Thesis (MBA)--Stellenbosch University, 2000. / ENGLISH ABSTRACT: This mini-study project was undertaken to investigate the dynamics of the international wine industry in an era of increased globalisation. The capacity of old and new wine producing countries to adapt to the new dynamics was assessed by determining their competitive positions in the global industry. The impact of industry driving forces on trends and future developments was determined and predictions were made for the immediate future of the industry. The cyclical nature of the global wine industry was investigated and the industry's ability to balance supply and demand in the foreseeable future was assessed. Recommendations were finally made on how to establish greater stability in the global wine industry. Wine consumption in traditional wine countries decreased as a result of changing life styles, and prompted the wine industry to focus increasingly on importing countries. Transformation within the wine industry is assisted by the innovative and aggressive marketing strategies of new wine countries. Product differentiation, brand building and the development of a more effective distribution channel are allowing new wine countries to increase market share at the expense of old wine countries. The global wine industry experiences cyclical instability in supply and demand. Evidence suggests that a cycle is completed every eight years. A threatening oversupply of quality white wine will result in increased competition and lower prices, while red wine supply is likely to exceed demand from 2003 onwards. The wine industry needs to introduce some measure of control to co-ordinate expansion and replacement programs of vineyards with an increased quality focus. Producers and wineries will have to be far more sensitive to changing consumer attitudes and life styles and should develop appropriate production strategies in order to meet changing demands. / AFRIKAANSE OPSOMMING: Hierdie werkstuk is onderneem om die veranderende dinamika binne die internasionale wynindustrie te ondersoek teen 'n agtergrond van toenemende globalisering. Die vermoë van oud en nuwe wêreld produksielande om aan te pas by veranderinge is beoordeel deur die bepaling van hul onderskeie mededingende posisies in die globale wynindustrie. Die impak van industrie-dryfkragte op tendense en toekomstige verwikkelinge is ondersoek en voorspellings is gemaak vir die onmiddellike toekoms van die industrie. Die sikliese aard van die globale wynbedryf is ondersoek, sowel as die vermoë van die bedryf om vraag en aanbod in die afsienbare toekoms te stabiliseer. Ter afsluiting word aanbevelings gemaak ten einde groter stabiliteit in die bedryf te bewerkstellig. Leefstyl veranderinge en 'n gepaardgaande daling in wynverbruik in tradisionele wynlande, veroorsaak dat die internasionale wynindustrie sy aandag toenemend op invoerlande vestig. Vernuwing in die bedryf word aangevuur deur die kragtige bemarkingsaanslag van nuwe wêreldlande. Deur differensiasie van hul produkte, handelsmerkontwikkeling en die uitbou van 'n meer effektiewe distribusiekanaal, slaag nuwe wynlande reeds daarin om hul internasionale markaandeel uit te bou ten koste van ou wynlande. Die globale wynbedryf ervaar sikliese onstabiliteit in vraag en aanbod en bewyse is gevind dat die siklus elke agt jaar voltooi word. 'n Dreigende ooraanbod van hoë kwaliteit witwyn sal lei tot strawwer mededinging en laer wynpryse. Die rooiwynaanbod sal moontlik teen 2003 die vraag oorskry. 'n Mate van beheer word onder meer vir die industrie voorgestel om te verseker dat uitbreiding en vervanging van wingerde beheersd en kwaliteitgerig sal geskied. Groter bewustheid van moontlike verandering van verbruikersvoorkeure en daadwerklike aksie is krities belangrik, ten einde 'n herhaling van die afgelope dertig jaar se negatiewe groei tendens te voorkom.

Denna uppsats handlar om Systembolagets dryckesklassifikation. För att hjälpa kunder att matcha mat och dryck har Systembolaget utvecklat ett klassifikationssystem med tre klassifikationsaspekter: smaktypen, som beskriver dryckens karaktär, smakklockorna, som beskriver olika smakupplevelser, och matsymbolerna, bilder som indikerar ett användningsområde. Uppsatsen studerar hur Systembolaget klassificerar drycker och hur butiksanställda använder sig av klassifikationsaspekterna i kundmöten. Denna studie använde sig av genreteori som konstruerad av Jack Andersen och Jens-Erik Mais tankar om klassifikation i kontext. Genreteori inspirerade metoden.  Studien bestod av en intervju med produktinformatörer på Systembolaget och en enkät som skickades till butiksanställda. Intervjun visade att Systembolagets klassifikationssystem är standardiserat och att dryckerna klassificeras metodiskt. Klassifikationsaspekterna tilldelas sensorsikt, där de tilldelade smakklockorna påverkar valet av smaktyper och matsymbolerna bestäms med hjälp av smakklockorna och smaktyperna. Enkäten visade att butiksanställda främst använde sig av smaktyperna och smakklockorna och gjorde detta praktiskt, genom att rekommendera drycker, eller pedagogiskt, där målet var att lära kunderna om dryckerna och klassifikationssystemet. Matsymbolerna var inte användbara för de som har kunskap om mat och dryck men användes av kunder. Anställdas användning av klassifikationssystemet låg i deras genrekunskap. De praktiska och pedagogiska synsätten var genrer av aktivitet som förverkligade klassifikationen till användbara verktyg istället för enbart beskrivande aspekter. / This thesis considers the beverage classification at Systembolaget, the Swedish alcohol monopoly. In order to help customers with the pairing of food and beverages, Systembolaget has developed a classification system with three classification elements: the flavour type, which describes the overall character of the beverage; the flavour graphics, which indicate levels of flavour experiences; and the food symbols, which are pictures that indicate various kinds of food. This thesis studies how Systembolaget classifies their beverages and how Systembolaget employees use classification elements in customer interactions. This study made use of genre theory as conceived by Jack Andersen and the concept of classification in context as conceived by Jens-Erik Mai. Genre theory informed the method. The study consisted of an interview with product informers at Systembolaget and a survey sent out to store employees. The interview revealed that Systembolaget’s classification system is standardised and the classification of beverages is methodological. The classification elements are assigned sensorially. Assigned flavour graphics affect the choice of flavour type. Food symbols are determined through the flavour graphics and flavour type. The survey revealed that store employees primarily use flavour types and flavour graphics and do so practically, by recommending beverages, or pedagogically, with the goal of teaching customer about beverages and Systembolaget's classification. The food symbols are not useful for those with in-depth knowledge of wine and food pairings but are sometimes relied upon by customers. Employees’ use of classification elements was dependent on their genre knowledge. The practical and pedagogical approaches were genres of activity that realised the classification into viable tools rather than just descriptive elements. This is a two years master’s thesis in Archive, Library and Museum studies.

