Thesis (Master of Engineering in Chemical Engineering)--Cape Peninsula University of Technology, 2018. / Renewable energy security for the future and better use of natural resources are key challenges that can be concurrently managed by a practical anaerobic co-digestion approach in the production of methane. For this study, co-digestion of cassava and winery waste was investigated for the production of biogas. Cassava biomass is a good substrate for biogas production due to its high carbohydrate yield per hectare (4.742 kg/carb) than most plants. Winery wastes constitute a lot of challenge in South Africa due to high amounts currently being dumped at landfills. Due to the chemical properties of the two substrates, it is envisaged that their co-digestion will produce more biogas than use of a single substrate. Biomethane potential (BMP) tests were carried out in a batch, mesophilic (37 °C±0.5) reactor using cassava and winery waste singly and in combination at a ratio of 1:1 and ran for 30 days. Biogas optimization was also evaluated. The optimal conditions for methane production from anaerobic co-digestion of cassava biomass and winery solid waste using response surface methodology (RSM). The effects of temperature, pH and co-substrate ratios on the methane yield were explored. A central composite design technique was used to set-up the anaerobic co-digestion experiment was determined. Once the optimized values were established, biogas production from co-digestion of cassava biomass with winery waste was investigated using a single-stage 5 L mesophilic batch digester and the microbial dynamics inside the digester during co-digestion of cassava and winery waste in the single-stage 5 L mesophilic batch digester. The samples were collected on days 1, 15 and 30 of the anaerobic digestion period and DNA extracted from them while 16sRNA bacterial sequencing was performed. The results for the BMP tests showed that cumulative methane yield for cassava, winery waste and in combination were 42, 21 and 38 mLCH4 respectively. It was concluded that biogas production from anaerobic digestion was dependent on many factors such as pH, substrate properties and the ratio of different feedstocks used during co-digestion. The results from the optimization study were pH 7, temperature of 35 °C±0.5 and co-digestion ratio of 70:30 cassava to winery waste. The maximum methane yield of 346.28 mLCH4/gVSadded was predicted by the quadratic model at the optimal temperature of 35 oC±0.5, pH of 7 and 70:30 ratio of cassava biomass to winery solid waste. Experimental results showed a close fit but higher methane yield (396 mLCH4/gVSadded) than predicted values as indicated by the coefficient of determination (R2) value of 0.9521. The response surface model proved successful in the optimization process of methane yield. The single-stage 5L mesophilic batch digester with a co-substrate ratio of 70:30 cassava to winery waste produced a total of 819.54 mL/gVS biogas with a 62 % methane content. The study of microbial community dynamics showed the presence of the bacteria that is responsible for each stage of anaerobic digestion. The study concluded that both winery waste and cassava substrates were favourable for biogas production and most underprivileged people in the rural areas with no access to electricity can produce & utilise it.

Thesis (MTech (Chemistry))--Cape Peninsula University of Technology, 2016. / Wines contain a number of phenolic compounds, belonging to non-flavonoid and flavonoid complexes. Phenolic compounds in wine are responsible for wine colour, astringency, and bitterness. Saccharomyces cerevisiae yeast is normally used in winemaking but it has been proved to decrease the phenolic content in wines. Current research on the use of non-Saccharomyces yeast in winemaking has produced better quality wines than S. cerevisiae yeast therefore improving the sensory profile of wine. This study evaluated effect of Torulaspora delbrueckii yeast on the phenolic content of experimental wines derived from Chenin blanc grapes. A reversed phase high-performance liquid chromatographic (RP-HPLC) method was used for the identification and quantitation of the phenolic compounds. The difference test method was used to determine the sensory attributes of wines. The data was subjected to analysis of variance to compare treatment differences between the wines and principal component analysis to establish possible correlation between the data sets. Furthermore, a gas chromatographic-flame ionization detection method (GC-FID) was used for the quantification of volatile compounds in the wines. In this work, wines made with T. delbrueckii strain M2/1 had high concentration of (+)-catechin, caffeic acid, ferulic acid and p-coumaric acid in all studied vintages. Wines made with VIN13 had higher concentrations of flavan-3-ols, compared to wines made with M2/1 and 654. In sensory evaluation, M2/1 wines were prominent in astringency and complexity. Yeast strain M2/1, also attributed to body and complexity of the wine. However, in this study no correlations were observed between the phenolic content and sensory attributes and vice versa. The quality of wine cannot be concluded by chemical or sensory analysis alone, but the data sets are complementary. Although the phenolic concentration of wines made with S. cerevisiae strain (VIN 13) and T. delbrueckii (M2/1) were similar in measured phenolic concentrations, they had different sensory attributes. Wines made during the 2013 vintage indicated the importance of the use of a strain with higher enzyme activity and high fermentation rate. There is minimal to no skin contact in white winemaking. Therefore, the use of a yeast strain with an increased enzyme activity can facilitate the extraction of phenolics from grape, resulting in wine with improved quality.

