Indicate client(s) to whom this final report is submitted. Replace any of these with other relevant clients if required. FINAL REPORT FOR 2001/2002
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1 CFPA Canning Fruit Producers' Assoc. Submit to: Wiehahn Victor PO Box 426 Paarl, 7620 Tel:+27(0) DFPT Deciduous Fruit Producers' Tmst Submit to: Louise Kotzé Suite 275, Postnet X5061 Stellenbosch, 7599 Tel: +27 (0) /1 DFTS Dried Fruit Technical Services Submit to: Dappie Smit PO Box 426 Paarl, 7620 Tel: +27(0) Winetech Submit to: Jan Booysen PO Box 825 Paarl, 7624 Tel: +27 (0) Indicate client(s) to whom this final report is submitted. Replace any of these with other relevant clients if required. X FINAL REPORT FOR 2001/2002 PROGRAMME & PROJECT LEADER INFORMATION Title, initials, surname Present position Address Tel. / Cell no. Fax Programme leader Dr JT Loubser Manager: Viticulture P/B X5026, Stellenbosch ianl@infruit.agric.za Project leader Dr J Steenkamp Researcher P/B X5026, Stellenbosch stones@infruit.agric.za PROJECT INFORMATION Project number WW 12/16 Project title Die invloed van temperatuur tydens meganiese oes op wynkwaliteit. Industry programme Fruit kind(s) CFPA DFPT DFTS Winetech Other Wyndruiwe Verbouing van wyndruiwe Start date (dd/mm/yyyy) 01/04/1998 End date (dd/mm/yyyy) 31/03/2003
2 Final report 2 FINAL SUMMARY OF RESEARCH PROJECT PROGRAMME & PROJECT LEADER INFORMATION Title, initials, surname Institution Tel. / Cell no. Programme leader Dr JT Loubser ARC Infruitec-Nietvoorbij ianl@infruit.agric.za Project leader Dr J Steenkamp ARC Infruitec-Nietvoorbij stones@infruit.agric.za PROJECT INFORMATION Project number WW 12/16 Project title Fruit kind(s) Die invloed van temperatuur tydens meganiese oes op wynkwaliteit. Wyndruiwe Stait date (dd/mm/yyyy) 01/04/1998 End date (dd/mm/yyyy) 31/03/2003 Cabernet Sauvignon wines was sensory evaluated during August Although grapes were hand and machine harvested at three different times of the day, no significant differences could be found in wine quality. As in the previous two years, Sauvignon blanc grapes slowly cooled down from harvest until approximately 7:30 in the morning, after which it began to warm up again until approximately 15:00. Although the average hourly temperatures varied between years, a similar trend was observed. During the first hours after harvest, there was an initial small temperature difference between hand and machine harvested grapes, but this changed dramatically around 12:30. To avoid the detrimental effect which high temperatures may have on wine quality, it is recommended that grapes are picked during the morning and delivered to the cellar as soon as possible. Due to the mechanism on which mechanical harvesters function, the percentage stems present in hand and machine harvested grapes differs highly It should be considered to compensate for the weight loss associated with machine harvested grapes. The sugar concentration in machine harvested Sauvignon blanc grapes was significantly higher than for hand harvested grapes. It seems as if the fans of the mechanical harvesting machine concentrate the must to some degree. Sauvignon blanc vines apparently also reacts quickly to environmental conditions, since the sugar concentration changes during the course of the day and is at its highest at mid-day. The sugar concentration of grapes stayed constant during the post harvest period. The acid concentration of machine harvested grapes was significantly lower than those harvested by hand. This could be as a result of higher temperatures of machine harvested grapes. The temperature during the period from harvesting to delivery had no influence on acid concentration. The ph of machine harvested grapes was invariably higher than for hand harvested grapes. This could also be attributed to higher temperatures of machine-harvested grapes, as well as the longer skin contact to which the grapes were subjected. This theory is confirmed by the fact that there is also a significant increase in the ph of must if it is delivered directly after harvesting. Since it is clear that there is a significant difference in physical, as well as chemical composition between hand and machine harvested grapes, it can be expected that wine quality would also be
3 Final report 3 affected. This evaluation is still in progress. The results will be published in a semi- and or scientific paper. Due to the fact that wines were evaluated during a relative young stage that could conceal its inherent potential, it is proposed that the project be suspended for a year or two so that wines can be reevaluated.
