Wine / Enology Grape Chemistry Group

Enology Notes Index A-E

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
1+1 corks 100
2+2 corks 100
2001 season 32
2002 France Study Tour 70
2007 harvest 137
2-AAP 14
absolute filtration 65
accelerated aging 98
accuracy 19, 126
acetaldehyde 33, 35, 36, 72, 96, 98, 106
acetate esters 77, 99
acetic acid 71, 96, 106, 158
acetic acid bacteria 91, 105, 158, 159
Acetobacter 91, 158
acid 43
acid addition 80, 107
acid elements 94, 108
acidic elements 90, 103
acidity 52, 68, 82, 94, 151, 154
acids/taste 158
Aconcagua 83, 109
adaptation 158
adsorbed/scalped 99
aeration 56, 93, 105, 113
aeration of red wines 33
Aeration Oxidation method (AO) 98
aeration/microoxygenation 80
aerobic digesters 155
aerobic racking 106
aerobic treatment systems 155
agglomerated corks 100
aging bouquet 97
aging potential 103
aging rate 97
alcohol 108, 137, 151
alcohol at dejuicing 80
alcohol concentration 68, 69, 87
alcohol spray 67
alcohol toxicity 56, 105, 159
alcohol, 70% ethyl 67
alcohol/Brix ratio 69
alcohol/mouthfeel 158
alcoholic concentration 109
aldehyde(s) 120
aldehyde formation 33
algin 46
alginates 46
alginic acid 46
alpha-amino acids 113
amelioration 69, 83
American culture 89
Am. Soc. for Enol. and Vit. - Eastern Section 98
American wine community 89
amino acids 3, 56
aminoacetophenone 14, 77
ammonia 105, 113, 159
ammonia N 56
anaerobic fermentation 26
anaerobic metabolism 82
anaerobic spoilage organisms 71
analytical data 19
analytical methods, rapid 147
anthocyanin(s) 30, 33, 47, 61, 65, 87, 90, 107, 116, 117, 118, 120, 153, 160
anthocyanin pigments 23, 76
anthocyanin-tannin complex 33
anthocyanin/tannin ratio 8, 116, 118, 120, 160
antimicrobial agent 91
antioxidant(s) 98, 101, 102, 129, 134
Argentina 42
arginine 3, 82, 104, 113
arginine accumulation 104
arginine to proline ratio 104, 113
argon 122
aroma 57, 91, 95, 106, 113, 153
aroma complexity 54
aroma components 54, 77
aroma intensity 83
aroma modification 103
aroma precursors 54
aroma profile 28
aroma screen 79, 113, 127, 134
aroma, vegetal 114, 115, 132
aroma volatiles 96
aroma/flavor 27, 30, 63, 64, 65, 101, 109, 112, 137, 144
aroma/flavor compounds 4, 97, 102
aroma/flavor potential 23, 58
aroma/flavor precursors 75, 112
aroma/flavor profile 53
aroma/flavor stripping 12
aroma/flavor uniformity 50
aroma/flavor volatiles 99
aromatic fruit 32
ascorbic acid 27, 79, 95, 98, 101, 102, 110, 111, 113,
129, 133, 134, 144
assimilable nitrogen levels 14
astrigency 27, 29, 41, 43, 45, 52, 65, 68, 82, 84, 87, 94, 117, 154, 160
astringency/bitterness 158
astringency, perception of  57
asynchronous berry development /
berry variation		 53, 58, 81, 143
asynchronous ripening 78, 94, 103, 114, 143, 150
ATA (atypical aging) 14, 77, 107, 110, 111, 137
ATA odor 110
ATA screen 110
ATA screening test 77
atmospheric pressure 31
atypical aromas/flavors 14, 77
audit, energy and water 141
Australian red method 41
Auxerrois/Malbec 70
available nitrogen 106
available oxygen 26
average berry weights 104
average daily mean 32
average monthly highest maximum 32
back pressure shock 67
bacterial fermentation 71
balance 108, 151
balanced mix (CO2/N2) 122
barrel aging 95, 106
barrel stirring 95
barrel to barrel racking 33
barrel topping 106
barrel-aged lees 6, 25, 69, 76
barrels/volatile acidity 158
barrels vs. tanks 95
Basque 42
bentonite 11, 12, 45, 58, 73, 91, 105
