Made available in DSpace on 2017-07-21T18:53:11Z (GMT). No. of bitstreams: 1 Resultados e Discussoes.pdf: 625763 bytes, checksum: 0fcdae03788e2bcb5f1e0834574ae458 (MD5) Previous issue date: 2009-05-27 / The use of musts made with apples discarded during classification to in natura trade and the artificial gasification of the fermented, undertake the quality of Brazilian cider. The fermentation process used results in carbon dioxide loss and, consequently, aromatics compounds with large importance to the sensorial attributes of the fermented as well. The product quality could be improved by the use of selected apples cultivars and by the realization of natural gasification process. The objective of this research was the assessment of sparkling obtained by natural gasification process, by the use of selected apples cultivars. In the sparkling elaboration were used apples of Catarina, Granny Smith and Pink Lady cultivars (2007/2008 crop), which were selected because they present physic-chemical characteristics suitable to the process. Six varietal sparklings were elaborated, all by the Champenoise method, and four mixture sparklings, elaborated from a must made by a mixture of the three cultivars, in which the proportions were defined by a statistic planning. The mixture sparklings were elaborated by four different methods: process Chempenoise, artificial gasification, Asti and Charmat, being the two last made in pilot scale. All sparklings were evaluated by physic-chemical and chromatographic analysis, as well as oenology tasting, being classified by the Principal Compounds Analysis (PCA) statistical method. The PCA use, besides the results obtained by the oenology tasting, allowed the varietal sparklings to be classified in groups made by the apple cultivar used in the elaboration and by the glucose source used in the supplementation of the base-fermented. In this way, was evidenced the significant difference between them and, therefore, the need of elaboration of a mixture so that the characteristics of each cultivar would be demonstrated in a unique must. The use of statistic planning allowed the formulation of mixture must with physic-chemical characteristics adapted to the sparkling elaboration, with were evaluated and compared to a commercial apple sparkling made in Switzerland by the Champenoise method. In the oenology tasting, in all the resultant sparklings was identify the lack of freshness and limpidity, indicating the need of the use of apples with higher acidity and more effective filtration processess. The differentiation between the varietal, mixture and commercial sparkling was possible by the use of PCA, on which the chromatographic parameters were the mainly responsible by the differentiation between the varietal and mixture groups, whilst the physic-chemical parameters, specially acidity and turbidity, were the mainly responsible by the isolation of the commercial sparkling in a third group. It wasn’t evidenced significant difference between the elaboration process. The use of natural gasification process and musts elaborated by mixture of selected apple cultivars were promising measures in the obtention of quality natural apple sparklings. / A utilização de mostos formulados por maçãs descartadas na classificação para o comércio in natura e a gaseificação artificial do fermentado comprometem a qualidade das sidras brasileiras. O processo de fermentação utilizado resulta na perda do gás carbônico e, consequentemente, de compostos aromáticos de grande importância aos atributos sensoriais do fermentado. A qualidade do produto poderia ser aprimorada pela utilização de cultivares de maçãs selecionados e pela realização de processos naturais de gaseificação. A avaliação de espumantes obtidos por processos de gaseificação natural, pelo uso de cultivares de maçã selecionados, foi o objetivo deste trabalho. Na elaboração dos espumantes foram utilizadas maçãs dos cultivares Catarina, Granny Smith e Pink Lady das safras de 2007/2008, selecionadas por apresentarem características físico-químicas adequadas ao processamento. Foram elaborados seis espumantes varietais, todos pelo método Champenoise, e quatro espumantes de mistura, elaborados a partir de um mosto formulado pela mistura dos três cultivares, no qual as proporções foram definidas por um planejamento estatístico. Os espumantes de mistura foram elaborados por quatro diferentes métodos, processos Champenoise, gaseificação artificial, Asti e Charmat, sendo os dois últimos realizados em escala piloto. Todos os espumantes foram avaliados por análises físico-químicas, cromatográfica e degustação enológica e classificados pelo método estatístico Análise por Componentes Principais – PCA. A utilização da PCA, em conjunto com os resultados obtidos pela degustação enológica, permitiram classificar os espumantes varietais em grupos formados pelo cultivar de maçã utilizados em sua elaboração e pela fonte de glucose utilizada na suplementação de seus fermentados-base, de modo que foi evidenciada a diferença significativa entre eles e, portanto, a necessidade de elaboração de uma mistura para que as características de cada cultivar fossem demonstradas em um mosto único. A utilização do planejamento estatístico permitiu a formulação de um mosto mistura com características físico-químicas adaptadas a sua aplicação na elaboração dos espumantes, os quais foram avaliados e comparados com um espumante de maçã comercial produzido na Suíça pelo método Champenoise. Na degustação enológica em todos os espumantes foi identificada a falta de frescor e limpidez, indicando a necessidade do uso de maçãs com maior acidez e de processos mais eficazes de filtração. A diferenciação entre os espumantes varietais, de mistura e comercial foi possível pela utilização da PCA, na qual os parâmetros cromatográficos foram os principais responsáveis pela diferenciação entre os grupos varietais e de mistura, ao passo que os parâmetros físico-químicos, em especial a acidez e turbidez, foram os principais responsáveis pelo isolamento do espumante comercial num terceiro grupo. Não foi evidenciada diferença significativa entre os processos de elaboração. A utilização de processos naturais de gaseificação e de mostos formulados por misturas de cultivares de maçã selecionados foram medidas promissoras na obtenção de espumantes naturais de maçã de qualidade.

