Читать книгу Handbook of Enology: Volume 1 - Pascal Ribéreau-Gayon - Страница 3

1 Chapter 1TABLE 1.1 Classification of Grape and Wine Yeast Genera (Kurtzman et al., 1994)TABLE 1.2 Physiological Characteristics of the Principal Grape and Wine Yeasts (B...TABLE 1.3 Evolution of the Nomenclature for the Saccharomyces Genus, 1952–2011 (L...TABLE 1.4 Physiological Races of S. cerevisiae Grouped Under a Single SpeciesS. c...TABLE 1.5 DNA/DNA Reassociation Percentages Between the Four SpeciesBelonging to ...TABLE 1.6 Characterization by PCR‐RFLP of the MET2 Gene of Various Commercial Str...TABLE 1.7 Characterization by PCR‐RFLP of the MET2 Gene of Various Species of Nat...TABLE 1.8 Rate of Occurrence of the Dominant Fzlb2‐89 Karyotype in Microvinificat...

2 Chapter 2TABLE 2.1 Energy Balance of Oxidation of Glucose in RespirationTABLE 2.2 Isoforms of Acetaldehyde Dehydrogenase in S. cerevisiae (NavarroAvino e...TABLE 2.3 Effect of Initial Sugar Concentration of the Must on the Formation ...TABLE 2.4 The Principal Higher Alcohols Found in Wine and Their Amino Acid Pr...

3 Chapter 3TABLE 3.1 Comparison of a Temperature‐Controlled (17–22°C) Fermentation and Isoth...TABLE 3.2 Available Nitrogen Content (NH4+ and Free Amino Acids Expressed in mill...TABLE 3.3 Maximum and Minimum Growth Factor Concentrations (μg/l) in Musts and Wi...TABLE 3.4 Sterol Concentrations in Yeasts During Alcoholic Fermentation of Grape ...TABLE 3.5 Effect of Air and Survival Factors on Grape Must Nitrogen Assimilation...TABLE 3.6 Effect of Ethanol Addition to Must on Fermentation (Limited Aerobic Con...TABLE 3.7 Stimulation of Wine Fermentation by the Addition of (NH4)2SO4 or Yeast ...TABLE 3.8 Stimulation of Red Wine Fermentation by the Addition of Yeast Hulls (Ma...TABLE 3.9 Average Fermentation and Respiratory Intensities (mm3 of O2 Consumed or...TABLE 3.10 Fermentation Onset Speed and Limits According to Temperature (Initial ...TABLE 3.11 Alcohol Formation (% vol.) According to Fermentation Temperature (...TABLE 3.12 Effect of Temperature Variations (Thermal Shocks) on Grape Must Fermen...TABLE 3.13 Evolution of the Fermentation of a Grape Must Containing a High Sugar ...TABLE 3.14 Effect of Oxygen Addition at Different Stages of Grape Must Fermentati...TABLE 3.15 Analysis of the Effect of Different Must Clarification Operations ...

4 Chapter 4TABLE 4.1 Principal Fatty Acids of Lactic Acid BacteriaTABLE 4.2 List of Lactic Acid Bacteria Species Isolated in Grape Must and WineTABLE 4.3 Determination of the Genus of Lactic Acid Bacteria Isolated in WineTABLE 4.4 Determination of Wine Lactic Acid Bacteria Species and Similar Species ...

5 Chapter 6TABLE 6.1 Influence of Culture Medium on the Evolution of Bacterial Populations (...TABLE 6.2 Influence of Different Types of Stress on the Protein Concentration of ...TABLE 6.3 Lactic Acid Bacteria Populations Counted by Epifluorescence (Cells/ml) ...TABLE 6.4 Population (CFU/ml) of the Different Lactic Acid Bacteria Species Durin...TABLE 6.5 Influence of the Addition of Fatty Acids (C10 and C12) on the Malolacti...TABLE 6.6 Influence of the Yeast Strain on Malolactic Fermentability of Wines (Lo...

6 Chapter 7TABLE 7.1 Bacteria Genera and Their Standard Species Described in WineTABLE 7.2 Evolution of Dissolved Oxygen and Acetic Acid Bacteria Concentration Wh...

