Analysis Of Wine Assignment Sample

Analysis Of Wine Assignment Sample

Introduction - Analysis Of Wine Assignment Sample

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Wine is referred to as an alcoholic drink that is mainly made by the juice of the fermented grape. The yeast is generally used to consume all the sugar which are present in the grape and helps in conversion that sugar into ethanol, heat and carbon dioxide. There are very different varieties of grapes and strains of yeast which are produced in various styles of wine. There are various variations in the result which reserve from the complex interaction that happens between the biochemical developments of the Grapes all the reactions are mainly involved in the process of fermentation. The analysis of the Wind can be presented by the result of the quality of the wine which is been produced for over a period of time.

There are various types of wine which is present in the market which can be referred to as Red wine or white wine.

1.1 (a) Analyse and interpret a practical project brief

Key technique applied in this project

The analysis of wine has been considered in this regard to ensure effective project completion in this regard and ensure suitable sustainability factors. The study has been performed to analyse the destruction rate of the overall system to analyse the efficiency of the system considering the physical and chemical specifications. The engagement of loss of value of the potential of the wine has been considered in this project to derive the framework in this project (Schelezki et al. 2020, p. 12). The key parameters of wine such as specific heat, energy rate, specific energy, mass fraction, temperature, heat transfer rate, and many more have been considered in the adopted technique to analyse the quality of the system and sustainability of wine respectively.

The impact of various external factors such as environment and other factors as well as internal factors such as product distribution process, manufacturing, and resource degradation have been considered throughout this project named "Analysis of wine" using the commenced technique.

Theories regarding the analysis of wine

The incorporation of suitable theoretical models has been considered in this project to analyse the wine and its diverse range of processes. The integration of performance of the process has been considered in this regard followed by a green analysis framework to understand the influence of associate factors on the outcome of the project. The involvement of suitable measurement theories has been utilized to ensure high productivity using modern practices.

Performance theory and consumer engagement

The equilibrium between different stages of the project can be optimized using the performance theory. The improvement of quality of outcome in this project can be ensured by engaging the consumer sentiments and demand (Joy et al. 2018, p. 47). The development of suitable techniques has been considered in this approach based on materiality. The movement of the wine development process has been considered through this project to evaluate the facilities of analysis of wine.

Green analysis of the project

The sustainable influence of wine analysis methods can be applied in this regard to enhance the productivity and quality of the outcome. This project can consider this analysis process to optimize the performance and assessment of the quality of wine in this regard. The consideration of green products within the project framework has been done to support the optimum outcome achievement practices based on the requirement identification approach (Hamann et al. 2017, p. 23).

Modern measurement theory

In this project, the application of Rasch Measurement Theory has been considered based on the factor analysis model. The multi-stage based methodology has been validated to correlate the parameters to ensure better evaluation of the performance of the project. The data collected from a diverse range of sources can utilize the quality of wine using analytical methods. The measurement of wine analysis project has been considered in this regard by applying this theoretical framework (Musselwhite and Wesolowski, 2018, p. 353). The values of different parameters of wine have also been achieved by evaluating the management practices in this regard.

1.1 (b) Identification of key factors to influence the project and their interrelationship

The effective technique has been considered in this regard to influence the productivity of the analysis of wine in this project. The quality and various measurables have been identified to enhance the performance of the analysis process. The specific analysis process of wine has been considered here to ensure the sustainability of stored energy and physical characteristics of wine have been considered in this regard (Brand et al. 2020, p. 800). The constraints within the project implementation process have been evaluated to ensure a high-quality product delivery approach. The scientific reason to adopt this technique has been described in this regard.

Considerations in this project

The analysis of wine consists of grape arrival to the membrane filtration process within this project framework approach. The maintenance of the quality of wine can be ensured by considering the uniform control of temperature within the storage process. The consideration of effective vinification processes has been done to enrich the quality control and information of consumers. In this project, the unbiased effects of aging of wine have also been considered in this regard to avoid the degradation of the quality of the wine. The antioxidant capacity of wine has been retained throughout different processes of analysis by considering fixed temperature between, 18-degree centigrade for six months and thereafter maturated at 4-degree centigrade (Gamboa et al. 2019, p. 377). The other key considerations are the cultural, psychological and social influence of wine to ensure the effective sustainability of this project. 

Key issues in this project

The external factors based quality analysis of the wine considering the total level of acidity has been found as a significant issue to optimize the process in this project. The selected balance of pH level in the wine might not be sustained throughout the analysis process. This can impact the result of this project effectively. The determination of a suitable time frame to complete this project has been analyzed in this regard to ensure high-quality results. The volatility of different components of the project can influence the efficiency of the outcome from the execution of this project. The influence of test analysis criteria can be another major issue to get optimum results from the analytical process (Belda et al. 2017, p. 189). Hence, the performance of the commence project may vary based on the mentioned factors and issues in this regard. The incorporation of the suitable technique as mentioned to analyze the wine can mitigate risks regarding failure to meet the project aim.

