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Social grant recipient spending on sin taxed items / A.D. PietersenPietersen, Ashley Deon January 2014 (has links)
Sin taxes have increased significantly during the past three years. There have been different opinions regarding the levying of sin taxes: in relation to whether it helps the government to raise revenue or reduces the consumption thereof. This study therefore investigates the actual purpose for these taxes by means of a literature and empirical review. An increase in sin taxes affects the poor more than the rich because such taxes are classified as a regressive type of tax. The primary research problem addressed by this literature study was to determine the percentage that the lower income earning group of South African citizens, who are funded by social grants, spend on sin taxed items. This study focused on two areas: the social grant system in conjunction with the Consumer Price Index (“CPI”) and the levying of sin taxes in South Africa. Over the years, South Africa has experienced an increase in its levels of poverty. There are eight types of social grants in South Africa, to which the lower income earning South African citizens, who live below the poverty line, are entitled, depending on their circumstances. This study discusses only seven of the eight social grants, by considering the purpose of the social grant, criteria, means testing requirements and the monthly amount available. These grants include the child support grant, old age grant, disability grant, foster care grant, care dependency grant, grant-in-aid and war veteran grant. The CPI of South Africa is briefly addressed in this study, followed by the increases over the past three years. The escalations of the social grants and that of the CPI of South Africa have been compared in order to determine whether the government remains concerned for their lower income earning citizens most of whom live below the poverty line. For purposes of this study, sin taxes have been narrowed down to include only alcoholic beverages and cigarettes. This study determined the increases of sin taxes on these substances over the past three years as well as the consumption thereof. Their consumption was determined by the sales volume. A comparison of the increases and consumption was made, the purpose of which was to determine government’s motivation for these increases. The empirical review of this study investigated the social grant recipients’ spending habits on these items. This was done by means of a self- developed questionnaire. The purpose of the questionnaire was to determine the percentage of their grant money that the social grant recipients spend on alcoholic beverages and cigarettes. The results and findings led to a conclusion which addressed the problem of this study. This study makes recommendations for further investigation of the sin tax implications for the lower income earning South African citizens, who are funded by social grants. / MCom (Accountancy)--North-West University, Vaal Triangle Campus, 2015
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Social grant recipient spending on sin taxed items / A.D. PietersenPietersen, Ashley Deon January 2014 (has links)
Sin taxes have increased significantly during the past three years. There have been different opinions regarding the levying of sin taxes: in relation to whether it helps the government to raise revenue or reduces the consumption thereof. This study therefore investigates the actual purpose for these taxes by means of a literature and empirical review. An increase in sin taxes affects the poor more than the rich because such taxes are classified as a regressive type of tax. The primary research problem addressed by this literature study was to determine the percentage that the lower income earning group of South African citizens, who are funded by social grants, spend on sin taxed items. This study focused on two areas: the social grant system in conjunction with the Consumer Price Index (“CPI”) and the levying of sin taxes in South Africa. Over the years, South Africa has experienced an increase in its levels of poverty. There are eight types of social grants in South Africa, to which the lower income earning South African citizens, who live below the poverty line, are entitled, depending on their circumstances. This study discusses only seven of the eight social grants, by considering the purpose of the social grant, criteria, means testing requirements and the monthly amount available. These grants include the child support grant, old age grant, disability grant, foster care grant, care dependency grant, grant-in-aid and war veteran grant. The CPI of South Africa is briefly addressed in this study, followed by the increases over the past three years. The escalations of the social grants and that of the CPI of South Africa have been compared in order to determine whether the government remains concerned for their lower income earning citizens most of whom live below the poverty line. For purposes of this study, sin taxes have been narrowed down to include only alcoholic beverages and cigarettes. This study determined the increases of sin taxes on these substances over the past three years as well as the consumption thereof. Their consumption was determined by the sales volume. A comparison of the increases and consumption was made, the purpose of which was to determine government’s motivation for these increases. The empirical review of this study investigated the social grant recipients’ spending habits on these items. This was done by means of a self- developed questionnaire. The purpose of the questionnaire was to determine the percentage of their grant money that the social grant recipients spend on alcoholic beverages and cigarettes. The results and findings led to a conclusion which addressed the problem of this study. This study makes recommendations for further investigation of the sin tax implications for the lower income earning South African citizens, who are funded by social grants. / MCom (Accountancy)--North-West University, Vaal Triangle Campus, 2015
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Strategic vision for the South African ready to drink marketSlabbert, Helgard 12 1900 (has links)
Thesis (MBA)--University of Stellenbosch, 2005. / ENGLISH ABSTRACT: The global RTD market was one of the fastest growing drinks categories in the world in 2002 and
many brewers and spirits companies have entered the new market. The RTD category gained
most of their volume from the young adult consumers and across the boundaries of wine. spirits
and beer. The strategic vision of the RID market determine whether this is a short intense fashion
or a permanent feature in the drinks market, given the historical precedence of the mid to late
1980's when the wine cooler boom and later the alcopops (alcoholic carbonates) phenomenon
passed as quickly as it came.
The purpose of the research report sets out to investigate the global RTD markets in order to
determine the strategic vision for the South African market. The study did a review of the top tcn
RID markets and then focussed on the strategies and performance of the Australian and United
Kingdom markets, due to the level of development and similarities in culture of these markets
with the South African market.
The analysis of the global RID markets showed the three successful RTD models are female,
androgynous and male RIDs and consumers perceived and use the three types of RTDs
differently.
