<p>The company Kiviks Musteri AB produces a pear base wine that forms stable foam, which is problematic from a production perspective. The aim of this thesis was to investigate the factors underlying foam stability in the pear base wine and to find means for its reduction. This was done by foam testing wines and varying several variables, such as the fining agents normally used in the wine production (bentonite, gelatin, siliceous earth and activated carbon), enzyme treatment, and by changing the fermenting yeast species.</p><p>Results: The wine started to form stable foam during fermentation, and foam stability could be reduced by using more bentonite and carbon during the fining process. The other fining agents appeared to have only limited impact on foaming characteristics. No pectin was present according to the pectin test, but protein bands were evident from SDS PAGE analysis, though absent in samples treated with increased doses of bentonite.</p><p>In conclusion, pectin is not a major foaming agent in the wine, the yeast is most likely the producer of the foaming agents, carbon and bentonite have a reducing effect on foam stability, bentonite also reduces protein content. Proteins are likely to be involved in the foam stabilization but are not the sole contributors to stable foam.</p>

<p>At Kiviks Musteri AB, situated in the southeast part of Scania, a wide variety of products based on fruits and berries, are produced. One of these products is base apple wine, which is used for the production of cider and mulled wine and also is sold to other producers of cider. A foaming problem has occurred at some customers when the cider is bottled, and this problem has been traced to the base wine. The aim of this paper is to investigate what causes the foaming and how the foaming is affected by the clarifying agents used during the production of the wine. An investigation whether silica based antifoaming agents might be a solution of the problem will be performed. During the work fermentations, clarification and foaming tests will be performed in laboratory scale in Kivik. Tests with four different silica based antifoaming compounds are carried out and on these samples the surface tension and viscosity are measured to see how these factors correlate with the foaming when antifoaming agents are added to the wine. What is more, fermentations with a new yeast type and fermentations with less fruit are made to investigate if this could give better foaming properties in the wine.</p><p>The tests showed that it is probably proteins that are the main cause of the foaming, but an increase of the amount of bentonite, the clarifying agent reducing protein content in the wine, is not possible since this causes too much sediment. Antifoaming agents gave reduced foaming times, which were at an acceptable level, but when the wine was mixed to cider base and filtered the effect was lost. No significant differences were observed between the four antifoaming compounds. The test with the new yeast type gave no positive results when it came to foaming. The test with less fruit showed a decrease in foaming but not sufficient enough.</p>

The influence of packaging design (PD) on consumer choice is well documented, most notably through its perceived attractiveness and the product beliefs it can generate. However, these aspects of PD’s influence have been tested only in isolation and with little attention paid to the moderating role of consumers’ personal characteristics. Drawing from theories in the fields of visual perception, information processing and response to product form and using the product category of wine, the present thesis investigates consumers’ perceptions of PD styles more holistically, incorporating the moderating role of consumer involvement. Specifically, the thesis hypothesises that consumers’ involvement levels in wine moderate their affective and cognitive responses to wine PD styles, which in turn influence their purchase intentions. The empirical investigation follows a mixed methods approach, comprising seven focus group discussions and an online survey (n = 540) of low involvement (LI) and high involvement (HI) wine consumers. The results confirm that consumers show both affective and cognitive responses to PD and that both types of response have significant effects on purchase intention. However, the study also reveals that consumers’ involvement level determines, which type of PD response is more influential. Affective responses to PD had greater impact for LI respondents’ purchase intention than for HI respondents’ purchase intention. An opposite effect was found for cognitive responses to PD. These results demonstrate the need to take account of different types of consumer response when investigating PD’s effects and they highlight the value of involvement as a factor to predict the types of response consumers may have to PD in a purchase decision.

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Moldova is known for its wines, which enjoy great popularity not only in its own country, but in all CIS countries too. The wine trade is the heart of the Moldovian economy and the main export article of the country. That is why I have decided to write about wines and focus on exhibitions and fairs. Exhibitions and fairs are, in my opinion, a quite neglected item in comparison with traditional methods of propagation - advertising, PR, sponsorship, etc. My diploma work among other things will help to eliminate this gap. The main objective of my work is the analysis of the wine trade fair ExpoVin Moldova, followed by recommendations to improve the activities of the event. The central hypothesis of my work will be the following assertion: ExpoVin Moldova provides absolutely excellent opportunity for collaboration for producer of wines, government and retailers of wine. Therefore, I will try either to confirm or reject this hypothesis.

