Index

276 measurement 270, 294 acetal 224, 266, 373, 375 removal by evaporation 355 acetic acid bacteria 77, 91, 103, 114, 152, toxicity 38 175, 326, 370 398 acetoin 43, 49 alcohol-free 57 acetolactate 52, 55 ale yeast 32, 369 Acetomonas 326 ale 47 acid Burton-type 46 total 269 aleurone 3,9, 12, 16-17 unsaturated 37, 42, 365 Allier oak 217 acidity 174, 213, 232 amber malt 365 titratable 106, 123, 131, 139, 172, 188, amelioration of 105 199 American oak 261,264,378 volatile 175, 179, 199 American standard barrel 262 acquired alcohol 159 amino acids 2, 21, 23, 39, 55, 129, 256, acrolein 29, 266, 373 365 activated carbon 342, 372 amino nitrogen 145 active dried yeast 79, 110, 215 Amontillado 175, 180, 183 active oxidation 104 amygdalin 29, 368 acyl CoA 41, 87 amylase 19,21,47-48, 51-52, 60, adjuncts 19, 45, 50, 73, 76 249-250, 268 adulteration errors 386 amyloglucosidase 52 addition of alcohol 398 amyloglucosidase gene 52 addition of organic acids 402 amylolytic yeast 52 addition of sugar 394 amylopectin 4, 6, 8 addition of synthetic flavours 404 amyloplasts 6 addition of water 394 amylose 4,8 aeration 376, 40, 42 afiada system 176-180 wine 150--151 analyser 256, 257 aerobic fermentations 370 analysis aerogel 339 of alcohol 294 age, wine 177,193 of flavoured spirits 294 age class, 226 anethole 279, 293, 299, 404 aging see maturation Anethum graveolens 292 agricultural alcohol 275, 277, 285 angelica 287, 297, 367 aguardiente 277,283 animal feed 73, 259 air-drying (seasoning) 379 anis 275-276, 279, 283, 305 akavit 292 276, 279, 292, 367 see also aquavit aniseed 275, 277, 279, 292-293, 297, 299, akvavits 283 404 albariza 170 anthocyanin 24-25, 126, 129-131, albumin 9, 17 133-134, 138, 141, 143, 147, 150--151, 154, alcohol 192,403 acquired 159 polymerization 150 agricultural origin 275,277,285 anthocyanin-3-glucosides 403 beet 395, 398-399 anthocyanogens 365 change during maturation 222, 263, antifreeze 387 265 apiculate fermentation 87 for 287 Apiculatus-ton 80 414 INDEX

appellation areas, 230 see also cask apple 22-28 Bartlett 367 classification 69 Bas-Armagnac 230,231 concentrate 67-72 batch dessert 69, 72 cooking 286 wine 68 253 apricot 368 mashing 250 aquavit 275, 277, 292 rectification 243 Aquitaine 229 still 250, 253 arabinans 91 Bayonne 229, 230 arabinose 14 beer arabinoxylans 13 alcohol-free 57 Archangelica officinalis 287 aroma 365 Armagnac column 286 appellation areas 230 flavour 364 aroma 239 green 329 cooler 232-233 Kaffir 51 designations 241 Iambic 369 distillation 232-234 light 57 vintage 241 low alcohol 55-59 Arminius 229 maturation 55 aromatic acids 266 pasteurisation 347 aromatic aldehydes 222, 240, 380 recovery 353 arrope 183 reduced alcohol 57 ascorbic acid 84, 90, 101, 104, 112, 113, stability 325 141,327 still 257 aserpia 172 suspended solids 329 Aspergillus 103 beet astringency 24, 71, 74, 85-86, 138, alcohol 395,398-399 150-151,222,364-365,375-376,378 molasses 286 astringent phenolics 375 sugar 395 Auslese 97 bell pepper autolysis 39, 43, 54, 60, 81, 114, 179, aroma 363 370 character 25 autovinifier 189, 199 bentonite 76,88, 109, 111, 115-116, 184, 341 Bacillus 327 benzaldehyde 29, 129,368,406 Bacillus subtilis 52 benzoic acid 24 Baco 22 A 231 benzyl acetate 368 bacteria, immobilized 149 benzyl alcohols 368 bacterial inoculum 82 berry aromas 362 bacterial nutrition 149 biotechnology 406 bacteriocin 147, 149 bitterness 71, 74, 85, 86, 364-365, 375, Bailey's Original 302 378 Baixo Corgo 185 bittersweet flavours 88 Barbera 121 black currant 28, 326, 403 2,45, 51, 248, 249 black malt 365 alcohol 398 black pepper aroma 362-363 cyanogenic glycosides 256 blackthorn 291 dormancy 16 Blanc rame 209 varieties 49, 249 blenders 267 viability 16 blending 89, 168, 194-195,200,224,240, water sensitivity 16 263, 266-267 Barnyard aroma 379 high-gravity beer 343 barrel materials 247 construction 217 wine 115 fermentation 113-114, 370 boar taint 93 size 217 bodega 176, 180 INDEX 415 boiler CAM 390 Armagnac 232 Canadian regulations 247 continuous 54 Canadian 263 boiling, wort 48, 53, 364 Candida 33, 79, 169 Boise 245 Candida pulcherrima 78 Bois Ordinaires 209 candle filters 331, 350 bonne chaulfe 217 cane sugar 395 Bons Bois 209 cane molasses 286 