4 Final report 4 FINAL REPORT (Relevant publications may replace the final report) 1. Problem identification and objectives State the problem being addressed and the ultimate aim of the project. Aangesien druiwe beskadig word tydens meganiese oes daarvan, kan die temperatuur tydens die aksie 'n invloed hê op wynkwaliteit. Die doel van die projek is om die invloed van temperatuur tydens meganiese oes op wynkwaliteit te kwantifiseer. 2. Workplan (materials & methods) List trial sites, treatments, experimental layout and statistical detaíl, sampling detail, cold storage and examination stages and parameters. Sauvignon blanc is op die 31 ste Januarie 2002 op die plaas Paarl-Vallei van mnr Chris du Toit in die Noorder-Paarl, met die hand en meganies geoes. Die perseel was ongeveer 500 meter van die Chardonnay en Cabernet Sauvignon wat die voorafgaande twee jaar vir die doel gebruik is. Dieselfde oesmasjien as in die vorige jare is weer gebruik. Die behandelings en herhalings is soos in die projekvoorlegging uiteengesit, uitgevoer. Die wyne is volgens standaardprosedure berei. Die Cabernet Sauvignon wyne is gedurende Augustus 2001 sensories geëvalueer. Die Sauvignon blanc wyne gaan gedurende Augustus 2002 sensories evalueer word. 'n Beoordelingskaart wat nie-parametriese data genereer, is en gaan gebruik word, sodat die resultate statisties ontleed kan word. Die mesoklimaatsinligting van die Mórewag weerstasie in die Noorder-Paarl vir die bepaalde dag, is soos in die verlede weer as verwysing in die ondersoek gebruik. Die temperature van die geoeste druiwe is deurlopend met outomatiese dataloggers gemonitor. 3. Results and discussion State results obtained and list any benefits to the industry. Include a short discussion if applicable to your results. This final discussion must cover ALL accumulated results from the start of the project, but please limit it to essential information. Mesoklimaat Soos in die verlede is gevind dat die druiwe wat om 7:00 met die hand sowel as met die masjien geoes was, se temperature in albei gevalle stabiel gebly tot 8:00. Ongeveer 9:30 het die temperature van die hand sowel as die masjien geoeste druiwe egter vinniger begin toeneem as die ooreenstemmende lugtemperatuur. Dit het voortgeduur tot ongeveer 15:00. Alhoewel die gemiddelde uurlikse lug- en druiwe temperature tussen die onderskeie jare verskil het, volg dit min of meer dieselfde patroon. Na 'n aanvanklike klein temperatuur verskil tussen hand en masjien geoeste druiwe tydens die periode 7:00 tot 11:30, het daar verskille daarna begin intree. Die temperatuur van die meganies geoeste druiwe was aan die einde van die staan periode tussen 1 C en 1.8 C hoër as dié van hand geoeste druiwe (Figuur 1). Om die voordeel van die laer temperature gedurende die vroeë oggend ure te benut, is dit volgens die resultate duidelik dat druiwe vroeg die oggend met die hand of masjien geoes word en dit binne 1 uur by die kelder te besorg, aangesien dit daarna begin hitte akkumuleer. Vir die periode vanaf oes tot ongeveer 5 uur daarna, vínd die akkumulasie in albei gevalle teen dieselfde tempo plaas waarna die masjien geoeste druiwe se temperature vinniger styg. Indien druiwe in die middag geoes word, is die temperature daarvan baie hoog (Figuur 2). Binne die eerste halfuur nadat dit geoes is, het die temperature van die masjien geoeste druiwe vinniger begin toeneem as dié van die hand geoeste druiwe en het die verskil deurgaans dieselfde gebly. Weens die hoë temperature van druiwe word dit nie aanbeveel dat dit gedurende hierdie tyd van die dag geoes word nie. Indien dit wel gedoen sou word, moet masjien geoeste druiwe egter so gou as moontlik by die kelder gelewer word. Met tyd raak die temperatuur verskille tussen hand en masjien geoeste druiwe groter en kan dit tot 3 C beloop.
5 Final report 5 Wanneer oes laat in die middag geskied het, het die temperatuurverskil tussen die hand- en masjien geoeste druiwe egter kleiner begin raak, maar die masjien geoeste druiwe was nog steeds in die orde van 1,5 C warmer (Figuur 3). Wat die temperatuur van die druiwe betref, bevestig hierdie data voorafgaande bevindinge dat die optimale tyd van oes met 'n masjien, so vroeg as moontlik in die oggend is. Stingels By masjien geoeste druiwe het die tyd van die dag nie enige effek op die voorkoms van die hoeveelheid stingels in 'n vrag gehad nie. Weens die meganisme waarvolgens meganiese oesmasjiene werk, was die persentasie stingels in die druiwe hoogs betekenisvol laer as by hand geoeste druiwe (Tabel 1). Suikerkonsentrasie Alhoewel nie betekenisvol nie, was die suikerkonsentrasie van masjien geoeste druiwe effens hoër as dié van hand geoeste druiwe (Tabel 2). Dit wil dus voorkom, dat net soos in die vorige gevalle die waaiers van die meganiese oesmasjien die mos deur middel van 'n verdampingsproses tot 'n mate konsentreer. Hierdie verskil is egter ignoreerbaar klein in