Index
A
Acephate, wine spoilage by, 600
Acetaldehyde, 90–91, 341–342, 353, 482–483,
547–548, 556
and biological aging of wine, 90–91
Acetic acid, 21, 659
Acetobacter index, 674
Acetobacter xylinum, 244
Acetoin, 20, 340–341
2-Acetylpyrroline (APY), 636–637
2-Acetyltetrahydropyridine (ATHP),
636–637
Acutissimin A, 519
Adjuvants, for stabilizing wine, 147–151
Aflatoxin, 616, 618–619
Aged wine,seeWine
Agmatine, 164
Alanine, 166–167
Alcohol benzylic oxidase (ABO), 597
Alcoholic fermentation, 103–104, 263
amino acids evolution during, 165–166
anaerobiosis and, 18
antagonism between microorganisms
impact, 19
nutrient deficiencies impact, 19
presence of MCFA impact, 19
process, 3–4, 10–11
subproducts of, 20–22
sugar concentration and, 18
temperature control during, 18
yeast development during, 4–5
yeast species in, 4
Aldehyde-mediated condensation, 447–449
Aliphatics, yeast biotransformation, 348–351
Allyl guaiacol, 515
Allyl isothiocyanate, 598
American white oak, 298–300
Amino acids
evolution during
alcoholic fermentation, 165–166
malolactic fermentation, 166–167
metabolism in wines, 41
in wine, 41, 163–167
γ-Aminobutyric acid (GABA), 165
Amino nitrogen, 205, 318, 332
α-Amino nitrogen, 663, 674
Ammoniacal nitrogen, 663, 674
Amontilladowines, 93–95
Amplified rDNA (ARDRA), analysis, 36
Anaerobiosis, 18, 34, 258
Analysis of Variance (ANOVA) 677, 682–687,
690–692
Angiotensin converting enzyme (ACE) 208
Anomers, 232–233
Anthocyanidin, 353, 354, 425, 439, 445, 448,
450, 453, 455, 464–465, 532
Anthocyanin, 42, 528–530, 532–543, 556,
572–573, 578
adsorption on yeast cell walls, 455–456
anthocyanin aldehyde-mediated
condensation reaction, 447–449
anthocyanin direct condensation reaction,
444–447
bleaching reaction with bisulfite, 441–442
chemical reactions
factors affecting, 444, 446–447,
449–455
leading to pyranoanthocyanin
formation, 449–455
mechanism, 443–445, 447–449,
451–452, 454
during winemaking, 442–455
enolizable aldehydes and ketones
condensation reactions, 452–454
enzymatically generated o-quinones
reaction, 443–444
enzymatic deglycosilation, 441, 455
equilibrium forms, 441–442715