Bordeaux 229-230, 395-397 Canteiro 200 Borderies 209 caramel 46, 182,240,245,247, 309,402 botanicals 367 caraway 275, 277, 279, 292, 367 Botrytis cinerea 98, 103, 117, 141 carbohydrate metabolism 34 bottle-matured 193 carbon 389, 390 bottling, of wine 117 activated 342, 372 bottom fermenting 32, 47 natural isotope ratio 388 boulbenes 230 carbon-14 296,407 bouquet, fermentation 368 carbonation 350 bourbon 257, 261-262 carbon dioxide 39, 128-129, 146-147, Bourgogne 98, 397 253, 259, 286, 350 boxwood 364 exposure limit 146 brands 301 recovery 352 gin 281 carbonic maceration 124-125, 128 302, 304 carboxymethyl cellulose 116 283 cardamom 287, 367 brandy 235,242,363,367,407 cardboard aroma 326, 374 grain 248 Carignan 121, 130, 134 wine 398-399 carotenoids 363 bready flavour 93 cartridge filter 350 Brettanomyces 93, 152,369 Carvum carvi 292 brewers' yeast 47,253 Casa do Douro 185 , high-gravity 42, 59, 342 casein 116 Brimstone process 117 cask brouillis 217 charring 217,222,264, 380 browning reactions 116 reuse 264 bubble cap 233 262 plates 257 stave thickness 217 Burgundy 98, 397 surface-to-volume ratio 265 burning, in still 250 type 261-263 Burton-type ale 46 wine-seasoned 262 butanediol 43, 49, 234, 239 wine-treated 262, 265 buttery flavours 88, 98, 370 cask ales 352 butts 262 Cassis 305, 364 by-products 259, 286 castalagin 240 catabolite repression 34 C3 plant 395 catechin 23, 25, 133, 365 C3 products 390 cat urine aroma 364, 374 C4 sugars 390 cell Cabernet Franc 121 membrane 41 Cabernet Sauvignon 25, 103, 121, 126, wall 11-12, 16,21,26 129-134, 150, 362-363, 379 cellar 176 Cabernet wines 377 fermentation 146 cadmium sulphate 112 master 217,225 calcium 21 cellobiose 12 calcium carbonate 140, 170--171 cellulase 28, 52 calandria 53 cellulose 4, 12, 26, 239, 264, 331 397 centrifuge 353 flavor 367 decanter 354 Calvin C3 390 ceramic candle filter 350 416 INDEX

cereals 248, 268 cold Champagne 39 conditioning 327, 336 Champagne 90 contact 60 Chapeau blanc 74 cook 252 Chapeau brun 74, 80 maceration 127 chaptalisation 199,391, 394 settling 109 Chardonnay 98,99, 103, 111, 114,363, soaking 127 375 stabilisation 107, 115, 196 Charente 208, 230 stability 116, 201 distillation 215 sterilisation 347 still 243 Colheita 195 charring 217, 222, 264, 380 Colheitalotes 194 checked fermentation 60 Colombard 209, 231 chemometrics 397 color corriente 183 cherry 29, 403 color macetilla 183 flavour 406 color remendado 183 chill haze 92, 328, 347 colour 74-75, 125, 192,402 Chios 293 84 chiral structure 402, 406 liqueurs 309 chitosan 88 wine 129, 182 chlorogenic acid 23, 72, 88 colour wines 181 chocolate malt 46, 365 colouring substances, detection 402 cider column 233, 256 apples 23, 69 beer 286 Champagne 90 distillation 232, 250 colour 84 still 256, 259 English 81 commercial denominations, Cognac 226 flavour 85-87 composition French 67 brandy 245 German 68 cider fruit 71 hard 66 liqueurs 309, 310 haze 342 must 213 orchards 70--71 oak 377 research 68 spirit 234 sickness 90 270 styles 67, 68 compounded ~n 278,287,289 taints 92 compte d'age 226,241 white 67 concentrated apple juice 67 Cima Corgo 185, 188 Concord 28 287, 367 condenser 233, 253 cinnamic acid 24 conditioning cis-3-hexenol 209 cold 327, 336 citral 406 warm 327,353 citramalic acid 23 coniferaldehyde 222, 240, 264 citric acid 113, 402 coniferyl alcohol 377 citrusflavour 406 Consejo Regulador 170 clarification 105, 149, 153, 196, 201 construction, barrel 217 classification, cider apples 69 consumption climate 170,186,197,230 161 306,311 gin 276 coenzyme-A 41, 87 liqueurs 301-302 Coffey or Patent still 256, 259 contact time 131 Cognac continuous age 226 belt press 74 authenticity 399, 401-402, 407 cooker 286 flavour 373, 378 distillation 230, 256-257, 286 geographical area 208,215 fermentation 54-55 Cointreau 304 rectifier 242 INDEX 417

