Title page, table of contents and abstract only. The complete thesis in print form is available from the University of Adelaide Library. / Enzyme concentrates are available for use in commercial wineries to aid in wine processing, or to enhance wine quality. However, pectolytic enzyme remains the sole product routinely used in most wineries. One disadvantage of some of the products currently available commercially is they contain enzymes sourced from microorganisms not usually associated with grape juice or wine, typically fungi such as Aspergillus species. As a result, enzymes are inefficient catalysts under the harsh oenological conditions. In addition, some products contain secondary, and potentially undesirable, contaminant enzyme activities. Clearly there is the potential to develop enzyme preparations specifically for use in grape juice and wine. A potential source of such enzymes are the lactic acid bacteria (LAB), the organisms more commonly associated with the conduct of the malolactic fermentation (MLF) during vinification. In this study, the production of cell-associated enzymes with potential oenological applications by LAB was investigated. A screening of 50 LAB isolates for the production of lipases, esterases, tannases, and polysaccharide-degrading enzymes revealed wine LAB can produce enzymes of oenological importance. In general, activity towards polysaccharide substrates was more frequent among the lactobacilli and pediococci strains. Lipase activity was observed in three lactobacilli, and all strains were found to have tannase activity. Similarly, all strains displayed some esterase activity, although the activity was markedly stronger among the Oenococcus oeni. On the basis of the initial screen, a more detailed characterisation of the esterase activity of selected LAB isolates was conducted. Esterase activity was examined across a range of pH, temperature, and ethanol concentrations - all important oenological parameters. In addition, substrate specificity was determined using six ester substrates. In general, activity was maximal at pH values close to 6.0, and temperatures close to 40°C, although exceptions were observed with some strains. Increases in ethanol concentration resulted in lower activity for most lactobacilli and pediococci, but stimulated the esterase activity of all O. oeni. Work conducted with dairy LAB isolates has suggested esterases may be capable of both hydrolysing and synthesising esters. In the wine industry, the results of some volatile-profiling studies tend to support this theory, with concentrations of esters being reported to both increase and decrease during MLF. Malolactic fermentation trials were conducted in wine with six strains of O. oeni and GCMS was used to quantify particular esters before and after MLF. Some esters were found to increase in concentration during MLF, while others were found to decrease. These findings suggest LAB esterases are in fact capable of both synthesising and hydrolysing ester substrates in wine. To further dissect the esterase make-up of selected LAB strains, attempts to clone and heterologously express three structural genes for these enzymes were made. Three putative esterase genes were identified in O. oeni and cloned. Sequencing was completed and alignment with published esterase sequences used to reveal theoretical proteins of the O. oeni genes with high homology with those from other organisms. Of note, key features, such as active site motifs, were conserved in each O. oeni sequence. Expression of the recombinant proteins in E. coli resulted in higher esterase activity in one of the clones compared to the host. These results indicate that the open reading frame of one esterase gene in 0. oeni has been identified. / http://proxy.library.adelaide.edu.au/login?url= http://library.adelaide.edu.au/cgi-bin/Pwebrecon.cgi?BBID=1297212 / Thesis (Ph.D.) -- University of Adelaide, School of Agriculture, Food and Wine, 2007

The concept of brands and the process of branding have been in use for centuries (Nancarrow & Nancarrow, 2007). Branding has enabled producers to differentiate their products more easily from one another. In addition to product differentiation, brands also communicate a firm's values through a variety of names, slogans, symbols, and designs. Through a process of communication, brands can facilitate a relationship-building process that can mimic human-to-human interactions. In the current market, it is an ongoing challenge for firms to stay current with consumer trends. Keeping up with what is considered cool can often determine a firm's success. Traditionally coolness has been considered a human attribute. However, in recent years, it has also been associated with inanimate objects and brands (Belk, 2006). Firms that strive to be perceived as cool have been shown to be more noticeable and are viewed more positively. Although coolness is ubiquitous in marketing