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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...

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Main Author: FRACASSETTI
Other Authors: DANIELA
Format: Doctoral Thesis
Language: English
Published: Università degli Studi di Milano 2010
Online Access: http://hdl.handle.net/2434/150107 Open access