production and marketing experience is what helps firms discover what works best for them locally, and allows them to map out a set of incremental standards they can aspire to meet to rebuild their competitiveness. This study suggests how learning institutions that generate such a discussion might be created. In Chile and Mendoza two natural experiments show how firms, knowledge professionals, and the state inadvertently are building for a for the discussion of tacit and received knowledge and the formulation of targetable production standards. One is a consortium of wineries with an evaluation committee; the other is a set of broad subregional wine evaluation panels. Both collectively rework and improve received knowledge based on making tacit experience explicit. Both set standards, monitor their members' progress, and recommend improvements. Both avail themselves of private sector knowledge and discrete public programs in coherent ways. Knowledge professionals play an important hand in organizing both initiatives. This does not seem accidental; as knowledge becomes more important to industrial competition the individuals and groups that carry it have grown in importance, especially when they have a strategic understanding of the value chain and of how conception and execution relate to each other. These findings suggest ways in which the state can induce the private sector to provide the kind of assistance firms need most, and in so doing, help reconstitute more competitive firms and promote more constructive interfirm relations and private-public sector relations. Knowledge professionals need not be the direct targets of these initiatives but their inclusion is likely to be crucial to their success.<br>by Alejandro Walters.<br>Ph.D.

This thesis analyses the impact that the European Community had on table wine growers in the Midi region of France in the 1970s. This work is divided into the following parts: the negotiations leading to the creation of the Common Wine Policy (CWP) in 1970, its operation in the early 1970s until its first major crisis in 1975-1976, its drastic transformation from liberal policy to one of restrictive control in the late 1970s, the reaction of table wine producers in Languedoc-Roussillon to these changes over the decade, and the change in political relationships and governance at three levels - Brussels, Paris, and Languedoc-Roussillon - as a result of this process. It argues that the first decade of the CWP changed relationships between different groups at the European, national, and local level in two major ways: first, national French government institutions voluntarily decreased their power over a key national industry – this was the most marked feature in the French wine industry of this time period. Second, the CWP helped facilitate the rise of sub-national and non-state actors in policy circles from which they were previously excluded. Empowered by the new responsibilities given to them by the French government, particularly via a newly-created national office of wine, French vignerons began attempting to bypass the national French bottleneck to the Community and directly lobby European-level institutions, either via their own organisations or as part of transnational endeavours. Given the French government’s particularly adamant control of who represented the country at the Brussels levels in the 1960s, this change in only a decade was a significant shift. In analysing this process, this thesis also makes broader comments on the integration process as a whole, adding particularly to the literature on the Community’s agricultural integration, and is the first comprehensive review of the history of the Common Wine Policy, and the first to make an extensive assessment of the impact on local farmers in the Midi during this time in relation to the European Community’s policies.

The “strategy gap,” as this group of missing steps is called in this research, is real and exists within most organizations. Often unseen, the gap is a threat to the future performance—and even survival—of an organization and is guaranteed to impact the efficiency and effectiveness of senior executives and their management team. Organizations must plan and start executing that plan today if they expect to achieve their objectives sometime in the future. Yet surveys indicate that this just is not happening.

Corporate social responsibility (CSR) has become a worldwide issue as organizations are under increasing pressure to behave in socially responsible ways. Environmental responsibility as a part of CSR is often connected with sustainability and protection the environment. This is of a significant importance to New Zealand and its 'clean' and 'green' image. One industry having an impact on the environment, and also having a strategic position in the economy of New Zealand is the wine industry. The aim of the research is to understand what motivates and sustains companies' CSR practices. This exploratory study examines (1) what drives the industry to engage in CSR practices, (2) the role of stakeholders in the company's decision making, and (3) CSR practices in the wine industry. A qualitative research approach supplemented by quantitative measures was adopted to answer the research questions. 24 case study organizations (wineries) were studied and 31 managers interviewed. The research found that the most important drivers of CSR practices are personal values, preferences and satisfaction with this profession. This is followed by product quality and customers' demand. Though New Zealand wine companies are also driven by the market; the market still does not value CSR initiatives and companies do not receive a price premium for sustainable or organically grown grapes. Furthermore, environmental regulations belong to important drivers affecting companies' decision-making. However, companies do not consider current New Zealand's regulations as significantly difficult to follow. On the other hand, companies want to preempt future regulations. The research also revealed that the most important stakeholders are owners, shareholders, customers, wholesalers and international businesses. The role of communication and ecolabelling is also discussed. As a result, the study proposes a typology matrix that differentiates organizations' involvement in CSR according to the extent of CSR practices and their drivers. This study contributes to understanding of the New Zealand wine industry status in environmental CSR at the present, the extent of drivers of proactive environmentalism and companies' stakeholders, and the description of a typology matrix of companies engaging in CSR. This contribution is valuable for those interested in CSR, and the future of New Zealand's wine industry.

The United States wine industry is currently undergoing a consumer reset, in which most wineries are evaluating their practices to discover how they can better market and sell wine. According to Rob McMillan, EVP and founder of Silicon Valley Bank’s Wine Division and the author of the State of the wine industry report, boomers are no longer the target market for wine growth given most are retiring in the next decade with wine consumption dwindling. In order for the wine industry to grow and excel, the wineries must solve the problem of how to engage the likes of the young, Millennial and Gen-Z consumers. This paper argues that canned packaging in the wine industry is successful at targeting the Millennial and Gen-z demographics because of benefits such as portability, recyclability and single-serve options. My research findings and interviews with Union Wine Company indicate that wineries that have adopted can packaging are increasing output and reaching higher levels of growth than those wineries that are focusing only on glass bottle packaging. By researching the relationship between wine packaging type and target demographic consumption, it becomes fairly evident that the industry as a whole needs to adapt in order to continue sustained levels of growth. Canned versus bottled wines will continue to be a significant point of discussion in the wine industry over the next decade. Innovative technologies and changing consumer values are leading to the modernization of the wine industry’s packaging choices. My research reflects the notion that the adoption and implementation of canned packaging will lead to increased consumption by both the Millennial and Gen- Z cohorts and increased sales for the wineries themselves.

Cette thèse analyse la différence des occurrences nationales et culturelles qui ont abouti à des cultures et industries viticoles radicalement différentes en France et en Autriche. Bien que les deux pays aient partagé des histoires antérieures à la dissolution du Saint Empire romain germanique, la culture et la relation de chaque pays au vin en tant que produit culturel diffèrent grandement. Dans cette thèse, j'explore pourquoi ces deux cultures ont développé des approches si différentes du vin, de la vinification et du vin.

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

Ce travail a consiste a etudier et a comparer les principales methodes de demetallisation des vins (fer, cuivre) afin de cerner leurs mecanismes d'action, possibilites techniques, avantages et inconvenients respectifs. Finalement, on peut constater que si le procede de demetallisation a l'aide d'un ligand cyane insoluble (compose de fessler) est seduisant, il comporte d'ineniables inconvenients par rapport au ferrocyanure de potassium qui lorsqu'il est employe dans de bonnes conditions, ne presente guere de danger

" Ici, les viticulteurs se cachent pour mourir... " témoigne en 2011 le président de la chambre régionale d'agriculture du Languedoc-Roussillon. Notre travail de thèse s'intéresse aux choix stratégiques et aux comportements concurrentiels des (très) petites entreprises dans le contexte d'une industrie vitivinicole en crise de la région Languedoc-Roussillon. Nous avons alors constaté qu'il existe très peu de travaux de recherche sur l'identification des stratégies suivies par les petites entreprises dans des industries en crise. Dans notre cadre conceptuel, nous nous attacherons donc à identifier des travaux proches concernant les stratégies dans les secteurs en déclin ou en dérégulation, dans l'hypercompétition ou encore dans divers contextes économiquement difficiles. Plus précisément, notre recherche tentera d'apporter des éléments de réponse face aux interrogations toutes en lien avec un contexte de crise caractérisé par une raréfaction des ressources et une baisse importante des performances. Quels sont les comportements adoptés par les petites entreprises et comment expliquer les différents niveaux de performance observés au sein d'un seul et même contexte de crise ? Des liens existent-ils entre les choix stratégiques des petites entreprises et leurs performances économiques ? Quels sont les déterminants, notamment managériaux, des succès et des échecs de ces stratégies ? Pour conduire cette recherche, nous avons procédé à une phase qualitative exploratoire afin d'affiner nos propositions de recherche issues de la littérature. Nous avons alors formulé des hypothèses de recherche que nous avons testées avec SPSS lors d'une phase quantitative et à partir de questionnaires interrogeant, sur la période 2000 à 2007, les comportements adoptés par 160 caves particulières de la région. Concernant nos résultats descriptifs, ils montrent que les petites entreprises cherchent leur salut dans des stratégies de spécialisation et de différenciation plutôt que dans des stratégies de coûts bas. Nos résultats mettent aussi en évidence que la recherche d'informations et la prospection sont des pratiques qui améliorent la performance de la petite entreprise en contexte de crise. Ces pratiques sont elles-mêmes renforcées par la réactivité et la recherche d'indépendance du dirigeant. Par là-même, nos résultats soulignent l'impact du dirigeant sur la performance de la petite entreprise, plus particulièrement à travers sa capacité à comprendre les nouvelles formes de pression concurrentielle ou encore du fait de sa propension à rechercher une forme d'indépendance, notamment financière, en contexte de crise.

Las proteínas térmicamente inestables que están presentes en uvas, jugos de uva y vinos podrían llegar a ser insolubles y precipitar causando la formación de turbidez o precipitados indeseables en vinos blancos después del embotellado durante el almacenamiento.<br/>La turbidez proteica en vinos blancos es evitada tradicionalmente, mediante la adición de bentonita, aunque esta técnica presenta algunas desventajas tales como efectos negativos sobre las propiedades sensoriales del vino debido principalmente a la remoción de componentes aromáticos o gustativos y por la merma de vino, debido al gran aumento de volumen y poder de sedimentación de la bentonita. Además, el recurso humano, los tiempos de proceso y la descarga de residuos al ambiente sigue siendo una inmensa preocupación, debido a los significativos costos asociados a la salud y seguridad laboral, y así como también las responsabilidades y obligaciones legales de la industria en material de impacto ambiental. Es estimado que los costos del uso de la bentonita en la industria del vino a nivel mundial son del orden de los 300-500 millones de dólares por año. Por lo tanto es necesario el desarrollo de nuevas tecnologías alternativas a la bentonita que sean económicamente viables y que mantengan la calidad del vino, así como también la generación de un menor impacto ambiental. No obstante, nuevas técnicas exitosas a nivel industrial aun no han sido desarrolladas, por que afectan la calidad del vino o porque su aplicación no es viable económicamente bajo normales condiciones de operación de producción de vino. Por lo tanto, es muy atractivo investigar la viabilidad de nuevas prácticas que tengan un menor impacto sobre el ambiente y sean económicamente viables.<br/>Por esa razón la principal motivación de nuestra investigación ha sido estudiar la viabilidad industrial de una tecnología alternativa al uso de la bentonita, la cual permita remover proteínas inestables de los vinos blancos usando zirconia como material adsorbente. Además, nosotros nos hemos concentrado en el desarrollo de un proceso continuo que permita conseguir vinos estables proteicamente sin afectar sus propiedades fisicoquímicas y sensoriales, probando diferentes técnicas de regeneración del material adsorbente. <br/>Primeramente nosotros hemos estudiado la estructura, morfología y propiedades superficiales de la zirconia, así como también su capacidad de adsorción para remover proteínas inestables de vinos blancos, aplicando tratamientos regenerativos químicos y térmicos. Después hemos comparado las propiedades fisicoquímicas y sensoriales de un vino blanco estabilizado proteicamente mediante zirconia y bentonita.<br/>Además, nosotros hemos desarrollado un proceso híbrido integrando un proceso de adsorción en columna y un proceso de microfiltración tangencial de vino, para conocer los efectos de este nuevo proceso sobre el ensuciamiento de la membrana y la estabilidad proteica del vino.<br/>Por otro lado, nosotros también hemos aplicado un nuevo proceso de estabilización proteica de vino base para cava, comparando los resultados con el método tradicional usando bentonita como agente estabilizante y observando los efectos de ambos tratamientos sobre la calidad de la espuma y las fracciones proteicas del vino. Finalmente, hemos aplicado el nuevo proceso de estabilización proteica a escala industrial, empacando zirconia sobre una columna fija y realizando el proceso mediante sistema continuo y discontinuo.<br/>Los resultados demuestran que la zirconia puede ser regenerada química o térmicamente, que sus propiedades físicas, morfológicas y químicas no son alteradas y que incluso su capacidad de adsorción proteica podría ser aumentada probablemente producto de la adsorción de algunos componentes o centros activos derivados de las proteínas del vino. <br/>A través del proceso híbrido ha sido posible conseguir vinos estables proteicamente y aumentar la densidad de flujo del permeado durante la microfiltración del vino. De hecho, hemos observado que la reducción de proteínas mediante la adsorción en columna usando zirconia también ocurre durante la microfiltración tangencial, por lo tanto ambos procesos pueden actuar conjuntamente en la reducción y estabilización proteica.<br/>Por otro lado, comparando las propiedades fisicoquímicas y sensoriales de vinos blancos estabilizados proteicamente mediante zirconia y bentonita, podemos afirmar que los mejores resultados son conseguidos usando zirconia como agente estabilizante.<br/>La estabilización proteica de vinos blancos en continuo también puede ser útil para estabilizar vinos base para cava, ya que comparando la calidad de la espuma de un vino base para cava tratado con zirconia y bentonita, los resultados demuestran que la calidad de la espuma de aquellos vinos bases es mejor usando zirconia, ya que la adicción de bentonita produce considerables efectos negativos sobe la calidad de la espuma.<br/>Finalmente, los resultados obtenidos a escala industrial, muestran que es viable la estabilización proteica de vinos blancos usando zirconia como material adsorbente ya sea mediante un sistema continuo o discontinuo sin afectar la calidad del vino inicial.<br>Heat-unstable soluble proteins in grapes, grape juices and wines may become insoluble and precipitate causing the formation of undesirable hazes or deposits in white wines after bottling and during storage. <br/>Proteins are commonly prevented from forming hazes with bentonite, though this technique does have drawbacks: for example, the sensory properties of the wine are affected adversely because flavour compounds are removed and wine volume is lost as lees because of the swell and settling of the bentonite. In addition, the handling and disposal of spent bentonite continues to be a concern, because it involves high labour input and the associated costs, occupational health and safety issues, and the wine industry's environmental responsibilities and legislative requirements. It is estimated that the cost of bentonite fining to the wine industry worldwide is in the order of US$300-500 m per annum. Alternative fining technologies to bentonite, which are economically viable and maintain wine quality, are currently being sought. However, no successful techniques have been developed to date: all the attempts so far have either affected the quality of the wine or not been economically viable under standard winemaking conditions. Therefore, research on the implementation of new practices that have a less negative impact on the environment and are economically viable is particularly challenging.<br/>For this reason the aim of this thesis was to study the industrial viability of an alternative technology to bentonite fining which enables unstable proteins to be removed from white wines using zirconia as the adsorbent material. We also attempted to develop a continuous process, which stabilizes wine protein without having any negative effects on the physicochemical and sensory properties of the wine. Likewise we tried to make the process have a lower environmental impact by testing various regenerative treatments of the adsorbent material.<br/>First we studied the structure, morphology and surface properties of the zirconia and its capacity to remove unstable proteins from white wine versus thermal and chemical regeneration treatments. Subsequently we compared the physicochemical and sensory properties of a white wine fined by zirconia and bentonite. <br/>To further our understanding of the effect on membrane fouling and wine protein stability, we developed a hybrid process consisting of in-column adsorption with crossflow microfiltration. We also applied this new method to stabilize the base sparkling wine and compared the results with the conventional method of using bentonite as the fining agent to see the effects of the treatments on the foam quality and protein fractions. Finally, we applied the new method on an industrial scale by packing zirconia into a fixed bed column and by using the batch and continuous systems.<br/>The results show that the zirconia can be regenerated by thermal and chemical treatments, and that its physical, morphological and chemical properties are not altered. In fact its protein adsorption capacity can increase probably because some compounds or active centres derived from wine proteins are absorbed.<br/>The hybrid process was used to increase the permeate flux during crossflow microfiltration and stabilize wine proteins. We observed that proteins were reduced when the zirconia column adsorption was used during the crossflow microfiltration. Therefore both processes may act together.<br/>By comparing the physicochemical and sensory analyses of white wine proteins stabilized by zirconia and bentonite, we found that results were best when zirconia was used.<br/>The continuous protein stabilization of white wines by zirconia may also be useful for stabilizing proteins in base sparkling wines. Treating base sparkling wines with zirconia definitely gives better foam quality than with bentonite. <br/>Finally the results obtained in our industrial scale experiment showed that white wine continuous protein stabilization with zirconia as the adsorbent material is not only viable in both the continuous and batch systems, it also leaves the quality of the wine unchanged.

