A

accuracy 7-12

acetaldehyde 54, 61, 64, 90, 92

additions 13

alcohol 78-83

alcoholic strength 26, 78-83

alcoholic strength – by hydrometry 80, 81

alcoholic strength – by ebulliometry 82, 83

ammonia 52, 53

anthocyanins 44-49, 90, 91, 98, 100, 108

artificial grape juice medium 10

artificial wine medium 10

ascorbic acid 12, 61, 62, 64, 65

atomic absorption spectrophotometry 106, 107

autopipettor 2, 5

autotitrator 23, 42

B

balance 2, 5, 7

beaker 3

brown pigments 90, 91, 94

buchner flask 3, 43, 96

burette 4, 8, 19, 22

C

calculations 13-17

calibration procedures 7, 8, 10, 11

calibration sample 10

carbon dioxide 24, 25, 39-41, 43, 61, 74, 77, 78, 88, 89

Cash Still 74, 76

cellar sample 10

centrifuge 5

check sample 10, 11, 55

chemicals 2, 4

cleaning procedures 7

coefficient of determination 10, 11

coefficient of variation 9-11

colour 90-94, 96, 97

copigmentation 90

concentration terms/units 6

conical flask 3

continuous flow analysis 109

Do

Balling 26

oBaumé 12, 26-28, 83, 110

oBrix 12, 14, 26-28, 30, 31, 110

decolourising procedures 96, 97

degassing 43

deionised water 7

density of air 12

density meter 29, 78

density of water 8

desiccator 5

dilutions 14

dispensing devices 5

distillation 81

distilled water 7

E

ebulliometry 78, 82, 83

errors 9, 12

end point 22, 23

enzymatic analysis 105

equivalent mass 16

equivalent point 22, 23, 39

F

fermentable sugars 26, 66, 105

flame photometry 106, 107

flavonoids 94

free-volatile terpenes 50, 51

FTIR 111

fume hood 5

G

gas chromatography 110

glassware/specifications 2

Glycoside-glucoside (G-G) 48, 49

glycosides 49

H

health and safety 1

HPLC 108

hydrochloric acid 22-25

hydrometry 26-29, 78-81

hydroxycinnamates 94

I

indicators 23

infrared 110

interferences 12

invert sugar test 73

L

lactic acid 84-87, 105

Lane & Eynon Method 66-70

M

malic acid 84-87

Markham Still 50, 51, 74-77

mass 6

Material Safety Data Sheets (MSDS) 1

matrix effects 11

mean 9, 10

measuring cylinder 3

meniscus 3, 4, 18-21, 27, 29, 79, 81

methyl red 23, 24, 55

milligrams per litre 6, 14

molarity 15-17

molar/molar mass 15

monoterpenes 50, 51

mouthfeel 48, 98

N

NIR 44, 78, 110,

normality 16

O

Oechsle 26, 28

oligomers 90, 91

P

paper chromatography 84-86, 108

parts per million 14

pasteur pipette 4

pectin 101

percentage volume per volume 14

percentage weight per volume 14

percentage weight per weight 14

pH 32-39

pH buffers 33. 38

pH electrodes 32-37

pH meter 32-37

pH zero 36

phenolic(s) 90-94

phenolphthalein indicator 22-25, 40, 41, 75, 77

pipette 4, 8, 18

polymers 90, 91

potassium hydrogen phthalate 6, 24, 25, 33

potassium hydrogen tartrate 10, 33, 35

potential volatile terpenes 50, 51

precision 9-12

primary standard 6, 22, 24, 25

proportions 15

purified water 7

PVPP 96

R

reagent bottle 3

reagent water 7

Rebelein Method 66, 70-73, 95

reducing sugars 66-73

reflectometry 66, 105

refractometer 30, 31

reverse osmosis 7, 31

Ripper Method 12, 54, 61-64

S

safety 1

safety glasses 4

significant figures 12

standard drinks 76

soda lime trap 4, 25

sodium carbonate 25

sodium hydroxide 22-25

solute 6, 14-16, 20

solutions 6

solvent 6

spatula 4

specific gravity (SG) 26

spectral measures 91-94

spectrophotometric analysis 102-105

spike sample 10

standard deviation 9

standard solution 10

standardisation procedures 22, 23

sucrose 14, 26, 28, 73

sulfur dioxide 54-63

T

tannin 97-101

tartaric acid 39, 40, 41, 95

terpenes 50, 51

test sample 10

test tubes 3

thermometer 4

thin layer chromatography 84, 86, 87, 108

titratable acidity 39-43

titration 9, 17, 19, 23

titration curve 23, 39

titration set-up 42

total dry extract 101

total phenolics 44-48, 90-94, 98

total soluble solids 26-31

total volatile terpenes 50, 51

U

uncertainty 12

UV-VIS 102-105

V

vacuum 56-59

validating methods 9

vineyard sample 10

volatile acidity 74-77, 79

volume terms/units 6

volumetric flask 3, 20, 21

W

wash bottles 4

weight terms/units 14

weight per volume 14, 28

weight per weight 14

Y

yeast 26

yeast assimilable nitrogen (YAN) 52, 53