7 Chapter 8TABLE 8.1 Maximum Sulfur Dioxide Concentrations Depending on Wine TypeTABLE 8.2 Maximum Acceptable Sulfur Dioxide Limits as a Function of Wine TypeTABLE 8.3 Molecular SO2 and Bisulfite Percentages According to pH (at 20°C) in Aq...TABLE 8.4 Sulfur Dioxide pK1 Values According to Alcohol Content and Temperature ...TABLE 8.5 Percentage of Active Molecular SO2 at pH 3.0 According to Alcohol Conte...TABLE 8.6 The Keto Acids of Wine (Usseglio‐Tomasset, 1995)TABLE 8.7 Action of Thiamine on Keto Acids and Free Sulfur Dioxide Concentrations...TABLE 8.8 Sulfur Dioxide Binding Sugar DerivativesTABLE 8.9 Some Dicarbonyl Group Molecules Involved in Binding with Sulfur DioxideTABLE 8.10 Binding Powers of Compounds in a WineTABLE 8.11 Average Quantities (mg/l) of Sulfur Dioxide Bound by the Compounds Und...TABLE 8.12 Sulfur Dioxide Binding Balance (in %) in Two Wines with Similar TL50 (...TABLE 8.13 Concentrations Found and Kd Calculated for the Main Molecules Identifi...TABLE 8.14 Influence of Temperature on the State of Sulfur Dioxide (mg/l) in a Bo...TABLE 8.15 Wine Conservation Properties of the Different Forms of Sulfur Dioxide ...TABLE 8.16 Free Sulfur Dioxide Concentrations Necessary in Wines to Maintain an A...TABLE 8.17 Sulfiting to Inhibit Yeasts in a Sweet Wine at the End of Fermentation...TABLE 8.18 Protection of Color of Red Wine Made from Botrytized Grapes by Sulfiti...TABLE 8.19 Influence of Must Sulfiting on the Time Necessary (Expressed in Days) ...TABLE 8.20 Sulfur Dioxide Doses for Winemaking in Temperate Climate ZonesTABLE 8.21 Recommended Free Sulfur Dioxide Concentrations (mg/l) in WinesTABLE 8.22 Specific Gravity (at 15°C) of Sulfur Dioxide Solutions Prepared by the...

8 Chapter 9TABLE 9.1 Sorbic Acid Doses (mg/l) Necessary for Sweet Wine Conservation (Laborat...TABLE 9.2 Sweet Wine Sterilization at the End of Alcoholic Fermentation by the Us...TABLE 9.3 Effect of Sterilization Conditions at the End of Alcoholic Fermentation...TABLE 9.4 Effect of Purified Lysozyme on Lactic Acid Bacteria in Wine (Number of ...TABLE 9.5 Number of Pasteurization Units (PU) Necessary to Sterilize Different Wi...TABLE 9.6 Microbiological Control, Over Time, of Yeast Populations in Two Sweet W...TABLE 9.7 Protection from Iron Casse by the Addition of Ascorbic Acid Before Aera...TABLE 9.8 Reduction of Iron Casse by Addition of Ascorbic Acid, 48 Hours After th...TABLE 9.9 Evolution of the Carbon Dioxide Concentration in Wines Stored in a Carb...

9 Chapter 10TABLE 10.1 Relationship Between Number of Seeds and Berry Size at Ripeness: Merlo...TABLE 10.2 Respiratory Quotient Resulting from the Complete Oxidation of the Prin...TABLE 10.3 Effect of the Canopy Management Work Schedule (% Difference from Contr...TABLE 10.4 Conversion Table for Various Scales Used to Measure Must Sugar Concent...TABLE 10.5 Comparison of Different Methods of Evaluating ClimatesTABLE 10.6 Influence of Grapevine Water Supply on Sauvignon Blanc Composition at ...TABLE 10.7 Correlation Between the Theoretical Water Balance from April 1 to Sept...TABLE 10.8 Recent Phenological Observations on Red Grape Development and Maturati...TABLE 10.9 Comparison Between Recent Vintage Quality and Climate Conditions from ...TABLE 10.10 Average Composition of Cabernet Sauvignon Grapes (Sampled in Referenc...TABLE 10.11 Phenolic Composition of Cabernet Sauvignon Grapes at Ripeness for Thr...TABLE 10.12 Effect of the Grapevine Nitrogen Supply on Vigor and Grape Compositio...TABLE 10.13 Effect of Nitrogen Spraying or Nitrogen and Sulfur Leaf Spraying on S...TABLE 10.14 Relationship Between Crop Yield and Sugar ConcentrationTABLE 10.15 Principal Stilbene Derivatives Identified in the Grapevine (Langcake ...TABLE 10.16 Principal Modifications of Chemical Composition of Grapes Undergoing ...TABLE 10.17 Relationship Between the Level of Rot Determined By Visual Inspection...

10 Chapter 11TABLE 11.1 Grape Acidity Correction Regulationsa in the European Union (Except P...TABLE 11.2 Product Doses for the Deacidification of Musts and WinesTABLE 11.3 Must Concentration with a Vacuum Evaporator (Cabernet Sauvignon, Borde...TABLE 11.4 Concentration by Reverse Osmosis (Berger, 1994)TABLE 11.5 Analytical Comparison Between Concentrated White Must and the Same Con...TABLE 11.6 Sugar Additions and Limits for Quality Wines Produced in Certain Regio...TABLE 11.7 Distribution of Protease Activity in the Different Areas of a Healthy ...TABLE 11.8 Enzymatic Treatment of Crushed Grapes (Kadarka Variety, Hungary; Enzym...TABLE 11.9 Influence of Pectolytic Enzymes on Color Extraction in Red Winemaking ...TABLE 11.10 Liberation of Terpene Alcohols by Enzymatic Hydrolysis (Gewürztramine...

