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Glutathione: what is it and why is it in my wine?
In 2015 the International Organisation of Vine and Wine (OIV) passed two resolutions recommending that reduced glutathione (GSH) be allowed to be used as an additive to grape juice or wine (OIV-OENO 445 and OIV-OENO 446). While pure GSH is still not a permitted additive, which would require inclusion in the food standards codes of individual wine-producing countries, GSH is, nonetheless, a component of many fermentation aids, is produced naturally by yeast during fermentation, and might one day become a permitted additive. This presentation will detail what GSH is, how its use is being considered in the context of winemaking, and reports on some work undertaken as part of a collaborative project between the AWRI and the University of Adelaide exploring its potential as a winemaking additive.

Jul 30, 2020 11:30 AM in Adelaide

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Dr Simon Schmidt
Research Manager @The Australian Wine Research Institute
Simon Schmidt is a Research Manager at the Australian Wine Research Institute (AWRI). Simon has studied cellular differentiation in slime moulds, how heart cells communicate to beat synchronously and, for his PhD, innate immunity in plants. Since moving to the AWRI Simon's interests have evolved to include the relationship between nutrient availability and yeast fermentation performance, yeast stress tolerance and the role of oxygen in shaping fermentation outcomes.