The quality of wine is highly influenced by the weather. Temperature, solar radiation and humidity influence the formation and concentration of aroma-active compounds and aroma-active precursors in the grapes. Pinot noir grapes require a slow ripening, under cool temperatures, in order to achieve their fullest flavor. The main objective of this study was to provide an overall aroma picture that could help, along with the chemical indices, to decide the optimum harvesting time to obtain certain distinctive aroma attributes in the wine. This particular work represents the first stage in a broad plan aimed to understand the dependence of the wine flavor chemistry on the ripening of the grapes. This maturity trial was planned to last several years; it was expected that the outcome and techniques developed in the present study would be essential in delineating the steps to follow. The results of the aroma analyses for the 1987 and 1988 vintages are reported here. In each vintage, Pinot noir grapes were harvested at three different times, covering a range from early to late maturity. A sniffing technique based on gas chromatographic aroma detection by a trained panel was implemented. This technique has proved to be a useful tool to measure qualities and intensities of aromas. The method was effective in detecting many of the aroma-active compounds and in identifying aroma differences between the wines studied. The aroma profiles for the wines were found to be very different from each other within and across vintages. There were only 10 aroma peaks common to all three 1987 wines, 16 aroma peaks common to the 1988 wines, and 4 aroma peaks common to both vintages. Late maturity wines had more aroma-active peaks than the other 2 wines for both vintages. The 1988 wines had a higher number of aroma-active peaks than the 1987 wines. The percentages of aroma-active peaks not detected by the Flame lonization Detector (FID) were 45% in the 1987 wines, and 66% in the 1988 wines. The overall climatic conditions in those years were very different. The 1987 season was characterized as hot and dry, producing an early harvest. The weather in 1988 was more of a typical season for Oregon, producing a normal to late harvest. Further study is needed to fully understand the flavor chemistry occurring during grape ripening. / Graduation date: 1991

The determination of wine authenticity and the detection of adulteration are attracting an increasing amount of attention for wine producers, researchers and consumers. Wine authentication and classification based on geographical origin has been widely studied. Most of these studies have achieved successful classification results. However, these studies have involved complicated and expensive procedures. Visible and near infrared spectroscopy (Vis-NIR) is recognized as a rapid and non-destructive technique. In recent years, several studies have been conducted using Vis-NIR spectroscopy to analyze wine for both quantitative and qualitative purposes. The aim of this research was to investigate the geographical classification of wines using Vis-NIR spectroscopy. The effect of temperature and measurement mode (transmission and transflectance) on Vis-NIR spectra was investigated to identify optimal conditions for wine sample analysis. It was found the optimal temperature is between 30 to 35°C and the shorter pathlength measurement condition has better prediction ability. Classification by geographical origin using Vis-NIR spectroscopy was investigated for sixty-three Tempranillo wines from Spain and Australia, and fifty Riesling wines from Australia, New Zealand and Europe. Discriminant partial least square regression (DPLS) and linear discriminant analysis (LDA) based on PCA scores were used to perform classification. Over 90% of the Tempranillo wines were correctly classified according to their geographical region using both DPLS and LDA. A classification rate of 72% was achieved for the Riesling wines. Vis-NIR technique provides a similar degree of reliability on wine classification comparable to those obtained using chemical composition. The results of this study demonstrate potential for Vis-NIR spectroscopy combined with multivariate analysis as a rapid method for classifying wines by geographical origin. / Thesis (M.Eng.Sc.)--School of Chemical Engineering, 2006.