bentonite fining 37
Bentotest 12
berry breakage 78
berry dehydration 62
berry development 87
berry growth 58
berry phenols 22
berry samples 58, 81
berry sampling 53, 78, 115
berry shrivel 104, 107
berry size 22, 32, 57, 70, 80, 87, 90, 103, 104
berry weight 23, 57, 104, 107
berry weight at maturity 104
berry weight at veraison 104
BEST-Winery Program 141
bias 19
biochemical oxygen demand, five days (BOD5) 155
biogenic amines 152
biofilms 92, 159
biological contamination 67
biological screening 111
biological vatiation/taste 158
bitartrate 111
bitartrate crystals 38
bitartrate ions 37
bitartrate precipitation 37
bitartrate stability 32
bitartrate stability 37, 38, 41
bitterness 27, 29, 43, 47, 52, 68, 79, 82, 84, 87, 108, 116, 151, 154
blanketing 122
bleeding 28, 82
bleeding/co-fermenting 80, 103
bloom 45, 92
bloom period 50
body 57, 85, 106, 108, 154
body feeding 66
Bordeaux mix 70
Botrytis 105
Botrytis cinerea 24
bottle bouquet 97, 98
bottle variation 97, 98, 100
bottling 111
bottling equipment 97
bottling equipment 98
bound aroma/flavor precursors 63
bouquet 96
Bourdeaux varieties 153
Brett metabolism 92
Brettanomyces 71, 84, 91, 92, 158
Brett-like odors 29
British Columbia 40
Brix 23, 32, 53, 104
Brix hydrometers 56
Brix to alcohol conversion rate 80
browning 47, 100
bubble point 67
buffering capacity 97, 154
Cabernet Franc / Carbernet Franc (Beton) 75, 94, 112, 123, 147
Cabernet Gernischt 126
Cabernet Sauvignon 147
cake filters 66
cake filtration 66
calcium mucate 2
Canada's VQA 40
Candida pulcherrima 54
Candida stellata 54
canonical distribution 147
canopy climate 63, 64
canopy division 147
canopy management 27, 57, 63, 64, 68, 76, 103
canopy side 65, 150
canopy vigor 50
cap management 61, 62, 80, 81, 103, 109, 114, 117
cap management systems 22
cap stem closure 62
Carbodoseur 122
carbohydrates 84
carbon dioxide 101, 102, 122, 139
carbon dioxide emissions 152
carbon dioxide toxicity 56, 105, 133, 159
carbonic maceration 82
Carmenere 83, 109
Casablanca 83, 109
casein 46
catechins 47
cellar management 80, 103
Centre du Rose 152
chalky limestone 75
chellenges, industry 153
chaptalization 80, 82
chemical oxygen demand (COD) 155
Chenin (Pineau de Loire) 75
Chenin blanc 101
Chile 83, 109
Chilean Winemakers Society 83
chill cells 139
chill haze 38
Chinese wine industry 125, 126
chloroanisols 35, 36
chlorophenols 35, 36
chlorophyll index 152
cinnamate decarboxylase 29
clarification 45, 84
clarifying juice 28
clean lees 69
cleaning agents and waste minimization 155
climate 32, 83, 109, 118
climate change 112
climate of the Loire 75
closure review 77, 99, 100
closure variation 96
cluster numbers 75, 140
cluster sampling 53
coarseness 146
Code of Sustainable Winegrowing Practices 63
coefficient of variation 78, 150
cofactors 116, 120, 153, 160
cold soak(ing) 6, 41, 76, 80, 81, 103, 107, 109, 117, 128, 139, 140, 155
cold stability 38, 111
cold stabilization (chill proofing) 37, 38
colloidal matrix 153
colloids 108
colmated corks 100
color 91, 116, 117, 118, 120, 153
color absorption 103
color attributes 85
color bias 153
color change uniformity 53
color components 85
color compounds 4
color, factors influencing 153
color intensity 117
color modification 46
color ripening 30
color, rosé 152
color shifts 45
color stability 33, 60, 62, 65, 75, 76, 78, 81, 83, 116, 120
colored anthocyanins 75
complete seal 97, 98
