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1
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WESLEY HONORATO DA SILVA
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BIOSTIMULANT AND PHYTOREGULATORS IN THE PRODUCTIVITY AND MATURATION OF CABERNET SAUVIGNON
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Leader : LEONARDO CURY DA SILVA
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MEMBRES DE LA BANQUE :
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LEONARDO CURY DA SILVA
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CAROLINA PRETTO PANCERI
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EDUARDO GIROTTO
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GIULIANO ELIAS PEREIRA
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Data: 5 avr. 2024
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Afficher le Résumé
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The cultivation of vine in Brazil has been increasing in recent years, Santa Catarina is one of the main Brazilian states producing grapes, mainly for the elaboration of fine wines. Cabernet Sauvignon was one of the varieties chosen because it has characteristics that made it suitable for the conditions of São Joaquim, such as late sprouting, this characteristic becomes interesting because the late frosts that occur in the region occur after winter, and that could cause damage to budding. The use of phytohormones is one of the tools used in viticulture to improve the quality of grapes. Biostimulants are products or substances that stimulate the natural processes of plants, such as nutrient absorption and tolerance to abiotic stress. In this context, the work will show how the study of the subject can be applied in the area of production and maturation of the Cabernet Sauvignon variety in Serra Catarinense, in order to improve the productivity and quality of phenolic maturation of the mentioned variety and consequently improve the quality of the wines produced in the region, creating a sense of identification between the consumer and the product.
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2
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CARLA RODRIGUES DAL PRÁ SULIANI
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Strategic management for family winegrowers with an organic production system and the search for competitive advantages: the Aproces case of São Marcos/RS
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Leader : RAQUEL BREITENBACH
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MEMBRES DE LA BANQUE :
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LUIS CARLOS DIEL RUPP
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RAQUEL BREITENBACH
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TANICE ANDREATTA
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TATIANE PELLIN CISLAGHI
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Data: 16 avr. 2024
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Afficher le Résumé
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In a context of growing competitiveness and increasingly reduced profit margins, family farmers are challenged to seek strategies to ensure insertion of their products in the market, as well as differentiation to obtain competitive advantages, in addition to the constant search to conquer new markets by expanding their area. of acting. Thus, this project explores the theoretical universe of strategic management applied to the context of family farming, specifically family viticulture, to analyze potentialities that can contribute to the reality of farmers' businesses. The general objective of the project is to assess the difficulties and potentialities of the business model of family winegrowers, in order to contribute to the improvement of market competitiveness. Specifically, the objective is: (i) to identify and understand the productive strategies and bottlenecks and insertion in the market of family winegrowers; (ii) identify if there are and which are the territorial assets that can generate competitive advantages for family winegrowers and corroborate with market insertion strategies; and, (iii) suggest strategies and actions to improve the competitiveness of family winegrowers, according to the investigated context. For this research, a specific case study will be selected: Aproces - Association of Organic Producers of Campestre da Serra and São Marcos, based on the real problem of creating value for the grapes sold in natura by the Group. This project is a qualitative research effort and strategies such as: systematic literature review, case study, and methodology for raising awareness of the problem and ideation of Design Science Research solutions will be used to achieve the objectives. In-depth and face-to-face interviews will be conducted with the farmers, recorded and later transcribed to identify the categories of analysis based on Bardin's discourse analysis method. In the end, it will result in a useful artifact for the Group in the form of a diagnostic report for subsequent internal deployment in actions for changes and improvements towards the main objective.
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3
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TALITA NICOLINI VERZELETTI
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QUALITY CONTROL OF GRAPES IN WINE PRODUCTION: traceability and feasibility of international certification
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Leader : WAGNER LUIZ PRIAMO
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MEMBRES DE LA BANQUE :
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LUCIANI TATSCH PIEMOLINI-BARRETO
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BRUNA DACHERY
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FERNANDA RODRIGUES SPINELLI
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SHANA SABBADO FLORES
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WAGNER LUIZ PRIAMO
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Data: 17 avr. 2024
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Afficher le Résumé
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In search of differentiation and to serve more demanding customers, the Brazilian wine sector can adopt control standards and quality certifications that are not yet implemented in these companies. The present work aims to develop the traceability of the grape used in the manufacture of wines for the implementation of international certification Global Market in a winery situated in Garibaldi, RS, Brazil. For this, the development of a standard protocol for the grapes traceability will be developed. The methodology will be based on records of grape cultivation, quality grape evaluation at the receipt moment and control of grape processing until the time of bottling. These data will be linked with the production record and respective batches. Along the study, the viability of the international certification in this company will be verified.
