Index 719
catechin-pyrylium derived
pigments, 549
oaklins, 549
pigment material, 541–543
pyranoanthocyanins, 543–546
copigmentation, 529–541
copigment type, 533–541
influence, 529–533
origin and components, 528–529
Condensed tannins, 528, 534
Cooked cauliflower aroma, 600
Copigmentation, 441, 487–488, 513
and color of red wine, 529–541
influence of ethanol, 531
influence on color, 529–533
types of, 532
Copigments, 533–541
Cork flavor, wine spoilage by, 608–610
Coronary heart disease, 571
Correlation analysis, 688–689
Coumaric acid, 253–254, 534, 539
p-Coumaric acid, 511, 513
Coumarins, 509, 519
Coutaric acid, 253–254
p-Coutaric acid, 511–512
Crabtree effect, 9
Criaderasystem, 82–85, 93
Croatian Riesling wines, 397
Cyanidin, 439–440, 456
Cyclitols, 242–243
Cyclohexanehexaols, 242
Cyclohexyl isothiocyanate, wine spoilage
by, 599
Cysteine, 41, 346–348
volatile thiols precursors from, 286–290
Cysteine-S-conjugateβ-lyase, 118–119
Cytotoxicity, 577
D
D. anomala, 631, 637
D. hanseniiI, 632
β-Damascenone, effects on wine aroma, 422
Debaromyces, 455
Debaryomyces,86
1-Decanal, 297
Dekkera, 40, 86, 304, 455, 515
Dekkera bruxellensis, 353, 368, 370, 616,
631–632, 634–636, 638–639
Delphinidin, 439–440, 456
Denaturing gradient gel electrophoresis
(DGGE) 36–37
Deoxyvalenol, 619
Devin white wine, 397
D-Fructose, 238–239
D-Galactose, 232, 234, 239
D-Glucose, 232, 234, 238–239
Diabetes, 571, 573, 581
Diacetyl, 20, 339–340
4,5-Dichloro guayacol, 610
2,4-Dichloro-6-methylanisol, 610
Diethyl succinate, 73
Dihydroflavonols, 463–464, 467, 473–474, 479
See alsoFlavonoid
Dimethyl sulfide (DMS), 342–343
aroma precursors, 263–265
wine spoilage by, 601
Discriminant analysis, 701
Disgorging, 63, 139, 285
Dithiocarbamates, wine spoilage by, 599–600
D-Mannose, 239
DNA hybridization, 35
D-Ribose, 239
Drosophila melanogaster, 581
D-Xylose, 240–241E
Ehrlich pathway, 333–334, 347
Eiswein and Icewine fermentation, 336
Electrophiles, flavonoid chemical reactions
with, 485–486
Elsinoe ampelina, 217
Embdem-Meyerhoff pathway, 6
Enantiomers, 232, 234
Encabezado,83
Enological additives
bentonite fining of white wine, 132
for colloid stabilization in white wines,
127–155
(E)-2-Nonenal, 297, 406–407
Enzymatically generated o-quinones,
anthocyanins reactions with,
443–444
Enzymatic deglycosilation, 441, 455
Enzymatic hydrolysis and oxidation, 478
Enzyme-catalysed hydrolytic reactions,
318–319
Enzyme-linked immunosorbent assay
(ELISA), 181
Enzymes, in winemaking, 103–121
(E)-2-Octenal, 297
Epicatechin, 537–538
Epimers, 232, 234
Epoxy resins, wine spoilage by, 597–598
Ergosterol, synthesis in yeast, 14–16
Erysiphe necator, 344
Erythritol, 242