complex yeast nutrients (CYN) 133, 159
complexing 85
complexing agents 38
complexing factors 37
complexity 113
condensed phenolics 43
conducting polymer sensor 147
conductivity test 38
consistent wine quality 78
contact time 38
controlling microbial growth 158
conversion rate of sugar to alcohol 50
cool fermentation temperature 81
cooler growing/ripening temperatures 32
coordination and communication 89
copigmentation 22, 85, 116, 117, 160
copigmented anthocyanins 60, 85
copper 46, 85, 93, 101, 102, 111, 112, 113, 129, 134
copper addition 79, 148
copper levels 45
copper sprays, late season 127
copper sulfate 70, 79, 101, 113
copper sulfate sprays 105
co-precipitation 37
cork 96
cork grade 35, 36
cork moisture 97
cork quality 100
cork quality control 35, 36
cork taint 35, 36, 94, 97
cost of production 83, 109
Cotes du Brulhois 42
counterfining 45
counterfining agents 46
coupled oxidation 112, 133, 134, 144
critical control points (CCP s) 115, 139, 155
critical limits 115
critical quality control points 22
crop level 63, 112
crop load 75, 83, 94, 103, 104, 105, 113
crop-to-leaf area 114
cross adaptation 158
crushing and destemming 22
crushing/destemming, whole cluster pressing 80
cryoextraction 24
Cryptococcus 54
crystal nucleii 38
crystalline inhibitors 41
crystallization 37
cultivation 110
cupric sulfate 93, 113, 148
Curico 83
cuvaison 70
cuvée(s) 122
cysteine 71, 79
DAP (diammonium phosphate) 26, 32, 56, 79, 81, 82, 92, 105, 107
day/night temperature range 87
deacidification 84
deficiencies 105
deficit irrigation 83
degassing 122
degree of polymerization 65, 68, 116, 120
dejuicing prior to dryness 78
delestage 8, 23, 69, 76, 78, 80, 81, 90, 103, 114, 142, 155
depth filters 66
depth filtration 65
designer closures 97
desirable aroma/flavor 50
desirable mouthfeel 81
destemming 70, 107
diatomaceous earth (D.E.) 65, 66
diethyl sulfide 79
differential fruit zone leaf removal 63
diglucoside pigments 90, 103
dimethyl disulfide (DMDS) 79
dimethyl sulfide (DMS) 79
diminished primary fruit aromas 60
displacement gas 122
dissolved air flotation (DAF) systems 155
dissolved oxygen 33, 97
distillation 31
distribution average 53
disulfide bridges 71, 79
disulfide(s) 70, 79, 113, 134
diurnal range 32
divided canopy systems 83
DP number 116
dripless sulfur sticks 70
drought stress 58
dry tannins 94, 108
dry weather 32
dryness 52, 82, 84, 104
duration of MLF 72
Durham (fermentation) tube 56
dusty tannins 84
dynamic trough press 152
early harvest fruit 14
early MLF 72
ebulliometry 31
economic sustainability 152
electrical conductivity 38
electronic nose (enose) 119, 137, 139, 140, 142, 147, 150, 153
elemental sulfur (S) 70, 79, 93, 113
elevated pH 60, 83, 109
ellagic tannins 41, 60, 106
endpoint determination 31
engustment 61, 62, 119, 147
enologyaccess.org 142
enology components, red wine HACCP-like plan 80
environmental taints 94, 97, 100
enzyme addition 76, 80
enzymes 151
epistemology 153
equilibrium point 95
esterases 24
esters 28
estimation of average berry weights 23
ethanol 84, 154
ethanol concentration 31
ethanol spray, aqueous 147
ethyl acetate 56, 158
ethyl carbamate 26
ethyl esters 77, 99
4-ethylguaiacol 92
ethyl mercaptan (EtSH) 70, 79
4-ethylphenol 92
ethyl-phenols 29
EuroMachines 80
European Commission 91
excessive maturity 50
extended post-fermentation maceration 62, 117, 155
extraction enzymes 107