Reasons behind the chosen technique

The quality analysis of wine has been considered under the evaluation of the performance of the system to establish sustainability. The change in environment can degrade the quality of wine and change in process can also hamper the quality maintenance of wine. The pH level considering the total level of acidity has been considered through the performance analysis practices (Gamboa et al. 2019, p. 377). The proposed technique can fulfil the requirement of green initiatives and derive the measurement of suitable quality optimization parameters of the wine. Hence, the chosen technique can enhance the productivity of wine considering the environmental influences as constant for this project. The consideration of relevant techniques has also been supported to mitigate risks regarding the aging of wine under stipulated conditions.

1.2 Summary of background theory and principles and identification of information sources

Winemaking has been always regarded as a definite form of food preservation and the same can be said to be much old like that of civilization. Also, we can see that in modern living standards wine forms an important component in the dietary requirements of individuals. Since, its discovery, it has been seen to be playing an important role in the modernization of society religion, and culture. In fact, in present days, we consume the best wines that are ever being produced (Zoecklein et al. 2013, p. 10). Thus, the idea for the present project originated from our increased level of understanding of grape growing vines, biochemistry, fermentation process, as well as the applicability of the current advanced technology used in the production of such a fascinating form of beverage.

The basic science that underpins the present project of wine analysis is the field of biochemistry and microbiology of fermentation methods. The project under study can be regarded as of scientific interest as it engages in the understanding of advanced technology along with various major as well as minor components of which the beverage is made of. Besides, another interesting fact that encouraged the undertaking of this particular project is that making of wine has been a gradual process that involves a combination of different, folklore, observations as well as luck. The process of fermenting grapes, oak barrels that are used, corks, bottling of wines, various other equipment along with the added touch of traditional values, makes the entire concept of wine analysis an interesting aspect to pursue (Genc et al. 2017, p. 511).

Underlying the scientific theories on which the present project is based on it can be indicated that earlier wines that were most marginally drinkable were even subjected to marketing. Since then the processes and equipment involved in wine production have drastically risen and are still continuing. Modern consumers can be seen to be highly accustomed to blends that are of high quality as well as inexpensive. Still, they continue to demand better as per their taste preferences. This increasing demand has led the winemakers to rely on their scientific judgment as well as the ability of their art in the application of wine production thereby producing barrels that satisfies the increasing demand of the knowledgeable consumer base who continue to enjoy wine as a part of the civilized society (Holešinský et al. 2020, p. 69).

Discussing the information sources reviewed for the current project on "Analysis of wine" the entire literature of the winemaking industry is reviewed. Solicited journals written by various authors are also taken assistance to help present the underpinning laboratory measurements as well as microbiological aspects (D'Arienzo and Rarità, 2020, p. 42). To gain historical as well as future perspective on the same various sources have been reviewed. The present project even undertakes sources that highlight the health perspectives of wine consumption. A section on sensory analysis of wine production delineating the impact of wine consumption on our sensory organs has been also provided. For the completion of the project, I am highly grateful to the contribution made by the authors from whose papers information is extracted that helped me to add an interesting dimension to the current project.

1.3 Setting up the project aim or objective which could accurately fulfil all the requirements of the target of the project which is reflecting the long term goals

The main aim behind the conduct of the project which deals with the analysis of the wine is to know more about the type and the quality of the wine (Tasev et al. 2016, p.230). The more the quality of the wine is good the more will be the price of the wine. the objective of the analysis of the wind is mainly to construct the greater idea for the long-term goal so as to conserve the grapes and to forming the Grapes in such a form that the fermented Graves give the very nice juice from which the wind could easily be made.

The quality of the wine mainly depends on the process which is known as vinification and the geographical origin of the main ingredient which is referred to as the grape. It can highly rely on the varietal of the composition in which the grape plays the main role. The quality of the wine can be different from the various amount of processes which are being used by the different company are mainly by different people. Wine is one of the most lovable alcoholic drinks across the world (Liao et al. 2020, p.55). it is also considered as one of the healthy drink as it is mainly made up of a variety of fruits which are used in the process.

Different people use different kinds of processes for the fomentation of the grape or the kind of product which they used to convert the sugar into carbon dioxide or heat. There are many companies that use the process of using yeast which can easily consume all the sugar which is mainly present in the grape as the form of natural sugar.

 the main objective which the company is required to have all the producer is required to have is to provide the good quality of wine and in the right proportion to all the potential customer to which they are dealing with wine is one of the most lovable alcoholic drinks across the world. It is also considered as one of the healthy drink as it is mainly made up of a variety of fruits which are used in the process.

