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Thesis (MSc)--Stellenbosch University, 2015. / ENGLISH ABSTRACT: The production of wine globally has increased over the past years, increasing the volume of water used and wastewater generated for every litre of wine produced. In the past, the small volumes of winery wastewater that were produced by wineries had little effect on the immediate environment. However, with the increasing wine production all around the world, winery wastewater is a rising concern for the contamination of soil and subsurface flow. In order to fully understand the impacts of winery wastewater, it is important to establish the volumes and chemical characteristics of the wastewater, before considering possible treatments. The first aim of this study was to determine the influence of certain winemaking practices on the water usage. Two wineries in the Stellenbosch Winelands District were monitored during two harvests and one post-harvest season. It was evident through this study that water plays a vital role during the production of wine and that water is needed at virtually all the winemaking steps. However, the volume of clean water needed differs immensely during the course of the production process. It was noticed that throughout the harvest period at both wineries the clean water demand was highest and decreased during the course of the post-harvest period and steadily increased again towards the end of the year. The harvest period contributes between 30 and 40% of the yearly water usage at the respective wineries. It was also noticed that certain winemaking practices including filtering with a bulk filter, washing of barrels and bottling contributes heavily to the water usage throughout the year. Activities that increase water usage during harvest include the washing of the press and processing a combination of red and white grapes on the same day. Furthermore, it was identified that one of the wineries used a smaller volume of water on a daily basis and per tonnage during harvest than the other, indicating that the cleaner production strategy established 10 years earlier has a positive impact on their water usage. The second aim of this study was to monitor the raw and treated winery wastewater from the two wineries during a period of 15 months, including two harvests and one post-harvest season. This was done to investigate the characteristics of the raw and treated wastewater. Firstly, to determine the impact of the different winemaking practices on the chemical composition of the wastewater and secondly, to determine the efficiency of the existing constructed wetlands on the wastewater and the characteristics of the treated wastewater. From this study it was possible to make two main observations concerning the chemical oxygen demand (COD) concentrations of the two wineries. Primarily, it was observed there were variations in the raw wastewater characteristics of the two wineries and above all, that both wineries showed a decrease in the COD of the raw wastewater produced. Not only did the decrease in the raw wastewater COD over this period show promising results when a cleaner production plan is established and managed it also seems to show a decrease in the volumes of water used by the respective wineries and increase in quality. / AFRIKAANSE OPSOMMING: Gedurende die afgelope paar jaar het wynproduksie wêreldwyd toegeneem en as gevolg hiervan toenemende hoeveelhede water gebruik en afvalwater gegenereer. In die verlede het die klein volumes kelderafvalwater wat deur wynkelders geproduseer is min effek op die onmiddelike omgewing gehad, maar gegewe die toenemende produksie van wyn regoor die wêreld is daar groeiende kommer oor die besoedeling van gronde en ondergrondse vloei deur kelderafvalwater. Dit is belangrik om die volumes en chemiese eienskappe van die afvalwater te bepaal om die impak van die water ten volle te verstaan, voordat moontlike behandelings oorweeg word Die eerste doel van hierdie studie was om te bepaal hoe sekere wynmaakpraktyke watergebruik beïnvloed. Twee wynkelders in die Stellenbosch Wynland Distrik is gedurende twee parsseisoene en een na-pars seisoen gemonitor. Hierdeur het dit duidelik geword dat water ‘n noodsaaklike rol speel in wynproduksie en benodig word vir feitlik alle stappe in die wynmaakproses. Die volume skoon water wat benodig word verskil wel noemenswaardig tydens die produksieproses. Die gebruik van skoon water van beide kelders was hoog tydens die parsseisoen, het afgeneem gedurende die loop van die na-pars periode en het geleidelik weer toegeneem teen die einde van die jaar. Die parsseisoen dra tussen 30 en 40% by tot die jaarlikse waterverbruik van die onderskeie kelders. Dit is ook opgemerk dat sekere wynmaakpraktyke, insluitend filtrasie met ‘n grootmaat filter, die was van vate en bottelering, grootliks bydrae tot die waterverbruik deur die loop van die jaar. Aktiwiteite wat waterverbruik tydens parstyd verhoog sluit in die gebruik van die pers en die verwerking van ‘n kombinasie van rooi en wit druiwe op dieselfde dag. Daar is ook vasgestel dat een van die wynkelders tydens parstyd ‘n kleiner volume water gebruik op ‘n daaglikse basis asook per tonnemaat wat daarop dui dat die “skoner” produksie strategie wat dié kelder 10 jaar gelede gevestig het wel ‘n positiewe impak op waterverbruik het. Die tweede doel van hierdie studie was om die onbehandelde en behandelde afvalwater van hierdie twee wynkelders te monitor oor 'n tydperk van 15 maande, wat twee paste en een na-pars seisoen insluit. Dit is gedoen om die impak van verskillende wynmaakpraktyke op die chemiese samestelling van die afvalwater te ondersoek asook om die doeltreffendheid van bestaande kunsmatige vleilande in terme van afvalwaterbehandeling te bepaal en die eienskappe van die behandelde afvalwater te ondersoek. Gevolglik is twee belangrike waarnemings oor die chemiese suurstof behoefte (CSB) konsentrasie van die twee wynkelders gemaak. Variasies in die onbehandelde afvalwater eienskappe is waargeneem by beide wynkelders en daar was ‘n afname in CSB van die onbehandelde afvalwater by beide wynkelders. Die afname in CSB van die onbehandelde afvalwater oor hierdie tydperk is belowend en dit blyk dat wanneer ‘n “skoner” produksie plan opgestel en bestuur word dit wel ‘n afname in waterverbruik en verhoog in kwaliteit by die kelders tot gevolg het.

