Distell Ltd

Stellenbosch, South Africa

Distell Ltd

Stellenbosch, South Africa
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News Article | May 4, 2017
Site: www.prnewswire.com

LONDON, May 4, 2017 /PRNewswire/ -- About Organic Wine Organic wine is produced from grapes that are grown organically. Organic cultivation excludes the use of artificial fertilizers, pesticides, fungicides, and herbicides. There are more than 2,000 organic wine producers globally. Since organic grape cultivation does not make use of any harmful chemicals, it is beneficial for both the environment and the crop. Grapes constitute one of those agricultural products that receive the heaviest application of pesticides, and conventional wines produced from such grapes generally contain pesticide residues. However, since organic wine is prepared from organic grapes, it is free from pesticide residues. Download the full report: https://www.reportbuyer.com/product/4877214/ Technavio's analysts forecast the global organic wine market to grow at a CAGR of 10.05% during the period 2017-2021. Covered in this report The report covers the present scenario and the growth prospects of the global organic wine market for 2017-2021. To calculate the market size, the report presents a detailed picture of the market by way of study, synthesis, and summation of data from multiple sources. The market is divided into the following segments based on geography: • Americas • APAC • EMEA Technavio's report, Global Organic Wine Market 2017-2021, has been prepared based on an in-depth market analysis with inputs from industry experts. The report covers the market landscape and its growth prospects over the coming years. The report also includes a discussion of the key vendors operating in this market. Key vendors • Emiliana Organic Vineyards • King Estate Winery • The Wine Group • Treasury Wine Estates • Concha y Toro Other prominent vendors • Armit Wines • Boutinot • Chateau Maris • DeLoach Vineyards • Distell Group • Grgich Hills Estate • Lapostolle • The Organic Wine Company Market driver • Increasing number of organic vineyards. • For a full, detailed list, view our report Market challenge • Campaigns against alcohol consumption. • For a full, detailed list, view our report Market trend • Slow shift in wine production. • For a full, detailed list, view our report Key questions answered in this report • What will the market size be in 2021 and what will the growth rate be? • What are the key market trends? • What is driving this market? • What are the challenges to market growth? • Who are the key vendors in this market space? • What are the market opportunities and threats faced by the key vendors? • What are the strengths and weaknesses of the key vendors? You can request one free hour of our analyst's time when you purchase this market report. Details are provided within the report. Methodology Download the full report: https://www.reportbuyer.com/product/4877214/ About Reportbuyer Reportbuyer is a leading industry intelligence solution that provides all market research reports from top publishers http://www.reportbuyer.com For more information: Sarah Smith Research Advisor at Reportbuyer.com Email: query@reportbuyer.com   Tel: +44 208 816 85 48 Website: www.reportbuyer.com To view the original version on PR Newswire, visit:http://www.prnewswire.com/news-releases/global-organic-wine-market-2017-2021-300451718.html


Baron Hans von Staff-Reitzenstein purchases one of the largest wine estates in Stellenbosch The co-owner of Ernie Els Wines is expanding his Stellenbosch presence, buying the neighboring Stellenzicht winery. Baron Hans von Staff-Reitzenstein, who has been majority shareholder in Ernie Els wines since 2015, has purchased the farm and winery from Lusan Holdings. According to Els executives, the deal is part of a strategy to secure more of their own fruit. The 550-acre property in the Helderberg region, with 250 acres currently planted, is one of the largest in the region and significantly larger than Ernie Els Wines’ 178 acres. The purchase price was not disclosed, but industry sources say Stellenzicht was listed for $9.84 million. According to Andrew Harris, head of marketing and sales for Ernie Els Wines, the Stellenzicht farm’s enviable location, excellent terroir and potential to produce high-quality fruit helped clinch the deal. A large portion of the farm is well-suited to Rhône varieties, specifically Syrah. "We hope to work off each other’s strengths and produce award-winning wines,” Harris told Wine Spectator of the acquisition, which merges one of the Cape's most high-profile wineries in Ernie Els with the historic Stellenzicht, whose origins stretch back to 1692. The 1994 Stellenzicht Syrah Stellenbosch earned 92 points and was one of the early benchmark reds for South Africa’s wine industry shortly after the country was given access to the U.S. market post-apartheid. However, the winery has struggled to hit that mark since and is now in need of significant investment. Von Staff-Reitzenstein is a German real-estate investor and industrialist with an extensive wine collection who entered the wine business when he bought a majority share in Ernie Els Wines in 2015. Els, one of South Africa’s most successful professional golfers, founded the winery 17 years ago and remains a partner. The entire Ernie Els winemaking team, led by winemaker Louis Strydom, will move across to the new farm in early July, but Lusan will continue to own the Stellenzicht name for two years as it sells existing inventory. Lusan is in the process of dissolving its partnership with liquor giant Distell, and industry sources say its other wine properties are up for sale. During the two-year period, the new owners of Stellenzicht can decide what to do with the brand, what to retain and what to pull out—some vines are diseased. Replanting will commence in 2018, once they have conducted soil analysis.