This PhD thesis is a qualitative comparative case study of industrial policy, skill formation, and job quality in the offshore wind turbine manufacturing industry in Denmark, Germany and England. It engages with the comparative industrial relations, skill formation, and job quality literature and proposes an alternative analytical and theoretical framework to the widely-used Varieties of Capitalisms approach (Hall and Soskice, 2001). This alternative framework is based on Marxist regulation school (Aglietta, 2015 [1979], Boyer, 2005), the marketisation framework (Doellgast and Greer, 2013), and previous studies of the offshore wind industry. This thesis makes another theoretical contribution by extending the concept investor capitalism (Useem, 1996) to describe the underlying logic identified in the design and implementation of offshore wind turbine industrial policy. This thesis also presents a number of important empirical findings, which suggest that theories that solely focus on supply side factors, miss half of the equation of what makes the “institutional foundations of the comparative advantage” of political economies and companies (Hall and Soskice, 2001). The way demand side policies incentivise investment decisions also plays an important part (cf. Aglietta, 2015 [1979]). This thesis shows how supply and demand side policies impact on skill formation and job quality in the offshore wind turbine industry. In more detail, this thesis identifies specific characteristics of funding for skill formation by industrial policy: ‘permanent’ in Denmark, ‘ad hoc’ in Germany, and ‘post-hoc’ in England. The nature of skill formation providers and public funding provisions impact on the character of participants in training programmes, favouring disadvantaged applicants in Germany in contrast to favouring high performing ones in England. The way skill formation was funded impacted on employer engagement in the institutionalisation of vocational education and training (VET) programmes - employers in Denmark supported the institutionalisation of emerging occupational profiles and corresponding VET, whereas in Germany they argued against it, presumably because they would incur the costs of dual vocational training once it was established. Short-term skills funding as part of ‘ad hoc’ and ‘post hoc’ industry policy had destabilising knock-on effects on skill formation providers in England as well as in Germany. This is a surprising finding, as both countries are usually characterised as examples of institutional complementarity and hence stability. This thesis shows that varying demand side policy impacts on work-based training and strengthens agencies. The combination of supply and demand side policies leads to a dynamic relationship between skills and job quality. Vocational skills may lead to stronger employment security, but not necessarily job security, and they are not a panacea against bad jobs. Active labour market policy (ALMP) training, when provided to directly employed unskilled workers during short-time work, and the lack of equivalent provisions for agency workers reinforced dualisation of the labour market.

Thesis (PhD(Agric) Viticulture and Oenology. Wine Biotechnology))--University of Stellenbosch, 2009.<br>The main goal of this project was to elucidate the underlying genetic factors responsible for the different fermentation phenotypes and physiological adaptations of industrial wine yeast strains. To address this problem an ‘omic’ approach was pursued: Five industrial wine yeast strains, namely VIN13, EC1118, BM45, 285 and DV10, were subjected to transcriptional, proteomic and exometabolomic profiling during alcoholic fermentation in simulated wine-making conditions. The aim was to evaluate and integrate the various layers of data in order to obtain a clearer picture of the genetic regulation and metabolism of wine yeast strains under anaerobic fermentative conditions. The five strains were also characterized in terms of their adhesion/flocculation phenotypes, tolerance to various stresses and survival under conditions of nutrient starvation. Transcriptional profiles for the entire yeast genome were obtained for three crucial stages during fermentation, namely the exponential growth phase (day 2), early stationary phase (day 5) and late stationary phase (day 14). Analysis of changes in gene expression profiles during the course of fermentation provided valuable insights into the genetic changes that occur as the yeast adapt to changing conditions during fermentation. Comparison of differentially expressed transcripts between strains also enabled the identification of genetic factors responsible for differences in the metabolism of these strains, and paved the way for genetic engineering of strains with directed modifications in key areas. In particular, the integration of exo-metabolite profiles and gene expression data for the strains enabled the construction of statistical models with a strong predictive capability which was validated experimentally. Proteomic analysis enabled correlations to be made between relative transcript abundance and protein levels for approximately 450 gene and protein pairs per analysis. The alignment of transcriptome and proteome data was very accurate for interstrain comparisons. For intrastrain comparisons, there was almost no correlation between trends in protein and transcript levels, except in certain functional categories such as metabolism. The data also provide interesting insights into molecular evolutionary mechanisms that underlie the phenotypic diversity of wine yeast strains. Overall, the systems biology approach to the study of yeast metabolism during alcoholic fermentation opened up new avenues for hypothesis-driven research and targeted engineering strategies for the genetic enhancement/ modification of wine yeast for commercial applications.

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

Thesis (PhD (Viticulture and Oenology. Wine Biotechnology))--University of Stellenbosch, 2009.<br>In many industrial fermentation processes, Saccharomyces cerevisiae yeast should ideally meet two partially conflicting demands. During fermentation a high suspended yeast count is of paramount importance to maintain a rapid fermentation rate, whilst efficient flocculation should ideally be initiated only on completion of the primary alcoholic fermentation, so as to enhance product clarification and recovery. Most commercial wine yeast strains are non-flocculent, probably because this trait was counter-selected to avoid fermentation problems. In this study, we assessed molecular strategies to optimise the flocculation behaviour of non-flocculent laboratory and wine yeast strains. For this purpose, the chromosomal copies of three dominant flocculation genes, FLO1, FLO5 and FLO11, of a non-flocculent S. cerevisiae laboratory strain (FY23) and two commercial wine yeast strains (BM45 and VIN13) were placed under the transcriptional control of the stationary phase-inducible promoters of the S. cerevisiae ADH2 or HSP30 genes. Under standard laboratory media and culture conditions, all six promoter-gene combinations resulted in specific flocculation behaviours in terms of timing and intensity. The data show that the strategy resulted in the expected and stable expression patterns of these genes in both laboratory and industrial wine yeast strains. Most importantly, the data confirm that inducible expression of the native FLO1 and FLO5 open reading frames, albeit to varying degrees, are responsible for a quantifiable cell-cell adhesion phenotype that can be characterized as a Flo1 flocculation phenotype. On the other hand, we found that inducible expression of the native FLO11 ORF under these conditions resulted in flor/biofilm formation and invasive growth phenotypes. However, the specific impact of the expression of individual dominant FLO genes with regard to characteristics such as flocculation efficiency, cell wall hydrophobicity, biofilm formation and substrate adhesion properties showed significant differences between the commercial strains as well as between commercial and laboratory strains. These adhesion phenotype differences may at least in part be attributed to wine yeast FLO gene open reading frames containing significantly smaller intragenic repeat regions than laboratory strains. The data show that the ADH2 regulatory sequences employed in this study were unsuitable for the purpose of driving FLO gene expression under wine-making conditions. However, HSP30p-based FLO1 and FLO5 wine yeast transformants displayed similar flocculent phenotypes under both synthetic and authentic red wine-making conditions, and the intensities of these phenotypes were closely aligned to those observed under nutrient-rich YEPD conditions. The fermentation activities of HSP30p-based transgenic yeast strains were indistinguishable from that of their parental host wine yeast strains. The chemical composition of wines obtained using transgenic yeast strains were similar to those produced by parental strains. The BM45-derived HSP30p-FLO5 transformant in particular was capable of generating compacted or ‘caked’ lees fractions, thereby providing a distinct separation of the fermented wine product and lees fractions. Furthermore, in this study we report a novel FLO11 induced flocculation phenotype that seems to exclusively develop under authentic red wine-making conditions. This strong FLO11 flocculation phenotype was not wine yeast strain dependant, possessed both Ca2+-dependant and Ca2+-independent flocculation characteristics and was insensitive to inhibition by both glucose and mannose. A distinct advantage of this unique FLO11 phenotype was highlighted in its ability to dramatically promote faster lees settling rates. Moreover, wines produced by HSP30p-FLO11 wine yeast transformants were significantly less turbid than those produced by their wild type parental strains. The benefit of this attractive property is it facilitates simpler and faster recovery of wines and also promotes greater volume recovery of the wine product.

Title from PDF of title page (University of Missouri--Columbia, viewed on Feb 17, 2010). 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. Dissertation advisor: Dr. Michael E. Sykuta. Vita. Includes bibliographical references.

xvii, 191 p. : ill. A print copy of this thesis is available through the UO Libraries. Search the library catalog for the location and call number.<br>For over a century, researchers from diverse intellectual disciplines have tried to explain the emergence of regional business clusters. I contribute to research on cluster emergence by applying an institutional logics framework to model how cluster emergence is influenced by such factors as supportive institutional logics, knowledge spillover, labor pooling, and technological uncertainty. This study is guided by the research question: How do institutions, specifically, varying levels of a congruous institutional logic, affect regional cluster emergence? Using the passage of the 1978 Public Utility Regulatory Policies Act (PURPA) as a catalyst for business cluster emergence in the renewable energy sector, this study examines the emergence of wind and solar energy manufacturing clusters. I test hypotheses about the positive influences of a congruous institutional logic across U.S. metropolitan statistical areas to see if the relative prevalence of a congruous institutional logic results in more firms and greater levels of clustering. For example, a pro-environmental sentiment among human populations aligns, or in other words, is congruous, with renewable energy manufacturing. I use fixed effects estimation to test several hypotheses regarding positive direct and moderating effects of institutional alignment on cluster emergence. I find that congruous institutional logics have a positive direct influence on clustering, and as technological uncertainty increases, this positive direct influence is enhanced. I find only partial support for the moderating influence of congruous institutional logics on the positive direct effect of positive externalities on clustering. This study contributes to practice and theory by building a model and supporting hypotheses on the influence of institutional fit on regional cluster emergence.<br>Committee in charge: Michael Russo, Chairperson, Management; Jennifer Howard-Grenville, Member, Management; Alan Meyer, Member, Management; Glen Waddell, Outside Member, Economics

Criar fontes alternativas de produção de energia, que não dependam principalmente do consumo de combustíveis fósseis, é o desafio do século XXI. Os sistemas de ventilação natural são um exemplo de técnicas construtivas que contribuem para o conforto ambiental de uma edificação, dispensando o consumo de energia para o seu funcionamento. Em ambientes industriais, muitas vezes, estes sistemas de ventilação tornam-se a única alternativa economicamente viável. Para um sistema de ventilação natural funcionar eficientemente, é necessário conhecer os diversos fatores que o influenciam. Dentre eles, o adequado dimensionamento das aberturas da edificação, a correta estimativa para os cálculos de vazão, para a renovação do ar, vinculada ao tipo de uso dos ambientes e, principalmente, os efeitos aerodinâmicos aos quais a edificação está submetida. A ação do vento é outro fator preponderante para que um sistema de ventilação natural cumpra com sua função em um edifício. Com isso, torna-se igualmente importante conhecer a influência que o entorno imediato pode exercer em relação ao escoamento do vento. O objetivo deste trabalho foi, portanto, analisar estes fatores, assim como determinar os efeitos de interferência aerodinâmica da vizinhança na eficiência dos sistemas de ventilação natural, aplicando estes conhecimentos em um estudo de caso de um pavilhão industrial. Para tal, procedeu-se uma análise teórica, com base na literatura existente e em normas vigentes, e uma análise experimental, através de modelos reduzidos, os quais foram ensaiados no túnel de vento Prof. Joaquim Blessmann, do Laboratório de Aerodinâmica das Construções – LAC, da Universidade Federal do Rio Grande do Sul - UFRGS. A análise experimental mostrou que a proximidade das construções vizinhas gera desempenhos diversos na vazão das aberturas do pavilhão em estudo, e variam conforme a orientação da fachada em relação ao ângulo de incidência do vento e a distância da vizinhança. Os efeitos da interferência são evidenciados em estruturas localizadas a uma distância menor que 10 vezes a dimensão da estrutura normal à ação do vento.<br>The creation of alternative energy sources, which do not depend on the consumption of fossil fuels, is the challenge of the XXI century. The natural ventilation systems are an example of construction techniques that contribute to the environmental comfort of a building. These ventilation systems often become the only viable alternative in industrial environments. The correct operation of a natural ventilation system depends of various factors. The appropriate sizing of the openings of the building and the correct estimate for the flow calculations are some of them. The action of the wind is another factor that interferes the working of the natural ventilation system in a building. Thus, it is also important to know the influence that the next surroundings can cause in the wind flow. The goal of this work was analyze these factors and determine the inference effects caused by the next buildings in the natural ventilation systems. This study includes a case study of an industrial building, a theoretical analysis based on existing literature and current regulations and experimental analysis using a reduced model. The reduced model was tested in the Prof. Joaquim Blessmann wind tunnel, in the Laboratório de Aerodinâmica das Construções – LAC, da Universidade Federal do Rio Grande do Sul/Brasil. The experimental analysis showed that the distance from neighboring buildings to industrial building in study generates different results and its vary according to the orientation of the building facade to the angle of wind incidence.

