Includes a list of publications co-authored by the author during the preparation of this thesis. / Bibliography: leaves 103-111. / vi, 111 leaves : ill. ; 30 cm. / Title page, contents and abstract only. The complete thesis in print form is available from the University Library. / Studies the links between grape composition, wine composition and wine sensory properties. Developed a new method of measuring glycoside concentration in grapes (glycosyl-glucose assay) and a modified measurement of wine colour density in red wine. These were used to analyse samples of Shiraz grapes and wines from a comprehensive vineyard irrigation trial. Glycosyl-glucose concentrations shows promise for the prediction of wine composition and flavor intensity. / Thesis (Ph.D.)--University of Adelaide, Dept. of Horticulture, Viticulture and Oenology, 2001

Liquor plays an important role to ease tension in Chinese lives. When people hold parties or social events with their friends and relatives, liquor can often represent joyfulness and tact, and which led to many special cultures like toast, cheers, and drinking like a fish. If a new product wants to successfully enter a foreign market, it must be understand the local consumer¡¦s behavior and usage habit to satisfy their needs. Hence, this research study will base on Taiwanese national cultures to recognize the relation between national cultures and the effective of advertisements. This research study is using personal interviews and questionnaire surveys as its research methodologies. Based on five different liquor representational advertisements, this research study is focusing on consumers¡¦ perceptions and effectiveness of the foreign liquor advertisements in terms of the national culture. The results are as follows: First, in Taiwanese culture, the liquor advertisement under our national cultural should be approaching Taiwanese Power Distance Index, Medium Individualism, and high Masculinity Index. Second, the interference factors, such as noises, are easily to affect an advertisement¡¦s effectiveness result. Third, there are partial significant differences in terms of foreign liquor advertisements by different gender. Lastly, this research study will propose the managerial implications and suggestions for future research directions.

Color stability and mouth feel quality are two of the most important aspects of red wine quality. Anthocyanins and proanthocyanidins are responsible for these attributes and it has been shown that weather conditions during the growing season and grape maturity can effect these components in wine. However, investigations into proanthocyanidin development are for the most part incomplete. Although it is known that weather affects vine metabolism, it has not clearly understood how phenolics are affected by temperature and heat summation. It is generally believed that the wines made with riper grapes improve in flavor and mouth feel as a result of an "improvement" in skin tannin "ripeness". The idea of "tannin ripeness" is usually used in the wine industry to explain this phenomenon, however, no scientific explanation for this concept has been given. The objective of this project was threefold: I) Monitor phenolic development in Pinot noir grapes over three consecutive growing seasons and determine how anthocyanin and proanthocyanidin development in grapes was affected by heat summation, II) investigate the transfer of grape phenolics into wine during fermentation and maceration and III) understand how grape maturity affected wine composition with a specific focus on proanthocyanidin structure. In this study, anthocyanin and proanthocyanidin development in Vitis vinifera L. cv. Pinot noir grapes (Pommard clone) were monitored for three consecutive vintages (2001-2003). Five cluster samples (x5 replicates) were collected for analysis each week beginning approximately 4 weeks prior to veraison and continued through commercial harvest. Weather information (temperature and heat summation) showed that the growing seasons became increasingly warmer from 2001 to 2003. By harvest time, 2003 had the highest concentration of proanthocyanidins in seeds (per berry weight) in comparison with the other two vintages. Similarly, proanthocyanidins in skins had the highest concentration in 2003 (per berry weight). However, there was not difference in the concentration of flavan-3-ol monomers in seeds (per berry weight) between the three vintages. Anthocyanins were not significantly different over the three vintages. There was some relationship between the concentration of some proanthocyanidin components in grape seeds and fresh seed weight. Information of grape and wine phenolics was compared with each year's temperature. The results suggested that changes in temperature and heat summation between vintages are associated with changes in proanthocyanidin content in grapes and wine. The data indicates that it is possible to predict proanthocyanidins in wine based upon early grape analysis. However, the anthocyanin content in grapes did not correlate with either weather or the anthocyanin content in wine. The concentration of seed and skin proanthocyanidins in grapes were compared with the proportions of seed and skin proanthocyanidins found in wine. Based upon proanthocyanidin extraction from seeds and skin during winemaking, a formula to predict proanthocyanidin content in wine based upon grape analysis at harvest and veraison was developed. From this formula, Pinot noir wine contained 7.8% of the proanthocyanidins from seed and 19% of the proanthocyanidins from skin analyzed from grapes at harvest, and 3.6% of the seed proanthocyanidin and 9.7% of the skin proanthocyanidin present in grapes analyzed at veraison. Based upon the analyses of this study, coupled with several informal sensory studies conducted on wine, the results of this thesis do not support the notion that "tannin ripeness" is due to structural changes in proanthocyanidin that occur during fruit ripening. Furthermore, this thesis suggests that "tannin ripeness" is not due to differential extraction of seed and skin proanthocyanidins as a result of fruit ripening. / Graduation date: 2005