— In this report, the global Cider market is valued at USD XX million in 2016 and is expected to reach USD XX million by the end of 2022, growing at a CAGR of XX% between 2016 and 2022. Geographically, this report is segmented into several key Regions, with production, consumption, revenue (million USD), market share and growth rate of Cider in these regions, from 2012 to 2022 (forecast), covering North America Europe China Japan Southeast Asia India Global Cider market competition by top manufacturers, with production, price, revenue (value) and market share for each manufacturer; the top players including Heineken Distell C&C Group Aston Manor Anheuser Busch The Boston Beer Company Carlsberg Halewood International Holdings On the basis of product, this report displays the production, revenue, price, market share and growth rate of each type, primarily split into Organic Non Organic On the basis on the end users/applications, this report focuses on the status and outlook for major applications/end users, consumption (sales), market share and growth rate of Cider for each application, including On Trade Off Trade If you have any special requirements, please let us know and we will offer you the report as you want. Global Cider Market Research Report 2017 1 Cider Market Overview 1.1 Product Overview and Scope of Cider 1.2 Cider Segment by Type (Product Category) 1.2.1 Global Cider Production and CAGR (%) Comparison by Type (Product Category) (2012-2022) 1.2.2 Global Cider Production Market Share by Type (Product Category) in 2016 1.2.3 Organic 1.2.4 Non Organic 1.3 Global Cider Segment by Application 1.3.1 Cider Consumption (Sales) Comparison by Application (2012-2022) 1.3.2 On Trade 1.3.3 Off Trade 1.4 Global Cider Market by Region (2012-2022) 1.4.1 Global Cider Market Size (Value) and CAGR (%) Comparison by Region (2012-2022) 1.4.2 North America Status and Prospect (2012-2022) 1.4.3 Europe Status and Prospect (2012-2022) 1.4.4 China Status and Prospect (2012-2022) 1.4.5 Japan Status and Prospect (2012-2022) 1.4.6 Southeast Asia Status and Prospect (2012-2022) 1.4.7 India Status and Prospect (2012-2022) 1.5 Global Market Size (Value) of Cider (2012-2022) 1.5.1 Global Cider Revenue Status and Outlook (2012-2022) 1.5.2 Global Cider Capacity, Production Status and Outlook (2012-2022) 2 Global Cider Market Competition by Manufacturers 2.1 Global Cider Capacity, Production and Share by Manufacturers (2012-2017) 2.1.1 Global Cider Capacity and Share by Manufacturers (2012-2017) 2.1.2 Global Cider Production and Share by Manufacturers (2012-2017) 2.2 Global Cider Revenue and Share by Manufacturers (2012-2017) 2.3 Global Cider Average Price by Manufacturers (2012-2017) 2.4 Manufacturers Cider Manufacturing Base Distribution, Sales Area and Product Type 2.5 Cider Market Competitive Situation and Trends 2.5.1 Cider Market Concentration Rate 2.5.2 Cider Market Share of Top 3 and Top 5 Manufacturers 2.5.3 Mergers & Acquisitions, Expansion 3 Global Cider Capacity, Production, Revenue (Value) by Region (2012-2017) 3.1 Global Cider Capacity and Market Share by Region (2012-2017) 3.2 Global Cider Production and Market Share by Region (2012-2017) 3.3 Global Cider Revenue (Value) and Market Share by Region (2012-2017) 3.4 Global Cider Capacity, Production, Revenue, Price and Gross Margin (2012-2017) 3.5 North America Cider Capacity, Production, Revenue, Price and Gross Margin (2012-2017) 3.6 Europe Cider Capacity, Production, Revenue, Price and Gross Margin (2012-2017) 3.7 China Cider Capacity, Production, Revenue, Price and Gross Margin (2012-2017) 3.8 Japan Cider Capacity, Production, Revenue, Price and Gross Margin (2012-2017) 3.9 Southeast Asia Cider Capacity, Production, Revenue, Price and Gross Margin (2012-2017) 3.10 India Cider Capacity, Production, Revenue, Price and Gross Margin (2012-2017) 5 Global Cider Production, Revenue (Value), Price Trend by Type 5.1 Global Cider Production and Market Share by Type (2012-2017) 5.2 Global Cider Revenue and Market Share by Type (2012-2017) 5.3 Global Cider Price by Type (2012-2017) 5.4 Global Cider Production Growth by Type (2012-2017) 6 Global Cider Market Analysis by Application 6.1 Global Cider Consumption and Market Share by Application (2012-2017) 6.2 Global Cider Consumption Growth Rate by Application (2012-2017) 6.3 Market Drivers and Opportunities 6.3.1 Potential Applications 6.3.2 Emerging Markets/Countries For more information, please visit http://www.wiseguyreports.com


