Includes bibliographies. / The central hypotheses advanced in the dissertation are: 1. Wine farmers in the Western Cape have, since the 1970s; been increasingly changing the form of labour control on their farms from co-ercive to co-optive techniques. 2. The Rural Foundation has played a key role in promoting and facilitating these changes to co-optive methods of labour control. 3. The changes to co-optive forms of labour control have resulted in corresponding changes in the form of paternalism that has characterised the relations of production in the Western Cape for the past three centuries. 4. Whilst the change to co-optive managerial techniques has improved working and living conditions for farmworkers, it has not necessarily reduced the dependency of farmworkers on the farmers, nor empowered workers. 5. Farmworkers have themselves internalised the ideology of 'enlightened' paternalism, with this ideology being fundamental in structuring their work-place behaviour. Trade unionists need to recognise this, and strategise accordingly. The empirical data that is used both to verify the fore-mentioned theoretical statements, and to provide information used in the construction of these statements, was gathered by means of interviews. Interviews were conducted with nine farmers/farm managers and 25 farmworkers from wine farms in Koelenhof, two members of both the Rural Foundation and the Food and Allied Workers Union and an organiser for the National Council of Trade Union's National Union of Wine, Spirit and Allied Workers. This empirical information is integrated into a conceptual method that draws from both the structuralist and social historian perspectives in agrarian social theory. In this sense, the discussion in both abstract and theoretical, and descriptive. Furthermore, the discussion is, at times, prescriptive, arguing that trade unions should adopt particular tactics in their attempts to defend and advance the interests of farmworkers in South Africa.

The aim of this thesis was to design a facility for wine in South Moravia, situated near the New Mills dam. In addition to stemming the needed space for storage, pressing, packaging and export of guilt, I also suggested areas for visitors, especially exhibition space, restaurant, shop wine, tasting room, suite accommodations. The building includs apartment for owner of wineries. The building is designed with regard to environmental concerns.As part of the concept of ecological water purification and also its natural resources (eg ground heat exchanger, solar collectors). An important component of the concept is not only the building itself but also all aspects related thereto, in particular the inclusion of wine in the landscape and future land use in its vicinity. You need to create a place that becomes something more than the actual building. Also to enhance cycling and visit rate in this area I suggested the boat rental, which, along with smaller restaurant and bicycle store contributes to a better use of waterfront and water reservoir.

No description available.

La mise au point d’une méthode d’analyse par UPLC-MS/MS et dilution isotopique nous a permis d’identifier pour la première fois dans un moût le S-3-(hexan-1-ol)-<gamma>-glutamyl-cystéine (<gamma>GluCys-3MH). Suite à cette découverte, l’étude des interconversions entre les glutathionylés, dipeptides et cystéinylés S-conjugués au 3-mercaptohexan-1-ol (3MH) ou à la 4-mercapto-4-méthyl-pentan-2-one (4MMP), a permis de mettre en évidence deux nouvelles formes de précurseurs. Le suivi de l’évolution de ces différents composés au cours de fermentations alcooliques à l’échelle laboratoire a permis de clarifier leur rôle de précurseurs et d’établir les éventuels mécanismes d’interconversion. Par ailleurs, à travers plusieurs expérimentations viticoles et œnologiques conduites à l’échelle pilote en Languedoc et Val de Loire pendant trois années consécutives, des éléments nouveaux ont pu être apportés quant à l’impact de la maturation du raisin et son hétérogénéité, ainsi qu’à l’importance des opérations pré-fermentaires comme la macération pelliculaire ou la stabulation sur bourbes. / The development of a method using UPLC-MS/MS and stable isotope dilution assay allowed us to identify for the first time the S-3-(hexan-1-ol)-<gamma>-glutamyl-cysteine (<gamma>GluCys-3MH) in musts. Following this discovery, the study of interconversions between glutathione, dipeptides and cysteine S-conjugates to 3-mercaptohexan-1-ol (3MH) or 4-mercapto-4-methyl-pentan-2-one (4MMP) highlighted two new forms of precursors. The evolution monitoring of these compounds during alcoholic fermentations at laboratory scale allowed us to clarify their role as precursors and to establish the possible interconversion mechanisms. In addition, through several viticultural and oenological experiments carried out at pilot scale in Languedoc and Val de Loire during three consecutive years, new elements could be … about the impact of grape ripening and its heterogeneity, as well as the importance of prefermentative processes, such as skin maceration and must conservation on lees.

