7.5 Sulfur Compounds with a Thiol Function
7.6 Furanones
7.7 Lactones
7.8 Aromas of American Species
References
9 PART II: Wine Stabilization and Treatments CHAPTER 8: Main Sensory Defects: Chemical Nature, Origins and Consequences 8.1 Introduction 8.2 Oxidative Defects 8.3 Effect of Various Forms of Bacterial Spoilage 8.4 Microbiological Origin and Properties of Volatile Phenols 8.5 Cork Taint 8.6 Sulfur Derivatives and Reduction Odors 8.7 Premature Aging of Wine Aroma 8.8 Sensory Defects Associated with Grapes Affected by Various Types of Rot 8.9 MiscellaneousDefects References CHAPTER 9: The Concept of Clarity and Colloidal Phenomena 9.1 Clarity and Stability 9.2 The Colloidal State 9.3 Colloid Reactivity 9.4 Protective Colloids and Gum Arabic Treatment References CHAPTER 10: Clarification and Stabilization Treatments 10.1 Treating Wine 10.2 Sedimentation of Particles in Suspension 10.3 Racking: Role and Techniques 10.4 Theory of Protein Fining 10.5 Tannin–Protein Interactions 10.6 Effect of Fining on the Organoleptic Quality of Wine: Concept of Overfining 10.7 Products Used in Fining 10.8 Fining Techniques 10.9 Bentonite Treatment 10.10 Miscellaneous Clarification Treatments References CHAPTER 11: Clarifying Wine by Filtration and Centrifugation 11.1 Principles of Filtration 11.2 Laws of Filtration 11.3 Methods for Assessing Clarification Quality 11.4 Filtration Equipment and Filter Aids 11.5 How Filter Layers Function 11.6 Filtration Through Diatomaceous Earth (or Kieselguhr) Precoats 11.7 Filtration Through Cellulose‐Based Filter Pads 11.8 Membrane Filtration 11.9 Crossflow Filtration 11.10 Effect of Filtration on the Composition and Organoleptic Character of Wine 11.11 Centrifugation References CHAPTER 12: Stabilizing Wine by Physical and Physicochemical Processes 12.1 Introduction 12.2 Heat Stabilization 12.3 Wine Stabilization Through Physical Processes Under Development 12.4 Cold Stabilization 12.5 Ion Exchangers 12.6 Electrodialysis Applications in Winemaking References CHAPTER 13: Aging Red Wines in Tanks and Barrels 13.1 Oxidation–Reduction Phenomena 13.2 Oxidation–Reduction Potential 13.3 Influence of Various Factors on Oxidation–Reduction Potential 13.4 Development of the Phenolic Characteristics of Red Wines (Color and Flavor) During Aging 13.5 Evolution of Aromatic Thiol Composition in Red Wines During Aging 13.6 Bottle Aging of Red Wines 13.7 Cellar Practices 13.8 Barrel Aging of Red Wines 13.9 Effect of Barrel Type on the Development of Red Wine 13.10 Constraints and Risks of Barrel Aging References
10 Index
List of Tables
1 Chapter 1TABLE 1.1