Thesis (MSc)--University of Stellenbosch, 2000. / ENGLISH ABSTRACT: The wine yeast Saccharomyces cerevisiae has the ability to utilize several different nitrogenous compounds to fulfill its metabolic requirements. Based upon different growth rates of the yeast in a particular nitrogen source, nitrogen compounds have been classified as either good or poor nitrogen sources. In an environment which contains different quality nitrogen sources, such as grape must, the yeast first utilizes good and then the poor nitrogen sources. This discrimination between good and poor nitrogen sources is referred to as nitrogen catabolite repression (NCR). Examples of good nitrogen sources are ammonia, glutamine and asparagine. Nitrogen sources such as allantoin, y-aminobutyrate (GABA), arginine and proline are poor quality nitrogen sources. Several regulatory proteins, Ure2p, Gln3p, Da180p,Gat1pand Deh1p, mediate NCR in S. cerevisiae. These trans-acting factors regulate transcription of NCR sensitive genes. All these proteins, except Ure2p, bind cis-acting elements in the promoters of genes that are responsible for degradation of poor nitrogen sources. Gln3p is an activator of NCR sensitive genes in the absence of good nitrogen sources. The predominant mechanism by which NCR functions is by using Ure2p to inactivate the activator Gln3p in the presence of a good nitrogen source. Several research groups have studied the Ure2p, mainly due to its prion-like characteristics. The Ure2p has two domains: a prion inducing domain located in the N-terminal region and a NCR regulatory domain located in the C-terminal domain. The aims of this study were (i) to determine the part of the C-terminal domain which is responsible for NCR, (ii) to establish if ure2 deletion mutants produce less ethyl carbamate during wine fermentations and (iii) if NCR functions in industrial yeast strains. Nested deletions of the URE2 gene revealed that the NCR regulatory domain resides in the last ten amino acids of the Ure2p. This was established by Northern blot analysis on the NCR sensitive genes DAL5, CAN1, and GAP1 genes. Ethyl carbamate in wine is produced by spontaneous chemical reaction between urea and ethanol in wine. Urea is produced by S. cerevisiae during the metabolism of arginine. Arginine is degraded to ornithine and urea by arginase, the product of the CAR1 gene. Degradation of urea by S. cerevisiae is accomplished by urea amidolyase, a bi-functional enzyme and product of the DUR1,2 gene which is subject to NCR. This study investigated if a ure2 mutant strain produced less ethyl carbamate during wine fermentations. Wine fermentations were conducted with diploid laboratory strains: a ure2 mutant strain and its isogenic wild type strain. GC/MS analysis of the wine revealed that the ure2 mutant produced less ethyl carbamate but more ethanol than the wild type strain when arginine, di-ammoniumphosphate, asparagine or glutamine were added as nitrogen sources, in combinations and separately. There was no significant difference between the wild type fermentation and the ure2 mutant fermentation when no nitrogen was added. It was found that a combination between the deletion of URE2 and the addition of a good nitrogen source resulted in lower levels of ethyl carbamate. High density micro array analysis done on an industrial strain wine yeast in Chardonnay grape must revealed that the GAP1, CAN1, CAR1 and DUR1,2 genes, responsible for transport and metabolism of arginine and degradation of urea, are NCR sensitive. These data strongly suggest that NCR functions in industrial yeast strains. / AFRIKAANSE OPSOMMING: Die wyngis Saccharomyces cerevisiae kan verskillende stikstofbronne gebruik om in sy stikstofbehoeftes te voldoen. Stikstofbronne word as goeie of swak stikstofbronne geklassifiseer op grond van die groeitempo van die gis op die betrokke stikstofbron. 'n Goeie stikstofbron laat die gis vinniger groei as wat dit op 'n swak stikstofbron sou groei. In omgewings soos druiwemos waar daar 'n verskeidenheid van stikstofbronne teenwoordig is, sal die gis eers die goeie bronne en daarna die swak bronne benut. Stikstofbronne soos ammonium, asparagien en glutamien word geklassifiseer as goeie bronne. Allantoïen, y-amino-butaraat (GABA), prolien en arginien word as swak stikstofbronne geklassifiseer. Die meganisme waarmee S. cerevisiae tussen die stikstofbronne onderskei, staan as stikstof kataboliet onderdrukking (NCR) bekend. Die proteïene wat vir verantwoordelik is NCR naamlik Ure2p, Gln3p, Gat1 p, Dal80p en Deh1 p, bind met die uitsondering van Ure2p, almal aan cis-werkende elemente in die promoters van NCR-sensitiewe gene. Die trans-werkende faktore reguleer die transkripsie van NCR-sensitiewe gene. NCR werk hoofsaaklik deur die inhibering van Gln3p deur Ure2p in die teenwoordigheid van 'n goeie stikstofbron. Die oorgrote meerderheid NCR-sensitiewe gene word deur Gln3p in die afwesigheid van 'n goeie stikstofbron geaktiveer. Heelwat navorsing is op die prionvormings vermoë van Ure2p gedoen. Ure2p het twee domeine: 'n N-terminale domein wat vir prionvorming verantwoordelik is en die C-terminale domein waar die NCR funksie van Ure2p gesetel is. Die doel van die studie was (i) om te bepaal waar in die C-terminale domein van Ure2p die NCR regulering geleë is, (ii) of ure2 delesie mutante minder etielkarbamaat tydens wynfermentasies produseer en (iii) of NCR in industriële gisrasse funksioneel is. Delesie analises van URE2 het getoon dat die NCR regulerings domein in die laaste tien aminosure gesetel is. Dit is vas gestel m.b.v. noordlike klad tegniek analises op die OALS, CAN1 en GAP1 gene.Etielkarbamaat in wyn word deur die spontane chemiese reaksie tussen ureum en alkohol geproduseer. Ureum word gedurende die metabolisme van arginien in S. cerevisiae geproduseer. Arginien word deur arginase, produk van die CAR1 geen, na ornitien en ureum afgebreek. Die bi-funksionele ureum amidoliase, gekodeer deur die DUR1,2 geen, breek ureum na CO2 en NH/ af. As gevolg van die NCRsensitiwiteit van dié gene is ondersoek ingestel na In ure2 mutant se vermoë om minder etielkarbamaat tydens wynfermentasies te produseer. Chardonnay druiwemos is met In diploiede laboratorium ras en die isogeniese ure2 mutant gefermenteer. GC/MS analise op die wyn het getoon dat die ure2 mutant minder etielkarbamaat, maar meer alkohol in vergelyking met die wilde tipe gis produseer, as arginien, di-ammoniumfosfaat, asparagien en glutamien, afsonderlik of gesamentlik byvoeg is. Daar was egter nie In merkwaardige verskil tussen die fermentasies waar geen stikstof bygevoeg is nie. Dit dui daarop dat In kombinasie van In URE2 delesie en die byvoeging van stikstof etielkarbamaat vlakke verlaag. Mikro-skyfie analise van In industriële gis in Chardonnay mos het getoon dat die GAP1, CAN1, CAR1 en DUR1,2 gene wat verantwoordelik is vir die transport en metabolisme van arginien en degradasie van ureum, wel NCR-sensitief is. Dit dui daarop dat NCRwel in industriële gisrasse funksioneel is.

