rel="nofollow" href="#ulink_12b7acb8-e276-552d-8f99-c715013aa68c">TABLE 1.2 The Main Acids Produced During FermentationTABLE 1.3 State of Salification of the Main Inorganic and Organic Acids (Ribé...TABLE 1.4 Equations for Calculating Buffer Capacity (mEq/l) Depending on the ...TABLE 1.5 Buffer Capacity (mEq/l) Depending on the Concentration (g/l) of Org...TABLE 1.6 Demonstration of Interactions Between Organic Acids and the Effect ...TABLE 1.7 Demonstration of Interactions Between Organic Acids and the Effect ...TABLE 1.8 Effect of Hydroxyl Groups in the Structure of the Four Carbon Diaci...TABLE 1.9 Changes in the Buffer Capacity of Must from Different Pressings of ...TABLE 1.10 Composition of Chardonnay Wines After Tartrate Stabilization, Depe...TABLE 1.11 Solubility in Water at 20°C in Grams Per Liter ofL‐Tartaric Acid a...TABLE 1.12 Resistivity and Conductivity of a KCl (0.02M) Solution According t...TABLE 1.13 Values of the Concentration Products of Wines and the Correspondin...TABLE 1.14 Limitations of the Reliability of the Mini‐Contact Test in Assessi...TABLE 1.15 Influence of Tartrate Particle Size and Mini‐Contact Test Time on ...TABLE 1.16 Influence of Pre‐treatment on the Physicochemical Parameters of a ...TABLE 1.17 Changes in the Physicochemical Parameters of Cold‐Stabilized Wine ...TABLE 1.18 Detailed Analysis of Various Metatartaric Acid Preparations (Peyna...TABLE 1.19 Inhibition of Potassium Bitartrate Precipitation by Various Metata...TABLE 1.20 Tartrate Stabilization of Various Wines by Adding MannostabTABLE 1.21 Effect of Different Treatments on the Spontaneous Crystallization ...TABLE 1.22 Influence of Keeping a White Wine Supplemented with Metatartaric A...TABLE 1.23 Treating Various Wines with CMC (Results After One Month at −4°C; ...2 Chapter 2TABLE 2.1 Simple Alcohols Originating from Grapes and Yeast (Ribéreau‐Gayon e...TABLE 2.2 Impact of the Number of Hydroxyl Groups on the Boiling Point of Alc...TABLE 2.3 Concentrations of Polyols Found in Wines (Ribéreau‐Gayon et al., 19...TABLE 2.4 Aliphatic Fatty Acids Among the Volatile Components in Wine(Ribérea...TABLE 2.5 Changes in Fatty Acid Ester Concentrations (in μmol/l) Depending on...TABLE 2.6 Main Substituted Esters and Their Impact on Red WinesTABLE 2.7 Aldehydes and Ketones in Wine
3 Chapter 3Table 3.1 Fischer Projection of the D-Series of Homologous AldosesTABLE 3.2 Fractionation of the Gums in Grape Must on DEAE Sephadex A25 (Perce...TABLE 3.3 Variations in the Soluble Polysaccharide Content of Must as Grapes ...TABLE 3.4 Composition and Characteristics of the Various Fractions Isolated f...TABLE 3.5 Impact of Agitation on Exocellular Polysaccharide Production (Llaub...TABLE 3.6 Polysaccharide Content of Juice from Healthy Grapes and Grapes Affe...TABLE 3.7 Polysaccharide Monomer Composition (%) of Juice from Healthy Grapes...
4 Chapter 4TABLE 4.1 Calculating Total Dry Extract From Specific Gravity (In Order to De...TABLE 4.2 Comparison of the Elimination of Copper from a Fortified Wine Using...TABLE 4.3 Eliminating Heavy Metals from Wine Using Potassium Ferrocyanide (50...TABLE 4.4 Evolution of the Lead Content From Grapevines to Grapes and Wines (...