Submitted by Aline Batista (alinehb.ufpel@gmail.com) on 2018-04-20T14:00:42Z No. of bitstreams: 2 license_rdf: 0 bytes, checksum: d41d8cd98f00b204e9800998ecf8427e (MD5) Dissertacao_Luciana_Rochedo_Spencer_Santos.pdf: 6658357 bytes, checksum: 04fb191e6adeb1bde7c81add08a7e8a0 (MD5) / Approved for entry into archive by Aline Batista (alinehb.ufpel@gmail.com) on 2018-04-20T14:22:51Z (GMT) No. of bitstreams: 2 license_rdf: 0 bytes, checksum: d41d8cd98f00b204e9800998ecf8427e (MD5) Dissertacao_Luciana_Rochedo_Spencer_Santos.pdf: 6658357 bytes, checksum: 04fb191e6adeb1bde7c81add08a7e8a0 (MD5) / Made available in DSpace on 2018-04-20T14:22:59Z (GMT). No. of bitstreams: 2 license_rdf: 0 bytes, checksum: d41d8cd98f00b204e9800998ecf8427e (MD5) Dissertacao_Luciana_Rochedo_Spencer_Santos.pdf: 6658357 bytes, checksum: 04fb191e6adeb1bde7c81add08a7e8a0 (MD5) Previous issue date: 2017-04-24 / Sem bolsa / O trabalho apresentado tem como objetivo analisar os fatores sociotécnicos que contribuem para a trajetória inovadora da produção vitivinícola na Campanha Gaúcha. Para tanto, utiliza-se como meio de análise o que nos estudos de inovação é nomeado de transição sociotécnica. Dentro dessa análise de transição utilizou-se a abordagem teórica Perspectiva Multinível (PMN) para se proceder com a compreensão da adoção da vitivinicultura, em uma região que tem recebido destaque pela produção de vitis viniferas que dão origem a vinhos finos. Após a apresentação do marco teórico são apontadas duas proposições, ambas relacionadas ao framework PMN, no intuito de somar esforços à teoria já existente em estudos de transição, auxiliando na sistematização de fatores contribuintes à adoção do regime sociotécnico e na compreensão destes na trajetória da produção vitivinícola da Campanha Gaúcha. Para atender os objetivos da pesquisa se procedeu com a coleta de dados em duas etapas, etapas A e B. Ambas realizadas a partir de entrevistas semiestruturadas com categorias pré-definidas. Na etapa A, são identificadas três fases da vitivinicultura na região, a primeira de 1887 a 1969, a segunda de 1970 a 1999 e a terceira de 2000 aos dias atuais. Estas correspondem respectivamente às fases de Experimentação, Estabilização e Resistência identificadas no referencial teórico. Já a finalidade da etapa B é de servir à identificação dos fatores sociotécnicos, suas combinações e como evoluem ao longo do tempo, contribuindo com a adoção da vitivinicultura na Campanha Gaúcha. Na etapa B é possível confirmar as proposições 1 e 2, assim como são destacados os fatores mais favoráveis e menos favoráveis à adoção da vitivinicultura na região. É destacada a análise e sistematização dos fatores multiníveis observados. Entre os fatores da vitivinicultura da Campanha Gaúcha identificados, dá-se destaque aos mais favoráveis à adoção: a característica empreendedora e de motivação, a capacidade de trabalharem em conjunto na identificação de oportunidades e ameaças, assim como o aproveitamento em conjunto de oportunidades e de reconfiguração. Os fatores menos favoráveis à adoção, são: a carga tributária alta sobre o vinho, que desfavorece o vinho fino nacional diante do vinho fino importado; a longa distância da Campanha Gaúcha dos centros maiores, que resulta em mais custos de produção; a ausência de uma cadeia produtiva mais completa para amenizar os custos; e o contrabando de vinhos. / This study aimed to analyze the sociotechnical factors that have contributed to the innovative wine production development in the Campanha Gaúcha region in Southern Rio Grande do Sul State. For such, the sociotechnical transitions methodology was used. Within this transition analysis, the Multi-Level Perspective (MLP) theoretical approach was adopted so as to analyze the wine making industry introduction in a region that has lately grown vitis viniferas, giving rise to fine wines. After a theoretical presentation, two propositions were pointed out, both related to the MLP framework, in order to add to the existing transition studies theory and help in the systematization of factors that can contribute to the adoption of a sociotechnical perspective as well as in understanding the role of these