Thesis (MSc)--Stellenbosch University, 2001. / ENGLISH ABSTRACT: Lactic acid bacteria are present in many foods and beverages and are used as starter cultures in the production of a variety of fermented products. Many of these bacteria produce ribosomally synthesized antimicrobial peptides (bacteriocins), which inhibit the growth of bacteria genetically closely related to the producer cell. Since many of these target bacteria include foodbome pathogens such as Bacillus spp., Clostridium spp., Listeria spp., and Staphylococcus spp., the practical importance of these peptides as food preservatives has been well documented and, in the case of nisin and pediocin PA-I, commercially explored. The increased demand from health conscious consumers for foods with no chemical preservatives is putting renewed pressure on the producer to supply a "clean and green" product, but with the same or even an extended shelf life. Various research groups are screening lactic acid bacteria for production of novel broad-spectrum antimicrobial peptides or are exploring the possibilities of altering known bacteriocins to inhibit Gram-negative bacteria, yeasts and molds. Pediocin PD-I, produced by Pediococcus damnosus NCFB 1832, belongs to the class Ila bacteriocins, i.e. heat-stable Listeria-active peptides, containing the YGNGV -consensus sequence in the N-terminal region. Little is known about the production and mode of activity of pediocin PD-I. In this study, production of pediocin PD-I was significantly increased by optimizing the growth medium, De Man Rogosa and Sharpe (MRS) broth. Addition of bacteriological peptone (1.7%, w/v), manganous sulphate (0.014%, w/v) and Tween 80 (3%, v/v), and lowering of the pH during fermentation stimulated pediocin PD-I production and the level of organic acids produced. Maximum levels of bacteriocin activity were recorded at an initial pH of 6.7 in the latter medium. Under these conditions the specific bacteriocin activity increased by a factor of approximately six after 55 h of fermentation. The effect of pediocin PD-I, plantaricin 423, produced by Lactobacillus plantarum 423, and commercial grade nisin (Aplin and Barrett Ltd., Trowbrige, Wilts, England) was tested against planktonic cells of Oenococcus oeni and a biofilm of the cells established on stainless steel surfaces identical to those used in wineries. After 5 h of treatment with 3000 AU (arbitrary units )/ml of each bacteriocin, all planktonic cells of 0. oeni in a modified Chardonnay must medium were killed. All viable cells in the biofilm were killed after only 1 h in the presence of 3000 AU/ml of anyone of the bacteriocins. In addition, pediocin PD-I, plantaricin 423 and nisin removed the biofilms from the surfaces and reduced the biomass either completely, as in the case of pediocin PD-I, or by 58% and 50% as in the case of plantaricin 423 and nisin, respectively. These same results were recorded after 5 h of treatment with 3000 AU/ml in a modified Chardonnay must medium. To our knowledge this is the first report of controlling biofilm formation of malolactic bacteria on stainless steel surfaces with natural antimicrobial peptides. This implies that, apart from being very effective in controlling the cell numbers of free-living cells of 0. oeni, the three bacteriocins, especially pediocin PD-I, could also be used as natural sanitizers. The fact that the production and activity levels ofpediocin PD-I could be increased without genetically modifying the producer strain is an added advantage. / AFRIKAANSE OPSOMMING: Melksuurbakterieë is teenwoordig in verskeie soorte voedsel- en drankprodukte en word as suurselkulture in die produksie van 'n verskeidenheid gefermenteerde produkte gebruik. Baie van hierdie bakterieë produseer ribosomaal-vervaardigde antimikrobiese peptiede (bakteriosiene) wat die groei van ander bakterieë, geneties naverwant aan die produserende organisme, inhibeer. Omdat baie van hierdie bakterieë voedselpatogene soos Bacillus spp., Clostridium spp., Listeria spp. en Staphylococcus spp. insluit, is die praktiese belang van hierdie peptiede reeds deeglik ondersoek en word, soos in die geval van nisien en pediosien PA-I, kommersieel gebruik. Die toenemende behoefte van die verbruiker na voedselprodukte met geen chemiese preserveermiddels plaas nuwe druk op die vervaardiger om veilige voedselprodukte te produseer, maar met dieselfde of selfs langer rakleeftyd. Verskeie navorsingsgroepe bestudeer melksuurbakterieë vir die produksie van unieke antimikrobiese peptiede met 'n wye spektrum van inhibisie en ondersoek ook die moontlikhede om hierdie bakteriosiene geneties te manipuleer ten einde Gram-negatiewe bakterieë, giste en swamme te inhibeer. Pediosien PD-l, geproduseer deur Pediococcus damnosus NCFB 1832, word as 'n klass na bakteriosien geklassifiseer. Hierdie groep sluit in die hitte-stabiele Listeria-aktiewe peptiede, met 'n YGNGV-konsensus volgorde in die N-terminale deel van die peptied. Min is egter bekend oor die meganisme van werking van hierdie bakteriosiene. In hierdie studie is die produksie van pediosien PD-l betekenisvol verhoog met die optimalisering van die vloeibare groeimedium De Man Rogosa en Sharpe (MRS). Die toevoeging van bakteriologiese peptone (1.7%, miv), mangaan sulfaat (0.014%, miv) en Tween 80 (3.0%, v/v) en 'n afname in die pH gedurende groei het pediosien PD-l-poduksie gestimuleer en sodoende ook die vlak van organiese sure wat geproduseer is. Maksimum vlakke van bakteriosien-aktiwiteit is in hierdie medium met 'n aanvangs-pH van 6.7 waargeneem. Onder hierdie omstandighede, en na 55 uur van fermentasie, het die spesifieke aktiwiteit van die bakteriosien met 'n faktor van ongeveer ses verhoog. Die effek van pediosien PD-l, plantarisien 423, geproduseer deur Lactobacillus plantarum 423, en 'n kommersiële graad nisien (Aplin and Barrett Ltd., Trowbride, Wilts, Engeland) is teen die planktoniese selle van Oenococcus oeni en 'n biofilm van hierdie selle, gevestig op 'n vlekvrye staaloppervlak identies aan wat in wynkelders gebruik word, getoets. Na 5 ure van behandeling met 3000 AB (arbitrêre eenhede)/ml van elke bakteriosien, is al die planktoniese selle van O. oeni in 'n gemodifiseerde Chardonnay mos-medium vernietig. Alle lewensvatbare selle in die biofilm is ook na slegs 1 uur in die teenwoordigheid van 3000 AE/ml van enige een van hierdie bakteriosiene vernietig. Verdermeer het pediosien PD-I, plantarisien 423 en nisien ook die biofilm op die vlekvrye staal-oppervlak verwyder. In die geval van pediosien PD-I is 'n totale afname van die biomassa-oppervlak waargeneem, terwyl plantarisien 423 en nisien 58% en 50% van die totale biomassa verwyder het. Hierdie resultate is na 5 ure van behandeling (3000 AE/ml) in 'n gemodifiseerde Chardonnay mos-medium waargeneem. Sover ons kennis strek is hierdie die eerste verslag rakende die gebruik van natuurlike antimikrobiese peptiede om biofilm-vorming deur appel-melksuurbakterieë op vlekvrye staal oppervlaktes te beheer. Dit impliseer dat bakteriosiene, spesifiek pediosien PD-I, benewens die beheer van planktoniese selle van appel-melksuurbakterieë, ook as natuurlike oppervlak-reinigers gebruik kan word. Die feit dat die produksie en aktiwiteitsvlakke van pediosien PD-I verhoog kon word sonder om die organisme geneties te modifiseer is 'n verdere voordeel.

