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Dissertations / Theses on the topic 'Wine quality, wine making'

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Published: 10 December 2022
Last updated: 31 July 2025

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1

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

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Thesis (MScAgric)--Stellenbosch University, 2003.<br>ENGLISH ABSTRACT: Wine cellars are diverse in terms of equipment types and process configurations. Whilst other food production processes have, in many cases, been properly analysed and modelled, this process diversity has resulted in an absence of process analyses in the wine industry. Each wine cellar is unique and represents a fully integrated agro-business, starting with a raw material (grapes) and extending to marketing and selling of the final product (wine). This makes the wine industry unique in this context. This study is the
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Rogers, Ilva Margaret. "Some aroma compounds of importance to the quality of Ferdinand de Lesseps and Kerner wines." Thesis, Stellenbosch : Stellenbosch University, 2000. http://hdl.handle.net/10019.1/51911.

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Thesis (MScAgric)--University of Stellenbosch, 2000.<br>ENGLISH ABSTRACT: Ferdinand de Lesseps grapes have a distinctive fruity varietal character and were often used judiciously by wine-makers to enhance the fruity bouquet of some white table wines. Ferdinand de Lesseps grape juice was investigated to identify the main contributing compounds responsible for its unique and intense aroma. The juice was recovered from grapes under anaerobic conditions and extracted using Freon 11. The concentrated extract was analysed using a combination of capillary gas chromatography-mass spectrometry an
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Swanepoel, Marinda. "Monitoring the quality control chain from vineyard to wine : an industrial case study." Thesis, Link to the online version, 2006. http://hdl.handle.net/10019/1231.

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

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Thesis (MScAgric)--Stellenbosch University, 2013.<br>ENGLISH ABSTRACT: The quality of wine is largely dependent on environmental conditions and recent studies have therefore focused on agricultural practices in terms of water, soil and biodiversity conservation. The industry aims to create sustainable practice and to protect the natural resources available. Sources of potential grape contamination include: vehicle pollution, pesticides, bushfires and wood preservatives used for trellising systems. The latter have come to the attention of the South African wine industry (e.g. creosote and
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Wilker, Karl Lawrence. "Effect of oak aging treatments on the phenolic composition and sensory quality of Seyval blanc wines /." The Ohio State University, 1986. http://rave.ohiolink.edu/etdc/view?acc_num=osu148726802174669.

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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.

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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
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7

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

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Thesis (PhD)--Stellenbosch University, 2013.<br>ENGLISH ABSTRACT: During wine fermentation, numerous grape must constituents serve as nutrients to wine yeast (Saccharomyces cerevisiae), which enable their growth and successful completion of alcoholic fermentation. Many of these nutritional factors, in particular nitrogen, also act as precursors for yeastderived flavour compounds such as higher alcohols, esters and volatile fatty acids. Yeast nitrogen metabolism thus plays a determining role in wine aroma and quality. Not only is the nitrogen source, concentration and supplementation timin
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McKinnon, Alexander. "The impact of amino acids on growth performance and major volatile compound formation by industrial wine yeast." Stellenbosch : Stellenbosch University, 2013. http://hdl.handle.net/10019.1/85797.

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Thesis (MSc)--Stellenbosch University, 2013.<br>ENGLISH ABSTRACT: Nitrogen composition of grape must is highly variable and impacts on the health of the fermenting yeast population as well as the formation of aroma and flavour compounds in wine. Insufficient yeast assimilable nitrogen (YAN), mostly consisting of amino acids and ammonium, can lead to stuck or sluggish fermentations as well as the formation of undesirable compounds such as H2S. Furthermore, it is well established that the total concentration of YAN and the specific amino acid composition have a significant impact on the fin
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Schoeman, Charl. "Grape and wine quality of V. vinifera L. cv. Cabernet Sauvignon/99R in response to irrigation using winery wastewater." Thesis, Stellenbosch : Stellenbosch University, 2012. http://hdl.handle.net/10019.1/71606.

