Background and Aims. An OIV resolution provides guidelines on using glutathione as a prefermentation additive when the amount of yeast assimilable nitrogen (YAN) of a juice or must is adequate, to avoid the metabolism of glutathione by the yeast. The effect of YAN concentration on glutathione metabolism by yeast had not been determined. This study explored whether nitrogen management could be used to control glutathione consumption during fermentation. Methods and Results. An HPLC-UV method was developed to quantify reduced L-glutathione (GSH) and oxidised glutathione (GSSG) and used to monitor yeast GSH metabolism during alcoholic fermentation with two yeast strains (AWRI 1688 and AWRI 2861). The addition of GSH had no impact on the fermen...
International audienceGlutathione-rich inactivated dry yeasts (GSH-IDY) are purported to accumulate ...
The aim of this study was to evaluate the combined effect of initial nitrogen content on the product...
Glucose and fructose fermentations by industrial yeasts strains are strongly affected by both the st...
Background and Aims An OIV resolution provides guidelines on using glutathione as a prefermentation ...
Low molecular weight volatile sulfur compounds are associated with the “reductive” off flavor of win...
Glutathione (GSH) is one of the most abundant low-molecular-weight thiols found in living cells. Con...
Over the last 5-10 years a number of groups interested in decreasing free radicals during the fermen...
The reduced glutathione can carry out several activities in must and wine, such as the antioxidant p...
International audienceNitrogen sources in the must are important for yeast metabolism, growth, and p...
Nitrogen sources in the must are important for yeast metabolism, growth, and performance, and wine v...
Surveys conducted worldwide have shown that a significant proportion of grape musts are suboptimal f...
Nitrogen sources in the must are important for yeast metabolism, growth, and performance, and wine v...
[Background and Aims]: Inactive dry yeast (IDY) preparations are widely used in the winemaking indus...
In modern oenology, supplementation of nitrogen sources is an important strategy to prevent sluggish...
Glutathione-rich inactivated dry yeasts (GSH-IDY) are purported to accumulate glutathione intracellu...
International audienceGlutathione-rich inactivated dry yeasts (GSH-IDY) are purported to accumulate ...
The aim of this study was to evaluate the combined effect of initial nitrogen content on the product...
Glucose and fructose fermentations by industrial yeasts strains are strongly affected by both the st...
Background and Aims An OIV resolution provides guidelines on using glutathione as a prefermentation ...
Low molecular weight volatile sulfur compounds are associated with the “reductive” off flavor of win...
Glutathione (GSH) is one of the most abundant low-molecular-weight thiols found in living cells. Con...
Over the last 5-10 years a number of groups interested in decreasing free radicals during the fermen...
The reduced glutathione can carry out several activities in must and wine, such as the antioxidant p...
International audienceNitrogen sources in the must are important for yeast metabolism, growth, and p...
Nitrogen sources in the must are important for yeast metabolism, growth, and performance, and wine v...
Surveys conducted worldwide have shown that a significant proportion of grape musts are suboptimal f...
Nitrogen sources in the must are important for yeast metabolism, growth, and performance, and wine v...
[Background and Aims]: Inactive dry yeast (IDY) preparations are widely used in the winemaking indus...
In modern oenology, supplementation of nitrogen sources is an important strategy to prevent sluggish...
Glutathione-rich inactivated dry yeasts (GSH-IDY) are purported to accumulate glutathione intracellu...
International audienceGlutathione-rich inactivated dry yeasts (GSH-IDY) are purported to accumulate ...
The aim of this study was to evaluate the combined effect of initial nitrogen content on the product...
Glucose and fructose fermentations by industrial yeasts strains are strongly affected by both the st...