Thesis (MScAgric)--Stellenbosch University, 1964. / ENGLISH ABSTRACT: no abstract available / AFRIKAANSE OPSOMMING: geen opsomming

Thesis (PhD(Agric) (Viticulture and Oenology))--University of Stellenbosch, 2006. / The winemaking process involves different complex chemical and biochemical reactions, which include those of oxygen (O2). Oxygen can come into contact with the wine through various winemaking procedures and can be used by the winemaker to enhance the quality of red wine. In wine, the main substrates for oxidation are phenolic molecules, which form quinones. These can influence the sensory characteristics of the wine. O2 can be used in fresh must to remove oxidisable phenolic molecules through a process called hyper-oxidation and can also be added to fermenting must to enhance the fermentation performance of yeast. Controlled O2 additions during ageing can lead to the wine’s colour being increased and the astringency of the wine decreased. This is due to the formation of acetaldehyde from the oxidation of ethanol, which induces the polymerisation of tannin and anthocyanin molecules. The addition of too much O2 to wine can, however, lead to unwanted over-oxidation, with certain off-odours being formed. It can also enhance the growth of unwanted spoilage microorganisms, such as Brettanomyces and acetic acid bacteria. Although research on O2 in wine was started many years ago, many questions still remain. These include the general effect of O2 on the sensory and phenolic profile of red wine especially and the microbiology of wine during ageing. An effective way of measuring oxidation, especially in red wine must also be developed. In the first part of this study, the effects of O2 and sulfur dioxide (SO2) additions on a strain of Brettanomyces bruxellensis (also known as Dekkera bruxellensis) and Acetobacter pasteurianus were investigated. Epifluorescence microscopy and plating revealed that the A. pasteurianus strain went into a viable but non-culturable state in the wine after prolonged storage under relative anaerobic conditions. This state, however, could be negated with successive increases in culturability by the addition of O2, as would happen during the transfer of wine when air is introduced. The A. pasteurianus strain was also relatively resistant to SO2, but the B. bruxellensis strain was more sensitive to SO2. A short exposure time to molecular SO2 drastically decreased the culturability of the B. bruxellensis strain, but bound SO2 had no effect on the culturability or viability of either of the two types of microorganisms. Oxygen addition to the B. bruxellensis strain also led to a drastic increase in viability and culturability. It is thus clear that SO2 and O2 management in the cellar is of critical importance for the winemaker to produce wines that have not been spoiled by Brettanomyces or acetic acid bacteria. This study should contribute to the understanding of the factors responsible for the growth and survival of Brettanomyces and acetic acid bacteria in wine, but it should be kept in mind that only one strain of each microorganism was used. This should be expanded in future to include more strains that occur in wine. The second part of this study investigated the effect of micro-oxygenation on four different South African red wines. It was found that the micro-oxygenation led to an increase in the colour density and SO2 resistant pigments of the two wines in which micro-oxygenation was started just after the completion of malolactic fermentation. In one of these wines, a tasting panel preferred the micro-oxygenation treated wines to the control. In the other two red wines, in which the micro-oxygenation was started seven months after the completion of malolactic fermentation, very little colour increase was observed. One of these two wines was also matured in an oak barrel, where the change in phenolic composition was on par with the treated wines. A prolonged period of micro-oxygenation, however, led to this wine obtaining an oxidised, over-aged character. Micro-oxygenation and maturation in an oak barrel also enhanced the survival of acetic acid bacteria and Brettanomyces in this wine. Micro-oxygenation can hence be used by the wine producer on young red wines to enhance the quality of the wine, but should be applied with care in older red wines. Future research into micro-oxygenation should focus on whether it can simulate an oak barrel. More research into the effect of micro-oxygenation on the sensory profile of the wine is needed. As mentioned, the addition of O2 can lead to oxidative degradation of wine. The brown colour in wine is often used as an indication of oxidation, but oxidative aromas can be perceived before a drastic increase in the brown colour has been observed in red wine. The third part of this study was to assess the possible use of Fourier Transform Infrared Spectroscopy (FTIR) to measure the progression of oxidation in Pinotage red wines. Three wines were used in this study and clear separation between the control and aerated wines was observed by using Principle Component Analysis (PCA). Sensory analysis of these wines confirmed this observation, with a reduction especially in berry fruit and coffee characters and an increase first in potato skin and then acetaldehyde aroma characters as the oxidation progressed. PCA analysis also revealed that in certain wines the visible spectrum of light did not indicate the progression of oxidation as sensitively as with the use of FTIR. This also correlated with the inability of the panel to observe a drastic colour change. FTIR should be further investigated as a possible means of monitoring oxidation in wine and this study should be expanded to wines made from other cultivars as well.

