Log in

Relevant bibliographies by topics / Wine products / Dissertations / Theses

To see the other types of publications on this topic, follow the link: Wine products.

Dissertations / Theses on the topic 'Wine products'

Author: Grafiati

Published: 4 June 2021

Last updated: 26 July 2025

Create a spot-on reference in APA, MLA, Chicago, Harvard, and other styles

Select a source type:

Consult the top 50 dissertations / theses for your research on the topic 'Wine products.'

Next to every source in the list of references, there is an 'Add to bibliography' button. Press on it, and we will generate automatically the bibliographic reference to the chosen work in the citation style you need: APA, MLA, Harvard, Chicago, Vancouver, etc.

You can also download the full text of the academic publication as pdf and read online its abstract whenever available in the metadata.

Browse dissertations / theses on a wide variety of disciplines and organise your bibliography correctly.

1

Fourie, Benjamin A. "The influence of different barrels and oak derived products on the colour evolution and quality of red wines." Thesis, Stellenbosch : Stellenbosch University, 2005. http://hdl.handle.net/10019.1/50499.

Full text

Abstract:

Thesis (MScAgric) -- Stellenbosch University, 2005.<br>ENGLISH ABSTRACT: Winemakers or producers are under constant pressure to reduce the operational costs for the production of wine. The reason for this being threefold: Firstly, the number of cellars and estates locally, and internationally, has grown immensely. Thus, the competition on both the national and international front has put producers under pressure to reduce their production cost in order to survive the explosion of brand possibilities on the consumer's horizons. Secondly, the exchange rate has been one of the most unpred

APA, Harvard, Vancouver, ISO, and other styles

2

Duba, Kurabachew Simon. "Supercritical Technologies for the Valorization of Wine Industry By-Products." Doctoral thesis, Università degli studi di Trento, 2015. https://hdl.handle.net/11572/367970.

Full text

Abstract:

This study aim at the valorization of wine industry by products; particularly on the extraction and characterization of grape seeds oil using supercritical CO2 (SC-CO2) and polyphenols from grape skins and defatted grape seeds using subcritical water (SW) and then, modeling of the kinetics of extractions and process economic analysis. The overall objective of the work is to develop recovery strategies for wine-making wastes in order to reduce their environmental impact and to valorize them in order to provide wine-makers with the possibility of selling by-products at a profitable price. To add

APA, Harvard, Vancouver, ISO, and other styles

3

Duba, Kurabachew Simon. "Supercritical Technologies for the Valorization of Wine Industry By-Products." Doctoral thesis, University of Trento, 2015. http://eprints-phd.biblio.unitn.it/1467/1/DUBA_PhD_Thesis_March_2015.pdf.

Full text

Abstract:

This study aim at the valorization of wine industry by products; particularly on the extraction and characterization of grape seeds oil using supercritical CO2 (SC-CO2) and polyphenols from grape skins and defatted grape seeds using subcritical water (SW) and then, modeling of the kinetics of extractions and process economic analysis. The overall objective of the work is to develop recovery strategies for wine-making wastes in order to reduce their environmental impact and to valorize them in order to provide wine-makers with the possibility of selling by-products at a profitable price. To add

APA, Harvard, Vancouver, ISO, and other styles

4

Aguilera, Curiel Mª Ángeles. "Caracterización de lías recuperadas de vinos espumosos." Doctoral thesis, Universitat de Barcelona, 2016. http://hdl.handle.net/10803/399910.

Full text

Abstract:

España produce cada año más de 1,8 millones de hectolitros de vinos espumosos, que originan como desecho unas 200 toneladas de residuos de levadura de segunda fermentación al año, denominadas “lías de segunda fermentación” (reglamento EEC nº 337/79). El destino habitual de este subproducto es la desalcoholización mediante la destilación para su empleo en alimentación animal, con poco valor añadido, o su destrucción, lo que supone un gasto para la bodega. Hasta ahora el estudio de la composición y posibles aprovechamientos de los subproductos de la industria vitivinícola se ha centrado en los r

APA, Harvard, Vancouver, ISO, and other styles

5

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

Full text

Abstract:

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

APA, Harvard, Vancouver, ISO, and other styles

6

Byarugaba-Bazirake, George William. "The effect of enzymatic processing on banana juice and wine." Thesis, Link to the online version, 2008. http://hdl.handle.net/10019/1633.

Full text

APA, Harvard, Vancouver, ISO, and other styles

7

Gallesio, Lorenza <1996&gt. "Italian Wine in Chinese market Digital Commerce of Made in Italy agrifood products in China." Master's Degree Thesis, Università Ca' Foscari Venezia, 2020. http://hdl.handle.net/10579/17632.

