by Kam Ka Yan, Karen, Tan Wai Hon. / Thesis (M.B.A.)--Chinese University of Hong Kong, 2000. / Includes bibliographical references (leaf 50). / ABSTRACT --- p.ii / TABLE OF CONTENTS --- p.iii / LIST OF ILLUSTRATIONS --- p.iv / LIST OF TABLES --- p.v / Chapter / Chapter I --- INTRODUCTION --- p.1 / Red Wine from the French Bordeaux --- p.1 / Top five Bordeaux wine --- p.2 / Chapter II --- ABOUT WINE AUCTION --- p.4 / Wine auction --- p.4 / Factors affecting the hammer price in wine auction --- p.5 / Chapter III --- METHODOLOGY --- p.7 / Objective and hypothesis --- p.7 / Data collection and translation --- p.12 / Chapter IV --- FINDINGS --- p.15 / Regression analysis of model1 --- p.15 / Chateau Lafite --- p.15 / Chateau Latour --- p.17 / Chateau Haut Brion --- p.19 / Chateau Margaux --- p.21 / Chateau Mouton Rothschild --- p.23 / Combined Data --- p.25 / Regression analysis of Model2 --- p.27 / Chateau Haut Brion --- p.27 / Chateau Latour --- p.29 / Chateau Margaux --- p.31 / Chapter V --- CONCLUSION AND IMPLICATIONS --- p.33 / APPENDIX --- p.35 / BIBILIOGRAPHY --- p.50

Includes bibliographical references. Addresses the question of what an economic model of the world wine market suggests will happen to wine production, consumption, trade and prices in various regions in the early 21st century. A subsidiary issue is what difference would global or European regional wine liberalisation make to that outlook, according to such a model. Accompanying CD-ROM comprises spreadsheet written by Nick Berger, November 2000, for the Windows and Office97 versions of Excel; a seven region world wine model (WWM7) - base version projecting the world wine market 1996-2005 as a non-linear Armington model. System requirements for accompanying CD-ROM: IBM compatible computer ; Microsoft Excel 97 or later.

Thesis (M. Sc.Voedselwet.)--University of Stellenbosch, 2001. / ENGLISH ABSTRACT: Phenolic compounds in wine, due to their antioxidant activity, are reportedly responsible for the health-promoting properties of wines. The effect of cultivar and in-bottle ageing on the antioxidant activity of South African wines in different types of antioxidant assays was, therefore, investigated. The antioxidant activity of commercial South African red (Cabernet Sauvignon, Ruby Cabernet, Pinotage, Shiraz, Merlot) and white (Sauvignon blanc, Chenin blanc, Chardonnay, Colombard) cultivar wines was compared using the 2,2’-azino-di-(3-ethylbenzothialozine-sulphonic acid) radical cation (ABTS·+) scavenging, 2,2-diphenyl-1-picrylhydrazyl radical (DPPH·) scavenging and microsomal lipid peroxidation (MLP) assays. The red wines was more effective than the white wines on an “as-is” and an equal total phenol content. The total antioxidant activity (TAAABTS and TAADPPH) of Ruby Cabernet was the lowest of the red wines, but the antioxidant potency (APABTS and APDPPH) of red wine phenolic fractions did not differ (P ³ 0.05). Ruby Cabernet and Pinotage were the least effective inhibitors of MLP, while Merlot was the most effective of the red wines. Pinotage phenolic fractions had lower (P < 0.05) APMLP than that of other red wines. Of the white wines, Chardonnay and Chenin blanc had the highest and lowest effectivity respectively according to all antioxidant parameters. Ascorbic acid present in some wines increased and decreased their TAA and % MLP inhibition respectively. TAA and % MLP inhibition correlated well (r ³ 0.7, P < 0.001) with total phenol content of red and white wines, as well as with flavanol content of red wines and tartaric acid ester content of white wines. The % MLP inhibition also correlated well with flavanol content of white wines. No correlation (P > 0.01) was obtained between TAA or % MLP inhibition and monomeric anthocyanin content of red wines. In the deoxyribose assay, red wines were more pro-oxidant and exhibited lower hydroxyl radical scavenging and metal chelating abilities than