Thesis (MScConEcol (Conservation Ecology and Entomology))--University of Stellenbosch, 2011. / ENGLISH ABSTRACT: Insect pollinators play an important role in producing crops in global agriculture. Pollinatordependent crops contribute to maintaining a healthy variety in the human diet and often have a high market value, beneficial for local or regional economies. Insect crop pollinators can either be from natural areas adjacent to orchards, or they can be brought into orchards by beekeepers that manage them. Pollination by wild pollinators is an ecosystem service, while managed pollinators (mostly honeybees) is a humanly managed service, considered not to be related to the ecosystem. Ecosystem services and their economic value have often been used as an incentive for conservation, although it is sometimes difficult to characterise and quantify them. Wild and managed pollinators have been reported to be threatened in several regions around the world, and there is concern about the effect a pollination deficit may have on crop production. Different crops and cultivars have different levels of dependence on insect pollination due to a combination of biological, physical and management factors. In this study, the pollination dependence of the Granny Smith apple cultivar and the respective contributions of wild and managed pollinators are investigated in the Western Cape province of South Africa. Granny Smith apples show a significant increase in production with insect pollination (wild and managed). Managed honeybees are more abundant in orchards than wild honeybees, and also provide a better pollination service. This difference between the pollination service of wild and managed honeybees are specifically noted in the quality, where managed honeybees pollination result in significantly more seeds per fruit and consequently produce a better shaped apple. The study goes further by quantifying the ecosystem services to the managed honeybee industry through a questionnaire completed by beekeepers. It was found that 49% of the managed hives in the Western Cape rely to some extent on natural vegetation as a forage source. Furthermore 18% of honey produced is also from natural vegetation and the wild honeybee population replenish managed honeybee stocks if they become depleted. Although managed honeybees are not usually considered an ecosystem service, it is clear that they are still linked to the ecosystem via these pathways. It is thus obvious that all pollination sources are linked to the environment, not just wild pollinators. A further economic valuation of the ecosystem service studied, and to the argument for conservation of pollinators and the resources they depend on. / AFRIKAANSE OPSOMMING: Insek bestuiwing speel ‘n belangrike rol in die produksie van gewasse in landbou wêreldwyd. Gewasse wat bestuiwing-afhanklik is, dra by tot ‘n gesonde verskeidenheid in die mens se dieët en hul hoë mark waarde is voordelig vir plaaslike en streeks ekonomieë. Insek bestuiwers kan of van natuurlike areas langs boorde afkomstig wees, of bestuurde bestuiwers kan deur byeboere in boorde ingebring word. Bestuiwing deur wilde bestuiwers is ‘n ekosisteem diens, maar die byeboere verskaf ‘n bestuurde diens, wat nie altyd gereken word om aan die ekosisteem verwant te wees nie. Ekosisteem dienste en hul ekonomiese waarde word gereeld gebruik as insentief vir bewaring, alhoewel dit soms moeilik is om dit te karaktariseer en te kwantifiseer. In sekere streke wêreldwyd is dit bewys dat wilde, asook bestuurde bestuiwers, bedreig is en daar heers bekommernis dat ‘n tekort aan bestuiwers gewas produksie negatief sal beïnvloed. Verskillende gewasse en kultivars het verskillende vlakke van bestuiwing-afhanklikheid as gevolg van verskillende biologiese en fisiese faktore en bestuurspraktyke. In hierdie studie is die bestuiwings-afhanklikheid van die Granny Smith appel kultivar ondersoek, asook die bydrae van wilde en bestuurde heuningbye in die Wes-Kaap provinsie van Suid Afrika. Granny Smith appels toon ‘n betekenisvolle produksie verbetering met insek bestuiwing (wilde en bestuurde bye). Daar is ‘n groter hoeveelheid bestuurde bye in ‘n boord as wilde bye, en hulle verskaf ook dus ‘n beter bestuiwingsdiens. Die voordeel van bestuurde bye bo wilde bye word veral in vrug kwaliteit opgemerk. As bestuurde bye gebruik word, is daar betekenisvol meer sade per vrug en gevolglik het die appels ook ‘n beter vorm. Verder fokus die studie ook op die kwantifisering van ekosisteem dienste wat aan die bestuurde heuningby industrie verskaf word, deur inligting van byeboere te gebruik. Daar is bevind dat 49% van die kolonies bestuurde bye in die Wes- Kaap is tot ‘n mate afhanklik van natuurlike plantegroei vir voedsel. Verder is 18% van die geproduseerde heuning ook afkomstig van natuurlike plantegroei se nektar en byeboere vang wilde kolonies om uitgestorwe bestuurde kolonies te vervang. Dit is dus duidelik dat alle bestuiwings bronne gekoppel is aan die omgewing, nie slegs wilde bestuiwers nie. ‘n Verdere ekonomiese waardasie van die onderskeie ekosisteem dienste wat bestudeer is, voeg motivering by tot die bewaring van bestuiwers en die hulpbronne waarvan hulle afhanklik is.