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 …

Wine aroma undergoes major changes during bottle aging, which are deeply influenced by
the degree of oxygen exposure in the bottle. This review discusses the involvement of …

Wine Science, Third Edition, covers the three pillars of wine science–grape culture, wine
production, and sensory evaluation. It takes readers on a scientific tour into the world of wine …

Vitis vinifera L. cv. Sauvignon blanc wines have become increasingly popular as it is a
cultivar that can be influenced in the vineyard and the cellar to produce a range of wine …

Glutathione is a naturally occurring compound that plays a crucial role in the cellular
response to oxidative stress through its ability to quench free radicals, thus mitigating the risk …

Glutathione (GSH) is a non-protein thiol naturally present in grape berries and produced by
yeasts during fermentation. It has a strong antioxidant activity; thus, the addition of pure GSH …

Volatile sulfur compounds (VSCs), such as H 2 S and methyl mercaptan (MM), are
malodorous and harmful gases. H 2 S and MM share analogical origins. However, they …

Sulfidic off-odors as a result of hydrogen sulfide (H2S) and low-molecular-weight thiols are
commonly encountered in wine production. These odors are usually removed by the …

The impact of minute amounts of oxygen in the headspace on the post-bottling development
of wine is generally considered to be very important, since oxygen can either damage or …

The review summarizes the latest scientific findings and recommendations for the prevention
of three very common wine faults of non-microbial origin. The first group, presented by the …