white wines. The effect of in-bottle ageing on antioxidant activity of wines was determined using the ABTS·+ and DPPH· scavenging assays. The TAA and total phenol content of experimental red (Pinotage and Cabernet Sauvignon)and white (Chardonnay and Chenin blanc) cultivar wines, decreased (P < 0.05) during 12 months of storage at 0, 15 and 30 ºC. The TAAABTS of Cabernet Sauvignon and Chardonnay, stored at 30 ºC were lower (P < 0.05) than at 0 ºC. The APABTS and APDPPH of most wines also decreased during storage. The monomeric anthocyanin content of red wines decreased (P < 0.05) rapidly at 15 and 30 ºC. The flavanol content of wines (except Chenin blanc) increased during the first 9 months, decreasing again after 12 months, while minor changes in the flavonol and tartaric acid ester content of both red and white wines were observed. The TAAABTS exhibited a good correlation (r ³ 0.7, P < 0.001) with total phenol content of red and white wines, as well as with flavonol and tartaric acid ester content of red and white wines and flavanol content of white wines. The monomeric anthocyanin content of red wines correlated (r = 0.50, P < 0.001) weakly with TAAABTS. The decrease in the TAAABTS of wines could thus be mainly attributed to a decrease in their total phenol content. / AFRIKAANSE OPSOMMING: Die antioksidant aktiwiteit van fenoliese komponente in wyn is waarskynlik verantwoordelik vir die gesondheidsvoordele daarvan. Die studie het dus gepoog om effek van kultivar en veroudering na bottelering op die antioksidant aktiwiteit van Suid-Afrikaanse wyne te ondersoek. Die antioksidant aktiwiteit van kommersiële Suid-Afrikaanse rooi (Cabernet Sauvignon, Ruby Cabernet, Pinotage, Shiraz, Merlot) en wit (Sauvignon blanc, Chenin blanc, Chardonnay, Colombard) kultivarwyne is vergelyk deur middel van die 2,2’-azino-di-(3-etielbensotialosien-sulfoon suur)-radikaal katioon (ABTS·+) vernietigingstoets, 2,2-difeniel-1-pikrielhidrasielradikaal (DPPH·) vernietigingstoets en mikrosomale lipiedperoksidasietoets (MLP). Die antioksidant aktiwiteit en die antioksidant kragtigheid (AK) van die rooiwyne was beter as dié van witwyne in al drie antioksidant toetse. Die totale antioksidant aktiwiteit (TAAABTS en TAADPPH) van Ruby Cabernet was die laagste van die rooiwyne, terwyl die AKABTS en AKDPPH van rooiwyn fenoliese fraksies nie van mekaar verskil (P ³ 0.05) het nie. Van die rooiwyne, het Ruby Cabernet en Pinotage die laagste en Merlot die hoogste effektiwiteit in die MLP toets getoon. Die AKMLP van Pinotage se fenoliese fraksies was die laagste van die rooiwyne. Die witwyne, Chardonnay en Chenin blanc, het onderskeidelik die beste en swakste antioksidant aktiwiteit en AK van die witwyne getoon in al drie antioksidant toetse. Askorbiensuur wat in sommige witwyne voorgekom het, het die TAA van hierdie wyne verhoog, maar hul % MLP inhibisie verlaag. Die TAA en % MLP inhibisie het goed gekorreleer (r ³ 0.7, P < 0.001) met die totale fenolinhoud van rooi- en witwyne, asook die flavanolinhoud van rooiwyne en die wynsteensuur-esterinhoud van witwyne. Die % MLP inhibisie het ook goed gekorreleer met die flavanolinhoud van witwyne. Geen korrelasie (P > 0.1) is waargeneem tussen antioksidant aktiwiteit van rooiwyne en hul monomeriese antosianien-inhoud. Rooiwyn was meer pro-oksidatief in die deoksieribose toets as witwyne, maar was die swakste hidroksieradikaalvernietigers en metaalcheleerders.Die effek van veroudering na bottelering op die antioksidant aktiwiteit van wyne soos bepaal met die ABTS·+ en DPPH· vernietigingstoetse, is ondersoek. Die TAA en die totale fenolinhoud van eksperimentele rooi- (Pinotage en Cabernet Sauvignon) en witwyne (Chardonnay en Chenin blanc) het afgeneem (P < 0.05) tydens opberging na bottelering by 0, 15 en 30 ºC oor 12 maande. Opberging by 30 ºC het ‘n groter vermindering (P < 0.05) in die TAAABTS waarde vir Cabernet Sauvignon en Chardonnay veroorsaak as by 0 