Index 733
sensory properties, 93–94
spoilage and LAB, 45–47
stabilization enzymes, 107–108
lysozyme, 107–108
protease, 107
sugar acids in, 243–244
3-sulfanylhexan-1-ol and its acetate in,
281–283
tartrate salt crystallization, 147–151
volatile thiolsin aromas, 276–281
See alsoWhite wine
Wine aging, 67, 71, 82–84, 87, 295, 307, 394,
573
astringency during, 556–557
color changes during, 541–550
oak wood barrel, 295–307
tannin composition, 556–557
trends, 306–307
volatile
composition changes during, 303–306
compounds and, 295–307
Wine and must
determination of
acetic acid, 659
α-amino nitrogen, 663
ammoniacal nitrogen, 663
citric acid, 654
ethanol, 666
free sulphur dioxide, 655–656, 660
glucose and fructose, 654–655,
660–661
iron, 663
L-lactic acids, 653, 661–662
L-malic acids, 653, 661–662
ochratoxin A, 674–675
reducing sugars, 654, 666
tartaric acid, 653
total phenolic compounds, 662–663
total sulphur dioxide, 655–656, 660
volatile acidity, 652
matrices, 671
Wine aroma
effects of
β-damascenone, 422
ethanol, 422–425
macromolecules derived from wine
micro-organisms, 428–430
phenolic compounds, 425–426
polysaccharides, 426–427
proteins, 426–427
wine matrix composition, 421–422
Winemaking
anthocyanins
chemical reactions during, 442–455
enzymatic deglycosilation during, 455
aroma enhancing enzymes, 110–120
cysteine-S-conjugateβ-lyase, 118–119
esterases, 119–120
glycosidases, 110–118
autolysis in, 73–74
of biologically aged wines, 82–85
enzymes in, 103–121
industry, 73–74
lipoxygenase and hydroxyperoxide
cleaving enzymes, 106–107
lysozyme and, 107–108
microorganisms associated with biogenic
amines production in, 171–175
pectinase preparations used in, 109
pectolitic enzymes, 108–110
polyphenol oxydases, 104–106
protease and, 107
stabilization enzymes, 107–108
yeasts and starter cultures used in, 356
Wine matrix composition, effects on wine
aroma, 417–418
Wine matrix macro-components, and aroma
compounds interactions, 415–430
Wine phenolics, 529–559
antioxidant properties, 573–575
bioavailability, 572–573
compounds, 425–426
effects on
aroma, 422–425
life span, 580–581
lipid metabolism, 577–580
health-promoting effects, 571–581
NADPH oxidase, 575–577
vascular effects, 573–575
Wine proteins
characterization of wine, 215–216
growing and harvesting conditions effects,
216–219
bentonite fining, 220–225
fungal infection, 217–218, 225
haze formation in wine, 219–220
mechanical harvesting, 218–219
water stress, 218
isoelectric point, 215
levels, 215–216
origin of, 214
stability, 215–216
Wineries MLF performance, 43–45
inoculation and co-inoculation time, 44
malolactic starter cultures use, 43–44