factors in the wine production development in the Campanha Gaúcha region. In order to meet the research objectives, data were collected in two stages, A and B. Both included semi-structured interviews with pre-defined categories. In stage A, three winemaking phases were identified in the region, the first from 1887 to 1969, the second from 1970 to 1999 and the third from 2000 to the present day. These periods correspond respectively to the Experimentation, Stabilization and Resistance phases, which were identified in the theoretical framework. Stage B aimed to identify sociotechnical factors, their combinations and how these evolved over time, thus contributing to the winemaking industry introduction in the Campanha Gaúcha region. Stage B allowed the confirmation of propositions 1 and 2, and highlighted both favorable and unfavorable factors in the winemaking introduction process in the region. The analysis and systematization of the observed multi-level factors are highlighted. Among the most favorable winemaking factors in the Campanha Gaúcha region are: its entrepreneurial and motivational characteristics, the producers' ability to work together to identify opportunities and threats, as well as the joint exploitation of opportunities and reshaping. The least favorable factors were: the high tax burden on wine, which is harmful to national fine wine and favors imported fine wine; the distances between the Campanha Gaúcha and larger centers, which results in higher production costs; the absence of a more comprehensive production chain to mitigate costs; and wine smuggling.

Les arômes fermentaires (alcools supérieurs, esters) jouent un rôle important dans le profil organoleptique des vins jeunes. Leur production dépend à la fois de la souche de levure utilisée et des paramètres environnementaux. Pour comprendre le rôle de trois facteurs clés (température, azote, lipides) sur la production des arômes fermentaires, nous avons réalisé une étude comparative entre une souche évoluée aromatique Affinity™ ECA5 et sa souche ancestrale Lalvin EC1118®. Dans un premier temps, les effets combinés des trois paramètres environnementaux ont été étudiés grâce à un plan expérimental de Box-Behnken. L'azote est le facteur ayant la plus grande influence sur la majorité des composés volatils; cependant son effet est différent selon la molécule ciblée et les interactions entre facteurs sont importantes. Par ailleurs, si les deux souches répondent dans le même sens aux changements de conditions de fermentation, les intensités de réponse sont très différentes. Pour avancer dans la compréhension des mécanismes mis en jeu et en particulier dans l'analyse de l'interaction azote / lipides, nous avons combiné des études de suivi cinétique précis de la production des arômes fermentaires et une approche transcriptomique. Ces études ont révélé des différences entre les deux souches dans la chronologie de formation des arômes, suggérant des modifications dans la régulation de leur synthèse. En particulier, le rendement de conversion entre alcools supérieurs et esters d'acétate est largement supérieur chez Affinity™ ECA5, mais diminue fortement après addition de phytostérols, en lien avec une répression des gènes de la voie de synthèse des stérols. Ces résultats montrent une gestion différente des lipides par la souche évoluée et suggèrent qu'une plus grande disponibilité en acétyl-CoA pourrait être à l'origine des propriétés aromatiques de cette souche. Enfin, une approche quantitative basée sur la filiation isotopique de sources d'azote marquées 13C a été réalisée. Cette étude confirme le rôle clé de l'acétyl-CoA dans une gestion différentielle du pool d'α-cetoacides responsable de la surproduction des alcools supérieurs chez Affinity™ ECA5. Globalement, ce travail a permis d'identifier les paramètres les plus efficaces pour orienter le métabolisme fermentaire vers la production d'arômes ainsi que certains mécanismes impliqués. Il a également permis de mieux caractériser le métabolisme de la souche évoluée Affinity™ ECA5. Les connaissances acquises constituent une avancée importante pour une amélioration de la gestion de la nutrition en fermentation