Role of extraction procedures on the concentration of varietal thiol precursors in Grillo white grape must,Australian Journal of Grape and Wine Research

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Role of extraction procedures on the concentration of varietal thiol precursors in Grillo white grape must
Australian Journal of Grape and Wine Research ( IF 2.8 ) Pub Date : 2021-08-01 , DOI: 10.1111/ajgw.12514
A. Tirelli ₁ , I. De Noni ₁ , M. Stuknyté ₂ , V. Pica ₁ , D. Fracassetti ₁

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Varietal thiol precursors (VTPs) decrease strongly after the pre-fermentative operations. The effect of grape must extraction steps on the concentration of S-3-(hexan-1-ol)-L-glutathione (G-3SH), S-3-(hexan-1-ol)-L-cysteine (Cys-3SH) and S-3-(hexanal)-glutathione (G-3SHal) was investigated.

中文翻译：

提取程序对格里洛白葡萄汁品种硫醇前体浓度的作用

预发酵操作后品种硫醇前体 (VTP) 大幅下降。葡萄汁提取步骤对S-3-(hexan-1-ol)-L-谷胱甘肽(G-3SH)、S-3-(hexan-1-ol)-L-半胱氨酸(Cys-)浓度的影响研究了 3SH) 和 S-3-(己醛)-谷胱甘肽 (G-3SHal)。

更新日期：2021-08-01

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