11 Chapter 12TABLE 12.1 Influence of Different Parts of the Grape Cluster on Phenolic Compound...TABLE 12.2 Influence of Stems on Wine Composition (Ribéreau‐Gayon et al., 1976)...TABLE 12.3 Effect of Aeration by Pump‐overs on Fermentation Kinetics (Ribéreau‐Ga...TABLE 12.4 Influence of Pumping‐over on Color and Tannin Dissolution in Open Ferm...TABLE 12.5 Influence of Fermentation Temperature on Dissolution of Phenolic Compo...TABLE 12.6 Influence of Maceration Temperature on Dissolution of Phenolic Compoun...TABLE 12.7 Effect of “Hot Post‐fermentation Maceration” on Wine Composition...TABLE 12.8 Influence of Sulfiting Moldy Grapes on Phenolic Compounds of the Resul...TABLE 12.9 Influence of Alcohol on Extraction of Pomace Phenolic Compounds in a M...TABLE 12.10 Alcohol Loss as a Function of Maceration Time in an Open Tank (Ferré,...TABLE 12.11 Laccase Destruction (Expressed in Arbitrary Units) and Enzymatic Brow...TABLE 12.12 Composition of Free‐Run and Press Wine (Ribéreau‐Gayon et al., 1976)...TABLE 12.13 Analyses of Different Vintages of Red Wines from Medoc and Graves Vin...TABLE 12.14 Alcoholic and Malolactic Fermentations in Tank; Results Obtained in 1...TABLE 12.15 Analysis of a Wine Before and After Malolactic Fermentation (Ribéreau...TABLE 12.16 Effect of Bacteria Reactivation Conditions on Malolactic Fermentation...TABLE 12.17 Evolution of Anthocyanin Content and Color Intensity in a Heated and...TABLE 12.18 Changes in Composition of Cabernet Franc and Petit Verdot Grape Juic...TABLE 12.19 Free‐Run and Press Wine Analysis Comparing Traditional Winemaking wit...TABLE 12.20 Analytical Comparison of the Composition of Wines Having Undergone Ca...

12 Chapter 13TABLE 13.1 Development of B. cinerea on the Grape Berry and Laccase Activity of J...TABLE 13.2 Average Sauvignon and Semillon Must Composition at Harvest in Represen...TABLE 13.3 Maturation Characteristics of 1993 Bordeaux Sauvignon Blanc on Sandy‐G...TABLE 13.4 Evolution of Must Turbidity During Whole‐Cluster Pressing of Sauvignon...TABLE 13.5 Evolution of Must Turbidity During Whole‐Cluster Pressing of Sauvignon...TABLE 13.6 Influence of Semillon Grape Ripening and Crushing on Concentrations (m...TABLE 13.7 Influence of Pre‐fermentation Maceration (18 hours at 20°C) on Total M...TABLE 13.8 Influence of Pre‐fermentation Maceration (10 hours at 20°C) Under Prac...TABLE 13.9 Influence of Pre‐fermentation Maceration on Total Polysaccharide Conce...TABLE 13.10 Suspended Solids Composition (%) (Alexandre et al., 1994)TABLE 13.11 Total Fatty Acid Composition of Suspended Solids (%) (Alexandre et a...TABLE 13.12 Influence of Must Clarification on C6 Alcohol Concentrations (Hexanol...TABLE 13.13 Influence of Must Turbidity on Concentration of Heavy Sulfur‐Containi...TABLE 13.14 Influence of the Colloidal Composition of Muscadelle Must Clarified U...TABLE 13.15 Influence of the Amount of Colloidal Haze on Fatty Acid Adsorption (m...TABLE 13.16 Influence of Must Turbidity on Volatile Acidity in Wines (g/l H2SO4) ...TABLE 13.17 Evolution of the Pinking Sensitivity Index in the Same Wine Aged on t...TABLE 13.18 Influence of Oak Origin (Allier, Limousin) and Toasting Intensity a o...

13 Chapter 14TABLE 14.1 Comparison of the Composition of Rosé and Red WinesTABLE 14.2 Example of Hydroxycinnamic Acid, Anthocyanin and Tannin Concentrations...TABLE 14.3 Comparison of Different Rosé Wines Made from the Same Grapes (Sudraud ...TABLE 14.4 Effect of Pressing Temperature (Cryoextraction) on the Volume and Pote...TABLE 14.5 Improvement of Sauternes Must Quality in 1985 by Using Cryoextraction ...TABLE 14.6 Physicochemical Characteristics of Champagne Must (Valade and Blanck, ...TABLE 14.7 Sugar Content of the Tirage Liqueur According to the Pressure Required...TABLE 14.8 Comparison of Wine Composition Before and After Second Fermentation (1...TABLE 14.9 Average Amino Acid Content of Base Wines Made from Different Champagne...TABLE 14.10 Analytical Characteristics of French Fortified Wines (VDN) (Brugirard...