Phenolic and color parameters of Marechal Foch and deChaunac wines of 1980 through 1983 vintages were analysed to determine variety and aging effects. Centroid Mapping Optimization together with the Simultaneous Factor Shift algorithm were used to determine the HPLC operating conditions which resolved the maximum number of phenolic components of whole red wine. A ternary gradient system using 1 % acetic acid : methanol : acetonitrile was changed from 100:0:0 to 4.8:82.8:12.4 in 130.6 minutes. A flow rate of 1.1 mL/min and a temperature of 32.9 °C were used. The HPLC system was used to separate at least 50 components from each injection of wine and of an ethyl acetate extract of wine. Foch wines were found to have more catechin and epicatechin than deChaunac wines. Peak areas for the ethyl acetate extracts common to all wines, and areas of peaks in the chromatograms of the whole wine, not present in the neutral extract, were used to form a data set for multivariate analyses. Strong linear correlations were found between tristimulus and spectrophotometry measurements for each wine. The color of Foch wines was more stable and contained more brown and yellow hues than deChaunac wines, as determined by tristimulus measurements. Total pigment levels of each wine and various fractions of the total, including ionized, un-ionized, polymeric and sulfur dioxide-bound anthocyanins, were determined spectro-photometrically. Total anthocyanin levels (un-ionized and ionized) in deChaunac wines decreased significantly with increasing age but remained constant in Foch wines. Tannin levels as determined by absorbance readings at 280 nm and by the Folin-Coicalteu reagent method were highly correlated. Foch had more flavonoid and less nonflavonoids than deChaunac wines. The different color parameters, pigment and tannin fractions, as well as titratable acidity, pH and individual organic acids were used as a second data set of analytical parameters for multivariate analyses. A third data set composed of the combination of the analytical data and the HPLC peak areas was also used. Differences between the four vintages of wines, the two varieties, and between old and young wines within varieties were found using stepwise discriminant analysis (SDA). Discrimination of variety differences was more successful (100% correct classification by the jackknife procedure) and required fewer variables than classification by age. Cluster analyses, performed with variables chosen by SDA, gave similar results to the SDA. / Land and Food Systems, Faculty of / Graduate

Master of Science

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 (PhD)--Stellenbosch University, 2012. / ENGLISH ABSTRACT: The wine industry is an important sector of agriculture and wine analysis forms the basis of assessing compliance of its commodities with regulatory standards and research in this field. Liquid chromatography (LC) is extensively used for the determination of a wide range of nonvolatile wine components, but conventional detectors impose performance limitations on the technique that prevents its application to sophisticated analytical problems. In particular, conventional detectors for LC often lack the sensitivity and specificity for the determination of many wine compounds, especially trace level analytes, and furthermore, do not possess spectral capabilities for compound identification or structure elucidation. The hyphenation of mass spectrometry (MS) to LC has led to the introduction of a range of detectors that confers high levels of sensitivity and selectivity to the technique. In addition, a wide variety of MS architectures are available that are inherently suited for targeted analysis or structure elucidation studies. In this dissertation, the potential benefits of liquid chromatography – tandem quadrupole mass spectrometry (LC-MS/MS) to solve analytical problems relevant to the wine industry are explored. LC-MS/MS is a particularly versatile analytical technique because both mass analysers can be operated in full-spectrum mode or selected-ion monitoring, which, together with optional fragmentation, gives rise to four modes of operation that may be used for highly specific and sensitive targeted analysis or spectral investigations. In multiple reaction monitoring (MRM) mode, both analysers are set at single ion frequencies specific for the compound under investigation and one or more of its product fragments, respectively. MRM mode is ideally suited for trace level analysis in complex mixtures, even in cases where the target components are not resolved from interferences. In this study, MRM detection was used to solve challenges relevant to the wine industry for the selective quantitation of target analytes that could not be analysed by conventional LC methods. The application of this approach for the analysis of natamycin, ethyl carbamate (EC) and 3-alkyl-2- methoxypyrazines (MPs) in wine is demonstrated. Natamycin is an antimicrobial preservative that is not permitted in wine in the European Union. A rapid and sensitive method for the determination of natamycin was developed, and has been used since 2009 to regulate this vitally important sector of the South African wine export industry. EC is a natural carcinogen that occurs at trace level amounts in alcoholic products. It also has the potential to accumulate in wines and can occur in very high concentrations in some fruit brandies. The determination of EC is complicated by its physicochemical properties, and available analytical methods suffer from drawbacks such as the requirement for elaborate extraction procedures and high solvent consumption. A novel method for the determination of EC in wines, fortified wines and spirits is described and it was applied to perform an audit of the South African industry as well as to investigate factors responsible for its accumulation in alcoholic beverages. This work forms an integral part of the food safety mandate of the State and it ensures that export products comply with international norms for trade. MPs are ultra-trace-level aroma compounds that contribute to the varietal character of Sauvignon blanc wines. Their analytical determination is challenging due to their low levels of occurrence. The loading capacity of LC combined with the sensitivity and resolving power of MS was exploited to analyse concentrated extracts, in order to achieve very low limits of detection. The performance of the LC-MS/MS method enabled the quantitation of these compounds at their natural levels of occurrence, including the first quantitation and spectral confirmation of 3- ethyl-2-methoxypyrazine in wine. Extensive data pertaining to South African Sauvignon blanc wines are reported and statistical analysis is performed, reporting the correlation of variables such as vintage and origin as well as wine parameters such as malic acid with wine MPs. Furthermore, the application of LC-MS/MS for structural elucidation and screening of target classes of analytes was demonstrated for the analysis of red wine anthocyanins. The anthocyanidin-glycosides are responsible for the colour of red grapes and wine, contribute to the sensory properties of wine, and are also of interest due to their beneficial biological properties. Their determination is complicated by their large numbers and structural diversity, further exacerbated by diverse reactions during wine ageing as well as the lack of reference standards for most members of this class of compounds. Tandem MS in scan mode was used for the highly selective detection of glycosylated anthocyanins and derivatives, exploiting the predictable elimination of the sugar moiety in neutral loss mode. Concurrent survey scan experiments were used to unambiguously identify neutral loss detected compounds. The method therefore follows a simplified and structured approach for unambiguous peak identification based on elution order and mass spectral information to impart a high level of certainty in compound identification. In summary, the work presented in this dissertation demonstrates that LC-MS/MS is a versatile and powerful analytical approach for the analysis of diverse compounds of relevance to the wine industry. The sensitivity and specificity of MRM mode, and the selectivity and spectral capabilities of neutral loss and survey scan modes of MS/MS detection, is amply demonstrated by the applications presented in the dissertation. / AFRIKAANSE OPSOMMING: Die wynbedryf is ‘n belangrike komponent van landbou en wyn-analise vorm ‘n integrale deel van gehalteversekering ten opsigte van toepaslike wetlike standaarde. Wyn-analise is ook belangrik in navorsing oor die samestelling van wyn. Vloeistofchromatografie word dikwels aangewend vir die bepaling van ‘n wye verskeidenheid nie-vlugtige wynkomponente, maar konvensionele detektors plaas beperkinge op die aanwending van die tegniek tot gesofistikeerde analitiese toepassings. Meer spesifiek, konvensionele detektors vir vloeistofchromatografie beskik nie oor die sensitiwiteit en selektiwiteit vir die bepaling van baie wynkomponente nie, veral in die geval van spoorvlakanalise, en beskik boonop ook nie oor spektrale vermoëns vir identifikasie van komponente en struktuurbepaling nie. Die koppeling van vloeistofchromatografie met massaspektrometrie het ‘n reeks detektors tot die tegniek toegevoeg wat hoë vlakke van sensitiwiteit en selektiwiteit bied. Verder bied die verskeidenheid van massaspektrometrie-konfigurasies ook instrumente wat inherent geskik is vir geteikende analise of struktuurbepaling, afhangende van die doel van die ondersoek. In hierdie dissertasie word die voordele ondersoek wat verbonde is aan die aanwending van vloeistofchromatografie – tandem kwadrupool massaspektrometrie