Full text

Abstract:

The main object of this thesis is the study and the analysis of the digital commerce of the Made in Italy agri-food products, since they are one of the most important symbols of the tradition of the Italian style and Made in Italy all over the world. The Italian Wine is well known in almost every part the world, for its long history, quality and taste. Many people come to Italy every year to visit wineries and the “food and wine” tourism is developing very quickly. First of all, the thesis gives a general overview of the Italian agri-food products in the Chinese market, underlining the streng

APA, Harvard, Vancouver, ISO, and other styles

8

Bono, V. "CHARACTERIZATION OF FIBROUS FRACTIONS FROM WINE INDUSTRY BY-PRODUCTS AND THEIR USE IN BAKED GOODS." Doctoral thesis, Università degli Studi di Milano, 2014. http://hdl.handle.net/2434/247809.

Full text

Abstract:

The consumption of natural bioactive compounds, such as dietary fibre and polyphenols, offers health benefits including protection against cardiovascular disease, cancer and other degenerative diseases. Indeed, a relevant challenge for food innovation is the development of foods with optimal dietary fiber and antioxidant contents. One of the recent directions in the cereal sector is the use of flours deriving from other cereals or non grain plants (vegetables and oily seeds) in the baking industry, in order to produce composite flours. In this context, the potential use of wine-industry by-pr

APA, Harvard, Vancouver, ISO, and other styles

9

Andrés, Lacueva Ma Cristina. "Variables que influyen en la capacidad espumante de los vinos elaborados según el método tradicional y el "classico"." Doctoral thesis, Universitat de Barcelona, 1998. http://hdl.handle.net/10803/672806.

Full text

Abstract:

La espuma que desarrolla un cava es una de las cualidades más preciadas por los elaboradores de vinos espumosos, puesto que es la primera característica sensorial que apreciará el consumidor. De esta manera, la espuma puede ser el primer aspecto que permita prejuzgar la calidad de este producto y también establecer, en virtud de esta característica, comparaciones entre diferentes cavas. Así, ante la mayoría de consumidores, una propiedad que podría ser considerada secundaria, meramente ornamental, adquiere más notoriedad que otras técnicamente más importantes, pero no detestables a simple vis

APA, Harvard, Vancouver, ISO, and other styles

10

Mtimkulu, Yandiswa. "Monitoring extracellular enzyme activities and microbial population numbers during composting of winery solid waste." Thesis, Cape Peninsula University of Technology, 2016. http://hdl.handle.net/20.500.11838/2344.

Full text

Abstract:

Thesis (MTech (Horticulture))--Cape Peninsula University of Technology, 2016.<br>Waste management in winery and distillery industries faces numerous disposal challenges as large volumes of both liquid and solid waste by-products are generated yearly during cellar practices. Composting has been suggested a feasible option to beneficiate solid organic waste. This incentivized the quest for efficient composting protocols to be put in place. The objective of this study was to experiment with different composting strategies for spent winery solid waste. Compost materials consisting of chopped pruni

APA, Harvard, Vancouver, ISO, and other styles

11

Agenbach, G. "Experiments to modify grape juice potassium content and wine quality on granite derived soils near Paardeberg /." Link to the online version, 2006. http://hdl.handle.net/10019/488.

Full text

APA, Harvard, Vancouver, ISO, and other styles

12

Mkruqulwa, Unathi Liziwe. "Co-digestion of Cassava Biomass with Winery Waste for Biogas Production in South Africa." Thesis, Cape Peninsula University of Technology, 2018. http://hdl.handle.net/20.500.11838/2853.

Full text

Abstract:

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 i

APA, Harvard, Vancouver, ISO, and other styles

13

Matito, Sánchez Cecilia. "Polyphenolic fractions from wine by-products as potential antitumoral and/or protective agents against UV damage." Doctoral thesis, Universitat de Barcelona, 2006. http://hdl.handle.net/10803/989.

Full text

Abstract:

Cancer is one of the leading causes of death in countries throughout the world. Increase in the production of Reactive Oxygen Species (ROS) has been implicated in many human disease processes, including aging and carcinogenesis. Detoxification of ROS in the cell is provided by both enzymatic and non-enzymatic systems, which constitute the antioxidant defence systems and is crucial to the survival of organisms. The cancer inhibitory propierties of antioxidant compounds such as polyphenols have been well established in experimental and epidemiological studies, showing the intake of these antioxi

APA, Harvard, Vancouver, ISO, and other styles

14

Gustafsson, Frida Sofie. "The interaction of two Saccharomyces cerevisiae strains (Lalvin RC212 and Lalvin ICV-D254) during wine fermentation and its effect on fermentation-derived by-products in wine." Thesis, University of British Columbia, 2013. http://hdl.handle.net/2429/44665.