ºC. Die meeste wyne se APABTS en APDPPH waardes het ook verminder (P < 0.05) na 12 maande. Drastiese vermindering (P < 0.05) in die monomeriese antosianieninhoud van rooiwyne is opgemerk tydens opberging by 15 en 30 ºC. Tydens die eerste 9 maande se opberging het die flavanolinhoud van wyne toegeneem (P < 0.05) en daarna afgeneem (P < 0.05) tot by 12 maande, terwyl flavonol- en wynsteensuuresterinhoud van beide rooi- en witwyne min verandering ondergaan het. Die totale fenolinhoud van rooi- en witwyne, asook die flavonol en wynsteensuur-esterinhoud van rooi-en witwyne en die flavanolinhoud van witwyne, het goed gekorreleer (r ³ 0.7, P < 0.001) met die TAAABTS. In teenstelling met die resultate vir kommersiële kultivarwyne, was die TAAABTS van rooiwyne swak gekorreleer (r = 0.5, P < 0.001) met hul monomeriese antosianieninhoud. Die afname in TAAABTS van wyne tydens veroudering kon dus meestal toegeskryf word aan die afname in hul totale fenolinhoud.

Thesis (MSc)--Stellenbosch University, 2014. / ENGLISH ABSTRACT: Producers of South African (SA) dry and semi-dry Chenin blanc table wines are currently experimenting with winemaking techniques to modulate the flavours of the predominantly fruity styles of this genre. An important stage during wine style development is sensory profiling paired with consumer acceptance testing, before wine is produced on industrial scale. With those aforementioned goals in mind, this study was conducted in partnership with two commercial SA wine cellars. The main focus of the study was an investigation into the treatment effects of two winemaking techniques, respectively grape skin contact and natural fermentation, on the sensory profiles of experimentally produced Chenin blanc wines. Results obtained with descriptive sensory analysis (DA) of the wines were compared to those obtained by two rapid sensory profiling methods, namely projective mapping (PM) and frequency of attribute citation (FC). A consumer preference study was also done on the wines. In order to understand the treatment effects better, the dominant non-Saccharomyces yeasts that were present during the natural fermentations were identified using polymerase chain reaction (PCR), while the major volatile chemical compounds were identified with chromatography and mass spectrometry. The sensory and chemical profiles of the naturally fermented wines were significantly different from those of the inoculated wines. PCR analysis identified some of the yeasts present during alcoholic fermentation. In comparison to the inoculated fermented wines, the naturally fermented wines were generally perceived to have more intense and riper tropical fruity aromas, with enhanced sweetness and reduced intensities of sourness, bitterness and astringency. The wines fermented on the skins (FoS) had lower ester and volatile thiol concentrations than the control wines (with no skin contact) and limited skin contact wines. Sensory attributes linked to the FoS wines included aromas of dried fruit, dried grass and a vegetative character, with an increased sour and bitter taste and astringent mouthfeel. In contrast, the wines that were produced with limited skin contact (12 hours) retained their tropical fruity aromas better than the FoS wines. Limited skin contact seemed to have had a less harsh effect on the taste and mouthfeel than the FoS wines. A consumer study was done to establish a Generation Y consumer group’s (18-35 years) preference for the different treated wines. Overall, the naturally fermented wines, which were described as having a strong tropical fruit character, were preferred. The FoS wines were generally disliked by the consumers. Results obtained from the three sensory analysis methods, respectively DA, PM and FC, were similar, thereby confirming the suitability of the rapid methods PM and FC, to extract qualitative information from the sensory profiling of white wine. The results