and branding practices, it is still unclear how it is positioned amongst other branding constructs. Due to its similarities, scholars have often placed brand coolness alongside brand personality, yet there is a need to confirm its relationship with brand personality (Warren et al., 2019). In addition, considering brand personality's important role in understanding brand identity (Kapferer, 2012), the relationship between brand coolness and brand identity needs to be explored, as brand identity is known to influence purchase intentions (You & Hon, 2021). Lastly, this dissertation aims to examine the practical applications of brand coolness and its impact on wine consumer attitudes and behaviors. To address these issues, this dissertation conducted three studies. The first and second studies applied survey research design and generated a self-administered online questionnaire that was hosted on Qualtrics.com and MTurk. Anderson & Gerbing's two-step approach to SEM was applied and the data were analyzed to investigate brand coolness, brand personality, brand identity, and purchase intentions. The third study applied a between-subjects quasi-experimental design and examined the impacts of wine brand characteristics on perceived brand coolness, purchase intentions, and willingness to pay more. The results suggest that brand coolness is a separate construct from brand identity, that brand coolness plays an important role in the understanding of brand identity and its relationship with purchase intentions, and that brand characteristics, such as celebrity association, can have a positive impact on perceptions of brand coolness, intentions to purchase, and consumers' willingness to pay more for cool products. This dissertation provides important theoretical and managerial implications by establishing and confirming the relationship between brand coolness and brand personality, proposing brand coolness as a central component of brand identity, and providing practical applications for wine brands that utilize brand coolness to influence consumer attitudes and behavior.

Title page, table of contents and summary only. The complete thesis in print form is available from the University of Adelaide Library. / Assimilable nitrogen, which is typically lacking in grape juice, is an important nutritional requirement of Saccharomyces cerevisiae. As such, fermentations frequently become protracted, terminate prematurely or develop undesirable aroma profiles. Amino acids and ammonium are the main sources of assimilable nitrogen in grape juice. The amino acid proline often predominates. Proline uptake is mediated by a high affinity, proline-specific permease, Put4p, and a low affinity general amino acid permease, Gap1p. The expression and activity of these transporters is subject to nitrogen catabolite repression (NCR) and nitrogen catabolite inactivation (NCI). That is, in the presence of a preferred nitrogen source, the expression of PUT4 and GAP1 is repressed and the permeases are inactivated. For yeast to fully exploit proline, its transport must be derepressed by depletion of other (preferred) amino acids and molecular oxygen must be present to allow proline catabolism by proline oxidase. Consequently, as oxygen is typically depleted well before the other amino acids in grape juice are reduced to non-repressive concentrations, proline is largely un-utilised by yeast during oenological fermentation. This study aims to overcome these metabolic restrictions on proline utilisation. A preliminary study was conducted to determine the potential for proline transport-capable strains to utilise proline during the initial stages of fermentation when oxygen may be present, particularly in red grape must. Initially, the transcriptional regulation of the PUT4 gene was targeted to generate strains capable of proline transport under normally repressive conditions. In the first case, the URE2 gene, encoding a negative regulator involved in nitrogen discrimination, was deleted. In the second case, PUT4 was expressed from the constitutive TEF2 promoter. It was observed that both strains express PUT4 in the presence of a preferred nitrogen source. This expression led to Put4p activity during the initial stages of growth and fermentation, with Put4p activity declining over the course of the growth phase. Proline removal from the media, however, was limited to the initial stages of fermentation while oxygen was available. It seems that the rapid depletion of oxygen limits the amount of proline transported into the yeast cell. The two proline transport-capable mutants were analysed for growth and fermentation characteristics. It was found that the deletion of the URE2 gene led to a slow initial growth and the formation of a larger biomass. The ure2 delete strain also utilised significantly more nitrogen during fermentation than the wild type. Consequently, a ure2 delete strain would not be