Glutathione (GSH), a strong antioxidant naturally present in grape berries and produced by yeasts during fermentation, can be added by winemakers to control oxidative deterioration of wine. A promising approach is the inoculation of starter or co-starter yeasts that are strong producers of GSH in situ. Since little is known about this activity in non-Saccharomyces yeasts, the aim of this research was to evaluate the contribution of several strains of Lachancea thermotolerans, Metschnikowia spp. and Starmerella bacillaris to increase the GSH concentration in wine.

中文翻译：

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非酵母菌对增加葡萄酒中谷胱甘肽浓度的贡献

谷胱甘肽 (GSH) 是一种天然存在于葡萄浆果中并由酵母在发酵过程中产生的强抗氧化剂，酿酒师可以添加它来控制葡萄酒的氧化变质。一种有前景的方法是接种原位产生 GSH 的强力生产者的起始酵母或共起始酵母。由于知之甚少在非本次活动酿酒酵母，这项研究的目的是评估的几株贡献Lachancea thermotolerans，梅奇属。和Starmerella bacillaris，以增加葡萄酒中的谷胱甘肽浓度。