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Die oorproduksie van wyn in Suid-AfrikaMalherbe, P. J. 10 1900 (has links)
Thesis (MA) -- Stellenbosch University, 1932. / VOORWOORD: Die doel van hierdie verhandleing is in die eerste plek om daarop te wys dat in Suid-Afrika meer wyn geproduseer word as wat tans van die hand gesit kan word teen 'n prys wat die produsente genoegsaam sal vergoed. Uit die oorproduksie en die heersende lae pryse volg dit dat die posiesie van die wynboere erg kritiek en haglik is. Die industrie gaan nou juis weer deur diepe waters en iets moet gedoen word om die bedryf van ondergang te red en vir die toekoms op 'n vaste basis te plaas.
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The influence of base wine composition and wood maturation on the quality of South African brandySnyman, Caroline Lucie Charlotte 03 1900 (has links)
Dissertation (PhD)--University of Stellenbosch, 2004. / ENGLISH ABSTRACT: Brandy production is a multi-step process that involves grape harvesting, base wine
fermentation, distillation, wood maturation and blending. Within each of these production
process steps there are a number of factors that can influence the composition and
resultant quality of the base wine, unaged and wood matured distillates. These factors
include geographic and climatic features of the origin of grapes used, viticultural practices,
grape maturity, grape variety, vintage variation, vinification techniques, storage of the base
wine prior to distillation, distillation technique, age and origin of oak wood used for
maturation and barrel toasting levels.
The composition of flavour is extremely complex in wine and distilled beverages such
as brandy. A multitude of compounds can take part in the formation of flavour, and it is
rare that a particular compound, that is solely responsible for nuances of a specific flavour,
is identified. Thus, taking brandy production factors and the nature of aroma and flavour
into account, it is clear that thorough understanding of the complexities affecting the
perception of quality in brandy is difficult.
In commercial brandy production, standard operating procedures do not allow for the
separate distillation of brandy base wines from different producers and mixing of base
wines from different regions and producers thus occurs. This makes it difficult to determine
whether the quality determination of the base wine is in fact an indication of the quality of
the resultant distillate after the required period of wood maturation. Therefore, the aim of
this study is to determine whether there is any merit in storing and distilling brandy base
wines from different producers and regions separately. This was done by firstly
determining the demographic and production factors that influence brandy base wine
composition. Secondly, the influence of brandy base wine composition on the quality of the
respective unaged potstill distillates as well as the ultimate style and quality of the threeyear
old wood matured potstill distillates was determined.
For this purpose, four potstills with a capacity of 2000 L each were isolated and used
for commercial scale distillations of 33 and 25 brandy base wines in 1999 and 2000,
respectively, at the DisteIl distillery in Worcester. The experimental outlay used in the
study closely emulated Distell's standard operating procedures for commercial brandy
production.
Chenin blanc and Colombar are the two most popular grape varietals used in the
making of brandy base wine in South Africa. Due to the complexity of the brandy
production process, the first part of the study only focussed on South African young
Chenin blanc wines, with a predominantly fermentation derived aroma. The concentration
of iso-amyl acetate, hexyl acetate, ethyl caprylate, ethyl caprate, 2-phenethyl acetate and
octanoic acid was significantly higher in wines awarded gold and silver medals and
decreased significantly with subsequent decreases in quality categories. Ethyl lactate
exhibited the opposite pattern. A quality predictor model based on the behaviour of 21 volatile compounds quantified in these wines had a resonable prediction accuracy when
having to predict the quality of wines made in the same vintages as it had been trained on.
It was significantly poorer when tested on a completely different vintage of wines to the
ones it had been trained on. The number of vintages, number of wines per vintage and the
number of compounds quantified for the model influence its prediction accuracy.