Louw C.,Stellenbosch University | Young P.R.,Stellenbosch University | Van Rensburg P.,Stellenbosch University | Van Rensburg P.,Distell Corporation | Divol B.,Stellenbosch University
FEMS Yeast Research | Year: 2010

Pectolytic activity in Saccharomyces cerevisiae is due to the secretion of an endo-polygalacturonase encoded by the PGU1 gene. The ability to degrade polygalacturonic acid has been shown to vary between different strains. In this study, we attempted to elucidate how pectolytic activity is regulated in S. cerevisiae and to determine whether the means of regulation differ between strains. Saccharomyces cerevisiae strains from different genetic backgrounds, with varying ability to degrade pectin, were compared. Activity was found not to be regulated by sequence differences in the PGU1 gene, but by the transcription level of the gene. Expression of PGU1 was found to be determined by the transcription level of its two transcription factors TEC1 and STE12. The activation of PGU1 transcription by galactose was found to be strain specific, independent of the strain being an industrial or a domesticated one. The EUROSCARF yeast deletion library was screened for genes encoding inhibitors and activators of polygalacturonase activity. Fourteen strains were identified, in which deletion of a specific gene resulted in a recovery of polygalacturonase activity; these genes were identified as encoding inhibitors of polygalacturonase activity, and two activators were identified. © 2009 Federation of European Microbiological Societies.


Zietsman A.J.,Stellenbosch University | De Klerk D.,Stellenbosch University | Van Rensburg P.,Stellenbosch University | Van Rensburg P.,Distell Ltd
FEMS Yeast Research | Year: 2011

Monoterpenes are important aroma compounds in grape varieties such as Muscat, Gewürztraminer and Riesling, and are present as either odourless, glycosidically bound complexes or free aromatic monoterpenes. Commercial enzymes can be used to release the monoterpenes, but they commonly consist of crude extracts that often have unwanted and unpredictable side-effects on wine aroma. This project aims to address these problems by the expression and secretion of the Aspergillus awamoriα-l-arabinofuranosidase in combination with either the β-glucosidases from Saccharomycopsis fibuligera or from Aspergillus kawachii in the industrial yeast Saccharomyces cerevisiae VIN13. The concentration of five monoterpenes was monitored throughout alcoholic fermentation of Gewürztraminer grapes. The recombinant yeast strains that caused an early boost in the geraniol concentration led to a reduction in the final geraniol levels due to the downregulation of the sterol biosynthetic pathway. Monoterpene concentrations were also analysed 9 and 38 days after racking and the performance of the VB2 and VAB2 recombinant strains was similar, and in many cases, better than that of a commercial enzyme used in the same experiment. The results were backed by sensorial analysis, with the panel preferring the aroma of the wines produced by the VAB2 strain. © 2010 Federation of European Microbiological Societies. Published by Blackwell Publishing Ltd. All rights reserved.


Mtshali P.S.,Stellenbosch University | Divol B.,Stellenbosch University | Van Rensburg P.,Stellenbosch University | Van Rensburg P.,Distell Corporation | Du Toit M.,Stellenbosch University
Journal of Applied Microbiology | Year: 2010

Aims: The objective of this study was to investigate the presence of genes coding for enzymes of oenological relevance in wine Lactobacillus strains isolated from South African grape and wine samples during the 2001 and 2002 harvest seasons. Methods and Results: A total of 120 wine lactobacilli isolates belonging to Lactobacillus plantarum, Lactobacillus hilgardii, Lactobacillus brevis, Lactobacillus pentosus, Lactobacillus paracasei, Lactobacillus sakei and Lactobacillus paraplantarum were genetically screened for enzyme-encoding genes using PCR with primers specific for β-glucosidase, protease, esterase, citrate lyase and phenolic acid decarboxylase. The results of PCR screening showed that the Lactobacillus strains possessed different combinations of enzymes and that some strains did not possess any of the enzymes tested. Confirmation analysis with gene sequencing also showed high similarity of genes with those available in GenBank database. Conclusion: In this study, we have demonstrated the existence of genes coding for wine-related enzymes in wine lactobacilli that could potentially hydrolyse wine precursors to positively influence wine aroma. Significance and Impact of the Study: An expansion of knowledge on the genetic diversity of wine-associated lactic acid bacteria will enable the selection of novel malolactic fermentation starter cultures with desired oenological traits for the improvement of the organoleptic quality of the wine, and hence wine aroma. © 2009 The Authors.