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The following dissertation uses an exploratory and confirmatory approach to explain relationship value within the grape and wine industry in Australia. Specifically, the research develops and empirically captures and compares buyers’ and sellers’ perceptions pertaining to relationship value. A three phase model was developed from a comprehensive literature review and further enriched through a qualitative field study involving sixteen in-depth interviews with wineries and their grape suppliers in Western Australia. The hypothesised structural equation models were tested using data gathered from a comprehensive survey of 175 wineries and 400 wine grape suppliers located in South Australia, Victoria, New South Wales and Western Australia. Research findings highlight the similarities and differences in relationship value antecedents and outcomes for wineries and grape suppliers. In Phase One, it was evident from the working relationships studied that partner attributes included in the model – conflict resolution, communication, performance satisfaction, trust and cooperation - all made an important contribution towards the realisation of relationship value for both parties. A restrained use of power was found to be critical to avoid a reduction in the ability to resolve conflict, the level of performance satisfaction and trust in the relationship. / In Phase Two, profitability benefits were shown to be the strongest predictors of relationship value, whilst the realisation of market and scout benefits strongly assisted firms to innovate. Perceptions of relationship costs were comparatively low for both customers and suppliers. The results of the Phase Three model provide rare empirical evidence which showed that while both parties share these same key relational antecedents and value outcomes (profitability benefits, innovation and market/scout benefits and relationship costs), the means by which relationship value is conferred was significantly different. For customers, satisfaction with a supplier’s performance enhanced perceptions of the value of that relationship due to the potential to increase profitability. Also, customer perceptions of relationship value increased through trust and cooperation. In contrast, suppliers in a trusting and cooperative relationship with a customer have the opportunity to increase the value of their relationships to the extent that they are willing to innovate to build strategic position, reduce costs and improve quality to increase profitability. Cluster analysis revealed there were those firms with a high relational orientation and others with a low relational orientation within both winery and grape supplier groups. Specifically, those wineries and grape suppliers with higher levels of conflict resolution, communication, performance satisfaction, trust and cooperation had corresponding higher levels of relationship value.

The aim of the study presented in this thesis was to assess the impact of manipulations to red winemaking unit operations on the concentration of cis- and trans-resveratrol and resveratrol glucoside isomers in the resultant wines. An existing sensitive reverse-phase high performance liquid chromatography 'RP-HPLC' method was optimised to detect these compounds in wine, which permitted excellent peak resolution. The influence of four fermentative yeast strains belonging to the Saccharomyces cerevisiae species on the content of these compounds in Vitis Vinifera L. cv. Shiraz grape musts during alcoholic fermentation was assessed.The influence of malo-lactic fermentation 'MLF' in Shiraz wine was assessed using three different commercial strains. The kinetics of extraction during extended maceration was studied over a period of 21 days.The effect of various pomace contacting maceration methods on the level of cis- and trans-resveratrol and resveratrol glucoside isomers was investigated in Vitus Vinifera L. cv. Cabernet Sauvignon grape musts during alcoholic fermentation. The fate of resveratrol and piceid isomers in fortified red wine(port) was studied during the first six months of maturation in either glass or new oak vessels. The primary wine was derived from Shiraz concentrate. The various tests are discussed in detail and results given / Doctor of Philosophy (PhD)

The significance of wine to the residents of ancient Palestine is demonstrated by the large number of archaeological sites where a wine making installation has been identified and the role wine plays in the Hebrew Bible, the major work of literature to survive from ancient Palestine. The role of wine in the Hebrew Bible has generated a large volume of material, although this has been partly driven by the ongoing temperance debate. Despite this there has been little or no thorough research as to which words and thus passages should be investigated to comprehensively examine wine in the Hebrew Bible. In addition those studies which do exist do not demonstrate any in-depth knowledge of wine production and its implications in translating and interpreting the Hebrew Bible. This work aims to address these two issues. The origin of wine demonstrates that wine was known in Palestine during the Biblical period. Agriculture and Diet provide information as to the value and context of wine production. Semantic tools detail the linguistic information for examination of the ancient Hebrew words related to wine. The styles and production methods of wine and other alcoholic beverages in the ancient world set limits for the identification of beverages. All other information must be considered in the light of these four areas. The core of this work is an examination of the key words related to wine: the likely members of the ancient Hebrew semantic field of wine the key words for grape, vine and vineyard and three words identified as installations used in wine production. It is only after such detailed examination that any in-depth study of wine in the Hebrew Bible should be considered.