œnologique. / Fermentative aromas (higher alcohols, esters) have a major role in the organoleptic profile of young wines. Their production depends on both the used yeast strain and environmental parameters. To better understand the role of three key factors (temperature, nitrogen, lipids) on the synthesis of fermentative aromas, we compared an aromatic evolved strain Affinity™ ECA5 and its parent strain Lalvin EC1118®. First, the combined effects of these three parameters were investigated through an experimental Box-Behnken design. Nitrogen greatly impacted the majority of the volatile compounds but differently depending on the targeted molecule and in interaction with the other factors. Overall, both strains showed similar responses to changes in fermentation conditions but with different intensities. To improve the understanding of the involved mechanism, particularly in the study of nitrogen / lipids interaction, several approaches were combined. A precise on-line monitoring of the production kinetics of fermentative aromas coupled with transcriptomic analysis revealed differences between the two strains in the chronology of aroma synthesis, suggesting changes in the regulation of their production. In particular, the conversion yield between a higher alcohol and its acetate ester differed greatly between the two strains. We have shown that this difference was due to a different lipid management by the strain Affinity™ ECA5. Finally, a quantitative approach based on the isotopic filiation of 13C labelled nitrogen sources was performed. This study confirms the key role of acetyl-CoA in a differential management of α-ketoacid pool responsible for the overproduction of higher alcohols by Affinity ™ ECA5.Overall, this project identified the most effective parameters to guide the fermentative metabolism toward the production of aromas and to better understand mechanisms involved. It also better characterized the metabolism of the evolved strain Affinity™ ECA5. These results are crucial to improve the management of nutrition in wine fermentation.

The diploma thesis deals with the design of the new building of the winery with the possibility of accommodation near of Klentnice. The building consists of four parts. The first is the production where grapes are degraded, fermented, pressed, stored, bottled, labeled and subsequently exported. The second is the administrative part where are three offices. The third is a tasting section overlooking the vineyards. The last one is the accommodation with a capacity of 7 rooms. The building is basement and has two floors.

Lipid oxidation is one of the main causes of loss in food quality. In order to prevent oxidative deterioration and organoleptic changes in foods, industries use antioxidants agents. In past few years, the use of natural antioxidants derived from plant extracts, fruits and cereals has attracted the interest of researchers and consumers because they are, generally, healthier and safer than artificial ones. Phenolic compounds are hydroxylated aromatics substances of great structural diversity, which have antioxidant activity and, therefore, they have been widely studied as natural antioxidants in foods. Barley (Hordeum vulgare) and grapes have large amounts of phenolic compounds and their antioxidant activity is broadly known. The objective of this study was to extract phenolic compounds of agroindustrial residues as barley and Merlot and Moscato grapes (Vitis vinifera), from beer and wine production, to apply these extracts in sausages and to evaluate their antioxidant potential. As comparation parameter it was used the synthetic antioxidant sodium erythorbate, generally used in meat products. It were evaluated proximate composition, pH, color, texture, fatty acid profile, oxidative stability (peroxide value, thiobarbituric acid reactive substances TBARS and volatile compounds derived from lipid oxidation) and sensory quality of treatments along 60 days of storage at 4 °C. Color stability was improved by addition of extract of vinification residues from Merlot grape, furthermore, the addition of natural extracts had little effect on texture parameters of sausages. It