Biotechnological tools for reducing the use of sulfur dioxide in white grape must and preventing enzymatic browning: glutathione; inactivated dry yeasts rich in glutathione; and bioprotection with Metschnikowia pulcherrima European Food Formation of novel GSH tannin adducts during red wine aging: Detection and identification using targeted mass spectrometry ScienceDirect Role of glutathione and Botrytis cinerea laccase activities in wine quality: Zimdars, Sabrina: 9783736972544: Amazon.com: Books Frontiers Emerging biotechnologies and non thermal technologies for winemaking in a context of global warming
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glutathione in wine Glutathione production by non-Saccharomyces yeasts and its impact on winemaking: A review