Amongst the most important suggestions the author recommends that the biggest opportunity
for the South African R TD category is to gain market share from the beer market in the male
sector, which is by far the biggest seller of alcoholic beverages in South Africa. The current
successes in the South African market came from female and androgynous brands, but it is very
difficult to maintain brand loyalty within these segments due to the nature of the young adult
consumers and female drinkers. / AFRIKAANSE OPSOMMING: Die wereld gereed·om-te-drink (RTD) mark was een van die vinnigste groeiende drank
kategoriee in die wereld in 2002 en baie brouerye en spiritualieë maatskappye het tot die nuwe
mark toegetree. Die RTD kategorie het die meeste van sy volume verkry van die jong volwasse
verbruikers en van verskillende kategoriee soos wyn, spiritualieë en bier. Die strategiese visie van
die RTD mark bepaal of dit 'n gier of 'n permanente kenmerk in die drank mark is, soos
voorafgegaan van die middel tot laat 19805 toe die wyn verfrissers en later die "alcopops"
(alkoholiese karbonate) verskynsel so vinnig verdwyn het as wat dit gekom het.
Die doel van die navorsingsverslag is om die wereld RTD mark te ondersoek om 'n
strategiese visie vir die Suid-Afrikaanse mark te bepaal. Die navorsingstudie het die top tien RTD
markte ondersoek en toe gefokus op die strategiee en doeltreffendheid van die Australiese en
Verenigde Koninkrykte markte as gevolg van die vlak van ontwikkeling en ooreenkomste in
kulture van die markte met die Suid-Afrikaanse mark.
Die analise van die wereld RTD mark het getoon dat die drie suksesvolle vorme van RTDs is
vroue, tweeslagtige en mans RTDs en dat verbruikers verstaan en gebruik die drie tipes van
RTDs verskillend.
Van die belangrikste voorstelle wat die skrywer maak is dat die grootste geleendheid vir die Suid-Afrikaanse
RTDs is om mark aandeel van die bier kategorie in die mans sektor te verkry omdat
dit die grootste alkohol kategorie in Suid-Afrika is. Die huidige sukses in die Suid-Afrikaanse
mark het gekom van die vroue en tweeslagtige markte, maar dit is baie moeilik om die
verbruikers lojaal te hou vir die RTD produkte in die segmente as gevolg van die aard van die
jong volwasse verbruikers en vroue drinkers.
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The use of enzymes for increased aroma formation in wineStidwell, Tanya Gwendryth 12 1900 (has links)
Thesis (MSc)--University of Stellenbosch, 2001. / 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. / 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.
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The influence of base wine composition and wood maturation on the quality of South African brandySnyman, Caroline Lucie Charlotte 03 1900 (has links)
Dissertation (PhD)--University of Stellenbosch, 2004. / 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, storage of the base
wine prior to distillation, distillation technique, age and origin of oak wood used for
maturation and barrel toasting levels.
The composition of flavour is extremely complex in wine and distilled beverages such
as brandy. A multitude of compounds can take part in the formation of flavour, and it is
rare that a particular compound, that is solely responsible for nuances of a specific flavour,
is identified. Thus, taking brandy production factors and the nature of aroma and flavour
into account, it is clear that thorough understanding of the complexities affecting the
perception of quality in brandy is difficult.
In commercial brandy production, standard operating procedures do not allow for the
separate distillation of brandy base wines from different producers and mixing of base
wines from different regions and producers thus occurs. This makes it difficult to determine
whether the quality determination of the base wine is in fact an indication of the quality of
the resultant distillate after the required period of wood maturation. Therefore, the aim of
this study is to determine whether there is any merit in storing and distilling brandy base
wines from different producers and regions separately. This was done by firstly
determining the demographic and production factors that influence brandy base wine
composition. Secondly, the influence of brandy base wine composition on the quality of the
respective unaged potstill distillates as well as the ultimate style and quality of the threeyear
old wood matured potstill distillates was determined.
For this purpose, four potstills with a capacity of 2000 L each were isolated and used
for commercial scale distillations of 33 and 25 brandy base wines in 1999 and 2000,
respectively, at the DisteIl distillery in Worcester. The experimental outlay used in the
study closely emulated Distell's standard operating procedures for commercial brandy
production.
Chenin blanc and Colombar are the two most popular grape varietals used in the
making of brandy base wine in South Africa. Due to the complexity of the brandy
production process, the first part of the study only focussed on South African young
Chenin blanc wines, with a predominantly fermentation derived aroma. The concentration
of iso-amyl acetate, hexyl acetate, ethyl caprylate, ethyl caprate, 2-phenethyl acetate and
octanoic acid was significantly higher in wines awarded gold and silver medals and
decreased significantly with subsequent decreases in quality categories. Ethyl lactate
exhibited the opposite pattern. A quality predictor model based on the behaviour of 21 volatile compounds quantified in these wines had a resonable prediction accuracy when
having to predict the quality of wines made in the same vintages as it had been trained on.
It was significantly poorer when tested on a completely different vintage of wines to the
ones it had been trained on. The number of vintages, number of wines per vintage and the
number of compounds quantified for the model influence its prediction accuracy.
Twenty-seven volatile compounds were quantified in 33 and 25 brandy base wines,
their unaged and three year old distillates from 1999 and 2000, respectively. ANOVA and
CART analysis showed that vintage, region, harvest time, choice of cultivar and yeast
strain can have a significant influence on the volatile compound composition of brandy
base wines, their unaged and three year old distillates. These factors as well as the
volatile compound composition were also found to influence the sensory quality of these
products. Base wines, unaged and three year old distillates originating from the De Dooms
region, which predominantly cultivates table grapes, were of significantly lower quality than
those from the remaining regions. Products made from grapes harvested early in the
season were of significantly higher quality. The volatile aroma compound composition was
found to differ significantly between the 1999 and 2000 base wines and distillates,
irrespective of the exclusion of those samples that had undergone partial or complete
malolactic fermentation. Consequently, quality indicating compounds may vary from
vintage to vintage. The relationship between the quality of brandy base wines and the
concentration of n-butanol, iso-amyl acetate, ethyl lactate, ethyl caprylate, octanoic- and
decanoic acid was the same as that reported in young Chen in blanc wines in this study. In
unaged distillates, increased levels of ethyl lactate also exert a negative influence on
distillate quality. Iso-amyl acetate, hexyl acetate, ethyl caproate, ethyl caprylate, n-butanol,
octanoic acid, ethyl caprate and decanoic acid showed some positive correlation, whilst
iso-butanol, ethyl lactate, acetic acid, acetaldehyde and ethyl acetate showed a significant
negative correlation to three-year old distillate quality.