Full text

Abstract:

Little is known about the direct effect Saccharomyces cerevisiae strains have on operational wine production during fermentation. Previous research has shown two strains, Lalvin® RC212 (RC212) and Lalvin® ICV-D254 (D254), co-fermenting and occupying > 50% of the yeast population at the end of operational level fermentations. These findings suggest that D254 is competitive in tanks inoculated with RC212. The aims of this study were: (1) to follow the interactions between RC212 and D254 under in-lab and operational fermentations; and (2) to compare the fermentation-derived by-products between in

APA, Harvard, Vancouver, ISO, and other styles

15

Swart, Ewarda. "The effect of region, yeast strain and ascorbic acid on the development of a sulphur-like aroma and on Sauvignon blanc wine quality." Thesis, Stellenbosch : Stellenbosch University, 2000. http://hdl.handle.net/10019.1/51968.

Full text

Abstract:

Thesis (MSc Food Sc )--University of Stellenbosch, 2000.<br>ENGLISH ABSTRACT: Highly valued Sauvignon blanc wines, with the distinctive cultivar-typical aromas, reminiscent of grassy, green pepper or asparagus-like, are produced in some South African regions. Quite often, however, neutral and sulphur-like, low quality Sauvignon blanc wines are produced and this phenomenon is of great concern to wine producers and consumers, and affects our competition on overseas markets, negatively. The aim of this study was to investigate the effect of region, ascorbic acid/S02 treatments and yeast s

APA, Harvard, Vancouver, ISO, and other styles

16

López, Fernández Raúl. "Wine lees and their derived products to manage hypertension. Identification of their bioactive compounds and underlying mechanisms." Doctoral thesis, Universitat Rovira i Virgili, 2021. http://hdl.handle.net/10803/671670.

Full text

Abstract:

Actualment la hipertensió (HTN) és un dels principals factors de risc de malaltia cardiovascular. L'ús de compostos antihipertensius naturals es consideren una bona estratègia per a la reducció de la pressió arterial (PA). La indústria agroalimentària genera grans quantitats de subproductes rics en compostos naturals amb propietats antihipertensives. Aquesta tesi té com a objectiu avaluar el potencial de les mares del vi (WL), un subproducte de la indústria vitivinícola, com a font de compostos antihipertensius. Es van estudiar les propietats antihipertensives de diferents WL, on les WL de la

APA, Harvard, Vancouver, ISO, and other styles

17

Trindade, Rita dos Santos Ferreira do Nascimento. "Valorização de um subproduto proveniente do estágio do vinho do Porto: borras finas de vinhos Vintage e Tawny como matéria-prima de um novo produto alimentar." Master's thesis, ISA/UL, 2015. http://hdl.handle.net/10400.5/8548.

Full text

Abstract:

Mestrado em Ciências Gastronómicas - Instituto Superior de Agronomia / Faculdade de Ciências e Tecnologia. Universidade do Porto<br>Wine lees are a byproduct of the production of Port wine resulting from the deposition of waste in the bottom of the containers during the maturation stage. Due to its richness in color and aroma, they result in an excellent raw material for the creation of alternative products for the food industry. The aim of this essay is to: (i) characterize the lees of two types of Port wine - Tawny and Vintage, in fresh and freeze-dried form, with the objective of using

APA, Harvard, Vancouver, ISO, and other styles

18

Hall, Daniel Edward. "Understanding the provision and processing of information for information-intensive products as a basis for market segmentation." Doctoral thesis, KTH, Industriell marknadsföring, 2016. http://urn.kb.se/resolve?urn=urn:nbn:se:kth:diva-186353.

Full text

Abstract:

This thesis helps to address the gap in literature relating to the study of the provision of information to consumers, consumer information search behaviour and consumer information processing and choice behaviour relating to information-intensive products. Throughout the thesis, wine is taken as an example of an information-intensive product. Through a series of four published papers in peer reviewed journals, the thesis examines how firms can control and manipulate the provision of information to consumers and that by restricting the availability of information, the firm can make its target

APA, Harvard, Vancouver, ISO, and other styles

19

Kleintjes, Tania Victoria. "The evaluation of industrial application of Fourier Transform Infrared (FT-IR) spectroscopy and multivariate data analysis techniques for quality control and classification of South African spirit products." Stellenbosch : Stellenbosch University, 2013. http://hdl.handle.net/10019.1/85734.

