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However, binge drinking and excessive drinking can lead to lower levels of glutathione, leaving the toxin in the system longer
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However, when very low concentrations are added before fermentation, glutathione consumption does not lead to the evolution of reductive characters in wine. Dr Schmidt said the finding that surprised the research team most was that small additions of glutathione immediately after grape pressing were associated with increased concentrations of the varietal thiol 3-MH in the finished Chardonnay wine
Biochimica Biophysica Acta 1411 (23), 250262
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