| Literature DB >> 23240621 |
Engela C Kritzinger1, Florian F Bauer, Wessel J du Toit.
Abstract
Glutathione is an important constituent of grapes, must, and wine. However, to date, no review has provided an integrated view of the role of this compound in wine-related systems. In this review, special emphasis is given to its occurrence in grapes, must, and wine and its role as an antioxidant in wine. The effect of glutathione on both desirable and undesirable aroma compounds is also outlined. Furthermore, the use of glutathione-enriched products in winemaking and the various analytical techniques for the quantification of glutathione in must and wine are discussed. Limitations in existing knowledge are also identified.Entities:
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Year: 2012 PMID： 23240621 DOI： 10.1021/jf303665z
Source DB: PubMed Journal: J Agric Food Chem ISSN： 0021-8561 Impact factor: 5.279