Sensory descriptive analysis on selected good, average and poor quality distillates
using the South African brandy aroma wheel showed that there are small differences in
profile between the good and average distillates, there were however significant
differences between the good and poor quality distillate profiles throughout maturation.
After three years of wood maturation, the aroma profile of poor quality distillates can be
characterised by prominent herbaceous and woody aromas, which are more intense than
the fruity aromas. Good quality distillates contained characteristically intense fruity aromas.
Volatile compound concentration differences were noted during the course of and after
three years of wood maturation and in barrels of varying ages. Distillates matured in new
block barrels exhibited significant differences in volatile and wood compound composition
after three years when compared to remaining barrels used. The style classification of the
three-year old potstill distillate was influenced by demographic and production factors and
volatile compound composition, but not by the sensory quality of the distillates.
In summary, vintage, region, cultivar, harvest time and choice of yeast strain have a
significant influence on the volatile composition of brandy base wines, their unaged and three year old potstill distillates, which in turn affects the sensory quality of these products.
These effects cannot be viewed in isolation as they jointly exert an influence on the
composition and quality of these products. From a commercial perspective, this study has
provided a valuable indication as to which production and demographic factors can
influence the quality and style of potstill brandy. Thus, future brandy base wine intake
should, as far as possible, take place in such a manner to allow base wines originating
from the same cultivar or region or harvest time or combination thereof (and to a lesser
extent yeast strain) to be received simultaneously at the distillery for distillation. / AFRIKAANSE OPSOMMING: Brandewyn produksie is 'n veelvoudige proses wat die volgende insluit: pars van druiwe,
basiswyn fermentasie, verstoking, houtveroudering en versnyding. Binne hierdie stappe is
verskeie faktore wat 'n invloed op die samestelling en resultate van die basiswyn,
onverouderde en verouderde distillaat kan hê. Hierdie faktore sluit die volgende in:
geografiese ligging, klimaat toestande van die streek van herkoms, wingerdboupraktyke,
graad van rypheid, druifvarieteit, wynoes variasie, wynbou tegnieke, opberging van
basiswyn voor distillasie, distillasie tegnieke, ouderdom en oorsprong van akkerhout vir die
veroudering, asook tot watter mate die vat gerooster is.
Die samestelling van geur in wyn en gedistilleerde produkte soos brandewyn is uiters
kompleks. 'n Menigte samestellings kan deel vorm van die inhoud van die geur, en dit is
raar dat 'n bepaalde verbinding alleenlik verantwoordelik is vir 'n kenmerkende geur.
Weens die verskeidenheid van produksie faktore, aroma en smaak is volledige kennis van
brandewyn ingewikkeld en kompliseerd om te verstaan.
In kommersiële brandewynproduksie, maak standaard werksprosedures nie
voorsiening vir aparte distillasie van basiswyn van verskillende produsente nie, en die
vermenging van basiswyn van verskillende streke en produsente kom voor. Dit maak dit
moeilik om te bepaal of die kwaliteit van die basiswyn of die distillaat na die neergelegde
periode van houtveroudering, in werklikheid 'n beslissende indikasie op die kwaliteit van
die verouderde produk is. Daarom is een van die doele van hierdie studie om te bepaal of
daar meriete in is om brandewyn basiswyn van die verskillende produsente en streke
apart te berg en te verstook. Dit is gedoen deur eerstens, die effek van demografiese en
produksie faktore op die samestelling van brandewyn basiswyn te bepaal. Daarna, om die
invloed van brandewyn basiswynsamestelling op die kwaliteit van onderskeidelik die
onverouderde distillate sowel as die uiteindelike styl en kwaliteit van die 3 jaar oue
houtverouderde potketel distillate, te bepaal.
Vir hierdie doel, is vier potketels met 'n kapasiteit van 2000 liters elk geïsoleer en vir
kommersiële skaal distillasies van 33 en 25 brandewyn basiswyne in 1999 en 2000,
ondeskeidelik, by DisteIl Distillerdery, Worcester verstook. Die eksperimentele uitleg wat
in hierdie studie gebruik is, ewenaar DisteIl se standaard verstokingsprosedures vir
kommersiële brandewynproduksie.
Chenin blanc en Colombar is die twee mees populêre druifvarieteite vir die maak van
brandewyn basiswyn in Suid-Afrika. As gevolg van die kompleksiteit van die brandewyn
produksieproses, is die eerste gedeelte van die studie gefokus op die Suid-Afrikaanse jong
Chenin blanc wyne, met 'n oorheersende fermentasie geur. Die konsentrasie van iso-amyl
asetaat, heksiel asetaat, etiel kaprilaat, etiel kapraat, 2-phenetiel asetaat en oktanoë suur
was aansienlik hoër in wyne wat met goud en silwer medaljes bekroon is en neem
aansienlik af met afname in kwaliteit kategorieë. Etiel laktaat vertoon die teenoorgestelde
patroon. 'n Kwaliteit voorspellersmodel, gebaseer op die gedrag van 21 vlugtige komponente was opgestel. Die model het redelike akkuraatheid getoon op wyne van
dieselfde oesjaar as waarop oorspronklik opgelei. Die model se voorspellingsakkuraatheid
was aansienlik swakker toe dit vergelyk getoets is met wyne van 'n nuwe oesjaar. Die
hoeveelheid oesjare, hoeveelheid wyne per oesjaar en die hoeveelheid verbindings
gebruik in hierdie model sal die voorspellingsakkuraatheid beïnvloed.
Sewe-en-twintig vlugtige komponente was gekwantifiseer in 33 en 25 brandewyn
basiswyne, die onverouderde en 3 jaar oue distillate vanaf 1999 en 2000, onderskeidelik.