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4
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DEISE PELICIOLI
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THE BIODYNAMIC DEMETER CERTIFICATION FOR GRAPES AND WINE
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Leader : MARCUS ANDRE KURTZ ALMANCA
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MEMBRES DE LA BANQUE :
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JUAN SAAVEDRA DEL AGUILA
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LUIS CARLOS DIEL RUPP
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MARCUS ANDRE KURTZ ALMANCA
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MARIA JOSÉ ALVES BERTALOT
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Data: 18 avr. 2024
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In recent years, there has been an exponential increase in the demand for organic crops. Specifically in the wine sector, the use of organic and biodynamic management systems has become increasingly relevant, with several of the most renowned wineries adopting organic or biodynamic viticulture. Biodynamic certification is a holistic and sustainable approach to viticulture that focuses on the balanced relationship between soil, plants and the environment. This approach involves agricultural practices that respect the rhythm of nature, and include the use of biodynamic preparations. Demeter certification for viticulture is concerned with ensuring that producers follow biodynamic practices at all stages of wine production, from growing the grapes to bottling. In addition, certification involves a commitment to wine quality and social and environmental responsibility. The present work seeks to understand the Demeter biodynamic certification applied to the production of grapes and wine, for which a case study will be carried out with a group of winemakers from Serra Gaúcha who are in the process of certification. In addition, qualitative and quantitative data and a variety of research methods will be used, including literature review, bibliographic and document analysis. In addition, data collection tools, such as semi-structured interviews and screenings with open and closed questions. The sample units will be composed of biodynamic farms and institutions involved in the certification process. Demeter certification has shown that it can bring many benefits to grape and wine production, such as increasing biodiversity, reducing the use of agrochemicals and improving product quality. But it is also known that every certification implementation process has its challenges, among them the difficulty of biodynamic inputs, the presence of the animal in the agricultural organism, the lack of technical knowledge in biodynamics on the part of the winegrowers. Thus, the main objective of this work is to develop a booklet with the main guidelines for the Demeter certification process for wine and wine, using didactic material and accessible language. All this so that the producer can not only have quality products, but can also meet a growing market demand and add value to his brand and his product.
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5
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GUSTAVO POSTINGHER
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USE OF ION EXCHANGE RESIN IN RED WINES INTENDED FOR THE PRODUCTION OF SPARKLING ROSÉS BY ASSEMBLAGE
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Leader : EVANDRO FICAGNA
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MEMBRES DE LA BANQUE :
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EVANDRO FICAGNA
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CAROLINA PRETTO PANCERI
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VITOR MANFROI
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GIULIANO ELIAS PEREIRA
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BRUNO CISILOTTO
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Data: 26 avr. 2024
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In the last decade, sparkling wine production in Brazil has experienced a significant increase in both volume and quality, prompting wineries to seek technologies that lead to increasingly competitive products in the global market.) Among these technologies, the ion exchange and thermovinification processes stand out. The former process involves pH reduction through the decrease of cations, while the latter is characterized by heat application and the production of wines with high color intensity. The aim of this research was to assess the impact of ion exchange resin on a thermovinified red wine intended for the production of rosé sparkling wine by assemblage. For this purpose, a wine of the Alicante Bouschet variety, obtained through the flash-detent thermovinification process with an initial pH of 3.8, was subjected to cation exchange resin for oenological use. The treatments included samples with the control wine (pH 3.8) and with modified pH levels of 3.6, 3.4, 3.2, 3.0 and 2.0. Samples with reduced pH were analyzed for physicochemical parameters, phenolic compositon (IPT), colour and cation composition (K, Ca, Na, Zn, Fe, Mg, Mn, Cu and Na), to check the influence of the process on the wine. In a second experiment, the six treatments (pHs 3.8, 3.6, 3.4, 3.2, 3.0 and 2.0) were used to compose an assemblage with white wine, with the addition of 2% red wine, to make a rosé base wine for sparkling. The base rosé wines were monitored for CIELab and colour coordinates, with these parameters assessed every four months over twelve months. In a third experiment, four treatments (pH 3.8, 3.4, 3.0 and 2.0) were used to compose an assemblage with sparkling wines, with the addition of 2% red wine, for the production of rosé sparkling wines. Colourimetric analyses were carried out based on CIELab coordinates and chromatic analyses based on the lengths 420nm, 520nm and hue, as well as an oxidative stability test of the sparkling wines, evaluating these parameters bimonthly over six months. In the scenarios tested, the treatments with greater passage through the cationic resin, i.e. with lower pHs, resulted in wines and sparkling wines with greater oxidative stability, showing better colourimetric and chromatic indices over time. A reduction in IPT, anthocyanins and cation composition (K, Ca, Na, Zn, Fe, Mg, Mn and Na) was observed in red wine as pH decreased. The results obtained suggest that the combination of these two techniques can extend the shelf life of sensitive products such as rosé wines and sparkling wines, which have a short shelf life due in particular to oxidative changes in colour.