om relevante analitiese vraagstukke in die wynbedryf op te los. Hiedie tegniek is besonder toepaslik aangesien beide massa-analiseerders in geselekteerde-ioon modus of in volle skandering gebruik kan word. Tesame met opsionele fragmentasie, gee hierdie uitleg aanleiding tot vier funksionaliteite wat vir hoogs sensitiewe geteikende analise of spektrale onledings gebruik kan word. Eerstens word beide massa analiseerders vir enkel-ioon frekwensies opgestel, spesifiek tot die teikenkomponent en een of meer van sy produkfragmente, wat verkry word deur komponentspesifieke fragmentasie. Hierdie modus is by uitstek geskik vir spoorvlakontleding van komplekse monsters, selfs wanneer die teikenkomponente nie chromatografies van die matriks geskei is nie. In hierdie studie is die tegniek aangewend vir die hoogs sensitiewe bepaling van spoorvlak komponente wat nie met konvensionele detektors gemeet kon word nie. Die aanwending van hierdie tegniek word gedemonstreer vir die spoorvlakbepaling van natamycin, etielkarbamaat en 3-alkiel-2-metoksiepierasiene in wyn. Natamycin is ‘n antimikrobiese preserveermiddel wat ontoelaatbaar is in wyn in die Europese Unie. ‘n Vinnige en sensitiewe metode vir die bepaling van natamycin is ontwikkel, en word reeds sedert 2009 aangewend om hierdie uiters belangrike sektor van die Suid-Afrikaanse wyn uitvoerbedryf te reguleer. Etielkarbamaat is ‘n karsinogeen wat natuurlik voorkom in spoorhoeveelhede in alkoholiese produkte. Dit kan ook onder sekere omstandighede akkumuleer in wyn en in hoë konsentrasies voorkom in vrugtebrandewyne. Die bepaling van etielkarbamaat word bemoeilik deur sy chemiese eienskappe, en gevolglik word analitiese metodes gekenmerk deur uitgebreide, arbeidsintensiewe monstervoorbereiding en die gebruik van groot hoeveelhede, meestal giftige, oplosmiddels. ‘n Nuwe metode vir die bepaling van etielkarbamaat in wyn, gefortifiseerde wyn en spiritualië word beskryf en word aangewend om die faktore vir vorming daarvan te ondersoek. Die metode word aangewend om die Suid-Afrikaanse bedryf te ouditeer in terme van die voedselveiligheid mandaat van die Staat, en om te verseker dat uitvoere voldoen aan standaarde vir internasionale handel. Metoksiepierasiene is vlugtige, ultraspoorvlak wynaromakomponente wat verantwoordelik is vir die kenmerkede kultivarkarakter van Sauvignon blanc wyne. Hul analitiese bepaling word bemoeilik deur hulle lae konsentrasies in wyn. Die ladingskapasiteit van vloeistofchromatografie tesame met die sensitiwiteit en selektiwiteit van massaspektrometrie was benut om hoogs gekonsentreerde ekstrakte te ontleed. Baie hoë vlakke van sensitiwiteit word sodoende verkry. Die verrigting van die metode was voldoende om hierdie komponente teen hulle natuurlike konsentrasies te kwantifiseer, insluitende die eerste kwantifisering en spektrale bevestiging van 3-etiel-2-metoksiepierasien. Omvattende data van die vlakke van hierdie komponente in Suid- Afrikaanse Sauvignon blanc wyne word getoon en statistiese ontleding is gedoen om korrelasies tussen veranderlikes soos oorsprong en oesjaar sowel as basiese wyn veranderlikes soos byvoorbeeld appelsuur, met metoksiepierasienvlakke te ondersoek. Verder was die toepassing van vloeistofchromatografie – tandem massaspektrometrie tot struktuurbepaling en skandering vir groepe van komponente gedemonstreer vir die ontleding van rooiwyn antosianiene. Die antosianien-glukosiede is verantwoordelik vir die kleur van rooi druiwe en wyn, dra by tot die sensoriese eienskappe daarvan, en is ook relevant as gevolg van die voordelige biologiese eienskappe daarvan. Die bepaling van hierdie komponente word gekompliseer deur hulle groot getalle en strukturele diversiteit, verder bemoeilik deur die wye verskeidenheid van reaksies wat hulle ondergaan tydens veroudering. Daar is ook ‘n gebrek aan beskikbaarheid van standaarde vir die meeste van die lede van hierdie klas van komponente. Tandem massaspektrometrie was in skanderingsmodus gebruik vir hoogs selektiewe deteksie van die antosianien-glukosiede deur die voorspelbare eliminasie van die suiker komponent in neutrale verliesskandering te benut. Gelyktydige skanderings van die komponente wat met neutraleverliesskandering waargeneem word, is gebruik vir ondubbelsinnige komponent identifikasie. Die metode volg daarom ‘n eenvoudige en gestruktureerde benadering vir piek identifikasie wat gebaseer is op chromatografiese orde, sowel as massaspektrale inligting, om ‘n hoë vlak van sekerheid aan die identifikasie van komponente te verleen. Samevattend, word daar getoon deur die werk wat in hierdie dissertasie uiteengesit is dat vloeistofchromatografie – tandem massaspektrometrie ‘n veelsydige en kragtige tegniek bied vir chemiese analise relevant tot die wynbedryf. Die sensitiwiteit, selektiwiteit en spektrale vermoëns van die tegniek word duidelik deur toepassings in die dissertasie getoon.

