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[41] Uses [edit] Winemaking [edit] The content of glutathione in must, the first raw form of wine, determines the browning, or caramelizing effect, during the production of white wine by trapping the caffeoyltartaric acid quinones generated by enzymic oxidation as grape reaction product
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ShHTL4 and ShHTL7 were able to hydrolyze both rac -GR24 and 5DS, consistent with a previous report 28 in which YLG was used to measure their enzymatic activity and their responsiveness to rac -GR24 and 5DS in cross-species complementary assays 13,29
In 1973, E.H
PMID: 31193945
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