glutathione
- You have accessRestricted accessSulfur Dioxide and Glutathione Alter the Outcome of MicrooxygenationAngelita Gambuti, Guomin Han, Ana L. Peterson, Andrew L. WaterhouseAm J Enol Vitic. 2015 66: 411-423 ; DOI: 10.5344/ajev.2015.15005Angelita Gambuti1Department of Viticulture and Enology, University of California, Davis, CA 956162Department of Agricultural Sciences, University of Naples “Federico II,” viale Italia 83100, Avellino, ItalyGuomin Han1Department of Viticulture and Enology, University of California, Davis, CA 956163College of Enology, Northwest A & F University, Yangling, Shaanxi 712100, PR ChinaAna L. Peterson1Department of Viticulture and Enology, University of California, Davis, CA 95616Andrew L. Waterhouse1Department of Viticulture and Enology, University of California, Davis, CA 95616
- You have accessRestricted accessGlutathione Preservation during Winemaking with Vitis Vinifera White Varieties: Example of Sauvignon blanc GrapesAlexandre Pons, Valérie Lavigne, Philippe Darriet, Denis DubourdieuAm J Enol Vitic. 2015 66: 187-194 ; DOI: 10.5344/ajev.2014.14053Alexandre Pons1SEGUIN MOREAU, Z.I. Merpins, B.P. 94, 16103, Cognac, France2Univ. de Bordeaux, ISVV, EA 4577, Unité de Recherche Oenologie, F-33882 Villenave d’Ornon, France3Institut National de la Recherche Agronomique, ISVV, USC 1366 Oenologie, F-33882 Villenave d’Ornon, FranceValérie Lavigne1SEGUIN MOREAU, Z.I. Merpins, B.P. 94, 16103, Cognac, France2Univ. de Bordeaux, ISVV, EA 4577, Unité de Recherche Oenologie, F-33882 Villenave d’Ornon, France3Institut National de la Recherche Agronomique, ISVV, USC 1366 Oenologie, F-33882 Villenave d’Ornon, FrancePhilippe Darriet2Univ. de Bordeaux, ISVV, EA 4577, Unité de Recherche Oenologie, F-33882 Villenave d’Ornon, France3Institut National de la Recherche Agronomique, ISVV, USC 1366 Oenologie, F-33882 Villenave d’Ornon, FranceDenis Dubourdieu2Univ. de Bordeaux, ISVV, EA 4577, Unité de Recherche Oenologie, F-33882 Villenave d’Ornon, France3Institut National de la Recherche Agronomique, ISVV, USC 1366 Oenologie, F-33882 Villenave d’Ornon, France
- You have accessRestricted accessEffect of Reductive Pressing on the Concentration of Reduced Glutathione and Phenols in the Musts of Four Italian CultivarsSilvia Motta, Massimo Guaita, Maurizio Petrozziello, Loretta Panero, Antonella BossoAm J Enol Vitic. 2014 65: 471-478 ; DOI: 10.5344/ajev.2014.13087Silvia Motta1Consiglio per la Ricerca e la Sperimentazione in Agricoltura, Centro di Ricerca per l’Enologia, Via P. Micca 35, 14100 Asti, Italy.Massimo Guaita1Consiglio per la Ricerca e la Sperimentazione in Agricoltura, Centro di Ricerca per l’Enologia, Via P. Micca 35, 14100 Asti, Italy.Maurizio Petrozziello1Consiglio per la Ricerca e la Sperimentazione in Agricoltura, Centro di Ricerca per l’Enologia, Via P. Micca 35, 14100 Asti, Italy.Loretta Panero1Consiglio per la Ricerca e la Sperimentazione in Agricoltura, Centro di Ricerca per l’Enologia, Via P. Micca 35, 14100 Asti, Italy.Antonella Bosso1Consiglio per la Ricerca e la Sperimentazione in Agricoltura, Centro di Ricerca per l’Enologia, Via P. Micca 35, 14100 Asti, Italy.