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Thesis (MScAgric)--Stellenbosch University, 2012.<br>ENGLISH ABSTRACT: Grapevine performance and wine quality are influenced by various factors, two of the most important being the availability and quality of irrigation water. In relatively dry countries such as South Africa the conservation and effective use of water is of utmost importance. Expected increases in temperature and decreases in rainfall in the future due to climate change impacts highlights the importance of water conservation. This inspired investigations into possible alternative irrigation water sources and therefore the pos
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10

Bougas, Nina Valleska. "Factors influencing the style of brandy." Thesis, Stellenbosch : Stellenbosch University, 2014. http://hdl.handle.net/10019.1/86331.

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Thesis (PhD(Agric))-- Stellenbosch University, 2014.<br>ENGLISH ABSTRACT: Brandy producers in South Africa can produce three categories of brandy, and within those categories, varies styles in order to cater for diverse consumer needs. Thus they have divergent opinions as to what comprises a good base wine and distillate for their individual end-product style in mind. Due to the fact that brandy is the largest locally produced spirit in South Africa, it is crucial to investigate the factors that influence the production of brandy as better understanding and control of these processes leads to
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11

Brandt, Bianca Anina. "Generating lower ethanol yields in fermentations by Saccharomyces cerevisiae via diversion of carbon flux towards the production of fructo-oligosaccharides." Thesis, Stellenbosch : Stellenbosch University, 2013. http://hdl.handle.net/10019.1/79875.

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Thesis (MSc)--Stellenbosch University, 2013.<br>ENGLISH ABSTRACT: There is a growing international consumer demand for the production of lower ethanol wines. This can be attributed to various qualitative, social, economic and health concerns that are associated with high ethanol wines (Kutyna et al., 2010; Varela et al., 2012). There is continuous development and research into methods and technologies to lower the ethanol concentration in wine. However, in addition to the added cost and complexity these technologies all have various shortcomings. The development of yeast strains with lowe
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12

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

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Thesis (MScAgric)--Stellenbosch University, 2013.<br>ENGLISH ABSTRACT: The relationships between leaf and fruit represent a fundamental concept in perennial plants. This concept allows to understand and to manage, with regard to farming, the balance of a vine, which is important in terms of fruit quality (i.e. fruit composition), mainly when it comes to producing wines of different categories and styles. The understanding of vine structure, physiology and vine functioning ultimately allows for appropriate recommendations to be given with regard to farming procedures. These include the adaptati
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Heyns, Eva Hutton. "Channelling metabolic flux away from ethanol production by modification of gene expression under wine fermentation conditions." Thesis, Stellenbosch : Stellenbosch University, 2013. http://hdl.handle.net/10019.1/80137.

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Thesis (MSc)--Stellenbosch University, 2013.<br>ENGLISH ABSTRACT: There is a global demand for technologies to reduce ethanol levels in wine without compromising wine quality. While several chemical and physical methods have been developed to reduce ethanol in finished wine, the target of an industrially applicable biological solution has thus far not been met. Most attempted biological strategies have focused on developing new strains of the main fermentative organism, the yeast Saccharomyces cerevisiae. Gene modification approaches have primarily focused on partially redirecting yeast c
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Mostert, Talitha Tanya. "Investigating the secretome of non-Saccharomyces yeast in model wine." Thesis, Stellenbosch : Stellenbosch University, 2013. http://hdl.handle.net/10019.1/79989.

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Thesis (MSc)--Stellenbosch University, 2013.<br>ENGLISH ABSTRACT: Proteins from various sources, including grape berry cells, yeast, bacteria and fining agents e.g. albumin and casein, have previously been identified in wine. These proteins play various critical roles in the functioning and survival of the organisms that produced them but also exhibit oenological properties, once secreted in the juice/wine. Some of them can indeed be beneficial to winemaking, by releasing aroma compounds from grape-derived precursors, or detrimental to wine quality, by causing protein haze. Yeasts contrib
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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.

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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
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Brown-Luthango, Mercy. ""Skills and quality production in the South African wine industry" /." Thesis, Link to the online version, 2007. http://hdl.handle.net/10019/985.