was observed that the natural extracts, as well as sodium erythorbate, were effective in delaying lipid oxidation, measured by TBARS, until day 30, and the treatment with Merlot residue extract was the most efficient. The fatty acid profile was significantly affected by the storage time of the samples and slightly affected by the addition of antioxidants. It was observed a reduction in the percentage of unsaturated fatty acids and an increase in saturated ones throughout the experiment, which showed the progression of lipid oxidation during the period. The production of different volatile compounds during storage featured each period, being the start period featured by a greater presence of aldehydes, the day 30 featured by presence of volatile 2-butoxyethanol and the day 60 featured by 3-hydroxy-2-butanone. In sensory analysis, only the treatment with extract of brewery residues was rejected by judges in all periods for taste and odor. These results demonstrate that the extracts of vinification residues, especially from Merlot grape, are efficient antioxidants and its can be effectively used in sausages without causing losses to the sensory quality of the product. / A oxidação lipídica é uma das principais causas da perda de qualidade dos alimentos. Com o intuito de evitar a deterioração oxidativa e alterações organolépticas nos alimentos, as indústrias lançam mão do uso de agentes antioxidantes. Nos últimos anos, a utilização de antioxidantes naturais obtidos a partir de extratos de plantas, frutos e cereais, tem atraído o interesse de pesquisadores e consumidores por, normalmente, serem mais saudáveis e seguros que os antioxidantes artificiais. Os compostos fenólicos são substâncias aromáticas hidroxiladas de grande diversidade estrutural, que apresentam ação antioxidante e, por isto, vêm sendo muito estudados como antioxidantes naturais em alimentos. A cevada (Hordeum vulgare) e as uvas apresentam grande quantidade de compostos fenólicos e possuem reconhecida atividade antioxidante. O objetivo deste trabalho foi extrair os compostos fenólicos de resíduos agroindustriais de cevada e uvas Merlot e Moscato (Vitis vinifera), resultantes da produção de cerveja e vinhos, aplicar estes extratos em salsichas e avaliar o seu potencial antioxidante. Como parâmetro para comparação foi utilizado o antioxidante sintético eritorbato de sódio, comumente empregado em produtos cárneos. Foram avaliadas a composição centesimal, pH, a cor, textura, o perfil de ácidos graxos, a estabilidade oxidativa (índice de peróxidos, substâncias reativas ao ácido tiobarbitúrico TBARS e compostos voláteis oriundos da oxidação lipídica) e a qualidade sensorial dos tratamentos ao longo de 60 dias de armazenamento a 4 ºC. A estabilidade da cor foi melhorada pela adição de extrato de resíduos de vinificação de uva Merlot, além disso, a adição dos extratos naturais teve pouca influência nos parâmetros de textura das salsichas. Observou-se que os extratos naturais, assim como o eritorbato de sódio, foram eficientes em retardar a oxidação lipídica, avaliada através de TBARS, até o dia 30, sendo o tratamento adicionado de extrato de uva Merlot o mais eficiente. O perfil de ácidos graxos foi significativamente afetado pelo tempo de armazenamento das amostras e pouco afetado pela adição de antioxidantes. Foi observada diminuição nos percentuais de ácidos graxos insaturados e aumento nos saturados ao longo do experimento, o que demonstrou a progressão da oxidação lipídica durante o período. A produção de compostos voláteis ao longo do armazenamento caracterizou cada período, sendo o início do experimento caracterizado por maior presença de aldeídos (hexanal), o dia 30 pela presença do volátil 2-butoxietanol e o dia 60 pela cetona 3-hidroxi-2-butanona. Na análise sensorial somente o tratamento adicionado de extrato de resíduos de cervejaria apresentou baixa aceitabilidade pelos julgadores em todos os períodos quanto ao sabor e odor. Estes resultados demonstram que os extratos de resíduo de vinificação, em especial de uva tinta (Merlot), são antioxidantes eficientes e podem ser utilizados em salsichas, sem causar perdas à qualidade sensorial do produto.

