Enology Notes Index P-T

The Index is broken down into alphabetical sections. Please choose the section for the subject you are interested in.

A-E   F-J   K-O   P-T   U-Z

Subject Issue
pad filter-like plate 66, 77
paired comparison test 99
Pais (Mission) 109
palate balance 68, 76
palate balance equation 52, 69, 84, 87, 108
palate balance formula 68
palate balance relationship 113
palate features 47
palate integration 107
palate softness 86
palate structure and texture 62, 94
Parral 83
particle size 65, 66
pasteurized milk 46
pectic enzymes 1, 117
pectinolytic enzymes 25, 27, 29, 58
pectins 37, 111
Pediococcus 71, 73, 91
perception of body or volume 84
perception of volume (body) 79
perception threshold 94
pesticides 56, 105
Peter Pan factor 97
Petit Manseng 70, 123
pH 37, 56, 57, 87, 91, 95, 105
pH meter 31
pH, reduction in  75
phenol development and management 59
phenol extractability 62
phenol extraction 12, 70, 112
phenol(s) 27, 57, 87, 95, 98, 106, 108, 116, 117, 118
phenol maturity 83
phenol(ic) polymerization 1, 4, 23, 117
phenol quantity/quality 68
phenolic components 68, 90, 103
phenolic content 28
phenolic elements 43, 87, 90, 94, 103, 108
phenolic extraction 61
phenolic maturity 61, 109
phenolic polymerization 76, 108
phenolic polymerization and stabilization 103
phenolic-derived sensations 84
phenological stages of plant growth 75
phloem tissue 30
physiological maturity 69
Pichia membranaefaciens 54
pigment polymerization 118
pigment precipitation 86
pigment production 4
pigment synthesis 59
pigment(s) 62, 117
pinking 46, 47
pinking potential 111
plant stress 104
polymeric/polymerized pigments 85,120
polymeric structures 33
polymerization 61, 62
polymerization 87
polyphenol polymerization 78
polyphenoloxidases 26
polyphenols 96
polysaccharide production 71
polysaccharides 6, 41, 46, 69, 72, 84, 85, 90, 106, 108, 117
polyvinylpolypyrolidone 47
polyvinylpyrolidone 47
poor sanitation 56
pore diameter 67
pore size 65
post-destemming sorting 114, 117
post-fermentation (structural) modification 84
post-fermentation addition of pectic enzymes 29
post-fermentation blending 80
post-fermentation microoxygenation 90, 103
post-fermentation thermal treatment 62
potassium bitartrate 95
potassium caseinate 46
potassium concentration 6, 57
potassium ions 37
potassium uptake 60
potential alcohol 69, 70, 82
potential berry size 58
practical research 98
precipitate 37
precipitation rate 38
precipitation tests 12
precision 19, 126
precoating 66
pre-fermentation acid adjustments 60
pre-fermentation addition of tannins 4
prefermentation fining 47
prefermentation maceration 22, 109, 139
pre-fermentation settling aid 29
prefiltration fining 65
pressing 22
pressure differential 65
pressure leaf filters 66
processing 103
processing considerations 107
production processes 115
proline 3, 28, 82, 104
proline 113
proline/arginine ratio 107
protein 111
protein fining agents 32, 108
protein precipitation 11, 103
protein stability 11, 12, 25, 32, 56
protein-tannin complexes 12
protooxidant 134
protracted cold soak 83, 109
punch-down 62
punch-down fermentations 76
purified milk casein 46
PVPP 1, 47
pyrazine(s) 94, 112, 114, 115, 132
quality and longevity 95
quality indicators 22, 115
quercetin-type glycosides 65
Quercus suber 100
quinones 26, 96
racking 106
racking and aeration 79
raisined fruit 103
random errors 19
Rapel 83
rate of oxidation 33
rate of polymerization 2
ratio of bitterness to astringency 90
