Petri De Beer

Seasoned professional, researcher and agricultural expert with a strong technical background in economics and strategic planning. Achievements include launching South Africa’s first single varietal Therona wine in 2016. Committed to sustainability, with extensive experience in organic production and developing innovative agricultural practices that enhance economic viability for farmers. Proven ability to analyze industry challenges and foster relationships through effective stakeholder engagement. Entrepreneurial professional offering progressive experience in operations leadership. Skilled at identifying and implementing process improvements to drive efficiency and productivity. Motivating leader with proven success managing cross-functional teams. Engaging guest lecturer offering several years of speaking experience in higher education. Skilled at facilitating discussion, critical thought and outside-the-box ideas.

• Afrikaans
• English
• Basic Ducth

• Number of Children: 1
• Date of Birth: 12/20/88
• Marital Status: Married

• Management Board ShirazSA
• Member of South Africa agricultural writers association
• Committee Member of South African wine industry professional Body
• Committee Member Wine industry transformation technical board
• Member of South African agricultural economists association
• Member of the American association of wine economists

• Industry wide benchmarking study of the South African wine industry
• Looking at the marginality of South African wine grape producers from 1995-2018 to
  establish long-term stability and viability for producers by using time series data analysis
  to predict long term trends.
• Correlation of the South African wine export market value and volume to trade variables
  of various trading partners by using correlation data analysis to measure the effects of
  input changes.
• Implementing farm management systems for grape producers in the Stellenbosch area to
  maintain profitability and help in discission making.
• Simulation modelling of Organic viticulture vs Conventional viticulture inputs in South
  Africa to asses organic viticulture as an alternative to boost profitability of a farm
  enterprise
• Development of Marketing strategies for wine producers by analyzing market
  opportunities and taking production constraints (Doolhof, 2013. Piekenierskloof wines,
  2020)
• Assessing structural and historic issues in agriculture that lead to marginalization of the
  South African wine industry interests by the South African government.
• The effect of disease pressure on yields: a comparative study on organic and conventional
  wine grapes in Stellenbosch.
• Losing price signals in transmission: observations of unintended consequences in an
  interconnected South African wine supply chain.
• The use of Torulaspora delbrueckii and Metschnikowia pulcherrima during cold
  maceration as inhibitors of acetic acid bacteria to lower production of volatile acidity.
• Use of Reverse-Osmoses as an alternative to Tartaric acid addition in the production of
  premium Sauvignon Blanc wines.
• The use of grape bunch stems during the fermentation of Shiraz grapes to increase the
  concentration of Sesquiterpenes.
• The use of Ellagitannins as anti-oxidant and anti-microbial agent in the production of
  wine to lower the use of SO2 in wine production.
• Move to cost effective alternatives for additives to comply with Vegan friendly
  certification.
• Looking at alternatives to Oak for wood ageing of wine.
• Development of a canned variant of the company’s wine-based spritzer.
• Development of a Method Ancestral product as a cost-effective alternative to MCC for
  the company’s portfolio.
• The viability of Native South African wine cultivars as a point of difference in the
  company’s portfolio by looking at market trends and calculating market potential.
• Looking at the viability of measuring Rotundone in Shiraz grapes as a predictor of
  Sesquiterpene concentration in Shiraz wines.
• Using Data analysis techniques to overlay climactic data with wine sensorial data from
  1995-2020 to establish macro climactic impacts on Shiraz sensorial perception.
• Capturing and reuse of wine fermentation gas.
• The potential of hybrid Vitis Vinifera grapes to enhance sustainability