Full text

Abstract:

Thesis (MScAgric)--Stellenbosch University, 2013.<br>ENGLISH ABSTRACT: The WineScan FT120 is widely used in wine laboratories across South Africa. The WineScan FT120 uses Fourier transform infrared (FT-IR) spectroscopy with multivariate data analysis to correlate spectra with chemical compositional data. Ready-to-use, commercially available calibration models for a FT-IR spectroscopy instrument are an advantage for unskilled users and routine analysis. Introducing spirit products to this technology introduced new interferences, which necessitated vastly different calibrations models to co

APA, Harvard, Vancouver, ISO, and other styles

20

Angadam, Justine Oma. "Tertiary biovalorisation of Grape pomace." Thesis, Cape Peninsula University of Technology, 2018. http://hdl.handle.net/20.500.11838/2836.

Full text

Abstract:

Thesis (Masters of Environmental Health)--Cape Peninsula University of Technology, 2018.<br>In the Western Cape, South Africa and other regions globally, grape pomace (GP) is one of the abundant agro-waste from the winery industry. This study reports on the hyper-extraction of fermentable sugars from GP treated with white rot fungi (WRF) Phanerochaete chrysosporium BKMF 1767 to facilitate improved biovalorisation for total reducing sugars (TRS) extraction in conjunction with Nepenthes mirabilis digestive fluids. TRS were quantified using the 3,5-dinitrosalicylic acid (DNS) reagent method. The

APA, Harvard, Vancouver, ISO, and other styles

21

Barcia, Milene Teixeira 1983. "Study of phenolic compounds and antioxidant capacity of by-products from winemaking process = Estudo dos compostos fenólicos e capacidade antioxidante de subprodutos do processo de vinificação." [s.n.], 2014. http://repositorio.unicamp.br/jspui/handle/REPOSIP/254318.

Full text

Abstract:

Orientadores: Helena Teixeira Godoy, Isidro Hermosín-Gutiérrez<br>Tese (doutorado) - Universidade Estadual de Campinas, Faculdade de Engenharia de Alimentos<br>Made available in DSpace on 2018-08-24T07:59:41Z (GMT). No. of bitstreams: 1 Barcia_MileneTeixeira_D.pdf: 4811486 bytes, checksum: f7f9e34df585b2658347bb259cbf89e5 (MD5) Previous issue date: 2014<br>Resumo: Bagaço (cascas e sementes) e borra (sedimentos sólidos) são os mais abundantes subprodutos do processo de vinificação, pois o primeiro representa aproximadamente 5% do total de uva processada e, o segundo, 4% do volume total de vin

APA, Harvard, Vancouver, ISO, and other styles

22

Campbell-Sills, Hugo. "Phylogenomic structure of Oenococcus oeni and its occurrence in different products unveiled by comparative genomics and metabolomics." Doctoral thesis, country:FR, 2015. http://hdl.handle.net/10449/34344.

Full text

Abstract:

Oenococcus oeni is the main lactic acid bacteria found in spontaneous malolactic fermentation (MLF) of wine. During MLF, malic acid is converted into lactic acid, modulating wine’s acidity and improving its taste. The metabolic activity of O. oeni also produces changes in the composition of wine, modifying its aromatic profile. Previous studies have suggested that the species is divided in two major phylogenetic groups, namely A and B. We have examined O. oeni under comparative genomics approaches by the aid of bioinformatics tools developed in-place, unveiling the existence of more phylogenet

APA, Harvard, Vancouver, ISO, and other styles

23

Vigar-Ellis, Debbie. "Consumer knowledge and its implications for aspects of consumer purchasing behaviour in the case of information-intensive products." Doctoral thesis, KTH, Industriell marknadsföring, 2016. http://urn.kb.se/resolve?urn=urn:nbn:se:kth:diva-177297.

Full text

Abstract:

The purpose of this research was to better understand consumer knowledge, its constituents, antecedents and consequences or implications for other consumer behaviours so as to assist wine marketers and marketers of other information-intensive products with their marketing strategy development. Wine is a complex product difficult for consumers to evaluate particularly prior to purchase but it is also a difficult product for marketers. Wine has a very large number of both intrinsic and extrinsic attributes. As a result of the numerous attributes and the multitude of combinations of these attr

APA, Harvard, Vancouver, ISO, and other styles

24

Campbell-Sills, Hugo. "Phylogenomic Structure of Oenococcus oeni and its Adaptation to Different Products Unveiled by Comparative Genomics and Metabolomics." Thesis, Bordeaux, 2015. http://www.theses.fr/2015BORD0311/document.

Full text

Abstract:

Oenococcus oeni est la principale bactérie lactique retrouvée dans les fermentations malolactiques (FML) spontanées du vin. Pendant la FML, l’acide malique est converti en acide lactique, modulant l’acidité du vin et améliorant son goût. L’activité métabolique d’O. oeni produit aussi des changements dans la composition du vin, modifiant son profil aromatique. Des études précédentes ont suggéré que l’espèce est divisée en deux principaux groupes génétiques, désignés A et B. Nous avons examiné les souches d’O. oeni sous des approches de génomique comparative à l’aide d’outils bioinformatiques dé

APA, Harvard, Vancouver, ISO, and other styles

25

Іванов, С. І. "Шляхи підвищення конкурентоспроможності підприємства". Thesis, Одеський національний економічний університет, 2020. http://dspace.oneu.edu.ua/jspui/handle/123456789/12652.

