Engineering Wine-Presentation

Engineering Wine-Presentation - Ashley Heller Ashley Heller...

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Unformatted text preview: Ashley Heller Ashley Heller Ashley Heller Craig Whitnack Craig Whitnack Craig Whitnack ChE ChE ChE 4273 4273 4273 4273 4273 4273 Dr. Miguel Dr. Miguel Bagajewicz Bagajewicz Overview Overview s Background s Process Overview s Goals and Modeling Requirements s Consumer Preference Model s Financial Analysis s Analysis Under Uncertainty s Conclusions Background Background History of Wine s Enjoyed by many civilizations s Celebratory and ceremonial uses s “Nectar of the Gods” s Increasing desire of consumer satisfaction Wine Today Wine Today s BEFORE: Wine quality/characteristics influence by producer s NOW: Consumers control wine quality s New tasks for producer s Identify consumer wants s Adjust manufacturing s Adjust price Solution Solution s Identify consumer utility s Manipulate process to meet desired quality s Determine wine characteristics before bottling s Meet profit aspiration Process Overview Process Overview Process Overview Process Overview Basic Process: 4 main steps s Harvest and Crushing s Fermentation • Reduction of sugar, increase in –OH • Malolactic Fermentation, decrease acidity s Clarification/Hot and Cold Stabilization s Oak Aging Harvest and Crushing Harvest and Crushing s Cold soaking is where hue and brightness can be altered (color) s Tannins extracted from seeds and grapes (bitterness) Fermentation and Clarification Fermentation and Clarification s Fermentation s Increase in percent alcohol (body/texture) s Reduction in residual sugar (sweetness) s Increase fermentation time decreased acidity s Clarification/Hot and cold stabilization s Clarity s Filtering Aging: Natural Grape Aroma Aging: Natural Grape Aroma • Flowery aroma comes from β-damascenone • Berry aroma associated with β-ionone Toasting Effects Toasting Effects • Barrel Heating s Open Flame s Time vs. Temperature Profiling s Toast Levels • Light • Medium • Medium Plus • Heavy Time Time--Temperature Profile Temperature Profile Time Time--Temperature Profile Temperature Profile Compounds Compounds • Cellulose and amino acids undergo Maillard reaction s Responsible for caramel, butterscotch flavor • Lignin → Pyrolysis s Responsible for clove, vanilla flavor • Oak and clove flavor from non-caramelized wood Modeling Requirements Modeling Requirements Goals Goals Develop model for calculation of NPW with inputs: s Physical properties of the wine s Selling price s Competitor selling price s Advertising level s Consumer budget Demand Model Demand Model s Satisfaction s Maximize Satisfaction s Consumer Budget ( 29 ρ / 1 2 1 d d S + = β α--= 1 2 2 1 1 1 d p d p 2 2 1 1 d p d p Y + ≥ Happiness Function Happiness Function 1. Happiness Function: 2. Superiority Function: 3. Demand 1: ρ β α 1 1 2 1 1 1 2 1 d p d p Y p p d- - = 2 1 / H H = H 1 = ∑ w i y i Advertising Levels Advertising Levels Consumer Preference Model Consumer Preference Model Wine Characteristics...
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This note was uploaded on 08/31/2011 for the course CHE 4273 taught by Professor Staff during the Spring '10 term at Oklahoma State.

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Engineering Wine-Presentation - Ashley Heller Ashley Heller...

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