still 232, 256, 372, 373 whisky in EU 247 wine press 232 whisky in USA 247 wort boiling 54 De Kuyper 304 conversion 252 delphinidin 129, 403 cooking 250 demister 257 batch 286 depth cartridge filter 350 cold 252 designer drinks 67 continuous 286 deterioration, flavour 327 cooler, Armagnac 232-233 deuterium 390, 407 cooling 146 distribution 393 cooper 217 Deux-Sevres 208 coopering techniques 222 dextrinase 21 copper 232, 234, 242, 253, 256, 266, 286, dialysis 59 289,373 diastatic casse 112 activity 268 still 230 power 249,268 sulphate 112 strains of yeast 34 Corgo River 185 diatomaceous earth 329 coriander 287,297,367 dichloramino acids 256 Coriandrum sativum 287 diethyl mercaptan 112 corn 45, 248-252 digestifs 306 sugar 395 dihydrochalcones 23 coumaric acid 373 diketones 43 coumarin 279 dill 292 crassulaic acid pathway 390 dilution with water, detection 393 cream, liqueurs 301-302, 305, 310, dimethyl dicarbonate 154 311 dimethyl disulphide 266 cream sherry 182 dimethyl sulphide 44, 48, 265, Creme de Cassis 307 365 criaderas 176-177 dimethyl sulphoxide 44, 265 crossflow membrane filtration 336-356 dimethyl trisulphide 266 cru 208 dioxolane 88 crushing 104, 124 diphenols 375 equipment 124, 188 discriminant analysis 398, 405 crusted port 196 distillation 58, 232, 242, 270, 371-372, crystallinity, starch 6 386 cut points 254 Armagnac 234 cuvage 74 batch 253 cyanidin 129, 403 Charentais 215 cyanogenic glycosides 256 column 232, 250 cyclodextrin 406 continuous 230,256-257,286 cyclohexane 397 extractive 286 cyclone 355 multi-column 257 cysteine 43 vacuum 58 whole mash 259 dark grains 259 wine 241 dark rum 402 distilled gin 275, 278, 287-288, 297 deaeration 343 distillers' yeast 33, 253, 286 deamination 39 Dordogne 208 decanoic acid 38 dormancy, barley 16 decanter centrifuges 354 double salt treatment 140 decarbonation 351 doubler 257 decarboxylation 39 Douro River 185 decoction mashing 48 Douro Superior 185-188 defecation 74 downcomers 257 definition dry hopping 46, 352, 366 liqueurs 306 dry plates 233 247 drying 172 418 INDEX

Dulce blanco 182 feints 254--256, 289 Dulce corriente 181 fennel 279, 292, 367 Dulce pasa 181 fermentability 269 dumphogsheads 262 fermentable extract 249 duration of fermentation 49 fermentation Durif 121 aerobic 370 Dutch 373 anaerobic 370 apiculate 87 efficiency, fermentation 269 bouquet 368 Eiswein 117 botrytised must 117 elderberry 403 bottom 32, 47 ellagic acid 375, 378-379 cellar 146 ellagitannins 375,378-379 checked 60 Embden-Meyerhof-Parnas pathway 35 condition 213 embryo 1, 16, 18 continuous 54--55 EMP pathway 35 designs 146 endogenous yeast 33 duration 49 endosperm 1, 3, 5, 9, 11-12, 16--18 efficiency 269 English cider 81 limited 59 enocyanin 403 monitoring 111 Enterobacter aerogenes 52 prediction 144 Enzinger filters 349 problems 145 epicatechin 25, 84, 133 raising 37, 42 ergosterol 42 rate 110 estufagem 168 secondary 352, 353 estufas 199 sticking 37, 43, 109 ethanol temperature 110, 136, 143, 189, 369 fermentation 35-36 top 32,47 measurement 269 unitank 54 sensitivity 33 wine 32-33,41,144 ethanolysis 265, 378 in wood 113-114,370 2-ethoxy-hexa-3,5-diene 154 fermenter 49, 127, 146,253 ethyl benzoate 368 rotary 138 ethyl carbamate 199,201,256 ferulic acid 373 ethyl catechol 88, 92 filling strength 259 ethyl-9-decenoate 129 filter 241 ethyl guaiacol 92, 379 aid 329, 333, 335 ethyl hexanoate 265 blockage 91 ethyl lactate 234 candle 331,350 ethylmaltol 377 cartridge 350 ethyl mercaptan 112 crossflow 336--356 ethyl phenol 88, 92, 379 Enzinger 349 ethyl salicylate 129 leaf 331 ethyl vanillin 404 press 48, 355 ethylene glycol 386--387 sheet 349 eugenol 378 vacuum 354 evaporation 58, 265, 377 vessel 331 loss of alcohol 179-180,222 filtration 48, 51, 53, 89, 116, 154, 184, rate 152 250,268 extended maceration 128 fining 88, 109, 111, 115-116, 130, 150, extract 46 184 hot water 269 fino 175-177, 179, 183 extraction, seeds 136 Fins Bois 209 extractive distillation 286 fixed-bed reactors 55 extrusion 50 flash pasteuriser 344 flavans 24 fake apple juice 387 flavonoids 131-133, 365 fawn sands 230 fla vonols 24 INDEX 419 flavour 16-17, 25, 29, 42, 97, 99, 101, 105, oil 180, 243, 256, 259, 372-373, 401 253, 256, 263, 361 analysis 297 galactose 34 beer 364 galactosidase 32, 34 changes 103, 193 gallic acid 222, 375, 378 cider 85-87, 92 Gamay 121 deterioration 327 Gascony 239 gin 291,297,364-366 gelatin 88, 92, 109, 116 cultivars 123 haze 89 liqueurs 307-308 gelatinisation 2, 4, 8, 19, 21, 23, 48, 50, 51 maturation 327 genetic modification 33, 51-52 peat 249 genever 275-276, 279, 291, 398 stability 341 gentian 279 