Twenty-seven volatile compounds were quantified in 33 and 25 brandy base wines,
their unaged and three year old distillates from 1999 and 2000, respectively. ANOVA and
CART analysis showed that vintage, region, harvest time, choice of cultivar and yeast
strain can have a significant influence on the volatile compound composition of brandy
base wines, their unaged and three year old distillates. These factors as well as the
volatile compound composition were also found to influence the sensory quality of these
products. Base wines, unaged and three year old distillates originating from the De Dooms
region, which predominantly cultivates table grapes, were of significantly lower quality than
those from the remaining regions. Products made from grapes harvested early in the
season were of significantly higher quality. The volatile aroma compound composition was
found to differ significantly between the 1999 and 2000 base wines and distillates,
irrespective of the exclusion of those samples that had undergone partial or complete
malolactic fermentation. Consequently, quality indicating compounds may vary from
vintage to vintage. The relationship between the quality of brandy base wines and the
concentration of n-butanol, iso-amyl acetate, ethyl lactate, ethyl caprylate, octanoic- and
decanoic acid was the same as that reported in young Chen in blanc wines in this study. In
unaged distillates, increased levels of ethyl lactate also exert a negative influence on
distillate quality. Iso-amyl acetate, hexyl acetate, ethyl caproate, ethyl caprylate, n-butanol,
octanoic acid, ethyl caprate and decanoic acid showed some positive correlation, whilst
iso-butanol, ethyl lactate, acetic acid, acetaldehyde and ethyl acetate showed a significant
negative correlation to three-year old distillate quality.
Sensory descriptive analysis on selected good, average and poor quality distillates
using the South African brandy aroma wheel showed that there are small differences in
profile between the good and average distillates, there were however significant
differences between the good and poor quality distillate profiles throughout maturation.
After three years of wood maturation, the aroma profile of poor quality distillates can be
characterised by prominent herbaceous and woody aromas, which are more intense than
the fruity aromas. Good quality distillates contained characteristically intense fruity aromas.
Volatile compound concentration differences were noted during the course of and after
three years of wood maturation and in barrels of varying ages. Distillates matured in new
block barrels exhibited significant differences in volatile and wood compound composition
after three years when compared to remaining barrels used. The style classification of the
three-year old potstill distillate was influenced by demographic and production factors and
volatile compound composition, but not by the sensory quality of the distillates.
In summary, vintage, region, cultivar, harvest time and choice of yeast strain have a
significant influence on the volatile composition of brandy base wines, their unaged and three year old potstill distillates, which in turn affects the sensory quality of these products.
These effects cannot be viewed in isolation as they jointly exert an influence on the
composition and quality of these products. From a commercial perspective, this study has
provided a valuable indication as to which production and demographic factors can
influence the quality and style of potstill brandy. Thus, future brandy base wine intake
should, as far as possible, take place in such a manner to allow base wines originating
from the same cultivar or region or harvest time or combination thereof (and to a lesser
extent yeast strain) to be received simultaneously at the distillery for distillation. / AFRIKAANSE OPSOMMING: Brandewyn produksie is 'n veelvoudige proses wat die volgende insluit: pars van druiwe,
basiswyn fermentasie, verstoking, houtveroudering en versnyding. Binne hierdie stappe is
verskeie faktore wat 'n invloed op die samestelling en resultate van die basiswyn,
onverouderde en verouderde distillaat kan hê. Hierdie faktore sluit die volgende in:
geografiese ligging, klimaat toestande van die streek van herkoms, wingerdboupraktyke,
graad van rypheid, druifvarieteit, wynoes variasie, wynbou tegnieke, opberging van
basiswyn voor distillasie, distillasie tegnieke, ouderdom en oorsprong van akkerhout vir die
veroudering, asook tot watter mate die vat gerooster is.
Die samestelling van geur in wyn en gedistilleerde produkte soos brandewyn is uiters
kompleks. 'n Menigte samestellings kan deel vorm van die inhoud van die geur, en dit is
raar dat 'n bepaalde verbinding alleenlik verantwoordelik is vir 'n kenmerkende geur.
Weens die verskeidenheid van produksie faktore, aroma en smaak is volledige kennis van
brandewyn ingewikkeld en kompliseerd om te verstaan.