Conselho Nacional de Desenvolvimento Científico e Tecnológico / In the wine industry are generated large quantities of solid waste, such as grape pomace, which are discarded or underutilized. However, represent alternative nutrient sources, as significant levels of dietary fiber. The study aimed to evaluate the chemical composition and technological properties of grape pomace skins, before and after dietary fiber concentration. In addition, the aim was to evaluate the effect of their inclusion in muffins, in nutritional, technological and sensory parameters. The skins of Cabernet Sauvignon, Chardonnay, Marselan, Merlot, Pinotage, Pinot Noir, Riesling, Shiraz and Tannat cultivars collected in Rio Grande do Sul wineries, in the 2013/2014 harvest were analyzed for dry matter (DM), ash, protein, lipids, dietary fiber, binding cations capacity, fat adsorption capacity and water retention capacity. It was evaluated the technological properties of flour containing 5, 7.5 and 10% Riesling or Tannat grape skin flour and developed rich in fiber muffins, which were subjected to sensory and nutritionally through their chemical composition and technologically, the color evaluation and texture. It was verified high dietary fiber content in the skins, which ranged from 37.18 to 67.95% (in DM), highlighting the insoluble fraction (31.09 to 62.34% in DM). Minerals and protein contents were relevant mainly after dietary fiber concentration, ranging from 7.63 to 18.60% and from 7.40 to 20.21% (in DM), respectively. The concentration process reduced the lipid content and increased the binding cations capacity. For the water retention and fat adsorption capacities, the levels ranged from 2.03 to 2.96 g water/g DM and 1.25 to 2.24 g oil/g DM, respectively, before the concentration; after the process, the levels remained similar. The rheological analysis revealed a decrease in the gluten strength and extensibility and tenacity increase, with the inclusion levels. The muffins formulations showed an increase in the fiber content in relation to the control formulation. Additionally, it was observed an increase in hardness and chewiness parameters and color change as the skin flour percent increased. The test formulations were satisfactory acceptability in all sensory attributes, except for Tannat formulation, which obtained the lowest means. There was a favorable purchasing intention for all formulations. This study proved that the grape skins, wine by-products, usually wasted, are highly nutritious, source of dietary fiber and its inclusion in muffins provided products with nutritional and sensory quality accepted by consumers. / Nas indústrias vitivinícolas são geradas grandes quantidades de resíduos sólidos, como o bagaço de uva, os quais são descartados ou subaproveitados. No entanto, representam fontes alternativas de nutrientes, como teores relevantes de fibra alimentar. O presente trabalho teve como objetivo determinar a composição química e propriedades tecnológicas de cascas de uva provenientes da vinificação, antes e após a concentração da fibra alimentar. Adicionalmente, objetivou-se avaliar o efeito da sua inclusão em bolos tipo muffin, nos parâmetros nutricionais, tecnológicos e sensoriais. As cascas das cultivares Cabernet Sauvignon, Chardonnay, Marselan, Merlot, Pinotage, Pinot Noir, Riesling, Shiraz e Tannat, coletadas em vinícolas do Rio Grande do Sul, na safra 2013/2014 foram avaliadas quanto aos teores de matéria seca (MS), cinzas, proteína bruta, lipídeos, fibra alimentar, capacidade de ligação a cátions, capacidade de ligação à gordura e capacidade de hidratação. A qualidade tecnológica da farinha mista contendo 5, 7,5 e 10% de farinha de casca de uva Riesling ou Tannat foi avaliada e desenvolveram-se muffins ricos em fibra, os quais foram avaliados sensorialmente e nutricionalmente através de sua composição química e tecnologicamente, pela avaliação de cor e textura. Constatou-se alto teor de fibra alimentar nas cascas avaliadas, o qual variou de 37,18 a 67,95% (na MS), destacando-se a fração insolúvel (31,09 a 62,34% na MS). Os teores de minerais e proteínas mostraram-se relevantes principalmente após a concentração da fibra alimentar, variando de 7,63 a 18,60% e 7,40 a 20,21% (na MS), respectivamente. O processo de concentração reduziu o conteúdo lipídico e elevou a capacidade de ligação a cátions das cascas avaliadas. Em relação às demais propriedades tecnológicas, capacidade de hidratação e ligação à gordura, os teores variaram entre 2,03 a 2,96 g água/g MS e 1,25 a 2,24 g óleo/g MS, respectivamente, antes da concentração; após o processo, os níveis mantiveram-se semelhantes. A análise tecnológica da farinha mista revelou diminuição da força de glúten e extensibilidade e aumento na tenacidade, com o aumento nos níveis de inclusão. As formulações de muffins testadas apresentaram aumento no teor de fibra em relação à formulação controle. Adicionalmente, foi observado aumento nos parâmetros de dureza e mastigabilidade e alteração na coloração com o aumento nos níveis de inclusão. As formulações teste apresentaram aceitabilidade satisfatória em todos os atributos sensoriais, exceto para coloração da formulação com inclusão de farinha de casca Tannat, a qual obteve as menores médias. Houve favorável intenção de compra para todas as formulações. O presente trabalho comprovou que as cascas de uva, subprodutos da vinificação, usualmente desperdiçadas, são altamente nutritivas, fonte de fibra alimentar e sua inclusão em muffins proporcionou produtos com qualidade nutricional e sensorialmente aceitos pelos consumidores.

