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 …

Astringency and more generally mouthfeel perception are relevant to the overall quality of
the wine. However, their origin and description are still uncertain and are constantly …

Thanks to their low odor detection thresholds, free varietal thiols (VTs) play a key role in the
primary aroma of wines, to which they confer an intense scent reminiscent of box tree …

Over the past few decades, there has been a notable paradigm shift worldwide, affecting
people's preferences and decisions regarding both food and beverage options. These …

Grape berries were classified according to diameter and total soluble solids (TSS) to study
the effect of light and temperature on methoxypyrazines (MPs), glutathione (GSH), and …

This research details the development of a novel LC-MS/MS method involving a QuEChERS-
based extraction that, for the first time, achieves the fast and concurrent analysis of both free …

Abstract Background and Aims Oxygen (O2) plays a fundamental role in the establishment
of wine style and aroma. The effect of O2 treatment during fermentation on the formation of …

The antioxidant capacity of wine depends on its quality and aging potential. Aging on lees
can improve this capacity thanks to the release of glutathione (GSH), as can the addition of …

It is generally acknowledged that oxygen can have both a positive and a negative impact on
a wine's chemical composition and sensory attributes. During the production process, from …

Lugana and Verdicchio are two Italian white wines with a Protected Designation of Origin
(PDO) label. These two wine types are produced in different regions using the same grape …