Constituents of the wine matrix, including ethanol, affect adsorption of sulfur volatiles on solid-phase microextraction (SPME) fibers, which can impact sensitivity and accuracy of volatile sulfur analysis in wine. Several common wine sulfur volatiles, including hydrogen sulfide (H2S), methanethiol (MeSH), dimethyl sulfide (DMS), dimethyl disulfide (DMDS), dimethyl trisulfide (DMTS), diethyl disulfide (DEDS), methyl thioacetate (MeSOAc), and ethyl thioacetate (EtSOAc), have been analyzed with multiple internal standards using SPME-GC equipped with pulsed-flame photometric detection (PFPD) at various concentrations of ethanol, volatile-, and non-volatile-matrix components in synthetic wine samples. All compounds exhibit a stark decrease in detectability with the addition of ethanol, especially between 0.0 and 0.5%v/v, but the ratio of standard to internal standard was more stable when alcohol concentration was greater than 1%. Addition of volatile matrix components yields a similar decrease but the standard-to-internal-standard ratio was consistent, suggesting the volatile matrix did not affect the quantification of volatile sulfur compounds in wine. Non-volatile wine matrix appears to have negligible effect on sensitivity. Based on analyte:internal standard ratios, DMS can be accurately measured against ethyl methyl sulfide (EMS), the thioacetates and DMDS with diethyl sulfide (DES), and H₂S, MeSH, DEDS, and DMTS with diisopropyl disulfide (DIDS) in wine with proper dilution. The developed method was then used to quantify sulfur compounds in 21 various California wines. H₂S and MeSH were found in higher concentrations in white varietals, while DMS was slightly higher in red varietals, particularly cabernet sauvignon and merlot. Trace amounts of DEDS and MeSOAc were found in almost all wines. DMS and DMTS were found in all wines, in some instances above reported thresholds. / Graduation date: 2012

Graduation date: 1994

Thesis (MScFoodSc)--Stellenbosch University, 2012. / ENGLISH ABSTRACT: Twenty five commercial Chenin blanc wines produced solely from bush vine vineyards and including three vintages, three styles and five production areas, were sourced for this study. Descriptive sensory analysis (DSA) and chemical analyses including GC-FID (gas chromatography fitted with a flame ionisation detector) and FTMIR (Fourier transform mid-infrared) spectroscopy were employed to establish the sensory and chemical characteristics, whereas consumer tests were conducted to determine consumer perception and liking of bush vine Chenin blanc wines. DSA (a profiling technique) was also compared to the sorting task (a classification technique) with a description assignment to evaluate the sorting task’s ability to profile wines. According to the results of DSA, the wines separated into two groups. One group associated with sensory attributes which can be considered indicative of the Fresh and Fruity Chenin blanc style. The other group associated with sensory attributes which can be considered indicative of the Rich and Ripe style of Chenin blanc. No separation between the wooded and unwooded Rich and Ripe styles was apparent. According to the results of the chemical analyses, the wines also separated into two groups. This separation seemed to be caused by vintage and the chemical changes associated with ageing as the wines from the youngest vintage (2010) was strongly associated with high levels of esters and malic acid. The older wines were situated farthest away from these attributes indicating low concentrations. When comparing the results from the sorting task and DSA, it could be seen that similar wine style groupings formed, indicating that DSA can also be regarded as an effective tool when categorising wines. The differences in the positioning of some of the wines and attributes on the