Variasie ontledings (ANOVA) en klassifikasie en regressie ontledings (CART) ontledings
wys dat oesjaar, streek, parstyd, keuse van kultivar en gisrasse In aansienlike invloed op
die vlugtige samestelling van brandewyn basiswyne asook hul onverouderde en 3 jaar
distillate het. Hierdie faktore, sowel as die vlugtige verbinding samestellings, beinvloed
ook bevind die sensoriese kwaliteit van hierdie produkte. Basiswyne, onverouderde en 3
jaar oue distillate wat vanuit die De Doorns streek, wat hoofsaaklik tafeldruif kultivars is, is
van In swakker kwaliteit as die ander streke. Produkte wat gemaak is van druiwe wat
vroeg in die seisoen gepars is, was van beter kwaliteit. Die vlugtige
geurkomponentsamestellings het tussen die basiswyne en distillate van die 1999 en 2000
oesjare verskil, ongeag of party van die monsters gedeeltelike of volledige
appelmelksuurgisting ondergaan het. Gevolglik, die konsentrasie van kwaliteitaanwysende
komponente mag van seisoen tot seisoen verskil. Die verhouding tussen die kwaliteit van
die brandewyn basiswyne en die konsentrasie van n-butanol, iso-amiel asetaat, etiel
laktaat, etiel kaprilaat, oktanoë- en dekanoë suur was dieselfde soos gerapporteer oor die
jong Chenin blanc wyne. In onverouderde distillate, het verhoogde vlakke van etiel
laktaat In negatiewe invloed op distillaat kwaliteit veroorsaak. Iso-amiel asetaat, heksiel
asetaat, etiel kaproaat, etiel kaprilaat, n-butanol, oktanoë suur, etiel kapraat en dekanoë
suur In positiewe korrelasie, terwyl iso-butanol, etiel laktaat, asynsuur, asetaldehied en
etiel asetaat betekenisvolle negatiewe korrelasie met 3jaar oue distillaat kwaliteit bewys.
Beskrywende sensoriewe analises op geselekteerde, middelmatige en swak kwaliteit
distillate (gedoen deur gebruik making van die Suid-Afrikaanse Brandewyn Aromawiel)
wys dat daar klein verskille tussen die profiele van goeie en middelmatige distillate is.
Daar is egter aansienlike verskille tussen goeie en swak kwaliteit distillataat profiele
regdeur die drie jaar verouderingsperiode. Na 3 jaar van houtveroudering kan die geur
profiel van swak kwaliteit distillate uitgeken word aan kruid- en houtagtige geure, wat meer
intens as die vrugagtige geure is. Goeie kwaliteit distillate het intense vrugagtige-aroma
eienskappe.
Vlugtige verbinding konsentrasie verskille is waargeneem gedurende en na die 3jaar
houtverouderingsperiode in vate wat van ouderdomme verskil. Distillate wat in nuwe
blokkies vate verouder is, vertoon aansienlike verskille in vlugtige en houtkomponent
samestellings na 3 jaar wanneer dit met die, wat in die oorblywende ouer vate verouder is,
vergelyk word. Die styl klassifikasie van die 3 jaar oue potketeldistillaat was deur
demografiese en produksie faktore sowel as vlugtige verbinding samestellings beïnvloed,
maar nie met die sensoriese kwaliteit van die distillate nie. In opsomming, oesjaar, streek, kultivar, parstyd en keuse van gisrasse het 'n
aansienlike invloed op die vlugtige komponent samestelling van die brandewyn basiswyne,
onverouderde en 3 jaar oue potketel distillate, wat weer op hul beurt die sensoriese
kwaliteit van die onderskeidelike produkte beïnvloed. Die effek van hierdie faktore kan nie
in isolasie gemeet word nie, aangesien dit gesamentlik die kwaliteit van die produkte
beïnvloed. Van 'n kommersiële perspektief het hierdie studie 'n waardevolle indikasie
gelewer van hoe produksie en demografiese faktore die kwaliteit en styl van
potketelbrandewyn kan beïnvloed. Daarom word voorgestel dat toekomstige brandewyn
basiswyn innames, sover as moontlik, voorsiening moet maak om wyne van dieselfde
kultivar, uit dieselfde streek, parsseisoen inaggeneem, of kombinasie daarvan, met 'n
mindermate die gisrasse in aanmerking geneem, gelyktydig vir verstoking by die
distilleerderye ontvang word sodat hierdie wyne apart van wyne met ander bogenoemde
variasies verstook en verouder kan word.
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An investigation into lactic acid bacteria as a possible cause of bitterness in wineKrieling, Shannon Janine 03 1900 (has links)
Thesis (MSc)--Stellenbosch University, 2003. / ENGLISH ABSTRACT: Spoilage, be it due to microbial actions, chemical reactions or both, poses a serious
threat to the food and beverage industries. Not only can spoilage lead to great
economic losses, but it can also cause industries to lose their competitive edge in the
economic and consumer market. Considering all the modern technologies and the
range of preservation techniques that are available, it is surprising that spoilage is still
an economic problem. Wine spoilage due to unpalatable bitterness, and the role of
lactic acid bacteria (LAB) in causing this bitterness, have received much attention
over the years, but no definite understanding has yet emerged.
The first objective of this study was to isolate, enumerate and identify the LAB
from three red grape varieties, viz. Pinotage, Merlot and Cabernet Sauvignon. The
LAB populations on the grapes of all three varieties ranged from 102 to 104 cfu/ml
during the 2001 and 2002 harvest seasons. The Cabernet Sauvignon grapes had
slightly higher numbers than the Pinotage and Merlot. The LAB population in the
Cabernet Sauvignon, Pinotage and Merlot wines after completion of the alcoholic
fermentation ranged from 102 to 105 cfu/ml, while during 2002 the numbers in wine
undergoing malolactic fermentation (MLF) ranged from 104 to 108 cfu/ml. The
isolated LAB were divided into the three metabolic groups, with 59% belonging to the
facultatively heterofermentative group, 26% to the obligately heterofermentative
group and 15% to the obligately homofermentative group. The isolates were
identified by means of species-specific primers as Leuconostoc mesenteroides (4),
Oenococcus oeni (28), Lactobacillus brevis (15), Lb. hilgardii (15), Lb. plantarum
(98), Lb. pentosus (12), Lb. paraplantarum (3), Lb. paracasei (28),
Pediococcus acidilactici (2) and Pediococcus spp. (35). The most predominant
species isolated was Lb. plantarum, followed by Pediococcus spp. The results
suggest that Pinotage carries a more diverse LAB population in comparison to Merlot
and Cabernet Sauvignon.