Full text

Abstract:

У роботі розглядаються теоретико-методологічні аспекти конкурентоспроможності підприємства. Розглянуто сутність конкурентоспроможності, чинники формування конкурентоспроможності та методичні підходи до оцінки конкурентоспроможності підприємства. Проаналізовано господарську діяльність підприємства ПАТ «Коблево» по основним техніко-економічним показникам, проаналізовано вплив зовнішніх та внутрішніх факторів на конкурентоспроможність підприємства та проведена оцінка конкурентоспроможності ПАТ «Коблево». Запропоновано впровадити експортний маркетинг, як інструмент підвищення конкурентоспроможно

APA, Harvard, Vancouver, ISO, and other styles

26

Costanigro, Marco. "Product characteristics and reputation effects in the wine market." Online access for everyone, 2007. http://www.dissertations.wsu.edu/Dissertations/Spring2007/M_Costanigro_050207.pdf.

Full text

APA, Harvard, Vancouver, ISO, and other styles

27

Ertus, Pascale. "Mesure des dimensions du terroir et influence sur la qualité perçue et sur les intentions du consommateur vis-à-vis du produit alimentaire et spécificités pour le produit vin." Thesis, Lorient, 2019. http://www.theses.fr/2019LORIS525.

Full text

Abstract:

Le projet de cette recherche est d’identifier les contenus informationnels porteurs de l’évocation du terroir pour envisager leurs effets sur la perception de la qualité et les intentions du consommateur pour les produits alimentaires. Bien que régulièrement mobilisé par le secteur professionnel, ce concept n’était ni consensuel ni explicitement défini du point de vue du consommateur. Le préalable à notre travail, représentant une première contribution, a été de préciser les contours et dimensions du terroir et du produit du terroir dans l’alimentaire. Dès lors, nous avons construit une échell

APA, Harvard, Vancouver, ISO, and other styles

28

Ofluoglu, Salih. "Presenting interactive product information on the World Wide Web : the case of on-line building products." Thesis, University of Edinburgh, 2002. http://hdl.handle.net/1842/23143.

Full text

Abstract:

In spite of the increasing use of the Web as a product information source, there is not much research on how architects and other building professionals use this source, which problems they encounter, what changes they would like to see, what opportunities and challenges this emerging media holds. As yet, there has not been much research examining these issues. This study tackles these issues. It contributes to a greater understanding of the relationship between design and information, particularly electronic information. The first phase of the research involves conducting a web-based survey a

APA, Harvard, Vancouver, ISO, and other styles

29

Радченко, О. О. "Стан та перспективи підвищення міжнародної конкурентоспроможності виноробного підприємства (на прикладі ТОВ «Винхол Оксамитне»)". Thesis, Одеський національний економічний університет, 2021. http://local.lib/diploma/Radchenko.pdf.

Full text

Abstract:

Доступ до роботи тільки на території бібліотеки ОНЕУ, для переходу натисніть на посилання нижче<br>У роботі розглядаються теоретико-методичні основи дослідження міжнародної конкурентоспроможності виноробного підприємства. Досліджено чинники впливу на міжнародну конкурентоспроможність виноробного підприємства та систематизовано методи оцінки міжнародної конкурентоспроможності виноробного підприємства. Проаналізовано показники сучасного стану та динаміки експорту виноробної продукції ТОВ «Винхол Оксамитне». Проведено SWOT- та PEST - аналіз. Визначені чинники впливу на міжнародну конкурентоспром

APA, Harvard, Vancouver, ISO, and other styles

30

Ndlovu, Joseph Buyani. "Screening, identification and characterisation of bacteriocins produced by the wine isolated LAB." Thesis, Stellenbosch : Stellenbosch University, 2013. http://hdl.handle.net/10019.1/80322.

Full text

Abstract:

Thesis (MSc)--Stellenbosch University, 2013.<br>ENGLISH ABSTRACT: Lactic acid bacteria (LAB) play a vital role in reducing wine acidity and also contributing to its aroma and flavour. However, they can also be responsible for many wine spoilage problems that compromise the quality and value of wine. While Oenococcus oeni contributes positive characteristics to the sensory properties of wine, certain species of the genera, Lactobacillus and Pediococcus can affect the wholesomeness of wine by producing undesirable compounds, such as biogenic amines and ethyl carbamate. Chemical preservativ

APA, Harvard, Vancouver, ISO, and other styles

31

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

Full text

APA, Harvard, Vancouver, ISO, and other styles

32

Potgieter, Nydia 1977. "The evaluation of β-glucosidase activity produced by wine-isolated yeasts". Thesis, Stellenbosch : Stellenbosch University, 2004. http://hdl.handle.net/10019.1/53769.