The continuous growth in wind turbine power ratings and numbers has led to increased demands in inspection and maintenance due to the more significant financial and operational consequences of unexpected wind turbine failure. The fact that wind farms are commonly located at remote sites with potentially poor accessibility means it is necessary to reduce the need for corrective maintenance through evolution to preventive and prognostic maintenance activities. Prognostic repair schedules can be employed in order to optimise maintenance and contribute to the minimisation of the overall operational costs of wind farms. The present study presents the development and qualitative evaluation of remote condition monitoring methodologies for the evaluation of the wind turbine power electronics and gearboxes. The failures of power converter and gearbox components result in significant wind turbine downtime and associated repair costs. Effective condition monitoring can enable the timely diagnosis of faults in order to prevent unexpected failures and loss of electricity production, contributing towards a noteworthy increase the reliability, availability, maintainability and safety (RAMS) of wind farms. Within this study two customised test rigs have been employed to simulate various of faults and assess the capability of RCM in diagnosing this fault effectively. In addition, field measurements have been carried out and correlated to the findings of the test rig experiments. In this study, it has been possible to identify these variables qualitatively, but the quantitative investigation is still pending and will be most likely the subject of several future studies in this field. The present thesis provides a compact summary of the analysis of the key findings of the experimental work performed within the context of the OPTIMUS FP7 European collaborative project.

In the light of increasing volatility in electricity price and availability, demand side management (DSM), which refers to the active management of electricity consumption, has become crucial for the economic performance of power-intensive industries. Due to its time-sensitive nature, DSM is a challenge for industrial plants; however, it can also be an opportunity if sufficient process flexibility is available, which can be leveraged to take advantage of financial incentives provided by various electricity markets. The goal of this work is to develop systematic decision-making tools for industrial DSM at the enterprise level. We identify and address four major challenges: (1) accurate modeling of operational flexibility, (2) integration of production and energy management, (3) decision-making across multiple time scales, and (4) optimization under uncertainty. We develop a discrete-time mixed-integer linear programing (MILP) model that integrates detailed production scheduling and electricity procurement from various sources. The proposed model is proven to be computationally efficient, which can be attributed to the mode-based formulation and the incorporation of a special type of process surrogate model, referred to as Convex Region Surrogate (CRS). In a CRS model, the feasible region is given by the union of convex regions in the form of polytopes, and for each region, the corresponding cost function is approximated by a linear function. For the construction of CRS models, we propose a data-driven algorithm that can be applied to data obtained from the real process or from simulations. Using the proposed integrated scheduling model as a basis, we optimize decisions regarding load shifting, inventory management, electricity procurement, energy storage, provision of interruptible load, etc. The framework is further extended to the supply chain level by also integrating distribution decisions, resulting in a multiscale production routing problem (MPRP). In order to solve large instances of the MPRP, we propose an iterative MILP-based heuristic algorithm that obtains high-quality solutions in reasonable computation times. A strong focus of this work lies on the treatment of uncertainty, which occurs in many forms in industrial DSM problems. We consider uncertainty in product demand, electricity price, and grid contingency events. These uncertainties all have different characteristics and affect the process in different ways; hence, we consider them using different modeling strategies, namely stochastic programming and robust optimization. We emphasize the consideration of risk, which is incorporated into the stochastic programming model using the conditional value-at-risk. In the proposed robust optimization models, we reduce the level of conservatism by implementing appropriate budget uncertainty sets and incorporating recourse decisions in the form of linear decision rules. Computational challenges are addressed by applying reformulations and decomposition strategies. Finally, we examine for linear systems the relationship between flexibility analysis and robust optimization. The effectiveness of the proposed methodologies is demonstrated in several case studies, many of which consider industrial test cases with real-world data provided by Praxair.

Bibliography: pages 224-231.<br>The purpose of this study was to develop a performance appraisal system for truck drivers in a wine manufacturing organization. One of the objectives of the system developed, was to improve the performance of the truck drivers. The sample involved in this study consisted of 80 truck drivers and six transport foremen. A preliminary study was done to determine the satisfaction of the drivers with the previous appraisal system. A need for a new performance appraisal system was established and it was therefore decided to develop a new performance appraisal system for the truck drivers in the Transport Department of the organization. A literature review indicated that the most suitable appraisal system for this specific situation was the behavioural observation scale (BOS). A job analysis of the truck driver's job was done, critical incidents were collected and behavioural dimensions were defined. This resulted in the final behavioural observation scale consisting of 37 behavioural items. The reliability of the appraisal instrument determined by Cronbach's coefficient alpha, was .98. An effort was made to achieve both content and face validity for the BOS. To determine whether the performance of the truck drivers did increase as a result of the new appraisal system, an experimental and control group were defined. Their performance was appraised three times at three-monthly intervals with the BOS. The experimental group received feedback on its performance, which included setting goals to be achieved by the next appraisal. The drivers in the control group were unaware of the fact that their performance was being appraised. To determine whether the performance of the drivers in the experimental group had improved, planned comparisons were done. There was a substantial improvement in performance amongst the experimental group, whilst the control group's performance remained unchanged. It was concluded that the intervention was successful. The use of a behavioural approach to performance linked with adequate feedback made a major contribution to the efficiency of these truck drivers as well as to their interaction with their supervisors, the transport foremen.

Thesis (Msc (Viticulture and Oenology. Institute for Wine Biotechnology))--University of Stellenbosch, 2009.<br>Monoterpenes are important aroma compounds in certain grape varieties such as Muscat, Gewürztraminer and Riesling and are present as either odourless, glycosidically bound complexes or as free aromatic monoterpenes. These complexes occur as monoglucosides or, when present as diglycosides, most commonly as 6-O-α-L-arabinofuranosyl-β-D-glucopyranosides of mainly linalool, geraniol, nerol and citronellol. The release of monoterpenes from non-volatile glycosidically bound precursors occurs either by acid hydrolysis or enzymatic hydrolysis. High temperature acid hydrolysis causes a rearrangement of the monoterpene aglycones and a decrease in the aroma and changes in the aromatic characteristics of monoterpenes and is therefore not suitable. Enzymatic hydrolysis does not modify the monoterpene aglycones and can be an efficent method to release potentially volatile monoterpenes. α-L-arabinofuranosidase and β-glucosidase are important enzymes responsible for the liberation of monoterpene alcohols from their glycosides. Glycosidases from Vitis vinifera and Saccharomyces cerevisiae are severely inhibited by winemaking conditions and this leads to unutilized aroma potential, while commercial preparations of aroma liberating enzymes are crude extracts that often have unwanted and unpredictable side effects. It is therefore of interest to investigate alternative measures to release glycosidically bound monoterpenes to increase the floral aroma of wine without side activities that impact negatively on wine. Heterologous α-L-arabinofuranosidases and β-glucosidases have previously been expressed in S. cerevisiae and these studies have evaluated and found increased glycosidic activities against both natural and synthetic substrates. In this study, we expressed the Aspergillus awamori α-L-arabinofuranosidase (AwAbfB) in combination with either the β-glucosidases Bgl2 from Saccharomycopsis fibuligera or the BglA from Aspergillus kawachii in the industrial yeast strain S. cerevisiae VIN13 to facilitate the sequential enzymatic hydrolysis of monoterpene diglycosides. Enzyme assays and GC-FID (Gas Chromatography with a Flame Ionization Detector) results show a significant increase in the amount of free monoterpene concentrations under winemaking conditions in the strain co-expressing the AwAbfB and the Bgl2. The increases in free monoterpene levels obtained were similar to those obtained with a commercial enzyme preparation, LAFAZYM AROM. Sensorial evaluation confirmed the improvement in the wine aroma profile, particularly the floral character. This yeast strain permits a single culture fermentation which improves the sensorial quality and complexity of wine. Further investigations on the factors influencing the stability and reactivity of monoterpenes during alcoholic fermentation are needed.

Thesis (MSc)--University of Stellenbosch, 2001.<br>ENGLISH ABSTRACT: Monoterpene alcohols (monoterpenols) play an important role in the flavour and aroma of grapes and wine. This is especially applicable to wines of a muscat variety, but these flavour compounds are also present in other non-muscat grape varieties, where they supplement other varietal flavours and aromas. These monoterpenols can be found in grapes and wine as free, volatile and odorous molecules, as well as in flavourless, nonvolatile glycosidic complexes. These complexes most often occur as 6-0-a-L-arabinofuranosyl-p-D-glucopyranosides (vicianosides), 6-0-P-D-xylopyranosyl- P-D-gluco-pyranosides (primverosides), 6-0-P-D-glucopyranosyl-p-D-glucopyranosides (gentio-biosides ), 6-0-a-L -rhamnopyra nosyl-p-D-g lucopyra nos ides (rutinos ides), or 6-0-p-D-apiofuranosyl-p-D-glucopyranosides of mainly linalool, geraniol, nerol, a-terpineol and hotrienol. These precursors are, however, hydrolyzed only to a limited extent by endogenous glycosidases during the fermentation process, as they exhibit very low activity in wine conditions. The monoterpenols can be released from their sugar moieties by one of two methods: either an acid or an enzymatic hydrolysis. The enzymatic hydrolysis mechanism is fully understood, and the process functions in two successive steps: firstly, depending on the precursor, the glycosidic linkage is cleaved by an a-L-arabinofuranosidase, an a-L-rhamnosidase, a p-D-xylosidase, or a p-D-apiosidase. The second step involves the liberation of the monoterpene alcohol by a p-glucosidase. This enzymatic hydrolysis does not influence the intrinsic aromatic characteristics of the wine, as opposed to acid hydrolysis. As the endogenous grape glycosides of Vitis vinifera and the yeast Saccharomyces cerevisiae show very low activity towards these aromatic precursors during the handling of the juice and winemaking processes, the focus has increasingly fallen on introducing exogenous p-glucosidases to wines and juices. Genes encoding p-glucosidases and a-L-arabinofuranosidases have been cloned from various organisms, including bacteria, fungi and yeasts. However, the activities and properties of these enzymes are not always suitable for exploitation under winemaking conditions, where a low pH, low temperatures, and high ethanol and glucose concentrations prevail. A genetically engineered wine yeast strain of S. cerevisiae that expresses glycosidases that are active in these conditions would be useful in improving the flavour and aroma of wines, thereby adding to the complexity and value of the wine. Two p-glucosidase genes, BGL 1 and BGL2 from Saccharomycopsis fibufigera, were subcloned into two Escherichia coli-yeast shuttle vectors. A dominant selectable marker gene (SMR1) was also inserted onto these plasmids. These plasmids were designated pBGL 1 (containing the BGL 1 gene) and pBGL2 (containing the BGL2 gene) respectively. Introduction of the two plasmids into two strains of S. cerevisiae then followed. A laboratory strain, L1278, was transformed to confirm the effective secretion of the expressed protein. An industrial yeast strain, VIN13, was subsequently transformed by making use of the selectable marker (resistance against sulfometuron). Enzyme assays with the synthetic substrate p-nitrophenol-j3-D-glucopyranoside (pNPG) were performed to determine the activity of the j3-glucosidases over a period of days, as well as at certain temperatures and pH values. The stability of the enzymes was also investigated. These recombinant yeasts were able to degrade the pNPG efficiently. They showed promising results concerning pH optima, with a substantial amount of activity found at the pH levels as found in the wine environment. There was also a slight increase in specific activity at lower temperatures. The recombinant yeast strains were also tested in smallscale fermentations. Three wines were made, of which two were from white cultivars (Chenin blanc and GewOrtztraminer) and one from red (Pinotage). Results obtained from micro-extraction from the finished wines showed that the terpenol content did increase, although this was not the only wine component influenced. Other flavour compounds also showed increases, especially the esters. This also played a role in the flavour increase in the wine. Future work would include optimizing the available results. This would entail the addition of another glycosidic enzyme, such as a-L-arabinofuranosidase, to the genome of the wine yeast to aid the further breakdown of glycosidic bonds. The cloning or engineering of a j3-glucosidase enzyme that is more active at low temperatures would also yield better results and release even more of the aroma of the wine.<br>AFRIKAANSE OPSOMMING: Monoterpeenalkohole (monoterpenole) speel 'n belangrike rol in die geur en aroma van druiwe en wyn. Dit is veral van toepassing op wyne van Muskaat-varieteite, maar hierdie geurkomponente is ook teenwoordig in ander nie-Muskaat druifsoorte, waar dit bydra tot die varieteitsqeur en aroma. Hierdie monoterpenole kom voor in druiwe as vry, vlugtige en aromatiese molekules, of as geurlose, nie-vlugtige glikosidies-gebonde komplekse. Hierdie komplekse is meestal in die vorm van 6-0-a-L-arabinofuranosiel-~-D-glukopiranosiede, 6- O-~-D-xilopiranosiel-~-D-glukopiranosiede (primverosiede), 6-0-~-D-glukopiranosiel-~-Dglukopiranosiede (gentiobiosiede), 6-0-a-L-ramno-pyranosiel-~-D-glukopiranosiede (rutinosiede), of 6-0-~-D-apiofuranosiel-~-D-glukopirano-siede van hoofsaaklik linalool, geraniol, nerol, a-terpineol en hotrienol. Hierdie geurvoorlopers word egter slegs tot In beperkte mate tydens die proses van fermentasie deur die endogene glikosidase ensieme gehidroliseer, aangesien hulle baie min aktiwiteit toon onder wynbereidingstoestande. Die monoterpenole kan op een van twee wyses van hul suikermolekules vrygestel word: 'n suurhidrolise, of ensiematiese hidrolise. Die ensiematiese hidroliseproses word baie goed begryp en behels twee opeenvolgende stappe: eerstens, afhangende van die aard van die voorloper, word die glikosidiese verbinding deur In a-L-arabinofuranosidase, In a-L-ramnosidase, In ~-D-xilosidase, of 'n ~-D-apiosidase gebreek. In die tweede stap word die monoterpeenalkohol deur In ~-glukosidase vrygestel. Hierdie ensiematiese afbraakproses verander nie die intrinsieke aromatiese kenmerke van die wyn, soos wat met suurhidrolise die geval is nie. Omdat die endogene glikosidases van Vitis vinifera en die van die gis Saccharomyces cerevisiae baie lae aktiwiteit ten opsigte van die aromatiese voorlopers gedurende die hantering van die druiwesap en wynmaakprosesse toon, val die fokus al hoe meer op die inkorporering van eksogene ~-glukosidases in wyn en sappe. Gene wat vir ~- glukosidases en a-L-arabinofuranosidases kodeer, is al vanuit verskeie organismes gekloneer, insluitende bakteriee, fungi en giste. Die aktiwiteite en kenmerke van hierdie ensieme is egter nie altyd wenslik vir hul gebruik in wyn nie, aangesien dit In omgewing is met 'n lae pH, lae temperatuur, en hoe etanolvlakke en glukose-konsentrasies. In geneties veranderde wyngis van S. cerevisiae wat in staat is om glikosidases uit te druk wat onder hierdie kondisies aktief is, sal baie handig te pas kom in die verbetering van die geur en aroma van wyne, om daardeur die kompleksiteit en die waarde van die wyn te verhoog. Twee ~-glukosidasegene, BGL 1 en BGL2 vanaf die gis Saccharomycopsis fibuligera , is in twee afsonderlike Esccherichia coli-gis-pendelplasmiede gesubkloneer. In Dominante selekteerbare merkergeen (SMR1) is ook in hierdie plasmiede gekloneer. Hierdie plasmiede word onderskeidelik pBGL 1 (met die BGL 1-geen) en pBGL2 (bevattende die BGL2-geen) genoem. Hierdie twee plasmiede is hierna apart na twee rasse van S. cerevisiae getransformeer. Eerstens is 'n laboratoriumras, L1278, getransformeer om te bevestig dat effektiewe sekresie en uitdrukking van die proteTen plaasvind. Hierna is 'n industriele gisras, VIN13, getransformeer deur gebruik te maak van die selektiewe merker (bestandheid teen sulfometuron). Ensiem-bepalings met behulp van die sintetiese substraat p-nitrofeniel-p-O-glukopiranosied (pNPG) is gedoen om die aktiwiteit van die p-glukosidqses oor 'n aantal dae te bepaal, asook om die aktiwiteit by sekere temperature en pH-vlakke te meet. Die stabiliteit van die ensieme is ook bepaal. Hierdie rekombinante giste was in staat om pNPG effektief af te breek. Hulle het belowende resultate betreffende die pH-optima getoon, met 'n aansienlike hoeveelheid aktiwiteit by die pH-vlakke soos dit in die wynomgewing voorkom. Daar was ook 'n effense verhoging in die ensieme se aktiwiteite by laer temperature. Die rekombinante gisrasse is ook in kleinskaalse wynfermentasies gebruik. Drie verskillende wyne is gemaak, waarvan twee wit kultivars was (Chenin blanc en GewOrtztraminer) en een 'n rooi kultivar (Pinotage). Resultate wat deur die mikro-ekstraksie van die voltooide wyne verkry is, het getoon dat die terpenolinhoud wei verhoog het, alhoewel dit nie die enigste wynkomponente was wat beinvloed is nie. Ander geurkomponente het ook 'n verhoging in konsentrasie getoon, veral die esters. Hierdie verbindings het ook 'n rol in die verhoging van geur in die wyne gespeel. Toekomstige werk sal die beskikbare resultate verder optimaliseer. Dit sal insluit die byvoeging van nog 'n glikosidiese ensiem, soos a.-L-arabinofuranosidase, tot die genoom van die wyngis, om verdere afbraak van glikosidiese verbindings teweeg te bring. Die klonering of verandering van 'n p-glukosidase-ensiem met verhoogde aktiwiteit by laer temperature sal ook beter resultate toon en meer geur in die wyn kan vrystel.

