of Tables
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
