Index 723
Hygienic quality of wines, and LAB, 47
Hypercholesterolemia, 571, 577
Hypertension, 168, 208, 571, 573, 576
I
Image analysis methods, 65
Industrial flotation experiments, 142–144
Inflammation, 573
Infra-red spectra, installation and acquisition
of, 668
Inoculation time, and MLF performance in
wineries, 44
Inositols, 242
Interferometry, and Fourier transform, 667–668
Intermolecular copigmentation, 532
Intramolecular copigmentation, 532
β-Ionone, 297
γ-Ionone, 348, 350
Ion-pair liquid chromatography, 180
Iron, determination in wine and must, 663
Isinglass, 128, 146
Isoamyl caproate, 73
3-Isobutyl-2-methoxypyrazine (IBMP), 321
Isobutyraldehyde, 406–407
Isoelectric point, of wine proteins, 215
Isoeugenol, 297, 301
Isoleucine, 167
Isomaltose, 241
Isovaleraldehyde, 406–407
Issatchenkia orientalis, 330, 338, 360, 368–369
Issatchenkia terricola, 330, 360, 368, 370
J
Jaune wines, 83
Jura wines, 85–86, 93
K
Kaolin, 128
Kaolinite (Kaolin), 128
α-Ketoglutaric acid, 327, 353
Kieselsol (aqueous silicon dioxide), 128, 133
and white wine fining, 145
Kloeckera, 4, 172, 455
Kloeckera apiculata, 330, 360, 368–369, 632
Kluyveromces thermotolerans, 368–369
Kluyveromyces,4
Kluyveromyces thermotolerans, 330, 357, 360,
632
KNN (k-Nearest Neighbour) method, 701–702
Kojibiose, 232, 235
K ́ovats Index, 403
Krebs cycle, 10, 21, 92
Kruskal-Wallis test, 683
L
L. acidilactici,46
L. buchneri, 30, 45, 172
L. casei, 29–31, 33, 39
L. cellobiosus,30
L. collinoides,46
L. curvatus,30
L. delbrueckii,30
L. diolivorans,30
L. fermentum,46
L. fructivorans, 30, 45
L. heterohiochii,30
L. jensenii,30
L. kunkeei,30
L. leichmanni,30
L. lindneri,30
L. mali, 30, 46, 172
L. mesenteroides, 31, 33, 39, 45
L. nagelli,30
L. paracasei,30
L. pentosaceus,33
L. sake,46
L. trichodes,30
L. vermiforme,30
L. vini,30
L. viridescens,46
L. yamanashiensis,30
L. zeae,30
Lactic acid bacteria (LAB), 28–49, 115
associated with biogenic amines,
172–174
ecology and development, 28–33
microbial interactions, 32–33
during vinification, 31–32
in wine, 28–31
growth management, 48–49
hygienic quality of wines, 47
isolation and identification, 33–38
DNA hybridization, 35
G+C content, 35
molecular methods, 34–38
PCR-based methods, 35–37
16S rRNA sequencing, 34–35
strain identification, 37–38
traditional methods, 33–34
Lactobacillus, 28–30
metabolisms in wines, 38–41
amino acid metabolism, 41
carbohydrate metabolism, 38
hydrolysis of glycosides, 40–41
organic acid metabolism, 38–40
phenolic compounds, 40
proteins and peptides breakdown, 41