Light-Struck Taste in White Wine: Protective Role of Glutathione, Sulfur Dioxide and Hydrolysable Tannins

Light exposure of white wine can cause a light-struck taste (LST), a fault induced by riboflavin (RF) and methionine (Met) leading to the formation of volatile sulfur compounds (VSCs), including methanethiol (MeSH) and dimethyl disulfide (DMDS). The study aimed to investigate the impact of different...

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Detalles Bibliográficos
Autores principales: Fracassetti, Daniela, Limbo, Sara, Messina, Natalia, Pellegrino, Luisa, Tirelli, Antonio
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8434244/
https://www.ncbi.nlm.nih.gov/pubmed/34500729
http://dx.doi.org/10.3390/molecules26175297

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8434244/
https://www.ncbi.nlm.nih.gov/pubmed/34500729
http://dx.doi.org/10.3390/molecules26175297

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