5 Chapter 5TABLE 5.1 Amino Acids in Grapes and WineTABLE 5.2 Survey of Ripening in Champagne Grape Varieties in 1986 (Amino Acid...TABLE 5.3 Correlation Between the Logarithm of the Proline Concentration and ...TABLE 5.4 Impact of Nitrogen Addition to Grapevines on the Glutathione Conten...TABLE 5.5 The Various Biogenic Amines and the Corresponding Amino AcidsTABLE 5.6 Analysis of a Sauvignon Blanc Wine by Capillary Electrophoresis (CE...TABLE 5.7 Turbidity Levels (NTU) After Different Protein Stability Tests Carr...TABLE 5.8 Doses of Bentonite (g/hl) Required for the Protein Stabilization of...
6 Chapter 6TABLE 6.1 Calculated Percentages of Different Anthocyanin Forms in the Mixtur...TABLE 6.2 Comparison of the Percentage of Color at 520 nm, Between pH 3 and 4...TABLE 6.3 Calculated Percentage Coloring of Anthocyanin Solutions According t...TABLE 6.4 Influence of Heating Time, in a Water Bath at 100°C, on the Color I...TABLE 6.5 Influence of Storage Time at Room Temperature in the Presence of Ox...TABLE 6.6 Copigmentation of Anthocyanins (A) by Tannins in a Dilute Alcohol M...TABLE 6.7 Influence of the SO2 Content of an Anthocyanin Solution at pH 3.2 o...TABLE 6.8 Comparison of Evolutions in the Results of Tannin Assays in Wine Ag...TABLE 6.9 Influence of the Structure of Different Groups of Phenolic Compound...TABLE 6.10 Effect of Terroir (Soil and Microclimate) on the Reactivity to Pro...TABLE 6.11 Concentrations of Different Dimeric Procyanidins, Trimer C1, (−)‐M...TABLE 6.12 Development of Anthocyanins and Tannins from Skins and Seeds at Th...TABLE 6.13 Development of Values Characteristic of the Structure of the Tanni...TABLE 6.14 Variations of the Mean Degree of Polymerization (mDP), the Percent...TABLE 6.15 Variations in the Anthocyanin Extraction Coefficient in Wine (α) A...TABLE 6.16 Effect of the Harvest Date on the Anthocyanin Extraction Coefficie...TABLE 6.17 Evolution of the Phenolic Maturity of Cabernet Sauvignon Grapes fr...TABLE 6.18 Influence of the Type of Winemaking Methods on Changes in the Phen...TABLE 6.19 Influence of the Origin of a Wine on Its Phenol Content (Concentra...
7 Chapter 7TABLE 7.1 Characteristics of the Main Monoterpenes and Examples of Concentrat...TABLE 7.2 Example of the Distribution of Free and Bound Forms of the Main Mon...TABLE 7.3 Locations of the Free and Bound Terpene Alcohols in Grapes (Günata,...TABLE 7.4 Characteristics of C13‐Norisoprenoid Derivatives Involved in Wine A...TABLE 7.5 Descriptions and Olfactory Detection Thresholds of the Main Methoxy...TABLE 7.6 Volatile Thiol Composition (ng/l) of Wines from Several Grape Varie...TABLE 7.7 Organoleptic Impact of Volatile Thiols Identified in Sauvignon Blan...TABLE 7.8 Assay of Volatile Thiols (ng/l) in Sauvignon Blanc Wines from the S...TABLE 7.9 Characteristics of Very Aromatic Thiols, Formed During Bottle AgingTABLE 7.10 Examples of Furaneol and Homofuraneol Concentrations (μg/l) in Win...TABLE 7.11 Quantification of Furaneol and Homofuraneol in Musts and Wines Res...TABLE 7.12 Lactones Identified in Wines
8 Chapter 8TABLE 8.1 Analytical Report on Simultaneous Lactic Fermentation of Tartaric A...TABLE 8.2 Ethylphenol and Vinylphenol Contents of Different Wines (Micro gram...TABLE 8.3 Impact of Clarifying Must with Commercial Pectinases on the Vinylph...TABLE 8.4 Ethylphenol Content in Ten Vintages of Various Bordeaux Wines (Cha ...TABLE 8.5 Impact of Polyphenols on the Synthesis of Volatile Phenols by S. ce...TABLE 8.6 Comparative Study of the Synthesis of Volatile Phenols by Lactic Ac...TABLE 8.7 Laboratory Experiment Observing Changes in the Ethylphenol Content ...TABLE 8.8 Impact
