Index 729
Saccharomyces bayanus, 315, 321, 324, 327,
335, 337–338, 354–355, 357,
361–366
Saccharomyces bayanusvar.uvarum, 262, 289
Saccharomyces cariocanus, 361
Saccharomyces cerevisiae, 4, 9–12, 14–17,
19, 21, 32, 43, 69, 81, 86–89,
95–96, 110, 112–114, 116, 118,
172, 207, 209, 243, 254, 259–260,
262, 265, 289–290, 314, 317, 321,
323, 325–326, 330–331, 335–338,
342, 349–354, 356–370, 450, 455,
514–515, 581, 629, 631–632, 635
sulfur metabolism in, 346
Saccharomyces Kudriavzevii, 361, 364
Saccharomyces paradoxus, 357, 361, 362, 364
Saccharomyces rosei, 367
Saccharomycesspecies, monocultures of,
359–366
Saccharomyces uvarum, 290, 315, 323,
325–327, 335, 337–338, 357–358,
361, 363–364
Saccharomycodes, 455
Saccharomycodes ludwigii, 324
Salicylic acid, 509–510
Sardinian Vernaccia, 339
Sauternes wines, 397
Sauvignon blanc
must, 260–261
thiols in, 278–280, 283–286, 288, 290
wines, 152, 276–277, 320, 351, 364
Sauvignon wine, 396
Sawdust aroma, 297
Scheffe test, 682
Schereube wines, 396
Scheurebe wines, 351
Schizosacchaomyces,4
Schizosaccharomyces, 455
Schizosaccharomyces malidevorans, 368, 370
Schizosaccharomyces pombe, 368, 370
Scyllo-inositol, 242–243
S-cysteine conjugates, aroma precursors,
251–252, 260–263
Self-association copigmentation, 532
Semillon wines, 222, 284, 351, 364
Sequential analyser, 656–663
analytical methods, 659–663
analytical schemes, 657–659
composition, 657
principle and organisation, 656
Serine, 72, 165–167, 205, 345–347, 574
Sessile oak, 298
Shapiro-Wilk’s test, 679
Shiraz musts, 453
S-(1-hydroxyhex-3-yl)-glutathion, 260
S-(1-hydroxyhex-3-yl)-L-cysteine (P3MH),
260–262
Sicilian Marsala, 339
Sicilian Passito wines, 397
Silicon dioxide (Kieselsols), 128
SIMCA (Soft Independent Modelling Class
Analogy) method, 701
Simple linear regression analysis,
689–692
Sinapic acid, 511–513, 634
Sitosterolemia, 577
S-(4-methyl-2-hydroxypent-4-yl)-L-cysteine
(P4MMPOH), 260–261
S-methylmethionine, aroma precursors,
251–252, 264
S-(4-methyl-2-oxopent-4-yl)-L-cysteine
(P4MMP), 260–261
Sobretablaswine, 83, 86, 92
Solerasystem, 82–85, 93
Solerone, 93
Solid Phase Dynamic Extraction (SPDE), 406
Solid Phase Microextraction fibre (SPME),
403, 405–407
Sorbic acid, 598
Sorbitol, 238, 242
Sorbose, 232
Sotolon, 93
Soya, 128
Spanish aged red wines, 396
Spanish oak, 299
Spanish red wines, 301
Spanish sherries, 339
Spanish white monovarietals wine, 397
Spanish wines, 299, 301, 339,
396–397, 531
Sparkling wine, 138, 147
addition of dosage liquor, 63
aging in bottle, 63
autolysis, 67–74
elaboration, 61–63
foaming properties, 64–67, 127–155
mannoproteins to improve foaming
properties, 153–155
riddling, 63
secondary fermentation, 63
tirage, 62–63
traditional method, 62–63
Spathulenol, 297
Spearman’s correlation coefficient, 688
Species-specific primer,36
Spermidine, 164–165