Wine / Enology Grape Chemistry Group

Enology Notes Index F-J

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

, 159
Subject Issue
Fellgate, Peter 51
Fer Servadou 70
Fermaid K 26
fermentable N equivalent 32
fermentable nitrogen (N) 1, 3, 22, 26, 28, 32, 58, 71, 80, 81, 82, 93, 101, 104, 105, 113, 133, 141, 159
fermentable nitrogen analysis 142
fermentation 22, 56, 103, 109, 159
fermentation management 79
fermentation rate 56, 159
fermentation temperature 1, 80, 107, 158, 159
fermentation with bentonite 25
fermentation with cubes 41
fermentor 22, 80
fill height 97, 98
filter cloth 66
filtrate contamination 65
filtration 65, 66, 80
fining 84, 151, 152
fining agent use, summary of  43
fining agents 11, 43
fining trials 86
First International Screwcap Symposium 96
flavan-3-ols 68
flavor 91, 113
flavor depth and quality 62
flavor precursors 106
flavor scalping 99
flavor-active properties 35, 36
flow rate 65
flushing 122
Formol test procedure (titration) 14, 79, 81, 92, 93, 101, 104, 107, 113, 133
formol titration (reduced volume) 28
Fourier Transform Infrared (FTIR) Spectrophotometry 51
Fourier, Joseph 51
frame filters 66
France Study Tour 152
free amino nitrogen (FAN) 70, 105, 112, 113, 159
free grape volatiles (rate of formation) 32
free run/press run 80
free sulfur dioxide (SO2) 98, 100, 111
free volatiles 27, 29, 54, 62
freeze tests 38
frost 30
fructose 56, 105
fructose/fermentation 159
fruit condition 69
fruit culling 53, 82, 93
fruit exposure 53
fruit intensity 94, 100
fruit maturation 23, 94, 105
fruit maturation, rate of  75
fruit maturity 26, 30, 61, 81, 152, 160
fruit N 102
fruit nitrogen 101
fruit per vine 63
fruit pH 107
fruit quality 22
fruit ripeness 22
fruit ripeness indicators 103, 142, 155
fruit ripening 63
fruit ripening parameters 78
fruit rot 80, 105, 127
fruit sampling 103
fruit set 50, 63
fruit sorting 1, 2, 24, 81, 127
fruit temperature 109
fruit volatiles 101
fruit zone 53
fruit/tannin maturity 80
funding 89
fungal degradation 113
gallates 90, 103
gallic acid 90
galloylation 117
gas retention 122
gassing 122
Gay-Lussac relationship 69
gelatin 43
gelatin fining 45
gelatin index 41
genetic variation/taste 158
geosmin 35, 36
Gewürztraminer 101, 151
global marketplace 98
global markets 89
glucanase 151
glucans 37, 111, 151, 154
glucose 56, 105
β-glucosidase activity 29
glucosidase activity 54
glutathione 98, 101, 102, 112, 127, 129, 134, 144, 159
glycoside hydrolysis 29
glycosides 27, 54, 65, 82, 151, 154
gram-positive bacteria 73, 91
grape and wine research 89
grape and wine tannins 27
grape concentrate 82
grape glycosides 61, 63, 75
grape maturation/maturity 104, 119, 137, 147
grape nutritional status 14
grape pH and acidity 57
grape quality 147
grape sampling 50, 53
grape skin maturity evaluation 27
grape sorting 152
grape-based tannins 8
grape-derived aroma potential 29
grape-derived aroma/flavor compounds 32
grape-derived organic acids 84
grapevine canopy, sides 27, 147
green plant tissues 94
green vs. brown juice 101, 102
green wineries 125
Gros Manseng 123
Growing Quality Grapes to Winery Specifications 92
guaiacol 35, 36
gum arabic 84, 86
gums 154
H2S formation 70, 127
HACCP plan(ning) 8, 22, 32, 75, 115, 139, 142, 148, 155
HACCP (Hazard Analysis and Critical Control Points), viticultural 127
hand press 27
hang time 81, 109, 113
Hanseniaspora uvarum 54
Hansenula anomala 54
hard freeze 30
hard vs. soft tannins 87
harmony 108
harmony/integration of structural components 76
Harriague 42
headspace 97, 98
healthy fermentation 105, 115
heat 27, 53, 58
heat and light interception 27, 68, 76
heat load index 83
heat stability 111
heat tests 12
heavy (high boiling point) sulfur compounds 113
heavy lees 57, 70, 78, 106, 113
heavy metals 148
herbacaous components 84
herbaceous character 94, 114, 115, 132, 143
heterogeneous 53
hexanal 115
hexenal 115
high alcohol levels 83, 109
high pH 6
high solids juice 28
high sugar concentration 32, 158
high TA 6
high terpene whites 29
high yielding vineyards 14
higher alcohols 77, 99
high-polysaccharide producing yeast 81
high-quality high-value 89
hot water sterilant 67
hue 45, 117
hydrogen ions (H+) 57
hydrogen sulfide (H2S) 70, 71, 79, 81, 96, 113, 134
hydrometry 31
hyperchomicity 116
hyper-reduction 102, 112, 129
IBMP (2-methoxy-3-isobutylpyrazine) 114, 115, 132, 143
ICV 152
immature cap stems 107
immature fruit 94
immature phenols 2
immature seeds 94
inactivated yeast 159
indole 14, 77
industry and academia 89
industry economics (2002) 61
inert gas 97
inhibitory compounds 105
inoculum volume 105
instability 91
integrated flavors and aromas 106
integration 108, 146
integrity bubble test 67
integrity testing 65
intensity or depth of aroma/flavor 63
interactive surface area 38
international wine market 40
ionized form 96
iron 46
Isinglass 43
isoelectric point 11, 45
judge certification 40
juice aroma evaluation 27