Index absinthe 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 wine 398 acetoin 43, 49 alcohol-free beer 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 must 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, Cognac 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 anise 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 gin 287 Apiculatus-ton 80 414 INDEX appellation areas, Armagnac 230 see also cask apple 22-28 Bartlett pears 367 classification 69 Bas-Armagnac 230,231 concentrate 67-72 batch dessert 69, 72 cooking 286 wine 68 distillation 253 apricot brandy 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 Irish Cream 302 378 Baixo Corgo 185 bittersweet flavours 88 Barbera 121 black currant 28, 326, 403 barley 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 whiskies 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 wines 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 liqueurs 302, 304 carboxymethyl cellulose 116 vodka 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 brewing, 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 sherry 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 California 397 centrifuge 353 Calvados flavor 367 decanter 354 Calvin C3 390 ceramic candle filter 350 416 INDEX cereals 248, 268 cold Champagne 39 conditioning 327, 336 Champagne ciders 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 cider 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 whisky 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 cinnamon 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 fortified wine 161 cocktail 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