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17

Keulder, Daniel B. "The influence of commercial tannin additions on wine composition and quality." Thesis, Stellenbosch : University of Stellenbosch, 2006. http://hdl.handle.net/10019.1/2482.

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Thesis (MScAgric (Viticulture and Oenology))--University of Stellenbosch, 2006.<br>The quality of wine is influenced by numerous factors of which the grapes, winemaking techniques and effective quality control are to name a few. The use of new techniques should be cost effective and always have a positive influence on the wine quality. The addition of commercial tannins to wine is a fairly new technique and the effects of these additions at the concentrations prescribed have not been investigated in detail. The commercial tannins can be added to wine for different reasons, which may include: s
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18

Panzeri, Valeria. "Influence of vineyard posts type on the chemical and sensorial composition of Sauvignon blanc and Merlot noir wines." Thesis, Stellenbosch : Stellenbosch University, 2013. http://hdl.handle.net/10019.1/80197.

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Thesis (MScAgric)--Stellenbosch University, 2013.<br>ENGLISH ABSTRACT: In recent years South African wines have been under the spotlight due to references in the international wine media to a distinctive ‘burnt rubber’ character. Many winemakers and wine experts argued that the peculiar character could be ascribed to winemaking errors linked to mismanaged fermentation. An alternative possible source of the taint was identified in the coal tar creosote used as a wood preservative in vineyard trellis systems. South African regulations allow for the use of creosoted utility poles in agricult
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Scholtz, Marene. "Assessing the compatibility and aroma production of NT 202 Co-Inoculant with different wine yeasts and additives." Stellenbosch : Stellenbosch University, 2013. http://hdl.handle.net/10019.1/80309.

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Thesis (MScAgric)--Stellenbosch University, 2013.<br>ENGLISH ABSTRACT: The influence of malolactic fermentation (MLF) in most red and some white wines is one of many factors that determine or influence wine quality, because it affects the flavour and sensory profile of wine. This process is a decarboxylation process conducted by lactic acid bacteria (LAB) such as Oenococcus, Lactobacillus, Pediococcus and Leuconostoc. Mostly Oenococcus oeni, but recently also Lactobacillus plantarum is used in commercial starter cultures and also the first mixed MLF starter culture (NT 202 Co-Inoculant) w
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Botes, Matthys Petrus. "Evaluation of parameters to determine optimum ripeness in Cabernet Sauvignon grapes in relation to wine quality." Thesis, Link to the online version, 2009. http://hdl.handle.net/10019/2744.

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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.

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22

Leal, G. R. "Influence of reflective mulch on Pinot noir grape and wine quality." Diss., Lincoln University, 2007. http://hdl.handle.net/10182/1034.

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A trial established in 2003 at Upper Moutere in Nelson, New Zealand, was used to evaluate the effect of mussel shells as reflective mulch on Vitis vinifera L. cv. Pinot noir vine performance and fruit and wine quality. Shell mulch had several effects on the environment and vine growth as well as grape and wine composition in the 2006/2007 season. Soil under mulch was cooler compared to un-mulched control, but buffered the extremes in temperatures. Fruiting zone temperature over shells was slightly higher during the day and cooler at night, showing no effect on mean hourly temperature. Shell m
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23

Snyman, Caroline Lucie Charlotte. "The influence of base wine composition and wood maturation on the quality of South African brandy." Thesis, Stellenbosch : Stellenbosch University, 2004. http://hdl.handle.net/10019.1/53770.

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Dissertation (PhD)--University of Stellenbosch, 2004.<br>ENGLISH ABSTRACT: Brandy production is a multi-step process that involves grape harvesting, base wine fermentation, distillation, wood maturation and blending. Within each of these production process steps there are a number of factors that can influence the composition and resultant quality of the base wine, unaged and wood matured distillates. These factors include geographic and climatic features of the origin of grapes used, viticultural practices, grape maturity, grape variety, vintage variation, vinification techniques, stora
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24

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.