DSA multivariate plots and the sorting task plots could be attributed to the difference in panels used. The sorting task was conducted using an expert panel with persons illustrating significant technical knowledge of Chenin blanc wines. Experience, exposure and technical knowledge tend to establish a common language amongst wine experts which could have caused the expert panel to perceive some wines differently when comparing the results of the latter panel to that of the trained panel. DSA was found to remain the most effective method for establishing a comprehensive sensory profile. Consumer analyses showed that regular white wine drinkers prefer the unwooded styles (Fresh and Fruity and Rich and Ripe unwooded) of Chenin blanc more than the wooded style. It was also found that consumers with a higher level of objective wine knowledge tend to associate the terms ‘bush vine’ and ‘old bush vine’ with the Rich and Ripe style of Chenin blanc, whereas consumers with a lower level of objective wine knowledge associated ‘old bush vine’ with the Fresh and Fruity style. Since all the wines used in the consumer analysis were produced from old bush vines, it is evident that consumer education on the impact of bush vine training system and vine age on wine quality is needed. Better understanding of these principles could lead to elevated product appraisals and consumer satisfaction. / AFRIKAANSE OPSOMMING: Vyf en twintig kommersiële Chenin blanc wyne, uitsluitlik van bosstok wingerde geproduseer, is bekom vir hierdie studie. Die wyne het drie style, drie oesjare en vyf produksiestreke ingesluit. Beskrywende sensoriese analise (BSA) en chemiese analises, wat GC-FID (gas chromatografie gekoppel met vlam-ioniserende deteksie) en FTMIR (Fourier-transformering mid-infrarooi) spektroskopie insluit, is uitgevoer om onderskeidelik die sensoriese en chemiese eienskappe van die wyne te bepaal. Verbruikerstoetse is ook uitgevoer om verbruikerspersepsie en -voorkeure vir bosstok Chenin blanc wyne te bepaal. BSA (‘n profilerings tegniek) was ook vergelyk met ‘n sorterings taak (‘n klassifikasie tegniek) met ‘n beskrywings opdrag, primêr om die sorterings taak se vermoë om wyne te profileer te ondersoek. Volgens die resultate van BSA, het die wyne in twee groepe verdeel. Een groep het met die sensoriese eienskappe wat op ‘n Vars-en-Vrugtige-styl dui, geassosieër. Die ander groep het met sensoriese eienskappe geassosieër wat met die Volrond-styl verband hou. Geen verdeling tussen die gehoute en ongehoute wyne binne die Volrond-styl was sigbaar nie. Volgens die resultate van die chemiese analises, het die wyne ook in twee groepe verdeel. Die verdeling blyk asof dit veroorsaak is deur oesjaar en die chemiese veranderinge wat met wynveroudering gepaard gaan. Wyne van die jongste oesjaar (2010) het ‘n sterk verband met hoë vlakke van esters en appelsuur getoon. Die ouer wyne was verder weg van hierdie eienskappe geleë, wat op laer ester en appelsuur konsentrasies dui. Wanneer die meerveranderlike resultate van die sorterings taak (met en sonder die aanduiding van sensoriese eienskappe) en dit van BSA vergelyk word, kon soortgelyke groeperings gesien word. Dit is ‘n aanduiding dat BSA ook wyne effektief kan kategoriseer. Die verskil in posisionering van sommige wyne tussen die BSA en sorterings taak resultate, kan toegeskryf word aan die verskillende panele wat gebruik is om die tegnieke uit te voer. ‘n Deskundige paneel (wynkenners) is gebruik om die sortingstaak uit te voer. Ervaring, blootstelling en tegniese kennis is geneig om te lei tot die vestiging van ‘n gemeenskaplike taal onder wynkenners. Hierdie gemeenskaplike taal kan as rede aangevoer word vir die uiteenlopende analise van sommige wyne wanneer die resultate van die deskundige paneel met dié van die opgeleide paneel (in BSA gebruik) vergelyk