In kommersiële brandewynproduksie, maak standaard werksprosedures nie
voorsiening vir aparte distillasie van basiswyn van verskillende produsente nie, en die
vermenging van basiswyn van verskillende streke en produsente kom voor. Dit maak dit
moeilik om te bepaal of die kwaliteit van die basiswyn of die distillaat na die neergelegde
periode van houtveroudering, in werklikheid 'n beslissende indikasie op die kwaliteit van
die verouderde produk is. Daarom is een van die doele van hierdie studie om te bepaal of
daar meriete in is om brandewyn basiswyn van die verskillende produsente en streke
apart te berg en te verstook. Dit is gedoen deur eerstens, die effek van demografiese en
produksie faktore op die samestelling van brandewyn basiswyn te bepaal. Daarna, om die
invloed van brandewyn basiswynsamestelling op die kwaliteit van onderskeidelik die
onverouderde distillate sowel as die uiteindelike styl en kwaliteit van die 3 jaar oue
houtverouderde potketel distillate, te bepaal.
Vir hierdie doel, is vier potketels met 'n kapasiteit van 2000 liters elk geïsoleer en vir
kommersiële skaal distillasies van 33 en 25 brandewyn basiswyne in 1999 en 2000,
ondeskeidelik, by DisteIl Distillerdery, Worcester verstook. Die eksperimentele uitleg wat
in hierdie studie gebruik is, ewenaar DisteIl se standaard verstokingsprosedures vir
kommersiële brandewynproduksie.
Chenin blanc en Colombar is die twee mees populêre druifvarieteite vir die maak van
brandewyn basiswyn in Suid-Afrika. As gevolg van die kompleksiteit van die brandewyn
produksieproses, is die eerste gedeelte van die studie gefokus op die Suid-Afrikaanse jong
Chenin blanc wyne, met 'n oorheersende fermentasie geur. Die konsentrasie van iso-amyl
asetaat, heksiel asetaat, etiel kaprilaat, etiel kapraat, 2-phenetiel asetaat en oktanoë suur
was aansienlik hoër in wyne wat met goud en silwer medaljes bekroon is en neem
aansienlik af met afname in kwaliteit kategorieë. Etiel laktaat vertoon die teenoorgestelde
patroon. 'n Kwaliteit voorspellersmodel, gebaseer op die gedrag van 21 vlugtige komponente was opgestel. Die model het redelike akkuraatheid getoon op wyne van
dieselfde oesjaar as waarop oorspronklik opgelei. Die model se voorspellingsakkuraatheid
was aansienlik swakker toe dit vergelyk getoets is met wyne van 'n nuwe oesjaar. Die
hoeveelheid oesjare, hoeveelheid wyne per oesjaar en die hoeveelheid verbindings
gebruik in hierdie model sal die voorspellingsakkuraatheid beïnvloed.
Sewe-en-twintig vlugtige komponente was gekwantifiseer in 33 en 25 brandewyn
basiswyne, die onverouderde en 3 jaar oue distillate vanaf 1999 en 2000, onderskeidelik.
