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

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

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.

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.

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.

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.

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.

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.

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.

Made available in DSpace on 2016-04-27T18:12:46Z (GMT). No. of bitstreams: 1 Andreia Ester Puhl.pdf: 631221 bytes, checksum: cc641b9d9af0fd6c152724a0147edeaa (MD5) 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