The modern lifestyle is highly dependent on the electricity consumption, which demand is expected to continue growing worldwide, especially in those developing areas where the whole economy is transforming. Until now, most of this electricity demand had been supplied through the combustion of fossil fuels or nuclear power. But the utilization of these energy sources to power the human activity is unsustainable because of limitless of the resources and the hazardous emissions and wastes that they generate. That is why since few decades ago the wind power became one of the best-positioned renewable energy in terms of costs effectiveness as a viable alternative to the energetic model based on pollutant fossil fuels. This technology was firstly developed and implemented on those countries with a traditional environmental conscientiousness, but as the global warming issue increased new countries were interested to use wind power as a clean and sustainable energy source. The growing wind power demand of developing countries has changed in few years the entire industry, because new local manufacturers have appeared thanks to the government renewable policy, which main objective is to develop a strong domestic wind power industry capable of lead the world transformation to a clean energy model. The thesis defines the most commons renewable energy policies, and focus in the policy used in China with the aim to analyze if it is promoting or damaging the expansion of wind power use because of the priority is protect its own domestic wind power industry from international firms. The conclusions are that those protectionist policies are useful in the early stage of the industry development but the government must know the exact moment in which these subsidies and supporting mechanisms become counterproductive. If those are used during a prolonged period, then companies become dependent on subsidies and don’t act like in free markets where the innovation is the key to gain and maintain sustainable competitive advantage.

Thesis (PhD(Agric) (Viticulture and Oenology))--University of Stellenbosch, 2006.<br>The winemaking process involves different complex chemical and biochemical reactions, which include those of oxygen (O2). Oxygen can come into contact with the wine through various winemaking procedures and can be used by the winemaker to enhance the quality of red wine. In wine, the main substrates for oxidation are phenolic molecules, which form quinones. These can influence the sensory characteristics of the wine. O2 can be used in fresh must to remove oxidisable phenolic molecules through a process called hyper-oxidation and can also be added to fermenting must to enhance the fermentation performance of yeast. Controlled O2 additions during ageing can lead to the wine’s colour being increased and the astringency of the wine decreased. This is due to the formation of acetaldehyde from the oxidation of ethanol, which induces the polymerisation of tannin and anthocyanin molecules. The addition of too much O2 to wine can, however, lead to unwanted over-oxidation, with certain off-odours being formed. It can also enhance the growth of unwanted spoilage microorganisms, such as Brettanomyces and acetic acid bacteria. Although research on O2 in wine was started many years ago, many questions still remain. These include the general effect of O2 on the sensory and phenolic profile of red wine especially and the microbiology of wine during ageing. An effective way of measuring oxidation, especially in red wine must also be developed. In the first part of this study, the effects of O2 and sulfur dioxide (SO2) additions on a strain of Brettanomyces bruxellensis (also known as Dekkera bruxellensis) and Acetobacter pasteurianus were investigated. Epifluorescence microscopy and plating revealed that the A. pasteurianus strain went into a viable but non-culturable state in the wine after prolonged storage under relative anaerobic conditions. This state, however, could be negated with successive increases in culturability by the addition of O2, as would happen during the transfer of wine when air is introduced. The A. pasteurianus strain was also relatively resistant to SO2, but the B. bruxellensis strain was more sensitive to SO2. A short exposure time to molecular SO2 drastically decreased the culturability of the B. bruxellensis strain, but bound SO2 had no effect on the culturability or viability of either of the two types of microorganisms. Oxygen addition to the B. bruxellensis strain also led to a drastic increase in viability and culturability. It is thus clear that SO2 and O2 management in the cellar is of critical importance for the winemaker to produce wines that have not been spoiled by Brettanomyces or acetic acid bacteria. This study should contribute to the understanding of the factors responsible for the growth and survival of Brettanomyces and acetic acid bacteria in wine, but it should be kept in mind that only one strain of each microorganism was used. This should be expanded in future to include more strains that occur in wine. The second part of this study investigated the effect of micro-oxygenation on four different South African red wines. It was found that the micro-oxygenation led to an increase in the colour density and SO2 resistant pigments of the two wines in which micro-oxygenation was started just after the completion of malolactic fermentation. In one of these wines, a tasting panel preferred the micro-oxygenation treated wines to the control. In the other two red wines, in which the micro-oxygenation was started seven months after the completion of malolactic fermentation, very little colour increase was observed. One of these two wines was also matured in an oak barrel, where the change in phenolic composition was on par with the treated wines. A prolonged period of micro-oxygenation, however, led to this wine obtaining an oxidised, over-aged character. Micro-oxygenation and maturation in an oak barrel also enhanced the survival of acetic acid bacteria and Brettanomyces in this wine. Micro-oxygenation can hence be used by the wine producer on young red wines to enhance the quality of the wine, but should be applied with care in older red wines. Future research into micro-oxygenation should focus on whether it can simulate an oak barrel. More research into the effect of micro-oxygenation on the sensory profile of the wine is needed. As mentioned, the addition of O2 can lead to oxidative degradation of wine. The brown colour in wine is often used as an indication of oxidation, but oxidative aromas can be perceived before a drastic increase in the brown colour has been observed in red wine. The third part of this study was to assess the possible use of Fourier Transform Infrared Spectroscopy (FTIR) to measure the progression of oxidation in Pinotage red wines. Three wines were used in this study and clear separation between the control and aerated wines was observed by using Principle Component Analysis (PCA). Sensory analysis of these wines confirmed this observation, with a reduction especially in berry fruit and coffee characters and an increase first in potato skin and then acetaldehyde aroma characters as the oxidation progressed. PCA analysis also revealed that in certain wines the visible spectrum of light did not indicate the progression of oxidation as sensitively as with the use of FTIR. This also correlated with the inability of the panel to observe a drastic colour change. FTIR should be further investigated as a possible means of monitoring oxidation in wine and this study should be expanded to wines made from other cultivars as well.

Dissertação de Mestrado Integrado em Arquitetura, com a especialização em Arquitetura apresentada na Faculdade de Arquitetura da Universidade de Lisboa para obtenção do grau de Mestre.<br>O tema deste projecto final de mestrado é o da vinculação do turismo no contexto vinícola, abordando “a arquitectura do vinho como estímulo do enoturismo”. Para o desenvolvimento deste projecto foi feita uma pesquisa sobre as arquitecturas do vinho assim como das arquitecturas do enoturismo. Os casos de estudo abordados contribuíram para uma melhor compreensão e abordagem das adegas modernas, internacionais e nacionais. Estes exemplos, para além de representarem uma arquitectura de carácter industrial incluem a componente social integrando informação para o visitante e para o sentido do lugar. Promovem assim a relação entre homem, lugar e adega. É proposto um projecto de arquitectura para “um polo cultural enoturístico na antiga Escola Industrial Afonso Domingues”, localizado em Marvila na zona Oriental de Lisboa, que visa a requalificação e a recuperação do conjunto de edifícios da Escola e da área envolvente com a implantação de vinha e a criação de um enoturismo. O programa compreende uma adega – com espaço de elaboração, espaço de investigação, sala de provas e restaurante, um hotel – com recepção / administração, bar, zona de estar / lazer, zona de pequenos-almoços e quartos, um museu – com loja, sala de exposição e sala de conferência e um espaço exterior – com estacionamento, acessos, percursos, jardins e vinha. Trabalhou-se o edifício de forma a que este tivesse ligação directa com os terrenos e a paisagem, permitindo ao visitante um envolvimento com todo o processo de vinificação, revitalizando a zona, enquanto promove o turismo.<br>ABSTRACT: The theme of this final work of master’s degree addresses the linking of tourism in the enotouristic complex, thus addressing “the architecture of wine as a stimulus of wine tourism”. Research has become necessary into the architecture of wine and the architecture of wine tourism. The cases studies are important since they contribute to a better understanding and a better phenomenological approach of recent, international and national wineries. These illustrate an architecture of industrial as well as social character, embrace the visitor and his understanding of the place, reinforcing. The relationship between the man, the place and the cellar. The work proposes an architectural project for “a cultural and tourist hub at the former Industrial School Afonso Domingues”, located in Marvila in the East of Lisbon, which aims at the requalification and restoration of the school’s building complex and the surrounding area with the establishment of vineyards. The program includes a winery – with space of elaboration, space of investigation, tasting room and restaurant, a hotel – with reception / administration, bar, living/ leisure zone, zone of breakfasts and rooms, a museum – with shop, exhibition room and conference room, and an external area – with parking, access, routes, gardens and vineyards. The building was designed in such a way to have a direct link with the land and the landscape. It was intended the development of an enotouristic program which will revitalize the area, while promoting tourism through, wine tourism and involving, the visitor with the whole winemaking process.<br>N/A

Business Administration/Strategic Management<br>Ph.D.<br>This dissertation unpacks "innovation" along its constituent dimensions, namely technological, geographic, and people. I study how these dimensions interact among each other to define the course or trajectory of innovation. The setting for this study is the global wind power industry, a rapidly evolving innovation-intensive emerging industry. The innovations are studied at two levels - location-level and firm-level. At the location-level, I measure breadth and depth of innovation along the three dimensions. I then examine how the innovation breadth and depth at a location impact the locations' innovation performance. I find negative curvilinear effects for both but breadth having a larger impact than depth. Since breadth has the potential to develop earlier than depth, I argue that late entering new locations can catch-up faster with leading incumbent locations in emerging industries. At the firm-level, I study the development of firm's innovation capabilities. A special focus is given to emerging economy multinational enterprises (EMNEs) as they start with lower amounts of technological and market knowledge but exhibit a fast catch-up to get on par with the industry leading advanced economy multinationals (AMNEs). EMNEs are catching up with AMNEs even in emerging, high technology industries, where their knowledge-based disadvantages are most severe. I explain this phenomenon by distinguishing between output and innovation capabilities. By comparing the knowledge bases of an industry leading AMNE and a fast follower EMNE, I find that AMNE's knowledge base is deeper and composed of more distinct technology groups than that of the EMNE. Thus, although the EMNE has caught up in terms of output capabilities, it still lags in terms of innovation capabilities. Next, I study closely the process of innovation catch-up by analyzing firms' R&D internationalization strategies. I study EMNE R&D internationalization by comparing it to that by AMNE to find that its purpose and drivers are different for EMNEs. While the internationalization of AMNEs' R&D activities can to a large extent be explained in terms of the twin strategies of competence exploitation and competence creation, EMNE R&D internationalization is rooted in the firms' overall catch-up strategy to get on par with industry leaders. An in-depth comparison of knowledge flows reveals that within AMNEs, headquarters often serves the primary source of knowledge for R&D subsidiaries. In contrast, within EMNEs, headquarters accesses knowledge from R&D subsidiaries in advanced economies for innovation catch-up. Within this dichotomy, accessing is more difficult and slower than sourcing making EMNE innovation catch-up harder and slower.<br>Temple University--Theses