taints 92 geographic origin 25, 397 vodka 364-366 geographical area, Cognac 208 whisky 364-366 geographical designations, wine spirits wine 361-362 242 flor 168, 172, 175-180,202 geographical origin, Port 185 376 geraniol 362 temperature 178 geranium yeasts 177 odour 154 floral aroma 362 off-flavour 90 fluidized bed reactors 55 germ 1 flux-calcination 334 German ciders 68 foam 17,338 Germany 305 F oeniculum vulgare 292 germination 2, 16, 18 Folie Blanche 209-210,231 geropiga 191, 194, 199 foreshots 254, 256 Gewurztraminer 362, 376 condenser system 233 gibberellic acid 3 fortification 161, 169, 174, 190, 191, 199 gibberellins 16 spirit 169, 192 gin 275,277,372-374,402 fortified wines 159, 190, 398, 402 1736 Acts 276 consumption 161 compounded 278,287,289 traditional 160 consumption 276 foxy flavour 231 distilled 275, 278, 287-288, 297 framboise 90 Dutch 299, 373 French flavour 297, 364-366 brandy 401 flavoured 291 cider 67,80 Hollands 291 grape varieties 401 lemon 291 market 305 London 275-276 oak 217,264,378 291 Revolution 230 Plymouth 275 fresh-baked bread 93 production 281, 287 friabilimeter 269 sloe 291 Frontignan 97 Gin & Tonic 306 fructose 22 gliadins 10 fruit 22 globulins 9, 17 composition 122 glucanases 21, 33, 46, 48, 52 quality 103 glucans 4, 12, 13, 21, 91, 117, 329 temperature 103 glucoamylase 32, 34, 35 fumaric acid 129,402 Gluconobacter 152 Funchal 197 glucose 22 furaneol 231, 365 oxidase 342 furans 222, 380 repression 34 furfural 222, 366, 372, 374, 376, 380 gi ucosidase 21, 35 fusel glutathione 145 alcohols 87, 369, 399 giutelins 9, 11, 17 420 INDEX gluten 10, 252 head retention 341 glutenins 10 heads 217,372 glycerol 36, 179, 292 health hazard, filter aids 335 Glycerrhiza glabra 292 heart cut 217 glycogen 37 heater, wine 232 glycolysis 35, 82 hemi-acetal 266 glycosidase 363 hemicellulose 12-13, 26, 239, 264, 378, glycosides 87,362-363 380 cyanogenic 256 Henry's Law 350 terpene 362, 376 hexanol 209, 397 grain hexoses 1 alcohol 285 high-gravity brewing 42, 59, 342 brandy 248 high-temperature mashing 60 whisky 250, 367 high wine 257 Grande Champagne 209 hogsheads 262 granule, starch 1, 3-6, 10, 18-19,23,252 Hollands gin 291 grape 22-25, 28-30 homogenisation 311 berry moth 172 hop acids 46-51, 365-366, 375 drying 172 hops 46, 50, 365, 366 juice 117 essential oil 366 maturity 122, 172 extracts 51 solids 109 oxidation 366 sugar 395 pellets 46 varieties 97, 99, 171, 187, 198, 200, 401 hordeins 9, 17 304 Hordeum polystichum 249 grater mill 73 horizontal piston press 73 Graves-Medoc 397 hot break 48 green hot-water extract 269 beer 329 humulone 366 flavour 210 husk 3,11 malt 252 hydrocyanic acid 279 Grenache 121 hydrogel 339 grist 19 hydrogen 388-391 ground water 394 hydrogen cyanide 29, 256 growth area, Cognac 208,215 hydrolysis 376 equilibria 224 Hanseniaspora 33, 169 hydrophobic membranes 351 HansenulQ 33, 78, 369 hydroselection 286 hard cider 66 hydroxymethylfurfural 76, 182, 193, 199, hard tannin 85 366, 377, 379, 402 hardness, water 269 hyperoxidation 104 harvesting machine 171,211,232 Hatch-Slack 390 Illicium verum 292 Haut-Armagnac 229-231 immobilized bacteria 149 Haute-Garonne 229 immobilized yeast 55,60 haze 17, 21, 77, 92, 183, 268, 335, 338, impact compounds, grapes 362 346 indigenous yeast 168 chill 92, 328, 347 indirect rectifiers 242 cider 342 indole 93 control 341 infusion mashing 47 formation 327, 337 inoculation 114, 142, 143, 199 forming proteins 338 rates 110 gelatin 89 inoculum 33,40,77,79,80, 148 invisible 336 bacterial 82 permanent 328 in-pack pasteurisation 347 precursors 325 Instituto do Vinho do Porto 185, 195 protein 115 interactive reactions 266 pseudo 336 intramolecular isotope distribution 391 INDEX 421 invertase 34 lagering 327 invisible haze 336 Iambic beer 369 iodine 5 late-bottled vintage port 195 ionene 30 Lauter tun 45, 47, 48, 53, 250 Irish whiskies 263 lead in spirits 278 IRMS see isotope ratio mass leaf filter 331 spectrometry lees 81-82,88,113-114,175,217,259 iron, in water 269 contact 370 irrigation 172, 187, 197 lemon 287, 297, 367 isinglass 88, 352 gin 291 isohumulones 374 Lentiscus 293 isomaltol 365 Leuconostoc 88, 91, 148, 253, 370 isoprenoid 366 Leuconostoc oenos 81 isotope ratio 389-392, 