The second objective of this study was to determine the presence of the glycerol
dehydratase gene in the LAB strains by using the G01 and G02 primers. Twenty-six
strains tested positive, namely Lb. plantarum (15), Lb. pentosus (1), Lb. hilgardii (5),
Lb. paracasei (2), Lb. brevis (2) and a Pediococcus spp. (1). Interestingly, 62% of
these strains were isolated from Pinotage. The strains all had the ability to degrade
glycerol by more than 90%, and no significant differences were observed between
the species. The GO-possessing strains exhibited varying degrees of inhibition
towards Gram-positive and Gram-negative bacteria, and the results suggest that this
inhibition activity may be similar to that of reuterin, which is produced by Lb. reuteri.
This study can form the foundation for unravelling the causes of bitterness in red
wines. Combining the results of this study with analytical, sensory and molecular
data may very well provide the industry with valuable tools with which to combat the
occurrence of bitterness. / AFRIKAANSE OPSOMMING: Bederf as gevolg van mikrobiese aksies, chemiese reaksies of beide, hou 'n groot
bedreiging vir die voedsel- en drankbedrywe in. Nie net kan bederf lei tot groot
ekonomiese verliese nie, maar dit kan ook veroorsaak dat bedrywe hul
kompeterende voordeel in die ekonomiese en verbruikersmarkte verloor. As die
moderne tegnologie en die reeks preserveringstegnieke wat beskikbaar is, in ag
geneem word, is dit verbasend dat bederf steeds 'n ekonomiese probleem is.
Wynbederf as gevolg van oormatige bitterheid en die rol van melksuurbakterieë
(MSB) in die ontwikkeling van hierdie bitterheid het oor die jare heen baie aandag
geniet, maar geen definitiewe verklaring is nog daarvoor gevind nie.
Die eerste doelwit van hierdie studie was om MSB vanaf drie rooidruifvariëteite,
nl. Pinotage, Merlot en Cabernet Sauvignon, te isoleer, te kwantifiseer en te
identifiseer. Die MSB-populasies op die druiwe van al drie variëteite het gedurende
die 2001- en 2002-parsseisoene tussen 102 en 104 kvu/ml gevarieer. Die Cabernet
Sauvignon-druiwe het effens hoër getalle as die Pinotage- en Merlot-druiwe gehad.
Die MSB-populasies in die Cabernet Sauvignon-, Pinotage- en Merlot-wyne aan die
einde van die alkoholiese fermentasie het tussen 102 en 1055 kvu/ml gevarieer.
Gedurende 2002 het die MSB-getalle in die wyne waarin appelmelksuurgisting
(AMG) aan die gang was tussen 104 en 108 kvu/ml gevarieer. Die geïsoleerde MSB
was onderverdeel in die drie metaboliese groepe, met 59% wat behoort aan die
fakultatiewe, heterofermentatiewe groep, 26% aan die obligate, heterofermentatiewe
groep en 15% aan die obligate, homofermentatiewe groep. Die isolate is
geïdentifiseer as Leuconostoc mesenteroides (4), Oenococcus oeni (28),
Lactobacillus brevis (15), Lactobacillus hi/gardii (15, Lactobacillus p/antarum (98),
Lactobacillus pentosus (12), Lactobacillus parap/antarum (3), Lactobacillus paracasei
(28), Pediococcus acidi/actici (2) en Pediococcus spp. (35) deur middel van spes iespesifieke
inleiers. Die mees algemeen geïsoleerde spesies was Lb. p/antarum,
gevolg deur Pediococcus spp. Die resultate impliseer dat Pinotage 'n meer
uiteenlopende MSB-populasie in vergelyking met Merlot en Cabernet Sauvignon dra.
Die tweede doelwit van hierdie studie was om die teenwoordigheid van die
gliseroldehidratase-geen in die MSB-isolate deur middel van die GD1- en GD2-
inleiers te bepaal. Ses-en-twintig isolate was positief, nl. Lb. p/antarum (15), Lb.
pentosus (1), Lb. hi/gard;; (5), Lb. paracasei (2), Lb. brevis (2) en 'n Pediococcus spp.
(1). 'n Interessante resultaat was dat 62% van hierdie isolate vanaf Pinotage
geïsoleer is. Die isolate was almal in staat om meer as 90% van die gliserol te
gebruik en geen noemenswaardige verskille is tussen die isolate waargeneem nie.
Die GD-bevattende isolate het verskillende grade van inhibisie teenoor Grampositiewe
en Gram-negatiewe bakterieë getoon, en die resultate impliseer dat hierdie
inhiberende aktiwiteit dieselfde is as dié van reuterin wat deur Lb. reuteri
geproduseer word. Hierdie studie kan dus die basis vorm vir die ontrafeling van die oorsake van
bitterheid in rooiwyne. Deur die resultate van hierdie studie met analitiese,
sensoriese en molekulêre data te kombineer, kan die wynbedryf voorsien word van
waardevolle metodes om die voorkoms van bitterheid mee te bekamp.