Graduation date: 1982

Errata slip inserted on back end-paper. / Bibliography: leaves 106-125. / vii, 125 leaves : ill. ; 30 cm. / Title page, contents and abstract only. The complete thesis in print form is available from the University Library. / Thesis (Ph.D.)--University of Adelaide, Dept. of Horticulture, Viticulture and Oenology, 1999

Title page, table of contents and abstract only. The complete thesis in print form is available from the University of Adelaide Library. / The effect of partial rootzone drying (PRD) on the composition of grape and wine secondary metabolites was investigated. At harvest, total anthocyanin and phenolic concentration in fruit of Vitis vinifera L. cvs Shiraz and Cabernet Sauvignon was either unaltered or increased in response to PRD over two seasons. Where an increase in anthocyanin concentration was found with PRD, this was found to be independent of berry size. Rather, increases in anthocyanin concentration were most likely due to an increase in anthocyanin production in the berry skins. In Cabemet Sauvignon wine made from one vintage, total colour was enhanced by 10% in response to the PRD treatment, although in that season total anthocyanin concentration was unaltered in the fruit or wine. This colour enhancement was due to an increase in coloured pigments in copigmented or polymeric form, that is in association with other anthocyanins or phenolic compounds. This is a significant finding, as it shows that the colour of wine is not dependent upon anthocyanin concentration alone, but rather on reactions taking place during winemaking and wine-ageing. The colour enhancement was found to be maintained after a year's ageing in the bottle. A key question which arises from this work is which component(s) of total phenolics in PRD-treated wines is responsible for this effect. Preliminary investigation of seed proanthocyanidins and flavan-3-ols showed that their content per berry was unaltered by the PRD treatment. However, where berry weight was decreased due to PRD, the concentration of these seed tannins was increased on a per gram basis. This could potentially lead to an increased contribution of seed tannins to total wine phenolics in PRD wines. The effect of this is two-fold. Firstly, seed tannins are known to be weak copigments and could in part account for the increased copigmentation and polymerisation of anthocyanins observed with PRD. Secondly, an increased concentration of seed tannins in PRD wines could alter wine astringency and mouth feel properties. In both fruit and wine samples, PRD was found to cause a decrease in the contribution malvidin-glucosides to total anthocyanins. Thus, levels of non-malvidin glucosides, namely delphinidin and cyanidin, were increased by PRD. This effect was investigated as fruit matured post-veraison, and was evident from early in berry development. Preliminary results indicate that this response requires the presence of high incident light levels to the fruit during development, but is not mediated by increased bunch exposure alone. Shading of fruit led to a significant decrease in all anthocyanin types, and caused a shift in the ratio of acetyl- and 3p-coumary1-glucosides to mono-glucosides. The PRD treatment, however, did not cause changes in the proportions of acetyl-, 3p-coumary1-and mono-glucoside anthocyanins. These results show that the response of the anthocyanin pathway to the PRD treatment is most likely mediated by physiological signals within the fruit and vine, rather than due to a change in bunch zone microclimate. An important class of potential flavour and aroma compounds in grapes are the C₁₃-norisoprcnoids. As the precursors to these compounds are fruit-derived, rather than by-products of fermentation, the potential exists for their manipulation using viticultural practices. Previously, bunch exposure has been thought to be the primary factor mediating the final levels of C₁₃-norisoprenoids in fruit. The current study has shown that total shading of developing bunches using artificial means led to a significant decrease in the levels of these compounds in both fruit and wine samples of Shiraz. However, when fruit of this variety was subjected to natural changes in bunch exposure, resulting from alterations in canopy structure, the response of the C₁₃-norisoprenoids to these conditions was either small or insignificant. Of the three C₁₃-norisoprenoids studied, namely ß -damascenone, ß -ionone and TDN, only TDN showed a significant response to bunch exposure under these conditions. Preliminary results of this study on Shiraz indicated that the concentration of the C₁₃-norisoprenoids ß -damascenone and TDN can potentially be influenced by changes in vine shoot vigour and canopy architecture, induced by a water-deficit. This finding was validated by a study on Cabernet Sauvignon, where the effect of PRD on fruit C₁₃-norisoprenoids was investigated. The concentrations of the C₁₃-norisoprenoids ß -damascenone, ß -ionone and TDN were shown to be increased by up to 30% in response to PRD in Cabernet Sauvignon fruit over two vintages. The changes in these compounds in the fruit were associated with increased levels of the carotenoids lutein and ß -carotene, which are potential precursors to the C₁₃-norisoprenoids. The results of the current study have shown that the regulation of C₁₃- norisoprenoid concentration in grapes and wine may not be primarily due to the level of incident light on developing bunches, although the presence of light is necessary for their production. Rather, the effect of deficit irrigation practices on whole-vine physiology and vine shoot vigour holds stronger potential as a tool for the viticultural manipulation of these compounds in fruit and wine. / http://proxy.library.adelaide.edu.au/login?url= http://library.adelaide.edu.au/cgi-bin/Pwebrecon.cgi?BBID=1129092 / Thesis (Ph.D.) -- University of Adelaide, School of Wine and Agriculture, 2004