Submitted by Gabriela Lopes (gmachadolopesufpel@gmail.com) on 2016-09-28T12:54:54Z No. of bitstreams: 2 license_rdf: 0 bytes, checksum: d41d8cd98f00b204e9800998ecf8427e (MD5) DISSERTAÇAO PRONTA PRISCILA.pdf: 1224969 bytes, checksum: 6099db0950fec2d077f81a89a4cd88b7 (MD5) / Approved for entry into archive by Aline Batista (alinehb.ufpel@gmail.com) on 2016-09-28T17:21:28Z (GMT) No. of bitstreams: 2 license_rdf: 0 bytes, checksum: d41d8cd98f00b204e9800998ecf8427e (MD5) DISSERTAÇAO PRONTA PRISCILA.pdf: 1224969 bytes, checksum: 6099db0950fec2d077f81a89a4cd88b7 (MD5) / Made available in DSpace on 2016-09-28T17:21:28Z (GMT). No. of bitstreams: 2 license_rdf: 0 bytes, checksum: d41d8cd98f00b204e9800998ecf8427e (MD5) DISSERTAÇAO PRONTA PRISCILA.pdf: 1224969 bytes, checksum: 6099db0950fec2d077f81a89a4cd88b7 (MD5) Previous issue date: 2015-04-10 / Coordenação de Aperfeiçoamento de Pessoal de Nível Superior - CAPES / As características dos vinhos provem do terroir de cada região combinados com os processos enológicos, dando origem a vinhos exclusivos e com características próprias. O Rio Grande do Sul hoje é o maior produtor de uva e vinho do país, sendo o Brasil o 13º em produção de vinho. Este trabalho teve por objetivo a caracterização de vinhos provenientes das regiões e vinícolas da Serra Gaúcha, Campanha Gaúcha, Fronteira Oeste e Centro do Rio Grande do Sul, onde foram realizadas análises físico-químicas: etanol, pH, fenóis e ácido tartárico no equipamento wineScan na Universidade UNIPAMPA. Já os parâmetros de cor obtidos através da absorbância dos comprimentos de onda 420nm, 520nm, 620nm, índice de polifenóis totais (D280nm), índice de cor e tonalidade foram quantificados no laboratório de Agronomia (LabAgro) da Universidade Federal de Pelotas (UFPel). As amostras foram coletas de vinhos já elaborados de Vitis viniferas tintas das variedades Merlot, Cabernet Sauvignon e Tannat, e das variedades brancas, Riesling Itálico e Chardonnay. Para vinhos da variedade Cabernet Sauvignon destacamos a Fronteira Oeste com valores de fenóis 67,62 gLˉ¹, dentre as vinícolas destaca-se a vinícola “CV’’ com etanol 13,60% v/v e a vinícola ”SB’’ com o índices de polifenois totais 23,10. Os vinhos Merlot a região da Fronteira Oeste destacou-se com fenóis 78,39 gL ¹. As vinícolas ”MV” com etanol 13,07% v/v, e a vinícola “VM” com fenóis de 79,32 gLˉ¹. A região da Serra Gaúcha destaca-se para os vinhos Tannat com etanol 8 13,20% v/v, as vinícolas “L” com o índice de polifenois totais 29,50 e a vinícola “G” com 61,42 gLˉ¹ de fenóis. Os vinhos Riesling Itálico a região da Serra Gaúcha se mostrou superior em relação ao etanol com 10,94% v/v. A vinícola “P” destacou-se com etanol de 10,94 v/v%, e a vinícola “MV” com fenóis de 20,65 gLˉ¹. Os vinhos Chardonnay destaca-se a Campanha com etanol 12,98, fenóis. Destaque para os vnhos produzidos na vinícola “BS” com etanol de 13,71 v/v%, fenóis 35,72 gLˉ¹ e vinícola “DL” obteve absorbância 420nm que representa a cor amarela em 1,131. Palavras-chave: Vitis vinifera, Vitivinicultura, Vinícola, Físico-químico, Cor. / The characteristics of the wine comes terroir of each region combined to the winemaking process, giving rise to wines with unique characteristics. The Rio Grande do Sul is now the largest grape grower and wine country, and Brazil is the 13th in wine production. This study aimed to characterize wines from the regions and wineries in Serra Gaucha, Gaúcha Campaign, Western Border and Rio Grande do Sul Center, where physicochemical analyzes were performed: ethanol, pH, phenols and tartaric acid in Winescan equipment at the University UNIPAMPA. As for the color parameters obtained by absorbance of wavelengths 420nm, 520nm, 620nm, total polyphenol index (D280nm), color index and pitch were quantified in Agronomy Lab (LabAgro) of the Federal University of Pelotas (UFPel). Samples were collected wine already prepared in Vitis vinifera paints of Merlot varieties, Cabernet Sauvignon and Tannat, and white varieties, Riesling Italico and Chardonnay. For wines from Cabernet Sauvignon highlight the Frontier West with phenol values gLˉ¹ 67.62, among the wineries there is the wine "CV '' with ethanol 13,60% v / v and the winery" SB '' with the index total polyphenols 23.10. The Merlot wines of the region West Frontier stood out with phenols 78.39 g L ¹. The wineries "MV" with ethanol 13.07% v / v, and the winery "VM" with 79.32 gLˉ¹ phenols. The region of Serra Gaucha stands out for Tannat wines with ethanol 13.20% v / v, the wineries "L" with the index of total polyphenols 29.50 and the "G" winery with 61.42 gLˉ¹ phenols. The Riesling Italic wines the Serra Gaucha was superior in relation to ethanol with 10.94% v / v. The wine "P" highlighted with 10.94 v / v% ethanol, and wine "MV" 20.65 gLˉ¹ with phenols. The Chardonnay wines highlight the campaign with ethanol 12.98, phenols. Highlighting the vnhos produced in winery "BS" with ethanol 13.71 v / v%, phenols 35.72 gLˉ¹ and wine "DL" got 420nm absorbance representing the color yellow in 1,131.