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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
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Hoon, Ansunette. "The evaluation of Fourier transform infrared (FT-IR) spectroscopy and multivariate data analysis techniques for quality control at aniIndustrial cellar." Thesis, Stellenbosch : Stellenbosch University, 2015. http://hdl.handle.net/10019.1/96911.

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Thesis (MSc)--Stellenbosch University, 2015.<br>ENGLISH ABSTRACT: The alcoholic beverage industry needs objective analysis of grape juice and liqueur quality. Fourier transform infrared (FT-IR) spectroscopy with multivariate data analysis techniques is widely used in wine laboratories across South Africa for accurate, fast and high sample throughput analyses. In this study the potential of FT-IR spectroscopy is evaluated for the quantification of ammonia in freshly pressed grape juice. FT-IR spectroscopy is evaluated, using two different spectrometers, in respectively attenuated total reflecti
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Bruwer, Rachel Jacoba. "The edaphic and climatic effects on production and wine quality of Cabernet Sauvignon in the Lower Olifants River region." Thesis, Stellenbosch : University of Stellenbosch, 2010. http://hdl.handle.net/10019.1/4342.

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Thesis (MScAgric (Viticulture and Oenology))--University of Stellenbosch, 2010.<br>ENGLISH ABSTRACT: Cabernet Sauvignon is the most planted red cultivar in South Africa and the second most planted red cultivar in the Olifants River region. The cultivar is prone to vigorous growth with low yields. Excessive irrigation could accentuate these cultivar characteristics. Considering the foregoing, the aim of the study was to describe how Cabernet Sauvignon will react to climate, soil type (texture) and irrigation within the Lower Olifants River wine region to enable growers to make the right de
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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.

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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
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Lochner, Elana. "The evaluation of Fourier transform infrared spectroscopy (FT-IR) for the determination of total phenolics and total anthocyanins concentrations of grapes." Thesis, Stellenbosch : University of Stellenbosch, 2006. http://hdl.handle.net/10019.1/2470.

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Thesis (MScAgric (Viticulture and Oenology))--University of Stellenbosch, 2006.<br>The assessments of grape and wine quality are complex issues and the wine industry needs more objective analysis of grape and wine quality. The standard quality assessment protocol for grading grapes at most wine cellars in South Africa is based on viticultural practices and the determination of chemical parameters such as ºBrix, pH and titratable acidity (TA). Grape juice indices calculated by formulae such as ºBrix/pH, TA/pH, ºBrix/TA, ºBrix x (pH)2 have been used in the past but these approaches have had limi
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Serra, i. Cayuela Arnau. "Estudi de paràmetres que determinen la qualitat dels vins escumosos i la seva relació amb l'enfosquiment." Doctoral thesis, Universitat de Barcelona, 2014. http://hdl.handle.net/10803/145036.

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Segons estimació del Consell Regulador de l'any 2012, es van vendre 243 milions d'ampolles de vins escumosos amb denominació d'origen Cava, havent-hi registrats 253 cellers elaboradors de Cava i 163 empreses elaboradores del vi base. Per tant, és un sector econòmic important tant a Catalunya com en altres països, el qual vol oferir el millor producte als consumidors. La indústria elaboradora de vins escumosos considera important tenir paràmetres objectius que permetin estandarditzar la qualitat dels seus productes, i així poder garantir la millor qualitat d'aquests. L'aspecte visual és la pri
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Liang, Chao. "An industrial analysis of the United States wine industry, world wine industry and China wine industry." Online version, 1999. http://www.uwstout.edu/lib/thesis/1999/1999liang,pdf.

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CHARTERS, Stephen, and s. charters@ecu edu au. "Perceptions of wine quality." Edith Cowan University. Business And Public Management: School Of Marketing, Tourism And Leisure, 2003. http://adt.ecu.edu.au/adt-public/adt-ECU2006.0004.html.