Title page, table of contents and abstract only. The complete thesis in print form is available from the University of Adelaide Library. / The effect of partial rootzone drying (PRD) on the composition of grape and wine secondary metabolites was investigated. At harvest, total anthocyanin and phenolic concentration in fruit of Vitis vinifera L. cvs Shiraz and Cabernet Sauvignon was either unaltered or increased in response to PRD over two seasons. Where an increase in anthocyanin concentration was found with PRD, this was found to be independent of berry size. Rather, increases in anthocyanin concentration were most likely due to an increase in anthocyanin production in the berry skins. In Cabemet Sauvignon wine made from one vintage, total colour was enhanced by 10% in response to the PRD treatment, although in that season total anthocyanin concentration was unaltered in the fruit or wine. This colour enhancement was due to an increase in coloured pigments in copigmented or polymeric form, that is in association with other anthocyanins or phenolic compounds. This is a significant finding, as it shows that the colour of wine is not dependent upon anthocyanin concentration alone, but rather on reactions taking place during winemaking and wine-ageing. The colour enhancement was found to be maintained after a year's ageing in the bottle. A key question which arises from this work is which component(s) of total phenolics in PRD-treated wines is responsible for this effect. Preliminary investigation of seed proanthocyanidins and flavan-3-ols showed that their content per berry was unaltered by the PRD treatment. However, where berry weight was decreased due to PRD, the concentration of these seed tannins was increased on a per gram basis. This could potentially lead to an increased contribution of seed tannins to total wine phenolics in PRD wines. The effect of this is two-fold. Firstly, seed tannins are known to be weak copigments and could in part account for the increased copigmentation and polymerisation of anthocyanins observed with PRD. Secondly, an increased concentration of seed tannins in PRD wines could alter wine astringency and mouth feel properties. In both fruit and wine samples, PRD was found to cause a decrease in the contribution malvidin-glucosides to total anthocyanins. Thus, levels of non-malvidin glucosides, namely delphinidin and cyanidin, were increased by PRD. This effect was investigated as fruit matured post-veraison, and was evident from early in berry development. Preliminary results indicate that this response requires the presence of high incident light levels to the fruit during development, but is not mediated by increased bunch exposure alone. Shading of fruit led to a significant decrease in all anthocyanin types, and caused a shift in the ratio of acetyl- and 3p-coumary1-glucosides to mono-glucosides. The PRD treatment, however, did not cause changes in the proportions of acetyl-, 3p-coumary1-and mono-glucoside anthocyanins. These results show that the response of the anthocyanin pathway to the PRD treatment is most likely mediated by physiological signals within the fruit and vine, rather than due to a change in bunch zone microclimate. An important class of potential flavour and aroma compounds in grapes are the C₁₃-norisoprcnoids. As the precursors