Variasie ontledings (ANOVA) en klassifikasie en regressie ontledings (CART) ontledings
wys dat oesjaar, streek, parstyd, keuse van kultivar en gisrasse In aansienlike invloed op
die vlugtige samestelling van brandewyn basiswyne asook hul onverouderde en 3 jaar
distillate het. Hierdie faktore, sowel as die vlugtige verbinding samestellings, beinvloed
ook bevind die sensoriese kwaliteit van hierdie produkte. Basiswyne, onverouderde en 3
jaar oue distillate wat vanuit die De Doorns streek, wat hoofsaaklik tafeldruif kultivars is, is
van In swakker kwaliteit as die ander streke. Produkte wat gemaak is van druiwe wat
vroeg in die seisoen gepars is, was van beter kwaliteit. Die vlugtige
geurkomponentsamestellings het tussen die basiswyne en distillate van die 1999 en 2000
oesjare verskil, ongeag of party van die monsters gedeeltelike of volledige
appelmelksuurgisting ondergaan het. Gevolglik, die konsentrasie van kwaliteitaanwysende
komponente mag van seisoen tot seisoen verskil. Die verhouding tussen die kwaliteit van
die brandewyn basiswyne en die konsentrasie van n-butanol, iso-amiel asetaat, etiel
laktaat, etiel kaprilaat, oktanoë- en dekanoë suur was dieselfde soos gerapporteer oor die
jong Chenin blanc wyne. In onverouderde distillate, het verhoogde vlakke van etiel
laktaat In negatiewe invloed op distillaat kwaliteit veroorsaak. Iso-amiel asetaat, heksiel
asetaat, etiel kaproaat, etiel kaprilaat, n-butanol, oktanoë suur, etiel kapraat en dekanoë
suur In positiewe korrelasie, terwyl iso-butanol, etiel laktaat, asynsuur, asetaldehied en
etiel asetaat betekenisvolle negatiewe korrelasie met 3jaar oue distillaat kwaliteit bewys.
Beskrywende sensoriewe analises op geselekteerde, middelmatige en swak kwaliteit
distillate (gedoen deur gebruik making van die Suid-Afrikaanse Brandewyn Aromawiel)
wys dat daar klein verskille tussen die profiele van goeie en middelmatige distillate is.
Daar is egter aansienlike verskille tussen goeie en swak kwaliteit distillataat profiele
regdeur die drie jaar verouderingsperiode. Na 3 jaar van houtveroudering kan die geur
profiel van swak kwaliteit distillate uitgeken word aan kruid- en houtagtige geure, wat meer
intens as die vrugagtige geure is. Goeie kwaliteit distillate het intense vrugagtige-aroma
eienskappe.
Vlugtige verbinding konsentrasie verskille is waargeneem gedurende en na die 3jaar
houtverouderingsperiode in vate wat van ouderdomme verskil. Distillate wat in nuwe
blokkies vate verouder is, vertoon aansienlike verskille in vlugtige en houtkomponent
samestellings na 3 jaar wanneer dit met die, wat in die oorblywende ouer vate verouder is,
vergelyk word. Die styl klassifikasie van die 3 jaar oue potketeldistillaat was deur
demografiese en produksie faktore sowel as vlugtige verbinding samestellings beïnvloed,
maar nie met die sensoriese kwaliteit van die distillate nie. In opsomming, oesjaar, streek, kultivar, parstyd en keuse van gisrasse het 'n
aansienlike invloed op die vlugtige komponent samestelling van die brandewyn basiswyne,
onverouderde en 3 jaar oue potketel distillate, wat weer op hul beurt die sensoriese
kwaliteit van die onderskeidelike produkte beïnvloed. Die effek van hierdie faktore kan nie
in isolasie gemeet word nie, aangesien dit gesamentlik die kwaliteit van die produkte
beïnvloed. Van 'n kommersiële perspektief het hierdie studie 'n waardevolle indikasie
gelewer van hoe produksie en demografiese faktore die kwaliteit en styl van
potketelbrandewyn kan beïnvloed. Daarom word voorgestel dat toekomstige brandewyn
basiswyn innames, sover as moontlik, voorsiening moet maak om wyne van dieselfde
kultivar, uit dieselfde streek, parsseisoen inaggeneem, of kombinasie daarvan, met 'n
mindermate die gisrasse in aanmerking geneem, gelyktydig vir verstoking by die
distilleerderye ontvang word sodat hierdie wyne apart van wyne met ander bogenoemde
variasies verstook en verouder kan word.
