Food Chemistry

Index 1069

Whole milk chocolate 968(T)
Whole milk powder 527, 528(T)
Whole-fat cheese 529
Whole-meal flour, phenoloxidase 698
Wiliams, pear brandy 932
Williams,Landel,Ferry-equation 006
Wine 906
–, acid 920
–, aging 917
–, –, aroma 923, 924(T)
–, alcohol reduced, aroma 921, 923(T)
–, arabinose 919
–, aroma, ageing 243
–, aroma substance 921, 922–924(T)
–, –, fermentation condition 923, 923(T)
–, bitter taste, divinyl glycol 926
–, blending 919
–, blue fining 918
–, boekser 925, 925(T)
–, butanediol, 2,3- 920
–, carbohydrate 919
–, cellar operation 917
–, Chardonnay, aroma 922(T)
–, chemical composition 919
–, clarification 918
–, consumption data 907(T)
–, cork taste 925, 925(T)
–, cultivar-specific aroma 921, 922(T)
–, deacidification 918
–, degradation of malic acid 919, 919
–, diacetyl 920
–, distilled, alcohol content 931
–, ethanol 919
–, –, sugar added 919
–, ethanol content 919
–, extract 919
–, fining 918
–, flavored 929
–, fortified 911
–, geranium note 926
–, glycerol 920
–, glycerol factor 920, 920
–, grades 915(T)
–, grape 907
–, higher alcohol 920
–, iron content 921
–, kerosine note 924, 925(T)
–, lactic acid, formation 919, 919
–, mannitol, D- 920
–, medicine note 924, 925(T)
–, methanol 920
–, mineral 921
–, minimum alcohol content 915, 915(T)
–, mousy note 925(T), 926
–, MTCA formation 921, 921
–, Muscatel, aroma 922(T)

–, odorant, odor threshold value 921, 923(T)

–, off-flavor 924, 925(T)

–, pH-value 920

–, pigment 915

–, production data 907(T)

–, production scheme 908(F)

–, proline 921

–, resveratol 920(T), 921

–, sauvignon type, aroma 922, 922(T)

–, sorbitol 920

–, strawberry note 925(T)

–, sugar added, detection 919

–, sugar addition 919

–, sugar-free extract 919

–, sulfur treatment 917

–, tartaric acid 916, 917(F)

–, taste substance 921, 922(T)

–, top quality 911,915(T)

–, tryptophan 921

–, turbidity 924, 926

–, untypical aging note 924, 925(T)

–, volatile sulfur compound, biosynthesis 387

–, young 916

Wine distillate 931

Wine lactone, diastereomer, odor threshold value 354,

355(T)

–, –, separation 354, 355(F)

–, wine 922(T)

Wine sauerkraut 803

Wine-like beverage 928

–, chemical composition 928(T)

Winterization, cottonseed oil, corn oil 650

–, fat, process 659

WLF-equation 006

Woodwardreagent 067

Wool keratin 053

–, plastein reaction 085(F)

Wort, beer 899

Wort concentrate, beer production 894

Xanthan gum 331, 331

–, viscosity 331(F)

Xanthine, oxidation 105

Xanthine oxidase, mechanism 105, 105

–, milk 135(F)

–, pH optimum 129(T)

–, superoxide radical anion 105

Xanthophyll 237

Xylanase 335

Xylane 250(T)

Xylitol 261

–, aqueous solution, viscosity 865(F)

–, nutritional/physiological property 864(T)

–, production 863(T), 879

–, relative sweetness 259(T), 863(T)

–, sensory propertiy 879