All the objectives of the wine Producer are to think about the future goals of the company as the production of the wine is referred to as the future. The process is mainly made for yours and yours to produce a very good quality of the wine.

Some of the objectives are being mentioned below:

In order to get a good quality of grape and yeast so as to focus on the process of the fermentation as well as to the removal of the natural sugar which is been presented in the Grapes.

To think about the long term goals in a hurry in this process can make the quality and the quantity of the wind and suitable for the wine drinker who is there in the market.

There are many objectives also behind the analysis of the Wine. Some of the main objectives behind the analysis of the wine is been mentioned and discussed in the following lines. The analysis of the wine is generally being done for getting a clear idea about the types and the quality of the wine which are being produced in the market (Tuzimsk et al.  2016, p.1140).A good analysis can help the producer or the creator of the wind to have a clear idea about the quality or the type of wine which is been demanded in the market for consumption. as there are many people in the market who consume wine as a regular alcoholic drink so it is really required for the producer to think about those person and to make the grade in such an appropriate way so that it does not harm them in the long term process (Genc et al. 2017, p.525).

The producer of the wine is required to know a clear process before processing the wine as it is a very complex process and it will require expert knowledge in order to create a good quality of the wine.

A good analysis can help the producer or the creator of the wind to have a clear idea about the quality or the type of wine which is been demanded in the market for consumption. As there are many people in the market who consume wine as a regular alcoholic drink. Proper analysis of the quality of the wind by the perfect analysis who are mainly trained in the making of the alcoholic drink is required as the quality of the grape and the time which is required for the making of the wine and for the fermentation of the grape which is the main step in the whole process of the wine creation (Hamann et al. 2017, p.50)

Wine is also referred to as one of the healthy drinks so the analysis is required to have clear knowledge about the fruit and the process through which the creation of the wine is been done.

1.4 Identification of the materials required for the completion of the project

Analysing the quality of wine requires thorough testing in the laboratory and the laboratory infrastructure needs to be well equipped. In order to manage the elements this requires mention that the identification of wine needs equipment's that will stand the test of updating. Here it requires mention that the laboratory requires certain elements that completes the infrastructural requirements. First an Analyser is required that will be based on Photometric Technology (Araujo et al. 2016, p.652). The next thing that is required is a kit of pre veiled and toxic reagents that will be ready to be used. This is specially developed on the elements close to analysing the aforementioned substances. Pipettes is another significant instrument that allows for collection of the correct and accurate volume of samples. A professional attitude to winery is dependent on the use of the different elements close to defining the core basics. In order to achieve it there needs a use of enzymatic assay compounded with the use of Spectrophotometer. This very instrument is used in order to measure the amount of light that gets passed from the solution. Appropriate kit includes acidic acid concentration, Ammonia concentration malic Acid Concentration and more. The Enzymatic Kits contains the reagents.

The reagents that is to be sourced for the analysis of wine include Bromothymol Blue Salutation, Calcium Hydroxide 2 mol/suspension, Cyprus Solution, Fehling B Reagents, Hydrogen Peroxide, Sodium Hydroxide 0.02 mol and Sodium Hydroxide. This will be produced from the shops that provides with this kind of kits and chemicals. The collection of sampling will follow a thorough professional intent. Here it requires analysis that collection of the samples needs to be done in order to stop any kind of inappropriate readings. Here it can be thoroughly analysed that the first Sampling will be barrel sampling. A ¼ inch diameter of length steel tubing will be inserted into the barrel in order to sample the product (Souza et al. 2019, p.190). The main element and care requires in this process is sanitize the sampling. Actually the main intention behind the study is to consider the microbial study. Here it requires mention that this kind of elements are close to identifying the overall analysis is based on the aforementioned determiner. Collection of samples from tanks can be made possible by mixing the tank contents by pumping sufficient amount of gas into the valves. The purchasing of the equipment starting from the equipment's and raw materials needs to be collected from different countries as there must not be any kind of compromise with the quality (Lopez Martín et al. 2016, p.54) The Fruit juices will be collected from Australia, Italy and France. Three distinctive qualities will produce different readings which is quite necessary from the perspective of testing. The testing filtering, clarifying and analysing Equipment's like Analyser, Kit and solutions will be collected or acquired from Germany and Japan. Both the countries are known for supply of high end things. The Lab Coat will be gathered from the local market.

1.5 (a) Identification of steps involved in the process

This section delineates the main stages of the practical work conducted in chronological order. It produces an overview of the main tasks that are required to be completed during each stage in order to organize the work with full sensibility.