Full text

Abstract:

Thesis (MSc)--University of Stellenbosch, 2004.<br>ENGLISH ABSTRACT: ~-Glucosidases constitute a major group of biologically important enzymes that catalyze the hydrolysis of glycosidic linkages in ~-glucosides, as well as in glycosides that contain only carbohydrate residues, e.g. cellobiose. These enzymes occur in all living kingdoms and perform a variety of functions in organisms ranging from bacteria to highly evolved mammals. Three different types of ~-glucosidases are found in humans, each with its own function: glucocerebrosidase (a deficiency causes Gaucher disease), lactase-phl

APA, Harvard, Vancouver, ISO, and other styles

33

Erlandsson, Malin Maria, and Petra Näsström. "Problem Identification for Product Development Opportunities of Wine Refrigerators." Thesis, KTH, Energiteknik, 2018. http://urn.kb.se/resolve?urn=urn:nbn:se:kth:diva-245196.

Full text

Abstract:

Both value and flavor of wines can improve with time if stored properly. The factors with the most profound effect on the wine are light, humidity, temperature, vibrations, and ventilation. Light consisting of shorter wavelengths, under 450 nm, are dangerous for wine and can destroy the structure in wine. The humidity is supposed to be kept between 50-80 %, mainly to prevent the wine cork from drying out, since this would result in a shrinkage that will let in air to the bottle. When considering temperature, the ideal maturing temperature is 12-14 °C for both reds and whites. It is also essent

APA, Harvard, Vancouver, ISO, and other styles

34

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

Full text

APA, Harvard, Vancouver, ISO, and other styles

35

Scott, David G. (David George). "Developing the vine : commercialisation and commodification of the wine tourism product in the Stellenbosch Wine Region." Thesis, Stellenbosch : University of Stellenbosch, 2004. http://hdl.handle.net/10019.1/16443.

Full text

Abstract:

Thesis (MA)--University of Stellenbosch, 2004.<br>ENGLISH ABSTRACT: Wine tourism is emerging as an increasingly significant phenomenon in wine-producing regions throughout the world. The Stellenbosch Wine Region (SWR) is no exception and has experienced dramatic changes in the last decade. However, despite the documented industry development and rapid participant expansion, there has been insufficient systematic study of the extent, development, management and marketing of the wine tourism product provided by wine farms. This study investigates the SWR in terms of the commercial efforts,

APA, Harvard, Vancouver, ISO, and other styles

36

Mazalovská, Markéta. "Modifikace produktu ubytovacího zařízení v návaznosti na segmenty klientely." Master's thesis, Vysoká škola ekonomická v Praze, 2009. http://www.nusl.cz/ntk/nusl-76735.

Full text

Abstract:

The thesis focuses on the product modification in a wine hotel. Its aim is to suggest recommendations leading to greater consumer satisfaction and higher profitability of the hotel. The theoretical part explains the specifics of hotel services and their marketing. It also characterizes the wine tourism, as well as wine consumers and wine tourists as potential customers of the hotel. The practical part is oriented on the wine hotel Merlot in Prague. The main part of the thesis includes own survey of consumer behaviour conducted in the hotel. The competition analysis, SWOT analysis and analysis

APA, Harvard, Vancouver, ISO, and other styles

37

Oelofse, Adriaan. "Isolation and characterisation of the antimicrobial peptides produced by acetic acid bacteria." Thesis, Stellenbosch : Stellenbosch University, 2003. http://hdl.handle.net/10019.1/53479.

Full text

Abstract:

Thesis (MSc)--Stellenbosch University, 2003.<br>ENGLISH ABSTRACT: Wine quality is greatly influenced by the number of microorganisms, which occur throughout the winemaking process. Yeasts are responsible for the alcoholic fermentation, the lactic acid bacteria (LAB) are responsible for malolactic fermentation (MLF), while acetic acid bacteria (AAB) are responsible for converting ethanol to acetic acid. These microorganisms are present on the grapes and in the cellar and these consequently serve as gateways to the fermentation tanks where they will affect the wine quality. However, these

APA, Harvard, Vancouver, ISO, and other styles

38

Similä, Martin. "Development of Spring Wire Feeder : Design for Spring Manufacturing with Coarse Spring Wire." Thesis, Karlstads universitet, Institutionen för ingenjörsvetenskap och fysik (from 2013), 2021. http://urn.kb.se/resolve?urn=urn:nbn:se:kau:diva-85468.