Dans un contexte de transition énergétique, ce travail de recherche s’inscrit dans la dynamiqued’explorer la potentialité de nouvelles biomasses pour la production d’un vecteur énergétique propre,l’hydrogène (H2). Au cours de cette thèse, un procédé de production d’H2 par fermentation endogèneet sans dépense énergétique supplémentaire, a été élaboré à partir de biomasses viticoles, etl’influence de paramètres opératoires a été testée. Enfin, le type de biomasses influe sur laproduction d’H2, non seulement par sa composition biochimique, mais aussi par leur microfloreendogène qui oriente le métabolisme. La microflore endogène responsable de la production d’H2 àpartir de ‘bourbes’ (50 ± 6 L/Lbourbes avec un rendement de 2,0 ± 0,2 mol/mol) appartient à la familleClostridiaceae et est associée aux voies acétate/butyrate, alors que celle des ‘marcs’ (20 ± 4L/kgmarcs avec un rendement de 1,3 ± 0,3 mol/mol) appartient aux Enterobacteriaceae et estassociée aux voies acétate/éthanol. / In the context of energy transition, this work deals with the exploration of new potential biomasses forthe production of a clean energy vector, hydrogen (H2). During this thesis, a process of H2 productionby an endogenous fermentation from winery waste has been developed without any additionalenergetic consumption. The influence of operating parameters was studied. Finally, the type ofbiomass has an influence on the H2 production, not only because of initial biochemical composition,but also because of the endogenous microflora which orientates the metabolism. The endogenousmicroflora responsible of H2 production from ‘solid grape residues’ biomass (50 ± 6 L.L-1biomass with a2.0 ± 0.2 mol.mol-1 yield) through acetate/butyrate pathways belongs to Clostridiaceae family whilethe one responsible of H2 production from ‘grape pomace’ biomass (20 ± 4 L.kg-1biomass with a 1.3 ±0.3 mol.mol-1 yield) through acetate/ethanol pathways belongs to Enterobacteriaceae family.