Thesis (MscAgric (Viticulture and Oenology))--University of Stellenbosch, 2009.<br>ENGLISH ABSTRACT: Tannins and colour components in red wine are important quality parameters. These factors can be manipulated in the vineyard by grape growing techniques or in the cellar by different winemaking practices. Grape seeds make a significant contribution to tannin concentration in wine when compared to those from the skins and pulp. Tannins contribute to the ageing potential, organoleptic properties and stabilisation of red wine colour. The colour of a red wine is also influenced by malolactic fermentation, the biological process that transforms malic acid into lactic acid which normally leads to an increase in pH. The subsequent change in pH alters the anthocyanin equilibrium, the primary colour components in red wine. Oxygen contributes to the polymerisation of anthocyanins over time to form more stable pigments that are less sensitive to pH fluctuations and sulphur dioxide bleaching. Limited research has been done on the use of oxygen after alcoholic fermentation and the impact it has on the phenolic composition of red wines. Similarly, only a few studies have examined the impact of either the addition or removal of seeds to the phenolic composition of a red wine in combination with oxygen addition. Additionally, little published data seems to exist on the effect of different pHs on red wine’s phenolic and colour development after oxygen addition. In our results we have shown that it is possible to stabilise wine colour by adding supplementary seeds before alcoholic fermentation. This led to an increase in colour intensity in certain cases. Some red wines produced without seeds had significantly lower colour intensities. This clearly suggests that catechins and proanthocyanidins are extracted from seeds and contribute to wine colour as they combine with other pigments to stabilise wine colour. Spectrophotometric and HPLC analyses have shown that the total phenolic content increased with seed concentration. However, we have observed that a wine may possibly become saturated with phenols when supplementary seeds are added. Anthocyanin concentrations often decreased when oxygen was added, while polymeric phenols and polymeric pigments sometimes increased. When applying different oxygen dosages to a red wine on commercial scale with microoxygenation, it was found that monomeric anthocyanins decreased as more oxygen was added and this decrease in anthocyanins led to the formation of stable polymeric pigments. This was reflected in the significant increase in colour intensity for the wines receiving oxygen. Small differences were detected in the total phenol and tannin concentration for the control and oxygenated wines. However, some of these phenolic and colour differences disappeared during subsequent ageing of the wine. When making wines of different initial pHs, we observed that the colour density decreased as the pH increased. The application of oxygen reduced the decrease in colour during MLF, especially at a lower pH. The addition of oxygen did not result in significantly different polymeric pigment concentrations in the various pH treatments, although the results could have been different if the wines were aged. However, pH differences in the range between 3.4 and 4.0 did not significantly influence the phenol composition of the wines under our conditions. This study led to a better understanding on the effect of oxygen additions under different conditions on red wine's phenolic and colour composition.<br>AFRIKAANSE OPSOMMING: Tanniene en kleur komponente teenwoordig in rooiwyn is belangrike kwaliteit parameters. Hierdie faktore wat wynkwaliteit beïnvloed kan gemanipuleer word in die wingerd deur verskeie verbouingstegnieke toe te pas en in die kelder deur die toepassing van verskillende wynbereidingsmetodes. Die bydrae van sade tot die finale tannienkonsentrasie in rooiwyn is groot in vergelyking met dié van die pulp en doppe. Tanniene dra by tot die verouderingspotensiaal, organoleptiese eienskappe en die stabilisasie van die wynkleur. Die kleur van ‘n rooi wyn word ook beïnvloed deur appelmelksuurgisting (AMG), die biologiese proses wat appelsuur omskakel na melksuur en ‘n gevolglike toename in die pH van die wyn veroorsaak. Hierdie verandering in die pH van die wyn beïnvloed die antosianien ewewig, die primêre kleur komponente teenwoordig in rooiwyn. Suurstof dra by tot die polimerisasie van antosianiene oor tyd om meer stabiele kleur pigmente te vorm met ‘n hoër kleurintensiteit wat minder sensitief is teenoor pH veranderinge en die bleikingseffek van swaweldioksied. Beperkte navorsing is gedoen op die gebruik van suurstof na alkoholiese gisting en die impak daarvan op die fenoliese samestelling van ‘n rooiwyn. Slegs ‘n paar studies het die invloed van die verwydering of byvoeging van sade in kombinasie met suurstoftoediening op ‘n rooiwyn se fenoliese samestelling ondersoek. Dit wil voorkom of beperkte gepubliseerde data beskikbaar is oor die effek wat verskillende pH’s het op rooi wyn se fenoliese en kleurontwikkeling na suurstof byvoeging. Ons resultate het aangedui dat dit wel moontlik is om in sekere gevalle die kleur van ‘n rooiwyn te stabiliseer deur addisionele sade by te voeg voor alkoholiese fermentasie. Hierdie byvoeging het ‘n toename in kleurintensiteit tot gevolg gehad. Sekere wyne wat gemaak is sonder sade het ‘n kenmerkend laer kleur intensiteit gehad. Hierdie bevinding is ‘n duidelike bewys dat katesjiene en prosianidiene geëkstraheer word vanuit die sade en bydra tot wynkleur deurdat hulle met ander pigmente verbind om die kleur sodoende te stabiliseer. Spektrofotometriese en hoë druk vloeistof chromatografie (HDVC) analises het gewys dat die totale fenoliese konsentrasie neem toe met ‘n toename in saad konsentrasie. Daar is egter waargeneem dat ‘n wyn moontlik versadig kan raak met fenole wanneer addisionele sade bygevoeg word. Antosianien konsentrasies het meestal afgeneem wanneer suurstof bygevoeg is, maar polimeriese fenole en polimeriese pigmente het partykeer toegeneem. Met die toediening van verskillende suurstof dosisse tot ‘n rooiwyn op kommersiële skaal het ons bevind dat monomeriese antosianiene afneem wanneer meer suurstof bygevoeg word. Hierdie afname in antosianiene het egter gelei tot die vorming van stabiele polimeriese pigmente. Dié bevinding was gereflekteer in die toename in kleurintensiteit van wyne wat met suurstof behandel is. Klein verskille was waargeneem vir die totale fenol en tannien konsentrasies tussen die kontrole en wyne behandel met suurstof. Sekere van hierdie fenoliese kleur verskille het egter afgeneem tydens die daaropvolgende veroudering van die wyne. Wyne wat gemaak is met verskillende aanvanklike pH’s se kleurintensiteit neem af soos die pH toeneem. Die toediening van suurstof het die kleurverlies tydens AMG verminder, veral by ‘n laer pH. Die toediening van suurstof het nie verskillende polimeriese pigment konsentrasies by verskillende pH’s veroorsaak nie, maar ‘n verskil kon moontlik waargeneem word indien die wyne verouder was. pH verskille tussen 3.4 en 4.0 het egter nie die fenoliese samestelling van die wyne onder ons omstandighede beduidend beïnvloed nie. Hierdie studie het gelei tot meer kennis oor die effek van suurstoftoedienings onder verskillende kondisies op rooiwyn se fenoliese en kleursamestelling.

Saccharomyces cerevisiae è il lievito principalmente utilizzato nella produzione di bevande fermentate come vino e birra. È in questo contesto che si sono sviluppate colture starter selezionate di ceppi di S. cerevisiae da impiegare in questi settori. Negli ultimi anni però la ricerca, soprattutto in campo enologico, si è concentrata sull’utilizzo di fermentazioni multistarter controllate di lieviti non-Saccharomyces e ceppi di S.cerevisiae, con l’obiettivo di ottenere prodotti caratterizzati da maggiore complessità e caratteristiche sensoriali peculiari. Per tale motivo, la presente ricerca si è incentrata sullo studio di fermentazioni miste e di interazioni tra diverse specie di lievito non-Saccharomyces e S. cerevisiae in due diverse bevande alcoliche: birra artigianale e vino. Nella prima parte della tesi è stata effettuata una caratterizzazione molecolare di 28 ceppi di Torulaspora delbrueckii, isolati da matrici naturali provenienti da diverse aree geografiche (Italia e Camerun), utilizzando differenti metodi molecolari: RAPD-PCR (Random Amplification of Polymorphic DNA), la PCR-fingerprinting con i minisatellites SED1, AGA1, DAN4 e nuovi primers per T. delbrueckii (Td)PIR disegnati in questo laboratorio, e i microsatelliti (GAC)5 and (GTG)5. L’obiettivo del lavoro è quello di utilizzare una nuova coppia di primers (Td)PIR disegnati su sequenze geniche codificanti per proteine di parete (CWPs) per effettuare una tipizzazione di ceppi di T. delbrueckii. L’utilizzo della PCR fingerprinting con il primer TdPIR3 proposto in questo lavoro ha mostrato un’alta efficienza e un alto potere discriminatorio se confrontati con il metodo RAPD e i microsatelliti, il che li rende particolarmente utili per la tipizzazione molecolare di T. delbrueckii. La seconda parte della ricerca è volta a migliorare la qualità della birra artigianale. In particolar modo si sono studiate la dominanza e l’influenza di ceppi selezionati di S. cerevisiae sul profilo analitico di birra artigianale dopo rifermentazione in bottiglia e l’impiego di ceppi di T. delbrueckii in fermentazioni miste per conferire un particolare “bioflavour” al prodotto finito. I risultati ottenuti hanno mostrato come l’impiego di ceppi selezionati di S. cerevisiae nel processo di rifermentazione e le fermentazioni miste (S. cerevisiae / non- Saccharomyces) abbiano effetto sul profilo aromatico della birra e possano quindi essere impiegati per produrre caratteristici bioflavours. Nella terza parte sono stati valutati il comportamento fermentativo di diversi ceppi non-Saccharomyces appartenenti ai generi (Candida, Metschnikowia, Torulaspora, Starmerella), e ceppi di S. cerevisiae in condizioni aerobiche e anaerobiche e differenti modalità fermentative con lo scopo di ridurre il contenuto alcolico nei vini. Fermentazioni condotte con lieviti non-Saccharomyces in condizioni aerobiche ed anaerobiche hanno mostrato differenze nella cinetica fermentativa, produzione di biomassa ed etanolo e rendimento. Inoltre, sono state condotte fermentazioni sequenziali, utilizzando cellule di lievito non-Saccharomyces appartenenti al genere Starmerella, Hanseniaspora, Candida, Metschnikowia in forma immobilizzata e un ceppo starter di S. cerevisiae su mosto sintetico e naturale. I risultati hanno mostrato che l’obiettivo di ridurre il contenuto di etanolo di circa 2% è raggiungibile, e che differenti condizioni fermentative hanno influenza sul comportamento di differenti lieviti. La quarta e ultima parte è stata rivolta allo studio delle fermentazioni multistarter vinarie, andando a studiare la cinetica di crescita, il profilo analitico e aromatico dei vini. Sono state quindi selezionate diverse coppie di ceppi di S.cerevisiae e non-Saccharomyces e si è studiata la loro interazione sia su mosto Verdicchio che su Montepulciano. I risultati ottenuti hanno mostrato prodotti con differenti caratteristiche analitiche e sensoriali da quelli ottenuti in fermentazioni pure con l’utilizzo di ceppi di S. cereviaiae del commercio.<br>The Saccharomyces cerevisiae yeast is widely used in the production of fermented beverages such as wine and beer. In this context, selected cultures of S. cerevisiae have developed to be used in these fermentation industries. However, in recent years, the research in winemaking was focused on use of controlled multistarter fermentations by selected cultures of non-Saccharomyces and S. cerevisiae strains, with the aim to obtain products characterized by a more complexity and peculiar sensory characteristics. In this context the present research focused on mixed fermentation and yeast interactions of different non-Saccharomyces yeasts species and S. cerevisiae strains in two different alcoholic beverages: craft beer and wine. In the first part of the thesis has been carried out a molecular characterization of 28 Torulaspora delbrueckii strains, isolated from various natural matrices coming from different environments (Italy and Cameroon), using different PCR-fingerprinting molecular methods: random amplified polymorphic DNA with polymerase chain reaction (RAPD-PCR), minisatellites SED1, AGA1, DAN4 and the newly designed T. delbrueckii (Td)PIR, and microsatellites (GAC)5 and (GTG)5. In this work we found new specific primers pairs (Td)PIR, designed on gene sequence of PIR coding for cell-wall proteins (CWPs), for T. delbrueckii typing. TdPIR3 minisatellite fingerprinting approach proposed in this work, showed high efficacy and discrimination power when compared with RAPD and microsatellites methods, making it particularly useful to T. delbrueckii molecular typing. The second part of the research was focused on the improvement of quality of craft beer. In particular, we have investigated on the dominance and influence of selected S. cerevisiae strains on the analytical profile of craft beer after bottle refermentation and the use of T. delbrueckii selected strains in mixed fermentations to give a peculiar "bioflavour" to the final product. The results showed that selected S. cerevisiae in the refermention process and mixed fermentation (S. cerevisiae / non-Saccharomyces) affected the aromatic composition of beer and could be used to generate distinctive bioflavour. In the third part, we evaluated the behavior of different non-Saccharomyces genera (Candida, Metschnikowia, Torulaspora, Starmerella), and several strains of S. cerevisiae in aerobic and anaerobic condition and different fermentation modalities with the aim to reduce the alcohol content in wine. Non-Saccharomyces yeasts fermentation trials carried out in aerobic and anaerobic condition showed differences in fermentation kinetic, biomass and ethanol production and ethanol yield. Moreover, sequential fermentations using immobilized cells of some non-Saccharomyces yeast strains belonging to Starmerella, Hanseniaspora, Candida, Metschnikowia genera and S. cerevisiae starter strain on synthetic and natural grape juice were carried out. Results showed that the aim to reduce the ethanol concentration of about 2% is attainable, and the different fermentation conditions have effected on the behavior of different yeasts. In the fourth and final part of the study we focused on multistarter fermentations in wine, with the aim to study the kinetics growth, the analytical and aromatic profile of wines. Then were selected different pairs of S. cerevisiae and non-Saccharomyces strains and we studied their interactions on Verdicchio and Montepulciano grape juice. The results showed wines with different analytical and sensorial profiles in comparison with wines obtained with pure fermentation using S. cerevisae commercial starter strains.