word. Dit is gevind dat BSA, wanneer ‘n omvattende sensoriese profiel bepaal moet word, die mees effektiefste metode bly. Verbruikerstoetse het getoon dat gereelde witwyn-verbruikers die ongehoute Chenin blanc style (Vars-en-Vrugtig en ongehoute Volrond) bo die gehoute styl verkies. Dit is ook bepaal dat verbruikers met ‘n hoër vlak van objektiewe wynkennis neig om die terme ‘bosstok’ en ‘ou bosstok’ met die Volrond-styl van Chenin blanc te assosieer, terwyl verbruikers met ‘n laer vlak van objektiewe wynkennis die term ‘ou bosstok’ met die Vars-en-Vrugtige Chenin blanc styl assosieër. Aangesien al die wyne wat in die verbruikerstoetse ingesluit is van ou bosstok wingerde geproduseer is, is dit duidelik dat verbruikeropvoeding insake die effek van die gebruik van bosstokke en ou wingerdstokke op wynkwaliteit noodsaaklik is. ‘n Beter begrip van hierdie beginsels sal lei tot verhoogde produkwaardasie, asook ‘n toename in verbruikertevredenheid.

Thesis (MSc)--Stellenbosch University, 2012. / ENGLISH ABSTRACT: Chenin blanc wine is of economic importance to South Africa and a range of diverse dry and semi-dry wines are locally produced in this genre. Currently, the use of three distinctly different style names, each aimed at providing consumers with information about the flavour of the wines, is encouraged by the South African (SA) wine industry. The styles are fresh and fruity (FF), rich and ripe unwooded (RRUW) and rich and ripe wooded (RRW). Feedback from retail sectors over the past few years, however, repeatedly suggested that the style names are perceived as confusing by SA consumers. This master study was undertaken to re-evaluate the FF, RRUW and RRW style classification, based on both the volatile fermentation-derived aroma composition and the sensory attributes of a set of wines containing all the styles under investigation. For the purposes of chemical profiling, a set of 105 commercial Chenin blanc wines, selected to be representative of these three styles and originating from the major SA wine producing areas, were analysed by Gas Chromatography (GC) to quantify fermentation-derived volatile aroma compounds in the wines. ANOVA performed on the chemical data showed that 29 compounds represent significant differences between at least two of the 3 styles (FF, RRUW and RRW). Principal component analysis (PCA) of the volatile compounds showed a large degree differentiation between FF and RRW wine styles, however, RRUW wine styles overlapped with the other two styles. Considering vintage effects, ANOVA indicated no significant differences within FF (vintages 2009 and 2010) and RRW (vintages 2008 and 2009) styles, whereas only 2 esters and 4 terpenes showed significant differences between the three wine producing regions investigated for this purpose, Paarl/Wellington, Breede River and Stellenbosch. Volatile aroma compounds generated for Chenin blanc were included in the Winetech database consisting of the most important cultivars of South Africa. Combining the data for the volatiles for Chardonnay and Sauvignon blanc from this database and the data for Chenin blanc obtained in this study, a PCA indicated a clear separation between Chenin blanc and the other two white cultivars. Sensory evaluation of the style classification was done by two separate sensory tests. Firstly, a sorting task was performed by wine industry experts to categorise 21 Chenin blanc wines (FF, RRUW and RRW) based on their similarity. The results showed a differentiation between FF and RRW styles, however, RRUW was mostly classified together with FF wines. This indicated a possible continuum between the three styles, as opposed to three distinct different categories, currently suggested by the style names. The second sensory analysis test, Descriptive Sensory Analysis (DSA), was performed by a trained panel to