suitable for industrial use. The expression of PUT4 from a constitutive promoter did lead to an increase in nitrogen assimilation during fermentation when compared with the wild type. However, this observed increase was significantly less than that observed in the ure2 delete strain. In an effort to produce a proline transport-capable strain with potential industrial benefit, strains constitutive for PUT4 specifically were isolated using random, in vitro mutagenesis of the PUT4 promoter region. Four point mutations were identified that, when introduced singly into the PUT4 promoter, led to expression of PUT4 in the presence of a preferred nitrogen source. The rapid depletion of oxygen observed in the preliminary study will limit the potential usefulness of strains capable of proline transport. Micro-oxygenation is rapidly becoming an accepted practice during oenological fermentation. The potential benefit of the controlled addition of oxygen during fermentation is restricted by the timing of any oxygen addition. Oxygen additions made at the onset of the stationary phase are the most beneficial. During the preliminary study, it was noted that Put4p activity decreased during the growth phase to low levels at the onset of the stationary phase. To ensure that sufficient active Put4p is present at the onset of the stationary phase, the post-translational control of the Put4p was investigated. Site-directed mutagenesis was used to target residues in the carboxy-terminal region of Put4p that are potentially involved in the ammonia-induced down-regulation of the permease. The substitution, S605A, lead to the amelioration of ammonia-induced down-regulation of Put4p. The activity of the Put4p S605A variant decreased over the course of the growth phase, but not to the same extent observed in the wild type. Furthermore, a recovery seen after down-regulation restored a greater percentage of the original activity compared with the wild type. To determine whether such a strain proved better able to ferment media in the presence of micro-oxygenation, the fermentation kinetics of a strain constitutively expressing PUT4(S605A) were compared with the wild type. Micro-oxygenation of ferments did not result in an increase in fermentation rate nor a decrease in fermentation time in the mutant. However, the cell viability of the strain capable of proline transport was increased in comparison with the wild type, suggesting a role for proline in stress responses within the yeast cell. / http://proxy.library.adelaide.edu.au/login?url= http://library.adelaide.edu.au/cgi-bin/Pwebrecon.cgi?BBID=1048932 / Thesis (Ph.D.) -- University of Adelaide, Dept. of Horticulture, Viticulture and Oenology, 2002

Thesis (MScAgric (Viticulture and Oenology))--University of Stellenbosch, 2006. / The quality of wine is influenced by numerous factors of which the grapes, winemaking techniques and effective quality control are to name a few. The use of new techniques should be cost effective and always have a positive influence on the wine quality. The addition of commercial tannins to wine is a fairly new technique and the effects of these additions at the concentrations prescribed have not been investigated in detail. The commercial tannins can be added to wine for different reasons, which may include: stabilisation of colour, increasing the aging potential, to modify aromas, promote precipitation of proteins, limit the effect of laccase activity, substrate for micro-oxygenation, to act as a redox buffer and structural and mouth feel modification. The reason for the addition determines the type of commercial tannin that is used, the timing of the addition and the dosage used.

Thesis (MscAgric (Viticulture and Oenology))--University of Stellenbosch, 2007. / Regal Seedless is a white, seedless grape which has the potential to become a profitable cultivar for the table grape producer since it has the advantages of early season harvesting and inherently large berries. There is, however, a downside to this cultivar, namely the seasonal occurrence of an unacceptable, astringent taste. This negative taste affects the demand by local and international markets. The astringency perception is due to the presence of phenolic compounds. It is well known that the phenolic composition and concentration change during the ripening of the grape. Different postharvest treatments are applied to fresh fruit like persimmons to remove astringency. These treatments include the use of carbon dioxide, nitrogen and ethanol. The aim of this study was to determine the optimum maturity level for Regal Seedless where the phenolic concentration is the lowest and the astringent taste acceptable. The use of postharvest treatments to manipulate the taste and the phenolic content, were also investigated. The effect on other quality parameters like total soluble solids (TSS), pH and total titratable acidity (TTA) were also evaluated.