Im vorliegenden Paper werden erstmals die endgültigen Ergebnisse der Wiener Arbeitsstättenzählung 2001 herangezogen um die Beschäftigtenzahlen in den Wiener Creative Industries (CI), gegliedert nach der "Wiener Definition" zu erstellen. Gegenüber der bisher vorliegenden, auf einer vorläufigen Auswertung basierenden Auszählung erhöht sich die Gesamtzahl der in den Wiener CI Beschäftigten um 13 Prozent auf 135.631. Dieses neue Ergebnis dient als Ausgangsbasis für den Vergleich mit den CI-Beschäftigtenzahlen im Jahr 1910 für das Beschäftigungsdaten aus der damaligen Volkszählung vorliegen. Bei dem Vergleich treten methodische und inhaltliche Probleme auf, so dass die Bereiche Bekleidungserzeugung und -handel sowie Software/Multimedia/Spiele/Internet ausgespart werden. In den so definierten CI ist die Beschäftigtenzahl von 79.601 (1910) auf 93.155 Personen (2001) gestiegen, während die Gesamtzahl der Erwerbstätigen in Wien (jeweiliger Gebietsstand) von rd. einer Million auf 820.000 Personen und die Einwohnerzahl von rd. zwei Millionen auf 1,6 Millionen zurückgegangen ist. Die Beschäftigtenzahl im Kernbereich "Content Origination" ist im Verlauf des 20. Jahrhunderts nur geringfügig gewachsen, von rd. 37.700 (1910) auf 41.100 (2001). Der Bereich "Manufacturing and Reproduction" wies mit einem Rückgang um 29,8 Prozent (von rd. 31.100 auf 21.900 Beschäftigte) eine wesentlich schwächere Schrumpfung als der gesamte Sekundärsektor auf. Zugleich konnte der Bereich "Exchange" mit einem Anstieg der Beschäftigtenzahl um 180 Prozent (von rd. 10.800 auf 30.200) erheblich stärker zulegen als der Handel generell. Diese Daten machen deutlich, dass von den CI in der Jahrhundertentwicklung stark positive Effekte auf die vor- und nachgelagerten Bereiche ausgingen, während der Kernbereich Content Origination im Hinblick auf die Beschäftigtenzahlen weitgehend stagnierte.(Autorenref.)<br>Series: Creative Industries in Vienna: Development, Dynamics and Potentials

Thesis (MScAgric)--University of Stellenbosch, 2004.<br>ENGLISH ABSTRACT: The production of quality wine is influenced by numerous factors of which grape quality is one of the most important factors. The production of quality wine, however, is not possible without good winemaking techniques and effective quality control. Critical control points (CCP) during the winemaking process must be identified to ensure optimum wine quality. Grape must is a complex medium that contains different micro-organisms which can be either beneficial or negative to wine quality, depending on the physical and chemical conditions that prevail in the must. Yeasts are responsible for alcoholic fermentation, lactic acid bacteria (LAB) for malolactic fermentation (MLF) and acetic acid bacteria (AAB) for the production acetic acid from ethanol. Yeasts and certain LAB can also produce acetic acid and thereby increasing the volatile acidity (VA) of wine. These micro-organisms can influence each other in complex fashions by competing for growth nutrients and by producing inhibitory substances. Most winemakers nowadays use commercial yeast strains to inoculate wine fermentations. This, however, does not assure a problem-free fermentation and cases of stuck and sluggish fermentations are annually reported worldwide. In these or most cases fermentation takes longer than 21 days to complete and the wine contains a residual sugar concentration of more than 4 g/L, which can be utilised by wine spoilage micro-organisms such as certain bacteria and other wild yeasts. Stuck and sluggish fermentations also increase the chances of oxidation due to the absence of the protective CO2 layer on the surface of the wine, which is formed during alcoholic fermentation. Another effect of stuck and sluggish fermentations is that valuable tank space is wasted due to the unexpected time consumption of these fermentation problems. Many factors during the winemaking process can be responsible for stuck and sluggish fermentations. In this thesis the different factors is discussed with the emphasis on the effect of the yeast strain. The way that certain yeast strains influence AAB and LAB numbers during fermentation and MLF through the production of inhibiting by-products such as medium chain fatty acids has not been investigated in detail in the past. Certain fungicides and pesticides that are used in vineyards to control pests (e.g. mildew) contain copper which can be inhibiting to yeast growth and alcoholic fermentation. Legal limits and withholding periods on these sprays are not always strictly obeyed and can lead to stuck and sluggish fermentations. This motivated us to evaluate the growth and fermentation activities of a selection of commercial wine yeasts in the presence of copper levels in the range of maximum legal limits. The effect of these commercial strains on the LAB and AAB numbers during alcoholic fermentation and MLF were also investigated. Our results showed that there was no significant difference on numbers of the AAB obtained from fermentations inoculated with different commercial wine yeast strains. However, with regards to the LAB numbers, one of the strains produced significantly more sulphur dioxide (SO2), which led to the inhibition of MLF in that wine. Our results further indicated which commercial yeast strains were capable of effectively fermenting high sugar musts and which strains were less effective. From the strains tested VIN13, N96 & L2056 were able to utilize fructose more effectively than NT50, RJ11 & D80. We could further distinguish between yeast strains that produced the lowest (VIN13 & RJ11) and the highest (WE372, NT50 & L2056) VA concentrations in must containing high sugar levels. Strains that were more tolerant against high copper levels were also identified. We tested six yeast strains in must with added copper (0.25 mM cu2+) in the form of CuSO4 .H2O. Three Cu2+-tolerant (D80, Collection Cepage Cabernet & NT50) yeast strains were distinguished from three less Cu2+-tolerant yeast strains (VIN13, NT112 & RJ11). This study made a valuable contribution in knowledge gained about commercially available wine yeast strains that can ferment effectively under certain stress conditions. Research such as this, where wine yeasts are evaluated to ferment more effectively during strenuous winemaking conditions, will be very beneficial to winemakers.<br>AFRIKAANSE OPSOMMING: Die produksie van gehalte wyn word deur verskillende faktore beïnvloed waarvan druifkwaliteit seker die belangrikste is. Die produksie van gehalte wyn is egter nie moontlik sonder goeie wynmaaktegnieke en effektiewe kwaliteitsbeheer nie. Kritieke kontrole punte (KKP) tydens die wynmaakproses moet dus geïdentifiseer word om sodoende ‘n verlaging in wynkwaliteit te vermy. Druiwemos het ‘n komplekse mikrobiologiese samestelling en bestaan uit verskillende mikroörganismes wat vooren nadelig vir wynkwaliteit kan wees, afhangende van die fisiese en chemiese toestande wat in die mos bestaan. Giste is verantwoordelik vir alkoholiese fermentasie, melksuurbakterieë (MSB) vir appelmelksuurgisting (AMG) en asynsuurbakterieë (ASB) vir die produksie van asynsuur vanaf etanol. Asynsuur word egter ook deur giste en MSB geproduseer en dra so by tot die vlugtige suurheid (VS) van ‘n wyn. Hierdie mikroörganismes kan mekaar op komplekse wyses beïnvloed deur o.a. te kompeteer vir voedingstowwe asook deur die produksie van inhiberende verbindings. Die meeste wynmakers maak gebruik van kommersiële gisrasse om alkoholiese fermentasies mee uit te voer. Gevalle van sogenaamde slepende en gestaakte alkoholiese fermentasies, waar suiker nie volledig na etanol en CO2 omgeskakel word nie, kom egter nog gereeld in die wynbedryf voor. In sulke gevalle neem die fermentasie gewoonlik langer as 21 dae om te voltooi met ‘n suiker konsentrasie van meer as 4 g/L wat in die wyn oorbly. Dit is nadelig vir wynkwaliteit aangesien dit nie net die kanse vir bederf deur bakterieë en giste verhoog nie, maar ook die kanse vir oksidasie verhoog a.g.v. die verlies van die beskermende CO2 lagie bo-oor die wyn. Hoe sekere gisrasse, ASB en MSB getalle gedurende fermentasie en AMG beïnvloed deur die produksie van inhiberende verbindings soos medium ketting vetsure en SO2, is ook nie baie in die verlede ondersoek nie. Sommige spuitstowwe wat gebruik word in die bekamping van swamsiektes bevat koper wat inhiberend kan wees vir gisgroei en alkoholiese fermentasie. Wetlike maksimum limiete en onthoudingsperiodes op spuitstofresidue word egter nie altyd gehoorsaam nie en kan lei tot slepende en gestaakte fermentasies. Dit het ons gemotiveer om ‘n seleksie van kommersiële gisrasse te evalueer in terme van gisgroei en fermentasie in die teenwoordigheid van kopervlakke naby die maksimum limiet. Ons resultate het gewys dat daar nie noemenswaardige verskille in AAB getalle tydens alkoholiese fermentasie tussen behandelings met verskillende kommersiële gisrasse was nie. Een van die gisrasse het wel noemenswaardig meer SO2 geproduseer wat gelei het tot inhibering van AMG in hierdie wyn. Ons het verder uitgewys watter kommersiële gisrasse instaat is om meer effektief in hoër suiker mos te fermenteer en watter van die rasse minder suksesvol was. Ons het ook rasse geïdentifiseer wat meer weerstandbiedend is teen hoë kopervlakke in mos en sodoende groter kans op ‘n suksesvolle fermentasie sal hê in mos wat koperresidue bevat wat afkomstig is van sekere spuitstowwe. Die effek van die ASB en MSB getalle gedurende fermentasie en AMG is ook ondersoek. Ons resultate het verder gewys watter kommersiële gisrasse instaat was om mos met hoë suikervlakke meer effektief te fermenteer. Vam die gisrasse wat getoets was het VIN13, N96 & L2056 fruktose meer effektief benut as NT50, RJ11 & D80. Ons kon verder onderskei tussen gisrasse wat die laagste (VIN13 & RJ11) en die hoogste (WE372, NT50 & L2056) vlakke van VS produseer in mos met hoë inisiële suikervlakke. Gisrasse wat meer tolerant was teen koperresidue in mos is ook geidentifiseer. Ons het ses gisrasse getoets in mos met bygevoegde koper (0.25 mM Cu2+) in die vorm van CuSO4 .5H2O. Daar is onderskei tussen drie Cu2+-tolerante (D80, Collection Cepage Cabernet & NT50) en drie minder Cu2+-tolerante gisrasse (VIN13, NT112 & RJ11). Hierdie studie lewer ‘n waardevolle bydrae in die invordering van kennis oor kommersieel beskikbare wyngisrasse wat meer effektief sal fermenteer onder sekere streskondisies wat in mos voorkom. Inligting soos hierdie is belangrik om die wynmaker se keuse uit die reeks bestaande kommersiële gisrasse te vergemaklik.

During alcoholic fermentation Saccharomyces cerevisiae metabolizes L-arginine to ornithine and urea. S. cerevisiae can metabolize urea through the action of urea amidolyase, encoded by the DUR1,2 gene; however, DUR1,2 is subject to nitrogen catabolite repression (NCR) in the presence of high quality nitrogen sources during fermentation. Being cytotoxic at high concentrations, urea is exported into wine where it spontaneously reacts with ethanol, and forms the carcinogen ethyl carbamate (EC). Urea degrading yeast strains were created by integrating a linear cassette containing the DUR1,2 gene under the control of the S. cerevisiae PGK1 promoter and terminator signals into the URA3 locus of the Sake yeast strains K7 and K9. The ‘self-cloned’ strains K7EC- and K9EC- produced Sake wine with 68% less EC. The Sake strains K7EC- and K9EC- did not efficiently reduce EC in Chardonnay wine due to the evolutionary adaptation of said strains to the unique nutrients of rice mash; therefore, the functionality of engineered yeasts must be tested in their niche environments as to correctly characterize new strains. S. cerevisiae possesses an NCR controlled high affinity urea permease (DUR3). Urea importing yeast strains were created by integrating a linear cassette containing the DUR3 gene under the control of the PGK1 promoter and terminator signals into the TRP1 locus of the yeast strains K7 (Sake) and 522 (wine). In Chardonnay wine, the urea importing strains K7D3 and 522D3 reduced EC by 7% and 81%, respectively; reduction by these strains was equal to reduction by the urea degrading strains K7EC- and 522EC-. In Sake wine, the urea degrading strains K7EC- and 522EC- reduced EC by 87% and 84% respectively, while the urea importing strains K7D3 and 522D3 were significantly less capable of reducing EC (15% and 12% respectively). In Chardonnay and Sake wine, engineered strains that constitutively co-expressed DUR1,2 and DUR3 did not reduce EC more effectively than strains in which either gene was expressed solely. Uptake of 14C-urea under non-inducing conditions was enhanced in urea importing strains; parental strains failed to incorporate any 14C-urea thus confirming the functionality of the urea permease derived from the integrated DUR3 cassette.

Este trabalho apresenta um estudo de caso para aplicação do sistema de Análise de Perigos e Pontos Críticos de Controle no setor vitivinícola, levando em conta as várias etapas de elaboração presentes no processo, bem como todos os cuidados e avaliações necessárias. Trata-se de um método que prevê uma avaliação técnica de produtos. Seu objetivo, em relação ao vinho, é detectar possíveis pontos de contaminação e controlá-los, levando-se em conta todos os agentes envolvidos nesse procedimento. Por isso sua implementação segue regras baseadas em pesquisas. Seguir em detalhes seus fundamentos garante uma implantação eficaz do sistema. Tais diretrizes seguem normas regulamentadas, já trabalhadas e aceitas nacional e internacionalmente. O resultado de tal sistematização é um produto com mais qualidade, com uma segurança alimentar aceita pelo consumidor. Isso gera aumento da lucratividade, fidelização de consumidores em relação à marca e inserção permanente da empresa, no campo dos vinhos aceitos e apreciados dentro de uma procedência válida e com certificação de segurança. No caso do estudo exposto fez-se uma sistematização geral da Análise de Perigos e Pontos Críticos de Controle para uso nas vinícolas onde foram levadas em conta as etapas de elaboração do vinho desde a colheita e transporte das uvas até a estocagem do produto final. Após a realização da Análise de Perigos e Pontos Críticos de Controle geral foi escolhida a Vinícola Larentis situada no Vale dos Vinhedos, Estado do Rio Grande do Sul – Brasil. A primeira etapa, realizada na Vinícola, foi a determinação do grau de atendimento ao programa de pré- requisitos preconizados pelo sistema de Análise de Perigos e Pontos Críticos de Controle. Na segunda etapa foi elaborado o plano de Análise de Perigos e Pontos Críticos de Controle para o processo de vinificação do vinho Merlot. A análise de perigos na vinícola foi dividida em setores, onde observou-se perigos que podem ocorrer em quase todos os setores da vinícola e no final foram propostas ações corretivas dos pontos críticos de controle. Desta forma, o uso do sistema Análise de Perigos e Pontos Críticos de Controle foi pensado e discutido, pois ele minimiza os perigos do processo de vinificação, reduz custos de produção e melhora a qualidade do produto final.<br>Submitted by Ana Guimarães Pereira (agpereir@ucs.br) on 2014-08-25T18:08:17Z No. of bitstreams: 1 Dissertacao Bruno Zorrer Larentis.pdf: 1214667 bytes, checksum: b71c1817c10d1139f8ac921907021c2d (MD5)<br>Made available in DSpace on 2014-08-25T18:08:18Z (GMT). No. of bitstreams: 1 Dissertacao Bruno Zorrer Larentis.pdf: 1214667 bytes, checksum: b71c1817c10d1139f8ac921907021c2d (MD5)<br>This paper presents a case study for the use of a Hazard and Critical Control Points System (HACCP) in the wine industry, considering all elaboration stages as well as cares and necessary evaluations. HACCP is a method that provides technical evaluation of products and regarding to winemaking, it aims to detect possible contamination points and their control, taking into account all agents involved on the elaboration process. Therefore its implementation follows rules based upon documented research. Tracing the system foundations in details ensures its effective application. These guidelines follow regulated rules, already used and accepted worldwide. The outcome of such systematization is a higher quality product, with food safety accepted by the consumer. This generates increased profitability, loyalty towards the brand and places the company within the market of wines accepted and appreciated for their valid provenance and safety certification. On this study it was made a general systematization of the HACCP for wineries, taking into account all stages of winemaking, from harvesting and transporting the grapes up to the final product storage. After the general analysis, Vinícola Larentis, placed on Vale dos Vinhedos, State of Rio Grande do Sul, Brazil, was chosen to carry out the investigation. The first step was accomplished in the winery, determining the compliance degree with the prerequisites envisaged by the HACCP. The second step was to plan the system for Merlot wine vinification. With the analysis divided into areas, it was observed that hazards may occur in almost all of them and eventually, corrective actions were proposed. Therefore, the HACCP was considered and discussed, as it lessens the hazards of the winemaking process, decreases production costs and consequently improves the final product quality.