395, 398-399 Levante 171 carbon 388 licorice 367 intramolecular 391 light beer 57 isotope ratio mass spectrometry (IRMS) light exposure 362, 363, 376 390-391,395,399,404,406 lignin 26, 239, 240, 264, 268, 271, Isotopic analysis 388, 391, 402, 404 378-379, 380 Isotopomers 404 limit dextrinase 21 of ethanol 391 limited fermentation 59 Limousin oak 217, 239, 378 Japanese regulations 247 linalool 362 279 linalool oxides 368 Jerez de la Frontera 170 lipid 2-3, 11, 15, 22, 268 juniper 275, 278, 279, 287, 291, 297, 367 lipoxygenase 25 Juniperus communis 287 liqueurs 301,404 Jurancon blanc 209 colour 309 Kaffir beer 51 consumption 301-302 keeving 74, 80 cream 301-302,305, 310, 311 kerner 97 flavouring 307-308 kerosene-like off-flavour 211 market 302, 305' IX-ketoglutarate 82-83 wines 159-160 kieselguhr 329, 340 liquorice root 279, 292 kieselsol 109, 116 Lobesia botrana 172 killer factor in yeast 51 London Dry Gin 275-276 kiln-drying oak 379 losses by evaporation 179-180,222 kilning, of malt 16,46, 364--367 lotes 200 kir 305 low-alcohol beer 55-59 29,368 low-gravity wort 59 Kloeckera 33, 169 low-pressure boiling 54 Kloeckera apiculata 78, 80 low wines 254 Kluyveromyces 33 Lyne arm 253 spirits 305 Iysophospholipids 9 Labrusca character 231 maceration 122, 126-129, 135-136 laccase 103, 117, 141 carbonic 124-125, 128 lactic acid 81, 147, 174 cold 127 lactic acid bacteria 1, 41, 57, 77, 91, 147, extended 128 148, 149, 202, 326 maceration et cuvage 74 Lactobacillus 43, 81, 91, 93, 148, 152, 202, 197, 376 253,370 geographical origin 197 Lactobacillus brevis 326 vineyards 197 Lactobacillus hilgardii 202 Maillard reaction 15-16,23,48,76,85, lactones 264, 368, 406 365, 367, 372, 403 Lagares 189-190 maize 45,248-252 lager 43,47 Malbec 130 lager yeast 32, 369 302 422 INDEX

malic acid 23,41,77,81, 107, 109, 114, 123, meta tartaric acid 116 129,140,147,149,174,402 methanol 29, 235, 239, 243, 285, 295, 367, malolactic bacteria 148,149 386-387, 401 malolactic fermentation 41, 81, 82, 84, 88, methionine 43 98, 114, 122, 140, 143, 147, 149, 154, 174, methyl anthranilate 231 199,232,370,379 methyl furfural 366 malt 21,45, 51, 59, 249, 252 IX-methyl-D-glucoside 34 for grain distilling 268 p-methyl-t5-octalactone 378 green 252 S-methyl methionine 44, 365 kilning 16,46,364-367 2-methoxy-3-isobutylpyrazine 363 rye 249 Metschnikowia pulcherrima 78,80 whisky 250,367, 398-399,401 microbial control 152 malted barley 44, 325 microbial spoilage 202 malted sorghum 51 micronization 50 malting 2, 15, 18,21,365 mildew 145,172 quality 10 mill, grater 73 maltol 365 51 maltose 4,18,19,22,34,48 milling 47, 73, 250 maltotriose 34 wet 47 Malvidin 25, 129, 134, 192,403 minerals 46 manganese sulphide 113 mislabelling 407 mannans 91 variety 399 Manzanilla 179 Mistela 181,199 Marc 29 modification 19,269 Marsala 160, 376 molasses 29, 286 mash filter 47-48, 53 alcohol 285 mash tun 250, 252 Montilla Moriles 181 mashing 2,17,19-22,47,249,269,286 Montils 209, 210 batch 250 Moscatel 171,191,262 decoction 48 Moscatel de Alejandria 182 infusion 47 Moscatel de Setubal 160, 191 pH 22 Moscatel morisco 182 temperatures 22,269 Moscatel paso 182 maturation 49, 52, 54, 88, 111, 122, 130, Mosel 97 150--151, 161, 168, 180, 191, 192, 199,239, moulds, cellar 222 240, 242, 245, 259, 263, 271, 327, 367, 374, Mourvedre 130 377,403 mousiness 93 beer 55 mouthfeel 71 Cognac 217 Moutwijn 291 flavour 263, 327 Miiller-Thurgau 97 time 261 multi-column distillation 257 United States 263 multivariate analyses 401 wines in bottle 193 Munich 46 maturity, grapes 122, 172 Muscadelle 99 mealiness 10 Muscat 362 mechanical harvesting 103, 124, 171, 188 Muscat of Alexandria 99, 376 mechanical vapour compression 53 Muscat flavour 25, 97, 99 Meia curtimenta 191 Muscat Gordo Blanco 99 melibiose 34, 47 must 28, 101, 105, 124, 126, 127, 141, 144 membrane amelioration 105 filter 91, 154, 350 heating 189 filtration 89, 116, 154, 197, 202, 325, 336, preparation 139 356 myricetin 25 materials 350 press 139-140 Napoleon 226 mercaptan 112 natural flora 142,215 4-mercapto-4-methyl-pentan-2-one 364 natural yeast 140, 215 Merlot 121,129-130, 150 naturally conditioned 90 INDEX 423 nature identical flavourings 404 oxidised flavour 341 Nerol 362 oxidised