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The term `quality' is regularly used by those who produce, promote and consume wine. However, the nature and features of wine quality are rarely explained. This study was designed to explore what drinkers consider to be the nature of wine quality and what they believe its features to be. Focus groups and individual and small group interviews were used to explore the conceptualisation and dimensions of wine quality, how that quality is assessed, and what its relevance may be. There were 105 informants, sourced from three states across Australia primarily by utilising friends and acquaintances o
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Charters, Stephen J. "Perceptions of wine quality." Thesis, Edith Cowan University, Research Online, Perth, Western Australia, 2004. https://ro.ecu.edu.au/theses/115.

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The term `quality' is regularly used by those who produce, promote and consume wine. However, the nature and features of wine quality are rarely explained. This study was designed to explore what drinkers consider to be the nature of wine quality and what they believe its features to be. Focus groups and individual and small group interviews were used to explore the conceptualisation and dimensions of wine quality, how that quality is assessed, and what its relevance may be. There were 105 informants, sourced from three states across Australia primarily by utilising friends and acquaintances o
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Sanborn, Melissa. "The impact of fining on the chemical and sensory properties of Washington State Chardonnay and Gewürztraminer wines." Online access for everyone, 2008. http://www.dissertations.wsu.edu/Thesis/Summer2008/M_Sanborn_081308.pdf.

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

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Yang, Nan. "Quality differentiation in wine markets." Pullman, Wash. : Washington State University, 2010. http://www.dissertations.wsu.edu/Dissertations/Spring2010/n_yang_050210.pdf.

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

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Pereira, Débora Alexandra Encarnado. "Wine reputation : are there Differences between red and white wine?" Master's thesis, Instituto Superior de Economia e Gestão, 2011. http://hdl.handle.net/10400.5/4956.

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Mestrado em Marketing<br>Reputation is a relevant concept in different areas and to different subjects such as personalities, organizations, products and countries (Bromley, 2001). Adjusting existing theory to wine sector, we justify this research with this product’s importance to Portugal’s economy. Therefore we identified the need for understanding existing differences in wine consumption and perception using the Corporate Character Scale (Davies, Chun, Da Silva, & Roper, 2004). Because human values unify the assorted interests of all sciences concerned with human behaviour (Schwartz, 1992
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Van, Antwerpen Lindi. "Chemical and sensory profiling of dry and semi-dry South African Chenin blanc wines." Thesis, Stellenbosch : Stellenbosch University, 2012. http://hdl.handle.net/10019.1/71853.

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Thesis (MSc)--Stellenbosch University, 2012.<br>ENGLISH ABSTRACT: Chenin blanc wine is of economic importance to South Africa and a range of diverse dry and semi-dry wines are locally produced in this genre. Currently, the use of three distinctly different style names, each aimed at providing consumers with information about the flavour of the wines, is encouraged by the South African (SA) wine industry. The styles are fresh and fruity (FF), rich and ripe unwooded (RRUW) and rich and ripe wooded (RRW). Feedback from retail sectors over the past few years, however, repeatedly suggested that the
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Nieuwoudt, Helene Hesta. "Glycerol and wine." Thesis, Stellenbosch : Stellenbosch University, 2004. http://hdl.handle.net/10019.1/53745.

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Thesis (PhD)--Stellenbosch University, 2004.<br>ENGLISH ABSTRACT: Key research areas in modern enology are related to the production of wine of consistent quality, as well as to the improvement of existing wine quality through the enhancement of the sensory properties of wine. The formation of glycerol during alcoholic fermentation is highly relevant to both these issues. Since the early years of the zo" century, glycerol has been positively associated with the quality of wine and it is thought to impart important mouth-feel sensations such as "viscosity", "smoothness" and "body". In gen
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Hill, Laura Ellen. "The chemical and sensorial effects of plant-based fining agents on Washington State Riesling and Gewürztraminer wines." Pullman, Wash. : Washington State University, 2009. http://www.dissertations.wsu.edu/Thesis/Fall2009/L_Hill_110909.pdf.

