Wine Chemistry and Biochemistry

Index 735

long-chain polyfunctional thiols,

351–352

monoterpenes, 348–349

norisoprenoids, 348–349

oak derived volatile compounds, 355

organic acids, 325

organic volatilesulfur compounds,

347–348

tannins, 352

volatile fattyacids, 335–337

volatile phenols, 348–351

volatile sulfurcompounds, 342–348

modulation of wine flavour, 356–371

indigenous yeasts, 357–359

mixed cultures ofSaccharomyces,

364–366

monocultures ofSaccharomyces

species, 359–364

non-Saccharomycesspecies and

cofermentation, 366–371

products released during autolysis, 70–73

sensorially-active compounds, 317

non-volatile compounds, 317

sulfides, 317

volatile compounds, 317

sterol synthesis in, 14–15

volatile aroma compounds, 327–348

carbonyl compounds, 339–342

esters, 328–332

higher alcohols, 333–334

volatile fattyacids, 335–339

volatile sulfurcompounds, 342–348

and wine flavour, 314–373

Yeast cell walls

anthocyanins adsorption on, 455–456

flavonoid adsorption on, 494–495

Z

Zalema white wine, 397

Zeaxanthin, 255

Zingerone, 259

Zygosaccharomyces, 4, 86, 455

Zygosaccharomyces bailii, 86, 338

Zymomonasmobilis,3