The aim of this dissertation is, at first, describing the theory of the business plan, how the plan should look like, what it should contain in particular points. In the second, practical part I worked out the business plan for the Winery JOHANN W with using this theory. Excluding the basic summary of the business opportunity is a part of this work elaborately worked out the marketing and business strategy, the analysis of the market and the competition, the financial plan and described and evaluated risks of the project. In conclusion is here the implementation plan created, which should show the way to the set aims, mainly in the turistic sphere, which isnt developed for now. This business plan is primarily established for internal using of the Winery JOHANN W and of the author.

The study deals with the reconstruction and appropriate functional use of the castle in Hrušovany nad Jevišovkou. The castle is conveniently located in the city center but is in a state of emergency and can not be used at present. The design offers a new use of the historical premises of the castle and the whole area. The goal is to make the castle available to local residents and tourists.

The diploma thesis subject is the proposal of the winery with a focus on the production of quality wine with the attribute and with a capacity of 30 000 bottles per year. The winery provides the possibility of accommodation in 6 units with a total capacity of 14 people with extension for meals. The viticulture is situated in the outskirts of Popice. The winery consists of three first floor detached buildings of a broken elongated shape, SO 01, SO 02 and SO 03, the first one is partially sub-basement. The SO 01 has wine production character in the cellar, the first floor provides background for employees, creates administrative spaces and offers catering for the public. Objects SO 02 and SO 03 serve to accommodate guests, the first one taking into account barrier-free use. Construction system is brick wall, in first floor of ceramic blocks and the cellar from blocks of lost formwork filled with concrete. The façade consists of an ETICS thermal insulation composite system and a ventilated façade. Cellar ceiling structures are solved with monolithic reinforced concrete slabs. The objects are roofed with gable and shad roofs with titan-zinc roof covering and bearing structure made of glued lamellar wood trusses.

The aim of this thesis is to create a mobile application for Android that will connect small wineries with their customers. The result is two applications, the first of which is for wineries and the second one for customers, who can search wineries by simple criteria, save them as favorites, make notes and much more. The applications respects Material Design rules. Google Firebase is used for work with data and Firebase Cloud Messaging handles notifications between devices.

The subject of the diploma thesis is the design of a winery with small wine production, tasting rooms, a small wellness. Furthermore, a four-star hotel with a capacity of 40 people and a restaurant. This new building is located in the outskirts of Mikulov. The design concept is based on the use of suitable views and placement in the field. When solving the design, care is taken to comply with the principles of design of passive structures.

The main subject of this work is the creation of a medium and long-term strategic concept for the family Valka Winery. The work also focuses on the development of the family company with regard to marketing, specifically brand marketing and its building, agritourism and its development opportunities, building and setting up the right business model and the overall planning and building of Valka Winery. The second chapter focuses on the theoretical basis for other chapters. In the third chapter is a complete analysis of company from the general environment, through the specifics of the wine market, to specific preachers of the family Winery War. In the last chapter we will find the final evaluation and own proposals as a concept of the plan, the possibility agritourism and products developement. At the end is economic evaluation and action plan for individual proposals.