724 Index
Lactic acid bacteria (LAB) (cont.)
Oenococcus oeni, 30–31
organoleptic qualityof wines and, 45–47
Pediococcus,30
wine spoilage, 45–47
Lactobacillaceae,28
Lactobacilli, 241
Lactobacillus, 28–32, 34–35, 41, 43,
45–47, 172
Lactobacillus brevis, 29–30, 33, 45–46, 172
Lactobacillus hilgardii, 29–30, 33, 45–46,
172–173
Lactobacillus plantarum, 29–33, 39, 42,
45–46, 167, 632
Lactobacillusspp., 32, 631–632
Lactones, 299–301, 303, 305–307,
339–340, 355
and biological aging of wine, 93
Lactose, 239, 241, 572
L-Arabinose, 239
Least Significant Difference (LSD) test, 682
Lees, 40, 61–62, 67, 73–74, 82, 89, 128,
132–134, 136, 138, 147–149,
151–152, 174, 176–177, 223–225,
239, 263, 296, 305, 428, 430, 432,
455–456, 494–495, 626, 635
aging of wine, 305
white wine fining and volume of, 132–133
Leucine, 166–167, 205, 333, 349–350, 553
Leuconostoc, 28, 45, 172
Leuconostoc oenos,30
Leuconostocspp., 30
Levene’s test, 683
Life span, wine phenolics effects on, 580–581
Lignans, 509, 519, 521
Lignin, 108, 296–297, 299, 431
Linalool, 110, 114–115, 259–260, 297,
301–305, 319, 348, 349, 408
Linear discriminant analysis (LDA), 701
Linear Retention Index, 403
Lipid biosynthesis, and oxygen, 14–18
Lipid metabolism, wine phenolics effects on,
577–580
Lipoxygenase cleaving enzymes, 106–107
Liquid chromatography, 180
Malic acid, 28, 39, 320, 323, 325–326,
369–370, 661
determination in wine and must, 653,
661–662
Lobesiaspp., 624
Long-chain polyfunctional thiols, yeast
biotransformation, 351–352
L-Tartaric acid, 320, 325, 422
See alsoTartaric acid
Lupin proteins, 128
flotation technique with, 144
Lutein, 255
Lutein-5,6-epoxyde, 255
Luteoxanthin, 255
Lysine, 46, 167, 205, 553, 636, 638
Lysozyme, 48, 107–108, 178, 221M
M. pulcherrima, 632
Maccabeo white wines, 397
Maceration, 109–110, 171, 175–177, 218, 301,
315, 355, 441, 474–475, 518, 534,
540, 625–626
Macromolecules, flavonoid interactions with,
490–493
Mad cow disease, 128, 136
Madeira wines, 397
Maillard reaction, 235, 252, 300
Malic acid transformation, 39
Malolactic fermentation (MLF), 104,
107–108, 115
amino acids evolution during, 166–167
in barrels and microoxygenation, 44–45
biochemical transformations, 28–49
organoleptic characteristics of wine, 41–42
performance in wineries, 43–45
inoculation and co-inoculation time, 44
malolactic starter cultures use, 43–44
Malolactic starter cultures use, 43–44
Maltose, 232, 235
Malvidin, 319, 426, 439–440, 444–456,
481–482, 484–485, 488, 514, 531,
535, 539, 543–548, 627, 630
Mannitol, 45–46, 236–238, 242
Mannoproteins, 66, 69, 72
to stabilize proteinhaze in wines, 151–153
Mannose, 72, 235, 239–240, 246
MannostabTM, 149–150
MANOVA (Multivariate Analysis of Variance)
702–706
Marzemino wines, 343–344
Mechanical harvesting, of grapes, 218–219
Medium chain fatty acids (MCFA) 17–19
Mercaptans, 14, 283, 316, 343–344, 348, 372,
394, 403–404, 405, 407
3-Mercaptohexan-1-ol, 351–352,
365–366, 409
3-Mercaptohexyl acetate, 118–119, 351–352,
365–366, 409
4-Mercapto-4-methylpentan-2-ol, 351
4-Mercapto-4-methylpentan-2-one, 351–352