Modern canopy management practices and irrigation strategies have improved the economic and environmental sustainability of Australia ' s wine industry, in terms of increased production and improved wine quality for minimal production cost and environmental impact. This study tested the hypothesis that partial rootzone drying ( PRD ) integrated with low input, minimal pruning practices can improve sustainability of winegrape production in warm - climate, irrigated vineyards. The bi - factorial experiment investigated three conventional pruning practices; hand spur pruning ( SPUR ), mechanical hedging ( MECH ) and minimal pruning ( MIN ) integrated with standard drip ( SD ) and PRD irrigation strategies. The sustainability of winegrape production of field - grown cv. Shiraz grapevines was determined by examining yield, fruit composition, wine composition and quality, vine physiology and susceptibility of bunches to Botrytis bunch rot. Winegrape production was strongly influenced by pruning level and the resultant bunch number per vine. Increased node retention at pruning of minimal pruned vines resulted in 4 - fold more bunches per vine than spur pruned vines. Mechanical hedged vines had an intermediate number of bunches per vine. Yield generally reflected the trend in bunch number per vine. However, minimally pruned and mechanically hedged vines compensated for greater carbohydrate partitioning between reproductive sinks by producing smaller bunches with fewer berries per bunch. Partial drying of the grapevine rootzone had a detrimental effect on yield relative to SD irrigation ( 18 % ). The additive effect of SD combined with light pruning treatments resulted in few statistically significant interactions for the measured yield components. Berry weight was the only parameter influenced by the interaction between irrigation and pruning during the three experimental seasons ; PRD + MIN reduced berry weight by 36 % compared to SD + SPUR, in response to lower irrigation inputs and higher bunch number. A 2 - fold increase in water use efficiency ( tonnes per megalitre ) was found by the reduced irrigation inputs of PRD combined with the high crop levels of MIN vines compared to SD + SPUR vines. Fruit and wine composition was also largely unaffected by combined irrigation and pruning treatments, as a result of the additive effect of PRD and MIN. However, light pruning levels ( MIN and MECH ) and their associated small berry size and high bunch exposure, reduced pH and increased titratable acidity, and anthocyanin and phenolic concentrations of berry juice compared to SPUR. Minor pruning level effects on wine composition can be directly correlated with those observed on fruit composition. PRD had minimal effect on basic fruit composition but strong effects on wine spectral parameters : density, hue, total anthocyanin and phenolic concentration and ionised anthocyanin concentration, possibly as a result of co - pigmentation of anthocyanin compounds with exocarp tannins. Berry size was strongly correlated with fruit and wine quality. Small berries ( i.e. from PRD and MIN ) had lower pH and higher anthocyanin and phenolic concentrations in the juice and produced wine that was more acidic, brighter and had higher colour density and anthocyanin ( total and ionised ) and phenolic concentrations than all other treatments. Midday and diurnal leaf gas exchange were manipulated by partially drying the rootzone. PRD reduced midday stomatal conductance, photosynthesis and transpiration compared to SD. Stomatal limitation on photosynthesis and transpiration was probable, given the strong positive relationship with stomatal conductance and reduced carbon isotope discrimination by PRD. Transpiration efficiency was improved for PRD irrigated vines compared to SD irrigated vines. Leaf water potential and osmotic potential were measured diurnally, in conjunction with leaf gas exchange to investigate the response of PRD irrigated vines to increasing vapour pressure deficit. Diurnally, stomatal conductance was reduced by PRD compared to SD, which maintained leaf water potential, while no osmotic adjustment occurred. Therefore, PRD irrigation maintained hydraulic water status by hydrating half of the rootzone, whilst dehydration of the other half of the rootzone resulted in the partial closure of stomata. Pruning treatment effects on vine physiology were less pronounced. Minor gas exchange effects showed that pruning level influenced carboxylation efficiency and not stomatal limitations, as photosynthesis was not directly correlated with stomatal conductance. Bunches were least resistant to infection by Botrytis when fully developed and at maximum maturity. The development of bunches into tighter clusters as berry size increased from veraison to harvest and the increase in sugar content may have encouraged development of Botrytis. The distinct bunch architecture resulting from the combined pruning and irrigation treatments influenced the incidence and severity of Botrytis bunch rot. Light pruning combined with PRD irrigation produced small, loose bunches in season 2001 - 02, which were less susceptible to Botrytis bunch rot development compared to the large, compact bunches produced on SD + SPUR vines. However, low bunch numbers and high fruit - set on MIN and MECH vines in season 2002 - 03 led to a significant change in bunch architecture. As a consequence of the increased compactness of bunches in season 2002 - 03, no pruning effects on Botrytis development were observed. Long term economic and environmental sustainability of winegrape production is dependent on continual improvement in fruit and wine quality, preservation of yield, reduced water and chemical usage. This study has shown partial drying of the rootzone combined with light pruning techniques improved yield, fruit and wine composition, water use efficiency and transpiration efficiency and reduced the incidence and severity of Botrytis bunch rot compared to SD and severe pruning levels. Therefore, over the three experimental seasons, PRD combined with minimal pruning was determined as the preferred strategy to enhance the sustainability of winegrape production of Shiraz cv. in warm - climate, irrigated vineyards. / Thesis (Ph.D.)--School of Agriculture and Wine, 2004.