716 Index
Anthocyanin (cont.)
and bleaching reaction with bisulfite,
441–442
ethyl-flavanol pigments and color of red
wine, 546–548
flavanol aldehyde-mediated condensation
reaction, 447–449
flavanol condensed pigments and color of
red wine, 548–549
flavanol direct condensation reaction,
444–447
hydroxycinnamic acid
condensation reaction, 449–451
reactions with, 511–514
oligomers and color of red wine, 549
reactivity, 441–442
structural characteristics and occurrence,
439–440
varietal characteristics, 440–441
vinylflavanol condensation reactions,
451–452
vinylphenol condensation reaction,
449–451
in wine, 439–456
yeast biotransformation, 353–354
Apoptosis, 577
Arabinans, 246
Arabinogalactan proteins (AGP), 492, 559
Arabinose, 232, 234, 240
Arabitol, 242
Arginine, 47, 165–167
Aroma compounds
specific wine matrix components, 421–431
β-damascenone, 421–422
ethanol, 422–425
macromolecules from wine microor-
ganisms, 428–430
phenolic compounds, 425–426
polysaccharides, 426–427
proteins, 426–427
wine matrix composition, 421–422
wine macro-components interactions
dynamic headspace method, 419
equilibrium dialysis method, 421
exponential dilution analysis, 421
headspace stripping at equilibrium
method, 419
H-1 NMR spectroscopy, 421
liquid calibration static headspace
method, 419
measurement methods, 418–421
phase ratio variation method, 419
static headspace methods, 419
vapour phase calibration method, 419
wine matrix macro-components
interactions, 417–432
See alsoAroma molecules
Aroma enhancing enzymes
cysteine-S-conjugateβ-lyase, 118–119
esterases, 119–120
glycosidases, 110–118
exogenous glycosidases, 116–118
grape glycosidases, 112
microbial glycosidases, 112–115
in winemaking, 110–120
Aroma Extract Dilution Analysis (AEDA),
397–398, 404
Aroma molecules
aroma enhancers and depressors, 408
isolation and identification techniques,
403–406
quantitative determination, 406–407
sensory role assessment, 407–409
screening by GC-O, 395–403
preparation extracts for, 400–403
profiling, 396–397
signal recording and processing,
397–400
screening techniques based on
citations frequency, 398–399
intensity measurement, 399–400
overall evaluation, 400
threshold, 398
See alsoAroma compounds
Aroma precursors, 251–265
carotenoids, 251–252, 255–257
of dimethylsulfide, 263–265
glycoconjugates, 251–252, 257–260
phenolic acids, 251–252, 253–255
S-cysteine conjugates, 251–252, 260–263
S-methylmethionine, 251–252, 264
unsaturated fatty acids, 251–253
Ascorbic acid, 4, 482–483
Asparagine, 166–167, 208
Aspartic acid, 166–167, 208
Aspergillus carbonarius, 622–624, 674
Aspergillus ibericus, 622
Aspergillus niger, 109, 116, 622, 632
Aspergillus ochraceus, 616
Aspergillus tubingensis, 622
Asti spumante wine, 138
Astringency
perception, 550–551
polysaccharides and, 557–559
proteins structures, 555–556