Wine / Enology Grape Chemistry Group

Enology Notes Index U-Z

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
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, 159
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
variation, berry 150
variation, cluster 150
variation, vine 150
variation vineyard 150
variation/variability 150
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 issues 153
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, 142, 147, 151, 154
Viognier wine balance 154
viscosity 87
vitamin addition(s) 56, 159
viticultural HACCP-like plan 8, 22, 63, 93, 115
volatile acidity 91, 120, 158
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
volatiles, grape 32, 63, 147
volatiles, wine 100, 147
volatility 113
volume 52, 82, 154
VQA certification 40
VQA stamp 40
VSP 83, 109
warm climates 113
wastewater reuse 155
wastewater water source points 155
water and wastewater 155
water quality 159
water stress 63
water use auditing 155
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, 158
wine body 158
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 marketing 155
wine matrix 92
wine, mulberry 125
wine odor 85
wine pH 11
wine production 98
wine quality 108, 147
wine spoilage 158
wine stability 57, 106
wine structural balance 50
wine volatile compounds 99
wine yeast 71
Winemaker's Database, Inc. 80
winemaking issues 153
winemaking practices 105
wineries, green 125
winery design, sustainable 125, 137, 146, 147
winery establishment and design 94
winery expansion, sustainable 141
winery lab accuracy 31
Winery Planning and Design CD, edition 16 152, 153
winery surfaces 94
winery wastewater components 155
winery wastewater treatment systems 155
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, 141, 143, 152, 153, 155, 159
yeast autolysate 159
yeast autolysis 70
yeast extract 159
yeast fining 84, 85, 108
yeast hulls 56, 105, 159
yeast inhibition 158
yeast inoculation 82
yeast metabolism 79
yeast physiology 70
yeast population 56, 159
yeast preparation 56, 105, 159
yeast selection 78
yeast species and strain 90, 101
yeast strain 72, 56, 93, 105, 151, 159
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
znose 147