Index 717
proteins-tannins interactions and, 551–553,
559–560
in red wine, 549–559
tannins composition and, 556–557
tannins structures and influence in, 554
during wine aging, 556–557
Astringin, 520
Atherosclerosis, 574, 577–578
Aureobasidum, 172
Autochthonous yeasts, 373
Autolysis
features, 67–68
induced, 68, 70
natural, 68–69
process mechanism, 68
products released by yeast during, 70–73
sparkling wines in, 67–74
in winemaking industry, 73–74
yeast cell wall breakdown during, 68–70
Autophagy, 74
B
Bacteria-bacteria interactions, in LAB, 32–33
Barrels, MLF in, 44–45
Bartlett’s test, 683
Base wines, 61–62
Beaujolais wines, 602
Beer’s law, 532–533
Bentonite, 128–129, 179
efficiency of use, 223–225
in-line dosing, 224–225
predictive assays for heat stability, 223
selecting appropriate type, 224
fining, 220–225
criticisms, 223
dosage, 133–134
enological variability, 132
preparation method, 131–132
sensory impact, 222
of white wine, 131–134
Benzenemethanethiol, 278, 284
Benzoic acid, 534
Benzothiazole, wine spoilage by, 599
Bikerman’s principle, 64
Bioavailability, of wine phenolics, 572–573
Biogenic amines, 47
concentrations level, 177
control presence in wine, 179–183
formation during wine production,
175–179
microorganisms in winemaking, 171–175
lactic acid bacteria, 172–174
yeast, 172
production in winemaking, 171–175
quantification by
capillary electrophoresis methods,
180–181
enzymatic methods, 181
liquid chromatography, 180
polymerase chain reaction methods,
182–183
screening methods using selective
media, 181–182
thin-layer chromatography, 182
structure of, 164
toxicological aspects, 168–171
in wine, 163–164, 167–183
Biological aging
acceleration of, 94–96
chemistry and biochemistry, 89–93
sensory properties, 93–94
system, 82
of wine and
acetaldehyde, 90–91
ethanol, 89–90
glycerol, 90
higher alcohols and esters, 92–93
lactones, 93
nitrogen compounds, 91
organic acids, 92
significance of rocio in, 84–85
winemaking of, 82–85
Bitter almond flavor, wine spoilage by, 597
Bivariate statistical techniques, 687–692
correlation analysis, 688–689
simple linear regression analysis, 689–692
Blumenol, 297
Bonferroni test, 682
Bordeaux wines, thiols in, 278–279, 281,
284–285
Botrytis cinerea, 67, 86, 105, 130, 149,
217–218, 239, 241, 243–244, 246,
259, 281–282, 287, 478, 516, 597,
622, 625
Botrytis cinereaindex, 674
Botrytized wines, 241, 397
thiols in, 280–281
Bouquet of aging, 295
Bovine spongiform encephalopathy,seeMad
cow disease
Brettanomyces bruxellensis, 4, 40, 46, 86, 114,
304–305, 368, 455, 515, 616
Brevicin, 33
2,3-Butanediol, 20, 243
Butterscotchflavour, 40
Butteryflavour, 40