732 Index
White wine (cont.)
electric charges of wine proteins, 131
enological bentonites variability, 132
equipment for addition of agents, 146
gelatin use, 134–136
isinglass, 146
and isinglass, 146
kieselsol, 145
with plant proteins, 136–138
polyvinyl polypyrrolidone, 145
protein removal mechanisms, 130–131
traditional method, 127–147
and volume of lees, 132–133
wheat gluten agent for, 137–138
flavonoid extraction into, 474–477
must clarification by flotation technique,
138–145
neutral sugars content, 240–241
peptides in, 206
proteins levels, 216
tartrate salt stabilization in, 127–155
Williopsis staurnus, 368, 370
Wine
acid sugars in, 243–244
adjuvants forstabilizing, 147–151
amino acids, 163–167
amino acids metabolism, 41
anthocyanins and its-derivatives in,
439–456
aroma analysis and complexity, 393–395,
see alsoAroma molecules
aroma precursors, 251–265
carotenoids, 251–252, 255–257
of dimethylsulfide, 263–265
glycoconjugates, 251–252, 257–260
phenolic acids, 251–252, 253–255
S-cysteine conjugates, 251–252,
260–263
S-methylmethionine, 251–252, 264
unsaturated fatty acids, 251–253
aromatic nuances to wines, 283–285
aromatic spoilage, 595–610
astringency
during aging, 556–557
tannin composition and, 556–557
tannins structures and influence, 554
biogenic amines in, 163–164, 167–183
biological aging, 81, 82–96
acceleration of, 94–96
acetaldehyde, 90–91
chemistry and biochemistry, 89–93
ethanol, 89–90
glycerol, 90
higher alcohols and esters, 92–93
lactones, 93
nitrogen compounds, 91
organic acids, 92
sensory properties, 93–94
carbohydrate metabolism, 38
carbohydrates in, 231–241, 244–246
chemical composition made with
indigenous yeasts, 357–359
cyclitolsin, 242–243
ecology and development of LAB, 28–31
electric charges of proteins, 131
flavonoid extraction into, 473–475
flavour and yeast, 314–373
flavour modulation by yeast, 356–371
haze formation in, 219–220
hygienic quality and LAB, 47
identification of impact odorants, 393–407
LAB metabolisms in, 38–41
amino acid metabolism, 41
carbohydrate metabolism, 38
hydrolysis of glycosides, 40–41
organic acid metabolism, 38–40
phenolic compounds, 40
proteins and peptides breakdown, 41
Lactobacillusin, 28–30
mannoproteins to
improve foaming properties, 153–155
stabilize protein haze, 151–153
maturation and aging
astringency, 556–557
color changes during, 541–550
tannin composition, 556–557
microorganisms, 428–430
mousiness in, 637–638
mucic acid in, 244
neutral sugars content, 240–241
oak-barrel aging, 295–307
ochratoxin A control strategies in, 624–626
Oenococcus oeniin, 30–31
organic acid metabolism, 38–40
organoleptic characteristics and MLF,
41–42, 45–47
organoleptic properties, 529–559
pectolitic enzymes, 108–110
Pediococcusin, 30
peptides in, 191–209
phenolics, 529–559
polyalcohols in, 241–243
polysaccharides in, 244–246
products released by yeast during autolysis,
70–73
proteins,seeWine proteins