die geval van Sauvignon blanc. Die suikerkonsentrasie van die mos het met die verloop van die dag effens toegeneem (Tabel 3). Aangesien die proses van fotosintese (suiker sintese) sterk lig en temperatuur afhanklik is, wil dit dus voorkom of die wingerd in staat is om gedurende die verloop van die dag op dié verandering in omgewingstoestande te reageer. Die temperatuur tydens die tydsverloop tussen oes en lewering van die druiwe (4, 8 en 12 uur) het geen invloed op die suikerkonsentrasie van die druiwe gehad nie (data nie aangetoon). Suurkonsentrasie Die suurkonsentrasie van dmiwe was in die geval van masjien-oes betekenisvol laer as dié wat met die hand geoes was (Tabel 4). Dieselfde tendens is waargeneem by druiwe wat die middag en namiddag geoes was (Tabel 5). Dit kan moontlik toegeskryf word aan versnelde kataboliese reaksies wat plaasvind weens die hoër temperature van dié druiwe. Die bevindinge staaf die feit dat Sauvignon blanc se suurvorming negatief met hoër temperature gekorreleer is aangesien dit afneem by hoër temperature. PH Die ph van masjien geoeste druiwe neig om hoër te wees as die van hand geoeste druiwe (Tabel 6). Dit kan onder andere aan die hoër temperature van die masjien geoeste druiwe sowel as die langer dopkontak waaraan dit in die proses onderwerp is, toegeskryf word. Die stelling word gestaaf deur die feit dat daar ook 'n betekenisvolle toename in die ph van mos was indien dit nie onmiddellik na oes gelewer is nie (Tabel 7). Wynkwaliteit van Cabernet Sauvignon (2001) en Sauvignon blanc (2002) Aangesien in albei gevalle betekenisvolle verskille tussen die fisiese (% stingels) sowel as chemiese samestelling (suiker, suur en ph) van hand- teenoor masjien geoeste druiwe voorkom, kan dit te wagte wees dat dit in die wynkwaliteit sal manifesteer. Die absorpsie by A420 (Bruin) en A 520 (Pers) van die verskillende Cabernet Sauvignon wyne is verlede jaar gemeet. Geen verskille tussen masjien geoeste, hand geoeste, tyd van oes en die verloop totdat die druiwe gelewer is, het ten opsigte van kleur voorgekom nie. Op grond hiervan is vermoed dat daar nie 'n kwaliteitsverskil tussen hand geoeste en masjien geoeste Cabernet Sauvignon wyne sou wees nie. In Carbernet Sauvignon wyne is verskillende parameters bepaal. Klein verskille het tussen masjien geoeste, hand geoeste, tyd van oes en die verloop totdat die druiwe gelewer is, het ten opsigte van ekstrak, suiker, vlugtige suur, totale suur en ph voorgekom (Tabel 8). Op grond hiervan is ook vermoed dat daar klein kwaliteitsverskille tussen hand geoeste en masjien geoeste Carbemet Sauvignon wyne gaan wees. Die bevinding is Augustus 2001 met behulp van sensories evaluering bevestig (Tabel 9).
6 Final report 6 Op hierdie stadium wil dit voorkom of Cabernet Sauvignon, soos in die geval van Chardonnay, met modeme oesmasjiene geoes kan word sonder enige negatiewe invloed op wynkwaliteit. Weens die hoë temperature van druiwe tydens die middag en namiddag, word egter aanbeveel dat die druiwe liewer tydens die oggend geoes moet word om die risiko wat met hoë temperature gepaard gaan, uit te skakel. Die situasie ten opsigte van Sauvignon blanc sal eers gedurende Augustus 2002 na chemiese ontledings en sensoriese evaluasie bekend wees. Die resultate sal in 'n semi- en/of wetenskaplike publikasie bespreek word. Aanbeveling : Weens die feit dat die wyne op 'n relatief jong stadium evalueer word kan verskille wat moontlik daarin opgesluit mag lê verskans word. Dit word aanbeveel dat die projek vir 'n jaar of twee suspendeer word waarna die wyne weer sensories evalueer kan word. 4. Accumulated outputs List ALL the outputs from the start of the project. The year of each output must also be indicated. Technology developed None Human resources developed/trained None Patents None Publications (popular, press releases, semi-scientific, scientific) Steenkamp, J., Riglyne vir die Meganiese Oes van Wyndruiwe. Wynboer Tegnies. T2 - T3. Presentations/papers delivered Steenkamp, J., Van Schalkwyk, D., Rhode.E.E. & Calitz, F., The effect of temperature on wine quality of mechanical harvested versus hand picked Chardonnay and Cabemet Sauvignon. S.A.S.E.V. Congress, 15 & 16 November, Lord Charles Hotel, Somerset West.
7 Final report 7 Total cost summary of project tal cost in real terms for year 1 tal cost in real terms for year 2 tal cost in real terms for year 3 tal cost in real terms for year 4 tal cost in real terms for year 5 TAL Year CFPA DFPT DFTS Winetech THRIP Other TOTAL
8 Figuur 1 : Temperatuur van hand vs masjien geoeste druiwe tydens die oggend Hand --- Masjien Lugtemperatuur Tyd
9 Figuur 2 : Temperatuur van hand vs masjien geoeste druiwe tydens die middag. Hand -- Masjien Lugtemperatuur Oestyd Tyd
10 Figuur 3 : Temperatuur van hand vs masjien geoeste druiwe tydens die namiddag. --Hand Masjien Lugtemperatuur Oestyd Tyd
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