generate sensory profiles for 42 wines. ANOVA of the flavour attribute intensities between different styles once again showed significant differences between FF and RRW, with RRUW wines forming a continuum between the FF and RRW styles. These results provide valuable information that could be used by the wine industry for labelling purposes. / AFRIKAANSE OPSOMMING: Chenin blanc is van ekonomiese belang vir Suid Afrika en ‘n wye reeks droë en semi-droë wyne word plaaslik geproduseer in hierdie kategorie. Tans word die gebruik van drie duidelike verskillende stylbenamings, elkeen daarop gemik om aan die verbruiker inligting te verskaf oor die geur van die wyn, deur die Suid Afrikaanse (SA) wynindustrie aangemoedig. Die style is vars en vrugtig, ryk en ryp ongehout en ryk en ryp gehout. Terugvoer van die handelssektor oor die afgelope aantal jare, het daarop gedui dat die stylbenamings tot verwarring onder SA verbruikers lei. Hierdie meestersstudie is onderneem om die stylklassifikasie, vars en vrugtig, ryk en ryp ongehout en ryk en ryp gehout, te her-evalueer op grond van die vlugtige aroma komponente wat tydens die fermentasie proses gevorm word, asook die sensoriese eienskappe van ‘n verteenwoordigende stel wyne van elk van die style wat ondersoek is. Vir die doel van die chemiese profilering, is ‘n stel van 105 kommersiële wyne, wat geselekteer is om verteenwoordigend te wees van die drie style ondersoek en ook afkomstig is van die vernaamste SA wynproduserende streke, gebruik. Die wyne is met behulp van gas chromatografie ontleed om die vlugtige komponente wat van die fermentasie proses afkomstig is, te kwantifiseer. Die analise van variansie, het getoon dat 29 komponente statisties beduidend verskil het tussen die drie style. Hoofkomponent analise van die vlugtige komponente, het getoon dat die vars en vrugtige wyne en ryk en ryp gehoute wyne, duidelik onderskeibaar was van mekaar op grond van die vlugtige data, maar die ryk en ryp ongehoute wyne het met die ander twee style oorvleuel. In terme van oesjaar effekte, was daar geen beduidende verskille in die aroma profiele van die vars en vrugtige styl (oesjare 2009 en 2010) en ryk en ryp ongehoute styl (oesjare 2008 en 2009) nie, terwyl die konsentrasie van slegs twee esters en 4 terpene statisties beduidend verskil het tussen die wynproduserende streke Paarl/Wellington, Breederivier en Stellenbosch. Resultate van die gekwantifiseerde vlugtige komponente is in die databasis van Winetech gevoeg, waar die konsentrasies van soortgelyke komponente van die vernaamste SA wynkultivars reeds vervat is. Hoofkomponent analises van die gekombineerde resultate vir Chenin blanc, Chardonnay en Sauvignon blanc wyne, het getoon dat daar ‘n duidelike verkil tussen Chenin blanc en die ander twee wit wynkultivars was. Die sensoriese evaluerings is uitgevoer deur van twee verskillende metodes gebruik te maak. Eerstens is 21 wyne (met al drie style verteenwoordig) deur wynindustrie eksperts gesorteer op grond van die waargenome eendersheid van die onderskeie wyne en die resultate is grafies geprojekteer. Die resultate het getoon dat daar ‘n duidelike verskil waargeneem is deur die assessors tussen die vars en vrugtige styl en ryk en ryp gehoute styl. Die ryk en ryp ongehoute wyne het in die analises meer met die vars en vrugtige style geassosieer, as die ryk en ryp gehoute wyne. Die tweede sensoriese metode is uitgevoer deur sensoriese paneel wat vir die doel van hierdie studie opgelei is om die geur eienskappe van 42 wyne (al drie style verteenwoordig) te profileer. Analise van statistiese beduidende verskille tussen die voorkoms van die geurkomponente en hul intensiteite vir elke styl, het weereens aangedui dat daar ‘n kontinuum bestaan tussen die style. Hierdie resultate kan van waarde vir die wynindustrie wees in besluite rakende etikettering.