O município de Jundiaí ocupou a posição de liderança na produção vitivinícola paulista desde o início da chegada dos imigrantes italianos por volta de 1930 até 2008 quando a quantidade de uva produzida começou a cair. Diante desse contexto de queda de produção, os atores do setor começaram a se mobilizar na tentativa de reverter o quadro. Diversos fatores parecem ter contribuído para que a tentativa de retomada do crescimento da atividade vitivinícola paulista não tenha obtido o sucesso esperado para a região de Jundiaí. Considerando-se o aparente baixo desempenho do setor no contexto paulista e mesmo nacional, este trabalho de pesquisa foi desenvolvido com o objetivo de propor quatro cenários para a vitivinicultura em Jundiaí em 2030 (\"desaparecimento\", \"desafio constante\", \"produção incentivada\" e \"renascimento\"), gerando informações que possam apoiar a formulação de políticas públicas voltadas para esta tradicional atividade agrícola do Estado de São Paulo. Como parte do processo de elaboração de cenários, este trabalho também atingiu o objetivo secundário de verificar quais são os fatores determinantes da decisão do vitivinicultor em Jundiaí de continuar ou não na atividade.de São Paulo. / The city of Jundiaí occupied the leading position in the São Paulo State wine production since the arrival of Italian immigrants around 1930 until 2008 when the amount of grape produced began to fall. In this context of falling production, industry actors have begun to mobilize in an attempt to reverse the situation. Several factors seem to have contributed for the attempted of Jundiaí region wine industry growth recovery not achieving the expected success. Considering the apparent poor performance of the sector within both national and São Paulo State context, this research was developed with the objective of proposing four scenarios with qualitative elements for the wine industry in Jundiaí in 2030 (\"disappearance\", \"constant challenge\", \"supported production\", \"rebirth\"), thus generating information that may support the formulation of public policies for this traditional agricultural activity of the São Paulo State. As part of the scenario development process and as secondary objective, this research has identified what are the determinants of Jundiaí vintner\'s decision to continue or not in the activity.

O município de Jundiaí ocupou a posição de liderança na produção vitivinícola paulista desde o início da chegada dos imigrantes italianos por volta de 1930 até 2008 quando a quantidade de uva produzida começou a cair. Diante desse contexto de queda de produção, os atores do setor começaram a se mobilizar na tentativa de reverter o quadro. Diversos fatores parecem ter contribuído para que a tentativa de retomada do crescimento da atividade vitivinícola paulista não tenha obtido o sucesso esperado para a região de Jundiaí. Considerando-se o aparente baixo desempenho do setor no contexto paulista e mesmo nacional, este trabalho de pesquisa foi desenvolvido com o objetivo de propor quatro cenários para a vitivinicultura em Jundiaí em 2030 (\"desaparecimento\", \"desafio constante\", \"produção incentivada\" e \"renascimento\"), gerando informações que possam apoiar a formulação de políticas públicas voltadas para esta tradicional atividade agrícola do Estado de São Paulo. Como parte do processo de elaboração de cenários, este trabalho também atingiu o objetivo secundário de verificar quais são os fatores determinantes da decisão do vitivinicultor em Jundiaí de continuar ou não na atividade.de São Paulo. / The city of Jundiaí occupied the leading position in the São Paulo State wine production since the arrival of Italian immigrants around 1930 until 2008 when the amount of grape produced began to fall. In this context of falling production, industry actors have begun to mobilize in an attempt to reverse the situation. Several factors seem to have contributed for the attempted of Jundiaí region wine industry growth recovery not achieving the expected success. Considering the apparent poor performance of the sector within both national and São Paulo State context, this research was developed with the objective of proposing four scenarios with qualitative elements for the wine industry in Jundiaí in 2030 (\"disappearance\", \"constant challenge\", \"supported production\", \"rebirth\"), thus generating information that may support the formulation of public policies for this traditional agricultural activity of the São Paulo State. As part of the scenario development process and as secondary objective, this research has identified what are the determinants of Jundiaí vintner\'s decision to continue or not in the activity.