of this study made a significant contribution towards validation of rapid sensory methods for wine evaluation, which are particularly valuable in the context of sustainability and technology transfer to research and industry alike. The knowledge gained on the chemical profiles of SA Chenin blanc is novel and this is one of the first reports on the volatile thiol content of SA Chenin blanc wine. / AFRIKAANSE OPSOMMING: Produsente van Suid-Afrikaanse (SA) droë en semi-droë Chenin blanc tafelwyne eksperimenteer tans met wynmaaktegnieke om die oorwegend vrugtige style van hierdie genre te varieer. ‘n Belangrike fase van wynstylontwikkeling is sensoriese profilering van die produkte met gepaardgaande verbruikersaanvaardingstoetse, voordat die wyne op industriële skaal geproduseer word. Met dié bogenoemde doelwitte in gedagte, was hierdie studie in vennootskap met twee kommersiële SA wynkelders gedoen. Die hooffokus van die studie was om die invloed van twee wynmaaktegnieke, onderskeidelik druifdopkontak en natuurlike fermentasie, op die sensoriese profiele van eksperimenteel geproduseerde Chenin blanc wyne te ondersoek. Resultate wat met beskrywende sensoriese analise (DA) van die wyne verkry is, is vergelyk met dié wat deur twee vinniger sensoriese profileringsmetodes metodes, naamlik projektiewe kartering (PM) en frekwensie van kenmerkaanhaling (FC) verkry is. 'n Verbruikervoorkeurstudie is ook op die wyne gedoen. Ten einde die behandelingseffekte beter te verstaan, is die dominante nie-Saccharomyces giste wat teenwoordig was tydens die natuurlike fermentasie geïdentifiseer met behulp van die polimerasekettingreaksie (PCR), terwyl die vernaamste vlugtige chemiese verbindings geïdentifiseer is met chromatografie en massaspektrometrie. Die sensoriese en chemiese profiele van die natuurlike gefermenteerde wyne was beduidend anders as dié van die geiinokuleerde wyne. PCR analise het sommige giste wat teenwoordig was tydens alkoholies fermentasie geïdentifiseer. In vergelyking met die geiinokuleerde wyne, het die natuurlik gefermenteerde wyne intenser en ryper tropiese vrugtige aromas getoon, met ‘n verhoogde perspesie van soetheid en laer intensiteite van suurheid, bitterheid en vrankheid. Die wyne wat berei is deur fermentasie op die druifdoppe (FoS) het laer konsentrasies van esters en vlugtige swawelverbinding gehad, as die kontrole wyne (geen dopkontak) en beperkte dopkontak wyne. Sensoriese eienskappe gekoppel aan die FoS wyne was geasssosieer met gedroogde vrugte, gedroogde gras en 'n vegetatiewe aroma, met gepaardgaande verhoogde suur en bitter smaakpersepsies en ‘n frank mondgevoel. In teenstelling, het die wyne wat geproduseer is met 'n beperkte dopkontak (12 uur) hul tropiese vrugtige aroma beter behou as die FoS wyne. Beperkte dopkontak het ook ‘n minder negatiewe uitwerking op die smaakpersepies van bitterheid en vrankheid gehad. ‘n Verbruikerstudie is gedoen om 'n groep jong Generasie Y verbruikers (18-35 jaar) se voorkeure vir die verskillende behandelings te bepaal. Oor die algemeen is die natuurlike gefermenteerde wyne, wat beskryf is met 'n sterk tropiese vrugtekarakter verkies, terwyl die groep nie van die FoS wyne gehou het nie. Resultate wat verkry is met drie sensoriese analise metodes, onderskeidelik DA, PM en FC, was soortgelyk en die geskiktheid van die vinniger metodes, PM en FC, om kwalitatiewe inligting van witwyn se sensoriese eienskappe te verkry, is bevestig. Die resultate verkry met hierdie studie maak ‘n beduidende bydrae tot die validering van vinniger sensoriese metodes vir wynevaluering, wat veral waardevol is in die konteks van volhoubaarheid en tegnologieoordrag na navorsing en die industrie. Die nuwe kennis wat in hierdie studie gegenereer is met die chemiese profilering van SA Chenin blanc wyn is baie waardevol en hierdie is een van die eerste narvorsingsprojekte oor die inhoud van vlugtige swawelverbings in SA Chenin blanc wyn.