Thesis (Master of Engineering in Chemical Engineering)--Cape Peninsula University of Technology, 2018.<br>Renewable energy security for the future and better use of natural resources are key challenges that can be concurrently managed by a practical anaerobic co-digestion approach in the production of methane. For this study, co-digestion of cassava and winery waste was investigated for the production of biogas. Cassava biomass is a good substrate for biogas production due to its high carbohydrate yield per hectare (4.742 kg/carb) than most plants. Winery wastes constitute a lot of challenge in South Africa due to high amounts currently being dumped at landfills. Due to the chemical properties of the two substrates, it is envisaged that their co-digestion will produce more biogas than use of a single substrate. Biomethane potential (BMP) tests were carried out in a batch, mesophilic (37 °C±0.5) reactor using cassava and winery waste singly and in combination at a ratio of 1:1 and ran for 30 days. Biogas optimization was also evaluated. The optimal conditions for methane production from anaerobic co-digestion of cassava biomass and winery solid waste using response surface methodology (RSM). The effects of temperature, pH and co-substrate ratios on the methane yield were explored. A central composite design technique was used to set-up the anaerobic co-digestion experiment was determined. Once the optimized values were established, biogas production from co-digestion of cassava biomass with winery waste was investigated using a single-stage 5 L mesophilic batch digester and the microbial dynamics inside the digester during co-digestion of cassava and winery waste in the single-stage 5 L mesophilic batch digester. The samples were collected on days 1, 15 and 30 of the anaerobic digestion period and DNA extracted from them while 16sRNA bacterial sequencing was performed. The results for the BMP tests showed that cumulative methane yield for cassava, winery waste and in combination were 42, 21 and 38 mLCH4 respectively. It was concluded that biogas production from anaerobic digestion was dependent on many factors such as pH, substrate properties and the ratio of different feedstocks used during co-digestion. The results from the optimization study were pH 7, temperature of 35 °C±0.5 and co-digestion ratio of 70:30 cassava to winery waste. The maximum methane yield of 346.28 mLCH4/gVSadded was predicted by the quadratic model at the optimal temperature of 35 oC±0.5, pH of 7 and 70:30 ratio of cassava biomass to winery solid waste. Experimental results showed a close fit but higher methane yield (396 mLCH4/gVSadded) than predicted values as indicated by the coefficient of determination (R2) value of 0.9521. The response surface model proved successful in the optimization process of methane yield. The single-stage 5L mesophilic batch digester with a co-substrate ratio of 70:30 cassava to winery waste produced a total of 819.54 mL/gVS biogas with a 62 % methane content. The study of microbial community dynamics showed the presence of the bacteria that is responsible for each stage of anaerobic digestion. The study concluded that both winery waste and cassava substrates were favourable for biogas production and most underprivileged people in the rural areas with no access to electricity can produce & utilise it.

Afin d'améliorer la coulabilité de certaines nuances d'acier, du calcium est ajouté pour modifier et contrôler la nature des inclusions d'oxydes et des sulfures présentes dans l'acier. Grâce au traitement au calcium, les inclusions solides provoquant l'obstruction des buses de coulée sont converties en inclusions liquides qui ne bouchent pas les buses. L'injection du fil fourré est devenue l'une des technologies de pointe pour les ajouts de calcium, car elle offre une récupération de calcium plus élevée que d'autres méthodes et son fonctionnement est simple et peu coûteux. Ce travail est divisé en deux axes principaux. La première clarifie les mécanismes de dissolution du fil fourré lors de son injection dans le métal liquide. La deuxième traite du transport du calcium une fois qu'il est libéré dans l'acier, ainsi que de la modification chimique des inclusions par cet élément. Le premier axe s'articule autour de DissolFil, un modèle numérique décrivant les phénomènes thermiques présents au cours du processus d'injection d'un fil fourré dans un bain d'acier liquide. Celui-ci est complété par une étude expérimentale de l'immersion de fils fourrés dans des bains d'acier statiques utile à la validation du modèle. Les résultats de simulation ont mis en évidence l'importance de la vitesse d'injection du fil en tant que paramètre à adapter en fonction de la conception du fil et de la surchauffe du bain d'acier afin d'optimiser la profondeur de libération du calcium dans la poche. Le deuxième axe comprend un modèle de dissolution et du transport du calcium dans une poche d'acier et la modification des inclusions, couplant la mécanique des fluides et la thermodynamique à l'aide des codes de calcul Ansys Fluent (mécanique des fluides) et CEQCSI (thermodynamique). Le modèle a été validé à partir des prélèvements d’acier réalisés lors d’essais industriels spécifiques. Nous montrons que le transfert de masse en couche limite à partir des bulles de calcium vers l'acier liquide est le mécanisme dominant pour la dissolution du calcium. De plus, la modification globale des inclusions solides et liquides dépend fortement du mélange et de l'homogénéisation de la poche et de la composition chimique de l'acier<br>In order to improve the castability of some steel grades, calcium is added to the liquid steel to modify and control the nature of oxide and sulphide inclusions present in the steel. As a result of the treatment with calcium solid inclusions that provoke clogging of the casting nozzles are converted into liquid ones that do not clog the nozzles. Cored wire injection has matured as one of the leading technologies to perform calcium additions since it offers a higher calcium recovery than other methods and its operation is simple and inexpensive. This work, divided into two main axes, clarifies the mechanisms of dissolution of the cored wire during its injection, the dissolution and transport of calcium once it has been released into the steel ladle, and the chemical modification of inclusions by this element. The first axis revolves around DissolFil, a numerical model describing the thermal phenomena occurring during the process of injection of a cored wire into a liquid steel bath. In parallel, an experimental study of immersion of cored wires into quiescent steel baths that was carried out with the aim of validating the model. The simulation results put into evidence the importance of the wire injection velocity as the operating parameter that needs to be tailored as a function of the wire design and steel bath superheat in order to optimize the release depth of calcium in the steel ladle. The second axis comprises a model of dissolution and transport of calcium in the steel ladle and inclusion modification, coupling fluid-dynamics and thermodynamics by using the Ansys Fluent (fluid-dynamics) and CEQCSI (thermodynamics) calculation codes. The model was validated with data from steel samples obtained in dedicated industrial trials. We highlight boundary layer mass transfer from calcium bubbles into the liquid steel as the dominant calcium dissolution mechanism. Furthermore, the global modification of solid inclusions into liquid ones depends strongly on the mixing and homogenization in the ladle and the steel chemical composition

Projeto de Pós-Graduação/Dissertação apresentado à Universidade Fernando Pessoa como parte dos requisitos para obtenção do grau de Mestre em Ciências Farmacêuticas<br>As indústrias agroalimentares produzem anualmente grandes quantidades de resíduos cuja valorização é mínima ou nula. Atualmente sabe-se que apenas uma pequena parte é reaproveitada para a alimentação direta de animais ou para compostagem. Tendo em conta que esses resíduos contêm importantes teores de nutrientes e de compostos bioativos, são aqui referidas algumas vias alternativas de aproveitamento desses subprodutos, nomeadamente para a indústria farmacêutica. Esta estratégia de gestão de resíduos, para além de valorizar fortemente um subproduto, diminui consideravelmente a carga poluente resultante da atividade agroindustrial. A sustentabilidade é um conceito bastante complexo que se resume no desenvolvimento económico e social, sem provocar grandes danos ao ambiente e aos recursos naturais. Atualmente existem inúmeros casos de aproveitamento e consequente valorização de materiais que no passado eram rejeitados pelas indústrias agroalimentares e que devem servir de exemplo para todos os processos de produção alimentar, potenciando outras indústrias, como a farmacêutica. Assim, a utilização de recursos subaproveitados, com o objetivo de aumentar a produtividade e criar riqueza, terá de merecer, cada vez mais, maior atenção. A nível nacional, os setores mais importantes são os da vitivinícola, produção de azeite, setor cervejeiro, produção de frutas e hortaliças e de torrefação do café. Atendendo a este mercado emergente, neste trabalho tentou-se caracterizar os resíduos alimentares que apresentam maior impacto ambiental, social e económico, através de uma descrição detalhada da caracterização química e propriedades biológicas dos constituintes químicos presentes nestes resíduos e que podem beneficiar a indústria farmacêutica.<br>Each year, the agri-food industries produce large amounts of waste, which are often discarded. Only a minor percentage is usually used for animal feeding or for composting. As this waste contains important amounts of nutrients and bioactive compounds, routes for their recovery and valorization are here identified, in particular to pharmaceutical industry. The adoption of such strategy of waste management also results in a strong decrease of its pollution burden. Sustainability is a complex concept that can be explained as the economic and social development without causing significant damages to the environment and natural resources. Currently there are many cases reporting the use and valorization of materials that were rejected by the food industries and this should be an example for all food producing processes, enhancing other industries, as the pharmaceutical industry. Thus, the use of underutilized resources, in order to increase productivity and create wealth, must have to earn increasingly greater attention. At the national level the most important sectors are the wine, olive oil, beer industry, fruits and vegetables production and coffee roasting. In view of this emerging market, this study attempted to characterize the main food waste with the greatest environmental, social and economic impact, through a detailed description of the chemical and biological properties that many of the chemical constituents present in these residues may provide in the pharmaceutical industry.

Based on an individual longitudinal data on dependent employment we analyse the role of Creative Industries for the employment system of Vienna. We focus on gross job flows and firm dynamics in this priority field of Vienna's urban policy and analyse the characteristics of the different parts of the cluster's production system. We find ample evidence for positive effects of Creative Industries on employment growth and firm birth, but also reveal considerable job turnover and a large heterogeneity of firm growth in the cluster. Especially, we find rather different evolutions along the clusters value chain, which points to weak linkages between upstream and downstream activities in the cluster. (author's abstract)<br>Series: Creative Industries in Vienna: Development, Dynamics and Potentials

Thesis (M.S. in environmental science)--Washington State University, May 2009.<br>Title from PDF title page (viewed on May 26, 2009). "School of Earth and Environmental Sciences." Includes bibliographical references (p. 76-78).

This dissertation consists of three essays which examine the effects of government intervention into the economy and the resulting effects on the environment and on growth. These essays use natural variation in observed behaviors and outcomes to gauge the impact of government action using either a reduced form or structural model. The first essay measures the environmental benefits of renewable energy subsidies. Production subsidies for renewable energy have been a popular program due to their perceived environmental benefits. Wind energy in particular has taken advantage of federal subsidies. However, little empirical research has been conducted which would quantify such benefits. Taking investment in wind capacity as given, I am able to identify the short run substitution patterns between wind power and conventional power for large electricity grid in Texas. I exploit the randomness of wind to identify plant level substitution of wind generated electricity for conventionally generated electricity. I then quantify the avoided emissions and associated costs using plant level emissions information, market clearing prices for pollution permits, and estimates of the social costs of pollution. The end result is the value of avoided emissions due to government subsidies. I find that the value of subsidies hinges on the value placed on reducing carbon dioxide emissions. The second essay assess the effectiveness of potential environmental regulations to reduce carbon dioxide emissions from the electricity producers. Climate change, driven by rising carbon dioxide (CO₂) levels, has become one of the most pressing economic and political issues. Governments around the world are implementing environmental regulations that tax or price carbon dioxide emissions or significantly increase renewable energy production. Electricity producers are the leading emitters of CO₂ and other pollutants. They make their output decisions in response to fluctuating prices for electricity given their costs of production, which include substantial startup costs. In this essay I recover the cost parameters of the industry with a dynamic price taking model. The parameters are used to solve for equilibrium prices and to simulate the supply of electricity, consumer surplus and firm profits under counterfactual environmental policies. Preliminary results evaluating a carbon tax policy show that total emissions from the industry do not change significantly when faced with tax rates at the levels currently under consideration by legislators. Even a very large carbon tax of ten times that of expected levels lowers emissions by only 9% in the short run. The third essay, co-authored with Dr. Price Fishback, examines the growth of local economies which were the target of large government expenditures. Studies of the development of local economies often point to large-scale World War II military spending as a source of long-term economic growth, even though the spending declined sharply after the demobilization. We examine the longer term impact of the temporary war spending on county economies using a variety of measures of socioeconomic activity: including per capita retail sales, the extent of manufacturing, population growth, the share of women in the work force, housing values and ownership, and per capita savings over the period 1940-1950. We find that in the longer term counties receiving more war spending per capita during the war experienced extensive growth due to increases in population but not intensive growth, as the war spending had very small impacts on per capita measures of economic activity.

