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Uses Winemaking 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.[69] Its concentration in wine can be determined by UPLC-MRM mass spectrometry

doi: 10.1111/j.1365-2958.2006.05261.x 276 SchielkeS.FroschM.KurzaiO

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