Thesis (MTech (Civil Engineering))--Cape Peninsula University of Technology, 2017. / Currently in South Africa, most wastewater from small cellars is pH-adjusted and disposed of via land irrigation. This practice can lead to environmental degradation. There is a need for low cost, low maintenance solutions for the treatment of cellar effluent. Constructed wetlands provide such an option. However, the use of plants is problematic because winery effluent can be phytotoxic. After successful initial laboratory-scale experiments, an in-situ pilot scale biological sand filter (unplanted constructed wetland) system was designed, installed, and used to treat effluent from a small winery in the Western Cape, South Africa. The system is off-grid, totally self-regulating, and uses a modular approach which allows for the addition and subtraction of filter modules within the system to alter treatment capacity, retention time and/or rest filter modules. The system can be easily integrated into existing settling basins and/or retention ponds at small wineries. The biological sand filter was operational for 610 days, and showed promising results. The average chemical oxygen demand removal efficiency was 81% (range: 44-98%) with an average effluent of 324 mg/L, and an average flow rate of 413 L/day after the acclimation (start-up) period. The average hydraulic loading rate after the initial start-up period was 143 L/m3 sand day-1 (range: 67-222/m3 sand day-1), with an organic loading rate of 205 gCOD/m3 of sand day-1 (range: 83-338 gCOD/m3 sand day-1) which resulted in an organic removal rate of 164 gCOD/m3 of sand day-1. There was an average of 67% removal of total phenolics, thereby reducing the potential phytotoxicity of the effluent. In addition, there was a 1.6 times increase in calcium concentration, a 29% decrease in the average sodium adsorption ratio, and complete passive neutralisation of the acidic winery wastewater (final effluent pH range: 6.63 – 8.14. The findings of this study compare well with previous laboratory studies conducted with synthetic and authentic winery effluent. The system can potentially provide a low cost, energy efficient, low maintenance, sustainable means of treating cellar effluent at small wineries. Uptake of this technology may alleviate environmental degradation caused by irrigating land with inadequately treated effluent.

Thesis (Ph.D. (Microbiology)) -- University of Limpopo, 2022 / NRF and TIA

Wine grape pomace (WGP), the byproduct from winemaking, is a good source of polyphenols and dietary fibers, and may be utilized as antioxidant dietary fibers (ADF) for food applications. The objectives of this thesis research were to first determine the phenolic compounds, antioxidant and antimicrobial activities in red WGP under different drying processes for long-term storage, and to further evaluate the feasibility of using WGP as a functional food ingredient in yogurt and salad dressing for enhancing the nutritional value and improving storability of the products. Two types of WGP samples, pomace containing seeds and skins (P) and pomace with skins only (S) from Pinot Noir (PN) and Merlot (M) were studied. Samples were subjected to four different drying conditions: 40 °C conventional and vacuum oven, 25 °C ambient air and freeze dry. Total phenolic content (TPC, by Folin-Ciocalteu assay), anthocyanins (ACY, by pH differential method) and flavanols content (TFC, by vanillin assay) of the samples along with their antioxidant activity (DPPH radical scavenge method, RSA) and antibacterial activity (minimum inhibition concentration, MIC) were determined during 16 weeks of storage under vacuum condition at 15±2 °C. Meanwhile, dietary fiber profile was evaluated by using gravimetric-enzyme method. Results showed that dietary fiber contents of PN-P, PN-S, M-P and M-S were 57-63% d.m. with the majority of insoluble fraction. Freeze dried WGP retained the highest bioactive compounds with TPC 21.19-67.74 mg GAE/g d.m., ACY of 0.35-0.76 mg Mal-3-glu/g d.m., TFC of 30.16-106.61 mg CE/g d.m. and RSA of 22.01-37.46 mg AAE/g d.m., followed with ambient air dried samples. Overall, TPC, TFC and RSA were higher in PN than in M, and higher in pomace than in skins, while reverse results were observed in ACY. All samples lost significant amount of bioactive compounds during storage, in which ambient air and freeze dried samples had TPC reduction of 32-56% and 35-58%, respectively at the end of 16 weeks of storage. RSA