Enology Notes Index F-J
The Index is broken down into alphabetical sections. Please choose the section for the subject you are interested in.
| Subject | Issue |
| Fellgate, Peter | 51 |
| Fer Servadou | 70 |
| Fermaid K | 26 |
| fermentable N equivalent | 32 |
| fermentable nitrogen (N) | 1, 3, 22, 26, 28, 32, 58, 71, 80, 81, |
| 82, 93, 101, 104, 105, 113, 133 | |
| fermentation | 22, 56, 103, 109 |
| fermentation management | 79 |
| fermentation rate | 56 |
| fermentation temperature | 1, 80, 107 |
| fermentation with bentonite | 25 |
| fermentation with cubes | 41 |
| fermentor | 22, 80 |
| fill height | 97, 98 |
| filter cloth | 66 |
| filtrate contamination | 65 |
| filtration | 65, 66, 80 |
| fining | 84 |
| fining agent use, summary of | 43 |
| fining agents | 11, 43 |
| fining trials | 86 |
| First International Screwcap Symposium | 96 |
| flavan-3-ols | 68 |
| flavor | 91, 113 |
| flavor depth and quality | 62 |
| flavor precursors | 106 |
| flavor scalping | 99 |
| flavor-active properties | 35, 36 |
| flow rate | 65 |
| flushing | 122 |
| Formol test procedure (titration) | 14, 79, 81, 92, 93, 101, 104, 107, 113, 133 |
| formol titration (reduced volume) | 28 |
| Fourier Transform Infrared (FTIR) Spectrophotometry | 51 |
| Fourier, Joseph | 51 |
| frame filters | 66 |
| free amino nitrogen (FAN) | 70, 105, 112, 113 |
| free grape volatiles | 63 |
| free grape volatiles (rate of formation) | 32 |
| free run/press run | 80 |
| free sulfur dioxide (SO2) | 98, 100, 111 |
| free volatiles | 27, 29, 54, 62 |
| freeze tests | 38 |
| frost | 30 |
| fructose | 56, 105 |
| fruit condition | 69 |
| fruit culling | 53, 82, 93 |
| fruit exposure | 53 |
| fruit intensity | 94, 100 |
| fruit maturation | 23, 94, 105 |
| fruit maturation, rate of | 75 |
| fruit maturity | 26, 30, 61, 81 |
| fruit N | 102 |
| fruit nitrogen | 101 |
| fruit per vine | 63 |
| fruit pH | 107 |
| fruit quality | 22 |
| fruit ripeness | 22 |
| fruit ripeness indicators | 103 |
| fruit ripening | 63 |
| fruit ripening parameters | 78 |
| fruit rot | 80, 105, 127 |
| fruit sampling | 103 |
| fruit set | 50, 63 |
| fruit sorting | 1, 2, 24, 81, 127 |
| fruit temperature | 109 |
| fruit volatiles | 101 |
| fruit zone | 53 |
| fruit/tannin maturity | 80 |
| funding | 89 |
| fungal degradation | 113 |
| gallates | 90, 103 |
| gallic acid | 90 |
| galloylation | 117 |
| gas retention | 122 |
| gassing | 122 |
| Gay-Lussac relationship | 69 |
| gelatin | 43 |
| gelatin fining | 45 |
| gelatin index | 41 |
| geosmin | 35, 36 |
| Gewürztraminer | 101 |
| global marketplace | 98 |
| global markets | 89 |
| glucans | 37, 111 |
| glucose | 56, 105 |
| β-glucosidase activity | 29 |
| glucosidase activity | 54 |
| glutathione | 98, 101, 102, 112, 127, 129, 134 |
| glycoside hydrolysis | 29 |
| glycosides | 27, 54, 65, 82 |
| gram-positive bacteria | 73, 91 |
| grape and wine research | 89 |
| grape and wine tannins | 27 |
| grape concentrate | 82 |
| grape glycosides | 61, 63, 75 |
| grape maturation/maturity | 104, 119, 137 |
| grape nutritional status | 14 |
| grape pH and acidity | 57 |
| grape sampling | 50, 53 |
| grape skin maturity evaluation | 27 |
| grape-based tannins | 8 |
| grape-derived aroma potential | 29 |
| grape-derived aroma/flavor compounds | 32 |
| grape-derived organic acids | 84 |
| grapevine canopy | 27 |
| green plant tissues | 94 |
| green vs. brown juice | 101, 102 |
| green wineries | 125 |
| Gros Manseng | 123 |
| Growing Quality Grapes to Winery Specifications | 92 |
| guaiacol | 35, 36 |
| gum arabic | 84, 86 |
| H2S formation | 70, 127 |
| HACCP plan | 8, 22, 32, 75, 115, 139 |
| HACCP (Hazard Analysis and Critical Control Points), viticultural | 127 |
| hand press | 27 |
| hang time | 81, 109, 113 |
| Hanseniaspora uvarum | 54 |
| Hansenula anomala | 54 |
| hard freeze | 30 |
| hard vs. soft tannins | 87 |
| harmony | 108 |
| harmony/integration of structural components | 76 |
| Harriague | 42 |
| headspace | 97, 98 |
| healthy fermentation | 105, 115 |
| heat | 27, 53, 58 |
| heat and light interception | 27, 68, 76 |
| heat load index | 83 |
| heat stability | 111 |
| heat tests | 12 |
| heavy (high boiling point) sulfur compounds | 113 |
| heavy lees | 57, 70, 78, 106, 113 |
| herbacaous components | 84 |
| herbaceous character | 94, 114, 115, 132 |
| heterogeneous | 53 |
| hexanal | 115 |
| hexenal | 115 |
| high alcohol levels | 83, 109 |
| high pH | 6 |
| high solids juice | 28 |
| high sugar concentration | 32 |
| high TA | 6 |
| high terpene whites | 29 |
| high yielding vineyards | 14 |
| higher alcohols | 77, 99 |
| high-polysaccharide producing yeast | 81 |
| high-quality high-value | 89 |
| hot water sterilant | 67 |
| hue | 45, 117 |
| hydrogen ions (H+) | 57 |
| hydrogen sulfide (H2S) | 70, 71, 79, 81, 96, 113, 134 |
| hydrometry | 31 |
| hyperchomicity | 116 |
| hyper-reduction | 102, 112, 129 |
| IBMP (2-methoxy-3-isobutylpyrazine) | 114, 115, 132 |
| immature cap stems | 107 |
| immature fruit | 94 |
| immature phenols | 2 |
| immature seeds | 94 |
| indole | 14, 77 |
| industry and academia | 89 |
| industry economics (2002) | 61 |
| inert gas | 97 |
| inhibitory compounds | 105 |
| inoculum volume | 105 |
| instability | 91 |
| integrated flavors and aromas | 106 |
| integration | 108 |
| integrity bubble test | 67 |
| integrity testing | 65 |
| intensity or depth of aroma/flavor | 63 |
| interactive surface area | 38 |
| international wine market | 40 |
| ionized form | 96 |
| iron | 46 |
| Isinglass | 43 |
| isoelectric point | 11, 45 |
| judge certification | 40 |
| juice aroma evaluation | 27 |