Enology Notes Index U-Z
The Index is broken down into alphabetical sections. Please choose the section for the subject you are interested in.
Subject | Issue |
ullage gas | 97 |
ullage space | 98 |
under-ripe or immature tannins | 62 |
uneven ripening | 58, 81 |
uniformity of ripeness | 115 |
uninoculated fermentation | 83, 109 |
uninoculated musts | 56, 105 |
uninoculated yeast fermentations | 54 |
unripe grape tannins | 103 |
untypical aging (UTA) | 77, 110, 111 |
Uruguay | 42 |
UV light | 112 |
UV radiation | 112 |
vacuum corkers | 111 |
Valle Central | 83, 109 |
varietal aroma and intensity | 28 |
varietal aroma/flavor | 50 |
varietal aroma/flavor intensity | 29 |
varietal character | 29, 50, 113 |
varietal intensity | 93, 113 |
varietal wines | 75 |
varieties | 109 |
vegetal aroma | 114, 115, 132 |
veraison | 53 |
verification plan | 115 |
vine balance | 50 |
vine balance management | 57 |
vine nitrogen metabolism | 77 |
vine side | 65 |
vine stress | 77, 103, 107, 110, 113 |
vine vigor | 83 |
vineyard management | 65, 87, 92, 127 |
vineyard row orientation | 27, 68, 76 |
vineyard sampling | 26, 53 |
vineyard spray use | 63 |
vineyard sprays / vineyard sprays, late season | 93, 127 |
vineyard uniformity | 53 |
vinification with wood | 70 |
Vintner's Quality Alliance (VQA) program | 40 |
4-vinylguaiacol | 47 |
Viognier | 70, 112 |
viscosity | 87 |
vitamin addition | 56 |
viticultural HACCP-like plan | 8, 22, 63, 93, 115 |
volatile acidity | 91, 120 |
volatile compounds | 35, 36, 72, 77, 95, 112 |
volatile form | 96 |
volatile sulfur compounds (VSCs) | 26, 71, 79, 84, 93, 95, 101, 102, 105, 108, 113, 127, 133 |
volatile thiols | 112 |
volatility | 113 |
volume | 52, 82 |
VQA certification | 40 |
VQA stamp | 40 |
VSP | 83, 109 |
warm climates | 113 |
water stress | 63 |
white juice settling | 58 |
white wine aroma/flavor | 25 |
white wine protein stability | 41 |
whole cluster pressing | 1 |
whole fruit maturity evaluation | 101 |
wild yeast/bacteria | 56 |
wind machines | 83 |
wine aging | 96 |
wine-air contact | 122 |
wine aroma/flavor potential | 104 |
wine balance | 41, 43, 68, 80 |
wine closures | 97, 98 |
wine consumption | 98 |
wine evaluations | 40 |
wine fining | 37 |
wine industry, Chinese | 125, 126, 127 |
wine, longevity | 75, 98, 109, 129 |
wine matrix | 92 |
wine, mulberry | 125 |
wine odor | 85 |
wine pH | 11 |
wine production | 98 |
wine quality | 108 |
wine stability | 57, 106 |
wine structural balance | 50 |
wine volatile compounds | 99 |
wine volatiles | 100 |
wine yeast | 71 |
Winemaker's Database, Inc. | 80 |
winemaking practices | 105 |
wineries, green | 125 |
winery design, sustainable | 125, 137 |
winery establishment and design | 94 |
winery lab accuracy | 31 |
winery surfaces | 94 |
Wines and Vines (March 2004) | 88 |
WineVision | 89 |
wood and/or tannin additions | 62 |
wood fermentation | 41, 80 |
wood treatments | 94 |
yeast | 1, 22, 65, 80 |
yeast assimilable nitrogen (YAN) | 133, 139 |
yeast autolysis | 70 |
yeast fining | 84, 85, 108 |
yeast hulls | 56, 105 |
yeast inoculation | 82 |
yeast metabolism | 79 |
yeast physiology | 70 |
yeast population | 56 |
yeast preparation | 56, 105 |
yeast selection | 78 |
yeast species and strain | 90, 101 |
yeast strain | 72, 56, 93, 105 |
yeast viability | 56, 105 |
yeast-derived macromolecules | 69, 76 |
yeasts | 85, 91, 103, 112 |
yield | 83, 87 |
yield and vigor | 109 |
yield per vine | 70 |