Index 731
Traditional methods, for isolation and
identification of LAB, 33–34
α,α-Trehalose, 238, 240–241
2,4,6-Trichloroanisol (TCA)
wine spoilage by, 615–616
Trichoderma harzianum, 217
Trichodermasp., 149
1,1,6-Trimethyl-1,2-dihydronaphtalene (TDN),
348, 350
Trithiolanes, wine spoilage by, 604–608
Tryptamine, 164, 176
Tryptophan, 91, 166–167, 192, 199, 333
T-2 toxins, 619
Tukey test, 682
Turanose, 241
Turbidity, wine fining effect on, 137–138
Tyramine, 47, 164, 168–170, 172–174,
176–178, 180, 182, 709
Tyrosine, 47, 166–167, 173–174, 182, 192,
199, 205, 333
Tyrosine decarboxylase (TDC), 47
U
Uncinula necator, 217
Univariate statistical techniques, 677–687
to compare
more than two independent samples,
682–687
two independent samples, 680–681
two related samples, 681–682
for only one sample, 678–679
Unsaturated fatty acids (UFA), 16–17, 19
aroma precursors, 251–253
V
Valine, 167, 205, 208, 333, 340
Vanillicacid, 509–510
Vanillin,115, 297–302, 304–305, 319,
352–353, 355, 426, 447–448, 482
Vascular effects, of wine phenolics, 573–575
Veratrol, 610
Viniferins, 516–518, 520
Vinification, 28–33, 35, 38, 48, 106, 120, 175,
216, 314, 441, 444, 512, 540, 626
LAB development during, 31–32
pre-fermentative stages of, 106
Vinylbenzene flavor, wine spoilage by, 597
4-Vinylcathecol, 627, 634
Vinylguaiacol, 116, 296, 304, 449, 514,
627–628
Vinyl guaiacol, 254, 351, 515
4-Vinylguaiacol, 627, 633
Vinyl phenol, 254, 304, 352–353, 515
4-Vinylphenol, 627, 631, 633
Vinylpyranoanthocyanin pigments, 454–455
4-Vinylsyringol, 627
Violaxanthin, 255
Vitisins,353, 453, 543, 545
Vitis rotundifoliasp., 473–474
Vitis vinifera, 214–216, 214–218, 222, 251,
256–257, 348, 351, 439–440, 450,
453, 473, 534
Vitis viniferacv. Muscat, 318
Vitis Vinifera L.,49
Vitis viniferaL. cv. Sauvignon Blanc, 275, 318
Vitis viniferawines, volatilethiolsin, 276–278,
280, 283–284
Volatile acidity, determination in wine and
must, 652
Volatile fatty acids aroma, 335–339
Volatile phenols (VP), 514–515
chemical structure and occurrence, 627
control measures, 635–636
effect on product quality, 633–635
hydroxycinnamic acids conversion, 631
origin, 627–633
precursors, 627–630
wine composition, 631–633
wine spoilage by, 626–636, 639
yeast biotransformation, 348–351
Volatile sulfur, compounds aroma,
342–348, 407
Volatile thiols
in aromas of wine, 276–281
aromatic nuances to wines, 283–285
precursors from cysteine, 286–290
3-sulfanylhexan-1-ol and its acetate,
281–283
Vomifoliol, 297
Vulgarol, 297W
Wet wool aroma, 600
Wheat gluten, 128, 137–138
White juices, bentonite fining, 129–134
White wine, 93, 108–109, 295, 353, 396,
474–475, 518
bentonite fining, 129–134
dosage, 133–134
enological variability, 132
preparation method, 131–132
ethanol in, 321
fining
agents, 145–146
carbons, 146
casein, 146
effect on turbidity, 137