ratio of free to total sulfur dioxide 98
records of operation 22
red fruit maturity 107
red wine color 33, 86
red wine color 109
red wine fermentation with oak 60
red wine HACCP planning 52, 59
red wine mouthfeel 108
red wine phenolic management 61, 62
red wine proteins 128
red wine production issues 22
red wine quality 59
red wine structural balance and mouthfeel 85
red wine structure 82
red wine structure/texture 52
red wine tannins 23
red wine textural quality 87
redox buffers 103
redox compounds 96
redox pairs 95
redox pairs 96
redox potential 70, 97, 98
reducing (antioxidizing) agents 95
reducing agents 41
reductive compounds 56
reductive notes 104
reductive odor 112
reductive odor defect 107, 113, 127
reductive sensory defects 71
reductive tone VSCs 102
reductive tones 28, 69, 79
refining agents 86
regional distinction 83
rehydration 56
remission photometry 51
representative sampling 19, 53
reproducibility 19
Research and Extension at a Crossroads  88
research development corporations (RDCs) 88
residual sugar 54, 56
residue concentrations 56
reverse osmosis (RO) 69
Rhodotorula 54
riddling 43
Riesling 101
ripeness 115
ripening 58
Ripper titration method 98
role of O2 22
role of oxygen 97, 98
role of SO2 22
rosé production 82
rot 24
rot degradation 1
rot-degradated fruit 2, 93
rot-degraded grapes 56
roughness 52
Rousanne 70
row direction 64
row orientation 64
S. bayanus 56, 105
Saccharomyces 54, 91
Saccharomyces cerevisiae 54
sampling proceedures 53
sanitation 105
Sauvignon blanc 75, 101, 109, 112
Sauvignon blanc varietal character 102
scientific research 98
screwcaps 97, 98, 99, 100
S-cysteine 101
seasonal temperature variations 63, 64
seasonal variation 11, 87
secondary metabolites 23, 87, 104, 112
secondary plant metabolites 29, 32
sedimentation 56, 105
seed crystals 38
seed number 90
seed oxidation (maturation) 30
seed particle size 38
seeding (contact seeding) techniques 38
segmented flow apparatus 120
selecting wine closures 100
selective extraction 78
selective leaf removal 59, 87
sense of sweetness 106
sensory analysis 99
sensory evaluation 111
sensory features 113
sensory impact 86, 108
sensory threshold 70, 79, 92, 113
shelf life 98
sherry 46
Shiraz 62
short vatting 78, 80, 81
shot berries 81
shriveling 62
silica dioxide 46
silica dioxide fining 45
simultaneous yeast and bacterial fermentation 73
site climate 83
skin color measurements 61
skin contact 6, 80
skin phenol polymerization 30
skin tannins 8, 29, 61
sluggish or stuck fermentation 56
small polymeric phenols (SPP) 65
small polymeric pigments (SPP) 62, 76, 82, 116
SO2 solution 67
soapy tactile impression 60
sodium caseinate 46
softening effect on phenols 85
soil aeration 75
soil moisture 32, 53, 94
Soil, Irrigation, and Nutrition (Nicholas, 2004) 92
soils 109
solar exposure of fruit 80
solubility 122
sorting 70, 107, 117
sour rot 24
sources of environmental taint 94
source-sink relationships 75
sparging 122
Sparkalloid 11
specific analysis methods 22
spectral color 60
spectral color (co-pigmentation) 65
Spinning Cone technology 69
splash racking 78, 94
spray impacts 127
spray materials 8
spray residue 80
spray schedule 56
stability 97
stability testing 111
stabilization 86
stabilization temperature 38
stabilize red wine color 103
stage 3 fruit maturation/ripening 58, 59
standard deviation 19
stem tannins 12
sterile bottling 67
sterile filter sheets 67
sterile filtration 67
sterile-finished corks 67
sterilizing pads 65