Thesis (MScAgric (Viticulture and Oenology))--Stellenbosch University, 2008. / The production of good quality wine is essential to ensure competitiveness on an international level. Wine quality is usually evaluated for the visual, olfactory and taste characteristics of that specific wine. The winemaking process starts with the grapes in the vineyard followed by oenological practises in the winery until the final wine is bottled. Factors that could influence wine quality include the grape quality from which the wine is made and different techniques used during wine production. Other factors include the presence as well as the interaction between microorganisms found in the grape juice and wine, and the biochemical effect these microorganisms have on certain chemical compounds in the wine. The different microorganisms found in grape juice and wine can either have a negative or positive contribution to the final quality of the wine. During certain stages of the winemaking process the growth and metabolic activity of certain microorganisms is a necessity to produce good wine. During other stages the presence of certain microorganisms can lead to the development of compounds that is regarded as off-flavours and therefore lead to unpalatable wines of low quality. Yeast strains that naturally present on the grapes and in the winery can also contribute to the final quality of the wine. Brettanomyces yeasts are part of the natural flora of winemaking and can drastically influence the aroma characters of a wine through the production of volatile phenols. The general aroma descriptions of volatile phenols include "smoky", "spicy", "barnyard", "animal" and "medicinal". Although some wine drinkers believe that these characters can add to the complexity of a wine, high levels of volatile phenols is mostly regarded as off-flavours and mask the natural fruity flavours of a wine. With this study we wanted to generate a better understanding of the effect of different winemaking practises on the production of volatile phenols by B. bruxellensis. We evaluated the difference in volatile phenol production when B. bruxellensis was introduced before or after alcoholic fermentation. We have shown that B. bruxellensis could grow and produce volatile phenols during alcoholic fermentation. Results obtained also showed that commercial wine yeast strains could produce the vinyl derivatives that serve as precursors for Brettanomyces yeast to produce the ethyl derivatives. The commercial yeast strains differed in their ability to produce vinyl derivatives. Different malolactic fermentation scenarios were evaluated, namely spontaneous versus inoculated, and with or without yeast lees. Results showed that spontaneous malolactic fermentation had higher volatile phenol levels in the wine than inoculated malolactic fermentation. The treatment with lees reduced the level of volatile phenols, probably due to absorption by yeast cells. The presence of the phenyl acrylic decarboxylase (PAD1) gene and the production of volatile phenols by S. cerevisiae commercial yeast strains were evaluated in Shiraz grape juice and in synthetic grape juice. The results indicated that the yeast strains differ in their ability to produce 4-vinylphenol and 4-vinylguaiacol. All the yeast strains tested had the PAD1 gene. We also evaluated the presence of the phenolic acid decarboxylase (padA) gene and the ability of different lactic acid bacteria strains to produce volatile phenols in synthetic wine media. Although some of these strains tested positive for the phenolic acid decarboxylase gene most of them only produced very low levels of volatile phenols. This study made a valuable contribution on the knowledge about the effect of Brettanomyces yeast on the volatile phenol content of red wines during different stages of the winemaking process and when applying different winemaking practices. It also showed the effect between Brettanomyces yeast and other wine microorganisms and the possible influence it could have on the final quality of wine. Research such as this can therefore aid the winemaker in making certain decisions when trying to manage Brettanomyces yeast spoilage of wines.