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Die toepassing van die tegniek van bedryfsvergelyking op kooperatiewe wynkelders in Suid-AfrikaBotha, Philip R. (Philip Rudolph) 03 1900 (has links)
Proefskrif (MScAgric)--Stellenbosch University, 1972. / ENGLISH ABSTRACT: no abstract available / AFRIKAANSE OPSOMMING: geen opsomming
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n Produksiekoste-ontleding van die private wynkelders in Suid-AfrikaVan Dyk, L. A. (Lodewyk August) 12 1900 (has links)
Thesis (MScAgric)--Stellenbosch University, 1969. / ENGLISH ABSTRACT: no abstract available / AFRIKAANSE OPSOMMING: geen opsomming
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Scenarios for the future of the South African wine industryJanssens, Lucille 12 1900 (has links)
Thesis (MBA)--Stellenbosch University, 2014. / Scenarios are a strategic tool that can stimulate strategic thinking, generate strategic foresight, provide a basis for testing existing strategies, explore and understand complexities of the future. In so doing they can aid decision making and contribute to preparation for the future. As such, this research paper used scenarios to explore a number of plausible futures for the South African Wine Industry in order to stimulate strategic thinking and conversations, pave the way for new ideas and approaches and encourage innovation. This can prepare both the industry and wine producers for possible challenges that they may face in the future.
The scenario development process started with an extensive exploration of the existing industry, which included industry trends and patterns as well as factors within the external environment that influence the strategic landscape. Three key driving forces were identified in the external environment which could potentially have the largest impact on the future of the industry. These are impacts of climate change, local industry consolidation and buying power changes. Five scenarios for the South African Wine Industry were developed for the year 2025 based on these driving forces. These scenarios reflected these key driving forces under different circumstances, which provided different perspectives related to their impacts.
The scenarios introduced alternative futures which range from one that envisages a consolidated local wine industry which focuses on the export market as a result of the opportunities presented by extreme weather events resulting from global climate change, to a scenario that is characterised by negligible changes in the structure of the local industry and where high buying power changes the industry dynamics and key success factors.
A set of main findings relating to each scenario was formulated. These findings were examined in order to identify implications and make recommendations that could be useful to consider and aid strategy development for the industry, as well as for the benefit of individual wine producers.
Key findings related to the impact of these key driving forces as well as the risks and potential opportunities that they could present for the industry under certain circumstances.
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Die funksie van mangaan in Suid-Afrikaanse wyneGous, S. J. (Sarel Jacobus) January 1934 (has links)
Thesis (MSc)--Stellenbosch University, 1934. / No Abstract Available
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n Ondersoek van Suid-Afrikaanse wyne ten opsigte van sekere troebelinge wat in hulle voorkom en die uitwerking van middels wat gebruik word om hulle kondisie te verbeterMalan, F. J. 06 1900 (has links)
Thesis (MScAgric)--Stellenbosch University, 1952. / No Abstract Available
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Die vaste suurgehalte van Suid-Afrikaanse moste en wyneRabie, J. J. January 1950 (has links)
Thesis (MScAgric)--Stellenbosch University, 1950. / No Abstract Available
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Provenance determination of South African wines with quadrupole-based ICP-MS measurements of ¹¹B/¹°B isotope ratios16 November 2009 (has links)
M.Sc. / The origin of a wine plays a key role in establishing the quality and the price the consumer is prepared to pay. Fingerprinting techniques based on multi-element data combined with multivariate statistical analysis as well as isotope ratio data for certain elements such as boron (11B/10B) and strontium (87Sr/86Sr) are being developed and have been used for provenance determination of wine with varying degrees of success. The aim of this study was to develop a method to determine boron isotope ratios (11B/10B) with the required precision using ICP-MS (inductively coupled plasma mass spectrometry) in soil and wine samples and applying this method to establish the origin of South African wines. Analytical difficulties such as the boron memory effect, dead time, mass bias drift and matrix effects were investigated. Although the memory effect, dead time and mass bias drift were satisfactorily resolved, it was not possible to determine what the cause of all the observed matrix effects was during this study. The method was used to categorise wines from the Robertson, Swartland and Stellenbosch regions and an attempt was made to link the measured boron isotope ratios with that obtained from the corresponding provenance soils. The 11B/10B isotope ratios for the wine samples (Robertson: 4.202 ± 0.014, Swartland: 4.173 ± 0.013 and Stellenbosch: 4.174 ± 0.028) were, however, higher than the ratios obtained for the soil samples (Robertson: 4.108 ± 0.020, Swartland: 4.070 ± 0.023 and Stellenbosch: 4.124 ± 0.039). It was possible to distinguish, using the boron isotope ratios (wine and soil samples), between the Robertson area (Breede River region) and the Swartland area (Coastal region). The wine and soil 11B/10B isotope ratios obtained for the Stellenbosch area (Coastal region) overlapped with the 11B/10B isotope ratios of the Robertson and Swartland regions making it impossible to differentiate it from these two regions.
