728 Index
Protective colloids, 147
Protein
breakdown and LAB metabolisms in
wines, 41
effects on wine aroma, 426–427
flavonoid interactions with, 490–493
protein interactions for gelatin fining, 135
removal mechanisms in white wine fining,
130–131
structures and astringency, 555–556
tannins interactions and astringency,
551–553, 556–559
in wine, 551–556, 559–560
Protein haze in wines
mannoproteins tostabilize, 151–153
mechanism of, 219–220
Protocatechuic acid, 509–510, 534
Pterostilbene, 517–518
Pulsed field gel electrophoresis (PFGE), 37
Putrescine, 164–165, 169–170, 176–177
Pyranoanthocyanins, 442, 513–514, 542, 556
and color of red wine, 543–546
Pyranoses, 232
Pyruvic acid, 325, 327, 340, 353, 452, 454
Q
Q. faginea, 299
Q. petraea, 298
Q. pyrenaica, 299
Q. robur, 298–300
Quadratic Discriminant Analysis (QDA), 701
Quercetin, 581
Quercetin 3-glucuronide, 469, 473, 534
Quercitol, 242–243
Quercus acutissima, 485
Quercus alba, 298
Quercus petraeaLiebl, 298
Quercus roburL., 298
Quinones
enzymatic formation and reactions of, 478
flavonoid chemical reactions with, 483–485
R
RAPD analysis, 35–36
Reducing sugars, determination in wine and
must, 654, 666
Red wine, 295, 353, 452, 487, 518
astringency, 550–560
perception, 550–551
polysaccharides and, 557–559
proteins and tannins interactions,
551–553, 558–559
proteins structures, 555–556
tannins composition and, 556–557
tannins structures and influence in, 554
during wine aging, 556–557
color, 530–550
changes during maturation and aging,
541–550
copigmentation, 531–541
origin and components, 530–531
ethanol in, 321
flavonoid extraction into, 475–477
horse sweat taint in, 626
neutral sugars content, 240–241
peptides in, 206
phenolic composition and sensory
properties, 529–560
polyphenols health-promoting effects,
571–581, 608, 609–610, 629
Regioisomers, 232, 235, 447
Residual gluten proteins, for flotation
technique, 144–145
Residues and wine materials, wine spoilage by,
597–598
Respiration and fermentation,seeFermentation
and respiration
Resveratrol, 373, 509, 516–520, 572, 581
Retention Index, 403, 405
Reverse phase high-power liquid chro-
matography (RP-HPLC), 180,
193–198
Rhamnogalacturonan II (RGII), 244–245,
492–493, 559
Rhamnose, 108, 110, 232, 240–241, 245, 257
Rhodotorula, 172, 455
Ribitol, 242
Ribose, 6, 232, 234, 239–240
Riddling, 63, 132, 139
Riesling wines, 295, 333, 351, 359, 517
Rioja wine, 396
Rocio, significance in biological aging process,
84–85
Romanian musts, 396
Root mean square error of calibration
(RMSEC), 708–709
Root mean square error of prediction, 708
Rouxii,86
Rubbery flavor, wine spoilage by, 598–599S
S. cerevisiaevar.bayanus, 172
S. cerevisiaevar.chevalieri, 172
S. cerevisiaevar.steiner, 172
S. mucilaginosus,45
Saccharomyces, mixed cultures of, 364–366