Dissertation (PhD)--University of Stellenbosch, 2004. / ENGLISH ABSTRACT: Brandy production is a multi-step process that involves grape harvesting, base wine fermentation, distillation, wood maturation and blending. Within each of these production process steps there are a number of factors that can influence the composition and resultant quality of the base wine, unaged and wood matured distillates. These factors include geographic and climatic features of the origin of grapes used, viticultural practices, grape maturity, grape variety, vintage variation, vinification techniques, storage of the base wine prior to distillation, distillation technique, age and origin of oak wood used for maturation and barrel toasting levels. The composition of flavour is extremely complex in wine and distilled beverages such as brandy. A multitude of compounds can take part in the formation of flavour, and it is rare that a particular compound, that is solely responsible for nuances of a specific flavour, is identified. Thus, taking brandy production factors and the nature of aroma and flavour into account, it is clear that thorough understanding of the complexities affecting the perception of quality in brandy is difficult. In commercial brandy production, standard operating procedures do not allow for the separate distillation of brandy base wines from different producers and mixing of base wines from different regions and producers thus occurs. This makes it difficult to determine whether the quality determination of the base wine is in fact an indication of the quality of the resultant distillate after the required period of wood maturation. Therefore, the aim of this study is to determine whether there is any merit in storing and distilling brandy base wines from different producers and regions separately. This was done by firstly determining the demographic and production factors that influence brandy base wine composition. Secondly, the influence of brandy base wine composition on the quality of the respective unaged potstill distillates as well as the ultimate style and quality of the threeyear old wood matured potstill distillates was determined. For this purpose, four potstills with a capacity of 2000 L each were isolated and used for commercial scale distillations of 33 and 25 brandy base wines in 1999 and 2000, respectively, at the DisteIl distillery in Worcester. The experimental outlay used in the study closely emulated Distell's standard operating procedures for commercial brandy production. Chenin blanc and Colombar are the two most popular grape varietals used in the making of brandy base wine in South Africa. Due to the complexity of the brandy production process, the first part of the study only focussed on South African young Chenin blanc wines, with a predominantly fermentation derived aroma. The concentration of iso-amyl acetate, hexyl acetate, ethyl caprylate, ethyl caprate, 2-phenethyl acetate and octanoic acid was significantly higher in wines awarded gold and silver medals and decreased significantly with subsequent decreases in quality categories. Ethyl lactate exhibited the opposite pattern. A quality predictor model based on the behaviour of 21 volatile compounds quantified in these wines had a resonable prediction accuracy when having to predict the quality of wines made in the same vintages as it had been trained on. It was significantly poorer when tested on a completely different vintage of wines to the ones it had been trained on. The number of vintages, number of wines per vintage and the number of compounds quantified for the model influence its prediction accuracy. Twenty-seven volatile compounds were quantified in 33 and 25 brandy base wines, their unaged and three year old distillates from 1999 and 2000, respectively. ANOVA and CART analysis showed that vintage, region, harvest time, choice of cultivar and yeast strain can have a significant influence on the volatile compound composition of brandy base wines, their unaged and three year old distillates. These factors as well as the volatile compound composition were also found to influence the sensory quality of these products. Base wines, unaged and three year old distillates originating from the De Dooms region, which predominantly cultivates table grapes, were of significantly lower quality than those from the remaining regions. Products made from grapes harvested early in the season were of significantly higher quality. The volatile aroma compound composition was found to differ significantly between the 1999 and 2000 base wines and distillates, irrespective of the exclusion of those samples that had undergone partial or complete malolactic fermentation. Consequently, quality indicating compounds may vary from vintage to vintage. The relationship between the quality of brandy base wines and the concentration of n-butanol, iso-amyl acetate, ethyl lactate, ethyl caprylate, octanoic- and decanoic acid was the same as that reported in young Chen in blanc wines in this study. In unaged distillates, increased levels of ethyl lactate also exert a negative influence on distillate quality. Iso-amyl acetate, hexyl acetate, ethyl caproate, ethyl caprylate, n-butanol, octanoic acid, ethyl caprate and decanoic acid showed some positive correlation, whilst iso-butanol, ethyl lactate, acetic acid, acetaldehyde and ethyl acetate showed a significant negative correlation to three-year old distillate quality. Sensory descriptive analysis on selected good, average and poor quality distillates using the South African brandy aroma wheel showed that there are small differences in profile between the good and average distillates, there were however significant differences between the good and poor quality distillate profiles throughout maturation. After three years of wood maturation, the aroma profile of poor quality distillates can be characterised by prominent herbaceous and woody aromas, which are more intense than the fruity aromas. Good quality distillates contained characteristically intense fruity aromas. Volatile compound concentration differences were noted during the course of and after three years of wood maturation and in barrels of varying ages. Distillates matured in new block barrels exhibited significant differences in volatile and wood compound composition after three years when compared to remaining barrels used. The style classification of the three-year old potstill distillate was influenced by demographic and production factors and volatile compound composition, but not by the sensory quality of the distillates. In summary, vintage, region, cultivar, harvest time and choice of yeast strain have a significant influence on the volatile composition of brandy base wines, their unaged and three year old potstill distillates, which in turn affects the sensory quality of these products. These effects cannot be viewed in isolation as they jointly exert an influence on the composition and quality of these products. From a commercial perspective, this study has provided a valuable indication as to which production and demographic factors can influence the quality and style of potstill brandy. Thus, future brandy base wine intake should, as far as possible, take place in such a manner to allow base wines originating from the same cultivar or region or harvest time or combination thereof (and to a lesser extent yeast strain) to be received simultaneously at the distillery for distillation. / AFRIKAANSE OPSOMMING: Brandewyn produksie is 'n veelvoudige proses wat die volgende insluit: pars van druiwe, basiswyn fermentasie, verstoking, houtveroudering en versnyding. Binne hierdie stappe is verskeie faktore wat 'n invloed op die samestelling en resultate van die basiswyn, onverouderde en verouderde distillaat kan hê. Hierdie faktore sluit die volgende in: geografiese ligging, klimaat toestande van die streek van herkoms, wingerdboupraktyke, graad van rypheid, druifvarieteit, wynoes variasie, wynbou tegnieke, opberging van basiswyn voor distillasie, distillasie tegnieke, ouderdom en oorsprong van akkerhout vir die veroudering, asook tot watter mate die vat gerooster is. Die samestelling van geur in wyn en gedistilleerde produkte soos brandewyn is uiters kompleks. 