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The use of a specific glutathione-rich inactivated yeast to protect organic Catarratto grape must and wine from oxidation in the pre-fermentative phase
25.26
Little to be gained by the addition of pure glutathione before or during fermentation
27.76
The Chemical Reaction of Glutathione and trans-2-Hexenal in Grape Juice Media To Form Wine Aroma Precursors: The Impact of pH, Temperature, and Sulfur Dioxide
27.67
GLUTATHIONE AND ITS APPLICATION IN WINEMAKING
29.65
GSH Naturale
26.47
Glutathione production by non-Saccharomyces yeasts and its impact on winemaking: A review
25.02
Use of glutathione in the winemaking of white grape varieties
29.01
