This research investigated the effect of pressing under air or nitrogen on the color and
concentration of reduced glutathione (GSH), hydroxycinnamoyl tartaric acids (HCTA) and …

The aim of this work was to evaluate the content of glutathione in the grape, must and wine
of nine white varieties authorized in the Qualified Designation of Origin Rioja …

White grapes (Chardonnay, Grechetto and Orvieto) were vacuum-pressed (up to− 0.99· 105
Pa) using two different 250-hL membrane presses (with or without nitrogen as a blanketing …

Understanding of antioxidants role in the wine matrix is an important aspect when it comes
to sensory quality and conformity of the product. This study aims to compare the effects of …

The effect of oxygen on the levels of glutathione, an important antioxidant, in must and wine
was studied using a novel LC-MSMS method for the analysis of reduced and oxidized …

The aim of this study was to evaluate the influence of different skin contact percentage (0,
150 and 600 g L− 1 of pomace), on the phenolic content and on the reduced glutathione …

Glutathione (GSH) was analyzed by high performance liquid chromatography following
derivatization using Ellmann's reagent in the berries of 28 grape varieties from different …

Glutathione is a tripeptide present in grapes, mostly in its reduced form (GSH), which plays a
fundamental role in preventing oxidative processes in musts and wines. Its concentration in …

This study aims to evaluate the effect of the addition of glutathione (GSH) on secondary
aromas and on the phenolic compounds of sparkling wine elaborated by traditional method …

The aim of this work was to examine the potential of High Pressure (HP) technology as an
alternative technique to SO 2 addition for red wine preservation. It focused on producing …