stomacher bag 27
storage sur lie 79, 80
strain differences among MLF bacteria 72
strains 92
strategic priority 89
stress metabolites 56, 105
structural balance 4, 70, 84
structural component integration 69
structural components 68
structural development 8
structural integration 25, 41, 57, 106
structural/textural components 108
structure/texture balance 47, 69, 90, 94
stuck fermentation 26, 93, 105
student scholarships 98
sugar concentrations 50
sugar to alcohol conversion 54
sugar to alcohol conversion ratio 69
sugar toxicity 56, 105
sulfate 96
sulfate (SO4-2) 70
sulfates 37, 79
sulfide screen 111
sulfides 79
sulfilte screening 104
sulfites 79, 120
sulfur candles 70
sulfur-containing amino acids 79
sulfur-containing compounds 70, 71, 108, 112, 113
sulfur cups 70
sulfur dioxide (SO2) 1, 33, 56, 70, 79, 82, 91, 94, 95, 96, 
  97, 98, 105, 111, 112, 113, 117
sulfur dioxide addition (SO2) 71, 80, 106
sulfur dioxide (SO2) determination 33
sulfur dioxide in the fermentor 26
sulfur dioxide tolerance 92
sulfur-like [off] odors (SLO) 133, 134, 139
sulfur metabolism 70, 113
sulfur odor defect 113
sulfur sprays 127
sun exposure 53, 59, 87, 94
sun-damaged fruit 103
sunlight interception 64, 65
Superfood 26
supersaturated solution (supersaturation) 37, 38
suppleness index 68, 87, 90
sur lie storage 6, 25, 57, 69, 76, 84, 95, 106
sur lie storage (red wines) 41
surface to volume ratio 90
suspended yeast and bacteria 84
sustainable practices 89
sustainable wineries 125, 137
sweet 43
sweet <--> acid + phenolics 84
sweet <--> acidity + bitterness and astringency 90
sweet elements 87, 90, 94, 103, 108
sweetness, sense of  57
synthetic closures 77, 97, 99, 100
synthetic pesticides 79
Syrah 70
systematic errors 19
tactile response 27, 84
taint metabolites 92
taints 100
tank bleeding 3, 104
tank racking 33
Tannat 42, 70
tannic 42
tannic acid 45, 46
tannin(s) 33, 57, 90, 91, 106, 107, 108, 116, 117, 118, 120
tannin addition 80, 103
tannin astringency 86, 106
tannin evolution 4
tannin extractability 62
tannin fining trials 103
tannin hardness 68
tannin intensity 52, 84, 85, 94
tannin management 62
tannin management and textural quality 80
tannin maturity 61, 62
tannin quantity/quality 68
tannin roughness 82
tannin suppleness 68
tannins, condensed 103
tannins, enological 8, 103, 116
tannins, hydrolyzable 103
tannins, seed 8, 61, 103, 117
tartaric acid 37
tartaric acid concentration 75
tartaric/malic ratio 90, 103
tartrate casse 37
tartrate ions 37
TBA (2,4,6-tribromoanisole) 94
TBP (tribromophenol) 94
TCA (2,4,6-trichloroanisole) 12, 35, 36, 94
TeCA (2,3,4,6-tetrachloroanisole) 94
technical corks 100
technological trends 137
temperature 27, 56, 64, 65, 105
temperature differential (day/night) 59
temperature of fermentation 22
temperature ranges 59
temperature shock 56, 105
temperature spikes 83
temperature zones (Alpha and Beta) 58
temperatures 32
tempertures during ripening 4
Tendone system 83, 109
terroir 70
terroir wines 75
thermal characteristics 83
thermal processing 82, 84, 92
thermal vinification 75, 82, 114
thiamine (vitamin B1) 56, 82, 105
thinning 78
thio 112
thioacetic acid esters 113
thiols 134
titratable acidity (TA) 31, 37, 90, 103
total anthocyanins 85
training systems 112
Traminer 47
Traminette 112
trellis system 63, 64
trichloroacetic acid 12
true taste 84
tryptophan 77
TTB 91
tuffeau 75
turbidity 12, 113, 133
turbidity testing 111
typicity 70

 

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