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“…The glutathione concentration in the juices and wines was assessed by HPLC (Makhotkina et al 2014). The glutathione concentration in the juices and wines was assessed by HPLC (Makhotkina et al 2014).…”
Section: Juice and Wine Analysismentioning
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“…The glutathione concentration in the juices and wines was assessed by HPLC (Makhotkina et al 2014). The glutathione concentration in the juices and wines was assessed by HPLC (Makhotkina et al 2014).…”
Section: Juice and Wine Analysismentioning
“…Glutathione concentration. The glutathione concentration in the juices and wines was assessed by HPLC (Makhotkina et al 2014). Juice and wine samples were analysed by duplicate injections of the triplicate ferments.…”
Section: Juice and Wine Analysismentioning
“…In addition, higher levels of glutamic acid released from DYP can lead to higher levels of 3MH (Šuklje et al, 2016). Contradictory results are found in the literature regarding the influence of GSH on thiol release, with some authors reporting an increase and others finding decreases (Patel et al, 2010;Roland et al, 2010;Makhotkina et al, 2014). Moreover, GSH has been used as an antioxidant at harvest, complementing a moderate SO 2 addition.…”
Section: Controlmentioning
“…Moreover, GSH has been used as an antioxidant at harvest, complementing a moderate SO 2 addition. Higher thiol levels were observed, likely through an antioxidant effect (Makhotkina et al, 2014). Should GSH or the DYPs support a more reductive environment and greater H 2 S levels, the production of 3MH, and subsequently 3MHA, might also be favoured, although this might be a minor route under normal winemaking conditions.…”
Section: Controlmentioning
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