in PN-P and M-P remained more than 50 mg TE/g d.m., meaning WGP still met the criteria of ADF definition after 16 weeks of storage. WGP extracts showed higher antibacterial efficiency against L. innocua than that of E. coli with MIC of 2, 7, 3 and 8% against L. innocua, and 3, 6, 4 and 9% against E. coli for PN-P, PN-S, M-P and M-S samples, respectively. This study demonstrated that Pinot Noir and Merlot pomace are good sources of ADF even after 16 weeks of storage at 15 °C and vacuum condition. Due to the highest antioxidant activity (RSA 37.46 mg AAE/g) and dietary fiber content (61%), PN-P was selected as ADF to be fortified in yogurt and salad dressing. Three types of WGP: whole powder (WP), liquid extract (LE) and freeze dried extract (FDE) with different concentrations were incorporated into yogurt (Y), Italian (I) and Thousand Island (T) salad dressings. TPC, RSA and dietary fiber content, major quality attributes including pH and peroxide value (PV) during the shelf life and consumer acceptance of fortified products were evaluated. The highest ADF were obtained in 3% WP-Y, 1% WP-I and 2% WP-T samples with the dietary fiber contents of 1.98%, 2.12% and 1.83% and RSA of 935.78, 585.60 and 706.67 mg AAE/kg, respectively. WP fortified products had more dietary fiber content than that of LE and FDE fortified ones because of the insoluble fractions. The pH dropped from 4.52 to 4.32 for 3% WP-Y during three weeks of storage at 4 °C, but remained stable in WGP-I and WGP-T samples after four weeks of storage at 4 °C. Adding WGP resulted in 35-65% reduction of PV in all samples compared to the control. In WGP-Y, the viscosity increased, but syneresis and lactic acid percentage were stable during storage. The 1%WP-Y, 0.5%WP-I and 1%WP-T samples were mostly liked by consumers. Study demonstrated that WGP can be used as a functional food ingredient for enhancing nutraceutical content and extending shelf-life of the food products. This study provided important information about the economically feasible drying methods for retaining the bioactive compounds in WGP during processing and storage and also suggested that WGP can be utilized as antioxidant dietary fiber to be fortified in consumer products to promote nutritional benefit and extend product shelf-life. / Graduation date: 2013

No description available.

Thesis (MBA (Business Management))--Stellenbosch University, 2008. / ENGLISH ABSTRACT: Distell Group limited is South Africa's leading producer and marketer of fine wines, spirits and ready-to-drinks. The wine division has been confronted with limitations on pressing capacity for a number of years. Sales of Distell wine brands are projected to grow substantially, in particular in the premium and super premium categories. Therefore a need for increase sUstainable supply of wine was created. The objective of this study was to increase the throughput in Distell wineries significantly, without or with minimal cash investment, by applying the principles of a combined supply chain strategy. To achieve this, the study needed to allow for the analysis of various scenarios, and indicate where the various constraints were within the process. Theory of constraint, which is a management philosophy aiming to continually achieve more of the system's goal was applied to the Distell situation. The focus points were to create value for the organisation, with collaboration between grape farmers and the wineries. It was necessary to follow a process of data capturing, and the data obtained from the various sources in 2008 was combined into one database to develop a capacity evaluation model. There is no doubt that the Distell wineries as a group, improved their efficiency over the last number of years, with effective management of the individual wineries. There is however enough evidence to support the change to a combined supply chain strategy, which could unlock more total benefits than the individual management. It is clear from the findings in this study that not all the current available capacity is fully utilised. This study found that the white process in Distell was working at a higher than required rate of the set capacity targets, and would need substantial capital investment to increase throughput. The red process indicated opportunities for increase throughput in the total system. It is possible to increase total throughput and maintain quality for Distell wineries. / AFRIKAANSE OPSOMMING: Distell is een van Suid Afrika