Index 727
Pea, 128
Pearson’s correlation coefficient, 688–689
Pectate lyases, 108
Pectinesterases, 108
Pectin lyases, 108
Pectolitic enzymes, 108–110
Pediococcus, 28, 30–31, 34–35, 43, 45–46,
172, 246
Pediococcusspp., 631–632
Pedunculate oak, 298
Penicillium, 620, 622–623
Penicillium chrysogenum,96
Peonidin, 439–440, 454–455
Peptides
amino acid composition and sequence, 200
analysis and separation, 192–200
chromatographic techniques, 196–198
electrophoretic techniques, 198–199
sample preparation and techniques,
192–196
spectrophotometric methods, 192
breakdown and LAB metabolisms in
wines, 41
detection methods, 199–200
origin and characterization, 200–207
properties, 208–209
in wine, 191–209
Pesticide degradation flavor, wine spoilage by,
599–603
Petite Arvine wine, 397
Petit Manseng wines, 351
Petunidin, 439–440, 454–455
Phenolic acids, 509–514
aroma precursors, 251–252, 253–255
hydroxybenzoic acids, 509–511
hydroxycinnamic acids, 511–514
reactions with anthocyanins, 512–514
Phenolic compounds
determination in wine and must, 662–663
effects on wine aroma, 425–426
LAB metabolisms in wines and, 40
Phenylacetaldehyde, 404
Phenylalanine, 166–167, 333, 348, 617
2-Phenylethanol, 298
Phenylethyl acetate, 73
Phenylethylamine, 164, 168, 170–171, 177
Phenylethyl caprate, 73
Phomopsis viticola, 217
Phosphate metabolism, 317–318
Phthalates, wine spoilage by, 596–597
Phytosanitary vine treatments, wine spoilage
by, 602–603
Piceatannol, 517, 520, 581
Piceid, 516–518, 520
Pichia, 4, 86, 172, 455
Pichia anomala, 330, 338, 360, 368, 370
Pichia fermentans, 360, 368, 370
Pichia guilliermondi, 631–632
Pichia membranifaciens, 368, 370
Pichia subpelliculosa, 368, 370
Pigment material, and color of red wine,
541–543
Pinotage red wine, 450
Pinot noir wines, 300, 397, 475, 518
Plant cell walls, flavonoid adsorption on,
494–495
Plant proteins, white wine fining with, 136–138
Polar trace compounds, 407
Polyalcohols, in wine, 241–243
Polyfunctional mercaptans, 405
Polygalacturonases, 108
Polymerase chain reaction (PCR) methods,
182–183
Polyphenol oxydases, 104–106
Polyphenol-protein reaction, for gelatin
fining, 135
Polysaccharides
and astringency in wine, 557–559
effects on wine aroma, 426–427
flavonoid interactions with, 492–493
in wine, 244–246
Polyvinylpolypyrrolidone (PVPP), 179,
490–492, 560
for white wine fining, 128–129, 145
Portuguese red wines, 518
Port wine, 396
Port wines, 452–453
Potassium hydrogenotartrate (KHT), 147
Premium Spanish aged reds, 396–397
Preservatives, wine spoilage by, 598
Principal components analysis (PCA), 694–695
Principal components regression (PCR), 708
Proanthocyanidins, 465–466, 471–478,
485–486, 488, 494–496, 528,
534, 542
acid-catalysed cleavage of, 479–481
Procyanidin B1, 449, 451, 475
Procyanidin dimers, 466, 533–534
Proline, 165–166
Proline-Rich Proteins (PRPs), 555, 560
Prolylendopeptidase inhibitory peptides
(PEP), 209
Propan-1,2-diol, 596
Propyl guaiacol, 515
Proteases, 69, 71–72, 107, 165–166, 206–207,
217, 346, 578