wine aroma 375 neutral alcohol 169, 275, 285 oxygen 141, 178,213, 326, 335, 342, 347, new oak 379 370,388-389,391 nicotinic acid 149 nitriles 256 Palomino 171-172,181,182 nitrogen 42,76,93, 112, 140, 144,269, 350 drying 172 nitrogen compounds 35 Palomino de Jerez 171 nitrogen oxides 249 Palomino Fino 171-172,181-182 nitrosamines 249, 269 pantothenate 177 NMR see nuclear magnetic resonance pantothenic acid 145,149 non-authorised grape varieties 403 papain 342 non-starch lipids 9 pasteurisation 202,343-344 norisoprenoids 363, 378, 379 beer 347 nuclear magnetic resonance (NMR) 391, flash 344 392,398,402,405 in-pack 347 nucleic acids 21 tunnel 343, 347 nutrients 17, 34, 76, 87, 94, 140, 143, 154, 275-276,279,283,292,305 178 Patent still 256, 259 nutritional requirements 34 pattern recognition 397 nutritional value, spirits 294 paxarette 262 nylon 341 PDB scale 390 peaches 28 oak 217 23, 26, 28 aging 367,372,375-377 peat 249 Allier 217 pectins 12,26-27,73-74 American 261,264,378 pectolytic enzymes 27-28,76, 101, 109, 140 aroma 98-99, 122 Pediococcus 43,148, 152,253 barrel 152, 374 Pediococcus damnosus 326 butts 168, 174, 176 Pedro Ximenez 171,181,262 casks 239,261,403 Pee Dee Belemnite 390 composition 222 Penicillium 103 drying 379 pentanediol 43 French 264,378 pentanedione 370 lactone 264,378,379 pentosans 12,14,21,252 Limousin 217,239,378 pentose 1, 12 new 379 peonidin 25,129,403 Spanish 264 pericarp 2 Tronr,;ais 217 perlites 331 octane-1,3,-diol 87 permanent haze 328 octanoic acid 38 permanganate clearing time 295 octene-1,3-diol 88 66 off-flavours, wine 103 PET 293 geranium-like 90 Petite Champagne 209 kerosene-like 211 Petunidin 129, 403 Old Tom 276 phenol oxidase 23, 140--141 oloroso 175-176, 180, 183 phenolic acids 72, 240 optical rotation 269 phenolic aldehydes 380 orange 297, 367 phenolic compounds 116,123,152,217 orange gin 291 phenolic extraction 125 orchards, cider 70--71 phenols 23, 126, 131, 132, 135, 174-175, organic acids 23, 41 249,269,271,374,375 origin, of alcohol 398 phenylalanine 41 Orris 367 phenyl ethanol 41,87,234, 373 275-279,293 phloretin glucoside 72 oxidation of hops 366 phloridzin 72, 84 oxidative browning 174, 177 phospholipids 11 oxidative stability 116 phosphorus 3, 9, 22 424 INDEX

photosynthetic pathways 390 procyanidin tannins 130 Phylloxera 171,187,230 procyanidins 23, 71, 74, 84, 85, 86, 92, 130, phytic acid 3 135 Pichia 78,79,169,369 propanol 372 Pimm's 291 protease 47-48 Pimpinella anisum 292 protein 10, 12, 17, 21, 48, 91, 252 Pineau de Charentes 160 denaturation 346 Pinot noir 121, 126, 129, 130, 362, haze 115 397 stability 111, 115 pipes 193 protopectins 26 Piqure lactique 82 protoplast fusion 52 Pistacia lentiscus Chia 293 Provence 397 pitching 253 pruning 171,187 plastering 174 Prunus spinosa 291 plate and frame filter 268, 331 pseudo-haze 336 plate pasteurisers 343 puncheons 262 plums 29 purifier column 242, 286 Plychrosis botrana 172 PVPP 340 Plymouth gin 275 PX 182 polygalacturonase 27, 77 pyrans 380 polymercaptan 112 pyrazines 121, 249, 365, 380 polyols 222 pyridines 249, 266, 365, 367, 380 polyphenoloxidase 74, 103, 104, 173 pyrroles 365 polyphenols 23,70-72,74,82,92 pyrrolines 365 polysaccharides in wines 154 pyruvate 82, 83 polysulphides 372 polyvinylpolypyrrolidinone (PVPP) Quercus alba 261,378 340 Quercus petraea 261 73,173, 190 Quercus robur 261,378 Poniente 171 Quercus sessilis 378 129 quinces 28 late-bottled vintage 195 quinic acid 23 vintage 191, 193, 195 Porto Santo 197 racemic species 406 pot ale 259 rack and cloth press 73 pot distillation 372 racking 88,113-114,193 pot stills 230-235, 253, 289, 372 radioactivity, atmospheric 407 potassium 106, 123, 131 raffinose 47 potassium bitartrate 131, 153 rainfall 230-231 potassium carbonate 139 raising fermentation 37, 42 potassium hydrogen tartrate 107 rancio character 222, 239 potential alcohol 159 raspberry 29, 403 Pousse-Cafes 312 aroma 90 powdery mildew 172 wines 403 pre-blending 267 raya 175 precoat filter aid 333 ready-to-drink mixed spirits 294 pre-malt 252 recharred barrels 380 pre-mixed drinks 306 recovery of CO2 352 presses 190 beer 353 continuous 74, 232 rectified concentrated grape must 182 filter 48, 355 rectifier 242, 256, 286 