Enology Notes Index U-Z
The Index is broken down into alphabetical sections. Please choose the section for the subject you are interested in.
| Subject | Issue |
| ullage gas | 97 |
| ullage space | 98 |
| under-ripe or immature tannins | 62 |
| uneven ripening | 58, 81 |
| uniformity of ripeness | 115 |
| uninoculated fermentation | 83, 109 |
| uninoculated musts | 56, 105 |
| uninoculated yeast fermentations | 54 |
| unripe grape tannins | 103 |
| untypical aging (UTA) | 77, 110, 111 |
| Uruguay | 42 |
| UV light | 112 |
| UV radiation | 112 |
| vacuum corkers | 111 |
| Valle Central | 83, 109 |
| varietal aroma and intensity | 28 |
| varietal aroma/flavor | 50 |
| varietal aroma/flavor intensity | 29 |
| varietal character | 29, 50, 113 |
| varietal intensity | 93, 113 |
| varietal wines | 75 |
| varieties | 109 |
| vegetal aroma | 114, 115, 132 |
| veraison | 53 |
| verification plan | 115 |
| vine balance | 50 |
| vine balance management | 57 |
| vine nitrogen metabolism | 77 |
| vine side | 65 |
| vine stress | 77, 103, 107, 110, 113 |
| vine vigor | 83 |
| vineyard management | 65, 87, 92, 127 |
| vineyard row orientation | 27, 68, 76 |
| vineyard sampling | 26, 53 |
| vineyard spray use | 63 |
| vineyard sprays / vineyard sprays, late season | 93, 127 |
| vineyard uniformity | 53 |
| vinification with wood | 70 |
| Vintner's Quality Alliance (VQA) program | 40 |
| 4-vinylguaiacol | 47 |
| Viognier | 70, 112 |
| viscosity | 87 |
| vitamin addition | 56 |
| viticultural HACCP-like plan | 8, 22, 63, 93, 115 |
| volatile acidity | 91, 120 |
| volatile compounds | 35, 36, 72, 77, 95, 112 |
| volatile form | 96 |
| volatile sulfur compounds (VSCs) | 26, 71, 79, 84, 93, 95, 101, 102, 105, 108, 113, 127, 133 |
| volatile thiols | 112 |
| volatility | 113 |
| volume | 52, 82 |
| VQA certification | 40 |
| VQA stamp | 40 |
| VSP | 83, 109 |
| warm climates | 113 |
| water stress | 63 |
| white juice settling | 58 |
| white wine aroma/flavor | 25 |
| white wine protein stability | 41 |
| whole cluster pressing | 1 |
| whole fruit maturity evaluation | 101 |
| wild yeast/bacteria | 56 |
| wind machines | 83 |
| wine aging | 96 |
| wine-air contact | 122 |
| wine aroma/flavor potential | 104 |
| wine balance | 41, 43, 68, 80 |
| wine closures | 97, 98 |
| wine consumption | 98 |
| wine evaluations | 40 |
| wine fining | 37 |
| wine industry, Chinese | 125, 126, 127 |
| wine, longevity | 75, 98, 109, 129 |
| wine matrix | 92 |
| wine, mulberry | 125 |
| wine odor | 85 |
| wine pH | 11 |
| wine production | 98 |
| wine quality | 108 |
| wine stability | 57, 106 |
| wine structural balance | 50 |
| wine volatile compounds | 99 |
| wine volatiles | 100 |
| wine yeast | 71 |
| Winemaker's Database, Inc. | 80 |
| winemaking practices | 105 |
| wineries, green | 125 |
| winery design, sustainable | 125, 137 |
| winery establishment and design | 94 |
| winery lab accuracy | 31 |
| winery surfaces | 94 |
| Wines and Vines (March 2004) | 88 |
| WineVision | 89 |
| wood and/or tannin additions | 62 |
| wood fermentation | 41, 80 |
| wood treatments | 94 |
| yeast | 1, 22, 65, 80 |
| yeast assimilable nitrogen (YAN) | 133, 139 |
| yeast autolysis | 70 |
| yeast fining | 84, 85, 108 |
| yeast hulls | 56, 105 |
| yeast inoculation | 82 |
| yeast metabolism | 79 |
| yeast physiology | 70 |
| yeast population | 56 |
| yeast preparation | 56, 105 |
| yeast selection | 78 |
| yeast species and strain | 90, 101 |
| yeast strain | 72, 56, 93, 105 |
| yeast viability | 56, 105 |
| yeast-derived macromolecules | 69, 76 |
| yeasts | 85, 91, 103, 112 |
| yield | 83, 87 |
| yield and vigor | 109 |
| yield per vine | 70 |