'n Menigte samestellings kan deel vorm van die inhoud van die geur, en dit is raar dat 'n bepaalde verbinding alleenlik verantwoordelik is vir 'n kenmerkende geur. Weens die verskeidenheid van produksie faktore, aroma en smaak is volledige kennis van brandewyn ingewikkeld en kompliseerd om te verstaan. In kommersiële brandewynproduksie, maak standaard werksprosedures nie voorsiening vir aparte distillasie van basiswyn van verskillende produsente nie, en die vermenging van basiswyn van verskillende streke en produsente kom voor. Dit maak dit moeilik om te bepaal of die kwaliteit van die basiswyn of die distillaat na die neergelegde periode van houtveroudering, in werklikheid 'n beslissende indikasie op die kwaliteit van die verouderde produk is. Daarom is een van die doele van hierdie studie om te bepaal of daar meriete in is om brandewyn basiswyn van die verskillende produsente en streke apart te berg en te verstook. Dit is gedoen deur eerstens, die effek van demografiese en produksie faktore op die samestelling van brandewyn basiswyn te bepaal. Daarna, om die invloed van brandewyn basiswynsamestelling op die kwaliteit van onderskeidelik die onverouderde distillate sowel as die uiteindelike styl en kwaliteit van die 3 jaar oue houtverouderde potketel distillate, te bepaal. Vir hierdie doel, is vier potketels met 'n kapasiteit van 2000 liters elk geïsoleer en vir kommersiële skaal distillasies van 33 en 25 brandewyn basiswyne in 1999 en 2000, ondeskeidelik, by DisteIl Distillerdery, Worcester verstook. Die eksperimentele uitleg wat in hierdie studie gebruik is, ewenaar DisteIl se standaard verstokingsprosedures vir kommersiële brandewynproduksie. Chenin blanc en Colombar is die twee mees populêre druifvarieteite vir die maak van brandewyn basiswyn in Suid-Afrika. As gevolg van die kompleksiteit van die brandewyn produksieproses, is die eerste gedeelte van die studie gefokus op die Suid-Afrikaanse jong Chenin blanc wyne, met 'n oorheersende fermentasie geur. Die konsentrasie van iso-amyl asetaat, heksiel asetaat, etiel kaprilaat, etiel kapraat, 2-phenetiel asetaat en oktanoë suur was aansienlik hoër in wyne wat met goud en silwer medaljes bekroon is en neem aansienlik af met afname in kwaliteit kategorieë. Etiel laktaat vertoon die teenoorgestelde patroon. 'n Kwaliteit voorspellersmodel, gebaseer op die gedrag van 21 vlugtige komponente was opgestel. Die model het redelike akkuraatheid getoon op wyne van dieselfde oesjaar as waarop oorspronklik opgelei. Die model se voorspellingsakkuraatheid was aansienlik swakker toe dit vergelyk getoets is met wyne van 'n nuwe oesjaar. Die hoeveelheid oesjare, hoeveelheid wyne per oesjaar en die hoeveelheid verbindings gebruik in hierdie model sal die voorspellingsakkuraatheid beïnvloed. Sewe-en-twintig vlugtige komponente was gekwantifiseer in 33 en 25 brandewyn basiswyne, die onverouderde en 3 jaar oue distillate vanaf 1999 en 2000, onderskeidelik. Variasie ontledings (ANOVA) en klassifikasie en regressie ontledings (CART) ontledings wys dat oesjaar, streek, parstyd, keuse van kultivar en gisrasse In aansienlike invloed op die vlugtige samestelling van brandewyn basiswyne asook hul onverouderde en 3 jaar distillate het. Hierdie faktore, sowel as die vlugtige verbinding samestellings, beinvloed ook bevind die sensoriese kwaliteit van hierdie produkte. Basiswyne, onverouderde en 3 jaar oue distillate wat vanuit die De Doorns streek, wat hoofsaaklik tafeldruif kultivars is, is van In swakker kwaliteit as die ander streke. Produkte wat gemaak is van druiwe wat vroeg in die seisoen gepars is, was van beter kwaliteit. Die vlugtige geurkomponentsamestellings het tussen die basiswyne en distillate van die 1999 en 2000 oesjare verskil, ongeag of party van die monsters gedeeltelike of volledige appelmelksuurgisting ondergaan het. Gevolglik, die konsentrasie van kwaliteitaanwysende komponente mag van seisoen tot seisoen verskil. Die verhouding tussen die kwaliteit van die brandewyn basiswyne en die konsentrasie van n-butanol, iso-amiel asetaat, etiel laktaat, etiel kaprilaat, oktanoë- en dekanoë suur was dieselfde soos gerapporteer oor die jong Chenin blanc wyne. In onverouderde distillate, het verhoogde vlakke van etiel laktaat In negatiewe invloed op distillaat kwaliteit veroorsaak. Iso-amiel asetaat, heksiel asetaat, etiel kaproaat, etiel kaprilaat, n-butanol, oktanoë suur, etiel kapraat en dekanoë suur In positiewe korrelasie, terwyl iso-butanol, etiel laktaat, asynsuur, asetaldehied en etiel asetaat betekenisvolle negatiewe korrelasie met 3jaar oue distillaat kwaliteit bewys. Beskrywende sensoriewe analises op geselekteerde, middelmatige en swak kwaliteit distillate (gedoen deur gebruik making van die Suid-Afrikaanse Brandewyn Aromawiel) wys dat daar klein verskille tussen die profiele van goeie en middelmatige distillate is. Daar is egter aansienlike verskille tussen goeie en swak kwaliteit distillataat profiele regdeur die drie jaar verouderingsperiode. Na 3 jaar van houtveroudering kan die geur profiel van swak kwaliteit distillate uitgeken word aan kruid- en houtagtige geure, wat meer intens as die vrugagtige geure is. Goeie kwaliteit distillate het intense vrugagtige-aroma eienskappe. Vlugtige verbinding konsentrasie verskille is waargeneem gedurende en na die 3jaar houtverouderingsperiode in vate wat van ouderdomme verskil. Distillate wat in nuwe blokkies vate verouder is, vertoon aansienlike verskille in vlugtige en houtkomponent samestellings na 3 jaar wanneer dit met die, wat in die oorblywende ouer vate verouder is, vergelyk word. Die styl klassifikasie van die 3 jaar oue potketeldistillaat was deur demografiese en produksie faktore sowel as vlugtige verbinding samestellings beïnvloed, maar nie met die sensoriese kwaliteit van die distillate nie. In opsomming, oesjaar, streek, kultivar, parstyd en keuse van gisrasse het 'n aansienlike invloed op die vlugtige komponent samestelling van die brandewyn basiswyne, onverouderde en 3 jaar oue potketel distillate, wat weer op hul beurt die sensoriese kwaliteit van die onderskeidelike produkte beïnvloed. Die effek van hierdie faktore kan nie in isolasie gemeet word nie, aangesien dit gesamentlik die kwaliteit van die produkte beïnvloed. Van 'n kommersiële perspektief het hierdie studie 'n waardevolle indikasie gelewer van hoe produksie en demografiese faktore die kwaliteit en styl van potketelbrandewyn kan beïnvloed. Daarom word voorgestel dat toekomstige brandewyn basiswyn innames, sover as moontlik, voorsiening moet maak om wyne van dieselfde kultivar, uit dieselfde streek, parsseisoen inaggeneem, of kombinasie daarvan, met 'n mindermate die gisrasse in aanmerking geneem, gelyktydig vir verstoking by die distilleerderye ontvang word sodat hierdie wyne apart van wyne met ander bogenoemde variasies verstook en verouder kan word.

