722 Index
Geranyl acetone, 297
German Riesling wine, 510–511, 521
Gew ̈urztraminer wine, 221–222, 396
Gew ̈urztraminer wines, 351
Glucanex©R, 152
Glucans, 246
Glucitol, 236–237, 242
Glucomannoproteins, 246
Gluconic acid, 92, 235–236, 243–244, 625,
671, 673
Gluconobacter oxydans, 244
Gluconolactone acid, 243
Glucose, 3, 6–12, 29–30, 32, 34, 38, 46, 66,
72, 88, 91, 110, 112, 148, 150,
232–236, 238–241, 243, 245,
257–259, 317, 324, 326, 341, 345,
349, 439, 453, 510–511, 533, 554,
572, 673
determination in wine and must, 654–655,
660–661
Glucuronic acid, 236, 243–245, 671
Glutamic acid, 87, 90–91, 166–167, 205, 208,
260, 327, 342
Glutamine, 13–14, 165–166, 205, 208
Glutamine valine, 208
Glutathione, 104–105, 207, 260–263, 317,
345–346, 443–444, 484, 512, 573
Glycerol, 4, 8, 11–12, 20, 322–325, 45–46,
84, 89–90, 231, 253, 336, 358, 361,
365, 368–369, 430, 551, 625, 666,
673, 675
and biological aging of wine, 90
Glyceropyruvic fermentation, biochemical
mechanism of, 11–12
Glycine, 135, 166–167, 205, 260, 346
Glycoconjugates, aroma precursors, 41, 116,
251–252, 257–260, 349
Glycolysis, 6–10, 38, 315, 326, 333–334, 452
biochemical mechanism of, 6–7
Glycosidases, 238, 259–260, 350
aroma enhancing enzymes, 110–118
exogenous glycosidases, 116–118
grape glycosidases, 112
microbial glycosidases, 112–115
Glycosides, 110–116, 237, 239, 241, 246,
258–259, 315, 318, 349–350, 356,
372, 444, 455, 473, 478, 488, 492,
534, 572
hydrolysis, 40–41
Glyoxylic acid, 447–448, 482–483
Graciano musts, 456
Grape
glycosidases, 111–112
juice fermentation, 12, 14
pectins, 108
Grape reaction product (GPR), 512
Grenache red wines, 396, 451
Grenache ros ́e wines, 396
Grenache wine, 396
Gros Manseng must, 260–261
Guaiacol, 254, 259, 297, 300–304, 306–307,
351, 514–515
Guayacol, 610H
Hanseniaspora, 4, 172, 455
Hanseniaspora guilliermondii, 330, 360, 370
Hanseniaspora uvarum, 330, 360,
368–369, 632
Hansenula, 86, 172, 455
Hansenula anomala, 370, 632
Hansenula saturnus, 370
Hansenula subpelliculosa, 370
Haze, formation in wine, 219–220
Health-promoting effects
of wine phenolics, 571–581
antioxidant properties, 573–575
bioavailability, 572–573
life span and, 580–581
lipid metabolism and, 577–580
NADPH oxidase, 575–577
vascular effects, 573–575
Hemicellulose, 108, 241, 296–297, 300, 558
Heterolactic acid bacteria, 18
Hexose metabolism, 28–29
Higher alcohols, volatile aroma, 333–335
High-performance capillary electrophoresis
(HPCE) method, 181
Histamine, 164, 168–173, 176–178,
180–183, 682
Histidine, 166–168, 172–173, 182, 205
Histidine decarboxylase (HDC), 47
Hopeaphenol, 517–518
Hydrocarbonates and derivatives, wine
spoilage by, 596
Hydrogen sulfide, 133, 262, 273, 275, 343,
344–347
Hydroxybenzoic acids (HBA), 509–511, 573
Hydroxycinnamic acids (HCA), 42,
534, 537–539, 543, 573, 627,
629–630, 633
metabolism, 40
reactions with anthocyanins, 512–514
in wine, 511–514
Hydroxyperoxide cleaving enzymes, 106–107
Hydroxyphenyl-pyranoanthocyanins, 449–451