The reduced glutathione can carry out several activities in must and wine, such as the antioxidant property. In this way, the formation of both browning and unpleasant flavours is slowed down. The glutathione level was monitored in several winemaking processes performed in industrial condition for the 2009 and 2010 vintages. The glutathione level is affected by the pressing, the copper concentration and the oxygen exposure of must. The yeast strain shows a weak influence on the glutathione amount if the readily assimilable nitrogen is adequate in must.
|Titolo:||MONITORING OF GLUTATHIONE CONCENTRATION DURING THE WINEMAKING|
TIRELLI, ANTONIO GIOVANNI (Primo)
FRACASSETTI, DANIELA (Ultimo)
|Settore Scientifico Disciplinare:||Settore AGR/15 - Scienze e Tecnologie Alimentari|
|Data di pubblicazione:||2013|
|Appare nelle tipologie:||01 - Articolo su periodico|