Table 1: Main stages of the practical project work

(Source influenced from: Stanton, 2017, p. 14)

1.5 (b) Development of detailed timescale for completion of project activities

Development of the time scale for the completion of the project activities

In the above section- 1.5 (a) a comprehensive list delineating the development stages along with the activities to be carried out in each stage is provided. The information provided in this section would help in understanding where the listed activities would be enabled to get completed within the timescales allowed. The timescale developed keeps in mind to use the resource of time in an efficient manner and demonstrate a realistic attitude aiming towards the completion of the undertaken project on "Wine Analysis". The timescale is developed allotting time to each stage of the project development period which is required to be utilized in an efficient manner to complete the project within the stipulated time.

Table 2: Project Timescale

(Source: Self-Created)

1.6 Health and safety

Importance of legislation in retaining safe environment

Maintaining health and safety is crucial during organizational production. Different types of attributes are taken into consideration for managing formulated objectives in a setting. Taking consideration of wine production, it can be said maintaining safe environment is supportive of retaining skilled individuals in an organization. Increment of worker participation is also associated with safe environment and the significance of maintaining ethical structure to ensure healthy attributes lies here. The Health and Safety Work act, 1974 is responsible for shedding light on safe environment in an organization (Hale and Booth, 2019 p.77). The general duties of employers and employees have ben communicated in the structure for prominent maintenance. Based on the opinion of K?kol (2018, p.715), it can be said that the proper training of the individuals is needed for ensuring safe production. Regular inspection of activities is also significant for achieving productive traits in the organization. Association of proper leaders can also help the organization to shed light on the health and safety attributes. Usage of protective equipment in this context can also proved to be beneficial for the individuals working in a scenario of wine production.

Steps to ensure safe environment

Detailed process is required to be followed for a safe environment. The steps are communicated below-

1. Understanding activities- The required activities should be identified in the first stage. For example, procuring grapes, implementing tools and other factors. According to Arewaet al. (2018 p.389), brief idea about the activities can guide the associated individuals in a right order.
2. Procuring tools with safety- Big machines are ensured for producing and storing wines. Safety latches attached to the machines should be inspected in detail for retaining safe environments. Training of the individuals is also necessary for regulating the tools.
3. Preparing risk register- Risk register is beneficial for understanding threats and issues in an organization. Preparation of risk register paves the path for curating activities in a logical structure (K?kol, 2018 p.712). The likelihood of risks can be identified and suitable decisions can be formulated accordingly.
4. CoSHH assessment- the assessment is helpful for identifying the presence of hazardous elements. Based on the opinion of Davidsonet al. (2018 p.76), it can be said that different kinds of pesticides and preservatives are used for wine production. The safety parameters of using the attributes should be identified in detail for maintaining good health of associated individuals.
5. Allocating activities and resources- the resources and activities should be aligned post the evaluation of all the attributes. Detailed acknowledgement can help the organization to perform significantly.

Figure 1: Steps of assuring safe workplace

(Source: Self-Created)

Thus, structured notions can help an organization to produce wines in a safe environment. Health inspection prior to the attachment of project is also mandatory to acknowledge the strengths and weaknesses. Allocation of activities can be done accordingly. This way both the employers and employees can be satisfied.

Hierarchy of control

Hierarchy of control is a system that is used for managing risk in a workplace. It has been seen that elimination of risks and hazards is included in the highest level of control in hierarchy. The persons from the hierarchy can train the employees about the minimisation of risks and that can be applied for this context as well. Following the opinion of Phakathi (2017 p.12), it can be said that there can be many issues during a production of wine. Mainly proper maintenance of key steps in the production of wine need to be observed by the higher authorities so that it can be done as per the rules and regulations. During the use of several ingredients, it is important to check the quantity as well so that the wine can be safe to consume and also the quality remains effective. The management of the production can use substitution control process as well in which the major risks are substituted by lower risks elements. On the other hand, isolation of people from the risks can also be done here along with the implementation of engineering works as well. Some innovative process and technical skills are always acceptable in the minimization of risks. According to Hoet al.(2017 p.1622), the hierarchy of control can also include personal protective equipment as well for the workers during the production of wine that can ensure the safety of employees.

The possible hazards that can occur during wine production are communicated below along with activities that can minimize risks-

Table 3: Severity of risks

(Source: Self-Created)

Conclusion

The detailed discussion has contributed to the understanding of maintaining safe environment in a production structure. Fulfilling needs and demands of employees is beneficial for engaging talented individuals. The project scope and objectives are required to be set in the initial stage for smooth management of objectives. Participation of all the individuals in this regard is beneficial for maintaining steadiness in an organization. Key materials and samples are also required to be procured for effective production scenario. Importance of ethical construct has also been internalized from the detailed presentation of this project. Some recommendation for maintaining efficient production has also been shed light upon for growth of organization. 

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