Index 721
with polysaccharides, 492–493
process, 486–487
with proteins, 490–492
self association and aggregation,
488–489
reactions in wine, 477–486
reactivity, 477
structure and occurrence, 463–474
Flavonols, 463–464, 465–473, 478, 484, 488
See alsoFlavonoid
Flavour precursors, yeast biotransformation,
318–320
Flavoxanthin, 255
Flor film, 85–89
factors influencing formation, 87
formation, 87–88
microbiota in, 85–87
Flor yeasts, 81–82
applications, 96
genetic characteristics of, 88–89
metabolism, 90
Flotation technique
industrial experiments, 142–144
with lupin proteins, 144
for must clarification, 138–145
principle, 139–140
residual gluten proteins for, 144–145
trials on laboratory scale, 140–142
Flow injection analysers (FIA), 650–656
analytical methods, 652–656
composition and principle, 650–652
Foaming properties, of sparkling wine, 64–67,
127–155
Fourier transform, and interferometry, 667–668
Fourier-transform infra-red analysers (FTIR),
666–675
analysis of near infra-red spectra, 669–671
chemometrics, 668–669
installation and acquisition of infra-red
spectra, 668
interferometry and Fourier transform,
667–668
material and principle, 667
quality control of results, 672
usual IR methods, 673–675
Free-solution capillary electrophoresis
(FSCE), 199
Free sulphur dioxide, 655–656, 660
French musts, 396
French oak, 298–300
French paradox, 571–572, 574
Frenchvin jaune, 339
Fructose, 3, 6–8, 10, 12, 38, 46, 232–233,
235–241, 317, 368–369, 534,
576, 673
determination in wine and must, 654–655,
660–661
Fucose, 240–241, 245
Fume blanc, 283–284
Fumonisin, 618
Fungal growth and ochratoxin A, 622–623
Fungal infection, in wine proteins, 217–218
Fungal metabolites
ochratoxin A, 616–626
tetrahydropyridines, 636–638
volatile phenols, 626–636
wine spoilage, 615–639
2-Furanemethanethiol (2FM), 277, 284–285
Furanoses, 232
Furfural, 235, 284, 300–307, 355, 426,
447–448, 482, 556G
Galactitol, 242
Galactose, 232, 234, 236, 239–241, 245, 253
Galacturonic acid, 243–244
Gallic acid, 352–353, 421, 426, 489, 509–510,
534, 554, 572
Gas chromatography-olfactometry (GC-O)
screening of aroma impact molecules,
395–403
preparation extracts for, 400–403
profiling, 396–397
signal recording and processing,
397–400
techniques based on
citations frequency, 398–399
intensity measurement, 399–400
overall evaluation, 400
threshold, 398
Gas sparging methods, 64
G+C content, for isolation and identification of
LAB, 35
Gelatin, 133–138, 140, 142–143, 145, 151,
490, 491–492, 493, 552, 560, 626
finings, 135–136
nature, 134–135
polyphenol-protein reaction, 135
protein-protein interactions, 135
in white wine fining, 134–136
Gentisic acid, 509–510
Geosmine, 610
Geraniol, 110, 114–117, 259–260, 319, 348,
349–350, 372
Geranium aroma, wine spoilage by, 598