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The effect of region, yeast strain and ascorbic acid on the development of a sulphur-like aroma and on Sauvignon blanc wine qualitySwart, Ewarda 12 1900 (has links)
Thesis (MSc Food Sc )--University of Stellenbosch, 2000. / ENGLISH ABSTRACT: Highly valued Sauvignon blanc wines, with the distinctive cultivar-typical aromas,
reminiscent of grassy, green pepper or asparagus-like, are produced in some South
African regions. Quite often, however, neutral and sulphur-like, low quality
Sauvignon blanc wines are produced and this phenomenon is of great concern to
wine producers and consumers, and affects our competition on overseas markets,
negatively.
The aim of this study was to investigate the effect of region, ascorbic acid/S02
treatments and yeast strain on Sauvignon blanc wine aroma and quality. Wines were
produced from grapes obtained from the warmer Robertson and the relatively cooler
Stellenbosch regions (1998 season). The juices were treated with different
combinations of ascorbic acid/S02 treatments [commercially available ascorbic
acid/meta preparate, S02 (control), pure ascorbic acid/S02] and Saccharomyces
cerevisiae yeast strains (Vin 13, VL3C, NT 116). The wines were analysed for
esters, higher alcohols, monoterpenes and 2-methoxy-3-isobutylpyrazine (ibMP).
The wines were also sensorially evaluated for wine aroma intensities (fruity/ester,
sulphur-like, grassy/green pepper) and overall quality. Additionally, the synergistic
action of ibMP and the sulphur-containing component, 4-mercapto-4-methylpentan-2-
one (MMP), considered to be the most important impact components of Sauvignon
blanc, was studied. The two components were added, separately and in
combinations at increasing concentrations, to different media. The nuances
perceived, varied from dusty, grassy to green pepper for ibMP and from guava,
sulphur-like to cat urine or "conifer" for MMP.
Significant differences were observed between the wines treated with the different
combinations of ascorbic acid/S02 treatments and fermented with different yeast
strains, irrespective of region. The highest quality, cultivar-typical Sauvignon blanc
wines were produced from the pure ascorbic acid/S02 treatment in combination with
yeast strains Vin 13 and NT 116. This coincided with high ester and low higher
alcohol concentrations, which did not overpower the typical Sauvignon blanc
character. The treatments had, in some cases, a significant effect on monoterpene
levels, but it was concluded that these differences were not big enough to affect wine
quality. Levels of ibMP were too low and could not be reliably measured. Low quality wines, with prominent, undesirable sulphur-like aromas, were produced from
juices, treated with the commercially available ascorbic acid/meta preparate and the
French yeast strain, VL3C.
Techniques, followed to identify the aroma components causing the sulphur-like offflavours,
as MMP or as other sulphur-containing components, were gas
chromatography/mass spectrometry, solid phase microextraction and sniffing.
However, these tests were not successful and studies to identify these off-flavours
should be continued.
