Thesis (MSc)--Stellenbosch University, 2014. / ENGLISH ABSTRACT: The use of non-Saccharomyces yeasts together with Saccharomyces cerevisiae in mixed starter cultures has become an accepted oenological tool to enhance the organoleptic properties of wine. Recent studies have indeed demonstrated the positive contribution that non- Saccharomyces yeasts may have on the bouquet of wine. These mixed starter cultures are characterized by high inoculation levels of individual strains into the must, and each strain in turn is characterized by its own specific metabolic activity. These factors lead to a multitude of interactions occurring between the individual populations within the must. The fundamental mechanisms which drive these interactions are still largely unknown, but several studies have been conducted in order to investigate the metabolic outcome of these interactions. In this study, we endeavour to further characterize the interactions which occur between four individual non-Saccharomyces yeast strains in mixed culture fermentation with S. cerevisiae. Metschnikowia pulcherrima IWBT Y1337, Lachancea thermotolerans IWBT Y1240, Issatchenkia orientalis Y1161 and Torulaspora delbrueckii CRBO LO544 were used in mixed culture fermentations with a commercial strain of S. cerevisiae at an inoculation ratio of 10:1 (non-Saccharomyces: S. cerevisiae). The biomass evolution and fermentation kinetics of both participating species were affected by the high cell density of the other, with neither population reaching the maximal density attained by the pure culture fermentation. The final wine composition of each individual mixed fermentation showed clear differences, from the pure cultured S. cerevisiae and from each other, based on the concentrations of the major volatile compounds found in the wine. Upon further characterization of these specific mixed culture fermentations, it was found that each individual combination of non-Saccharomyces and S. cerevisiae produced similar increases and decreases of certain major volatile compounds as demonstrated by previous authors, using the same combination of non-Saccharomyces species together with S. cerevisiae. From a winemaking perspective, the use of these non- Saccharomyces yeast strains in combination with S. cerevisiae could be a useful strategy to diversify the chemical composition of wine, by increasing the concentration of certain desirable volatile compounds and by modulating the concentration of undesirable metabolites. Furthermore, this research serves as a foundation for further elucidation of the interactions which drive these metabolic outcomes in response to the high cell density of two yeast populations in mixed culture fermentations.

This dissertation explores the history of the French Algerian wine industry. The product of an ecological disaster in Europe the wine industry in French North Africa became the fourth largest producer of wine in the world by the mid-twentieth century. French Algeria played a leading role in "saving" the French wine industry during the Phylloxera crisis of the late nineteenth century. From 1863, this insect-borne disease had begun to spread in French vineyards. By the late 1870s, it had become a veritable epidemic, killing the vines that produced France's second most important product. French wine production, which had reached an all-time high in 1875, dropped by more than two-thirds before bottoming out in 1887. The devastation of French vineyards required that France import large amounts of wine from North Africa in order to replace the lost harvests. Scholars have recently turned their attention to the constructed relationship of drink, especially wine, to French identity. A tremendous gap exists in the cultural history of French Algeria, particularly where wine and empire are concerned. This dissertation seeks to redress this scholarly imbalance. Viewed as a conduit of "Frenchness" in French Algeria, debates about wine production in the region symbolized a broader intra-French struggle over French Algeria's place within "Greater France." This dissertation argues that the French Algerian wine industry played a significant role in the development of modern French identity.

Nikolsburg Mikulov Winery The diploma thesis is elaborated as an architectural study on the theme of Nikolsburg Mikulov Winery. The town Mikulov is considered as one of the wine centers in South Moravia. The location Turold is situated in the unbuilt part of Mikulov. This unique cave complex is surrounded by vineyards on the south-facing hillside of Pálava. The location with a magnificent view of the city of Mikulov offers the possibility of building a wine house in the countryside. The wine house will serve as a representative object of the Nikolsburg Winery for the purpose of trainings, selling and tasting selected varieties of wine, as well as apartment accommodation for guests associated with regional gastronomy and luxury wellness services. There is also a large terrace with a fountain, from which there is a beautiful view of the countryside and the significant dominants of Mikulov.

This study was conducted in order to describe and explain certain economic aspects of the development of the South African wine industry during the twentieth century. A brief historical background is given to place this development into perspective and to give some idea of the way in which the foundations of South African viticulture were laid. One of the main points emerging from a study of the early years of South African viticulture is that the quality of the wines and brandy produced, at the turn of the century, was low and far inferior to that of European wines and brandy. This, as well as restrictions on the sale and distribution of liquor through licensing legislation, tended to limit the potential market for South African wine products, so that an uneasy and unstable relationship developed between supply and demand.

Includes bibliographical references (leaves 127-135). / This research study focuses mainly on the internal environment of land reform in the South African Wine Industry. Therefore it deals specifically with empowerment projects in the South African Wine Industry on producer level. Given the concern as mentioned above the following research question was formulated: How does one increase the leadership and management capabilities of individuals within empowerment projects on the primary producer level in the South African Wine Industry?

Includes bibliographical references (leaves 102-107). / The environment, in which wine business operate, is the global wine arena. This environment is increasingly complex, competitive and fraught with challenges (Rabobank International, 2003). In addition to managing the changes in supply and demand, the competition is mounting and the challenges are increased by a structural and long-term oversupply that has caused falling prices and margins all round the globe (Rabobank International, 2006). The four recognised and accepted drivers of change for the wine industry are shifting demand; increasing retail power; the increasing impact of brands and increasing competition between wine countries and companies.

Includes bibliographical references (leaves 93-101). / The objective of this dissertation is to understand the critical elements that are needed to ensure the viability of a government funded regional trade promotion organisation. This is done by using the Western Cape Trade and Investment Promotion Agency of the Western Cape (Wesgro) as a case study. The mandate of Wesgro is (a) to attract and facilitate foreign and domestic direct investment into the Western Cape, (b) to grow exports of products and services of the Western Cape through development of export capability, demand and market access, (c) to market the Western Cape as a competitive business destination within the national and international arenas. The mandate aims to contribute to the strengthening of the province and promote equitable participation in the economy by sectors of the community and all regions of the province.

Includes bibliographical references. / A three phase investigation into the utility of wine consumer opinion as a viable source of information to wine consumers in South Africa. The research demonstrates that existing marketing and expert opinion is inappropriately constructed, using paradigms that are overly simplistic or language that is not valued by consumers. The paper further investigates the use of visual representations of wine to communicate the "tasting notes" of consumers, providing a first access trigger which can be quickly and accurately interpreted into an assessable taste for the wine. Lastly it examines the benefits of using consumers to provide narrative reviews of the wine, in whatever terms they choose, to represent the consumption experience of the wine.

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Good grapes are required to make good wine. Quality wines start in quality vineyards. Vineyard design, installation, and operation, including site location, trellis options, vine selection, and canopy management, along with when to harvest are discussed. While winemaking is the final phase in the pursuit of the winemaker's passion, it is but a simple formula. The beginning of a good wine is in a good vineyard. This study includes a financial projection for a 10-acre vineyard as well as for starting an onsite, complementary sized winery. Even though many small-to-medium vineyards-to-wineries have started over the last decade, the reason to enter into this type of business is not profit, but passion. Profits are relatively small for the time and labor investment, but the unique wine creations that result are amazing, for the winemaker and the one who enjoys the result.