American Viticultural Areas (AVAs) are susceptible to small variations in climate and microclimates and are found within a narrow latitudinal range of prime climate conditions. These AVAs are geographically determined based on the best soil, climate, precipitation and temperature combinations for specific winegrape regions. As climate change continues to alter the local weather and the greater climate region of the Western United States, winegrape growing regions in Oregon are being affected. In an effort to determine what the pattern of change is, and compare previous studies of climate change using climate indices, a comparative study based in part on prior research was conducted. Using 800 meter resolution Parameter-elevation Regressions on Independent Slopes Model (PRISM) climate datasets, four individual climate indices were analyzed for statistical correlation with the climate data. These climate indices are: growing degree-days (GDD), the average growing season temperatures (GST), Huglin Index (HI) and the biologically effective degree-day (BEDD). Based on currently available data for this research, these climate indices were statistically analyzed during the years 2000 to 2010. A further avenue of research included a statistical analysis of the reported winegrape production, although this data was available only at an aggregated county-level. Results show that all four climate indices exhibit statistical significance, although the inclusion of the winegrape production data exhibited no statistical significance for many of the analyses, most likely due to subjective and aggregated data, few did result in significance with the climate indices. The research discussed here confirms the accuracy of the four climate indices and suggest that a longer time frame, coupled with less aggregated and subjective winegrape production data could produce interesting results in future research on the results of climate indices in winegrape growing regions.

No description available.

Bibliography: leaves 138-158. / x, 158 leaves : ill. ; 30 cm. / Title page, contents and abstract only. The complete thesis in print form is available from the University Library. / This study identified and investigated the properties, functions and patterns of accumulation of prominent berry proteins associated with white wine haze. Detailed analysis was conducted on two PR-like proteins of V. vinifera, VVPR-4a and VVTL1. In vitro fungal growth inhibition assays suggested that berry PR-like proteins may play an important role in plant defence, particularly against fungal attack. Results of this study also have future implications for controlling the ripening process of grapes. / Thesis (Ph.D.)--University of Adelaide, Dept. of Horticulture, Viticulture and Oenology, 1999

The yeast Saccharomyces cerevisiae is used in many industrial applications including beer brewing, bread making, and winemaking. Winemaking yeast strains have the ability to convert grape sugars into alcohol and other metabolites consistent with good wine. An exploratory comparative approach was undertaken to identify the genes and corresponding proteins that give wine yeast strains of S. cerevisiae their distinctive phenotype, with a focus on studying genes that provide tolerance to ethanol. / Thesis (Ph.D.)--School of Agriculture, Food and Wine, 2006.

Thesis (M.Bus)--Unitec New Zealand, 2006. / Includes bibliographical references (leaves 96-101)

Bibliography: leaves 138-158. This study identified and investigated the properties, functions and patterns of accumulation of prominent berry proteins associated with white wine haze. Detailed analysis was conducted on two PR-like proteins of V. vinifera, VVPR-4a and VVTL1. In vitro fungal growth inhibition assays suggested that berry PR-like proteins may play an important role in plant defence, particularly against fungal attack. Results of this study also have future implications for controlling the ripening process of grapes.