to these compounds are fruit-derived, rather than by-products of fermentation, the potential exists for their manipulation using viticultural practices. Previously, bunch exposure has been thought to be the primary factor mediating the final levels of C₁₃-norisoprenoids in fruit. The current study has shown that total shading of developing bunches using artificial means led to a significant decrease in the levels of these compounds in both fruit and wine samples of Shiraz. However, when fruit of this variety was subjected to natural changes in bunch exposure, resulting from alterations in canopy structure, the response of the C₁₃-norisoprenoids to these conditions was either small or insignificant. Of the three C₁₃-norisoprenoids studied, namely ß -damascenone, ß -ionone and TDN, only TDN showed a significant response to bunch exposure under these conditions. Preliminary results of this study on Shiraz indicated that the concentration of the C₁₃-norisoprenoids ß -damascenone and TDN can potentially be influenced by changes in vine shoot vigour and canopy architecture, induced by a water-deficit. This finding was validated by a study on Cabernet Sauvignon, where the effect of PRD on fruit C₁₃-norisoprenoids was investigated. The concentrations of the C₁₃-norisoprenoids ß -damascenone, ß -ionone and TDN were shown to be increased by up to 30% in response to PRD in Cabernet Sauvignon fruit over two vintages. The changes in these compounds in the fruit were associated with increased levels of the carotenoids lutein and ß -carotene, which are potential precursors to the C₁₃-norisoprenoids. The results of the current study have shown that the regulation of C₁₃- norisoprenoid concentration in grapes and wine may not be primarily due to the level of incident light on developing bunches, although the presence of light is necessary for their production. Rather, the effect of deficit irrigation practices on whole-vine physiology and vine shoot vigour holds stronger potential as a tool for the viticultural manipulation of these compounds in fruit and wine. / http://proxy.library.adelaide.edu.au/login?url= http://library.adelaide.edu.au/cgi-bin/Pwebrecon.cgi?BBID=1129092 / Thesis (Ph.D.) -- University of Adelaide, School of Wine and Agriculture, 2004

Includes a list of publications co-authored by the author during the preparation of this thesis. / Bibliography: leaves 103-111. / vi, 111 leaves : ill. ; 30 cm. / Title page, contents and abstract only. The complete thesis in print form is available from the University Library. / Studies the links between grape composition, wine composition and wine sensory properties. Developed a new method of measuring glycoside concentration in grapes (glycosyl-glucose assay) and a modified measurement of wine colour density in red wine. These were used to analyse samples of Shiraz grapes and wines from a comprehensive vineyard irrigation trial. Glycosyl-glucose concentrations shows promise for the prediction of wine composition and flavor intensity. / Thesis (Ph.D.)--University of Adelaide, Dept. of Horticulture, Viticulture and Oenology, 2001

Thesis (M. Ag. Sc.)--University of Adelaide, 1986. / Includes bibliographical references (leaves 79-83).

Thesis (Ph. D.)--University of Adelaide, Dept. of Plant Science, 1997? / Includes bibliographical references.