730 Index
Spermine, 164–165
16S rRNA sequencing, for isolation and
identification of LAB, 34–35
Stability, of wine proteins, 215–216
Statistical techniques
bivariate, 687–692
interpretation of analytical data, 677–710
multivariate, 692–710
univariate, 677–687
Sterol, synthesis in yeasts, 14–15, 73, 253,
331, 349–350, 578
Sterol regulatory element-binding protein
(SREBP), 578, 580
Stilbenes, 513–517, 572
Stilbenoids, 516
biosynthetic pathway, 516
identified in wine, 520
Stir Bar Sorptive Extraction (SBSE), 406
Strain identification, for isolation and
identification of LAB, 37–38
Streptococcaceae,28
Stuck and sluggish fermentations, causes and
solutions of, 18–20
Student-Newman-Keuls (S-N-K) test, 682,
684, 686
Styrene flavor, wine spoilage by, 597
Succinic acid, 4, 20–21, 46, 90, 323–327, 361,
362, 368–369
Sucrose, 232, 238–241
Sugar acids, in wine, 243–244
3-Sulfanylbutan-1-ol, 277, 283
2-Sulfanylethyl acetate, 277, 283
3-Sulfanylheptan-1-ol, 278, 280–281
3-Sulfanylhexan-1-ol, 261–262, 276, 278–283,
286–288
stereoisomeric distribution of, 281–283
3-Sulfanylhexyl acetate, 261–262, 276,
278–280, 282–283, 287–289
3-Sulfanylpentan-1-ol, 278, 280–281
Sulfanylpropyl acetate, 277
3-Sulfanylptopropyl acetate, 283
Sulfides, by yeast metabolism, 343
Sulfur metabolism, 317, 344
Sulphur dioxide, determination in wine and
must, 655–656, 660
Sulphur used in vine treatment, wine spoilage
by, 602–603
Surface of Nasal Impact frequency (SNIF),
398–399, 403
Syrah wines, 531
Syringaldehyde, 297–298, 300, 305
Syringic acid, 509–510
Syringol, 300, 515
T
Talento wines, 62
Tannins
composition and astringency, 556–557
proteins interactions and astringency,
551–553, 559–560
structures and influence in wine
astringency, 555
yeast biotransformation, 352–353
Tartaric acid, 38, 45–46, 92, 134, 148, 253,
303, 320, 325, 353, 422, 428, 431,
447, 475, 482, 483, 511, 629, 653,
673–674
determination in wine and must, 653
Tartrate salt
crystallization in wine, 147–151
stabilization in white wines, 127–155
stabilization precipitation
carboxymethylcelluloses for, 150–151
metatartaric acid for, 148
yeast mannoproteins for, 149–150
Temperature gradient gel electrophoresis
(TGGE), 36
Teroldego wines, 343
Terpenes, 115, 117, 295, 297, 348–350, 430
β-Terpineol, 297
2,3,4,6-Tetrachloroanisol (TeCA), wine
spoilage by, 608–610
Tetrahydropyridines (THP)
chemical structure and origin, 636–637
control measures, 638
effect on wine quality and occurrence,
637–638
wine spoilage by, 636–638
Thermovinification, 441, 494
Thiazoles, by yeast metabolism, 343
Thin-Layer Chromatography (TLC), 182
Thioacetates, by yeast metabolism, 343
Thioalcohols, by yeast metabolism, 343
Thiols,seeVolatile thiols
Thirame
degradation and wine spoilage, 600–601
wine spoilage by, 600
Threitol, 242
Threonine, 72, 165–167, 205, 208, 334, 340,
345, 574, 709
Tokaj wines, 175
To r u l a, 241
Torulaspora, 4, 455
Torulaspora delbrueckii, 86, 330, 338, 357,
360, 367
Toxicity and public health safety
ochratoxin A, 617–619