726 Index
Non-flavonoid phenolic compounds, 509–521
coumarins, 509, 519
lignans, 509, 519, 521
phenolic acids, 509–514
hydroxybenzoic acids, 509–511
hydroxycinnamic acids, 511–514
stilbenes, 515–519
volatile phenols, 514–515
Non-precursor flavour-active compounds,
formation by yeast, 320–321
Non-Saccharomycesspecies and cofermenta-
tion, 366–371
Non-volatile organic acids, formation by yeast,
325–327
Norisoprenoids, 40, 110–111, 115, 255–257,
297, 315, 328, 348–351, 370
yeast biotransformation, 348–351
Nutrients, and yeast, 317–318
Nuttycharacteristics, 40
O
Oak barrel wines, 454
Oak derived volatile compounds, yeast
biotransformation, 355
Oak flavour compounds, yeast biotransforma-
tion, 348–355
Oaklins, and color of red wine, 550
Oak wood
aromas, 296, 306–307
barrel aging of wine, 295–307
chips, 306–307
extracts odour descriptors, 301–302
sensory relevance ofvolatile components,
300–303
volatile composition
changes during aging of wine, 303–306
and sources of variation, 296–300
Ochratoxin A (OTA)
chemical structure, 616–617
control strategies in wine, 624–626
determination of, 674–675
fungal growth and, 622–623
occurrence, 619–621
prevention and production control,
623–624
producing species, 620–622
production on grapes, 620–623
regulations for, 619
toxicity and public health safety, 617–619
wine spoilage by, 616–626, 638
Ochratoxin B (OTB), 617
Ochratoxin C (OTC), 617
Octa-1,5-dien-3-ol, 610
Octa-1,5-dien-3-one, 610
Oct-1-en-3-ol, 610
Oct-1-en-3-one, 610
3-Octen-1-one, 297
Octyl acetate, 73
Odorants of wines
identification of impact, 393–409
See alsoAroma molecules
Odour activity values (OAV), 94, 408–409, 422
Oenococcus, 34–35, 172
Oenococcus oeni, 28, 33, 36–45, 49, 115, 167,
173–174, 178, 631–632
Oenology automatic analysers
flow injection analysers, 650–656
Fourier-transform infra-red analysers,
666–675
near infra-red analyser, 664–666
sequential analyser, 656–663
3-OH-β-damascone, 297
Olfactory defect, 608
Olorosowine, 93–95
Oregon wine, 397
Organic acids
and biological aging of wine, 92
metabolism
citric acid transformation, 39–40
malic acid transformation, 39
in wines, 38–40
Organoleptic characteristics of wine and
LAB, 45–47
MLF, 41–42
Ornithine decarboxylase (ODC), 47
Orthene, wine spoilage by, 600
Oxidative browning, 104–105
2-Oxogluconic acid, 243–244
5-Oxogluconic acid, 243–244
2-Oxoglutaric acid, 243
Oxygen and lipid biosynthesis, 14–18P
P. acidilactici,46
P. cerevisiae,45
P. damnosus, 30, 33, 46
P. inopinatus,30
P. parvulus,30
P. pentosaceus,30
Pallidol, 520
Palmitic acid, 15
Partial Least Squares (PLS) regression, 708
Partition coefficient, 417–418
Pasteur effect, 9
Patulin, 618
PCR-based methods, for isolation and
identification of LAB, 35–37