Thesis (MScAgric (Viticulture and Oenology))--University of Stellenbosch, 2010. / ENGLISH ABSTRACT: Previous research has shown that carotenoids are precursors of C13-norisoprenoid aroma compounds in wine. C13-norisoprenoids have low threshold values in wine with the most prominent C13-norisoprenoids being β-damascanone and β-ionone which contribute honey and floral like aroma to wine. Chlorophyll and its derivates have also been detected in wine with potential to be precursors to aroma compounds. Apart from the contribution of these pigments to wine aroma and quality they are vital role players in photosynthesis and are widely found in plants and plant products. The main functions of these pigments in plants are light collection and light-protection. Research has shown that environmental conditions, climate, light exposure of bunches and soil water deficit influence the carotenoid content of grape berries. Furthermore the concentration of carotenoids and chlorophylls has also been shown to differ between cultivars. No research in this regard has been done on Merlot grape berries. With this in mind, the aim of this study was to evaluate the effect of vigour and soil water content on the evolution of carotenoids and chlorophylls through ripening of grape berries from the cv. Merlot. However, when looking at methods to analyse carotenoids and chlorophylls in berry tissue, especially lyophilised tissue, there were no readily available methods. Thus, an extraction method to identify and quantify the carotenoid and chlorophyll profile of lyophilised tissue from unripe (green) to ripe (red) Merlot grape berries was needed. In this study the RPHPLC method of Taylor et al. (2006) for carotenoids and the extraction method of Mendes-Pinto et al. (2004) were adapted to analyse both carotenoids and chlorophylls in lyophilised grape tissue. The RP-HPLC method baseline separated all the carotenoids and chlorophylls and their derivatives. Recovery of standards from mock extractions was high, indicating that the extraction procedure was acceptable. However, extraction recovery tested in the matrix of the grape tissue showed less promising results due to the high acid content of grape tissue. Violaxanthin, neoxanthin and the chlorophylls were especially sensitive to low pH conditions which facilitated their degradation. The degradation products of these compounds under acidic conditions were identified as pheophytin a, b, chlorophillide a, pyropheophytin b, cisviolaxanthin, cis-neoxanthin, neochrome, mutatoxanthin and luteoxanthin. There is a possibility that some degradation products were already present in the tissue due to lyophilisation (since the water in the berry was then removed and the acid concentrated). More work is needed to investigate the effect of lyophilisation and storage on the composition of grape tissue of different maturity. The extraction method for grape berry tissue at different ripening stages should also be optimised further to effectively neutralise tissue acidity, without compromising the extraction of carotenoids significantly, in especially green berry tissue. The question as to whether cisisomers and chlorophyll degradation products are naturally present in grape berries or are formed during sampling and processing remains unanswered in the current study. This study confirmed that in general carotenoids and chlorophylls decrease on a per berry (μg/berry) and concentration (μg/g) basis from veraison to harvest. Furthermore, this study was inconclusive in showing that vigour differences have an effect on the rate of synthesis/degradation of carotenoids, chlorophyll and some other ripening parameters, namely malic acid, total glucose and fructose, total tannin and total anthocyanin, from pre-veraison (pea size) to harvest. Additionally, no significant effect of soil water content on carotenoids, chlorophylls and ripeness parameters was found in this study, most likely due the fact that high soil water capacity was found in lower soil layers which may have prevented significant differences in grapevine water status. Experimental plots selected for vigour differences based on normalised difference vegetation