Context This thesis verifies a method developed on alignment issues in different data points and is useful to validate the method in those data points. To find the alignment/misalignment problems occurring within the stakeholders in a company is done through surveys using Hierarchical Cumulative Voting (HCV). This paper presents a case study to explain the importance of alignment between the stakeholders to achieve quality. Time, scope and cost are given higher priority leaving quality as it is hard to measure. To maintain quality in a software product is a major challenge in most of the software organizations. Stakeholders play a major role in software development. Without the alignment and common understanding between the stakeholders, it is highly difficult to achieve successful software project with good quality. The reasons for misalignment/alignment between the stakeholders are being explained clearly in this thesis based on the interviews and the survey conducted in software development companies under the novelty of case study. Objectives To evaluate the usefulness of alignment approach in different data points, to achieve product quality, for understanding the reasons for misalignment and to provide common approach for aligning we need to know the actual aligning priorities given by the stakeholders. We have one method for aligning and we want to see how actual alignment is different in different data points. To find the reasons for different stakeholders’ groups focusing on different quality attributes and to manage quality that helps in aligning quality requirements in future. Methods In order to know the importance of quality, prioritization of requirements and about the alignment problem we have conducted the literature review. To understand the problem and to know the reasons for misalignment in the companies we have conducted a case study in which we interviewed 8 employees from a company and to know the individual ranking of quality attributes we also made use of surveys in which 17 individuals from two companies had participated. Results We have identified the reasons for misalignment using interviews in one company and the individual priorities given to different quality attributes through surveys in two different companies. The qualities are prioritized by the stakeholder groups in the surveys and these are used to calculate the alignment/misalignment between the groups using spearman rank correlation which pointed that there are some disagreements between the stakeholder groups. Conclusions This paper explains the results obtained from a case study for determining the alignment/misalignment between different stakeholder groups and the reasons for this situation. Through surveys we found that there is a strong disagreement between the stakeholders in one company and partial agreement in the other company with respect to priorities they assign to individual qualities and the reasons behind this are obtained through interviews. The reasons for misalignment are lack of common understandings between the stakeholders, less discussion on quality requirement, undocumented priorities, no importance given to quality and others.<br>This Thesis work is about Software Product Quality and how it is achieved through alignment between the people in understanding the requirements.<br>0763138272, 0739849383

Thesis (MSc)--University of Stellenbosch, 2004.<br>ENGLISH ABSTRACT: The polysaccharides that are present in wine originate from the grapes, the fungi that grow on the grapes and from other microorganisms that come into contact with the must during winemaking. The grape-derived polysaccharides of most concern in winemaking are pectin, glucan and xylan that can be enzymatically degraded by pectinases, glucanases and xylanases, respectively. These are the main structural polysaccharides of the cell wall of the grape cell. Degradation of the cell walls will result in the separation and rupture of the grape cells, and cell wall-bound compounds will be released into the must. Treating the must with pectinase and macerating enzyme preparations can result in an increase in free-flow juice, an improvement in must clarification and filtration, and an increased extraction of phenols and tannins. The tannins that are extracted polymerise with anthocyanins in red wine during ageing, resulting in increased colour intensity and stability. Wine aroma is also influenced by enzyme treatment. The degradation of the cell wall contributes to the release of glycosidically-bound terpene or alcohol precursors from the berries. The hydrolysis of these precursors during fermentation can result in an improvement in aroma. It can thus be seen that it is possible to improve wine quality and processing by supplementing the endogenous enzymes that are present in the fermentation with commercial enzyme preparations. Commercial enzymes are typically crude fungal preparations. The majority of commercial pectinase and glucanase preparations are derived from Aspergillus and Trichoderma, respectively. Since the endogenous polysaccharase activity of Saccharomyces cerevisiae is very limited, the heterologous expression of specific polysaccharase genes in an industrial yeast strain can improve the winemaking process, resulting in a higher quality wine without the addition of expensive commercial enzyme preparations. Since only the desired enzymes are secreted by the recombinant strain, there will be no undesired sideactivities, which can be detrimental to wine quality. Several pectinase-, glucanaseand xylanase-encoding genes, cloned from a variety of organisms, have been expressed successfully in laboratory strains of S. cerevisiae. Attempts have also been made to construct industrial wine yeast strains that express these polysaccharase genes and secrete the encoded enzymes. Fermentation with some of these strains resulted in a decrease in total phenolics and turbidity, an increase in juice extraction, and alterations in the colour and aromatic profile of the resulting wines. In this study, four polysaccharide-degrading, recombinant wine yeast strains were constructed. The endo-β-1,4-xylanase gene, XYN2, and the endo-β-1,4-glucanase gene, end1, were previously cloned from the soft rot fungus Trichoderma reesei and the rumen bacterium Butyrivibrio fibrisolvens, respectively. These genes were subcloned into different expression cassettes which were used to construct the four integration plasmids. The recombinant plasmids contained the following gene cassettes: TEF1P-XYN2-ADH2T (plasmid pDLG29) ADH1P- MFα1S -end1-TRP5T (plasmid pDLG30) ADH1P-MFα1S-end1-TRP5T and ADH2P-XYN2-ADH2T (plasmid pDLG33), ADH1P-MFα1S-end1-TRP5T and YG100PXYN2- ADH2T (plasmid pDLG39). These four plasmids were then separately integrated into the ILV2 locus of the commercial wine yeast strain S. cerevisiae VIN13. Wine was made with the four strains constructed in this study, a pectolytic strain, VIN13[pPPK], a glucanase- and xylanase-secreting strain, VIN13[pEX], an untransformed VIN13 strain, and an untransformed strain with the addition of the commercial enzyme preparation Rapidase EX Colour. Microvinification experiments were carried out on Pinot noir, Ruby Cabernet and Muscat d’Alexandria wines. Fermentation with the polysaccharide-degrading strains resulted in significant improvements in juice extraction, colour intensity and stability, and in alterations in the aromatic profiles of the wines produced. Subject to the approval by the regulatory authorities and eventual consumer acceptance of the use of genetically modified organisms (GMOs) in fermented foods and beverages, it might be required that the GM status of the yeast that is used appears on the label. Currently, there is no robust technique available with which the use of GM yeast can be revealed in a finished wine because the yeast cells and their DNA are removed from or denatured in the wine during filtration and processing. One way with which the undeclared use of a GM yeast in winemaking could be exposed would be to compare the chemical profile of a suspect wine with that of non-GM wine. In order to explore this concept further, a secondary aim of this study was to investigate whether Fourier Transformation Infra Red (FT-IR) spectroscopy coupled with multivariate data analysis could distinguish between wines fermented with transgenic and non-transgenic yeast strains, or between wines fermented with different transgenic strains. The results showed that this method could be used to classify wines fermented with different yeast strains if fermentation with the strain resulted in a unique chemical profile in the resulting wine. This was a preliminary study and these findings were summarised as an addendum to the thesis.<br>AFRIKAANSE OPSOMMING: Die polisakkariede wat in wyn teenwoordig is, is afkomstig van die druiwe, die swamme wat op die druiwe groei en vanaf ander mikroörganismes wat tydens die wynmaakproses met die mos in aanraking kom. Die belangrikste druifpolisakkariede in wynbereiding is pektien, glukaan en xilaan, wat onderskeidelik deur pektinases, glukanases en xilanases afgebreek kan word. Hierdie is die vernaamste strukturele polisakkariede van ‘n druifsel se selwand. Die afbreking van die selwande veroorsaak dat die druifselle skei en skeur, met die gevolg dat die selwandgebonde verbindings in die mos vrygelaat word. Die behandeling van die mos met pektinase en versappingsensiempreparate kan tot ʼn toename in vry-afloopsap lei, sowel as ʼn verbetering in mosverheldering en -filtrasie en ʼn verhoogde ekstraksie van fenole en tanniene. Die tanniene wat geëkstraheer word, polimeriseer in rooiwyn tydens veroudering, en dit lei tot verhoogde kleurintensiteit en -stabiliteit. Wynaroma word ook deur ensiembehandeling beïnvloed. Die afbreking van die druifselwand dra by tot die vrylating van glikosidiesgebonde terpeen- en alkoholvoorlopers uit die korrels. Die hidrolise van hierdie voorlopers tydens gisting kan lei tot ʼn verbetering van die aroma. Dit is dus duidelik dat dit moontlik is om wynkwaliteit en wynbereiding te verbeter deur die endogene ensieme wat in die gisting teenwoordig is met kommersiële ensiempreparate te supplementeer. Kommersiële ensiempreparate is tipies ongesuiwerde swampreparate. Die meerderheid kommersiële pektinase- en glukanasepreparate word onderskeidelik vanaf Aspergillus en Trichoderma verkry. Aangesien die endogene polisakkaraseaktiwiteit van Saccharomyces cerevisiae baie beperk is, kan die heteroloë uitdrukking van spesifieke polisakkarase-gene in ʼn industriële gisras die wynbereidingsproses verbeter en lei tot ʼn hoër kwaliteit wyn sonder die byvoeging van duur kommersiële ensiempreparate. Omdat die verkose ensieme deur die rekombinante ras uitgeskei word, sal daar geen ongewenste newe-effekte teenwoordig wees wat ʼn nadelige effek op wynkwaliteit kan hê nie. Verskeie mikrobiese gene wat vir pektinases, glukanases en xilanases kodeer, is reeds voorheen uit ‘n wye verskeidenheid van organismes gekloneer en suksesvol in laboratoriumrasse van S. cerevisiae uitgedruk. Pogings is ook aangewend om industriële wyngisrasse te konstrueer wat hierdie polisakkarasegene uitdruk en hul enkodeerde ensieme uitskei. Gisting met sommige van hierdie rekombinante gisrasse het gelei tot ʼn afname in totale fenoliese verbindings en troebelheid, ʼn verhoging in sapekstraksie, en veranderings in die kleur en aromatiese profiel van die gevolglike wyne. In hierdie studie is vier polisakkaried-afbrekende, rekombinante wyngisrasse gekonstrueer. Die endo-β-1,4-xilanasegeen, XYN2, en die endo-β-1,4- glukanasegeen, end1, is voorheen reeds onderskeidelik vanaf die sagte vrotswam, Trichoderma reesei, en die rumenbakterium, Butyrivibrio fibrisolvens, gekloneer. Hierdie gene is in vier integrasieplasmiede in verskillende ekspressiekassette gesubkloneer. Die plasmiede het die volgende geenkassette bevat: TEF1P-XYN2- ADH2T (plasmied pDLG29) ADH1P- MFα1S -end1-TRP5T (plasmied pDLG30) ADH1PMFα1S- end1-TRP5T and ADH2P-XYN2-ADH2T (plasmied pDLG33), ADH1P-MFα1S end1-TRP5T and YG100P-XYN2-ADH2T (plasmied pDLG39). Hierdie vier plasmiede is toe afsonderlik in die ILV2-lokus van die kommersiële wyngisras, S. cerevisiae VIN 13, geïntegreer. Wyn is met hierdie vier gekonstrueerde gisrasse gemaak, die pektolitiese gisras, VIN13[pPPK], die glukanase- en xilanase-afskeidende gisras, VIN13[pEX], die ongetransformeerde VIN13-ras, en met ʼn ongetransformeerde VIN13 gis waarby die kommersiële ensiempreparaat, Rapidase EX Colour, bygevoeg is. Mikro-wynbereidingseksperimente is op Pinot noir-, Ruby Cabernet- en Muscat D’Alexandria wyne uitgevoer. Gisting met die polisakkaried-afbrekende gisrasse het gelei tot ʼn noemenswaardige verbetering in sapekstraksie, kleurintensiteit en kleurstabiliteit, asook in veranderinge in die aromatiese profiele van die geproduseerde wyne. Indien die gebruik van geneties gemodifiseerde organismes (GMOs) in gefermenteerde voedsel en drank deur die reguleringsowerhede goedgekeur en uiteindelik deur die verbruiker aanvaar sou word, sou dit vereis kon word dat die GMstatus van die wyngisgis op die etiket van die wynbottel aangebring word. Verpligte etikettering van GM-wyn sal metodes vereis waarmee die ‘nalentskap’ van GMgisselle in die finale produk geïdentifiseer en gemoniteer kan word. Tans is daar geen robuuste tegnieke beskikbaar waarmee die gebruik van GM-giste openbaar kan word nie, aangesien die gisselle en hul DNA tydens filtrasie en prosessering verwyder word. Een wyse waarop die onverklaarde gebruik van ‘n GM-gis in wynbereiding blootgestel sou kno word, is om die chemiese profiel van die verdagte wyn met dié van ‘n nie-GM-wyn te vergelyk. Ten einde hierdie konsep verder te ondersoek was ‘n sekondêre doelwit van hierdie studie om te bepaal of FT-IR (Fourier-transformasie-infrarooi) spektroskopie tesame met meervariante dataanalise gebruik kan word om te onderskei tussen wyne wat met transgeniese en nietransgeniese gisrasse gegis is, of tussen wyne wat met verskillende transgeniese rasse gegis is. Die resultate het aangedui dat hierdie metode gebruik kan word om wyne wat met verskillende gisrasse gegis is, te klassifiseer indien die betrokke gisras ʼn unieke chemiese profiel in die uiteindelike wyn veroorsaak het. Dit was egter ʼn voorlopige ondersoek en is as ʼn byvoegsel tot die tesis geskryf.

Thesis (MTech (Chemical Engineering))--Cape Peninsula University of Technology, 2017.<br>Water scarcity in South Africa (SA) and more specifically Cape Town, Western Cape, has escalated to disaster levels in 2018. Agriculture and irrigation account for 62% of SA’s accessible potable water (Thopil & Pouris, 2016), and although the agriculture sector plays a pivotal role in SA’s socio-economic development, the future of the sector is dependent on critical issues such as climate variability and population growth (Besada & Werner, 2015). Wine production in SA is an important agricultural activity, contributing great economic value to the agri-food sector. However, despite this, the wine industry is responsible for vast water consumption and the unsafe disposal of winery wastewater, which are critical issues from an environmental and economic standpoint. The ever-imminent crisis pertaining to the limited supply of fresh water from conventional water resources has necessitated the need to develop alternative water resources to supplement an increased water supply, which include the reuse of wastewater, ground water, brackish water (BW) and seawater (SW) desalination. When fresh water supplies are limited, agricultural irrigation is penalised. The reuse of agricultural wastewater as a substitution for potable water irrigation may prove beneficial in areas where water shortages are severe. Forward osmosis (FO) is a developing desalination technology that has received increased attention as a promising lower-energy desalination technology. FO technology relies on the natural osmotic process, driven by a concentration gradient as opposed to significant hydraulic pressures like reverse osmosis (RO). Water is extracted from a lower concentrated feed solution (FS) to a highly concentrated draw solution (DS). The term “lower energy” is only applicable for applications where the recovery of the DS is not required. FO technology offers several advantages. However, the lack of suitable membrane modules and DSs hinder its practical application. FO offers novelty applications in which specialised DSs are selected to serve as the final product water, most notably concentrated fertilisers for direct fertigation. The aim of this study was to evaluate the performance and compatibility of commercially available cellulose triacetate (CTA) and aquaporin biomimetic FO membranes with commonly used fertilisers for direct fertigation within the SA wine industry, using a fertiliser drawn forward osmosis (FDFO) system.