Index 725
Merlot reds wines, 397
Merlot wines, 307, 343–344, 351, 364, 396
Metabolic interactions, 319
Metatartaric acid, for tartrate salt precipitation,
147–151
Methanethiol, 41, 275, 343–344, 347–348,
600, 603
Methional, 316, 345, 404, 406
Methionine, 14, 41, 91, 166–167, 263, 265,
333–334, 345–348
Methionol, 275, 316, 333–334, 343–345,
347, 351
2-Methoxy-3,5-Dimethylpyrrhazine, wine
spoilage by, 610
Methoxypyrazines, 251, 276, 316, 320–321,
364, 405, 426, 431
Methylamine, 170, 177
2-Methylbutanal, 406–407
2-Methyl-3-furanthiol, 277, 283
β-Methyl-γ-octalactone, 297
Methyl guaiacol, 515
2-Methylisoborneol, 610
4-Methyl-4-mercaptopentan-2-one, 409
Methyl salicylate, 259
2-Methyl-3-sulfanylbutan-1-ol, 278, 283
3-Methyl-3-sulfanylbutan-1-ol, 276–277, 283
2-Methyl-3-sulfanylpentan-1-ol, 278, 283
4-Methyl-4-sulfanylpentan-2-ol, 261, 276,
278–280, 286–288
2-Methyl-4-sulfanylpentan-2-one, 277–279
4-Methyl-4-sulfanylpentan-2-one,
261–264, 276
2-Methyl-3-sulfanylpropan-1-ol, 277, 283
Methyl syringol, 515
4-Methy-4-sulfanylpentan-2-one, 276, 278,
280, 286–288
Metschnikowia, 4, 172, 455
Metschnikowia pulcherrima, 330, 335, 338,
360, 368–369
Micellar electrokinetic chromatography
(MECC), 180
Micellar liquid chromatography (MLC), 180
Microbial glycosidases, 112–115
Microbial interactions
bacteria-bacteria interactions, 32–33
in LAB, 32–33
yeasts-bacteria interactions, 32
Microorganisms
macromolecules derived from, 428–430
wine spoilage by, 616
Microoxygenation, MLF in, 44–45
Mitogen-activated protein kinases (MAPKs),
574–575
Molecular methods, for isolation and
identification of LAB, 34–38
Monilia, 241
Monoterpenes, yeast biotransformation,
348–351
Montmorillonite, 129–130
Montuliensis,86
Mosalux, 64–65
Mucic acid, 239, 244
Multilocus sequence typing (MLST), 37
Multiple Linear Regression (MLR), 707–710
Multivariate regression, 707–710
Multivariate statistical techniques, 692–710
non supervised techniques, 693–699
clusters analysis, 697–699
factor analysis, 695–697
principal components analysis, 694–695
supervised techniques, 699–706
canonical variate analysis, 702
discriminant analysis, 701
kNN method, 702
MANOVA, 702–706
SIMCA method, 701
techniques to study dependence, 706–710
canonical correlation analysis, 707
multivariate regression, 707–710
Muscat must, clarification using flotation
technique, 143–144
Mustard aroma, wine spoilage by, 598
Must browning, mechanism of, 104–105
Must clarification, flotation technique for,
138–145
Mycoderma vini,85
Mycotoxins, 616–620
Myo-inositol, 242–243N
NADPH oxidase, in wine phenolics,
575–577
Nanoliquid chromatography, 180
Nasal Impact Frequency (NIF), 398–399, 403
Near infra-red (NIR) analyser, 664–666
material, 664–665
operation, 665–666
principle, 664
Near infra-red spectra, analysis of, 669–671
Neochrome, 255
Neoxanthin, 255–256
Neurological disorders, 573
New World wines, 321
Nitrogen compounds, and biological aging of
wine, 91
Nitrogen metabolism, 12–14, 317