INVESTIGATION ON CYSTEINYL THIOL COMPOUNDS FROM YEAST AFFECTING WINE PROPERTIES
Thiol compounds carry out several activities in must and wine. Among them, our attention was focused on the cysteinyl thiols (glutathione and free and protein bound cysteine). The glutathione (GSH) properties in oenological matrices are well known: it reduces the o-quinones arising from the hydroxy...
Università degli Studi di Milano