Glutathione (L-g-glutamyl-L-cysteinyl-glycine) is a tripeptide which contains three constitutive amino acids: glutamate, cysteine and glycine. It is present in plants and foods, and fruits like grapes.
The use of high-power ultrasound (US) during the winemaking process has been extensively studied at laboratory scale in order to demonstrate its possible use to improve the extraction of compounds of interest. However, studies on semi-industrial and industrial scale are needed to confirm this positive effect, since the International Organization of Vine and Wine approved its industrial use in 2019 [1].
In 2020 one out of eight wine bottles were filled with a flavoured wine-based beverage.
Polyphenols are secondary metabolite widely distributed in plant kingdom such as in fruits, in grapes and in wine. During the winemaking process, polyphenols are extract from the skin and seed of the berries.
Struck flint/struck match/gun smoke/mineral aroma is considered desirable in some styles of wines, with this character sometimes evident in wines such as Burgundian Chablis and cooler climate barrel-fermented Australian Chardonnay.