First evidence of the presence of S-cysteinylated and S-glutathionylated precursors in tannins.

摘要: Abstract Tannins are widely used in winemaking and food beverage preparation for the many different contributions they can give to overall characteristics of product (e.g., colour stability, mouthfeel aromatic composition). Varietal thiols their precursors one most interesting research areas science a lot effort has been put further current understanding on formation impact production strategies concentration final product. This paper reports identification two important thiol (Cys-3MH GSH-3MH) commercial grape oenological tannins and, best our knowledge, this information is reported here first time. finding allows potential new perspectives industry, offering possibility controlled additions pre-fermentative stages order tune aroma profile fermented products.