horizontal piston 73 batch 243 membrane 139-140 continuous 242 rack and cloth 73 indirect 242 screw 139, 140 wine 242 yeast 355 redox potential 179 pressing 73, 173 reduced alcohol 57 priming sugars 352 reduction, of spirits 224 INDEX 425 regulations 159, 215, 232, 241, 247, 252, Sangiovese 121 267,277 Sanlucar de Barrameda 179 Canadian 247 Sauternes 98 EU 247 Sauvignon Blanc 98, 99, 103, 121, 363, 364, flavoured spirits 279 374 gin 278 Schizosaccharomyces pombe 32, 109 Japanese 247 Schwanniomyces 52 liqueurs 306 scopoletin 264 mixed drinks 307 Scotch whiskies 174, 249, 371, 377 Scotch whisky 247 screw press 139-140 USA 247 scrurnpy 67 vodka 278 scutellum 9, 16, 17 relative humidity 377 seasoning 379 Remontadore 189 Secale montanum 249 Remontagem 199 secondary conversion 250 retrogradation 5 secondary fermentation 352, 353 reverse osmosis 58 seconds 217 Revolution, French 230 selection, of yeast 78 Ribes aroma 374 Semillon 98, 99, 103, 209, 363 45 sensitivity, of yeast 38 Riesling 97, 99, 362, 376 sensory analysis 239, 270, 297 Rioja wines 378 sesquiterpenes 297 rootstock varieties 186 sesquiterpenoids 366 ropiness 91 sheet filter 349 rotary fermenters 138 shelf-life 311,325 roux 222 sherries 376 ruby 191, 195 sherry 261,375,376,402 Ruby Cabernet 134 casks 261-262 Rum 29,32,43,373,398,407 cream 182 dark 402 definition 170 traditional agricultural 386 flor 376 white 402 vineyards 170 rummager 254 vinification 173 rye 248,249 sherry-matured butts 174 malt 249 shikimic acid 23, 129 whiskies 261 Shiraz 103, 134, 363 shooters 312 saccharides 270 sieve plates 257 saccharification 8, 18 silica 331, 338-339 Saccharomyces bayanus 110, 368 sinapaldehyde 222, 240 Saccharomyces beticus 178 sinapic alcohol 377 Saccharomyces carlsbergensis 32, 47, 369 site-specific natural isotope fractionation Saccharomyces cerevisiae 1, 32, 33, 34, 35, 391 37,38,47,79, 110, 169, 178,213,252,286, skatole 93 368-369 291 Saccharomyces cheresiensis 178 SNIF-NMR 391, 393, 398, 399, 402, 404, Saccharomyces diastaticus 32, 52 406 Saccharomycesfermentati 376 sodium hypochlorite 256 Saccharomyces ludwigii 60 soft tannin 86 Saccharomyces monacensis 47 soil 170, 186, 197,230 Saccharomyces montuliensis 178 soleo 181 Saccharomyces rouxii 178 solera 176-179,200 Saccharomyces uvarum 32, 47, 79, 80, 110 sorbate 154 Saccharomycodes ludwigii 91 sorbic acid 90 Safrole 279 sorbitol 23 Saint-Emilion 397 sorghum 50,51 yeast 32 Spanish oak 261,264 Sancocho 182 sparkling wines 371 426 INDEX

Spiitlese 97 Strecker degradations 365 special category wines 195 styles specific gravity 37, 250, 269 of cider 67-68 specifications, yeast 253 of Madeira 200 spent grain 48, 259 of port 195 spirit safe 270, 289 of sherry 183 wine 169,241-242 of wine 97-99,121-122,175,191 spirits 402 succinate 36 vintage 241 succinic acid 129 spoilage sucrose 22, 23 bacterial 147 sugar 222,241,245,269,292,378,380 cider 82 addition 398 microbial 202 beet 395 stabilisation 153, 168 . cane 29 aids 336 content 123 cold 107, 115, 196 detection 395 stability 161 grape 395 beer 325 in liqueurs 308 cold 116,201 syrups 45 colour 153 sugar-acid balance 101 criteria 153 sugar transport systems 144 flavour 341 sulphate 46 tests 153 sulphidic 93 stale flavors 374 sulphur 145 standard mean ocean water 391 sulphur compounds 39, 43, 234, 253, 371 3-star 226 sulphur dioxide 32, 42, 77, 79, 82, 88-92, star anise 279, 292 101, 104-106, 113-114, 117, 122, 124, 135, starch 1, 3, 4, 6, 10, 18, 19, 23 140-143, 147, 151-154, 174, 188, 192, 198, content 248 202,232,242,245,249,269,327,369,372 crystallinity 6 sun-struck flavour 51 granules 1, 3-6, 10, 18-19,23,252 Surdo 168, 199-200 lipids 8,9 Sur lies 370 starter, yeast 110, 174 swan neck 253 steam/ammonia treated casks 262, 265 sweetening wines 181 steeliness 10 synthetic alcohol 387 Steinhager 275,291,299 Syrah 121, 129 sterile filtration 89 syringaldehyde 222, 240, 264, 377 sterilisation, cold 347 syringic acid 266 sterols 37, 80 sticking fermentation 37,43,109 tailings 233-234, 372 still tannic acid 337 batch 250, 253 tannin 24,70-71,74-75,84-85,88-90,125, beer 257 130-136, 138, 150-151,217,239-240,364, burning 250 375,380 capacity 215 hard 85 Charente 243 soft 86 Coffey 256, 259 tap water 394 column 256 tartaric acid 23, 106, 123, 139, 387, 402 continuous 232, 256, 372, 373 tartrate copper 230 crystallisation 155 Patent 256, 259 stabilisation 115 wash 254 Tawny Port 191, 195 storage carbohydrate TDN 376 storage disorders 90 temperature storage proteins 9 control 174 storage temperatures 193 flor 178 stows 263 fermentation 110,136, 143, 189,369 strainmaster 48 fruit 103 INDEX 427