Thesis (PhDAgric)--Stellenbosch University, 1971. / ENGLISH ABSTRACT: The object of this anatomical study was to collect scientific data on the effect of Metoidogyne hapta Chitwood, 1949, on the roots of the following grapevine cultivars viz: Vitis vinifePa L. cvs. Steen and White French and the root-stocks, Jacquez, 1202 C, 99 R, Salt.Creek and Dogridge. These cultivars differed widely in their resistance to M. hapta attacks. In the roots of Steen, White French, Jacquez and 1202 C the formation of multinucleate syncytia by the destruction of the walls of groups of cells often occurred. In Salt Creek, Dogridge and 99 R roots, syncytia were observed in the stele only. The formation o,f abnormal xylem as a result of nematodal activities was a common occurrence. In the roots of these latter three cultivars, M. hapta could not complete its life cycle. Salt Creek, Dogridge, 99 R and often Steen formed a wound periderm which prevented the nematodes from reaching the xylem. Histological changes were often induced in advance of the invading nematodes. / AFRIKAANSE OPSOMMING: Die doel met hierdie anatomiese studie was om wetenskaplike inligting te versamel aangaande die uitwerking van Metoidogyne hapta Chitwood, 1949, op enkele cultivars van wingerdstokke,te wete Steen en Fransdruif van Vitis vinifera L. en die onderstokke Jacquez, 1202 C, 99 R, Salt Creek en Dogridge. Hierdie cultivars het onderling baie verskil in hul weerstandvermoe teen M. hapta. Ten gevolge van die vernietiging van die wande van selgroepe, in die wortels van Steen, Fransdruif, Jacquez en 1202 C, is veelkernige sinsiete (Eng. syncytia) gevorm. In die wortels van Salt Creek, Dogridge en 99 R, is sinsiete net in die sentrale silinder waargeneem. Die vorming van abnormale xileem weens nematodiese bedrywighede was 'n baie algemene verskynsel. M. hapta kon in laasgenoemde drie cultivars nie sy lewenskringloop voltooi nie. In Salt Creek, Dogridge, 99 R en dikwels ook in Steen, is wondperiderm gevorm, waardeur die nematodes verhinder was om die xileem te bereik. Die indringende nematodes het voor hulle uit dikwels histologiese veranderinge in die wortels teweeggebring.

Thesis (PhD)--Stellenbosch University, 2014. / ENGLISH ABSTRACT: Brandy has a high alcohol content of at least 36% alcohol by volume and a complex volatile chemical structure. Due to this, the sensory evaluation of brandy is challenging to execute and must be carefully managed to avoid panellists’ sensory and mental fatigue. Although rapid sensory profiling methods, such as projective mapping (PM), are commonly used for fast moving consumer goods, it was unclear whether these methods could accommodate the difficulties associated with brandy evaluation. The primary objective of this study was to validate PM, also called Napping®, as a reliable tool for brandy evaluation. Two variations of PM were tested: global napping (GN) where products are evaluated based on overall sensory perception, and partial napping (PN) where the product perception is broken down in to separate sensory modalities, in this case appearance, aroma and in-mouth sensations. Several practical aspects of PM were investigated in order to optimise the method for brandy evaluation and to gain understanding into practical methodological aspects that have not been fully understood at the onset of this study. The results showed that both GN and PN delivered reliable results, but that PN was more reproducible and better suited to larger sample sets (10 products). The concept of in-mouth sensations was found to be ineffective in extracting useful information on mouthfeel differences in the product set and that retronasal flavour should be separated from basic tastes and mouthfeel. A verbal instruction to the panellists was sufficient to obtain reliable information on mouthfeel differences; it was not necessary to use black glasses or nose-clips to eliminate the influence of appearance and flavour perception. In response to the insufficient reproducibility of GN, the sorting method was tested and validated as a suitable screening method that delivered reliable product maps of larger sample sets (10 products) in one replication, compared to GN which has to be replicated several times. A recent hypothesis states that the elongated horizontal dimension of a rectangular PM tasting sheet could be used to elicit more prominent product differences, while tasting sheets without an elongated axis, such as circles or squares, could be used to bring forth more subtle differences. This hypothesis was challenged by testing rectangular, square and round tasting sheet shapes. Although differences were observed between the shapes in terms of product configuration and panellist performance, the practical value of using different tasting sheet shapes to obtain specific information could not be established. The impact of high alcohol content and product complexity on panellist performance in PM was tested and it was concluded that product complexity did influence the panellists’ performance, particularly for high alcohol products. It was also found that prior knowledge of a products’ high alcohol content influenced the panellists’ descriptive language to include more alcohol-related terms. A new panellist performance measure was developed, namely the Relative Performance Index (RPI). This measure can be used to monitor trained panellists’ performance in the PM task more effectively to thereby ensure reliable results. The outcomes of this study extended the brandy sensory evaluation toolbox. Practical measures were identified that can be used to overcome the challenges associated with the sensory evaluation of complex high alcohol products. / AFRIKAANSE OPSOMMING: Met ‘n alkohol inhoud van mintens 36% alkohol per volume en ‘n komplekse vlugtige chemise samestelling is brandewyn ‘n uitdagende produk om sensories te evalueer. Maatreëls moet in plek gestel word om te verhoed dat sensoriese paneellede nie uitgeput raak nie om sodoende betroubare resultate te verseker. Hoewel vinnige sensoriese toetsmetodes, soos projeksiekartering (PM) en sortering, gereeld gebruik word vir die evaluasie van vining bewegende verbruikersgoedere was dit weens die voorafgenoemde redes onduidelik of die metodes geskik sou wees vir brandewynevaluasie. Die oorhoofse doelwit van hierdie projek was om PM, ook genoem Napping®, te valideer as ‘n geskikte metode vir die sensoriese evaluering van brandewyn. Twee variasies van PM is ondersoek: oorhoofse kartering (GN) waar die produkte op grond van ‘n algehele sensoriese waarneming evalueer word, en gedeeltelike kartering (PN), waar die verskillende sensoriese waarnemingsmodaliteite afsonderlik gemeet word. In hierdie geval is voorkoms, aroma en algehele binne-mondse ervaring gemeet. Verskeie aspekte van GN en PN is ondersoek ten einde die metodes vir brandewynevaluasie te optimiseer asook lig te werp op praktiese metodologiese aspekte waaroor daar nog onsekerheid was by die aanvang van hierdie studie. Die resultate het getoon dat beide GN en PN betroubare inligting oor brandewyn kan oplewer, maar dat PN meer herhaalbaar en beter geskik is vir groter produkstelle (10 produkte). Dit is egter bevind dat die konsep van algehele binne-mondse waarneming nie doeltreffend was om mondgevoelverskille tussen produkte uit te lig nie. Smaak- en mondgevoelwaarnemings moet liefs onderskei word van binne-mondse geurwaarneming. Dis bevind dat dit voldoende is om hierdie onderskeid deur skriftelike instruksies tot die paneel te bewerkstelling en dat die gebruik van swart glase en neusknippies nie nodig was om betekenisvolle inligting oor mondgevoel te bekom nie. Na aanleiding van die swak herhaalbaarheid van GN, is sortering getoets en gevalideer as ‘n geskikte siftingsmetode wat betroubare produkkaarte van groot produkstelle (10 produkte) kan oplewer met slegs een evaluasie, teenoor GN waarvoor meer as een sessie benodig word. ‘n Onlangse hipotese stel dat die langer horisontale dimensie van reghoekige PM proekaarte gebruik kan word om meer prominente verskille tussen produkte uit te wys, terwyl proekaarte sonder verlengde asse, soos sirkels en vierkante, gebruik kan word om meer subtiele verskille uit te wys. Hierdie hipotese is bevraagteken deur reghoekige, vierkantige en ronde PM proekaarte teenoor mekaar te toets. Hoewel die resultate vanaf die verskillende proekaarte effens verskil het in terme van produk konfigurasie en die paneel se taakverrigting, kon die praktiese waarde van die gebruik van produkkaarte met verskillende vorms om spesifieke inligting te bekom nie bevestig word nie. Die impak van hoë alkohol en produkkompleksiteit op paneellede se PM taakverrigting is ondersoek. Dit is bevind dat produkkompleksiteit wel hul taakuitvoering beinvloed, en dat hierdie invloed groter is vir hoë alkohol produkte. Dit is ook gevind dat paneellede se beskrywende taalgebruik beïnvloed om meer alkoholverwante woorde in te sluit word indien hul kennis dra van ‘n produk se hoë alkohol inhoud. ‘n Nuwe vaardigheidsberaming vir die meet van paneellede se taakverrigting is ontwikkel, naamlik die Relatiewe Taakverrigtingsindeks (RTW). Dit kan gebruik word om paneellede se vaardigheid in PM meer doeltreffend te monitor en sodoende betroubare resultate te verseker. Die uitkomste van die studie het die poel beskikbare metodes vir die sensoriese evaluering van brandewyn suksesvol verbreed en praktiese maatreëls is geidentifiseer om die uitdagings van ‘n komplekse hoë alkohol produkte te oorkom.