se grootste produseerders en bemarkers van hoe gehalte wyn, spiritus produkte en alkoholiese drankies. Die wynkelder omgewing ervaar al vir 'n geruime tyd kapasiteit tekorte. Die vraag na Distell wynhandelsmerke verwag om 'n konstante groei te toon oor die volgende paar jare, veral op die premium en super premium katogoriee. Oit veroorsaak 'n groeiende behoefte vir die volhoubare voorsiening van wyn, binne die maatskapy. Die doel van die studie was om produksie te verhoog binne die Distell kelders, met min of geen kapitale beleging, deur 'n holistiese strategie te volg ten opsigte van die bestuur van die waardeketting. Die studie het verskeie alternatiewe ondersoek met die doe I om die beperkings in die proses te identifiseer en te ontleed. Die bestuurs filosofie 'Theory of constraint' is toegepas, waar daar gestreef word om meer te bereik, van die mikpunt wat ge5tel is vir 'n spesifieke proses. Die hoofdoel van die maatskapy was om waarde te skep, deur samewerking tussen druiwe produsente en die verskiliende Distell kelders. Die nodige data vir die ontleding van die beskikbare kapasiteit is verkry gedurende die 2008 seisoen. Die inligting is saamgevoeg in een data-stel, en 'n kapasiteitsmodel is ontwikkel. Daar is geen twyfel dat Disteli kelders as 'n groep hul doeltreffenheid verbeter het, deur die individueele prosesse te bestuur. Die studie lewer egter genoeg bewyse dat daar 'n groter potensieeHe voordeel is, indien die proses op 'n holistiese waardekettingstrategie bestuur sal word. Die studie lewer bewyse dat die huidige beskikbare kapasiteit nog nie optimaal benut word nie. Die verwerking van druiwe in die witwyn proses vind plaas teen 'n hoer kapasiteitsbenutting as wat waarvoor beplan was. Om enige verdere witdruiwe volumes te hanteer, sal tot groot kapitale besteding lei. Die rooiwyn proses wys daar is ruimte vir verbetering, sonder groot kapitale spandering. Die studie het gevind dat die totale proses meer volumes rooidruiwe kan hanteer, en steeds voldoen aan die nodige kwaliteit vereistes.

Thesis (MBA)--Stellenbosch University, 2012. / Almost every geographical wine producing area has a generic marketing organisation in the form of a wine route organisation or similar organisation that aspires to create a favourable perception of their area in the minds of wine consumers. In their efforts to try and escape the growing commoditising of wines, wine producers recently intensified their efforts to differentiate themselves from other offers by increasingly certifying more wine as wine from a specific geographical area, launching competitions that embrace terroir as the defining factor for quality and increasing the number of demarcated areas. It was the purpose of this study to examine whether the South African consumer assigns a high degree of relevance to the certification of origin as an influencing factor when purchasing wine. As a starting point, a literature study was conducted to establish the current state of knowledge regarding the relevance of certification of origin of wine in wine marketing. The literature review also provided the framework for designing a survey conducted among South African wine consumers. The data gathered via an online questionnaire was analysed by employing both descriptive and inferential statistical methods. The analysis showed that certification of origin of wine plays a secondary role in influencing consumers when faced with a purchasing decision on its own. However, as part of the regional composite variable, which consists of variety, region and wine style, it plays a major role in influencing consumers (McCutcheon, Bruwer & Li, 2009: 229). In accordance with other studies conducted among South African wine consumers (Von Arnim, 2008: 58), the specific wine variety emerged as the most important factor influencing consumers. It was also found that consumers with a high involvement and interest in wine assign a higher degree of relevance to certification of origin of wine than consumers with a low involvement. The findings of this research report are based on respondents who mainly reside within the Western Cape and the demographic profile of respondents shows that mostly male respondents completed the online questionnaire. The findings are therefore tentative due to the geographical and demographical limitations. This research report is of value to academic researchers, wine marketing professionals and generic marketing organisations such as wine route organisations.