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A influência da família no consumo de álcool na adolescência / Family influence on alcohol consumption during adolescenceGomes, Betânia da Mata Ribeiro 28 September 2012 (has links)
Embora os fatores de risco ao consumo de drogas sejam bastante conhecidos, ainda pouco se sabe sobre a dinâmica e a organização das famílias de adolescentes que consomem álcool, assim como suas interrelações com a comunidade. Buscando compreendê-las, esta pesquisa objetivou analisar e interpretar a influência da família no consumo de álcool por adolescentes, a partir dos referenciais teóricos do interacionismo simbólico e da perspectiva sistêmica de família. Para tanto, adotou-se como campo de estudo a Unidade de Saúde da Família Emocy Krause, localizada no Distrito Sanitário IV, da cidade do Recife, Pernambuco, Brasil. Os participantes do estudo foram 22 membros de dez famílias, dentre os quais estavam onze adolescentes, de ambos os sexos, na faixa etária de quatorze a dezenove anos, e que consumiam álcool. As técnicas utilizadas para coleta de dados foram: observação e entrevista em profundidade, baseada modelo Calgary de Avaliação da Família, para obtenção de informações que permitissem a avaliação dos componentes estrutural, de desenvolvimento e funcional das famílias, além da construção do genograma e do ecomapa familiar. A análise dos dados foi realizada empregando-se a análise temática do tipo indutiva. Foram elaborados três temas: na internalidade da família: fragilidade e conflitos; entre nós: limites, responsabilidades e esperança; e decisão pela bebida: diversão permeada por riscos. O primeiro tema aborda as fragilidades das famílias, como as relações interpessoais conflituosas, o padrão de comunicação intrafamiliar, a experiência de separação e as perdas, e os conflitos vividos entre seus componentes. O segundo tema trata da interação entre os componentes da família, caracterizada pela desestruturação, envolvendo o consumo abusivo de bebidas alcoólicas pelos familiares e desrespeito, marcando os limites de atuação da família que contribuíram para que os adolescentes se aproximassem das bebidas alcoólicas. Mesmo assim, a família não se eximiu de sua responsabilidade para com seus membros, bem como manteve a esperança, nutrida pelas aspirações e religião dos seus membros. Por fim, a decisão pela bebida retrata o contexto do consumo de álcool e as motivações para esse consumo. Os adolescentes apontaram como motivos o prazer e a diversão, sem ignorar os prejuízos do uso abusivo da bebida alcoólica. A diversão associou-se a músicas que se aproximavam do contexto de vida dos adolescentes, incentivando o consumo de bebidas e funcionando como escape dos problemas familiares. Concluiu-se que, tanto a família quanto o contexto sociocultural de inserção dos adolescentes podem influenciar, ao mesmo tempo, de forma positiva e negativa o uso e o abuso de álcool. A estrutura e composição da família, o padrão de interação familiar, a comunicação entre seus membros, a religião e a esperança são componentes que ser articulam diretamente com a prática do consumo de álcool pelos adolescentes e podem ser alvo de intervenção na enfermagem. / Although the risk factors for drugs consumption are well known, little is known so far about the dynamics and organization of families of adolescents who consume alcohol, as well as about their interrelations with the community. In the attempt to understand them, this research aimed to analyze and interpret the influence of the family on alcohol consumption by adolescents, based on the theoretical frameworks of symbolic interactionism and the systemic family perspective. Therefore, the place of study was the Family Health Unit Emocy Krause, located in Health District IV in Recife, Pernambuco, Brazil. The study subjects were 22 members of ten families, including eleven male and female adolescents between 14 and 19 years old who consumed alcohol and were considered index cases. The following data collection techniques were used: observation and in-depth interview, based on the Calgary Model of Family Assessment, to obtain information to assess the structural, development and functional components of the families, besides the construction of the genogram and the family ecomap. Inductive thematic analysis was used to analyze the data. Three themes were elaborated: in the familys internality: weakness and conflicts; among us: limits, responsibilities and hope and desire for the drink: diversion permeated by risks. The first theme addresses the families weaknesses, including conflicting interpersonal relations, the intra-family communication standard, the separation experience and losses, and conflicts experienced among family members. The second theme refers to the interaction among family members, characterizes by loss of structure, involving alcohol abuse by family members and disrespect, outlining family activities that contributed for adolescents to approach alcoholic beverages. Nevertheless, the family did not refuse the responsibility towards its members and kept up hope, nourished by aspirations and members religion. Finally, the decision to drink pictures the consumption context and the motivations to consume alcohol. The adolescents appointed pleasure and fun as motives, without ignoring the harm of alcohol abuse. Fun was associated with songs that approached the adolescents life context, encouraging drinking and functioning as an escape from family problems. It was concluded that both the family and the adolescents sociocultural context can influence alcohol use and abuse positively and negatively at the same time. The family structure and composition, the family interaction standard, communication among family members, religion and hope are components that directly articulate with adolescents alcohol consumption and can be targets of nursing intervention.