mashing 22, 269 vanillic acid 266 temporal authentication 407 vanillin 222, 240, 264, 271, 370, 377, 379, Tempranillo 121, 129 380 Tenareze 230 Vara 171 terpene 97,297,362,363,366-367,373,376, varietal 378 aroma 143 alcohols 368 character 123, 129, 142 glycosides 362,376 flavour 361 polyols 373 variety mislabelling 399 terpenoids 29 velo de flor 177 terpineol 209, 297 veraison 123 testa-nucellus 3 159 tetrahydropyridine 93 Vescalagin 240 Tetranychus urticae 172 vessel filter 331 thermovinification 125,189 viability thiamin 83 barley 16 thiazoles 367 yeast 269 thiophene 265, 372 Vila Nova de Gaia 185, 193 thyone 279 vin vine 241 304 vine Tinta Negra Mole 198 area 208 titratable acidity 106, 123, 131, 139, 172, stocks 230, 231 188, 199 varieties 209 Tom, Old 276 vinegar 66 see also cat urine aroma vineyards, Madeira 197 top fermenting 32,47 vino generoso 159 Torulaspora delbreuckii 178 vino generoso de licor 183 Torulopsis 78 vintage 172,187,198 Toulouse 229 armagnac 241 toxicity, alcohol 38 characterisation 407 trace elements 397-398 port 191, 193, 195 Traminer 97, 99 quality 70, 87 trans-2-cis-4-decadienoate 28 spirits 241 trans-hex-2-enal 25 vinylbenzene 129 trans-2-nonenal 327, 374 vinylguaiacol 373 treatment, wine 262, 265 vinyl phenols 365, 369 Trichoderma reesei 52 viscosity, wort 269 1,1,6-trimethyl-l,2-dihydronaphthalene vitamin C 84,90, 101, 104, 112, 113, 141, 376 327 Triticum vulgare 249 vitamins 34, 76 Jriumph 11 viticulture 186, 197 Trockenbeerenauslese 98 Vitis labrusca 28,231,403 Tron<;ais 217 Vitis vinifera 161, 186, 198, 361, 362,403 tryptophan 93 vitispirane 376 tunnel pasteuriser 343, 347 vodka 275-278,366,372,373,374,402 two-spotted mite 172 flavour 364--366 typicity 168 production 283,291 volatile acidity 175, 179, 199 Ugni blanc 209,210,231 volatility of hydrophobic compounds 266 Uncinula necator 172 VSOP 226 unique selling proposition 302 Armagnac 239 unitank fermentation 54 V.SMOW 391 unsaturated fatty acids 37, 42, 365 urethane 199,201,256 wacholder 291 warehouse 261, 263 vacuum distillation 58 warm conditioning 327, 353 vacuum filter 354 wash 254 vanilla 239, 379 wash still 254 428 INDEX waste yeast 353 wood water 46, 269, 309, 389 extraction 192, 193 added 394 tannins 111 analysis 296 woody 93 for gin 288 wormwood 276 ground 394 wort 19, 21, 47, 48, 53, 250, 286, 364 hardness 269 boiling 48, 53, 364 sensitivity 16 wort viscosity 269 wet milling 47 wheat 45, 248, 249, 250, 252 xerogel 339 whisky 43, 373, 378, 402, 407 xyloglucan 12 aroma 371 xyloglucoside 72 Bourbon 257,261-262 xylose 14,22 Canadian 263 XO 226 flavor 364-366 grain 250, 367 yeast Irish 263 active dried 79, 110,215 malt 250, 367, 398-399, 401 ale 32,369 rye 261 amylolytic 52 white cider 67 autolysis 39,43,54,60,81,114,179, white rum 402 370 wild yeast 32, 42, 103, 106 brewers' 47, 253 Williams pears 367 distillers' 33, 253, 286 distillates 28 endogenous 33 wines 97,121,159,402,407 flor 177 aeration 150-151 genetic modification 33,51-52 age 177, 193 immobilization 55, 60 alcohol 398 indigenous 168 apple 68 inoculation 110, 114, 142, 143, 199 blending 115 killer factor 51 bottle-matured 193 lager 32, 369 bottling 117 natural 140,215 brandy 398-399 physiology 34 Cabernet 377 press 355 colour 129,181-182 sake 32 continuous press 232 selection 78 distillates 241 sensitivity 38 fermentation 32-33,41, 144 species 78 flavour 361-362 specifications 253 fortified 159, 190,398,402 starter 110, 174 heater 232-233 strain 117,142,368,369 production 36 viability 269 rectifier 242 waste 353 Rioja 378 special category 195 Zea mays 45, 248-250, 252 spirit 169,241-242 zeins 10 styles 97-99,121-122,175,191 Zinfandel 121,362 sweetening 181 Zygosaccharomyces baillii 91 transfer 179 Zygosaccharomyces rauxii 178 treatment 262, 265 Z ymomonas anaerobia 90 wine-seasoned cask 262 Zymomonas mobilis 327