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Thesis (M.S. in food science)--Washington State University, December 2009.<br>Title from PDF title page (viewed on Jan. 19, 2010). "School of Food Science." Includes bibliographical references (p. 94-99).
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Mitchell, Daylene Portia. "Factors affecting port wine colour stability." Thesis, Cape Peninsula University of Technology, 2018. http://hdl.handle.net/20.500.11838/2774.

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Thesis (MTech (Food Technology))--Cape Peninsula University of Technology, 2018.<br>Port is a wine style that comes from Portugal. It is a sweet fortified dessert wine that is made in red and white styles. The taste is a balanced and complex combination of berry fruit, acidity, sweetness, alcohol and tannins. The taste should be sweet, smooth, complex, with some spiciness and a dry finish, but not astringent (Anon., 2009). There are a variety of port types in terms of flavour intensity, aroma and sweetness levels. Young immature ports can be fruity, simple, coarse, spicy and astringent. The sw
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Francis, Ian Leigh. "The role of glycosidically-bound volatile compounds in white wine flavour." Title page, contents and abstract only, 1994. http://web4.library.adelaide.edu.au/theses/09PH/09phf8184.pdf.

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

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Kovesdi, Zsófia. "Optimizing wine quality in Australia, Coonawarra wine region: vinification and fermentation control management in Shiraz wine. Internship report." Master's thesis, ISA, 2019. http://hdl.handle.net/10400.5/19578.

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European Master of Science in Viticulture and Oenology - Instituto Superior de Agronomia / Institut National d'Etudes Superieures Agronomiques de Montpellier<br>This paper presents an internship at Balnaves of Coonawarra winery and describes the specialties of the wine region trough the current technologies both in winemaking and viticulture. The biggest concern of the region is the global warming increasing average temperature and CO2 content in the air which can effect on grape maturity, and increase oenological parameters such as pH, sugar and alcohol level. Thus, temperature influences gra
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Ndlovu, Thulile. "Mannoprotein production and wine haze reduction by wine yeast strains." Thesis, Stellenbosch : Stellenbosch University, 2012. http://hdl.handle.net/10019.1/71938.

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Thesis (PhD)--Stellenbosch University, 2012.<br>ENGLISH ABSTRACT: Wine protein haze formation is a major challenge for wine makers, and several wine clarifying agents such as bentonite are used in the industry to protect wine from this occurrence. However, clarifying agents may have an undesirable impact on wine quality. Yeast mannoproteins have been shown to possess haze-protective properties, while also positively impacting on the sensorial properties of the product. However, while such mannoproteins are released into the wine during the wine making process, the amounts are low and therefore
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Marchiori, Vanessa <1997&gt. "DIGITALISATION IN THE ITALIAN WINE SECTOR, WITH A FOCUS ON ORGANIC WINE MAKING FIRMS." Master's Degree Thesis, Università Ca' Foscari Venezia, 2022. http://hdl.handle.net/10579/21077.

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In the current worldwide context, digitalisation is spreading in almost every sector, and people are learning how to interact with new technologies. This situation also affects firms, this is why this thesis aims at understanding how Italian wine producer firms approach the use of digital tools in both production and marketing. To support this, an exploratory online survey has been developed and submitted to Italian organic winemaking firms, in order to understand their maturity level in terms of digital adoption. In the first part of the dissertation, the current world wine scenario is analy
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Berger, Nicholas. "Modelling structural and policy changes in the world wine market into the 21st century." Title page, contents and abstract only, 2000. http://web4.library.adelaide.edu.au/theses/09ECM/09ecmb496.pdf.

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Includes bibliographical references. Addresses the question of what an economic model of the world wine market suggests will happen to wine production, consumption, trade and prices in various regions in the early 21st century. A subsidiary issue is what difference would global or European regional wine liberalisation make to that outlook, according to such a model. Accompanying CD-ROM comprises spreadsheet written by Nick Berger, November 2000, for the Windows and Office97 versions of Excel; a seven region world wine model (WWM7) - base version projecting the world wine market 1996-2005 as a
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Louw, Leanie. "Chemical characterisation of South African young wines." Thesis, Link to the online version, 2007. http://hdl.handle.net/10019/670.

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

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

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