Louw L.,Stellenbosch University | Louw L.,Distell Ltd. | Tredoux A.G.J.,Stellenbosch University | van Rensburg P.,Stellenbosch University | And 4 more authors.
South African Journal of Enology and Viticulture | Year: 2010

The volatile composition of 925 single cultivar young Sauvignon blanc, Chardonnay, Pinotage, Merlot, Shiraz and Cabernet Sauvignon wines of vintages 2005 to 2007, was determined using gas chromatography-flame ionisation detection. Compositional data were compared to published data on young wines from South Africa and other countries. South African young wines analysed in this study had a largely similar volatile composition to that reported in the literature. Significant between-vintage and between-cultivar differences were observed in the volatile composition of the wines investigated in this study. The concentration ranges of four compounds in red wines, hexanol, propanol, diethyl succinate and ethyl lactate, and four compounds in white wines, 2-phenylethanol, hexanoic acid, isoamyl acetate and propanol, were not influenced by vintage effects. This finding was interpreted as the first indication that typical concentration ranges for some aroma compounds can be established for South African young cultivar wines. A trend was observed in the white wines that the alcohols and their respective acetate esters, as well as fatty acids and their ethyl esters, were responsible for the vintage-related effects. Differences in volatile composition between Chardonnay and Sauvignon blanc wines could also largely be explained on the same basis. Classification models were established to discriminate between individual red wine cultivars and between the two white wine cultivars and correct classification rates of respectively, 79 % and 85 % were achieved.


Louw L.,Stellenbosch University | Louw L.,Distell Ltd. | Malherbe S.,Distell Ltd. | Naes T.,430 As | And 6 more authors.
Food Quality and Preference | Year: 2013

Rapid descriptive sensory profiling methods are under active exploration in the field of sensory science. Methods such as projective mapping, sorting and Napping® are considered time and cost-effective alternatives to conventional descriptive profiling for generating sensory product maps. In this study, the feasibility of applying rapid sensory profiling methods to the sensory evaluation of high alcohol products was challenged based on the considerable sensory fatigue expected due to high alcohol content (38-43% a/v) and perceived sensory complexity. Napping® and partial napping was compared to conventional profiling on a small sample set of six brandies to test the basic validity of these methods. The effect of an increase in sample size on reliability, repeatability and reproducibility was also tested. The results showed that Napping® and partial napping are equally reliable for the evaluation of small sample sets (n=6) of brandy. However, partial napping was shown to be more stable with an increase in sample set size (n=10). The effect of replication and training on reliable Napping® results is also discussed. © 2013 Elsevier Ltd.


Louw L.,Stellenbosch University | Louw L.,Distell Ltd | Oelofse S.,Distell Ltd | Naes T.,430 As | And 6 more authors.
Food Quality and Preference | Year: 2014

Projective mapping has been validated as a practical tool for the rapid sensory profiling of brandy products, although repeatability concerns necessitate repeated measurements in larger sample sets. The reason for poor repeatability could be linked to the complexity of the product type, as well as the physical and possibly psychological factors associated with its high alcohol content. To date no information has been published that tested the effect of these specific factors on panellist performance in projective mapping tasks. This study tested the effect of sample complexity and alcohol content on sensory panel repeatability and accuracy in projective mapping, using six types of commercial alcoholic beverages. In a second objective, the study also tested the effect of prior knowledge of alcohol content of a given product set on panellist performance in projective mapping. The results showed that complexity had the biggest impact on panel performance, while alcohol content had a secondary but decisive influence, largely due to its chemosensory fatiguing nature. Knowledge of the product alcohol content appeared to affect individuals differently, and also had an effect on the terminology used by the panellists to describe the products. The study also introduces the Relative Performance Indicator (RPI) as a new panel performance monitoring tool for projective mapping. © 2013 Elsevier Ltd.


Trademark
Distell Ltd | Date: 2010-06-22

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