index (NDVI) images, pruning mass and soil water measurements by means of a neutron probe, showed significant differences in soil water content in only the first 30 cm of the soil for the ripening seasons studied. Predawn plant water potential measurements, however, indicated that none of the experimental vines experienced severe water stress which was previously shown to effect carotenoid content of grapes. The carotenoid 5,8-epoxy--carotene was quantified for the first time in grapes and represents a significant amount of the total carotenoids present at harvest. All the carotenoids and chlorophylls except -carotene appeared to be sensitive to seasonal variation in climatic conditions. Lutein and β-carotene were found to be the most abundant carotenoids present in Merlot grape berries together with chlorophyll a for both seasons studied. The values of these carotenoids also correlated well with previous research. However, chlorophyll a was found in much larger quantities in Merlot berries compared to reported data. This is possibly because in this study the chlorophyll degradation products were included in the calculation of chlorophyll a. Multivariate analysis showed promising preliminary prediction models (with correlation values of above 0.8 for both seasons analysed) for the prediction of the concentration of ripeness parameters (glucose, fructose, malic acid, total tannins and anthocyanins) with carotenoid and chlorophyll content. This result highlights the opportunity for the development of a rapid non-destructive method to measure carotenoids and chlorophylls in berries which in turn can predict optimal ripeness. Furthermore, since carotenoids are the precursors to C13- norisoprenoid aroma compounds in wine a preview of the potential contribution of these aromas to wine might be evaluated. Further research is necessary to investigate the possibility of building and validating such models. / AFRIKAANSE OPSOMMING: Vorige navorsing het getoon dat karotenoïede die voorlopers is van C13-norisoprenoïed aromaverbindings in wyn. C13-norisoprenoïede het lae drempelwaardes in wyn, met β- damassenoon en β-jonoon as die prominentste C13-norisoprenoïede wat ‘n bydrae tot die heuning en blomagtige aroma van die wyn maak. Chlorofil en sy derivate is ook reeds in wyn bespeur, met die potensiaal om voorlopers van aromaverbindings te wees. Buiten die bydrae van hierdie pigmente tot wynaroma en -kwaliteit is hulle ook belangrike rolspelers in fotosintese en kom hulle wydverspreid in plante en plantprodukte voor. Die vernaamste funksies van hierdie pigmente in plante is om lig te versamel en om as beskerming teen lig op te tree. Navorsing het getoon dat omgewingstoestande, klimaat, ligblootstelling van die trosse en grondwatertekorte die karotenoïedinhoud van druiwekorrels beïnvloed. Verder is ook getoon dat die konsentrasie van karotenoïede en chlorofille tussen kultivars verskil. Geen navorsing is al in hierdie opsig op Merlot-druiwekorrels gedoen nie. Met hierdie aspek in gedagte was die doelwit van hierdie studie om die effek van groeikrag en grondwaterinhoud op die evolusie van karotenoïede en chlorofille tydens die rypwording van druiwekorrels van die cv. Merlot te evalueer. Wanneer mens egter kyk na die metodes waarvolgens die karotenoïede en chlorofille in korrelweefsel geanaliseer word, is daar geen geredelik beskikbare metodes nie. ‘n Ekstraksiemetode om die karotenoïed- en chlorofilprofiel van geliofiliseerde weefsel van onryp (groen) tot ryp (rooi) Merlot-bessies te identifiseer en kwantifiseer was dus nodig. In hierdie studie is die RP-HPLC metode van Taylor et al. (2006) vir karotenoïede en die ekstraksiemetode van Mendes-Pinto et al. (2004) aangepas om beide karotenoïede en chlorofille in geliofiliseerde druiweweefsel te analiseer. Die basislyn van die RP-HPLC metode het all karotenoïede en chlorofille en hul derivate geskei. Herwinning van die standaarde vanaf skynekstraksies was hoog, wat aandui dat die ekstraksieprosedure aanvaarbaar was. Ekstraksieherwinning wat in die matriks van die druiweweefsel getoets is, het egter minder belowende resultate getoon as gevolg van die hoë suurinhoud van die