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Estabilidade de néctar de jabuticaba e caldo de cana acondicionados em garrafa plástica incorporada com agentes inorgânicos microestruturados de prata e óxido de zinco / Stability of jabuticaba nectar and sugarcane juice in plastic bottle incorporated with silver and zinc oxide microstructured inorganic agentsRibeiro, Abgail Suelen da Costa 30 October 2018 (has links)
A embalagem desempenha uma função crucial na estabilidade dos alimentos. Neste estudo avaliou-se a estabilidade microbiológica de néctar de jabuticaba e caldo de cana pasteurizados (85 ºC/30 s), acondicionados assepticamente em garrafa de polietileno de alta densidade (PEAD) incorporada com agentes inorgânicos microestruturados com Ag/ZnO. Os lotes processados foram estocados a 5 ºC na ausência de luz. Testes físico-químicos, microbiológicos e sensoriais foram conduzidos para avaliar a estabilidade e estimar o tempo de vida útil das bebidas. Médias de notas superiores a 5 (na escala hedônica de 9 pontos) e percentagens de aceitação superiores a 60% foram estabelecidas para estimar o tempo de vida de prateleira das bebidas. Os resultados dos testes físico-químicos para o néctar de jabuticaba variaram de 3,40 a 3,76 para o pH, de 11,0 a 12,5 ºBrix para sólidos solúveis totais, e de 0,52 a 0,76% (m/m) de ácido cítrico para acidez total titulável. Para o caldo de cana, os valores de pH, sólidos solúveis totais e acidez total titulável variaram de 5,10 a 5,37; 14,3 a 24,0 ºBrix e de 0,05 a 0,13%(m/m) ácido cítrico, respectivamente, durante o período do estudo. Para o néctar de jabuticaba, as contagens de mesófilos, psicrotróficos e bolores e leveduras variaram de 1 a 1,5; < 1est a 1; < 1est a 1,3 logUFC/mL respectivamente, durante o período de estocagem. Para o caldo de cana as contagens variaram de < 1est a 4,5 1est a 4,4; 1est a 4,0 logUFC/mL. O néctar de jabuticaba alcançou maior estabilidade microbiológica que o caldo de cana. As médias de notas para sabor, aparência e impressão global obtidas nos testes de escala hedônica variaram entre 6 a 7,1 para o néctar de jabuticaba e 5 e 7,7 para o caldo de cana. O néctar de jabuticaba e caldo de cana permaneceram microbiologicamente estáveis por um período de 120 e 50 dias, respectivamente. Os agentes inorgânicos microestruturados com Ag/ZnO não exerceram influência na estabilidade microbiológica dos dois produtos. / Packaging plays a crucial role in food stability. In this study, the microbiological stability of pasteurized (85 ºC/30 s) jabuticaba nectar and cane juice, aseptically packaged in high density polyethylene (HDPE) bottle treated with silver and zinc oxide (Ag/ZnO), was evaluated. All processed batches were stored at 5 ºC in the dark. Physicochemical, microbiological and sensory tests were conducted to evaluate the stability and estimate the beverage´s shelf life. Average scores greater than 5 (in the 9-point hedonic scale) and percentage of approval greater than 60% were both used as threshold values for estimating the product´s shelf life. As for the nectar, the pH ranged from 3.40 to 3.76; soluble solids from 11.0 to 12.5 ºBrix and titratable total acidity from 0.52 to 0.76% (w/w) citric acid. The pH values, total soluble solids and titratable acidity of cane juice varied from 5.10 to 5.37; 14.3 to 24.0 ºBrix and 0.05 to 0.13%(w/w) citric acid, respectively, during the storage. For nectar, counts of mesophiles, psychrotrophs and molds and yeasts ranged from 1 to 1.5; < 1est to 1; < 1est to 1.3 logCFU/mL, respectively, during the storage period. For the cane juice the counts ranged from < 1est to 4.5; <1est to 4.4; <1est to 4.0 logCFU/mL. Jabuticaba nectar achieved longer microbiological stability than cane juice. The mean scores for flavor, appearance and overall impression obtained in the nine-point hedonic scale tests ranged from 6 to 7.1 for jabuticaba nectar and 5 and 7.7 for cane juice. Nectar and cane juice remained microbiologically stable for 120 and 50 days, respectively. The Ag/ZnO microstructured inorganic agents had no influence on the microbiological stability of both products.
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A influência da temperatura na condução de dois processos fermentativos para produção de cachaça / Influence of the temperature in the conduction of two fermentative processes for cachaça productionBraga, Vivian Santoro 13 December 2006 (has links)
O presente trabalho teve como objetivo estudar o comportamento de três linhagens de leveduras, sendo duas da espécie S. cerevisiae, (Y-904 e CAT) e uma da espécie S. bayanus, (EC) em duas temperaturas de fermentação 20 e 32 °C, usando dois meios, YEPD (meio controle) e caldo de cana-de-açúcar clarificado. As fermentações foram realizadas em câmara de BOD, estático, em frascos de erlenmeyer, com 200 mL de meio e 1 g de fermento seco. A concentração de açúcar foi padronizada para 150,0 g L-1 de ART (açúcares redutores totais) e 15,2 °brix, nos ensaios que se utilizou o caldo de cana como substrato. As fermentações que se utilizou apenas o caldo de cana foram realizadas em balões de cinco litros, em ambas as temperaturas, nas quais as três linhagens de levedura foram avaliadas, através da análise cromatográfica do destilado. Para a obtenção dos destilados foi montado em laboratório um destilador feito totalmente de vidro. Nos ensaios que se utilizou o meio controle e o caldo de cana nas duas temperaturas de fermentação, as leveduras foram avaliadas quanto ao crescimento celular, o açúcar residual e o teor alcoólico. As amostras dos destilados provenientes das fermentações que utilizaram apenas o caldo de cana como mosto, foram avaliadas quanto: ésteres, aldeídos, acidez volátil, álcoois superiores, álcool metílico, furfural, carbamato de etila, acroleína e cobre. As três linhagens ensaiadas apresentaram diferenças estatísticas entre si e entre os meios utilizados. O objetivo não foi a comparação entre as duas temperaturas e sim avaliar o comportamento das linhagens e verificar a possibilidade de se efetuar fermentações a 20 e a 32 °C. Pela análise cromatográfica alguns componentes voláteis como ésteres, aldeídos, acidez volátil, álcoois superiores e álcool metílico, apresentaram diferenças estatísticas, isto é, a formação desses compostos foi influenciada pela temperatura e pelas linhagens utilizadas. O teor de ésteres aumentou com o decréscimo da temperatura para S. bayanus. A acidez volátil aumentou com o acréscimo da temperatura, assim como ocorreu com a formação de álcoois superiores e de álcool metílico que foi mais elevada a 32 °C do que a 20 °C. Enquanto que outros componentes como: furfural, carbamato de etila, acroleína e cobre não apresentaram diferenças em relação a variação da temperatura ou pelas leveduras utilizadas. / The present work had the aim of studying the behavior of three yeast strains, considering two from Saccharomyces cerevisiae species (Y-904 and CAT) and one from Saccharomyces bayanus species (EC), in two fermentation temperatures, 20 and 32 C, utilizing two mediums, YEPD (control medium) and clarified sugarcane juice. The fermentations were carried out in stable BOD chambers, in bottles of Erlenmeyer, with 200 mL of each medium and 1 g of dried yeast. The sugarcane concentration was standardized to 150g/L of ART (total reductor sugar) and to 15,2 °brix in the essay that was used the sugarcane juice as medium. The fermentations that were used only the sugarcane juice were carried out into 5 liters balloons capacity, in both temperatures, where the three yeasts strains were evaluated through chromatography analysis of the distillates. In order to obtain the distillates, it was built a all-glass distillation apparatus. The yeasts were analyzed as the cell growth, the residual sugar and the alcoholic concentration at the essays which were used the control medium and the sugar cane juice in both temperatures. It was evaluated esters, aldehydes, acidity, higher alcohols, methyl alcohol, furfural, acrolein and copper in the distillates samples which came from the fermentations that used only the sugarcane juice as wort. The three yeast strains showed differences between each other and between the mediums. The aim of this study was not to compare the results between the temperatures, but it was to evaluate the behavior of the strains and find out the possibility of making fermentations at 20 and 32°C. The chromatography analysis showed statistical differences from volatile compounds as: esters, aldehydes, acidity, higher alcohols and methyl alcohol. These results show that the formation of these compounds was influenced by temperature and by the yeats strains used. The content of esters increased when temperature decreased for S. bayanus. The acidity increased when the temperature also increased, the same occurred with higher alcohol formation and methyl alcohol formation. The methyl alcohol formation was higher at 32 C than 20 °C. The others compounds as: furfural, ethyl carbamate, acrolein and copper did not show differences related to the temperature variation and the yeasts strains used.
