Use of glutathione during white wine production – impact on S-off-flavors and sensory production
Recently two OIV resolutions (OENO 445-2015 and OENO 446-2015) were adopted, defining the use of glutathione (GSH) up to a maximum level of 20 mg/L in must and wine. Various studies have shown the benefits of GSH addition, especially in Sauvignon blanc wines. On the other hand, the formation of hydr...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
EDP Sciences
2016-01-01
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| Series: | BIO Web of Conferences |
| Online Access: | http://dx.doi.org/10.1051/bioconf/20160702031 |