druifweefsel. Violaxantien, neoxantien en die chlorofille was veral sensitief vir toestande van lae pH, wat hulle afbreking gefasiliteer het. Die afbrekingsprodukte van hierdie verbindings onder suurtoestande is geïdentifiseer as feofitien a en b, chlorofillied a, pirofeofitien b, cis-violaxantien, cis-neoxantien, neochroom, mutatoxantien en luteoxantien. Daar is ‘n moontlikheid dat sommige afbreekprodukte reeds in die weefsel teenwoordig was as gevolg van liofilisering (aangesien die water in die korrel reeds verwyder was en die suur gekonsentreerd was). Meer werk is nodig om die effek van liofilisering en berging op die samestelling van druifweefsel van verskillende rypheid te bepaal. Die ekstraksiemetode vir druifkorrelweefsel op verskillende stadia van rypwording moet ook verder geoptimaliseer word om weefselsuurheid doeltreffend te neutraliseer, sonder om die ekstraksie van karotenoïede noemenswaardig te kompromitteer, veral in groen korrelweefsel. Die vraag of cis-isomere en chlorofil afbreekprodukte natuurlik in die druifkorrels teenwoordig is en of hulle tydens monsterneming en prosessering gevorm word, kon nie in hierdie studie beantwoord word nie. Hierdie studie het bevestig dat karotenoïede en chlorofille oor die algemeen op ‘n korrel (μg/korrel) en konsentrasie (μg/g) basis afneem vanaf deurslaan tot oes. Hierdie studie het nie daarin geslaag om te toon dat groeikragverskille vanaf voor-deurslaan (ertjiekorrelgrootte) tot oes ‘n effek het op die tempo van sintese/afbreking van karotenoïede, chlorofil en ander rypwordingsparameters nie, naamlik op appelsuur, totale glukose en fruktose, totale tannien en totale antosianien. Daar is ook in hierdie studie geen noemenswaardige effek van grondwaterinhoud op karotenoïede, chlorofille en rypheidsparameters gevind nie, heel moontlik as gevolg van die feit dat hoë grondwaterkapasiteit in die laer grondlae gevind is, wat betekenisvolle verskille in wingerdwaterstatus kon verhoed het. Eksperimentele persele wat gekies is vir groeikragverskille op grond van genormaliseerde verskil plantegroei indeks (NDVI) beelde, snoeimassa en grondwatermetings met ‘n neutronvogmeter het net in die eerste 30 cm van die grond noemenswaardige verskille in grondwaterinhoud getoon vir die rypwordingseisoene wat bestudeer is. Voor-sonopkoms plantwaterpotensiaalmetings het egter aangedui dat geen van die eksperimentele wingerdstokke ernstige waterstres ervaar het nie. Sulke stres is voorheen aangedui om ‘n effek op die karotenoïedinhoud van druiwe te hê. Die karotenoïed 5,8-epoksi--karoteen is vir die eerste keer in druiwe gekwantifiseer en verteenwoordig ‘n noemenswaardige hoeveelheid van die totale karotenoïede wat met oes teenwoordig is. Al die karotenoïede en chlorofille behalwe -karoteen blyk sensitief vir seisoenale verskille in klimaatstoestande te wees. Luteïen en β-karoteen was die volopste karotenoïede in die Merlot-druifkorrels, tesame met chlorofil a, vir beide seisoene wat bestudeer is. Die waardes van hierdie karotenoïede was ook goed gekorreleer met vorige navorsing. Chlorofil a is egter in baie groter hoeveelhede in Merlot-korrels gevind in vergelyking met dít wat in die data gerapporteer is. Die rede hiervoor is moontlik dat die chlorofil-afbreekprodukte in hierdie studie in die berekening van chlorofil a ingesluit is. Meerveranderlikeontleding het belowende voorlopige voorspellingsmodelle getoon (met korrelasiewaardes van meer as 0.8 vir beide die seisoene wat geanaliseer is) vir die voorspelling van die konsentrasie van rypheidsparameters (glukose, fruktose, appelsuur, totale tanniene en antosianiene) met karotenoïed- en chlorofilinhoud. Hierdie resultaat beklemtoon die geleentheid vir die ontwikkeling van ‘n vinnige, nie-destruktiewe metode om karotenoïede en chlorofille in korrels te meet, wat op sy beurt optimate rypheid kan voorspel. Aangesien karotenoïede die voorlopers van C13-norisoprenoïed aromaverbindings in wyn is, kan ‘n voorskou van die potensiële bydrae van hierdie aromas tot wyn moontlik verder evalueer word. Verdere navorsing is nodig om die moontlikheid van die bou en geldigheidsbepaling van sulke modelle te ondersoek.

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