Full text

Abstract:

Lesjöfors Fjädrar AB is a spring manufacturing company. At the start of each manufacturing process when manufacturing cold coiled compression springs, the operators manually feed the spring wire from a reel that contains the raw spring wire, into the machine where the springs are made. This is a demanding process for the operators. The largest diameter of the spring wire today is 18 mm. Lesjöfors Fjädrar AB wants to increase the diameter to 22 mm and needs a new construction that allows feeding coarser spring wire from the reel into the machine. Trips were made to the factory in Lesjöfors wher

APA, Harvard, Vancouver, ISO, and other styles

39

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

Full text

Abstract:

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

APA, Harvard, Vancouver, ISO, and other styles

40

Morgan, Joanne. "Screening, isolation and characterisation of antimicrobial/antifungal peptides produced by lactic acid bacteria isolated from wine." Thesis, Stellenbosch : Stellenbosch University, 2003. http://hdl.handle.net/10019.1/53582.

Full text

Abstract:

Thesis (MSc)--Stellenbosch University, 2003.<br>Full text to be digitised and attached to bibliographic record.<br>ENGLISH ABSTRACT: Winemaking is an age-old tradition that dates back to as early as 6000 BC. In our modern era there are several insects and microorganisms that pose a threat to the grapevine, the environment and the final wine product. Farmers and winemakers are becoming aware of the threat and the fight against disease, spoilage and/or pathogenic microorganisms is on the rise. Currently, the natural environment is being altered through rural developments, pollution and disa

APA, Harvard, Vancouver, ISO, and other styles

41

Hanekom, Evette. "Chemical, sensory and consumer profiling of a selection of South African Chenin blanc wines produced from bush vines." Thesis, Stellenbosch : Stellenbosch University, 2012. http://hdl.handle.net/10019.1/71812.

Full text

Abstract:

Thesis (MScFoodSc)--Stellenbosch University, 2012.<br>ENGLISH ABSTRACT: Twenty five commercial Chenin blanc wines produced solely from bush vine vineyards and including three vintages, three styles and five production areas, were sourced for this study. Descriptive sensory analysis (DSA) and chemical analyses including GC-FID (gas chromatography fitted with a flame ionisation detector) and FTMIR (Fourier transform mid-infrared) spectroscopy were employed to establish the sensory and chemical characteristics, whereas consumer tests were conducted to determine consumer perception and liking of b

APA, Harvard, Vancouver, ISO, and other styles

42

Šuranská, Hana. "Izolace, identifikace a charakterizace mikroflóry vína a vybraných potravin." Doctoral thesis, Vysoké učení technické v Brně. Fakulta chemická, 2014. http://www.nusl.cz/ntk/nusl-233385.

Full text

Abstract:

Proposed dissertation thesis deals with wine and artisanal cheeses microbiology. The first part is focused on identification of yeasts isolated from grapes and musts during production of white and red wines. The grape varieties were grown under the integrated and organic farming on Moravian vineyard. Yeasts were identified by ITS-PCR-RFLP method (amplifying internal transcribed spacer ITS: ITS1, ITS2 and 5.8S rDNA) and unknown species were subjected to partial sequencing of ITS rDNA region. In total, 524 isolates were divided into 14 different species belonging to six genus were identified fro

APA, Harvard, Vancouver, ISO, and other styles

43

Harris, Jacqueline Schneider. "Clustering as a strategy for developing the global competitiveness of small wine producers in South Africa." Master's thesis, University of Cape Town, 2009. http://hdl.handle.net/11427/9491.

Full text

Abstract:

Includes bibliographical references (leaves 102-107).<br>The environment, in which wine business operate, is the global wine arena. This environment is increasingly complex, competitive and fraught with challenges (Rabobank International, 2003). In addition to managing the changes in supply and demand, the competition is mounting and the challenges are increased by a structural and long-term oversupply that has caused falling prices and margins all round the globe (Rabobank International, 2006). The four recognised and accepted drivers of change for the wine industry are shifting demand; incre

APA, Harvard, Vancouver, ISO, and other styles

44

Martin, Gerard. "Creating viable black economic empowerment initiatives on the primary producer level in the South African wine industry." Master's thesis, University of Cape Town, 2009. http://hdl.handle.net/11427/5877.

Full text

Abstract:

Includes bibliographical references (leaves 127-135).<br>This research study focuses mainly on the internal environment of land reform in the South African Wine Industry. Therefore it deals specifically with empowerment projects in the South African Wine Industry on producer level. Given the concern as mentioned above the following research question was formulated: How does one increase the leadership and management capabilities of individuals within empowerment projects on the primary producer level in the South African Wine Industry?