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6
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ZAIRA DO NASCIMENTO VALE
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Demystifying pairing: wine experience from geographical indications from Rio Grande do Sul with northeastern cuisine
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Leader : SHANA SABBADO FLORES
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MEMBRES DE LA BANQUE :
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CAROLINA PRETTO PANCERI
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PAULO HENRIQUE MACHADO DE SOUSA
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SHANA PAULA SEGALA MIOTTO
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SHANA SABBADO FLORES
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ÂNGELA ROSSI MARCON
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Data: 29 avr. 2024
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Wine gastronomy is a rising field within oenology, and promoting the harmonization of Brazilian cuisine from different states with domestic wines is an important step in spreading wine culture throughout the country. In this context, this work aimed to harmonize Northeastern cuisine with wines from Rio Grande do Sul, specifically wines from Geographical Indications, thus valorizing products with origin certification that recognize the geographical, cultural, and gustatory and aromatic potential of this terroir. Four Geographical Indications from Rio Grande do Sul were selected for this research: the Denomination of Origin "Altos de Pinto Bandeira," the Denomination of Origin "Vale dos Vinhedos," the Indication of Provenance "Campanha Gaúcha," and the Indication of Provenance "Farroupilha." Through bibliographic research, some studies on food and beverage harmonization were selected as references for choosing the methodology. Systematic review also served as the basis for selecting the dishes and wine varieties to be harmonized. For sensory analysis, two sensory panels were used: one in Rio Grande do Sul (experts in the field) with n=20, and another in the Northeast (consumers) with n=60, where participants tasted 4 typical dishes in a controlled environment, each with two proposed harmonizations using 2 different wines. Tasters used a structured hedonic scale from 1 to 9 to evaluate the harmonizations and additionally filled out a preference ranking evaluation. Finally, they also answered a structured purchase intention questionnaire with a scale from 1 to 5. For a better experience, a complete dinner (appetizer, main course, and dessert) was simulated. Results were evaluated using the chi-square association test. Differences between means were verified by the Wilcoxon/Mann Whitney test. Positive results for harmonization were agreed upon by both groups, with the most well-rated harmonizations being crab cakes with brut sparkling wine, moqueca with Chardonnay, and carne de sol with Cabernet Sauvignon. The harmonization of bolo de rolo with moscatel sparkling wine was most praised by the respondents.
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7
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GIULIA TRUCOLO MARTINELLI DE OLIVEIRA
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Enolab: proposal for a business model for a laboratory in the Serra Gaúcha
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Leader : SHANA SABBADO FLORES
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MEMBRES DE LA BANQUE :
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EVANDRO FICAGNA
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GLAUBER ADENIR SOARES PRETO
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RENATO KOCH COLOMBY
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SHANA SABBADO FLORES
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Data: 29 avr. 2024
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Afficher le Résumé
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Enolab, the object of study in this work, is a laboratory specialized in physical-chemical and microbiological analysis of grapes, musts, wines and sparkling wines, in addition to providing agronomic and oenological consultancy services. Operating for 19 years, it is characterized as a small, family-owned company with 4 employees on its team. Considering the seasonality of work due to the grape harvest and the expansion of wine regions in Brazil, there was a need to understand the main barriers and opportunities and innovate in its business model, using the resources it already has. Therefore, this work proposes to develop a new business model based on the Business Model Canvas format proposed by Osterwalder and Pigneur (2011) and create a value proposition that solves customers' pain. Supported by Design Science Research, we sought to elucidate the concepts of agile and visual methodologies, through a Systematic Literature Review. Using SWOT Analysis and Design Thinking tools, such as Mind Map, Empathy Map and User Journey, it was possible to obtain insights and enter into a value co-creation process with the involvement of several actors. The BMC proposed for the laboratory is easy to understand, allowing an overview of the business and its periodic review. With emphasis on the key partnerships suggested and the new customer segments that can be served, we seek to execute more assertive actions, with the customer as the main focus.
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