It was succeeded in this study to produce Sauvignon blanc wines without the
undesirable, sulphur-like aromas. Although this investigation showed that a newly
developed, commercially available ascorbic acid/meta preparate did not yield any
sulphur-like off-flavours, quite often Sauvignon blanc wines with such off-flavours are
still produced. Further research is needed to clarify this phenomenon. / AFRIKAANSE OPSOMMING: Hoë kwaliteit Sauvignon blanc wyne, met kenmerkende kultivar-tipiese, gras-,
groenrissie- of aspersie-agtige aromas, word in sekere streke van Suid Afrika
geproduseer. Die gereelde produksie van neutrale, en swawelagtige lae kwaliteit
Sauvignon blanc wyne, wek egter nie net groot kommer by wynprodusente en
verbruikers nie, maar het ook 'n negatiewe impak op kompetisie met oorsese markte.
Die doel van hierdie studie was dus om die effek van streek, askorbiensuur/Sóbehandelings
en gisras op Sauvignon blanc wynaroma en kwaliteit vas te stel. Wyne
is berei met druiwe wat verkry is van die warmer Roberston en relatief koeler
Stellenbosch streke (1998 seisoen). Verskillende kombinasies askorbiensuur/So,
behandelings [kommersieel-beskikbare askorbiensuur/meta preparaat, S02
(kontrole), suiwer askorbiensuur/So-l en Saccharomyces cerevisiae gisrasse (Vin
13, VL3C, NT 116) is gebruik tydens die wynbereidingsproses. Spesifieke ester-,
hoër alkohol-, monoterpeen- en 2-metoksi-3-isobutiel metoksipirasienkonsentrasies
(ibMP) is in die wyne bepaal. Die wyne is ook sensories vir wynaroma intensiteite
(vrugtig/ester, swaweiagtig, gras/groenrissie-agtig) en algehele kwaliteit geëvalueer.
Die sinergistiese aksie van ibMP en die swawelbevattende komponent, 4-merkapto-
4-metielpenta-2-oon (MMP), wat beskou word as die belangrikste impakkomponente
in Sauvignon blanc, is addisioneel bestudeer. Hierdie komponente is in toenemende
konsentrasies, individueel en in kombinasies, tot verskillende media gevoeg. Die
nuanses wat waargeneem is, het van stowwerig, gras-, groenrissie-agtig vir ibMP, tot
koejawelagtig, swaweiagtig, katurine, konifeer vir MMP, gevarieer.
Ongeag streke, is betekenisvolle verskille tussen die wyne wat berei is met die
verskillende kombinasies van askorbiensuur/So- behandelings en gisrasse,
waargeneem. Hoër kwaliteit, kultivar-tipiese Sauvignon blanc wyne is berei met
suiwer askorbiensuur/So- in kombinasie met gisras Vin 13 of NT 116. Alhoewel die
hoë ester- en lae hoër alkohol- konsentrasies, hierdie resultate bevestig het, is die
tipiese Sauvignon blanc karakter nie hierdeur oorheers nie. Sommige behandelings
het wel 'n betekenisvolle invloed of monoterpeenkonsentrasies gehad het, maar was
te min om 'n effek op wynkwaliteit uit te oefen nie. Die konsentrasievlakke van ibMP swawelagtige aromas, het egter voorgekom in wyne wat met die kommersieelbeskikbare
askorbiensuur/meta preparaat en die Franse gisras, VL3C, berei is.
Verskeie tegnieke soos gaschromatografie/massa spektrometrie, soliede fase mikroekstraksie
en "sniffing", is gebruik om die komponent, MMP, wat moontlik
verantwoordelik vir hierdie ongewensde swawelagtige wangeure was, te identifiseer.
Die identifikasie hiervan was egter onsuksesvol, en verdere studies is nodig om die
komponent(e) verantwoordelik vir hierdie wangeure, te identifiseer.
Die suksesvolle produksie van Sauvignon blanc, sonder ongewensde swaweiagtig
aromas, was wel moontlik. Alhoewel hierdie studie ook duidelik getoon het dat daar
geen swawelagtige wangeure in die wyne wat met die nuut ontwikkelde,
kommersieel-beskikbare askorbiensuur/meta preparaat berei was, voorgekom het
nie, vind die produksie van Sauvignon blanc wyne met van hierdie wangeure nog
steeds plaas. Verdere navorsing rakende hierdie aspek is nodig.
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