APA, Harvard, Vancouver, ISO, and other styles

45

López, Tamames Elvira. "Características organolépticas de los vinos base destinados a la elaboración del cava en función de tratamientos tecnológicos prefermentativos." Doctoral thesis, Universitat de Barcelona, 1993. http://hdl.handle.net/10803/673082.

Full text

Abstract:

Se han realizado un total de 105 determinaciones químicas y sensoriales, relacionadas principalmente con el color, el gusto y el aroma de mostos y vinos blancos del Penedés y destinados a la elaboración de vino espumoso (Cava). Las muestras analizadas corresponden a un ensayo a escala piloto (vendimia de 1988), a cuatro vinificaciones realizadas a escala industrial (vendimias de 1990 y 1991) y a 28 vinos blancos industriales (vendimias de 1990 y 1991). Estas muestras pretenden poner de manifiesto la posible influencia de distintas tecnologias prefermentativas sobre las características sensoria

APA, Harvard, Vancouver, ISO, and other styles

46

Wecker, Florian. "Finding your niche in a global wine market - Establishment of the new wine brand #QSTG with focus on product development and entrepeneurial marketing." Master's thesis, ISA, 2019. http://hdl.handle.net/10400.5/19581.

Full text

Abstract:

Vinifera Euromaster European Master in Viticulture and Oenology - Instituto Superior de Agronomia / EMaVE<br>The author intends to establish a new wine brand named #QSTG, which is a diminutive of the German term Quereinsteiger (in English: career changer). The name refers to the completely different professional background of the author, who has been a lawyer and entrepreneur for many years, before studying viticulture and enology. The idea is to create a brand for wines, produced by the author and other winemakers who also have other professional backgrounds, bringing in new ideas based

APA, Harvard, Vancouver, ISO, and other styles

47

Louw, Ian. "Enterprise wide business management using EDEN TM as a platform." Thesis, Stellenbosch : Stellenbosch University, 2003. http://hdl.handle.net/10019.1/53410.

Full text

Abstract:

Thesis (MEng)--Stellenbosch University, 2003.<br>ENGLISH ABSTRACT: The Rapid Product Development Division (RPD) of the Global Competitiveness Centre (GCC) identified the need to automate and integrate their organisational business processes a nd to share common data and practices a cross the entire enterprise in a real-time environment. Different software applications such as Microsoft" Excel, Microsoft" Access, the University's Financial System and others, are used to complete a single project. A system was therefore needed to provide the capabilities to integrate all of these applicat

APA, Harvard, Vancouver, ISO, and other styles

48

Iqbal, Fowad. "Generate light with wind power." Thesis, Tekniska Högskolan, Högskolan i Jönköping, JTH. Forskningsmiljö Produktutveckling - Simulering och optimering, 2013. http://urn.kb.se/resolve?urn=urn:nbn:se:hj:diva-21124.

Full text

Abstract:

The report explain the steps taken to improve a product (SOLVINDEN), which uses sun and wind energy to generate light and is used for outdoor decoration. The research involves improvements in both designas well function. As the form follows function in the product functionality of the form is very important in selection of the form. Some of important topics which are considered are different way of using wind to charge batteries, blades profiles and shape, way of optimizing generator, ratio of the optimal solution between of how much wind power is needed tostart charging and charging efficienc

APA, Harvard, Vancouver, ISO, and other styles

49

Чернышев, Е. А. "Методика проектирования технологических систем непрерывного действия для производства проволочных изделий с головкой". Thesis, Изд-во СумГУ, 2005. http://essuir.sumdu.edu.ua/handle/123456789/20167.

Full text

APA, Harvard, Vancouver, ISO, and other styles

50

Forbes, Sharon L. "The influence of individual characteristics, product attributes and usage situations on consumer behaviour : an exploratory study of the New Zealand, Australian, UK and US wine markets : a thesis submitted in partial fulfilment of the requirements for the degree of Doctor of Philosophy in Marketing at Lincoln University /." Diss., Lincoln University, 2008. http://hdl.handle.net/10182/901.

Full text

Abstract:

Previous research has suggested that the country of origin cue is important to consumers during their purchase decision making process; the cue is utilised as an indicator of product quality and thus has an effect on purchase decisions. However, country of origin research has been heavily criticised in terms of methodology and has tended to focus on durable, manufactured products such as automobiles, electronics and apparel. This research investigates whether consumers do utilise the country of origin cue during actual wine purchase decisions and whether consumer perceptions of wine will var

APA, Harvard, Vancouver, ISO, and other styles

We offer discounts on all premium plans for authors whose works are included in thematic literature selections. Contact us to get a unique promo code!