Работа посвящена изучению категориальных признаков дескриптивов винодельческой продукции в русской и англоязычных лингвокультурах на примере описаний органолептических характеристик вин. Материал исследования составили 250 текстов на английском языке и 250 текстов на русском языке, полученных на сайтах виноделен Великобритании, США, Канады, Австралии, Новой Зеландии и России. В первой части работы рассматриваются одни из ключевых понятий когнитивной лингвистики — концепт и категория. Изучаются характеристики дескриптива как средства категоризации и концептуализации, вводятся рабочие понятия категории, концепта и дескриптива, устанавливается взаимоотношение понятий категории и концепта, рассматривается роль вина в истории человечества и подходы к описанию вкусовых характеристик вин. Во второй части работы выявляются наиболее крупные концепты, к которым авторы описаний обращаются при описании запаха, вкуса, визуальных и тактильных характеристик вин, изучается работа этих концептов в их контекстуальном окружении. С помощью концептуального анализа были выявлены характеристики упоминаемых продуктов, к которым обращаются авторы описаний для передачи вкуса вина — так потенциальный покупатель может составить наиболее точный образ вкуса напитка в своем когнитивном пространстве. Наиболее частыми категориальными признаками, к которым происходит обращение, являются цвет продукта, особенности фактуры, род продукта, место произрастания, доступность продукта и др. В работе произведено описание выявленных категориальных признаков. На этапе сравнения признаков, обнаруженных в англоязычной и русскоязычной лингвокультурах, результаты исследования представляются в виде диаграмм. Результаты исследования могут быть использованы в маркетинговых целях и быть изучены с опорой на знания психолингвистики и лингвокультурологии. В приложении приводится список проанализированных текстов и сводные таблицы с результатами компонентного анализа дескрипций. / The work is devoted to the study of categorial features of descriptions of wine in Russian and English linguistic cultures based on the example of descriptions of organoleptic characteristics of wines. The research material consists of 250 texts in English and 250 texts in Russian, obtained from the websites of wineries in Great Britain, the USA, Canada, Australia, New Zealand and Russia. The first part of the work deals with the key concepts of cognitive linguistics – concept and category. The characteristics of description as a means of categorization and conceptualization are studied, the operational definitions of category, concept and descriptive are introduced, the relationship between the concepts of category and concept is established, the role of wine in human history and approaches to the description of wine taste characteristics are considered. The second part of the paper identifies the largest concepts to which the authors of the descriptions refer when describing the smell, taste, visual and tactile characteristics of wine, and studies the work of these concepts in their contextual environment. Conceptual analysis was used to identify the characteristics of the mentioned products that the authors of the descriptions refer to in order to convey the taste of wine so that the potential buyer can compose the most accurate image of the taste of the drink in their cognitive space. The most frequent categorial features that are referred to are product color, texture features, the genus of the product, the place of cultivation, the availability of the product, etc. The paper describes the identified categorical features. At the stage of comparing the categorial features found in the English and Russian-speaking linguocultures, the results of the study are presented in the form of diagrams. The results of the study can be used for marketing purposes and can be studied with the support of knowledge of psycholinguistics and linguoculturology. The appendix contains a list of the texts analyzed and summary tables with the results of the component analysis of the descriptions.