- You have accessRestricted accessAroma Impact of Ascorbic Acid and Glutathione Additions to Sauvignon blanc at Harvest to Supplement Sulfur DioxideOlga Makhotkina, Leandro D. Araujo, Ken Olejar, Mandy Herbst-Johnstone, Bruno Fedrizzi, Paul A. KilmartinAm J Enol Vitic. 2014 65: 388-393 ; DOI: 10.5344/ajev.2014.14022Olga Makhotkina1Wine Science Programme, School of Chemical Sciences, The University of Auckland, Private Bag 92019, Auckland, New ZealandLeandro D. Araujo1Wine Science Programme, School of Chemical Sciences, The University of Auckland, Private Bag 92019, Auckland, New ZealandKen Olejar1Wine Science Programme, School of Chemical Sciences, The University of Auckland, Private Bag 92019, Auckland, New ZealandMandy Herbst-Johnstone1Wine Science Programme, School of Chemical Sciences, The University of Auckland, Private Bag 92019, Auckland, New ZealandBruno Fedrizzi1Wine Science Programme, School of Chemical Sciences, The University of Auckland, Private Bag 92019, Auckland, New ZealandPaul A. Kilmartin1Wine Science Programme, School of Chemical Sciences, The University of Auckland, Private Bag 92019, Auckland, New Zealand
- You have accessRestricted accessFormation of Hydrogen Sulfide and Glutathione During Fermentation of White Grape MustsSeung K. Park, Roger B. Boulton, Ann C. NobleAm J Enol Vitic. 2000 51: 91-97 ; DOI: 10.5344/ajev.2000.51.2.91Seung K. ParkDepartment of Food Science & Technology, Yongin-Si, Kyungki-Do, 449-701, South KoreaRoger B. Boulton
- You have accessRestricted accessLevels of Glutathione and Activities of Related Enzymes During Ripening of Koshu and Cabernet Sauvignon Grapes and During WinemakingTohru Okuda, Koki YokotsukaAm J Enol Vitic. 1999 50: 264-270 ; DOI: 10.5344/ajev.1999.50.3.264Tohru OkudaThe Institute of Enology and Viticulture, Yamanashi University, 13-1 Kitashin 1-chome, Kofu, Yamanashi 400-0005, Japan.Koki YokotsukaThe Institute of Enology and Viticulture, Yamanashi University, 13-1 Kitashin 1-chome, Kofu, Yamanashi 400-0005, Japan.
- You have accessRestricted accessGlutathione Increases in Grape Berries at the Onset of RipeningDOUGLAS O. ADAMS, CHANDRIKA LIYANAGEAm J Enol Vitic. 1993 44: 333-338 ; DOI: 10.5344/ajev.1993.44.3.333DOUGLAS O. ADAMSDept. of Viticulture and Enology, University of California, Davis, CA 95616.CHANDRIKA LIYANAGEDept. of Viticulture and Enology, University of California, Davis, CA 95616.
- You have accessRestricted accessThe Glutathione Content of Grape Berries Is Reduced by Fumigation With Methyl Bromide or Methyl IodideChandrika Liyanage, Donald A. Luvisi, Douglas O. AdamsAm J Enol Vitic. 1993 44: 8-12 ; DOI: 10.5344/ajev.1993.44.1.8Chandrika LiyanageDepartment of Viticulture and Enology, University of California, Davis, CA 95616Donald A. Luvisi
- You have accessRestricted accessModification of an Enzymatic Glutathione Assay for Determination of Total Glutathione in Grapevine TissuesDouglas O. Adams, Chandrika LiyanageAm J Enol Vitic. 1991 42: 137-140 ; DOI: 10.5344/ajev.1991.42.2.137Douglas O. AdamsDepartment of Viticulture and Enology, University of California, Davis, CA 95616.Chandrika LiyanageDepartment of Viticulture and Enology, University of California, Davis, CA 95616.
- You have accessRestricted accessGlutathione Content and Glutathione to Hydroxycinnamic Acid Ratio in Vitis vinifera Grapes and MustsV. Cheynier, J. M. Souquet, M. MoutounetAm J Enol Vitic. 1989 40: 320-324 ; DOI: 10.5344/ajev.1989.40.4.320V. CheynierInstitute des Produits de la Vigne, Laboratoire des Polymères et des Techniques Physico-Chimiques, Institute National de la Recherche Agronomique, 9 place Viala, 34060 Montpellier Cedex, France.J. M. SouquetInstitute des Produits de la Vigne, Laboratoire des Polymères et des Techniques Physico-Chimiques, Institute National de la Recherche Agronomique, 9 place Viala, 34060 Montpellier Cedex, France.M. MoutounetInstitute des Produits de la Vigne, Laboratoire des Polymères et des Techniques Physico-Chimiques, Institute National de la Recherche Agronomique, 9 place Viala, 34060 Montpellier Cedex, France.