720 Index
Escherichia coli, 580
Estearic acid, 15
Esterases, 119–120
Esterification reactions, 320
Esters, volatile aroma, 328–331
Ethanal, 8–12, 20–21, 604–608
Ethanethiol, 275, 343–345, 347–348, 600,
603–604
wine spoilage by, 604
Ethanol, 3–5, 8–12, 17–21, 28–32, 34, 42,
44–46, 63, 66, 68, 83–84, 86–91,
94, 96, 104, 112–113, 119, 147, 166,
168, 170–171, 192–193, 196, 201,
205, 207, 220–221, 238, 255, 302,
304, 314, 317, 319–320, 321–322,
326, 329, 332, 335, 340–341, 343,
345, 348, 350, 360, 361, 363–365,
366–370, 395, 402–403, 419–420,
422–425, 427, 431, 446, 451, 456,
476, 482, 488–489, 492–493, 513,
519, 530–531, 547–548, 551, 556,
571, 604, 629, 631, 636–638, 664,
666, 670
and biological aging of wine, 89–90
determination in wine and must, 666
effects-on wine aroma, 422–425
Ethylamine, 170, 177
4-Ethylcathecol, 627
Ethyl guaiacol, 515
4-Ethylguaiacol, 627, 633–634
Ethyl linoleate, 73
4-Ethylphenol, 627, 631, 633–635
Ethyl phenols, 305–306, 514–515
Ethyl-2-sulfanylpropionate, 277, 283
Ethyl-3-sulfanylpropionate, 277, 283
4-Ethylsyringol, 627
2-Ethyl-tetrahydropyridine (ETHP),
636–637
Eubacterium limosum, 319
Eugenol, 259, 297–301, 304–305
Exogenous glycosidases, 116–118
Exogenous sulphur compounds
wine spoilage by, 598–603
benzothiazole, 599
cyclohexyl isothiocyanate, 599
dimethyl disulphide derived from
acephate, 600
pesticide degradation flavor, 599–603
rubbery flavor, 598–599
sulphur used in vine treatment,
602–603
technological origin, 599
thirame degradation, 601–602
F
Factor analysis (FA), 695–697
Fatty acid, synthesis in yeast, 14–16
Fermentation and respiration, 8–10
Fermentation index, 674
Fertaric acid, 253, 511–512
Ferulic acid, 511–512, 536
Fining
agents, 128–129
by gelatin, 135–136
process, 128
in white wine,seeWhite wine
of white wine, 127–147
Finowine, 82, 93–95
Flavanol-anthocyanin direct condensation
reaction, 444–447
Flavanols, 425, 442–444, 448, 451, 465–473,
475–476, 481, 490–491, 494, 528,
535–541, 543, 546–548, 556, 689
dimers and trimers, 466
structure and localisation, 465–472
variability ingrape, 472–473
See alsoFlavonoid
Flavanyl-pyranoanthocyanins, 449–452
Flavonoid, 528
adsorption on
plant and yeast cell walls, 494–495
solid material, 494–496
winery equipment, 495–496
autoxidation in wine, 485
biosynthetic pathway, 516
characteristics, 463–464
chemical reactions in wine, 478–486
acid-catalysed cleavage of proantho-
cyanidins, 479–481
with electrophiles, 485–486
involving aldehydes, 482–483
with quinones, 483–485
enzymatic oxidation and hydrolysis, 478
enzymatic processes, 478
extraction into wine, 474–477
red wines, 475–477
white wines, 474–475
flavanols, 463–474
dimers and trimers, 466–470
structure and localisation, 465–472
variability ingrape, 472–473
flavonols and dihydroflavonols, 473–474
interactions
with constituents of grape and wine,
486–496
copigmentation, 487–488
with macromolecules, 490–493