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Tabagismo e ingesta alcoólica: prevalência em professores, teleoperadores, cantores e atores / Smoking and alcohol intake: prevalence among teachers, call center operators, singers and actorsPuhl, Andréia Estér 28 July 2010 (has links)
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Previous issue date: 2010-07-28 / Conselho Nacional de Desenvolvimento Científico e Tecnológico / INTRODUCTION: For professionals who have the voice as their main tool of
work, the vocal welfare is very relevant. Habits such as smoking and alcohol
intake may influence negatively the vocal health of these individuals.
OBJECTIVE: To determine and compare the prevalence of smoking and
alcohol use among teachers, call center operators, singers and actors.
METHODS: The sample was composed by voice professionals of the database
of the group of researchers from the Clinic of Vocal Arts at Santa Casa, São
Paulo. A questionnaire of Identification of Vocal Health Habits was answered
by 400 subjects, divided into: 100 teachers; 100 call center operators; 100
singers and 100 actors. The total group was formed by 235 were women and
165 men, mean age 30.3 years. For this study two questions that investigate
smoking and alcohol consumption were selected. RESULTS: In the group of
400 subjects, 19.4% were smokers, 26.1% men and 14.5% women. The alcohol
consumption was reported by 43.8% of the participants, 49.7% men and 39.7%
women. The group with higher prevalence of smoking and alcohol intake was
aging between 16-25 years, 46.2% and 40.6% respectively. The prevalence of
smoking for call center operators was 25%, for actors, 24%, teachers, 18% and
singers 11%. Regarding gender the prevalence of smoking was higher in male
call center operators (38.2%). Cigarette smoking, according to profession and
age, was more prevalent among actors (35.7%) aging between 36-45 years.
The alcohol intake was reported by the actors (55%), call center operators
(45%), singers (40%) and teachers (35%). The alcohol intake considering
gender was higher among male actors (64.7%) and aging between 36-45 years
it was 71.4%. CONCLUSION: Among the four groups of voice professionals
analyzed, smoking prevalence was higher in the group of call center operators
and related to alcohol intake the prevalence was higher in the group of actors / INTRODUÇÃO: Para os profissionais, que no seu instrumento de trabalho têm
a voz, o bem-estar vocal é de grande importância. Hábitos como o tabagismo e
a ingesta de bebidas alcoólicas podem influenciar, de forma negativa, a saúde
vocal destes indivíduos. OBJETIVO: Determinar e comparar a prevalência de
tabagismo e ingesta alcoólica em professores, teleoperadores, cantores e
atores. MÉTODOS: A amostra foi composta por profissionais da voz do banco
de dados do grupo de pesquisadores do Ambulatório de Artes Vocais da Santa
Casa de São Paulo. Foi aplicado um Questionário de Identificação de Hábitos
de Saúde Vocal em 400 sujeitos, distribuídos em: 100 professores, 100
teleoperadores, 100 cantores e 100 atores. Do total do grupo, 235 eram
mulheres e 165 homens, com média de 30,3 anos de idade. Para este estudo,
foram selecionadas duas questões que investigaram o tabagismo e a ingesta
alcoólica. RESULTADOS: No total do grupo analisado, 19,4% eram tabagistas,
26,1% homens e 14,5% mulheres. A ingesta alcoólica foi referida por 43,8%
dos participantes, 49,7% homens e 39,7% mulheres. A faixa etária, com
prevalência maior de tabagismo e ingesta alcoólica, foi de 16 a 25 anos, 46,2%
e 40,6%, respectivamente. A prevalência de tabagismo nos teleoperadores foi
de 25%, nos atores, 24%, nos professores, 18% e nos cantores, 11%. Quanto
ao sexo, a prevalência de tabagismo foi maior nos teleoperadores masculinos
(38,2%). O tabagismo, segundo a profissão e faixa etária, foi mais prevalente
nos atores (35,7%), dos 36 a 45 anos. A ingesta alcoólica foi referida pelos
atores (55%), teleoperadores (45%), cantores (40%) e professores (35%). A
ingesta alcoólica, segundo o sexo, foi mais elevada entre os atores masculinos
(64,7%) e na faixa etária entre 36 a 45 anos, 71,4%. CONCLUSÃO: Dentre os
quatro grupos de profissionais da voz analisados, a prevalência de tabagismo
foi maior no grupo dos teleoperadores, e em relação à ingesta alcoólica, no
grupo de atores
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