Thesis (MAgricAdmin.)--Stellenbosch University, 2000. / ENGLISH ABSTRACT: The South African wine industry produces a million tons of grapes annually and supports approximately 300 000 people, including dependants. For the biggest part of the zo" century the industry was governed by a system of statutory control, being isolated from the international market by politically-induced sanctions. As a result the main focus of the industry was on the domestic market and the value chain was structured to produce volume. In the 1990's, the removal of sanctions and statutory control, together with the global shift towards free international trade, created a new operational environment for the South African wine industry. New opportunities and threats emerged for the industry. This dissertation starts by creating a theoretical base for the value chain, including value chain management and the transaction costs that influence the economics of the value chain. The domestic wine market is stable, thus future growth of this industry will depend on exports. Chapter three identifies the characteristics of the international wine market, as well as the major trends in global wine consumption. This is followed by a discussion on the four primary drivers in the international wine industry along with an overview of the value chains of leading wine-producing countries. Chapter four commences with a historical overview of the development of the South African liquor industry. This is followed by a discussion on how the reopening of the international market, influenced the structure and composition of the value chain in the South African wine industry. The purpose of this chapter is to outline the value chain of the South African wine industry, stress problems and to investigate the international competitiveness of the chain. It is concluded by identifying the strengths and weaknesses in the value chain. The strengths in the chain were then used to create opportunities, while the weaknesses were used to highlight threats that give rise to transaction costs. The ownership structure and composition within the value chain of the South African wine industry, is the product of the current institutional structure of the industry. The current structure creates transaction costs in the respective links of the value chain. Chapter five identifies 34 problems that cause transaction costs, along with the implications for the wine industry. From these problems, strategies are derived that will enhance the international competitiveness·of the chain, inducing a greater focus on the market. Chapter five concludes by looking at five international markets, with practical suggestions for the future vision of the value chain in the South African wine industry. / AFRIKAANSE OPSOMMING: Die Suid-Afrikaanse wynbedryf produseer jaarliks gemiddeld 'n miljoen ton druiwe en voorsien 'n bestaan aan ongeveer 300 000 persone. Die bedryf het vir die grootste gedeelte van die 20ste eeu gefuksioneer onder 'n stelsel van statutêre beheer en was as gevolg van politieke sanksies ge-isoleer van die internasionale mark. Die waardeketting van die wynbedryf was gestruktureer om volume te produseer en hoofsaaklik gefokus op die binneland as mark. Met die verwydering van statutêre beheer en sanksies, gepaardgaande met die globale verskuiwing na vrye internasionale handel gedurende die 1990's, het die waardeketting van die Suid-Afrikaanse wynbedryf skielik 'n nuwe operasionele omgewing betree. Dit het aan die bedryf nuwe geleenthede en bedreigings gebied. Die tesis begin deur 'n teoretiese basis te skep van 'n waardeketting, die bestuur daarvan en transaksiekostes wat die ekonomie van 'n waardeketting beïnvloed. Die plaaslike mark vir wyn het gestabiliseer en toekomstige groei van die Suid-Afrikaanse wynbedryf is afhanklik van uitvoere. In hoofstuk drie word na die kenmerke van die internasionale wynomgewing waarin die Suid-Afrikaanse wynbedryf meeding, en die belangrikste globale wynverbruiks tendense gekyk. Die vier primêre drywers in die internasionale wynbedryf word bespreek gevolg deur 'n kort oorsig oor die waardekettings van leier produserende wynlande. Hoofstuk vier begin deur 'n historiese oorsig oor die ontwikkeling van die Suid-Afrikaanse drankbedryf te gee. Dit word gevolg deur na die invloed te gaan kyk wat die heropening van internasionale markte op die struktuur en samestelling van die waardeketting in die Suid- Afrikaanse wynbedryf gehad het. Die doel van die hoofstuk is om 'n beskrywing van die waardeketting in die Suid-Afrikaanse wynbedryf te gee, probleme te identifiseer en die mededingendheid van die ketting internasionaal te ondersoek. Die hoofstuk word afgesluit deur sterk- en swakpunte in die waardeketting van die Suid-Afrikaanse wynbedryf af te lei. Uit die sterkpunte is geleenthede vir die bedryf geïdentifiseer, en vanuit die swakpunte is bedreigings wat aanleiding gee tot transaksiekostes, geïdentifiseer. Eienaarskapstrukture en eiendomsverhoudings binne die waardeketting van die Suid- Afrikaanse wynbedryf is die gevolg van die institusie waarbinne die bedryf oor tyd ontwikkel het. Die manier wat die ketting egter tans gestruktureer is bring transaksiekostes binne die onderskeie skakels in die ketting mee. In hoofstuk vyf word 34 probleme wat transaksiekostes genereer, met die onderskeie implikasies vir die bedryf, geïdentifiseer. Vanuit die probleme word strategiese opsies geïdentifiseer wat die ketting internasionaal meer mededingendheid sal maak, met grootter markgerigtheid. Die hoofstuk word afgesluit deur na vyf markte te gaan kyk, met praktiese voorstelle, waar die waardeketting van die Suid- Afrikaanse wynbedryf homself behoort te fokus.