Wine Chemistry and Biochemistry

13 Statistical Techniques for the Interpretation of Analytical Data 707 13.3.4.1 Canonical Correlation Analysis (CCA) In order t ...

708 P.J. Mart ́ın-Alvarez ́ both unbiased and linear functions of theyivalues, the OLS estimators have the smallest variance. Th ...

13 Statistical Techniques for the Interpretation of Analytical Data 709 dure (RMSEP), which are defined by the equationsRMSEC= √ ...

710 P.J. Mart ́ın-Alvarez ́ –5 0 5 10 15 20 25 30 35 Observed values of aging time (months) –5 0 5 10 15 20 25 30 35 Predicted v ...

13 Statistical Techniques for the Interpretation of Analytical Data 711 95–100. Brereton, R.G. (1990). Chemometrics: application ...

712 P.J. Mart ́ın-Alvarez ́ Mart ́ın-Alvarez, P.J. (2006). Pr ́ ́ acticas de tratamiento estad ́ıstico de datos con el programa ...

13 Statistical Techniques for the Interpretation of Analytical Data 713 Poveda, J.M., Garc ́ıa, A., Mart ́ın-Alvarez P.J., & ...

Index A Acephate, wine spoilage by, 600 Acetaldehyde, 90–91, 341–342, 353, 482–483, 547–548, 556 and biological aging of wine, 9 ...

716 Index Anthocyanin (cont.) and bleaching reaction with bisulfite, 441–442 ethyl-flavanol pigments and color of red wine, 546– ...

Index 717 proteins-tannins interactions and, 551–553, 559–560 in red wine, 549–559 tannins composition and, 556–557 tannins stru ...

718 Index C C. albidus, 632 C. laurentii, 632 C. wickerhamii, 632 Cabernet Sauvignon Blanc, 320 Cabernet Sauvignon musts, 456 Ca ...

Index 719 catechin-pyrylium derived pigments, 549 oaklins, 549 pigment material, 541–543 pyranoanthocyanins, 543–546 copigmentat ...

720 Index Escherichia coli, 580 Estearic acid, 15 Esterases, 119–120 Esterification reactions, 320 Esters, volatile aroma, 328–3 ...

Index 721 with polysaccharides, 492–493 process, 486–487 with proteins, 490–492 self association and aggregation, 488–489 reacti ...

722 Index Geranyl acetone, 297 German Riesling wine, 510–511, 521 Gew ̈urztraminer wine, 221–222, 396 Gew ̈urztraminer wines, 35 ...

Index 723 Hygienic quality of wines, and LAB, 47 Hypercholesterolemia, 571, 577 Hypertension, 168, 208, 571, 573, 576 I Image an ...

724 Index Lactic acid bacteria (LAB) (cont.) Oenococcus oeni, 30–31 organoleptic qualityof wines and, 45–47 Pediococcus,30 wine ...

Index 725 Merlot reds wines, 397 Merlot wines, 307, 343–344, 351, 364, 396 Metabolic interactions, 319 Metatartaric acid, for ta ...

726 Index Non-flavonoid phenolic compounds, 509–521 coumarins, 509, 519 lignans, 509, 519, 521 phenolic acids, 509–514 hydroxybe ...

Index 727 Pea, 128 Pearson’s correlation coefficient, 688–689 Pectate lyases, 108 Pectinesterases, 108 Pectin lyases, 108 Pectol ...