734 Index
Winery equipment, flavonoid adsorption on,
495–496
Wine spoilage
compounds derived from H 2 S
ethanethiol, 603–604
trithiolanes, 604–608
contaminations of technological origin,
596–597
hydrocarbonates and derivatives, 596
phthalates, 596–597
cork flavor, 608–610
2-Methoxy-3,5-Dimethylpyrrhazine,
610
2,3,4,6-Tetrachloroanisol, 609
2,4,6-Trichloroanisol, 608–609
exogenous sulphur compounds, 598–603
pesticide degradation flavor, 599–603
rubbery flavor, 598–599
technological origin, 599
fungal metabolites, 615–639
ochratoxin A, 616–626
tetrahydropyridines, 636–638
volatile phenols, 626–636
geranium aroma, 598
mustard aroma, 598
preservatives, 598
residues and wine materials, 597
bitter almond flavor, 597
epoxy resins, 597
styrene flavor, 597
vinylbenzene flavor, 597
Wyoming clay, 130
X
Xylitol,238, 242
Y
Yeast
associated with biogenic amines production
in winemaking, 172
autolysis, 67–68, 89, 92
bacteria interactions in LAB, 32
biotransformation of
aliphatics, 348–349
anthocyanins and tannins, 352–353
grape and oak flavour compounds,
348–355
long-chain polyfunctional thiols, 351
monoterpenes, 348–349
norisoprenoids, 348–349
oak derived volatile compounds,
354–355
volatile phenols, 348–351
cell wall breakdown during autolysis,
68–70
ergosterol synthesis in, 14–16
fatty acid synthesis in, 14–16
formation of wine compounds, 321–327
ethanol, 321–322
glycerol and other polyols, 322–325
metabolism, 321–322
modulating factors, 322
non-volatile organicacids, 325–327
grape compounds interactions, 315–321
biotransformation of flavour precursors,
318–320
enzyme-catalysed hydrolytic reactions,
318–319
esterification reactions, 320
metabolic interactions, 319
non-precursor flavour-active
compounds, 320–321
nutrients, 317–318
growth during alcoholic fermentation, 4–5
mannoproteins for tartrate salt precipitation,
147, 149–150
metabolism, 321–322
aliphatics, 348–349
anthocyanins, 352–353
carbonyl compounds, 339–340
esters, 329–330
ethanol, 321–322
glycerol, 323
higher alcohols, 333–334
hydrogen sulfur, 344–347
long-chain polyfunctional thiols, 351
monoterpenes, 348–349
norisoprenoids, 348–349
oak derived volatile compounds, 355
organic acids, 322
organic volatilesulfur compounds,
347–348
tannins, 352–353
volatile fattyacids, 335–336
volatile phenols, 348–349
volatile sulfurcompounds, 342–348
modulating factors, 322
aliphatics, 348–349
anthocyanins, 352–353
carbonyl compounds, 342
esters, 330–332
ethanol, 322
glycerol, 322–325
higher alcohols, 333–334
hydrogen sulfur, 344–347