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Additions of glutathione or specific glutathione-rich dry inactivated yeast preparation (DYP) to sauvignon blanc must : effect on wine chemical and sensory composition
(South African Society for Enology and Viticulture, 2017)
Although the addition of pure glutathione (GSH) is not allowed under current regulations, the concentration of this compound can be increased in wine through the addition of glutathione-enriched dry yeast preparations ...
Evolution of phenolic composition during barrel and bottle aging
(South African Society for Enology and Viticulture, 2020)
During red wine ageing, phenolic compounds undergo several reactions that have an impact on wine colour and mouthfeel properties. The evolution of phenolic content is affected during wine ageing. The aim of this study was ...